 Mennonite Monday  started because I wanted           to make recipes from the Bethesda Mennonite  Church Cookbooks    (both     the    yellow and the white cookbook for those of  you who own     them). I    also    wanted to take pictures of each recipe that I     made,  so I  would   know  for   future reference what the recipe  should   look   like. I  am  by  no  means a   great cook, but I think  it will   be fun  to try   new and    different  recipes  each week. Not  all of   these  recipes are  for   ethnic   Mennonite  food, but  the  women from    Henderson know how  to  cook, so  I   can safely  say that   these    recipes will be good.  Check  back each    Monday for a new   recipe and     feel free to leave a  comment  if you have a    favorite  recipe  from    these  cookbooks, or if  you have  some tips on   what I   should make     and how I  should make it.
Mennonite Monday  started because I wanted           to make recipes from the Bethesda Mennonite  Church Cookbooks    (both     the    yellow and the white cookbook for those of  you who own     them). I    also    wanted to take pictures of each recipe that I     made,  so I  would   know  for   future reference what the recipe  should   look   like. I  am  by  no  means a   great cook, but I think  it will   be fun  to try   new and    different  recipes  each week. Not  all of   these  recipes are  for   ethnic   Mennonite  food, but  the  women from    Henderson know how  to  cook, so  I   can safely  say that   these    recipes will be good.  Check  back each    Monday for a new   recipe and     feel free to leave a  comment  if you have a    favorite  recipe  from    these  cookbooks, or if  you have  some tips on   what I   should make     and how I  should make it.~
This week we are having the two recipes voted on last week.  Since the vote was a tie between Chicken-N-Biscuits and Sweet Potato Balls, I will be posting both recipes today.  First will be the Chicken-N-Biscuits (pg 148W). 
Chicken-N-Biscuits
2 1/2 cups cubed cooked chicken
 10 oz pkg frozen mixed vegetables
1 cup chopped tomatoes
1 1/2 cup shredded cheddar cheese
3/4 cup milk 
2/3 cup milk 
1 can (2.8 oz) French Fried onions
8 slices bacon, crisp, crumbled cooked and drained
1 can cream of chicken soup (6 oz)
1 1/2 cup biscuit mix
In greased 8 x 12 baking dish, combine the first four ingredients and 1 cup cheese. Blend soup and 3/4 cup milk and pour over casserole. Bake covered at 400 degrees for 15 minutes. Meanwhile combine biscuit mix and 2/3 cup milk and 1/2 can onions. Mix and drop by spoonful to form 6 biscuits around edge of casserole. Bake uncovered 15-20 minutes or until biscuits are brown. Top with remaining cheese and onions and bake 2-3 minutes or until onions are toasted. 6 servings.
Frozen vegetables and tomatoes. 
Chicken 
Cheese.  I didn't mix these ingredients together, I just layered them.  
Soup and milk mixture. 
Biscuit mix, milk and french fried onions. I used Bisquick for the biscuit mix. 
After the seconded time in the oven. 
You may have noticed that the recipe didn't say what to do with the bacon, so I just sprinkled it on top with the cheese and french fried onions before the final time in the oven. 
Chicken -N-Biscuits on the left and Sweet Potato Balls on the right. 
 
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