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Amanda's
Monday
Munchies
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| Chicken
and Rice This
chicken dish is ridiculously easy. My mom made it regularly when
I was growing up, and it has always been one of my favorite dinners.
Ingredients: · 1 cup
uncooked rice (regular rice, not minute rice)
· 2 cups chicken stock/broth · 1 pkg. dry Italian salad dressing mix · 4 chicken breasts Instructions:
In a 9”x13” baking dish, put rice
in an even layer. Place chicken on top of rice. Pour stock
over this slowly, so you don’t move the rice around too much.
Sprinkle the Italian dressing mix over everything evenly. Bake
covered at 350 degrees for 1 hour.
Microwave Apple Crisp This
has been an autumn favorite of mine since I was little. You can
start this microwaved dessert as you sit down to supper. By the
time everyone is ready for dessert, it will be ready, too. For
me, nothing says fall quite like hot apple crisp.
Ingredients: · 6 cups
apples, chopped
· ½ cup flour · ½ cup quick oats · ½ cup brown sugar · 1 teaspoon cinnamon · ¼ cup margarine Instructions: Cut apples into ½” pieces
and place in a 9” round, microwave-safe dish. Combine all other
ingredients and put them over the apples. Microwave on high 14-16
minutes or until apples are done. Let cool several minutes.
Top individual servings with whipped topping or ice cream, if you want.
Apple Cake Fall
in the upper Midwest, and a trip to the local orchard has left me
with lots (too many, even) of apples fresh off the tree. If you
find
yourself in a similar situation, here’s another use for some of your
stock. The cinnamon sugar topping really makes this cake good.
Ingredients: · 1
½ cups brown sugar
· ½ cup margarine · 1 egg · 1 cup milk · 2 cups flour · 1 teaspoon soda · 1 teaspoon vanilla · 2 cups fresh or frozen apples, chopped in ½” pieces (Granny Smith apples work well, but any type you like is fine) Instructions: Mix ingredients in order
given. If you use an electric mixer, stop before adding the
apples and mix those in by hand. Place batter in a greased and
floured 9”x13” pan. Mix ½ cup sugar with ½ teaspoon
cinnamon in a separate container. Sprinkle evenly over the cake
before baking. Bake 25-30 minutes at 350 degrees. This cake
is best warm from the oven, but keeps for several days if kept covered.
Crushed Tomato Spaghetti Sauce I
love pasta, so I (of course) created my own marinara sauce. I
also
love spicy foods, so this sauce is a bit hot. To cut the heat,
just
reduce or omit the red pepper flakes. I also use the
“dump-it-in-the-pan-without-measuring” method of cooking, so feel free
to adjust amounts to fit your personal taste.
Ingredients: · 35 oz
can crushed tomatoes (or an equal amount of fresh tomatoes, crushed)
· 3 tablespoons olive oil · 2 tablespoons minced fresh garlic or 1 tablespoon (give or take) garlic powder · 1 ½-2 tablespoons Italian seasoning · 2 big pinches of crushed red pepper flakes Instructions: Put all ingredients in a saucepan
and mix well. Simmer over medium-low heat for at least 30
minutes, stirring occasionally. The flavors in this sauce need
time to develop, and I’ve left this on the stove for nearly an hour on
occasion, and it still tasted great. This goes well with
spaghetti, but my favorite way to serve it is over penne.
Chocolate Banana Bread Yet
another dessert (I’m a sugar junkie!), this one from my
great-grandma. Nobody makes better banana bread than she does,
period.
Ingredients:
· 1 cup
sugar
· ½ cup margarine · 2 eggs · 3 bananas, mashed · 1 teaspoon vanilla · 2 cups flour · ½ teaspoon salt · 1 teaspoon baking soda · ¼ cup chocolate chips Instructions:
Mix the sugar and margarine
together. Add the eggs, bananas, and vanilla. Sift together
the flour, salt and baking soda; add to creamed mixture. Fold in
chocolate chips. Put in several small loaf pans or one larger
pan. Bake at 350 for 1 hour or until done. It may not take
quite an hour depending on the size of your pan(s), so check for
doneness a bit early.
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