GF Chicken Fingers
Ranch Dressing and BBQ Mustard Sauce
Leftover Christmas Gelatin Salad
Ham and Bean Soup
(I use Trader Joe’s GF White Bread for crumbs.)
Fluffy Rice and Chicken
Ice Cream Sundaes
Tomato Juice Cocktail
Marge’s Creamed Tuna in Toast Cups
(I’ll use Trader Joe’s GF Bread.)
Sliced Cucumbers and Tomatoes
Have a marvelous week,
Marge’s Creamed Tuna in Toast Cups
1 tbs. oil or butter
2 tbs. chopped mixed colored peppers
1 can of cream of mushroom soup (I use this GF recipe.)
4 slices of bread (I use Trader Joe’s GF bread)
1/2 cup milk
1 can of tuna drained
3 chopped boiled eggs
Cut crusts off from bread. (I leave on.) Line muffin pan with bread squares. Toast in oven until brown at 400 degrees.
Saute pepper in oil; add soup, milk and tuna. Heat on medium heat until hot. Add eggs and gently stir. Serve of bread cups or toast points.
Thanks Marge Ernest for this great recipe and for the lovely luncheon you prepared for us a bit ago. Marge served this with tomato aspic and relishes. I am so thankful for the lovely day we shared together, and even though it may have been years ago, it still remains fondly in my memory.
Sharing a memorable day,
This recipe is one of my favorites from Mom Cornish. I always enjoyed being in the kitchen with her and watching her cook. She always made preparing meals look so effortless! Such fond memories!!
FLUFFY CHICKEN AND RICE
1 can of cream of chicken soup (I use this GF recipe.)
1 soup can of milk
3/4 cup uncooked regular rice
1 envelope dry onion soup mix
(I use GF Clover Valley Onion Soup Mix found at Dollar General.)
2 chicken breasts, halved
Heat oven to 350 degrees. Mix canned soup and milk, reserve 1/2 cup of mixture. Mix remaining soup mixture, rice and half of onion soup mix. Pour into ungreased baking dish. Place chiken on top. Pour reserved soup mixture over chicken. Sprinkle with remaining dry soup mix. Cover and bake 1 hour, and then 15 minutes longer uncovered.
I have been hungering for Mom Cornish’s fluffy chicken and rice, so I am happy to have figured out how to make it gluten-free!
Have a Yummy day,
Shopping in Phoenix, Eat out at Rudy’s
Pork Chops with Apples and Onions
Crock Pot Hashbrown Casserole
Dijon Crab Cakes with Horseradish Sauce
Baked Ham with Pineapple
Green Beans Almondine
Christmas Gelatin Salad
GF Ham & Pineapple Pizza
Chicken Leek Soup
Trader Joe’s GF Pumpkin Spice Bread
Have a Blessed Christmas Week,
Feeling a bit under the weather this week, so will
start the week by catching a bite to eat out (something
quick and easy.)
GF Italian Bread
Roasted Root Vegetables
Leftover Roast Beef Hash
Dad’s Favorite Fish Fillets
Leftovers from yesterday!
Have a Blessed Week,
Dad’s Favorite Fish
Being far from her, she in New York and we in Arizona, we sure do miss her wonderful cooking. She is so adventurous and really enjoys trying new recipes. This one is certainly a keeper.
6 Fish Fillets
6 Slices of Bacon, partially cooked
6 oz. can of tiny shrimp (I prefer frozen)
6 tomato slices (or 9 cherry tomatoes, sliced)
1/2 cup shredded cheddar cheese
2 tsp. chopped chives
3 tbs. butter, melted
1 tbs. lemon juice
1 1/2 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1/2 tsp. salt
In a small bowl, combine all sauce ingredients; set aside. Preheat oven to 350 degrees. Arrange fillets in an 11″ x 7″ baking dish. Place bacon slices on top of fillets, top with heaping teaspoon of shrimp. Spoon half of butter sauce on fish. Bake for 20 minutes. Place tomato slices on fillets and sprinkle with cheese. Pour remaining sauce over fillets and bake for 10-15 minutes more or until the cheese melts. Sprinkle with chopped chives.
Have a yummy day,