Easy Coq Au Vin

1/4 to 1/2 cup flour
Salt and pepper
4 chicken breast halves
1 Tablespoon minced onion
2 Tablespoons cooking oil
12 small pearl onions
10 large fresh mushrooms, cleaned and quartered
1 cup red wine
1 cup chicken broth
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
         
             Preheat oven to 350 degrees F. Mix flour with salt and pepper to taste.  Dredge chicken in flour mixture.  In large skillet, brown chicken and minced onion in oil.  Place chicken in 4 quart casserole.  Saute small white onions and mushrooms in skillet until lightly browned.  Add wine, broth, garlic, bay leaves, and thyme. When liquid starts to boil, stir well, pour into casserole, cover, and bake at 350 degrees F. for about 40 minutes.  With a slotted spoon, remove chicken to a platter, and  mushrooms, and onions to a small bowl.  Cover chicken to keep warm. In a sauce pan, or the casserole dish heat the remaining sauce until boiling.  Boil until reduced by half and slightly thickened.  Remove bay leaves. Add the mushrooms and onions back into the thickened sauce. Either leave the chicken on the platter and pour sauce over to serve, or put chicken breasts back in casserole dish, and pour sauce over.

TIM'S NOTES:  My casserole dish is a heavy Le Crueset dish, so I just leave the strained sauce in it, and heat on the stove top to reduce.  If your casserole dish is just that, and cannot be used as a pan, transfer the sauce to a saucepan to reduce on the stove top.  When reduced, add mushrooms and onions back into the sauce.  Heat through, and serve over chicken.

Slushburgers

4 pounds hamburger
1 chopped onion
1 Tablespoon chili powder
1 can Cream of Mushroom Soup (undiluted)
1 can Cream of Tomato Soup (undiluted)
1 can Chicken Gumbo Soup (undiluted)
1/2 cup ketchup
1 teaspoon powdered or regular mustard
salt and pepper to taste

          Brown hamburger and onion.  Drain off grease. Add remaining ingredients, and let simmer for at least one hour. Serve on hamburger buns. Easy and makes enough for a crowd.

Scotcharoos

Lightly butter a 9x13 pan.

In a large bowl, measure out 6 cups Rice Krispees, or crisp rice cereal

In a large saucepot, measure out:
1 cup corn syrup
1 cup sugar
1 1/2 cups peanut butter

          Melt over medium heat, and bring to a boil, stirring constantly.  Remove from heat.  Either add the cereal to the mixture in the large pot, or add the mixture in the pot to the large bowl of cereal.  Stir with a wooden spoon to coat cereal well.  When well mixed lightly press this mixture into the prepared 9x13 pan, taking care because mixture will be hot and sticky!

In a smaller sauce pot, melt:

1 package semi-sweet chocolate chips
1 cup butterscotch chips

When melted, spread chocolate mixture over bars in pan.  Let cool until set.

TIM'S NOTES:  Rice Krispees cereal is not gluten free because it contains malt flavoring/extract which is made from barley.  To make this recipe gluten free, use the generic crisp rice cereal which often does not contain malt.  If you want to be sure, read the label.