Chicken and Dressing from Suzie Romans

Ingredients

3 pounds of cooked, boned, and skinned chicken cut

into pieces (or boneless breast pieces)

1 can of cream of chicken soup

1 can of cream of mushroom soup

1 small can of pet milk

1 tablespoon of sage ( optional)

1 or 2 packages of chicken flavored stove top made

with butter and chicken broth

How to make it:

Make the stuffing mix with reall butter and chicken broth from the chicken you cooked. Mix in sage if desired.

Spread in the bottom of a 9x13 casserole pan.

Arrange the chicken pieces on top of the dressing.

Mix the soups and the small can of milk together and pour over the chicken.

Bake at 450 degrees for 20-30 minutes until bubbles.

Corn Casserole by Heather Goodman

Ingredients:

• ½ cup chopped onions
• ¼ cup chopped celery
• ¼ cup green bell pepper
• ½ cup shredded sharp cheddar cheese
• 2 (11 oz) cans white corn, drained
• 1 (14.5 oz) can French cut green beans, drained
• 1 can condensed cream of celery soup
• 1 8oz container sour cream
• 1 sleeve Ritz crackers, crushed
• ½ cup butter, melted

Directions:

• Preheat oven to 350
• In large bowl, combine all but last two ingredients. Spoon into 2qt casserole dish
• Combine crushed Ritz crackers with butter, then sprinkle mixture on top of casserole
• Bake for 45 minutes

Sweet Potatoes with Toasted Pecans by Rachel Davis

• ingredients

  • 4 1/2
    pounds sweet potatoes
  • 2
    tablespoons olive oil
  • 1
    tablespoon kosher salt
  • 1/2
    cup butter
  • 2/3
    cup whipping cream
  • 2
    tablespoons pure maple syrup
  • 1/4
    teaspoon ground nutmeg
  • 1
    teaspoon kosher salt
  • 2 - 3
    cups tiny marshmallows
  • 1/4
    cup pecan halves, toasted

  

  directions

  1.Heat oven to 350 degrees F. Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with 1 tablespoon salt. Place potatoes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 40 minutes or until soft. Cool until easy to handle.

  2.Halve potatoes; scoop out flesh and discard skin. Press through a fine mesh sieve. Transfer to a large bowl.

  3.In a small saucepan combine butter and whipping cream; cook over medium heat until mixture comes to a simmer. Fold into the sweet potatoes along with the maple syrup, nutmeg and remaining 1 teaspoon salt. Transfer to a 2-quart baking dish.

  4.Cover and chill up to 24 hours.

  5.Preheat oven to 350 degrees F. Bake chilled casserole, covered, for 55 minutes, stirring once. Increase oven temperature to 450 degrees F. Uncover and sprinkle marshmallows on potatoes. Bake, uncovered, 12 to 15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately. Makes 8 (1/2-cup) servings plus leftovers

  from the test kitchen

  • Tip To serve right away:Chilling step may be omitted. Proceed through step 3. Increase oven temperature to 450 degrees F. Sprinkle marshmallow on potatoes. Bake, uncovered, 12 to 15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans.

Courtney Baird's Rolls

3 ¾ cup flour

1 tbsp yeast

1 ¼ cup warm water

¼ cup sugar

¼ cup oil

1 tsp. salt

1 egg

Pour water into mixer and add yeast. Let soften for a few minutes. Then add remaining ingredients. Using a dough hook, beat at low for 30 seconds, scraping sides of bowl. Let knead for 5-7 minutes on higher speed.

Cover the bowl; let dough rise in warm place until double in size, about a half hour. Punch down, and turn out onto greased surface. Cover; let rest for 10 minutes. Divide dough from a single recipe in two parts (if you doubled recipe, divide into 4 parts etc.). Cut each section in 4 quarters, then cut each quarter in thirds, then each third in half. Shape pieces into round balls. Place them on a greased sheet pan about 1-2 inches apart. Cover with greased clear wrap.

Let them rise in a warm place till double (about 1-2 hours). Uncover and bake at 400 degrees for 10-12 minutes, or until tops begin to brown. Makes 3-4 dozen rolls.