CHICKEN A LA KING
* 1 1/2 to 2 pounds boneless chicken tenders
* 1 to 1 1/2 cup matchstick-cut carrots
* 1 bunch green onions (scallions) sliced in 1/2-inch pieces
* 1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
* 1 can 98% fat-free cream of chicken soup
* 2 tablespoons dry sherry (optional)
* salt and pepper to taste
Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger) in the order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve over rice, toast, or biscuits.
Serves 6 to 8.
Spanish Mushrooms
Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6 shallots and 1 clove of garlic chopped fine, some parsley and thyme and the mushrooms. Let all fry a few minutes; then add the mushroom liquor and 2 tablespoonfuls of white wine, salt and pepper to taste. Let simmer five minutes and serve hot on slices of toast.
Barbecue Pecans
2 tablespoons butter
1/4 cup Worcestershire sauce
1 tablespoon catsup
6 dashes Hot sauce
4 cups Pecans — halves
salt — to taste
Melt butter in a large saucepan; add Worcestershire sauce, catsup, and hot sauce.
Stir in nuts; spoon into a glass baking dish, spreading evenly. toast at 400 degrees about 20 minutes, stirring frequently.
Turn out on absorbent towels, and sprinkle with salt.
Dutch Eggs
Heat some butter in a pan; then break in as many eggs as needed and fry them; add some sliced onions. Remove the eggs to a platter; arrange the onions on the eggs; sprinkle with salt and red pepper and pour over some lemon-juice. Serve as hot as possible on toast.
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.
Ranch style eggs
10 Eggs
2 tbs Vegetable oil
1 Small onion cut into small wedges
1 Small green pepper finely sliced
2 Cloves garlic finely chopped
16 oz Garden style salsa
4 oz Diced green Chile peppers
1 Package flour tortillas (optional)
8 oz Sliced Swiss cheese
Heat vegetable oil in large skillet over medium hot coals. Add onions, bell peppers and garlic, cook, stirring occasionally for three to four minutes until vegetables are tender crisp. Add beaten eggs and chiles, Cook stirring occasionally until eggs are firm. Top with slices of Swiss cheese and cover momentarily until cheese melts.
Serve with warm tortillas. Substitute tortillas for toast or other favorite bread.
A Quick Dessert
4 Pieces toast
4 sl Cheese
Nutmeg
1 1/2 c Applesauce
1/4 c Sugar
Add sugar and nutmeg to applesauce. Put applesauce on toast, about 3 tablespoons on each piece of toast. Lay a slice of cheese over the sauce. Bake in a moderate oven until the cheese melts. Serve hot.