8 boneless chicken breasts
2 cup sour cream
1 can cream of celery soup
2 cans cream of chicken soup
1/4 cup poppyseeds
2-3 sleeves Ritz crackers, crushed
2 pkg. sliced almonds
1 1/2 stick butter
Prepare 9×13-inch casserole dish by spraying with non-stick cooking spray.
Boil chicken breasts until done (no pink inside). Tear cooked chicken into bite-sized pieces. Put into large mixing bowl. Add other ingredients and mix thoroughly. Pour into prepared 9×13-inch casserole dish.
Melt butter, add crackers and almonds. mix thoroughly. Spread on top of casserole.
Bake at 350 degrees for 30 minutes or until bubbly.
1 stick of butter (1/2 cup), softened
2/3 cup sugar
1/4 cup lemon juice (about 1 large lemon)
1 Tbsp. grated lemon peel
1 3/4 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 cup finely chopped almonds
Powdered sugar for rolling the cookies
In a bowl, cream the butter, sugar and egg until will blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add the chopped almonds. Cover and refrigerate the dough several hours or overnight.
Roll dough into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (not brown on top).
Remove from oven and place immediately on wire racks to cool for about 5 minutes, then roll in powdered sugar. Makes about 3 dozen.
1 pkg (8 oz) cream cheese
1/2 cup canned whole berry cranberry sauce
1/4 cup orange marmalade
1/8 tsp. ground red pepper
1/4 cup slivered almonds, toasted
Spread cream cheese onto a small serving plate (less than 9 inches in diameter).
Mix together the cranberry sauce, orange marmalade, and red pepper. Spoon mixture over the cream cheese; top with almonds.
Serve with crackers (Ritz).
6 boneless skinless chicken breast halves
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth*
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley
Preheat oven to 350°.
Brown Chicken in oil in large skillet for about 4 minutes on each side; remove from pan and set aside. In the same skillet, saute the peppers, onion, mushrooms and garlic until onions are translucent. Stir in the rice, broth, corn, salt and pepper and bring to a boil.
Put the rice mixture in a 9×13 baking dish, coated with non-stick spray. Top with chicken. Cover and bake for 20 minutes. Uncover and bake a few minutes longer, making sure the chicken is done.** Sprinkle with almonds and parsley. Yield: 6 servings.
Notes: *Can use two bouillon cubes with 2 cups water.
**You can tell if the chicken is done by piercing it with a knife or fork. If the juice is pink, it is not done. The juice must run clear for it to be done.
Prepare 2 cans extra long asparagus spears as directed on can, drain. In small saucepan, combine 2 Tbsp. butter, 1 (4.5 oz.) jar sliced mushrooms, drained, 2 Tbsp. slivered almonds, 1/2 tsp. dried basil leaves and 1/8 tsp. pepper. Heat thoroughly. Remove spears from pan with spatula, place on serving platter. Pour mushroom mixture over spears and serve immediately.
– From Nana’s Recipe Collection
5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon prepared mustard
1 1/2 tablespoon honey
Salt and pepper
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl.
Pour dressing over slaw just before serving. Stir well.
Notes: You can purchase already shredded cabbage in bags in the produce section at the grocery store. This really cuts down on time and effort, without adding too much extra expense (which is worth it).