This is a site dedicated to the Bodacious Bunco Babes of North Andover.
Bunco (and other) Recipes
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Wild Rice ChickenSupreme - by Karen G
Peanut Butter Noodles - by Janine C
Overnight Chicken Casserole - by Liz Mo
Chicken Enchiladas - by Sandi M
Broccoli Oriental Slaw - by Edie P
Southwest White Chili Soup - by Sandi M
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Fruit Dip by Laura B Back to the top
(Right click HERE and Choose "Save Target As..." to save this as a Word Document on your hard drive)
Prep Time:
approx. 15 Minutes.
Ready in: approx. 15 Minutes.
Makes 2.5 cups (10 servings).
Ingredients:
1 (8 ounce) package cream
cheese, softened
1/2 cup sour cream
1 cup whipped cream topping
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
Directions:
In a mixing bowl, combine the cream cheese, sour cream,
whipped cream, brown sugar, sugar, maple syrup and vanilla
extract. Mix until smooth. Serve immediately or chill for later.
Wild Rice
Chicken Supreme by
Karen G
Back to the top
(Right click HERE and Choose "Save Target As..." to save this as a Word Document on your hard drive)
Ingredients:
2 packages (6
ounces) Uncle Ben's Original Long Grain & Wild Rice
1/2 cup butter or margarine
2/3 cup chopped onion
2/3 cup flour
1 tsp salt
dash of black pepper
1 cup half & half
1 ¼ cups milk
2 cups chicken broth
1/4 cup white wine*
4 cups cubed cooked chicken
1/4 cup chopped fresh parsley
1/4 cup chopped slivered almonds*
1/3 cup diced pimiento*
Topping:
3/4 cup breadcrumbs (½ regular crumbs, and ½ seasoned unsalted crumbs or any
combination)
3 Tblsp. Butter
lemon juice*
*These ingredients are optional to add
Directions:
1) Cook the
chicken and have it ready to go. If you use boneless breasts and put them into
boiling water for about 12 minutes, boned chicken about 20 minutes.
2) Cook contents of rice and seasoning packets according to package directions.
3) While rice is cooking, melt butter in a large saucepan. Add onion and cook
over low heat until tender. Stir in flour, salt and pepper. Gradually stir in
half & half, chicken broth and white wine. Cook, stirring constantly, until
slightly thickened.
4) Stir in chicken, parsley, almonds, pimento and cooked rice.
5) Pour into greased 9 x 13 pan. Sprinkle top with breadcrumbs, dot with the
butter, and sprinkle with juice of ½ a lemon.
Bake uncovered in 400 degree oven for 30 minutes. Makes 12 to 15 servings.
NOTE: This recipe is doubled from the original. It will completely fill the 9 x
13 pan, if not give a little extra. The recipe can be cut in half, and put into
a 2 quart casserole dish as well.
Peanut Butter Noodles by Janine C Back to the top
(Right click HERE and Choose "Save Target As..." to save this as a Word Document on your hard drive)
Ingredients:
Salt, to taste 1 pound spaghetti 2 tablespoons sesame oil 1 bunch scallions, finely chopped 1/2 cup unsalted roasted peanuts 1-inch piece fresh ginger 1 clove garlic 1/2 cup smooth peanut butter 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1/4 teaspoon hot chili paste (from an Asian market) 1/3 cup boiling water 1 cucumber, peeled, seeded, and cut into matchsticks Directions: 1) Bring a soup kettle of salted water to a boil. Add the spaghetti and return to a boil, stirring. 2) Cook the spaghetti for 8 to 10 minutes or until it is tender but still has some bite. 3) Drain the spaghetti and rinse it with cold water. Transfer it to a large bowl. 4) Add the sesame oil and toss well to coat the strands so that they don't stick together. 5) Add the scallions and set the pasta aside. 6) Chop the nuts coarsely. 7) In the bowl of a food processor, combine the ginger, garlic, peanut butter, soy sauce, vinegar, chili paste, and water. Work in on-off motions until the mixture is smooth. If the sauce seems too thick, add a little more water. 8) Spoon half of the sauce over the noodles and toss to coat. Continue adding sauce, a few spoonfuls at a time, until the noodles are all coated with sauce. (Refrigerate any extra sauce in a jar for up to 1 week) 9) Transfer the noodles to a covered container. Sprinkle with cucumber and peanuts and refrigerate.Overnight Chicken Casserole by Liz Mo Back to the top
(Right click
HERE and Choose "Save
Target As..." to save this as a Word Document on your hard drive)
Ingredients:
3 Cups Chicken, cooked
and cubed
2 Cans Cream of Mushroom Soup
2 Cups Milk
1/2 Lb Velveta Cheese
4 Hard Boiled Eggs
3/4 Cup Mayo.
1 1/2 Cups Diced Celery
1 Small Box Elbow Macaroni (uncooked)
Topping: 1 Cup Crushed
Cornflakes or Ritz Crackers
1 Stick Butter or Margarine (Melted and Drizzled over Top)
1 Cup Slivered Almonds
1) Mix all of the above ingredients (except topping) and spread into a 9X13
baking dish
2) Refrigerate overnight.
3) Bake at 350 for 45 minutes - mix topping ingredients during this time
4) Add topping, bake an additional 15 minutes.
Serve Warm and Enjoy.
Orzo Salad by Stacy G Back to the top
(Right click HERE and Choose "Save Target As..." to save this as a Word Document on your hard drive)
Ingredients:
Orzo
Add as desired:
Toasted Pine Nuts
Cherry Tomatoes (halved)
Chopped Scallions
Diced Carrots
Crumbled Feta Cheese
Directions:
1) Cook Orzo according to directions, drain, COOL!
2) Add other ingredients above
3) Toss with your choice of
Vinaigrette Dressing.
4) Chill until served. Yummy!
Chicken Enchiladas by Sandi M Back to the top
(Right click
HERE and Choose "Save
Target As..." to save this as a Word Document on your hard drive)
Ingredients:
12 Medium Sized Flour Tortillas
1 Package Skinned Boneless Chicken Breasts
1 Can Cream of Chicken Soup
1 Cup Milk (mixed with soup)
1 Small Can Chopped Black Olives
1 Pint Sour Cream
1 Can Ortega Diced Chiles
1 to 2 Cups Shredded Cheese (your choice)
1 6-8 oz. can Enchilada Sauce
Directions:
1) Cook and Cube Chicken.
2) In large bowl mix Chicken Soup and Milk, Olives, Sour Cream, Chilles, 1/2 Cup
Cheese and Chicken.
3) Soften Tortillas if necessary then fill with above mixture and roll.
4) Place seam side down in 9X13 casserole dish.
5) Add Enchilada Sauce to the remaining Sauce and pour over the Enchiladas.
6) Sprinkle with the remaining Cheese.
7) Cook at 350 for 45 minutes or until bubbly.
Everyone's Favorite!
Broccoli Oriental Slaw by Edie P Back to the top
(Right click
HERE and Choose "Save
Target As..." to save this as a Word Document on your hard drive)
Ingredients:
1 Cup oil
1/2 Cup Vinegar
1/3 Cup Sugar
3 Packages Oriental Ramen Noodles (crumbled)
Mix first 4 ingredients and marinate overnight
In the morning add 1 1/2 pkgs. broccoli slaw (you can find this in the produce dept. right by the healthy tofu foods.)
Let marinate for a few hours
Lastly add 1 can of lightly salted cashews and 1 can of sunflower seeds
Chinese Salad by Sandi M Back to the top
(Right click HERE and Choose "Save Target As..." to save this as a Word Document on your hard drive)
Ingredients:
1 head cabbage, Napa, sliced thin
2 bunches scallions, sliced thin
1 package noodles, use Ramen soup-discard seasoning pkg.
8 ounces almonds, sliced
sesame seeds, use as little or as much as you want
3 tablespoons butter
3/4 cup vegetable oil
1/4 cup cider vinegar
1/2 cup sugar
2 tablespoons soy sauce
Break up noodles in package before opening. Brown noodles, almonds and sesame
seeds in butter over medium high heat. Stir constantly.
Combine oil, vinegar, sugar and soy sauce in small sauce pan. Bring to boil -do
not stir. Let cool and refrigerate.
Put cabbage, scallions in large salad bowl, sprinkle with noodle mixture. Toss
with dressing before serving.
Southwest White Chili Soup by Sandi M Back to the top
(Right click HERE and Choose "Save Target As..." to save this as a Word Document on your hard drive)
Ingredients:
2 tablespoons olive oil
1 1/2 lb. boneless skinless chicken cut into small pieces
1/4 cup chopped onion
1 large can (48oz, College Inn) chicken broth
1 can (4oz.) chopped green chilies
1 can (19oz.) white kidney beans (cannellini), undrained
2 green onions, sliced
monterey jack cheese
Southwest Spice Blend:
1 tsp. garlic powder
1/8 tsp. ground red pepper
1 tsp. ground cumin
1/2 tsp. oregano
Heat oil in large saucepan over medium-high heat. Add chicken and onions, saute
5 minutes or so.
Stir in broth, green chilies and spice blend; simmer 15 minutes. Stir in beans.
Simmer 5 minutes. Top with scallions and cheese.
Proposal Brownies by Todd S Back to the top
(Right click HERE and Choose "Save Target As..." to save this as a Word Document on your hard drive)
Ingredients:
2 rolls of chocolate chip cookie
dough (Nestle Tollhouse recommended)
1 12oz. bag of semi-sweet chocolate morsels
1 14oz. can of sweetened condensed milk
1 tablespoon Vanilla Extract
1 pinch of salt
Preheat oven to 350 degree. In a 9" x 12" greased pan, flatten out one roll of cookie dough, covering bottom.
For middle layer, combine chocolate chips, sweetened condensed milk, Vanilla, and salt into saucepan, and cook over low heat until melted smooth.
Pour melted chocolate layer over the bottom layer, spreading with a spoon to cover.
Slice second roll of dough and layer on top of the chocolate layer.
Bake at 350 for 25-30 minutes, or until the top layer is golden brown. Chill in refrigerator, cut when cool, and get ready for proporals :-)
Hints/Recommendations:
* While prepping middle and top layers, bake the bottom layer slightly; it may come out too raw if you cover it and it doesn’t cook long enough; and cooking too long will burn the top layer* Wet hands and flatten the sliced cookie dough for the top layer, trying to cover completely
* Low fat sweetened condensed milk works fine – like THAT would help any!!