~Chicken & Craisin Salad~

~Chicken & Craisin Salad~

What you need~

2 to 3 cups chicken, cut up (I like to use a rotisserie chicken cuz they have great flavor.)

6 oz craisins.

1 cup chopped celery. (More if you like.)

1 1/2 cup of small shell pasta. (Uncooked)

1 bottle (12 oz) Brianna's Poppyseed Dressing. (You can use other poppyseed dressing but Brianna's is the best!)

Cook pasta as directed on the box, rinse with cold water. Mix first 4 ingredients together. Mix in the dressing, adding enough to coat the salad. (I use about 3/4 of the bottle.)

Chill in re-fridge for a few hours. Re-coat with dressing as needed.

Banana Slush

Banana Slush;46 oz pineapple juice6 oz lemonade6 cups water12 oz orange juice7 mashed bananas4 cups sugarVodka (optional)
Boil water and sugar. Mix together all other ingredients and freeze. When ready to server mix with sprite. Mix to a slushy consistency.Enjoy!

Killer Coleslaw (B of B)

Killer Coleslaw

Rate It Yuck! Not for me. Liked It. Mmm. Good. Incredible!

Makes 6 servings

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Susan

A forever family favourite from Best of Bridge!

INGREDIENTS

• Salad Ingredients:
• 1/2 Cabbage - chopped
• 5 stalks green onions - chopped
• 1/4 cup slivered almonds - toasted
• 1/4 cup sunflower seeds - toasted
• 1 Pkge. Japanese Noodle Soup Mix (I used Ichiban Original)
• (Save the seasoning package for the dressing
• Dressing:
• 1/4 cup rice (or white) vinegar
• 1/4 cup olive oil
• Seasoning package from Noodles

DIRECTIONS

Combine all salad ingredients except noodles. Before serving, toss with the dressing. add crunched up noodles and toss again. If there’s any left over - save it - it’s great the next day!

Source: Best of Bridge - Grand Slam pg. 76

REVIEWS

Green Bean Casserole

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1 cup milk

2 teaspoons soy sauce

1/4 teaspoon ground black pepper

8 cups cooked cut green beans

2 2/3 cups French's® French Fried Onions

• Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cupsonions in a 3-quart casserole.
• Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

RECIPE TIPS

• For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
• For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
• For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
• For a festive touch, add 1/2 cup chopped red pepper with the soup.
• For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce.  Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
• For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup.  Omit the soy sauce.  Stir in 1/2 cup chopped red pepper with the green beans.

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken

12 boneless skinless chicken thighs (about 3 pounds)

3/4 cup sugar

 3/4 cup soy sauce;

6 tablespoons cider vinegar

  3/4 teaspoons ground ginger

 3/4 teaspoon minced garlic

1/4 teaspoon pepper

 4 1/2 teaspoons cornstarch

 4 1/2 teaspoons cold water

 Hot cooked long grain rice.

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until the chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir  into liquid and stir until sauce is thickened.  Serve with chicken and rice!!  SO YUMMMMMMMMMMMMMMMY!!

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 8 oz bag shredded cheddar cheese
• 1 tsp salt
• 1/4 tsp pepper
• 5 potatoes peeled and sliced
• 2 onions sliced

Melt butter in pan and then blend in the flour.  Cook for 1 minute, stirring.  Whisk in the milk, stirring constantly until it thickens a bit.  Stir in cheese until melted and then add the salt and pepper.

In a greased 9 x 13 spread 1/2 of the cheese mixture on the bottom.  Arrange the spuds and onions over the cheese mixture and spread the remaining cheese mix on top. 

Bake at 350 uncovered for 1 hour until potatoes are tender. 

Roast Beef Hash (for left over roast)

1/2 to 1 Pound Cooked Roast Beef

6 to 7 Medium Potatoes

1 Medium Yellow Onion

4 to 5 Tbsp. Vegetable Oil

2 Tsp. Fresh Parsley (or 1 Tsp. Dry Parsley)

1/4 Tsp. Lawry's Seasoned Pepper (Optional)

Salt & Pepper to taste

To Prepare

Finely dice onion and parsley.

Wash and slice potatoes (you can peel them if you like, but we leave the peeling on).  

Cut roast into bite-sized pieces.

Add 4 to 5 Tablespoons of vegetable oil to frying pan, and heat on medium-high heat for a few minutes.

Add the potatoes, onions, roast, and seasonings to the pan, and stir. 

Lawry's Seasoned Pepper to add extra flavor.  I'm not a huge pepper fan, but I do love the flavor this adds to the meat.

Cover and cook for 15 to 25 minutes (depending on the size of your potato slices),

Stirring every 5 minutes, until potatoes are golden brown and crispy.  Serves 4 to 6.