I was playing around in the kitchen some months back and came up
with this tasty dish. My husband loves potatoes and so I try to come up with new ways to serve them to him. Hope you enjoy.

1 can cream of chicken soup
1/2 cup sour cream
2 cups shredded cheddar
1.5 oz. real bacon pieces (I use Oscar Myers)
about 6 medium potatoes
Baking Mix
milk
salt and pepper to taste

Preheat oven to 350 degrees F. Peel and dice potatoes (you will want your potatoes to be fairly small). Boil potatoes for 20 minutes. Meanwhile, mix cream of chicken soup, sour cream, salt and pepper,
cheese, and bacon pieces. When potatoes have finished boiling, drain. Add potatoes to cream of chicken mixture. Stir well so that potatoes are saturated with mixture. Pour mixture into a 9-inch pie plate.

In a separate bowl combine about 1 cup Baking Mix with just enough milk to create a moist dough. Spread over top of the pie mixture.

Bake in oven for about 25 minutes.

***I will sometimes add cheese to my dough to create a cheesy
topping.
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1/4 cup vegetable oil
1/2 cup all-purpose baking mix
1 Tbsp paprika
2 tsp Creole seasoning
1 tsp salt
1/2 tsp garlic powder
1/4 tsp Italian seasoning
1/8 tsp black pepper
10 chicken drumsticks

Preheat oven to 450 degrees F. pour the vegetable oil evenly
over bottom of 15 x 10 x 1-inch baking pan.

Combine the baking mix, paprika, Creole seasoning, seasoned salt, garlic powder, Italian seasoning and black pepper in a large bowl. Mix well. Pour into a paper bag.

Add the chicken drumsticks, a few at a time, to the bag and shake to coat. Arrange on the prepared baking dish.

Bake chicken, turning once, until juices run clear when pierced with the tip of a knife, about 30 minutes. Transfer to a serving dish.

Serve immediately.
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Ranch Tetrazinni 11/19/2011
 
1 (9 oz) pkg fettuccini
3 cups shredded cooked chicken
1 1/2 cups Hidden Valley Original Ranch dressing
1/2 cup chicken broth
1 (4 1/2 oz) sliced mushrooms, drained
3 slices white or whole wheat bread
1 tsp. Italian seasoning
2 tbsp. margarine, melted

Preheat over to 350 degrees. Cook fettuccini according to package directions and drain.

In a large bowl, combine the chicken, dressing, chicken broth, and mushrooms and stir until well mixed. Pour into a 2-QT casserole dish.

In a food processor, add the bread and Italian seasonings and pulse while adding the melted margarine. Top the chicken evenly with the breadcrumbs. Bake for 20 min. or until bubbly around edges.
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Pea Dumplings 11/19/2011
 
My mamaw used to make pea dumplings all the time. I loved it! We all did. You have to try this, it is excellent.

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3 lbs fresh/frozen green peas

3 cups water

2 teaspoons salt

1 teaspoon pepper

1/2 cup butter or 1/2 cup margarine

1/4 cup all-purpose flour

1/2 cup milk

Wash peas and drain.

Combine water, salt, and pepper; bring to a boil. Add peas and simmer 5 minutes. 

Melt butter in a heavy saucepan over low heat. Add the flour and cook
about 1 minute, stirring constantly. Gradually add milk; cook over medium heat stirring constantly until thick and bubbly. Stir the sauce into the peas. Drop in dumplings and cook until dumplings are done, about 10 minutes.

Dumplings

2/3 cup milk

2 cups Pioneer Brand Baking Mix

Mix ingredients and drop into pea mixture by teaspoon fulls.

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Thank you Kohnr in TN for a great burger recipe. I look forward to trying these out.
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1 can (20 oz) pineapple slices

½ cup Kikkoman Teriyaki Baste and Glaze, or Teriyaki Marinade and Sauce, divided

2 lbs ground turkey or chicken

1 tsp fresh ginger, grated

½ cup Kikkoman Panko Bread crumbs

8 whole grain hamburger buns

8 slices cheddar or Monterey jack cheese

Drain pineapple, reserve ½ cup juice. Reserve 2 pineapple slices for snack or other use. Stir together teriyaki sauce and reserved pineapple juice in small bowl. Mix together turkey, ginger, bread crumbs and ¼ cup teriyaki mixture. Shape into 8 patties. Grill patties, brushing with remaining teriyaki mixture, until desired doneness. Place pineapple slices on grill and cook until lightly golden brown. Serve burgers on buns with cheese and pineapples.

Makes 8 servings.

Tip: To make 4 servings, use 1 can pineapple slices and cut remaining ingredients in half.
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1 tablespoon extra-virgin olive oil

4 sweet Italian pork or turkey sausages (12 ounces), casings removed

One 24-ounce jar marinara sauce

1/2 cup water

Two 14-ounce packages fresh cheese ravioli

One 14-ounce package fresh spinach-and-cheese ravioli

12 ounces shredded mozzarella cheese (3 cups)

3 tablespoons freshly grated Parmesan cheese

1 1/2 pounds mixed roasted or grilled vegetables, cut into 1-inch pieces

Preheat the oven to 375°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the sausage meat and cook over moderately high heat, stirring and breaking up
the lumps with a wooden spoon, until no longer pink, about 5 minutes. Add the marinara sauce and the water and simmer for 5 minutes.

Add the packages of fresh ravioli to the boiling water and cook until al dente. Drain the ravioli and return them to the pot. Add the sausage marinara and toss gently with the ravioli to coat.

Spoon one-third of the ravioli and sauce into a 3-quart baking dish in an even layer. Sprinkle with 1 cup of the shredded mozzarella and 1 tablespoon of the Parmesan. Layer another one-third of the ravioli on top, followed by all of the vegetables, 1 cup of mozzarella and 1 tablespoon of Parmesan. Top with the remaining ravioli, spooning on any remaining sauce and sausage. Sprinkle the remaining 1 cup of mozzarella and 1 tablespoon of Parmesan on top and cover with foil.

Bake the ravioli lasagna for 30 minutes, until bubbling. Uncover and bake for 25 minutes longer, until lightly browned and bubbling. Let the lasagna stand for 10 minutes before serving.
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Thanks to Lydia for sharing this tasty dish with us. I know I'm excited about trying this one.

1 can (10 ¾ oz) Campbell’s Condensed Cream of Chicken Soup

½ cup sour cream

1 cup Pace Picante Sauce

2 tsp. chili powder

2 cups chopped cooked chicken

½ cup shredded Monterey Jack cheese

6 flour tortillas (6”), warmed

1 small tomato, chopped

1 green onion, sliced

Stir soup, sour cream, picante sauce and chili powder in medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in large bowl. Divide chicken mixture among tortillas. Roll up tortillas and place
seam-side up in a 2-qt, shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.

Bake at 350°F for 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion.

Makes: 6 servings
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1 tbsp vegetable oil

4 skinless, boneless chicken breast halves cut into cubes (about 1 lb)

4 tsp chili powder

2 tsp ground cumin

1 large onion, chopped (about 1 cup)

1 medium green pepper, chopped (about ¾ cups)

1 can (10 ¾ oz) Campbell’s Condensed Cream of Chicken soup

¾ cup water

1 ½ cups frozen whole kernel corn

 2 cans (about 15 oz) whole kidney beans, rinsed and drained

2 tbsp shredded cheddar cheese

Heat the oil in a 4-quart saucepan over
medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.

Stir the soup, water, corn and beans in the saucepan and heat to a
boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring
occasionally. Sprinkle with the cheese.
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Terri from Georgia says this is a family favorite. Thanks Terri
for submitting.

Don't forget to submit your recipes or cooking tips as
well. Just email them to southerlandpromotions@gmail.com

¾ lb spaghetti, uncooked

1 lb lean ground beef

1 jar (26 oz) spaghetti sauce

4 oz (1/2 of 8 oz pkg) cream cheese, cubed

2 Tbsp grated parmesan cheese

Cook spaghetti as directed on package. Meanwhile, brown meat in large skillet; drain. Return meat to skillet.
Stir in sauce and cream cheese; cook on low heat 3 to 5 minutes or until sauce is well blended and heated through, stirring frequently.

Drain spaghetti.
Add to sauce, mix lightly. Place on platter; top with parmesan.
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This is a Southerland family recipe, I stole it from Michael's mom. It is a great dish. You will definately want to try this.

3 cups cooked chicken diced (save broth)

1 can cream of chicken soup

1 cup sour cream

1 stick melted butter

1 cup chicken broth

1 pkg. herb seasoned stuffing

Combine diced chicken, soup, and sour cream in large bowl. In another bowl, combine stuffing, broth, and melted butter. Spoon into the chicken mixture and lightly stir. Bake in a casserole dish at 350°F for 40-45 minutes until bubbly throughout.
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