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Super-sized and full of recipes your family will love, our Big Book of Home Cooking belongs in every kitchen! Published with our friends at Oxmoor House, it is packed with delicious dishes, like Laurie's Stuffed Peppers, Jen's Pulled Pork and The Best Blondies, pictured below.
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Crunchy Biscuit Chicken
Mary Makulec of Rockford, Illinois shared this stick-to-your-ribs recipe. She writes, “Chicken, beans, cheese and biscuits…what more could you want?” We couldn’t agree more!
2 c. boneless,
skinless chicken,
cooked
10-3/4 oz. can cream
of chicken soup
1 c. canned green
beans, undrained
1 c. Cheddar cheese,
shredded
1/4 c. canned mushrooms,
undrained
1/2 c. mayonnaise-type
salad dressing
1 t. lemon juice
10-oz. tube refrigerated
flaky biscuits
1 to 2 T. margarine, melted
1/4 c. Cheddar cheese
croutons, crushed
In a medium saucepan, combine chicken, soup, green beans, cheese, mushrooms, salad dressing and lemon juice; heat until hot and bubbly. Pour hot chicken mixture into an ungreased 13"x9" baking dish. Separate biscuit dough into 10 biscuits. Arrange biscuits over chicken mixture. Brush each biscuit with margarine; sprinkle with croutons. Bake at 375 degrees for 25 to 30 minutes or until deep, golden brown. Makes 4 to 6 servings.
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