Chicken Vegetable and Rice 1 can Campbell's Cream of Chicken Soup 1 1/3 cups water 3/4 cup uncooked long-gran white rice 2 cups fresh or frozen vegetable (1 can Veg-All) 1/2 tsp. onion powder 4 skinless, boneless chicken breast 1/2 cup reduced fat shredded Cheddar cheese
Stir the soup, water, rice, vegetables, and onion powder in a 12" X 8" shallow baking dish Top with chicken. Season chicken as desired. Cover Bake at 375 for 45 minutes or until done. Top with cheese. Makes 4 servings Back to Top
Santa Fe Soup 2 lbs. ground chuck 1 large onion chopped 2 - 1 oz. pkg. ranch dressing mix 2 - 1.25 oz. pkg. taco seasoning 2 - 11 pz. cans of white shoe peg corn - drained 1 can black beans - undrained 1 can pinto beans - undrained 1 can kidney beans - undrained 2 cans chopped tomatoes 1 can Rotel tomatoes - diced Brown meat and onions until meat is brown and onions tender. Drain off grease. Add remaining ingredients and blend well in crock pot on low for 5 - 8 hours. Serve with Tostitos, a dollop of sour cream and shredded cheese on top. Back to Top
Macaroni & Cheese 2 cups small-curd cottage cheese (or ricotta) 1 cup (8 ounces) sour cream 1 egg, lightly beaten 3/4 teaspoon salt 1 tsp. pepper 1 tsp. garlic salt 2 cups (8 ounces) shredded sharp cheddar cheese 2 cups elbow macaroni - cook and drain it Paprika, optional In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar cheese; mix well. Add macaroni and stir until coated. Transfer to a greased 2 1/2 qt.baking dish. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Sprinkle with paprika if desired Yield: 8 - 10 servings Back to Top
Chicken and Broccoli Wreath 2 cups coarsely chopped cooked chicken 1 1/2 cups coarsely chopped broccoli 1 cup (4 ounces) shredded cheddar cheese 1/2 cup diced bell pepper 1/3 cup mayonnaise 1/4 teaspoons Pantry All Purpose Dill Mix or dried dill weed 1 garlic clove, pressed (1/2 tsp. minced garlic; 1/8 tsp. garlic powder, 1/2 tsp. garlic salt) Wreath: 2 (8 ounce) packages crescent rolls 1 egg white, lightly beaten 1/4 cup slivered almonds 1. Preheat oven to 375. Combine chicken, broccoli, cheese,bell pepper, mayonnaise,seasoning mix, salt and garlic; mix well. 2. Scoop filling over desired shape; finish shape as desired. Brush with egg white. Sprinkle with almonds. Bake 25 - 30 minutes or until golden brown. Making the Wreath 1. Unroll 2 (8 ounce) packages crescent rolls; separate into 16 triangles. Arrange eight triangles in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone and points towards the outside (points will extend off the edge of the baking stone). 2. Using Baker's Roll(or glass), roll over seams of triangles where wide ends meet, creating a smooth surface for filling.Do not seal center triangles. 3. Scoop filling evenly over dough in a continuous circle. 4. Beginning with last triangle placed in center of baking stone, bring point of triangle straight across filling. Bext, bring point of opposite outside triangle diagonally across filling, coveringpoint of previous triangle. (filling will show). Repeat, overlapping point of inside and outside triangles to form a wreath. Tuck last end under first. Continue as recipe directs. Back to Top
Cauliflower Pizza Ingredients 1 cup cauliflower, grated 1/2 cup shredded light mozarella cheese 1 egg 1 tsp oregano 2 tsp basil 2 tsp parsley 1/2 tsp fennel 1 green pepper 1 onion 1 tomato Garlic powder, to taste Directions Chop pepper, onion and tomato. Set aside. Steam the cauliflower, let it cool and then grate it. Combine grated cauliflower with the mozzarella and egg in a large bowl. Spray a circular or rectangular metal pan with cooking spray before spreading the dough evenly. Sprinkle the dough with fennel, oregano, parsley and basil. Add garlic powder. Bake at 450° F for 12-15 minutes. Remove the dough from the oven and sprinkle chopped green pepper, onion and tomato, as well as the remaining mozzarella cheese on top. Return the pizza to the oven. Turn the heat up to broil and leave in until the cheese has melted and the crust is crispy. Back to Top
Alice's Fancy Tomato Soup Roasted Tomato Soup Topped with Fresh Ricotta Bruschetta & Basil Leaf (Barnsley Gardens Resort) 3/4 cup olive extra Italian oil 8 pounds halved & cored, not peeled plum tomatoes 5 cups thin sliced Vidalia onion 3 1/2 tablespoons minced garlic 3 tablespoons honey 3 teaspoons brown sugar 4 tablespoons minced fresh basil pinch red pepper flakes 1/2 gal chicken stock 4 cups tomato puree 1 cup chilled, cubed butter 3 tablespoons balsamic vinegar GARNISH 1 cup crumbled ricotta cheese 16 slices 1/4” slice baguette 1 cup olive extra virgin Italian oil 48 each peel & seeded cherry tomatoes 16 each fried basil leaf Preheat oven to 325 degrees Brush sheet pan with olive oil, lay sliced onions over the pan then the tomato halves out over the pan and drizzle with oil. Now sprinkle with basil, garlic, and brown sugar. Drizzle the honey over the tomatoes sprinkle with the salt and pepper. Place into the oven and roast just till lightly browned. In a soup pot over medium heat place the tomato puree and stir until thick. Now add the chicken stock and simmer for 20 minutes. Add the roasted tomatoes and onions to the stock and any juices from the pan and simmer for 15 minutes now puree the soup until smooth. Strain and whisk in the butter and vinegar and season to taste. Brush the baguette slices with olive oil and grill to a light golden color Place a dollop of ricotta over the center of the baguette slice in a sauté pan in olive oil over medium heat sauté the tomatoes for 1-2 minutes. Ladle 8 ox of soup into the bowl. float a baguette ricotta slice in the center place three cherry tomatoes in the soup and garnish with one fried basil leaf Back to Top
George’s Penne Pasta 10 East Washington 1 Tablespoon fresh chopped garlic 2 Tablespoons olive oil 2 cups diced ripe tomatoes ¼ cup vodka 1 cup heavy cream 2 Tablespoons unsalted butter 2 Tablespoons chopped fresh tarragon 8 ounces penne pasta 1 cup parmesan cheese, grated salt and pepper to taste Sauce: In a large skillet over medium-high heat, sauté garlic and olive oil about 30 seconds. Add tomatoes and bring to a boil. Add vodka, cream, butter and tarragon and return to a boil. Continue to cook, stirring frequently until mixture reduces by half (about 5-8 minutes). Pasta: Cook penne pasta according to package directions. Cook to al dente stage (tender but firm). Toss pasta with sauce and stir in parmesan cheese and garnish with fresh tarragon or fresh parsley and serve. Yields 2 servings. Add cooked chicken (optional) Back to Top
Mini Meatloaf Ingredients: 1 1/2 pounds ground beef or meatloaf mix (ground beef, veal and pork) 1/2 cup finely chopped onion 1/2 cup fresh breadcrumbs, preferably rye or whole wheat 1 3/4 cups Sargento® Shredded Mild Cheddar Cheese, divided 1 egg 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Topping: 1/4 cup Dijon mustard 2 tablespoons brown sugar 1 teaspoon dried dill (optional) Directions: Combine meat, onion, breadcrumbs, 1-1/4 cups cheese, egg, salt and pepper. Mix well; shape into 4 oval meatloaves about 4 x 3 inches and 1 inch thick. Place on a foil-lined shallow baking sheet. Combine mustard, brown sugar and dill, if desired. Spread over tops of meatloaves. Bake in a preheated 375 degrees F oven 30 to 35 minutes or until internal temperature of meat reaches 160 degrees F. Sprinkle remaining cheese over meatloaves; continue baking 3 minutes or until cheese is melted. Back to Top Broccoli Mushroom White Pizza Serves 6
The secret to a crisp crust is preheating the baking stone or sheet. If you like extra-crispy pizza, pre-bake the dough 3 to 4 minutes before adding toppings.
Ingredient list 2 Tbs. nonhydrogenated margarine or butter, divided 6 oz. mushrooms, sliced (2 cups) 8 oz. broccoli florets (3 cups) 1 Tbs. all-purpose flour 1 cup low-fat milk 2 cloves garlic, minced (2 tsp.) 1/4 tsp. salt 1/2 cup shredded mozzarella, divided 1/4 cup grated Parmesan, divided Pizza crust Directions 1. Place pizza stone or baking sheet in center of oven, and heat to 425°F.
2. Melt 1 1/2 tsp. margarine in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
3. Meanwhile, heat remaining 1 1/2 Tbs. margarine in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
4. Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
5. Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.
Sweet Potato Casserole Ingredients: 3 cups mashed sweet potatoes 1 cup sugar 2 eggs 1 teaspoon vanilla 1/2 cup milk 1/2 tsp. salt 1/2 stick melted butter Use 3 cans Sugary Sams Sweet Potatoes in Heavy Syrup - NOT mashed. Yams = Sugary Sam 40 oz. (2 lbs. 8 oz.) Topping (double this for extra crunchy topping): 1 cup brown sugar 1/2 cup flour 1/2 stick melted butter 1 cup chopped pecans Directions Combine ingredients. Pour into buttered (Pam) 1 1/2 to 2 quart cassrole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350 for 30 - 40 minutes, unil hot and browned. Back to Top
Dressing Ingredients * Cornbread, recipe follows * 7 slices oven-dried white bread (use stale bread or dry in 225 oven until dried out. Place in blender and pulse to crumble or put bread in bag and roll with rollling pen) * 1 sleeve saltine crackers * 8 tablespoons butter * 2 cups celery, chopped * 1 large onion, chopped * 7 cups chicken stock * 1 teaspoon salt * Freshly ground black pepper * 5 eggs, beaten
* 1 tablespoon poultry seasoning (optional - I don't use this) * 1 teaspoon sage (optional - I don't use this) Directions Preheat oven to 350 degrees F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish. Cornbread: * 1 cup self-rising cornmeal * 1/2 cup self-rising flour * 3/4 cup buttermilk * 2 eggs * 2 tablespoons vegetable oil Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To serve, cut into desired squares and serve with butter. Yield: 6 to 8 servings Back to Top
Sausage Balls (our version) Ingredients: 1/2 lb. Maple Sausage 1/2 lb. Hot Sausage 4 cups cheese 3 cups Bisquick
Mix ingredients using food processor or really good mixer with a big motor. Roll into balls. Bake 350 for approx. 20 minutes. REAL Sausage Balls = 1 lb. sausage, 2 cups cheese, 3 cups Bisquick Back to Top
Mary's Pound Cake Ingredients: 2 sticks Parkay Margarine 3 cups Dixie Crystals Sugar 3 cups sifter All Purpose White Lily Flour 1/2 pint Whipping Cream 6 large eggs 1/4 tsp. salt 1 tsp. Happy Home Vanilla Flavoring
(for a lemon flavor add 1 tsp lemon Happy Home flavoring) Instructions: Preheat oven 325. Mix sugar & margarine until creamy. Add flour - alternating with whipping cream. Add eggs, flavoring and salt. Beat until batter ribbons (maybe 20 minutes or more). Pour into pan coated with Pam Baking. Bake about 45 minutes - 1 hour. (294 points for entire cake) Back to Top
Butter Cream Icing Ingredients: 1/2 cup solid shortening (Crisco sticks) 1/2 cup Parkay Margarine 1 tsp. clear vanilla extract (if you want icing as white as possible) 4 cups (1 box) sifted confectioner's sugar 4-6 Tablespoons milk Instructions: Cream butter and shortening. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
Keep icing covered until ready to use. For best results, keep icing bow in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Yield: 3 cups Make a double batch if decorating on using as sheet cake. Back to Top
Wanda Creel's Cookies (requires chilling dough) Ingredients: 3 sticks margarine, softened 1 cup sugar 2 egg yolks 3 3/4 cups all-purpose flour 1/4 tsp salt 1 teaspoon vanilla extract Cream butter and sugar. Add egg yolks. Sift flour and salt, and blend into butter mixture. Add vanilla extract. Chill dough well. Shape into 1 inch balls and place on ungreased cookie sheet. Make indentation in center with thumb; fill with preserves, jelly, or pecan half. Bake at 350 degrees for 15 minutes or until lightly browned. Cool slightly; remove to rack to finish cooling,. These keep well in a tightly closed container. Use tinted icing for centers for different occasions. Back to Top
Red Velvet Cake Ingredients: 1 1/2 cups sugar 3 eggs 2 1/2 cups cake flour 1 1/2 cups cooking oil 1 cup buttermilk 1 teaspoon vanilla flavoring 1 teaspoon soda 1 teaspoon vinegar 2 oz. red cake coloring Beat eggs, add sugar, cooking oil and vinegar. Sift cake flour and soda together. Add flour to mixture. Add milk slowly Add flavoring and cake coloring. Bake 25 minutes at 350 degrees in three 9 inch pans for 35 to 40 minutes in two 9 inch pans. Frosting Ingredients: 5 Tablespoons flour 1 cup milk 1 cup margarine (1/2 lb,) 1 cup granulated sugar 1 teaspoon vanilla Sift flour. Add milk. Heat until thick. Cool. Cream together butter, sugar, and vanilla until light & fluffy. Beat cooled milk & flour into creamed mixure at high speed until fluffy. It should resemble whipped cream. Spread on cooled layers. Back to Top
Kathryn's Pumpkin Muffins 1 1/2 cups all purpose flour 1 tsp. baking powder 1 - 15 oz. can pumpkin 1/3 cup vegetable oil 3 large eggs 1 tsp. pumpkin pie spice 1 1/4cups plus1 tbsp sugar 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon
Mmuffin liners Put oven rack in middle position and preheat oven to 350 Put liners in muffin cups Whisk together flour and baking powder in a small bowl Whisk together pumpkin, oil, eggs, pumpkin-pie spice,1 1/4 cups sugar,baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl. Divide batter among muffin cups (each should be about 3/4 full) then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean 25 - 30 minuts. Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature. Back to Top
Midnight Brownies (Made with Black Beans) Ingredients 1 (15 oz.) can black beans, drained and rinsed 1/2 cup agave syrup 1/2 cup self-rising flour 1/2 cup egg whites 1/4 cup unsweetened cocoa 2 tbsp vanilla 1 tsp baking powder 6 tbsp mini semisweet chocolate chips Directions Preheat oven to 350°F. Lightly spray a 8x8 baking dish with nonstick cooking spray. In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips and stir well. Spread into the 8x8 baking dish. Bake for 20 minutes, until toothpick comes out clean. Cool for about 1 hour at room temperature. Frosting Ingredients 6 oz. fat-free cream cheese 1/4 cup agave syrup 2 tbsp vanilla extract 2 tbsp semisweet mini chocolate chips, melted Directions With a whisk attachment on an electric beater, blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 tbsp of chips with a 2-second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes. Serve and enjoy. Don't forget to have seconds! Back to Top
Best Chocolate Chip Cookies Ever (found by Kathryn November 2010) Ingredients 1 cup butter, softened 1 cup sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 2 cups semisweet chocolate chips (Gheridelli mint chocolate chip for that holiday flavor!)
Preheat oven to 350
Cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water.
Add to batter along with salt.
Stir in flour, chocolate chips and nuts.
Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.