Monday, June 12, 2006

Hamburger Potato Casserole

Hamburger Potato Casserole

1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the ground beef; drain fat.
In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

Wednesday, June 07, 2006

Oven Fried Chicken, Oven Fried Honey Chicken

Oven Fried Chicken

4 Chicken parts
1/2 cup Flour
1 tsp Salt
1/4 tsp Fresh ground pepper
1/4 tsp Paprika
1/4 tsp Garlic powder
1/4 tsp Onion powder

Preheat oven to 375

Combine all dry ingredients in a plastic bag. Wash your chicken and
shake off excess water. Drop in bag and shake each piece. Place in a
metal pan skin side down and put in preheated oven. Turn pieces over
after about 20 minutes. Continue baking until crisp and browned.
Delicious!
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Oven Fried Honey Chicken

1/4 cup honey
2 tablespoons balsamic or red wine vinegar
1 1/2 cups dried bread crumbs
1 tablespoon olive oil
6 (4-6oz.) fresh boneless, skinless chicken breasts, halves

Preheat oven to 375F.

In shallow bowl, whisk together honey and vinegar. Pour bread crumbs
into separated bowl. Set bowls aside. Spread oil over foil-lined
baking pan large enough to hold all chicken pieces in one layer. Roll
chicken pieces in honey mixture, then in bread crumbs; place in pan.

Bake for 30 minutes, or until cooked thoroughly.

Sunday, June 04, 2006

Chicken n mushrooms in sour cream sauce

Chicken n mushrooms in sour cream sauce

1 chicken (about 3 lbs), cut up
1/4 c. milk
1/3 c. all-purpose flour
6 T. butter or margarine
Salt and pepper
1/2 lb fresh mushrooms, sliced
2 c. sour cream
Paprika

Dip chicken pieces into milk, then roll in flour.
Brown on all sides in hot butter in skillet.
Put in 3-quart casserole and sprinkle with salt and pepper.
Brown mushrooms lightly in butter remaining in skillet.
Place on top of chicken, and season.
Cover and bake in preheated moderate oven (350 F.)
for 45 minutes to 1 hour, or until chicken is tender.
Add sour cream seasoned with 1/2 teaspoon salt.
Cover and bake for 10 minutes longer, or until cream is just heated.
Sprinkle with paprika.