|Page: Unlock Forum posting with Annual Membership.|
Macaroni & Cheese
1 (16 oz) pkg. Elbow noodles 2 cups Half & Half
1 stick butter 6 cups grated sharp cheddar cheese
Garlic & pepper to taste 3 cups milk
2 beaten eggs
Boil elbow noodles according to package directions adding ½ stick of butter. Drain noodles, then add to large bowl with ½ stick of butter. Sprinkle with garlic & pepper to taste. Stir in milk, half & half, cheese and beaten eggs. Pour into greased 13 x 9 casserole and bake at 350 for 50 to 60 minutes or until brown on top and bubbling in the center.
Fried Green Tomatoes
5 large green tomatoes cut into 2 eggs, beaten in small bowl
¼” thick slices ½ cup bacon fat (drippings)
1 ½ cups cornmeal cooked and crumbled bacon as
½ tsp salt garnish
½ tsp pepper
Mix cornmeal, salt and pepper in bowl. Dip sliced tomatoes in beaten eggs, and then dip in cornmeal mixture. Fry tomatoes in bacon grease until brown.
Broccoli & Chicken Casserole
1 chicken, cooked & chopped 1 can cream of celery soup
1 cup sour cream ½ onion, chopped
1 cup cheddar cheese, grated 1 box frozen broccoli florets
1 sleeve Ritz crackers, crushed ½ cup butter, melted
Combine soup, onion, sour cream, broccoli and cheese. Add chicken. Pour into 9 x 13 casserole dish. Top with crackers and drizzle butter over the top. Cook in preheated 350* oven for 30 minutes.
Jo Jo Taters
1/4 cup grated Parmesan cheese
1/4 cup plain flour
1 tsp poultry seasoning
3/4 tsp salt
1/8 tsp black pepper
1 stick butter, melted
3-4 potatoes or enough to feed your family (reds are very good for this)
Wash the potatoes and cut into wedges (leave the skins on). Place all the dry ingredients into a zip lock bag and shake to blend. Add the potato wedges and shake to coat. Place the potatoes in a single layer in a baking dish. Drizzle with the melted butter. Bake 35-40 minutes at 400 degrees.
for variety - use season salt in place of the regular salt and poultry seasoning.
6 cups of cooked broccoli (bite size pieces- fresh is best but frozen also works)
1 can cream of mushroom soup
1/4 cup mayonnaise
1/2 cup shredded sharp (or your favorite) cheese
1 1/2 tsp lemon juice
soda cracker crumbs
Place the broccoli in a casserole. Combine 1/4 cup of the cheese with the soup, mayo and lemon juice and pour over the broccoli. Top with the cracker crumbs and the rest of the cheese. Bake at 350 degrees for 25 minutes of until lightly browned.
1/2 cup sour cream
1 tablespoon white vinegar
1 tsp sugar
1/4 tsp dill weed
1 tsp salt
1 large cucumber- sliced
1 small white or red onion-sliced very thin
Mix all ingredients but cucumbers and onions together and stir until well blended. Add the cucumber and onions and blend together. Cover and chill for 2- 48 hours prior to serving.
Jen's Cheesy Hash Browns
2 lbs frozen shredded hash browns
16 oz of sour cream
1/2 cup butter or margarine - melted
1 tsp salt
1/2 tsp pepper
2 cups of shredded cheddar, monteray jack or marble cheese
1 can cream of chicken soup
Mix all ingredients except the melted butter together and pour into a 13x9 cake pan. Pour the melted butter over the top and bake 45 minutes at 350 degrees or until the top is golden brown.
1 cup broccoli - cut in large pieces
12 canned button mushrooms
1 cup carrots -sliced in large pieces
1/4 cup diced onion
1/4 cup water chestnuts
1/4 cup butter or margerine
1 tablespoon flour
1/2 cup water
1/4 cup half and half
1/2 tsp ground mustard
1/2 tsp ground nutmeg
Salt to taste
1/4 cup sour cream
1/4 cup chopped walnuts
1/2 cup grated chedder cheese
1/2 grated monteray jack cheese
In a large skillet, saute the vegies in the butter. Sprinkle the flour evenly over the vegies then add the water, cream and seasonings. Simmer 4-6 minutes. Add sour cream and blend well. Transfer to casserole, sprinkle with nuts and cheeses. Bake at 400 degrees for 10 minutes. Do not overbake. Makes 4 servings. Can be easily tripled for large groups.
Last Edited on: 6/5/07 7:11 PM ET - Total times edited: 1
Last Edited on: 6/27/07 6:51 PM ET - Total times edited: 1
my Mennonite friends make this
½ cup chopped onions
¼ cup butter
1 10-3/4 oz can cream of chicken soup, undiluted
2 pounds frozen hash brown potatoes
1 pint dairy sour cream
2 cups shredded cheddar cheese
1 cup corn flake crumbs
Saute onions in butter until transparent. Add soup, potatoes and sour cream. Spoon into a greased 13x9x2 inch baking pan. Combine cheese and corn flakes; spread over top. Bake at 350 for 45 minutes. Makes 12 servings.
I created this recipe trying to copy a popular salad at a local cafe
I created this recipe trying to copy a popular salad at a local cafe
Oriental Chicken Salad
4 boneless chicken breasts, cooked and diced (4 cups)
1-2 cups chow mein noodles
1 cup peanuts, roasted
½ sweet red pepper, diced
1 head lettuce or 4-8 cups mixed greens, torn or shredded
1 15-oz can mandarin oranges
6 Tablespoons sesame oil
¼ cup rice wine vinegar
¼ cup soy sauce
3 Tablespoons sugar
Whisk all dressing ingredients together, cover and refrigerate.
In a large bowl, toss chicken, noodles, peanuts, pepper and greens together.
Divide among four plates. Top each plate with oranges. Serve with sesame dressing and a roll. Serves 4.
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
½ teaspoon sugar
2 teaspoon sesame seed
2 teaspoon vegetable oil
½ teaspoon crushed red pepper
½ teaspoon fresh ginger, minced
2 cloves garlic, minced
5 cups broccoli, chopped
Combine soy sauce, rice vinegar, and sugar in a small bowl. Set aside.
Heat a large wok (or fry pan) over medium heat. Add sesame seeds, cook one minute or until toasted. Set aside in a bowl.
Add oil to wok. Stir fry crushed red pepper, ginger and garlic for 30 seconds. Add broccoli, stir one minute. Add soy sauce mixture. Stir well. Cover and cook two minutes or until tender crisp. Sprinkle with toasted sesame seeds.
Chili Corn Bread Salad
Here's one we just tried out at a family reunion; YUMMY!
CARIBBEAN SWEET POTATO SALAD
You can use yams, which are sweeter, in place of sweet potatoes, but they become
Last Edited on: 8/1/07 10:03 AM ET - Total times edited: 1
1 pkg. instant vanilla pudding
1 pkg. instant tapioca pudding
1 lg. can sliced peaches, drained
2 1/2 c. boiling water (include peach juice)
3 oz. peach jello
8 oz. cool whip
~~mix dry ingredients with boiling water. Cook for 1 min. Cool until thick. Fold in peaches and cool whip. Pour into 9 x 13 pan. Place in refrigerator until set.
VEGETABLE MACARONI SALAD
1 lb. pkg. macaroni, cooked
1 lg. carrot, grated
1 sm. onion
1 1/2 T. vinegar
1 tsp. salt
1 cucumber, chopped
1 green pepper. chopped
1 1/2 c. mayonnaise (I prefer Miracle Whip Light)
1 c. sugar
1/2 tsp pepper
~~Mix mayonnaise, sugar, vinegar, salt, and pepper. Mix in all other ingredients. Chill before serving.
1 (16 oz) pkg. frozen chopped spinach
3 hard boiled eggs, chopped
1 c. grated cheddar cheese
1/2 tsp salt
1/4 tsp tabasco sauce (do NOT omit!)
1/2 c celery - chopped
1/2 c. onion - chopped
1 c miracle whip (I like light)
2 tsp. vinegar
Thaw spinach, squeeze out juice - do NOT cook (you may also use blanched fresh spinach). Add the rest of the ingredients, stir, and chill.
EXCELLENT COLE SLAW DRESSING
2 c. miracle whip (yup, I like light)
1/2 c. oil
1 tsp. salt
1/2 c. vinegar
1 - 1 1/2 c. sugar
Mix all together and pour over chopped cabbage mixture. Keeps for 3 weeks refrigerated.
I got this recipe from Paula Deen's The Lady & Sons Cookbook. It really is delicious! Every time I make it, I get asked for the recipe.
1 Lg Onion, chopped
4 Tbs Butter (1/2 Stick)
3 Cups Cooked Squash, drained, with all the water squeezed out
1 Cup Ritz crackers, crushed Plus additional for topping
1/2 Cup Sour Cream
1 Tsp House Seasoning ( Salt, Pepper & Garlic Powder) Just adjust to taste
1 Cup Cheddar Cheese, grated
Preheat oven to 350*. Saute onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into buttered casserole dish and top with cracker crumbs. Bake for 25-30 minutes. YUMM!
3 Lbs Cornbread
Any old biscuits or loaf bread torn into pieces
1 Lg Hen (Whole Chicken), cut up & boiled
Broth from Boiled Hen, (add canned broth if needed)
Pour chicken broth into cornbread. Add :
2 Cans Cream of Chicken Soup
1 Can Cream of Celery Soup
2 or 3 Celery Stalks, finely chopped
1 Lg Onion, finely chopped
1 Tbs Salt
1 Tsp Black Pepper
1 ½ Tbs Poultry Seasoning +/- (to taste)
2 Tbs Sage +/- (to taste)
Add water to make as thin as you like.
Preheat oven to 350*. Mix ingredients in a large baking dish and bake until brown and slightly firm.
**Optional – You may add cooked chicken pieces to mixture.
Curried Cream of Mushoroom Soup with Spinach
Saute mushrooms and onion in the butter until onions are opaque. Add flour to mushrooms and onions and stir well on low for a couple of minutes. Gradually wisk in chicken stock until flour is free of lumps. Stir in Half and Half, curry, salt and pepper. Add spinach and let simmer for about 15 minutes.
Chinese Potato Salad
Last Edited on: 9/20/07 9:38 AM ET - Total times edited: 1
Brown noodles and rice in butter. Dissolve broth ball from package of soup in hot water/broth. Mix browned rice and noodles with broth. Pour into a sprayed casserole. Bake 1 hour @ 350*. Yield: 4-6 servings.
Mendy's Party Potatoes
Preheat oven to 350. Mix together melted butter, french onion dip, sour cream, and cream of celery. Add Velveeta and diced ham. Toss with hash browns. Pour into pan sprayed with Pam. Cook for 1 hour - 1 hour 15 minutes until hot and bubbly and slightly brown.
The cooking time depends on the depth and overall size of your baking dish. If you don't have one large pan you can split this in half and use two - 9 x 13 pans.
Also, you can combine the ingredients and cook in a crock pot until hot & bubbly... about 4-6 hours. Make sure to use a crock pot liner or spray the crock very well as this one loves to stick to the sides and is hard to clean. :O)
**I always allow my hash browns to thaw a bit before mixing them with the liquids. This makes it easier to stir together.
In a large salad bowl, combine pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture and toss to coat. Cover and refrigerate for 1-2 hours. YIELD: 4 servings
Note: I prefer the taste after it has been in the refrigerator over night. I also used green onions rather than regular onions. Enjoy!!
ITALIAN RICE & CHEESE BAKE
Preheat oven to 325*. In medium saucepan, dissolve bouillon in water. Stir in rice, mustard and pepper; bring to boil. Reduce heat; cover and simmer 15 min. or until rice is tender. Remove from heat. In small sauce pan, cook green pepper, red pepper and onion in butter until tender. In a greased 2 1/2 qt. shallow baking dish ( 12 x 7) layer HALF EACH the rice, the onion mixture and the Mozzarella cheese. Repeat the layering. Beat eggs and milk together; pour over rice. Sprinkle with Parmesan cheese. Bake uncovered 40 to 50 min. Let stand for 10 minutes before serving. Cut into squares. Refrigerate leftovers. Serves 8.
Carole's Famous Cream of Crab Soup
In a medium bowl, blend flour and hollandaise sauce mix with 2 cups
Melt butter in a medium, heavy saucepan over medium heat. Slowly add
Green Beans a'la Wonderful
Cook soup in 1 cup water (as per instructions on box). Mix all ingredients in casserole dish, except sour cream and onions. Then blend in sour cream. Bake for 25-30 minutes, covered at 350 degrees. Top with onion rings and bake 5 minutes, uncovered.
Vichyssoise (Potato Soup)
Cook leaks, broth and potatoes for 20-25 minutes. Mash potatoes slightly. Add remaining ingredients and slowly reheat on low. Simmer 15 minutes longer.
** Note: You can add chopped ham to this for a more hearty soup. Also, it's much, much better the 2nd day! **
Baked Potato Casserole
In a large bowl, combine potatoes and bacon. In another bowl, combine remaining ingredients; add to potato mixture and toss gently to coat. Transfer to a greased 4 1/2 qt. baking dish. Bake, uncovered, at 325 degrees for 50-60 minutes or until bubbly and lightly browned.
Strawberry Spinach Salad
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10-15 minutes before serving.
Mix broccoli, soup, cheese, egg and salad dressing. Pour into greased baking dish. Mix melted butter and bread crumbs until crumbly. Top casserole with bread crumb mixture. Bake uncovered 30 minutes at 350 degrees.
Sweet Potato Casserole
Combine first eight ingredients in a bowl. Pour into greased 9x13 pan. Combine last four ingredients and sprinkle over top of sweet potato mixture. Bake, uncovered, at 350 degrees for 45-60 minutes or until potatoes are set in the middle.
Grandma's Cheese Soup
In a large covered soup pot, cook carrots, broccoli, onion and butter over low heat until tender, stirring frequently. Slowly stir in the flour, 1/2 cup at a time. Slowly pour in the chicken broth, stirring well to avoid lumps. Cook and stir until thick and bubbly. Stir in the milk and cheese. Keep on low and stir frequently to avoid scorching. Cook until cheese melts and soup is heated through. Do not allow to boil.
**You can chop the veggies to save time but grating them is worth the effort. They will melt in your mouth.
Last Edited on: 9/20/07 11:51 AM ET - Total times edited: 1
Stuffed Spud Soup
In a large saucepan or soup pot, saute onions in butter until translucent; add the remaining the ingredients and stir. Simmer over low heat stirring frequently until heated through. Serve with more shredded cheese on top.
Mom's Thanksgiving Stuffing
This recipe is literally a taste as you go recipe. A rule of thumb ~ the ratio of Sage to Poultry Seasoning is 2:1. Also, use more chicken broth if you find that the stuffing is too dry. And it can be stuffed in the turkey but we've always had it as a side dish.
Bring 2 cans chicken broth, onion, celery, 1/2 of the sage, and 1/2 of the poultry seasoning to a boil until vegetables are tender. Pour over cornbread and stuffing in a large mixing bowl (and I mean the biggest one you can find). Add remaining spices and 4 cans of chicken broth. Mix well. Pour into large greased baking pan. Poke holes in top and pour remaining can of broth on top. Bake 1 hour at 350 degrees.