Tuesday, April 23, 2013

Egg Salad Sandwiches

I know that Easter is long past, but I enjoy a good egg salad sandwich any time of the year.

1 hard boiled egg
1 Tbl mayonnaise
1 tsp spicy brown mustard
2 baby dill pickles, diced
1 piece whole wheat bread

Peel the egg. In a small bowl, mash the egg. Add mayo and mustard and mix thoroughly. Mix in pickles.

Spread over bread.


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Tuesday, April 2, 2013

Russian Cranberry Chicken

I'm republishing this recipe because I didn't include pictures last time. We love it. It's easy. It's fast. And it's delicious.

6-8 pieces of skinless chicken
1 C Russian salad dressing
1 pgk dry onion soup mix
1 can whole cranberry sauce

Place chicken in oven-safe casserole dish. Mix all other ingredients together.

Pour over chicken.

Bake for one hour at 325F degrees.

Serve over rice, noodles, or mashed potatoes.

One Crazy Girl's notes: I prefer skinless thighs that have not been boned. They are amazingly juicy and taste wonderful. Also, if you would rather use breasts, they don't dry out as much if they are slightly frozen when they go in the oven.

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Russian Cranberry Chicken

Cheesy Potato Casserole (aka Funeral Potatoes)

Here in Utah, everyone knows exactly what you mean when you talk about Funeral Potatoes. For those of you not fortunate enough to know what the heck I'm talking about, many, many years ago, it was decided by the powers that be (probably some Relief Society president in some obscure LDS ward in Payson, Utah) that dinners provided for the families after Mormon funerals would be ham, salad, and cheesy potato casserole. Because this cheesy, creamy, stuffed-with-calories goodness became a staple for these dinners (and because there's so much cheese and sour cream in them that they will likely cause your funeral should you eat too much of them), they became known as Funeral Potatoes. In 2002, when the Olympics came to Salt Lake City, there was even an Olympic pin made. It was one of the most sought-after pins of the games.

Isn't it cute? I know, right.

1 lbs shredded hash brown potatoes, thawed
1 C sour cream
1 can cream of chicken or cream of mushroom soup
1 to 2 C shredded cheese
Green onion, chopped
1/4 C butter, melted

Preheat oven to 350F. Spray or grease casserole dish.

In large bowl, mix all ingredients.

Spread evenly in casserole dish.

Cover top with more cheese.

Bake uncovered for 45 minutes.

Serve with ham (or anything you want to eat).

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