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Auntie Gales Recipes May 19th edition
Cheesy Chicken Pot Pie
3 cups chopped cooked
   chicken
1 pkg. (16 oz.) frozen mixed
   vegetables (carrots, corn,
   green beans, peas) thawed
   drained
1/2 lb. (8 oz.) Velveeta
   Pasteurized Prepared
   Cheese Product, cut into
   1/2 inch cubes
1 can (10-3/4 oz.) reduced-
   sodium condensed cream
   of chicken soup
1 can (8 oz.) refrigerated
   crescent dinner rolls
 
Heat oven to 375ºF. Combine first 4 ingredients in 13x9 inch baking dish. Unroll dough; place over chicken mixture. Bake  20 to 25 min. or until crust is golden brown.

sesame salmon with stir-fried
vegetable medley

4 salmon fillets (1 lb.)
1/4 cup Kraft Light Asian
   Toasted Sesame Dressing,
   divided
2 tsp. olive oil
2 carrots, cut into matchlike
   sticks
1 cup sugar snap peas
1 red pepper, cut into strips
1 green onion, thinly sliced
 
Heat oven to 450ºF. Place fish on baking sheet sprayed with cooking spray. Brush with 2 Tbsp. dressing. Bake 12 to 15 min. or until fish flakes with fork. Meanwhile, heat oil in large nonstick skillet on medium heat. Add next 3 ingredients; cook and stir 4 min. or until crisp-tender. Remove from heat; stir in remaining dressing. Spoon cooked vegetables onto serving plate; top with fish and onions.

Wanda’s Fresh Peach Cake

1 (18.25 oz.) yellow cake
   mix
3 eggs
1/2 cup sour cream
1 cup butter, softened,
   (2 sticks)
1 teaspoon vanilla
1/4 teaspoon cinnamon
1 (0.3 oz) sugar free Peach
   Jell-O
3 fresh peaches, peeled and
   sliced
Grated fresh nutmeg for top
   (about 1/8 teaspoon)
Powdered sugar to sprinkle
   on top, optional
 
Heat oven 350º. Grease and flour 13x9 inch baking dish. Mix cake mix, eggs, sour cream, butter, vanilla, cinnamon and peach Jell-O on medium speed until well mixed about 2 minutes. Spread in prepared baking dish and then line sliced peaches to cover top. Grate nutmeg over top of peaches and then bake 35 to 40 minutes. Sprinkle with powdered sugar if desired. Serve with vanilla ice cream.
Note: If you use canned peaches, be sure they are well drained.

If you would like to share your recipes with the
community, please send them to:
Auntie Gale’s Recipes; c/o Shelby Shopper & Info;
503 N. Lafayette St., Shelby, NC 28150
or you can email me at: gale@shelbyinfo.com

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