Thursday, April 17, 2008

Amazing Apricot (or peach) Chicken (Beth Johnson)

8 boneless skinless chicken breasts
1(8oz.)bottle Russian salad dressing
1c. apricot or peach jam
1pkg. dry onion soup mix

Place Chicken in greased 9x13in. baking pan. Combine the dressing, jam, and onion soup mix and pour over chicken. Bake uncovered at 350 degrees for 1hour. Serve over cooked rice.

Italian Chicken (Katie Cluff)

4 chicken breasts
1/2 cube butter
1pkg. dry Italian seasoning mix

Cut chicken in half, put butter on top, and sprinkle Italian seasoning over it.
Cook 3hrs on low in Crock pot

1pkg. 8oz cream cheese softened
1can cream of mushroom soup
1/2 to 1 can water or milk(to thin sauce to right consistency)
1 4oz can of mushrooms opt.

Turn Crock pot on high, Put sauce in crock pot and stir. Takes aprox. 1/2 hour to warm. Serve over rice or angel hair pasta.

Biscuits N' Gravy (Brandi Watkins)

1lb. mild pork sausage
1can (12oz.)evaporated milk
2% milk to taste
2-4Tbl. flour
1or2 tubes pillsbury biscuits

In a large skillet, thoroughly cook sausage. Sprinkle flour over sausage and stir to coat. Add evaporated milk and simmer. When mixture gets thick, begin adding 2%milk 1/4c. at a time stirring in between additions. When gravy is the desired consistency, add salt and pepper. Serve over warm biscuits.