All Recipes are for Educational use Only

Creamy Chicken and Noodles

The crockery cooker version of this favorite casserole makes it possible for you to serve this family-pleasing supper any day of the week.

Source: Better Homes and Gardens

2 cups sliced carrots 1 1/2 cups chopped onion 1 cup sliced celery 2 tablespoons snipped fresh parsley 1 bay leaf 3 medium chicken legs (drumstick-thigh portion) (about 2 pounds total), skinned 2 10 3/4-ounce cans reduced-fat and reduced-sodium condensed cream of chicken soup 1/2 cup water 1 teaspoon dried thyme, crushed 1/4 teaspoon pepper 10 ounces dried wide noodles (about 5 cups) 1 cup frozen peas

In a 3 1/2- or 4-quart crockery cooker place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and pepper. Pour over chicken and vegetables.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.

Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into cooker. To serve, pour chicken mixture over noodles; toss gently to combine. Season to taste with salt and pepper, if desired.

Nutritional facts per serving calories: 406 , total fat: 7g , saturated fat: 2g , cholesterol: 122mg , sodium: 532mg , carbohydrate: 56g , fiber: 5g , protein: 28g , vitamin A: 127% , vitamin C: 60% , calcium: 6% , iron: 19%

Cranberry-Maple Chicken

Source: Better Homes and Gardens

1/2 cup whole cranberry sauce 1/4 cup maple syrup 3 tablespoons catsup 2 tablespoons cider vinegar 1/2 teaspoon onion powder 3 to 3-1/2 pound broiler-fryer chicken, halved

1. For sauce, in a small saucepan combine cranberry sauce, maple syrup, catsup, vinegar, and onion powder. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Rinse chicken; pat dry with paper towels.

2. In a covered grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill 50 to 60 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce during the last 10 minutes of grilling.

3. Preheat gas grill. Adjust heat for indirect cooking. Test for medium heat where chicken will cook. Place chicken on grill rack over medium heat. Cover and grill as directed.

4. To serve, cut each chicken half into two or three pieces. Heat remaining sauce until bubbly; serve with chicken.

Makes 4 to 6 servings.

Nutritional facts per serving calories: 438 , total fat: 18g , saturated fat: 5g , cholesterol: 118mg , sodium: 274mg , carbohydrate: 31g , fiber: 1g , protein: 37g , iron: 14%

Cheesy Potato Skins

If you like munching these at restaurants, you'll love making them at home! You can make the potato skins ahead, then top and bake them just before serving.

Source: Better Homes and Gardens

6 medium baking potatoes (2 pounds) 1/4 cup margarine or butter, melted 2/3 cup finely chopped red or green sweet pepper 1 medium onion, chopped (1/2 cup) 1/4 cup coarsely chopped pecans 2 cloves garlic, minced 1 tablespoon olive oil or cooking oil 1 cup shredded process Gruyere cheese or shredded cheddar cheese (4 ounces) 4 slices bacon, crisp-cooked, drained, and crumbled 2 tablespoons snipped fresh chives

1. For potato skins, prick baking potatoes with a fork. Bake in a 425 degree F oven for 40 to 50 minutes or until tender. Cut into quarters. Scoop out the insides (reserve for another use), leaving 1/4-inch-thick shells. Brush both sides of potato skins with melted margarine or butter. Place cut side up on a large baking sheet. Bake in a 425 degree F oven for 10 to 15 minutes or until crisp.

2. Meanwhile, for topping, in a medium saucepan cook the red or green sweet pepper, onion, pecans, and garlic in hot oil until onion is tender but not brown. Remove saucepan from heat and cool slightly. Stir in the cheese, crumbled bacon, and chives. Spoon onto potato skins. Return to oven and bake about 2 minutes more or until cheese melts.

Makes 24.

Make-Ahead Tip: Bake potatoes; cool. Wrap and chill for up to 12 hours. Continue as directed.

Nutritional facts per serving calories: 171 , total fat: 11g , saturated fat: 3g , cholesterol: 12mg , sodium: 115mg , carbohydrate: 15g , protein: 5g

-- Anonymous, December 06, 2002