Hi Ho Chicken Casserole

4 Cups Chicken
2-3 Cups cooked broccoli
16 oz. sour cream
26 oz. cream of chicken
1 Cup margarine
1/2 lb. Ritz Crackers ( Crushed in plastic bag)
3 TBSP poppy seeds


Heat oven @ 325 F. Grease 9X13 pan. Boil chicken until cooked. Cut into bite sized pieces. Combine sour cream and cream of chicken. Add chicken and broccoli to mixture, stirring well.

In separate bowl, melt margarine and pour over cracker crumbs. Mix together and add poppy seeds.

Spread chicken mixture in 9X13 pan. Sprinkle cracker mixture over the top. Bake for 30-35 min.

Serves 8 people.

My Mom's favorite! ;)

Judee's Breakfast Casserole

8 slices french bread
2 Cups cheddar cheese grated
1 lb. (Jimmy Dean Original) sausage, browned
4 eggs, beaten
2 1/4 Cup milk
3/4 Tsp dry mustard
1 can cream of mushroom soup diluted with 1/2 Cup milk


Layer 9X13 casserole dish with french bread, grated cheese, and browned sausage. In a separate bowl, mix eggs with 2 1/4 C. milk and dry mustard. Pour over top of bread in casserole dish.

Cover with foil; refrigerate over night.

Before baking, cover casserole with one can of cream of mushroom soup mixture. (Remember to mix the soup with 1/2 c. milk.)

Bake @ 300 F for 1 1/2 hours. (Sometimes it bubbles over, so I put a cookie sheet underneath it on bottom rack.) Cool for 5 minutes. Serve in squares.

BTW~ THIS IS MY ABSOLUTE FAVORITE BREAKFAST RECIPE! WE ENJOY THIS EVERY CHRISTMAS MORNING.

Pasta Fagioli Soup

2 cans (141/2 oz. each) reduced-sodium beef broth
1 can (15 oz.) Great Northern Beans, rinsed & drained
1 can (14 1/2 oz.) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise & sliced
1 TBSP olive oil
1 1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 Cup uncooked small shell pasta
1/2 Cup grated Romano cheese


Combine broth,beans,tomatoes with juice, zucchini, oil, garlic,basil and oregano in slow cooker; mix well. Cover; cook on LOW 3 to 4 hours.

Stir in pasta. Cover; cook 1 hour or until pasta is tender.

Serve soup with cheese. Garnish with fresh basil if desired. (Really yummy with bread sticks.)

Makes 5 to 6 servings.

Halibut Steak

2 Tbs butter
2 Tbs brown sugar
2 cloves garlic, minced
1 Tbs lemon juice
2 Tsp soy sauce
1/2 Tsp ground black pepper
1 pound halibut steaks

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Combine butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Cook over medium heat until the sugar dissolves. Coat the halibut with sauce, and place on the grill. Grill for 5 minutes on each side, basting frequently, or until fish flakes easily with a fork.

Steak Marinade

Ingredients:
2 beef sirloin steaks, 16 oz each
2 tbs teriyaki sauce
1/4 c dark beer (we use either coke/dr. pepper/apple juice)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 tbs brown sugar

Poke holes all over the steaks with a fork and put them in a baking dish. Combine sugar, teriyaki sauce, and beer (or coke/dr. pepper/apple juice) and pour sauce over steaks. Marinate for 30+ minutes. Sprinkle with half the salt, pepper, and garlic powder and set aside for an additional 10 minutes. Grill.

Bite Size Carmel Apples

You will need:
4-inch lollipop sticks (wooden skewers can be cut down instead)
Melon baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch/peanut butter chocolate chips or caramel
Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
Small paper candy cups (optional)

First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.

Melt the chips according to the package directions, or melt the caramel. Dip and swirl the mini apples in melted chips, then roll the apples in nuts, sprinkles, nonpareils or coconut, if desired. Place the mini apples in paper candy cups to set. Or you can just put them on some waxed paper to dry.

Easy Chicken Bake (Lion House)

Salt
Garlic Salt
Paprika
6 Chicken Breasts
1 can (10 1/2 oz) cream of mushroom soup
1 c cream, or 3/4 c evaporated milk
Chopped parsley

Mix salt, garlic salt, and paprika. Thoroughly rub mixture into chicken pieces. Place chicken in one layer in shallow baking dish or pan. Dilute soup with cream and pour over chicken; sprinkle with parsley. Bake uncovered at 350 for 1 1/2 hours. Makes 6 servings. You can also bake in a crock-pot for 4-6 hours on low adding parsley when completed.