Entrees

SUNDAY SUPPER CHICKEN CASSEROLE

Prep time: 15 minutesBake time: 30 minutesServes 4 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 2 chicken breasts, split (2 pounds)1 cup evaporated milk 2 tablespoons honey 1 teaspoon salt 1/4 teaspoon nutmeg 1/8 teaspoon allspice 1 can (16 ounces) sweet potatoes in syrup, drainedHeat oven to 350ÔøΩF. Grease 2-quart baking dish.Heat Crisco to 365ÔøΩF in electric skillet or medium-high heat in large heavy skillet. Add chicken breasts. Fry until golden brown. Turn as needed for even browning. Drain on paper towels.Arrange chicken in baking dish.Combine milk, honey, salt, nutmeg and allspice in small bowl. Stir to blend. Pour over chicken.Bake at 350ÔøΩF for 10 minutes. Remove from oven. Arrange sweet potatoes around chicken. Spoon sauce over chicken and potatoes. Return to oven. Bake 30 minutes or until chicken is...

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TOMATOES STUFFED WITH MARINATED GREEN BEANS

8 servings 18 ounces fresh green beans, French-cut or 2 packages (9 ounces frozen) French-style beans1/4 cup fresh mushrooms, sliced1/4 cup CRISCO Oil 1 tablespoon red wine vinegar 1 teaspoon lemon juice 1/4 teaspoon garlic salt 1/4 teaspoon sugar 1/8 teaspoon dry mustard 1/8 teaspoon dried oregano leaves, crushed1/4 teaspoon black pepper 1/3 cup sliced green onion and tops8 medium size tomatoes Cook beans just until tender (according to package directions, omitting salt if you use frozen beans); drain well.Prepare oil dressing by combining Crisco Oil, vinegar, lemon juice, salt, sugar, mustard, oregano and pepper. Shake well; set aside.Combine warm cooked green beans, mushrooms, oil dressing, onions and basil in medium-size bowl. Cover and chill 3-4 hours.Cut off top of each tomato; scoop out pulp, leaving shells intact. Invert tomato shells on paper towels to drain. Fill tomato shells with bean mixture.Refrigerate until serving...

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TUTTI FRUITY CHICKEN KABOBS

Serves 6 (12 kabobs) 1/2 cup CRISCO Oil 1/2 cup honey 1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger1 tablespoon soy sauce 4 boneless, skinless chicken breast halves 24 (12-inch) bamboo or metal skewers 1 fresh pineapple, cut into 1-inch cubes3 oranges, peeled, quartered and cut into 1-inch pieces3 peaches, peeled, quartered and cut into 1-inch pieces3 cups steamed white rice Combine oil, honey, ginger and soy sauce in large bowl.Rinse chicken; pat dry. Cut into 1-inch pieces. Place in marinade, stirring to coat. Refrigerate 3 hours.Soak bamboo skewers in water. Heat grill or broiler.Thread chicken and fruit onto skewers, using 2 skewers for each kabob. Grill or broil about 5 minutes. Baste with marinade. Turn. Grill or broil 5 minutes or until chicken is no longer pink in center. Serve with steamed...

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SUNFLOWER WHEAT-BEEF POT PIE

Makes One 9-inch Pie8 Servings Crust1-3/4 cups all-purpose flour 1/4 cup whole wheat flour 1 teaspoon salt 1/8 teaspoon baking powder 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick5 to 6 tablespoons cold water Filling1/4 cup chopped celery 1/4 cup chopped potatoes 1/4 cup chopped carrots 1/4 cup frozen corn 1/4 cup frozen peas 3 tablespoons minced onion 3 tablespoons salted sunflower seeds 1 teaspoon minced fresh parsley 1-1/2 cups water, divided3/4 cup beef broth 1-1/2 tablespoons cornstarch 1/2 teaspoon instant beef flavor bullion granules1/2 teaspoon instant chicken flavor bouillon granules1/4 teaspoon pepper 1/8 teaspoon salt 1 -1/2 tablespoons ketchup 1 cup cubed cooked roast beef (about 1/3 pound)3/4 cup condensed Cheddar cheese soup1 tablespoon butter or margarine 1/4 cup finely shredded American cheese Heat oven to 400ÔøΩF.For crust, combine all-purpose flour, whole wheat flour, 1 teaspoon salt and baking powder in large bowl. Cut in Crisco. See Classic Crisco Pie Crust recipe for remaining preparation.Roll and press bottom crust into 9-inch pie plate. Do not bake.For filling, combine celery, potatoes, carrots, corn, peas, onion, sunflower seeds, parsley and 1-1/4 cups water in medium saucepan. Bring to a boil. Reduce heat. Simmer 10 minutes.Heat beef broth in large saucepan. Combine cornstarch, beef bouillon granules, chicken bouillon granules, pepper, 1/8 teaspoon salt, ketchup and remaining 1/4 cup water in small bowl. Stir into beef broth. Cook and stir until thickened. Add beef, cooked vegetables with liquid and cheese soup. Spoon into unbaked pie crust. Dot with butter. Sprinkle with cheese. Moisten pastry edge with water.Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits or shapes in top crust to allow steam to escape.Bake at 400ÔøΩF for 15 minutes. REDUCE OVEN TEMPERATURE TO 350ÔøΩF. Bake 20 to 25 minutes. Let stand 10 minutes before cutting and serving. Serve hot. Refrigerate leftover...

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TORTILLA CHICKEN WRAPS

Serves 6 to 8 2 tablespoons CRISCO Oil 1 pound boneless, skinless chicken breast halves 1/2 teaspoon Cajun chicken seasoning 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1 tomato, diced1/2 cup shredded lettuce 1 -1/2 cups (6 ounces) shredded Monterey Jack and Colby cheese combination6 to 8 (10-inch) flour tortillas Heat oven to 350ÔøΩF. Pour oil into 13x9x2-inch baking dish.Rinse chicken; pat dry. Place in baking dish. Sprinkle with Cajun seasoning, garlic powder and pepper.Bake for 20 to 25 minutes or until no longer pink in center. Do not overbake. Remove from oven. Allow chicken to cool. Cut into small pieces.Spoon chicken, tomato, lettuce and cheese evenly over tortillas, keeping edges free. Wrap burrito-style. Return to baking dish. Bake for 5 minutes to melt...

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TWICE-BAKED POTATOES

4 servings 4 medium baking potatoes 1/3 cup Butter Flavor CRISCO all-vegetable shortening or 1/3 Butter Flavor CRISCO Stick 1/4 cup chopped onion 1 teaspoon dried parsley flakes 1/4 teaspoon salt 1/8 teaspoon pepper 1-1/2 cups shredded Cheddar Cheese 1/3 cup milk Paprika Scrub and prick potatoes; microwave on full power for 8-12 minutes, or until potato is soft and yields to gentle pressure. Cool slightly. Preheat oven to 350ÔøΩF.Cut thin slice from top of each potato. Scoop out inside, leaving a thin shell. Place potato flesh in medium mixing bowl, place shells in 8 x 8 x 2-inch baking pan. Set aside.In small saucepan melt Butter Flavor Crisco. Add onion. Cook and stir over medium heat until tender. Stir in parsley flakes, salt and pepper. Remove from heat. Add to potato flesh, cheddar cheese and milk. Beat at medium speed of electric mixer until light and fluffy, adding more milk to reach desired consistency, if necessary. Spoon mixture back into shells. Sprinkle with paprika. Bake at 350ÔøΩF for 20 to 25 minutes, or until golden...

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