Fluffo Chicken Fanfare Recipes

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FLUFFY RICE AND CHICKEN



Fluffy Rice and Chicken image

This is a dish that has a nice strong and intense flavor. It's easy to prepare. Just serve a side vegetable with it and dinner is done. Hope you enjoy!

Provided by teresas

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) soup can milk
3/4 cup rice, uncooked
1 (4 ounce) can mushroom stems and pieces
1 (1 1/2 ounce) envelope onion soup mix
2 whole chicken breasts, halved

Steps:

  • Heat oven to 350 degrees.
  • Mix mushroom soup and milk; reserve 1/2 cup of mixture.
  • Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix.
  • Pour into ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches.
  • Place chicken breasts on top.
  • Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix.
  • Cover with aluminum foil; bake 1 hour.
  • Uncover; bake 15 minutes longer.

WINTER CORN PUDDING



Winter Corn Pudding image

This is the corn pudding recipe that has been served at our holiday dinner table for years. We would never think of switching. I hope your family enjoys it as much as we have.

Provided by Bev I Am

Categories     Corn

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 can whole kernel corn, drained
1 can cream-style corn
2 large eggs, slightly beaten
1/2 cup sugar
2 tablespoons flour
1/2 cup milk
salt and pepper
2 tablespoons butter, on top

Steps:

  • Combine sugar, flour, salt and pepper.
  • Add milk and slightly beaten eggs.
  • Stir in corn.
  • Dot with butter on top.
  • Bake in 375 degree oven, in pan of water for 1 hour.

HOT MEXICAN BEEF SALAD



Hot Mexican Beef Salad image

Mmmmm...something different with pretty basic ingredients. I hope your family enjoys this as much as mine does! The following is for basic palates, but depending on who is eating it, I add additional jalapenos to taste to suit people with a need for heat.

Provided by DiLo4602

Categories     Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/4 cup onion, chopped
1 (16 ounce) can kidney beans, drained
1/2 cup French dressing, catalina
1/2 cup water
1 tablespoon chili powder
4 -6 cups lettuce, shredded
1/2 cup green onion, sliced
2 cups cheddar cheese, shredded

Steps:

  • Brown meat and drain, Add onion and cook until tender. Stir in kidney beans, dressing, water and chili powder. Simmer 15 minutes. Combine shredded lettuce and green onion. Add meat mixture and 1 1/2 cups cheese and mix lightly. Top with remaining cheese.
  • Optional -- Serve with sliced avacado, sour cream, sliced olives and totilla chips, or add hot pepper slices or jalapeno for those who want some heat.

Nutrition Facts : Calories 726.8, Fat 50.8, SaturatedFat 20.5, Cholesterol 136.4, Sodium 1054.6, Carbohydrate 26, Fiber 6.5, Sugar 8.5, Protein 42.4

FLUFFO CHICKEN FANFARE



Fluffo Chicken Fanfare image

I found this recipe in a neat old recipe box that I bought at an estate auction down at the shore. We really like this one. I hope your family likes it, too. The original was printed on an old Fluffo brand shortening flyer/recipe card so of course it calls for Fluffo but I do substitute butter usually- we think it tastes a litlle better. You decide for yourself- butter or shortening?

Provided by Realtor by day

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

6 tablespoons shortening
2 boneless chicken breasts, sliced in half to make them thin
1/2 cup water
16 asparagus spears, fresh (or frozen)
1 tablespoon chopped onion
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cream (heavy or light will work)
1/4 cup dry white wine
1/4 cup grated sharp cheddar cheese

Steps:

  • Preheat oven to 350.
  • Brown the chicken in 3 tablespoons of shortening in a skillet over med-high heat. Add water, cover, lower heat and slow cook until tender about 20 minutes.
  • Steam asparagus until just barely tender.
  • In a small saucepan, melt the remaining shortening, add chopped onion and saute about 2 minutes. Blend in flour, salt and pepper.
  • Stir in cream gradually, whipping constantly with a wire whisk to keep mixture smooth.
  • Add wine, bring to a boil and remove from heat.
  • Add about 2 tbsp of the cheese (I use a little extra) and stir until melted.
  • Arrange the asparagus in 4 portions in a baking dish, place one chicken breast on top of each portion and pour the sauce over all. Sprinkle with remaining cheese (I use extra).
  • Bake at 350 for about 15-20 minutes until bubbly and starting to brown slightly.

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