Sunday, November 30, 2008


4 10 1/2 OZ. cans chicken broth
2 1/2 cups potatoes, peeled and cubed
1 cup chopped celery
1 cup chopped onion
2 1/2 cups chopped broccoli
2 1/2 cups chopped cauliflower
2 10 3/4 oz cans cream of chicken soup
1 lb. pasteurized process cheesed, cubed
1 lb. Mexican cheese
1 lb cooked chicken or ham, cubed
In a large soup pot, combine chicken broth, potatoes, celery and onion. Cook about 20 minutes or until vegetables are tender. Add broccoli and cauliflower. Cook an additional 10 minutes. Add soup, cheeses and chicken or ham; simmer until warm. Makes 14 1/2 cups.
2 Cups plus 2 tablespoons Pioneer Buttermilk Biscuit and Baking Mix, divided
2/3 milk
1/2 lb cooked shrimp
4 slices bacon, cooked crisp
2 slices Swiss cheese
2 eggs
2/3 cup evaporated milk
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
dash of pepper
Preheat oven to 350 degrees. Combine 2 cups Pioneer mix and 2/3 cup of milk. Form into ball and knead on floured surface until smooth. Dough will be sticky, so use plenty of flour as you roll out thin and cut into 24 rounds using 2 1/2 inch biscuit cutter. Place each round in greased cup of muffin tin and mold to fit bottom and sides. Or, if desired, use a miniature muffin pan and instead of rolling out dough, make small 1 inch dough balls and press into cups. Set aside.
Clean shrimp and chop if medium or large. Divide shrimp evenly among muffin cups.
Crumble bacon and divide evenly over top of shrimp. Chop cheese finely and sprinkle over top of bacon. Mix eggs, evaporated mild, 2 tablespoons Pioneer mix, Tabasco, salt and pepper and pour even amount into each cup. Bake 20 to 25 minutes or until cheese begins to brown.
This recipe was a runner up in a recipe contest!
Hope you enjoy these, they are both excellent.

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