Green Bean Cassarole
1 10oz Can Campbell's Cream Of Mushroom Soup
3/4 cup milk
1/8 tsp. pepper
2 cans French Styled Green Beans (drained)
1 2.8oz can of French Fried Onions (French's)
Mix all the ingredients together with the exception of one half of the can of Fried Onions. Bake for 30 minutes then top with the remaining onions and bake for 5 more minutes.Bake at 350 degrees.
Chicken Tetrazinni
1 Pk Bonless Chicken Breasts
1 lb. Spagetti
1 lb. Velveeta Cheese
1 can Cream of Mushroom Soup (condensed)
1 sm. Jar of Pimientos
1 pint Sour Cream
1 green pepper
1 tbsp of margarine
Take the chicken and place in a pot of water and bring to a boil. Remove the cooked chicken from the pot leavig the broth and cut into bite sized chunks. Take the spagetti and place in the chicken broth boil until tender. Take the green pepper wash and mince then brown in a fry pan with the margarine. Drain cooked spagetti mix all ingredients together and place in a cassarole dish. Bake at 350 degrees for 30 minutes.
Spanish Rice
6-12 slices chopped bacon (cooked)
1 small onion (minced)
1 1/2 lbs. Ground Beef
1 tsp. salt
2 cups uncooked rice
4 cups whole tomatoes
1/3 cup green pepper(minced)
2 tsp worchestershire sauce
Saute bacon,pour off fat. Brown onion green pepper,and beef together in a separate pan. Add salt to the mixture. Wash rice and drain. Take the rice and beef mixture add 1 1/2 cups tomato juice,place in a cassrole dish. Crumble bacon into pieces and add to the mixture. Bake for 30 minutes. Bake at 350 degrees.
Angelic Cheesecake
5 Eggs
8oz. Cream Cheese
1 Cup water
1 Tablespoon Lemon Rind
1 Can 14oz. Condensed Milk
1/2 Cup evaporated milk
1 Teaspoon Vanilla
Pinch of Salt
In a bowl cream cheese water vanilla lemon rind mix with electric mixer add the eggs mix 1/2 minute. Add the evaporated & Condensed milk mix. 1 cup of sugar mix on low heat till brown. Bake for 45 minutes.
Corn Salad
2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup prepared ranch salad dressing
Mix all ingredients together. Chill overnight.
Spiced Carrot Strips
5 large carrots julienned
2 tablespoons butter or margarine melted
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon ground cinnamon
Place carrots in a saucepan, cover with water. Cook until tender, about 8-10 minutes. Drain. Combine butter, sugar, salt, and cinnamon, pour over carrots and toss to coat. Serve Immediately. Yields 4-6 servings.
Oven-Roasted Potatoes
4 Baking Potatoes(about 2 Lbs.)
2 tablespoons butter or margarine(melted)
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
Peel potatoes and cut into large chunks, place in a shallow 2 qt. baking pan. Pour butter over and toss until well coated. Sprinkle with paprika, salt and pepper. Bake uncovered, at 350 degrees for 45-60 minutes or until potatoes are tender. Yields 4 servings.
Quick Pasta Salad
1 12oz.box Mueller's Twist Trio Pasta
2 cups fresh broccoli chopped
1 10oz can of black olives (pitted,drained,and chopped)
1 jar of pimento (chopped)
1 cup fresh mushrooms(chopped)
1 fresh garlic clove(chopped)
1 vidalia onion(chopped)
1 green pepper(chopped)
1/2 package of pepperoni(chopped)
1/4 cup Parmesan Cheese
1 8oz bottle Wishbone Italian Dressing
Mix all the ingredients together in a bowl and chill overnight.
Deviled Chicken
1/2 cup olive oil
Juice of one fresh lemon
2 tablespoons Dijon Mustard
3-4 dashes Tabasco Sauce
1 whole chicken split and spread flat
Combine all ingredients except the chicken in a large bowl. Let the mixture sit a few minutes to absorb the flavors. Taste and add more seasoning if desired. Rub mixture over the chicken 30 minutes before grilling. Grill over medium-hot fire starting with the skin side down.
Spicy Apple Cider
1 qt. Apple Cider
1/2 of a 3in. stick of cinnamon(crushed)
1/3 tsp whole allspice
1/2 tsp whole cloves
1/8 tsp salt
1/3 cup brown sugar
Combine first five ingredients in saucepan. Crumble the cinnamon. Simmer 10 minutes. Add brown sugar strain & serve hot.
Spinach Dip
1 Pkg. Knorr's Spinach Soup Mix
2 cups light sour cream
1/2 cup Hellman's Light Mayonaise
1/2 Tsp. dried basil
1 clove minced garlic
1 King's Hawaiian Bread(cut out the center)
Mix all the ingredients together. Cover and chill for 2hrs. Stir before serving. Top with 1/4 cup chopped walnuts or pecans. Place the dip into the bread for serving.
Swedish Meatballs
1 lb. ground beef
1/2 cup fine dry bread crumbs
1 egg
2/3 cup evaporated milk
2 tablespoons onions (minced)
1/8 tsp. Nutmeg
1 tsp. salt
1/8 tsp. pepper
1 Can Franco American or any Beef Gravy
Mix the nutmeg and salt with bread crumbs set aside on a plate. Mix all other ingredients together and form meatballs about 1 in. in diameter roll in the bread crumb mixture. Brown lightly in a skillet add can of Franco American Beef gravy simmer 30 min.or bake in oven on 350 degrees for 45 minutes to an hr.
Hot Virginia Dip
1 cup pecans(chopped)
2 teaspoons butter
16 oz cream cheese(softened)
4 tablespoons Milk
5 ounces dried beef(minced)
1 tsp.garlic salt
1 cup sour cream
4 tsp. onion(minced)
Saute pecans in butter reserve. Mix all ingredients thoroughly. Place in 1 1/2 qt baking dish, top with pecans. Chill until serving time. Bake at 350 degrees for 20 minutes. Serve hot with crackers or small bread sticks.
Advocado Dip
3 ripe Advocados
1 tsp garlic salt
1 tsp onion salt
1 sm can green chiles(medium)
2 tablespoons lemon juice
Mix all ingredients and chill overnight.
Layered Nacho Dip
1 16 oz Can refried beans
1/2 pkg.Taco Seasoning Mix
6 oz. of Advocado Dip(see recipe above)
1 8oz.container sour cream
1 4 1/2 oz can chopped black olives
2 large tomatoes(chopped)
1 large onion(diced)
1 4 oz. can green chiles(medium)
1 1/2 cups Monterray Jack Cheese(shredded)
Combine the beans and seasoning mix spread in the bottom of a rectangular pyrex dish. Layer the advocado dip,sour cream, tomatoes, onions, chiles,olives,and cheese. Chill overnight.
Paella For Two
2 cups chicken stock
1/8 tsp. saffron threads
2 tbs. olive oil
2 small bone in chicken breasts or drumsticks
6-8 1/2 inch thick slices of chorizo sausage
1 small onion, chopped
1/2 small red pepper, seeded and chopped
1 clove garlic, chopped
1 cup short grain rice (arborio)
2 tbs. chopped parsley
1/4 cup frozen peas
8 large shrimp, shelled and deveined
4-6 littleneck clams
Preheat the oven to 400 degrees. In a saucepan heat chicken stock to a simmer; sir in saffron threads. Keep the stock over very low heat while you prepare the rest of the recipe. Heat 1 tbs. olive oil in saute pan. Rinse chicken and dry pieces thoroughly. Brown the chicken in the pan over moderate heat for about 8-10 minutes. Remove the chicken and set it aside. Add sausage to pan and cook about a minute, to crispen the pieces slightly. Remove the sausage and set aside with the chicken. Add remaining tbs. of olive oil to the pan. Saute onion and red pepper for about 2 minutes, then add the garlic and saute briefly. Add the rice to the pan, mix until rice is completely coated, then return chicken and sausage to the pan. Sprinkle the parsley on top and add peas. Pour in the hot stock and saffron mixture. Simmer the ingredients for 5 minutes. Pour into a baking dish and place in the oven and bake for 8 minutes. Place the shrimp and clams on top of the other ingredients. Bake for another 10 minutes. Discard any clams that have not opened. Let the dish set for 5 minutes before serving. **NOTE** You may use scallops, lobster, or any other seafood you choose for a variety**
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