Simply Delightful Recipes
4TH of July means parties, and company...Want easy Helpful recipes?
Read On:
Ritzy Chicken Casserole
8 oz. cream cheese
1/2 C. sour cream
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1/2 C. finely chopped onion
6 C. diced cooked chicken breasts
1 roll Ritz crackers (50 crackers)
1/2 C. (1 stick) melted butter
2 T. poppy seeds, divided
Soften cream cheese. Add sour cream, soups, chopped onion and
chicken. Pour into a 9 x 13-inch ovenproof baking dish.
To make topping, crush crackers to make crumbs. Combine with
butter. Add half of poppy seeds. Sprinkle over chicken mixture.
Top casserole with remaining poppy seeds. Bake uncovered at
350 degrees for 20 minutes. Serves 10.
Grilled Chicken with Herbs:
INGREDIENTS
2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup balsamic vinegar
salt and pepper to taste
1 1/2 pounds skinless, boneless chicken breasts
DIRECTIONS
In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
Preheat grill to medium high heat OR set oven to broil.
Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Grilled Sirloin Steak with Garlic:
INGREDIENTS
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste
DIRECTIONS
Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
Sprinkle both sides of each steak with salt and pepper.
Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Strawberry Shortcake:
INGREDIENTS
3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream
DIRECTIONS
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Potato Salad:
INGREDIENTS
5 pounds red potatoes, diced
4 eggs
4 stalks celery, chopped
1 green bell pepper, chopped
1 (16 ounce) jar sweet pickles, cubed
3/4 tablespoon prepared mustard
3/4 cup mayonnaise
1 onion, finely chopped
1 teaspoon white sugar
salt and pepper to taste
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.
Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving.
Baked Beans:
INGREDIENTS
3 cups dry navy beans
4 quarts cold water, divided
1 medium onion, chopped
1 cup ketchup
1 cup packed brown sugar
2 tablespoons molasses
1 tablespoon salt
2 teaspoons dry mustard
1/4 pound bacon - cooked and crumbled
DIRECTIONS
Rinse beans; place in a Dutch oven with 2 qts. water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat and let stand for 1 hour. Drain and rinse. Return beans to Dutch oven with remaining water; bring to a boil. Reduce heat; simmer for 1 hour or until beans are tender. Drain, reserving cooking liquid. In the Dutch oven or 3-qt. baking dish, combine beans, 1 cup cooking liquid, onion, ketchup, brown sugar, molasses, salt, mustard and bacon; mix well. Cover and bake at 300 degrees F for 2 to 2-1/2 hours or until beans are as thick as desired. Stir occasionally and add more of the reserved cooking liquid if needed.
HAVE A WONDERFUL SUMMER, BE SAFE, HAVE FUN !
NOTICE BY SELENA
PLEASE NOTE POPPY SEEDS WILL HAVE A THC POSITIVE TEST
SO PLEASE BE CAREFUL SO IF YOU KNOW ANYONE WHO TAKES
DRUG TESTS JUST PASSING THIS WARNING ON TO ALL OF YOU
I HAD SOME POPPY SEED DRESSING AND I TESTED POSITIVE FOR THC
THC IS A DRUG THAT IS IN HEMP
