Biscuts On Creamy Chicken

We got this recipe from the Thomasville Ward Relief Society Cookbook.



2 c. cut up cooked chicken

1 can cream of chicken soup (we found it needed more juice so you could try 2 cans if you prefer a little more creamy sauce)

1/2 cup milk

2 c. Bisquick baking mix

1 1/2 c. shedded cheese

1 can English peas (we actually couldn't find any so they were left out but it was still good!)

1/2 c. sour cream

salt and pepper to taste

2/3 cup milk.



Heat oven to 425°. Heat peas, chicken, soup, sourcream, 1/2 cup milk, salt and pepper just to boiling in a large pot, stirring grequently. Reduce heat and keep warm while preparing biscuts. Mix baking mix and 2/3 cup milk until soft dough forms. Pour chicken mixture into a 9x13x2 inch baking dish. sprinkle with cheese. Place biscuts on top of cheese and bake until biscuts are brown, about 15-20 minutes.

Sweet-Sour Burger Crepes

We got this Recipe from "Congers Comfort Cooking" cookbook. Yum!



12 Maindish Crepes (see main dish crepe post)

1 15 1/2-ounce can pineapple chunks (we used tidbits so take a pick!)

1/3 c. packed brown sugar

2 Tbsp cornstarch

1/4 tsp salt

1/8 tsp ground ginger

1/3 cup vinegar

1 Tbsp soy sauce

1 medium green pepper, cut into 1/2 inch cubes

3/4 lb groundbeef (we use ground turkey to replace groundbeef, it's cheaper and healthier!)

1/2 cut chopped onion(I use dried onion...saves the tears, if you use dried onions only use about half as much or to your taste.)

1/2 tsp salt

1/8 tsp pepper



Prepare Main Dish Crepes; set aside.

For sauce:

Drain pineapple, reserving syrup(or juice). Add enough water to syrup to make 1 cup liquid. In saucepan combine brown sugar, cornstarch, 1/4 tsp salt, and ginger. Stir in reserved 1 cup pineapple liquid; add vinegar and soy sauce. Cook and stir till thickened and bubbly. Reserve 1/3 cup of the sauce, stir pineapple and green pepper into remaining sauce; set aside.



In skillet cook groundbeef and onion till meat is brown and onion is tender. Drain off fat. Stir in the reserved 1/3 cup of suace, 1/2 tsp salt and pepper. Spoon about 3 Tbsp meat mixture along center of unbrowned side of each crepe. Fold two opposite edges so they overlap atop meat mixture. Place seam side down in 13x9x2 inch baking dish. Cover; bake in 375° oven for about 20 minutes. Reheat pineapple-green pepper sauce; spoon over crepes.

Makes 6 servings

Main Dish Crepes

I got this recipe from the Congers Comfort Cooking book.



1 cup all-purpose flour

1 1/2 cups milk

2 eggs

1 Tbsp cooking oil

1/4 tsp salt



In bowl combine flour, milk, eggs, oil and salt; beat with rotary beater until blended. Heat a lightly greesed 6-inch skillet; remove from heat. Spoon in about 2 Tbsp batter; lift and tilt skillet to spread batter evenly. Return to heat; brown one side only. Invert pan over paper towel; remove crepe. Repeat with remaining batter to make 16-18 crepes, greasing skillet as needed.

Sweet and Sour Chicken

I got this recipe from Lori Johnson and it was a big hit with Danny. Oh and it's easy!
I cheat a little and use frozen pre-breaded chicken breasts (or tenders work too)

Prep time: 5-10 minutes
cook time: about 1 hour

Place in a deep pan:
8 frozen pre-breaded chicken breasts

Sauce
1 1/2 c. sugar
1 c. vinegar (although I tend to do just under a cup because it can be a bit strong, all depends on your liking)
1 tsp. salt
1/2 c. ketchup
2 Tbsp. soy sauce


cook ingredients in pan over stove until sugar dissolves. Pour over chicken and bake at 350° for 30 minutes, covered. After 30 min uncover, turn chicken over and bake uncovered another 30 minutes or until chicken is tender.

I usually make white rice to go on the side. I usually start the rice once the timer is down to only 20 minutes.

Also be aware when you open the oven the vinegar fumes can be strong so i found it's best to turn my head for a moment before pursuing the chicken from the oven. Otherwise your sinuses will be cleared out! :)