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Recipe Thread

Discussion in 'Women's Fellowship Forum' started by Friend of God, Apr 13, 2011.

  1. Friend of God

    Friend of God Active Member

    Mar 18, 2005
    3 Cheese Chicken Bake


    1/2 cup chopped onion
    1/2 cup chopped green pepper
    3 Tbsp. butter
    1 can [10 3/4 ozs] condensed cream of chicken soup, undiluted
    1 jar [8 ozs] sliced mushrooms, drained
    1 jar [2 ozs] diced pimentos, drained
    1/2 tsp. dried basil
    1 pkg [8ozs] noodles, cooked and drained
    3 cups diced cooked chicken
    2 cups Ricotta cheese
    2 cups [8ozs] shredded Cheddar cheese
    1/2 cup grated Parmesan cheese
    1/4 cup buttered bread crumbs


    In a large skillet, saute onion & green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimentos, and basil; set aside.

    In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13-in x 9-in baking dish.

    Bake uncovered at 350 degrees for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer.

    YIELD: 12 to 15 servings
  2. Friend of God

    Friend of God Active Member

    Mar 18, 2005
    Cherry-Cream Crumble Pie

    Yield: 8 servings - Prep 20 mins., Bake 45 minutes + cooling


    1/2 cup sugar
    3 Tbsp. all purpose flour
    2 cans [15 ozs. each] pitted tart cherries, drained
    1 cup [8ozs.] sour cream
    1 egg, lightly beaten
    1/4 tsp almond extract
    1 unbaked pastry shell [9-inches]


    1/2 cup quick-cooking oats
    1/3 cup all-purpose flour
    1/3 cup packed brown sugar
    1/4 tsp. ground cinnamon
    1/4 cup cold butter
    1/2 cup chopped pecans


    In a large bowl, combine the sugar, flour, cherries, sour cream, egg, and extract. Spoon into the pastry shell. Bake at 400 degrees for 20 minutes.

    For topping, combine the oats, flour, brown sugar, and cinnamon in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Cover Edges of crust to prevent overbrowning.

    Bake for 25-30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator
  3. Melanie

    Melanie Active Member

    Nov 21, 2002
    The Cherry Cream Crumble sounds so American.....

    I was going to do fejoia/pear crumble as I have so many fejoias at present but the American boys I cook for may get a blast out of the Cherry recipe...thank you