Each Saturday I'll recap the recipes featured each day from that week. So if you missed any and aren't sure how to look back, you can just check Saturday's post! Also featured today are any new photos that were submitted by our readers!
This Week in Review:Omelet With Green ChilesButtermilk Fruit SaladRosemary ChickenItalian Pasta SaladBanana Coconut Pie
New Images Submitted This Week:
You can submit images on any of the recipes that you make from Alicia's! Just go to that recipe and click Upload Your Own Image. Upload yours and we'll feature yours too! This week's most recent images are:
Egg Salad6 hardboiled eggs, grated fine or sieved
2 tablespoons minced parsley
1/3 cup minced pimiento-stuffed olives
1 tablespoons prepared Dijon mustard
1/4 cup plus 1 tablespoon mayonnaise
Salt and freshly-ground black pepper
2 tablespoons minced scallions
Lettuce leaves
Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30 minutes.
Serve atop lettuce leaves or spread it in a sandwich. Leftovers can be kept a couple of days.
Makes about 2 cups.
Photo submitted by Tami Rose
Banana Pineapple Dessert1 can (20 ounce) pineapple chunks, undrained.
1 Package (4 serving size) Jell-O Vanilla Flavored Instant Pudding and Pie Filling.
2 bananas, sliced.
Add pineapple with liquid to dry pudding mix in medium bowl. Stir 2 minutes or until well blended. (Mixture will be thick.) Add bananas; mix lightly. Serve immediately or cover and refrigerate until ready to serve.
Photo submitted by TheresaCommentsI rated this recipe a 5 but would have rated it higher.This was a very simple and easy recipe to make and we really enjoyed it on a hot summer day. I will make this again.
Baked Macaroni And Cheese1/2 (8 ounce pkg) Macaroni
1 tablespoon of butter
1 tablespoon flour
3/4 teaspoon salt
2 cups milk
1 1/2 cups Velvetta cheese
1/4 teaspoon paprika
Melt butter, blend in flour and salt add milk and cook. Stir constantly until thickened. Add cheese and stir until cheese melts. Cook the macaroni as directed on the package. Combine the cooked macaroni with the sauce in a greased casserole. Sprinkle top with paprika. Bake in a 375 degree oven for 25 minutes.
Makes 4 Servings
Photo submitted by Theresa
Chicken And Broccoli Bake3 c. (12 oz.) shredded Cheddar cheese
1 1/2 c. cooked cut up chicken
2/3 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1/3 c. milk
3 eggs
3/4 c. Bisquick
3/4 tsp. salt
1/4 tsp. pepper
Mix 2 cups cheese, chicken, onions, and broccoli in greased 10 x 1 1/2 inch pie plate. Beat remaining ingredients except cheese until smooth for 15 seconds in a blender on high, or 1 minute with hand beater. Pour into pie plate. Bake at 400 degrees until knife inserted in center comes out clean (about 30 to 35 minutes). Top with remaining cheese and bake until cheese melts. Cool 5 minutes.
Photo submitted by TheresaComments
Baked Chicken Parmesan2 broiler fryers (2 1/2 lb. each) or equivalent pounds in chicken breasts
2 1/4 c. bread crumbs
2/3 c. Parmesan cheese
3 tbsp. parsley
1 tsp. salt
3/4 c. butter
1 tsp. Dijon mustard
1/2 tsp. Worcestershire
1 sm. garlic clove
Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs, cheese, parsley and salt. In saucepan, melt butter; beat in mustard, Worcestershire and garlic. Dip chicken in butter, then roll in crumbs. Pat in shallow pan. Bake 1 hour or until golden.
Photo submitted by Theresa
Cheese Bread1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1-1/2 c. Bisquick
1 c. sharp grated cheese
Mix first 4 ingredients, add cheese. This will be a little lumpy. Pour into greased 8 x 1 1/2 inch pan. Add 2 tablespoons melted butter, poppy seed and more cheese on top. Bake at 400 degrees for 20 to 25 minutes; do not overbake.
Photo submitted by Theresa
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