INTERNATIONAL FIBRO RECIPE EXCHANGE
CHICKEN CASSEROLE
~ From Kay in North Carolina
1 can Pillsbury Crescent Rolls
1 can Cream of Chicken soup
1 large chicken (boiled and boneless)
2 cans broth from chicken (mix with soup)
Grated cheese
Wrap rolls around chicken, place each chicken roll-up in greased baking dish, spread soup mixture over each one. Sprinkle with grated cheese. Bake at 350 until done. Approx. 45 min to 1 hr.
Thanks Kay! This will be delightful! (Rochelle@perigee.net)
CORN SPOON BREAD
~ From Marilyn in South Carolina
1 16 oz. can corn
1 16 oz. can cream style corn
1 16 oz. sour cream
2 sticks butter or margarine (melted)
2 boxes Jiffy corn muffin mix
2 eggs
Mix above ingredients together in mixing bowl. Pour into greased 9 x 13 pan. Bake at 350 for 35 min. or until brown.
Thanks "Mer"! This will be tasty! (No e-mail address available)
GERMAN CHOCOLATE BROWNIES
~ From Jan in North Carolina
1 Pkg. German Chocolate Cake Mix 1 C. evaporated milk
1 C. chopped pecans 35 pieces of caramel
1 Stick melted margarine
1 12 oz. Pkg. of chocolate chips
Take a chocolate cake mix and 1 Cup chopped pecans and place in bowl. Add 1 stick of melted margarine and 1/3 Cup evaporated milk and mix with electric mixer, batter should stiffen. Place ½ of this mixture in a 9 x 9 greased pan and bake at 350 degrees for 15 minutes.
While the cake is baking, melt over low heat the 35 caramels and 2/3 cup evaporated milk in a pan on the stove. Be careful not to burn!
Sprinkle a 12 oz. package of chocolate chips over the top of the already baked cake after you take it out of the oven and drizzle the melted caramel mixture over the top. Take the other half of the cake mixture and drop by spoonfuls on top of cake spreading out as much as possible. Return the cake to the oven for an additional 25 minutes.
Remove from oven and cool on wire rack. Freezes well, if there are any left!
Experiment with other flavor cake mixes, chips & nuts.
PARMESAN BAKED POTATOES~ From Jan in North Carolina
6 Tbls. butter or margarine, melted
3 Tbls. grated Parmesan Cheese
8 Medium un-peeled red potatoes, halved lengthwise
Pour melted butter or margarine into a 13 x 9-inch x 2-inch baking pan. Sprinkle Parmesan cheese over butter or margarine. Place potatoes with cut side down over cheese. Bake, uncovered at 400 degrees for 40 to 45 minutes or until tender.
Yield: about 8 servings
CRUNCHY CHICKEN
~ From Jan in North Carolina
4 Skinned and boneless *chicken breasts halves
½ C. Italian salad dressing
1 ½ C. corn flakes, crushed
Place chicken in a shallow dish or zip-top plastic bag; add salad dressing. Cover or seal; refrigerate for 1 hour. Remove chicken from marinade, discarding marinade.
Dredge chicken in corn flakes; place on a rack in a broiler pan.
Bake at 375 degrees for 45 minutes or until tender.
Yield: 4 servings.
*4 [1/2-inch-thick] center-cut pork chops may be substituted.
REFRIGERATOR BISCUITS
~ From Jan in North Carolina
This dough may be refrigerated up to 3 days, so you can bake fresh biscuits for each meal.
1 [8-ounce] package cream cheese, softened
½ C. margarine
1 C. self-rising flour
Beat cream cheese and margarine at medium speed with an electric mixer 2 minutes or until mixture is creamy. Gradually add flour, beating at low speed just until blended.
Spoon dough into miniature muffin pans, filling two-thirds full, or
refrigerate dough up to 3 days.
Bake at 400 degrees for 17 minutes or until golden brown. Serve immediately.
Yield: 2 dozen
CREAM CHEESE POUND CAKE
~ From Jan in North Carolina
1½ C. softened butter [margarine can be substituted] 3 cups sugar
1 [8-ounce] package cream cheese, softened 6 large eggs
1 ½ tsp. vanilla extract 3 cups all purpose flour
1/8 tsp. salt
Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan.
Fill a 2-cup, oven-proof measuring cup with water; place in oven with tube pan.
Bake at 300 degrees for 1 hour and 30 minutes or until a wooden tooth pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
Yield: 1 [10-inch] cake.
CARAMEL PIE
~ From Jan in North Carolina
2 [14-ounce] cans sweetened condensed milk*
1 [9-inch] graham cracker crust
1 [8-ounce] container frozen whipped topping, thawed
1 [1.4-ounce] English toffee candy bar, coarsely chopped
Pour condensed milk into a slow cooker/crock pot.
Cook, covered, 6 to 7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 45 minutes.
Pour into pie crust; cool. Spread whipped topping over top of pie, and sprinkle evenly with chopped candy bar. Cover and chill.
*2 [14-ounce] cans nonfat sweetened condensed milk may be substituted.
I can't wait until I go grocery shopping, so I may try one of these dishes! These recipes were contributed by Jan! Thanks!
(ewalker@coastalnet.com)
WONTONS
~ From Lynn in Wisconsin
1 Pkg. Jimmy Dean Sausage
1 C. Hidden Valley Ranch Dressing
1 C. Cheddar Cheese
1 C. Monterey Jack Cheese
Small Can of Black Olives (Sliced)
Place Wonton Wrappers in muffin pans - Bake at 350 degrees for 5 Minutes.
Remove From Pans - Brown sausage - Mix in cheese, Black Olives, and Dressing
Fill cups - Bake 5 Minutes.
BABY RUTH BARS
~From Lynn in Wisconsin
1 C. Karo Light Corn Syrup
1 C. Sugar
Heat until mixture boils. Stir in 1 ½ Cups Peanut Butter, blending well.
Add 4 Cups Rice Crispies Mixing Well
Press into buttered 9 X 13 Pan
Melt together 6 Oz. Of Chocolate chips And 2 Tbls. Butter
Frost Bars, and let them stand for 1 - 2 hours until cool
Hey, I gained weight just reading these! This recipe was
contributed by Lynn from Wisconsin!! Thanks!! (lmmiller@excel.net)
GREEN VEGETABLE RISOTTO
~ From Gabi in England
10 oz. risotto rice
1 heaped tbls. butter (or margarine if allergic to dairy)
1 onion (chopped)
1 wineglass of dry white wine or white sparkling wine
1 pt. chicken stock
Juice of 1 lemon
1 C. of cream (or soya cream substitute if allergic to dairy, in England you can get 'Soya Dream' from Provamel, it's a great alternative to cream)
8 oz. fresh spinach (pull leaves off their stems)
2 medium size courgette (zucchini), cut into slices, if necessary half slices to bite size
8 oz. broccoli, break into bite size pieces
5 oz. pine kernels roasted
Salt and Pepper to taste
This sounds wonderful! Thanks Gabi!!! This recipe contributed by: Gabi from England. (g.lerner@dokumenta.co.uk)
Summer Soup
~ From ~Donna in North Carolina
A cool, tasty and colorful vegetable soup for the sultry summer.
3 pds. medium ripe tomatoes
2/3 C. chopped onions (white sweet)
1/3 C. chopped Green Pepper
1/3 C. chopped Yellow Pepper
1/3 C. chopped Red Pepper
1 C. chopped cucumber
1/8 tsp. garlic powder (not salt)
1 tsp. fresh lemon juice
3 tsp. fresh lime juice
3 tbls. vinegar (Dark is best)
3 tbls. oil (Peanut or Safflower)
3 to 4 cups of tomato juice
**If the Red and Yellow peppers are not available, just use all Green
Retain juice of chopped tomatoes and 'slowly' mix all ingredients with tomato juice. You don't want to crush the vegetables. This is a crunchy soup. Use tomato juice according to taste. I like a little more if I am using this as a soup. Of course, you would use less tomato juice if used as a pre-dinner salad. The taste is excellent if prepared several hours prior to serving. It should last for a week stored in an air tight container. Keep cold, but serve 'cool'!
Contributed by: ~Donna Heart from North Carolina (donnaheart@perigee.net)
THAI SALAD
~ From Louise in Canada
2 limes
1 piece (1/2" ginger root, minced)
2 tbls. chopped fresh coriander or parsley
2 chopped fresh mint (1 1/2 tsp. dried)
1 tbls. peanut old
1 tbls. water
1/2 tsp. sesame oil
1/4 tsp. salt
1 1/2 english cucumber, cut in 1/4" pieces
1 small head of romaine lettuce - shredded
4 C. cooked rice noodles, cut to bite size
1 1/2 tsp. sesame seeds
**Hot pepper flakes to taste
Grind rind of limes. Squeeze juice. In bowl, combine lime juice, rind, ginger, coriander, mint, peanut oil, water, sesame oil and salt. Add meat strips and toss well.
Arrange sliced cantaloupe around edge of platter, mound lettuce in
the center to form bed. Spoon meat mixture over lettuce after the meat has marinated for at least 1 hour.
(OR)
Use cooked rice noodles instead of the lettuce and mix them in with the meat mixture after the meat has marinated for at least 1 hour. Top with sesame seeds and sprinkling of pepper flakes.
**We mix pepper flakes right in the noodles. Enjoy!!
This sounds heavenly. Thanks, Louise!!
Contributed by: Louise (wendling@uoguelph.ca)
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Please use any of these recipes, and send your
favorite ones when you have a chance!!
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UPDATE: July 19, 1998 - To date, I have received over 1,300+ Survey Responses from 13 Countries including Australia, Belgium, Canada, Germany, Israel, Netherlands, New Zealand, Philippines, South Africa, Spain, Sweden, United Kingdom, and the United States!
I am striving for completion of my Fibromyalgia book by late winter 1998!
Battling this illness personally has made my book project quite a challenge!! I am working as diligently as possible to keep up with the large volume of paperwork, as well as computer work!
Please add this site to your "Favorites" for future reference!
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