1. Cheese
Bread Souffle
2. Cheesy
Beef Casserole
3. Chicken & Stuffing Skillet
4. CHICKEN
CHEESE BALL
5. Chocolate Amaretto Squares
------------------------------------------------------
1. Cheese Bread Souffle
INGREDIENTS:
16 slices bread, cubed
12 oz. cheddar cheese, grated
6 eggs
1 tsp. salt
2 cups milk
1/2 cup butter, melted
DIRECTIONS:
Spread half the bread cubes in a large ungreased casserole
dish. Sprinkle half the cheese over top of the
bread and repeat with a layer of the remaining bread and then
cheese.
Mix beaten eggs, milk, melted butter and salt an pour over top
of bread and cheese layers. Let stand overnight,
or several hours. Bake at 350 degrees for 50 minutes.
Source: Recipe Ross
------------------------------------------------------
2.
Meat and Poultry:
Cheesy Beef Casserole
from From Portland's Palate...
A
Collection of Recipes from the City of Roses
___________________________________
INGREDIENTS:
1 pound ground round
2 (8-ounce) cans tomato sauce
1 cup cottage cheese
1 (8-ounce) package cream cheese
1/4 cup sour cream
1/3 cup green onions, chopped
2 tablespoons butter, melted
8 ounces egg noodles, cooked
TO PREPARE:
In a saute pan over medium heat, brown
meat. Drain grease.
Stir in tomato sauce. Combine well
and remove from heat.
In a 2-quart buttered casserole, place half
of the noodles.
In a large bowl, combine cottage cheese,
cream cheese, sour
cream and onions. Spread over the
noodles.
Cover with remaining noodles. Pour 2
tablespoons melted butter
over noodles and top layer with tomato-meat
sauce. Chill 1 hour
before baking. Bake 1 hour at 375
degrees.
SERVES 6 to 8
___________________________________
Copyright 1992 The Junior League of
Portland, Oregon, Inc. All
rights reserved.
To purchase copies of From Portland's
Palate, call the Junior
League of Portland, Oregon at (503)
297-6364.
The Junior League of Portland, Oregon, Inc.
is an organization
of women committed to promoting
voluntarism, developing the
potential of women and to improving the
community through the
effective action and leadership of trained
volunteers. Its
purpose is exclusively educational and
charitable. All proceeds
from League fundraising efforts, including
from the sale of From
Portland's Palate, are returned to the
community.
------------------------------------------------------
3. Chicken & Stuffing Skillet
Prep/Cook Time: 20 min.
1 tbsp. butter or margarine
4 Tyson Fresh Boneless, Skinless Chicken Breasts
1 box (6 oz.) Pepperidge Farm Farmhouse One Step Chicken
Flavored Stuffing Mix
1 can (10 3/4 oz.) your favorite Campbell's Cream Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese
HEAT butter in skillet. Add chicken and cook 12 to 15 min. or
until done. Remove chicken.
PREPARE stuffing in skillet according to pkg. directions
except let stand 2 min.
TOP with chicken. Mix soup and milk. Pour over chicken.
Sprinkle with cheese. Cover and heat through. Serves 4.
Shopping List:
1 can (10 3/4 oz.) your favorite Campbell's Cream Soup
4 Tyson Fresh Boneless, Skinless Chicken Breasts
Milk
Shredded Cheddar cheese
Butter or margarine
1 box (6 oz.) Pepperidge Farm Farmhouse One Step Chicken
Flavored Stuffing Mix
Kitchen Clip:
Save time by using packaged shredded Cheddar cheese for this
recipe. You'll need only 1/4 of an 8-oz. package for this
recipe, so look for cheese in a resealable package for handy
storage.
Source: Campbell's Meal Mail
------------------------------------------------------
4. CHICKEN CHEESE BALL
INGREDIENTS:
1 (5 oz) can chunk chicken, drained
1 (0.4 oz) Ranch-Style salad dressing mix
2 (8 oz) pkgs. cream cheese, softened
1 c. pecans, chopped
DIRECTIONS:
Combine chicken, salad dressing mix & cream cheese in a
mixing bowl, beat at medium speed with an electric mixer
until blended. Shape into a bowl & roll in pecans. Cover
& chill.
Yield: 1 cheeseball
Source: Peg
------------------------------------------------------
5. Chocolate Amaretto Squares
Recipe By :
Serving Size : 1 Preparation Time
:0:00
Categories : Chocolate
Brownies
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
1/2 c.
butter, melted (do not use margarine)
1 c.
sugar
2
eggs
1/2 c.
flour
1/3 c.
cocoa
1 1/4 c.
ground almonds
1/2 tsp.
almond extract
Sliced almonds (optional)
Heat oven to 325 degrees. Grease 8 inch square baking pan. In
large bowl, beat butter and sugar until well blended. Add
eggs, flour, and cocoa; beat well. Stir in ground almonds and
almond extract. Pour batter into prepared pan. Bake 35 to 40
minutes or just until set. Cool completely in pan on wire
rack. Cut into squares. Garnish with sliced almonds, if
desired.
Source: Connie
