2 8x16-inch pans
8 medium size fresh squash
½ yellow onion, finely diced
1 12-oz. can water chestnuts, finely diced
32 oz. can of cream of chicken soup, undiluted
2 boxes instant chicken stuffing
1 c. sour cream
Preheat oven to 350°F. Grease both pans. Cut up squash. In a bowl, mix soup, onions, chestnuts and sour cream. Add squash. Separate between both pans. Season to your liking. Moisten stuffing and layer on top of mixture. Bake, covered, for 30 minutes then uncover and bake till golden brown.
Thinly slice lemons on slicer and place on top of cleaned chicken breasts. Sprinkle with salt, white pepper and parsley flakes. Combine 1 c. lemon juice, 1 c. white wine and 1 c. water in pitcher. Pour evenly onto pans and bake in moderate oven until internal temperature reaches 165°F.
ITALIAN MEAT BALLS
2 lb. ground chuck
1-1½ c. Italian bread crumbs
½ c. Parmesan cheese
Salt and pepper to tast...
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