Baked Chicken Slices And Kidney Bean Soup

Baked Chicken Slices

Â3/4 cup of mayonnaise or salad dressing
1Â1/4 cups of buttermilk baking mix
2 cups shredded Cheddar cheese (8 ounces)
1 egg
Â1/4 cup of sliced green onions or scallions (with tops)
1 can of mushroom stems and pieces (4 ounces), drained
1 cup of cut-up cooked chicken
Â1/4 teaspoon of salt
Â1/2 pound loaf of French bread, cut lengthwise into halves, or 6 slices of bread
Dash of pepper

Heat oven to 450 degrees. Mix egg, baking mix and mayonnaise. Stir in remaining ingredients except French bread or plain bread. Spread about 1Â1/2 cups of the mixture evenly on cut sides of French bread, or spread about Â1/2 cup of the mixture on each slice of plain bread. Bake on ungreased cookie sheet until golden brown and puffy for about 10 to 15 minutes. Cut each half of French bread crosswise into thirds. Serve immediately.

To Make Baked Frankfurter Slices: Substitute process cheese spread for the Cheddar cheese. Omit the green onions, cut-up cooked chicken, mushrooms and salt. Stir in 4 frankfurters, cut into Â1/4-inch slices, Â1/2 cup of sweet pickle relish and 1 tablespoon of prepared mustard into mayonnaise mixture.

To Make Baked Chilli Slices: Substitute Monterey Jack cheese for the Cheddar cheese. Omit the green onions or scallions, cut-up cooked chicken, mushrooms and salt. Stir in 1 tablespoon of chilli powder, 1 can (4 ounces) of chopped green chillies, drained; Â1/2 cup of chopped onion and 1 medium tomato, chopped (about 1 cup) into the mayonnaise mixture.

To Make Baked Tuna Slices: Omit the green onions or scallions, salt, cut-up cooked chicken and mushrooms. Stir in 1 can (6Â1/2 ounces) of tuna, drained, Â1/4 cup of sliced celery, Â1/4 cup of chopped onion and 3 tablespoons of lemon juice into the mayonnaise mixture.

To Make Baked Vegetable Slices: Substitute Swiss cheese for the Cheddar cheese. Omit the green onions or scallions, cut-up cooked chicken and mushrooms. Stir in Â1/2 cup of alfalfa sprouts, 1 medium tomato, chopped (about 1 cup) and Â1/2 medium cucumber, coarsely chopped; into mayonnaise mixture.

Kidney Bean Soup

4 ounces of dried kidney beans (Â1/2 cup)
3 cups of water
Â1/2 teaspoon of salt
1 ham bone or 1 pound ham shank or smoked pork hocks or smoked turkey necks
1 small bay leaf
1 clove of garlic, finely chopped
1 medium carrot, sliced (about Â1/2 cup)
Â1/4 teaspoon of crushed dried chilli pepper
1 medium onion, chopped (about Â1/2 cup)
1 medium stalk of celery, chopped
3 lemon slices, cut into halves
3 hard-cooked eggs, finely chopped
2 tablespoons of chopped red onions

Heat water and beans to boiling in Dutch oven. Boil 2 minutes. Remove from heat. Cover and let stand for 1 hour.

Add ham bone or ham shank or smoked pork hock or smoked turkey necks to beans. Heat to boiling. Reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst). Stir in bay leaf, salt, garlic, celery, chilli pepper, Â1/2 cup of onion and carrots. Cover and simmer for 1 hour.

Remove ham bone or ham shank or smoked pork hock or smoked turkey necks and bay leaf. (Place soup in blender container. Cover and blend until uniform consistency, if desired.) Trim meat from the bone and stir into the soup. Serve with eggs, red onion and lemon slices.

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About The Author, Michael Russell
Michael Russell
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