|
Recipes for the RV Kitchen
from Mary Sue Rosenberger
Click on a link to go to the recipe:
Cantonese Bake
(Chopstick Tuna)
Chicken Supreme
Kentucky Spoon Bread
Quick Stir-Fry
Seven-Layer Salad
Turkey Crunch
Cantonese
Bake (Chopstick Tuna)
1 family size can of tuna (in water, drained)
1 can mushroom soup
1 can chow mein noodles
1 can water chestnuts, sliced, drained (reserve liquid for use)
1 cup chopped celery (including leaves)
4 green onions (or 1/8 cup diced)
1/4 c water (or water chestnut fluid)
cashews or peanuts for topping
Mix all ingredients except nuts. Sprinkle nuts on casserole as topping.
Bake in greased casserole 1 hour at 325 degrees.
This can be mixed and kept in refrigerator 24 hours before baking.
It can also be frozen.
Chicken Supreme
In a flat baking pan put:
2 3/4 cups of water
1 ½ cups of uncooked
rice
Over it place 12 pieces of salted chicken.
Sprinkle with:
1 package of dehydrated
onion soup
2 cans of mushroom soup
parsley and paprika
Bake uncovered for 2 hours in a 350 degree oven.
(Bony pieces such as thighs and wings or breasts will do as well as whole
chicken.)
Kentucky Spoon Bread
1 egg
1 stick margarine melted
1can whole kernel corn (drained)
1 can creamed corn
1 small carton (8 oz) sour cream
1 box Jiffy cornbread mix
Salt and pepper
Combine all ingredients and bake at 350 degrees for 3/4 to 1 hour.
Quick Stir-Fry
canned or left-over meat (chicken, turkey, beef or pork)
assorted vegetables, fresh or frozen (carrots, celery, broccoli, cazuliflower,
green beans or mixtures)
mushrooms, if desired
Stir fry meat in skillet until warmed through. Add vegetables and stir-fry
until crisp and crunchy
Thicken meat broth with corn starch or flour as desired.
Flavor to taste with herbs, soy sauce or salt and pepper.
Serve over hot cooked rice or chow mein noodles.
SEVEN-LAYER SALAD
1. Fill large salad bowl 1/3 full of torn lettuce. (Approximately 1
head)
2. Add a layer of cut celery.
3. Add a layer of sliced red onion.
4. Add a layer of frozen peas (1 pkg) (thawed but not cooked)
5. Add a layer of fried, drained bacon cut in pieces (or Bac O’s)
6. Add a layer of shredded cheddar cheese.
7. Spoon four large spoonfuls of mayonnaise on top.
8. Cover.
Refrigerate overnight.
Toss before serving.
Serves about 8.
Turkey Crunch:
½ c. turkey broth or milk
2 cans mushroom soup
4 c. diced cooked turkey
1/4 c. chopped onion
1/3 c. toasted almonds (or peanuts)
1 c. sliced celery (including leaves)
1 can water chestnuts, sliced and drained
One 3 oz. can Chow Mein noodles
Blend broth into soup in 2 quart casserole. Add all ingredients except nuts.
Mix well. Bake in slow oven, 325 degrees, 40 to 50 minutes. Sprinkle
with nuts before serving, or before baking as desired.
|