Valentina's Recipes
~~using Bisquick Mix~~
1 cups Original Bisquick Mix
1/2 cup old fashioned or quick cooking oats
2 tablespoons packed brown sugar
1 1/4 cup milk
2 eggs
Heat griddle or skillet to 375 F. Grease with vegetable oil if necessary or spray with Pam spray (before heating).
In medium bowl mix all ingrediants until well blended. Pour about 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other side until golden. Serve with warm syrup and melted butter if desired.
(Very rich recipe and our family favorite)
2.5-3 pounds frozen boneless skinless chicken breast or chicken breast tenderloins
(i prefer tenderloins)
1/2 pound bacon slices
8 ounce container sour cream
8 ounces soft cream cheese (optional)
1 can cream of chicken soup
1/2 cup milk
2-3 tsp paprika
salt and pepper to taste
Serve with steamed rice and a nice salad
Sprinkle small amount of salt and pepper and paprika on each chicken piece.
Wrap chicken breast or tenderoin with piece of bacon. I cut the bacon slice in half when I use chicken breast tenderloins. Place chicken in a 13x9 baking dish.
Mix together in a bowl the cream cheese, cream of chicken soup and milk until combined well and thick. May add a little more milk if its too thick but not too much.
Pour mixture over the bacon wrapped chicken so there is no chicken showing.
Then sprinkle the entire gravy mixture with a thin layer of paprika. The cream cheese adds a lot of richness to this gravy when its completely cooked.
Cover dish with foil and bake. Remove foil about 30 minutes before completed cooking so it can
brown. Chicken is done when meat thermometer is at 170 degrees.
Serve with steamed rice.
Makes a great dish in the winter time when its really cold.
Bake @ 250 degrees for 3 hours or 350 debrees for 1 1/2 hours.
(Great to take to picnics and potlucks)
For sauce combine together:
2 cups pineapple juice
1 1/4 cup sugar
1 cup vinegar
3/4 cup water
1/2 cup packed brown sugar
1/3 cup corn starch
1/4 cup ketchup
3 tablespoons soy sauce
1 tsp chicken boullon granules
1/3 tsp ground ginger
1 1/2 tablespoon oil (for browning chicken)
2.5-3 pounds thawed chicken breast boneless/skinless or with bone (8 pieces)
1 small can of pineapple chunks
1 green bell pepper cut in slices
In saucepan, combine the first 10 ingredients: stir with wisk until smooth.
Bring to a boil; cook and stir for about 2 minutes until thickened. Set
aside to cool slightly. Heat oil in a large skillet over medium-high heat.
Add chicken and brown on all sides.
Place in a greased 13 x 9 baking dish. Pour sauce over chicken and bake
uncovered at 350 for 45 minutes. Add pineapple and green pepper and bake
for 15 more minutes until thoroughly heated.
Chicken is done when meat thermometer reaches 170 degrees.
Serve with Rice Pilaf:
1/4 cup butter
2 cups long grain rice
1 quart of water
1 tbsp chicken bouillon granules
1/3 cup soy sauce
2 or 3 green onions sliced thin (optional)
1/2 cup slivered almonds toasted (optional)
In large pan, melt butter and add rice and cook and stir for 3-5 minutes or
until lightly browned. Add water and bouillon and bring to a boil. Reduce
heat cover and simmer for 15-20 minutes or until rice is tender and liquid
is absorbed. Add Onions and Soy Sauce and cover and let stand for 5 minutes
then stir in almonds.
1 package Stove Top Stuffing Mix for Chicken
1 cup hot water
1 1/2 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 can condensed cream of chicken soup
1/3 cup sour cream
1 cup milk
1 bag frozen mixed vegetables, thawed and drained
Preheat oven to 400 degrees. Sprinkle 1/2 cup of the dry stuffing mix
evenly in bottom of a 13 x9 baking dish; set aside. Add hot water to
remaining stuffing mix; stir just until moistened. Set aside.
Place chicken over dry stuffing mix in baking dish. In a bowl mix soup,
sour cream and milk together with vegetables and spoon over chicken. Top
with the prepared stuffing mix.
Bake 30 minutes or until chicken is cooked throughly (170 degrees).
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