For a good old fashion hearty meal make this Baked Swiss Chicken dinner. This dish makes its own gravy so serve with plain old fashion mashed potatoes, and Carrots Ala Ritz. Ella's Yeast Bread would be perfect with this meal. For dessert, better go with something light. Or, you may be so full you will just want to skip dessert altogether!BAKED SWISS CHICKENThis is a recipe from my childhood.1 frying chicken, cut-up8 oz pkg Swiss cheese1 can Cream of Chicken SoupSalt, to tastePepper, to tasteFlour for coating chickenPreheat oven to 350 degrees.Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees. CARROTS A LA RITZThis recipe is from an old PTA cookbook.2 lbs carrots3/4 to 1 stick butter, melted1/2 lb Velveeta cheese, melted1 tube Ritz crackers, crushedClean carrots, peel and slice. In a saucepan, cover the carrots with water, add salt to your taste, and boil carrots until soft; drain. Mix the butter and Velveeta cheese into the carrots. Pour into a very lightly greased baking dish. Top with the crushed crackers. Bake at 300 degrees until brown. ELLA'S YEAST BREAD5 1/2 cups all-purpose flour3 eggs1/2 cup sugar2 pkg yeast1/3 cup lukewarm water1 stick butterDissolve yeast in the water. Mix sugar, eggs, and butter together. Add yeast to the sugar mixture and stir to mix. Add the mixture to the flour. Mix in water as needed; let rise. Knead down and put in pans and let rise again. Bake in a 375 degree oven until browned. Enjoy!
Carrots are a vegetable that should be in everyone's diet. If you have trouble getting the little ones, or others, to eat their carrots, disguise them in something so tempting they will not even realize what they are eating. Try this delicious Carrot Sheet Cake with Buttery Cream Cheese Frosting. This recipe is easy as it uses frozen sliced carrots, mashed. Use your choice of pecans or walnuts. Walnuts, however, are very healthy and would be a good option as they go very well in carrot cake. The buttery frosting is a great way to top off this cake.CARROT SHEET CAKE1 pkg (9-OZ) frozen sliced carrots2 cups sugar1 1/2 cups vegetable oil4 eggs, beaten2 1/2 cups all-purpose flour2 tsps baking soda2 tsps cinnamon1 tsp salt3/4 cup chopped pecans or walnuts, dividedBUTTERY CREAM CHEESE FROSTING:1/2 cup butter8-oz cream cheese, softened1 tsp vanilla extract3 1/2 cups confectioners' sugarPreheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan.Cook carrots according to package directions until tender. Drain carrots and mash in a large mixing bowl. Add the sugar, oil, and eggs; beat well. In a small bowl, mix the flour, baking soda, cinnamon and salt together. Beat the flour mixture into the carrot mixture. Stir in 1/2 cup of the nuts. Pour the batter into the prepared pan. Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack.To prepare the frosting, beat the butter, cream cheese, and vanilla in a bowl until creamy. Add enough of the confectioners' sugar to make icing of spreading consistency. Spread the frosting over the cake and sprinkle the remaining nuts over the top. Enjoy!
Cooking With Fresh Carrots From The GardenWhen it comes to gardening, we love to plant and grow our own carrots.Carrots are an important vegetable because they are high in beta-carotene, a substance that is converted to Vitamin A by our bodies. Beta-Carotene is an antioxidant that may help to fight cancer, brain and heart disease. Carrots come in a variety of shapes, sizes, and even colors. I like to grow the classic carrot, which is long and slender. When it comes to cooking with carrots, you need to properly prepare the carrots ahead of time. The first thing that you need to do is remove the root and stem. I wash my carrots under cool running water using a vegetable scrub brush to remove any stubborn dirt. Once finished, I lay them on a cotton towel to air dry. You can use fresh carrots in: baked goods, soups and stews, casserole dishes, healthy drinks, salads, and as a side dish with dinner.Here are 3 easy recipes that you can make using fresh carrots.Basil Glazed 3 tbsp. unsalted butter 1/4 c. water salt 1 lb. carrots, sliced 2 tsp. sugar 2 tbsp. basil In a frying pan, heat 1 tbsp. of butter, water and 1/4 tsp. of salt until butter is melted. Mix in the carrots. Cook over medium heat, covered, until tender. Transfer to bowl and set aside. Add the remaining 2 tbsp. of butter to the frying pan and heat. As soon as the butter starts to sizzle, add the sugar. Shake the pan a few times and add the carrots and basil. Saute over medium heat, tossing the carrots until glazed. Season to taste.Chilly Dilly1/2 lb. carrots, sliced 2 tbsp. Italian salad dressing 2 tbsp. Ranch salad dressing 2 tbsp. onions, chopped 1 1/2 tsp. minced dill 1 1/2 tsp. minced parsley 1 tsp. sugar 1/8 tsp. salt dash of pepper Place carrots in small saucepan. Cover with water. Cook until crisp-tender; drain. Place in a small bowl, combine remaining ingredients. Pour over carrots and refrigerate for 6 hours. Cheesy Carrot Casserole 4 lbs. carrots, cut into 1/2" slices 1 1/2 c. onion, chopped 11 tbsp. butter, divided 5 tbsp. flour 1/2 tsp salt 1/2 tsp. celery salt 1/2 tsp. pepper 2 1/2 c. milk 10 oz. processed cheese, cubed 5 1/2 c. day old bread, cubed Place carrots in a large stock pot; cover with water, bring to a boil. Reduce heat, cover and simmer until tender, about 5 minutes. Drain. Set aside. In a large saucepan, saute onions in 4 tbsp. butter until tender. Stir in flour, salt, celery salt, mustard and pepper until blended. Gradually add milk. Bring to a boil, cook and stir for 2 minutes. Stir in cheese until melted. Add carrots and stir to coat! Transfer to a greased baking dish. Melt remaining butter, toss with bread crumbs. Sprinkle over the carrots. Bake uncovered at 350 degrees for 45 minutes.
Please comment, rate and subscribe! I had cooked the rice before and let it cool I lightly greased the pan with butter or you can use pam. Layer with brown rice, then add a layer of zucchini, squash, carrots, onions, garlic, tomato sauce, soy mozzarella sauce, basil, salt, pepper- repeat with another layer as above cover with foil and bake for 20 min at 375 and at the last 10 mins take off the foil and continue to cook. Music by Erik Rabasca used with kind permission myspace.com Ingredients ...
