Ingredients:

Directions:

Cook at 275° until cabbage and potatoes are done. Make sure all items are covered Add water if needed.

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Ingredients:

Directions:

Add a little mayo or poppy seed dressing to hold together.

The post Chicken Salad appeared first on PVM Foundation.

Ingredients:

Directions:

Cook pasta according to package directions: drain. Cook the onion, green pepper and garlic in a large skillet with olive oil until done. Add the ground turkey, blend together and cook mixture until added turkey is well done. Add the Ragu sauce, apple cider vinegar and sugar to above mixture, then blend together. Bring to a boil, reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally. Pour over hot pasta and serve. Enjoy!

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Ingredients:

Directions:

Brown beef and onion, drain. Add spaghetti and olives. Simmer in pan for a half hour and serve.

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Ingredients:

Directions:

Preheat oven to 250. Fry the sliced onion in olive oil and add salt, pepper and Sumac to taste. Add the shredded chicken to onion mixture. Stir the mixture for 10 minutes. Place the onion and chicken mixture in the tortilla bread and roll up. Arrange tortillas in oven for 15 minutes and serve.

How to poach chicken: Use 2 chicken breasts that are boned and skinned. Place breasts in boiling water, cover, then immediately take it off the stove. Leave for 20 minutes (up to 1 hour ok). Then remove the chicken and slice/dice/shred. Prepared to be BLOWN AWAY by how juicy the chicken breast is!

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Ingredients:

Directions:

Put chicken in a bag with flour, salt, pepper, and paprika. Shake well. Put in 9×13 pan and pour oleo over the chicken. Bake at 400 degrees for 30 minutes. Remove from oven and pour off all but ½ cup of the drippings, return to oven. Beat eggs, milk, and sour cream together and add rest of the ingredigents, mix well. Pour over chicken and bake 30 minutes or until puffed and brown.

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Ingredients:

2 C. (8 oz.) Shredded cheddar cheese6 Large Eggs, well beaten

Directions:

Preheat oven to 350̊ Grease a 13×9-inch baking dish. Combine cheese, egg, evaporated milk, salt, and black pepper in a large bowl. Add potatoes, onion, bell pepper, and bacon/ham; mix well. Pour the mixture into the prepared baking dish. Bake for 60 to 65 minutes or until set.

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From Judy Attie at Perry Farm Village

Ingredients

Instructions: Heat 3 tablespoons of olive oil in large pan over medium high heat. Add yellow and red onion. Stir to coat in hot oil, then saute until golden brown, only stirring to avoid burning. Stir in garlic and allow to cook for a few more minutes.

Add spinach, parsley, and salt. If pan isn’t big enough, you can add it in batches until it cooks down and makes more room. Cook until all spinach is wilted. Transfer everything to a wire mesh sieve or colander and let it cool. Any liquid that drains off can be discarded.

Once the spinach mixture is fully cool and any additional liquid has been pressed out, transfer to a large bowl. Combine with the eggs, ricotta, and feta cheese and stir to combine.

Preheat oven to 350 degrees F. To bake, you will need a 9×9 baking dish.

Unroll phyllo dough. Cut the dough in half so that it fits in the pan better. Use damp towels or paper towels below and on top of the dough to prevent it from drying out.  Using the remaining ¼ cup of olive oil and a pastry brush, coat the bottom of the baking dish with oil.

Add a couple sheets of dough and then add a thin layer of olive oil. Continue layering the dough and the olive oil until about half the dough has been used. Allow the dough to go up the sides of the pan. Once half the dough has been laid down, spoon all of the spinach layer onto the base layer of the dough and spread it out evenly.

Top the spinach layer with two pieces of dough at a time, brushing with a thin layer of olive oil after every two layers. Once all of the dough has been used, fold any over hanging dough over and tuck down into the sides of the pan.

Pre-cut the squares with a sharp paring knife prior to baking. Bake in preheated oven until golden and crispy,

about 30-40 minutes. Serve warm.

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