Holiday Cooking: Entrees

Holiday Cooking: Entrees

November 18th, 2009 in Holidaycooking

Apricot Baked Chicken

12 ounce jar apricot preserves

1/2 cup 1000 island dressing

1 envelope dry onion soup mix

1/4 cup mayonnaise

2 to 3 pound chicken cut up

Place chicken pieces in a lightly greased 9 x 13 inch pan. Combine apricot preserves with 1000 island dressing, dry onion soup and mayonnaise. Pour apricot mixture over the chicken. Bake uncovered at 350 F for 1 hour. Makes 4 servings.

- Bruce Mitchell

Tarragon Chicken Casserole

2 cups cream of chicken soup

2 cups half-and-half

4 teaspoons dried tarragon

1/2 teaspoon pepper

1 package linguine or spaghetti, cooked and drained

6 cups cooked chicken

1/2 cup grated parmesan cheese

Paprika

In large bowl, combine soup, half-and-half, tarragon and pepper. Stir in linguine and chicken. Transfer mixture to an ungreased (4-quart) baking dish. Sprinkle with parmesan cheese and paprika. Bake, uncovered at 350 F for 30 minutes or until heated through. Makes 10-12 servings.

Note: May be prepared ahead.

- Pat Daugherty

Cheesy Chicken-Broccoli Casserole

1 (10-ounce) box broccoli

3 cups grated cheddar cheese, divided

1 1/2 cups cooked chicken, diced

2/3 cup chopped onion

1 1/3 cups milk

3 eggs

3/4 cup Bisquick

1/4 teaspoon salt (optional)

1/8 teaspoon pepper

Mix together broccoli, 2 cups cheese, chicken and onion. Put into greased 10- by 12-inch pie pan or 2 greased 9-inch pie pans. Combine milk, eggs, Bisquick, salt and pepper; beat till smooth, then pour over broccoli mixture. Bake in preheated 400 F oven for 25-30 minutes. Top with remaining cheese and bake 2-3 minutes more until cheese melts.

Chicken Spaghetti

1 cup chopped onion

3 cloves garlic

1 green pepper, chopped

3 cups celery, chopped

2 sticks margarine

1 quart chicken broth

1 can cream of chicken soup

1 can cream of mushroom soup

1 can tomato soup

2 tablespoons chili powder

1 teaspoon Worcestershire sauce

1 small can pimentos, chopped

1 small jar stuffed olives, sliced

1 hen, boiled and boned (or two cans boned chicken)

2 pounds spaghetti, cooked and drained

1 pound American cheese, shredded

Sauté onion, garlic, green pepper and celery in margarine. Add to mixture of chicken broth, soups, chili powder, Worcestershire sauce, pimento, olive and chicken. Simmer 30 minutes. Add spaghetti and simmer 30 minutes longer. Pour mixture into two 9- by 12-inch baking dishes, top with cheese. Bake at 400 F until cheese melts. Serve hot. Makes 20 servings.

Note: This is great for holiday parties when you are expecting a large crowd. The spaghetti sauce can be made up early and frozen to be used later.

- Aurelia Brewer

Southwest Turkey Bake

2 tablespoons butter

1 (6.8-ounce) package of Spanish rice

1 small onion, chopped

1 can Rotel tomatoes

2 cups water

1 (10.75-ounce) can cream of chicken soup

1 pint sour cream

2 teaspoon cumin

1/2 teaspoon each of salt and black pepper

3 cups chopped cooked turkey

2 cups of colby-Jack cheese

1 cup crushed tortilla chips

Preheat oven to 350 F. In a large saucepan over medium-high heat on stovetop, melt butter. Add rice and onion; cook for 4 to 6 minutes or until rice is browned, stirring constantly. Add seasoning packet from rice, Rotel tomatoes and water. Bring to a boil. Cover, reduce heat, and cook for 20 minutes, or until liquid is absorbed and rice is tender. Add soup and next 5 ingredients; stir. Spoon mixture into a lightly greased 9- by 13- by 2-inch baking dish. Top with grated cheese and crushed tortilla chips. Bake for 30 to 40 minutes, or until bubbly.

- Candyce Rector

Chicken-Artichoke Casserole

1 cup margarine

1/2 cup flour

3 1/2 cups milk

1/2 tablespoon red pepper

1 tablespoon Accent

2 cloves garlic, minced

1/2 pound cheddar cheese, diced

3 ounces Gruyere cheese, diced

1 whole chicken, cooked till tender and removed from bones

2 large cans button mushrooms

2 large cans artichoke hearts

Melt margarine; add flour and stir to combine. Add milk, stirring constantly, until well blended. Add seasonings and cheeses and stir till thick and cheese has melted. Remove from stove. Place chopped chicken in large container and combine with mushrooms artichokes and cream sauce. Transfer mixture to casserole and bake at 350 F for 30 minutes or until bubbly.

Note: May substitute lobster, shrimp, crabmeat or all three.

- Peggy Johnson

Cranberry-Glazed Cornish Hens

1/2 cup jellied cranberry sauce

1 tablespoon Dijon mustard

1 jar (10-12 ounces) chicken gravy

1 teaspoon grated orange peel

3 Cornish hens (1-1/2 pounds each), halved lengthwise

Salt and pepper, to taste

Cooked wild rice

Orange slices, optional

In 1-quart saucepan, combine the cranberry sauce, mustard, gravy and orange peel. Cook over low heat, stirring constantly, until smooth. Sprinkle hens with salt and pepper. Place on rack with drip pan, skin side down; brush generously with glaze. Bake at 400 F for 15 minutes. Turn hens, brush with glaze and bake 30 minutes more or until juices run clear, basting often with glaze. Serve over wild rice; garnish with orange slices if desired. Makes 6 servings.

Note: The cranberry glaze is a really nice complement to the hens, as well as on chicken breasts or a pork tenderloin.

- Linda Morris

Easy Chicken and Dressing

1 pan favorite cornbread, cooked and crumbled

1 stick margarine

4 chicken breasts, cooked and diced

1 cup chicken broth

1 1/2 cups milk

2 eggs, beaten

2 cans cream of chicken soup

1/2 cup chopped pecans

1/2 cup mayonnaise

1 teaspoon sage

3/4 teaspoon salt

Combine all ingredients, refrigerate overnight. Bake at 375 F for 45 minutes.

- Glenda Ashley

Shrimp Florentine

4 packages frozen, chopped spinach (40 ounces total), thawed and well-drained

2 pounds medium shrimp, cooked and peeled

1/2 cup butter

1 medium onion, chopped

1/2 cup all-purpose flour

1 1/2 pints half-and-half

1 cup dry white wine

2 teaspoons paprika

1 teaspoon cayenne pepper

Salt, to taste

8 ounces shredded sharp cheddar cheese

Preheat oven to 325 F. Spread spinach over bottom of sprayed 9- by 13-inch pan. Layer shrimp on top of spinach. Sauté onion in butter until soft. Add flour, then gradually blend in half-and-half, stirring until thickened. Slowly stir in wine, paprika, cayenne, salt and pepper. Pour over spinach. Sprinkle with cheese. Bake for 30 minutes, uncovered. Makes 12 servings.

- Celes' Shuck

Oven-Roasted Barbecue Ribs

4-5 pounds Boston butt, cut into country-style ribs

1/4 cup canola oil

1 teaspoon salt

Black pepper, to taste

1 (18-ounce) bottle hickory smoke barbecue sauce

1 can Coca-Cola

1/2 teaspoon mustard

1/4-1/2 cup brown sugar

Place ribs in a large pot; cover with cold water. Add oil, salt and pepper. Bring to a boil and boil for approximately 45 minutes. Remove from heat. In a large bowl, mix together barbecue sauce, Coca-Cola, mustard and brown sugar.

Preheat oven to 400 F. Spray a large roasting pan with nonstick cooking spray. Set aside. Take a rib from the pot, one at a time, and dip into sauce mixture, the place in roasting pan. Continue until all ribs are sauced and placed in roasting pan. Cover and roast for 30 minutes. Remove from oven and spoon remaining sauce over the ribs. Cover and return to oven, roasting for another 30 minutes or until ribs are tender.

- Lynette Iles

Chicken Breasts With Crabmeat Stuffing

12 chicken breast halves, skinned and boned

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/4 cup finely chopped green pepper

1/4 cup butter or margarine, melted

1/2 pound lump crabmeat

2 cups seasoned stuffing mix

1 egg, beaten

1/4 teaspoon pepper

1/4 teaspoon garlic salt

1/4 teaspoon Creole seasoning

3/4 cup butter or margarine, melted, divided

2 cups corn flake crumbs

1 (7/8-ounce) envelope Bernaise sauce (optional)

Place chicken breast halves on a sheet of waxed paper and pound to a 1/4-inch thickness using a meat mallet or rolling pin. In a large skillet, sauté onion, celery and green pepper in 1/4 cup melted butter. Remove from heat. Add next 6 ingredients and 1/4 cup melted butter; mix well.

Spread about 1/4 cup crabmeat mixture on each chicken breast; roll up jelly-roll fashion, pressing edges to seal. Cover and refrigerate for 30 minutes.

Dip each chicken roll in remaining 1/2 cup melted butter and dredge in corn flake crumbs. Place chicken rolls seam-side down in a greased 9- by 13- by 2-inch baking dish. Cover and bake at 350 F for 45 minutes. Uncover and bake an additional 10 minutes or until golden brown. Prepare Bernaise sauce according to package directions and serve over chicken rolls, if desired. Makes 12 servings.

- Willie Mae Plumlee

King Fong

1 pound sausage, fried and drained

1 1/2 cups diced celery

1 medium onion, chopped

1 cup chopped green pepper

1 cup rice, uncooked

1 package Lipton dry noodle soup mix

1/2 cup water

1 can cream of mushroom soup

Slivered almonds

Combine sausage, celery, green pepper, rice, soup mix and water and bake in casserole for 2 hours at 300 F. Remove from oven and spread soup and almonds over top. Return to oven and heat thoroughly. Great for a crowd.

- Barbara Cantrell

Festive Spanish Rice Cups

1 pound lean ground beef

1/4 cup chopped bell pepper

1/4 cup chopped sweet red pepper

2 tablespoon chopped celery

1 clove crushed garlic

1 (14.5-ounce) can diced tomatoes, undrained

3/4 cup long-grain rice, uncooked

1/4 cup tomato sauce

1 bay leaf

1/2 teaspoon sugar

1 teaspoon chili powder

1/2 teaspoon Italian seasoning blend (basil, oregano)

3 each whole sweet red and green peppers

Brown ground beef with chopped onion and chopped red and green pepper. Drain well and set aside. To tomatoes, add 1/2 cup water, rice, tomato sauce and bay leaf. Bring to a boil; cover, reduce heat and simmer 10 minutes. Add beef to rice mixture. Stir in chili powder, sugar and Italian seasonings. Cut peppers in half lengthwise, leaving stems intact. Remove seeds. Spoon rice mixture into pepper shells and bake 20-25 minutes at 350 F. Makes 6 servings.

- Stephanie Ramsey

Chicken Enchiladas

2 cups chicken breast, cooked and shredded

1 1/4 cups Monterey Jack Cheese, shredded

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1 (15-ounce) can enchilada sauce

12 corn or flour tortillas

1/2 cup cheddar cheese, shredded

1 (2-ounce) can black olives, sliced and drained

In a large bowl, combine chicken, 3/4 cup Monterey Jack cheese, garlic powder and cumin. Set aside. In an 11- by 17-inch casserole dish, spread enough enchilada sauce in the bottom of the pan to coat. In the microwave, heat tortilla shells for 10-15 seconds to soften only. Fill center of each with chicken mixture, roll up and place seam down in casserole dish. Pour remaining enchilada sauce over top. Sprinkle with cheese and olives. Cover and bake at 350 F for 25-30 minutes or until the cheese is bubbly.

- Carolyn K. Childs