Shirlie’s Cheese Ball
1 pound cheese spread
1 pound cheddar cheese
8 ounces cream cheese
4 cloves garlic — minced
1/2 cup chopped pecans — or walnuts
minced nuts
paprika
Mix cheeses together, mix in garlic and nuts. Chill several hours. Roll into ball and roll in minced nuts, sprinkle with Paprika.
Deviled Egg Slices
6 hard cooked eggs
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon onion juice
2 tablespoons mayonnaise
Slice the hard cooked eggs. Carefully remove yolks and place in a small bowl. Place rings of egg white on buttered round crackers. Mash yolks with a fork. Add and mix in remaining ingredients. Pile yolk mixture into centers of white rings. Garnish with a sprinkle of paprika and a tiny sprig of parsley. Makes about 30 slices.
Artichoke Ham Bites
8 1/2 ounces artichoke hearts — canned, drained
1/2 cup Italian salad dressing
6 ounces ham — sliced
Drain artichoke heats well. cut each in half lengthwise. Marinate in dressing for at least 4 hours or overnight. (Use the oil and vinegar type of Italian dressing, not the red kind.)
Cut ham slices into 1 1/2 by 3 inch strips. Wrap 1 stripe around each artichoke heart piece. Spear with wooden toothpicks to secure ham. (to prevent picks from browning, soak them in water for at least an hour before inserting into artichoke biters).
Bake in 425 degree oven for 10 minutes. Sprinkle with paprika if you wish. serve hot
CHICKEN PARISIENNE
4-6 lg. chicken breasts
1 can condensed cream of mushroom soup
3 oz. (2/3 c.) mushrooms, with liquid
1 c. dairy sour cream
1/2 c. cooking sherry or white wine
Paprika
Place chicken breast in 11 x 7 x 1 1/2 inch baking dish. Combine sour cream, cream of mushroom soup, mushrooms and sherry and pour over chicken. Sprinkle generously with paprika. Bake at 350 degrees about 1 to 1 1/4 hours or until tender. Serve with hot fluffy rice.
CHICKEN DIVINE
4 chicken breasts
2 or 3 (10 oz.) boxes frozen broccoli spears, cooked
2 cans cream of chicken soup
1 c. mayonnaise
1/2 tsp. curry powder
1 c. soft bread crumbs (or cracker crumbs)
2 tbsp. melted butter
1 tbsp. lemon juice
4 oz. pkg. shredded cheese
Cook broccoli and arrange in baking dish. Add chicken pieces. Mix soup, mayonnaise, lemon and curry powder.
Pour over chicken. Sprinkle with cheese, crumbs and paprika. Bake 1/2 hour at 350 degrees.
East India Fish
Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew-pan; add 2 small onions chopped fine, 1 ounce of coconut, 2 hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprika and salt to taste. Let cook a few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast.
Beef Stroganoff
1 Medium Onion, Minced
Pepper And Paprika
2 Pounds Round Steak
2 Tablespoon Worcestershire Sauce
Butter Or Oil
8 Ounce Tomato Sauce
1/2 Pounds Mushroom
2 Cups Sour Cream
Onion And Garlic Salt
Saute onions in butter until golden brown. Cut meat into narrow strips. Add meat to onions. Cover and simmer 1 1/2 hours. Add mushrooms, onion and garlic salt, pepper, paprika and worcestershire sauce. Simmer until meat is tender, about 15 minutes. Stir in sour cream before serving. Serve over wide egg noodles.
BAKED CHICKEN AND RICE
1 (10 oz.) pkg. Virgo yellow rice
3 c. boiling water
1 stick margarine or butter, soft
Chicken legs, thighs or breast
Minced or diced onions to taste (optional)
Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter. Spread on bottom of greased dish. Add boiling water on top, then lay chicken parts on top. Cover dish with foil and bake 1 hour.
Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes. If you want, you can use 2 cups water “plus” one can of chicken broth.
BAKED CHICKEN
Use 9 x 12 inch pan. 1/2 stick butter
1 onion, sliced thin
1 chicken (may use 2)
1 can mushrooms
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
Paprika
Dot butter on chickens – add onions, mushrooms – mix soups together – pour over all – sprinkle with paprika. Bake 1 hour at 375 degrees.
FRAN’S CHICKEN CASSEROLE
8 chicken breasts, cooked, cubed
1 pkg. wide noodles
1/4 c. butter, melted
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. sour cream
1 tbsp. sherry
1/4 c. grated onion
1 tsp. seasoned salt
Paprika, optional
Bake chicken 45 minutes in broth and water. Remove chicken, cool and cube. Cook noodles in broth and water according to package directions, being careful not to overcook. Drain, put in bottom of 13 x 9 x 2 inch greased casserole. Drizzle butter over noodles. Mix all remaining ingredients except chicken. Add chicken on top of noodles; then spread sour cream mixture over all. Sprinkle top with paprika. Bake at 350 degrees for 20-30 minutes or until top is slightly brown and casserole is heated through.
CHICKEN & SHRIMP CASSEROLE
1/2 c. flour
1 lg. frying chicken, cut into serving pieces
1 onion, diced
1 clove garlic
1 can tomato sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
2 tsp. parsley
1 tsp. paprika
1 can minced clams
1/2 lb. mushrooms, sliced
1/4 c. sherry
1/2 lb. shrimp, peeled & deveined
Dredge chicken in flour. Brown lightly in skillet. Place in casserole. Saute onion lightly. Add garlic, tomato sauce, salt, pepper, basil, parsley, paprika, clams with liquid, mushrooms and sherry. Simmer 10 minutes. Pour sauce over chicken. Cover and bake at 350 degrees for 1 hour. When ready to serve, uncover casserole and add shrimp. Cover shrimp with sauce and bake 10 minutes more at 350 degrees. Serves 6. Can be served over rice.
CHICKEN ROYALE
4 sm. boneless chicken breasts
1/4 c. flour
1/2 tsp. salt, if desired
1/4 tsp. paprika
Pepper
–STUFFING–
4 c. soft breadcrumbs
2 tbsp. onion
1/2 tsp. salt
1/8 tsp. thyme
Pepper
4 tbsp. melted butter
1/2 c. water
Mix all stuffing ingredients together. Stuff each breast secure with picks, skewers or thread. Put flour, salt, paprika and pepper in paper or plastic bag. Shake each piece of chicken to coat. Slather breasts with melted butter. Bake at 325 degrees for 1 to 1 1/2 hours, turning once. Sprinkle with parsley. Serve with mushroom sauce.
RANCHER’S SUNDAY CHICKEN
3 lbs. fryer chicken parts
1 c. Hidden Valley Ranch salad dressing, prepared
4 c. cracker or bread crumbs
Salt
Pepper
Paprika
Wash and dry chicken parts. Dip into prepared salad dressing. Spoon crumbs over the dressing to cover. Place in foil-lined pan. Sprinkle with salt, pepper and paprika. Bake, uncovered, at 375 degrees for 1 1/4 hours. Serves 6.
POTATO CHIP CHICKEN
6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. paprika
1 tsp. worcestershire sauce
Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all ingredients except chicken and potato chips. Dip chicken in butter then roll in potato chips. Place chicken in prepared pan and bake for 45 minutes or until tender. Judie Elliott
OVERNIGHT CHICKEN DIVAN
8 chicken breast halves, or 2 lbs. chicken tenders
1 – 2 heads fresh broccoli
1 can light cream of chicken soup, undiluted
1/2 c. fat-free sour cream
1/2 c. light mayonnaise
2 tbsp. dry sherry
1 tsp. paprika
1 tsp. prepared mustard
1/4 tsp. curry powder
1/3 c. parmesan cheese, grated
Cook chicken, preferably by sautéing in one tablespoon of oil. Coarsely chop meat and set aside. Cook broccoli until tender crisp. Arrange broccoli in a lightly greased 9″ x 13″ x 2″ baking dish. Combine soup and next six ingredients (thin if necessary with skim milk); spoon half of sauce over broccoli. Arrange chicken over sauce; top with remaining sauce. Cover and refrigerate up to 24 hours. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until thoroughly heated. Sprinkle with cheese; bake an additional 5 minutes. Yield: 8 servings.
CHICKEN ST. STEVENS
4 whole chicken breasts, boned, skinned and halved
8 thin slices Smithfield ham (prosciuto may be substituted)
8 thin slices Swiss cheese
1 can mushroom soup, undiluted
1/2 pt. sour cream
Fresh mushrooms, sliced
1/4 c. sherry or madeira
In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a 9″ x 13″ dish and cover with ham slices. Pour sauce over chicken, reserving a small amount for later. Sprinkle with paprika. Bake, covered, for 45 minutes to 1 hour at 350 degrees. When done, cover with cheese and the remaining sauce. Bake an additional
couple minutes until the cheese melts. Serves 8.
CHICKEN BREASTS IN SOUR CREAM WITH MUSHROOMS
4 whole chicken breasts, halved
1 (4 oz.) can sliced mushrooms, drained
1 can cream of mushroom soup
1/2 soup can sherry wine
1 c. sour cream
Paprika
Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with mushrooms. Combine undiluted soup, sherry and sour cream, blending well. Pour over chicken, completely covering it. Dust with paprika. Bake at 350 degrees for 1 1/2 hours. Serves 4.
CHICKEN BREASTS IN SOUR CREAM
6 chicken breasts, split and boned
2 c. sour cream
1/4 c. lemon juice
2 tsp. salt
4 tsp. worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. breadcrumbs
1/2 c. margarine, melted
1/2 c. butter, melted
Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat well.
Place in baking dish. Mix margarine and butter; pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 5 minutes more. Serves 6.
BOWL OF THE WIFE OF KIT CARSON
4 c. chicken broth
1 (15 oz.) can garbanzo beans, drained
1 c. chicken, cubed and cooked
1 – 2 chipotle peppers, minced, or 1 tsp. dried pepper flakes
Dash Liquid Smoke
1/2 tsp. paprika
1/2 tsp. dried oregano, crushed
1 med. avocado, sliced
1 c. rice, cooked and hot
1 c. monterey jack cheese, cubed
Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound rice and chunks of cheese in soup bowls. Ladle in hot soup. Serves 6.
POTTED CHICKEN WITH PEPPERS AND MUSHROOMS
4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
SEASONING MIX FOR CHICKEN
2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. savory
1/4 tsp. coriander
3/4 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. basil, dried crushed sweet
Mix all ingredients well.
Makes 2 tablespoons plus 2 teaspoons.
HIDDEN VALLEY CHICKEN DRUMMIES
20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.
Baked Brisket Of Beef
7 lb Brisket
3/4 c Water
3/4 c Ketchup
3 ea Medium onions, sliced
2 ts Worchestershire sauce
1 tb Chili powder
2 ts Vinegar
1 ts Salt
1 ts Paprika
1/8 ts Ground red pepper
Brown meat under broiler on both sides. Combine water, ketchup, onions, worcestershire sauce, chili powder, vinegar, 1 ts salt, paprika, and red pepper. Pour over beef in roasting pan. Bake, covered, for 4 – 5 hours at 325 deg f. Check to see if done after 3 1/2 hours. Bake only until meat is tender. Check occassionaly to see that liquid is still there, adding if necessary. Serves about 15 people.
SHALLOTS AND TARRAGON SOUP
5 c. chicken broth
8 lg. shallots in thin slices
1/2 tsp. dried tarragon
2 celery stalks chopped with leaves
Salt and pepper
4 egg yolks
1 c. heavy cream
Chopped chives
Paprika
1. In a saucepan, put chicken broth, shallots and tarragon and celery. Bring to a boil. Simmer, cover for 45 minutes in low heat. Into blender container ladle half of mixture, cover and at high speed, blend until smooth. Repeat with other half.
2. In a bowl beat the cream and yolks. Stir into the soup. Reheat the soup stirring until yolk are cooked. Do not boil. Serve hot, garnish with chives and paprika. Serves 6.
Blazing Trail Mix
2 c miniature wheat or,Shredded
– bran squares
1 c thin pretzel,Unsalted
– sticks,broken into pieces
1/2 c lentils,Cooked
1/2 c Quick-cooking rolled oats
1/2 c Raisins
1/2 c dried apples,Chopped
1/4 c Honey
2 t Curry powder
1/2 t coriander,Ground
1/4 t cumin,Ground
1/4 t Paprika
1/8 t red pepper,Ground
In a 13×9-inch baking pan, combine the wheat or bran squares, pretzels, lentils, oats, raisins, and apples. In a small bowl, stir together the honey, curry powder, coriander, cumin, paprika and pepper. Drizzle the honey mixture over the cereal mixture. Toss until evenly coated. Bake at 350 for 15 to 20 minutes or until crisp, stirring occasionally. Store in an airtight container or self-closing plastic bags.
Makes 8 cups or 16 .
Blackened Fish
2 T Paprika
2 T Cayenne pepper
2 T White pepper
3/4 c Creole seasoning
1/4 c Blackening seasoning
4 .to 12 fish fillets
1/8 c Butter (or margarine)
Mix the spices. Coat the fillets with the spice mixture.
Melt the butter or margarine in an iron skillet over a hot cooking fire. Sear the fish for 1 to 2 minutes on each side, or until they smoke and appear “blackened”.
Remove the skillet from the fire and cover. The heat in the pan will complete the cooking in about 10 minutes. The spices can be mixed at home and stored in an airtight container.
Makes about 4 to 6 .
Hot Crab Dip
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers.
Easy Stroganoff
2 ts Butter or margarine
1 cn Cream of mushroom soup
1 lb Round steak, cut into thin strips
¼ cup Water
½ cup Sour cream
½ cup Chopped onion
½ ts Paprika
Melt butter or margarine in skillet. Brown strips of round steak in hot fat. Add onions and brown. Stir in soup, sour cream and paprika. Cover and cook over low heat about 45 minutes or until meat is tender. Stir frequently. Serve over noodles or rice.
Yield 4 servings
Beer sticks
Serving size: Serves 6
Cuisine type: British/Scottish/Irish
Cooking time: Less than 30 minutes
Course: Finger food
Favourite flavours: Beef, Pork
INGREDIENTS
2 cabana sausages
2 tablespoons olive oil
1 teaspoon smoked paprika, optional
sourdough bread, sliced thickly
good quality Dijon mustard
mayonnaise
tomato sauce
beer of your choice, to serve
METHOD
Slice sausages in half lengthways and then into 10cm lengths. Preheat a char-grill pan until very hot.
Toss sausages in a large bowl with olive oil and paprika. Chargrill sausages on all sides for approximately 10 minutes or until browned, slightly crispy and heated through.
Brush bread with any remaining oil and grill on one side on same grill. The bread will warm through and absorb some of the flavours from the sausage oil on the grill pan.
Arrange sausages and bread on a clean bread board with little bowls of mustard, mayonnaise and tomato sauce to accompany.
Serve with beer of your choice.
Back Country Ham Slice
2 pounds ham slices — 3/4 inch thick
3/8 cup fat
1/4 cup prepared mustard
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons paprika
1 cup water
Fry ham in fat. Remove ham slices from skillet. Pour all the other ingredients into skillet, cook 5 minutes, place ham slices back into sauce and cook for 5 minutes more. Serve. Serves 3.