Potato and Broccoli Casserole

1 head fresh broccoli, cut into florets
6 large potatoes, cubed
2 (10.75 ounce) cans condensed cream of broccoli soup
2 1/2 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon Dijon-style prepared mustard
1 cup crushed saltine crackers
Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 3 quart casserole dish.
In a large bowl, mix together cream soups, cheddar cheese, sour cream, and mustard. Stir in potatoes and broccoli. Spoon into prepared casserole dish. Top with crushed crackers.
Bake for 45 minutes to 1 hour, or until potatoes are tender.

Chicken and Dumplings

1 large broiler-fryer chicken , cut up
2 celery ribs , sliced
4 carrots , peeled and sliced
1 medium onion , diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
water

DUMPLINGS
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil


1. Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.

2. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.

3. Remove chicken and let stand until cool enough to handle.

4. Remove skin from chicken and tear meat away from bones.

5. Return meat to soup; discard skin and bones.

6. Add more salt and pepper to taste, if desired.

7. Return soup to a simmer.

8. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.

9. Drop by tablespoonfuls into simmering soup.

10. Cover and simmer for 15 to 20 minutes.

11. Serve immediately.
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Yield: 4 to 6 servings.
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*SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.


Read more: http://www.food.com/recipe/chicken-and-dumplings-72963#ixzz1kbyIJH00

Zucchini Bread

Ingredients

3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Directions

Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.
Nutritional Information

Amount Per Serving Calories: 231 | Total Fat: 11.6g | Cholesterol: 26mg
24 servings

Amazing Italian Lemon Butter Chicken

Ingredients

Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste

Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

Directions

1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

2. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.

3. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.