Sunday, September 27, 2009

Cucumber Tea Sandwiches

PREP: 30 minutes

8 oz tub of cream cheese spread
16 slices of wheat, rye, or white bread
2 cucumbers, skinned and sliced very thinly

-use chive and onion cream cheese, or
-finely chop 1/4 cup fresh mint and mix with plain cream cheese, or
-finely chop 1/4 cup fresh dill and mix with plain cream cheese (this is my personal favorite)

Spread a thin layer of the cream cheese mixture of your choice on each slice of bread. Evenly distribute cucumber slices (1-2 thick) on 8 slices of bread. Use the other 8 slices of bread to complete the sandwiches, then slice off the crusts and cut each sandwich diagonally. Keep sandwiches chilled, but dry, and serve within 4-6 hours.

Chicken and Dumplings

PREP: 1 hour, with pressure cooker

1 whole frying chicken
3 stalks celery, sliced
4 carrots, sliced
1/2 medium onion, chopped
2 cans cream of chicken soup
1/2 tsp parsley
1/2 tsp thyme
1 clove garlic
salt and pepper to taste
1/2 tsp Tabasco or Cholula sauce, optional
1/2 cup peas, optional
3 1/4 cups Bisquick mix
1 cup milk

Pressure cook the chicken with salt and pepper and enough water to cover 2/3 of the chicken for 30 minutes (time starts after pressure valve starts wobbling). Or, if not using pressure cooker, simmer partly covered for 2 hours. Cool and debone, reserving the broth and chicken and discarding everything else. Cut larger pieces of chicken into bite-sized pieces.

For the dumplings, mix Bisquick and milk to make a dry dough. Bring broth back to a slow boil and add in small spoonfuls of the dough. Allow to simmer for 5 minutes, then add chicken and all other ingredients and simmer, covered, for 10 more minutes. Add more water/broth, or simmer uncovered on low to allow to thicken, depending on desired consistency.

Tuesday, September 15, 2009

Katrina's Rhodes Sticky Buns

PREP: 10 minutes (the night before)
COOK: 30 minutes
SERVES: 8-10 main dish servings

1 bag frozen Rhodes rolls (use only 20)
1 small box vanilla (NOT INSTANT) pudding
1/2 cup brown sugar
1/2 cup butter
1/2 cup chopped pecans

Place rolls in a bundt pan. Melt butter and drizzle over rolls. Combine dry ingredients and sprinkle over all. Cover loosely with plastic wrap with room for rolls to rise. Let rise at room temperature over night. Bake for 30 minutes at 350 degrees. Let cool for 5-10 minutes then turn out onto a plate. Serve warm.

Denise's Modified INGREDIENTS:
1 bag frozen Rhodes rolls (use only 20)
3/4 cup brown sugar
1/2 cup butter
1/2 cup chopped pecans (optional)
1 1/2 tsp. cinnamon

Denise's Modified DIRECTIONS:
Follow original directions except space rolls evenly in an 8x12" baking dish instead of a bundt pan. Bake for 25-30 minutes or until tops of rolls are golden brown.