Chicken Tetrazzini

1 Rotisserie chicken shredded(use 1/2 and freeze the rest)

2 c heavy whipping cream

1 clove minced garlic

1 chopped onion

1 t parsley

1 c Parmesan Reggiano

1/2 lb angel hair pasta or your choice of pasta(cooked al dente)

In a large skillet, saute garlic and onion. Add chicken, cream, parsley, cheese and pasta. Simmer 5 minutes or until sauce is thickened.

Fast and Easy Chicken and Dumplings

                                                                                                     

1 Rotisserie chicken shredded(use only half freeze the other)
2 cartons chicken stock
salt and pepper to taste
biscuit mix
Bring stock and chicken to a boil. In a bowl, add 2 cups biscuit mix and 1/2 c of milk. The dough should be stiff but slightly damp. Add more milk to get to this consistency. Drop by teaspoon fulls into hot stock, just 5 or 6 at a time. Do not stir, it will cause dumplings to fall apart.

Panko Fried Green Tomatoes

These are the best fried green tomatoes you will ever eat!!!

4 green tomatoes            

1 1/2 t coarse salt 

3/4 t black pepper

3 eggs beaten

1/4 c milk

1 1/2 c flour

2 c panko bread crumbs

1/4 c cornmeal

2 cups olive oil

Slice tomatoes 1/4 inch thick

Salt and pepper both sides

In small bowl whisk eggs and milk together

In another small bowl whisk flour and a little salt and pepper

Whisk panko and cornmeal in another bowl

Coat tomatoes with flour mixture and shake, then egg mixture and shake, them panko mixture and shake, put on rack to dry a few minutes

I use a cast iron skillet to fry these in. Do not let the oil get too hot. Fry in batches.

Fry in hot oil being careful not to burn, drain on paper towels, crispy and yummy!!!!

                                                                                  

Spoon Rolls

1 (1/4-ounce) envelope active dry yeast                              

2 cups lukewarm water (100° to 110°)                       

4 cups self-rising flour
1/4 cup sugar
3/4 cup butter or margarine, melted
1 large egg, lightly beaten



Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.

Stir in flour and remaining ingredients until blended. Spoon into well-greased cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full. You can use regular greased  muffin pans also.

Bake at 400° for 20 minutes or until rolls are golden brown. Makes 14 rolls.

Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week or you can freeze rolls and thaw for later.

Sock It To Me Cake

This is an oldie but a goodie!!                                                           

Streusel Filling:

1 pkg Duncan Hines® Moist Deluxe® Golden Yellow Cake Mix
2 tbsp brown sugar
2 tsp ground cinnamon
1 cup finely chopped pecans

Cake:

4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup granulated sugar

Glaze:

1/2 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting


Preheat oven to 375°F. Grease and flour 10-inch tube pan.

To prepare streusel filling, combine 2 tablespoons cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside.

To prepare cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer 4 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling.

Bake at 375°F for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

Place frosting in small microwave-safe bowl. Microwave at high power 10 seconds; add 5 to 10 seconds if needed. Stir until smooth and thin. Drizzle frosting over cake.