FIVE INGREDIENTS OR LESS

Recipes

Beefy Biscuit Cups

Chicken Tenders with Honey Mustard

Chocolate Éclair Cake

Pistachio Salad

Poppy Seed Chicken

Rice Pilaf

All Recipes (Recipe Card Format)

BEEFY BISCUIT CUPS

• 1 lb. ground beef
• meatless spaghetti sauce
• 1 can refrigerator biscuits
• 3/4 c. cheddar cheese
  

Brown ground beef in skillet; drain excess grease. Pour spaghetti sauce into meat and cook until warmed through. Roll out each biscuit into thin dough. In greased muffin tin, line each cup with biscuit dough and fill with meat mixture. Bake at 350° for 15-20 minutes. Top with cheddar cheese and return to the oven for an additional 2-3 minutes.

CHICKEN TENDERS WITH HONEY MUSTARD

Chicken Tenders

• chicken breasts
• Italian bread crumbs
• 1/4 c. water
• 2 eggs
• shortening

Honey Mustard Sauce

• 2/3 c. honey
• 1/4 c. mayonnaise
• 1/3 c. Dijon mustard

Cut chicken into strips. Pour bread crumbs into small bowl. In separate small bowl, beat together water and eggs. Roll each strip in bread crumbs, dip in egg mixture, and re-roll in bread crumbs. Heat shortening to 365° and deep fry each strip for 2-3 minutes or until internal temperature reaches 165°.

Honey Mustard Sauce

Combine all ingredients and blend well

CHOCOLATE ÉCLAIR CAKE

• 6.8 oz. instant French vanilla pudding
• 3 c. cold milk
• 12 oz. whipped topping
• graham crackers
• 1 can chocolate icing
  

In large bowl, blend pudding mix and milk; whisk in whipped topping. Line bottom of 9"x12" pan with layer of graham crackers. Spread half of pudding mixture over graham crackers. Top pudding mixture with second layer of graham crackers. Spread remaining pudding mixture over top. Add third layer of graham crackers. Microwave chocolate icing for 30 seconds. Spread over top layer of cake. Refrigerate until serving.

PISTACHIO SALAD

• 3.4 oz. instant pistachio pudding
• 8 oz. crushed pineapple
• 1 1/2 c. mini marshmallows
• 8 oz. whipped topping
• 1/2 c. mini marshmallows
  

Combine pudding mix, crushed pineapple, and 1 1/2 c. marshmallows in large bowl. Fold in whipped topping. Garnish with additional 1/2 c. marshmallows.

POPPY SEED CHICKEN

• 4 oz. snack crackers, crumbled
• 1 lb. chicken, cubed
• 2 cans cream of chicken soup
• scant T. poppy seeds
• 2 oz. snack crackers, crumbled
  

In 9"x13" casserole dish, spread 4 oz. of snack crackers as bottom layer. In separate bowl, mix together chicken, chicken soup, and poppy seeds. Spread over snack crackers. Top with remaining crackers. Bake at 350° for 30 minutes or until bubbly.

RICE PILAF

• 14.5 oz. chicken stock
• 1 T. margarine
• 3/4 c. brown and wild rice mix
• 2 oz. mushrooms
• 2 green onions

Combine all ingredients in large pot. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes.