Ingredients:
- 2 1/2 lb chicken breasts
- 1 cup rice
- 4 T melted butter
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 soup can milk
- 1 envelope dry onion soup mix
Directions:
Sprinkle uncooked rice evenly over a 9x13 oblong pan. Pour melted butter and milk over rice. Mix soups together and spoon over rice. Lay pieces of chicken over rice and sprinkle with the dry onion soup mix. Seal well with foil and bake for 2 1/2 hours at 325F. Do not peek during baking time.
- 1 lb ground beef
- 1 oz chopped onion
- 1 can cream of mushroom soup
- 1 can french style green beans
- 4 oz cheddar cheese
- 1 pkg tater tots
- salt and pepper
Directions:
Preheat oven to 425F. Brown and drain ground beef and chopped onions. Return beef to pan. Mix cream of mushroom soup, drained green beans, salt, and pepper. In a small casserole dish, place mixture evenly spread on bottom of dish. Evenly spread cheese on top. Evenly spread tater tots on top of cheese.
Bake in oven for 25-30 minutes, until tater tots are browned well.
- 1 can corn (or small bag of frozen corn)
- 1 c Milk
- 1 1/2 c flour
- 3 tsp baking powder
- 3/4 tsp salt
- 1 beaten egg
Directions:
Drain corn, reserving liquid. Add enough milk to liquid to measure 1 cup. Combine dry ingredients. Combine egg, milk mixture, and corn. Add to dry ingredients. Mix just until moistened. Drop batter from Tablespoon into deep hot oil. Fry until golden brown, 3-4 minutes. Drain on paper towels Serve with warm maple syrup. Makes 2 dozen.
The BEST Cinnabon Cinnamon Rolls
Ingredients:
- 2 1/2 tsp yeast
- 1/2 Cup water
- 1/3 Cup + 1/2 tsp sugar
- 1/ Cup warmed milk
- 1/3 Cup butter
- 1/2 tsp salt
- 1 egg, slightly beaten
- 3 1/2--4 Cup flour
Filling:
- 1/4 +1/4 Cup melted butter
- 3/4 +1/8 Cup sugar
- 1 1/2 T cinnamon
Glaze:
- 1/3 Cup melted butter
- 2 Cup powdered sugar
- 1 tsp vanilla
- 4 T water, add more if needed
Instructions:
Combine yeast, water, and 1/2 tsp sugar. Set aside.
In bowl, mix milk, sugar, butter, salt and egg. Add yeast mixture. Add half of the flour and beat until smooth. Stir in enough extra flour until slightly stiff (dough will be sticky).
Knead 5--10 minutes. Put in a bowl and let it rise 1--1 1/2 hrs. Punch down, let it rest for 5 minutes. Roll into a 15 by 20 inch rectangle.
Prepare the filling. Spread 1/4 Cup melted butter on the dough. Mix together sugar and cinnamon and sprinkle on. Roll up the dough and then cut the rolls with floss.
Coat the bottom of the pan with the other 1/4 Cup of melted butter and the 1/8 Cup sugar. Let the rolls rise until double.
Cook at 350 F for 25--30 minutes. Cool slightly and put the glaze on top.
