1 lb. Hamburger browned and drained.
Add:
1/2 cup diced Green Peppers
1/2 cup chopped Celery
1/2 cup chopped Onion
2 tbsp Olive Oil
Cover and simmer on low for about 10 minutes.
In large pot combine:
4 cups of V8 juice
1 1/2 cups of Water
2 cans of Cream of Celery Soup
2 1/2 cups of grated Carrots
1/2 tsp Garlic Salt
1/2 tsp Pepper
1/4 tsp Salt
1/8 tsp Marjoram
1 cup cooked rice
Bring all ingredients to a boil and simmer for about 30 minutes.
Serve hot with grated Cheddar Cheese.
Also goes great with my recipe for Bread Sticks.
Saturday, February 21, 2009
Yorkshire Pudding
2 cups of Flour
2 cups of Milk
4 Eggs
1 tsp of Salt
Preheat oven to 425* F.
Put greased casserole dish into oven while warming.
Mix ingredients together until smooth. Pour into hot baking dish and put back into the oven.
Cook for 20-25 minutes or until edges start to turn golden brown.
Serve with hot gravy or our favorite Golden Mushroom Soup.
Goes great with a pot roast or ham.
2 cups of Milk
4 Eggs
1 tsp of Salt
Preheat oven to 425* F.
Put greased casserole dish into oven while warming.
Mix ingredients together until smooth. Pour into hot baking dish and put back into the oven.
Cook for 20-25 minutes or until edges start to turn golden brown.
Serve with hot gravy or our favorite Golden Mushroom Soup.
Goes great with a pot roast or ham.
Quick Chicken Alfredo
1/2 pkg. linguine (8oz) or Spaghetti
2 tbsp butter
Season Salt & Pepper
1 lb. chicken breasts cubed
1 can Cream of Mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Cook: Pasta according to pkg. directions. Drain
Heat: Butter in skillet and add cubed chicken. Salt and pepper to taste. Cook until browned.
Mix: Soup, milk, and cheese together. Heat throughly with cooked chicken. Pepper to taste. Serve hot with the freshly cooked linguine.
Top with additional Parmesan Cheese. We like to have this dish with freshly cooked broccoli.
2 tbsp butter
Season Salt & Pepper
1 lb. chicken breasts cubed
1 can Cream of Mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Cook: Pasta according to pkg. directions. Drain
Heat: Butter in skillet and add cubed chicken. Salt and pepper to taste. Cook until browned.
Mix: Soup, milk, and cheese together. Heat throughly with cooked chicken. Pepper to taste. Serve hot with the freshly cooked linguine.
Top with additional Parmesan Cheese. We like to have this dish with freshly cooked broccoli.
Tuesday, February 10, 2009
Turkey Casserole
I have used both Turkey and Chicken, both taste great!
1 Large can of Chicken or Turkey drained
1/2 package of small shell noodles
1 can Cream of Chicken
1/2 cup of water
1 cup of Frozen Peas
1/2 cup of Shredded Cheese (cheddar or colby jack)
Cook noodles, but still leave them a little firm. Combine cream of Chicken, water, peas,and turkey. Stir in noodles until coated. Spread into greased cooking dish and put into the oven on 375 for 20 minutes or until the sides are bubbling. Sprinkle cheese on top and put back into oven until melted.
1 Large can of Chicken or Turkey drained
1/2 package of small shell noodles
1 can Cream of Chicken
1/2 cup of water
1 cup of Frozen Peas
1/2 cup of Shredded Cheese (cheddar or colby jack)
Cook noodles, but still leave them a little firm. Combine cream of Chicken, water, peas,and turkey. Stir in noodles until coated. Spread into greased cooking dish and put into the oven on 375 for 20 minutes or until the sides are bubbling. Sprinkle cheese on top and put back into oven until melted.
Baked French Toast
An easy way to start the morning without a lot of cleanup. Just bake it, then top it with fresh berries, fruit jams, warm maple syrup, or powdered sugar.
1 pound Challa bread (about 1 loaf)(Look for the braided loaves)
8 large eggs
3 cups Plain, Vanilla, Lemon or Raspberry Yogurt
2 tablespoons maple syrup
1/4 cup sugar
1 teaspoon salt
1½ teaspoons cinnamon
Cut bread into one-inch cubes and set aside.
Beat eggs in a large glass or ceramic mixing bowl. Add yogurt, syrup, sugar, salt, and cinnamon, mixing well. Add cubed bread and stir to coat all pieces well. Pour into a greased 13x9-inch pan. Cover with plastic wrap and refrigerate overnight. Bake at 350°F for about 30 minutes or until golden.
1 pound Challa bread (about 1 loaf)(Look for the braided loaves)
8 large eggs
3 cups Plain, Vanilla, Lemon or Raspberry Yogurt
2 tablespoons maple syrup
1/4 cup sugar
1 teaspoon salt
1½ teaspoons cinnamon
Cut bread into one-inch cubes and set aside.
Beat eggs in a large glass or ceramic mixing bowl. Add yogurt, syrup, sugar, salt, and cinnamon, mixing well. Add cubed bread and stir to coat all pieces well. Pour into a greased 13x9-inch pan. Cover with plastic wrap and refrigerate overnight. Bake at 350°F for about 30 minutes or until golden.
Honey-Raisin Quick Bread
This one is great for a quick Breakfast On-the-Go!
INGREDIENTS
1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup bran flakes cereal
1 cup milk
1 egg, lightly beaten
1/4 cup honey
2 tablespoons butter or margarine, melted
1 cup raisins
DIRECTIONS
In a bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the cereal and milk; let stand for 5 minutes. Add the egg, honey and butter to cereal mixture; mix well. Stir into dry ingredients just until moistened. Fold in raisins. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
INGREDIENTS
1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup bran flakes cereal
1 cup milk
1 egg, lightly beaten
1/4 cup honey
2 tablespoons butter or margarine, melted
1 cup raisins
DIRECTIONS
In a bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the cereal and milk; let stand for 5 minutes. Add the egg, honey and butter to cereal mixture; mix well. Stir into dry ingredients just until moistened. Fold in raisins. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Saturday, February 7, 2009
Potato Chip Dip
1 Can of Cream of Mushroom
8 oz cream cheese
1/2 cup sour cream
Salt & Pepper
Grated Onion
1 1/2 teaspoons Worcestershire Sauce
Mix all ingredients together but sour cream. Once mixed thoroughly add sour cream and mix well.
Refrigerate leftovers.
Serve with Ruffled or crinkled Potato Chips.
8 oz cream cheese
1/2 cup sour cream
Salt & Pepper
Grated Onion
1 1/2 teaspoons Worcestershire Sauce
Mix all ingredients together but sour cream. Once mixed thoroughly add sour cream and mix well.
Refrigerate leftovers.
Serve with Ruffled or crinkled Potato Chips.
Pork Chops & Scalloped Potatoes
The prep time for this dish is quick. This can also be put into the Crock Pot and put on High for 4 hours.
5-6 Pork Chops
1 Can Cream of Mushroom
1/2 cup Sour Cream
1/4 cup water (May need to add a little more to Crock Pot)
2 Tablespoons Parsley
Seasoned Salt & Pepper to taste.
Dashes of Salt
Sliced Potatoes 6-8 medium
Brown Pork Chops in pan with Seasoned Salt and Pepper to taste. Place browned chops in the bottom of a greased baking dish.
Mix together soup, sour cream, water, and parsley.
Layer with Potatoes and soup mixture and salt. Repeat layering until finished.
Cover and cook on 375' for 1 hour and 15 minutes. If potatoes aren't done cook for an additional 15 minutes.
5-6 Pork Chops
1 Can Cream of Mushroom
1/2 cup Sour Cream
1/4 cup water (May need to add a little more to Crock Pot)
2 Tablespoons Parsley
Seasoned Salt & Pepper to taste.
Dashes of Salt
Sliced Potatoes 6-8 medium
Brown Pork Chops in pan with Seasoned Salt and Pepper to taste. Place browned chops in the bottom of a greased baking dish.
Mix together soup, sour cream, water, and parsley.
Layer with Potatoes and soup mixture and salt. Repeat layering until finished.
Cover and cook on 375' for 1 hour and 15 minutes. If potatoes aren't done cook for an additional 15 minutes.
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