Misfit Recipies

Jeanies Country Oven Stew

submitted by Haylie (stampinhay79)

(I'm not sure where my Momma got this one)

1 lb stew meat, cut into 3/4'' pieces
2 tbsp flour
1/2 cup chopped onion
2 tbsp oil
1/4 tsp salt
dash pepper
10 3/4oz cream of mushroom soup
1/3 cup water
1 cup carrot chunks
1 tbsp flour
2/3 cup evaporated milk
3/4 cup green beans *see note*
1 cup frozen cauliflower flowerets
*Mom uses canned green bean instead of frozen...if you use canned add them in for the last 10 min.*

Coat meat with 2 tbsp flour. Brown meat and onion in hot oil in large skillet. Stir in salt, pepper, soup and water. Transfer to 1 1/2 quart covered round oven-safe casserole dish. Bake, covered in slow oven 325 degrees for one hour. Stir in carrots. Replace cover and bake 30 min longer. Combine 1 tbsp flour and evaporated milk; stir until smooth. Stir milk mixture and beans(if using frozen) into stew. Top with cauliflower, pushing flowerets into liquid. Replace cover; bake 30 min longer or until cauliflower is done. Stir before serving. Serves 4.

Chicken in Creamy Pan Sauce: (Kraft foods)

submitted by Haylie (stampinhay79)

4 small boneless skinless chicken breast halves (1lb)
2 tbsp flour
1 tbsp oil
3/4 cup fat-free reduced-sodium chicken broth
4oz (1/2 of 8oz pkg) Cream cheese
1 tbsp chopped fresh parsley
1 cup quarted cherry tomatoes (optional)
2 tbsp fresh basil (optional)

Place chicken inside a resealable plastic bag, along with the flour; seal bag. Shake chicken around a bit to coat evenly with the flour. Set aside. Heat oild in a large skillet on med heat. Add the chicken and cook 5 to 6 min. on each side or until it's cooked through. Remove chicken, reserving drippings in the skillet. Cover chicken to keep warm. Add broth to the skillet. Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet. Add the cream cheese. Cook 2 to 3 min or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk. Return chicken to skillet; turn over to coat both sides with the creamy sauce. Cook 2 min or until the chicken is heated through. Transfer chicken to a serving platter. You can sprinkle with parsley and add tomatoes and or basil.
Makes 4 servings

Garden Vegetable Soup

Submitted by Liz (redapron)

1 1/3 cups sliced carrots
1 cup diced onion (or 1/2 cup dried chopped onion)
4 garlic cloves, minced (I use 1 tbls jar garlic)
3 cans low-sodium, fat-free beef broth
3 cups chopped cabbage (1/4 head)
1 cup green beans
1 14-oz can diced tomatoes, including the juice
1 tsp dried basil (or what looks good to you)
1/2 tsp dried oregano (or what looks good to you)
1 cup diced zucchini

1. In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomatoes, seasonings and bring to boil. Lower heat and simmer covered about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Makes 8 one cup servings - 0 points per serving.

Carolyn's Chocolate Chip Cookies

Submitted by Miss Iowa

Preheat oven to 375

1 C margarine, melted
1 C shortening
1.5 C sugar
1.5 C brown sugar (packed)
3 eggs
1 Tbsp vanilla
1.5 tsp baking soda
5.5 C flour
12 oz bag chocolate chips
nuts optional

Cream together margarine and shortening. Add sugars and beat.
Beat in eggs, vanilla and baking soda.
Add flour 1-2 cups at a time and incorporate.
Mix in chips and nuts.

Bake approximately 10 minutes at 375 degrees. Do not overbake. Makes at least 6 dozen average sized cookies.

Crescent Chicken

Submitted by Haylie (stampinhay79)

3oz cream cheese, softened
3 tbsp butter, separated, melted
2 cups cooked, cubed Chicken
2 tbsp milk
2 chopped green onion (about 1/3cup)
8oz can Pillsbury quick crescent rolls
3/4 cup seasoned croutons, crushed

Preheat over to 350. Blend cream cheese and 2 tbsp butter until smooth. Add next 3 ingredients plus salt and pepper to taste. Mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of mixture into center of each rectangle. Pull 4 corners of dough to top center of chicken mixture. Brush tops with 1 tbsp butter. Sprinkle crouton crumbs on top. Bake on cookie sheet 20 to 25 min or until golden brown (Haylie's note 15 min for electric oven)
Yields: 4 servings

Dump Cake

submitted by Miss Iowa

1 can crushed pineapple
1 can ready to eat pie filling (cherry or blueberry)
1 box yellow cake mix
3/4 C. melted butter

Pour pineapple into 9x13 glass pan.
Spread pie filling evenly on top of pineapple.
Sprinkle cake mix on top.
Pour melted butter on top.
Bake at 350 degrees for 60 minutes.

I got this recipe from my secretary in Mobile. It's been years since I made it so I don't have any special tips or hints.

Chicken Spaghetti

Submitted by Amy (Anmryd)

Prep: 30 min     Bake: 40 min    Serves: 6-8       Preheat oven to 350°

3 lb bone in chicken breast (or 3-4 large boneless breasts)

16 oz thin spaghetti

4 TB butter or margarine

4 TB flour

1 c. chicken broth (saved from boiling chicken)

1 c. ½ and ½

1 c. mayonnaise

1 c. sour cream

1 c. parmesan cheese

1/8 c. lemon juice

1/3 c. white wine

½ tsp garlic powder

½ tsp cayenne (+/-  a pinch depending on your taste)

1 tsp dry mustard

1 tsp salt

8 oz sliced mushrooms (optional)

paprika & little extra grated parmesan

-   In a large pot full of water boil chicken. Remove chicken and reserve 1 cup broth.  Bring bulk of broth to boil and break pasta into thirds and boil in broth according to package (add water if necessary).  Let chicken cool and then tear into pieces.  Drain pasta and return to pot along with chicken.

-   White sauce: Melt margarine, add flour  and cook until bubbly.  Gradually add ½ and ½ and chicken broth.  Stir and cook until thickened.  Add mayo, sour cream, parmesan cheese, lemon juice, white wine and seasonings except paprika.

-   Saute mushrooms in butter, margarine or olive oil if desired.

-   Add mushrooms and sauce to pasta and chicken and stir until sauce is mixed with other ingredients.

-   Transfer to 9X13 baking dish.  Sprinkle with paprika and additional parmesan cheese.  Bake for 30-40 min.

Amy’s notes:  I usually cook pasta a little less than stated on package.  Can use light or no fat versions of mayo & sour cream.  Freezes well and  the leftovers are even yummy.