Griff's Kitchen

Ingredients

4-5 Chicken Breasts – Boneless/Skinless

8 oz. Sour Cream

1 can Cream-of-Chicken Soup – Campbells’^® 10.75 oz.

¼ cup white Wine

1 sleeve Ritz^® crackers – crushed

1 stick Butter or Margarine – melted

2 tablespoons Poppy Seeds

Procedure

1. Boil the chicken breasts in a large stock-pot until internal temperature reaches 180°F – set aside and allow to cool

2. Shred the chicken into rough, 1 inch chunks – use two forks to “tease” the meat apart

3. In a large bowl, combine the sour cream, cream-of-chicken soup, and white wine – whisk well to combine

4. Stir in the chicken until well mixed – place mixture in a 2.5 quart baking dish

5. Place the Ritz^® crackers in a gallon, zip-top bag – crush into 1/4 inch pieces (try not to create too much powder)

6.  In a small bowl combine the cracker crumbs and the butter – stir gently until coated evenly

7. Sprinkle crumbs evenly over the chicken mixture

8. Garnish with poppy seeds

9. Bake at 350°F for 60-70 minutes

Source: The Famous Dru

Ingredients

6.25 oz all-purpose Flour

4 ounces (1 stick) cold unsalted butter, diced

8 ounces grated sharp Cheddar

1 teaspoon nigella seeds (optional)

¼ teaspoon powdered Mustard

Generous pinch Cayenne Pepper

Several drops Worcestershire Sauce

½ teaspoon Kosher Salt

3 tablespoons filtered Water

Procedure

1. Combine all ingredients in mixer bowl – Mix on low with paddle attachment until dough begins to form

2. Remove from bowl and knead for 2-3 minutes until smooth and consistent

3. Place dough in a zip-top bag and remove all air – place in refrigerator (overnight or until firm)

4. (a) Portion dough to achieve desired cracker size – roll each portion into a ball and place between two sheets of wax paper – use a rolling pin to press the crackers into flat sheets (approximately 1/16 – 1/32 inches) – use a fork to puncture the dough thouroghly (1 hole every 1/16 in. to assure even cooking) – place on wax sheets for baking

4. (b) Shred the dough with a medium-size cheese grater – sprinkle grated dough onto wax paper (when making large crackers, be careful not to make the centers too thick)

5. Bake on a perforated pizza pan @ 400F until crispy

6. When done, remove from oven and loosen from wax paper immediately

7.  When cooled,  they are ready to eat or serve with Guinness Beef Stew!

Source: Lucy Vaserfirer

Ingredients

1 pound Ground Beef

½ cup chopped Onion

2 Garlic cloves, minced

3 cups Tomato Juice

1 can (16 ounces) Kidney Beans, rinsed and drained

6 ounces Spaghetti, broken into 3-inch pieces

1 tablespoon Worcestershire sauce

2 to 3 teaspoons Chili Powder

1 teaspoon Salt

½ teaspoon Pepper

Procedure

1. Brown the ground beef then drain in a colander

2. Re-heat pan and sauté the onion (add the garlic when onion begins to look transparent)

3. Grease a 2.5 quart baking dish with PAM

4.  In a large bowl combine the spaghetti, ground beef, kidney beans, onion, and garlic – mix well with your hands

5. In a large measuring cup combine the tomato juice, Worcestershire sauce, salt, pepper, and chili powder – whisk well to combine

6. Place the “dry” ingredients in the greased pan – press the entire mixture down to minimize the amount of spaghetti poking up (this keeps it from drying out)

7. Pour the liquid ingredients evenly over the entire dish – cover with foil

8. Bake in a 350°F oven for 65-70 minutes

Source: Taste of Home