Here are some of our favorite recipes. If you have any good ones please add them. A good source for recipes is Cookbooks Online.
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Danielle's Scalloped Potatoes: 4 or 5 potatoes sliced thin; 1 onion sliced thin; 1 can of cheddar cheese soup; 1 can of cream of mushroom soup. Peel and slice potatoes and onion. Layer in greased casserole dish. Mix soups together and thin with 1 can of milk. Pour over potatoes. Cover and bake at 350 for 1 hour or until done.
Danielle's Turkey Stroganoff: 1 lb. ground turkey; 1 small onion, chopped; 1 can cream of mushroom soup; 1/2 cup of milk; 1 pkg. egg noodles; 2 T. butter; 1 t. salt; 1/4 t. pepper; 1/2 cup of sour cream. Brown ground turkey, drain fat. Saute onions until tender. Stir in soup, milk, noodles, butter, salt and pepper. Simmer, covered for 10 minutes. Uncover and simmer 10 minutes. Remove from heat and stir in sour cream. Heat through but do not bring to a boil. Serve immediately.
Hidden Valley Citrus Chicken Supper: 1 pound Boneless, skinless chicken breasts; 1 tablespoon Vegetable oil; 1 packet/1 oz. Hidden Valley Seasoning & Salad Dressing Mix; 1/3 cup Chicken broth; 3 tablespoons Orange marmalade. Cut chicken into strips and sauté in oil until browned. Combine seasoning & salad dressing mix, broth and marmalade; pour on chicken. Cover and simmer 3 to 5 minutes, or until chicken is no longer pink in center and juices run clear. Makes 4 servings. Serving Suggestion: Serve over rice; garnish with mandarin oranges.
Hidden Valley Broiled Fish: 1 packet/1 oz. Hidden Valley Seasoning & Salad Dressing Mix; 1/3 cup lemon juice; 3 tablespoons olive oil; 3 tablespoons Dry white wine or water; 1 1/2 to 2 pounds mild white fish fillets, such as red snapper or sole. Combine seasoning & salad dressing mix with lemon juice, olive oil and wine in a shallow dish. Mix well. Add fish and coat all sides with mixture. Cover and refrigerate for 15 to 30 minutes. Remove fish from marinade and place on broiler pan. Broil 9 to 12 minutes or until fish begins to flake. Makes 4 servings.
