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Welcome to
our newest feature! We look forward to posting your recipes!
Do you have a fantastic recipe that you want to share with your fellow
moms?
Please be
sure to include your name, where you live (city/town/village), and anyone
who should be credited with the recipe (ie your MOM, grandMOM, etc).
If you have a picture of the dish or of you cooking it, let us post that,
too!
Send them
to MOM Magazine!
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| Appetizers
Chili
Dip
1- Box of cream cheese (low fat works too)
1- Can of Stagg chili with meat
1- Jar of salsa
2-3 Green onions chopped
1- Block of marble cheese, grated.
Leave
cream cheese out to soften. Once soft, spread evenly on the
bottom of a 9x9 inch pan. Place whole can of chili on top of cream
cheese, also spreading evenly.
Using only what you need spread a thin layer of salsa on top of
chili. Sprinkle with green onions and top with shredded cheese.
Bake
for 20 min. at 350 until cheese bubbles. Serve warm with tortilla
chips to dip.
L.
Nykiforuk, Edmonton
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West
Coast Coleslaw
1-
Tbsp white vinegar
1- Cup Mayo
2-3 Tbsp sugar
1- Cup Cranberries
1- Cup Pecans
1- Cup Sunflower seeds
1- Bag of Coleslaw mix, no dressing
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Mix
above three ingredients in a separate bowl for dressing. In
another larger bowl, throw in cranberries, pecans, sunflower
seeds, and coleslaw. Toss with dressing.
D. Gayton, Parksville, B.C
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Toffee
Drops
3-
Cups of Just Right Kellogg's cereal, or Corn Flakes
3- Mackintosh toffee bars
3- Tbsp of whipping cream
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Place
your 3 cups of cereal into a large bowl.
Double boil the toffee until melted. Once melted add your
whipping cream. Mix.
Dump over cereal, mixing quickly.
Spoon or drop onto waxed cookie sheet. Refrigerate to cool.
Remove to serve at room temperature.
C. Webber, Stony Plain
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Mozzarella
Chicken
2-3
Tbsp Olive oil
2-3 Tbsp melted butter
6-8 boneless skinless chicken breasts
1- Can of campbells tomato soup
1- Brick of mozzarella cheese
Italian
seasoning
Salt and pepper
Thyme
All a Tsp or to taste
1-
Cup of flour
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In
a small bowl, mix flour, Italian seasoning, salt and pepper,
and thyme. Set aside.
In a separate bowl, mix a little Italian seasoning, with one
can of tomato soup and one can of water.
In a large frying pan with lid. Add oil and one Tbsp of butter.
Dip each chicken breast in melted butter, coating each side
with flour mixture. Placing them in a hot frying pan to brown.
Once browned, pour tomato sauce over chicken. Cover and let
simmer on low/med heat, 30 minutes or until done.
5 minutes before serving slice cheese, laying them on top of
each breast. Cover until Cheese is melted.
Serve on a bed of pearl rice.
M. Webber, Spruce Grove |
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