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COMPANY CASSEROLE (2-1-14) 4-5-14 Top of page
8 oz. egg noodles
1 lb lean ground beef
15 oz. tomato sauce
8 oz. fat free cream cheese
1/4 cup fat free sour cream
1 cup small curd cottage cheese
1/2 cup chopped green onion
2 tbsps. chopped green pepper
2 tbsps. melted butter
Cook noodles, drain and set aside. Brown meat and drain. Add tomato sauce to beef. Remove from heat. In separate bowl, mix cream cheese, sour cream, cottage cheese, onions, and pepper. Butter casserole dish and spread half noodles in bottom. Cover noodles with 1/2 of the cheese mixture, then 1/2 the meat mixture. Add another layer of noodles, cheese, and meat mixture. Bake at 375° for 1 hour to 1 hour 15 minutes.
SCALLOPED POTATOES WITH HAM AND CHEESE (From tasteofhome.com) 4-5-14
1 can (10-3/4 oz.) condensed cream
of mushroom soup, undiluted
1 cup milk
2/3 cup condensed cream of potato
soup, undiluted
1/2 cup chopped onion
1/4 cup butter, melted
1/2 tsp. minced garlic
1/2 tsp. pepper
1/4 tsp. seasoned salt
8 medium red potatoes, peeled and
thinly sliced
3 cups cubed fully cooked ham
1-1/2 cups (6 oz.) shredded part-skim
mozzarella cheese
Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Add potatoes, ham and cheese; toss to coat. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 65-70 minutes or until bubbly and potatoes are tender. Let stand 10 minutes before serving. Yield: 10 servings.
ORANGE CIRCUS PEANUT GELATIN 4-5-14
30 circus peanuts candies
6 oz. pkg. orange jello
16 oz. can mandarin oranges, drain
and reserve juice
2 cups boiling water
reserved juice, plus water to make
1 3/4 cup
2 cups whipped topping
Cut peanuts into small pieces. Dissolve jello in boiling water and add peanuts, stirring until dissolved. Add syrup/water mixture to jello and chill until partially set. Stir oranges into cool whip and fold into Jello mixture. Pour into 9x13" pan and chill until firm. May substitute 16 oz. can crushed pineapple.
POPCORN SALAD (may/jun96pg4) 4-5-14
1 cup finely chopped celery
1/2 cup finely chopped green onion
1/2 cup sliced water chestnuts
1 cup shredded cheddar
1 lb. fried, crumbled bacon
1 cup mayonnaise
2 teaspoons sugar
Combine and mix well. Two hours before serving, mix in 6 cups popped, small white kernel popcorn.
ORANGE CREAM CAKE (5-12-01) 4-5-14
1 pkg. 18¼ oz. lemon cake
mix
1 pkg. unsweetened orange drink
mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla
pudding mix
8 ozs. cool whip, thawed
In mixing bowl combine first 4 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.
TANGY COLESLAW 4-5-14
3 cups coleslaw mix or cut up cabbage
1 cucumber, sliced thinly
1/2 onion, sliced thinly
2 ribs celery, sliced thinly
1 avocado, diced
1/4 cup fresh cilantro, chopped
1/4 cup lime juice
2 tbsps. lemon juice
salt and pepper and celery seed
to taste
Mix and let stand 30 minutes before serving.
CHOCOLATE ANGEL FOOD CAKE 4-5-14
Add 1/4-1/2 cup of cocoa to a regular angel food cake mix to make a chocolate angel food cake.
CONDENSED COCONUT MILK CAKE (1-18-14) 4-5-14
1 box yellow cake mix
1 can coconut milk
1 can sweetened condensed milk
Combine coconut milk and sweetened condensed milk. As soon as the cake comes out of the oven, poke holes in the top of the cake and pour the coconut mixture over top of the cake. After the cake cools, frost with a container of whipped topping. Note: Coconut milk mixture will be very thin, if thicker sauce is desired, use cream of coconut instead of coconut milk.
GLUTEN FREE SALMON PATTY 4-5-14
1 can salmon
4 large eggs
3 tbsps. finely minced onion
1/3 cup rice flour
1 cup potato flakes
1 tbsp. parsley flakes
Drain salmon juice into large bowl and add eggs, beating well. Flake salmon and smash bones in. Add onion. Add salmon mixture to egg mixture. Blend well. Add rice flour, potato flakes and parsley flakes. Mix all together and let sit a few minutes. Spoon onto hot oiled skillet and flatten. Brown on both sides.
NO BAKE DEEP DISH PEANUT BUTTER SNICKERS PIE (From averiecooks.com) 4-12-14 Top of page
20 oz. oreo cookies, crushed to
fine crumbs
6 tbsps. unsalted butter, melted
8 oz. cream cheese, softened
8 oz. Cool Whip, at room temperature
1/2 cup creamy peanut butter, heaping
1 tsp. vanilla extract
1 1/2 cups powdered sugar
1 cup Snickers, diced small
1/4 cup salted caramel sauce, for
drizzling
Spray a 9-inch springform pan with
cooking spray; set aside. Crush cookies by placing them in a food processor
and processing until they're a fine dust. Set crumbs aside. In a large
microwave-safe bowl, melt the butter, about 1 minute on high power. Add
the cookie crumbs to the butter, and stir to combine. Mixture will be thick,
slugdy, and fudgy. Turn mixture out into prepared pan, pressing it down
firmly with a spatula and smoothing the top so that crust it flat and even;
set pan aside.
Filling and Topping - In a large
mixing bowl, combine cream cheese, Cool Whip, peanut butter, vanilla and
beat with an electric mixer until smooth and creamy, about 2 minutes on
medium-high speed. Stop and scrape down the sides of the bowl. Add confectioners'
sugar slowly and mix to incorporate. Beat until smooth and combined, about
2 minutes on medium-high speed. Turn mixture out onto prepared crust, smoothing
the top lightly with a spatula. Evenly sprinkle with diced Snickers. Evenly
drizzle with caramel sauce. Cover pan with clingwrap or foil and place
pan in freezer for at least 3 hours to set up before slicing, or overnight.
When ready to serve, allow pie to come to room temperature for about 15
minutes. Carefully remove springform ring, and slice.
GRILLED WHOLE CHICKEN 4-12-14
Butterfly cut open a whole chicken and sprinkle with Lawry's seasoning. Grill over low coals bone side down.
LIME JELLO SALAD 4-12-14
2 pkgs. lime jello
8 oz. cream cheese, cut into small
pieces
50-60 small marshmallows
1/2 pint heavy whipping cream
8 oz. crushed pineapple
1/2 cup chopped walnuts
Pour lime jello into 9x13" glass dish. Add 3 cups boiling water and stir until dissolved. While jello is still hot, stir in marshmallows and cream cheese pieces. Chill for 1 hour. Whip cream until stiff. Drain pineapple. Remove jello from refigerator and fold in pineapple, walnuts and whipped cream until well blended. Chill 3-6 hours or overnight.
APRICOT CHEESE DELIGHT 4-12-14
29 oz. can apricots
29 oz. can crushed pineapple
2 pkgs. orange jello
2 cups hot water
1 cup pineapple and apricot juice
3/4 cup miniature marshmallows
2 tbsps. flour
1/2 cup sugar
1 cup fruit juice
1 egg, beaten
2 tbsps. butter
1 cup cream, whipped
Drain fruit and reserve juice. Boil water, dissolve jello, add 1 cup juice from drained fruit. Add marshmallows and fruit and place in 9x13" baking dish. Let set up. Cook flour, sugar, juice and egg and cook until thick. Add butter. Cool. Fold in whipped cream. Spread over gelatin mixture. Garnish with grated cheddar cheese.
LIME SALAD 4-12-14
3 oz. lime jello
2 cups applesauce
1 cup 7-Up or ginger ale
Heat applesauce and dissolve jello in it completely. Let cool a bit, then carefully stir in soda. Pour into glass bowl.
GRILLED WHOLE CHICKEN 4-12-14
Wash and pat dry a whole chicken. Heat one side of the grill or prepare low coals. Place chicken breast down over the unheated side of the grill. Cover and grill for about 30 minutes. Turn over and grill for another 30 minutes. After an hour, poke and see if juices run clear.
ANGEL FOOD PINEAPPLE DESSERT 4-12-14
1 box angel food cake mix
20 oz. pineapple in own juice
Mix together with spoon. Mixture will start to froth. Pour into greased 9x13" pan. Bake at 350° for 30 minutes.
KALUHA 4-19-14 Top of page
2 oz. instant coffee
4 cups sugar
2 cups boiling water
1 pint vodka
1 vanilla bean
Put coffee in a gallon jar. Pour water over and stir until dissolved. Add sugar. Stir and let cool. Add vodka and vanilla. Place lid on and set in cool, dark place for 3 weeks.
ANGEL FOOD PINEAPPLE DESSERT 4-12-14
1 box one step angel food cake mix
20 oz. pineapple in own juice
Mix together with spoon. Mixture will start to froth. Pour into greased 9x13" pan. Bake at 350° for 30 minutes.
OVEN EGGS (9-28-13) 4-12-14
Put 12 eggs into muffin cups. Place in 350° oven for 30 minutes. Remove from oven and put into cold water.
APRICOT CHEESE DELIGHT 4-12-14
29 oz. can apricots
29 oz. can crushed pineapple
2 pkgs. orange jello
2 cups hot water
1 cup pineapple and apricot juice
3/4 cup miniature marshmallows
2 tbsps. flour
1/2 cup sugar
1 cup fruit juice
1 egg, beaten
2 tbsps. butter
1 cup cream, whipped
Drain fruit and reserve juice. Boil water, dissolve jello, add 1 cup juice from drained fruit. Add marshmallows and fruit and place in 9x13" baking dish. Let set up. Cook flour, sugar, juice and egg and cook until thick. Add butter. Cool. Fold in whipped cream. Spread over gelatin mixture. Garnish with grated cheddar cheese.
BAKED BONE IN HAM 4-19-14
6-8 pound bone in ham
1 cup orange juice
2 cups lemon lime soda
1 cup brown sugar
1/2 cup white vinegar
1 tsp. dry mustard
1 tsp. ginger
Stir together in a roaster pan with lid. Place ham, fat side up in roaster pan. Baste with the juice mixture. Cover and bake at 300° for 1/2 hour per pound, basting occasionally.
HARD BOILED EGGS 4-19-14
Boil water to a rolling boil and put eggs into boiling water. Turn water off. Partially cover. Let stand 17 minutes. Pour hot water mostly out and add cold water until eggs are cool.
ASPARAGUS STRADA 4-19-14
12 slices white bread
12 oz. sharp cheddar cheese
1 1/2 pounds asparagus, trimmed
2 cups diced, cooked ham
6 eggs
3 cups milk
2 tbsps. onion
1/2 tsp. salt
1/4 tsp. dry mustard
Cut doughnut holes out of bread. Chunk up the crust. Put into greased 9x13" pan. Save holes and rings for the top. Layer cheddar cheese, asparagus and ham. Arrange doughnut circles and holes around the top. Mix together in a blender, eggs, milk, salt, onion, mustard. Pour mixture over entire casserole. Cover and refrigerate overnight. Bake at 325° for 55 minutes.
CORN AND NOODLE CASSEROLE 4-26-14 Top of page
1 can cream style corn
1 egg beaten
2 cups cooked noodles
3/4 cup crackers
3/4 cup grated velveeta
1/4 cup milk to rinse corn can
Save back 1/4 of the cheese and crackers. Combine and put into a 1 1/2 quart casserole dish and season with salt and pepper. Top with reserved cheese and crackers and pour 1/3 cup melted butter over top. Bake at 325° for 30 minutes until slightly brown.
OLD FASHIONED RHUBARB PIE (From tasteofhome.com) 4-26-14
1 cup sugar
3 tbsps. flour
1/2 tsp. ground cinnamon
2 eggs, lightly beaten
4 cups chopped fresh rhubarb or
frozen rhubarb
Pastry for double-crust pie (9
inches)
1 tbsp. butter
In a large bowl, combine the sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. Line a 9-in. pit plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
HOMEMADE CHERRY PIE FILLING (From mybakingaddiction.com) 4-26-14
5 to 6 cups fresh pitted cherries,
about 2 1/2 to 3 pounds
1/2 cup water
2 tbsps.fresh lemon juice
2/3 cup granulated sugar
4 tbsps.cornstarch
1/4 tsp. almond extract
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping. If using sour cherries, you will need to adjust the amount of sugar. Start with about ¾ cup and work your way up if more sweetness is needed.
CHICKEN TACO CASSEROLE 4-26-14
4 cups shredded, cooked chicken
2 cans cream of chicken soup
1 cup light sour cream
10 oz. Ro-Tel tomatoes
1 can black beans, rinsed and drained
1 pkg. taco seasoning
1/2 cup sliced ripe olives
5 cups coarsely crushed tortilla
chips
2 cups shredded cheddar cheese
fresh chopped tomatoes, optional
fresh chopped green onions, optional
fresh cilantro leaves, optional
Stir together first 7 ingredients. Layer in lightly greased 9x13" pan: 1/2 chicken mixture, 3 cups chips, 1 cup cheese. Layer again but leave out cheese. Cover and bake at 350 for 30 minutes. Uncover and top with remaining cheese. Bake 10 minutes, until hot and bubbly and cheese is melted. Serve with fresh vegetables.
CHERRY PIE FILLING 4-26-14
3 cups tart red cherries
1 - 1 1/2 cups sugar
1/4 cup flour
dash salt
Cook until thick. Put into pie shell with 2 tbsps. butter.
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