LOOKING FOR SOME GREAT NEW RECIPES? Our cookbook, with approximately 300 recipes, is chock full of traditional home cooking, as well as recipes with an international flair. Thereís a recipe for every occasion! Itís a great gift for moms, grandmothers or anyone you know that enjoys cooking! Or pick up a copy for your own enjoyment!
6 to 8 skinless, boneless chicken breasts
1 (8 oz.) bottle Catalina dressing
1 pkg. dry onion soup mix
1 can whole cranberry sauce
Mix salad dressing, soup mix, and cranberry sauce together. Pour over chicken breasts in 9x13 inch baking dish. Bake 1 hour at 375°.
Risotto with Asparagus and Mushrooms
3 Tbsp. olive oil
1 medium onion, diced
2 to 4 oz. pancetta
2 c. Arborio rice
5 c. chicken broth
12 c. dry white wine
12 c. grated Parmesan cheese
4 oz. wild mushrooms, sliced thin
12 lb. asparagus, cut into 2 inch pieces
1 tsp. salt
Heat oil in heavy pot; add onions, pancetta, mushrooms, and asparagus. Cook 3 to 5 minutes. Stir in rice and salt. Add 3 cups broth and 12 cup white wine. Stir occasionally until pan is dry, 8 to 10 minutes. Add 12 cup broth at a time, stirring constantly until each addition is absorbed. Cook until rice is creamy. Add cheese and serve at once.
Waldorf Cole Slaw
12 c. sour cream
2 Tbsp. red wine vinegar
1/3 c. mayo
1 tsp. kosher salt
1/8 tsp. ground black pepper
12 c. chopped walnuts
16 oz. shredded white cabbage
1 c. chopped apples
6 oz. shredded red cabbage
Whisk sour cream, mayo, Splenda, vinegar, salt, and pepper. Pour over remaining ingredients. Toss. Chill for 2 hours before serving.
2 sponge cakes
6 large Butterfinger candy bars, crumbled
2 boxes instant vanilla pudding
4 c. milk for pudding
1 large container Cool Whip
Break up cake into pieces; set aside. Make pudding as directed on box. Take a clear trifle glass bowl. Start with layer of cake; add a layer of pudding, then Cool Whip, then Butterfinger. Continue layering till ingredients are done, ending with Butterfinger layer. Refrigerate.
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