Tuesday, December 2, 2008


I have had several people ask for some recipes from my Once a Month Cooking!

Cheeseburger Soup
Makes 8 servings.
1/2 pound ground beef
3/4 cup onion chopped
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter or margarine
3 cups chicken broth
4 cups potato peeled and diced
1/4 cup flour
8 ounces american cheese cubed
1/2 cup milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream
In pan brown beef, drain and set aside. In same sauce pan,
saute onions, carrots, celery, basil, parsley, and 1 tbsp butter
until vegetables are tender. Add broth, potatoes, and beef,
bring to a boil. Reduce heat, cover, simmer 10-12 minutes.
Meanwhile in small skillet, melt remaining butter, add flour,
cook and stir five minutes.
Add to soup, bring to boil, cook and stir 2 minutes. Reduce
heat to low, add cheese, millk, salt and pepper.
Blend in sour cream at end.
8 points

Cajun Chicken Strips
Makes 4 servings.
1 tablespoon flour
1 teaspoon poultry seasoning
3/4 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds chicken breast cut into strips
2 tablespoons butter
In a large plastic bag, combine the first six ingredients. Add
chicken, one half at a time. Shake to coat. In a large skillet,
cook chicken in butter 8-10 minutes or until done.
Serving suggestions:
Over lettuce or salad w/ salsa

Chicken & Corn Chowder
Makes 8 servings.
10 bacon slices chopped
2 tablespoons butter
3 medium onion chopped
2 cups red bell pepper chopped
1/4 cup all-purpose flour
9 cups chicken broth
4 cups 1/2" cubed peeled seeded butter nut squash
1 1/2 pounds russet potatoes peeled and cubed
1 1/2 tablespoons fresh thyme chopped
2 16-oz bags frozen corn kernals
1 cup whipping cream
4 cups diced skinned roasted chicken
2 cups chopped green onions
1/2 cup plus 2T chopped fresh cilantro
Cook bacon in large pot over medium high heat until crisp.
Using slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 1/4 cup drippings from pot. Add butter to pot;
melt over medium-high heat. Add onions and 1 cup bell
peppers. Saute until onions are soft, about 10 minutes. Add
flour; stir 2 minutes. Mix in broth, then squash, potatoes, and
thyme; bring to boil. Reduce heat to medium-low; simmer
uncovered until squash and potatoes are tender, about 12
minutes. Add bacon, corn, cream, and 1 cup bell peppers.
Simmer until corn is tender, about 10 minutes. ( Can be made
1 day ahead. Cool. Chill uncovered until cold, then cover and
keep chilled. Bring to simmer before continuing.) Add chicken,
1cup green onions, and 1/2 cup cilantro; simmer 5 minutes.
Season with salt and pepper.
Ladle chowder into bowls; sprinkle with remaining 1cup
green onions and 2 tablespoons cilantro.

Chicken A la King
Makes 7 servings.
1 can mushroom drained, save liquid
1 green bell pepper chopped
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons chicken bouillon
1 1/2 cups milk
4 chicken breast chopped
4 ounces chopped pimento
1. Cook and stir drained mushrooms and green pepper in
butter or margarine over medium heat for 5 minutes. Remove
from heat.
2. Blend in flour, salt, and pepper. Cook over low heat,
stirring constantly, until mixture is bubbly. Remove from heat.
3. Stir in instant bouillon, milk, water, and reserved
mushroom liquid. Heat to boiling, stirring constantly. Boil and
stir for 1 minute.
4. Stir in chicken and pimiento. Heat through.

Chicken Pesto Paninis
Makes 4 servings.
1 foccacia bread, quartered
1/2 cup prepared basil pesto
1 cup diced cooked chicken
1/2 cup green pepper diced
1/4 cup red onion diced
1 cup monterey jack cheese
1. Preheat a panini grill.
2. Slice each quarter of focaccia bread in half horizontally.
Spread each half with pesto. Layer bottom halves with equal
amounts chicken, bell pepper, onion, and cheese. Top with
remaining focaccia halves, forming 4 sandwiches.
3. Grill paninis 5 minutes in the preheated grill, or until
focaccia bread is golden brown and cheese is melted.

Chicken Pot Pie
Makes 6 servings.
1 1/2 cups chicken cooked and chopped
1/2 cup carrot sliced
1/2 cup green beans
1 can cream of potato soup
1 can cream of chicken soup
Combine all ingredients. Place in a freezer bag.
Cooking day: Place mixture inside pie crust. Place top crust on
pie. Bake at 375 for 1 hour.

Chicken Tetrazzini
Makes 12 servings.
8 ounces spaghetti
1 1/4 cups onion finely chopped
3 tablespoons margerine
1 cup green bell pepper chopped
5 1/2 cups chicken cooked and chopped
4 cups monterey jack cheese grated
2 cans cream of mushroom soup
10 3/4 ounces milk (soup can full)
Break spaghetti in half and cook as directed on package until
al dente; drain. Saute onion in margerine. Thoroughly mix
onion and remaining ingredients with spaghetti in large bowl.
Put spaghetti mixture in 2 containers and freeze.
To prepare for serving, thaw tetrazzini and preheat oven to
350 degrees. Put mixture in a baking dish that has been
treated with non-stick cooking spray. Bake uncovered until
bubbly, about 30 to 40 minutes
10 points.

I will post more next week! More to be posted in an hour or so! Have a great day!
Chrissy D


Jami {sgtStamper} said...

Yum..... now I'm really hungry!!
hugs, Jami

Sally said...

Wonderful recipes. Makes me hungry just reading them. Will be adding those to my cookbook.
Thanks for the shares.

Leona said...

oooooooooooooooo yummy yum yum ... i may have to make a few of these chrissy!!!

Ben Saur said...

That cheeseburger soup looks really good, I think I am going to make that for dinner this weekend!

Anonymous said...

^^ nice blog!! ^@^

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