The Menu
Creamed Chicken in Biscuit Bowls
Beautiful Salad
Molasses Cake with Lemon Cream Cheese Frosting
The Recipes
Creamed Chicken in Biscuit Bowls
serves 8
2 tablespoons butter
1/2 cup finely chopped onion (about 1 small onion)
1/2 cup finely chopped celery
1/2 cup sliced fresh mushrooms
1 (10 3/4-ounce) can condensed cream of chicken soup
1/2 cup milk
1/4 teaspoon dried tarragon
1 cup (4 ounces) shredded sharp Cheddar cheese
2 1/2 cups chopped cooked chicken
1/2 (16-ounce) package frozen peas and carrots, thawed
1 (2-ounce) jar diced pimiento, drained
1/4 teaspoon salt
1/2 teaspoon pepper
Biscuit Bowls (see below)
Melt butter in a large skillet over medium-high heat; add 1/2 cup onion, 1/2 cup celery, and 1/2 cup sliced mushrooms, and sauté 2 to 3 minutes or until tender.
Whisk in cream of chicken soup, 1/2 cup milk, and 1/4 teaspoon dried tarragon; cook over medium-low heat 3 to 4 minutes, stirring occasionally.
Add 1 cup Cheddar cheese, stirring constantly, until cheese melts.
Stir in cooked chicken, peas and carrots, diced pimiento, salt, and pepper.
Cook over low heat, stirring often, 10 minutes or until thoroughly heated.
Spoon warm chicken mixture evenly into Biscuit Bowls.
Chicken Pot Pie in Biscuit Bowls:
Substitute 1 (10-ounce) thawed package frozen mixed vegetables for peas and carrots. Add 1/2 teaspoon dried thyme and 1/2 teaspoon poultry seasoning.
Omit tarragon, sliced mushrooms, and pimiento. Proceed with recipe as directed.
Biscuit Bowls:
1 (16.3-ounce) can refrigerated jumbo flaky biscuits
Vegetable cooking spray
Roll each biscuit to a 5" circle.
Invert 8 (6-ounce) custard cups or ramekins, several inches apart, on a lightly greased baking sheet. Coat outside of cups with cooking spray.
Mold flattened biscuits around outside of custard cups, and bake at 350°F for 14 minutes. Cool slightly, and remove biscuit bowls from cups.
Note:
Frozen biscuits may be substituted. Let thaw at room temperature for 30 minutes or overnight in the refrigerator.
Biscuits may be slightly sticky; lightly flour before rolling out.
Bake at 350°F for 16 to 18 minutes.
Beautiful Salad
serves 8
You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.
10-2/3 cups baby spinach leaves
2/3 medium red onion, sliced and separated into rings
1-1/3 (11 ounce) cans mandarin oranges, drained
2 cups sweetened dried cranberries
1-1/3 cups honey-roasted sliced almonds
1-1/3 cups crumbled feta cheese
1-1/3 cups balsamic vinaigrette salad dressing, or to taste
Place servings of spinach onto salad plates.
Top with red onion, mandarin oranges, cranberries, sliced almonds, and feta cheese in that order.
Drizzle dressing over each salad.
Molasses Cake with Lemon Cream Cheese Frosting
You can make this cake up to 2 days ahead and keep it chilled.
Yield: 12 servings
Cake:
Cooking spray
2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup buttermilk
3/4 cup molasses
1/2 cup granulated sugar
6 tablespoons butter, melted
1 tablespoon minced peeled fresh ginger
1 large egg, lightly beaten
Frosting:
1/2 cup powdered sugar
1 tablespoon grated lemon rind
1 (8-ounce) block cream cheese, softened
Preheat oven to 350°F.
To prepare cake, coat a 9" square baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, cinnamon, and salt.
Place buttermilk and next 5 ingredients (buttermilk through egg) in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture to buttermilk mixture, stirring just until combined.
Spoon batter into prepared pan. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan with a narrow metal spatula; remove from pan. Peel off wax paper; cool completely on a wire rack.
To prepare frosting, place powdered sugar, lemon rind, and cream cheese in a bowl; beat with a mixer at medium speed until smooth. Spread the frosting over top of the cake. Cut into squares.
Creamed Chicken in Biscuit Bowls
Beautiful Salad
Molasses Cake with Lemon Cream Cheese Frosting
The Recipes
Creamed Chicken in Biscuit Bowls
serves 8
2 tablespoons butter
1/2 cup finely chopped onion (about 1 small onion)
1/2 cup finely chopped celery
1/2 cup sliced fresh mushrooms
1 (10 3/4-ounce) can condensed cream of chicken soup
Advertisement:
1/2 cup milk
1/4 teaspoon dried tarragon
1 cup (4 ounces) shredded sharp Cheddar cheese
2 1/2 cups chopped cooked chicken
1/2 (16-ounce) package frozen peas and carrots, thawed
1 (2-ounce) jar diced pimiento, drained
1/4 teaspoon salt
1/2 teaspoon pepper
Biscuit Bowls (see below)
Melt butter in a large skillet over medium-high heat; add 1/2 cup onion, 1/2 cup celery, and 1/2 cup sliced mushrooms, and sauté 2 to 3 minutes or until tender.
Whisk in cream of chicken soup, 1/2 cup milk, and 1/4 teaspoon dried tarragon; cook over medium-low heat 3 to 4 minutes, stirring occasionally.
Add 1 cup Cheddar cheese, stirring constantly, until cheese melts.
Stir in cooked chicken, peas and carrots, diced pimiento, salt, and pepper.
Cook over low heat, stirring often, 10 minutes or until thoroughly heated.
Spoon warm chicken mixture evenly into Biscuit Bowls.
Chicken Pot Pie in Biscuit Bowls:
Substitute 1 (10-ounce) thawed package frozen mixed vegetables for peas and carrots. Add 1/2 teaspoon dried thyme and 1/2 teaspoon poultry seasoning.
Omit tarragon, sliced mushrooms, and pimiento. Proceed with recipe as directed.
Biscuit Bowls:
1 (16.3-ounce) can refrigerated jumbo flaky biscuits
Vegetable cooking spray
Roll each biscuit to a 5" circle.
Invert 8 (6-ounce) custard cups or ramekins, several inches apart, on a lightly greased baking sheet. Coat outside of cups with cooking spray.
Mold flattened biscuits around outside of custard cups, and bake at 350°F for 14 minutes. Cool slightly, and remove biscuit bowls from cups.
Note:
Frozen biscuits may be substituted. Let thaw at room temperature for 30 minutes or overnight in the refrigerator.
Biscuits may be slightly sticky; lightly flour before rolling out.
Bake at 350°F for 16 to 18 minutes.
Beautiful Salad
serves 8
You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.
10-2/3 cups baby spinach leaves
2/3 medium red onion, sliced and separated into rings
1-1/3 (11 ounce) cans mandarin oranges, drained
2 cups sweetened dried cranberries
1-1/3 cups honey-roasted sliced almonds
1-1/3 cups crumbled feta cheese
1-1/3 cups balsamic vinaigrette salad dressing, or to taste
Place servings of spinach onto salad plates.
Top with red onion, mandarin oranges, cranberries, sliced almonds, and feta cheese in that order.
Drizzle dressing over each salad.
Molasses Cake with Lemon Cream Cheese Frosting
You can make this cake up to 2 days ahead and keep it chilled.
Yield: 12 servings
Cake:
Cooking spray
2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup buttermilk
3/4 cup molasses
1/2 cup granulated sugar
6 tablespoons butter, melted
1 tablespoon minced peeled fresh ginger
1 large egg, lightly beaten
Frosting:
1/2 cup powdered sugar
1 tablespoon grated lemon rind
1 (8-ounce) block cream cheese, softened
Preheat oven to 350°F.
To prepare cake, coat a 9" square baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, cinnamon, and salt.
Place buttermilk and next 5 ingredients (buttermilk through egg) in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture to buttermilk mixture, stirring just until combined.
Spoon batter into prepared pan. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan with a narrow metal spatula; remove from pan. Peel off wax paper; cool completely on a wire rack.
To prepare frosting, place powdered sugar, lemon rind, and cream cheese in a bowl; beat with a mixer at medium speed until smooth. Spread the frosting over top of the cake. Cut into squares.
