|The Carefree Cook|
|by Rick Rodgers|
The Carefree Cook introduces a new, relaxed way of cooking from an award-winning star of the culinary classroom.
Results 1 - 10 of 51 for sunday dinner
Result Page: 1
Add the tomato sauce to the cooked meat. Set aside. Mix sour cream, cream cheese, and scallions. In a very large casserole baking bowl or dish, ...
Place rice in buttered pan, spoon on soups and pour water over rice and soups. Salt and pepper chicken. Dip in butter and place on rice. Bake at 250 ...
Sprinkle rice in bottom of roaster. Put cut chicken pieces on top of rice. Sprinkle package of onion soup mix over chicken and top with mushroom soup ...
In large roaster place roasts, peeled and halved potatoes, peeled and quartered carrots, sliced peppers and onions. Sprinkle Worcestershire sauce ...
Cook almost done and add: 1 pkg. dried onion soup 1 can cream of mushroom soup 1 can milk 1/2 c. water, if don't cook rice, add more water Bake at ...
Pour dry (long ... foil and bake. 250 degrees for 2 1/2 hours (while at Sunday School and church). 350 degrees for 1 1/2 hours (while at preaching only).
Prepare stuffing and set aside in the refrigerator. Clean birds, rinse and pat dry with absorbent paper. Rub cavities of birds with salt. Lightly ...
Arrange chicken in shallow buttered dish so pieces do not overlap. Cover with mushrooms. Add soup and sour cream that you have blended together. Bake ...
Put all ingredients into a roaster. Cover tightly. Bake 5 hours at 225 degrees, without lifting cover. I use my cast-iron Dutch oven.
Grease a pan, 9 x 9 inch or casserole dish. Spread rice evenly on bottom and cut up fryer over the rice, season with salt & pepper. Sprinkle onion ...
Result Page: 1
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