mixed salad greens
1 large red pear -- washed and diced
1 large apple -- diced
1/4 cup craisins
1/4 cup crumbled feta cheese
1 handful chopped pecans
NOTES : This yummy salad is pretty and wonderful with Susan's Salad Dressing
Wednesday, March 31, 2010
Friday, March 12, 2010
Southwest Bean & Corn Dip
15 ounces black eyed peas -- drained
1 cup frozen corn
1 medium red pepper -- finely chopped
4 green onions -- finely chopped
2 tablespoons cider vinegar
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon cumin
1/8 teaspoon red pepper
Combine all ingredients and refrigerate. Serve with tortilla chips as an appetizer, or use as a salad.
1 cup frozen corn
1 medium red pepper -- finely chopped
4 green onions -- finely chopped
2 tablespoons cider vinegar
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon cumin
1/8 teaspoon red pepper
Combine all ingredients and refrigerate. Serve with tortilla chips as an appetizer, or use as a salad.
Slow Cooker Taco Dip
8 ounces cream cheese
1 pound velveeta, cut in chunks
2 cups jarred salsa
1 1.25 oz. envelope taco seasoning mix
Use a 4 quart or larger slow cooker. Dump everything in. It will not look pretty, and that's okay. Cover and cook on low for about 3 hours, or on high for 90 minutes or until the cheeses have fully melted and are heated through. Stir well and serve with your favorite tortilla chips.
1 pound velveeta, cut in chunks
2 cups jarred salsa
1 1.25 oz. envelope taco seasoning mix
Use a 4 quart or larger slow cooker. Dump everything in. It will not look pretty, and that's okay. Cover and cook on low for about 3 hours, or on high for 90 minutes or until the cheeses have fully melted and are heated through. Stir well and serve with your favorite tortilla chips.
Thursday, March 11, 2010
Comforting Chicken Casserole
1 broiler/fryer chicken -- (3 to 4 pounds)
3 quarts water
1 large onion -- chopped
2 ribs celery -- coarsely chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
STUFFING:
6 cups unseasoned stuffing cubes
1 tablespoon dried parsley flakes
1/2 teaspoon rubbed sage
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
SAUCE:
1/2 cup butter -- cubed
3/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
6 eggs -- beaten
In a soup kettle, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender.
Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside. Strain broth and skim fat; discard onion, celery and bay leaf. Set aside 6 cups broth for sauce.
In a large bowl, combine stuffing cubes, parsley and sage. Saute celery and onion in butter until tender. Add to stuffing mixture and mix well; set aside.
In a large saucepan, melt butter. Whisk in flour, salt and pepper until smooth. Gradually add reserved broth; bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
3 quarts water
1 large onion -- chopped
2 ribs celery -- coarsely chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
STUFFING:
6 cups unseasoned stuffing cubes
1 tablespoon dried parsley flakes
1/2 teaspoon rubbed sage
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
SAUCE:
1/2 cup butter -- cubed
3/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
6 eggs -- beaten
In a soup kettle, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender.
Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside. Strain broth and skim fat; discard onion, celery and bay leaf. Set aside 6 cups broth for sauce.
In a large bowl, combine stuffing cubes, parsley and sage. Saute celery and onion in butter until tender. Add to stuffing mixture and mix well; set aside.
In a large saucepan, melt butter. Whisk in flour, salt and pepper until smooth. Gradually add reserved broth; bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Monday, March 8, 2010
Cake Mix Cinnamon Rolls
1 package French vanilla cake mix
5 1/4 cups all-purpose flour
2 envelopes active dry yeast
1 teaspoon salt
2 1/2 cups warm water -- (105-115 degrees)
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup butter or margarine -- melted
1/2 cup raisins
3/4 cup chopped pecans
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla
Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place, free from drafts, 1 hour
Combine 1/2 c. sugar and cinnamon
Knead dough on floured surface; divide in half. Roll each half into 12 x 18 inch . Brush with 1/2 butter; sprinkle on half of sugar mixture, half of raisins, & 1/4 c. pecans.
Roll up-start at long end; cut into 16 (1-inch) slices. Place in lightly greased 13x9 pan.
Repeat with other half of dough. Cover & chill 8 hrs.
Remove from refrigerator & let stand 30 minutes. Bake for 20-25 minutes at 350 degrees or til golden. cool a few minutes.
Mix powdered sugar, milk, and vanilla. Drizzle over rolls. Sprinkle with rest of pecans.
5 1/4 cups all-purpose flour
2 envelopes active dry yeast
1 teaspoon salt
2 1/2 cups warm water -- (105-115 degrees)
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup butter or margarine -- melted
1/2 cup raisins
3/4 cup chopped pecans
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla
Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place, free from drafts, 1 hour
Combine 1/2 c. sugar and cinnamon
Knead dough on floured surface; divide in half. Roll each half into 12 x 18 inch . Brush with 1/2 butter; sprinkle on half of sugar mixture, half of raisins, & 1/4 c. pecans.
Roll up-start at long end; cut into 16 (1-inch) slices. Place in lightly greased 13x9 pan.
Repeat with other half of dough. Cover & chill 8 hrs.
Remove from refrigerator & let stand 30 minutes. Bake for 20-25 minutes at 350 degrees or til golden. cool a few minutes.
Mix powdered sugar, milk, and vanilla. Drizzle over rolls. Sprinkle with rest of pecans.
Ham and Chicken Casserole
1 1/2 cups uncooked egg noodles -- I prefer dumpling style
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 1/2 cups cooked, cubed chicken breast meat
1 1/2 cups cooked, diced ham
3/4 cup chopped celery
3/4 teaspoon salt
3/4 teaspoon black pepper
8 ounces shredded cheddar cheese
1 teaspoon paprika
Preheat oven to 400 degrees. Lightly grease a large baking dish. Bring a large saucepan of lightly salted water to a boil, stir in egg noodles and cook for 6 to 8 minutes, or until al dente; drain.
In a separate large saucepan over low heat, combine butter and flour and stir together, heating until bubbly. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth (about 5 minutes).
Remove pan from heat and stir in noodles, chicken, ham, celery, salt and pepper. Spoon mixture into the prepared baking dish.
Bake for 15 minutes. Remove from oven and sprinkle with cheese and paprika and bake for another 10 minutes. Serve hot!
NOTES : This is wonderful. I add a little of the cheese to the sauce and I think it makes it a little better.
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 1/2 cups cooked, cubed chicken breast meat
1 1/2 cups cooked, diced ham
3/4 cup chopped celery
3/4 teaspoon salt
3/4 teaspoon black pepper
8 ounces shredded cheddar cheese
1 teaspoon paprika
Preheat oven to 400 degrees. Lightly grease a large baking dish. Bring a large saucepan of lightly salted water to a boil, stir in egg noodles and cook for 6 to 8 minutes, or until al dente; drain.
In a separate large saucepan over low heat, combine butter and flour and stir together, heating until bubbly. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth (about 5 minutes).
Remove pan from heat and stir in noodles, chicken, ham, celery, salt and pepper. Spoon mixture into the prepared baking dish.
Bake for 15 minutes. Remove from oven and sprinkle with cheese and paprika and bake for another 10 minutes. Serve hot!
NOTES : This is wonderful. I add a little of the cheese to the sauce and I think it makes it a little better.
Slow Cooked Swiss Steak
3/4 cup all-purpose flour
1 teaspoon pepper
1/4 teaspoon salt
2 1/2 pounds boneless round steak
1 1/2 tablespoons butter or margarine
1 can cream of mushroom soup -- undiluted
1 1/3 cups water
1 cup sliced celery
1/2 cup onion
1 clove garlic
2 tablespoons beef bouillon granules -- or more if needed
In a shallow bowl, combine flour, pepper and salt. Cut steaks into six serving-size pieces; dredge in flour mixture.
In a skillet, brown steak in butter. Transfer to a slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8 to 9 hours or until the meat is tender.
1 teaspoon pepper
1/4 teaspoon salt
2 1/2 pounds boneless round steak
1 1/2 tablespoons butter or margarine
1 can cream of mushroom soup -- undiluted
1 1/3 cups water
1 cup sliced celery
1/2 cup onion
1 clove garlic
2 tablespoons beef bouillon granules -- or more if needed
In a shallow bowl, combine flour, pepper and salt. Cut steaks into six serving-size pieces; dredge in flour mixture.
In a skillet, brown steak in butter. Transfer to a slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8 to 9 hours or until the meat is tender.
Marshmallow Frosting
1/3 cup water
1 envelope unflavored gelatin
1 teaspoon vanilla
1/3 cup sugar
2/3 cup karo syrup
Mix water, gelatin and sugar in saucepan. Heat until gelatin and sugar are dissolved. Pour Karo syrup into a LARGE bowl; add hot mixture and vanilla. Beat on high for 15 minutes or until very thick. Frost cake, but be sure the icing does not go on too thick as the marshmallow gets unwieldy.
1 envelope unflavored gelatin
1 teaspoon vanilla
1/3 cup sugar
2/3 cup karo syrup
Mix water, gelatin and sugar in saucepan. Heat until gelatin and sugar are dissolved. Pour Karo syrup into a LARGE bowl; add hot mixture and vanilla. Beat on high for 15 minutes or until very thick. Frost cake, but be sure the icing does not go on too thick as the marshmallow gets unwieldy.
Oriental Pasta Salad
1 pound angel hair pasta -- prepared as directed
1 pound cooked chicken -- cut in bite size pieces
2 medium carrots -- coarsely grated
1 bunch green onions -- chopped
SAUCE:
1/4 cup toasted sesame seeds
1/2 cup creamy peanut butter
3/4 cup soy sauce
2 tablespoons sugar
1 tablespoon ground ginger
2 tablespoons white vinegar
1/2 teaspoon red pepper
Combine peanut butter, soy sauce, sugar, ginger, vinegar and red pepper in a small saucepan. Heat until all ingredients are melted.Add carrots and onions. Remove from heat and cool thoroughly. Toss with chicken and pasta and serve. Refrigerate any leftovers.
NOTES : YUM!! We eat this every day for lunch and dinner until it's gone.
1 pound cooked chicken -- cut in bite size pieces
2 medium carrots -- coarsely grated
1 bunch green onions -- chopped
SAUCE:
1/4 cup toasted sesame seeds
1/2 cup creamy peanut butter
3/4 cup soy sauce
2 tablespoons sugar
1 tablespoon ground ginger
2 tablespoons white vinegar
1/2 teaspoon red pepper
Combine peanut butter, soy sauce, sugar, ginger, vinegar and red pepper in a small saucepan. Heat until all ingredients are melted.Add carrots and onions. Remove from heat and cool thoroughly. Toss with chicken and pasta and serve. Refrigerate any leftovers.
NOTES : YUM!! We eat this every day for lunch and dinner until it's gone.
Antipasto Pasta Salad
1 16 ounce bow tie pasta -- cooked and drained
1 27 1/2 ounce Ragú Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7 ounce jar roasted red peppers -- drained and chopped
1 2 1/4 ounce sliced black olives -- drained
1 8 ounce jar marinated mushrooms -- drained
1 6 ounce jar marinated artichoke hearts -- drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley
In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.
1 27 1/2 ounce Ragú Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7 ounce jar roasted red peppers -- drained and chopped
1 2 1/4 ounce sliced black olives -- drained
1 8 ounce jar marinated mushrooms -- drained
1 6 ounce jar marinated artichoke hearts -- drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley
In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.
Cheese Sauce
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 tablespoon salt
1/4 teaspoon pepper
2 cups milk
1/2 teaspoon dry mustard
1 cup shredded sharp cheddar cheese -- about 4 ounces
In saucepan, melt butter over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and cheese; heat over low heat until cheese is melted.
NOTES : This is a wonderful all-purpose cheese sauce. It is really good with cauliflower or broccoli
1/4 cup all-purpose flour
1/2 tablespoon salt
1/4 teaspoon pepper
2 cups milk
1/2 teaspoon dry mustard
1 cup shredded sharp cheddar cheese -- about 4 ounces
In saucepan, melt butter over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and cheese; heat over low heat until cheese is melted.
NOTES : This is a wonderful all-purpose cheese sauce. It is really good with cauliflower or broccoli
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