Plains Edition Recipes 3-3-12 | TheFencePost.com
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Plains Edition Recipes 3-3-12

2 c. Multi-Grain Penne Pasta, uncooked

1 lb. Boneless Skinless Chicken Breasts, cut into bite-sized pieces

1-1/4 c. Thick ‘n Chunky Salsa



1 c. Frozen Corn, thawed

1 Green Pepper, cut into strips



1 c. Mexican Style Finely Shredded Four Cheese

Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in salsa, corn and peppers. Bring to a boil. Simmer on medium-high heat 10 minutes or until chicken is done, stirring occasionally. Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted. Makes 4 servings.

From the kitchen of: JK Chappell, Gering, Neb.

1/2 bottle Russian Salad Dressing

1 envelope Onion Soup Mix

1/2 c. Apricot/Pineapple Jam

1 Chicken, cut up

Mix ingredients. Pour over chicken. Bake uncovered in a 350 degree oven for 45 minutes. Serve remaining sauce over white rice.

From the kitchen of: Chris Bryant, Johnson City, Tenn.

1/4 c. Sesame Oil, divided

5-1/2 lbs. Boneless, Skinless Chicken Breasts, cut into 1-inch pieces

3 cloves Garlic

1 (8 oz) pkg. Coleslaw Mix

1 (14 oz) can Bean Sprouts, drained

1 (8 oz) can Sliced Water Chestnuts, drained

1/3 c. Hoisin Sauce

1/3 c. Soy Sauce

1/4 c. Light Brown Sugar, firmly packed

1 Tbsp. Corn Starch

1 (5 oz) can Chow Mein Noodles

10 (8-inch) Flour Tortillas, warmed

In a large skillet, heat 2 tablespoons of oil over medium-high heat and brown chicken and garlic for 8 to 10 minutes. Add coleslaw mix, bean sprouts and water chestnuts; cook 4 to 5 minutes or until vegetables are tender. In a small bowl, combine hoisin sauce, soy sauce, brown sugar, cornstarch and remaining 2 tablespoons sesame oil. Pour over chicken mixture and bring to a boil. Add noodles and stir until thoroughly mixed and warmed through. Spoon onto tortillas, roll up jelly-roll style and serve.

From the kitchen of: Sharon Raasch, Imperial, Neb.


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