Holland Christian Home

LOOKING FOR SOME GREAT NEW RECIPES? Our cookbook, with approximately 300 recipes, would make a great gift for moms, grandmothers or anyone you know that enjoys cooking! Or pick up a copy for your own enjoyment! Click here for your printable order form (Adobe PDF format). Then simply print and fill out the order blank and send it along with your payment of $10 plus $2 each for postage and handling. Or you can stop by the Home to pick up as many copies as you would like. Please make checks payable to "Holland Christian Home Foundation".
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Delicious Chicken
6 to 8 skinless, boneless chicken breasts 1 pkg. dry onion soup mix	1 (8 oz.) bottle Catalina dressing 1 can whole cranberry sauce
Mix salad dressing, soup mix, and cranberry sauce together. Pour over chicken breasts in 9x13 inch baking dish. Bake 1 hour at 375°.
Risotto with Asparagus and Mushrooms
3 Tbsp. olive oil • 1 medium onion, diced 2 to 4 oz. pancetta2 c. Arborio rice 5 c. chicken broth 1⁄2 c. dry white wine	1⁄2 c. grated Parmesan cheese 4 oz. wild mushrooms, sliced thin 1⁄2 lb. asparagus, cut into 2 inch pieces 1 tsp. salt
Heat oil in heavy pot; add onions, pancetta, mushrooms, and asparagus. Cook 3 to 5 minutes. Stir in rice and salt. Add 3 cups broth and 1⁄2 cup white wine. Stir occasionally until pan is dry, 8 to 10 minutes. Add 1⁄2 cup broth at a time, stirring constantly until each addition is absorbed. Cook until rice is creamy. Add cheese and serve at once.
Butterfinger Surprise
2 sponge cakes 6 large Butterfinger candy bars, crumbled 2 boxes instant vanilla pudding	4 c. milk for pudding 1 large container Cool Whip
Break up cake into pieces; set aside. Make pudding as directed on box. Take a clear trifle glass bowl. Start with layer of cake; add a layer of pudding, then Cool Whip, then Butterfinger. Continue layering till ingredients are done, ending with Butterfinger layer. Refrigerate.
Waldorf Cole Slaw
1⁄2 c. sour cream 2 Tbsp. red wine vinegar 1/3 c. mayo 1 tsp. kosher salt 1⁄3. Splenda	1/8 tsp. ground black pepper 1⁄2 c. chopped walnuts 16 oz. shredded white cabbage 1 c. chopped apples 6 oz. shredded red cabbage
Whisk sour cream, mayo, Splenda, vinegar, salt, and pepper. Pour over remaining ingredients. Toss. Chill for 2 hours before serving.