2-3 pounds chicken, cut up 1 can cream of mushroom soup 1 to 1 1/2 cups sour cream garlic powder to taste
Mix soup, sour cream and garlic powder. Arrange chicken in a 9 x 13 pan; pour mixture over chicken and Bake at 350 degrees for 1 hour.
Quick and Easy Beef Casserole
1 lb. ground beef 1 pkg. (16 oz.) frozen hash browns, thawed (the cubed kind, not the shredded) 1 cup processed cheese spread, melted. (ex. Velveeta)
1 cup chunky salsa
grated cheddar cheese
Brown and drain ground beef. Place drained beef in a casserole dish. Add hash browns and mix well. Pour melted cheese spread and salsa over beef/potato mixture, and stir well, thoroughly combining all ingredients. Bake at 425 degrees for 25 minutes. Remove from oven, sprinkle with grated cheddar cheese, and return to oven. Switch to broil, and remove casserole from oven when cheese on top begins to brown.
Easy Apricot Chicken
Ingredients:
3-4 chicken breasts
flour salt (to taste) pepper (to taste)
1 small onion
1 pkg french onion soup mix 1 can apricot nectar 2 Tbsp Russian dressing
Coat chicken in flour, salt and pepper to taste and place in a casserole. Chop onion and cover the chicken with it. Pour the packet of french onion soup mix over that. Mix the apricot nectar with the Russian dressing and pour over the chicken. Bake at 350F for 1 1/2 hours.
Mimi’s Passover Chicken L’Orange
Submitted By: Miriam
Roast Chicken is a staple for the traditional Passover Seder. My friend, Mimi, stuffs her chicken with oranges for a succulent, easy-to-make Passover favorite. There are plenty of leftovers to eat with matzo!
1 roasting chicken
3 to 5 oranges, depending on the size of the oranges and the chicken.
Wash the chicken in cold water and clean out cavities. Stuff the chicken with the oranges and use a string truss, if you wish, to tie the legs together. Take an extra orange and squeeze out the juice in a small bowl.
Heat the oven to 375 degrees. Put a little bit of water (about a half an inch or more) at the bottom of the pan and put the chicken on top. Roast breast up for an hour and 20 minutes. Baste the chicken every 20 minutes with the orange juice. As juice forms in the pan, baste the chicken with that juice as well.
Easy Prime Rib
Ingredients:
Any size prime rib roast, room temperature Garlic clove Sesame oil Salt and pepper
Preparation:
Preheat oven to 375 degrees. Rub roast all over with cut garlic cloves. Rub with sesame oil. Season with salt and pepper. Place roast on rack in middle of oven. Roast 1 hour. Turn oven off. Leave the oven closed. May be held in oven for several hours. Turn
oven on again to 375 degrees for 30 minutes before serving for rare, 40 minutes for medium rare. Works for any size prime rib roast.
