Russian Chicken

This is a yummy, super fast recipe I got from Faye Hunt at one of our ward's recipe exchange nights. It's an interesting combination of ingredients, but it's tasty!


1 bottle Russian dressing
1 can whole berry cranberry sauce
1 envelope lipton onion soup mix

Put 8 skinless, boneless chicken breasts in a 9x13 pan. Mix above ingredients all together and pour over chicken. Cover with foil. Bake at 375 for 45-60 minutes. Serve hot over rice.
Serves 6-8 people.

Shepherd's Pie

1.5 lbs ground beef
1/2 cup brown gravy
1 TBSP worcestershire sauce
1 TBSP A1 steak sauce

Brown beef and drain. Add the gravy, worcestershire, and steak sauce. Put into greased casserole dish and layer on top:

1 cup frozen corn
1 cup frozen peas
3 cups mashed potatoes

Grate cheese on top and bake at 375 for 20-25 minutes.

Orange Julius

Makes a great Family Home Evening treat.

1 (6 oz) can frozen orange juice
1 cup milk
1 cup cold water
1/2 cup sugar
1 tsp vanilla
12 ice cubes

Blend and serve immediately!

Cafe Rio Dressing, Number 3

I know we have 2 versions of this recipe up, but this is my favorite, and so I am adding it to the fray.

1 1/3 c sour cream
3/4 c mayo
1 bunch cilantro
1 pkg Ranch Dressing Mix
4 T salsa verde
2 crushed garlic cloves
1/8 t Tabasco
juice from 1 lime

Put it all in the blender/Cuisinart and blend until smooth.

South-of-the-border-Calzones

INGREDIENTS
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn, with red and green peppers, well drained
1 cup Old El Paso® refried beans
1 cup Old El Paso® Thick 'n Chunky salsa
2 cups shredded Mexican cheese blend (8 oz)
1/2 teaspoon ground cumin
1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® refrigerated golden corn biscuits or 1 (1 lb. 0.3-oz.) can Pillsbury® Grands!® refrigerated buttermilk biscuits




DIRECTIONS
1. Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In medium bowl, combine all ingredients except biscuits; mix well.
2. Separate dough into 8 biscuits. Press or roll each biscuit to form 5 1/2-inch round. Spoon 1/4 cup bean mixture onto center of each round. Fold dough over filling; press edges firmly with fork to seal. Place on sprayed cookie sheet.
3. Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 2 minutes before serving. If desired, garnish with sour cream.

Marshmallow Fondant

1/4 c Crisco

1 lb mini marshmallows (name brand)

1 tsp clear vanilla

1 tsp clear butter flavoring (optional)

2 Tbsp water

2 lb powdered sugar (name brand)

Grease microwavable bowl with Crisco.  Add marshmallows, flavorings, and water.  Microwave on high in 30 second intervals until melted.  (about 3 or 4 times)  Knead mixture with powdered sugar until dough like.  Make sure your surface is covered with a 1-1 cornstarch/powdered sugar combination. (Be prepared to generously grease your hands and wrists with Crisco if you decide to do it by hand.)  Or if you have a Kitchen Aid, use the dough hook.  (Less messy.)  If you want to add coloring, do so when the fondant is still warm.  If the fondant is hard to work with or gets too cool, place in microwave for 10 seconds to soften it up.  When rolling it out be sure to again cover your work area in the 1-1 cornstarch/powdered sugar combination.  To save the fondant, tightly cover in saran wrap, place it in a tupperware container, and place it in the fridge.  Voila!  Be creative as possible.