Contributor: Jody Bridges
2002 Cowley Cookbook
"I developed this one myself--trial and error."
2 cups warm water
2 T dry yeast
1/8 cup sugar
1/4 cup melted butter
1/2 to 1 tsp salt
4 1/2 to 5 cups flour
Mix water, yeast and sugar. Let dissolve and froth. Add butter, salt and flour as needed to get a soft but not sticky dough. Let rise 20-30 minutes in a warm area. Punch down and divide into 3 balls. Each ball with make a 14" pizza. Grease the pan and lightly sprinkle cornmeal on it (if desired.) Pat and stretch the dough into a big circle without tearing it. Put onto pan and finish pushing and stretching as needed. Top as desired.
"I cover my pans in foil and grease generously, so that I can make multiple pizza on one pan if I need to."
Printable Version
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Monday, September 2, 2013
Sunday, January 6, 2013
Chili
Contributor: Gloria Phister
2002 Cowley Cooikbook
2 lbs ground beef
2 cans (regular) chili beans
2 cans stewed tomatoes, chopped up
1 onion, diced
1 large can (quart) tomato juice
1 T chili powder (to taste)
Brown the meat and drain. Chop the onions and tomatoes. Mix all ingredients. If in a hurry, cook on stove until boiling and heated through. Best if cooked in the crock pot for 4-6 hours. Freezes well.
Printable Version
2002 Cowley Cooikbook
2 lbs ground beef
2 cans (regular) chili beans
2 cans stewed tomatoes, chopped up
1 onion, diced
1 large can (quart) tomato juice
1 T chili powder (to taste)
Brown the meat and drain. Chop the onions and tomatoes. Mix all ingredients. If in a hurry, cook on stove until boiling and heated through. Best if cooked in the crock pot for 4-6 hours. Freezes well.
Printable Version
Chinese Vegetable Soup
Contributor: Gloria Phister
2002 Cowley Cookbook
1 lb ground beef
1 package Hamburger Helper mix for Rice Oriental
6 cups water
1 T + 1 tsp soy sauce
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp pepper
1/2 cup sliced radishes
1/2 cup diagonally sliced green onions
2 T dry sherry, optional
Cook and stir ground beef in Dutch oven until brown; drain. Stir in rice, sauce mix, water, soy sauce, ginger, salt and pepper. Heat to boiling, stirring constantly. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in green onions, radishes and sherry.
Makes about 8 cups of soup. High Altitude (3500 to 6500 feet) increase simmer time to 30 minutes.
Printable Recipe
2002 Cowley Cookbook
1 lb ground beef
1 package Hamburger Helper mix for Rice Oriental
6 cups water
1 T + 1 tsp soy sauce
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp pepper
1/2 cup sliced radishes
1/2 cup diagonally sliced green onions
2 T dry sherry, optional
Cook and stir ground beef in Dutch oven until brown; drain. Stir in rice, sauce mix, water, soy sauce, ginger, salt and pepper. Heat to boiling, stirring constantly. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in green onions, radishes and sherry.
Makes about 8 cups of soup. High Altitude (3500 to 6500 feet) increase simmer time to 30 minutes.
Printable Recipe
Chicken Salad
Contributor: Lori Ann Sibbett
2002 Cowley Cookbook
3-4 cooked chicken breasts
3/4 cup diced celery
2 T dried parsley
1/4 cup chopped onion
1/2 tsp salt
1/2 to 1 cup seedless red grapes, cut if half
1/2 cup mayonnaise
1/2 cup sour cream
1 T lemon juice
1 tsp powdered ranch mix
1/2 tsp pepper
Mix sauce together. Cut up grapes and chicken. Mix all ingredients together and serve with rolls or in pita bread.
Printable Version
2002 Cowley Cookbook
3-4 cooked chicken breasts
3/4 cup diced celery
2 T dried parsley
1/4 cup chopped onion
1/2 tsp salt
1/2 to 1 cup seedless red grapes, cut if half
1/2 cup mayonnaise
1/2 cup sour cream
1 T lemon juice
1 tsp powdered ranch mix
1/2 tsp pepper
Mix sauce together. Cut up grapes and chicken. Mix all ingredients together and serve with rolls or in pita bread.
Printable Version
Waldorf Hotel Waldorf Salad
Contributor: Unknown
2002 Cowley Cookbook
1 cup walnut halves
1/2 cup mayo
1/4 cup plain yogurt
1 tsp prepared mustard
pinch of dry mustard
juice of 1/2 lemon
4-6 tart apples, peeled, cored and diced (2 cups)
1-2 cups finely diced inner ribs celery (white part only, leaves reserved)
salt and freshly ground pepper
2 bunches tender greens such as arugala, baby kale or pepper cress, washed and dried
2 T olive oil
1 T fresh lemon juice
Preheat oven to 325 degrees. Spread walnuts on baking sheet and toast in oven for 4-5 minutes until aromatic and lightly toasted. Let cool.
Combine mayo, yogurt, both mustards and the lemon juice in a large bowl. Fold in the apples and diced celery; season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice. Season with salt and pepper; toss well. Divide the greens among four plates. Spoon apple mixture onto greens and sprinkle with the toasted walnuts and reserved celery leaves.
Serves 4.
Printable Version
2002 Cowley Cookbook
1 cup walnut halves
1/2 cup mayo
1/4 cup plain yogurt
1 tsp prepared mustard
pinch of dry mustard
juice of 1/2 lemon
4-6 tart apples, peeled, cored and diced (2 cups)
1-2 cups finely diced inner ribs celery (white part only, leaves reserved)
salt and freshly ground pepper
2 bunches tender greens such as arugala, baby kale or pepper cress, washed and dried
2 T olive oil
1 T fresh lemon juice
Preheat oven to 325 degrees. Spread walnuts on baking sheet and toast in oven for 4-5 minutes until aromatic and lightly toasted. Let cool.
Combine mayo, yogurt, both mustards and the lemon juice in a large bowl. Fold in the apples and diced celery; season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice. Season with salt and pepper; toss well. Divide the greens among four plates. Spoon apple mixture onto greens and sprinkle with the toasted walnuts and reserved celery leaves.
Serves 4.
Printable Version
Chicken Salad
Contributor: Unknown (Served at Enrichment Meeting)
2002 Cowley Cookbook
1 boiled and boned hicken
1 package slivered almonds (toasted 10 minutes)
grapes (green and red)
1 can water chestnuts
celery
1 cup mayonnaise (do not substitute)
1 can chunk pineapple
2 T Worcestershire sauce
1 can mandarin oranges
1/2 tsp seasoning salt
Printable Version
2002 Cowley Cookbook
1 boiled and boned hicken
1 package slivered almonds (toasted 10 minutes)
grapes (green and red)
1 can water chestnuts
celery
1 cup mayonnaise (do not substitute)
1 can chunk pineapple
2 T Worcestershire sauce
1 can mandarin oranges
1/2 tsp seasoning salt
Printable Version
Curried Orzo and Chicken Salad
Contributor: Unknown
2002 Cowley Cookbook
One whole boneless, skinless chicken breast, cooked and chopped
1 1/2 cup orzo, uncooked
1 T unsalted butter
2 tsp curry
2 cup chicken broth
1/2 cup cucumber, peeled, seeded and diced
1/2 green pepper, diced
2 scallions, sliced
1/3 cup raw peas
6 oz. jar marinated artichoke hearts, undrained
1/4 cup mayonnaise
Brown the orzo in butter. Add curry powder and broth and boil until pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and pasta together. Combine mayo and artichoke liquid together to make a dressing. Toss the pasta and dressing together. Add chicken and serve.
Printable Version
2002 Cowley Cookbook
One whole boneless, skinless chicken breast, cooked and chopped
1 1/2 cup orzo, uncooked
1 T unsalted butter
2 tsp curry
2 cup chicken broth
1/2 cup cucumber, peeled, seeded and diced
1/2 green pepper, diced
2 scallions, sliced
1/3 cup raw peas
6 oz. jar marinated artichoke hearts, undrained
1/4 cup mayonnaise
Brown the orzo in butter. Add curry powder and broth and boil until pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and pasta together. Combine mayo and artichoke liquid together to make a dressing. Toss the pasta and dressing together. Add chicken and serve.
Printable Version
Applebees Oriental Chicken Salad
Contributor: Unknown
2002 Cowley Cookbook
Oriental Dressing:
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil
Blend together all ingredients for dressing in small bowl with an electric mixer. Put dressing in fridge to chill while preparing salad.
Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 T sliced almonds
1/3 cup chow mien noodles
Prepare salad by tossing chopped romaine with red cabbage, Napa cabbage and carrots. Sprinkle sliced green onion on top of lettuce. Sprinkle almonds over salad, then chow mien noodles.
Chicken:
1 egg
1/2 cup milk
1/2 cup corn flake crumbs
1 tsp salt
1/2 cup flour
1/4 tsp pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
In small shallow bowl, beat egg, add milk and mix well. in another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4-5 long strips. Dip each into egg mixture ten into flour mixture, coating each completely. Fry each chicken finger 5 minutes or until dark brown.
Cut chicken into small, bit-size chunks. Place chicken onto the salad, forming a pile in the middle. Serve with salad dressing.
Printable Version
2002 Cowley Cookbook
Oriental Dressing:
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil
Blend together all ingredients for dressing in small bowl with an electric mixer. Put dressing in fridge to chill while preparing salad.
Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 T sliced almonds
1/3 cup chow mien noodles
Prepare salad by tossing chopped romaine with red cabbage, Napa cabbage and carrots. Sprinkle sliced green onion on top of lettuce. Sprinkle almonds over salad, then chow mien noodles.
Chicken:
1 egg
1/2 cup milk
1/2 cup corn flake crumbs
1 tsp salt
1/2 cup flour
1/4 tsp pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
In small shallow bowl, beat egg, add milk and mix well. in another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4-5 long strips. Dip each into egg mixture ten into flour mixture, coating each completely. Fry each chicken finger 5 minutes or until dark brown.
Cut chicken into small, bit-size chunks. Place chicken onto the salad, forming a pile in the middle. Serve with salad dressing.
Printable Version
Saturday, January 5, 2013
Taco Salad
Contributor: Sylvia Gams
2002 Cowley Cookbook
Fry 1 1/2 lb. of extra lean hamburger with onion. Drain grease and add 2 cans (16 oz size) tomato sauce with seasoning mix. As this mixture simmers for about 45 minutes, begin to prepare your salad.
Shred heat of lettuce into small pieces. To that add small pieces of chopped celery and green pepper. Toss in a 4 1/2 oz jar of sliced mushrooms and 1 small can of chopped ripe olives. Next, crush 1 package of taco chips with a rolling pin, then add to the salad. Toss well.
Place salad on individual plates and spoon a heaping size of the hot hamburger mixture over the salad. Sprinkle with grated American cheese.
Truly a delightful meal, as you will know by the compliments you will receive.
Printable Version
2002 Cowley Cookbook
Fry 1 1/2 lb. of extra lean hamburger with onion. Drain grease and add 2 cans (16 oz size) tomato sauce with seasoning mix. As this mixture simmers for about 45 minutes, begin to prepare your salad.
Shred heat of lettuce into small pieces. To that add small pieces of chopped celery and green pepper. Toss in a 4 1/2 oz jar of sliced mushrooms and 1 small can of chopped ripe olives. Next, crush 1 package of taco chips with a rolling pin, then add to the salad. Toss well.
Place salad on individual plates and spoon a heaping size of the hot hamburger mixture over the salad. Sprinkle with grated American cheese.
Truly a delightful meal, as you will know by the compliments you will receive.
Printable Version
Texas Salad
Contributor: Enid Sanderson
2002 Cowley Cookbook
1 lb. ground meat
2 T chili powder
1/4 tsp pepper
1 tsp salt
garlic salt
3 tomatoes
5 green onions
1/4 head lettuce
1 package Fritos
grated cheese
Brown meat, adding small amount of water. To this, add chili powder, pepper, salt and sprinkle liberally with garlic salt. Let moisture simmer out of meat. Keep meat warm until ready to serve.
In large bowl, cut up tomatoes, onions and lettuce (use more lettuce if desired). Combine two mixtures just before serving and add Fritos. Top with lots of grated cheese.
Printable Version
2002 Cowley Cookbook
1 lb. ground meat
2 T chili powder
1/4 tsp pepper
1 tsp salt
garlic salt
3 tomatoes
5 green onions
1/4 head lettuce
1 package Fritos
grated cheese
Brown meat, adding small amount of water. To this, add chili powder, pepper, salt and sprinkle liberally with garlic salt. Let moisture simmer out of meat. Keep meat warm until ready to serve.
In large bowl, cut up tomatoes, onions and lettuce (use more lettuce if desired). Combine two mixtures just before serving and add Fritos. Top with lots of grated cheese.
Printable Version
Yuletide Crab Puffs
Contributor: Lori Ann Sibbett
2002 Cowley Cookbook
1 lb. flaked crab meat
2/3 cup celery, chopped
1/2 cup onion, finely chopped
4 hard-boiled eggs, finely chopped
2 T chili sauce
salt and pepper to taste
1 T fresh parsley, minced
1 1/2 or 2 cups mayonnaise
Mix above ingredients together until well blended, adding enough mayonnaise to make the mixture bind together. Refrigerate this mixture until shortly before serving. You will use this mixture to fill the puffs (recipe below). Yields 4 cups filling.
Puffs:
1 cup water
1/2 cup butter
1 cup flour, sifted
4 eggs
Bring water to a boil; add butter. Stir this mixture until butter i melted. Add flour, stirring until dough forms a ball. Cool dough mixture. Beat eggs in a separate bowl, until very thick and lemon colored. Stir eggs into cooled dough and mix thoroughly. Drop onto a baking sheet by teaspoonfuls. Bake for 15 minutes at 400 degrees. Cool puffs on rack.
Slice and fill with crab mixture just before serving. Do not fill puffs very far in advance of serving; the result will be soggy puffs.
This recipe can be made ahead of time, filling just before serving. Puffs can be frozen for later use.
Printable Version
2002 Cowley Cookbook
1 lb. flaked crab meat
2/3 cup celery, chopped
1/2 cup onion, finely chopped
4 hard-boiled eggs, finely chopped
2 T chili sauce
salt and pepper to taste
1 T fresh parsley, minced
1 1/2 or 2 cups mayonnaise
Mix above ingredients together until well blended, adding enough mayonnaise to make the mixture bind together. Refrigerate this mixture until shortly before serving. You will use this mixture to fill the puffs (recipe below). Yields 4 cups filling.
Puffs:
1 cup water
1/2 cup butter
1 cup flour, sifted
4 eggs
Bring water to a boil; add butter. Stir this mixture until butter i melted. Add flour, stirring until dough forms a ball. Cool dough mixture. Beat eggs in a separate bowl, until very thick and lemon colored. Stir eggs into cooled dough and mix thoroughly. Drop onto a baking sheet by teaspoonfuls. Bake for 15 minutes at 400 degrees. Cool puffs on rack.
Slice and fill with crab mixture just before serving. Do not fill puffs very far in advance of serving; the result will be soggy puffs.
This recipe can be made ahead of time, filling just before serving. Puffs can be frozen for later use.
Printable Version
Favorite Maryland Crab Cakes
Contributor: Janine Yates
2002 Cowley Cookbook
3 cans crab, drained (or 1 lb fresh)
20 saltine crackers, crushed fine
1 1/2 tsp Old Bay seasoning
2 T dried parsley, crushed
1/2 cup mayonnaise
1 T Worcestershire sauce
1 large egg
3 shots Tabasco sauce
1 tsp dry mustard or 1 T Dijon mustard
Combine and form into patties. Cook in vegetable oil until golden brown. Turn over, reduce heat slightly and cook until firm. Makes 4 servings.
Printable Version
2002 Cowley Cookbook
3 cans crab, drained (or 1 lb fresh)
20 saltine crackers, crushed fine
1 1/2 tsp Old Bay seasoning
2 T dried parsley, crushed
1/2 cup mayonnaise
1 T Worcestershire sauce
1 large egg
3 shots Tabasco sauce
1 tsp dry mustard or 1 T Dijon mustard
Combine and form into patties. Cook in vegetable oil until golden brown. Turn over, reduce heat slightly and cook until firm. Makes 4 servings.
Printable Version
Wednesday, January 2, 2013
Egg Rolls
Contributor: Sylvia Gams
2002 Cowley Cookbook
1 cup shredded cabbage
1 oz. bean sprouts
1/4 cup chopped green onion
1/4 cup ground pork
1 tsp chicken broth
1 T soy sauce
dash salt and pepper
egg roll wrappers
Heat wok. Cook ground pork until done. Add rest of ingredients and cook until vegetables are tender. Fill egg roll wrappers and roll. Fry in oil until golden brown.
Printable Version
2002 Cowley Cookbook
1 cup shredded cabbage
1 oz. bean sprouts
1/4 cup chopped green onion
1/4 cup ground pork
1 tsp chicken broth
1 T soy sauce
dash salt and pepper
egg roll wrappers
Heat wok. Cook ground pork until done. Add rest of ingredients and cook until vegetables are tender. Fill egg roll wrappers and roll. Fry in oil until golden brown.
Printable Version
Monday, December 31, 2012
Chicken Enchiladas
Contributor: Cresta Peterson
2002 Cowley Cookbook
6 chicken breasts, cooked, de-boned and diced
2 cans enchilada sauce (mild or medium, as to preference)
1 can diced green chilies (optional)
burrito-sized, soft-shell tortillas
Shredded cheese and other toppings
Oil for deep fat frying heated to 350 degrees (in deep fat fryer if you have one)
Mix cooked chicken and enchilada sauce. (May need 3 or more cans, depending on quantity of chicken.) Place approximately 1/4 cup of chicken mixture onto the middle of tortilla. Fold envelope style and close with toothpick. Place into oil using tongs. Cook until brown, turn over and cook until that size is brown.
Place on plate and serve with favorite toppings (lettuce, tomatoes, onions, etc.)
Printable Version
2002 Cowley Cookbook
6 chicken breasts, cooked, de-boned and diced
2 cans enchilada sauce (mild or medium, as to preference)
1 can diced green chilies (optional)
burrito-sized, soft-shell tortillas
Shredded cheese and other toppings
Oil for deep fat frying heated to 350 degrees (in deep fat fryer if you have one)
Mix cooked chicken and enchilada sauce. (May need 3 or more cans, depending on quantity of chicken.) Place approximately 1/4 cup of chicken mixture onto the middle of tortilla. Fold envelope style and close with toothpick. Place into oil using tongs. Cook until brown, turn over and cook until that size is brown.
Place on plate and serve with favorite toppings (lettuce, tomatoes, onions, etc.)
Printable Version
Ravioli Casserole
Contributor: Carol Brimhall
2002 Cowley Cookbook
1 (28 oz) jar spaghetti sauce
1 (25 oz) package frozen cheese ravioli*, cooked and drained
2 cups small-curd cottage cheese
4 cups mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Spread 1/2 cup of spaghetti sauce in an ungreased 9x13" baking dish. Layer with half of the ravioli, 1 1/4 cups cheese, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Paremsan cheese.
Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly. 8 servings.
*Note: 4-5 cups of any style cooked ravioli may be used.
Green Chili Chicken Casserole
Contributor: Carol Brimhall
2002 Cowley Cookbook
1 chicken, cooked and deboned (you can use 2 cans chicken or turkey)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can chopped green chilies
2 T diced jalapenos (optional)
1 cup sour cream
2 cups cheddar cheese, grated
1/2 tsp garlic salt
1/2 tsp cumin
1 bag (11 oz.) corn Doritos
1/2 can water, if needed
Mix all ingredients except one cup cheese. Put into a 9x13" pan. Cover with remaining hceese.
Bake at 350 degrees for 40 minutes. Serve with extra chips, sour cream and salsa.
Printable Version
2002 Cowley Cookbook
1 chicken, cooked and deboned (you can use 2 cans chicken or turkey)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can chopped green chilies
2 T diced jalapenos (optional)
1 cup sour cream
2 cups cheddar cheese, grated
1/2 tsp garlic salt
1/2 tsp cumin
1 bag (11 oz.) corn Doritos
1/2 can water, if needed
Mix all ingredients except one cup cheese. Put into a 9x13" pan. Cover with remaining hceese.
Bake at 350 degrees for 40 minutes. Serve with extra chips, sour cream and salsa.
Printable Version
Basil Chicken and Broccoli Potato Topper
Contributor: Miriam Roberts
2002 Cowley Cookbook
1 can cream of mushroom soup
1 (3 oz) package cream cheese, diced
1 cup cubed, cooked chicken
1 1/2 cup frozen broccoli cuts
2 T milk
1 tsp dried basil leaves, crushed
1 tsp lemon juice
4 hot baked potatoes, split
chopped sweet red pepper for garnish
In 2-quart saucepan over medium heat, combine soup, cream cheese, chicken, broccoli, milk, basil and lemon juice. Heat through, stirring occasionally. Spoon over potatoes and garnish with red pepper if desired.
Printable Version
2002 Cowley Cookbook
1 can cream of mushroom soup
1 (3 oz) package cream cheese, diced
1 cup cubed, cooked chicken
1 1/2 cup frozen broccoli cuts
2 T milk
1 tsp dried basil leaves, crushed
1 tsp lemon juice
4 hot baked potatoes, split
chopped sweet red pepper for garnish
In 2-quart saucepan over medium heat, combine soup, cream cheese, chicken, broccoli, milk, basil and lemon juice. Heat through, stirring occasionally. Spoon over potatoes and garnish with red pepper if desired.
Printable Version
Chicken Marinade
Contributor: Donna Monk
2002 Cowley Cookbook
1 can 7-up
1 cup soy sauce
1 cup vegetable oil
1 clove garlic, chopped
horseradish, to taste
Put your chicken in this and cover and leave overnight or at least several hours. Cook on the grill.
Printable Version
2002 Cowley Cookbook
1 can 7-up
1 cup soy sauce
1 cup vegetable oil
1 clove garlic, chopped
horseradish, to taste
Put your chicken in this and cover and leave overnight or at least several hours. Cook on the grill.
Printable Version
Overnight Scalloped Chicken Casserole
Contributor: Trudy Ward
2002 Cowley Cookbook
2 cans cream of mushroom soup
2 1/2 cup milk
1/2 lb. American cheese, cubed (more if desired)
4 cups cut up chicken or turkey
7 ounces macaroni
1/2 cup butter
1/2 cup bread crumbs or corn flakes
Combine soup, milk and cheese. add chicken or turkey and macaroni. Stir in 1/4 cup melted butter. Pour into greased 9x13" dish. Cover and refrigerate for 8 hours or overnight. Toss the breadcrumbs (or corn flakes) with butter. Sprinkle over top.
Bake, uncovered, at 350 degrees for 60-65 minutes.
Printable Version
2002 Cowley Cookbook
2 cans cream of mushroom soup
2 1/2 cup milk
1/2 lb. American cheese, cubed (more if desired)
4 cups cut up chicken or turkey
7 ounces macaroni
1/2 cup butter
1/2 cup bread crumbs or corn flakes
Combine soup, milk and cheese. add chicken or turkey and macaroni. Stir in 1/4 cup melted butter. Pour into greased 9x13" dish. Cover and refrigerate for 8 hours or overnight. Toss the breadcrumbs (or corn flakes) with butter. Sprinkle over top.
Bake, uncovered, at 350 degrees for 60-65 minutes.
Printable Version
Calzones
Contributor: Miriam Roberts
2002 Cowley Cookbook
10 ounce ground Italian sausage
1 small onion, diced
1 clove garlic, minced
1 lb. sliced mushrooms
1 carrot, grated
8 oz can tomato sauce
1 tsp basil
1/2 tsp oregano
1/2 tsp sugar
2 cups mozzarella cheese, grated
1/2 cup grated Parmesan cheese
Cook the first 5 ingredients in fry pan until meat is browned and vegetables are tender. Add tomato, basil, oregano and sugar. Simmer 5 minutes. add mozzarella and Parmesan cheeses.
Make a recipe of bread dough or use thawed bread dough. Divide dough into 6-inch diameter circles. Fill each with filling. Fold and pinch shut.
Bake on a greased cookie sheet at 475 degrees for 15 minutes or until golden brown. Serve with heated spaghetti sauce, if desired.
Printable Version
2002 Cowley Cookbook
10 ounce ground Italian sausage
1 small onion, diced
1 clove garlic, minced
1 lb. sliced mushrooms
1 carrot, grated
8 oz can tomato sauce
1 tsp basil
1/2 tsp oregano
1/2 tsp sugar
2 cups mozzarella cheese, grated
1/2 cup grated Parmesan cheese
Cook the first 5 ingredients in fry pan until meat is browned and vegetables are tender. Add tomato, basil, oregano and sugar. Simmer 5 minutes. add mozzarella and Parmesan cheeses.
Make a recipe of bread dough or use thawed bread dough. Divide dough into 6-inch diameter circles. Fill each with filling. Fold and pinch shut.
Bake on a greased cookie sheet at 475 degrees for 15 minutes or until golden brown. Serve with heated spaghetti sauce, if desired.
Printable Version
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