Gingerbread Cookies
5 cups flour sifted
1 tsp salt
1/4 tsp nutmeg
1/2 tsp cloves
3 Tbsp cinnamon
1 tsp ginger
1 1/8 tsp. baking powder
1 cup shortening
1 1/4 cup sugar
1 egg beaten
1 cup light molasses
1/3 cup water
Mix together shortening, sugar, then add egg. molasses and water, then mix in the rest. Refrigerate for an hour or so (or overnight), roll and cut out. Add cinnamon red dots for eyes and buttons. Ba
ke at 350 for 8 – 10 minutes. Joy Lundberg
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Triple Layered Lemon Pie
- 2 lemons
- 1 cup sugar
- 2 eggs
- 1 single unbaked pie crust
- 1 package (3.5 ounces) instant lemon pudding mix
- 1 cup skim or low-fat milk
- 1/2 cup non-fat sour cream
- 1 cup whipping cream
- 1/3 cup powdered sugar
- 4 ounces cream cheese, softened
- Lemon slices, lemon curls, fresh berries and mint leaves, optional garnish
Crust and Topping Mixture:
2 cups all-purpose flour
1 1/2 cups quick-cook oatmeal (not instant)
(May put these 2 ingrediants in the food processor together and pulse them to make them smooth)
1/4 cup packed brown sugar
1 cup butter or margarine, softened
2 cups nestle Butterscotch Morsels (1 pckg.) (I put these in the processor with the flour and oats and make them smaller, but not totally blended)
1 cup nestle Premiere White Morsels (I leave these whole)
Mix the above ingrediants all together and reserve 2 cups in a seperate bowl. Press the remainder into the bottom of a 13 by 9 inch cake pan.
Cheesecake Layer Mixture:
1 package (8 oz ) Cream Cheese
1 can Sweetened Condensed Milk
1 1/2 TBLSP Lemon Juice
1 tsp. vanilla extract
I mix this in the food processor
Pour Cheesecake mixture over crust in the 13 by 9 cake pan.
Apple Pie Topping:
1 can apple pie filling plus 2 tablespoons of Cornstarch and some cinnamon.
(I put this in the processor and pulse it to make the apple slices smaller, but not smooth)
Drop dallops of Apple Pie Topping onto the cheesecake mixture in the cake pan. I use a teaspoon to help distribute it evenly. Smooth a little.
Sprinkle remaining CRUST MIXTURE over Apple Pie Topping. Bake at 350o F for 40- 50 minutes, until toasty brown on top.
Remove from oven and drizzle about 2 tablespoons of Smuckers Carmel Ice Cream Topping over the top of the pan in diagonal stripes..
TURN OFF oven and return pan to oven and let set another 30 minutes in off-oven as it cools down.
Refridgerate at least one hour, or for several days before cutting. Keeps well if refridgerated up to a week.
I cut these in 1 1/2 inch squares and it yields about 30 to 40 pieces.
Enjoy!
From Joy Lundberg (my specialty at Christmas and Easter dinners)
2 c. lukewarm water
1 c. butter
1 c. sugar
6 beaten eggs
1 ½ tsp. Salt
8 to9 c. flour
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Mix yeast with 2 Tbsp sugar and 2 c. water. Add melted butter, sugar and eggs. Mix well. Sift flour and salt. Add to other ingredients. Mix well, cover with towel and let rise two hours.Punch down, cover with same towel and put in the fridge overnight.Separate dough into four equal parts. Roll each in a large circle. Bush with melted butter. Cut like a pie into 12 pieces. Roll each up starting at the wide end.
Place on a greased cookie sheet making sure tail is down on pan. Brush tops with melted butter. Let rise 3 to 4 hours. Bake at 400 degrees for 10 to 12 minutes.
This makes the best tasting pancakes we have ever had. This is our favorite from now on!
2 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/4 cup orange juice
1/4 cup melted butterSift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together buttermilk, milk, oil and orange juice. Slowly add in the melted butter. Pour about 1/2 cup of batter onto a hot nonstick pan. (This batter tends to bubble up and thicken due to the baking powder. You can gently stir it to break down some of the bubbles to bring it back to a pourable consistency.) Cook until you see a few bubbles rise to the surface and it’s dry around the edges, then flip over to cook the other side until lightly browned. Serve with butter and maple syrup or whipped cream and fresh fruit.
Allergy Note: contains wheat and dairy ingredients
Buttermilk substitute:
1 cup buttermilk = 1 cup milk PLUS 1 Tablespoon vinegar or lemon juice (let stand for 10 minutes before using in recipe)
From Dina Driggs
1 lb ground sausage (regular or spicy or use Hillshire Farm sausage, cut in small cubes)
3 large red potatoes, sliced in half, then sliced into 1/4 inch thick slices
1 large onion
3 cloves garlic, minced (or use powdered garlic, 1/8 tsp = 1 glove)
8 cups chicken broth (or eight cubes bullion in 8 cups water)
1 cup heavy shipping cream
1 bunch Kale, chopped (not tiny pieces)
Freshly grated Parmesan cheese
Salt and pepper to tasteBrown sausage in large soup pot. Remove sausage and set aside. To the pot add chicken broth, potatoes, onion, and garlic, bring to a boil. Simmer until potatoes are tender, about 20 minutes. Add sausage and kale, simmer about 10 minutes more, then add cream. (Do not let boil after cream is added). Top with Parmesan cheese. Delicious!
by Ann Hunter
1 small pkg. chocolate fudge INSTANT pudding mix
1/2 C sugar
4 eggs
3/4 C each, water and oil
1 C sour cream
1 1/2 C milk chocolate chips [I've used semi-sweet, too]Mix wet ingredients, add dry [except for chocolate chips], fold
them in after all other ingredients are mixed well. Bake in a
greased and floured bundt pan @350 degrees, 50-60 minutes
When cool, sprinkle with powdered sugar.
From Joy Lundberg
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2 sticks butter
½ cup Crisco
3 cups sugar
2 Tbsp. imitation vanilla butter nut flavoring
(I use Superior brand, McCormick also makes it)
3 ½ cups flour
1 tsp. Salt
6 eggs
1 small can milk, add water to make 1 cup
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Cream butter, Crisco, and sugar. Add flavoring and milk,
beat well. Add flour, salt, beat well. Add eggs, two at a time.
Beat well. Pour into well greased and floured bundt pan.
Star in cold oven. Bake at 325 degrees for 1 hour. Do not
open oven door until cake is done. Let cool on rack 30 min.
before removing from pan, then it won’t stick.
Sooo delicious!
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The New Thanksgiving Table � 2009 by Diane Morg
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Rather than creating a pot pie crust from scratch, try using frozen puff pastry. Crisp and convenient, it tops this savory dish adapted (with a minor change from Grandparents.com) from Diane Morgan’s The New Thanksgiving Table
Ingredients:
1 sheet frozen puff pastry dough (from a 17.3-ounce package)
1 1/2 cups canned low sodium chicken broth
1 large carrot, peeled, halved lengthwise, and thinly sliced
3 tablespoons unsalted butter
2 tablespoons canola oil
1 small yellow onion, diced
8 ounces cremini mushrooms, wiped or brushed clean and quartered
2 tablespoons all-purpose flour
1/2 cup heavy (whipping) cream
3 cups diced roast turkey (1/2-inch dice)
1/2 cup finely chopped fresh flat-leaf parsley
Kosher or sea salt
Freshly ground pepper
Directions:
1. Remove 1 of the pastry sheets from the package and let thaw at room temperature for 30 minutes. Tightly seal the remaining pastry and freeze for another use.
2. Meanwhile, make the filling: Preheat the oven to 400 degrees F. Have ready an 8-cup round baking dish about 2 inches deep, or use a 10-inch cast-iron skillet with 2-inch sides, and make the filling right in the skillet.
3. In a saucepan over medium heat, bring the stock to a boil. Add the carrot and cook for about 10 minutes until crisp-tender. Using a slotted spoon, transfer the carrot to a plate and set aside. Remove the stock from the heat and set aside.
4. In a 10-inch skillet, melt the butter with the oil over medium heat until the butter foams. Add the onion and sauté for about 2 minutes until it begins to soften. Add the mushrooms and sauté for about 3 minutes longer until they just begin to brown. Sprinkle the flour over the onion-mushroom mixture and stir to blend in. Slowly stir in the stock, bring to a simmer, and cook, stirring, for about 2 minutes until smooth and thickened. Add the cream, stir to blend, and bring to a simmer. Add the carrots, turkey, and parsley. Stir to combine. Return the mixture to a simmer, then season with salt and pepper to taste. Remove from the heat. Spoon the filling into the baking dish, or leave it in the cast iron skillet you cooked the filling in.
5. Unfold the sheet of puff pastry and lay it flat on a lightly floured work surface. Roll out the puff pastry to an 11-inch square, trimming the edges with a paring knife to form a circle. Cut three 2-inch-long slits in the center of the dough. Carefully place the dough over the filling, centering it. Firmly press the edges of the dough against the sides of the baking dish or cast iron skillet. Bake for about 25 minutes until the dough is nicely browned and puffed. Serve immediately.
Serves 6
From allrecipes.com
Ingredients
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
Directions
1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
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Roasted Cranberry Chicken
Ingredients
- 8 small chicken thighs or breasts (2 to 2-1/4 lb.), skinned
- 3/4 cup low-calorie cranberry juice
- 3/4 cup fresh cranberries
- 2 sprigs fresh thyme
- 4 tsp. packed brown sugar
- Fresh thyme leaves
Directions
- Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F).
- Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle thyme leaves. Makes 4 servings.
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Pumpkin Cookies (really easy and so good)
From Amy Rowbury Lundberg
1 large can pumpkin
1 lemon cake mix
1 carrot cake mix
1 bag chocolate chips
Mix the pumpkin and 2 cake mixes together and then stir in the chocolate chips.
Bake at 375′ for 12 minutes
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1. Choose the right size of pan. A three-egg omelet requires an eight-inch pan. The pan should be nonstick.
2. Put a pat of butter in your nonstick pan. Place it on medium-high heat. On our stovetop, a high BTU gas burner, that’s 6 out of ten. Heat the butter to just short of brown and swirl it around the pan.
3. Pour the eggs into the hot pan. Salt and pepper the eggs.
4. Scramble the eggs with a soft silicone spatula scraping the bottom and sides of the pan. The eggs will cook quickly and curds will form.
5. When the eggs approach the consistency of cottage cheese with mostly solids but some liquid eggs, stop stirring. Use the spatula as a paddle to pat the eggs down into an even layer. Let the eggs continue cooking until the liquids are set and the top of the omelet is cooked.
6. Place the fillings across half of the omelet. If you are right-handed, put them on the left side of the omelet. For most fillings, you will want them pre-cooked. Let the heat from the pan heat the fillings for a minute.
7. The omelet should slip around in the pan without a hint of sticking. Move the pan to a plate, tip the pan on an angle over the plate, and gently shake the omelet onto the plate filling side first.
8. When the omelet is about half onto the plate, twist the pan with your wrist folding the remaining omelet over that on the plate. The omelet should be folded over with the bottom edge protruding about one-half inch.
Your omelet should be golden brown and puffy with the interior set and any cheese melted. For larger omelets, use larger pans.There you go. With just a little practice, you’ll be an omelet pro. Next week, we’ll tell you how to set up an omelet bar to feed a crowd and share some recipes.
For the entire article about this click here
From Julaine Hubenthal
Ingredients
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2C. all-purpose flour
2C. white sugar
3/4 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
4 eggs
1 1/2 c. vegetable oil
3 C. grated zucchini (leave the peeling on)
3/4 c. chopped pecans
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Directions1. Preheat oven to 350 F. Grease and flour a 9×13″ baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50-60 min. in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting.Frosting1 stick butter softened
4 oz. cream cheese softened
1/3 c. cocoa
1/2 T. vanilla
From Joy Lundberg
My family loves these meatballs. So yummy. Sometimes I make extra to take to a family with a sick mommy or an elderly neighbor.1 lb. lean ground beef2 Tbsp. finely chopped onion
2/3 cup milk
½ tsp. beef bouillon
1/4 tsp. brown sugar
1/8 tsp. Pepper
½ cup cracker crumbs
1/8 tsp. allspiceMix thoroughly and shape into balls about 1 ½ in in diameter and roll in a little flour. Fry in 4 Tbsp. oil (to be healthy I use Olive oil) till brown on all sides. Remove from pan and drain. Add to pan 1 cup milk and the bouillon. Mix 1 Tbsp. flour and 1/3 cup water into a smooth paste and add to pan. Stir till thickened. Season with salt and pepper. Add meat balls and simmer 20 min. covered. Serve over rice.
1 whole onion, quartered
1 TBSP chili powder
1/2 cup brown sugar
4 garlic cloves, peeled
1 tsp dried oregano
2 tsp ground cumin
1 to 2 TBSP salt
Fresh ground pepper
3 TBSP olive oil
2 TBSP white wine vinegarIn a food processor, combine onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar. Pulse until totally combined.Pour mixture over the pork and rub into every nook and cranny. Place pork in a roasting pan or dutch oven and add 2 cups water. Cover tightly and roast for 6 to 7 hours in a 300 degree oven (I didn’t have 6 to 7 hours so I increased the heat to 375 and roasted for 4 hours)…turning once every hour.Make sure that meat is fork tender. INcrease heat to 425 and roast uncovered 20 minutes or until the skin gets crispy. Remove from oven and allow meat to rest for 15 minutes.
Shred meat — place on platter lined with lime wedges. Pour the pan juices over the shredded meat. This will ensure that the meat stays tender.
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The flavor is sooo yummy and I served it with warm white-corn tortillas that had been steamed, and fresh pico de gallo, along with the usuals, grated cheese, lettuce, guacamole, sour cream, and pinto or black beans. Try squeezing some of the lime juice onto the meat — WOW! It was a great meal!
Autumn Harvest Dinner
by Julie Jensen
Fall ushers in a change of pace with down-to-earth, hearty and healthy foods that reflect the vibrancy and color of the season.
For recipes for this scrumptious dinner with all the trimmings click here:
It includes Baked Pork Cutlets, Consomme Rice, Green Beans and Peppers, Yellow Squash, Applesauce, Refrigerator Biscuits, and Cranberry Dessert. Mmm, mmm, good!
6 cups frozen hash browns
1/2 cup butter, melted
2 cups white cheese
2 cups cheddar cheese
1 medium onion, chopped
1 1/2 cups half-and-half
8 eggs
1/2 teaspoon salt
Directions:
Beat half-and-half, eggs and salt together.
Mix hash browns, melted butter, white and cheddar cheeses and onion together and place in baking dish.
Pour half-and-half and egg mixture over frozen hash brown mixture. Bake at 350° for 40 minutes.
Note: You can prepare this the night before and place in refrigerator and then cook it the next morning.
4-5 ripe peaches pealed and sliced
3 T. granulated sugar
1 T. cornstarch
2 T. fresh lemon juice
1/2 of quick cooking oatmeal
1/3 cup all-purpose flour (or mix half wheat and white flour for a variety)
2 T. firmly packed brown sugar
1 teaspoon cinnamon
3 T. cold unsalted stick margerine (I can’t believe it is not butter or use smart balance)
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Preheat the oven to 375 degrees. Spray with pam or non-stick cooking spray in an 8 inch square glass pan.
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Mix blueberries and peaches together with mixture of sugar, cornstarch and lemon juice in a bowl.
Pour and even out in the 8 inch square pan.In a small bowl, combine the oatmeal, flour, brown sugar, cinnamon, and nutmeg. using a pastry blender or 2 knives cut in the margarine until the mixture resembles coarse crumbs. Sprinkle evenly over the fruit mixture. Bake until the top is golden and the fruit is hot and bubbling, about 40 minutes. Cool on a rack 15 minutes; serve warm.
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Very low calories….175 per serving
Sloppy Jo Hamburgers2 lb. Ground meat 2 Tbsp. Prepared mustard
1 lg. Onion 3 Tbsp. Brown sugar
1 cup catsup 1 Tbsp. Vinegar
1 tsp salt 2 Tbsp Worchestershire sauce
1 tsp. Chili powder
Fry meat until slightly browned, add chopped onion and saute with meat.
Add salt. Mix other ingredients and pour over meat. Simmer for 1 hour.
Serve on buns.
This is one of our favorite family summer-time or any-time meals. Also, this works great for group outings. It’s a hit with adults as well as children. Have fun eating as a family!
Total Time: 1 hr 40 min
Serves 8.Ingredients:
coarse salt and ground pepper
3 pounds of waxy potatoes (such as yukon gold or new), scrubbed and cut into 3/4 inch cubes
1/3 cup white vinegar
4 scallion, white part mined, green part thinly sliced
1/2 cup olive oil
1 tablespoon Dijon mustard1. Set steamer basket in Dutch oven (or large pot with lid), and add enough salted water to come to just below basket; bring to boil. (Don’t put potatoes directly in water, they become too mushy.)
2. Place potatoes in basket, cover pot, and reduce heat to gentle simmer. Steam potatoes, gently tossing occasionally, until tender 15 to 25 min.
3. Meanwhile, in large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt and 1/4 teaspoon pepper.
4. Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
5. Whisk 1/2 cup olive oil with dijon mustard. Add mixture and green scallions to cooled potatoes; mix gently to combine. Serve or cover and refrigerate up to 2 days.
I add bacon, but I have also add sliced celery and even fresh chives and parsley are great.
ENJOY!
From Diane Hardy Empey
1 bag baby spinach
1 bag coleslaw
1 bag craisins
1/2 lg or 1 small bottle dry roasted peanuts
1 bottle Brianna’s Poppyseed Dressing (chilled)Mix just before serving
From Janice Kapp Perry
1 bag Fritos
1 ½ lb. hamburger
1 can refried beans with 1/4 cup water
1 pkg. Taco seasoning
2 cups grated cheddar cheese
shredded lettuce
chopped green onions
sour cream
olive pieces
Red Taco Sauce (mild Victoria)
Guacamole
Brown the meat until cooked through, add beans, water, and taco seasoning. Heat together.
In separate bowls set out the meat mixture (keeping it warm), and all other ingredients in their own bowls.
Everyone put some Fritos on their plate, then on the top add the meat mixture, cheese, and other ingredients as wanted.
The Red Taco Sauce is to sprinkle on top for added spice.
[Approx. 6 people. Can be doubled or tripled for a party. It’s always a hit with kids and adults.]
From Joyce Harris
A quick easy breakfast, easy enough for children to help make. 10 min to mix up 20 min to cook, ready in 30 min.
Ingredients
1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese
Directions
1. In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2. Spoon by 1/3 cupfuls into greased muffin cups, or use pam spray. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.
from Joy Lundberg (as requested by her granddaughters)
½ cup butter
1 cup flour
1/4 cup powdered sugar
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Top Layer:
Beat 2 eggs slightly and add juice and grated rind of 1 lemon
Add 1 cup sugar, 2 Tbsp. flour, ½ tsp. baking powder, which
have been mixed together in that order. Pour over hot crust.
Bake 20-25 min. When cool, sprinkle with powdered sugar
and cut into squares.
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[Tips: After the crust is baked, immediately pour the above mixture over it. Be sure to mix the dry ingredients of the lemon mixture together and then add them to the lemon mixture. Be sure the center is cooked through, test with a toothpick, or it will be runny in the center.]
Cherry Breakfast Cake (or dinner dessert)by Marlene K., of Madera, Calif.Editor’s Note: Congratulations to Marlene K., of Madera, Calif., the winner of the Breakfast Favorites Recipe Contest! Here’s what Marlene had to say about her recipe:”This recipe is requested by my children and grandchildren every year at our Christmas brunch. I tried to suggest I make something different one year, but was met with much objection. For the one person in the family who doesn’t care for cherries, we make a second version, as well, using blueberries. Both versions are always a smash hit.”Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
1 1/2 cups sugar
1/2 cup butter
1/2 cup shortening
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
4 eggs
3 cups flour
1 to 1 1/2 cans cherry pie filling
Glaze:
1 cup confectioners’ sugar
2 tablespoons milk, or more as needed
Directions:
1. Preheat oven to 350 degrees F. Butter an 11-x15-inch jelly roll pan.
2. In a large bowl, beat sugar, butter, shortening, baking powder, vanilla extract, almond extract, and eggs on low until incorporated, then on high for 3 minutes. Stir in flour.
3. Spread two-thirds of batter in pan. Spread pie filling evenly over batter. Drop the remaining batter evenly in dollops over pie filling.
4. Bake until toothpick inserted in center comes out clean, about 45 minutes. Drizzle with glaze while still warm.
Serves 16
1 Tbsp olive or vegetable oil
1 medium onion, chopped
2-3 medium carrot, chopped
1 can (14 ½ oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1-2 small unpeeled zucchini, chopped
½ tsp dried basil leaves
2 Tbsp chopped fresh parsley
¼ c shredded Parmesan cheeseCook and drain pasta as directed on package.
While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
Because of the number of requests we’ve had for the recipe I use to make Gary’s favorite meatloaf, as mentioned in our marriage presentation, I’ve put together this recipe. It was a bit difficult because I mostly just throw it all together with some of this and that. It’s close. Good luck!
2 lbs high quality lean hamburger
1/2 finely chopped med. onion
1/2 cup milk
1 beaten egg
1 tsp beef bouillon paste or granules dissolved in 1 Tbsp hot water
8 soda crackers, crushed
1/4 cup catsup
½ tsp salt
1/4 tsp pepper
Barbecue sauce to cover the top
Put milk in bowl, mix in egg, bouillon, salt and pepper, then add crackers and catsup. Add in hamburger, mix well with your hands (oh, have they got to be so clean!) Squish together until everything is evenly mixed. Put into an ungreased loaf pan. Pat evenly making a bit higher in the center. Cover with a light layer of barbecue sauce.
Bake uncovered at 350′ for about 1 hr, til no pink in center. Let sit about 5 min. then slice. (best in pan with a drain liner)
I serve with baked potatoes or a baked yam. Sometimes with brown rice. And a green salad. Leftovers are his (and my) favorite sandwich.
Have fun. Kiss your husband when you serve it, that spices it up.
Joyce Harris – “Here is another Campbells soup EZ recipe.”Ingredients
1 (10.75 ounce) can Campbell’s® Condensed Tomato Soup (Regular or 25% Less Sodium)
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup milk
2 cups cubed cooked chicken or turkey
8 (6 inch) corn tortillas, cut into 1-inch pieces
1 cup shredded Cheddar cheese
Directions
Mix soup, salsa, milk, chicken, tortillas and half the cheese in 2-quart shallow baking dish. Cover.
Bake at 400 degrees F for 30 minutes or until hot. Top with remaining cheese
From Campbellskitchen.com, submitted here by Joy Lundberg
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
5. Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
6. Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.Side note: Since we most often have cheddar cheese in the fridge, that’s likely what I will be using instead of Monterey Jack. Should be every bit as yummy.
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 cups water
1 cup uncooked white rice
Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
4-5 shakes green Tabasco sauce
Kosher salt, to taste
Fresh cracked pepper, to tastePit avocados and mash in a bowl. If you like your guac kind of chunky (that’s how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed. That’s it!
7 t. unsalted butter/divided
1 1/2 lb pelled & deveined jumbo shrimp
2 t. bottled minced garlic
2 T. fresh lemon juice
1/4 t. black pepper.
Cook orzo without the salt and fat that the package has you add. Place in medium bowl and stir in parsley and 1/4 t. salt. keep warm
While orzo cooks, melt 1 T. butter in large skillet or you can use canola oil. Sprinkle 1/4 t. salt and half of the shrimp in pan, add precooked veges of your choice. Saute 2 min. Transfer to plate and melt 1 T. butter and cook remaining shrimp and garlic… & veges. Mix well with other already cooked orzo and shrimp mixtures.”
4 pieces of chicken seasoned with seasoning salt
4 slices of bacon
16 ozs of sliced mushrooms
Cook the bacon and set aside, in the bacon grease brown the outsides of the chicken (don’t cook it fully).
Put the chicken in a 9×13 pan with the bacon and mushrooms piled on top.
In a bowl combine
1/4 c honey
1T corn syrup
1 T dijon mustard
1 T Mayo
1/2 t dried onions
Pour over the chicken, mushrooms and bacon. Top with Mozzarella cheese.
Cover and bake at 350 for 20-25 minutes or until the chicken juices run clean.
From Joyce Harris
Ingredients:
1/4 cup butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper
1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 (10.75 ounce) can 2% low-fat milk
1 1/2 cups meat from rotisserie chicken, skinned and cubed
1 (9 inch) refrigerated pie crust (such as Pillsbury®)
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Melt the butter in a saucepan over medium-low heat, and cook and stir the onion with butter until translucent, about 5 minutes. Stir in the flour, salt, and pepper to make a paste. Whisk in the chicken soup and milk, and cook and stir the sauce until smooth and thickened, about 5 minutes. Lightly mix in the cooked chicken, and pour the chicken and sauce into a 2-quart deep casserole dish.
Unroll the pie crust, lay it on the casserole dish, and fold and press the edges of the crust down to seal the crust to the dish. Cut several small slits in the crust.
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 35 to 40 minutes. Cool 10 minutes before serving.
Jambalya
From Kay Curtiss
In a large Dutch Oven size pan, Sautee in ½ cup olive oil
1 large onion, chopped
1-2 celery stalks, chopped
1 green, red, & yellow pepper, chopped
Add:
2-4 Boneless Chicken Breasts cut in bite size pieces
1 ½ lbs. sausage cut in ½ inch links
Add & bring to boil:
1 can diced tomatoes
2 cloves garlic, minced
3 bay leaves
¼ tsp. thyme
2 Tbsp parsley
8 cups water
8 beef cubes
1 Tbsp black pepper
1 tsp. cayenne pepper (1 Tbsp. if you like it hot)
Add & bring to boil again:
4 cups rice
Reduce heat & simmer covered 25 minutes
Add last 5-10 minutes
2 lbs. shrimp, peeled & de-veined
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Bar-B-Q Beef
From Kay Curtiss
4-5 lbs. Chuck Roast
1 ½ – 2 quarts water
Brown Roast and cover with water. Cook covered at 350 degrees for 4 hours or until meat falls apart. (You can cook it all day in a crock pot on High). Cool overnight to remove fat that congeals on top. Shred meat & reserve broth.
Sauce:
2-3 cups reserved Beef Broth 1 Tablespoon Worcestershire Sauce
1 16 oz. bottle Catsup ¾ cup Onion, chopped
¼ cup Vinegar ¼ cup Celery, chopped
¼ cup Brown Sugar 1 teaspoon dry Mustard
1 Tablespoon Liquid Smoke ½ teaspoon Paprika
1 teaspoon Chili Powder ½ teaspoon Salt
½ teaspoon Garlic Powder ½ teaspoon pepper
Combine beef & sauce ingredients and simmer uncovered 30 – 60 minutes until spreading consistency. (You can cook this in a crock pot all day on low).
Note: This freezes very well and I have also canned it in pint jars for my storage following my Pressure Canner directions for meat.
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Mother-In-Law Deviled Eggs
From Joyce Harris
“Sugar and hot mustard are the secret ingredients in this much-requested recipe for deviled eggs. Whenever my daughter-in-law throws a party, she is always asked, Are you having your mother-in-law’s eggs? Mothers-in-law are known to be sweet and devilish!”
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6 eggs
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard (such as Gulden’s®)
1 teaspoon hot mustard (such as Sweet Hot Mister Mustard®)
1 teaspoon white sugar salt and pepper to taste paprika for garnish (optional)
6 pimento-stuffed green olives, cut in half.
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Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.
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Potatoes Au Gratin
From Joyce Harris
“This is one of the dishes Grandma served to our family during the holidays. Now, when the family gathers and I prepare this for my grandchildren, memories of those special times at Grandma’s house fill my mind. I usually double this recipe, because the leftovers are fabulous when warmed in the microwave.”
Ingredients
2 cups potatoes, peeled and cubed 1 cup diced cooked ham
1 tablespoon minced onion 1/3 cup butter or margarine
3 tablespoons all-purpose flour 1 1/2 cups milk 1 cup shredded Cheddar cheese … See More
3/4 teaspoon salt 1 dash white pepper Chopped fresh parsley
Directions
Combine potatoes, ham and onion in a greased 1-qt. casserole; set aside. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk; stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees F for 35-40 minutes or until bubbly. Garnish with parsley
Easy Crock Pot Italian Chicken
From Joy Lundberg
4 or more chicken breasts
1 can cream of mushroom soup
1 envelope Good Seasons Italian dressing mix
3/4 cup no fat sour cream
Small to med package of egg noodles, cooked, salt and pepper.
Put everything except the sour cream and noodles in crock pot and cook 5 – 7 hours. Add sour cream and noodles, and serve. For side dish a veggie or fruit to round out the meal. My family loves this meal.
