Mom's Kitchen
Sunday, January 18, 2004
  Back of the Box Recipes has brand name recipes sorted by category.

Hot Broccoli Cheese Dip

Prep: 10 min Total: 35 min

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 envelope GOOD SEASONS Mild Italian Salad Dressing Mix
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided


MIX cream cheese, sour cream and salad dressing mix with
electric mixer on medium speed until well blended. Add
broccoli and 1-1/2 cups of the cheddar cheese; mix well.
Spoon into 9-inch pie plate.

BAKE at 350 degrees F for 20 minutes.

SPRINKLE with remaining cheddar cheese. Bake an additional
5 minutes or until cheddar cheese is melted. Serve with bread
chunks, assorted NABISCO crackers and/or cut-up vegetables.

Makes 3-1/2 cups

This recipe created by Kraft Foods. 
Saturday, January 17, 2004
  20 Chicken Dinners for the grill (George Foreman or outdoor grill) or broiler, baked in the oven, slow-cooked (Crockpot), or sauted.

Spice-rubbed chicken: Mix 2 teaspoons paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/2 teaspoon sugar. Brush chicken with vegetable oil, sprinkle with spices and grill.

Asian chicken: In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon vinegar and 1/2 teaspoon crushed red pepper flakes, and stir to dissolve sugar. Add chicken pieces, and turn to coat all over with marinade. Bake, drizzling with remaining marinade after 20 minutes.

Dutch housewife chicken: 3 pounds chicken thighs seasoned with a teaspoon of salt and 1/2 teaspoon of pepper, 1 teaspoon dried thyme, 1/2 bunch fresh parsley, minced, 1 can of reduced-sodium chicken broth. Cook 8 hours or so, add dried dumpling-type noodles (dried or frozen) for 30 to 60 minutes at the end.

Harvest chicken: Brown chicken on both sides, about 10 minutes total. Remove chicken to plate. Add 1 cup apple cider or juice and 1 chicken bouillon cube (or granules) to pan. Boil to reduce to 1/2 cup. Place chicken back in pan and simmer 5 minutes. Stir in 8 ounces sour cream or reduced-fat sour cream. 


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