CHICKEN AND ASPARAGUS
4 chicken breasts,
cooked and deboned
2 bunches asparagus
tips, cooked
and drained
1 cup cream of
mushroom soup
1/2 cup mayonnaise
Juice of 1 lemon
Salt and pepper
1/2 cup buttered
bread crumbs
Place chicken in casserole dish. Add asparagus. Mix soups, mayonnaise, lemon juice and salt and pepper. Pour over chicken. Top with bread crumbs. Refrigerate overnight. Bring casserole to room temperature. Bake at 350 for 45 minutes.
PORK CHOPS WITH WILD RICE
1 box long grain
and wild rice
2 cups hot water
6 lean pork chops
1 can cream of
mushroom soup
1/2 cup milk
Combine rice and water in casserole dish. Salt and pepper chops to taste. Arrange on top of rice mixture. Bake 1 hour at 350. Combine soup and milk. Pour soup mixture over chops, return to oven and bake until bubbly.
POLYNESIAN BEEF
4 lb beef roast
1 large onion, sliced
1 cup pineapple juice
1/2 cup soy sauce
1/2 tsp salt
1 1/2 tsp ground ginger
1 cups sliced
mushrooms, sautéed
in butter
1 Tbls cornstarch
2 Tbls cold water
Place meat in shallow dish, cover with onion. Mix pineapple juice, soy, salt and ginger. Pour over meat. Let stand 1 hour. Turn meat overland place in Dutch over. Pour marinade over. Cover and cook for 2 1/2 hours. Remove meat to platter. Place mushrooms on top. Blend cornstarch and water and add to liquid from the roast. Cook until thick. Pour over roast.
PECAN DROPS
1 egg white, stiffy
beaten
1 cup brown sugar
1/4 tsp salt
1 Tbls flour
1 cup chopped pecans
Pecan halves
Stir sugar, salt and flour into stiffly beaten egg white. Add chopped pecans. Drop by teaspoon onto greased cookie sheet. Top with pecan half. Bake at 300 for 15 minutes.
BLONDE BROWNIES WITH CARAMEL ICING
4 Tbls melted butter
1 cup brown sugar
1 egg
3/4 cup flour
1 tsp baking powder
1 tsp vanilla
Dash salt
1/2 cup chopped nuts
ICING
1/2 cup butter
1/2 cup brown sugar
1/4 cup half and half
2 scant cups
powdered sugar
1 tsp vanilla
Dash salt
Mix ingredients together. Pour into buttered 8 X 8 pan. Bake at 350 for 25 minutes. Cool and spread with caramel icing. To make icing, brown butter in sauce pan, add brown sugar, stir until sugar has melted. Add half and half and stir. Cool, then add powdered sugar, vanilla and salt. Beat until thick enough to spread.
CHERRY CHEESECAKE
1 box Nilla wafers
8 oz cream cheese
1/3 cup powdered sugar
8 oz sour cream
8 oz cool whip
1/2 cup cherry preserves
1 can cherry pie filling
Line loaf pan with Nilla wafers. Beat cream cheese and sugar until smooth. Add sour cream. Spread 1/2 the mixture over wafers. Dollop preserves over sour cream mixture. Gently spread. Add another layer of wafers. Add remaining sour cream mixture. Spread with cherry pie filling and refrigerate overnight. Serve with cool whip.
