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Baked Angel Wings
2½ cups regular flour
2 sticks softened butter
8 oz. Cream cheese
3 tbsp sour cream
2 tbsp plain brandy or whiskey
Mix all together and chill covered for 2 hours. Then roll out very
thin and cut into strips. Bake for 10-12 minutes until golden brown
at 350°. Sprinkle with Powdered Sugar.
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Banana Bread
1/3 cup shortening
1 cup sugar
2 large eggs
3 large ripe bananas, mashed
2 cups sifted regular flour
½ tsp salt
1 tsp soda
1 tsp vanilla
1 cup chopped nuts
Cream shortening and sugar. Add vanilla and bananas. Sift together
dry ingredients and add to mixture. Mix well. Fold in nuts. Bake
in 2 greased loaf pans at 325° for 45 minutes or until done.
Let set in pans 10 minutes; then remove.
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Cheese Krispie Snacks
1 cup sharp shredded cheddar cheese
½ cup butter, softened
1 cup Bisquick
¼ teaspoon salt
1 cup Rice Krispies
Stir together cheese and butter until blended.
Stir in flour and salt and blend well. Stir in cereal (Dough will
be stiff)
Shape dough into 1-inch balls. Place on an un-greased baking sheet
2 inches apart. Flatten cookies ¼ inch thickness with a fork,
making crisscross.
Bake at 350° for 15-18 minutes. Allow to cool
Store in an airtight container.
Makes about 2 dozen
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Cobbler
Treasure Clolinger
1 cup Bisquick
1 cup Sugar
1 cup Milk
2 cans of Pie Filling - Peaches or Apple
Mix Bisquick, sugar and milk. Pour in casserole dish. Pour pie
filling over mixture. Bake at 375° for about 45 minutes. Serves
8.
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Cranberry Pumpkin Bread
2 eggs, slightly beaten
2 cups sugar
1 cup oil
1 cup pureed pumpkin
2¼ cup flour
1 tbsp. Pumpkin pie spice
1 tsp baking soda
½ tsp salt
1 cup chopped cranberries
Combine eggs, sugar, oil, and pumpkin. Mix together dry ingredients
and add to pumpkin mixture. Stir until just moistened. Stir in cranberries.
Spoon into loaf pans. Bake at 350° for 1 hour.
Makes 2-8x3¾x2½ loaves or 4 small loaves.
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Cream Puffs or Eclairs
1 cup water
½ cup butter
1 cup flour
4 eggs
1 Cup whipping cream, sweetened and whipped
Heat water and butter to a rolling boil in saucepan on low heat.
Stir in flour. Stir vigorously until mixture forms a ball. Remove
from heat. Beat in eggs individually. Beat until smooth. Drop onto
greased baking sheet into 10-12 large mounds. Bake at 400° for
45-50 min., until puffed, brown and dry. Allow to cool, slowly away
from drafts. Cut off tops with sharp knife. Fill with sweetened
whipped cream and replace tops. Dust with confectioners sugar.
Eclairs:
Shape into small fingers (4"x1") Fill with custard pudding
and frost with chocolate icing.
Tea Sandwiches:
Make small puffs (1½" wide) and fill with chicken salad
or ham salad mix.
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Easy Fudge
12oz chocolate chips
1 14oz can of sweetened condensed milk
1½ tsp vanilla
1/8 tsp salt
¾ cup of nuts (stir in or spread on top)
Melt chocolate chips and condensed milk together in microwave.
Stir in vanilla, salt and nuts (if desired). Spread into a 9x9 pan.
Cool, cut and serve.
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Fool Proof Fudge
Prep time: 10 minutes
Makes about 2 pounds
3 cups (18oz) semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
(NOT evaporated milk)
Dash of salt
1/2 to 1 cups chopped nuts, optional
1 1/2 teaspoon vanilla extract
Line an 8 or 9 inch pan with foil, butter foil, set aside. (I used
Pam spray). In a heavy saucepan, melt chocolate chips with sweetened
condensed milk and salt. Remove from heat, Stir in nuts if desired
and the vanilla. Spread evenly into prepared pan. Chill 2 hours
or until firm. Turn fudge out onto cutting board; peel off foil
and cut into squares. Store covered in refrigerator.
For Marshmallow Fudge: Omit nuts. Stir 2 tablespoons butter in with
vanilla. Fold in 2 cups miniature marshmallows. Proceed as above.
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Good Stuff 4 Layer Desert
1st Layer: 1 cup of pecans, chopped fine
1½ sticks of margarine, melted
1½ cups of Bisquick
Combine and press firmly in a 9x12 pan. Bake at 400° for 20
minutes and cool.
2nd layer: 1 Cup confectioners sugar
8oz of Cool Whip
8oz of Cream Cheese at room temperature
Combine and spread over cooled 1st layer.
3rd Layer: 2 large boxes of Chocolate Instant Pudding
24oz of PET Evaporated milk
Mix and beat two minutes, spread of second layer and top with Cool
Whip. Refrigerate and serve
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Heath Bar Dip
1 8oz cream cheese, softened
¾ cup brown sugar
½ cup white sugar
Vanilla to taste
Cream Together.
Add 2-3 crushed Heath Bars or Brichle Bits (These are found with
the chocolate chips in the store)
Slice apples and put in pineapple juice. (Granny Smith apples are
the best) Serve with Dip.
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Iced Chocolate Mint Terrine
1 small bunch mint
12 ounces bittersweet chocolate, chopped
¾ cup heavy (whipping) cream
8 tablespoons (1 stick) butter
¼ cup crème de menthe liqueur
4 egg whites
¼ cup sugar
raspberries, for garnish
Line a 5-cup loaf pan with wax or parchment paper. Reserve several
mint sprigs for garnish. Strip the leaves from the remaining stems,
reserving the leaves and stems. Shred the leaves.
Place the chocolate in a large bowl; set aside.
In a saucepan over medium-high heat, bring the cream and mint leaves
and stems to a boil. Immediately cover, reduce the heat to low and
cook for 15 minutes. Add the butter and cook, stirring constantly,
until the butter melts. Increase the heat to medium-high and bring
the mixture to a boil. Strain the mint mixture over the chopped
chocolate and stir until the chocolate is melted and smooth. Remove
from the heat, add the crème de menthe, and stir to combine.
Set aside to cool slightly.
In a large bowl with a whisk or an electric mixer on medium speed,
beat the egg whites until stiff. Add the sugar and beat until the
whites are glossy, about 1 minute. Gently fold about a quarter of
this meringue into the warm chocolate mixture. Then gently fold
the chocolate mixture into the remaining meringue. Pour the mixture
into the prepared pan, cover and freeze until firm, at least 6 hours.
Shortly before serving, unmold the dessert onto a cutting board.
Peel off and discard the paper. Using a thin knife dipped in hot
water, cut the terrine into slices and transfer the slices onto
chilled plates. Decorate with berries and mint sprigs. Serve immediately.
Serves 6 to 8.
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Lemon Fluff Pie
1 3oz package lemon Jello
1 cup boiling water
½ cup cold water
1 8oz carton lemon yogurt
1 8oz container cool whip
1 9oz pie crust
Combine Jello and boiling water. Stir for 2 minutes until gelatin
dissolves. Add cold water and chill until it is the consistency
of an unbeaten egg white. Fold in yogurt and Cool Whip. Pour into
crust. Refrigerate until firm. You can top with Cool Whip if desired.
*You can also use different flavors of yogurt and Jello i.e. strawberry
with sliced strawberries on top.
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Lemon Gold Cake
1 package lemon cake mix.
1 package lemon jello
¾ cup water
4 eggs
¾ cup corn oil
ICING:
2 lemons
2 cups powdered sugar
Combine cake mix, lemon jello and water. Beat well. Add eggs, corn
oil. Pour into large well greased pan and bake for 350° for
35 minutes. Prick top of cake with fork. Mix juice of 2 medium lemons
and 2 cups of powdered sugar. Pour over cake while still hot.
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Lemon Squares
2 sticks of butter, melted
2 cups flour
½ cup powdered sugar
4 eggs
¼ cup lemon juice
4 tbs flour
1 tsp baking powder
½ tsp salt
2 cups sugar
Melt butter and mix flour and powdered sugar. Pat in 13x9 pan.
Bake at 350° for 20 min. Beat together eggs and lemon juice.
Add in additional ingredients and pour over crust. Bake at 350°
for 25min. Cool. Sprinkle with Powdered sugar and cut into squares.
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Potato Chip Cookies
¼ lb butter
¼ lb margarine
1½ oz potato chips, crushed
½ cup nuts (optional)
1 tsp. Vanilla
1¾ cup flour
½ cup sugar
Cream butter, margarine and sugar. Thoroughly mix in other ingredients.
Drop by teaspoon full on cooking sheet. Bake 15 to 20 minutes in
350° oven.
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Strawberry Pudding
2 Small boxes of Vanilla Instant Pudding
1½ cup PET Evaporated Milk
1 can of Eagle Brand sweetened condensed milk
8 oz Cool Whip
20oz Frozen Strawberries, thawed
Vanilla Wafers, Broken
Line glass bowl with vanilla wafers. Mix remaining ingredients
together and pour in bowl. Refrigerate at least one hour.
Serves 8
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Sugar Tree Apple Pie
12 oz can of frozen apple juice concentrate
3 tbsp cornstarch
1 tsp cinnamon
4-5 apples, sliced and cored
Crust for double crust pie
Peel apples and slice into bottom of crust. Cook apple juice concentrate,
cornstarch and cinnamon until thickened. (Don't cook until real
thick, just beginning to thicken) Pour over apples. Add top crust
and bake at 325° to 350° until golden brown.
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Whoopie Pie
INGREDIENTS:
1 cup sugar
½ cup shortening
2 cups flour
½ cup unsweetened cocoa powder
1½ teaspoon salt
1 cup milk
2 teaspoons vanilla extract
FILLING:
½ cup butter, softened (1 stick)
7½ ounces Marshmallow Cream (1 jar)
¾ cup confectioners' sugar
¼ cup shortening
½ teaspoon vanilla extract
Preheat oven to 350°F.
Grease 3 or 4 baking sheets. Beat the sugar and shortening in the
large bowl of an electric mixer until well blended.
Mix the flour, cocoa, baking soda and salt in a medium sized bowl
with a wire whisk, until light and thoroughly combined. With the
electric mixer running on low speed, add the flour mixture and milk
alternately to the sugar mixture, starting and ending with the flour
mixture, beating well after each addition, Beat in the vanilla.
Drop the batter by heaping measuring tablespoons, 2 inches apart
on the prepared baking sheets.
(The little cakes will be about 2½ inches in diameter after
baking).
You should have about 40 cakes. Bake for 15 minutes or until cakes
spring back when touched lightly. Remove to wire racks to cool.
TO MAKE FILLING:
In a large bowl, combine the butter, marshmallow cream, sugar, shortening
and vanilla.
Beat for 2 minutes, using electric mixer on high, until light and
fluffy.
ASSEMBLY:
Place about 1 tablespoon of filling on the flat sides of half the
cakes. Top with remaining cakes and press together so that the filling
squashes out the sides a little.
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Fruit Cocktail Cake
2 cups plain flour
1½ cups sugar
2 tsp sugar
2 eggs
1 can of fruit cocktail, undrained
½ cup brown sugar
Dash of salt
Mix all except brown sugar. Stir 2 minutes. Pour into un-greased
pan and sprinkle brown sugar on top. Bake at 350° for 30 minutes.
Topping:
½ cup PET Evaporated milk
¾ cup sugar
1 stick of butter, melted
1 tsp Vanilla
½ cup of Coconut
1 cup of pecans
Mix milk, sugar and butter in pan and bring to a boil for 2 min.
Stir. Add other ingredients and pour over cake while hot.
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hors
d'oeuvres
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Broccoli Cornbread
Carolyn Wilhite
1 Stick of Butter, Melted
4 Eggs, Beaten
1 tsp Salt
1 Lg. Onion, Chopped
1½ Cup Sharp Cheddar Cheese, Shredded
10oz. Broccoli, Chopped and Frozen
Mix together butter, eggs and salt. Then add onion, cheese and
Broccoli. Bake at 400° about 30 minutes until brown.
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Tomato Basil Tart
1 pre-cooked pizza crust
½ cup mayonnaise
1/3 cup fresh basil, chopped
¼ cup parmesan cheese
2 cloves of garlic, minced
1 tsp fresh ground pepper
3 cups fresh tomatoes, sliced
2 cups mozzarella cheese
Combine mayonnaise, basil, parmesan cheese, garlic, and fresh ground
pepper and mix well. Place sliced tomatoes on pizza crust. Spread
mixture over tomatoes and sprinkle with mozzarella cheese. Bake
350° for 30 minutes. Slice and serve warm.
You can add sliced olives, artichoke hearts, sliced peppers, etc.
You can also use low fat mayonnaise and use regular cheese for gooey
effect.
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Beef Porcupines
1lb lean ground beef
1 8oz package of beef flavor Rice-a-Roni
1 egg
2½ cups water
Combine rice mix with ground beef and egg. Shape into 1¼
inch meatball. In skillet, brown meatballs. Combine contents of
seasoning packet and water, add to meatballs. Cover and simmer for
30 minutes. Thicken if desired.
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Benjal Curry Chicken
4 boneless, skinless chicken breasts
1/4 cup butter or margarine
1 cup chopped onion
1 teaspoon minced garlic (the kind in the jar with olive oil)
1 can Campbell's Cream of Chicken Soup
1 cup milk
1 - 3 teaspoons curry powder (I use 2)
Brown the chicken in the butter in a skillet. Remove chicken and
place in a casserole dish. Saute onions and garlic in same skillet
until onions are tender. Add the soup, milk and curry powder. Cook
just until well blended and thoroughly heated. Pour the sauce over
the chicken in the casserole dish and bake, uncovered, for one hour
at 350°. Serve over rice or noodles. (I always double the recipe
since my kids eat like horses!)
P.S. The original recipe also called for 1 cup diced apples and
3/4 cup seedless raisins, which are added to the sauce with the
soup, milk and curry, but I never add them because I thought it
was better without the fruit in it.
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Chicken Alfredo Dish
1 lb boneless, skinless chicken breast
½ red and yellow bell pepper
One small jar or can of mushrooms
1 lb box of Penne Pasta or Angel Hair
One jar of Alfredo sauce (quart jar)
One clove of garlic or garlic powder
6oz of Parmesan Cheese
Cook pasta while preparing the other ingredients. Cut chicken into
large bite size pieces and cook in skillet with small amount of
oil till done. Remove chicken from pan and sauté peppers
that have been either sliced in strips or chunks and garlic if cooking
with peppers. Add mushrooms, add jar of sauce. Add chicken. Add
drained and rinsed pasta. Stir in Cheese. Heat and serve.
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Chicken Fabuloso
2 tbsp seasoned bread crumbs
4 skinned boneless chicken breast (thin)
1 tbsp olive oil
¼ cup Chabbs or other white wine
½ tsp crushed dried savory
¼ tsp salt
¼ tsp coarsely ground pepper
1-2 jars whole mushrooms, drained
1 tbsp lemon juice
1 tbsp honey mustard
Place bread crumbs in zip lock bag. Add chicken; seal bag and shake
to coat. Heat oil in non-stick skillet over medium heat. Add chicken
and cook for 3 minutes on each side until browned. Add wine and
next 4 ingredients; cover, reduce heat and cook 15 minutes or until
chicken is done (The thicker the chicken, the longer it takes to
cook.) Remove chicken and mushrooms. Add lemon juice and mustard
to skillet. Stir well. Cook 2 minutes or until thoroughly heated.
Serve sauce over chicken.
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Chicken Spaghetti
¼ cup bell pepper
¼ cup onion
4 to 5 ounces of chicken
Sm. Pack of Spaghetti
1 can of mushrooms
1 package of chicken gravy
1 cup of Velveeta Cheese
Place bell pepper and onion in a skillet and sauté. Prepare
spaghetti and chicken gravy according to the package directions.
Combine bell pepper, onion, chicken, cooked spaghetti, mushrooms,
prepared gravy, and cheese in a casserole dish. Cook covered for
25 to 30 min.
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Corn Bread Taco Bake
1½ lb ground beef
1 package taco seasoning
1 can whole kernel corn, drained
½ cup chopped green pepper
1 can tomato sauce
1 pkg corn muffin mix, plus ingredients to make muffin mix
1 can Frenches french fried onions
½ cup shredded cheddar cheese
Preheat oven to 400°. In a large skillet, brown ground beef
and drain. Stir in taco seasoning, water, corn, green pepper, and
tomato sauce. Pour mixture into 2 quart casserole dish. In small
bowl, prepare corn muffin mix according to the package directions.
Stir in ½ can of french fried onions. Spoon corn muffin batter
around the edge of beef mixture. Bake, uncovered for 20 minutes
or until corn bread is done. Top corn bread with cheese and remaining
onions. Bake uncovered 1 to 3 minutes or until onions are golden
brown.
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Creamed Chicken Ball
1 Can of White Chicken
8oz Cream Cheese
1 Dash of Worstershire Sauce
1 tbs. Lemon Juice
1 cup chopped pecans. (reserve a few from mixture)
Mix everything together with hands and form into a ball. Roll in
reserved pecans. Serve as finger food with Ritz Crackers.
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Easy Chicken Divan
½ to 1 lb of boneless chicken breast
2 pkgs Frozen Broccoli
2 cans cream of mushroom soup
½ cup milk
1 cup Miracle Whip or Mayonnaise
1 cup shredded cheddar cheese
Squeeze Parkay or melted butter (at least ½ cup)
Curry Powder
Paprika
Parmesan Cheese
Bread Crumbs
Salt and Pepper
Cook the chicken in boiling water. Cut into small pieces. Cook
broccoli until soft. Spread butter on the bottom of a 9x13 casserole
dish. Place broccoli then chicken in the dish. Mix soup, mayonnaise
and milk. Sprinkle in about a ½ tsp of curry powder. Cover
broccoli and chicken with soup mixture. Sprinkle cheese on top of
mixture and cover with bread crumbs. Sprinkle crumbs with butter
and parmesan cheese. Bake at 350° for 45 minutes or until bread
crumbs are light brown on top.
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Easy Curried Chicken
¼ cup butter or margarine
½ cup honey
2 tbsp curry powder
¼ cup Dijon mustard
4-6 boneless, skinless chicken breast
Heat butter or margarine, honey, curry and mustard in saucepan.
Place chicken in baking dish and pour sauce over the chicken. Bake
for 50-55 minutes at 350°. Serve over Rice.
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Easy Stuffed Shells
3 boxes of the LARGE shells
1 quart of small curd cottage cheese
1 quart of ricotta cheese
2 16oz packages of finely shredded cheese
2 lbs. Ground beef
1 large jar of your favorite spaghetti sauce
2 cans pizza sauce
Brown meat; add sauce and line the bottom of the pan with meat
sauce. Add 16 ounces of cheese to cheese mixture and refrigerate
to set up and then spoon into shells. Set in pan and cover with
meat sauce. Sprinkle the rest of the shredded cheese over the top
and heat at 350° for 30 minutes.
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Garlic Roasted Chicken-Crock pot
5 lb roasting chicken
Salt
Pepper
Paprika
5 garlic cloves, minced
¼ pound sweet butter
½ cup chicken broth
Sprinkle the chicken, inside and out with salt, pepper, and paprika.
Spread half of the garlic in the cavity and spread the rest on the
outside of the bird. Place the bird in the crock pot and place a
few pats of butter on its breast. Add the remaining ingredients
and cook on low for 6 to 8 hours.
Serve the garlic butter sauce with the chicken.
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Hot Dog Casserole
4 cups frozen hash brown potatoes, thawed
1 can condensed cream of celery soup
1 cup shredded cheddar cheese
1 cup sour cream
1 can Frenches french fried onions
½ tsp salt
¼ tsp pepper
6 Frankfurters
Preheat oven to 400°. Combine potatoes, soup, ½ cheese,
sour cream, ½ french fried onions and seasoning. Spread into
8x12 pan. Split Frankfurter lengthwise and arrange along the center
of the casserole dish Bake, covered at 400° for 3 minutes or
until heated through. Fill Frankfurters with remaining cheese and
onions. Bake uncovered for 1 to 3 minutes or until onions are golden
brown.
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Jiffy Stroganoff
3 Cube Steaks cut into slices or strips
1 medium onion sliced
1 can of cream of mushroom soup
1 cup dairy sour cream
2 tbsp Ketchup
2 tsp Worcestershire Sauce
1 3 oz can of mushrooms with liquid
Brown Meat strips in a small amount of hot fat. Add onion and cook
just till tender. Mix soup, sour cream, ketchup, Worcestershire
sauce, and mushrooms. Pour over meat and heat. Serve over butter
noodles or rice.
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Poppy Seed Chicken
6 or 8 Boneless, Skinless Chicken Breast
8 oz sour cream
2tbs mayonnaise
2 cans of Cream of Chicken Soup
1½ sleeves of Ritz Crackers, Crumbled
1 stick of Margarine, Melted
3tbs poppy seeds
1 box of Rice.
Boil Chicken and cut into small pieces. (Save liquid). Put into
9x13 casserole dish. Mix together sour cream, mayonnaise and cream
of chicken soup and pour over chicken. Combine Ritz, melted margarine
and poppy seeds and pour on top. Bake at 350° for 40 min. Cook
rice in chicken broth, after chicken has been removed. Serve over
the rice. Serves 8 - 10.
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Santa Fe Soup
2 lbs ground beef
1 onion chopped
2 packages ranch dressing mix
2 packages taco seasoning mix
1 can of black beans
1 can of pinto beans
1 can of red beans
2 cans of whole white kernel corn
1 can of diced tomatoes with chilies
1 can of tomato soup
2 cups water
Brown ground beef and onion. Drain. (Run hot water over to remove
grease) Mix all ingredients in crock pot of Dutch oven. Do not drain
veggies. Cook on low at least 2 hours. Can be cooking in crock pot
all day. Serve with tortilla chips, shredded cheese and sour cream.
Can be topped with chopped green onions if desired
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Stuffed Green Peppers
2 cups water
1 cup uncooked white rice
3 large green bell peppers, halved and deseeded
1 1/2 lbs (I use 1 3/4) ground beef
1 onion diced
garlic powder to taste (I cook the meat with seasoning salt, garlic
power & pepper)
1 (15 oz) can tomato sauce
2 cups finely shredded mozzarella cheese
In a medium saucepan, bring water to a boil. Add rice
Preheat oven to 350 degrees. Place green bell peppers in a medium
saucepan with enough water to cover. Bring to a boil and cook for
10 minutes. Remove peppers from the water and set aside in a 9x13
baking dish In a large saucepan over medium heat, brown the ground
beef; drain. Return to heat and mix in onion, cooked rice, garlic
powder, salt and pepper. Pour in tomato sauce and mix thoroughly.
Let simmer for about 10 minutes. Remove from heat Spoon the meat
mixture onto each half of the green peppers. bake in the preheated
oven for 45 minutes or until mixture begins to turn golden brown.
Sprinkle mozzarella cheese over the top of each stuffed pepper.
Return to the oven and bake until cheese is lightly browned, about
5 to 10 minutes.
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Sweet Almond Chicken
6 boneless, skinless chicken breast
2 tbsp butter, melted
½ cup red current jelly
2 tbsp mustard
1½ tbsp brown sugar
1 tbsp lemon juice
¼ tsp ground cinnamon
1/3 tsp ground red pepper
1/3 cup silvered almonds
Place chicken in greased pan. Drizzle chicken with butter. Combine
jelly, mustard, brown sugar, lemon juice, cinnamon and red pepper
and heat until hot. Remove from heat and cool. Stir in almonds.
Pour ½ of mixture over chicken. Cover and bake at 350°
for 20 minutes. Uncover and bake an additional 5 minutes. Baste
with remaining jelly mixture. Broil chicken until almonds are browned.
Almonds can be toasted. Don't over cook!
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Layered Salad
1 head of lettuce, finely shredded
1 bell pepper, chopped
1 onion, chopped
1 sm. can of Mexicorn, drained
1 sm. can of English peas, drained
6 eggs, boiled and chopped
1 cup mayonnaise
1tbs lemon juice
Finely shredded cheddar cheese
Bacon Bits
Layer above ingredients, except mayonnaise and lemon juice in a
9x12 casserole dish. Mix together mayonnaise and lemon juice and
spread on top of the salad. Top with finely shredded sharp cheese
and bacon bits.
Cover and refrigerate for several hours before serving.
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Spinach Salad
¼ cup oil
2 tbsp red wine vinegar
1 tsp sugar
½ tsp mustard
Salt and pepper to taste
Mix and refrigerate. Don't leave in over night. It will condense.
Brown about 5 slices of bacon and crumble.
Brown 1/3 cup sliced almonds in 1 tbsp of bacon grease-just till
toasted light brown.
1 lb of fresh spinach or bagged-washed and stems broken off.
Sprinkle a few almonds and crumbled bacon on top of spinach. Add
dressing one tsp at a time. It only takes a little dressing on individual
servings.
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5 Cheese Lasagna
8 oz. Mozzarella Cheese
16 oz. Ricotta cheese
6 lasagna noodles (uncooked)
1 jar of Spaghetti Sauce
Spray 9x13 pan. Spread 1/3 of sauce onto bottom of pan. Place 3
of the lasagna noodles on top of sauce. Spread the next 1/3 of the
sauce on top of noodles. Spread the ricotta cheese on top of the
sauce. Place the next 3 lasagna noodles on top of cheese and sauce.
Spread the remaining sauce on top of the noodles. Sprinkle the mozzarella
cheese on top. Cook covered at 350° for 1 hour.
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Easy Bean Quesadilla
1 can of refried beans
8 tortilla (approximately)
Shredded mozzarella cheese (2% or part skim)
Salsa or hot sauce of choice
Spread out 4 tortillas on a cutting board, plates or other large
surface. Spread the refried beans on the tortillas. Sprinkle some
cheese on top of the beans. Place another tortilla on top (like
a sandwich) and pat it down a bit. Cut each tortilla sandwich in
half and make 8 halves. Heat on medium-high in a non-stick frying
pan (without oil, butter, etc.) until the tortilla is slightly toasted,
or about 1-2 minutes. Flip and cook other side until slightly toasted
also. Serve warm with hot sauce or salsa.
Tortilla may also be heated on a George Forman type grill for about
4 minutes. (Time varies by machine)
To reheat: Heat on medium in a non-stick frying pan (without oil,
butter, etc.) until warm.
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Broccoli and Water Chestnuts Casserole
Bessie Branyon
2 10oz packages broccoli spears
1 8oz can sliced water chestnuts
1 envelope dry onion soup mix
½ cup butter, melted
½ cup chopped toasted pecans
Cook broccoli according to package directions. Cut into bite size
pieces. Place broccoli in a 1½ quart casserole dish. Top
with chestnuts and onion soup mix. Pour butter over and sprinkle
with chopped pecans. Bake at 350° for 20 minutes or until heated
thoroughly.
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Broccoli Casserole
Bessie Branyon
2 packages frozen, chopped broccoli
1 cup mayonnaise
1 cup grated cheddar cheese
1 can cream of mushroom soup
2 eggs, slightly beaten
Blend and pour into baking dish. Top with crushed Ritz crackers.
Bake for 45 minutes at 350°.
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Sauerkraut Balls
8oz Sausage, crumbled
¼ cup finely chopped onion
1 14oz can of sauerkraut, well drained and chopped
2 tbsp bread crumbs
1 3oz cream cheese, softened
2 tbsp parsley
1 tsp prepared mustard
Garlic Salt
¼ tsp pepper
¼ cup all purpose flour (for counters)
2 eggs, well beaten
¼ cup milk
2 Cups or more bread crumbs
Cook sausage and onion until sausage is brown. Add sauerkraut and
2 tbsp bread crumbs. Combine cream cheese, parsley, mustard, touch
of garlic salt and pepper. Stir into sauerkraut mixture. Chill.
Shape into small balls and coat with flour. Add milk to beaten eggs.
Dip balls into egg mixture and roll in bread crumbs. Bake in 375°
oven for 15-20 minutes.
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Sour Cream Potato Casserole
Ingredients:
4 lbs. potatoes ( I usually use 4 really big russet potatoes)
2 cans cream of celery soup
1 pint sour cream
1/3 cup melted butter or margarine
1 bunch green onions
2 cups grated, sharp cheese
salt & pepper ( I add garlic salt)
Bake the potatoes (with the skin and til they are almost done,
but not too soft).
Combine the cream of celery soup, sour cream and butter/margarine.
Chop the green onions, using some of the green for color as well.
When the potatoes have cooled, slice them about 1/4" thick
until you have them all sliced up.
Using a 9x13 pan, butter the bottom of the pan, make a layer of
sliced potatoes, then add 1/2 the soup, sour cream, butter mixture,
and spread over the sliced potatoes. Sprinkle with green onions,
salt & pepper, garlic salt. Cover with 1/2 of the grated cheese.
Repeat the layering. Potatoes, soup mixture, onions, cheese.
Bake uncovered for 1 hour at 350º.
My own recommendations: <G>
I like to add extra cheese and sometimes extra sour cream. When
the cheese on the top starts getting brown, it's probably done,
but if you cook for longer, cover the dish with foil so the cheese
doesn't burn. This is a great leftover, almost tastes better the
second day. Also, you can make it ahead of time and cover it and
put it in the refrigerator until it's time to pop in the oven. Cook
for a bit longer if it has been refrigerated.
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Swiss Vegetable Medley
16 oz frozen broccoli, carrots and cauliflower, thawed and drained
1 cup shredded Swiss Cheese
1 can cream of mushroom soup
1/3 cup sour cream
¼ tsp black pepper
4 oz chopped pimiento, drained
1 can Durkee French Fried Onions
Combine vegetables, soup, ½ cup cheese, sour cream, pepper,
pimiento and ½ can onions. Pour into a 1 quart casserole
dish. Bake, covered, at 350° for 30 minutes. Top with remaining
cheese and onions. Bake, uncovered, 5 minutes longer.
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