1 can fruit cocktail (30 ounces) -- undrained
1 can peaches (29 ounces) -- undrained
1 can crushed pineapple (20 ounces) -- undrained
4 medium bananas
2 cups sugar
12 ounces frozen orange juice concentrate -- thawed
2 tablespoons lemon juice
lemon-lime soda -- chilled
Place fruit cocktail in blender; cover and process until smooth. Pour into a large freezer container. Repeat with peaches and pineapple. Place bananas, sugar and water in the blender; process until smooth. Add to pureed fruit with orange juice concentrate and lemon juice; mix well. Cover and freeze. Remove from freezer 2 hours before serving. Just before serving, mash with a potato masher or large spoon. For each serving, combine 1/4 cup fruit slush with 3/4 cup soda. Yields 64 one cup servings.
Friday, May 8, 2009
Water Chestnuts and Rice
1 cup butter
8 ounces fine egg noodles
2 cups instant rice -- uncooked
2 cans Campbell's French Onion Soup
2 cans Campbell's Chicken Broth
1 teaspoon soy sauce
2 soup cans water
1 can water chestnuts -- drained
Preheat oven to 350°. Melt butter in a large skillet over low heat. Add noodles and cook until golden (kind of like rice-a-Roni), stirring occasionally, about 20 minutes. Remove from heat.
Combine rice, onion soup, broth and soy sauce in a large bowl. Add noodles and remaining butter. Drain water chestnuts, reserving liquid, and add to rice mixture (I like to "sliver" them). Measure liquid, adding enough water to equal 1/2 cup. Stir into the rice. Turn into a 2-quart casserole dish. Cover and bake until rice is tender and liquid is absorbed, about 45 minutes.
NOTES : This is a great make-ahead dish. The flavor is excellent.
8 ounces fine egg noodles
2 cups instant rice -- uncooked
2 cans Campbell's French Onion Soup
2 cans Campbell's Chicken Broth
1 teaspoon soy sauce
2 soup cans water
1 can water chestnuts -- drained
Preheat oven to 350°. Melt butter in a large skillet over low heat. Add noodles and cook until golden (kind of like rice-a-Roni), stirring occasionally, about 20 minutes. Remove from heat.
Combine rice, onion soup, broth and soy sauce in a large bowl. Add noodles and remaining butter. Drain water chestnuts, reserving liquid, and add to rice mixture (I like to "sliver" them). Measure liquid, adding enough water to equal 1/2 cup. Stir into the rice. Turn into a 2-quart casserole dish. Cover and bake until rice is tender and liquid is absorbed, about 45 minutes.
NOTES : This is a great make-ahead dish. The flavor is excellent.
Pat's Crock Pot Beans
1 pound hamburger
1/2 large green pepper -- chopped
1/2 large onion -- chopped
1 large can B & M Baked Beans
1 can black-eyed peas
1 can kidney beans
tiny while onions
SAUCE:
1 1/2 cups ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1/4 cup vinegar
1 teaspoon dry mustard
Brown hamburger, green pepper and onion together. Drain and add other ingredients
Notes: I use the whole can of B & M, but rinse the other beans. I also try to find S & W tiny white canned onions, but difficult to find, so I buy them frozen. These onions really give it that special taste, so don't skip this ingredient. I've also added garbanzo beans and little smokies or kielbasa sausage. Cook in crock pot all day on low - can eat as soon as 4-5 hours if needed.
NOTES : This is a great recipe to feed a crowd or take to a pot luck. Everyone loves them.
1/2 large green pepper -- chopped
1/2 large onion -- chopped
1 large can B & M Baked Beans
1 can black-eyed peas
1 can kidney beans
tiny while onions
SAUCE:
1 1/2 cups ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1/4 cup vinegar
1 teaspoon dry mustard
Brown hamburger, green pepper and onion together. Drain and add other ingredients
Notes: I use the whole can of B & M, but rinse the other beans. I also try to find S & W tiny white canned onions, but difficult to find, so I buy them frozen. These onions really give it that special taste, so don't skip this ingredient. I've also added garbanzo beans and little smokies or kielbasa sausage. Cook in crock pot all day on low - can eat as soon as 4-5 hours if needed.
NOTES : This is a great recipe to feed a crowd or take to a pot luck. Everyone loves them.
Jeff's Baked Beans
4 cans baked beans -- (16-ounce)
1 can crushed pineapple -- (20-ounce) drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon -- crumbled
1 can french-fried onions -- (6-ounce) crushed
Salt and freshly ground black pepper
Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.
1 can crushed pineapple -- (20-ounce) drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon -- crumbled
1 can french-fried onions -- (6-ounce) crushed
Salt and freshly ground black pepper
Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.
Pockets-of-Lemon Cake
1 package white cake mix
1 1/4 cups water
1/2 cup canola oil
4 large egg whites
1 can lemon pie filling
1 can lemon frosting
8 ounces whipped topping
Heat oven to 350° F. Prepare 9 X 13 pan and set aside. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in prepared pan. Drop pie filling by heaping teaspoonfuls evenly onto batter. Bake at 350 degrees for 30-40 minutes or until edges pull away from pan and top is golden brown. Allow cake to cool for 45 minutes or until completely cooled. In medium bowl combine frosting and whipped topping; blend well. Spread over cooled cake. Best if served chilled. Store lightly covered in refrigerator.
1 1/4 cups water
1/2 cup canola oil
4 large egg whites
1 can lemon pie filling
1 can lemon frosting
8 ounces whipped topping
Heat oven to 350° F. Prepare 9 X 13 pan and set aside. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in prepared pan. Drop pie filling by heaping teaspoonfuls evenly onto batter. Bake at 350 degrees for 30-40 minutes or until edges pull away from pan and top is golden brown. Allow cake to cool for 45 minutes or until completely cooled. In medium bowl combine frosting and whipped topping; blend well. Spread over cooled cake. Best if served chilled. Store lightly covered in refrigerator.
Minestrone Soup
2 tablespoons butter or margarine
1 pound beef -- cut into 1/2 to 3/4" pieces
7 cups water
2 15 oz cans tomato sauce
1 14.5 ounce can petite diced tomatoes
1 medium onion
1/2 cup celery -- chopped
4 cubes beef bouillon
2 tablespoons dried parsley flakes
1 15 ounce can garbanzo beans -- rinsed and drained
1/2 cup shell macaroni
2 cups shredded cabbage
1 small zucchini -- unpeeled, sliced
2 medium carrots -- sliced
1/2 teaspoon dried thyme
1 teaspoon salt
pepper to taste
In a 6 to 8 quart dutch oven over medium heat, melt the margarine or butter. Add the cut up meat and cook until browned. (I've used left over meat) Stir in the water, tomato sauce, tomatoes, onion, celery, bouillon cubes, parsley flakes, thyme, salt and pepper. Bring mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1 1/4 hours or until the meat is tender.
Add the carrots, cabbage, zucchini, garbanzo beans and macaroni. Return the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the vegetables are tender and the macaroni is done, Stirring occasionally. Top each bowl with freshly grated parmesan cheese and pass the crispy french bread.
NOTES : If you don't try another recipe in this blog, you have to make this. It's the best minestrone I have ever tasted. I usually use 1/2 head cabbage, 2 small zucchini and 2 carrots. There are hardly any spices in the recipe, but the flavor is just perfect!!!
1 pound beef -- cut into 1/2 to 3/4" pieces
7 cups water
2 15 oz cans tomato sauce
1 14.5 ounce can petite diced tomatoes
1 medium onion
1/2 cup celery -- chopped
4 cubes beef bouillon
2 tablespoons dried parsley flakes
1 15 ounce can garbanzo beans -- rinsed and drained
1/2 cup shell macaroni
2 cups shredded cabbage
1 small zucchini -- unpeeled, sliced
2 medium carrots -- sliced
1/2 teaspoon dried thyme
1 teaspoon salt
pepper to taste
In a 6 to 8 quart dutch oven over medium heat, melt the margarine or butter. Add the cut up meat and cook until browned. (I've used left over meat) Stir in the water, tomato sauce, tomatoes, onion, celery, bouillon cubes, parsley flakes, thyme, salt and pepper. Bring mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1 1/4 hours or until the meat is tender.
Add the carrots, cabbage, zucchini, garbanzo beans and macaroni. Return the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the vegetables are tender and the macaroni is done, Stirring occasionally. Top each bowl with freshly grated parmesan cheese and pass the crispy french bread.
NOTES : If you don't try another recipe in this blog, you have to make this. It's the best minestrone I have ever tasted. I usually use 1/2 head cabbage, 2 small zucchini and 2 carrots. There are hardly any spices in the recipe, but the flavor is just perfect!!!
Mashed Potato Casserole
This is a great make-ahead casserole - make as little or as much as you want. It taste's just like "dressed" bake potatoes
Potatoes -- boiled
Butter
Milk
Green Onions
Grated Cheddar Cheese
Sour Cream
Crumbled Bacon -- Optional
Cook and mash potatoes with butter and milk until stiff. Add sour cream until mixture is consistency desired for mashed potatoes. Add 1 bunch of sliced green onions and bacon if desired. Put into a casserole dish and "ice" it with a thin layer of additional sour cream. You can refrigerate it at this point until ready to cook. Turn oven to 350° and bake potato casserole for about 20 minutes or until heated through. Remove from oven and add grated cheese. Return to oven and cook an additional 10 minutes or until cheese is melted and casserole is hot.
Potatoes -- boiled
Butter
Milk
Green Onions
Grated Cheddar Cheese
Sour Cream
Crumbled Bacon -- Optional
Cook and mash potatoes with butter and milk until stiff. Add sour cream until mixture is consistency desired for mashed potatoes. Add 1 bunch of sliced green onions and bacon if desired. Put into a casserole dish and "ice" it with a thin layer of additional sour cream. You can refrigerate it at this point until ready to cook. Turn oven to 350° and bake potato casserole for about 20 minutes or until heated through. Remove from oven and add grated cheese. Return to oven and cook an additional 10 minutes or until cheese is melted and casserole is hot.
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