Mom's Chicken Cacciatore

Ingredients:

2 cups all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 (4 pound) chicken, cut into pieces 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced

1 green bell pepper, chopped 1 (14.5 ounce) can diced tomatoes (we use Italian style canned tomatoes) 1/2 teaspoon dried oregano 1/2 cup white wine (we use chicken stock) 2 cups fresh mushrooms, quartered salt and pepper to taste

Directions:

1.	Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
2.	Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
3.	Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

Spinach, Artichoke & Chicken Bruschetta

Artisan bread for crostini

8 oz cream cheese, softened 

½ cup mayonnaise

 1 ½ cup shredded Italian cheese blend

10oz chopped frozen spinach, thawed & drained
1 13.75oz can artichoke hearts, chopped
2 cloves fresh garlic, minced
1 cooked chicken breast, shredded

Combine all ingredients and spread on bread. Bake in oven at 400 degrees for 15 minutes until cheese is melted and browned.

Banana Bread

Banana Bread

1 1/3 cup sugar

1 cup margarine, soft

3 cups mashed banana

4 eggs

4 cups flour 

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

4 cups natural cereal / granola

Heat oven to 350F and grease bottom only of 9x13 pan. Mix sugar and margarine. Mix in bananas and eggs. Stir in dry ingredients, except cereal. Stir in cereal and spread in pan. Bake 60-70 minutes or until toothpick comes out clean. You can add 1 cup raisins, dates, chocolate chips, any dried fruit that goes well with banana.

Spinach Dip

 

1 packet (1.4 oz) Knorr's Vegetable recipe mix 

1 container (16 oz.) sour cream

1 cup mayonnaise 

1 package (10 oz.) baby spinach, chopped or frozen chopped spinach, thawed and squeezed dry 

3 green onions, chopped (optional)

Mix everything together in a medium bowl. Chill in the refrigerator 6 hours, or overnight.

Fresh Dill Veggie Dip

2/3 c. mayonnaise (Hellmann's work best)
2/3 c. sour cream
1 tbsp. dried onion
1 tbsp. dried parsley flakes
1 tsp. dill weed
1 tsp. Lawry's season salt
2 drops Tabasco

 

Mix well and refrigerate overnight!