Alfredo Sauce

Ingredients

• 2 shallots, minced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1.5 cups half & half
• 1.5 + cups grated parmesan-reggiano cheese
• salt/pepper to taste

Directions

1. saute shallots and garlic in butter
2. add cream and half & half; bring to a boil
3. reduce heat, simmer, reducing sauce for about 5 minutes.
4. stir in cheese until melted.  salt and pepper to taste.  add more cheese, if desired.

Chicken in Mushroom Cream Sauce

Ingredients:

• chicken
• 1/3 cup of flour
• 3 tablespoons vegetable oil
• 2 tablespoons of butter
• 1 (8 oz) container of sliced fresh mushrooms
• 1/2 cup of sherry wine
• 1 small can of condensed cream of mushroom soup
• 1/2 cup milk
• 6 slices of Muenster cheese
• 3 tablespoons chopped fresh parsley for garnish
• Salt and pepper to taste

Directions:

Preheat oven to 350°F

Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.

Add oil to frying pan and brown chicken in batches on both sides. You don’t need to cook the chicken completely.  It will finish cooking in the oven. Transfer the chicken to a 9×13-inch baking dish.

Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden.  Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.

Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast.

Place chicken back in oven uncovered and broil for 1-2 minutes to brown the cheese. Remove from the oven and set aside to cool.

Top with chopped fresh parsley and serve.

Crock Pot Chicken & Dumplings

Ingredients:

• boneless chicken (2 pkgs) we like a lot of chicken in ours
• 1 tbsp butter
• 2 cans Cream of Chicken soup
• 1 can chicken stock
• 1-2 onions chopped to your desired likeness
• 2 tbsp parsley
• 8 (more for dipping) Grands biscuits
• vegetables of your choosing to add (mushrooms, peas, carrots)

Directions:

• put chicken and butter in crock pot.
• add cans of soup and stock, stir to combine.
• add onions and parsley, stir to combine.
• cook on high for 4 hours.
• after 4 hours, separate biscuits and cut into 9 pieces.
• add biscuits and vegetables; continue cooking on high for another 45 minutes. 

Hawaiian Sweet Roll Ham Sandwiches

INGREDIENTS

• 1 pkg of 12 Hawaiian Sweet Rolls
• 1 onion, minced or grated
• 1 stick of butter
• 3 Tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 3 tsp poppy seeds
• 1/2 pound shaved ham
• 8 slices of swiss cheese

DIRECTIONS

• 1
  Melt butter in small skillet and add onions. Combine mustard, worcestershire sauce, and poppy seeds into onions and butter. Simmer for several minutes.
• 2
  Slice rolls as a group length wise and place bottoms in an aluminum foil lined 13“ x 9” pan
• 3
  Spead 3/4 of onion mixture on rolls bottoms, followed by the ham and cheese slices
• 4
  Top with the roll tops. Spread the remaining onion mixture over the top. Cover with aluminum foil and refrigerate till ready to bake
• 5
  Bake covered with foil for 20 minutes on 350 degrees

Crock Pot Beef and Broccoli

INGREDIENTS:

1-2 lb. boneless, beef chuck roast

1 can beef broth

1cup low sodium soy sauce

2/3 cup dark brown sugar

1 1/2 tbsp. sesame oil

6-8 garlic cloves, minced

4 tbsp. cornstarch

8 tbsp. sauce (from the crockpot after dish is cooked)

Veggies - fresh or frozen, your choice

White rice, cooked

INSTRUCTIONS:

1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Gently place your beef in the liquid and turn to coat.
3. Turn crockpot on high and cook for 4 hours.  After 4 hours, take meat out, slice in strips, return to pot and continue cooking for 30 minutes.
4. With 30 minutes left in the cooking time, start cooking rice in rice cooker.  
5. After rice is on, start cooking veggies.  Saute in a pan with a little oil, steam, or boil until done to your liking (we like ours warm but crunchy).
6. When meat is done (30 additional minutes), remove meat, and add slurry (cornstarch and sauce) to sauce, keeping crockpot on high.  Whisk until bubbling (should only take a few minutes).
7. Once veggies are done and sauce is thick, toss veggies, and meat back into crockpot and combine.
8. Once rice is done, spoon onto plate.  Place meat/veggie mixture on top of rice.