Appaloosa Journal

OCT 2018

Appaloosa Journal is the official publication of the Appaloosa Horse Club, the international registry for the Appaloosa horse.

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cooking with norman 20 Appaloosa Journal October 2018 I Worlds! S w C ker Chicken a nd Mushr m St ga n ff INGREDIENTS: k 4 boneless skinless chicken breasts, cubed k 8 ounce sliced mushrooms k 1 8 ounce cream cheese, softened k 1 (10½) ounce cream of chicken soup k 1 envelope (1¼ ounce) dry onion soup mix k salt and pepper to taste k fresh parsley, chopped for garnish k 1 pound large egg noodles for serving instructions DIRECTIONS: Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms. Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper. Su nset C cktail INGREDIENTS: k 3 ounces tangerine juice k 1 1/2 ounces white rum k 3/4 ounce grenadine k Ice cubes DIRECTIONS: Combine juice and rum in a tall glass filled with ice. Top with grenadine. Serve. i Submit your recipes, ideas and requests to Norman at: Happy hope everyone has enjoyed their time getting ready for the World Show. So lets cheer everyone one on for good rides and great results! Here are some ideas for everyone for cooking in the stalls. We did this last year and had a great time. There was a lot of food and great times as we ate. What we did was each day was somebody's day to purchase the stuff to cook. I did the cooking because I had the available time to do so. Just an idea to plan for your World Show experience. So, here are a couple of things to warm your bellies with — and a drink. Enjoy! asy Vegeta ble S up INGREDIENTS: k 1 pound white potatoes, peeled and cubed (about 3 potatoes) k 1-1/2 cups chopped yellow onion (about 1/2 of a large onion) k 1 (28-ounce) can diced tomatoes, undrained k 1 (14.5-ounce) can sliced okra, drained k 1 (14.5-ounce) can sliced carrots, drained k 1 (8.5-ounce) can green Lima beans, drained k 1 (15.25-ounce) can corn, drained k 1 (14.25-ounce) can green beans, drained k 1 tablespoon fresh minced garlic k 2 bay leaves k 1/2 teaspoon dried oregano k 1/2 teaspoon dried thyme k 1 teaspoon salt (more or less, to taste) k 1 teaspoon freshly ground black pepper (more or less, to taste) k 1 (32-ounce) container vegetable broth Optional: Chopped fresh parsley, for garnish DIRECTIONS: Place all ingredients in your slow cooker insert. Stir well to combine. Cover and cook on low for 5-6 hours, or until potatoes are tender. Discard bay leaves before serving. Garnish with chopped fresh parsley, if desired.

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