8-22-99 Recipes Using Mixes Part 3

Terrytx (01:22:34) :

One-Skillet--Lemon Chicken
Recipe By :Rice-A-Roni box
Serving Size : 6

6 boned and skinned chicken breast halves
1/4 cup flour
2 tablespoons oil
1/4 cup margarine
3 tablespoons lemon juice
2 tablespoons chopped parsley
1 (6.9oz) box Rice-A-Roni Chicken Flavor
1 1/2 cups broccoli flowerets (or other vegs)
2 tablespoons grated Parmesan cheese

Dip chicken in flour. In a large skillet, heat oil and margarine over med-high heat. Add chicken; cook 5 min on each side. Remove from skillet; set aside. In same skillet, stir in lemon juice and parsley into oil-margarine mixture; pour over chicken. Keep warm. In same skillet, prepare Rice-A-Roni as pkg. directs, stirring in broccoli after rice has simmered 10 min. Top with chicken, parsley-lemon sauce; sprinkle with cheese.Terrytx (01:21:14) :

Creamy Pesto Salad

1 (1.2oz) pkg Knorr Creamy Pesto Pasta Sauce Mix
3/4 cup regular or light mayonnaise
1/3 cup milk
2 tablespoons red wine vinegar
1 pint (2 cups) cherry tomatoes -- halved
8 ounces pasta twists or rotelle (about 4 c) -- cooked and rinsed
-- and drained
1 cup (4 oz) shredded or cubed mozzarella

In large bowl, stir pasta sauce mix, mayo, milk, and vinegar until blended. Add tomatoes, pasta and cheese; toss to coat. Cover; chill to blend flavors.

Meal Maker Tips:
Add one of the following: 1 cup diced cooked chicken, 1/2 cup slivered salami slices, or 6 oz. cleaned cooked shrimpTerrytx (01:20:22) :

Chile-Cornbread Salad
Recipe By :posted by Mimi

1 (8 oz.) package cornbread mix, such as "Jiffy" brand
1 (4 oz.) can chopped green chiles
1 (1 oz.) package Ranch-style dressing mix
1 (8 oz.) container sour cream
1 cup mayonnaise

2 (15 oz.) cans pinto beans, rinsed and drained
1 cup chopped green bell pepper
2 (15 1/4 oz.) cans whole kernel corn, drained
3 large tomatoes, chopped
10 bacon slices, cooked and crumbled
2 cups (8 oz.) shredded Cheddar cheese
1 cup sliced green onions

Prepare cornbread mix according to package directions, adding chopped green chiles; cool. Combine
dressing mix, sour cream, and mayonnaise; set aside. Crumble half of cornbread into a large bowl. Top
with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients. Repeat layers.

Cover and chill overnight.

2 can of Ro-Tel tomatoes, drained can be used instead of chopped fresh tomatoes.Terrytx (01:18:42) :

Butter Beans Creole
Serving Size : 6

2 tablespoons butter or margarine
1 small onion -- chopped
1 small green bell pepper -- chopped
1 small rib celery -- chopped (2 - 3 Tbsp)
2 to 3 tsp chopped jalapeno pepper
16 ounces butter beans, canned or frozen -- drained, thawed
1 can tomatoes -- (15 - 16 oz)
1/4 teaspoon dried thyme leaves
1/8 teaspoon black pepper
dash hot pepper sauce -- to taste
chopped fresh parsley -- for garnish

Melt butter or margarine in a medium saucepan over medium heat. Sauté onion, green pepper, celery, and jalapeno until crisp-tender. Stir in beans, tomatoes, thyme, pepper, and hot pepper sauce. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes. Sprinkle with parsley before serving, if desired.
Serves 6.KellyWA (12:36:49) :

OPRAH'S UNFRIED CHICKEN
Categories: Chicken, Low-fat

4 lb Chicken pieces; skinned
1 c Non-fat plain yogurt
1 c Italian bread crumbs
1 c Flour
1 tbsp Old Bay seasoning
1/2 tsp Garlic powder
1/2 tsp Creole seasoning
1/8 tsp Black pepper
1/8 tsp Cayenne
1/2 tsp Thyme
1/2 tsp Basil
1/2 tsp Oregano

Put all dry ingredients in a bag. Mix. Dip chicken pieces in yogurt then shake in bag. Put pieces on a baking pan. Spray with a little Pam. Bake for 1 hour, turning pieces to brown all sides. (No oven temp was given but I guess you could use 350 to 375, depending on your oven.) Source: Oprah Winfrey Show.Fran,.ME (12:16:18) : Coating Mix for Chicken and Pork (also
can be used with fish)

3/4 c. dry bread crumbs
3/4 c. grated parmesan cheese
1/2 all purpose flour
1/4 c. dried parsley flakes
3 Tbsp cornmeal
1 Tbsp dried minced onion
1 tsp lemon pepper
3/4 tsp garlic powder
1/2 tsp crushed red pepper flakes
1/2 each tsp salt/pepper
3 Tbsp shortening

Combine first 10 ingredients in bowl, then cut in shortening till mixture resembles fine crumbs. Store in airtight container in cool dry place OR freeze for up to 6 months Yield: 6 batches( 3 cups total)

Put 1/2 c. mix in shallow bowl or plastic bag. After rinsing the pieces of chicken (pork or fish) off in cold water, and drying them as well, place in the bowl (or bag) and coat well. Place in baking dish, and bake at 425 for about 20-25 minutes, or till juices run clear.Fran,.ME (12:00:34) : Lemon Ice Tea Mix

7 1/2 c. sugar
2 c. unsweetened instant tea
5 envelopes unsweetened lemonade soft drink mix

Combine above ingredients. Store in an airtight container in cool dry place. Yield: 5 batches tea, when used.

Dissolve about 1 2/3 c. tea mix in 1 c. warm water. Place in a gallon container and add cold water to fill. Cover and refrigerate. Makes about 16 c. per batch, mixed

(Linda Fox, Alaska, as printed in T or Home's Quick Cooking, 6/98Fran,.ME (11:51:35) : Fruity Rice Mix

(This mix can be stored and used as a side dish with most anything...especially good with fish, chicken or pork

11 cups uncooked long grain rice
4 1/2 c. diced dried apricots(I've used dried cranberries as well)
2 1/2 c. golden raisins
1 1/2 c. slivered almonds
1 c. chicken bouillon granules
3 Tbsp. brown sugar

Combine above ingredients, mix well and store in an airtight container in cool dry place for up to 6 months. Yield: 21 cups total)

To prepare rice:
In saucepan, combine 1 c. rice mix with scant 2 c. water and 1 Tbsp. butter
Bring to boil, then reduce heat, cover pan and simmer for 25-3- minutes, till water is absorbed.
Yield: @ 4 servings per batch
(recipe from Emily Chaney of Penobscot, ME through Taste of Home's Quick Cooking