Posted on September 25, 2008 by RT
Here’s a delicious recipe from the new Zion Cookbook, courtesy Diane Downing. Tami Frese contributed a crockpot version which I’ll have to try soon. The ingredients seemed an odd combination, but coming from these accomplished chefs, I knew the end results would be great. And they were! Pair this dish with brown rice and green vegetables for a complete meal.
6 boneless, skinless chicken breasts
Garlic salt and pepper, to taste
1 can whole cranberry sauce
1 C Dorothy Lynch salad dressing
1 packet dry onion soup mix
Grease a 9×13″ pan. Place chicken on the bottom of the pan and season with s&p. Combine cranberry sauce, Dorothy Lynch and onion soup mix; pour over chicken. Cover and bake at 350 for 1 to 1.5 hours. Remove foil halfway through cooking time.
Filed under: Chicken, Main Dishes, Served at Community Dinner | 1 Comment »
Posted on September 4, 2008 by RT
Thank you, Every Day with Rachael Ray, for a delicious new breakfast casserole. I attend a mom’s group at Zion Church every month and love to try new dishes for the ladies. Tomatoes and chives in an egg dish? Yum-o.
4 to 6 slices white bread, crust trimmed and discarded, cut into 1-inch pieces (about 4 cups)
8 ounces sliced deli ham, coarsely chopped
2 1/2 cups shredded monterey jack cheese
3 tablespoons finely chopped fresh chives
6 large eggs
1/2 cups milk
Salt and pepper
2 plum tomatoes, thinly sliced
1. Preheat the oven to 350°. Grease a 2-quart baking dish. Layer the bread, ham, 2 cups cheese and 2 tablespoons chives in the dish. In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer.
2. Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining 1/2 cup cheese and 1 tablespoon chives on top and bake until golden.
Filed under: Breakfast/Brunch, Main Dishes | Leave a Comment »