2 Squares (2 ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees.
Melt the chocolate together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then eggs, beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.
4/30/08
4/22/08
Easy Chicken Supreme
2 boxes of Stove Top Stuffing prepared by directions
1 can of Cream of Chicken Soup or Cream of Mushroom (undiluted)
1 cup sour cream
3 cups coarsley chopped chicken
Combine chicken, soup, and sour cream. Pam the casserole dish you are using. Put half of the stuffing mix in the bottom of a 8x8x2 casserole dish. Put the chicken mixture on the top of the stuffing mix. Place the remaining half of the stuffing mix on top of the chicken mixture. Bake at 350 degrees for 35 to 40 minutes.
This is delicious along with a fruit salad.
1 can of Cream of Chicken Soup or Cream of Mushroom (undiluted)
1 cup sour cream
3 cups coarsley chopped chicken
Combine chicken, soup, and sour cream. Pam the casserole dish you are using. Put half of the stuffing mix in the bottom of a 8x8x2 casserole dish. Put the chicken mixture on the top of the stuffing mix. Place the remaining half of the stuffing mix on top of the chicken mixture. Bake at 350 degrees for 35 to 40 minutes.
This is delicious along with a fruit salad.
4/14/08
Potato Surprise
10 medium-large baking potatoes
1/4 cup butter or margarine
1 medium onion, chopped
2 1/2 cups ground cooked meat
1 egg, beaten
1 tablespoon chopped fresh parsley or
1 teaspoon dry parsley flakes
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon ground sweet paprika
2 cups gravy or Mushroom Sauce
Cook whole potatoes in water to cover, over medium-high heat 15 minutes. Remove potatoes from water, then discard water. Let potatoes cool, then peel.
Lengthwise, cut top 1/5 off each potato, then reserve tops. Carefully hollow out each potato, leaving a 1/2 inch-thick shell; reserve potato flesh for other use.
Preheat oven to 400°F (205°C). Grease a shallow baking dish.
Melt 2 tablespoons butter or margarine in a medium skillet. Add onion, then saute over medium heat until tender. Blend in meat, egg, parsley, salt and pepper.
Stuff potatoes with meat mixture, then replace tops. Arrange potatoes in greased baking dish. Bake, uncovered, 15 minutes. Melt 2 tablespoons butter or margarine; stir in paprika. Brush mixture lightly over potatoes.
Bake 45 minutes or until tender when pierced with a fork.
Serve hot with gravy or Mushroom Sauce poured on top, if desired.
1/4 cup butter or margarine
1 medium onion, chopped
2 1/2 cups ground cooked meat
1 egg, beaten
1 tablespoon chopped fresh parsley or
1 teaspoon dry parsley flakes
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon ground sweet paprika
2 cups gravy or Mushroom Sauce
Cook whole potatoes in water to cover, over medium-high heat 15 minutes. Remove potatoes from water, then discard water. Let potatoes cool, then peel.
Lengthwise, cut top 1/5 off each potato, then reserve tops. Carefully hollow out each potato, leaving a 1/2 inch-thick shell; reserve potato flesh for other use.
Preheat oven to 400°F (205°C). Grease a shallow baking dish.
Melt 2 tablespoons butter or margarine in a medium skillet. Add onion, then saute over medium heat until tender. Blend in meat, egg, parsley, salt and pepper.
Stuff potatoes with meat mixture, then replace tops. Arrange potatoes in greased baking dish. Bake, uncovered, 15 minutes. Melt 2 tablespoons butter or margarine; stir in paprika. Brush mixture lightly over potatoes.
Bake 45 minutes or until tender when pierced with a fork.
Serve hot with gravy or Mushroom Sauce poured on top, if desired.
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