Monday, May 28, 2007

Mennonite chicken and apple recipes

CHICKEN NANCY
6-8 boneless, skinless chicken thighs; OR 4 boneless, skinless chicken breasts, halved
Swiss cheese slices
1 box seasoned stuffing mix
1 can cream of chicken soup
1 cup chicken broth
salt and pepper to taste
4 T. margarine/butter, melted

Place chicken pieces in the bottom of a greased, glass casserole dish. Top each piece with a slice of Swiss cheese (I use half a slice on each piece of chicken). Sprinkle with salt and pepper, if desired. Combine soup and broth and pour evenly over chicken. Top with stuffing mix. Drizzle with melted margarine/butter. Cover and bake at 350-degrees for 45 minutes to an hour, or until chicken is done. Serve with brown rice and a vegetable or salad. (When I received this recipe, it recommended using wine--NOT cooking sherry--in place of the broth. Since I don't routinely purchase wine, I used broth instead. The wine will give it a richer flavor.)

From Kim Vogel Sawyer




Recipe: I found this at Recipe Goldmine or www.recipegoldmine.com/regionalmenn/menn4.html for dessert:-D

Mennonite Caramel Apples recipe

6 red baking apples
1 cup brown sugar, firmly packed
1/2 cup water
1 tablespoon cornstarch
1/8 teaspoon salt
1 tablespoon butter
1 cup milk
1/2 teaspoon vanilla extract

Wash and pare apples one-third of the way down from stem end. Leave whole. Remove cores and cook in syrup made of sugar and water. When apples are tender, remove to serving dish. Combine cornstarch and milk to make a smooth paste. Bring cornstarch to the boiling point and then add syrup in which apples were cooked. Cook for 10 minutes or until cornstarch is thoroughly cooked. Remove from heat and add butter, salt and vanilla extract. Pour over apples and serve.

This sounds like a yummy dinner combo!

Happy Baking:-)
Angie
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