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Chicken Lasagna

When I made this I made this with leftover chicken so, I don’t really know how much chicken to use. Maybe about three cups? Just eyeball it, or use leftovers like me. This is one of those recipes that you really can’t mess up. I love those, don’t you? You can use low-fat if you want but I haven’t tried it yet. You can also add more vegetables. But this is the basic recipe I use. To quote joyfulhelpmeet ”This is not a health conscious recipe, this is a delicious conscious recipe.”

You’ll need

Chicken, cooked or canned
1/4-1/2 cup finely chopped onion (If you want more onions go for the 1/2 cup, I really prefer onions in my dishes chopped finely)
1/2 cup sour cream
1/4 mayonnaise
1 can of cream of chicken
1 can of cream of mushroom
Lasagna noodles (I like whole grain)
Sharp cheddar cheese (For me, the sharper the better.)
Regular casserole dish

Boil noodles, drain.
Combine chicken, sour cream, mayo, soups, onion in a mixing bowl, mix well.
Lightly grease your casserole dish
Layer: Noodles, chicken mixture until you have reached the top of the dish. The last layer should be noodles.
Cover with cheese.
Bake in oven at 350.
Bake for 20 minutes, or until done.

Oatmeal Cookies

I made these for my friends (who later turned out to be my future -in-laws) one time after cleaning out the kitchen. I added a few extra ingredients to this and made it my own.

You’ll need

2 cups brown sugar
2 cups white sugar
4 eggs
2 cups shortening
4 cups flour, sifted
4 tsp baking powder
2 tsp soda
2 tsp salt
2 tsp vanilla
4 cups of oatmeal
1/2 cup dried cranberries
1/4 cup pecans chopped
1/4 cup walnuts chopped

Combine all ingredients, blend well.
Drop on greased cookie sheet by teaspoons. (Be sure it is teaspoons! Don’t make the mistake like me, unless you want really big cookies!)
Bake at 350 for 15 minutes

Chrusciki

My mom’s side of the family is Polish. For the past few Christmas my mom and I have made chrusciki. This is a very extensive recipe.

You’ll need

1 tablespoon unsalted butter
2 large eggs
5 large egg yolks
3 tablespoons granulated sugar
1 1/2 teaspoons salt
1 teaspoon pure vanilla extract
1 teaspoon distilled white vinegar
3 tablespoons sour cream
2 to 3 cups all-purpose flour
Pure vegetable shortening, for deep-frying
Powdered sugar, sifted, for sprinkling

Melt butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, vinegar, and sour cream in a large, heavy mixer. Mix until it has a tan-yellow color. Gradually add enough flour to produce a fairly stiff dough. Turn out onto a floured board, and knead for 8 to 10 minutes, adding flour if necessary, until dough becomes elastic, and can be handled easily. Use flour if the dough becomes sticky. Do not put it in the refrigerator. Mom did this and the dough turned out to be not as elastic as it should. Elasticity is a must.
Roll dough very, very thin, and cut into strips about 4 inches long and 1 1/4 inches wide. Cut the ends on a diagonal. Slit each piece in the center, and pull one end through the slit. Place on a parchment-lined baking sheet, and cover with a towel to keep moist. Repeat with other half of dough.
Heat shortening in a cast-iron frying pan to 375 degrees. and fry the dough strips, individually until lightly browned, turning once with a long fork or tongs.
Place onto a napkin covered plate to cool then to a different area to be sprinkled liberally with confectioners’ sugar.