When I want my daughters to come home for a meal, THIS is the ticket. They both love this dish and the sides have also become tradition, serving a wild rice blend, steamed broccoli, salad and rolls.
My sister-in-law, Betty, gave me this recipe early in my marriage and it is truly fabulous. The chicken is oh, so tender, and the combination of the flavors is fabulous. In an effort to make this dish a tad healthier, I precook the bacon to remove a good part of the grease and use low-fat (or no-fat) sour cream and soup.
This recipe is a wonderful dish to serve at a dinner party. The majority of the work is done far before the guests arrive and you will have more time to enjoy the party.
CHICKEN BREASTS SUPREME
12 half chicken breasts, boned
12 strips bacon (I cook slightly to remove some of fat)
1 large jar dried beef
1 can mushroom soup
1/2 carton low-fat sour cream
sliced almonds and paprika
Grease a 9×13″ baking dish.
Brown bacon until bacon is about 70% cooked. Drain bacon on paper towels.
Cover bottom of dish generously with dried beef. Wrap chicken with bacon. Place chicken in single layer over the beef.
Cover with mixture of soup and sour cream. Sprinkle with almonds. No salt needed.
Bake uncovered at 250 degrees for 4 hours. Cover the last hour.
Hearty Beef Stew is the perfect winter dish and is wonderful served with Cornbread (see my posting of 1/30/2011). This recipe was shared by my neighbor and friend, Maribeth. It’s now a favorite and terrific to serve to a crowd. Let the stew simmer in the oven while you enjoy your family or guests.
FIVE HOUR BEEF STEW
2 pounds stew meat or round steak
16 ounces tomato sauce
1 cup water
1/2 cup grated cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
2 large potatoes, cut up
6 carrots, cut up
1 cup coarsely chopped celery
1/2 medium green pepper, chopped
1/2 medium-sized onion, chopped
1 slice white bread with crusts, chopped
Trim excess fat from meat and cube.
Combine all ingredients in Dutch oven. Mix thoroughly.
Bake, tightly covered, in preheated oven at 250 degrees for 5 hours. Stir once or twice during cooking.
For years I have been hesitant to cook a beef brisket. A dear friend always serves a wonderful brisket and shared the recipe with me. It is so simple, yet so moist and tender. I’ve served this multiple times at dinner parties with great results. The sauce is wonderful served on the brisket, especially when using coca cola. Wish I had one cooking now!
1/2 pound beef brisket per person
Spices: kosher salt, pepper, garlic powder, mesquite seasoning
Worcestershire sauce and liquid smoke
Can of coca cola or beer
Remove excess fat from brisket (leave some for flavoring). Mix spices together and rub on both sides of brisket. Place brisket in pan or in Ziploc bag. Add Worcestershire and liquid smoke. Cover 2/3 of brisket with coca cola or beer and marinade overnight.
Cook in crock pot for 6-8 hours on low or in oven at 325 degrees for 6 hours. Cook with marinade. Add liquid if needed.
About an hour before the meat is done, remove some of the liquid and heat equal portions of cooking liquid and barbecue sauce. Simmer/reduce for 1 hour.
Remove brisket from crock pot or oven and let rest for 10-15 minutes, covered with foil. Slice on the cross-grain and serve with sauce.