Granny's Macaroni Salad

Bring water to boil

Add 1 tsp oil and salt.  Add 12 oz macaroni noodles. Cook no more than 10 minutes (boiling) - taste it, don't want too done.

Put frozen peas in strainer.  Pour macaroni & water over peas.

Add large jar of diced pimento.  Add cut up sweet pickles.

Mix 1 Tbsp mustard and 1 up REAL mayonnaise & 1/4 cup pickle juice

If still too dry add more mayonnaise

Season with Lawry's seasoning salt.  pepper.  Add more salt if needed.

Crispy Herb Chicken by Susan Norton

1 1/4 cup rice crispy cereal, crushed
1  6oz envelope Italian salad dressing mix
1 tsp dried parsley flakes
2 1/2 - 3 # chicken
1/4 c. margarine

Combine cereal, dressing mix and parsley.  Brush chicken with melted butter, roll in cereal mixture.  Place chicken in ungreased shallow, large baking pan.  Good served with Herb Rice.  Cook 375 for 60 minutes


Herb Rice
2 cups long grain white rice
3 tsp chicken bouillon
1 tsp salt
1 tsp marjoram
1 tsp thyme
1 tsp basil
2 tsp dry minced onion
1 tsp parsley
4 Tbsp butter

Combine 1st 8 ingredients in sauce pan.  Add 4 cups water & butter.  Cook, covered over medium heat 15-20 minutes, until tender

Chicken Enchiladas by Gina Hedgecock

2 chicken breasts - cooked, shredded

mix 1 large can tomato juice &1 pkg enchilada sauce (schilling - pink package)
Boil until heated through

Need 1-2 dozen corn tortillas
dice up 1 onion
shred 1 pkg cheddar cheese

Take deep pan; sauce in bottom to cover.  Layer in some tortillas - two layers.  Some chicken (maybe 1/2), some onions, add a bit more sauce, little more cheese, then sauce, tortillas, chicken, onion, sauce, thin layer of cheese, sauce, tortillas, enchilada sauce, cheese.  Leave some sauce to top on cooked enchiladas when serve.

Bake 400 for 45 minutes, or 350 for 1 hour (until cheese is bubbly and melted)

Hawaiian Haystacks

Cook 2-3 chicken breasts.  Cool, shred.  In microwave bowl, combine 2 cans of cream of chicken soup and 1 can chicken broth. 

Microwave 2-3 minutes, add shredded chicken.  Microwave until hot.  Serve over rice.  Add other ingredients you want: pineapple chunks, chopped green onion, chopped celery, green pepper tomatoes, chopped celery, coconut, cheese. Don't forget the chow mein noodles.

Chicken Burros

1 can green chilis, optional (I leave out)
4 chicken breasts, cooked and shredded
1-2 tbsp chili powder
green onions
1 1/2 cups grated cheddar cheese

Distribute into tortillas - EASY!

** crockpot - Nani says 4 hours on high with taco seasoning or low 4-6 hours.

Thick and Chewy Chocolate Chip Cookies from America's Test Kitchen

INGREDIENTS

2 cups to 2 Tbsp flour (10 2/3 ounces)

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly

1 cup brown sugar (light or dark), 7 ounces

1/2 cup granulated sugar (3 1/2 ounces)

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups chocolate chips

To keep cookies chewy longer, store them in an airtight container with a slice of sandwich bread. 

1.  Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Line 2 baking sheets with parchment paper.  Combine flour, baking soda, and salt in bowl.

2.  Using stand mixer fitted with paddle, beat melted butter, brown sugar and granulated sugar on medium speed until smooth, about 2 minutes.  Add egg and yolk and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Stir in chocolate chips by hand.

3.  Working with 2 tbsp dough at a time, roll into balls and space them 2 inches apart on prepared sheets.  Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 15-20 minutes, rotating sheet halfway through baking.  Let cookies cool on sheets for 10 minutes before serving.

Pasta with Chicken, Broccoli, and Sun-dried Tomatoes

WHY THIS RECIPE WORKS
Lightly browning chicken breast strips in butter started building flavor into our pasta with chicken recipe. We kept the chicken tender and added more flavor by letting the strips finish cooking in the sauce, and we kept the broccoli fresh and crisp by blanching it in the boiling pasta water and then putting it aside until the dish was assembled. But our real breakthrough in developing this pasta and chicken recipe was to eliminate the cream typically used in this dish and to create instead a broth-based sauce, which we rounded out with a few tablespoons of butter, a handful of Asiago cheese, and some sun-dried tomatoes.





INGREDIENTS
4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices
1 small onion, chopped fine (about 2/3 cup)
Table salt
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
¼ teaspoon red pepper flakes
2 teaspoons chopped fresh thyme leaves
2 teaspoons all-purpose flour
1 cup dry white wine
2 cups low-sodium chicken broth
1 bunch broccoli (about 1 1/2 pounds), florets trimmed into 1-inch pieces (about 6 cups), stems discarded
½ pound penne pasta, ziti, cavatappi, or campanelle (I used penne)
2 ounces grated Asiago cheese (1 cup), plus extra for serving (I used parmesan cheese)
1 jar oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)
1 tablespoon minced fresh parsley leaves
Ground black pepper

INSTRUCTIONS
SERVES 4
HEADNOTE
Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative.

DESCRIPTION TEXT
1. Bring 4 quarts water to rolling boil, covered, in stockpot.

2. Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.

3. Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.

4. While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.

5. Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.

Technique
Preparing Broccoli

To quickly remove florets, place broccoli upside down on cutting board and trim with knife.