Recipes 8-27-24

Frothy Orange Drink
1 -6oz. can Frozen Orange juice concentrate
1 cup water
1 cup milk
1/2 cup sugar
1 teaspoon vanilla
8-10 ice cubes
Combine all ingredients in a blender, beat until thick and slushy.

Fruit Juice Punch
1 large can pineapple juice
2 pkgs pink lemonade Kool-aid
2 (6oz.) frozen orange juice
1 quart water, could use more
1 1/2 cup sugar
1 cup fresh strawberry juice, optional
1 (2 liter) Ginger Ale
Mix all juices, sugar, Kool-aid, and water. There should be 1 gallon liquid. Chill throughly, also chill ginger ale. Combine juice and ginger ale in punch bowl. Serve. Can be stored in refrigerator for short time.

Chicken Delight Poppy Seed Chicken
1 chicken, deboned (can use canned chicken)
1 can cream of chicken soup
1 (8oz.) sour cream
Salt & pepper, to taste
1/2 stick butter
Mix the sour cream and soup together with chicken. Add salt and pepper to mixture. Pour into greased casserole dish. Crush crackers and place on top of casserole. Pour melted butter over crackers. Cook approximately 15 minutes in 350 degree oven, until browned and bubbly.

Chicken in Red Wine
1 large frying chicken, cut in pieces
1 stick butter
1 cup Rose’ wine
Salt, pepper and garlic salt, to taste
Melt butter in baking pan, add wine and mix. Place chicken pieces in sauce. Sprinkle chicken with salt, pepper and garlic salt. Bake 15 minutes at 550 degrees, turn oven down to 325 degrees and continue baking 45 minutes, basting often.
Serve with scalloped potatoes, tossed green salad and garlic bread.

Chicken or Turkey Pot Pie
2 chicken breast, cooked and diced
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
1 can Veg-all drained
2 deep dish pie crusts
Mix all together and place between pie crusts, bake at 350 degrees for 45 minutes.