Crispy's Leftovers

aka Recipes to What Crispy Has Been Eating The Week of 4/21!

Yes- I've finally been updated!!

Here's more of what you've been waiting for! Every week I'll post the recipes to whatever is cooking in my kitchen, including comments on how they turned out. Have a question? A new recipe you think I'd like? Send it on!

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"Try them, try them and you may I say!"

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Entree of the Week

Fake Chicken Pot Pie
1 cup Cooked Chicken, cut into pieces
1 2/3 cups Your Favourite Frozen Veggies
1 can Cream of Chicken Soup
1 cup Bisquick
1/2 cup Milk
1 Egg

Mix chicken, veggies, and soup in pie plate or loaf pan. No need to grease it! Mix Bisquick, milk, and the egg together and spread over the top. If using a loaf pan, don't use all of it the batter - it will get too thick for the filling. Bake at 400F for 30 minutes or until it bubbles and is golden brown.

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Yummy Treat of the Week

Double Chocloate Fantasy Bars

I originally got this recipe from Ginger, a friend in Japan. It's thoroughly American, though - chocolate and gooey! =)

1 Chocolate Cake Mix - yes, Betty Crocker or Whatever!
1/2 cup Veggie Oil
1 Egg
1 cup Nuts
1 cup Eagle Brand Sweetened Condensed Milk
6 oz. Semi Sweet Chocolate Chips
1 tsp. Vanilla
Dash Salt (and one Donner, too)

Beat Cake mix, oil and egg until crumbly. Add nuts. Reserving 1/2 cup (that means putting it aside for later), press remainder into bottom of a 13x9 in. greased baking pan (with sides.) In small pan over medium heat, combine sweetened condensed milk, chocolate chips, vanilla, and salt. Stir constantly until chips melt. Pour this mixture over the crust (that's the thing in the cookie sheet!) Top with crumbs (that's the stuff you've "reserved" for later!) Bake at 350F for 25-30 minutes until bubbly.

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Side Dish or Veggie of the Week

Spinach and Asparagus Salad

My newspaper informed me today that this *is* the season for asparagus. They assured me that it is readily availabe and as cheap as any other veggie right now. They also gave several recipes for enjoying this awesome veggie! I haven't personally tried this yet, but it sounds great, and I soon will!

Greens
1/2 cup Asparagus
4 cups fresh Spinach Leaves

Cut the woody ends off the asparagus. (Bend them, and the place where they naturally bend is the point below which they are too "woody.") Cut into 2 inch pieces. Bring small saucepan of water to a boil. Add asparagus and simmer for 5 minutes. Drain and refresh under cold water. Wash spinach and break into bit sized pieces.

Dressing
1 Tbs. fresh Lemon Juice
1 tsp. Dijon Mustard
2 Tbs. Defatted Chicken Stock
2 tsp. Canola Oil
Salt and Pepper to taste

Whisk lemon juice and mustard together in salad bowl. Add chicken stock and mix well. Add oil, salt, and pepper. Whisk dressing until smooth.

To dressing, add spinach, asparagus and croutons. (Wait! You didn't say anything about croutons!!) Toss well.

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Something Extra

Peanut Butter and Strawberry Sammiches...

This one hasn't been on here as long, so I'll leave it for another week...

With the massive amounts of strawberries around, and since you always have to buy a half flat to get them cheap up here, I've been getting creative with them!! ;)

Bread
Peanut Butter
Fresh Strawberries

Toast your bread and spread PB on it. Slice your cleaned and hulled strawberries and place on the sandwich. Eat 'em up - yum!

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