10 Minute Prep Time
50 Minute Cook Time
“Peaches give ordinary chicken a sweet taste and pretty golden color.”
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- Salt and pepper to taste
- 1/4 cup molasses
- 3 tablespoons lemon juice
- 2 tablespoons butter
- 2 tablespoons finely chopped onion
- 3/4 teaspoon ground ginger
- 1 can (28 ounces) peach slices, drained
- Place chicken in a greased 13-in. x 9-in. baking dish. Broil 6 minutes on each side or until lightly browned. Season with salt and pepper. In a small bowl, combine the molasses, lemon juice, butter, onion and ginger; pour over chicken.
- Bake, uncovered, at 375° for 30 minutes. Add peaches; baste chicken. Return to the oven for 10 minutes or until chicken juices run clear and peaches are heated through. Yield: 4 servings.
This tastes great! Server over a bed of rice and your good to go.
Cordon Blue Bake
“This comforting casserole is fast and easy to assemble, plus it helps you use up leftovers,” Helen M. confirms from O’Fallon, Missouri.
I ran across this in a magazine and it sounded so yummy that I had to give it a try. Oh, and I was not wrong. It was warm and satisfying to the tummy, easy to make and plenty of left overs.
Picture diving into a bowl of Cordon Blue Bake on a cold winters day after playing in the snow all day with friends and family. It will warm you through and through.
Prep: 20 min. Bake: 30 min.
- 1/2 cup water
- 3 tablespoons butter, divided
- 1 cup stuffing mix
- 1 cup frozen mixed vegetables, thawed
- 2/3 cup condensed cream of mushroom or cream of chicken soup, undiluted, divided
- 3/4 cup cubed cooked chicken breast
- 2 ounces thinly sliced lean deli ham, cut into strips
- 1/2 cup shredded Swiss cheese
In a small saucepan, bring water and 1 tablespoon butter to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.
Meanwhile, in a shallow 1-qt. baking dish coated with cooking spray, combine vegetables with 1/3 cup soup. Combine the chicken with remaining soup; spoon over vegetables. Layer with ham and cheese. Fluff stuffing with a fork; spoon over cheese. Melt remaining butter; drizzle over stuffing. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Yield: 2 servings.
Happy eating from the Wabbitt….
Tender Beef over Noodles
Olivia Gust of Salem, Oregon dresses up stew meat with noodles and a slightly sweet red sauce for this satisfying main dish. “It goes great with a salad and garlic bread,’ Olivia notes. My comment….. delish.
Prep: 15 min. Cook: 5-1/2 hours
- 1/2 to 3/4 pound beef stew meat
- 1/3 cup chopped onion
- 1 teaspoon canola oil
- 1 cup water, divided
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon ground mustard
- 3 tablespoons all-purpose flour
- 1 cup uncooked egg noodles
- Minced fresh parsley, optional
In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker.
In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low for 5 hours or until meat is tender.
Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook 30 minutes longer or until thickened.
Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.
Yield: 2 servings.
Great eating from the Half Baked Wabbitt ….