Brockport Hastings
Recipes
From Family and Friends
From Family and Friends
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| Bubble Pizza
One of Grandma Persons' Favorites 1 1/2 lb ground beef 15 oz pizza sauce 16.3 oz grand size tube of refrigerator biscuits 6 oz shredded mozzarella cheese 6 oz shredded cheddar cheese Brown and drain beef. Stir in pizza sauce. Quarter each biscuits and place them in a greases 9x13 cake pan. Top with beef mixture. Bake uncovered @350 20-25 minutes. Sprinkle with cheese and Bake 5-10 minutes more until cheese is melted. Let stand 5 minutes before serving. From the Recipe Box of Mary Mike |
| Brockport Chicken Wings
baked rather that deep fried serves 6 (for a meal) 5 lbs chicken wings (cut in half - discard tips) 12 oz bottle Wegmans Buffalo Style Wing Sauce Put wing pieces in a lidded container and pour 1/2 bottle of sauce over them. Put on lid and shake to coat. Let marinate in refrigerator for 20-30 minutes shaking occasionally. Line 2 - 10"X15" cookie sheets with foil. Spray with Pam. Put wings in a single layer on the pans. Pour remaining marinate sauce over wings (not the sauce still in the bottle) Bake wings at 425 for 30-40 minutes (depending on how crispy you like them). Be sure wings are "face up" to avoid sticking to pan. When done put cooked wings into a lidded container and pour the rest of the wing sauce (from bottle) over them. Cover and shake. If you like your wings mild pour less sauce over them. Serve with celery and blue cheese dressing. From the Recipe Box of Mary Hastings |
| Parmesan Chicken Fingers
(Serves 4-5) 4 boneless, skinless chicken breast halves 1 cup dry seasoned Italian bread crumbs 1/2 cup grated Parmesan cheese 1 cup butter, melted Cut each chicken breast into 3-4 "fingers" . In large bowl combine bread crumbs and cheese. Melt butter in sauce pan. Remove from heat. Dip each chicken finger in the butter to coat and then dip in the bread crumb mixture. Place on a parchment lined baking pan. Top "fingers" with rest of bread crumbs and pour remaining butter over all. Bake at 400 for 18-20 minutes. Enjoy!!! From the Recipe Box of Mary Hastings |
| Chicken Mushroom Artichoke Bake
A Parmesan cheese-bread crumb mixture tops this hearty supper featuring bow tie pasta, chicken, artichokes, and Monterey Jack cheese. Crushed red pepper adds a touch of heat. Makes 6 servings Ingredients 8 oz. dried bow tie pasta 1 small onion, chopped 1 Tbls butter 2 eggs 1-1/4 cups milk 1/2 tsp. Salt 1/4 tsp. black pepper 1 tsp dried Italian seasoning 1/4 tsp. crushed red pepper 3 cups chopped cooked chicken 2 cups (8 oz.) shredded Monterey Jack or Fiesta Blend Cheese 14-oz. can artichoke hearts, drained and quartered 8-oz pkg. sliced mushrooms 3.5-oz sun-dried tomatoes sliced into thin strips 1/4 cup grated Parmesan cheese 1/2 cup soft bread crumbs 1 Tbls butter (melted) Directions Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In small skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside. In bowl whisk together eggs, milk and seasonings. Stir in chicken, shredded cheese, artichokes, mushrooms, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to 3-quart rectangular baking dish coated with cooking spray. Bake covered for 30 minutes. In small bowl combine remaining Parmesan, bread crumbs and melted butter. Sprinkle mixture over pasta. Bake uncovered for 10 minutes more or until golden. From the Recipe Box of Mary mike |
| Chicken Salad
First Presbyterian Church Recipe from the Friendship Luncheon 4 cups cubed cooked chicken 1-Tbls Lemon juice 1 can diced water Chestnuts 1 1/2 cup mayo 1 lb seedless grapes halved 1/4 tsp Curry powder 1 cup chopped celery 1-Tbls Soy sauce 1 cup toasted slivered almonds * Dash of salt and pepper 1 can pineapple chunks drained* Stir all ingredients together (*except almonds and pineapple) Toast almonds in a frying pan over med heat -- Stir and WATCH !! (the almonds will burn easily). Add pineapple and nuts just before serving. Reserve a few nuts to sprinkle on top. |
| Chicken with Cran-Fruit and Stuffing
Easy to make ~ "Fancy" enough for company 10-12 boneless chicken breast halves 12 oz Cran Fruit 6 oz stuffing mix Directions: Prepare stuffing mix and set aside. Brown the chicken for about 5 minutes each side. Place chicken pieces in a single layer in a baking dish. Spoon Cran-Fruit on each piece. Spoon prepared stuffing mix on each piece of chicken. Cover loosely with foil Bake at 375 for 40 minutes. From the Recipe Box of Mary Mike |
| Greek-Style Lasagna
I enjoy watching my kids cook this together. 9 dry lasagna noodles (8 oz) 1 lb ground lamb or beef 1 medium onion chopped 2 cloves garlic minced 1 8-oz can tomato sauce ¼ cup dry red wine or beef broth 1 tsp dried oregano ¼ tsp ground cinnamon 1 egg beaten ½ cup Parmesan cheese 3 Tbls butter 2 eggs beaten 3 Tbls flour ½ cup sliced pitted ripe olives ¼ tsp pepper 8 oz crumbled feta cheese 1 ¾ cups milk 8 oz shredded white cheddar It is a good idea to gather and prepare all the ingredients for this recipe before starting. Preheat oven to 350 degrees. Cook noodles according to package directions, drain and rinse. In large skillet cook onion, meat and garlic until meat is brown. Drain off fat. Stir in tomato sauce, wine, oregano, and cinnamon. Heat to boiling. Reduce heat and simmer uncovered 10 minutes. Gradually stir meat mixture into 1 beaten egg and set aside. In medium saucepan melt butter. Stir in flour and ¼ tsp pepper to make a smooth paste (rue). Gradually add milk and stir until thickened and bubbly. Stir in ¼ cup Parmesan cheese and set aside. Combine 2 beaten eggs and remaining ¼ cup Parmesan cheese and set aside. To Assemble: Spread 2 Tbls of cheese sauce in 3-quart rectangular baking dish. Top with 3 noodles, one-third each of: the meat mixture, remaining cheese sauce and olives. Drizzle with one-third egg-Parmesan mixture. Sprinkle with one-third of cheddar and feta cheeses. Repeat layers twice. Bake uncovered 35-40 minutes or until hot. Let stand 10 minutes. Serves 6 From the Recipe Box of Donna Bardin |
| Hot Bag Grilled Vegetables with Sausage
Great for hot days as it is cooked outside on the grill. 1 Reynolds Hot Bag Foil Bag, large size 3 cups baby red potatoes 1/2 pkg (8 oz) baby cut carrots 2 cups onion, cubed 1/2-inch 1 medium red pepper, seeded and cubed 1/2-inch 4 links Fully Cooked Tomato & Cheese Sausage 1/2 cup Santa Fe marinade (in Seafood Dept) Preheat Grill on MEDIUM-HIGH 1. In a large bowl, combine vegetables with marinade; toss to coat. 2. Transfer vegetables and marinade to foil bag. Place sausages on top of vegetables. 3. Double fold open end of foil bag. Place bag on grill rack, sausage-side up. 4. Grill covered 20 minutes. Wearing oven mitts, use a sharp knife to cut open top of foil bag. Carefully fold back foil, allowing steam to escape. From the Recipe Box of Leslie Bull |
| Lemon Dill Ravioli With Sugar Snap Peas
easy but elegant 1 lb fresh or frozen ravioli (cheese or meat) 10 oz frozen (or fresh) sugar snap peas 1 Tbls butter 1/2 cup chopped onions 1 cup heavy cream 2 Tbls dill weed 2 tsp parsley 1 Tbls lemon pepper 1 tsp shredded lemon peel 1/2 cup shredded Parmesan cheese snipped fresh dill weed for garnish (optional) Cook ravioli according to package directions, adding the peas during the last 2 minutes. Meanwhile, in a large skillet, cook onions in melted butter over medium heat for 3 minutes. Stir in heavy cream, dill weed, parsley, lemon-pepper and lemon peel. Bring to boil and reduce heat. Simmer until slightly thickened. Drain pasta and pea pods. Spoon cream sauce over pasta and toss gently. Sprinkle parmigiano cheese over all. Sprinkle with snipped dill weed. Makes 4-6 main dish servings From the Recipe Box of Mary Mike (adapted from a recipe in Better Homes and Gardens) |
| Lemon-Roasted Chicken
Serves 6 Ingredients
In a large bowl or bag toss together chicken, garlic, lemons and 3 Tbls oil; Season with oregano, salt and pepper. Spread on a large rimmed baking sheet. Roast chicken, until golden and cooked through, 25 to 30 minutes. From the Recipe Box of Mary Mike adapted from a recipe in March 2008 issue of Everyday Food |
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