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EASY BREAKFAST CASSEROLE

1 pound sausage (cooked and drained)

1 onion, chopped

1 bell pepper, chopped

1 cup celery, chopped

4 oz. jar pimento, drained

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup instant minute rice

1 cup sharp cheddar cheese, grated

Brown sausage and drain.  Mix all other ingredients together.

Add sausage and cook in a microwave dish for 12-14 minutes.

Let stand for 10 minutes before serving.

 

* I use hot sausage, but you can use mild.

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Marinades

THESE MARINADES ARE GREAT FOR SUMMER GRILLING.

POUR OVER MEAT OR VEGETABLES AND MARINATE FOR ONE HOUR OR OVERNIGHT.  THERE ARE SEVERAL YOU CAN CHOOSE.

CITRUS: 1 PKG. GOOD SEASONS ITALIAN SALAD DRESSING MIX, 1/3 CUP OIL, AND 1/3 CUP ORANGE JUICE.

ITALIAN: 1 PKG. GOOD SEASONS ITALIAN SALAD DRESSING MIX, 1/3 CUP EACH DRY WHITE WINE & OIL & 2 TBSP. LEMON JUICE.

TERIYAKI: 1 PKG. GOOD SEASONS ITALIAN SALAD DRESSING MIX, ¼ CUP EACH CIDER VINEGAR, OIL & SOY SAUCE & 2 TBSP. HONEY.

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PASTA PRIMAVERA

½ CUP UNSALTED BUTTER OR MARGARINE

1 MEDIUM ONION,CHOPPED

1 CLOVE GARLIC, MINCED

1 LB. FRESH ASPARAGUS SPEARS, DIAGONALLY SLICED

½ LB. FRESH MUSHROOMS, SLICED

CAULIFLOWER, SEVERAL PIECES BROKEN IN FLOWERETS

1 MEDIUM ZUCCHINI, SLICED IN ¼” SLICES

1 CARROT, SCRAPED AND SLICED THIN

1 CUP WHIPPING CREAM

½ CUP DILUTED CANNED CHICKEN BROTH

2 TABLESPOONS CHOPPED FRESH BASIL OR 2 TEASPOONS DRIED BASIL

1 CUP FROZEN GREEN PEAS, THAWED AND DRAINED

5 GREEN ONIONS, CHOPPED

½ TEASPOON SALT

¼ TEASPOON PEPPER

1 (16 OZ. PACKAGE FETTUCCINE OR TRI COLOR ROTINI

1 CUP FRESHLY GRATED PARMESAN CHEESE

HEAT A WOK OR LARGE SKILLET OVER MEDIUM HIGH HEAT.  ADD BUTTER.  SAUTE ONION AND GARLIC IN BUTTER FOR 2 MINUTES.  ADD ASPARAGUS, MUSHROOMS, CAULIFLOWER, ZUCCHINI, AND CARROT.

STIR FRY 2 MINUTES.  INCREASE HEAT TO HIGH. ADD WHIPPING CREAM, CHICKEN BROTH, AND BASIL.  BRING TO A BOIL.  COOK, STIRRING CONSTANTLY, 5 MINUTES, OR UNTIL SLIGHTLY THICKENED.  STIR IN PEAS, GREEN ONIONS.  COOK 1 MINUTE.  ADD SALT AND PEPPER.  COOK PASTA ACCODING TO PACKAGE DIRECTIONS; DRAIN.  PLACE ON SERVING PLATTER.  ADD VEGETABLE, AND SPRINKLE WITH CHEESE.  TOSS GENTLY.

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Apricot Salad

1 Large Package Apricot Jello

2 Cups boiling water

1 Cup small marshmallows

2 Cups cold water

2 Large Bananas

1 Large can crushed pineapple (drain and save juice)

Mix the first 3 ingredients, then mix all together and put in refrigerator and congeal.

Topping

2 Tablespoons butter

1/2 Cup sugar

1/2 Cup Pineapple juice

2 Tablespoons flour

1 pinch of salt

 

Cook all ingredients together in saucepan over medium heat until thickened.  In a separate bowl mix one package DREAM WHIP according to directions and add one large (8oz) package cream cheese and mix with the cooked topping.  Spread on the congealed salad and chill.

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Tortilla Soup

  • 2 (4 OUNCE) SKINNED AND BONED CHICKEN BREAST HALVES, CUBED
  • 2 CUPS FROZEN WHOLE KERNEL CORN, THAWED
  • 1 LARGE ONION, CHOPPED
  • 2 CLOVES GARLIC, PRESSED
  • 2 (14 ½ OUNCE) CANS CHICKEN BROTH
  • 1 (10 ¾ OUNCE) CAN TOMATO PUREE
  • 1 (10 OUNCE) CAN DICED TOMATOES & GREEN CHILES, UNDRAINED
  • 1 TEASPOON SALT
  • 2 TEASPOONS CUMIN
  • 1 TEASPOON CHILI POWDER
  • 1/8 TEASPOON GROUND RED PEPPER
  • 1/8 TEASPOON GROUND BLACK PEPPER
  • 1 BAY LEAF
  • 4 (5 ½ INCH) CORN TORTILLAS

COMBINE FIRST 13 INGREDIANTS IN A 4 QUART SLOW COOKER. COVER AND COOK AT HIGH FOR 6 HOURS.  DISCARD BAY LEAF.

CUT TORTILLS INTO ¼ INCH WIDE STRIPS, AND PLACE ON A BAKING SHEET.

BAKE TORTILLA STRIPS AT 375 DEGREES FOR 5 MINUTES.

STIR AND BAKE 5 MORE MINUTES OR UNTIL CRISP.   SERVE

WITH SOUP; GARNISH, IF DESIRED.

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Mixed Vegetable Casserole

  • 3 (1 LB.) BAGS FROZEN MIXED VEGETABLES
  • 1 CUP WATER CHESNUTS (CHOPPED OR SLICED)
  • 1 CUP SHARP CHEDDAR CHEESE (GRATED)
  • ¾ CUP HELLMAN’S MAYONNAISE
  • 1 TUBE RITZ CRACKERS, CRUSHED
  • 1 STICK OLEO OR BUTTER, MELTED
  • 1 ONION (CHOPPED)
  • COOK VEGETABLES AND DRAIN.  MIX COOKED VEGETABLES, WATER CHESNUTS, CHEESE, ONION,AND MAYONNAISE.
  • PUT IN CASSEROLE DISH.  MELT OLEO AND CRUSHED CRACKERS AND SPREAD ON
  • TOP OF VEGETABLES.  BAKE AT 350 DEGREES FOR 20 MINUTES OR UNTIL BROWNED AND CHEESE IS MELTED.

I USE BROCCOLI, CAULIFLOWER, AND CARROTS, BUT USE WHATEVER YOU LIKE.

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Christmas Rice

1 cup uncooked rice

2 cans chicken and rice soup

1 ¾ cups water

1 teaspoon salt

1 stick butter or margarine

1 large onion (chopped)

1 large green bell pepper (chopped)

1 small jar chopped pimentos (drained)

1 can or jar button or sliced mushrooms (drained)

Put all ingredients in large casserole dish.  Bake at 350 degrees for 1 hour.  Stir three times while baking.

 

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FRESH APPLE POUND CAKE (A FALL FAVORITE)

Mix well:

2 cups sugar
1 ½ cup liquid Crisco
3 eggs
1 teaspoon vanilla

Add, beating well:

3 cups all purpose flour (sifted)
1 teaspoon salt
1 teaspoon soda

Stir in: 3 cups diced apples
1 cup chopped pecans or walnuts
1 cup coconut (optional)

Bake in a greased and floured tube pan for 1 hour and 20 minutes at 350 degrees.

May be glazed with:

1 cup light brown sugar
1 teaspoon vanilla
¼ cup cream or evaporated milk
1 stick butter or margarine

Cook 2 ½ minutes, stirring constantly, and pour over cake while both are warm.

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BAKED CHICKEN & RICE

8 boneless chicken breasts or 8 halves of chicken breasts, boned & skinned

8 slices of bacon

1 cup sour cream

3 oz. jar of dried sliced beef (glass jar with blue label Armour)

1 can cream of mushroom soup

1 teaspoon Worcestershire sauce

I teaspoon parsley flakes (optional)

Pour boiling water over dried beef.  Let stand for three minutes and drain. Arrange slices of beef in bottom of 9 X 13 baking dish.

Wrap each chicken breast with slice of bacon and fasten with a toothpick. Place on top of  beef.  Combine soup, sour cream, and seasonings together and spoon over the chicken.  Bake uncovered at 300 degrees for 1½-2 hours.

I usually serve with white or brown rice.

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Sun Drop Cake

This is a very moist cake with a citrus lemon flavor.  Everyone loves it.

1 box lemon cake mix

1 box lemon instant pudding

3 eggs

¾ cup oil

1 12 oz. can  Sundrop

Mix  cake mix, pudding, eggs and oil together.  Then add the can of Sundrop and mix together.  Pour into a greased and floured tube or bundt cake pan.  Bake at 375 degrees for 30-35 minutes.  Let cool 10 minutes and remove from pan.  I usually glaze cake with a cup of confectionery sugar and 2 tablespoons milk or water and a teaspoon of lemon flavoring.  This is optional, but it is good.

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