Recipes

[house_cat]

I may have posted this recipe at one time or another. It's one of my go-to appetizer recipes and my husband's most favorite.  It comes from this book that I bought in 1992 and still refer to often.

Makes 32 appetizers

10 oz frozen chopped spinach, thawed and well drained

1 cup shredded Swiss cheese

1/2 cup grated Parmesan cheese

1/2 cup Miracle Whip Salad Dressing (I use mayo instead)

1/4 tsp ground nutmeg

2 cans crescent rolls

Preheat oven to 375°

Mix spinach, cheese, salad dressing and nutmeg until well blended. 

Unroll dough.

Separate into 16 triangles.

Cut each triangle lengthwise, forming 32 triangles.

Spread each triangle with one rounded teaspoon of spinach mixture.

Roll up, starting at wide end.

Place on greased cookie sheet.

Bake 11-13 minutes or until golden brown.

Next ingredient:  Anything from a can.

[Q-Checker]

Can these be made ahead of time and served at room temp?

Looking forward to making them in any event -- they look great!

[butterfly123]

@house_cat 

Please see post above

[house_cat]

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@Q-Checker wrote:

Can these be made ahead of time and served at room temp?

Looking forward to making them in any event -- they look great!

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I wouldn't recommend that - crescent rolls get dense and soggy when they cool off.  I've only served them hot.

[GenXmuse]

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@butterfly123 wrote:

Parmesan Crusted Crushed Turnips are a delicious, low-carb alternative to crushed potatoes!

PREP TIME15 minutes

COOK TIME1 hour 15 minutes

ADDITIONAL TIME15 minutes

TOTAL TIME1 hour 45 minutes

ingredients

• 12 small to medium turnips, peeled
• Salt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Freshly ground black pepper
• 1 cup freshly grated Parmesan cheese  (or as needed)
• Chopped fresh chives

instructions

1. Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
2. Preheat oven to 375 degrees.
3. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
4. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
5. Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
6. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
7. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.

notes

MAKE AHEAD:  The turnips can be boiled and crushed up to a day in advance.  Leave on the towel and refrigerate.

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@butterfly123 I wanted to let you know how delicious these were. My entire family likes this. Thank you so much for the recipe. We have a new repeater here! 

[GenXmuse]

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@walker wrote:

Chicken Pronto

4 chicken breasts, boneless/skinless

Italian Dressing (about 1/4-1/2 cup)

Italian BREAD CRUMBS (about 1/4-1/2 cup) 

Dip chicken breasts in Italian Dressing....then BREAD CRUMBS (add seasonings if desired)....place in baking dish.....bake, covered, at 350 for 30 minutes....uncover and bake 30 minutes longer.  (If chicken breasts are thin, they won't take as long to bake.)

NEXT INGREDIENT ..... FLOUR

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I wanted to tell you how good this recipe turned out. The whole family loved it and no leftovers!  Definitely a keeper. Thanks for posting. 

[walker]

GenXmuse .... thank you for message.....happy your family enjoyed the chicken recipe.   I have had this recipe for several years and fix it often.  Quick to fix and good!  If you are really short on time to get dinner on table, you could raise temperature and bake less time....keeping it half covered and half uncovered.

[GenXmuse]

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@walker wrote:

Chicken Supreme

4 chicken breasts, cooked and cut into bite-size pieces

1 cup diced celery

1/4 cup diced onion

1/2 cup CASHEWS

1 can cream of mushroom soup (or cream of celery)

3/4 cup milk

Rice and Chinese Noodles for serving.

Combine chicken, celery, onion, CASHEWS, soup and milk.  Put into casserole dish and bake at 350 for 30 minutes.  Serve over cooked rice with Chinese noodles sprinkled on top.  Serves 4.

NEXT INGREDIENT ..... BEEF (any type)

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I know this is an old thread but just wanted to let you know I made this last night and it's delicious. I'm definitely repeating this. Thank you for this fabulous recipe!