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Poppy Seed Casserole

Menu:
Poppy Seed Casserole
Spinach
The Best Brownies

Comments: Poppy Seed Casserole is a variation on your basic chicken-and-rice casserole. I make it when Rice-a-Roni goes on sale. You might find spinach a little tastier if you cook it our way. And The Best Brownies really are the best, but that happened to be the name of the recipe when I asked for it. Titi had wanted to make brownies yesterday when we had the Kale Soup, but we were out of butter. (We have a tradition of having dessert on dubious dinner days.) Once everyone was psyched for brownies, she of course had to make them as soon as we got more butter! These brownies will make you new friends and appease your enemies, and they’re not any harder than using a mix.

* Exported from MasterCook *

Poppy Seed Casserole

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Casseroles Lowfat and Lovin’ It
Main Dishes Make-Ahead
Poultry Use it Up
Volume 5

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 (6 7/8-ounce) packages Rice-a-Roni, chicken, 1/3 less salt
3 tablespoons butter
6 3/4 cups hot water
Vegetable cooking spray
6 3/4 pounds chicken breast halves without skin — (about 8 cups cooked, diced chicken)
12 ounces mushrooms — sliced
1 1/2 teaspoons garlic powder
1 16 ounce carton nonfat sour cream
3/4 teaspoon pepper
3 (10 3/4-ounce) cans cream of mushroom soup, reduced-fat and
reduced-sodium — condensed, undiluted
3/4 cup cracker crumbs — (20 saltine crackers)
3 tablespoons butter — melted
1 1/2 teaspoons poppy seeds

Cook chicken in water; let cool and cut into pieces. Reserve the broth.
You should have about 8 cups.

Crush crackers in food processor; set aside. Wash and slice mushrooms.

Cook rice mix in a large nonstick skillet according to package directions,
using 1 tablespoon butter and 6-3/4 cups hot water. (Hint: use the broth
from the cooked chicken.) Remove mixture from skillet; set aside.

Meanwhile, coat a second skillet with cooking spray, and place over high
heat until hot. Add mushrooms and salt lightly; sauté 6 minutes or until
mushrooms are tender. Add cooked chicken and garlic powder.

Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a
bowl; stir well.

Spoon mixture into 2 3-quart casseroles coated with cooking spray.

Combine cracker crumbs, butter, and poppy seeds; stir well, and sprinkle
over chicken mixture. Bake at 350 degrees for 35 minutes or until
thoroughly heated.

(serving size: 1-1/3 cups)

Source:
"Cooking Light, Jan/Feb 1995, page 62"
Copyright:
"© Cooking Light"
T(Bakes in oven):
"0:35"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 388 Calories; 8g Fat (19.6%
calories from fat); 38g Protein; 39g Carbohydrate; 1g Dietary Fiber; 96mg
Cholesterol; 777mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat;
0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : This is one dish where it really makes a difference to use
reduced sodium products. It is very salty made with
regular Rice-a-Roni and regular cream of mushroom soup.

Make-Ahead Tips: You can assemble the casserole ahead of
time, omitting the cracker-crumb mixture; cover and chill
in the refrigerator or freeze (thaw frozen casserole
overnight in refrigerator). Let stand at room temperature
30 minutes; top with cracker-crumb mixture, and bake as
directed.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Spinach

Recipe By :adapted from Grandma LaFemina’s general greens recipe.
Serving Size : 12 Preparation Time :0:00
Categories : Kosher Lowfat and Lovin’ It
Vegetables Volume 4

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 10 ounce packages frozen spinach
1 10 3/4 ounce can condensed chicken broth
1/2 10 3/4 ounce can water
1/2 teaspoon garlic powder

Place greens in large saucepan with the chicken broth and water. Cover and
bring to a boil. Reduce heat and cook at a gentle boil for about 7
minutes, or until entirely thawed and changed from a bright green to a
dull green in color. Stir in garlic powder and serve.

T(Cooks on stove):
"0:20"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 31 Calories; 1g Fat (13.6% calories
from fat); 4g Protein; 4g Carbohydrate; 3g Dietary Fiber; trace
Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable.

Serving Ideas : A good side dish for a chicken main course.

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

The Best Brownies for a 15×10 pan

Recipe By :Bobbi Ann Mazurek
Serving Size : 16 Preparation Time :0:00
Categories : Chocolate Kids’ Cooking
Kosher Quick And Easy
Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 sticks butter — melted
2 2/3 cups sugar
1 tablespoon vanilla
3 eggs
1 1/3 cups flour
1 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon salt — (optional)
1 1/3 cups chopped nuts — (optional)

Melt butter in the microwave.

Blend butter, sugar, and vanilla in mixing bowl. Add eggs. Beat well with
spoon.

In other bowl, combine flour, cocoa, baking powder and salt. Gradually add
dry mixture to wet mixture until well blended. Stir in nuts.

Spread in greased 15×10 pan. Bake at 350 degrees for 25 minutes or until
brownie begins to pull away from side of pan.

Description:
"The first time I had these, I said, "Bobbi, these are the best
brownies!" She smiled and said, "Funny, that’s what they’re called!"
This is a very dense, rich brownie."
Yield:
"1 15×10 pan"
T(Bakes in oven):
"0:25"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 403 Calories; 24g Fat (50.4%
calories from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber; 76mg
Cholesterol; 292mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 4
1/2 Fat; 2 Other Carbohydrates.

Serving Ideas : Serve warm with vanilla ice cream.

NOTES : This recipe is 1 1/3 recipes for a 13×9 pan. Multiply by
3/4 to get the 13×9 pan (approximately).

Nutr. Assoc. : 0 0 0 0 0 0 0 0
0