Dawn's Taco Soup
1 lb ground beef, browned
1 onion, chopped
2 15 oz cans Ranch style beans
2 15 oz cans Black beans
1 can Rotel
1 7oz can Chopped Green Chilies
1 29 oz can Mexican Hominy, drained
1 pkg Taco Seasoning Mix
2 pkgs Ranch Dressing Mix
garlic salt, pepper, red pepper, cumin, chili powder (season to taste)
Brown hamburger meat with onion, garlic salt, pepper, red pepper, cumin, and chili powder. Add beans, Rotel, chilies, hominy, taco seasoning mix, and ranch dressing mixes. Fill two of the bean cans with water and add to pot. Simmer on low for at least 30 minutes.
Wednesday, August 29, 2012
John Wayne Casserole
John Wayne Casserole
2 lbs Ground Beef
2 cups Sour cream
1 cup Mayonnaise
1 cup Diced onions
1 pkg Biscuiit mix (small pack of Bisquick)
4 each Fresh tomatoes
½ cup Diced green peppers
2 pkgs Taco seasoning
½ cup Jalapeno peppers
3 cups Shredded cheddar cheese
Brown ground beef and drain fat. Mix in taco seasoning. In separate bowl mix sour cream, mayonnaise, ½ of the cheddar cheese and chopped onion. Mix the biscuit mix following package directions. Lightly grease a casserole dish and press biscuit dough in the bottom of the dish to ½ inch depth. Layer ground beef, sliced tomatoes, chopped bell pepper and diced jalapenos. Spread mayonnaise mixture on top. Finish off with the remaining shredded cheese. Bake at 350 degrees for 25-35 minutes until the crust is light brown.
2 lbs Ground Beef
2 cups Sour cream
1 cup Mayonnaise
1 cup Diced onions
1 pkg Biscuiit mix (small pack of Bisquick)
4 each Fresh tomatoes
½ cup Diced green peppers
2 pkgs Taco seasoning
½ cup Jalapeno peppers
3 cups Shredded cheddar cheese
Brown ground beef and drain fat. Mix in taco seasoning. In separate bowl mix sour cream, mayonnaise, ½ of the cheddar cheese and chopped onion. Mix the biscuit mix following package directions. Lightly grease a casserole dish and press biscuit dough in the bottom of the dish to ½ inch depth. Layer ground beef, sliced tomatoes, chopped bell pepper and diced jalapenos. Spread mayonnaise mixture on top. Finish off with the remaining shredded cheese. Bake at 350 degrees for 25-35 minutes until the crust is light brown.
Beef Ranchero
Beef Ranchero
1/3 cup flour
1 onion, chopped
1 tbs chili powder
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 cup oil
1 jar chopped pimentos
1 1/2lbs stew meat, or roast cut into small pieces
2 1/2 cups beef broth
1 cup sour cream
Blend flour and seasonings. Dredge meat in flour. Brown meat in oil in large saucepan or Dutch oven. Add onions and saute slightly. Stir in pimentos and broth. Cover and simmer 30 minutes or until meat is tender. Remove from heat. Stir in sour cream. Serve over rice.
1/3 cup flour
1 onion, chopped
1 tbs chili powder
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 cup oil
1 jar chopped pimentos
1 1/2lbs stew meat, or roast cut into small pieces
2 1/2 cups beef broth
1 cup sour cream
Blend flour and seasonings. Dredge meat in flour. Brown meat in oil in large saucepan or Dutch oven. Add onions and saute slightly. Stir in pimentos and broth. Cover and simmer 30 minutes or until meat is tender. Remove from heat. Stir in sour cream. Serve over rice.
Granny's Macaroni Salad
Granny's Macaroni Salad
1 lb elbow macaroni
2 cups mayonnaise
3/4 cup sugar
1 cup vinegar (regular or cider)
1 can sweetened condensed milk
1 green pepper, chopped fine
6 grated carrots
1 onion, chopped fine
Boil, drain and cool macaroni. Mix with all other ingredients. Refrigerate or serve immediately. (Best if refrigerated overnight so flavors can be absorbed!!!)
1 lb elbow macaroni
2 cups mayonnaise
3/4 cup sugar
1 cup vinegar (regular or cider)
1 can sweetened condensed milk
1 green pepper, chopped fine
6 grated carrots
1 onion, chopped fine
Boil, drain and cool macaroni. Mix with all other ingredients. Refrigerate or serve immediately. (Best if refrigerated overnight so flavors can be absorbed!!!)
Mammaw's Tomato Dressing
Mammaw's Tomato Dressing
4-6 ripened tomatoes
1 small onion, chopped fine
2-4 leftover biscuits
1 egg
1/2 stick butter
salt & pepper to taste
Peel tomatoes and chop. Cook chopped tomatoes, onion and butter in saucepan until onions are soft. May need to add a little water. After cooking time, pour tomatoes and onions into a 2-quart baking dish. Stir in egg, crumbled leftover biscuits, salt & pepper to taste. Bake in oven at 350 degrees for 30 minutes.
4-6 ripened tomatoes
1 small onion, chopped fine
2-4 leftover biscuits
1 egg
1/2 stick butter
salt & pepper to taste
Peel tomatoes and chop. Cook chopped tomatoes, onion and butter in saucepan until onions are soft. May need to add a little water. After cooking time, pour tomatoes and onions into a 2-quart baking dish. Stir in egg, crumbled leftover biscuits, salt & pepper to taste. Bake in oven at 350 degrees for 30 minutes.
Chicken Gumbo
Chicken Gumbo
1 whole chicken or 6-8 bone-in breast, boiled and deboned, keep broth
1 1/2 sticks butter
1 cup flour
3-4 onions, chopped
1 small bunch celery, chopped
1 bunch of green onions, chopped
1 large bell pepper, chopped
3-4 cloves minced garlic
1 6oz tomato paste
2 14oz cans diced tomatoes
2 tsp accent
2 tbs parsley
1 tsp oregano
1 tsp tyme
2 tbs salt
1 tbs black pepper
1 tsp red pepper
2 tbs gumbo file
Make roux by browning flour in butter until the color of milk chocolate. Add to broth. Saute vegetables until soft. Add sauted vegetables and chicken to broth. Add seasonings. Simmer on low for 2 hours, stirring often. Serve over rice.
1 whole chicken or 6-8 bone-in breast, boiled and deboned, keep broth
1 1/2 sticks butter
1 cup flour
3-4 onions, chopped
1 small bunch celery, chopped
1 bunch of green onions, chopped
1 large bell pepper, chopped
3-4 cloves minced garlic
1 6oz tomato paste
2 14oz cans diced tomatoes
2 tsp accent
2 tbs parsley
1 tsp oregano
1 tsp tyme
2 tbs salt
1 tbs black pepper
1 tsp red pepper
2 tbs gumbo file
Make roux by browning flour in butter until the color of milk chocolate. Add to broth. Saute vegetables until soft. Add sauted vegetables and chicken to broth. Add seasonings. Simmer on low for 2 hours, stirring often. Serve over rice.
Creamy Green Chili Cajun Chicken
Creamy Green Chili Cajun Chicken
3-4 boneless, skinless chicken breast - diced into small pieces
Cajun seasoning (Tony's)
1 can cream of chicken soup
4oz can diced green chilies
1 tsp lemon or lime juice
1 (8oz) block cream cheese
Coat diced chicken generously with Cajun seasoning. Heat a bit of olive oil in a skillet and add chicken. Cook until no longer pink over medium/low heat. Combine soup, water, chilies and juice in a bowl. Pour over chicken and bring to a boil. Reduce heat and add cubed cream cheese. Simmer on low until cream cheese has melted. Serve over rice.
3-4 boneless, skinless chicken breast - diced into small pieces
Cajun seasoning (Tony's)
1 can cream of chicken soup
4oz can diced green chilies
1 tsp lemon or lime juice
1 (8oz) block cream cheese
Coat diced chicken generously with Cajun seasoning. Heat a bit of olive oil in a skillet and add chicken. Cook until no longer pink over medium/low heat. Combine soup, water, chilies and juice in a bowl. Pour over chicken and bring to a boil. Reduce heat and add cubed cream cheese. Simmer on low until cream cheese has melted. Serve over rice.
Artichoke Chicken
Artichoke Chicken
4 boneless, skinless chicken breast
14 oz can artichoke hearts, chopped fine
3/4 cup parmesan cheese
3/4 cup mayonnaise
2 cloves minced garlic
1/2 tsp garlic salt
Place chicken breast in 9x13 dish coated with cooking spray. Combine all other ingredients. Spread over chicken to coat completely. Bake uncovered at 375 degrees for 40-50 minutes. Serve over penne pasta.
4 boneless, skinless chicken breast
14 oz can artichoke hearts, chopped fine
3/4 cup parmesan cheese
3/4 cup mayonnaise
2 cloves minced garlic
1/2 tsp garlic salt
Place chicken breast in 9x13 dish coated with cooking spray. Combine all other ingredients. Spread over chicken to coat completely. Bake uncovered at 375 degrees for 40-50 minutes. Serve over penne pasta.
Copycat Pancho's Dressing
Copycat Pancho's Dressing
1/2 cup prepared mustard
1/2 cup sugar
1/2 salad oil
1/3 cup white vinegar
1 teaspoon oregano
4 green onions, chopped
Place all ingredients in a blender (or use emmersion hand blender) and liquefy.
(All you Grenada folks, remember the house dressing at Pancho's, this taste just like that stuff!!! You can still get it at the Pancho's Restaurant in West Memphis!!!)
1/2 cup prepared mustard
1/2 cup sugar
1/2 salad oil
1/3 cup white vinegar
1 teaspoon oregano
4 green onions, chopped
Place all ingredients in a blender (or use emmersion hand blender) and liquefy.
(All you Grenada folks, remember the house dressing at Pancho's, this taste just like that stuff!!! You can still get it at the Pancho's Restaurant in West Memphis!!!)
TO DIE FOR CROCK POT ROAST
TO DIE FOR CROCK POT ROAST
1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water
Place roast in crockpot. Mix all three envelopes and
sprinkle on top of roast. Pour water in the bottom of the
crockpot. Cover and cook on low 6 to 7 hours.
1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water
Place roast in crockpot. Mix all three envelopes and
sprinkle on top of roast. Pour water in the bottom of the
crockpot. Cover and cook on low 6 to 7 hours.
Poppy Seed Chicken
Poppy Seed Chicken
1 stick margarine
1 pkg Ritz crackers
2 cans cream of chicken soup
1 (80z) sour cream
2 tbs poppy seeds
4 chicken breast
Cook chicken; debone and cut or tear into small pieces. Mix butter with crackers. Put 1/2 of the cracker mix in bottom of casserole dish. Mix other ingredients; put over cracker mix. Place the remaining cracker mix on top of casserole. Bake at 325 degrees for 30 minutes. Serve over rice, mashed potatoes, or wide egg noodles.
1 stick margarine
1 pkg Ritz crackers
2 cans cream of chicken soup
1 (80z) sour cream
2 tbs poppy seeds
4 chicken breast
Cook chicken; debone and cut or tear into small pieces. Mix butter with crackers. Put 1/2 of the cracker mix in bottom of casserole dish. Mix other ingredients; put over cracker mix. Place the remaining cracker mix on top of casserole. Bake at 325 degrees for 30 minutes. Serve over rice, mashed potatoes, or wide egg noodles.
Dawn's Famous Green Bean Casserole
Dawn's Famous Green Bean Casserole
2 cans French Style Green Beans, well drained
1 can cream of celery soup
1 large can French fried onions
10 slices of Kraft cheese or Velveeta slices (6 of these torn into small pieces, leave 4 whole)
In a 2 quart casserole dish, combine green beans, soup, 1/2 can of French fried onions, and torn cheese slices. Mix well. Smooth and top with remaining cheese slices. Bake at 350 degrees for 25 minutes. Top with remaining 1/2 can of French fried onions. Bake for 5 minutes, or until onions are golden brown.
2 cans French Style Green Beans, well drained
1 can cream of celery soup
1 large can French fried onions
10 slices of Kraft cheese or Velveeta slices (6 of these torn into small pieces, leave 4 whole)
In a 2 quart casserole dish, combine green beans, soup, 1/2 can of French fried onions, and torn cheese slices. Mix well. Smooth and top with remaining cheese slices. Bake at 350 degrees for 25 minutes. Top with remaining 1/2 can of French fried onions. Bake for 5 minutes, or until onions are golden brown.
Slow Cooker Chicken Taco Stew
Slow Cooker Chicken Taco Stew
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts
Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts
Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
Creamy Chicken, Bacon, and Tomato Pasta
Creamy Chicken, Bacon, and Tomato Pasta
3 cups farfalle pasta, uncooked
1 lb boneless skinless chicken breast, cut into bite-size pieces
3 slices bacon, cooked, crumbled
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
4 ounces neufchatel cheese, cubed
1/2 cup water
1/4 teaspoon pepper
3 tablespoons parmesan cheese, grated
Directions
Cook pasta as directed on package. While pasta is cooking, cook chicken in large skillet on medium heat 5 to 6 minute or until chicken is done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water and pepper; mix well. Cook 3 minute or until Neufchatel cheese is completely melted and mixture is well blended, stirring frequently. Drain pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
3 cups farfalle pasta, uncooked
1 lb boneless skinless chicken breast, cut into bite-size pieces
3 slices bacon, cooked, crumbled
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
4 ounces neufchatel cheese, cubed
1/2 cup water
1/4 teaspoon pepper
3 tablespoons parmesan cheese, grated
Directions
Cook pasta as directed on package. While pasta is cooking, cook chicken in large skillet on medium heat 5 to 6 minute or until chicken is done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water and pepper; mix well. Cook 3 minute or until Neufchatel cheese is completely melted and mixture is well blended, stirring frequently. Drain pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
CUBE STEAK STEW
CUBE STEAK STEW
4 cube steaks
1 envelope dried onion soup mix
4 - 6 medium potatoes cut into chunks
4 medium carrots, cut into chunks
1 large onion cut into chunks
3/4 cup ketchup
1/2 cup water
1 1/2 teas. vinegar
1/2 teas. salt
1/4 teas. pepper
Place potatoes, carrots and onion in a slow cooker, top with cube steaks. Sprinkle onion soup mix on top of cube steaks. Combine the ketchup, water, vinegar, salt & pepper; pour over the steaks. Cover and cook on high for 5 - 6 hours or until the vegetables are tender.
4 cube steaks
1 envelope dried onion soup mix
4 - 6 medium potatoes cut into chunks
4 medium carrots, cut into chunks
1 large onion cut into chunks
3/4 cup ketchup
1/2 cup water
1 1/2 teas. vinegar
1/2 teas. salt
1/4 teas. pepper
Place potatoes, carrots and onion in a slow cooker, top with cube steaks. Sprinkle onion soup mix on top of cube steaks. Combine the ketchup, water, vinegar, salt & pepper; pour over the steaks. Cover and cook on high for 5 - 6 hours or until the vegetables are tender.
Mr Fred's Cajun Chicken Alfredo (SPICY)
Mr Fred's Cajun Chicken Alfredo (SPICY)
3-4 boneless, skinless chicken breast, diced into bite-size pieces
Cajun seasoning (Tony's) - generous amount
Other seasonings to taste (garlic salt, garlic powder, pepper, red pepper...you can make this less spicy by not adding any pepper or red pepper)
1 jar Alfredo Sauce
1 8oz pkg cream cheese - cut into small cubes
1lb pkg Linguine or noodle of your choice
Add seasonings to chicken. Saute chicken in 2 tbs butter until done. Add jar of Alfredo sauce and cubed cream cheese. Simmer on low for 10 minutes or until cream cheese melts. Serve over cooked Linguine or noodle of your choice.
3-4 boneless, skinless chicken breast, diced into bite-size pieces
Cajun seasoning (Tony's) - generous amount
Other seasonings to taste (garlic salt, garlic powder, pepper, red pepper...you can make this less spicy by not adding any pepper or red pepper)
1 jar Alfredo Sauce
1 8oz pkg cream cheese - cut into small cubes
1lb pkg Linguine or noodle of your choice
Add seasonings to chicken. Saute chicken in 2 tbs butter until done. Add jar of Alfredo sauce and cubed cream cheese. Simmer on low for 10 minutes or until cream cheese melts. Serve over cooked Linguine or noodle of your choice.
Dawn's Hamburger Rice-a-Roni Supper
Dawn's Hamburger Rice-a-Roni Supper
1 lb ground beef - browned
1 box Beef flavor Rice-a-Roni
1 can French style green beans - well drained
1 8oz can tomato sauce
1/2 cup Ketchup
1 1/2 cups water
In a large pot, combine the Rice-a-Roni mix with 2 tbs butter. Saute over medium-high heat until golden brown. Brown ground beef seasoned with salt & pepper in skillet. Drain off fat. Add hamburger meat to Rice-a-Roni mix. Slowly stir in 1 1/2 cups water, tomato sauce, French style green beans, Ketchup and seasoning packet from Rice-a-Roni. Bring to a boil. Cover, reduce heat to low and simmer for 20-25 minutes or until rice is tender and all liquid has been absorbed.
1 lb ground beef - browned
1 box Beef flavor Rice-a-Roni
1 can French style green beans - well drained
1 8oz can tomato sauce
1/2 cup Ketchup
1 1/2 cups water
In a large pot, combine the Rice-a-Roni mix with 2 tbs butter. Saute over medium-high heat until golden brown. Brown ground beef seasoned with salt & pepper in skillet. Drain off fat. Add hamburger meat to Rice-a-Roni mix. Slowly stir in 1 1/2 cups water, tomato sauce, French style green beans, Ketchup and seasoning packet from Rice-a-Roni. Bring to a boil. Cover, reduce heat to low and simmer for 20-25 minutes or until rice is tender and all liquid has been absorbed.
Shrimp Embrochette
Shrimp Embrochette
6 large shrimp - peeled, deveined and chopped
1 cup dry bread crumbs
1 (6 ounce) can crabmeat, drained
1 jalapeno pepper, seeded and minced
1 cup shredded pepperjack cheese
1/2 cup shredded Cheddar cheese
1/2 cup olive oil
garlic salt to taste
40 large shrimp - peeled, deveined and butterflied
20 thick slices bacon, cut in half
toothpicks
In a medium bowl, mix together the 6 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepperjack cheese, Cheddar cheese, olive oil and garlic salt. You can experiment with the amounts of shrimp and crab, just make sure the mixture holds together firmly when squeezed in your hand. Preheat the oven's broiler. Lay the bacon strips out on a clean work surface. Squeeze a small handful of the crab mixture tightly. Stuff it into a butterflied shrimp, and wrap with bacon. Secure with two toothpicks - I like to make an X out of toothpicks, it holds better. Place the shrimp on a roasting pan, or cookie sheet. Broil shrimp for about 10 minutes, or until the bacon is crisped, then turn and broil on the other side.
6 large shrimp - peeled, deveined and chopped
1 cup dry bread crumbs
1 (6 ounce) can crabmeat, drained
1 jalapeno pepper, seeded and minced
1 cup shredded pepperjack cheese
1/2 cup shredded Cheddar cheese
1/2 cup olive oil
garlic salt to taste
40 large shrimp - peeled, deveined and butterflied
20 thick slices bacon, cut in half
toothpicks
In a medium bowl, mix together the 6 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepperjack cheese, Cheddar cheese, olive oil and garlic salt. You can experiment with the amounts of shrimp and crab, just make sure the mixture holds together firmly when squeezed in your hand. Preheat the oven's broiler. Lay the bacon strips out on a clean work surface. Squeeze a small handful of the crab mixture tightly. Stuff it into a butterflied shrimp, and wrap with bacon. Secure with two toothpicks - I like to make an X out of toothpicks, it holds better. Place the shrimp on a roasting pan, or cookie sheet. Broil shrimp for about 10 minutes, or until the bacon is crisped, then turn and broil on the other side.
Slow Cooker Delight
Slow Cooker Delight
1 pound ground beef
4 large russet potatoes, cubed
1 (11 ounce) can creamed corn
1 cup peas
1 cup barley
3 (8 ounce) cans tomato sauce
4 green onions, chopped
1/4 cup fresh chives
ground black pepper to taste
1 cup water (optional)
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. In a slow cooker, combine beef, potatoes, corn, peas, and barley. Stir in tomato sauce, green onions, and chives. Season with black pepper. Cover and cook on low setting for 4 hours. Stir occasionally, and add water if necessary.
1 pound ground beef
4 large russet potatoes, cubed
1 (11 ounce) can creamed corn
1 cup peas
1 cup barley
3 (8 ounce) cans tomato sauce
4 green onions, chopped
1/4 cup fresh chives
ground black pepper to taste
1 cup water (optional)
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. In a slow cooker, combine beef, potatoes, corn, peas, and barley. Stir in tomato sauce, green onions, and chives. Season with black pepper. Cover and cook on low setting for 4 hours. Stir occasionally, and add water if necessary.
Slow-Cooker Posole
Slow-Cooker Posole
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes or 4-6 chicken breast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork or chicken; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes or 4-6 chicken breast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork or chicken; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
Beef and Barley Stew
Beef and Barley Stew
2 pounds extra lean beef stew meat, trimmed of excess fat, cut into 1-inch pieces
Pepper to taste
1/3 cup all-purpose flour
Nonstick cooking spray
1 medium onion, chopped
1 teaspoon minced garlic
1 cup sliced carrots
2 tablespoons snipped fresh parsley
1/2 teaspoon dried thyme, crushed
5 cups fat-free, reduced-sodium chicken broth
1 cup water
2 cups potatoes, peeled and cut into 1-inch chunks*
2 cups sweet potatoes, peeled and cut into 1-inch chunks*
1 cup coarsely chopped roma tomatoes
8 ounces sliced mushrooms
1/2 cup medium barley
1 cup frozen peas
Season meat to taste with pepper and thoroughly coat with flour. In a 6-quart nonstick Dutch oven coated with nonstick cooking spray, cook meat over medium heat until browned, about 5 minutes. Add onion and garlic, sautéing for several more minutes. Add carrots, parsley, and thyme; sauté for 3 to 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan. Reduce heat, cover, and simmer for 45 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms, and barley. Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas, stirring for one minute.
2 pounds extra lean beef stew meat, trimmed of excess fat, cut into 1-inch pieces
Pepper to taste
1/3 cup all-purpose flour
Nonstick cooking spray
1 medium onion, chopped
1 teaspoon minced garlic
1 cup sliced carrots
2 tablespoons snipped fresh parsley
1/2 teaspoon dried thyme, crushed
5 cups fat-free, reduced-sodium chicken broth
1 cup water
2 cups potatoes, peeled and cut into 1-inch chunks*
2 cups sweet potatoes, peeled and cut into 1-inch chunks*
1 cup coarsely chopped roma tomatoes
8 ounces sliced mushrooms
1/2 cup medium barley
1 cup frozen peas
Season meat to taste with pepper and thoroughly coat with flour. In a 6-quart nonstick Dutch oven coated with nonstick cooking spray, cook meat over medium heat until browned, about 5 minutes. Add onion and garlic, sautéing for several more minutes. Add carrots, parsley, and thyme; sauté for 3 to 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan. Reduce heat, cover, and simmer for 45 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms, and barley. Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas, stirring for one minute.
Dawn's Meatloaf
Dawn's Meatloaf
2 pounds ground beef
1 pkg onion soup mix
1/2 sleeve of saltine crackers, crushed finely
garlic salt to taste
1/4 teaspoon ground black pepper
1/4 cup Ketchup
1 egg
dash of ground sage
dash of Worcestershire sauce
1 cup Ketchup (or more if you like it as I do!!!)
Preheat oven to 350 degrees F. In a large bowl, combine the beef, onion soup mix, crushed crackers, garlic salt, ground black pepper, Worcestersire sauce, Ketchup, egg and sage and mix well. Transfer to an ungreased 9x13 inch baking dish. Form into a loaf . Bake at 350F for 1 hour, or until center is completely cooked. Spread cup of Ketchup on top and bake and additional 15-20 minutes.
2 pounds ground beef
1 pkg onion soup mix
1/2 sleeve of saltine crackers, crushed finely
garlic salt to taste
1/4 teaspoon ground black pepper
1/4 cup Ketchup
1 egg
dash of ground sage
dash of Worcestershire sauce
1 cup Ketchup (or more if you like it as I do!!!)
Preheat oven to 350 degrees F. In a large bowl, combine the beef, onion soup mix, crushed crackers, garlic salt, ground black pepper, Worcestersire sauce, Ketchup, egg and sage and mix well. Transfer to an ungreased 9x13 inch baking dish. Form into a loaf . Bake at 350F for 1 hour, or until center is completely cooked. Spread cup of Ketchup on top and bake and additional 15-20 minutes.
Red Beans & Rice
Red Beans & Rice
2 lb. Camellia Red Kidneys
1lb smoked sausage, sliced
8-10 cups water, or enough to cover beans completely and 2 inches above
1 onion, chopped
1 toe garlic, chopped
2 Tbs. oregano
Salt to taste
Red Pepper to taste
Rinse and sort beans. Place in 5-6qt crock-pot. Cover with water and soak overnight. In the morning, turn crock-pot on low. Add chopped onion, garlic, salt, oregano, red pepper and sliced smoked sausage plus enough water to cover beans completely and 2 inches above. Cook on low for 9-10 hrs. Serve over hot cooked rice.
2 lb. Camellia Red Kidneys
1lb smoked sausage, sliced
8-10 cups water, or enough to cover beans completely and 2 inches above
1 onion, chopped
1 toe garlic, chopped
2 Tbs. oregano
Salt to taste
Red Pepper to taste
Rinse and sort beans. Place in 5-6qt crock-pot. Cover with water and soak overnight. In the morning, turn crock-pot on low. Add chopped onion, garlic, salt, oregano, red pepper and sliced smoked sausage plus enough water to cover beans completely and 2 inches above. Cook on low for 9-10 hrs. Serve over hot cooked rice.
CHICKEN TETRAZZINI
CHICKEN TETRAZZINI
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz) pkg spaghetti, cooked
1 (16 oz) pkg shredded cheddar cheese
1 (4 oz) can chopped pimento, drained
1 (5 oz) pkg grated parmesan cheese
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9x13-inch baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 minutes.
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz) pkg spaghetti, cooked
1 (16 oz) pkg shredded cheddar cheese
1 (4 oz) can chopped pimento, drained
1 (5 oz) pkg grated parmesan cheese
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9x13-inch baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 minutes.
Garbage
Garbage
10-12 med potatoes, thin sliced
1 lb lean ground beef
1 med. onion chopped
1 tsp garlic powder
1 tsp chili powder
black pepper
2 (15.5 oz.) cans chili beans w/sauce
2 (10.5 oz.) cans cream of mushroom soup
½ cup milk
2 Tbs oleo or butter
Preheat oven to 350°. Grease or spray a 9x13 baking pan. Slice potatoes and place them in a bowl of cold water. In a skillet brown ground beef half way, drain. Add onion, garlic powder and chili powder, finish browning meat. Stir in beans, soup and milk. Continue heating and stirring until hot all the way through. Place a layer of potatoes in baking pan, season lightly with pepper, then cover with a layer of meat and bean mixture. Alternate layers until the pan is full, ending with a layer of potatoes. Dot with oleo or butter. Cover with foil, place on a cookie sheet in oven. And bake for two hours or until potatoes are tender all through the dish. Serves 6-8.
10-12 med potatoes, thin sliced
1 lb lean ground beef
1 med. onion chopped
1 tsp garlic powder
1 tsp chili powder
black pepper
2 (15.5 oz.) cans chili beans w/sauce
2 (10.5 oz.) cans cream of mushroom soup
½ cup milk
2 Tbs oleo or butter
Preheat oven to 350°. Grease or spray a 9x13 baking pan. Slice potatoes and place them in a bowl of cold water. In a skillet brown ground beef half way, drain. Add onion, garlic powder and chili powder, finish browning meat. Stir in beans, soup and milk. Continue heating and stirring until hot all the way through. Place a layer of potatoes in baking pan, season lightly with pepper, then cover with a layer of meat and bean mixture. Alternate layers until the pan is full, ending with a layer of potatoes. Dot with oleo or butter. Cover with foil, place on a cookie sheet in oven. And bake for two hours or until potatoes are tender all through the dish. Serves 6-8.
Shepherd's Pie II
Shepherd's Pie II
2 lbs ground beef
1 onion, chopped
2/3 cup ketchup
4 teaspoons worcestershire sauce
1 (14 ounce) can whole kernal corn
1 (14 ounce) can creamed corn
3 cups prepared mashed potatoes (or instant)
salt & pepper to taste
Preheat oven to 375°F. In a large fry pan, brown meat and onion until done. Add ketchup, worcestershire sauce & seasoning to cooking meat. Stir well. Pour meat mixture into a large rectangular pan. Pour whole kernal corn over the meat mixture. Spread the creamed corn next. Top casserole with mashed potatoes. Bake uncovered for 40 minutes. If you like the top abit crunchy, broil a few minutes before removing from the oven. (I like to sprinkle a cup of shredded cheese on top the last 5 minutes of cooking.)
2 lbs ground beef
1 onion, chopped
2/3 cup ketchup
4 teaspoons worcestershire sauce
1 (14 ounce) can whole kernal corn
1 (14 ounce) can creamed corn
3 cups prepared mashed potatoes (or instant)
salt & pepper to taste
Preheat oven to 375°F. In a large fry pan, brown meat and onion until done. Add ketchup, worcestershire sauce & seasoning to cooking meat. Stir well. Pour meat mixture into a large rectangular pan. Pour whole kernal corn over the meat mixture. Spread the creamed corn next. Top casserole with mashed potatoes. Bake uncovered for 40 minutes. If you like the top abit crunchy, broil a few minutes before removing from the oven. (I like to sprinkle a cup of shredded cheese on top the last 5 minutes of cooking.)
Green Chili Stew
Green Chili Stew
1 pound ground beef
1 small onion, chopped
1 clove garlic, chopped
1 (4 ounce) can green chiles
2 (14.5 ounce) cans whole peeled tomatoes, chopped
2 (8 ounce) cans tomato sauce
1 (15 ounce) can whole kernel corn
3 potatoes, peeled and cut into chunks
2 cups water
ground cayenne pepper to taste
salt and pepper to taste
Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper.
1 pound ground beef
1 small onion, chopped
1 clove garlic, chopped
1 (4 ounce) can green chiles
2 (14.5 ounce) cans whole peeled tomatoes, chopped
2 (8 ounce) cans tomato sauce
1 (15 ounce) can whole kernel corn
3 potatoes, peeled and cut into chunks
2 cups water
ground cayenne pepper to taste
salt and pepper to taste
Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper.
Stroganoff Soup
Stroganoff Soup
1 (16 ounce) package dry egg noodles
1 1/2 pounds round steak, cut into small pieces
1 small yellow onion, diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 2/3 cups water
1 (16 ounce) container sour cream
1 teaspoon steak sauce
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and rinse under hot water. In a slow cooker, combine the soup, 2 2/3 cup (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth. Ina a loarge skillet, bronw the round steak pieces and onion until desired doneness. Add cooked steak pieces, onions and cooked noodles. Cook on low for 2 hours, or to desired taste and consistency.
1 (16 ounce) package dry egg noodles
1 1/2 pounds round steak, cut into small pieces
1 small yellow onion, diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 2/3 cups water
1 (16 ounce) container sour cream
1 teaspoon steak sauce
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and rinse under hot water. In a slow cooker, combine the soup, 2 2/3 cup (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth. Ina a loarge skillet, bronw the round steak pieces and onion until desired doneness. Add cooked steak pieces, onions and cooked noodles. Cook on low for 2 hours, or to desired taste and consistency.
Swiss Chicken Casserole
Swiss Chicken Casserole
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil. Bake 50 minutes, or until chicken is no longer pink and juices run clear.
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil. Bake 50 minutes, or until chicken is no longer pink and juices run clear.
Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas
2 skinless boneless chicken breasts, cut into 1-inch cubes
1 1/2 cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
Preheat an oven to 350 degrees F. Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
2 skinless boneless chicken breasts, cut into 1-inch cubes
1 1/2 cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
Preheat an oven to 350 degrees F. Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
Sausage Cheese Grits
Sausage Cheese Grits
1 pound bulk spicy pork sausage
4 cups water
1 cup quick-cooking grits
4 ounces shredded Cheddar cheese
3 tablespoons butter
1/4 teaspoon hot pepper sauce
3 eggs, beaten
Preheat oven to 375 degrees F. Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions. Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
1 pound bulk spicy pork sausage
4 cups water
1 cup quick-cooking grits
4 ounces shredded Cheddar cheese
3 tablespoons butter
1/4 teaspoon hot pepper sauce
3 eggs, beaten
Preheat oven to 375 degrees F. Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions. Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Santa Fe Soup
Santa Fe Soup
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and onion. When done drain off fat. In a large stock pot combine browned beef, onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted. Serve hot..
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and onion. When done drain off fat. In a large stock pot combine browned beef, onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted. Serve hot..
Chicken Casserole
Chicken Casserole
4 large bone in chicken breasts
3 cups noodles
1+1/2 cups bread crumbs (not buttered)
2/3 cup Heinz 57 (I use generic)
1/2 cup chopped onion
Mrs. Dash and pepper
Non stick cooking spray
Cook the noodles as directed on package. Drain. Brown the chicken on both sides. Continue to cook til nearly done. Season with Mrs. Dash and pepper.Combine the onion/Heinz 57/noodles. Place the chicken in a 9x13" pan coated with non-stick cooking spray. Cover with 0nion/57/noodle mixture and top with breadcrumbs.Bake at 350º for 40 minutes
4 large bone in chicken breasts
3 cups noodles
1+1/2 cups bread crumbs (not buttered)
2/3 cup Heinz 57 (I use generic)
1/2 cup chopped onion
Mrs. Dash and pepper
Non stick cooking spray
Cook the noodles as directed on package. Drain. Brown the chicken on both sides. Continue to cook til nearly done. Season with Mrs. Dash and pepper.Combine the onion/Heinz 57/noodles. Place the chicken in a 9x13" pan coated with non-stick cooking spray. Cover with 0nion/57/noodle mixture and top with breadcrumbs.Bake at 350º for 40 minutes
Crock Pot Dressing
Crock Pot Dressing
8 inch pan cornbread
8 slices day old bread,toasted & cubed
4 eggs
1 med. onion chopped
1/2 cup chopped celery
1-2 tsp. sage or poultry season
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbl. butter
Lightly grease crock pot. Crumblecornbread into large bowl, add allingredients except butter. Pourmixture into crock pot, dot top withbutter.Cook in high 2 hours or on low 4 hours
8 inch pan cornbread
8 slices day old bread,toasted & cubed
4 eggs
1 med. onion chopped
1/2 cup chopped celery
1-2 tsp. sage or poultry season
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbl. butter
Lightly grease crock pot. Crumblecornbread into large bowl, add allingredients except butter. Pourmixture into crock pot, dot top withbutter.Cook in high 2 hours or on low 4 hours
Sausage Rice Casserole
Sausage Rice Casserole
6oz Uncle Ben's long-grain and wild rice
1lb ground sausage
2 small onions, chopped
4oz mushroom pieces
10 3/4oz condensed cream of mushroom soup
4tbs (1/2 stick) butter
Preheat to 350º. Cook rice as directed. In heavy skillet over med. heat, cook sausage til done, 4-5 min. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top w/ butter. Bake til bubbly, ~25 min.
6oz Uncle Ben's long-grain and wild rice
1lb ground sausage
2 small onions, chopped
4oz mushroom pieces
10 3/4oz condensed cream of mushroom soup
4tbs (1/2 stick) butter
Preheat to 350º. Cook rice as directed. In heavy skillet over med. heat, cook sausage til done, 4-5 min. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top w/ butter. Bake til bubbly, ~25 min.
German Potato Salad
German Potato Salad
6 slices bacon
6 potatoes
1 onion, chopped
1-2 tablespoon flour
1-2 teaspoon sugar
1/2 cup vinegar
1/2 cup water
salt and pepper
Cook potatoes- with skins on until tender. Let cool and cut in bite size chunks. Fry bacon in pan- drain and cool bacon on paper towel reserve fat. Saute onion in bacon fat until soft. Add flour sugar, water and vinegar. Boil and then reduce heat- should become a nice thick sauce. When sauce is thick add potatoes back in and crumble bacon over.
6 slices bacon
6 potatoes
1 onion, chopped
1-2 tablespoon flour
1-2 teaspoon sugar
1/2 cup vinegar
1/2 cup water
salt and pepper
Cook potatoes- with skins on until tender. Let cool and cut in bite size chunks. Fry bacon in pan- drain and cool bacon on paper towel reserve fat. Saute onion in bacon fat until soft. Add flour sugar, water and vinegar. Boil and then reduce heat- should become a nice thick sauce. When sauce is thick add potatoes back in and crumble bacon over.
Sweet Potato Pudding
Sweet Potato Pudding
1 (29 ounce) can sweet potatoes
2 eggs, lightly beaten
1 cup packed brown sugar
1 cup milk
1/4 cup melted butter
2 teaspoons lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish. Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish. Bake in preheated oven until hot and golden brown on top, about 30 minutes.
1 (29 ounce) can sweet potatoes
2 eggs, lightly beaten
1 cup packed brown sugar
1 cup milk
1/4 cup melted butter
2 teaspoons lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish. Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish. Bake in preheated oven until hot and golden brown on top, about 30 minutes.
Corn Casserole
Corn Casserole
1 (8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
1 (8.5 ounce) package corn bread mix
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix. Pour into a 1 quart casserole dish and bake for 40 minutes.
1 (8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
1 (8.5 ounce) package corn bread mix
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix. Pour into a 1 quart casserole dish and bake for 40 minutes.
Buffalo Chicken Bake
Buffalo Chicken Bake
3 chicken breasts
4 cups brown rice
1/2 cup hot sauce
1/2 cup ranch salad dressing
1 cup cheddar cheese
6 celery ribsPour brown rice into medium size casserole dish. Trim and rinse chicken breasts. Lay on top of rice. Drizzle chicken with hot sauce then ranch dressing. Top with shredded cheese. Cover and bake at 375 for about 1 hour. Remove cover for last 15 minutes for crispier topping. Let cool and serve celery stalks on side with some dip.
3 chicken breasts
4 cups brown rice
1/2 cup hot sauce
1/2 cup ranch salad dressing
1 cup cheddar cheese
6 celery ribsPour brown rice into medium size casserole dish. Trim and rinse chicken breasts. Lay on top of rice. Drizzle chicken with hot sauce then ranch dressing. Top with shredded cheese. Cover and bake at 375 for about 1 hour. Remove cover for last 15 minutes for crispier topping. Let cool and serve celery stalks on side with some dip.
Cheeseburger Rice
Cheeseburger Rice
1 pound ground beef
1 small onion, chopped
1 1/2 cup water
1/2 cup ketchup
2 tablespoons prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups Minute original rice, uncooked
1 cup (4 ounce) shredded Cheddar cheese
Brown meat and onion in large skillet on medium-high heat; drain fat. Stir in water, ketchup, mustard, salt and pepper. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.Fluff with fork. Sprinkle with cheese; cover. Let sit for about 3 minutes until cheese melts.
1 pound ground beef
1 small onion, chopped
1 1/2 cup water
1/2 cup ketchup
2 tablespoons prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups Minute original rice, uncooked
1 cup (4 ounce) shredded Cheddar cheese
Brown meat and onion in large skillet on medium-high heat; drain fat. Stir in water, ketchup, mustard, salt and pepper. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.Fluff with fork. Sprinkle with cheese; cover. Let sit for about 3 minutes until cheese melts.
Cowboy Stew
Cowboy Stew
1 can chili beans
1 can pork & beans
1 can cream style corn
2 (8 oz.) can tomato sauce
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
Brown ground beef, onion, and pepper together. Drain well. Put all ingredients into crock pot; cover and cook on low 7 to 12 hours
1 can chili beans
1 can pork & beans
1 can cream style corn
2 (8 oz.) can tomato sauce
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
Brown ground beef, onion, and pepper together. Drain well. Put all ingredients into crock pot; cover and cook on low 7 to 12 hours
Fried Tomato Pones
Fried Tomato Pones
2 c Peeled, seeded, and diced green or ripe tomatoes
Salt and pepper
1 c Cornmeal
Bacon drippings or corn oil, for frying
Place tomatoes in a mixing bowl. Season with salt and pepper. Combine tomatoes with cornmeal and form with hands into 8 pones, or patties. Heat bacon drippings in a large skillet, over med-high heat. Fry pones for 2-3 minutes on each side until golden.
2 c Peeled, seeded, and diced green or ripe tomatoes
Salt and pepper
1 c Cornmeal
Bacon drippings or corn oil, for frying
Place tomatoes in a mixing bowl. Season with salt and pepper. Combine tomatoes with cornmeal and form with hands into 8 pones, or patties. Heat bacon drippings in a large skillet, over med-high heat. Fry pones for 2-3 minutes on each side until golden.
No Peek Chicken
No Peek Chicken
8 chicken pieces-I use a mix of boneless skinless thighs and breasts
1 can cream celery soup
1 can cream mushroom soup
2 cups water
1 pkg long grain rice (I use the wild rice from rice a roni-I'm such a cheater)
dry onion flakes
Mix soups, rice and water. Pour in baking pan. Lay chicken on top. Sprinkle with onion flakes. Cover with foil. Cook for 2 1/2 hours in a 350 degree oven.
8 chicken pieces-I use a mix of boneless skinless thighs and breasts
1 can cream celery soup
1 can cream mushroom soup
2 cups water
1 pkg long grain rice (I use the wild rice from rice a roni-I'm such a cheater)
dry onion flakes
Mix soups, rice and water. Pour in baking pan. Lay chicken on top. Sprinkle with onion flakes. Cover with foil. Cook for 2 1/2 hours in a 350 degree oven.
Easy Thousand Island Dressing
Easy Thousand Island Dressing
1 cup mayonnaise
2/3 cup catsup
1 tablespoon sweet pickle relish
1 teaspoon granulated sugar
1 hardboiled egg, mashed with a fork
Combine all ingredients and refrigerate. Best if made the day before serving, but not necessary.
1 cup mayonnaise
2/3 cup catsup
1 tablespoon sweet pickle relish
1 teaspoon granulated sugar
1 hardboiled egg, mashed with a fork
Combine all ingredients and refrigerate. Best if made the day before serving, but not necessary.
Chili Chicken Casserole
Chili Chicken Casserole
1 cup sour cream
1/2 cup ricotta chees
e3 oz cream cheese
3 cups cooked chicken, chopped
3 cups cooked rice
1 1/2 cups shredded Monterey Jack cheese
4 oz diced green chilies
15 oz can chopped tomatoes
15 oz can black beans (drained)
1/2 tsp. garlic salt
1 cup crushed tortilla chips
Mix together the sour cream, ricotta cheese, and cream cheese. Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Top with tortilla chips.
Bake at 350 for 30 minutes.
1 cup sour cream
1/2 cup ricotta chees
e3 oz cream cheese
3 cups cooked chicken, chopped
3 cups cooked rice
1 1/2 cups shredded Monterey Jack cheese
4 oz diced green chilies
15 oz can chopped tomatoes
15 oz can black beans (drained)
1/2 tsp. garlic salt
1 cup crushed tortilla chips
Mix together the sour cream, ricotta cheese, and cream cheese. Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Top with tortilla chips.
Bake at 350 for 30 minutes.
Scalloped Chicken Supper
Scalloped Chicken Supper
1 package (4.9 ounces) scalloped potatoes
1-3/4 cups boiling water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/8 teaspoon poultry seasoning
2 cups cubed cooked chicken
1 cup shredded carrots
1/2 cup chopped celery
1/4 cup finely chopped onion
Place the contents of the sauce mix in a large bowl; set the potatoes aside. Whisk in the water, soup and poultry seasoning. Stir in the chicken, carrots, celery, onion and reserved potatoes. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender.
1 package (4.9 ounces) scalloped potatoes
1-3/4 cups boiling water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/8 teaspoon poultry seasoning
2 cups cubed cooked chicken
1 cup shredded carrots
1/2 cup chopped celery
1/4 cup finely chopped onion
Place the contents of the sauce mix in a large bowl; set the potatoes aside. Whisk in the water, soup and poultry seasoning. Stir in the chicken, carrots, celery, onion and reserved potatoes. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender.
Chicken 'n' Chips
Chicken 'n' Chips
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
2 tablespoons taco sauce
1/4 cup chopped green chilies
3 cups cubed cooked chicken
12 slices process American cheese
4 cups crushed tortilla chips
In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
2 tablespoons taco sauce
1/4 cup chopped green chilies
3 cups cubed cooked chicken
12 slices process American cheese
4 cups crushed tortilla chips
In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Golden Pork Chops
Golden Pork Chops
1 can (14-3/4 ounces) cream-style corn
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon paprika
1-1/2 cups crushed corn bread stuffing
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11-in. x 7-in. baking dish. Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear.
1 can (14-3/4 ounces) cream-style corn
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon paprika
1-1/2 cups crushed corn bread stuffing
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11-in. x 7-in. baking dish. Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear.
Beans 'n' Sausage
Beans 'n' Sausage
1-1/2 pounds bulk hot pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly.
1-1/2 pounds bulk hot pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly.
Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.
Hamburger Stroganoff
Hamburger Stroganoff
1 (16 ounce) package egg noodles
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.
1 (16 ounce) package egg noodles
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.
Jalapeno Popper Spread
Jalapeno Popper Spread
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on High until hot, about 3 minutes.
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on High until hot, about 3 minutes.
Cherokee Casserole
Cherokee Casserole
1 pound lean ground beef
1 onion, finely diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup instant rice or 2 cups cooked rice
1 (14.5 ounce) can diced tomatoes
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons white sugar
6 slices American cheese
1 small can chopped black olives (optional)
Preheat oven to 350 degrees F (175 degrees C). Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat. Add the soup, rice, tomatoes, olives, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish. Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.
1 pound lean ground beef
1 onion, finely diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup instant rice or 2 cups cooked rice
1 (14.5 ounce) can diced tomatoes
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons white sugar
6 slices American cheese
1 small can chopped black olives (optional)
Preheat oven to 350 degrees F (175 degrees C). Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat. Add the soup, rice, tomatoes, olives, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish. Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.
Philly Cheesesteak Casserole
Philly Cheesesteak Casserole
1 (16 ounce) package bow tie pasta
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 pounds lean ground beef
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4 ounce) can sliced mushrooms
1/2 teaspoon dried thyme
3 cups shredded sharp Cheddar cheese
salt and pepper to taste
Topping:
1 cup dry bread crumbs
3 tablespoons butter or margarine, melted
1 cup shredded sharp Cheddar cheese
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl. Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish. Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.
1 (16 ounce) package bow tie pasta
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 pounds lean ground beef
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4 ounce) can sliced mushrooms
1/2 teaspoon dried thyme
3 cups shredded sharp Cheddar cheese
salt and pepper to taste
Topping:
1 cup dry bread crumbs
3 tablespoons butter or margarine, melted
1 cup shredded sharp Cheddar cheese
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl. Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish. Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.
Spicy Squash Casserole
Spicy Squash Casserole
2 tablespoons butter
3 yellow squash, sliced
1 pound lean ground beef
1 onion, chopped
3 jalapeno peppers, seeded and diced
2 eggs, beaten
1/2 cup mayonnaise
1 cup shredded Cheddar cheese
salt and pepper to taste
1 cup crushed buttery round crackers
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat. Saute squash in butter until tender, about 10 minutes. Set aside. In a large skillet, cook the ground beef, onion, and jalapeno, stirring until beef is evenly browned. Drain off grease. In a large bowl, mix together the squash, eggs, and mayonnaise. Stir in the ground beef mixture and Cheddar cheese. Season with salt and pepper. Pour into a 9x13 inch baking dish, and sprinkle cracker crumbs evenly over the top. Bake for 20 minutes in the preheated oven, until heated through, and the top is nicely browned.
2 tablespoons butter
3 yellow squash, sliced
1 pound lean ground beef
1 onion, chopped
3 jalapeno peppers, seeded and diced
2 eggs, beaten
1/2 cup mayonnaise
1 cup shredded Cheddar cheese
salt and pepper to taste
1 cup crushed buttery round crackers
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat. Saute squash in butter until tender, about 10 minutes. Set aside. In a large skillet, cook the ground beef, onion, and jalapeno, stirring until beef is evenly browned. Drain off grease. In a large bowl, mix together the squash, eggs, and mayonnaise. Stir in the ground beef mixture and Cheddar cheese. Season with salt and pepper. Pour into a 9x13 inch baking dish, and sprinkle cracker crumbs evenly over the top. Bake for 20 minutes in the preheated oven, until heated through, and the top is nicely browned.
Cheddar Chicken Spaghetti
Cheddar Chicken Spaghetti
1 (7 ounce) package spaghetti, broken
2 cups cubed, cooked chicken
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos
1/4 teaspoon salt
1/4 teaspoon pepper
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
1 (7 ounce) package spaghetti, broken
2 cups cubed, cooked chicken
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos
1/4 teaspoon salt
1/4 teaspoon pepper
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
Deviled Eggs
Deviled Eggs
6 eggs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
paprika, for garnish
salt and pepper to taste
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard. With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.
6 eggs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
paprika, for garnish
salt and pepper to taste
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard. With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.
Three Cheese Manicotti
Three Cheese Manicotti
20 uncooked manicotti shells
2 (15 ounce) containers ricotta cheese
5 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs, beaten
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seasoned salt
2 (26 ounce) jars spaghetti sauce
Cook manicotti according to package directions. Meanwhile, in a bowl, combine the ricotta cheese, 3 cups mozzarella cheese, Parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in two ungreased 13-in. x 9-in. x 2-in. baking dishes. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce. Cover and bake at 375 degrees F for 35-40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is heated through.
20 uncooked manicotti shells
2 (15 ounce) containers ricotta cheese
5 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs, beaten
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seasoned salt
2 (26 ounce) jars spaghetti sauce
Cook manicotti according to package directions. Meanwhile, in a bowl, combine the ricotta cheese, 3 cups mozzarella cheese, Parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in two ungreased 13-in. x 9-in. x 2-in. baking dishes. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce. Cover and bake at 375 degrees F for 35-40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is heated through.
Mississippi Caviar
Mississippi Caviar
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, drained
1 avocado, cut into 1/2-inch chunks
1 roma (plum) tomato, chopped - or more to taste
1 small red onion, chopped
3 tablespoons pickled jalapeno pepper rings, finely minced
1/2 cup Italian-style salad dressing, or more to taste
salt and black pepper to taste
hot pepper sauce to taste
In a large bowl, lightly stir together the corn, black beans, canned tomatoes with chilies, avocado, roma tomato, onion, jalapenos, and salad dressing until well combined. Sprinkle with salt, pepper, and hot pepper sauce to taste. Refrigerate until serving.
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, drained
1 avocado, cut into 1/2-inch chunks
1 roma (plum) tomato, chopped - or more to taste
1 small red onion, chopped
3 tablespoons pickled jalapeno pepper rings, finely minced
1/2 cup Italian-style salad dressing, or more to taste
salt and black pepper to taste
hot pepper sauce to taste
In a large bowl, lightly stir together the corn, black beans, canned tomatoes with chilies, avocado, roma tomato, onion, jalapenos, and salad dressing until well combined. Sprinkle with salt, pepper, and hot pepper sauce to taste. Refrigerate until serving.
Southern Jambalaya
Southern Jambalaya
2 tablespoons vegetable oil
3 cups chopped onions
1 cup chopped green bell pepper
2 teaspoons salt
1 teaspoon cayenne pepper (optional)
1 pound andouille sausage, sliced (or any smoked sausage)
1 1/2 pounds skinless, boneless chicken meat, cut into bite-size pieces
3 bay leaves
3 cups uncooked medium grain white rice
6 cups water
1 cup chopped green onions
Heat the vegetable oil in a Dutch oven over medium heat; cook and stir the onions, bell pepper, salt, and cayenne pepper until the vegetables are a deep brown color, about 20 minutes. Add the andouille sausage, and continue to cook, stirring often, for 10 to 15 minutes. Drain any fat. Stir in the chicken and bay leaves; cook and stir until the chicken is browned, about 8 minutes. Stir in the rice, and cook for 2 minutes. Pour in water; cover and cook over medium heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the bay leaves, stir in the green onions and serve.
2 tablespoons vegetable oil
3 cups chopped onions
1 cup chopped green bell pepper
2 teaspoons salt
1 teaspoon cayenne pepper (optional)
1 pound andouille sausage, sliced (or any smoked sausage)
1 1/2 pounds skinless, boneless chicken meat, cut into bite-size pieces
3 bay leaves
3 cups uncooked medium grain white rice
6 cups water
1 cup chopped green onions
Heat the vegetable oil in a Dutch oven over medium heat; cook and stir the onions, bell pepper, salt, and cayenne pepper until the vegetables are a deep brown color, about 20 minutes. Add the andouille sausage, and continue to cook, stirring often, for 10 to 15 minutes. Drain any fat. Stir in the chicken and bay leaves; cook and stir until the chicken is browned, about 8 minutes. Stir in the rice, and cook for 2 minutes. Pour in water; cover and cook over medium heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the bay leaves, stir in the green onions and serve.
Mayonaisse Biscuits
Mayonaisse Biscuits
2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
1/3 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
1/3 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
Amish Chicken Corn Soup
Amish Chicken Corn Soup
12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper
In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender. Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper. Yield: 16 servings (about 4 quarts).
12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper
In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender. Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper. Yield: 16 servings (about 4 quarts).
Chicken-n-Bows
Chicken-n-Bows
1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.
1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.
CREAMY CROCKPOT CHICKEN
CREAMY CROCKPOT CHICKEN
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. cream cheese
1 pkg dry Italian dressing
4-5 chicken breasts
Place the above ingredients into crock pot. Cook on low setting for 6 hours or high 4hours. In the last half hour of cook time, shred chicken into bite size pieces. Serve over rice or noodles.
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. cream cheese
1 pkg dry Italian dressing
4-5 chicken breasts
Place the above ingredients into crock pot. Cook on low setting for 6 hours or high 4hours. In the last half hour of cook time, shred chicken into bite size pieces. Serve over rice or noodles.
Sheperd's Pie
Sheperd's Pie
1 pound ground beef
1 onion, diced
Salt & Pepper
1 can cream of mushroom soup
1can whole kernel corn,drained
1 can early green peas,drained
1 pouch instant mashed potatoes (or homemade)
milk and butter for potatoes
A few slices of cheese or shredded cheese
Brown the ground beef,onions,salt and pepper. Make the mashed potatoes according to package directions or homemade. Empty soup,peas and corn into ground beef mixture,stir and put in oven-proof dish. Top with mashed potatoes,lay a few slices of cheese or shredded cheese on top,and place in 350 degree oven until hot throughout.
1 pound ground beef
1 onion, diced
Salt & Pepper
1 can cream of mushroom soup
1can whole kernel corn,drained
1 can early green peas,drained
1 pouch instant mashed potatoes (or homemade)
milk and butter for potatoes
A few slices of cheese or shredded cheese
Brown the ground beef,onions,salt and pepper. Make the mashed potatoes according to package directions or homemade. Empty soup,peas and corn into ground beef mixture,stir and put in oven-proof dish. Top with mashed potatoes,lay a few slices of cheese or shredded cheese on top,and place in 350 degree oven until hot throughout.
Crock Pot Goulash
Crock Pot Goulash
4-5 potatoes, peeled & chopped in bottom of crock pot
1 med. onion, chopped
1-2 sliced carrots
Corn
Peas
1 lb. hamburger
Salt & pepper
1 can tomato soup
Starting with potatoes layer vegetables in crock pot. (You may use frozen vegetables but you will need to add about 1/2 cup water.) Place raw hamburger on top of vegetables and top with the tomato soup. Cook on high 4-5 hours or low 6-8 hours.
4-5 potatoes, peeled & chopped in bottom of crock pot
1 med. onion, chopped
1-2 sliced carrots
Corn
Peas
1 lb. hamburger
Salt & pepper
1 can tomato soup
Starting with potatoes layer vegetables in crock pot. (You may use frozen vegetables but you will need to add about 1/2 cup water.) Place raw hamburger on top of vegetables and top with the tomato soup. Cook on high 4-5 hours or low 6-8 hours.
Corn Dog Muffins
Corn Dog Muffins
2 (8 1/2 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 cup milk
1 (11 ounce) can whole kernel corn, drained
5 hot dogs, chopped
1 cup cheddar cheese, shredded
Combine mix and brown sugar, add eggs and milk stirring only until moistened. Stir in drained corn, hot dogs, and cheese. Batter will be thin. Fill paper lined muffin cups 2/3 full. Bake at 400 degrees for 15 minutes or until tops are brown. Serve immediately or refrigerate.
2 (8 1/2 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 cup milk
1 (11 ounce) can whole kernel corn, drained
5 hot dogs, chopped
1 cup cheddar cheese, shredded
Combine mix and brown sugar, add eggs and milk stirring only until moistened. Stir in drained corn, hot dogs, and cheese. Batter will be thin. Fill paper lined muffin cups 2/3 full. Bake at 400 degrees for 15 minutes or until tops are brown. Serve immediately or refrigerate.
Broc-Caul Salad
Broc-Caul Salad
1 bunch fresh broccoli, broken in flowerets
1 bunch fresh cauliflour, broken in flowerets
1/2 cup chopped red onion
1 lb bacon, cooked & crumbled
1/2 cup hulled sunflower seeds
1/2 cup raisins
Combine all ingredients in a bowl
Dressing:
3/4 cup mayonnaise
1/4 cup sugar
2 tbs vinegar
Mix the ingredients and pour over salad. Mix well. Serve chilled.
1 bunch fresh broccoli, broken in flowerets
1 bunch fresh cauliflour, broken in flowerets
1/2 cup chopped red onion
1 lb bacon, cooked & crumbled
1/2 cup hulled sunflower seeds
1/2 cup raisins
Combine all ingredients in a bowl
Dressing:
3/4 cup mayonnaise
1/4 cup sugar
2 tbs vinegar
Mix the ingredients and pour over salad. Mix well. Serve chilled.
Sloppy Potato Skins
Sloppy Potato Skins
1 (16 oz) pkg frozen potato wedges
salt to taste
1 small onion, thinly sliced or 1 bunch green onions, chopped
1 pkg dry Ranch dressing mix
1 cup mayonnaise
1 cup buttermilk
1 cup shredded cheese
Fry wedges as directed. Drain on paper towels. Saute Onion, set aside. Place potatoes in 8x8 baking dish. Mix dressing mix, mayo and milk. Pour over potatoes. Bake at 350 for 10 minutes. Remove from oven. Top with cheese and onion. Return to oven. Bake until cheese melts.
1 (16 oz) pkg frozen potato wedges
salt to taste
1 small onion, thinly sliced or 1 bunch green onions, chopped
1 pkg dry Ranch dressing mix
1 cup mayonnaise
1 cup buttermilk
1 cup shredded cheese
Fry wedges as directed. Drain on paper towels. Saute Onion, set aside. Place potatoes in 8x8 baking dish. Mix dressing mix, mayo and milk. Pour over potatoes. Bake at 350 for 10 minutes. Remove from oven. Top with cheese and onion. Return to oven. Bake until cheese melts.
Corned Beef Casserole
Corned Beef Casserole
1 (12oz) can corned beef
1 small pkg egg noodles, cooked and drained
1/2 cup grated onion
1 can cream of chicken soup
1 soup can filled with milk
crushed potato chips
Mix first 5 ingredients. Place in buttered casserole. Cover with potato chips. Bake for 30 to 45 minutes at 400 degrees.
1 (12oz) can corned beef
1 small pkg egg noodles, cooked and drained
1/2 cup grated onion
1 can cream of chicken soup
1 soup can filled with milk
crushed potato chips
Mix first 5 ingredients. Place in buttered casserole. Cover with potato chips. Bake for 30 to 45 minutes at 400 degrees.
Butterfinger Cream Cheese Cake
Butterfinger Cream Cheese Cake
1 Devil's food cake mix
1 (8oz) cream cheese
1/2 stick butter
1 box powdered sugar
1 tbsp vanilla
4 Butterfingers, crushed well
Bake cake according to box directions in 9x13 pan. Mix cream cheese, butter, sugar and vanilla until smooth. Spread over cake. Sprinkle crushed Butterfingers on top.
1 Devil's food cake mix
1 (8oz) cream cheese
1/2 stick butter
1 box powdered sugar
1 tbsp vanilla
4 Butterfingers, crushed well
Bake cake according to box directions in 9x13 pan. Mix cream cheese, butter, sugar and vanilla until smooth. Spread over cake. Sprinkle crushed Butterfingers on top.
Chicken Tater-Tot Casserole
Chicken Tater-Tot Casserole
1/4 cup 2% low-fat milk
1 cup low-fat sour cream
1 (10 ounce) can condensed cream of chicken soup
2 boneless skinless chicken breasts, cooked & cubed
16 ounces frozen tater tots
1 1/2 cups shredded colby-monterey jack cheese
Mix all the ingredients together in a 9x12 glass baking dish. Bake in a preheated 350F oven for 45 minutes. Serve hot.
1/4 cup 2% low-fat milk
1 cup low-fat sour cream
1 (10 ounce) can condensed cream of chicken soup
2 boneless skinless chicken breasts, cooked & cubed
16 ounces frozen tater tots
1 1/2 cups shredded colby-monterey jack cheese
Mix all the ingredients together in a 9x12 glass baking dish. Bake in a preheated 350F oven for 45 minutes. Serve hot.
Salsa Pepper-Jack Grit Dip
Salsa Pepper-Jack Grit Dip1 (20.5-ounce) can refried beans
2 cups water
2 cups milk
1 teaspoon salt
1 cup quick-cooking grits
1/4 cup butter
1 cup shredded pepper-jack cheese
1 cup chunky salsa
Garnish: sour cream, fresh diced tomatoes, and finely chopped cilantro
Corn chips
Preheat oven to 350 degrees F. Lightly grease a deep-dish pie plate. Spread refried beans in the bottom of pie plate; set aside. In a large saucepan, combine water, milk, and salt; bring to a boil over medium-high heat. Add grits, stirring to combine. Reduce heat to low. Cover and cook for 5 to 7 minutes, stirring occasionally. Remove from heat. Add butter and cheese, stirring until melted. Add salsa, stirring to combine. Pour mixture over refried-bean layer in pie plate. Bake for 30 minutes, or until grits are firm and brown around the edges. Let cool for 5 minutes. Garnish with sour cream, chopped tomatoes, and cilantro, if desired. Serve with corn chips for dipping.
2 cups water
2 cups milk
1 teaspoon salt
1 cup quick-cooking grits
1/4 cup butter
1 cup shredded pepper-jack cheese
1 cup chunky salsa
Garnish: sour cream, fresh diced tomatoes, and finely chopped cilantro
Corn chips
Preheat oven to 350 degrees F. Lightly grease a deep-dish pie plate. Spread refried beans in the bottom of pie plate; set aside. In a large saucepan, combine water, milk, and salt; bring to a boil over medium-high heat. Add grits, stirring to combine. Reduce heat to low. Cover and cook for 5 to 7 minutes, stirring occasionally. Remove from heat. Add butter and cheese, stirring until melted. Add salsa, stirring to combine. Pour mixture over refried-bean layer in pie plate. Bake for 30 minutes, or until grits are firm and brown around the edges. Let cool for 5 minutes. Garnish with sour cream, chopped tomatoes, and cilantro, if desired. Serve with corn chips for dipping.
Creamy Cucumber Spread
Creamy Cucumber Spread1 (8oz) cream cheese, softened
1/2 cup mayonnaise
1 tsp seasoned salt
1 cup seeded, chopped cucumbers
With mixer, beat cream cheese until creamy and add mayonnaise, seasoned salt and cucumber. Spread on crackers. (Captain's Wafers are the best!!!)
1/2 cup mayonnaise
1 tsp seasoned salt
1 cup seeded, chopped cucumbers
With mixer, beat cream cheese until creamy and add mayonnaise, seasoned salt and cucumber. Spread on crackers. (Captain's Wafers are the best!!!)
Pea Salad
Pea Salad1 or 2 cans of peas drained (your choice, depending how well you like peas)
6 boiled eggs chopped
1 bunch green onion chopped
1 jar bacon bits or to taste (I have found the imitation is best)
1 Reg. size bag of shredded cheddar cheese
Mix 1 to 1 1/2 cup real mayo
1 pkg. Hidden Valley Dry Mix
1/2 C. sour cream
Place first 5 ingrediants in lg. bowl then add mayo mix. Blend well. Refrigerate and add salt and pepper to taste.
6 boiled eggs chopped
1 bunch green onion chopped
1 jar bacon bits or to taste (I have found the imitation is best)
1 Reg. size bag of shredded cheddar cheese
Mix 1 to 1 1/2 cup real mayo
1 pkg. Hidden Valley Dry Mix
1/2 C. sour cream
Place first 5 ingrediants in lg. bowl then add mayo mix. Blend well. Refrigerate and add salt and pepper to taste.
SHRIMP BALL
SHRIMP BALL8 oz cream cheese
1 tsp. horseradish
2 tbs. lemon juice
2 tbs. sliced green onion
2 cans shrimp
Mix all of the ingredients together, I use a mixer, and shape into a ball on plastic wrap, some times I just put it in a small crock. This is better if it sits a while in the fridge, so it can be made ahead. The horseradish, green onion and lemon juice can be added to taste.
1 tsp. horseradish
2 tbs. lemon juice
2 tbs. sliced green onion
2 cans shrimp
Mix all of the ingredients together, I use a mixer, and shape into a ball on plastic wrap, some times I just put it in a small crock. This is better if it sits a while in the fridge, so it can be made ahead. The horseradish, green onion and lemon juice can be added to taste.
Enchilada Dip
Enchilada Dip1lb browned hamburger
1lb Velveeta, cubed
1 can enchilada sauce
1 can refried beans
Combine in crockpot and stir occasionally until cheese is melted. Serve with tortill chips.
1lb Velveeta, cubed
1 can enchilada sauce
1 can refried beans
Combine in crockpot and stir occasionally until cheese is melted. Serve with tortill chips.
Buffalo Chicken Wing Dip
Buffalo Chicken Wing Dip2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce (such as Crystals)
1 cup Ranch salad dressing
2 cups diced cooked chicken
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing and chicken. Place mixture in 8x8 baking dish. Bake for 30 minutes in the preheated oven. Serve with chips, crackers, or celery sticks.
3/4 cup pepper sauce (such as Crystals)
1 cup Ranch salad dressing
2 cups diced cooked chicken
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing and chicken. Place mixture in 8x8 baking dish. Bake for 30 minutes in the preheated oven. Serve with chips, crackers, or celery sticks.
Artichoke Dip
Artichoke Dip14 oz can or jar of artichoke hearts, chopped fine
1 cup parmesan cheese
1 cup mayonnaise
red pepper & garlic powder to taste
Combine chopped artichokes with remaining ingredients. Place in 8x8 baking dish and bake at 375 for 15=20 minutes. Serve with Triscuits or Wheat Thins.
1 cup parmesan cheese
1 cup mayonnaise
red pepper & garlic powder to taste
Combine chopped artichokes with remaining ingredients. Place in 8x8 baking dish and bake at 375 for 15=20 minutes. Serve with Triscuits or Wheat Thins.
Arkansas Caviar
Arkansas Caviar2 cans Jalapeno Black-eyed Peas
1 med purple onion, diced fine
1 bunch green onions, diced, fine
2 tomatoes, diced fine
1 bell pepper, diced fine
1 (8oz) bottle Italian Dressing
Mix all ingredients. Best to let set 3-4 hours. Serve chilled or warm with tortilla chips.
1 med purple onion, diced fine
1 bunch green onions, diced, fine
2 tomatoes, diced fine
1 bell pepper, diced fine
1 (8oz) bottle Italian Dressing
Mix all ingredients. Best to let set 3-4 hours. Serve chilled or warm with tortilla chips.
Roasted Red Pepper Dip
Roasted Red Pepper Dip2 (8oz) blocks cream cheese, softened
1 jar roasted red peppers, chopped fine
2 tbs mayonnaise
8 oz sour cream
Mix all. Serve with chips or crackers
1 jar roasted red peppers, chopped fine
2 tbs mayonnaise
8 oz sour cream
Mix all. Serve with chips or crackers
American Chop Suey
American Chop Suey1 lb elbow noodles
1 lb ground beef
1 onion, chopped fine
2 cans Tomato Soup
salt & pepper to taste
Boil noodles. Brown meat and onion seasoned with salt & pepper. Add soup to meat. Mix noodles into meat mixture. Stir over low heat for 10 minutes to let flavors combine.
1 lb ground beef
1 onion, chopped fine
2 cans Tomato Soup
salt & pepper to taste
Boil noodles. Brown meat and onion seasoned with salt & pepper. Add soup to meat. Mix noodles into meat mixture. Stir over low heat for 10 minutes to let flavors combine.
Sunday, August 26, 2012
Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas1 lb. boneless skinless chicken breast
1/2 cup thin sliced and slivered onion
1 Tbsp. vegetable oil
1 package taco seasoning mix
1 Tbsp. water
1 package (8 oz.) Phildelphia Cream Cheese, cubed
1 package 10 flour tortillas (soft taco size)
1 can (4.5 oz.) chopped green chiles
1 can (10 oz.) green chile enchilada sauce
2 cup shredded cheddar cheese
Pre-heat oven to 350 degrees. Grease the bottom of a 9 x 13 pan. Clean chicken breasts, cut into 1/2 inch cubes. Saute the chicken and the onion in the oil until the chicken is no longer pink. Add the taco seasoning mix, water and the cubed cream cheese, stir until melted and set aside. Spoon the cooked mixture into the tortilla, roll the tortilla when filled and place in the pan seam side down. Top with both cans of chiles and enchilada sauce and sprinkle with the cheddar cheese. Bake at 350 degrees for 15-20 minutes, until the cheese is melted.Notes This is delicious served with yellow rice, a shredded lettuce salad with diced tomatoes all served on a platter. Sour cream optional.
1/2 cup thin sliced and slivered onion
1 Tbsp. vegetable oil
1 package taco seasoning mix
1 Tbsp. water
1 package (8 oz.) Phildelphia Cream Cheese, cubed
1 package 10 flour tortillas (soft taco size)
1 can (4.5 oz.) chopped green chiles
1 can (10 oz.) green chile enchilada sauce
2 cup shredded cheddar cheese
Pre-heat oven to 350 degrees. Grease the bottom of a 9 x 13 pan. Clean chicken breasts, cut into 1/2 inch cubes. Saute the chicken and the onion in the oil until the chicken is no longer pink. Add the taco seasoning mix, water and the cubed cream cheese, stir until melted and set aside. Spoon the cooked mixture into the tortilla, roll the tortilla when filled and place in the pan seam side down. Top with both cans of chiles and enchilada sauce and sprinkle with the cheddar cheese. Bake at 350 degrees for 15-20 minutes, until the cheese is melted.Notes This is delicious served with yellow rice, a shredded lettuce salad with diced tomatoes all served on a platter. Sour cream optional.
Corny Chicken Bake
Corny Chicken Bake3 cups crushed corn bread stuffing
1 can (14-3/4 ounces) cream-style corn
1/3 cup finely chopped onion
1 celery rib, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablespoons spicy brown mustard
In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11-in. x 7-in. baking dish. Top with chicken. In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes
1 can (14-3/4 ounces) cream-style corn
1/3 cup finely chopped onion
1 celery rib, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablespoons spicy brown mustard
In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11-in. x 7-in. baking dish. Top with chicken. In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes
Southwest Chicken & Barley Soup
Southwest Chicken & Barley Soup1 medium onion, chopped
1 garlic clove, minced
1 tablespoon oil
3 cups water
1 (15 1/4 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
15 ounces tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
1/2 cup pearl barley, med
1 (4 ounce) can green chilies, chopped, drained
1 tablespoon chili powder
1/2-1 teaspoon cumin
3 cups cooked chicken, cubed
Saute onion and garlic in oil. Add the next 10 ingredients. Bring to a boil, reduce heat, cover and simmer 45 minute. Stir in chicken cook 15 minutes more.
1 garlic clove, minced
1 tablespoon oil
3 cups water
1 (15 1/4 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
15 ounces tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
1/2 cup pearl barley, med
1 (4 ounce) can green chilies, chopped, drained
1 tablespoon chili powder
1/2-1 teaspoon cumin
3 cups cooked chicken, cubed
Saute onion and garlic in oil. Add the next 10 ingredients. Bring to a boil, reduce heat, cover and simmer 45 minute. Stir in chicken cook 15 minutes more.
Buffalo Chicken Spaghetti
Buffalo Chicken Spaghetti1 lb. spaghetti, fully cooked and drained
1 - 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)
salt & pepper, to taste
2 c. chicken stock
8 oz. cream cheese
1/4 c. hot sauce (more or less, depending on desired intensity. 1/4
c. will be mild to medium in flavor.)
1 c. Ranch or Bleu cheese dressing
Season chicken breasts with salt and pepper to taste. Place in a skillet
with chicken stock, bring to a boil, cover and simmer for 15 - 20 minutes,
or until the chicken is fully cooked. Remove chicken and reserve 1/2 c.
cooking liquid. In a saucepan, combine the cream cheese, hot sauce and reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely melted. While the sauce is cooking, shred or cube the cooked chicken. Add the dressing and chicken to the saucepan, stir to combine, and then
toss with the cooked spaghetti.
1 - 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)
salt & pepper, to taste
2 c. chicken stock
8 oz. cream cheese
1/4 c. hot sauce (more or less, depending on desired intensity. 1/4
c. will be mild to medium in flavor.)
1 c. Ranch or Bleu cheese dressing
Season chicken breasts with salt and pepper to taste. Place in a skillet
with chicken stock, bring to a boil, cover and simmer for 15 - 20 minutes,
or until the chicken is fully cooked. Remove chicken and reserve 1/2 c.
cooking liquid. In a saucepan, combine the cream cheese, hot sauce and reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely melted. While the sauce is cooking, shred or cube the cooked chicken. Add the dressing and chicken to the saucepan, stir to combine, and then
toss with the cooked spaghetti.
AWESOME POTATOES
AWESOME POTATOES5 cups potato slices
3/4 cup grated Parmesan cheese
1/2 cup mayonnaise
Combine potato, cheese and 1/2 cup mayonnaise. Mix lightly. Spoon into a 9-inch pie plate that has been brushed with the additional mayonnaise. Bake at 400 degrees for 45 minutes. Cover with foil and continue baking 15 minutes, or until potatoes are tender. Invert onto a serving plate immediately. Cut into wedges to serve.
3/4 cup grated Parmesan cheese
1/2 cup mayonnaise
Combine potato, cheese and 1/2 cup mayonnaise. Mix lightly. Spoon into a 9-inch pie plate that has been brushed with the additional mayonnaise. Bake at 400 degrees for 45 minutes. Cover with foil and continue baking 15 minutes, or until potatoes are tender. Invert onto a serving plate immediately. Cut into wedges to serve.
Crock-Pot Potato Dill Soup
Crock-Pot Potato Dill Soup7 cups cubed peeled potatoes
4 cups chicken broth
1 cup water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrot
1/4 cup butter or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
12 ounces evaporated milk
In a large crockpot, combine first ten ingredients. Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.). Add milk. Stir to blend and heat. Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.
4 cups chicken broth
1 cup water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrot
1/4 cup butter or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
12 ounces evaporated milk
In a large crockpot, combine first ten ingredients. Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.). Add milk. Stir to blend and heat. Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.
Chicken Breasts with Wild Rice Alfredo
Chicken Breasts with Wild Rice Alfredo 3/4 cup uncooked wild rice, rinsed and drained
1/2 can (14 oz) roasted garlic-seasoned chicken broth (I used the whole can and only could find regular broth so added 1 tsp jar garlic in oil to it)
1/2 cup water
1/2 teaspoon dried thyme leaves
1 tablespoon butter or margarine (I also added a bit of EVOO)
3 boneless skinless chicken breast halves (about 1 lb) (I used 4)
1 1/2 cups sliced fresh mushrooms
1/2 jar (7 oz) roasted red bell peppers, drained and chopped (I used the whole jar and put the other half in the rice mixture at the bottom of the dish)
1 cup Alfredo pasta sauce (I used the whole 15 oz jar of Classico Roasted Garlic Alfredo Sauce)
In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45 to 60 minutes or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 9x9-inch glass baking dish. (I used an 11 x 7 baking dish) Heat oven to 350°F. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to10 minutes, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in bell peppers and Alfredo sauce; pour over chicken. Bake uncovered 45 to 55 minutes or until mixture is bubbly and juice of chicken is no longer pink when centers of thickest pieces are cut. If you can’t find chicken broth with garlic, make your own by finely chopping 2 cloves of garlic and stirring it into regular chicken broth. Two cups refrigerated Alfredo sauce can be used instead of the jarred sauce.
For the best flavor and texture, make sure the wild rice has cooked long enough to “pop” open to show its white insides. You may need to add more water during cooking.
1/2 can (14 oz) roasted garlic-seasoned chicken broth (I used the whole can and only could find regular broth so added 1 tsp jar garlic in oil to it)
1/2 cup water
1/2 teaspoon dried thyme leaves
1 tablespoon butter or margarine (I also added a bit of EVOO)
3 boneless skinless chicken breast halves (about 1 lb) (I used 4)
1 1/2 cups sliced fresh mushrooms
1/2 jar (7 oz) roasted red bell peppers, drained and chopped (I used the whole jar and put the other half in the rice mixture at the bottom of the dish)
1 cup Alfredo pasta sauce (I used the whole 15 oz jar of Classico Roasted Garlic Alfredo Sauce)
In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45 to 60 minutes or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 9x9-inch glass baking dish. (I used an 11 x 7 baking dish) Heat oven to 350°F. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to10 minutes, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in bell peppers and Alfredo sauce; pour over chicken. Bake uncovered 45 to 55 minutes or until mixture is bubbly and juice of chicken is no longer pink when centers of thickest pieces are cut. If you can’t find chicken broth with garlic, make your own by finely chopping 2 cloves of garlic and stirring it into regular chicken broth. Two cups refrigerated Alfredo sauce can be used instead of the jarred sauce.
For the best flavor and texture, make sure the wild rice has cooked long enough to “pop” open to show its white insides. You may need to add more water during cooking.
Cajun Lasagna
Cajun Lasagna 10 uncooked lasagna noodles
2 cans (14.5 oz each) diced tomatoes with green chiles, drained
1 bag (12 oz) frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained
1/2 lb smoked spicy sausage (andouille or kielbasa), cut into 1/4-inch slices
1 jar (16 oz) Alfredo pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh parsley, if desired
Heat oven to 350°F. Cook and drain noodles as directed on package. Spread 1 cup of the tomatoes in ungreased 13x9-inch (3-quart) glass baking dish. Top with 5 noodles, overlapping slightly as needed. Layer with half each of the remaining tomatoes, the shrimp, sausage, Alfredo sauce and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top. Cover dish with foil. Bake about 30 minutes or until center is hot and bubbly. Uncover; bake 15 to 20 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.
2 cans (14.5 oz each) diced tomatoes with green chiles, drained
1 bag (12 oz) frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained
1/2 lb smoked spicy sausage (andouille or kielbasa), cut into 1/4-inch slices
1 jar (16 oz) Alfredo pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh parsley, if desired
Heat oven to 350°F. Cook and drain noodles as directed on package. Spread 1 cup of the tomatoes in ungreased 13x9-inch (3-quart) glass baking dish. Top with 5 noodles, overlapping slightly as needed. Layer with half each of the remaining tomatoes, the shrimp, sausage, Alfredo sauce and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top. Cover dish with foil. Bake about 30 minutes or until center is hot and bubbly. Uncover; bake 15 to 20 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.
Arkansas Green Beans
Arkansas Green Beans5 (15-ounce) cans green beans, drained
7 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder
Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan. Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans. Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.
7 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder
Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan. Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans. Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.
Mississippi Chicken Casserole
Mississippi Chicken Casserole1 1/2-2 lbs boneless skinless chicken breasts
1 onion, chopped
1 teaspoon seasoning salt
1 (8 ounce) package wide egg noodles
2 (10 ounce) cans condensed cream of chicken soup (can substitute cream of mushroom, I just prefer chicken)
2 cups crushed Ritz crackers (about one sleeve)
8 ounces sour cream
Preheat oven to 350 degrees. Cut chicken into bite size pieces and saute chicken and onion until chicken is done. Prepare egg noodles according to package directions.
In 9X13 casserole dish, combine chicken, onions, soup, and noodles. Mix well. Combine crackers, butter, and sour cream well and spread over chicken. The mixture will be very thick. Bake for thirty minutes or until top is brown.
1 onion, chopped
1 teaspoon seasoning salt
1 (8 ounce) package wide egg noodles
2 (10 ounce) cans condensed cream of chicken soup (can substitute cream of mushroom, I just prefer chicken)
2 cups crushed Ritz crackers (about one sleeve)
8 ounces sour cream
Preheat oven to 350 degrees. Cut chicken into bite size pieces and saute chicken and onion until chicken is done. Prepare egg noodles according to package directions.
In 9X13 casserole dish, combine chicken, onions, soup, and noodles. Mix well. Combine crackers, butter, and sour cream well and spread over chicken. The mixture will be very thick. Bake for thirty minutes or until top is brown.
Schnitzel
Schnitzel2 pounds tenderized boneless pork chops
1 cup flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
1/4 cup oil for frying
Lemon, cut into wedges
Dredge tenderized, boneless pork chops in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the pork chops with egg mixture, then with bread crumbs. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry pork chops until golden brown, about 5 minutes on each side. Squeeze a wedge of lemon over meat and serve.
1 cup flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
1/4 cup oil for frying
Lemon, cut into wedges
Dredge tenderized, boneless pork chops in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the pork chops with egg mixture, then with bread crumbs. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry pork chops until golden brown, about 5 minutes on each side. Squeeze a wedge of lemon over meat and serve.
Dawn's Homemade Vegetable Beef (Deer) Soup
Dawn's Homemade Vegetable Beef (Deer) Soup2lbs stew meat (beef roast cut into small pieces or deer roast cut into small pieces)
2lbs frozen mixed vegetables
8 medium potatoes, peeled and diced
2 medium onions, chopped
1 (46oz) can Vegetable Juice
1 (28oz) can Diced Tomatoes
1 can Rotel
salt & pepper to taste
In a large stock pot (at least, 8 quarts), place all ingredients. Add enough water to almost fill stock pot. Bring to a boil. Reduce heat to medium low. Allow soup to simmer for 1 1/2hrs-2hrs. Serve with crackers or a pone of cornbread!!!
2lbs frozen mixed vegetables
8 medium potatoes, peeled and diced
2 medium onions, chopped
1 (46oz) can Vegetable Juice
1 (28oz) can Diced Tomatoes
1 can Rotel
salt & pepper to taste
In a large stock pot (at least, 8 quarts), place all ingredients. Add enough water to almost fill stock pot. Bring to a boil. Reduce heat to medium low. Allow soup to simmer for 1 1/2hrs-2hrs. Serve with crackers or a pone of cornbread!!!
MACARONI AND TOMATOES
MACARONI AND TOMATOES1 lb large elbow macaroni
1 pound lean bacon, sliced thin
2 - 1 lb cans diced tomatoes
1 medium onion, minced fine
2 - 12 oz cans of V-8 vegetable juice
2 tsp fine ground black pepper
salt to taste
5 cups water
Cut the bacon into 1 inch pieces. Put all the bacon in a deep soup pot and cook on medium heat until brown and crisp. Remove the bacon with a slotted spoon, and saute minced onions in the remaining bacon grease until clear and tender. Put the bacon back into the pan, and add the water and canned tomatoes, including their juice. Add the V-8 and pepper, and bring it to a low boil. When boiling, add macaroni, and turn the heat down to a low boil and cook for 10 minutes until macaroni is tender. Season with salt to taste, and remove from heat. Allow to sit, covered for 5 minutes more.
1 pound lean bacon, sliced thin
2 - 1 lb cans diced tomatoes
1 medium onion, minced fine
2 - 12 oz cans of V-8 vegetable juice
2 tsp fine ground black pepper
salt to taste
5 cups water
Cut the bacon into 1 inch pieces. Put all the bacon in a deep soup pot and cook on medium heat until brown and crisp. Remove the bacon with a slotted spoon, and saute minced onions in the remaining bacon grease until clear and tender. Put the bacon back into the pan, and add the water and canned tomatoes, including their juice. Add the V-8 and pepper, and bring it to a low boil. When boiling, add macaroni, and turn the heat down to a low boil and cook for 10 minutes until macaroni is tender. Season with salt to taste, and remove from heat. Allow to sit, covered for 5 minutes more.
Italian Pasta Salad
Italian Pasta Salad1 lb Tri-Color Spiral Pasta, cooked, rinsed and drained
1 stalk of broccoli, cut into small florets
1 head of cauliflower, cut into small florets
2-3 carrots, chopped fine
1 red pepper, chopped fine
1 yellow pepper, chopped fine
1 red onion, chopped fine
1 small can of chopped ripe olives
1 pkg of cherry tomatoes, cut into 1/4ths
1 cucumber, chopped fine
1 16oz can garbanzo beans, drained well or 2-3 chicken breast, grilled and chopped into small bite size pieces (optional for protein)
1/2 cup Parmesan cheese
1 16oz bottle Wishbone Robusto Italian Dressing
Cook pasta according to directions on package. Rinse and drain pasta well. Add all other ingredients and mix well. Serve immediately or refrigerate over night to let flavors combine.
1 stalk of broccoli, cut into small florets
1 head of cauliflower, cut into small florets
2-3 carrots, chopped fine
1 red pepper, chopped fine
1 yellow pepper, chopped fine
1 red onion, chopped fine
1 small can of chopped ripe olives
1 pkg of cherry tomatoes, cut into 1/4ths
1 cucumber, chopped fine
1 16oz can garbanzo beans, drained well or 2-3 chicken breast, grilled and chopped into small bite size pieces (optional for protein)
1/2 cup Parmesan cheese
1 16oz bottle Wishbone Robusto Italian Dressing
Cook pasta according to directions on package. Rinse and drain pasta well. Add all other ingredients and mix well. Serve immediately or refrigerate over night to let flavors combine.
BLT Dip
BLT Dip1 lb bacon, cooked and crumbled
1 cup sour cream
1 cup mayonnaise
1 medium tomato diced fine
salt & pepper to taste
Mix all ingredients and serve in a bowl lined with lettuce leaves. Serve with chips, crackers or veggies.
1 cup sour cream
1 cup mayonnaise
1 medium tomato diced fine
salt & pepper to taste
Mix all ingredients and serve in a bowl lined with lettuce leaves. Serve with chips, crackers or veggies.
Cracker Salad
Cracker Salad1 sleeve saltine crackers
3 green onions, chopped
1 can Rotel tomatoes
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Crush crackers and mix all ingredients together. Serve immediately.
3 green onions, chopped
1 can Rotel tomatoes
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Crush crackers and mix all ingredients together. Serve immediately.
Creamed Corn
Creamed Corn14 ears white corn, husked and washed
1 1/2 cups water
3 tablespoons all-purpose flour
1 1/2 tablespoons butter
2 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper
2 tablespoons bacon drippings
Run a sharp knife between each row of kernels. Cut kernels from the cob, saving all juice. Place kernels and juice in a large bowl. With the dull side of the knife, scrape each cob over the bowl to release all the milky juice. Add all remaining ingredients except bacon drippings, mixing well. In a large skillet, heat bacon drippings and add corn mixture, stirring until well mixed. Bring to a boil, reduce heat, cover, and simmer 45 minutes or until mixture thickens, stirring occasionally
1 1/2 cups water
3 tablespoons all-purpose flour
1 1/2 tablespoons butter
2 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper
2 tablespoons bacon drippings
Run a sharp knife between each row of kernels. Cut kernels from the cob, saving all juice. Place kernels and juice in a large bowl. With the dull side of the knife, scrape each cob over the bowl to release all the milky juice. Add all remaining ingredients except bacon drippings, mixing well. In a large skillet, heat bacon drippings and add corn mixture, stirring until well mixed. Bring to a boil, reduce heat, cover, and simmer 45 minutes or until mixture thickens, stirring occasionally
Deer Poppers
Deer Poppers1/2 lbs deer meat - back strap
Dale's seasoning
12 slices bacon
1/4 cup cream cheese
12 slices pickled jalapenos
Cut back strap into about 12 strips, lengthwise In fridge, marinate deer meat in Dale's seasoning for at least 1 hour After meat has marinated, remove from juice and pat dry Lay a strip of meat on top of a strip of bacon. Put a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Grill on both sides until bacon is crisp - about 10 minutes
Dale's seasoning
12 slices bacon
1/4 cup cream cheese
12 slices pickled jalapenos
Cut back strap into about 12 strips, lengthwise In fridge, marinate deer meat in Dale's seasoning for at least 1 hour After meat has marinated, remove from juice and pat dry Lay a strip of meat on top of a strip of bacon. Put a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Grill on both sides until bacon is crisp - about 10 minutes
Three Cheese Baked Ziti
Three Cheese Baked Ziti1 container (15 oz.) ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 box (16 oz.) ziti pasta, cooked and drained
1 jar (1 lb. 10 oz.) Ragu® Chunky Pasta Sauce
1 cup shredded mozzarella cheese (about 4 oz.)
Preheat oven to 350°. Combine ricotta cheese, eggs and Parmesan cheese in large bowl; set aside. Combine pasta with Pasta Sauce in another bowl. Spoon 1/2 of the pasta mixture in 13 x 9-inch baking dish; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese. Bake 30 minutes or until heated through. Serve, if desired, with additional heated Sauce.
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 box (16 oz.) ziti pasta, cooked and drained
1 jar (1 lb. 10 oz.) Ragu® Chunky Pasta Sauce
1 cup shredded mozzarella cheese (about 4 oz.)
Preheat oven to 350°. Combine ricotta cheese, eggs and Parmesan cheese in large bowl; set aside. Combine pasta with Pasta Sauce in another bowl. Spoon 1/2 of the pasta mixture in 13 x 9-inch baking dish; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese. Bake 30 minutes or until heated through. Serve, if desired, with additional heated Sauce.
Cornbread Casserole
Cornbread Casserole1 cup self-rising cornmeal
2 eggs
1 cup milk
1 tablespoon oil
1 (16 ounce) can creamed corn
1 lb ground beef
3 jalapeno peppers, chopped
1/2 lb cheddar cheese
1 onion, chopped
Preheat oven to 350. Mix the cornmeal, eggs, milk, corn, & oil togehter in a large bowl and set aside. Saute meat, onion, and peppers together in a large skillet. Pour 1/2 the batter into a greased casserold dish. Add the meat mixture on top of the 1/2 batter mix in the casserole dish and then sprinkle cheese on top of meat mixture. Pour the remaining batter on top of the cheese. Bake for 45 minutes at 350.
2 eggs
1 cup milk
1 tablespoon oil
1 (16 ounce) can creamed corn
1 lb ground beef
3 jalapeno peppers, chopped
1/2 lb cheddar cheese
1 onion, chopped
Preheat oven to 350. Mix the cornmeal, eggs, milk, corn, & oil togehter in a large bowl and set aside. Saute meat, onion, and peppers together in a large skillet. Pour 1/2 the batter into a greased casserold dish. Add the meat mixture on top of the 1/2 batter mix in the casserole dish and then sprinkle cheese on top of meat mixture. Pour the remaining batter on top of the cheese. Bake for 45 minutes at 350.
Clam Dip
Clam Dip1 (7 ounce) can minced clams, drain and reserve juice
8 ounces cream cheese
2 tablespoons onions, finely minced
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/8 teaspoon garlic salt
1/8 teaspoon pepper
potato chips
Cream the cream cheese with a little clam juice at a time with a fork until it is the consistency of toothpaste. Add everything else and mix well. Serve with potato chips.
8 ounces cream cheese
2 tablespoons onions, finely minced
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/8 teaspoon garlic salt
1/8 teaspoon pepper
potato chips
Cream the cream cheese with a little clam juice at a time with a fork until it is the consistency of toothpaste. Add everything else and mix well. Serve with potato chips.
Black-eyed Pea Casserole
Black-eyed Pea Casserole1 1/2 lbs ground chuck
1 medium onion, chopped
3 (15 ounce) cans jalapeno black-eyed peas (2 drained, 1 not )
2 cups cooked rice
1 (15 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
salt and pepper
grated cheese (optional)
Brown meat and drain, add onions and cook untul translucent. In a 9x13 inch baking dish, mix all ingredients except cheese. Bake at 350 degrees for 30-40 minutes. Top with cheese if desired.
1 medium onion, chopped
3 (15 ounce) cans jalapeno black-eyed peas (2 drained, 1 not )
2 cups cooked rice
1 (15 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
salt and pepper
grated cheese (optional)
Brown meat and drain, add onions and cook untul translucent. In a 9x13 inch baking dish, mix all ingredients except cheese. Bake at 350 degrees for 30-40 minutes. Top with cheese if desired.
Sour Cream Cheese Casserole
Sour Cream Cheese Casserole4 skinless, boneless chicken breast halves - cooked and cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/2 (8 ounce) package cream cheese
1/2 cup sour cream
1 cup crushed buttery round crackers
In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted. Preheat oven to 350 degrees F (175 degrees C). Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/2 (8 ounce) package cream cheese
1/2 cup sour cream
1 cup crushed buttery round crackers
In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted. Preheat oven to 350 degrees F (175 degrees C). Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!
Scalloped Potatoes
Scalloped Potatoes4 cups thinly sliced potatoes (about 4-5 med. spuds)
3 tablespoons butter
1/2 an onion, finely diced
1 (10 ounce) can cream of chicken soup (or mushroom)
1/4 cup milk
1 1/2 cups of grated cheddar cheese (divided)
salt & pepper
paprika
Saute onion in butter until translucent; season with salt and pepper. Add soup and milk, whisking until smooth. Reduce heat and whisk 1 cup cheese in until smooth. Place a half of the sliced potatoes in a lightly greased one quart casserole dish season with salt and pepper. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce, season with salt and pepper. Sprinkle the remaining 1/2 cup of cheese on top and sprinkle with paprika. Bake uncovered for about 1 hour at 350°F.
3 tablespoons butter
1/2 an onion, finely diced
1 (10 ounce) can cream of chicken soup (or mushroom)
1/4 cup milk
1 1/2 cups of grated cheddar cheese (divided)
salt & pepper
paprika
Saute onion in butter until translucent; season with salt and pepper. Add soup and milk, whisking until smooth. Reduce heat and whisk 1 cup cheese in until smooth. Place a half of the sliced potatoes in a lightly greased one quart casserole dish season with salt and pepper. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce, season with salt and pepper. Sprinkle the remaining 1/2 cup of cheese on top and sprinkle with paprika. Bake uncovered for about 1 hour at 350°F.
Cheesy Potato Salad
Cheesy Potato Salad2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
Black-eyed Pea Corn Bread
Black-eyed Pea Corn Bread 1 lb. pork sausage
1 onion, chopped
1 1/2 cups corn meal mix
1/2 cup self-rising flour
2 eggs, slightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (4-oz.) can green chilies, chopped
3/4 cup cream-style corn
2 cups grated Cheddar cheese
1 (15-oz.) can black-eyed peas, drained
Preheat oven to 350 degrees. Grease a 9-by13-inch pan. Cook sausage and onion in a large skillet until browned. Drain and set aside. Combine corn meal mix and flour in a large bowl. In another bowl, beat together eggs, buttermilk and oil. Mix with dry ingredients. Add sausage, onion, chilies, corn, cheese and peas. Pour into pan and bake for 50 to 55 minutes.
1 onion, chopped
1 1/2 cups corn meal mix
1/2 cup self-rising flour
2 eggs, slightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (4-oz.) can green chilies, chopped
3/4 cup cream-style corn
2 cups grated Cheddar cheese
1 (15-oz.) can black-eyed peas, drained
Preheat oven to 350 degrees. Grease a 9-by13-inch pan. Cook sausage and onion in a large skillet until browned. Drain and set aside. Combine corn meal mix and flour in a large bowl. In another bowl, beat together eggs, buttermilk and oil. Mix with dry ingredients. Add sausage, onion, chilies, corn, cheese and peas. Pour into pan and bake for 50 to 55 minutes.
Mock Champagne
Mock Champagne
2/3 cup sugar
2/3 cup water
2 cups grapefruit juice
1/2 cup orange juice
3 Tbsp. grenadine
1 large bottle ginger ale, chilled
Combine sugar and water in a saucepan over low heat. Bring to a boil; simmer for 10 minutes. Let cool. Add grapefruit and orange juices to syrup and chill. At serving time, add grenadine and ginger ale.
2/3 cup sugar
2/3 cup water
2 cups grapefruit juice
1/2 cup orange juice
3 Tbsp. grenadine
1 large bottle ginger ale, chilled
Combine sugar and water in a saucepan over low heat. Bring to a boil; simmer for 10 minutes. Let cool. Add grapefruit and orange juices to syrup and chill. At serving time, add grenadine and ginger ale.
Hominy, Beans, & Rice Soup
Hominy, Beans, & Rice Soup
2 Tablespoons Olive Oil
1 whole Onion, Diced
4 stalks Celery, Chopped
4 cloves Garlic, Sliced
2 cans (10 Oz. Can) Mexican Style (with Cilantro And Lime) Diced Tomatoes
1 can (15 Oz. Can) White Hominy, Drained And Rinsed
1 can (15 Oz. Can) Yellow Hominy, Drained And Rinsed
1 can (15 Oz. Can) Black Beans, Drained And Rinsed
1 can (10 Oz. Can) Dark Red Kidney Beans, Drained And Rinsed
1 dash Cumin
1 dash Pepper To Taste
1 dash Salt To Taste
1 box (32 Oz. Can) Chicken Stock
2 cups Water
2 cubes Chicken Flavored Bouillon
1 bag (about 3.5 Oz. Bag) Boil In Bag Rice
2 whole Limes, Juiced
1 cup Tortilla Strips For Garnish
1 cup Shredded Cheese For Garnish
In a large stock pot, add olive oil, onion, celery, and garlic and cook until softened. Add both cans of tomatoes undrained. Cook for 2 minutes, and add hominy and beans. Add a dash of cumin, pepper and salt to taste. Stir. Pour in boxed stock, water and bouillon cubes. Bring to a boil. Cut the top of the bag of rice and pour rice directly into the soup. Do not boil in the bag. Reduce heat and simmer until rice is tender. Before serving, add lime juice. Serve with tortilla strips and top with cheese.
P F Chang's Spicy Chicken
P F Chang's Spicy Chicken2 teaspoons vegetable oil
2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
Dawn's 8-Layer Salad
Dawn's 8-Layer Salad8 cups chopped iceberg lettuce
3/4 cup sliced red onion (about 1 small)
2 cups frozen peas, thawed (one 10-ounce package)
1 package real bacon bits or pieces
1 1/2 cups Miracle Whip
1/2 cup Mayonnaise
1 tablespoon sugar (or to taste)
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon Worcestershire Sauce
2 cups shredded cheese
2/3 cup chopped tomatoes (about 2 small)
1 bunch green onions, tops only chopped well
Layer lettuce, onions, peas and bacon in large straight-sided serving bowl. Mix mayonnaise, Miracle Whip, sugar, garlic salt & pepper. Spread over salad to seal; cover. Refrigerate several hours or overnight. Top with cheese, tomatoes and green onions just before serving.
3/4 cup sliced red onion (about 1 small)
2 cups frozen peas, thawed (one 10-ounce package)
1 package real bacon bits or pieces
1 1/2 cups Miracle Whip
1/2 cup Mayonnaise
1 tablespoon sugar (or to taste)
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon Worcestershire Sauce
2 cups shredded cheese
2/3 cup chopped tomatoes (about 2 small)
1 bunch green onions, tops only chopped well
Layer lettuce, onions, peas and bacon in large straight-sided serving bowl. Mix mayonnaise, Miracle Whip, sugar, garlic salt & pepper. Spread over salad to seal; cover. Refrigerate several hours or overnight. Top with cheese, tomatoes and green onions just before serving.
Mississippi Chocolate Gravy
Mississippi Chocolate Gravy1 cup white sugar
1 tablespoon self-rising flour
1 tablespoon unsweetened cocoa powder
1 1/4 cups water
1 tablespoon butter
In a medium saucepan, combine sugar, flour and cocoa powder. Add water and stir. Bring to a boil over medium heat, stirring occasionally until thick. Remove from heat and add butter. Serve warm.
1 tablespoon self-rising flour
1 tablespoon unsweetened cocoa powder
1 1/4 cups water
1 tablespoon butter
In a medium saucepan, combine sugar, flour and cocoa powder. Add water and stir. Bring to a boil over medium heat, stirring occasionally until thick. Remove from heat and add butter. Serve warm.
Southern Chicken Fried Steak
Southern Chicken Fried Steak2 cups flour
salt and ground black pepper to taste
2 eggs, beaten
2 pounds cube steaks
1/4 cup oil for frying
Directions
1.In a shallow bowl, combine flour and salt & pepper. In another bowl, place the beaten eggs. Coat each cube steak with the flour mixture, then dip into egg, then back into the flour mixture.
2.Heat oil in a large heavy skillet over medium-high heat. Place veal cutlets into hot oil, and cook until browned, about 10 minutes on each side. Serve with white gravy.
salt and ground black pepper to taste
2 eggs, beaten
2 pounds cube steaks
1/4 cup oil for frying
Directions
1.In a shallow bowl, combine flour and salt & pepper. In another bowl, place the beaten eggs. Coat each cube steak with the flour mixture, then dip into egg, then back into the flour mixture.
2.Heat oil in a large heavy skillet over medium-high heat. Place veal cutlets into hot oil, and cook until browned, about 10 minutes on each side. Serve with white gravy.
Chili's Salsa
Chili's Salsa1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor. Serve with your favorite thin corn tortilla chips.
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor. Serve with your favorite thin corn tortilla chips.
Tater Tot Casserole
Tater Tot Casserole1 lb ground beef
1/2 onion (optional)
10 1/2 ounces cream of mushroom soup (one can)
1 teaspoon salt
1 teaspoon pepper
1 lb tater tots (about half a bag of Ore-Ida Brand)
Pre-heat oven to 450. Brown the ground beef in a skillet until thoroughly cooked. Drain off excess grease. Transfer ground beef back into skillet and add the can of cream of mushroom soup, salt and pepper; stir until mixed evenly. Pour beef mixture into casserole dish and add tater tots to the top, spreading an even layer. Bake for 35 minutes.
1/2 onion (optional)
10 1/2 ounces cream of mushroom soup (one can)
1 teaspoon salt
1 teaspoon pepper
1 lb tater tots (about half a bag of Ore-Ida Brand)
Pre-heat oven to 450. Brown the ground beef in a skillet until thoroughly cooked. Drain off excess grease. Transfer ground beef back into skillet and add the can of cream of mushroom soup, salt and pepper; stir until mixed evenly. Pour beef mixture into casserole dish and add tater tots to the top, spreading an even layer. Bake for 35 minutes.
Beefy Hashbrown Dinner
Beefy Hashbrown Dinner1-1 1/2 lb ground chuck, browned and drained
1 medium onion, chopped
2 garlic cloves, minced
1 (1 1/4 ounce) envelope beef gravy
1 (16 ounce) can creamed corn
1 1/2 cups shredded cheddar cheese
1 (16 ounce) package frozen hash browns, slightly thawed
1 (10 1/2 ounce) can cream of celery soup or cream of mushroom soup
1/2 cup evaporated milk
salt & fresh ground pepper
Place ground beef, onion and garlic in slow cooker/Crock Pot and toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and seasonings, pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.
1 medium onion, chopped
2 garlic cloves, minced
1 (1 1/4 ounce) envelope beef gravy
1 (16 ounce) can creamed corn
1 1/2 cups shredded cheddar cheese
1 (16 ounce) package frozen hash browns, slightly thawed
1 (10 1/2 ounce) can cream of celery soup or cream of mushroom soup
1/2 cup evaporated milk
salt & fresh ground pepper
Place ground beef, onion and garlic in slow cooker/Crock Pot and toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and seasonings, pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.
Party Chicken
Party Chicken1 1/2 lbs boneless skinless chicken breasts (cut into strips or bite-size pieces)
16 ounces sour cream
1 (10 3/4 ounce) can cream of chicken soup or cream of mushroom soup, undiluted
1/4 cup flat leaf parsley, chopped (can use 2tbs dried)
1/2 teaspoon garlic powder
salt and pepper, to taste
1/2 lb bacon, cooked and crumbled
1 1/2 cups French's French fried onions
Place chicken in a greased 2 quart or 13x9 casserole baking dish. Season with salt and pepper. In a medium bowl, combine sour cream, soup, parsley, and garlic powder. Combine well. Season with salt and pepper to taste. Pour sour cream sauce over chicken. Bake at 350 degrees for 45 minutes to an hour, covered. Top chicken with fried onions and bacon. Bake, uncovered, 5-10 more minutes or until onions are golden brown.
16 ounces sour cream
1 (10 3/4 ounce) can cream of chicken soup or cream of mushroom soup, undiluted
1/4 cup flat leaf parsley, chopped (can use 2tbs dried)
1/2 teaspoon garlic powder
salt and pepper, to taste
1/2 lb bacon, cooked and crumbled
1 1/2 cups French's French fried onions
Place chicken in a greased 2 quart or 13x9 casserole baking dish. Season with salt and pepper. In a medium bowl, combine sour cream, soup, parsley, and garlic powder. Combine well. Season with salt and pepper to taste. Pour sour cream sauce over chicken. Bake at 350 degrees for 45 minutes to an hour, covered. Top chicken with fried onions and bacon. Bake, uncovered, 5-10 more minutes or until onions are golden brown.
Crock-Pot White Chicken Chili
Crock-Pot White Chicken Chili1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or navy beans
1 (15 ounce) can hominy or white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)
Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.
2 (15 ounce) cans great northern beans or navy beans
1 (15 ounce) can hominy or white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)
Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.
Creamed Chicken-n-Biscuits
Creamed Chicken-n-Biscuits1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or sauteed red bell pepper or jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuits (or homemade biscuits)
Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and saute until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or sauteed red bell pepper or jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuits (or homemade biscuits)
Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and saute until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
Corn Dip
Corn Dip2 (14 ounce) cans corn, drained
1 (7 ounce) can green chilies
1 (4 ounce) can of diced jalapenos
1 cup sour cream
1 cup mayonnaise
5 green onions, chopped
1/4 teaspoon garlic powder
3 cups of grated Mexican blend cheese
Drain the corn then dump corn in large mixing bowl. Dice the green onion. Add green onion, green chilis, and jalepeno to mixing bowl. Add garlic powder, mayo, and sour cream to mixing bowl. Stir to combine ingredients. Add cheese then stir again to thoroughly combine all ingredients. Cover and refrigerate overnight. Serve with corn chips, tortillas, or crackers.
1 (7 ounce) can green chilies
1 (4 ounce) can of diced jalapenos
1 cup sour cream
1 cup mayonnaise
5 green onions, chopped
1/4 teaspoon garlic powder
3 cups of grated Mexican blend cheese
Drain the corn then dump corn in large mixing bowl. Dice the green onion. Add green onion, green chilis, and jalepeno to mixing bowl. Add garlic powder, mayo, and sour cream to mixing bowl. Stir to combine ingredients. Add cheese then stir again to thoroughly combine all ingredients. Cover and refrigerate overnight. Serve with corn chips, tortillas, or crackers.
Cream Cheese Rotel Dip
Cream Cheese Rotel Dip3 (8 ounce) packages cream cheese
2 (10 ounce) cans Rotel tomatoes & chilies
2 (15 ounce) cans Hominy, drained well (optional)
1 lb sausage or ground beef
Brown sausage or ground beef in large frying pan, drain and return to pan. Add well drained hominy. Add 3 packages of cream cheese to the meat. Drain about half of the liquid off the rotel tomatoes (actually pouring the rotels into a strainer will drain off too much of the liquid, just drain with lid on can). Add the rotel tomatoes to the cream cheese and meat and melt all ingredients together until well blended. Can be served in a crock pot to stay hot.
2 (10 ounce) cans Rotel tomatoes & chilies
2 (15 ounce) cans Hominy, drained well (optional)
1 lb sausage or ground beef
Brown sausage or ground beef in large frying pan, drain and return to pan. Add well drained hominy. Add 3 packages of cream cheese to the meat. Drain about half of the liquid off the rotel tomatoes (actually pouring the rotels into a strainer will drain off too much of the liquid, just drain with lid on can). Add the rotel tomatoes to the cream cheese and meat and melt all ingredients together until well blended. Can be served in a crock pot to stay hot.
Cheese Ball
Cheese Ball1 (8 ounce) package cream cheese
1 (2.5 ounce) package smoked sliced beef, chopped
3 green onions, finely chopped
1 dash hot pepper sauce
pinch of garlic salt
Combine cream cheese, beef, onions, garlic salt and pepper sauce with hands or an electric mixer. Shape into a ball. Chill at least 1 hour before serving with crackers.
1 (2.5 ounce) package smoked sliced beef, chopped
3 green onions, finely chopped
1 dash hot pepper sauce
pinch of garlic salt
Combine cream cheese, beef, onions, garlic salt and pepper sauce with hands or an electric mixer. Shape into a ball. Chill at least 1 hour before serving with crackers.
Mama's Tuna Salad
Mama's Tuna Salad2-3 eggs (if you like eggs, add more; if you don't like eggs, leave out but reduce mayonnaise amount to 2tbs)
3 (6 ounce) cans tuna, drained and flaked
3tbs mayonnaise
1 medium apple, chopped well
2-3tbs sweet pickle relish (to taste)
1 pinch ground black pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, mix together tuna and mayonnaise. Mix in eggs, apple, relish and black pepper.
3 (6 ounce) cans tuna, drained and flaked
3tbs mayonnaise
1 medium apple, chopped well
2-3tbs sweet pickle relish (to taste)
1 pinch ground black pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, mix together tuna and mayonnaise. Mix in eggs, apple, relish and black pepper.
Baked Buffalo Wings
Baked Buffalo Wings3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
1/2 cup Ketchup
1-2 small pkgs Splenda
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter, hot sauce, Ketchup and Splenda in a bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
1/2 cup Ketchup
1-2 small pkgs Splenda
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter, hot sauce, Ketchup and Splenda in a bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Tortilla Pizza
Tortilla Pizza1 (10 inch) bag flour tortillas or
1 (6 inch) bag flour tortillas
1 (8 ounce) bag shredded mozzarella cheese or other type of shredded cheese
1 (15 ounce) can pizza sauce
toppings to your desire
(pepperoni, sausage, black olives, onion or whatever your favorite pizza toppings are)
nonstick cooking spray
Heat oven to 375 degrees. Spray bottom of first tortilla with non-stick cooking spray. This will help tortilla to crisp on bottom. Lay sprayed side down on cookie sheet. Sprinkle a small amount of cheese on top of tortilla, just enough to help tortillas stick when cooking. Top with another tortilla,sprinkle with cheese,top with tortilla. Layer as many as you wish, I generally only use 3 to 4. Top last tortilla with pizza sauce and toppings of your liking. Bake for 15 to 20 minutes or until golden brown. Cut with pizza wheel into wedges.
1 (6 inch) bag flour tortillas
1 (8 ounce) bag shredded mozzarella cheese or other type of shredded cheese
1 (15 ounce) can pizza sauce
toppings to your desire
(pepperoni, sausage, black olives, onion or whatever your favorite pizza toppings are)
nonstick cooking spray
Heat oven to 375 degrees. Spray bottom of first tortilla with non-stick cooking spray. This will help tortilla to crisp on bottom. Lay sprayed side down on cookie sheet. Sprinkle a small amount of cheese on top of tortilla, just enough to help tortillas stick when cooking. Top with another tortilla,sprinkle with cheese,top with tortilla. Layer as many as you wish, I generally only use 3 to 4. Top last tortilla with pizza sauce and toppings of your liking. Bake for 15 to 20 minutes or until golden brown. Cut with pizza wheel into wedges.
Pork Chop Potato Casserole
Pork Chop Potato Casserole8 pork chops (1/2 inch thick)
1 teaspoon seasoned salt
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26 ounce) package frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange pork chops on top. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.
1 teaspoon seasoned salt
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26 ounce) package frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange pork chops on top. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.
Jambalaya
Jambalaya2 tablespoons oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage or favorite smoked sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 pound shrimp, peeled & deveined
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, and file powder. Stir in chicken, shrimp and sausage. Cook for 10 minutes, stirring occasionally. Cook rice in chicken broth. Bring to a boil, cover, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Stir rice into meat mixture and enjoy.
1 tablespoon Cajun seasoning
10 ounces andouille sausage or favorite smoked sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 pound shrimp, peeled & deveined
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, and file powder. Stir in chicken, shrimp and sausage. Cook for 10 minutes, stirring occasionally. Cook rice in chicken broth. Bring to a boil, cover, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Stir rice into meat mixture and enjoy.
Indian Corn Stew
Indian Corn Stew2 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
2 tablespoons cumin
3 tablespoons minced garlic
1 teaspoon ground red pepper
6 potatoes, diced
1 pound carrots, diced
2 (28 ounce) cans Mexican-style hominy
1 (28 ounce) cans diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 (15 ounce) cans beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Stir in garlic. Season with chili powder, cumin and ground red pepper, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
2 large onions, diced
2 tablespoons chili powder
2 tablespoons cumin
3 tablespoons minced garlic
1 teaspoon ground red pepper
6 potatoes, diced
1 pound carrots, diced
2 (28 ounce) cans Mexican-style hominy
1 (28 ounce) cans diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 (15 ounce) cans beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Stir in garlic. Season with chili powder, cumin and ground red pepper, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
Chicken Tetrazzini
Chicken Tetrazzini1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz.) pkg. spaghetti, cooked
1 (16 oz.) pkg. shredded cheddar cheese
1 (4 oz.) jar chopped pimento, drained
1 (5 oz.) pkg. grated parmesan cheese (I just coated the top with a whole lot more.)
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9 x 13" baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 mins.
1 (10 oz.) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz.) pkg. spaghetti, cooked
1 (16 oz.) pkg. shredded cheddar cheese
1 (4 oz.) jar chopped pimento, drained
1 (5 oz.) pkg. grated parmesan cheese (I just coated the top with a whole lot more.)
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9 x 13" baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 mins.
Easy Clam Chowder
Easy Clam Chowder3 (10+3/4-ounce) cans low-fat cream of celery soup
2 (6+1/2-ounce) cans chopped clams
1 (16-ounce) bag frozen fat-free shredded hash brown potatoes
1/2 cup frozen chopped onion
1 pint fat-free half-and-half
Spray a slow cooker with non-fat cooking spray. Put all ingredients in cooker and stir until well-mixed. Cover and cook on low setting for 8 to 9 hours. Makes 11 cups.
2 (6+1/2-ounce) cans chopped clams
1 (16-ounce) bag frozen fat-free shredded hash brown potatoes
1/2 cup frozen chopped onion
1 pint fat-free half-and-half
Spray a slow cooker with non-fat cooking spray. Put all ingredients in cooker and stir until well-mixed. Cover and cook on low setting for 8 to 9 hours. Makes 11 cups.
Steakhouse Potato Salad
Steakhouse Potato Salad3 lbs small red potatoes, quartered
1/2 cup water
1/2 cup Miracle Whip
1/4 cup ranch dressing
6 slices bacon, cooked, crumbled
1 cup shredded cheddar cheese
4 green onions, thinly sliced
Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on high 12 to 15 minute or just until potatoes are tender; drain. Place in large bowl. Refrigerate 1 hour or until completely cooled. Mix dressings and add to potatoes. Add remaining ingriedients.
1/2 cup water
1/2 cup Miracle Whip
1/4 cup ranch dressing
6 slices bacon, cooked, crumbled
1 cup shredded cheddar cheese
4 green onions, thinly sliced
Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on high 12 to 15 minute or just until potatoes are tender; drain. Place in large bowl. Refrigerate 1 hour or until completely cooled. Mix dressings and add to potatoes. Add remaining ingriedients.
Green Tomato Casserole
Green Tomato Casserole3 large green tomatoes, skin on
1 large yellow onion
Bread crumbs
Salt and pepper to taste
Olive oil
Preheat oven to 350 degrees. Thinly slice tomatoes and onion. Grease a 1- or 2-quart casserole. Layer tomatoes and onions. Salt and pepper each layer. Cover with a thin layer of crumbs. Drizzle with olive oil. Bake 30-45 minutes. Serves 4
1 large yellow onion
Bread crumbs
Salt and pepper to taste
Olive oil
Preheat oven to 350 degrees. Thinly slice tomatoes and onion. Grease a 1- or 2-quart casserole. Layer tomatoes and onions. Salt and pepper each layer. Cover with a thin layer of crumbs. Drizzle with olive oil. Bake 30-45 minutes. Serves 4
Greek Chicken Spaghetti
Greek Chicken Spaghetti6 chicken breasts
Salt to taste
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup (1 stick) margarine
1 (4-oz.) can sliced black olives, drained
1 (28-oz.) can tomatoes, chopped
1 (4-oz.) jar mushrooms, drained
2 cups chicken broth
2 1/2 Tbsp. Greek seasoning
8 oz. feta cheese, crumbled
1 cup (4 oz.) shredded sharp Cheddar cheese
1 lb. spaghetti, cooked and drained
Cook chicken in enough salted water to cover in a saucepan until cooked through; drain. Chop chicken; discard skin and bones. Saute onion and bell pepper in margarine in a skillet until onion is translucent. Combine chicken, sauteed vegetables, olives, undrained tomatoes, mushrooms, chicken broth and Greek seasoning in a large bowl and mix well. Add feta cheese, Cheddar cheese and spaghetti, and toss.
Salt to taste
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup (1 stick) margarine
1 (4-oz.) can sliced black olives, drained
1 (28-oz.) can tomatoes, chopped
1 (4-oz.) jar mushrooms, drained
2 cups chicken broth
2 1/2 Tbsp. Greek seasoning
8 oz. feta cheese, crumbled
1 cup (4 oz.) shredded sharp Cheddar cheese
1 lb. spaghetti, cooked and drained
Cook chicken in enough salted water to cover in a saucepan until cooked through; drain. Chop chicken; discard skin and bones. Saute onion and bell pepper in margarine in a skillet until onion is translucent. Combine chicken, sauteed vegetables, olives, undrained tomatoes, mushrooms, chicken broth and Greek seasoning in a large bowl and mix well. Add feta cheese, Cheddar cheese and spaghetti, and toss.
Hot Tomato Grits
Hot Tomato Grits6 slices bacon, chopped
2 (14.5-oz.) cans chicken broth
1/2 tsp. salt
1 cup quick grits
2 large ripe tomatoes, peeled and chopped,
OR 1 can Rotel tomatoes (omit the green chili peppers)
1 small can green chili peppers
1 cup shredded Cheddar cheese
Cook chopped bacon until crisp in a large heavy saucepan. Gradually add broth and salt; bring to a boil. Stir in grits, tomatoes and chili peppers. Return to a boil, stirring often, for 15 to 20 minutes. Stir in cheese and let stand 5 minutes, or until cheese melts.
2 (14.5-oz.) cans chicken broth
1/2 tsp. salt
1 cup quick grits
2 large ripe tomatoes, peeled and chopped,
OR 1 can Rotel tomatoes (omit the green chili peppers)
1 small can green chili peppers
1 cup shredded Cheddar cheese
Cook chopped bacon until crisp in a large heavy saucepan. Gradually add broth and salt; bring to a boil. Stir in grits, tomatoes and chili peppers. Return to a boil, stirring often, for 15 to 20 minutes. Stir in cheese and let stand 5 minutes, or until cheese melts.
Chicken and Dorito Casserole
Chicken and Dorito Casserole 1 chicken-seasoned, boiled, deboned
2 cans cream of chicken soup
1 cup sliced ripe olives
1 small can green chili peppers-chopped(more or less to adjust heat)
8 ounces sour cream
1 onion chopped
1 pound Monteray Jack cheese, shredded
1 bag doritos, original flavor
Mix olives, peppers, sour cream, and onion into chicken soup. In a large casserole dish, layer:
doritos
chicken
soup mixture
cheese
Repeat layers, ending with cheese. Bake at 350 for 30-40 minutes, until browned and bubbly.
2 cans cream of chicken soup
1 cup sliced ripe olives
1 small can green chili peppers-chopped(more or less to adjust heat)
8 ounces sour cream
1 onion chopped
1 pound Monteray Jack cheese, shredded
1 bag doritos, original flavor
Mix olives, peppers, sour cream, and onion into chicken soup. In a large casserole dish, layer:
doritos
chicken
soup mixture
cheese
Repeat layers, ending with cheese. Bake at 350 for 30-40 minutes, until browned and bubbly.
Squash Casserole
Squash Casserole6-8 medium yellow squash
1 c. grated cheddar cheese
20 saltine crackers, crushed
1 can cream of mushroom soup
1 medium onion, chopped
1/2 c. milk
1 egg
salt and pepper to taste
Slice and boil squash until tender. Drain thoroughly. In a large bowl, combine all ingredients, reserving 1/4 of cheese and saltines. Pour mixture into a greased 2 quart casserole. Bake for 25 minutes or until bubbly in a 350 oven. Remove from oven and top with reserved cheese and saltines. Return casserole to oven for about 5 minutes or until the topping is crispy and brown.
1 c. grated cheddar cheese
20 saltine crackers, crushed
1 can cream of mushroom soup
1 medium onion, chopped
1/2 c. milk
1 egg
salt and pepper to taste
Slice and boil squash until tender. Drain thoroughly. In a large bowl, combine all ingredients, reserving 1/4 of cheese and saltines. Pour mixture into a greased 2 quart casserole. Bake for 25 minutes or until bubbly in a 350 oven. Remove from oven and top with reserved cheese and saltines. Return casserole to oven for about 5 minutes or until the topping is crispy and brown.
Cracker Barrel HashBrown Casserole
Cracker Barrel HashBrown Casserole2 Pounds frozen hashbrown potatoes thawed
1/2 Cup margarine melted
1 Teaspoon Salt
1/2 Teaspoon Black pepper
1/2 Cup Onion chopped fine
1 Can Cream of chicken soup
2 Cups Colby Cheese grated
Preheat oven at 350º. Spray a 9x13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350º for 35 minutes.
1/2 Cup margarine melted
1 Teaspoon Salt
1/2 Teaspoon Black pepper
1/2 Cup Onion chopped fine
1 Can Cream of chicken soup
2 Cups Colby Cheese grated
Preheat oven at 350º. Spray a 9x13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350º for 35 minutes.
Crock-Pot Corn
Crock-Pot Corn2 packages (16 ounces each) frozen corn
1 large package (8 ounces) regular cream cheese
1/2 cup (1 stick) margarine
2 tablespoons sugar
2 tablespoons water
Place frozen corn in slow cooker. Cut cream cheese and margarine into small cubes. Add to corn, along with sugar and water. Cover with lid and cook on high about 45 minutes. Stir with wooden spoon. Reduce slow cooker setting to low and cook 3 1/2 hours more, stirring occasionally. Serves 8 to 10.
1 large package (8 ounces) regular cream cheese
1/2 cup (1 stick) margarine
2 tablespoons sugar
2 tablespoons water
Place frozen corn in slow cooker. Cut cream cheese and margarine into small cubes. Add to corn, along with sugar and water. Cover with lid and cook on high about 45 minutes. Stir with wooden spoon. Reduce slow cooker setting to low and cook 3 1/2 hours more, stirring occasionally. Serves 8 to 10.
Junk
Junk1 pound ground beef
2 pounds processed American cheese, cubed
1/2 cup milk
1 (8 ounce) jar salsa
1 (2 ounce) can chopped black olives, drained
1 (16 ounce) can refried beans
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place processed American cheese and milk in a large, heavy saucepan over medium heat. Stirring frequently, cook until cheese is melted. One at a time, mix in ground beef, salsa, black olives and refried beans. Keep the mixture warm over low heat while serving.
2 pounds processed American cheese, cubed
1/2 cup milk
1 (8 ounce) jar salsa
1 (2 ounce) can chopped black olives, drained
1 (16 ounce) can refried beans
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place processed American cheese and milk in a large, heavy saucepan over medium heat. Stirring frequently, cook until cheese is melted. One at a time, mix in ground beef, salsa, black olives and refried beans. Keep the mixture warm over low heat while serving.
Southwestern Eggrolls
Southwestern Eggrolls2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Armadillo Eggs
Armadillo Eggs24 jalapeno peppers
1 pound sausage
2 cups all-purpose baking mix
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.
1 pound sausage
2 cups all-purpose baking mix
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.
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