Daughter just got engaged-Needs your help

Erin will be getting married next April. I was trying to think of some thing special I could put together for her from now until the wedding shower (early next year). One morning while driving to work I thought about asking "Friends from across the United States" to email me or send me recipes in the mail. I was hoping to get recipes from people in every state and putting the recipes and notes in a special scrapbook. Erin is 22 (to young to get married, but what does mom know!!)She is student teaching history and loves chicken. Email M090654@aol.com
Address M Grey 125 DeGarmo Road, Poughkeepsie, NY 12603 Thanks to all and Happy Spring

I got this off the BB and my family loves it.


Chicken and Pasta in Sun Dried Tomato Cream Sauce

2 tablespoon butter
1/4 tsp. garlic powder
2 tablespoon flour
1 1/2 cups chicken broth, divided
1 cup heavy cream
4 tablespoons sun-dried tomato slivers in oil
2 tablespoons oil from dried tomatoes
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
2 - 3 boneless chicken breasts - cut into bite-sized pieces
16 oz. penne pasta - cooked and drained

In a large skillet, melt butter over medium high heat. Add flour and cook 1 minute. Stir in 1 cup of broth, cream, tomatoes, thyme, salt, and pepper flakes. Bring to a boil and cook 1 minute. Pour into a bowl and set aside.

Wipe skillet with a paper towel. Heat sun-dried tomato oil in skillet over medium-high heat. Saute chicken in oil until browned and cooked through. Transfer to plate.

Add remaining 1/2 cup broth to pan; bring to boil and scrape up browned bits with a spoon. Mix in cream sauce, pasta, and chicken; heat through.

NOTE: Red pepper flakes may be left out or cut in half to reduce heat. Sliced mushrooms may be added.

Thanks You are the first reply and will be on page one. What state are you from?

These are so easy to make and go great with the pasta dish with sun dried tomatoes.

SOFT BREADSTICKS

2 3/4 to 3 cups flour
1 package dry yeast
1 tablespoon sugar
1 teaspoon salt
1 1/4 cups warm water
1 tablespoon vegetable oil
1 cup grated Parmesan cheese
1 clove garlic, minced

Combine 1 1/2 cups flour, yeast, sugar, and salt in a large bowl, Add water and oil; beat at medium sped of an electric mixer 3 to 4 minutes or until smooth. Stir in 1 cup Parmesan cheese, garlic, and enough flour to make a stiff dough.

Turn dough out onto a lightly floured surface and knead until smooth and elastic – about 1 minute.

Divide dough into fourths; shape each into a ball. Cut each ball into 10 pieces. Shape each piece into an 8 inch rope. (Cover remaining dough while working to prevent drying.) Dip rope in butter and roll in Parmesan cheese.

Place 2 inches apart on greased baking sheets. Cover and let rise in a warm place,free from drafts,50 minutes.(Dough will not double in bulk.)Bake at 400 for 12-15 minutes or until lightly browned.

Herbed breadsticks: Stir in 1 teaspoon dried whole basil and 1 teaspoon dried whole oregano with salt.

Note: I leave out the garlic and Parmesan cheese and add more flour.

Tell you daughter congratulations. Sorry I didn't say before, but I'm from Oklahoma.

maddygrey, I don't have the time to post a recipe right now, but I will be back later with something for your daughter. This is such a terrific idea. What a wonderful mom you are!...Sue

What a great idea! I've just e-mailed you a recipe from Central Pennsylvania.

Congratulations to all!

Judyfish

maddygrey, I've sent an email to you with my cranberry chicken recipe. This is a fabulous idea! Texas is represented, and I'm sure will be again and again.

Best wishes to the bride and the mother of the bride.

Rosie

CRANBERRY CHICKEN
Source: Cooking with Quilters, MS Valley Quilters’ Guild, Charlotte S.

1 bottle low calorie French dressing (8 oz.)
1 (8oz.) can crushed pineapple
1 (16 oz.) can whole cranberry sauce
1 tsp. Dry mustard
1 (1 oz.) package dry onion soup mix
2 (3 lb.) chickens (cut up)

Mix together all ingredients except chicken. Place chicken in large baking dish. Cover with sauce. Bake at 375 for 1 ½ hours. Makes 6-8 servings.

Rosie’s Notes: Served with wild rice, broccoli with lemon butter, and French bread. Dessert was lemon bars or other citrus type.

This originaly came from Quick Cooking Magazine. I am sending it from North Carolina. It is a favorite of our family.

Lois


Sunday Chicken and Stuffing


1 (6-ounce) package instant chicken stuffing mix
6 boneless skinless chicken breast halves
1 (10-3/4-ounce) can condensed cream of chicken soup -- undiluted
1/3 cup milk
1 tablespoon dried parsley flakes

Prepare stuffing according to package directions; spoon down the center of a greased 13-in. x 9-in. baking dish. Place chicken around stuffing. Combine soup, milk and parsley; pour over chicken. Cover and bake at 400' for 20 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear.

hey if you want be sure to check out flipper's favorites they are all tried and true.

Congratulations on your daughter Erin's engagement. I will mail you some of my favourite recipes. I live in British Columbia, Canada.
Anita

Taken from allrecipes.com - Super Yummy

Garlic Cheddar Chicken
.
Printed from Allrecipes, Submitted by BAYLOR66

I cut the chicken into small cubes so they look like chicken nuggets – nice bite-size pieces.


1/2 cup butter4 cloves garlic, minced3/4 cup dry bread crumbs1/2 cup freshly grated Parmesan cheese1 1/2 cups shredded Cheddar cheese 1/4 teaspoon dried parsley1/4 teaspoon dried oregano1/4 teaspoon ground black pepper1/8 teaspoon salt8 skinless, boneless chicken breast halves - pounded thin

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a saucepan over medium-low heat, melt the butter,
and saute the garlic for about 10 minutes.
3 In a bowl, mix the bread crumbs, Parmesan cheese,
Cheddar cheese, parsley, oregano, pepper, and salt.
4 Dip each chicken breast in the garlic butter to coat,
then coat in with the bread crumb mixture. Arrange the
coated chicken breasts in a 9x13 inch baking dish. Drizzle
with any remaining butter and top with any remaining bread
crumb mixture.
5 Bake 30 minutes in the preheated oven, or until chicken
is no longer pink and juices run clear.

This is super yummy too . . .also from allrecipes.

Banana Cake VI
Submitted by: Cindy Carnes http://www.allrecipes.com

"This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'" Original recipe yield: 1 - 9x13 inch pan.
INGREDIENTS:
· 3/4 cup butter
· 2 1/8 cups white sugar
· 3 eggs
· 2 teaspoons vanilla extract
· 3 cups all-purpose flour
· 1 1/2 teaspoons baking soda
· 1/4 teaspoon salt
· 1 1/2 cups buttermilk
· 2 teaspoons lemon juice
· 1 1/2 cups mashed bananas
·
· ICING
· 1/2 cup butter, softened
· 1 (8 ounce) package cream cheese, softened
· 3 1/2 cups confectioners' sugar
· 1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Forgot - for your collection of states - I am from Pennsylvania.

My DD is getting married in 3 weeks. She is almost 25. I got quite a few recipes from this board for her. I don't know what states they are from. Wish I did know a little more about the people who sent them, It makes it more personal. Anyway here is my recipe especially for Erin from Cathy in North Carolina
My Favorite Roast Beef

3 lb. Boneless chuck or shoulder beef roast. I prefer the shoulder
3 cans cream of mushroom soup
1 pkg. dry onion soup
1 cup red wine
Pam

I put the meat in a covered blue-enamel roaster sprayed with Pam. Mix the cans of soup, dry onion soup and wine together and pour over beef. Cover and bake at 350º for around 3 hrs. or until it falls a part. ook it really tender and start stirring it after about the first hour and then avery 30-40 minutes. If the gravy gets too thick, add some more wine. I like to serve this with rice but sometimes I fix creamed potatoes instead.

Creamed Potatoes

8-10 medium red potatoes, peeled
1/2-1 stick butter
evaporated canned milk
salt
Peel and quarter the potatoes and boil them in salty water until they are tender. Mash, and I whip mine with the electric mixer. Add butter and milk until they are like you like them. I pour a little milk at the time and you will know when they are like you like them.