Hospitality is not always easy or convenient. But when we plan ahead for our daily meals it becomes easier to plan ahead for hospitality. This week we learned how to cook in bulk, preparing several meals at one time. Also, how to make one basic preparation from which several meals can be prepared. Here are some of the dishes the ladies prepared.
Apricot Curry Chicken
Serves 4-6
3/4 cup uncooked rice
1 cup fine chopped onion
2 1/2 cup chicken broth
1 can apricots, drained, chopped
2 1/4 cup cooked, chopped chicken
3/4 tsp salt
1/4 tsp curry powder
1/4 tsp pepper
2 tsp lemon juice
1/3 cup Craisins
Place rice, onion and chicken broth in medium saucepan. Bring to a boil, stir, cover and reduce heat to low. Simmer 15 minutes. Drain and cut apricots into pieces. Combine all ingredients. Allow to cool. Seal and store in Freezer.
To prepare:
Thaw and preheat oven to 350
Place entree in baking dish sprayed with nonstick spray. Cover with foil.
Bake for 45-60 minutes.
Add a small amount of water or apricot juice if it becomes too dry while baking.
Chicken Broccoli Au Gratin Serves: 4-6
1/4 cup Butter
1 4 oz can sliced Mushrooms
1/4 cup Onion, chopped
1 13 oz can evaporated Milk
1/4 cup Flour
1-10 oz Broccoli spears cooked, cut
2 cups Chicken cubed
1/2 tsp curry powder
1 cup Monterey Jack Cheese, shredded
1 tsp. Salt dash black pepper
Melt butter in skillet, sauté onions until tender, remove from heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms (save liquid). Add water to liquid to make 1 cup. Gradually whisk water into flour mixture. Blend in milk until smooth. Cook and stir over medium heat until sauce thickens. Arrange chicken and broccoli in a 13 x 9 pan. Pour sauce over all and top with cheese. Bake @ 375 about 20 minutes until hot and bubbly. To stretch this recipe to feed more add 2 cups of cooked broad egg noodles or cooked rice) in the pan before the chicken and broccoli.
Chicken a’la King
1 strip diced bacon (optional)
1/4 cup flour
1/4 cup finely chopped onion
1 tsp salt
1/2 cup green peas
1/4 tsp pepper
1/4 cup diced red pepper
(or 1 Tbsp pimientos)
2/3 cup chicken broth
1 cup cooked, chopped chicken
1 Tbsp margarine or butter
1 cup half and half (or canned evaporated milk)
*In a large saucepan, cook and stir bacon, onion, and pepper in margarine over medium heat until vegetables are tender. Blend in flour, salt, and pepper.
Cook over low heat, stirring constantly until well mixed.
*Remove from heat,
*Stir in Half-n-half (or evaporated milk) and chicken broth. Heat to a boil, stirring constantly for 1 minute.
*Stir in chicken (and pimientos if using).
*Serve over biscuits, toast or puff pastry shells.
******If omitting bacon increase margarine to 3 tablespoons.
Serves 4-5
Chicken Packets
2 cups chicken, cooked and chopped
1/2 cup seasoned crouton, crushed to crumbs
1 3 oz pkg. Cream cheese, softened
2 6 oz. pkgs. refrigerated crescent rolls
1 Tbsp chives, chopped
1/4 cup (1/2 stick) melted margarine
2 Tbsp milk
salt to taste
*Mix chicken, cream cheese, chives, milk and salt in a medium bowl.
*Preheat oven to 350 degrees. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate,
*Place about 1/4 cup of chicken mixture into center of each rectangle.
*Fold dough over the filling, and pinch the edges to seal tightly.
*Dip each packet in melted margarine, and coat with crouton crumbs.
*Place packets on a baking sheet.
*Bake for 20 minutes or until golden brown.
*Packets are good either hot or cold.
Makes 8 packets
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