RecipeFeed.Com - Chicken Recipes

Harvest Apple Dressing

RecipeFeed.com — 2008-11-19T19:16:47+01:00

---------------------------------CORN BREAD--------------------------------- 3/4 c Enriched Corn Meal
-- (Aunt Jemima or Quaker) 1/4 c All-purpose flour
1 tb Sugar
2 ts Baking powder
1/4 ts Salt
1 Egg
1/2 c Milk
1/4 c Margarine or butter; melted
---------------------------HARVEST APPLE DRESSING--------------------------- 3 c Soft bread cubes
1/2 lb Bulk pork sausage
-- cooked and drained 1 c Chopped apple
1/2 ts Sage, crushed
1/8 ts Pepper
1/2 c Chopped onion
1/4 c Margarine or butter
1 ts Chicken bouillon granules
1 1/4 c Warm water
1 Egg
CORN BREAD: Heat oven to 425 F. Grease 8x4-inch loaf pan. Combine 3/4 cup Aunt Jemima or Quaker Enriched Corn Meal, 1/4 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder and 1/4 teaspoon salt. Combine egg, 1/2 cup milk, and 1/4 cup melted margarine or butter. Add to corn mixture; mix just until dry ingredients are moistened. Pour into prepared pan. Bake about 30 minutes or until golden brown. Cool on wire rack. DRESSING: Heat oven to 350 F. In large bowl, crumble Corn Bread. Add bread cubes, sausage, apple, sage and pepper; mix well. Cook onion in margarine until tender; add to corn bread mixture. Stir bouillon granules into warm water; add to corn bread mixture. Stir in egg. (For moister dressing, stir in additional water.) Spoon into 2-qt. casserole. Cover;* bake 45 minutes or until heated through. Serve with chicken, turkey, ham or pork. SIXTEEN 1/2 CUP SERVINGS *NOTE: At this point, dressing may be refrigerated several hours or overnight. Increase baking time to about 1 hour. NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 13 g * protein 4 g * fat 9 g * calcium 51 mg * sodium 300 mg * cholesterol 40 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

Harvest Chicken Soup

RecipeFeed.com — 2008-11-19T19:16:47+01:00

3 medium Onions
3 Chicken breast halves w/bone
4 cups Water
3 Celery ribs -- halved
1 teaspoon Salt
1/8 teaspoon Pepper
14 1/2 ounces Diced tomatoes with liquid
3 medium Carrots -- thinly sliced
4 teaspoons Instant chicken bouillon
1 small Zucchini -- halved/thin slice
1 cup Frozen peas
1 Avocado -- peeled and sliced

Recipe by: TASTE OF HOME Chop one onion; set aside. Quarter the other two; place in a Dutch oven with chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until chicken is tender. Remove chicken; set aside. Discard celery and onion. To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender. Debone and cube chicken; add to soup with zucchini and peas. Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado.

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Harvest Soup

RecipeFeed.com — 2008-11-19T19:16:47+01:00

1 c Chopped Onions
1 tb Oil
3 cn (14 1/2 Oz.) Chicken
Broth 1 cn 16 Oz. Pumpkin
1 cn (7 1/2 Oz.) Hunt'S Whole
Tomatoes, Drained & Crushed 1 1/2 ts Sugar
1/4 ts Salt
1/2 ts Curry Powder
1/4 ts Pepper
1/8 ts Crushed Cloves
1 c Skim Milk
1 ts Cornstarch
in Large Saucepan, Saute Onions in Oil Until Tender. Stir in Remaining Ingredients Except Milk & Cornstarch. Boil & Simmer, Uncovered 10 Min. in A Cup, Mix Milk & Cornstarch. Add To Soup & Stir Constantly. Boil Until Thickened Slightly.

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Permalink: Harvest Soup

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