Paige's favorite chinese chicken casserole
Yield: 10 To 12 serv
Ingredients:
- 1/4 c Liquid Butter Buds (made -from the mix)
- 1 1/4 c Campbell's Healthy Request -fat-free chicken broth
- 1/2 ts Papa Dash "lite" salt (opt.)
- 1/4 ts Pepper
- 1 c Pet evaporated "light" -skimmed milk
- 1/4 c (-1/2 c.) All-purpose flour
- 2 c Cooked cubed white chicken -meat (without skin)*
- 2 cn (8-oz. ea.) Water chestnuts; -sliced; rinsed and drained
- 1 cn Campbell's 99% fat-free
Instructions:
-Healthy Request Cream of -Chicken soup X Pam cooking spray * You can use a 16-oz. can of chicken (rinsed and drained) Turn the oven on and set the temperature at 350 degrees. Blend Liquid Butter Buds 1/4 cup flour 1/4 cup chicken broth lite salt and pepper over low heat in a saucepan. Stir and cook until bubbly. Stir in the rest of the broth and evaporated skimmed milk. Heat to boiling stirring constantly. Boil and stir one minute. Stir in Cream of Chicken soup drained water chestnuts and cooked cubed chicken. Pour into a 9.5- x 13-inch casserole dish that has been lightly sprayed with Pam Cooking Spray. Cover dish with foil and bake about 25-30 minutes. Serve alone or over fluffy rice or pasta if desired. Yields: 10 to 12. From: Pam and Paige Mycoskie in "Butter Busters Newsletter Sept/Oct 1995.
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Title: PAIN BLANC
Categories: Breads, Moi
Yield: 4 Loaves
1 Enveloppe de levure ou une.
CuillŠre … table
3000 ml Farine
15 ml Graisse (crisco)
15 ml Sucre
15 ml Sel
1000 ml Eau bouillante
Dissoudre la levure dans 1/4 de tasse d'eau tiŠde (8 … 10 minutes).
Dans le litre d'eau bouillante, dissoudre le sucre, le sel et la
graisse. Laisser ti‚dir, ajouter … la levure, ajouter le tout … la
farine et p‚trir. Laisser lever la pƒte de 3 heures … 3 heures et
demi, jusqu'… ce qu'elle ait doubl‚ de volume. Abaisser d'un coup de
poing au milieu. Fa‡onner en pains et laisser lever une heure et
demi, jusqu'… ce que les pains aient doubl‚ de volume. Cuire au four
… 400F. Quand la cro–te commence … dorer, baisser le four … 300F. La
cuisson totale est d'une heure et demi.
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Title: PAIN D 'AIL (GARLIC BREAD)
Categories: New import
Yield: 4 Servings
8 To 10 garlic cloves, peeled
(use less if you want just
A hint of garlic
1/4 c (1/2 stick) butter, room
Temperature
5 To 5 1/2 cups bread flour
(divided use)
1 pk Dry yeast
2 ts Salt
1 tb Sugar
1/3 c Nonfat dry milk
2 1/4 c Hot water (120 F to 130 F)
Pound garlic into a smooth paste in mortar or put through garlic
press. Mix softened butter with garlic. Set aside. Grease 2 medium
(8x4 inch) loaf pans. Measure 3 cups flour into mixer bowl and add
yeast, salt, sugar and dry milk. Stir to blend. Using flat beater
attachment and with mixer running, pour in water to form thick
batter. Drop in garlic butter mixture and mix 2 minutes at medium
speed. Add rema When dough clings to flat beater without mixing,
attach dough hook. Add more flour if necessary to form a soft ball
around revolving hook. If dough clings to side of bowl, add light
sprinkles of flour. Knead in the mixer for 10 minutes, or turn dough
onto floured work surface and knead by hand until dough is soft and
elastic. Add sprinkles of flour if dough is sticky. Place dough in
greased bowl, cover tightly with plastic wrap and leave in a warm
place until doubled in volume, 45 minutes to 1 hour. Turn dough onto
floured work surface, knead briefly to push out air bubbles and
divide in half. Press each half into flat oval, about the length of
each pan. Fold in half lengthwise, pinch seam together, tuck in ends
and drop seam side down into baking pa Preheat oven to 375 F. Bake
dough on middle shelf of oven for 40 minutes. Loaves will be light
brown. To test for doneness, turn 1 loaf out of pan and thump bottom
crust. It should sound hard and hollow. If not, return to oven,
without pan, for 5 to 10 minutes. Turn loaves out of pans onto racks
to cool. Makes 12 slices each.
Per slice: Calories 124 Fat 3g Cholesterol 6 mg Sodium 208 mg Percent
calories from fat 20%
KRT News Service/ Bernard Clayton's New Complete Book of Breads " Dallas Morning News 9/18/96 Typos by Bobbie Beers
