Sunday, April 13, 2008

Paris Chicken

I made this for dinner last night and it was so tasty. It smelled wonderful as it cooked all day and the chicken was so tender it fell apart.

Paris Chicken from

3 lb whole chicken cut up or 3 whole chicken breasts, halved

1/4 c white wine or chicken broth

1 can cream of mushroom soup

4 ounces sliced mushrooms

1 cup sour cream

1/4 cup flour

Place chicken in slow cooker. Season with salt and pepper. Mix wine and soup and pour over chicken. Add mushrooms. Cover and cook on low 7-9 hours or high for 3-4 hours. Remove chicken pieces and keep warm. Stir together sour cream and flour and stir into mushroom gravy in slow cooker. Heat for 30 minutes on low. Add chicken back to slow cooker. Yummy served over rice. Would also be good over pasta or mashed potatoes.

Tri-level Brownies

Another one of grandma's yummy dessert recipes.

Tri-Level Brownies
Bottom layer: Sift together 1/2 c flour, 1/4 tsp baking soda and 1/4 tsp salt, mix with 1 c quick oats and 1/2 c brown sugar. Stir in 6 T melted butter. Pat mixture into a 12x8" pan and bake at 350 for 10 minutes.
Middle layer: Combine 1 oz melted unsweetened chocolate, 4 T melted butter and 3/4 c sugar; add 1 egg and beat well. Sift together 2/3 c flour, 1/4 tsp baking powder and 1/4 tsp salt, add alternately with 1/4 c milk and 1/2 tsp vanilla to chocolate mixture. Fold in 1/2 c chopped nuts. Spread batter over baked layer. Bake at 350 for 25 minutes.
Top layer: Place 1 oz unsweetened chocolate and 2 T butter in small saucepan. Stir over low heat until chocolate melts. Remove from heat and add 1 1/2 c powdered sugar and 1 tsp vanilla. Blend in enough hot water to form frosting. Spread over baked layer when cooled.

Cheese Baked Fish Fillets

It has been a little while since I've updated my site. I've been busy getting ready to do some planting and with some spring cleaning. I've still been doing some delicious cooking so enjoy these new recipes.

Cheese Baked Fish Fillets
1 pound frozen fish fillets, thawed (I used orange roughy fillets)
2/3 c cream of mushroom soup
3/4 c sour cream
1 1/2 c shredded cheddar cheese
Drain fillets on paper toweling: arrange in a single layer in a buttered 2 quart shallow baking dish. In a 1 quart saucepan, combine undiluted soup and sour cream, blend thoroughly. Add 1 c cheese, heat over low heat, stirring constantly until cheese melts. Spread mixture over fillets, bake in a preheated over at 375, 20-25 minutes or until fish flakes. Sprinkle with remaining cheese; return to over for 5 minutes or until cheese melts. The sauce would be very good served over rice or pasta.