Mandarin Chicken Salad,
It’s Food Friday, and today, since it’s Memorial Weekend, I thought many of you may be going to a picnic! So, I am posting two recipes, which are old-fashioned picnic fare, and comfort food, for sure!
- 1 whole chicken, cut up
- 1 Tbsp. butter
- 1 cup flour
- 1/4 cup dried chives
- 2 Tbsp garlic salt
- 1/2 tsp pepper
How I changed this recipe: I used a package of assorted pieces of chicken (a large thigh, breast, large rib, couple of legs, something like that). I skinned a couple of the pieces, as we generally eat it “skinless.” Also, I didn’t have chives, so I used minced onion and onion salt.
- Melt butter in bottom of 9×13 inch pan; rinse chicken.
- Shake chicken until coated in the remaining ingredients.
- Place skin side down in pan.
- Bake uncovered in 425 degree oven for 35 minutes; turn and bake until done, about 15 to 30 minutes more.
Bow Tie Pasta Cheesy Bake
This is a recipe I got off a Creamettes Bow Tie pasta box, and modified.
- 3 Tbsp Butter
- 3 Tbsp flour
- 2 tsp ground mustard
- 3 cups of milk
- 2-1/2 cups shredded cheddar cheese, divided
- 1 cup of cooked, cubed ham
- Whole kernel corn
Here’s how I made it, pretty much: (I threw away the box, and this is how I remember it, with my adjustments:) It came out tasting very good, but it obviously is a forgiving recipe, as you will see!)
- Make the box of pasta according to the directions on the box.
- Make a white sauce by melting butter in a medium pot, then add the flour, and the mustard; stir.
- Then slowly add the milk, on medium heat, constantly stirring until it’s pretty smooth and it bubbles.
- Add 1-1/4 cups of cheddar cheese and stir until melted.
- Add the other ingredients to the sauce.
- I transferred this to a large microwaveable dish before adding everything.
- Then they say to bake it for, I think, 30 minutes, at 350 degrees. I didn’t have time, so I put it in the microwave for about 10 minutes on high, covering the dish with plastic wrap.
After I was all done, I noticed it called for 2 teaspoons of ground mustard, and I had put in 3 Tablespoons!! Also, I noticed it called for a total of 2-1/2 cups of cheese, adding the extra 1-1/4 cup of cheese after baking; I didn’t have any more cheese, so I left it out.
So, you see, you can make things work out, even though you “make mistakes”–which I do often:)