12oz TUNA (in Spring water) 1 large can
1 can Campbells Cream of Mushroom Soup
15 1/4 oz PEAS (SWEET PEAS IF AVAILABLE) 1 can
5.0oz CHOWMEIN NOODLES 1 can
In a large bowl, layer the ingredients in 1/2 inch layers;
NOODLES
TUNA
SOUP
PEAS
Repeat the layers until all ingredients are used. Sprinkle about 1/3 cup of water over the top. Cover with lid or foil and bake for 1 hour in an over at 325 degrees.
Serves 4
2 cans medium devined shrimp
(washed and shredded)
1 cup mayonaise (not Miracle Whip)
2 tbs minced onion (go Light)
1 tsp yellow mustard
1 pkg. shredded cheddar cheese
(small local market brand is fine)
Serve on Party rye or crackers.
| 1 package puff pastry shells | 1 (8-ounce) package of Cream Cheese cubed |
| 1 (4-ounce) jar sliced mushrooms | 1/3 cup half and half |
| 1/4 cup plus 3 tablespoons | Chopped green onion, divided |
| 1 tablespoon chopped parsley | 3 tablespoons butter |
| 2 tablespoons sherry or white wine | 3 + 1/2 cups cooked seafood (shrimp,crab,scallops) in bite size pieces (we left out crab) |
| 1 cup shredded Swiss cheese |
Bake puff pastry shells according to package directions and place in
a large casserole dish.
Heat oven to 350 degrees.
In a large non-stick skillet, cook mushrooms and 3 tablespoons green
onions in butter until
Tender. Stir in seafood cream cheese, half-and-half and parsley.
Cook, stirring constantly,
Until cream cheese is melted.
Stir in White Wine. Set aside.
Spoon filling into each pastry cup.
Sprinkle with Swiss cheese.
Bake until cheese is melted.
Garnish with chopped green onions before serving.
Makes 12 servings.
Per Serving: Fats: 30 grams (65% of calories)
Calories: 413
Cholesterol: 116 milligrams carbohydrates: 20 grams
Protein: 15 grams sodium: 335 milligrams
Melt 2-3 tablespoons of margarine in a small fry pan
be careful not to burn
Place pork roast in a baking pan (spray with PAM dry fry
to prevent sticking)
Drizzle melted butter evenly over the roast.
Sprinkle ROSEMARY leaves on roast.
Bake at 325 until meat thermometer says its done
1 can crushed pineapple (20 oz.) drained
2 cups crushed graham crackers
2 sticks margarine
2 cups powdered sugar
2 eggs
3 bananas
1 large container Cool Whip
1 cup ground pecans
CRUST
- Melt one stick margarine and combine with crushed graham crackers.
- Shape mixture on bottom and sides of 9 X 13 pan.
- Chill for 1/2 hour
FILLING
- Mix sugar, eggs, soft stick of margarine for 4 minutes using an electric beater.
- Pour mixture into chilled crust and spread evenly.
- Spread drained pineapple over first layer.
- Slice bananas length wise (1/4 width) and arrange over pineapple.
- Spread Cool Whip over bananas
- Sprinkle nuts over Cool Whip.
- Chill for 4 hours or longer before serving.
Makes 6 servings
Ingredients:
Filling:
6 large ripe peaches, peeled and pitted, thickly sliced (about 6 cups)
2/3 cup firmly packed dark brown sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Biscuit Topping:
1 1/2 cups all-purpose flour
1/4 cup plus one tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, chilled
2/3 cup milk
1/2 teaspoon vanilla extract
Preparation:
Preheat the oven to 375°F. Grease a 2-quart baking dish.
Filling:
Combine the peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg in a large saucepan. Mix gently, and cook over low heat until the peaches are just tender and the syrup has thickened, about 10 minutes. Pour the filling into the prepared baking dish.
Biscuit Topping:
Stir together the flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Using two knifes or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the milk and vanilla, and quickly blend together with a spatula. Drop heaping tablespoons of the biscuit mixture on the top of the peaches, covering them completely. Sprinkle with the remaining tablespoon sugar.
Bake for 25 to 30 minutes, until the top is golden and the biscuits are cooked through. Let the cobbler stand for 5 minutes before serving.
Thin Pepperidge bread 1 1/2 LOAFS(cut crusts)
Finely chop Mushrooms
Finely chop 1 medium onion
Sautee the mushrooms and onion (don't overcook)
add 1/2 tbs Worcestershire sauce
add oregano to tase - 1/4 tbs
add cup tsp garlic powder
When cooled put 8 oz package of cream cheese
Salt and pepper to taste
Spread on bread (not to thick) put butter and garlic powder on top. Cut into triangles and bake at 350 degrees for about 10 to 15 minutes or until litely brown.
Makes about 30 wedges
4 cups flour
1 lb butter
1 lagre or 4 small pkgs of Philidelpia cream cheese
Cream butter and cheese
Add flour and put in wax paper in refrigerator for
1 1/2 to 2 hours. Rollout dough and cut into "O" shapes.
Fill with apricots, prunes, (jellys to your taste).
Bake at 350 degrees for 15 minutes or until golden brown.
2 cups flour
1 cup Crisco
1/4 cup water
1/4 teaspoon salt
Take 3 tablespoons of flour from the 2 cups, add to water and make a paste. Put the paste aside. Blend remainder of flour with salt and Crisco. Now add the paste and blend.
It is important to make the paste and allow it to stand while blending the other ingredients, if this is not done the crust will not come out right.
Bake crust at 350 to 400 F. for 15 minutes and check.
Leftover Ham (Dinner Bell Fresh Ham not Smoked)
Medium potatoes (amount depends on size of baking container)
Medium yellow onions
Sliced American cheese (enough to cover each layer)
White Sauce - melt 1 to 2 table spoons flour in butter and mix in water to make a light sauce, not watery but not thick, in must flow. Only about a cup total sauce
Dice ham into 3/8 inch to 1/2 inch squares
Peel potatoes and slice into 1/4 inch thick slices
Peel onions and dice
Layer baking container as follows:
- cover the bottom with a single layer of potato slices
- then add a layer of Ham
- then a layer of Onion
- then a layer of cheese
Repeat this layering until all the ingredients are in the baking container. Make sure the top layer has American cheese on it. (The layers do not need to be totally covering the previous layer)
When all ingredients are in the baking container pour the White Sauce over the top layer add milk until you see it start to peak at the edges of the container.
Bake at 325 degrees for an hour to an hour and a half. The Ham is already cooked before starting the casserole so you are now baking the potatoes. The thickness of your potato slices is what determines how long to bake, a thicker slice takes longer to cook.
| 1 can (10 1/2 ounces) condensed cream of mushroom soup | 1 can (4 ounces) mushroom stems and pieces |
| 1 envelope (about 1 1/2 ouces onion soup mix | 1 soup can milk |
| 3/4 cup uncooked regular rice | 2 chicken brests, halved |
Heat overn to 350 degrees. Mix mushroom soup and milk; reserve 1/2 cup of the mixture. Mix remaining soup mixture, the rice, mush- rooms (with liquid) and half the onion soup mix.
Pour into ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover with aluminum foil; bake 1 hour. Uncover; bake 15 minutes longer.
4 servings
1lb ground pork sausage browned and drained
2 1/4 cup milk
10 eggs
1 1/2 tsp dried mustard
1/2 tsp salt
1/2 cup shredded cheddar cheese
3 slices (about 2 cups) white bread cubed
Preheat oven to 355 degrees
In large skillet brown sausage over medium heat drain well set aside
In large bowl combine milk, eggs, dry mustard and salt beat 1 minute on medium speed stir in cheese bread and sausage.
Pour onto ungreased 13X9 inch pan.
Bake at 350 degrees for 30 to 40 minutes or until knife inserted in center comes out clean.
12 servings
1 tbsp. butter or Margarine
1 1/4 cup water
1 Beef bouillon cube
1 tbsp. Soy sauce
Dash garlic powder
Dash onion powder
Heat and Serve.
6 cups flour
1/8 teaspoon baking powder
2 eggs
3 1/2 cups water
Mix ingredients thouroughly. Add water to make a batter that is stiff but not doughy like a bread.
Using a teaspoon, spoon the dough into boiling water.
Cook for 1/2 hour. Stir frequently to assure the dumplings do not stick to the bottom of the pot or to each other
1 - 12 oz. Chocolate Chips
1 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
2 cups sifted flour
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
Bake at 375 F. for 8 - 10 minutes. ( should be light brown at edges )
1/2 cup red bell pepper, chopped
1/2 cup fresh broccoli, chopped
1/4 cup water chestnuts, drained and chopped
2 tablespoons onion, chopped
1 can (5 oz.) chunck chicken, drained and flaked
2/3 cup canned condensed cream of chicken soup
1 cup (4 oz.) shredded colby and monteray jack cheese
2 packages (8 oz. each) refrigerated crescent rolls
Preheat oven to 350 degrees. Chop pepper, broccoli, water chestnuts and onion with food chopper. Flake chicken with pastry blender. Combine all ingredients except crescent rolls in classic 2 quart batter bowl. Unroll crescent rolls and arrange triangles in a circle on a 15" baking stone with bases overlapping in center and points towards the outside. Scoop filling mixture onto widest portion of each triangle using a medium scoop. Fold points of triangle over filling and tuck under base at center. (Filling will not be completely covered) Bake 25-30 minutes or golden brown. Cut with pizza cutter.
Serve warm with mini serving spatula.
| 4 Small Squares Cream Cheese | 2 whole eggs |
| 1/2 cup sugar | 1/2 tsp vanilla extract |
Mix until smooth & bake for 30 minutes ate 325 F degrees, take out and cool 15 minutes. Return to HOT oven for 5 minutes.
| 1/2 pt. Sour Cream | 2 level table spoons sugar |
| 1/2 tsp Vanilla Extract |
Mix well - pour gently over cak crust.
| 1/4 pkg Graham Crakers | 1/4 cup sugar | 1/8 Lb butter |
Mix together and put in pie tin.
Makes 1 pie
1 cup rice (cook according to package directions)
2 pkg. frozen chopped broccoli (cook and drain)
1 small onion (finely chopped)
1 can cream of mushroom soup (undiluted)
1 can cream of chicken soup
1/4 cup butter
1 small jar Cheese Whiz
Cook rice, set aside. Cook broccoli according to directions and set aside.
Saute onions in butter until soft.
In large casserole (12 X 15) blend together rice, onion, broccoli and soups.
Blend in 1/2 jar of Cheese Whiz.
Bake at 350 about 30 minutes until bubbly around edges.
8 Pork Chops
1 large can of Pork and Beans
Brown chops on stove top (fry pan)
Put pork and beans in casserole and lay pork chops on top.
Bake about 1 hour@ 350 degrees F. Leave covered with foil for about 35 minutes then uncover so the meat browns.
Cream:
1 stick butter
1 cup sugar
Beat in:
4 eggs
16 oz Hershey's syrup
1 tsp. vanilla extract
Combine and add:
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt
Bake in 8x13" greased pan, 350 degrees, 35 minutes
3/4 stick butter
1 1/2 cup sugar
1/2 cup evaporated milk
6 oz chocolate chips (e.g. Ghirardelli bittersweet chips)
Melt butter. Stir in sugar and milk. Bring to boil. Remove from heat. Add chocolate chips and stir until smooth.
Pour over cake when it comes out of the oven (no need to cool first).
Sprinkle with nuts.
3 cups sifted All Purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup softened butter or Margarine
1 egg (slightly beaten)
3 tbsp. light cream (Milk)
1 1/2 tsp. vanilla extract
Heat oven to 400 F. Sift together flour, sugar, baking powder and salt into a large bowl, add butter and cut into flour mixture with an electric mixer or a pastry blender until particles are fine. Add egg cream and vanilla. Blend thoroughly. If desired, chill dough for easier handling. Place 1/3 of the dough on a well - floured board. Place a sheet of floured wax paper over dough and roll with a rolling pin to a thickness of 1/8 inch.
Bake 5 to 7 minutes, or until browned at the edges. When cookies are cool they may be frosted with a simple sugar icing and decorated as desired.
Makes 6 to 7 dozen cookies.
1 large package of velveta cheese (I think 1LB)
1 LB of ground beef
Salsa
Cut cheese into cubes, put in a crock pot to melt
Brown and drain ground beef, add to the cheese and mix. Once all the cheese is melted, add salsa to desired flavor.
Serve with tostido's chips
1 package of ready made italian style meatballs
4 jars of Heinz chili sauce
2 jars of grape jelly
add 2 jars of chili sauce and 2 cups of jelly to crock pot. Add frozen meatballs (as many as desired). Add 1-2 more jars of chili sauce based on the number of meatballs. Add 1-2 more cups of Jelly based on the jars of chili sauce. 1 cup of jelly per jar of chili sauce. Turn crockpot on and let it thaw the meatballs and melt the chili sauce and jelly together.
12-OZ. pkg. (2 Cups) Butterscotch flavored chips
12- oz. pkg. (2 cups) semi-sweet chocolate chips
3 cups salted Spanish peanuts
Line cookie sheets with waxed paper.
In top of double broiler, over hot water melt butterscotch and chocolate chips; stir until well coated, Drop mixture by rounded teaspoonfuls onto prepared sheets.
(Waxed paper covering cookie sheets works well)
Chill in refrogerator until set. Makes 4 dozen.
Apple Cider Vinegar
Little bit of salt & Pepper
Spring onion diced
If onion is extra strong, add a pinch of sugar
Mix everything together.
Spoon over collards or greens
Ingredients
Fill:
3 Large Asian Pears
2 tbs Brown Sugar
2 tbs finely chopped pecans
2 tbs flour
1 tsp cinnamon
2 tbs water (to be poured on pears after in dish)
Crisp:
1 1/2 cup of oats
2/3 cup flour
1/3 cup of brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup of melted Country Crock or butter
2 tbs pure maple syrup
2 tbs finely chopped pecans
Preheat oven to 350
Core and chop the Asian Pears.
Combine the chopped Asian pears, sugar, flour, cinnamon and pecans in a bowl and mix until everything is evenly distributed.
Transfer the pears into a greased 9-inch round or an 8x8 casserole dish. Pour the water over the pears, that will keep more moisture in the dish.
In the bowl, combine the ingredients for the crisp and mix very well, until all incorporated. Spread the crisp over the pears, evenly.
Bake for 40-45 mins
Ingredients
4 to 5 cups chopped cooked chicken (Few chicken breasts)
1 can (28 ounces) petite diced tomatoes, undrained
2 large red potatoes, cut into 1-inch pieces
8 ounces fresh okra sliced
1 large onion, chopped
1 can (14 ounces) cream-style corn
1 can (14 ounces) green beans
1/2 cup Ketchup
1/2 cup barbecue sauce
Combine chicken, tomatoes with juice, potatoes, okra, and onion in crockpot slow cooker.
Cover, cook on low 6-8 hours or until potatoes are tender.
Add corn, ketchup, bbq sauce.
Cover, cook on high 30 minutes
Ingredients
1 cup Ketchup
3 TBSP Apple Cider Vinegar
1/2 Dark Corn Syrup
1 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder
3 tsp Hot Sauce (Texas Pete)
1/2 tsp worchestershire sauce
Cook slowly, stir constantly, will burn easy. Remove just before boil, let cool
Ingredients
Chicken Breasts
Autry's Chicken coating
Dry Chicken, coat complete chicken. Put in fridge for a 45mins- 1 hr, recoat chicken and put in hot oil, until 165 degrees
Ingredients
2 Cucumbers
1/3 of jar - White Vineger
~1/2 tsp - Course Salt
10-15 - Peppercorns
2 crushed cloves of garlic
water
Spear cucumbers. Fill 1/3 of the jar with vinegar. Stuff cucumbers in jar. Add rest of ingredients, fill rest with water.
Ingredients
Use pre-made rub or can use this to make one
Cook fat side up, for about 9 hrs. Wrap when you start to see bark ~ 4.5 hrs in, and let keep cooking. Bring it to 205 degrees.
Keep wrapped, take off and put in a cooler with towel over for an hour or 2 to let the juice reabsorb in meat.
Ingredients
1 cup Ketchup
3 TBSP Apple Cider Vinegar
1/2 Dark Corn Syrup
1 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder
3 tsp Hot Sauce (Texas Pete)
1/2 tsp worchestershire sauce
Cook slowly, stir constantly, will burn easy. Remove just before boil, let cool
Serves 4
This sautéed yellow squash is one of my all-time favorite summer squash recipes! A crispy, nutty panko topping contrasts perfectly with the tender, herb-flecked squash.
Cook Time: 10 minutes mins
Ingredients
- 3 yellow squash
- Extra virgin olive oil, for drizzling
- Fresh basil & thyme for garnish, optional
Herb oil
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, grated
- 2 tablespoons parsley, finely chopped
- ¼ teaspoon sea salt
- Freshly ground black pepper
Bread Crumb Topping
- ¼ cup panko bread crumbs (didn't use last time)
- ¼ cup Vegan Parmesan
- 1 tablespoon chopped parsley
- ¼ to ½ teaspoon sea salt
- pinch of red pepper flakes, optional
Instructions
- Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
- Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
- Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
- Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it’s soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.
https://www.loveandlemons.com/wprm_print/50412
Prep Time: 15 minsCook Time: 30 mins
Serves 4 to 6
This vegetarian minestrone soup recipe is my take on the classic Italian vegetable soup. It's hearty, fresh, and flavorful - just add crusty bread to make it a meal!
Equipment
- Staub Dutch Oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups white beans or kidney beans, cooked, drained, and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 cup small pasta, elbows, shells, orecchiette
- ½ cup chopped fresh parsley
- Pinches of red pepper flakes
- Grated Parmesan cheese, optional, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
- Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
- Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
- Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.
Beef (1.5 lbs)
Ingredients
-1/4 cup Worscestershire sauce
-1/4 cup Soy sauce
-1/4 cup Olive oil
-1 tbsp Dijon Mustard
-1 tbsp Minced garlic
-1 tbsp Brown Sugar
-2 tbsp Lemon Juice
-1 tsp dried Basil
-1 tsp dried Parsley
-1 tsp Pepper
Chicken (1 lbs)
Ingredients
-1/4 cup Honey
-1/3 cup Soy sauce
-1/4 cup Olive oil
-1 tsp Minced garlic
-Salt / Pepper to taste
Ingredients
-2 lb mushrooms
-2 tbsp butter
-1 tbsp avocado oil or Olive oil
-3 cloves garlic or Minced garlic
-Chopped Parsley
-Salt / Pepper to taste
Optional Flavoring
-1 1/2 tbsp worchesterchire sauce or balsamic vinegar
-1 1/2 tbsp soy sauce
-1 1/2 tbsp white wine
Instructions
1- Wash and prep the mushrooms. Cut any large mushrooms in half so they are all relatively the same size.
2- heat a pan over medium high heat and add only the mushrroms in a single layer. Stir occasionally and wait for the mushrooms to release their liquid, about 3-4 mins.
Either drain the liquid or let it continue to reduce until it's evaporated. This will give you a concentrated mushroom flavor that's full of umami. Removing the liquid is key to getting a golden sear.
3- once the liquid is drained or evaporated, add the oil, butter, garlice and any flavoring (worchestershire, soy sauce, balsamic vinegar, or white wine). Continue to saute until the mushrooms turn a golden brown, about 3-4 mins.
4- Turn off the heat and season with salt and pepper to taste. Garnish with the chopped parsley and serve.
Notes
Leftovers - store in a n airtight container in the fridge for up to 3 days
Reheat - in the microwave for 30 seconds at a time until warm