10 large potatoes, peeled and sliced or cubed
1 lb. large sausage links, or 2 pkgs. smoky-links, cut into bite-sized pieces.
2 1/2 cups Colby or mild cheddar cheese, shredded or cubed
1 can cream of mushroom soup
1 cup milk
Salt and pepper
In crockpot, layer potatoes, sausage and cheese. Salt and pepper as desired. Repeat for 2 more layers. Combine soup and milk and pour all over top. Cook 6 - 8 hours on low or until tender.
1 cup chopped onion
14 oz canned chopped green chiles, drained 1/2
teaspoon ground cumin
1/2 teaspoon oregano
15 oz tomato sauce
1/2 cup chicken broth
2 cup cooked chicken breast chunks
3 cup cooked rice
1 cup dairy sour cream
8 oz cheddar cheese, shredded
1 1/2 cup crushed corn chips
Combine onions, chiles, oregano, tomato sauce, and broth in 1 1/2-quart microwave proof baking dish. Cover and cook on HIGH (maximum power) 10 minutes; stir after 5 minutes. Add chicken; stir. Set aside.
Combine rice and sour cream in shallow greased 2 1/2-quart microwave proof baking dish. Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over cheese. Top with remaining 1 cup Cheddar cheese. Cook uncovered on HIGH 5 minutes.
1/2 cup barbecue sauce
1/2 cup orange juice
1/4 cup brown sugar, packed
2 tablespoons oil
2 tablespoons flour
1/4 teaspoon salt
4 cups cooked chicken, cut up
1 131/2 can pineapple chunks, drained >p> 1/2 cup water chestnuts, sliced
1 teaspoon candied ginger, chopped almonds or macadamia nuts
Combine barbecue sauce, orange juice, brown sugar, oil, flour and salt; mix well.
Cook stirring, until mixture comes to a boil and thickens slightly. add chicken, pineapple, water chestnuts and ginger.
Cover and simmer 10 minutes. Sprinkle with nuts.
Serve over hot buttered noodles or couscous.
1 1/2 pounds pork loins, lean, boneless cut into cubes
8 ounces canned pineapple chunks in juice undraied (unsweetened juice)
1 medium red bell pepper cut into squares Or green bell pepper
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
2 cups cooked rice
In 3-1/2 to 4 quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce. Mix well. Cover; cook on LOW setting for 6 to 8 hours. About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened.
Serve pork mixture over rice. Makes 4 servings
Prepare rice 25 minutes before serving.
4 LBS potatoes
1 (8 oz.) package cream cheese, softened
1 cup dairy sour cream
1/2 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 cup chopped chives
1/2 tsp. paprika
1 TB butter
Cook potatoes in boiling salted water until tender; mash potatoes with electric mixer; add cream cheese, sour cream, salt, pepper, and garlic; beat at high speed until smooth and light; stir in chopped chives; spoon into a lightly greased 10-cup baking dish; sprinkle with paprika and dot with butter; bake at 350° for 30 minutes until golden and heated through.
Makes 8-10 servings.
1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz) tomato sauce
1 cup water
1 can (6 oz) tomato paste
1 tsp salt
1 tsp. dried oregano
1 package (8 oz) lasagna noodles
4 cups (16 oz) shredded mozzarella cheese
1 1/2 cups (12 oz) ricotta cheese or small curd cottage cheese
1/2 cup grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water,tomato paste, salt and oregano; mix well. Spread 1/4 of mixture in bottom of ungreased 5-qt crockpot or slow cooker. Arrange noodles over sauce (break the noodles as necessary). Combine the cheeses; spoon 1/3 of mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Serves 6-8. Tip: You can substitute 2 lg jars of Ragu (any flavor) for the tomato sauce, water and tomato paste. Also like all good lasagna , this is better the next day. I have made this the day before and just reheated in the crock.
1/2 cup crunchy peanut butter
3/4 cup instant nonfat dry milk
pinch of salt
3 Tblsp. confectioners' sugar
1/2 cup finely chopped unsalted peanuts
Mix the peanut butter, honey, vanilla, dry
milk, salt & sugar togeher in a bowl. Using
your hands, blend until very well mixed, then
shape the mixture into 1 inch balls and roll
them in the peanuts. If not all eaten the first
day, store in refrigerator.
1 pkg. yellow cake mix
ingredients for cake mix
2 pkgs. chocolate instant pudding and pie filling
1/2 cup peanut butter
1 cup powdered sugar
4 cups cold milk
Prepare & bake cake as directed in a 9 x 13 inch cake pan. Remove from oven. Poke holes at once down through cake to pan with round handle of wooden spoon ( or use a plastic drinking straw. using turning motion to make large holes.) Holes should be at 1 inch intervals. Only after the holes are made, combine pudding mix, peanut butter & powdered sugar and half of the milk in a large bowl. Beat with electric mixer at low speed for not more than one minute. Do not overbeat. Add remaining milk & blend. Quickly, before the pudding thickens, pour about half of the thin pudding over warm cake & into the holes.
Allow remaining pudding to thicken slightly; then spoon over the top to frost the cake.
Chill at least one hour. Store cake in the refigerator.
1 broiler/fryer chicken (3 pounds), cut up
1 can (10-3/4 ounces)
cream of chicken soup, undiluted
! can cream of mushroom soup, undiluted
1 cup (8oz.) sour cream
1/2 cup water
1 teaspoon snipped chives
Salt and pepper to taste
1/2 teaspoon paprika
Place chicken in a greased 13x9x2-inch baking dish. Combine the soups, sour cream, water, chives, salt and pepper, in a bowl and stir to mix. Spoon over chicken. Sprinkle with paprika. Bake, uncovered at 350-degrees for 1 hour or until chicken juices run clear.
1 cup mayonnaise or salad dressing
1/4 cup chili sauce
2 hard cooked eggs, chopped
2 tablespoons chopped green onion
2 tablespoons chopped celery
4-1/2 teaspoons finely chopped onion
1 teaspoon paprika
1/2 teaspoon salt
Combine all ingredients in a bowl and mix well. Cover and refrigerate until served. Serve over salad greens.
1 1/2 lbs ground beef or turkey
1 leek cleaned and thinly sliced
2 15 oz cans stewed tomatoes
1 15 oz can plain tomato sauce (drained)
1 lb any type pasta (rigatoni or ziti sizes work well) 12 - 16 oz shredded cheese (your choice)
2 tbsp cooking oil
1 tsp butter or margarine
1 tsp red pepper flakes (optional)
1 can dark red kidney beans rinsed and drained (optional)
Cook pasta according to package directions using the minimum cooking time (al-dente). Drain and rinse with cold water and set aside. Saute the leeks in butter and oil until translucent. Add the ground beef and brown completely. Combine the pasta, cooked meat, stewed tomatoes, tomato sauce, cheese and beans (if used). Salt and pepper to taste and pour into a non-stick baking pan or a lightly greased glass baking dish. Cover with foil and bake one hour at 350 degrees. Remove foil and bake an additional 10-15 minutes to brown the top. Serve with crusty bread.
8 whole red potatoes washed
1 small onion
1/4 lb. bacon
3 Tbs. vinegar
2 Tbs. flour
2 tsp. sugar
1 tsp. salt
1 cup water
Cook potatoes in boiling water until tender. Peel, cut into slices, not too small, and place in mixing bowl.
Dice and fry in frying pan 1/4 lb. bacon, till almost crisp. Do not let burn. Remove diced bacon and place into mixing bowl with other ingredients.
Peel and dice onion and place into reserved bacon fat. Saute a few minutes. Remove sauted diced onion with slotted spoon and place into mixing bowl.
Into at least 2 Tbs. bacon fat, cook 2 Tbs. flour until smooth and bubbly, add 3 Tbs. vinegar and 2 teaspoon sugar, 1 tsp. salt, and enough water to make a medium sauce. (About 1 cup or more). Bring to a boil and cook until sauce is thickened.
Pour over ingredients in mixing bowl, and toss and mix.
Taste, if needed add more salt. (Vinegar and Bacon are salty, so add salt last). Serve warm with hot baked ham, or sausage. Good with a hot bean dish or salad.
1 pkg. Uncle Ben's long grain rice with herbs.
1 can cream of chicken soup
1 can cream of mushroom soup
1 can water (use the soup can)
1 pkg. dry onion soup mix
Some Parsley
Place raw rice and herbs evenly on bottom of pan with some parsley. Place raw chicken on top of the rice.
Mix the soups and one can of water, and pour over top of chicken. Sprinkle package of onion soup mix on top. Seal with foil. Bake at 275 degrees for 2 1/2 hours and DON'T PEEK!!!!!!!!!!!
1 1/2 lb Pork steak or 1 lb cooked-ham
1 tb Oil (optional)
1 can (20-oz) pineapple chunks-packed in its own juice
1 c Liquid - pineapple + water
1 pk Brown gravy mix
3 tb Vinegar
1/4 ts Minced ginger
1 Chopped green pepper (opt)
If you are using pork steak, freeze it just until firm and then slice it into very thin strips. For ham, cut into long strips about 3/8-inch on a side.
Brown meat in frying pan or wok, use oil if necessary. Drain pineapple juice from canned pineapple into a measuring cup and add water if necessary to get correct amount of liquid. Add this to fry pan or wok. Stir in brown gravy mix, vinegar and ginger. Add pineapple and green pepper. Simmer about 10 minutes, just until liquid begins to thicken. Serve over rice.
1 pound skinless, boneless chicken breast halves 1/4 cup lemon juice from concentrate
2 Tbsp lime juice from concentrate
2 Tbsp orange juice
1 Tbsp cooking oil
1 tsp sugar
1/2 tsp dried oregano - crushed
Salt and pepper to taste
Rinse chicken and pat dry. Sprinkle with salt and pepper. Place chicken in plastic zip-top bag set in shallow dish.
For marinade, combine lemon, lime, and orange juices, oil, sugar and oregano in small bowl.
Pour over chicken and seal bag. Marinade in refrigerator 4 to 24 hours, turning occasionally. Drain chicken, reserving marinade.
Grill chicken on rack of uncovered grill directly over medium coals (turning once and brushing occasionally with marinade during first half of cooking) for 12 - 15 minutes or until tender and no longer pink. OR broil on unheated rack of broiler pan 4 - 5 inches from heat (turning once and brushing occasionally with marinade during first half of cooking) for 12 - 15 minutes.
Discard any remaining marinade.
1 (16 oz) can sauerkraut - drained
1 cup Carrots - grated
1 cup Celery - chopped
1 cup Green pepper - chopped
1 cup Onion - chopped
4 oz Pimientos - diced, drained
3/4 cup Sugar
1/2 cup Vegetable oil
In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimientos. In a small bowl, combine sugar and oil; pour over vegetables and mix well. Cover and refrigerate for at least 8 hours.
1 cup chopped raw cranberries
1/2 cup sugar
2 cups flour
1 egg
Combine cranberries and 1/2 cup sugar. Sift
flour, baking powder, salt and 2 Tbsp. sugar.
Beat egg and add milk. Beat well and add oil.
Add dry ingredients to wet and mix just until
mixture is dampened. Stir in cranberries. Drop
into greased muffin tins and bake at 400 F for
20 25 minutes.
4 cups cubed cooked turkey or chicken
3 cups cubed fully cooked ham
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup chopped onion
1 can condensed cream of chicken soup
1/2 cup sour cream
1 to 1-1/2 tablespoons lemon juice
Topping
1 cup dry bread crumbs
3 tablespoons melted butter
In large bowl, combine turkey (or chicken), ham and cheese; set aside.
In a saucepan, saute onion in butter until tender. Add soup, stirring constantly. Heat through, but do not boil. Add sour cream and lemon juice; mix well. Remove from the heat and pour over meat mixture.
Spoon into a greased 13 x 9 inch baking dish. Toss bread crumbs with butter. Sprinkle over the casserole. Bake, uncovered, at 350 for 30 minutes or until heated though and bread crumbs are golden brown.
1 (20 oz) can sliced pineapple
2 (10 oz) cans yams, drained
1/4 cup flour
3 Tbsp brown sugar
1/2 tsp cinnamon
1/8 tsp salt
3 Tbsp margarine
1/4 cup chopped nuts
1 cup miniatures marshmallows
Drain pineapple; reserve 1/4 cup syrup. Line sides of 10 x 6-inch baking dish with pineapple, slightly overlapping. Arrange yams in center. Pour syrup over yams.
Combine flour, brown sugar, cinnamon and salt.
Cut in margarine until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over yams. Bake at 350F for 25 minutes. Top with marshmallows and boil until lightly browned.
1 medium potato, boiled and mashed
1 teaspoon margarine
1/4 teaspoon salt
1/2 - 3/4 cup flour
cooking spray
Mix potato with margarine and salt. Combine with flour. Turn out onto a floured board and knead until it forms a soft ball. Roll out to about 1/2-inch thickness. Cut into 2-1/2-inch circles.
Heat a large non-stick skillet over medium heat. Spray skillet with cooking spray. Add potato cakes and cook 3 to 4 minutes on each side until well browned. Serve hot.