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I hope you enjoy the recipes!

[Archives ]  

1. Karen's Layered Chicken Casserole
2. Key Lime Sorbet
3. "Kimchee" Salad
4. King Ranch Casserole
5. Kiwi Cooler
1. Karen's Layered Chicken Casserole
Yield: 8 Servings
Categories: Casseroles, Poultry


      1    Box Chicken Rice-A-Roni
     16 oz Chopped Broccoli -- frozen
      4 c  Cooked Chicken -- or turkey
      2 cn Cream Of Mushroom Soup -- or
           Any cream soup
    1/2 c  Milk -- or mayonaisse
           Cheddar Cheese -- grated
           Seasoned Bread Crumbs
           Mushrooms -- optional

Prepare rice according to package directions.  Pat into a long cake pan.
Top rice with broccoli, mushrooms, and chicken or turkey.
Blend together soup & milk or mayonnaise.  Spread over top of casserole.
Sprinkle with cheese and bread crumbs.  Bake in a 350 degree oven for 30 to 40 minutes.
Recipe By     : Karen Broeklin
Source: Steve's Recipe Database
2. Key Lime Sorbet

Recipe courtesy Alton Brown

Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 3 hr 15 min Level: Serves: 1 1/2 quarts


1 cup sugar
1 cup key lime preserves
1 lemon, zested and juiced
1 lime, zested and juiced
4 cups lime flavored club soda or seltzer
Kosher salt


Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.

Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.

If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest.

Printed from on Sun Jan 17 2010

2010 Scripps Networks, LLC. All Rights Reserved
3. "Kimchee" Salad

Recipe courtesy Bobby Flay

Prep Time: 20 min Inactive Prep Time: 48 hr 0 min Cook Time: -- Level: Easy Serves: --


1 head Napa cabbage, finely shredded
4 green onions, thinly sliced
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup red chili flakes, plus more to taste
1 tablespoon sugar
1/4 cup vegetable oil
Salt and freshly ground pepper


Place cabbage and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.

SNI.Food.PrintPages.footer()Printed from on Sun Jan 17 2010

2010 Scripps Networks, LLC. All Rights Reserved

4. King Ranch Casserole

No excuse for leftovers

From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


2 cups cooked diced chicken

1 can Rotel tomatoes and green chilies

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 can chicken broth

1 package soft tortillas, cut in small pieces

1 large onion, chopped

1 cup grated sharp Cheddar cheese


Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart casserole.  Add chopped onions.  Repeat layers and onions.  Sprinkle grated cheese over top and bake at 350 degrees for one hour.

5. Kiwi Cooler

2 to 3 cups crushed ice
2 tablespoons canned coconut cream
2 kiwi fruits, peeled and sliced
1/4 cup granulated sugar

Blend all ingredients in a blender. Serve in chilled glasses garnished with kiwi fruit slices.

Source: Recipe Goldmine


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