Jan Wolsey
4 large baking potatoes (about 2 3/4 pounds)
2/3 cup butter or margarine
2/3 cup all purpose flour
3/4 tsp salt
1/4 tsp pepper
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
OR
1 cup of ham, cubed
1 cup (4 oz) shredded cheese, add more or less to taste
Bake potatoes at 350 for 65-75 minutes or until tender. Cool completely. Peel and cube potatoes. In a stock pot, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Simmer, stirring constantly until thick. Remove from heat. Whisk in sour cream. Add potatoes and green onions. Garnish with bacon/ham and cheese. Heat till hot, do not boil. If too thick, add more milk.
Monday, September 28, 2009
Taco Casserole
GayLyne Shaw
1 lb ground beef
1/2 cup chopped onion
1 (8 0z) can tomato sauce
1/3 cup water
1 pkg taco seasoning
2 eggs
1 cup milk
1 1/2 cups shredded Monterey Jack
10 taco shells, crushed
1 cup shredded lettuce
1 small tomato, chopped
1/2 cup sliced, pitted ripe olives
1/2 cup shredded Monterey Jack
Brown ground beef. Add onion, tomato sauce, water and seasoning mix. Beat eggs, stir in milk. Mix 1 1/2 cups shredded cheese and taco shells, crushed. Mix together, put in 12x7 1/2x2 inch casserole dish. Bake at 350 for 30 minutes. Top with lettuce, 1/2 cup cheese, tomatoes, and olives. Let stand 5 minutes. Cut into squares. Serve.
1 lb ground beef
1/2 cup chopped onion
1 (8 0z) can tomato sauce
1/3 cup water
1 pkg taco seasoning
2 eggs
1 cup milk
1 1/2 cups shredded Monterey Jack
10 taco shells, crushed
1 cup shredded lettuce
1 small tomato, chopped
1/2 cup sliced, pitted ripe olives
1/2 cup shredded Monterey Jack
Brown ground beef. Add onion, tomato sauce, water and seasoning mix. Beat eggs, stir in milk. Mix 1 1/2 cups shredded cheese and taco shells, crushed. Mix together, put in 12x7 1/2x2 inch casserole dish. Bake at 350 for 30 minutes. Top with lettuce, 1/2 cup cheese, tomatoes, and olives. Let stand 5 minutes. Cut into squares. Serve.
Zucchini Casserole
Lori Cole
6 cups zucchini, cubed
1/4 cup onion
1 pkg Stove Top dressing mixed with 1 cube melted butter
1 cup sour cream
1 can cream of chicken soup
1 cup grated cheese
Boil zucchini and onions for 5 minutes, drain really well. When cooked, add the sour cream, soup and cheese. Layer in your casserole dish, dressing, drained vegetables and cream mixture, then dressing. Bake at 350 for 30 minutes.
6 cups zucchini, cubed
1/4 cup onion
1 pkg Stove Top dressing mixed with 1 cube melted butter
1 cup sour cream
1 can cream of chicken soup
1 cup grated cheese
Boil zucchini and onions for 5 minutes, drain really well. When cooked, add the sour cream, soup and cheese. Layer in your casserole dish, dressing, drained vegetables and cream mixture, then dressing. Bake at 350 for 30 minutes.
One Dish Chicken Dinner
Jan Wolsey
4 chicken breast halves, skin removed
8 small potatoes (about 1 pound)
4 medium carrots (I use about a cup of baby carrots)
2 cups chicken broth
salt and pepper to taste
1/2 pound fresh green beans or 1 can green beans (optional)
Wash potatoes but do not peel. Cut in half and place cut side up in greased (cooking spray) 9x13 baking dish. Cut carrots in half crosswise, then lengthwise. Scatter among potatoes. Pour broth over vegetables. Place chicken on top. Sprinkle with salt and pepper. Cover with foil. Bake at 350 (325 if using glass) for 60 minutes. Remove foil. Baste chicken with broth. Add beans to dish. Bake 15 minutes or until beans are heated through.
4 chicken breast halves, skin removed
8 small potatoes (about 1 pound)
4 medium carrots (I use about a cup of baby carrots)
2 cups chicken broth
salt and pepper to taste
1/2 pound fresh green beans or 1 can green beans (optional)
Wash potatoes but do not peel. Cut in half and place cut side up in greased (cooking spray) 9x13 baking dish. Cut carrots in half crosswise, then lengthwise. Scatter among potatoes. Pour broth over vegetables. Place chicken on top. Sprinkle with salt and pepper. Cover with foil. Bake at 350 (325 if using glass) for 60 minutes. Remove foil. Baste chicken with broth. Add beans to dish. Bake 15 minutes or until beans are heated through.
Black Bean Soup
Jill Hobbs
1 1/2 cups water
2 cubes beef bouillon
2 cans black beans
1 cup salsa
1 tsp cumin
Blend beans in blender. Simmer all ingredients for 10 minutes. Serve with tortilla chips.
Tip for kids: This stuff smells and tastes wonderful but LOOKS horrible. I got my kids to eat it by telling them to close their eyes while I gave them a taste. Every one of them liked it but I am positive that none of them would have tried it had they seen it before they ate it.
1 1/2 cups water
2 cubes beef bouillon
2 cans black beans
1 cup salsa
1 tsp cumin
Blend beans in blender. Simmer all ingredients for 10 minutes. Serve with tortilla chips.
Tip for kids: This stuff smells and tastes wonderful but LOOKS horrible. I got my kids to eat it by telling them to close their eyes while I gave them a taste. Every one of them liked it but I am positive that none of them would have tried it had they seen it before they ate it.
Stir Fry
Chicken
Olive oil
Garlic cloves
teriyaki
soy sauce
vegetables (carrots, broccoli, sugar snap peas, yellow squash, cauliflower, etc.)
cooked rice
Cube thawed chicken. Cook in saucepan with a touch of olive oil. When chicken is browned, stir in 2 cloves minced garlic. Cook chicken well. Add 1 Tbsp teriyaki and a dash of soy sauce. While chicken is cooking, partially cook carrots, broccoli, sugar snap peas, yellow squash, cauliflower (they don't need to be fully cooked). Add vegetables to chicken mixture. Add 2 Tbsp teriyaki and another dash of soy. Saute vegetables with chicken until liquid is evaporated. Pour over rice or add cooked rice to mixture.
Olive oil
Garlic cloves
teriyaki
soy sauce
vegetables (carrots, broccoli, sugar snap peas, yellow squash, cauliflower, etc.)
cooked rice
Cube thawed chicken. Cook in saucepan with a touch of olive oil. When chicken is browned, stir in 2 cloves minced garlic. Cook chicken well. Add 1 Tbsp teriyaki and a dash of soy sauce. While chicken is cooking, partially cook carrots, broccoli, sugar snap peas, yellow squash, cauliflower (they don't need to be fully cooked). Add vegetables to chicken mixture. Add 2 Tbsp teriyaki and another dash of soy. Saute vegetables with chicken until liquid is evaporated. Pour over rice or add cooked rice to mixture.
Spanish Rice
1 lb hamburger
2 medium onions, diced
2 green peppers, diced
1 Tbsp. cumin
4 1/3 cups water
2 cups rice
4 (8 oz) cans tomato sauce
8 oz. grated cheddar cheese
Brown hamburger in 6 qt saucepan. Add onions and green peppers. Mix well. Add rice, water, cumin, and tomato sauce. Cover and simmer 30 minutes stirring occasionally. When rice is tender, stir well and top with cheese.
2 medium onions, diced
2 green peppers, diced
1 Tbsp. cumin
4 1/3 cups water
2 cups rice
4 (8 oz) cans tomato sauce
8 oz. grated cheddar cheese
Brown hamburger in 6 qt saucepan. Add onions and green peppers. Mix well. Add rice, water, cumin, and tomato sauce. Cover and simmer 30 minutes stirring occasionally. When rice is tender, stir well and top with cheese.
Pizzone/Pizza Benders
Pizzone:
Follow recipe for Pizza Crust but roll out thin 10 inch crusts. Place toppings on one half of pizza. Fold dough over and seal by pressing fork prongs around edges. Bake at 425 for 15 minutes or until crust turns golden brown.
Pizza Benders:
Follow Pizzone instructions except make them about half the size. Deep fry until golden brown.
Follow recipe for Pizza Crust but roll out thin 10 inch crusts. Place toppings on one half of pizza. Fold dough over and seal by pressing fork prongs around edges. Bake at 425 for 15 minutes or until crust turns golden brown.
Pizza Benders:
Follow Pizzone instructions except make them about half the size. Deep fry until golden brown.
Pizza Crust
Val & Marie Cowley - Championship Dutch Oven Cookbook
4 cups flour
1 pkg. dry yeast
1 1/4 cups warm water
1/8 tsp. salt
1 egg
1 Tbsp vegetable oil
Mix yeast and water. Add oil. Pour into flour. Add egg and mix well. Knead until smooth. Cover and let rest until double. Makes 2 thin crusts or 1 thick crust. Add favorite toppings and bake 425 for 10-15 minutes.
Here is our favorite:
Spread a thin layer of ranch dressing onto crust
Cover with mozzarella cheese
Mix chicken strips (click for recipe) cut into small cubes with favorite barbecue sauce and place on pizza
4 cups flour
1 pkg. dry yeast
1 1/4 cups warm water
1/8 tsp. salt
1 egg
1 Tbsp vegetable oil
Mix yeast and water. Add oil. Pour into flour. Add egg and mix well. Knead until smooth. Cover and let rest until double. Makes 2 thin crusts or 1 thick crust. Add favorite toppings and bake 425 for 10-15 minutes.
Here is our favorite:
Spread a thin layer of ranch dressing onto crust
Cover with mozzarella cheese
Mix chicken strips (click for recipe) cut into small cubes with favorite barbecue sauce and place on pizza
Chicken Strips
Chicken breasts cut into strips
2 cups flour
1/4 cup Season-All
2 tsp garlic powder
3 eggs
1/4 cup milk
Mix flour, Season-All and garlic powder in shallow dish. In separate dish, mix eggs and milk. Roll chicken in flour mixture. Dip in egg mixture. Roll back into flour mixture. Deep fry until golden brown (usually about 8 minutes but depends on oil temp). Drain on paper towels.
2 cups flour
1/4 cup Season-All
2 tsp garlic powder
3 eggs
1/4 cup milk
Mix flour, Season-All and garlic powder in shallow dish. In separate dish, mix eggs and milk. Roll chicken in flour mixture. Dip in egg mixture. Roll back into flour mixture. Deep fry until golden brown (usually about 8 minutes but depends on oil temp). Drain on paper towels.
Oriental Chicken Salad
I think I actually got this one from Angie as well...
Salad greens (I usually use a bag of Dole Greener Selection)
Chicken breasts, cooked and diced (as many as there are people eating)
Italian dressing
Won tons
Optional:
Almond slivers
Mandarin oranges
Cut won tons in half and fry in oil until lightly browned. Drain and cool on paper towels. Mix all ingredients.
Salad greens (I usually use a bag of Dole Greener Selection)
Chicken breasts, cooked and diced (as many as there are people eating)
Italian dressing
Won tons
Optional:
Almond slivers
Mandarin oranges
Cut won tons in half and fry in oil until lightly browned. Drain and cool on paper towels. Mix all ingredients.
Mashed Potato Weiner Casserole
1 package flavored instant potatoes
1 package hot dogs
grated cheese
Slice hot dogs lengthwise into thin strips. Layer on bottom of greased 9x13 pan. Prepare instant potatoes according to package directions and spread over hot dogs. Top with grated cheese. Bake at 350 for 20-25 minutes.
1 package hot dogs
grated cheese
Slice hot dogs lengthwise into thin strips. Layer on bottom of greased 9x13 pan. Prepare instant potatoes according to package directions and spread over hot dogs. Top with grated cheese. Bake at 350 for 20-25 minutes.
Lemon Chicken
As you can probably see from the picture, I use quite a bit of lemon pepper. I like the "kick" factor. If you don't like "kick" use less lemon pepper.Warning: This lemon chicken is VERY lemony. I would only recommend it if you are a big fan of lemon!
Chicken breasts (as many as there are people eating)
Lemon pepper
1/2 cup lemon juice
1/4 cup water
Olive oil
cooked rice
Dice chicken (raw). Place enough olive oil in fry pan to lightly coat bottom. Add chicken. Sprinkle lemon pepper on chicken. Cook over medium high heat until outsides are almost all browned. Add lemon juice (the more juice you add, the more lemony it will taste) and sprinkle a little more lemon pepper. Cook until lemon juice boils out and chicken is done. Serve over rice.
Hawaiian Haystacks
Every person who has this recipe probably has a slightly different version but here is mine:
4 cups cooked rice
2 chicken breasts, cooked and diced
1 can cream of chicken soup
1/2 cup milk
1 can pineapple tidbits
1 can chow mein noodles
2 diced tomatoes
Grated cheese
Mix and heat chicken, soup and milk. To serve, start with rice. Cover with sauce. Add remaining toppings. Adding chow mein noodles last keeps them crisp.
4 cups cooked rice
2 chicken breasts, cooked and diced
1 can cream of chicken soup
1/2 cup milk
1 can pineapple tidbits
1 can chow mein noodles
2 diced tomatoes
Grated cheese
Mix and heat chicken, soup and milk. To serve, start with rice. Cover with sauce. Add remaining toppings. Adding chow mein noodles last keeps them crisp.
Malibu Chicken
(scroll down for healthy alternative)
Breaded chicken breasts
Thinly sliced ham
Sliced Mozzarella or Swiss
Dip:
1/2 cup mayonnaise
1/4 cup mustard
1/4 cup honey
1 tsp onion powder
Bake chicken breasts. Top with ham and cheese during last 5 minutes of cooking. Serve with dip.
Healthy alternative:
Use plain chicken breasts baked or grilled on an indoor grill. Replace sauce with French's Honey Mustard.
Breaded chicken breasts
Thinly sliced ham
Sliced Mozzarella or Swiss
Dip:
1/2 cup mayonnaise
1/4 cup mustard
1/4 cup honey
1 tsp onion powder
Bake chicken breasts. Top with ham and cheese during last 5 minutes of cooking. Serve with dip.
Healthy alternative:
Use plain chicken breasts baked or grilled on an indoor grill. Replace sauce with French's Honey Mustard.
Cordon Bleu Sandwiches
Breaded chicken patties
Hamburger buns
Sliced ham (thin)
Sliced swiss cheese
Mayo, Miracle Whip or other desired condiments
Bake chicken patties. Place on bun with one slice ham and cheese. Add condiments. Enjoy!
Hamburger buns
Sliced ham (thin)
Sliced swiss cheese
Mayo, Miracle Whip or other desired condiments
Bake chicken patties. Place on bun with one slice ham and cheese. Add condiments. Enjoy!
Chicken/Tuna and Rice Casserole
2 cans tuna, drained or 2 cups cooked, diced chicken
4 cups cooked rice
2 cans cream of chicken soup
1/2 cup milk
1 tsp garlic salt
1 tsp onion salt
Salt to taste
Optional:
grated cheese
Combine all ingredients. Bake in greased casserole dish at 350 for 20-30 minutes. Top with grated cheese if desired before serving.
4 cups cooked rice
2 cans cream of chicken soup
1/2 cup milk
1 tsp garlic salt
1 tsp onion salt
Salt to taste
Optional:
grated cheese
Combine all ingredients. Bake in greased casserole dish at 350 for 20-30 minutes. Top with grated cheese if desired before serving.
Beef Stew
Angie Nelson
1 pkg stew meat
5 potatoes
5 carrots
1 pkg onion soup mix
1 can cream of celery soup
1 can tomato sauce
Put 2 cups water and package of onion soup mix in crockpot and mix well. Mix in other ingredients and put in a crockpot for 3-4 hours.
1 pkg stew meat
5 potatoes
5 carrots
1 pkg onion soup mix
1 can cream of celery soup
1 can tomato sauce
Put 2 cups water and package of onion soup mix in crockpot and mix well. Mix in other ingredients and put in a crockpot for 3-4 hours.
Chicken Enchiladas
Angie Nelson
4 boneless chicken breasts cooked and chopped
1 can cream of chicken soup
1 can diced chilies
1 pint sour cream
Shredded cheese
Tortilla shells
Put first four ingredients in fry pan and simmer. Take flour tortillas and put 1 scoop in the middle, add some shredded cheese. Roll them up and put in 9x13 pan. Leave enough filling to put on top. Top with cheese and bake at 350 for 30 minutes.
4 boneless chicken breasts cooked and chopped
1 can cream of chicken soup
1 can diced chilies
1 pint sour cream
Shredded cheese
Tortilla shells
Put first four ingredients in fry pan and simmer. Take flour tortillas and put 1 scoop in the middle, add some shredded cheese. Roll them up and put in 9x13 pan. Leave enough filling to put on top. Top with cheese and bake at 350 for 30 minutes.
Chicken Cordon Bleu
Angie Nelson
4 boneless chicken breast halves
4 thin slices ham
4 thin slices swiss cheese
2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 egg beaten slightly
1/2 cup bread crumbs
3 Tbsp water
3 Tbsp shortening
Beat chicken until it is 1/4 inch thick. Place a slice of ham and cheese on each piece. Begin at most narrow end and carefully roll up and secure with a toothpick.
Mix flour, salt, pepper, and allspice. Coat the rolls with flour mixture. Coat rolls in egg and roll in bread crumbs. Melt shortening in a large skillet and brown rolls about 4 minutes. Turn them once in a while so that all the sides get brown. Remove the lid the last few minutes of cooking so the chicken will be a little bit crisp. (I usually just bake mine).
4 boneless chicken breast halves
4 thin slices ham
4 thin slices swiss cheese
2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 egg beaten slightly
1/2 cup bread crumbs
3 Tbsp water
3 Tbsp shortening
Beat chicken until it is 1/4 inch thick. Place a slice of ham and cheese on each piece. Begin at most narrow end and carefully roll up and secure with a toothpick.
Mix flour, salt, pepper, and allspice. Coat the rolls with flour mixture. Coat rolls in egg and roll in bread crumbs. Melt shortening in a large skillet and brown rolls about 4 minutes. Turn them once in a while so that all the sides get brown. Remove the lid the last few minutes of cooking so the chicken will be a little bit crisp. (I usually just bake mine).
Easy Chili
Julie Bressler
2 cans chili beans
2 (8 oz) cans tomato sauce
2 Tbsp chili powder
1/2 to 1 lb hamburger
Brown hamburger. Combine all ingredients in crock pot and simmer for 6 to 8 hours.
Fox Man's Yogurt Parmesan Baked Chicken
1 cup plain or lemon yogurt
2 cups Ritz cracker crumbs
3 Tbsp grated Parmesan cheese
2 tsp garlic powder
1 tsp seasoned salt
1/4 cup melted butter (or butter spray)
Combine crumbs, Parmesan, garlic powder and seasoned salt. Lay out breasts. Coat each with yogurt. Sprinkle mixture over breasts and place in single layer in 9x13 pan. Drizzle with melted butter. Bake in preheated 350 oven, uncovered for 45 minutes.
Tamale Pie
Mike Caldwell
1 lb hamburger
1 (15 oz) can chili
1 medium onion, chopped
2 (8 oz) cans tomato sauce
1 (12 oz) can cream style corn
1/2 cup pitted black olives, chopped (optional)
6 oz cheddar cheese
1 Tbsp sugar
1 tsp salt
2 to 3 tsp chili powder
Dash of pepper
Topping:
1 (8 to 10 oz) package corn bread mix, prepared according to package instructions
Cook meat and onion in large skillet. Stir in tomato sauce, corn, olives, garlic, sugar, salt, chili powder, pepper and cheese. Simmer 20 to 25 minutes. Turn into 9x9x2 baking dish. Spoon topping over mixture. Bake at 375 for 30-40 minutes.
1 lb hamburger
1 (15 oz) can chili
1 medium onion, chopped
2 (8 oz) cans tomato sauce
1 (12 oz) can cream style corn
1/2 cup pitted black olives, chopped (optional)
6 oz cheddar cheese
1 Tbsp sugar
1 tsp salt
2 to 3 tsp chili powder
Dash of pepper
Topping:
1 (8 to 10 oz) package corn bread mix, prepared according to package instructions
Cook meat and onion in large skillet. Stir in tomato sauce, corn, olives, garlic, sugar, salt, chili powder, pepper and cheese. Simmer 20 to 25 minutes. Turn into 9x9x2 baking dish. Spoon topping over mixture. Bake at 375 for 30-40 minutes.
Taco Tot Casserole
Mike Caldwell
1 pound hamburger
1 pkg taco seasoning
1 (11 oz) can Mexicorn
1 can Nacho cheese soup (I have only been able to find this at Associated Food chains)
1 bag tater tots
Brown hamburger; add taco seasoning. Spread hamburger mixture in 9x9 casserole dish. Add can of Mexicorn. Pour in can of undiluted Nacho Cheese Soup concentrate. Cover mixture with tater tots. Cook in preheated oven at 375 for 55-65 minutes or potatoes are brown and mixture bubbles.
1 pound hamburger
1 pkg taco seasoning
1 (11 oz) can Mexicorn
1 can Nacho cheese soup (I have only been able to find this at Associated Food chains)
1 bag tater tots
Brown hamburger; add taco seasoning. Spread hamburger mixture in 9x9 casserole dish. Add can of Mexicorn. Pour in can of undiluted Nacho Cheese Soup concentrate. Cover mixture with tater tots. Cook in preheated oven at 375 for 55-65 minutes or potatoes are brown and mixture bubbles.
Kathy's Casserole
Debbie Price, Kathy Jenkins
4 cans green beans, drained or cooked broccoli (I use broccoli)
2 cups cooked chicken or turkey
2 cans cream of chicken soup
1 (8 oz) cream cheese
1 can evaporated milk
1/4 cup Parmesan cheese
Garlic powder to taste
Salt and pepper to taste
Optional:
Parmesan
Season-All
In 9x13 pan, put green beans or broccoli. Top with cut up chicken or turkey. To make sauce: Combine last six ingredients in saucepan. Heat until bubbly. Pour over beans and chicken. Top with a little more parmesan and Season-All if desired. Bake at 350 for 30 minutes or until bubbly.
4 cans green beans, drained or cooked broccoli (I use broccoli)
2 cups cooked chicken or turkey
2 cans cream of chicken soup
1 (8 oz) cream cheese
1 can evaporated milk
1/4 cup Parmesan cheese
Garlic powder to taste
Salt and pepper to taste
Optional:
Parmesan
Season-All
In 9x13 pan, put green beans or broccoli. Top with cut up chicken or turkey. To make sauce: Combine last six ingredients in saucepan. Heat until bubbly. Pour over beans and chicken. Top with a little more parmesan and Season-All if desired. Bake at 350 for 30 minutes or until bubbly.
Chili Casserole
I've never actually made this one but I have it on my list to try because it looks good!
Laura Warner
4 oz cream cheese, softened
3/4 cup cottage cheese
1/2 cup sour cream
2 Tbsp. green chilies
1/4 tsp salt
8 oz. chili
1 can black olives
2 cups corn chips
1/2 cup crushed corn chips
1/2 cup grated cheese
Blend together cream cheese, cottage cheese, sour cream, green chilies, and salt. Sprinkle crushed corn chips into greased 9x13 pan. Add creamed mixture. Layer 1 cup corn chips. Mix together the chili and olives and add over the chips. Top with remaining 1 cup corn chips ans sprinkle on grated cheese. Bake at 350 for 25 minutes.
Laura Warner
4 oz cream cheese, softened
3/4 cup cottage cheese
1/2 cup sour cream
2 Tbsp. green chilies
1/4 tsp salt
8 oz. chili
1 can black olives
2 cups corn chips
1/2 cup crushed corn chips
1/2 cup grated cheese
Blend together cream cheese, cottage cheese, sour cream, green chilies, and salt. Sprinkle crushed corn chips into greased 9x13 pan. Add creamed mixture. Layer 1 cup corn chips. Mix together the chili and olives and add over the chips. Top with remaining 1 cup corn chips ans sprinkle on grated cheese. Bake at 350 for 25 minutes.
Shepherd's Pie
Disclaimer: I actually do not like this recipe but my husband does. So if you make it and don't like it, don't give up on trying an of my other recipes!!
Deborah Jackson
1 can vegetable beef soup (condensed) - do not use regular vegetable soup!!
2 Tbsp corn starch
1 pound ground beef
1 medium onion, chopped
4 cups prepared instant potatoes
1 cup shredded cheddar cheese
Brown ground beef and chopped onion. Add condensed soup. Add cornstarch mixed with 1/2 can water. Boil. Pour into 9x13 inch pan. Put potatoes over soup mixture. Spread evenly and sprinkle with cheese. Bake at 350 for 20 minutes.
Deborah Jackson
1 can vegetable beef soup (condensed) - do not use regular vegetable soup!!
2 Tbsp corn starch
1 pound ground beef
1 medium onion, chopped
4 cups prepared instant potatoes
1 cup shredded cheddar cheese
Brown ground beef and chopped onion. Add condensed soup. Add cornstarch mixed with 1/2 can water. Boil. Pour into 9x13 inch pan. Put potatoes over soup mixture. Spread evenly and sprinkle with cheese. Bake at 350 for 20 minutes.
Zucchini Garden Chowder
Kim Riehle
2 medium zucchini, chopped
1 medium onion, chopped
2 Tbsp. minced parsley
1 tsp. basil
1/3 cup butter or margarine
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
2 to 3 medium diced tomatoes
1 (12 oz) can evaporated milk
1 (10 oz) pkg frozen corn
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese
In large soup pan, saute zucchini, onion, parsley, basil, and butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add the bouillon and lemon juice and mix well. Brint to a boil. Cook and stir for 2 minutes. Add tomatoes, milk and corn. Bring to a boil. Reduce heat. Cover and simmer 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted.
2 medium zucchini, chopped
1 medium onion, chopped
2 Tbsp. minced parsley
1 tsp. basil
1/3 cup butter or margarine
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
2 to 3 medium diced tomatoes
1 (12 oz) can evaporated milk
1 (10 oz) pkg frozen corn
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese
In large soup pan, saute zucchini, onion, parsley, basil, and butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add the bouillon and lemon juice and mix well. Brint to a boil. Cook and stir for 2 minutes. Add tomatoes, milk and corn. Bring to a boil. Reduce heat. Cover and simmer 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted.
Poppy Seed Chicken
Jennifer Miller
Place 3-4 chicken breasts in buttered frying pan and sprinkle with season salt, onion salt, pepper. Cook through and then remove chicken from frying pan and in the same pan mix together 1 cup sour cream, 1 can cream of chicken soup and 1/2 can milk.
In dripper pan, layer chicken and then cream of chicken mixture. Top with the following:
1 pkg Ritz crackers (crushed)
1/4 cup butter
1 Tbsp poppy seeds
Bake at 350 for 45 minutes covered; cook 10 more minutes uncovered and serve over rice.
Place 3-4 chicken breasts in buttered frying pan and sprinkle with season salt, onion salt, pepper. Cook through and then remove chicken from frying pan and in the same pan mix together 1 cup sour cream, 1 can cream of chicken soup and 1/2 can milk.
In dripper pan, layer chicken and then cream of chicken mixture. Top with the following:
1 pkg Ritz crackers (crushed)
1/4 cup butter
1 Tbsp poppy seeds
Bake at 350 for 45 minutes covered; cook 10 more minutes uncovered and serve over rice.
Oven Chow Mein
4 chicken breasts, cooked and diced
2 Tbsp dried minced onion
1 cup uncooked regular long-grain rice
2 cans cream of chicken soup
1 2/3 cups water
1/3 cup soy sauce
1 tsp salt
1 can (5 oz) chow mein noodles
Spray a 9x13 inch baking dish with cooking spray. Layer the chicken or turkey over the bottom of the dish. Over the meat, add onions, rice, and soup. Mix together the water, soy sauce and salt. Pour over the other ingredients. Bake at 350 for 1 hour. Sprinkle the can of chow mein noodles over the top and continue baking for another 20 minutes.
2 Tbsp dried minced onion
1 cup uncooked regular long-grain rice
2 cans cream of chicken soup
1 2/3 cups water
1/3 cup soy sauce
1 tsp salt
1 can (5 oz) chow mein noodles
Spray a 9x13 inch baking dish with cooking spray. Layer the chicken or turkey over the bottom of the dish. Over the meat, add onions, rice, and soup. Mix together the water, soy sauce and salt. Pour over the other ingredients. Bake at 350 for 1 hour. Sprinkle the can of chow mein noodles over the top and continue baking for another 20 minutes.
Ground Beef Stroganoff
Teresa Gentry
1 lb lean ground beef, turkey, or chicken
1 onion, chopped
1 cup celery, chopped
1 can cream of mushroom soup
1 cup low fat sour cream or yogurt
Brown meat in medium sized skillet; drain off all but 1 tablespoon fat. Push meat to one side of pan. Saute onion and celery in remaining fat until softened and starting to brown. Add soup. Stir all together until meat is well coated with soup. Add sour cream or yogurt; stir. Serve over steamed rice or crispy fried potatoes. Serves 4.
1 lb lean ground beef, turkey, or chicken
1 onion, chopped
1 cup celery, chopped
1 can cream of mushroom soup
1 cup low fat sour cream or yogurt
Brown meat in medium sized skillet; drain off all but 1 tablespoon fat. Push meat to one side of pan. Saute onion and celery in remaining fat until softened and starting to brown. Add soup. Stir all together until meat is well coated with soup. Add sour cream or yogurt; stir. Serve over steamed rice or crispy fried potatoes. Serves 4.
Goulash
Jennifer Miller
2 lbs ground beef
2 tsp salt
1/2 tsp pepper
1 onion, chopped
2 cloves garlic, minced
1 lg can tomatoes, cut up
1/4 tsp oregano
1/4 tsp Italian seasoning
1 tsp Worcestershire
Brown ground beef with salt, pepper, onion and garlic. Add tomatoes and spices. Cook on low for 2 hours. Add cooked macaroni (1 cup uncooked) for 30 minutes before serving. Top with Parmesan cheese.
2 lbs ground beef
2 tsp salt
1/2 tsp pepper
1 onion, chopped
2 cloves garlic, minced
1 lg can tomatoes, cut up
1/4 tsp oregano
1/4 tsp Italian seasoning
1 tsp Worcestershire
Brown ground beef with salt, pepper, onion and garlic. Add tomatoes and spices. Cook on low for 2 hours. Add cooked macaroni (1 cup uncooked) for 30 minutes before serving. Top with Parmesan cheese.
Cheesy Chicken Enchilada
Tiffanie Dunlap
Mix:
1 can Cream of Chicken soup
1 can Fiesta Nacho Cheese soup
8 oz sour cream
1/2 cup milk
Cook:
2 cups cut up chicken
1 pkg taco seasoning
Put chicken and dab of cheese mixture into tortilla shells, put in pan. Pour remaining mixture over top and put more grated cheese on top. Bake at 350 for 30-40 minutes. Serve with lettuce, tomatoes, onions, olives, green peppers or whatever.
Mix:
1 can Cream of Chicken soup
1 can Fiesta Nacho Cheese soup
8 oz sour cream
1/2 cup milk
Cook:
2 cups cut up chicken
1 pkg taco seasoning
Put chicken and dab of cheese mixture into tortilla shells, put in pan. Pour remaining mixture over top and put more grated cheese on top. Bake at 350 for 30-40 minutes. Serve with lettuce, tomatoes, onions, olives, green peppers or whatever.
Broccoli and Cheese Soup
Teresa Gentry
4 quarts water
2 carrots, chopped
1 lg pkg of chopped broccoli
14 bouillon cubes (chicken)
1 onion, chopped
3 potatoes, diced
2 squared butter or margarine
1 cup flour
1 bottle Cheese Whiz
Put everything in a crock pot, except the butter, flour and Cheese Whiz. The last 30 minutes of cooking, melt butter, mix with flour until smooth and then add to soup. Then add Cheese Whiz. Cook until thick.
4 quarts water
2 carrots, chopped
1 lg pkg of chopped broccoli
14 bouillon cubes (chicken)
1 onion, chopped
3 potatoes, diced
2 squared butter or margarine
1 cup flour
1 bottle Cheese Whiz
Put everything in a crock pot, except the butter, flour and Cheese Whiz. The last 30 minutes of cooking, melt butter, mix with flour until smooth and then add to soup. Then add Cheese Whiz. Cook until thick.
Sunday, September 27, 2009
Taco Soup
Kathy Miller
1 lb ground beef
l large onion
1 - 16 oz can corn, drained
1 - 8 oz can tomato sauce
1 - 16 oz can kidney beans
1 - 28 oz can stewed tomatoes
1 pkg dry taco seasoning mix
Brown ground beef and drain grease. Add to large cooking pot and add remaining ingredients. Stir well. Let simmer for 30 minutes to one hour to heat and blend flavors. Serve hot. Sprinkle with grated cheese and tortilla chips. (Sour cream if desired).
1 lb ground beef
l large onion
1 - 16 oz can corn, drained
1 - 8 oz can tomato sauce
1 - 16 oz can kidney beans
1 - 28 oz can stewed tomatoes
1 pkg dry taco seasoning mix
Brown ground beef and drain grease. Add to large cooking pot and add remaining ingredients. Stir well. Let simmer for 30 minutes to one hour to heat and blend flavors. Serve hot. Sprinkle with grated cheese and tortilla chips. (Sour cream if desired).
Creamy Corn Chowder
3 slices turkey bacon
1 large onion, chopped
1 pound small red potatoes, quartered
2 ½ cups reduced-sodium chicken broth
6 large ears corn, shucked, or 2 pkgs (10 oz each) frozen corn kernels
18 (2-inch square) soda crackers, crumbled (1 cup)
2 ½ cups reduced fat milk (2%)
½ tsp salt
¼ to ½ tsp hot red pepper sauce
1 Tbsp minced parsley
Cook bacon in large heavy nonstick saucepan over medium-high heat until crisp. Transfer to paper towels with slotted spatula to drain; crumble. Saute onion in pan drippings until soft, about 5 minutes. Stir in potatoes and broth and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes.
If using fresh ears of corn, stand cobs upright and cut off kernels with serrated knife (you need 3 cups). If using frozen corn, put kernels into colander and rinse with warm water; drain. Put cracker crumbs into medium bowl; stir in milk. Let stand until crackers are soft, about 5 minutes.
Meanwhile, puree about half of potato mixture and return to saucepan. Stir in cracker mixture, corn, salt and red pepper sauce. Cook until flavors are blended, about 10 minutes. Top with parsley and bacon. Makes 6 servings.
1 large onion, chopped
1 pound small red potatoes, quartered
2 ½ cups reduced-sodium chicken broth
6 large ears corn, shucked, or 2 pkgs (10 oz each) frozen corn kernels
18 (2-inch square) soda crackers, crumbled (1 cup)
2 ½ cups reduced fat milk (2%)
½ tsp salt
¼ to ½ tsp hot red pepper sauce
1 Tbsp minced parsley
Cook bacon in large heavy nonstick saucepan over medium-high heat until crisp. Transfer to paper towels with slotted spatula to drain; crumble. Saute onion in pan drippings until soft, about 5 minutes. Stir in potatoes and broth and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes.
If using fresh ears of corn, stand cobs upright and cut off kernels with serrated knife (you need 3 cups). If using frozen corn, put kernels into colander and rinse with warm water; drain. Put cracker crumbs into medium bowl; stir in milk. Let stand until crackers are soft, about 5 minutes.
Meanwhile, puree about half of potato mixture and return to saucepan. Stir in cracker mixture, corn, salt and red pepper sauce. Cook until flavors are blended, about 10 minutes. Top with parsley and bacon. Makes 6 servings.
Cheesy Broccoli-Potato Soup
2 cups chicken broth
⅓ cup chopped onion
1 package (10 oz) frozen chopped broccoli
1 ⅓ cups instant potatoes (dry)
2 cups cut-up cooked chicken
2 cups shredded Swiss cheese (8 oz) (you can actually use any type of cheese, I have substituted whatever I have around - mozzarella, cheddar, colby/jack)
2 cups milk
½ tsp salt
Heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in potatoes until well blended; stir in remaining ingredients. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted. Makes 6 servings, about 1 ⅓ cups each.
⅓ cup chopped onion
1 package (10 oz) frozen chopped broccoli
1 ⅓ cups instant potatoes (dry)
2 cups cut-up cooked chicken
2 cups shredded Swiss cheese (8 oz) (you can actually use any type of cheese, I have substituted whatever I have around - mozzarella, cheddar, colby/jack)
2 cups milk
½ tsp salt
Heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in potatoes until well blended; stir in remaining ingredients. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted. Makes 6 servings, about 1 ⅓ cups each.
Cauliflower Cheese Soup
1 cauliflower, broken into florets
4 cans chicken broth
8 oz cream cheese
1 large pkg Velveeta cheese
Instant potato buds, as needed
Cook cauliflower in broth until tender. Do not drain. Add cream cheese and Velveeta; stir over low heat until melted. If desired, potato buds may be gradually added to thicken soup. Makes 6 to 8 servings.
4 cans chicken broth
8 oz cream cheese
1 large pkg Velveeta cheese
Instant potato buds, as needed
Cook cauliflower in broth until tender. Do not drain. Add cream cheese and Velveeta; stir over low heat until melted. If desired, potato buds may be gradually added to thicken soup. Makes 6 to 8 servings.
Meat Loaf
¾ to 1 lb lean ground beef
¼ cup ketchup
15 saltine crackers, crushed
1 egg, lightly beaten
1 tsp mustard
1 tsp dried onion flakes
1 tsp Italian seasoning
1 dash pepper
½ tsp ground cumin
1 tsp garlic salt
1 oz shredded cheese
1 Tbsp grated Parmesan cheese
¼ cup milk
Topping:
2 Tbsp ketchup
1 Tbsp brown sugar
Mix all ingredients except topping. Bake at 375 in loaf pan 55 to 60 minutes. Half-way through baking, mix ketchup and brown sugar. Remove meat loaf from oven and coat top with mixture. Place back in oven.
¼ cup ketchup
15 saltine crackers, crushed
1 egg, lightly beaten
1 tsp mustard
1 tsp dried onion flakes
1 tsp Italian seasoning
1 dash pepper
½ tsp ground cumin
1 tsp garlic salt
1 oz shredded cheese
1 Tbsp grated Parmesan cheese
¼ cup milk
Topping:
2 Tbsp ketchup
1 Tbsp brown sugar
Mix all ingredients except topping. Bake at 375 in loaf pan 55 to 60 minutes. Half-way through baking, mix ketchup and brown sugar. Remove meat loaf from oven and coat top with mixture. Place back in oven.
Passover Chicken
8 Tbsp butter
8 Tbsp flour
1 ½ cups chicken broth
6 Tbsp white grape juice or apple juice
6 to 8 drops tabasco sauce
1 tsp salt
½ tsp garlic powder
½ cup Parmesan cheese
1 cup grated mozzarella cheese
Boil boneless chicken breast. Add onion, salt and pepper to the water. This is your broth. Layer the chicken and sauce in a crock-pot/slow cooker. Cook for 1 to 1 ½ hours at 300.
8 Tbsp flour
1 ½ cups chicken broth
6 Tbsp white grape juice or apple juice
6 to 8 drops tabasco sauce
1 tsp salt
½ tsp garlic powder
½ cup Parmesan cheese
1 cup grated mozzarella cheese
Boil boneless chicken breast. Add onion, salt and pepper to the water. This is your broth. Layer the chicken and sauce in a crock-pot/slow cooker. Cook for 1 to 1 ½ hours at 300.
Honey Glazed Chicken Breasts
6 boneless, skinless chicken breasts
½ cup orange juice
½ cup honey
2 Tbsp lemon juice
¼ tsp salt
Grease 9x13 pan. Place chicken in pan. Mix remaining ingredients; pour over chicken. Cover and bake at 375 20 minutes; turn chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Makes 6 servings.
½ cup orange juice
½ cup honey
2 Tbsp lemon juice
¼ tsp salt
Grease 9x13 pan. Place chicken in pan. Mix remaining ingredients; pour over chicken. Cover and bake at 375 20 minutes; turn chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Makes 6 servings.
Chicken Pillows
Chicken Pillows
1 container chive and onion cream cheese spread
2-3 cooked, diced chicken breasts
1 pkg crescents (8 count)
Topping:
melted butter
crushed croutons
Sauce:
1 can cream of chicken soup
¾ cup milk
Mix cream cheese and chicken. Separate crescents into 4 rectangles (don't separate them into triangles). Add one fourth of chicken mixture to half of each rectangle. Fold over and seal edges (seal perforations if they come apart). Top with melted butter (or butter spray) and crushed croutons. Bake 15-17 minutes at 350. Make sure middle of crescent is slightly brown.
Spoon sauce over pillows before serving.
1 container chive and onion cream cheese spread
2-3 cooked, diced chicken breasts
1 pkg crescents (8 count)
Topping:
melted butter
crushed croutons
Sauce:
1 can cream of chicken soup
¾ cup milk
Mix cream cheese and chicken. Separate crescents into 4 rectangles (don't separate them into triangles). Add one fourth of chicken mixture to half of each rectangle. Fold over and seal edges (seal perforations if they come apart). Top with melted butter (or butter spray) and crushed croutons. Bake 15-17 minutes at 350. Make sure middle of crescent is slightly brown.
Spoon sauce over pillows before serving.
Julie's Chicken
boneless skinless chicken breasts
cheddar cheese slices
salsa
sour cream
sliced olives
Bake chicken in pan coated with Pam for 30 to 45 minutes (depending on size - just check to make sure they’re done all the way through) at 375. Then cover them with cheese slices and put back in the oven until melted. Then cover with salsa, sour cream and sliced olives.
cheddar cheese slices
salsa
sour cream
sliced olives
Bake chicken in pan coated with Pam for 30 to 45 minutes (depending on size - just check to make sure they’re done all the way through) at 375. Then cover them with cheese slices and put back in the oven until melted. Then cover with salsa, sour cream and sliced olives.
Crouton Chicken Nuggets
Cut up pieces of chicken breast
Croutons (½ box) crushed
½ cup flour
2 eggs
1 Tbsp water
Cut chicken into 1 inch square pieces. Dip in flour, then in mixture of eggs and water. Roll in croutons. Bake at 400 for 20 minutes.
Croutons (½ box) crushed
½ cup flour
2 eggs
1 Tbsp water
Cut chicken into 1 inch square pieces. Dip in flour, then in mixture of eggs and water. Roll in croutons. Bake at 400 for 20 minutes.
Chicken and Cheese Casserole
2 cups cut-up cooked chicken
1 can (11 oz) Mexicorn, drained
1 can (10.75 oz) cream of chicken soup
2 cups (8 oz) Monterey Jack cheese, shredded
2 ¼ cups Bisquick
⅔ cup milk
Mix chicken, corn, soup and cheese in 8-inch square pan. Mix baking mix and milk until soft dough forms. Turn dough onto surface dusted with baking mix. Knead 10 times. Roll ½ inch thick. Cut with 2 ½ inch cutter. Place biscuits on chicken mixture. Bake at 375 for 20 to 25 minutes or until biscuits are golden brown. Makes 6 servings
1 can (11 oz) Mexicorn, drained
1 can (10.75 oz) cream of chicken soup
2 cups (8 oz) Monterey Jack cheese, shredded
2 ¼ cups Bisquick
⅔ cup milk
Mix chicken, corn, soup and cheese in 8-inch square pan. Mix baking mix and milk until soft dough forms. Turn dough onto surface dusted with baking mix. Knead 10 times. Roll ½ inch thick. Cut with 2 ½ inch cutter. Place biscuits on chicken mixture. Bake at 375 for 20 to 25 minutes or until biscuits are golden brown. Makes 6 servings
Chicken Tortilla Pie
Karen and Gerry Giordano
1 pkg tortilla shells cut into strips
1 chicken cooked and boned
½ lb grated cheese
Sauce:
½ cup green chilies
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 large onion, sauteed in butter until limp
Mix ingredients for sauce together. In a greased baking dish, alternate layers of tortilla strips, chicken, sauce and cheese. Repeat until dish is full. Bake at 350 for 30 to 45 minutes.
1 pkg tortilla shells cut into strips
1 chicken cooked and boned
½ lb grated cheese
Sauce:
½ cup green chilies
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 large onion, sauteed in butter until limp
Mix ingredients for sauce together. In a greased baking dish, alternate layers of tortilla strips, chicken, sauce and cheese. Repeat until dish is full. Bake at 350 for 30 to 45 minutes.
Zucchini Pizza
Crust:
4 cups shredded zucchini
2 eggs, beaten
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
Topping:
1 lb ground beef
1 large onion, chopped
2 - 8 oz cans tomato sauce
3 tsp Italian seasoning
½ cup green pepper
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
To make crust, let shredded zucchini sit for one hour, squeeze out juice and place in large bowl. Beat egg in separate bowl and add cheeses; mix with zucchini. Spread into 15x8x1 pan and bake at 400o for 10 min. Remove from oven. Brown beef and pour off grease. Add tomato sauce. Pour over crust. Add onion and pepper. Continue baking at 400 for 20 minutes. Remove from oven and add cheeses. Return to oven for 5 to 10 minutes or until cheese melts. Slice and serve.
4 cups shredded zucchini
2 eggs, beaten
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
Topping:
1 lb ground beef
1 large onion, chopped
2 - 8 oz cans tomato sauce
3 tsp Italian seasoning
½ cup green pepper
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
To make crust, let shredded zucchini sit for one hour, squeeze out juice and place in large bowl. Beat egg in separate bowl and add cheeses; mix with zucchini. Spread into 15x8x1 pan and bake at 400o for 10 min. Remove from oven. Brown beef and pour off grease. Add tomato sauce. Pour over crust. Add onion and pepper. Continue baking at 400 for 20 minutes. Remove from oven and add cheeses. Return to oven for 5 to 10 minutes or until cheese melts. Slice and serve.
Zucchini Chicken Flips
2 cups grated zucchini
¼ cup chopped onion
¼ cup chopped celery
¼ cup milk
2 eggs, beaten
2 Tbsp Parmesan cheese
2 Tbsp margarine
¼ cup flour
1 can chicken soup
2 cups diced cooked chicken
1 cup grated cheese
salt and pepper to taste
2 Tbsp green onion
Poultry seasoning (optional)
In a saucepan, saute the onion and celery in margarine until tender. Add soup and milk. Stir in chicken. Heat through. Keep warm on simmer. Beat eggs in a medium bowl. Add zucchini and stir together. Add the flour, cheeses, salt and pepper and green onion. Mix together well. Heat fry pan to 350. Add some vegetable oil. Drop batter into fry pan. Flatten to look like a pancake. Brown well on both sides. Take out and place on plate. Spoon chicken sauce on one half and fold over. Eat while warm.
¼ cup chopped onion
¼ cup chopped celery
¼ cup milk
2 eggs, beaten
2 Tbsp Parmesan cheese
2 Tbsp margarine
¼ cup flour
1 can chicken soup
2 cups diced cooked chicken
1 cup grated cheese
salt and pepper to taste
2 Tbsp green onion
Poultry seasoning (optional)
In a saucepan, saute the onion and celery in margarine until tender. Add soup and milk. Stir in chicken. Heat through. Keep warm on simmer. Beat eggs in a medium bowl. Add zucchini and stir together. Add the flour, cheeses, salt and pepper and green onion. Mix together well. Heat fry pan to 350. Add some vegetable oil. Drop batter into fry pan. Flatten to look like a pancake. Brown well on both sides. Take out and place on plate. Spoon chicken sauce on one half and fold over. Eat while warm.
Potato Weiner Casserole
3 large potatoes
3 to 4 hot dogs
4 Tbsp butter
¼ cup flour
1 ½ cups milk
1 tsp salt
dash pepper
1 cup cheese
Slice hot dogs. Cut potatoes into small cubes. Cover with water and simmer for 15 minutes. Drain. While potatoes cook, melt butter in separate pan. Quickly stir in flour. This will thicken quickly. Keep heat low. Stir in 1 ½ cups milk gradually. Simmer until it thickens. Add salt, pepper and cheese. Stir until cheese is melted. Combine sauce, potatoes and hot dogs. Pour into casserole dish. Bake at 350 for 30 minutes.
3 to 4 hot dogs
4 Tbsp butter
¼ cup flour
1 ½ cups milk
1 tsp salt
dash pepper
1 cup cheese
Slice hot dogs. Cut potatoes into small cubes. Cover with water and simmer for 15 minutes. Drain. While potatoes cook, melt butter in separate pan. Quickly stir in flour. This will thicken quickly. Keep heat low. Stir in 1 ½ cups milk gradually. Simmer until it thickens. Add salt, pepper and cheese. Stir until cheese is melted. Combine sauce, potatoes and hot dogs. Pour into casserole dish. Bake at 350 for 30 minutes.
Spam and Beans
2 - 16 oz cans beans
¼ cup ketchup
¼ cup chopped onion
¼ cup brown sugar
1 Tbsp prepared mustard
1 - 12 oz can Spam
Combine beans, ketchup, onion, brown sugar and mustard. Place in 10x6 baking dish. Place spam slices, slightly overlapping down the center of the beans. Bake at 350 for 30 minutes.
¼ cup ketchup
¼ cup chopped onion
¼ cup brown sugar
1 Tbsp prepared mustard
1 - 12 oz can Spam
Combine beans, ketchup, onion, brown sugar and mustard. Place in 10x6 baking dish. Place spam slices, slightly overlapping down the center of the beans. Bake at 350 for 30 minutes.
Manicottti
14 pieces manicotti
2 cups shredded mozzarella
1 ¾ cup (15 oz) part-skim ricotta cheese
3 cups spaghetti sauce
¼ cup grated Parmesan cheese
Sprinkling of dried parsley
½ tsp salt
½ tsp black pepper
1 lb. cooked hamburger (optional)
Cook manicotti pasta in 5 quarts boiling water. Stir in manicotti, return to boil. Boil uncovered 6 to 8 minutes stirring occasionally. AVOID overcooking. Drain well. Cool in single layer on foil to keep from sticking. In large bowl, stir together remaining ingredients except spaghetti sauce. Spoon into cooled pasta tubes. Spread thin layer of sauce on bottom of pan, arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta. Cover with foil. Bake at 350 for 40 minutes. Remove foil and bake 15 minutes longer or until hot and bubbly.
2 cups shredded mozzarella
1 ¾ cup (15 oz) part-skim ricotta cheese
3 cups spaghetti sauce
¼ cup grated Parmesan cheese
Sprinkling of dried parsley
½ tsp salt
½ tsp black pepper
1 lb. cooked hamburger (optional)
Cook manicotti pasta in 5 quarts boiling water. Stir in manicotti, return to boil. Boil uncovered 6 to 8 minutes stirring occasionally. AVOID overcooking. Drain well. Cool in single layer on foil to keep from sticking. In large bowl, stir together remaining ingredients except spaghetti sauce. Spoon into cooled pasta tubes. Spread thin layer of sauce on bottom of pan, arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta. Cover with foil. Bake at 350 for 40 minutes. Remove foil and bake 15 minutes longer or until hot and bubbly.
Lasagna
6 cooked lasagna noodles
½ lb hamburger w/bottled spaghetti (16 oz)
½ lb mozzarella cheese, shredded
small carton cottage cheese
1 egg
sprinkle of Parmesan cheese
Combine last four ingredients. Layer noodles, sauce and cheese mixture twice to make six total layers. Bake at 350 for 40 minutes.
½ lb hamburger w/bottled spaghetti (16 oz)
½ lb mozzarella cheese, shredded
small carton cottage cheese
1 egg
sprinkle of Parmesan cheese
Combine last four ingredients. Layer noodles, sauce and cheese mixture twice to make six total layers. Bake at 350 for 40 minutes.
Easy Chicken Taquitos
2 cups cooked, shredded chicken
1 can (10 oz) mild enchilada sauce
1 cup shredded four cheese Mexican cheese
½ cup minced onion
1 can (4 oz) diced green chilies
1 tsp garlic salt
¾ cup vegetable oil
24 corn tortillas
non-stick cooking spray
In a large bowl, combine first 6 ingredients; mix well. Set aside. In a small skillet, heat oil. Using tongs, dip tortillas in oil about 5 seconds on each side; drain on paper towels. Keep warm. Place 2 tablespoons chicken mixture onto each tortilla. Roll tortillas jellyroll fashion. Place seam side down on a cookie sheet sprayed with cooking spray. Bake at 400 for 15 minutes or until desired crispness.
1 can (10 oz) mild enchilada sauce
1 cup shredded four cheese Mexican cheese
½ cup minced onion
1 can (4 oz) diced green chilies
1 tsp garlic salt
¾ cup vegetable oil
24 corn tortillas
non-stick cooking spray
In a large bowl, combine first 6 ingredients; mix well. Set aside. In a small skillet, heat oil. Using tongs, dip tortillas in oil about 5 seconds on each side; drain on paper towels. Keep warm. Place 2 tablespoons chicken mixture onto each tortilla. Roll tortillas jellyroll fashion. Place seam side down on a cookie sheet sprayed with cooking spray. Bake at 400 for 15 minutes or until desired crispness.
Spare Ribs
2 lb spare ribs
Oil
½ medium onion
¾ cup ketchup
½ cup water
1 Tbsp brown sugar
2 tsp dry mustard or 1 Tbsp prepared mustard
Cut as much fat off as you can. Cut into cubes. Brown in hot oil with onion. Pour in ketchup, water, sugar, mustard. Cook 3 hours.
Oil
½ medium onion
¾ cup ketchup
½ cup water
1 Tbsp brown sugar
2 tsp dry mustard or 1 Tbsp prepared mustard
Cut as much fat off as you can. Cut into cubes. Brown in hot oil with onion. Pour in ketchup, water, sugar, mustard. Cook 3 hours.
Navajo Tacos
2 cups flour
4 tsp baking powder
1 tsp salt
1 cup warm or hot water
Refried beans, warmed
Cooked hamburger
lettuce, tomatoes, cheese, salsa, sour cream, etc.
Blend dry ingredients together. Add water slowly mixing dough with hands. When dough is sticky enough to necessitate putting a little oil on hands, it is just right. Break off ball of dough to fit nicely in one hand. As you flatten it, make it round. Make one or two small holes in dough so it browns evenly. Brown lightly in hot oil. Top with refried beans, hamburger, lettuce, tomatoes, cheese, salsa, sour cream.
4 tsp baking powder
1 tsp salt
1 cup warm or hot water
Refried beans, warmed
Cooked hamburger
lettuce, tomatoes, cheese, salsa, sour cream, etc.
Blend dry ingredients together. Add water slowly mixing dough with hands. When dough is sticky enough to necessitate putting a little oil on hands, it is just right. Break off ball of dough to fit nicely in one hand. As you flatten it, make it round. Make one or two small holes in dough so it browns evenly. Brown lightly in hot oil. Top with refried beans, hamburger, lettuce, tomatoes, cheese, salsa, sour cream.
Friday, September 25, 2009
Amy's Chicken
Ingredients
1 cup crushed corn flakes
3-4 chicken breasts
Butter spray (can use melted butter but it isn't as healthy)
Cover the chicken breasts with butter spray (or melted butter). Roll in corn flakes until covered. Bake for 30 minutes at 350.
Sunday, September 13, 2009
Chicken Tetrazzini
Ingredients
8-12 ounces (dry weight) spaghetti; broken in pieces
5 Tablespoons butter or margarine
6 Tablespoons flour
3 cups chicken or turkey broth
1 cup light cream
1 teaspoon salt
pepper
1/2 cup canned mushrooms, including juice
3 cups cooked chicken or turkey, cubed
1/2 cup fresh grated Parmesan cheese
1/2 cup cheddar cheese
Cook spaghetti in boiling salted water until just tender (do not overcook).
Melt butter; blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt, pepper, drained spaghetti, mushrooms and cooked chicken.
Spoon into 2 to 3 quart casserole dish. Sprinkle with cheeses. Bake in preheated oven at 350 for about about 30 minutes or until bubbly and lightly browned. Stir before serving. Great reheated.
I wish I could take credit for this recipe but it was actually given to me by my home teachers (husband and wife). She demonstrated it at an Enrichment class and absolutely everyone LOVED it!!
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