Post by raventx1 on Jul 16, 2006 22:50:04 GMT -5
FRENCH ONION DIP CHICKEN MENU FOR 6
The Menu
FRENCH ONION DIP CHICKEN
SHOEPEG CORN CASSEROLE
HONEYED CARROTS
SHAKE AND MAKE ICE CREAM
The Recipes
FRENCH ONION DIP CHICKEN
~Submitted by Angelique, TX
(French onion dip: 1 pkg. onion soup, 16 oz. sour cream combined)
2/3 cup French onion dip
9 skinless boneless chicken thighs
Preheat oven to 350.
Place chicken in a casserole dish and smear the dip on top. Bake for 45 minutes.
SHOEPEG CORN CASSEROLE
Yield 6 servings
~Submitted by Brenda, AL
2-11oz cans shoe peg corn
1 can cream of celery soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
3/4 cup crushed butter flavored crackers
2 Tablesthingys butter, melted
In large bowl combine first 7 ingredients. Put into greased 2 qt baking dish. Sprinkle crackers on top, drizzle with butter. Bake uncovered at 350° for 20 to 25 minutes or until bubbly.
HONEYED CARROTS
~Submitted by Treva, Eastern, TN
This simple vegetable side dish comes together quickly and is sure to brighten your table.
4 cups sliced carrots
3 Tbsp. orange juice or water
3 Tbsp. butter
1 tsp. Celtic sea salt
1/4 tsp. ground ginger
2 Tbsp. honey
Combine all ingredients in a saucepan. Cover and cook over low heat, stirring occasionally, until carrots are as tender as you like, or about 20 to 25 minutes.
SHAKE AND MAKE ICE CREAM
Serves/Makes: 1 pint –will need to make 3 pints for 6 people
~Submitted by Ann, FL
Ready In: < 30 minutes
2 tablesthingys sugar
1 cup milk or half-and-half
1/2 teasthingy vanilla
6 tablesthingys rock salt
1 pint-size zipper bag
1 gallon-size zipper bag.
Fill the gallon-size plastic zipped bag half full with ice and rock salt, seal.
Pour sugar, milk/ half-and-half and vanilla into the pint-size zipper bag and seal.
Place the pint-size zip bag into the gallon-size bag and seal.
Shake the bag for 5-7 minutes.
Open the small zip bag and enjoy.
Tips & Ideas:
You can top with your favorite toppings, or add peppermint candies crushed to make peppermint ice cream.
The Menu
FRENCH ONION DIP CHICKEN
SHOEPEG CORN CASSEROLE
HONEYED CARROTS
SHAKE AND MAKE ICE CREAM
The Recipes
FRENCH ONION DIP CHICKEN
~Submitted by Angelique, TX
(French onion dip: 1 pkg. onion soup, 16 oz. sour cream combined)
2/3 cup French onion dip
9 skinless boneless chicken thighs
Preheat oven to 350.
Place chicken in a casserole dish and smear the dip on top. Bake for 45 minutes.
SHOEPEG CORN CASSEROLE
Yield 6 servings
~Submitted by Brenda, AL
2-11oz cans shoe peg corn
1 can cream of celery soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
3/4 cup crushed butter flavored crackers
2 Tablesthingys butter, melted
In large bowl combine first 7 ingredients. Put into greased 2 qt baking dish. Sprinkle crackers on top, drizzle with butter. Bake uncovered at 350° for 20 to 25 minutes or until bubbly.
HONEYED CARROTS
~Submitted by Treva, Eastern, TN
This simple vegetable side dish comes together quickly and is sure to brighten your table.
4 cups sliced carrots
3 Tbsp. orange juice or water
3 Tbsp. butter
1 tsp. Celtic sea salt
1/4 tsp. ground ginger
2 Tbsp. honey
Combine all ingredients in a saucepan. Cover and cook over low heat, stirring occasionally, until carrots are as tender as you like, or about 20 to 25 minutes.
SHAKE AND MAKE ICE CREAM
Serves/Makes: 1 pint –will need to make 3 pints for 6 people
~Submitted by Ann, FL
Ready In: < 30 minutes
2 tablesthingys sugar
1 cup milk or half-and-half
1/2 teasthingy vanilla
6 tablesthingys rock salt
1 pint-size zipper bag
1 gallon-size zipper bag.
Fill the gallon-size plastic zipped bag half full with ice and rock salt, seal.
Pour sugar, milk/ half-and-half and vanilla into the pint-size zipper bag and seal.
Place the pint-size zip bag into the gallon-size bag and seal.
Shake the bag for 5-7 minutes.
Open the small zip bag and enjoy.
Tips & Ideas:
You can top with your favorite toppings, or add peppermint candies crushed to make peppermint ice cream.
