Sometimes, like today, I get a hankering for cheese ball and wheat thins, and nothing else will do. I sort of eyeball everything, but here are the approximations:
8 oz cream cheese
1/2 tsp Worcestershire sauce
1 Tbsp mayonnaise (although I didn't have any the last time I made it and it still turned out okay)
1-2 Tbsp chopped green onion
1-2 Tbsp fresh minced parsley
1-2 Tbsp chopped black olives
2/3 C sliced almonds
Thoroughly combine all ingredients except almonds; then add 1/3 of the almonds to the mixture and combine; form a ball. Chill for an hour (optional). Roll ball in remaining 1/3 C almonds to coat.
Easy and oh so tasty.
Thursday, September 29, 2011
Saturday, September 17, 2011
Marybeth's Chicken and Dumpling Casserole
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 tsp. sugar
1 tsp. salt
1 tsp. dried basil
1/4 tsp. pepper
4 cups chicken broth
10 oz. frozen green peas
4 cups cubed cooked chicken
Dumplings:
2 cups Bisquick
2 tsp. dried basil
2/3 cup milk
In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, and pepper; cook a couple of minutes to cook the flour. Add broth. Bring to a boil, stirring. Reduce heat. Add peas and cook a few min, stirring constantly. Stir in chicken. Pour into a greased 13 x 9 inch baking dish. For dumplings, combine Bisquick and basil in bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350 degrees for 30 minutes. Cover and bake 10 minutes more or until dumplings are done. Serves 6 to 8.
My notes: I think I quadruple all the wet ingredients and that might make just a little too much, which I put in an 8 x 8 pan. If you follow the recipe as written, you'll have a lot of biscuit and not much of the soupy stuff. Experiment to see how you like it, but I would at least triple the wet stuff. If I were closely guarding the family exchecquer, I might experiment with more broth and make it more soup-like and serve it in soup bowls. But if you want it how I have done it, quadruple the wet stuff.
Wait a minute. . . don't I add cooked carrots to the wet stuff? I think I do. And you will want to cut back on those peas. Quadruple everything BUT the peas. And add carrots. Then see if you think it can handle some more peas.
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 tsp. sugar
1 tsp. salt
1 tsp. dried basil
1/4 tsp. pepper
4 cups chicken broth
10 oz. frozen green peas
4 cups cubed cooked chicken
Dumplings:
2 cups Bisquick
2 tsp. dried basil
2/3 cup milk
In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, and pepper; cook a couple of minutes to cook the flour. Add broth. Bring to a boil, stirring. Reduce heat. Add peas and cook a few min, stirring constantly. Stir in chicken. Pour into a greased 13 x 9 inch baking dish. For dumplings, combine Bisquick and basil in bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350 degrees for 30 minutes. Cover and bake 10 minutes more or until dumplings are done. Serves 6 to 8.
My notes: I think I quadruple all the wet ingredients and that might make just a little too much, which I put in an 8 x 8 pan. If you follow the recipe as written, you'll have a lot of biscuit and not much of the soupy stuff. Experiment to see how you like it, but I would at least triple the wet stuff. If I were closely guarding the family exchecquer, I might experiment with more broth and make it more soup-like and serve it in soup bowls. But if you want it how I have done it, quadruple the wet stuff.
Wait a minute. . . don't I add cooked carrots to the wet stuff? I think I do. And you will want to cut back on those peas. Quadruple everything BUT the peas. And add carrots. Then see if you think it can handle some more peas.
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