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| Name | Keywords | Ingredients | Instructions | Comments | Submitted By | Date | |
| AMISH APPLE CAKE | Amish, Cakes | 1/2 c. chopped pecans 2 1/2 c. finely chopped apples, such as Granny Smith 1/2 c. butter, softened 1 c. sugar 1 egg 1 tsp. baking soda 1/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. vanilla 1 c. all purpose flour --HOT CARAMEL SAUCE:-- 1/2 c. butter 1 c. brown sugar 1/2 tsp. salt 1 tsp. vanilla 1/2 c. evaporated milk | In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9" round cake pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger. Serve with Hot Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla and milk. Serve warm sauce over cake. Serves 8. | NancysKitchen | 1/1/1999 | ||
| AMISH APPLE CRISP | Amish, Cakes | 5-6 apples, peeled and sliced 1/3 c. sugar 1 tsp. cinnamon 1/3 c. butter, melted TOPPING OF: 1 c. flour 1/2 c. sugar 1 tsp. baking powder 1/2 tsp. salt 1 unbeaten egg 1/2 tsp. Cinnamon | Place apple mixture in a deep dish pie pan. Sprinkle with sugar and cinnamon. Mix topping ingredients with the exception of the cinnamon with a fork until blended. Sprinkle topping over apples. Drizzle melted butter over topping. Sprinkle with cinnamon. Bake at 375 degrees for 40 minutes. | NancysKitchen | 1/1/1999 | ||
| AMISH APPLE GRUNT | Amish | 1/2 c. sugar 2 tbsp. butter 1 egg 1 c. flour 1/2 tsp. salt 1/2 tsp. baking powder 2 c. sliced apples 1/2 c. sour milk or buttermilk 1/2 tsp. vanilla 6 tbsp. brown sugar 1 1/2 tbsp. flour 1/2 tsp. cinnamon 1 1/2 tbsp. Butter | Cream sugar and butter together; add eggs and mix. Blend flour, salt and baking powder together and add to mixture. Mix soda with milk and vanilla; mix all together. Add apple slices and pour batter into a buttered baking dish. In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture; sprinkle over apple batter. Bake at 375 degrees for 35 to 40 minutes. Serve hot with rich milk, Half and Half or a scoop of ice cream. Makes 4 generous servings. | NancysKitchen | 1/1/1999 | ||
| AMISH APPLE PANCAKES | Amish | 2 Granny Smith apples, peeled, cored,and sliced 1 c. flour 1 c. milk 6 eggs 1 tsp. vanilla 1/4 tsp. salt 1/4 tsp. nutmeg 2 tbsp. Butter | In mixer or blender, beat flour, milk, eggs, vanilla, salt, and nutmeg; set aside. Heat oven to 475 degrees. In cast iron skillet for 5 minutes, add 2 tablespoons butter; melt. Add sliced apples and fry 2 to 3 minutes. Pour mixture over apples. Bake at 475 degrees for 15 minutes. Reduce heat to 425 degrees for 8 to 10 minutes. Sprinkle with powdered sugar. Cut in wedges. Serve with syrup or jam and bacon. | NancysKitchen | 1/1/1999 | ||
| AMISH VANILLA PIE | Amish, Pie | 1/2 c. firmly packed brown sugar 1 tbsp. flour 1/4 c. dark corn syrup 1 1/2 tsp. vanilla 1 egg, beaten 1 c. water 1 c. flour 1/2 c. firmly packed brown sugar 1/2 tsp. cream of tartar 1/2 tsp. baking soda 1/8 tsp. salt 1/4 c. butter 1 unbaked 9" pie shell | Combine first 5 ingredients in 2 quart saucepan. Slowly stir in water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool. Combine rest of ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with crumbs. Bake at 350 degrees for 40 minutes or until golden brown. | NancysKitchen | 1/1/1999 | ||
| AMISH BAKED APPLES | Amish | 8 to 10 apples, cored, peeled & halved 3/4 c. white sugar 3/4 c. brown sugar 1/2 c. flour 1 tsp. cinnamon 2 tsp. butter, melted 1 c. water | Place apples in greased 9 x 13 inch dish. Mix remaining ingredients together in ORDER given, in pan and bring to a boil. Simmer, stirring until thick. Pour syrup over apples and bake at 350 degrees for 35 to 40 minutes or until tender. | NancysKitchen | 1/1/1999 | ||
| AMISH BAKED BEANS | Amish | 1 lb. navy beans 1/2 lb. bacon ends 1 med. onion (quartered) 1/4 c. brown sugar 1/3 c. molasses 2 tsp. dry mustard 2 tsp. salt 1/4 tsp. pepper 2 tbsp. vinegar 2 c. hot water | Long cooking develops the wonderful old-fashioned flavor. Soak beans overnight in 6 cups water; add 1/4 teaspoon baking soda if water is hard. Parboil beans for 20 minutes. Drain beans after parboiling; rinse with cold water. Dice bacon ends to 1 inch square, placing half in the bottom of a 2 quart bean pot or casserole along with the quartered onion. Add beans. Mix remaining ingredients with hot water. Pour over top of beans. Top with remaining bacon ends. Cover and bake in a slow (300 degree) oven for about 6 hours adding hot water as needed to keep beans moist. Serves 8 to 10. | NancysKitchen | 1/1/1999 | ||
| AMISH BLUEBERRY CAKE | Amish,Cakes | 3/4 c. sugar 1/4 c. vegetable oil 1 egg 1/2 c. milk 2 c. flour 2 tsp. baking powder 1/2 tsp. salt 2 c. blueberries, well drained TOPPING: 1/4 c. butter 1/2 c. sugar 1/3 c. flour 1/2 tsp. Cinnamon | Combine with fork or pastry cutter. Crumble over cake batter. Cream together sugar, oil and egg until lemon colored. Stir in milk. Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in blueberries. Spread batter into greased and floured 9x9 square pan. Sprinkle with topping. Bake for 45-50 minutes at 375 degrees | NancysKitchen | 1/1/1999 | ||
| AMISH BREAD PUDDING | Amish | 2 c. milk, scalded 1/4 c. butter 2 eggs 1/2 c. sugar 1/4 tsp. salt 1 tsp. ground nutmeg 3 c. soft bread, torn into sm. pieces 1/2 c. raisins | Combine milk and butter, stirring until butter is melted. Cool to lukewarm. Combine eggs, sugar, salt and nutmeg; beat at medium speed of mixer for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2 quart casserole; sprinkle with raisins and pour batter over all. Bake at 350 degrees for 50 minutes or until set. Serve warm with Lemon Sauce. | NancysKitchen | 1/1/1999 | ||
| AMISH CHICKEN NOODLE SOUP | Amish | 3 lb. chicken 2 qts. water 2 tsp. salt 1 1/2 c. chicken stock 2 c. celery, chopped 2 c. carrots, chopped 1 tart apple, chopped 1 c. onions, chopped Dash pepper 4 c. egg noodles | Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes. | NancysKitchen | 1/1/1999 | ||
| AMISH COFFEE CAKE | Amish, Cakes | 2 c. light brown sugar 2 c. flour 3/4 c. shortening 1 egg 2 tsp. vanilla 1 c. hot coffee 1 tsp. Soda | Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1 cup for topping. Dissolve soda in hot coffee and add to the flour mixture. Also add egg and vanilla. Spread on sheet pan 9x12x2 inch and sprinkle on topping. This is a thin batter. Bake at 325-350 degrees approximately 30 minutes. Sprinkle with powdered sugar after baked. | NancysKitchen | 1/1/1999 | ||
| AMISH CORN BREAD | Amish, Bread | 1 c. sifted flour 1/4 c. sugar 1 tbsp. baking powder 3/4 tsp. salt 1 c. yellow cornmeal 1 egg, well beaten 1 c. milk 5 tbsp. shortening melted and cooled | Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes. | NancysKitchen | 1/1/1999 | ||
| AMISH CORN FRITTERS | Amish | 4 lg. ears corn 2 eggs, separated 2 tbsp. all-purpose flour 1 tbsp. sugar Salt and freshly ground pepper Unsalted butter | Cut the kernels from two ears by standing each ear upright on a plate, carefully slice beneath the rows in a steady downward motion. With the back of the knife, scrape the cobs to extract the juice. Grate the kernels from the remaining 2 ears, cutting off the kernels at just half their depth and scraping off pulp on the cob. Put all the corn kernels, pulp and juice into a bowl. The mixture will resemble scrambled eggs. Beat the egg yolks in a large bowl until light. Beat in the flour, sugar, salt and pepper to taste. Stir in the corn. Beat the egg whites in a large bowl until stiff. Fold them into the corn mixture. Heat a heavy skillet or griddle over medium heat and grease it lightly with butter. Drop the batter by small spoonfuls onto the skillet and cook until golden. About 30 seconds each side. Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the remaining fritters. | NancysKitchen | 1/1/1999 | ||
| AMISH COUNTRY STRAWBERRY PIE | Amish | 1 baked 9 inch pie shell 1 tbsp. powdered sugar 3 oz. cream cheese 1 1/2 qts. whole strawberries1 c. sugar 2 tbsp. white Karo 1 c. water 3 tbsp. strawberry Jello mix Pinch of salt 3 tbsp. cornstarch | Beat cream cheese with sugar, spread carefully over bottom of baked pie shell. Arrange berries in shell. Berries should be cut and sliced. Pour the following glaze over the berries: Cook all ingredients except Jello mix over medium heat until thick. Add Jello mix. Cool before pouring over berries. Enjoy. | NancysKitchen | 1/1/1999 | ||
| AMISH CUSTARD | Amish | 1 c. flour 1 stick butter 1 c. chopped pecans 8 oz. cream cheese 1 c. powdered sugar 1 c. Cool Whip Instant chocolate pudding | CRUST: Melt butter, add flour and pecans. Spread mixture in bottom of 8 1/2 x 14 inch cake pan. Make pudding by directions on box. Mix cream cheese, powdered sugar and Cool Whip until blended well. Cook crust at 350 degrees for 20 minutes. Let cool. Layer mixtures on crust. First cream cheese mixture, then chocolate pudding. Top with Cool Whip and sprinkle chopped pecans on Cool Whip (can use any flavor of pudding). | NancysKitchen | 1/1/1999 | ||
| AMISH FRIENDSHIP BREAD | Amish, Bread | 1 c. starter 2/3 c. oil 1 1/2 tsp. baking powder 1/4 tsp. baking soda 3 eggs 1 c. sugar 2 c. flour 1/2 tsp. cinnamon Dash of nutmeg Raisins, nuts, dried fruit & grated carrots (opt.) | Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each. Bake at 350 degrees for 1 hour or until dry. | NancysKitchen | 1/1/1999 | ||
| AMISH LEMON SPONGE | Amish,Cakes | 2 1/2 c. sifted cake flour 1 tsp. salt 2/3 c. shortening 1/3 c. cold water (approximately) FILLING FOR ONE 9" UNCOOKED PIE SHELL: 2 tbsp. butter 1 c. sugar 3 eggs, separated 3 tbsp. flour 1/2 tsp. salt Lemon juice & rind of 1 lemon 1 1/2 c. hot milk | Measure sifted flour, add salt and sift again. Cut in shortening using a pastry blender or two knifes. Sprinkle with water mixing lightly with fork. press into ball. Makes enough pastry for a 9 inch two crust pie or two shells. Cream butter; add sugar and egg yolks. Beat until light and fluffy. Stir in flour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites. Bake in 400 degree oven for approximately 40 minutes. Serves 6 at 371 calories per serving. | NancysKitchen | 1/1/1999 | ||
| AMISH MUFFINS | Amish, Bread | 5 c. flour 5 tsp. soda 2 tsp. salt 2 tsp. allspice 15 oz. raisin bran 3 c. sugar | Mix above ingredients. Add: 1 c. oil 1 qt. buttermilk 2 tsp. vanilla Mix well. Butter muffin tins well and fill 3/4 full. Bake at 375 degrees for 20 minutes. | NancysKitchen | 1/1/1999 | ||
| AMISH OATMEAL COOKIES | Amish, Cakes | 3 c. sugar 1 1/2 c. lard 1 1/2 c. raisins 2 1/2 c. oatmeal 1/2 c. molasses (dark) 3 eggs, beaten 1 c. peanuts 1 c. sour milk 2 tbsp. soda 2 tbsp. baking powder 6 c. flour 1 tsp. each of nutmeg, cinnamon and salt | Grind raisins and peanuts. Sift together flour, baking powder, nutmeg, cinnamon, salt. Cut in lard, add sugar, oatmeal, raisins and peanuts and mix well again. Dissolve soda in sour milk and add molasses and beaten eggs. Chill one hour. Using your hand, roll the dough into balls the size of a walnut and press slightly flat. Beat two eggs and paint the top of the cookie with egg. Bake at 375 degrees until golden brown. | NancysKitchen | 1/1/1999 | ||
| AMISH OVEN FRIED CHICKEN | Amish | 1/3 c. vegetable oil 1/3 c. butter 1 c. all-purpose flour 1 tsp. salt 2 tsp. black pepper 2 tsp. paprika 1 tsp. garlic salt 1 tsp. dried marjoram 8 or 9 pieces chicken | Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake at 375 degrees for 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble. | NancysKitchen | 1/1/1999 | ||
| AMISH POPPYSEED BREAD | Amish, Bread | 3 c. flour 1 1/2 tsp. salt 1 1/2 tsp. baking powder 3 eggs, beaten 1 1/2 c. oil 2 1/2 c. sugar 1 1/2 c. milk 1 1/2 tsp. vanilla 1 1/2 tsp. almond flavor 1 1/2 tsp. butter flavor 1 1/2 tbsp. poppy seeds GLAZE: 1/4 c. orange juice 3/4 c. sugar 1/2 tsp. almond flavor 1/2 tsp. butter flavor 1/2 tsp. vanilla | Sift together first 3 ingredients. Add remaining ingredients. Mix and put in 2 greased and floured bread pans. Bake 1 hour at 350 degrees or until toothpick test comes out clean. Stir all ingredients together. Prick bread loaves with a fork after baking and pour glaze over while hot. | NancysKitchen | 1/1/1999 | ||
| AMISH POTATO SALAD | Amish, Salad | 1 c. raw bacon 1 onion, chopped 3 tbsp. flour 1 1/2 c. water 2/3 c. vinegar 1/2 c. parsley, minced 2/3 c. sugar 2 tsp. celery seed 6 c. almost done red potatoes, sliced | Saute onion and bacon together, then add flour and cook together for one or two minutes. Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes in a 375 degree oven. | NancysKitchen | 1/1/1999 | ||
| AMISH PUMPKIN BREAD | Amish, Bread | 3 c. granulated sugar 1 c. vegetable oil 4 eggs, beaten 1 lb. canned pumpkin 3 1/2 c. flour 2/3 c. water 2 tsp. baking soda 2 tsp. salt (scant) 1/2 tsp. ground cloves 1 tsp. EACH: cinnamon, allspice and nutmeg | Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9x5 inch loaf pans. Bake at 350 degrees for one (1) hour. Especially good spread with cream cheese. | NancysKitchen | 1/1/1999 | ||
| AMISH PUMPKIN PANCAKES | Amish | 1 c. flour Pinch baking soda 2 tbsp. sugar 1/4 tsp. cinnamon 1/8 tsp. ginger 1/8 tsp. nutmeg 1 egg well-beaten 1 1/4 c. milk 2 tbsp. melted shortening 1/2 c. canned pumpkin or mashed sweet potato, cooked | Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup or powdered sugar. | NancysKitchen | 1/1/1999 | ||
| AMISH SHOO FLY PIES | Amish, Pie | --CRUMB MIXTURE:-- 2 c. flour 3/4 c. brown sugar 1/3 c. margarine 1/2 tsp. nutmeg 1 tsp. cinnamon --SYRUP MIXTURE:-- 1 c. molasses 1/2 c. brown sugar 2 eggs 1 c. hot water 1 tsp. baking soda, dissolved in the hot water 2 unbaked 8" pie crusts | Mix crumb ingredients together until crumbs are formed. In separate bowl, mix syrup ingredients together. Pour 1/2 of syrup into each pie shell, then top each with crumbs, using 1/2 on each. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Cool completely before cutting. | NancysKitchen | 1/1/1999 | ||
| AMISH SHORTCAKE | Amish, Cakes | 1/2 angel food cake, cut into cubes 1 pkg. vanilla pudding 1 c. milk 1 pt. vanilla ice cream 1 pkg. strawberry Jello 1 c. boiling water 1 pkg. frozen strawberries | Put angel food cake cubes in bottom of casserole dish. Pour vanilla pudding mixture over top. Pour strawberry mixture over top of vanilla mixture. Refrigerate and serve. | NancysKitchen | 1/1/1999 | ||
| AMISH SNICKERDOODLES | Amish, Cakes | 1/2 c. margarine 1/2 c. Crisco solid shortening 2 eggs 1 1/2 c. sugar 2 3/4 c. flour 2 tsp. cream of tarter 1 tsp. baking soda 1/4 tsp. salt 2 tbsp. sugar 2 tsp. cinnamon | Mix first four ingredients thoroughly. Presift the next 4 ingredients together. Add to the first mixture. Form balls (walnut size). Roll into mixture of sugar and cinnamon. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 375 degrees. Cookies will flatten into circles as they cook. May top with red hots or leave unadorned. Store well in Tupperware and can be frozen. | NancysKitchen | 1/1/1999 | ||
| AMISH WAFFLES | Amish | 2/3 c. all purpose flour 2/3 c. sifted cake flour 1 c. milk 1 3/4 tsp. baking powder 1 1/3 whole eggs, well beaten 3 1/2 tbsp. butter or margarine 3/4 tsp. vanilla extract TOPPING: 1 c. water 7 tbsp. sugar 1 1/4 tsp. white corn syrup 2 Pinches red food coloring 4 tsp. cornstarch 2/3 whole (3 oz.) raspberry flavored gelatin 5 1/4 sol. oz. frozen blueberries, defrosted 5 1/4 sol. oz. frozen raspberries, defrosted Vanilla ice cream, optional | Mix batter ingredients together in order just until smooth. Bake in waffle iron according to manufacturer's directions. For topping, combine water, sugar, corn syrup, food coloring and cornstarch in saucepan; cook over medium heat until thickened. Remove from heat; add gelatin, stirring until dissolved. Cook, add berries. Serve warm over waffles with a scoop of vanilla ice cream, if desired. Yield: 4 servings. | NancysKitchen | 1/1/1999 | ||
| AMISH YEAST ROLLS | Amish, Bread | 7 c. flour (save 1 c. to knead) 2 pkgs. quick yeast 1/2 - 3/4 c. sugar 1/4 tsp. salt WET: 2 sticks butter 1 c. sour cream 1/2 to 1 c. milk | Place in microwave. Heat until butter melts (should be hot but be able to stand to stick your finger in this). Mix wet to dry ingredients and knead 10-15 minutes. Put in warm place and let rise about 20 minutes. Put dough on floured board and punch down. Shape in desired shapes. Let rise again, 20 minutes or until doubled. Brush tops with melted butter. Bake 20 minutes at 350 degrees. Makes 2 dozen or more. | NancysKitchen | 1/1/1999 | ||
| DROP AMISH COOKIES | Amish, Cakes | 2 c. sugar 1 1/2 c. lard 2 eggs 2 tsp. vanilla 1 1/2 tsp. nutmeg 6 c. flour 1 1/2 c. milk 3 tsp. baking powder 1 tsp. soda | Cream sugar and lard. Add eggs, nutmeg, vanilla, and baking powder. Mix soda with milk and add alternately flour and drop with soup spoon on ungreased cookie sheet. Bake plain or sprinkle with sugar and cinnamon or sugar. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Make 5 dozen. Only 122 calories per cookies. | NancysKitchen | 1/1/1999 | ||
| FAMOUS AMISH FUNNEL CAKES | Amish, Cakes | 3 eggs, beaten 2 c. milk 1/4 c. sugar 4 c. flour, sifted 2 tsp. baking powder 1/2 tsp. salt | To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth. Heat oil to 375 degrees and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm. | NancysKitchen | 1/1/1999 | ||
| PENNSYLVANIA DUTCH AMISH DESSERT | Amish | 2 (8 oz.) pkgs. cream cheese 2/3 c. sugar 3 eggs 1 tsp. almond flavoring TOPPING: 1 (8 oz.) sour cream 1/2 c. sugar 1 tsp. vanilla | Mix together in mixmaster, put in greased 9 inch glass pie pan. Bake at 340 degrees 35 minutes. Let set for 10 minutes then add topping. Mix topping ingredients in mixmaster and put on top and bake at 340 degrees for 10 minutes. Cool and refrigerate. May be served topped with strawberries or raspberries. | NancysKitchen | 1/1/1999 | ||
| SOFT AMISH CHOCOLATE CHIP COOKIES | Amish | 1/2 c. shortening 1 c. sugar 2 lg. eggs 1/2 c. milk 2 1/2 c. flour 1 tsp. baking powder 3/4 tsp. baking soda (place in the milk) 1 (12 oz.) bag chocolate chips or butterscotch chips | Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate chips or butterscotch chips. Place on a greased cookie sheet about 1 teaspoon of dough. Bake at 400 degrees until the edge is lightly brown. | NancysKitchen | 1/1/1999 | ||
| ALL IN ONE QUICHE | Bisquick, Casserole | 1 1/2 c. milk 1/2 c. Bisquick mix 3/4 stick butter 3 eggs Pinch salt 1 c. diced bacon, ham, turkey, chicken, or shrimp 2 green onions, chopped 1 (4 oz.) can sliced mushrooms, drained 1 c. grated sharp Cheddar cheese | Combine the first 5 ingredients in the blender and mix well. Turn into 9 or 10 inch pie plate. Add the remaining ingredients. Bake at 350 degrees for 45 minutes. Let stand for 10 minutes before serving. | NancysKitchen | 1/1/1999 | ||
| BEEF BURRITO CASSEROLE | Bisquick, Casserole | 1 can refried beans 1 c. Bisquick 1/4 c. water 1 lb. hamburger, browned 1 (16 oz.) jar medium salsa sauce 1 1/2 c. shredded cheese Sliced green or black olives | Mix together first 3 ingredients and put in bottom of greased 9 x 13 pan. Layer top with hamburger, salt, cheese and olives. Bake at 375 degrees for 30 minutes. Serve with lettuce and sour cream. | NancysKitchen | 1/1/1999 | ||
| BREAKFAST CASSEROLE | Bisquick, Casserole | 1 lb. sausage 8 eggs 2 c. milk 1 c. Bisquick 1/2 c. Monterey Jack cheese 1/2 c. Cheddar cheese | Cook sausage and drain well. Beat eggs, add milk and Bisquick. Spray a 9x13 dish with Pam. Layer sausage, sprinkle grated cheese on sausage. Strain egg mix over sausage. (Must strain or will be lumpy.) Bake at 325 degrees for 50 minutes or until set. | NancysKitchen | 1/1/1999 | ||
| CASSEROLE APPLE DISH | Bisquick, Casserole, Side | 1 1/2 c. Bisquick 1/2 cube margarine 1 c. cold water *see in recipe later 3 to 4 cups peeled and sliced apples 1 1/2 c. sugar Cinnamon Nutmeg | Mix as pie dough, not rolled. Leave crumbly. Layer with crumbly mix and the apples mixed with 1/2 cups sugar, cinnamon and nutmeg end with crumbly mix. *Add water after all is put in a 2 quart casserole, or bigger, bake at 350 degrees for 50 minutes. Use pastry blender to make crumbly mix. | NancysKitchen | 1/1/1999 | ||
| CASSEROLE DINNER WITH CHEESE BISCUITS | Bisquick, Casserole | 1 can green peas* 1 lb. ground meat (beef or turkey) 2 tbsp. finely chopped onions 1 (10 1/2 oz.) can tomato soup 1 tsp. salt 1/8 tsp. pepper BISCUITS: 1 1/2 c. Bisquick 3/4 c. grated cheese 1/2 c. milk | *Frozen peas may be used. Brown meat. Add onion, soup, peas, seasoning. Put in a long, flat dish. Combine Bisquick with cheese. Add milk and mix until blended. Drop by tablespoon on meat mixture. Bake at 400 degrees until biscuits are done. | NancysKitchen | 1/1/1999 | ||
| CAULIFLOWER CASSEROLE | Bisquick, Casserole, Side | 4 c. cooked cauliflower or 2 (10 oz.) pkg. frozen and cooked 1 1/4 c. chopped ham; optional 1 can Cheddar cheese soup 1/4 c. milk 2 tbsp. margarine 2/3 c. Bisquick 1 c. Cheddar cheese, shredded 1/2 tsp. nutmeg | Put cauliflower in an ungreased baking dish. Beat soup and milk. pour over cauliflower. Mix remaining ingredients until crumbly. Sprinkle over top. Bake at 400 degrees for 20-25 minutes. | NancysKitchen | 1/1/1999 | ||
| CAULIFLOWER-HAM AU GRATIN | Bisquick, Casserole, Side | 4 c. partially cooked fresh cauliflower or 2 (10 oz.) frozen cauliflower 1 1/4 c. chopped fully cooked smoked ham 1 (11 oz.) can condensed cheddar cheese soup 1/4 c. milk 2/3 c. Bisquick baking mix 2 tbsp. firm margarine or butter 2 tbsp. shredded cheddar cheese 1/2 tsp. ground nutmeg | Heat oven to 400 degrees. Arrange cauliflower in ungreased 11x7 x 1 1/2 inch pan; sprinkle ham. Beat soup and milk with beater until smooth; pour over ham. Mix remaining ingredients until crumbly; sprinkle with paprika if desired. Bake until topping is golden brown, 20-25 minutes. Serves 8. | NancysKitchen | 1/1/1999 | ||
| CAULIFLOWER-HAM AU GRATIN | Bisquick | 4 c. partially cooked fresh cauliflower or 2 (10 oz.) frozen cauliflower 1 1/4 c. chopped fully cooked smoked ham 1 (11 oz.) can condensed cheddar cheese soup 1/4 c. milk 2/3 c. Bisquick baking mix 2 tbsp. firm margarine or butter 2 tbsp. shredded cheddar cheese 1/2 tsp. ground nutmeg | Heat oven to 400 degrees. Arrange cauliflower in ungreased 11x7 x 1 1/2 inch pan; sprinkle ham. Beat soup and milk with beater until smooth; pour over ham. Mix remaining ingredients until crumbly; sprinkle with paprika if desired. Bake until topping is golden brown, 20-25 minutes. Serves 8. | NancysKitchen | 1/1/1999 | ||
| CHEESY TAMALE CASSEROLE | Bisquick, Casserole | 2 lb. ground beef 1/2 green pepper, chopped 1 c. finely chopped onion 1 c. taco sauce 1/3 c. Bisquick 1/2 tsp. taco seasoning 1 can whole kernel corn, drained CHEESY TOPPING: 1 3/4 c. water 1 c. sour cream 3/4 c. Bisquick 1/2 tsp. salt 3/4 c. yellow cornmeal 2 c. shredded Monterey Jack cheese 2 eggs | Heat oven to 350 degrees. Cook and stir ground beef, onion and pepper in skillet until beef is brown. Stir in remaining ingredients except cheesy topping; heat to boiling. Spoon into ungreased rectangular baking dish 13 x 9 x 2 inch. Prepare cheesy topping, spread over beef mixture. Bake uncovered until light brown (about 40 minutes). Makes 12 servings. Heat water to boiling in 2 quart saucepan. Stir in cornmeal; cook and stir until very thick, about 1 minute. Remove from heat; stir in sour cream. Beat in remaining ingredients until blended. | NancysKitchen | 1/1/1999 | ||
| CHICKEN BROCCOLI BAKE | Bisquick, Casserole | 3 c. (12 oz.) shredded Cheddar cheese 1 1/2 c. cooked cut up chicken 2/3 pkg. (10 oz.) frozen chopped broccoli, thawed and drained 1/3 c. milk 3 eggs 3/4 c. Bisquick 3/4 tsp. salt 1/4 tsp. pepper | Mix 2 cups cheese, chicken, onions, and broccoli in greased 10 x 1 1/2 inch pie plate. Beat remaining ingredients except cheese until smooth for 15 seconds in a blender on high, or 1 minute with hand beater. Pour into pie plate. Bake at 400 degrees until knife inserted in center comes out clean (about 30 to 35 minutes). Top with remaining cheese and bake until cheese melts. Cool 5 minutes. | NancysKitchen | 1/1/1999 | ||
| CHILI PEPPER CASSEROLE | Bisquick, Casserole | 3 eggs 1 c. milk 1/2 c. Bisquick mix 1/2 tsp. salt 2 (4 oz.) cans roasted and peeled green chilies 2 c. tomatoes, chopped 2 c. Cheddar cheese, shredded | Beat eggs, milk, Bisquick and salt until foamy. Remove stems and seeds from chilies; rinse in water. Place in greased baking dish 8x 8x2. Top chilies with tomatoes; sprinkle with cheese, pour egg mixture over. Bake uncovered 40 to 45 minutes. May serve with avocados/salsa, sour cream. | NancysKitchen | 1/1/1999 | ||
| CHILI RELLENO CASSEROLE | Bisquick, Casserole | Whole chilies 1/2 lb. hamburger meat 1 c. milk 1/2 c. Bisquick mix 1/2 tsp. salt 2 (4 oz.) cans roasted and peeled green chilies 2 c. tomatoes, chopped 2 c. Cheddar cheese, shredded | Season hamburger meat and onion. Brown in skillet. Mix milk, eggs and Bisquick together. Put Bisquick mixture on bottom of dish. Then layer hamburger meat, whole chilies, cut in half and cheese. Repeat until casserole is full with cheese on top. Bake 20 minutes at 350 degrees. | NancysKitchen | 1/1/1999 | ||
| CHILI QUICHES | Bisquick, Casserole | 1 c. Monterey Jack cheese 1 c. Cheddar 1 c. half and half 4 oz. can chopped green chilies 1 sm. jar pimentos 4 eggs 1 c. Bisquick 2 tsp. Tabasco sauce Mozzarella or Monterey Jack cheese 1/2 c. milk 3 eggs 1 c. Bisquick | Grease pan; sprinkle chilies, cheese and pimentos on bottom of pan. Mix eggs and Bisquick, add half and half; mix together with electric mixer. Pour over top. Bake at 350 degrees for 30 minute | NancysKitchen | 1/1/1999 | ||
| CHUCK WAGON CASSEROLE | Bisquick, Casserole | 2 c. leftover roast, cubed 16 oz. can corn, drained 1 can tomato soup 1 c. grated cheese 1 tbsp. dry onion 1 tsp. chili powder 1 recipe Bisquick or 1 can biscuits 2 tbsp. butter, melted 1/4 c. yellow corn meal | Mix all but last 3 ingredients. Use 2 1/2 quart casserole. Bake at 400 degrees for 10 minutes. Dip biscuits in butter then in cornmeal. Arrange on top. Bake 20 to 25 minutes. Serves 4 to 6. | NancysKitchen | 1/1/1999 | ||
| COLORFUL EGG CASSEROLE | Bisquick, Casserole | 1 lb. bulk pork sausage 4 oz. mushrooms 1/2 c. sliced green onion 2 med. tomatoes, peeled, chopped 2 c. shredded Mozzarella 1 1/4 c. Bisquick 10 eggs 1 c. milk 1 1/2 tsp. salt 1/2 tsp. pepper | Combine sausage, mushroom, green onion, tomato, cheese (after browning sausage). In mixing bowl mix Bisquick, eggs, milk, salt and pepper. Put sausage mixture in buttered 9x13 pan. Pour mixture on top. Bake uncovered 30 minutes or longer at 350. | NancysKitchen | 1/1/1999 | ||
| CORN CASSEROLE | Bisquick, Casserole | 1 (16 oz.) can creamed corn 1/2 c. milk 1 c. Bisquick 1 egg, beaten 2 tbsp. butter, melted 2 tbsp. sugar 8 oz. Monterey Jack cheese | Mix all but cheese. Pour half into greased baking dish. Slice cheese and cover mixture. Pour rest of corn mixture over cheese. Bake 20 to 30 minutes at 400 degrees. | NancysKitchen | 1/1/1999 | ||
| CREAMY TURKEY-MUSHROOM CASSEROLE | Bisquick, Casserole | 6 slices bacon 3/4 c. chopped onion 1/2 c. chopped celery 1/4 c. chopped green pepper 1 (4 oz.) can mushrooms 1 can condensed cream of celery soup 1 c. dairy sour cream 1/2 c. shredded cheddar or American cheese 3 c. cut up cooked turkey or chicken 1/4 tsp. salt 1/8 tsp. pepper 2 c. Bisquick baking mix 1/2 c. milk 2 eggs | Heat oven to 350 degrees. Grease 2 quart round casserole. Fry bacon in 10" skillet until crisp; remove from skillet and crumble. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary. Stir in soup, sour cream, turkey, salt, pepper and bacon; heat until bubbly. Spread in casserole. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake, uncovered until golden brown, 30 to 35 minutes. Serves 6 to 8. | NancysKitchen | 1/1/1999 | ||
| EASY DEEP DISH TACO SQUARES CASSEROLE | Bisquick, Casserole | 1 lb. ground beef 1 cup sour cream 2/3 cup mayonnaise 2 Tbsps. onion, minced Paprika 2 cups Bisquick 1/2 cup cold water 1-2 tomatoes, sliced 1 cup green pepper, diced 1 cup grated Cheddar cheese, may use more | Mix Bisquick and water into a soft dough. Spread into greased 8 x 8 inch baking dish. Grease 1/2 inch up on the sides. Brown beef and drain. Mix sour cream, mayonnaise, cheese and onion. Set aside. Layer beef, tomatoes and green pepper. Spoon cream mixture on top. Sprinkle with paprika. Bake at 375 degrees for 25-30 minutes. | NancysKitchen | 1/1/1999 | ||
| EASY GARDEN QUICHE | Bisquick, Casserole | 2 c. chopped fresh broccoli * 1/2 c. chopped onions 1/2 c. chopped green peppers 1 c. shredded non fat Cheddar cheese 1 1/2 c. skim milk 3/4 c. no cholesterol Bisquick 1 tsp. salt 1/4 tsp. pepper 3/4 c. egg substitute | Heat oven to 400 degrees. Lightly spray pie plate with vegetable oil. Heat 1 cup water with 1/2 teaspoon salt to boiling. Add broccoli, cook until tender, drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. *1 package (10 ounce) frozen chopped broccoli or cauliflower, thawed and drained can be substituted for fresh broccoli.(Do not cook.) | NancysKitchen | 1/1/1999 | ||
| HAM UPSIDE-DOWN CASSEROLE | Bisquick, Casserole | 1 1/2 c. cubed, cooked ham 1 tsp. Worcestershire sauce 1 c. lima beans, cooked and drained 1 (8 oz.) can cream style corn 1 c. shredded sharp Cheddar cheese (4 oz.) 2 tbsp. minced onions 2/3 c. Bisquick baking mix 1/3 c. cornmeal 1 egg 1/4 c. milk Parsley (optional) | Heat oven to 400 degrees. Mix ham, beans, corn, cheese, onions, and Worcestershire sauce. Turn into greased 1 1/2 quart casserole. Cover and bake 15 minutes. Mix remaining ingredients and spoon over hot meat mixture, spreading batter evenly to edges of casserole. Bake, uncovered, 20 minutes. Cut into wedges and invert each onto a plate. If you have parsley on hand, use it to garnish. Serves 4. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BACON BREAKFAST PIE (Quiche) | Bisquick, Casserole | 1 lb Bacon 1 carton Green Chili (chopped) 1 cup Grated cheese (Jack) 1 1/2 cup Milk 1 cup Bisquick 6 oz Sour cream 3 Eggs 1 Salt & Pepper to taste | Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350 until tests done with knife (35-45 min) | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BACON PIE | Bisquick, Casserole | 12 slices of bacon -- sliced; cooked, crumbled 1 cup Swiss cheese -- shredded 1/3 cup onion (chopped) 2 cup milk 4 eggs 1 cup Bisquick 1/8 teaspoon pepper | Preheat oven to 400. Grease pie plate, 10x1 1/2" Sprinkle ham, cheese and onion in pie plate. Beat remaining ingredients. 15 sec. in blender on high speed. Pour into pie plate. Bake 35-40 min. or until knife comes out clean. Cool 5 min. VARIATION; Substitute 2 cups fully cooked smoked ham for the bacon, cut-up. 1/2 RECIPE: Use 1 qt square or round casserole. Decrease onion to 2 tablespoons. Divide remaining ingredients. amounts in half. Decrease beat time to 10 sec. HIGH ALT: Bake about 45 min. For 1/2 recipe: use 1 1/2 qt round or 1 qt square casserole. Bake 30-40 min. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BANANA CREAM PIE | Bisquick, Pie | 1 cup milk 1/3 cup butter 1 teaspoon vanilla 3 eggs 1 1/2 cup sugar -- granulated 1/2 cup Bisquick baking mix 2 bananas -- medium, sliced 1 cup whipping cream -- chilled 2 tablespoon powdered sugar | Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat milk, butter, vanilla, eggs, granulated sugar and Bisquick till smooth, 30 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in center comes out clean, about 30 minutes. Cool completely. Arrange bananas slices on pie. Beat whipping cream and powdered sugar in chilled bowl till stiff; spread over top. From: The Best of Bisquick | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BEEF AND TOMATO PIE | Bisquick, Casserole | 3 cups cooked beef cut up in bite size pieces 1 cup chopped onion 1 cup thinly sliced celery 3 coarsely chopped tomatoes 1 1/2 cup shredded Swiss cheese 2 1/4 cup milk 1/4 cup melted butter 5 eggs 1 1/4 cups Bisquick 1/2 teaspoons garlic salt | Heat oven to 350. Grease a 13x9x2" baking dish. Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining ingredients. until smooth, 15 sec. in blender on high or 1 min. with electric mixer on high. Pour into dish. Bake until knife inserted in center comes out clean, 40-50 minutes. Cool 5 minutes. Garnish with parsley sprigs if desired. Serves: 8-10. High Alt.- Bake 70-75 minutes. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BROCCOLI-CHEESE PIE | Bisquick, Casserole, Side | 1 pound broccoli bunch 2/3 cup chopped onion 1/4 cup water 4 slightly beaten eggs 1 1/4 cups milk 4 to 6 drops hot sauce 1/2 teaspoon salt 1/8 teaspoon fresh ground pepper 1/8 teaspoon ground nutmeg 1 tablespoon fresh minced parsley 2/3 cup fresh shredded Swiss cheese 1/3 cup grated Parmesan cheese | Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate. Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes. YIELD: One 10-inch pie. Source: Southern Living Annual Recipes, 1984 | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BROWNIE PIE | Bisquick, Cakes | 4 eggs 1/4 cup melted butter or margarine 4 oz melted chocolate 1/2 cup packed brown sugar 1/2 cup Bisquick 1/2 cup granulated sugar 3/4 cup chopped nuts | Preheat oven to 350F. grease pie plate 9x1 1/4". Beat eggs, margarine and chocolate till smooth, 10 seconds in blender on high or 30 seconds with hand beater. Add brown sugar, Bisquick and granulated sugar. Beat till smooth, 1 minute in blender on high (stopping occasionally to scrape down sides) or 2 minutes with hand beater. Pour into plate; sprinkle with nuts Bake till knife inserted in center comes out clean; about 35 minutes. Cool. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BUTTERMILK PIE | Bisquick, Casserole | 1 1/2 cup sugar 1 cup buttermilk 1/2 cup Bisquick 1/3 cup melted butter 1 teaspoon vanilla 3 eggs | Heat oven to 350. Grease pie plate. Beat all ingredients until smooth, 30 seconds in the blender on high, or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with fresh fruit, if desired. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE CARAMEL- CUSTARD PIE | Bisquick, Pie | 2 cups milk 1/4 cup melted butter 4 eggs 1 teaspoon vanilla extract 1 cup firmly packed brown sugar 1/2 cup Bisquick 1/2 cup flaked coconut (optional) | Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth. Pour into a greased 10-inch pie plate. Sprinkle coconut on top, if desired. Bake at 350^ for 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely before cutting. YIELD: 1 10-inch pie. Source: Southern Living Cooking School Cookbook, Fall, 1982 | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE CHEESEBURGER PIE | Bisquick, Casserole | 1 lb. ground beef 1 1/2 c. chopped onion 1/8 tsp. salt 1 c. shredded cheddar cheese (4 oz.) Salt & pepper to taste 1 1/2 c. milk 3/4 c. Jiffy or Bisquick mix 3 eggs | Heat oven to 400 degrees. Lightly grease a 10 inch pie plate. Cook and stir beef and onion until brown, drain. Stir in salt and pepper. Spread beef in pie plate, sprinkle with cheese. Beat remaining ingredients until smooth (15 seconds in blender on high speed or 1 minute with hand beater). Pour into pie plate. Bake until golden brown, about 30 minutes. Let stand 5 minutes before cutting to serve. Serves 6 to 8. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE HAM AND SWISS PIE | Bisquick, Casserole | 2 c. fully cooked ham 1 c. shredded cheese 1/3 c. chopped green onion 4 eggs 2 c. milk 1 c. Bisquick 1/8 tsp. pepper | Heat oven to 400 degrees. Grease pie plate. Sprinkle ham, cheese, onion in pie plate. Beat remaining ingredients until smooth. Pour into plate. Bake 30 to 40 minutes until golden brown and knife inserted in middle comes out clean. Cool 5 minutes before serving. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE LASAGNA PIE | Bisquick, Casserole | 1/2 c. sm. curd cottage cheese 1 lb. ground beef, cooked & drained 2 c. Mozzarella cheese, shredded 1 tsp. oregano 1 (6 oz.) can tomato paste 1 c. milk 2 eggs 2/3 c. Bisquick or Jiffy baking mix 1 tsp. salt 1/4 tsp. pepper | Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inch or square baking dish 8 x 8 x 2 inch. Layer cottage cheese in plate. Mix cooked beef, 1 cup Mozzarella cheese, oregano and tomato paste; spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high or 1 minute with hand beater or until well blended. Pour into plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese; return to oven 1 to 2 minutes. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE MEXICAN PIE | Bisquick, Casserole | 1 lb. ground beef 1/2 c. chopped onion 1 (1/4 oz.) env. taco seasoning 4 oz. can whole green chilies, drained, seeded, chopped 1 c. shredded Monterey Jack cheese (4 oz.) 1 1/4 c. milk 3/4 c. Bisquick mix 3 eggs 1/8 tsp. red pepper sauce | Heat oven to 400 degrees. Lightly grease 10 inch pie plate. Cook and stir ground beef and onion in 10 inch skillet until beef is browned; drain. Stir in seasoning mix. Spread beef mixture in pie plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 25-30 minutes. Let stand 5 minutes before cutting. Garnish with peppers and shredded cheese if desired.6-8 servings. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE PUMPKIN PIE | Bisquick, Pie | 16 oz Pumpkin 12 oz Evaporated milk 2 tb Butter or 2 tb margarine 2 Eggs 3/4 c Sugar 1/2 c Bisquick 2 1/2 ts Pumpkin pie spice 2 ts Vanilla | Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8. | NancysKitchen | 1/1/1999 | ||
| LIGHT AND CHEESY BROCCOLI CASSEROLE | Bisquick, Casserole | 1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained 1 c. dairy sour cream 1 c. creamed cottage cheese 1/2 c. Bisquick baking mix 1/4 c. margarine or butter, melted 2 eggs 1 tomato (peeled & sliced thin) 1/4 c. grated Parmesan cheese | Grease 8 x 8 x 2 inch baking dish and spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with hand beater for 1 minute. Pour over broccoli. Arrange tomato slices on top; then sprinkle with Parmesan cheese. Bake until golden brown and when a knife is inserted halfway between center and edge comes out clean. Serves 6-8. Oven temperature 350 degrees. | 1/1/1999 | |||
| LOW-CHOLESTEROL CHILES RELLENOS CASSEROLE | Bisquick, Low Cal | 2 (4 oz.) cans diced green chili peppers, drained 8 oz. low-fat Cheddar cheese, shredded (2 c.) 2 c. skim milk 1 c. Bisquick 1 c. frozen egg substitute, thawed or 4 slightly beaten eggs 1 c. low-fat cottage cheese | Spray casserole with nonstick coating. Sprinkle with chili peppers and Cheddar cheese. Combine milk, biscuit mix, egg substitute or eggs. Beat until smooth. Stir in cottage cheese and spoon mixture over chilies and cheese. Bake uncovered in a 350 degree oven about 45 minutes or until puffed and knife inserted near the center comes out clean. Let stand 10 minutes before serving. | 1/1/1999 | |||
| MAIN DISH CASSEROLE | Bisquick, Casserole | 1 lb. lean ground beef, cooked & drained 1 can corn, drained 1 can sliced carrots, drained or 1 lb. fresh cooked carrots 1 can tomato soup 1 tbsp. Italian seasoning 1/2 tsp. chili powder 1 recipe Bisquick or Jiffy mix biscuits | Preheat oven to 350 degrees. Stir first 6 ingredients together and place in a large casserole. Cook covered for approximately 25 minutes. Mix biscuits and spoon on top of casserole. Bake uncovered approximately 10 minutes or until biscuits are done. | NancysKitchen | 1/1/1999 | ||
| MEXICAN CASSEROLE | Bisquick, Casserole | 1 lb. ground beef with 1/2 onion, chopped 1 pkg. taco seasoning 1/2 tsp. season-all 3/4 c. Bisquick 3 eggs 1 1/2 c. milk 1 can green chilies 1 1/2 c. Monterey Jack, grated sharp cheese | Combine Bisquick, eggs and milk and season with salt and pepper. Use 8 inch round glass baking dish. Fry 1 pound ground beef with 1/2 chopped onion. Put in 1 package seasoning. Put in baking dish. Chop 1 can green chilies in circle around outside. In middle 1 1/2 cups sharp Monterey Jack cheese. Pour Bisquick mix over all of it. Bake at 400 degrees for 30 minutes. | NancysKitchen | 1/1/1999 | ||
| MEXICO GIESTA CASSEROLE | Bisquick, Casserole | 2 lb. ground beef 3 tomatoes 1 sm. can chopped green chiles 2 c. Bisquick 1/2 c. water 1 c. sour cream 2/3 c. salad dressing 1 med. onion, diced 3/4 c. grated cheese | Brown meat, add seasonings, 1/2 teaspoon each garlic, onion salt, chili powder, oregano, cinnamon. Cook until meat is brown, drain. Slice tomatoes then mix salad dressing, cheese, sour cream, onion. Set aside. Mix Bisquick and water, pat in bottom of greased 9 x 13 inch baking pan. Add meat, tomato slices, green chilies and top with sour cream mixture. Bake at 350 degrees for 20 to 30 minutes. | NancysKitchen | 1/1/1999 | ||
| MEXICAN SUMMER CASSEROLE | Bisquick, Casserole | 2 c. Bisquick mix 2/3 c. milk 1 lb. hamburger 1 onion, chopped 2 tomatoes, peeled and sliced thin 2 green peppers, chopped 1 c. Miracle Whip 1 c. sour cream 1 c. cheddar cheese, grated | Mix Bisquick and milk. Spread dough into 9 x 13 baking dish. Brown hamburger and onion. Drain and spread onto dough. Layer tomatoes on top of hamburger. Layer peppers on top of tomatoes. Mix together Miracle Whip, cheddar cheese, and sour cream; spread on top of layers. Bake at 350 degrees for 35-45 minutes. | NancysKitchen | 1/1/1999 | ||
| OVEN FRIED CASSEROLE | Bisquick, Casserole | 1 tbsp. margarine 2/3 c. Bisquick baking mix 1 1/2 tsp. paprika 1 1/4 tsp. salt 1/4 tsp. pepper 2 1/2 to 3 1/2 lb. fryer, cut up | Heat oven to 425 degrees. Melt margarine in 13 x 9 inch pan in oven. Mix baking mix, paprika, salt and pepper; coat chicken. Place skin sides down in pan (uncovered). Bake 35 minutes. Turn, bake about 15 minutes or until done. 6 servings. | NancysKitchen | 1/1/1999 | ||
| PEPPER CASSEROLE | Bisquick, Casserole | 2 cans Ortega diced chili peppers 3 eggs, beaten 3 c. milk 1 c. Bisquick 1 lb. cheese of your choice, grated | Grease 9"x13" casserole. Cover bottom with chili peppers. Cover with grated cheese. Mix eggs, Bisquick and milk. Pour over peppers. Bake 45 minutes at 350 degrees. This makes a good brunch dish or perhaps Sunday night supper. You can add bits of other things too for variation. | NancysKitchen | 1/1/1999 | ||
| PIZZA CASSEROLE | Bisquick, Casserole | 1 lb. ground beef 4 - 6 slices cheese 8 oz. tomato sauce 2 c. Bisquick mix | Brown beef in skillet and place in 8 or 9 inch square dish. Add tomato sauce; top with cheese slices. Prepare Bisquick mix with milk and roll into ten biscuits. Place biscuits on top of cheese slices. Bake at 450 degrees for 15 minutes or until biscuits are done. Adding your favorite pizza toppings makes this casserole even better. | NancysKitchen | 1/1/1999 | ||
| REUBEN CASSEROLE WITH RYE BISCUITS | Bisquick, Casserole | 1 (27 oz.) sauerkraut 2 med. tomatoes, thinly sliced 1/4 c. Thousand Island dressing 2 tbsp. butter 3 pkg. sliced corned beef 2 c. shredded Swiss cheese 2 2/3 c. Bisquick baking mix 1/4 c. crushed rye crackers 1/4 c. soft butter 1 tsp. cocoa 2 tsp. molasses 1/2 tsp. caraway seeds 2/3 c. milk MUSTARD SAUCE: 1/2 c. mayonnaise or salad dressing 1/2 c. mustard 1 tsp. chopped onion | Spread sauerkraut in ungreased rectangular pan 13 by 9 by 2 inch. Arrange tomato slices over sauerkraut, spread with dressing and dot with 2 tablespoons butter. Top with corn beef and cheese. Bake 15 minutes. Mix baking mix, cracker crumbs, 1/4 cup butter, the cocoa, molasses and caraway seeds. Add milk, stir with fork into dough. Beat 30 seconds, smooth into ball on surface dust with baking mix, knead 10 times. Roll 1/2 inch thick. Cut with biscuit cutter. Arrange biscuits evenly over top of casserole. Bake 15 to 20 minutes at 425 degrees. Serve with quick mustard sauce. | NancysKitchen | 1/1/1999 | ||
| SAUSAGE AND CHEESE CASSEROLE | Bisquick, Casserole | 1 c. Bisquick 6 eggs 1 lb. sausage 2 c. milk 1 c. grated cheese 1 tsp. dry mustard 1 tsp. oregano 1 tsp. sage; optional | Brown and drain sausage. Mix remaining ingredients and put in 2 quart greased casserole dish. Bake at 350 degrees for 1 hour, until brown. | NancysKitchen | 1/1/1999 | ||
| SLOPPY JOE CASSEROLE | Bisquick, Casserole | 1 lb. ground beef 1 c. catsup 1/2 c. water 2 tbsp. instant minced onion 1 tsp. instant beef bouillon or 1 bouillon cube 2 c. Bisquick or Jiffy 2/3 c. milk Paprika | Heat oven to 400 degrees. Cook and stir ground beef in 10 inch skillet until brown; drain. Stir in catsup, water, onion, and bouillon. Heat to boiling, reduce heat. Simmer uncovered, stirring occasionally, 5 minutes. Mix baking mix and milk until soft dough forms; beat vigorously 20 strokes. Spread half of the dough in ungreased square pan, 8 x 8. Top with beef mixture. Drop remaining dough by spoonfuls onto top, sprinkle with paprika. Bake until light brown, about 25 minutes. The recipe can be doubled also. | NancysKitchen | 1/1/1999 | ||
| SQUASH CASSEROLE | Bisquick, Casserole, Side | 3 c. squash, raw, grated, preferably butternut 1/2 c. Velveeta cheese, grated 1/2 c. onion, sprig parsley Salt and pepper 1 c. Bisquick 1/2 c. oil 4 beaten eggs | Mix all together, and bake at 350 degrees for 40 minutes. | NancysKitchen | 1/1/1999 | ||
| TACO SQUARES | Bisquick, Casserole | 1 1/2 lbs. ground beef 1 c. sour cream 2/3 c. mayonnaise 1 c. shredded sharp cheddar cheese 2 tbsp. chopped onion 2 c. Bisquick 1/2 c. cold water 1 to 2 med. sliced tomatoes 1/2 c. chopped green peppers | Heat oven to 375 degrees. Grease 13 x 9 x 2 baking dish. Cook beef until brown, drain. Mix sour cream, mayonnaise, cheese and onion. Mix bisquick and water, pat in pan pressing 1/2 inch up sides of baking dish. Layer beef, tomatoes and pepper. Spoon cheese mixture on top. Bake about 30 minutes. I have substituted 1/2 cottage cheese, 1/2 light sour cream instead of all sour cream has worked very well. | NancysKitchen | 1/1/1999 | ||
| TUNA CASSEROLE | Bisquick, Casserole | 1/3 c. chopped green peppers 1/3 c. chopped onion 3 tbsp. shortening 1/4 c. Bisquick baking mix 1 can (10 3/4 oz.) condensed cream of mushroom soup 3/4 c. milk 1 can (6 1/2 oz.) tuna, drained 1 (16 oz.) can peas and carrots, drained 1 tbsp. lemon juice 2 c. Bisquick baking mix 1/2 c. cold water 3/4 to 1 c. shredded American cheese | Heat oven to 425 degrees. Cook and stir green pepper and onions in hot shortening in 2 quart saucepan until tender. Stir in 1/4 cup baking mix. Add soup. Gradually stir in milk, heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in tuna, peas and lemon juice. Pour into oblong baking dish, 11 3/4 x 7 1/2 inches. Keep hot in oven while preparing biscuits. Stir in 2 cups baking mix and water to a soft dough into a ball. Flour board, knead 5 times, roll into rectangle, 15 x 9 inches. Sprinkle with cheese, roll up tightly, beginning at wide side. Seal well by pinching edges of dough. Cut into twelve 1 1/4 inch slices. Place cut sides down on tuna mixture. Bake 20-25 minutes. 4-6 servings. | NancysKitchen | 1/1/1999 | ||
| BEAN BAKE | Campbells, Side | 1 1/2 lbs. chopped meat 4 potatoes, cubed 1 (16 oz.) can Campbell's Pork & Beans 2 cans Campbell's Tomato soup | Layer above ingredients in large baking dish. Add salt and pepper. Bake about 1 1/2 hours at 375 degrees. | NancysKitchen | 1/1/1999 | ||
| BEAN SOUP | Campbells | 2 cans Trappey's Jalapeno Beans 2 cans white navy beans 2 cans Campbell's Bean & Bacon soup 2 cup diced ham 1/2 bell pepper, chopped 1 lg. onion, chopped 1 cup water (if cooking in crock pot), or 3 cups water if cooking in boiler | Combine all ingredients. If cooking in crock pot, cook at least 3 hours on high or all day on low. If cooking in boiler, cook until thick and done. | NancysKitchen | 1/1/1999 | ||
| BROCCOLI CHEESE DIP | Campbells, Appetizer, Sides | 1 can Campbell's Broccoli Cheese soup 1 sm. box Velveeta Hot cheese 1 sm. box Velveeta cheese 1/2 bag frozen broccoli 1/2 cup chopped onion 1/2 cup cheese | Mix all ingredients in saucepan over medium-low heat until melted. | NancysKitchen | 1/1/1999 | ||
| CHILI CON QUESO | Campbells, Appetizer | 1/2 lb. block Velveeta cheese Thick `n Chunky Salsa (mild, med., hot - your choice) 2 cans Campbell's Cheddar Cheese soup | Melt Velveeta in large saucepan. Add soup, stir well. Add salsa, stir until blended. Serve with nacho or tortilla chips. | NancysKitchen | 1/1/1999 | ||
| COPPER PENNIES | Campbells, Salad | 2 lbs. carrots 1 onion, sliced or chopped 1 green pepper, chopped 1 cup sugar 1/4 cup oil 1 tsp. dry mustard 1 tsp. Worcestershire Sauce 1 can Campbell's Tomato soup | Mix all ingredients together and refrigerate for 1 to 2 hours. | NancysKitchen | 1/1/1999 | ||
| EASY BARBEQUE SAUCE | Campbells | 1 can Campbell's Condensed Tomato soup 1/3 cup Worcestershire Sauce 3 tbsp. vinegar 2 tbsp. packed brown sugar 1 sm. onion, chopped | In one quart saucepan, combine soup, Worcestershire sauce, vinegar, sugar and onion over medium heat. Heat to boiling. Reduce heat to low. Cook 10 minutes. Use to baste beef or chicken during broiling or grilling. Makes 1 3/4 cups sauce. | NancysKitchen | 1/1/1999 | ||
| GREEN BEAN CASSEROLE | Campbells, Casserole | 1 can (26 oz.) Campbell's Condensed Cream of Mushroom soup 1 cup milk 2 tsp. soy sauce 1/2 tsp. black pepper 2 pkgs. (16 oz.) each frozen cut green beans, cooked and drained 1 can (6 oz.) or 2 cans (2.8 oz. each) Durkee French fried onions | 1. In 13 x 9 inch baking dish combine soup, milk, soy sauce and pepper. Stir in green beans and half of the onions. 2. Bake at 350 degrees for 25 minutes or until hot. Stir. Top with remaining onion. Bake 5 minutes more. | NancysKitchen | 1/1/1999 | ||
| GREEN CHILI PIE | Campbells, Casserole, Sides | 1 can green chili, chopped sm. 1 can Campbell's Cream of Mushroom soup 1 can Campbell's Cream of Celery soup 1 can Campbell's Cream of Chicken soup 1 can Cheddar Cheese soup 1 (18 count) pkg. flour tortillas 4 or 5 green onions, chopped | Deep fry tortillas; set aside. Chop green onions. Sauté in large pot. Mix all soups, green chili, plus 1 can of water into large pot. Crumble tortilla chips into 9 x 13 inch baking dish. Pour soup mix over chips. Bake at 350 degrees until light brown on top or heated well. | NancysKitchen | 1/1/1999 | ||
| HOT BEAN DIP | Campbells, Appetizer | 10 1/2 oz. can Campbell's Chili Beef Bean soup 1/2 lb. hot pepper cheese, grated 1 sm. to med. onion, chopped 1/2 green pepper, chopped 1/2 lb. Monterey Jack cheese, grated | Spread in layers in order given in 8 x 8 inch baking dish. Bake uncovered at 350 degrees for 20 minutes. Should turn a golden brown. Serve hot from the oven with deli chips or Tostitos chips. Double recipe for 9 x 13 inch pan. | NancysKitchen | 1/1/1999 | ||
| HOT CHEESE DIP | Campbells, Appetizer | 2 cans Campbell's Cheddar soup 2 lb. Velveeta cheese 1 1/2 cup Chunky salsa 1 lb. hot Italian sausage 1 lb. hamburger | Cook hamburger, drain. Cook hot Italian sausage, drain. Melt Cheddar and Velveeta over medium heat, add salsa and cooked meat. Mix together. Serve hot with tortilla chips. | NancysKitchen | 1/1/1999 | ||
| HOT TACO DIP | Campbells, Appetizer | 3 cans Chunky Beef soup (Campbell's) 1 lb. hamburger 1 pkg. taco seasoning 4 tbsp. taco sauce 1/4 cup chopped black olives 1/4 cup chopped onion Grated cheddar cheese Tostitos | Brown hamburger and onion. Drain fat. Remove from heat. Food process soup (or mash with fork or potato masher) and mix with hamburger. Stir in taco seasoning, sauce and olives. Pour into 13 x 9 inch pan or two 10 inch pie plates (one can stay warm until you need it). Top with cheese and bake at 350 degrees for 30 minutes. Serve with Tostitos. | NancysKitchen | 1/1/1999 | ||
| MEAT LOAF | Campbells, Beef, Casserole | 1 (10 3/4 oz.) can Campbell's Condensed Tomato soup 2 lbs. ground beef 1 pouch Campbell's Dry Onion Soup and Recipe Mix 1/2 cup fine dry bread crumbs 1/2 cup finely chopped celery 1 egg, beaten | In large bowl, mix thoroughly 1/2 cup of tomato soup, beef, onion soup mix, bread crumbs, celery and egg. In 8x12 inch baking pan, firmly shape meat mixture into 8x4 inch loaf. Bake at 350 degrees for 1 1/4 hours or until done. Spoon off 2 tablespoons drippings; reserve. In saucepan over medium heat, heat remaining soup and reserved drippings to boiling, stirring occasionally. Spoon over meat loaf. Makes 8 servings. | NancysKitchen | 1/1/1999 | ||
| MUCHROOM GRAVY | Campbells, Side | 2 med. onions 2 sweet bell peppers 1 can sliced mushrooms 1/2 tsp. garlic powder 3 beef bouillon cubes, dissolved in 1/2 up. of water 2 tbsp. Worcestershire Sauce 2 tbsp. soy sauce 1 tbsp. lemon juice 1/8 tsp. season salt 1 can Campbell's Golden Mushroom Soup | Chop onions and pepper. n a small saucepan sauté onions and peppers with olive oil until tender. Drain off excess oil. Cook over low heat for 15 minutes. Add soup and simmer for 15 minutes then it should be ready to serve. Makes 4 servings. Ideal for steak, baked potato or over toasted bread. | NancysKitchen | 1/1/1999 | ||
| NACHO DIP | Campbells, Appetizer, Sides | 1 lb. hamburger 1 (16 oz.) box Velveeta 1 (16 oz.) box Mexican Velveeta 1 can Campbell's Nacho Cheese soup 1 pkg. taco mix | Brown hamburger. Mix taco mix with nacho cheese soup. Melt cheese in Crockpot on low, when cheese is melted, mix all ingredients together. | NancysKitchen | 1/1/1999 | ||
| NACHO FONDUE | Campbells, Appetizer | 1 can Campbell's Nacho Cheese soup 1 cup shredded Monterey Jack cheese 1/4 cup milk 1/2 cup salsa | In 1 1/2 quart saucepan, stir in soup. Stir in cheese and milk. Heat over low heat until cheese is melted and mixture is smooth and bubbling, stirring constantly. Stir in salsa, remove from heat. Serve on fondue pot with chips or fresh vegetables for dipping. Makes 2 1/2 cups. | NancysKitchen | 1/1/1999 | ||
| POTATO SKIN NACHOS | Campbells, Appetizer, Sides | 2 pkgs. (20 oz. each) frozen potato skins 1 can (11 oz.) Campbell's Condensed Nacho Cheese soup/dip 1/4 cup milk 1/2 cup sliced pitted ripe olives 1/2 cup chopped sweet red pepper or seeded tomato 1/4 cup chopped green onions | Prepare frozen potato skins according to package directions; keep warm. Meanwhile, in 1 1/2-quart saucepan over medium heat, combine soup and milk. Heat through, stirring occasionally. Spoon sauce over prepared potato skins. Sprinkle with olives, red pepper and green onions. Makes about 24 appetizers. | NancysKitchen | 1/1/1999 | ||
| RIM TIM DITEE | Campbells, Appetizer | 1 can Campbell's Tomato soup 1 jar Kraft Old English cheese 1 pat butter Premium crackers | Mix together - heat - but do not boil; stir constantly - takes around 5 minutes. Serve on a dinner plate. Premium crackers - spread out - spoon onto crackers. Oh so good! Serves 4. | NancysKitchen | 1/1/1999 | ||
| SAUSAGE BALLS | Campbells, Beef, Appetizer | 1 can Campbell's Cheddar Cheese soup 1 lb. hot bulk sausage 3 cups biscuit mix | Brown sausage in frying pan and add cheese. Stir until mixed. Add to biscuit mix and blend well. form into 1" balls. Bake on cookie sheet in 450 degree oven 15 to 20 minutes. Yield: 3 to 4 dozen. | NancysKitchen | 1/1/1999 | ||
| SAUSAGE MUFFINS | Campbells, Appetizer | 1 lb. hot pork sausage 1 can Campbell's Cheddar Cheese soup 1 1/2 cans water 3 cup biscuit mix (Bisquick recommended) | Brown and drain sausage. Mix cheddar soup and water with biscuit mix and sausage. Drop by teaspoonful into small muffin pans. Bake at 350 degrees for 12 minutes or until brown. Makes 96 small muffins. | NancysKitchen | 1/1/1999 | ||
| SLOPPY JOES | Campbells, Beef | 1 lb. hamburger 1 can Campbell's Chicken Gumbo soup 1 can Campbell's Tomato soup Mrs. Dashes seasoning Catsup Worcestershire Sauce 1 onion (optional) Hamburger buns Cheese & pickles | Brown hamburger; add Mrs. Dash seasoning by sprinkling on while cooking. Drain grease from hamburger. Place hamburger back in skillet on medium to medium-low heat. Stir in 1 can of chicken gumbo soup, 3/4 can tomato soup; add dashes of catsup and Worcestershire sauce. Let mixture cook until it thickens slightly, stirring off and on. Add onion only if you prefer it. Tastes great with pickles and a slice of cheese melted on top of sloppy joe mixture. Can double or triple mixture and place in crock pots on low. | NancysKitchen | 1/1/1999 | ||
| SHRIMP MOLD | Campbells, Salad, Sides | 1 (8 oz.) pkg. cream cheese 1 Campbell's Tomato soup, undiluted 1 1/2 tbsp. Knox gelatin 2 cans tiny shrimp 1/4 cup liquid from shrimp 1 cup mayonnaise 1/2 cup chopped green onion 3/4 cup chopped celery Dash Tabasco Sauce | Dissolve cream cheese in tomato soup in top of double boiler. Let cool. Drain shrimp, reserving 1/4 cup liquid. Add Knox gelatin to shrimp liquid and add to cooled tomato soup. In separate bowl mix shrimp, onion, celery and mayonnaise. Mix together shrimp mixture and soup mixture; add few drops of Tabasco sauce (optional). Lightly grease 6-cup mold with Crisco. Put mixture into mold and refrigerate for 3-4 hours until set. Un-mold and serve with Ritz crackers. | NancysKitchen | 1/1/1999 | ||
| SOUP AND CRACKERS | Campbells | 1 can Campbell's Tomato soup 3 slices of cheese 1 tbsp. butter | Cook in pan slowly until cheese is melted. Pour over crackers in each plate. | NancysKitchen | 1/1/1999 | ||
| SOUPER CORNBREAD | Campbells, Bread | 1 can (10 3/4 oz.) Campbell's New Golden Corn soup 2 eggs 1/4 cup milk 1 pkg. (12-14 oz.) corn muffin mix 1/4 lb. bulk pork sausage, cooked & drained | Preheat oven to 400 degrees. Combine soup, eggs and milk. Stir in muffin mix just until blended. Gently fold in sausage. Into greased 9 inch square baking pan, pour muffin mixture. Bake 20 minutes or until lightly browned and toothpick inserted in center comes out clean. 6 servings. | NancysKitchen | 1/1/1999 | ||
| SURPRISE SALAD | Campbells, Salad | 1 (10 3/4 oz.) can Campbell's Tomato soup 1 1/2 lbs. ground beef 1/4 cup shredded process cheese* 1 tbsp. prepared horseradish *Or crumbled blue cheese, or drained pickle relish. | Shape ground beef into 8 thin patties. Top each of 4 patties with either 1 tablespoon cheese or 1 tablespoon relish. Place remaining patties on top; seal edges well. Brown in skillet; spoon off fat. Stir in soup and horseradish. Cover; cook over low heat for 20 minutes. Stir now and then. 4 servings. | NancysKitchen | 1/1/1999 | ||
| SWDISH MEATBALLS | Campbells | 1 lb. ground beef 6 slices whole wheat bread 1 egg, slightly beaten 1/2 tsp. sugar 1/2 tsp. allspice 1/2 tsp. nutmeg 1 tsp. salt 1 can Campbell's Beef Consommé 1 can Campbell's Tomato soup | Mix together all of the above; shape lightly with your fingers into 1 inch balls. Brown on all sides in a lightly greased skillet. Heat 1 can of consommé and add cooked meatballs. Cover pot and cook over very low heat 1 1/2 hours. Add extra consommé or tomato sauce if desired or if meatballs seem to be sticking. | NancysKitchen | 1/1/1999 | ||
| STUFFED MUSHROOMS | Campbells, Appetizer | 1 lg. bag pre-made stuffed mushrooms can be purchased at Sam's Warehouse) 1 can Campbell's Cheddar Cheese soup | 1. Place the stuffed mushrooms into a glass dish and microwave on high for about 3 to 5 minutes (depending on the microwave power). 2. Heat the cheese soup in a second microwave safe bowl after the mushrooms are cooked and cooling. 3. Pour the warm, not hot, cheese over the mushrooms and serve with those annoying tiny little two pronged forks that people never know what to do with. | NancysKitchen | 1/1/1999 | ||
| TEXAS CHEESE DIP | Campbells, Appetizer | 1 lg. block Velveeta cheese 1 can Campbell's Cheddar Cheese soup 1 can Rotel Tomatoes, Chili's and Peppers 1 sm. jar salsa 1 pkg. Jimmy Dean Hot Sausage (optional) | Cut block of Velveeta cheese into small pieces and melt in microwave, add Cheddar cheese, Rotel, salsa and sausage. Stir. Mix well. Use Tostitos 100% white corn Restaurant Style (Frito Lay) Tortilla Chips to dip. | NancysKitchen | 1/1/1999 | ||
| QUICK CHICKEN POT PIES | Campbells, Casseroles | 2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells) 1 can chicken broth 2 whole chicken breasts, boned and skinless 1 tbsp. chopped onion 1 tbsp. chopped parsley 1 lg. bag frozen mixed vegetables 1 can Campbell's Cream of Celery soup 1 can Campbell's Cream of Chicken soup 1 can Campbell's Cream of Mushroom soup | Defrost pie shells. Cook chicken breasts and onion in broth. When tender, drain off broth. In large bowl, add chicken, onion, parsley, vegetables and soup. Mix well. Put half the mixture into one pie shell. Invert other pie shell to make a top for the pie. Seal edges with a fork and brush top with beaten egg. Make slits in top crust. Repeat with other pie shells. Bake 1 hour or until golden in 350 degree oven. Let pie settle for 15 minutes before serving. NOTE: Pie wedges can be reheated in microwave oven for approximately 1-2 minutes. Yields: 2 pies. | NancysKitchen | 1/1/1999 | ||
| VEGGIE BITES | Campbells, Sides | 2 pkg. crescent rolls OR 2 sheets Pepperidge Puff pastry dough 4 eggs 1 pkg. Campbell's Veggie soup mix 1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained 1 (8 oz.) pkg. frozen mixed vegetables, thawed and drained 1 1/2 cup creamed cottage cheese | Press crescent rolls into 10 1/2 x 15 1/2 cookie sheet/jelly roll pan. In large bowl beat eggs; stir in soup mix, broccoli, mixed vegetables and cottage cheese. Blend well. Refrigerate 20 minutes. Spoon vegetable mix onto dough in cookie sheet. Bake in 400 degree oven for 20 minutes; reduce heat to 350 degrees and cook 20 minutes more, or until center is set. Cool 10 minutes before cutting. | NancysKitchen | 1/1/1999 | ||
| ZESTY MEATBALLS | Campbells | 1 can Campbell's Zesty Tomato soup or sauce 1 1/2 lb. ground beef 1/3 cup dry bread crumbs 1 egg, beaten 1/3 cup minced celery 1/2 tsp. ground ginger 3/4 cup water 1 tbsp. soy sauce 1 tbsp. vinegar 1 tsp. brown sugar 1 clove garlic, minced | In bowl, thoroughly mix 1/4 cup soup, beef, crumbs, egg, celery and 1/4 teaspoon ginger. Shape into 50 meatballs; arrange in jelly-roll pan. Broil 4 inches from heat about 10 minutes or until done, turning once. Drain. In skillet, stir remaining soup, water, soy sauce, vinegar, sugar, garlic and 1/4 teaspoon ginger. Heat over low heat. Add meatballs; stir to coat. Cover; simmer 5 minutes or until hot. Makes 50 appetizers. | NancysKitchen | 1/1/1999 | ||
| PIZZA MEATBALLS | Crockpot | 1 lb. hamburger 1 lb. Italian sausage | Mix: Mix with tons of Parmesan cheese. Roll into 1 inch balls. Bake in cake pan until done. Pour off grease. Put balls into saucepan or Crockpot. Pour 2 cans pizza sauce over balls. Add Parmesan cheese, garlic, onions, salt and pepper. Simmer. Serve with toothpicks. | NancysKitchen | 1/1/1999 | ||
| BRISKET BAR-BE-QUE | Crockpot | 4 lbs. brisket 1/2 bottle liquid smoke 1 tsp. garlic salt 1 tsp. onion salt 1 tsp. celery salt | Sprinkle both sides of brisket with salts and liquid smoke. Wrap brisket in foil. Cook on High in Crockpot for 1 hour, then on Low 7 to 9 hours. Refrigerate overnight, then slice thinly. Cover with bar-be-que sauce and heat. | NancysKitchen | 1/1/1999 | ||
| CHEESE AND POTATO CASSEROLE | Crockpot | 2 lb. pkg. frozen hash brown potatoes (partially thawed) 2 (10 oz.) cans cheddar cheese soup 1 (13 oz.) can evaporated milk * 1 can French fried onion rings Salt and pepper | Combine above ingredient and pour into greased Crockpot and salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. *Sprinkle other 1/2 onion rings of top before serving. | NancysKitchen | 1/1/1999 | ||
| CHEESE MEATBALL SOUP | Crockpot | 1 lb. hamburger 1/4 c. bread crumbs 1 egg 1/2 tsp. salt 1/2 tsp. Tabasco sauce 2 c. water 1 c. whole grain corn 2 beef bouillon cubes 1/2 tsp. Tabasco 1 c. potatoes, chopped 1 c. celery, chopped 1/2 c. carrots, sliced 1/2 c. onion, chopped 1 (16 oz.) jar Cheez Whiz (add after soup is cooked) | Mix and shape into small balls. Mix in large pot: Mix all ingredients including meatballs. Stir gently. Bring to boil, cover and simmer on low until vegetables are done, about 2 hours. Before serving, add Cheez Whiz and stir gently. May also cook in Crockpot on low for 8 to 10 hours. | NancysKitchen | 1/1/1999 | ||
| CHICKEN IN A POT | Crockpot | 2 carrots, sliced 2 onions, sliced 2 celery stalks with leaves, cut in 1-inch pieces 1 (3 lb.) whole broiler-fryer chicken 2 tsp. salt 1/2 tsp. coarse black pepper 1/2 c. water, chicken broth or white wine 1/2 to 1 tsp. basil | Put carrots, onions, and celery in bottom of Crockpot. Add whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top. Cover and slow cook 8 to 10 hours. Remove chicken and vegetables with spatula. | NancysKitchen | 1/1/1999 | ||
| CHICKEN LICKIN CHOPS | Crockpot | 6-8 lean pork chops, 1 inch thick 1/2 c. flour 1 tbsp. salt 1 1/2 tsp. dry mustard 1/2 tsp. garlic powder 2 tbsp. oil 1 (10 oz.) can chicken rice soup | Mix dry ingredients. Dredge pork chops in mixture. Brown in oil in large skillet. Place browned pork chops in Crockpot. Add can of chicken rice soup. Cover and cook 6-8 hours. | NancysKitchen | 1/1/1999 | ||
| CHICKEN SPAGHETTI | Crockpot | 1 1/2 lb. uncooked chicken with skin and bone 1 sm. jar of pimientos 1 lb. spaghetti 1 to 2 can of golden mushroom soup 1/2 c. American cheese 1/2 c. Mozzarella cheese | Skin the chicken and place both skin and chicken in either a Crockpot overnight or into boiling water until chicken is cooked completely. After removing both chicken and skin from the broth. cook the spaghetti in the broth. After the spaghetti is strained and washed, place the cooked spaghetti in the bottom of a 13x9x2 inch pan. Then, tear the chicken into bite size pieces and place them on top of the spaghetti. Now add the pimientos on top of the chicken. Spread the Campbell's golden mushroom soup onto the chicken and spaghetti mixture. Sprinkle both cheeses on top. Cook at 450 degrees for about 40 minutes or until the cheese on top melts. | NancysKitchen | 1/1/1999 | ||
| CHILI DIP | Crockpot | 1 lg. picante, mild 2 lg. cans refried beans 1 sm. sour cream 1/2 tsp. chili powder 1 lb. hamburger Onion Salt and pepper to taste 8 oz. Cheddar cheese, shredded Jalapenos to taste | Cook hamburger and onion. Drain. Mix everything together in Crockpot and cook slowly. Serve with favorite vegetables or chips. | NancysKitchen | 1/1/1999 | ||
| CHOP SUEY | Crockpot | 1 round steak, cut up 1 onion, diced 1 stalk celery, diced 1 lg. can bean sprouts 1 lg. mushrooms 1 lg. can chop suey veggies JUICE: 3 tbsp. cornstarch 1/2 c. water 3 tbsp. soy sauce | Brown meat. Dice round steak. Mix all ingredients cook in Crockpot on low all day. Cook on stove in pot 1 hour. Mix until thickens. | NancysKitchen | 1/1/1999 | ||
| CHUCKWAGON MEATBALLS | Crockpot | 2 lbs. ground beef 1/2 c. rice 1/2 c. onion, chopped 1 egg, slightly beaten 1 tsp. salt 1 (16 oz.) can tomatoes 1/4 c. vinegar 3 tbsp. brown sugar 1 tbsp. paprika 1 tsp. chili powder 2 to 3 tbsp. Worcestershire sauce 1 1/2 tsp. salt | Combine meat, rice, onion, egg, and salt. Form into 1 to 2 inch meatballs. Brown in hot skillet or cook in microwave on rack for 5 minutes on high. Place in Crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally. | NancysKitchen | 1/1/1999 | ||
| CINCINNATI CHILI | Crockpot | 1/2 lb. lean ground beef 1 (29 oz.) can tomato sauce 1 (14 1/2 oz.) can peeled whole tomatoes 1 sm. onion, chopped 1/2 tsp. cinnamon 1/2 tsp. allspice 1 tsp. salt 1/2 tsp. pepper 1 1/2 tbsp. chili powder 1 tbsp. white vinegar 1 toe garlic 3 bay leaves | Brown meat cook onions with meat and drain grease. Place meat and onions in large pan or Crockpot. Add rest of ingredients. Cook slowly 4 to 5 hours, covered. Remove bay leaves and garlic before serving. Serve on a bed of spaghetti; top with grated Cheddar cheese (3 way) Chili can be served as "4 way" by adding fresh chopped onion or "5 way" by adding kidney beans. Serve with a "Coney Island". A weiner in a soft bun with mustard and topped with chili, chopped onion, and fresh pure grated cheese. | NancysKitchen | 1/1/1999 | ||
| CLASSIC FRENCH STEW | Crockpot | 2 lb. stew beef, cut into small pieces 1 cut onion 4 stalks celery, cut into chunks 1 lb. carrots, peeled and cut into chunks 1 (24 oz.) V-8 juice 1/4 c. dry tapioca 4 tbsp. brown sugar Pepper to taste Pkg. of frozen peas, cooked | Place all ingredients in ovenproof casserole and cover. Cook at 300 degrees for 3 1/2 hours or 325 degrees for 3 hours. May be placed in a Crockpot and cooked on high until done. Add peas (cooked) at end of cooking period. Serve with cooked egg noodles or rice. | NancysKitchen | 1/1/1999 | ||
| COUNTRY STYLE BAKED BEANS | Crockpot | 1 ham hock 1 onion, finely chopped2 tbsp. catsup 2 tbsp. light molasses 1/4 c. brown sugar 1/4 tsp. mustard | Wash and sort beans, remove all pebbles. Pre-cook 2 small bags of white beans with: Cook 2 to 3 hours, drain excess water off. For every two cups of beans add: Add the above ingredients to beans and ham hock. Place in Crockpot, cook on high for 1 hour, cook on low 9 to 11 hours, stirring occasionally. | NancysKitchen | 1/1/1999 | ||
| CROCK POT APPLE BUTTER | Crockpot | 8 c. mashed apples 4 c. sugar 1 tsp. cinnamon 1/2 tsp. cloves | Cook and mash the apples. Put all ingredients into the Crockpot. Cook on high for 5 hours, then on low heat for 3 hours. Stir occasionally. Put in jars and seal. | NancysKitchen | 1/1/1999 | ||
| CROCK POT BEEF BBQ | Crockpot | 6 lbs. boneless beef 1 stalk celery, chopped 3 lg. onions, chopped 1 green pepper, chopped 1 sm. bottle ketchup 3 tbsp. BBQ sauce 3 tbsp. vinegar 1 tbsp. Tabasco sauce 2 tbsp. chili powder Salt and pepper 1 1/2 c. water | Combine all ingredients in Crockpot. Cook on low for 5-6 hours. | NancysKitchen | 1/1/1999 | ||
| CROCK POT CORN CHOWDER | Crockpot | 6 slices bacon 2 (10 oz.) pkgs. frozen corn 1 (16 oz.) can cream style corn 1 tbsp. Worcestershire sauce 2 c. water 1/2 c. onion, chopped 2 c. potatoes, diced 1 tbsp. sugar 1 tbsp. seasoned salt 1 (16 oz.) can chicken broth 1 c. milk 1/4 c. butter | In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in Crockpot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to crock pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings. | NancysKitchen | 1/1/1999 | ||
| CROCK POT MACARONI AND CHEESE | Crockpot | 1 (8 oz.) box of macaroni, cooked and drained Add 1 1/2 c. sweet milk 2 c. sharp cheddar cheese, grated 1 c. med. cheese 1/4 c. melted butter 1 egg, beaten 1 tsp. salt Dash pepper | Mix all ingredients together, add to macaroni. Pour into well greased Crockpot. Cut pieces of cheese and place on top. Sprinkle with paprika. Cook 3 hours, 15 minutes on low. | NancysKitchen | 1/1/1999 | ||
| CROCK POT STROGANOFF | Crockpot | 1 lb. stew meat 1 can cream of mushroom soup 1 can cream of chicken soup 1 can cream of celery soup 1 can French onion soup | Stir together in Crockpot. Leave on low heat all day. Pour over or mix with cooked noodles. | NancysKitchen | 1/1/1999 | ||
| EASY BROCCOLI CHEESE | Crockpot | 1/2 stick butter or margarine 1 can cream of onion soup or onion soup 1 can cream of mushroom soup 1 c. minute rice 8 oz. jar Cheese Whiz 2 boxes frozen broccoli | Mix all in Crockpot and cook for 2 to 3 hours on high. | NancysKitchen | 1/1/1999 | ||
| EMERGENCY SHELF CASSEROLE | Crockpot | 2 (14 oz.) cans baked beans, partially drained 1 (8 oz.) can Vienna sausage links, drained 1 (12 oz.) can luncheon meat, cubed 1/4 lb. dry salami, sliced, opt. 1 tbsp. minced onion 1/4 tsp. garlic powder 1/8 tsp. leaf thyme | Combine all ingredients in Crockpot, stir well. Cover and cook on low setting 7 to 9 hours. Remove cover and cook on high setting to reduce excess liquid. Serves 8. (Approximately 3 1/2 quarts). | NancysKitchen | 1/1/1999 | ||
| HONEY RIBS AND RICE | Crockpot | 2 lbs. lean spare ribs 1 can condensed beef bouillon 1/2 c. water 2 tbsp. maple syrup 2 tbsp. honey 3 tbsp. soy sauce 2 tbsp. barbecue sauce 1/2 tsp. dry mustard | Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in Crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice. | NancysKitchen | 1/1/1999 | ||
| HOT BROCCOLI CHEESE DIP | Crockpot | 1/4 c. butter 3 stalks celery, thinly sliced 1 med. onion, chopped 1 (4 oz.) can mushroom, chopped 3 tbsp. flour 1 can Campbell's cream of celery soup 6 oz. Velveeta cheese, cut up 1/2 tsp. garlic juice 1 (10 oz.) pkg. frozen broccoli, thawed and chopped | In skillet, melt butter and sauté celery, onion and mushrooms. Stir in flour. Stir in remaining ingredients and stir until cheese is melted. Place in a lightly greased Crockpot. Heat on low setting 2 to 4 hours or until ready to serve. Serve hot with corn chips, cauliflower, carrot strips, celery and radishes. Makes about 1 quart. | NancysKitchen | 1/1/1999 | ||
| HOT CHEESE DIP | Crockpot | 1 lb. Velveeta cheese 1 can cheddar cheese soup, do not add water 1 (8 oz.) jar taco sauce 1 lb. ground beef, browned and drained | Combine all ingredients in Crockpot and heat until melted. Double recipe if you want a full Crockpot. Serve with tortilla chips or bugles or chips of your choice. | NancysKitchen | 1/1/1999 | ||
| HOT DOG HORS D'OEUVRE | Crockpot | 2 lbs. hot dogs (wieners) 2 lbs. bacon SYRUP: 1 c. red jelly 1 c. maple flavored syrup 2 c. brown sugar | Cut each wiener in 4 pieces. Cut each strip of bacon in thirds and wrap around wiener pieces, holding each with a toothpick. Mix syrup ingredients and heat. Pour over wieners place in a shallow pan or baking dish. Bake at 225 to 250 degrees for 2 hours. May be served from Crockpot to keep warm. | NancysKitchen | 1/1/1999 | ||
| HOT MULLED CIDER | Crockpot | 1/2 c. brown sugar 1 tsp. whole allspice 1 tsp. whole cloves 1/4 tsp. salt Dash of ground nutmeg 3 inches stick cinnamon 2 qt. apple juice Orange slices | Mix all ingredients together. Heat and serve in Crockpot. | NancysKitchen | 1/1/1999 | ||
| KING RANCH CHICKEN | Crockpot | 3-4 c. cooked, diced chicken 1 pkg. (10-12) flour tortillas 1 med. onion, chopped 2 (10 oz.) cans cream of chicken soup 1 can (1 c.) tomatoes & chilies 4 tbsp. quick cooking tapioca 4 c. grated Cheddar cheese | In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart Crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on high for 3 hours. For a smaller 3 quart Crockpot makes 1/2 recipe. This is a good take-in dish or potluck. | NancysKitchen | 1/1/1999 | ||
| KRAUT SPREAD | Crockpot | 1 lg. can sauerkraut 5 slices American cheese 5 slices Swiss cheese 3 pkgs. chip beef 1 1/2 c. mayonnaise, not Miracle Whip | Drain sauerkraut, break up cheese, cut up chipped beef and stir in mayonnaise. Put in oven, bake until cheese melts then put in Crockpot. Put in 2 quart Crockpot. Makes 2 batches. | NancysKitchen | 1/1/1999 | ||
| MEXICAN MEAT CASSEROLE | Crockpot | 1 lb. ground beef 1 med. onion 2 tbsp. chili powder Salt to taste Pepper to taste, optional 1 can cream of mushroom soup 1 can rotel tomatoes 1 med. bag taco chips 1 can pinto beans 1 lb. Velveeta cheese | Brown the beef, onion. Add chili powder with salt and pepper in heavy skillet, mix mushroom soup, tomatoes and pinto beans in bowl. Put crushed taco chips in Crockpot first put the beef mixture in a layer and put the soup mixture over the beef mixture. Put the cheese on top. Repeat with second layer of each. Bake in Crockpot on high for 30 minutes then on low for 2 hours. | NancysKitchen | 1/1/1999 | ||
| MINESTRONE SOUP | Crockpot | 1 c. diced ham 1 lb. corn chickpeas 1/2 c. minced onion 1 clove garlic, minced 1/2 c. diced carrots 1/2 c. diced celery 1 pkg. frozen chopped spinach 10 oz. can tomatoes 1 med. potato, diced 2 tbsp. parsley 1 qt. chicken broth 1/2 c. elbow macaroni Grated Parmesan cheese | Combine all ingredients except macaroni and cheese in "Crockpot" cooker. Add water if chicken broth does not cover. Cook on high 1 hour, then switch to low 6-8 hours. Or cook on automatic 5-6 hours. One half hour before stirring, add macaroni. Serve soup generously sprinkled with cheese. Serves 6. | NancysKitchen | 1/1/1999 | ||
| OKLAHOMA STEAK SOUP | Crockpot | 3 c. water 3 sm. chopped onions 3 stalks chopped celery 2 sliced carrots 1 (1 lb.) can tomatoes 1 tsp. pepper 1 (10 oz.) frozen vegetables 1 lb. sirloin steak, cubed 2 to 4 tbsp. beef bouillon 1/2 c. butter 1/2 c. flour | Put all except butter and flour into Crockpot. Cook low 8 to 10 hours. 1 1/2 hours before serving, turn up to high. Make roue of butter and flour stirring until smooth. Add to soup to thicken. | NancysKitchen | 1/1/1999 | ||
| PARTY NACHO CHEESE DIP | Crockpot | 1 lg. box Velveeta 1/4 c. milk 1 lb. hamburger 1 sm. chopped onion 1 sm. chopped green pepper 1 lg. jar Mexican salsa | Brown hamburger with onion and pepper. Melt cheese with milk over double boiler. When all melted, add drained hamburger mixture and salsa. mix well. Place in Crockpot on low. If too thick, add 1/4 cup milk and blend. | NancysKitchen | 1/1/1999 | ||
| PARTY MIX | Crockpot | 3 c. pretzel sticks 4 c. wheat Chex 4 c. Cheerios 1 can (13 oz.) salted peanuts 1/2 tsp. seasoned salt 1 tsp. celery salt 1 tsp. garlic salt 2 tbsp. Parmesan cheese 1/4 c. melted butter | Mix together pretzels, cereals, and peanuts in large mixing bowl or slow cooking pot. Sprinkle with garlic salt, celery salt, seasoned salt and cheese. Pour melted butter over all. Toss until well mixed. Cover and cook in Crockpot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Makes 3 quarts. Judy | NancysKitchen | 1/1/1999 | ||
| PORK CHOPS AND DRESSING | Crockpot | Pork chops 3 c. soft bread cubes (or seasoned) 2 tsp. chopped onion 1/4 c. melted margarine 1/4 c. water 1/4 tsp. poultry seasoning 1 c. cream of mushroom soup 1/3 c. water | Brown pork chops and drain. Mix 3 cups soft bread cubes, 2 teaspoons chopped onion, 1/4 cup melted margarine, 1/4 cup water, and 1/4 teaspoon poultry seasoning. Place chops in Crockpot and put a mound of stuffing on each chop. Blend 1 cup cream of mushroom soup (or cream of celery) with 1/3 cup water. Pour over chops and stuffing. Put on low for 6-8 hours. | NancysKitchen | 1/1/1999 | ||
| PUMPKIN TEA BREAD | Crockpot | 1/2 c. oil 1/2 c. sugar 1/2 c. packed brown sugar 2 beaten eggs 1 (16 oz.) can solid pack pumpkin 1 1/2 c. sifted flour 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. pumpkin pie spice or nutmeg 1 tsp. soda 1 c. chopped walnuts 1/2 c. cut up dates | Blend oil and both sugars. Stir in eggs and pumpkin. Add dry ingredients, mixing well. Stir in nuts and dates. Pour butter into greased and floured 2 lb. coffee tin. Place pan in Crockpot. Cover top of can with eight paper towels. Place lid on top of Crockpot and bake on high 2 1/2 to 3 1/2 hours. | NancysKitchen | 1/1/1999 | ||
| KAREN'S COCKTAIL MEATBALLS | Crockpot | 1 lb. ground beef 1/2 c. dry bread crumbs 1/3 c. minced onion 1/4 c. milk 1 egg 1 tbsp. snipped parsley 1 tsp. salt 1/8 tsp. pepper 1/2 tsp. Worcestershire sauce 1/4 c. shortening 1 (12 oz.) bottle chili sauce 1 (10 oz.) jar grape jelly | Mix ground beef, bread crumbs, onion, milk, egg, and next 4 ingredients; gently shape into 1 inch balls. melt shortening in large skillet. Brown meat balls, set aside. Pour off fat; heat chili sauce and jelly in skillet, stirring constantly until jelly is melted; add meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes. This can be put in a Crockpot for serving. | NancysKitchen | 1/1/1999 | ||
| RICE PILAF | Crockpot | 3 c. water 1 1/2 c. brown rice 1 tsp. salt 3/4 c. onion 3/4 c. sliced carrots 1 lb. stew meat 1 c. beef bouillon 1 can mushrooms 2 tbsp. parsley 1/4 tsp. marjoram 1/4 tsp. thyme | Mix all ingredients together in Crockpot. Cook on low for 6 hours or on top of stove on low for 40 minutes. | NancysKitchen | 1/1/1999 | ||
| SALMON CHEESE LOAF | Crockpot | 1 (16 oz.) can salmon, drained with bones removed 1 (4 oz.) can sliced mushrooms, drained 1 1/2 c. bread crumbs 2 eggs, beaten 1 c. grated American cheese 1 tbsp. lemon juice 1 tbsp. dry minced onion | Flake fish, add all remaining ingredients and mix thoroughly. Pour into greased Crockpot and shape into rounded loaf. Cover and cook high 1 hour then low 3 to 5 hours. | NancysKitchen | 1/1/1999 | ||
| SAUCE FOR SAUSAGE | Crockpot | 1 c. brown sugar 1 c. catsup 1/2 c. chili sauce 1/2 c. cider vinegar 4 tbsp. onions 4 tbsp. chopped bell pepper Pinch garlic powder 2 tsp. Accent 1 tbsp. mustard | Mix ingredients and let cook in Crockpot for a couple of hours with sausage. | NancysKitchen | 1/1/1999 | ||
| SAUERKRAUT & POLISH SAUSAGE | Crockpot | 2 (16 oz.) cans sauerkraut, drained 1 pkg. baby Polish sausages | Mix everything together. Cook on low or medium for 1 hour in a Crockpot. | NancysKitchen | 1/1/1999 | ||
| SLOW COOKER BAKED BEANS | Crockpot | 1/2 lb. bacon, diced 1/4 c. cornstarch 1/2 c. molasses 4 (16 oz.) cans pork & beans 1 med. onion, chopped 1/2 c. firmly packed brown sugar 1 tsp. dry mustard 1 tbsp. vinegar | In medium skillet, fry bacon until crisp. Drain. In Crockpot, combine bacon and remaining ingredients. Stir until well mixed. Cover Crockpot and cook on low setting for 6 to 8 hours. | NancysKitchen | 1/1/1999 | ||
| SMOTHERED STEAK | Crockpot, Beef | 1 1/2 lb. steak, cut up 1/3 c. flour 1 tsp. salt 1/4 tsp. pepper 1 lg. onion, sliced 1 green pepper, sliced 1 lb. can tomatoes 1 can (4 oz.) mushrooms, drained 2 tbsp. molasses 3 tbsp. soy sauce | Put steak, flour, salt, and pepper in Crockpot. Stir well to coat steak. Add remaining ingredients. Cover and cook on high 1 hour, then turn to low for 8 hours (high: 5 hours). Serve with rice. | NancysKitchen | 1/1/1999 | ||
| SPINACH CASSEROLE | Crockpot | 2 pkgs. frozen spinach pieces, thawed 2 c. cooked noodles 1 c. shredded cheese 1 can cream of mushroom soup 1/2 c. onion, chopped 1/4 c. butter or margarine | Combine all ingredients in Crockpot. Cover and cook 4-6 hours on low. Serves 8. | NancysKitchen | 1/1/1999 | ||
| SPLIT PEA SOUP #2 | Crockpot | 3 tbsp. butter 2 med. onions, minced 8 c. water 2 c. dried split peas 5 cloves 1 bay leaf 1/2 lb. bacon, cut crosswise 2 stalks celery, chopped 2 med. carrots, diced 1/4 tsp. marjoram 1 tbsp. salt 1/2 tsp. pepper | Put all ingredients into Crockpot. Cover and cook on low for 8 to 10 hours. Before serving remove bay leaf and cloves. | NancysKitchen | 1/1/1999 | ||
| STREUSEL POUND CAKE | Crockpot, Bread | 1 pkg. pound cake mix (16 oz.) size 1/4 c. packed brown sugar 1 tbsp. flour 1/4 c. finely chopped nuts 1 tsp. cinnamon | Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in Crockpot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours. | NancysKitchen | 1/1/1999 | ||
| TERIYAKI STEAK | Crockpot | 2 to 2 1/2 lbs. boneless steak, cut up in small pieces 1 tsp. ginger 1 tbsp. sugar 2 tbsp. oil 1/2 c. soy sauce 1 garlic clove, crushed | Combine all ingredients and pour over steak. Cook on low 4 to 6 hours in Crockpot. Serve over rice. | NancysKitchen | 1/1/1999 | ||
| THREE ALARM CHICKEN WINGS | Crockpot | 4 or 5 lbs. chicken drummies 1 c. butter 1 bottle hot pepper sauce 1 1/2 to 2 pkg. Good Seasons Italian Dressing, dry 1/4 c. lemon juice | Bake chicken on jelly roll pan at 400 degrees for 30 minutes. Drain off grease. Melt butter, mix in rest of ingredients. Dip each drummie into sauce and put on bake pan. Bake again at 400 degrees for 10 minutes. Serve in Crockpot and pour rest of sauce over top. | NancysKitchen | 1/1/1999 | ||
| THREE BEAN CASSEROLE | Crockpot | 1 lg. can kidney beans 1 lg. can pork and beans 1 lg. can lima beans 1/2 c. ketchup 1/2 c. brown sugar 2 tsp. vinegar 1 tsp. mustard 1/2-1 lb. ground beef 1 onion, chopped 2 strips bacon, fried and crumbled 1 tsp. liquid smoke | Brown ground beef and onion. Mix all ingredients in a Crockpot (slow cooker). Cook all day on slow, or 1/2 day on high. You may also cook in the oven for 1/2 hour at 350 degrees. | NancysKitchen | 1/1/1999 | ||
| ITALIAN BAKED CHICKEN | Crockpot | 1 1/4 lb. (20 oz.) raw boned chicken breasts, skin removed 1 tsp. oregano 1/2 tsp. salt 1/8 tsp. pepper 1 (1 lb.) can tomatoes, chopped & slightly drained 1/2 c. onion, chopped 1 (4 oz.) can mushroom pieces, drained 1/4 tsp. garlic powder 2 tbsp. plus 2 tsp. grated Parmesan cheese | Place chicken in baking pan. Bake 1 1/2 hours at 350 degrees. Can be made in Crockpot. Very good served with rice. | NancysKitchen | 1/1/1999 | ||
| HUNGARIAN GOULASH | Crockpot | 2 lbs. beef stew 1 lg. chopped onion 1 clove garlic 1/4 c. ketchup 2 tbsp. Worcestershire sauce 1/4 c. flour (to thicken) 1 tbsp. brown sugar 2 tsp. salt 2 tsp. paprika 2 tsp. dry mustard 1 c. water -------------------------------------------------------------------------------- 2 lbs. beef stew 1 lg. chopped onion 1 clove garlic 1/4 c. ketchup 2 tbsp. Worcestershire sauce 1/4 c. flour (to thicken) 1 tbsp. brown sugar 2 tsp. salt 2 tsp. paprika 2 tsp. dry mustard 1 c. water | Put all ingredients except flour in Crockpot. Cook all day on low. Thicken when ready to serve with flour. Serve over rice or noodles | NancysKitchen | 1/1/1999 | ||
| AUNT PAULINE'S CHILI SOUP | Ground Beef | 1 to 1 1/2 lbs. hamburger 1 (16 oz.) can kidney beans 4 to 5 (8 oz.) cans tomato sauce 1 med. size onion chopped 1/4 c. ketchup 2 tsp. chili powder, more if you want Small amount of spaghetti | Fry hamburger. Put in large pan. Fry onions and add to hamburger. Add beans, tomato sauce, ketchup and chili powder. Let cook at least 1 hour or more. Add spaghetti and cook till done. Serve with crackers or French bread. | NancysKitchen | 1/1/1999 | ||
| BARBEQUE MEATBALLS | Ground Beef | 1 lb. hamburger 1 sm onion 1/2 c. bread crumbs 1 egg 2 tbsp. oil 3/4 tsp. salt 1/4 tsp. pepper 3/4 c. ketchup 2 tbsp. Dijon mustard 2 tbsp. brown sugar 1 tsp. Worcestershire sauce | Mince onion. Combine beef, onion, bread crumbs, salt, pepper, egg and a little milk. make into balls and cook in oil. Remove meatballs with slotted spoon. Add ketchup, 1/3 cup water, mustard, brown sugar, and Worcestershire sauce to pan and bring to boil. Return meatballs to pan and simmer until hot. | NancysKitchen | 1/1/1999 | ||
| BEEF BISCUIT CASSEROLE | Ground Beef, Casserole | 1 lb. hamburger 1 (16 oz.) can pork and beans 3/4 c. barbecue sauce 2 tbsp. brown sugar 1 tbsp. minced onion 1 pkg. 10 flaky biscuits, halved 1 c. Cheddar cheese, shredded 1 lb. hamburger 1 (16 oz.) can pork and beans 3/4 c. barbecue sauce 2 tbsp. brown sugar 1 tbsp. minced onion 1 pkg. 10 flaky biscuits, halved 1 c. Cheddar cheese, shredded | Brown hamburger. Add beans, barbecue sauce, brown sugar and minced onion. Cook until bubbly. Place in greased 2 quart casserole. Place biscuits (cut side down) on beef mixture. Sprinkle Cheddar cheese over the top. Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown. | NancysKitchen | 1/1/1999 | ||
| BEEF ZUCCHINI CASSEROLE | Ground Beef | 1/2 lb. hamburger 1 onion, diced Salt & pepper to taste 1 tbsp. flour 1 jar Heinz brown gravy 1 (8 oz.) can tomato sauce 1 tsp. sugar 2 c. noodles, cooked 1 c. thin sliced zucchini Parmesan cheese | In skillet, brown hamburger, onion, salt and pepper; drain off the grease. Sprinkle meat with flour. Add brown gravy, tomato sauce and sugar. Mix in 2 cups cooked noodles and 1 cup zucchini. Pour into 1 1/2 quart dish. Cover. Bake at 350 degrees 45 to 50 minutes. Garnish with Parmesan cheese. Serves 4. | NancysKitchen | 1/1/1999 | ||
| CABBAGE CASSEROLE | Ground Beef, Casserole | 1 head cabbage, medium 1 1/2 lb. hamburger or turkey Salt, pepper and garlic salt to taste 2 cans Brooks (medium) diced tomatoes with onions 1 (16 oz.) can tomato sauce 1 pkg. frozen hash browns 2 tbsp. dried onion flakes | Chop up cabbage and microwave for 10 minutes. Brown hamburger or turkey and rinse with warm water. Mix all ingredients together and put in large casserole dish. Bake at 350 degrees for 1 hour. | NancysKitchen | 1/1/1999 | ||
| CABBAGE ROLLS | Ground Beef, Casserole | 1 lg. head cabbage 1 lg. onion, chopped 2 lbs. hamburger 1 c. rice, instant 1/4 tsp. pepper 1 lg. can tomatoes 1 lg. can tomato juice 1/4 tsp. garlic salt 1 tbsp. salt 1 bay leaf Toothpicks for securing cabbage rolls | Soak cabbage leaves in boiling hot water to wilt. In large bowl, mix together hamburger, salt, garlic salt, pepper, onion and rice. Form into balls, roll into cabbage leaves, hold together with toothpicks. Place in large kettle. Pour on tomatoes and the can of tomato juice; add bay leaf. Cook over medium heat until cabbage is tender. | NancysKitchen | 1/1/1999 | ||
| CALICO BEANS | Ground Beef, Sides | 1 can pork and beans 1 can kidney beans, drained 1 can lima beans, drained 1 lb. hamburger 1/2 lb. raw bacon, chopped 3/4 c. catsup 3/4 c. brown sugar 1 tbsp. molasses 2 tsp. mustard 1 onion, chopped 2 tsp. vinegar 1 tsp. salt | Brown hamburger. Mix all ingredients. Bake 2 hours at 350 degrees. | NancysKitchen | 1/1/1999 | ||
| CEDRIC BURGERS | Ground Beef | 1 lb. hamburger, brown with onion and cool 1 can (8 oz.) tomato soup 3/4 c. green and black olives, mixed 1/2 c. mayonnaise 1 sm. can mushrooms Pinch of oregano 1/2 lb. grated Mozzarella cheese | Mix above with hamburger. Put on 1/2 hamburger buns. Bake at 300 degrees for 30 minutes. Serve hot. | NancysKitchen | 1/1/1999 | ||
| CHILI CHEESE DIP | Ground Beef, Appetizer, Sides | 1 lb. Velveeta cheese 1 lb. browned hamburger, (drained) 1 regular size jar Hormel chili with or without beans 1 (12 to 15 oz.) jar (Pace) Picante sauce, medium | Mix in crock pot until cheese melts and it can be well blended. Serve hot with nacho chips. Can be doubled. | NancysKitchen | 1/1/1999 | ||
| CHILI WITH BEANS | Ground Beef, Casserole | 2 lbs. pinto beans 1 lb. hamburger 1 can tomatoes 1 can tomato paste 2 tsp. cumin powder 2 sm. chopped onions 1 pkg. chili powder Salt and pepper to taste | Cook beans until done. Then add onions, hamburger, cumin powder, chili powder, salt and pepper to beans and cook until onions are tender. Then add tomatoes and tomato paste. This is good to freeze. | NancysKitchen | 1/1/1999 | ||
| CONEY ISLAND HOT DOG SAUCE | Ground Beef, Casserole | 1/4 lb. hamburger 1 (6 oz.) can tomato paste 1 1/4 c. water 1/4 c. pickle relish 1 tbsp. minced onion 1 tbsp. Worcestershire sauce 1 tbsp. dry mustard 2 or 3 tsp. chili powder 1 1/2 tsp. salt 1 tbsp. sugar | Brown hamburger in saucepan. Stir often to break up meat. Add remaining ingredients. Simmer 1 hour. Stir occasionally. Makes about 2 cups. Enough sauce for 1 dozen hot dogs. | NancysKitchen | 1/1/1999 | ||
| CORN BREAD PIE | Ground Beef, Bread | 1 1/2 lbs. hamburger meat 1 chopped onion 1 can tomato soup 1 1/2 c. water 1 tsp. salt Pepper to taste 1 tsp. chili powder 1 tsp. cayenne pepper (optional) 2 med. cans pinto beans CORN BREAD TOPPING: 3/4 c. cornmeal 1 tsp. sugar 1 tsp. self-rising flour 1 egg 1/2 c. milk 1 tbsp. oil | Combine in pan - (deep fry pan): Brown well, drain and add: Mix well and let simmer 15 minutes. Pour into deep 2 quart baking dish. Top with Corn Bread Topping and bake at 350 degrees for 20 minutes, making sure corn bread is done. Mix well and pour over meat mixture. | NancysKitchen | 1/1/1999 | ||
| CORN BREAD PIZZA | Ground Beef | 1 1/2 lb. hamburger (or more) 1/2 c. onion chopped fine 1/2 c. or less green peppers 2 cloves garlic (minced or pressed), can use garlic powder or garlic salt 2 tsp. chili powder 15 oz. tomato sauce 1/2 tsp. oregano Salt and pepper to taste Small box corn bread mix - Jiffy 1 c. finely grated Mozzarella | Brown meat, onions, green peppers. Pour off fat, add garlic, tomato sauce, chili powder, oregano and salt and pepper. Cook for 15 minutes. Mix cornbread as it says on box, pour in a long greased pan. Spread hamburger mixture over cornbread. Bake in 400 degrees for 15 minutes. Take out, sprinkle cheese on top. Bake 10 minutes more. | NancysKitchen | 1/1/1999 | ||
| CORN BREAD TAMALE PIE | Ground Beef, Casserole | 1 c. chopped onion 1 c. chopped green pepper 1 can tomato soup 1 c. water 1/4 tsp. pepper 1 tsp. salt 1 tbsp. chili powder 1 can drained corn 1 can kidney beans Olive oil 1 lb. hamburger or ground poultry (optional) CORNBREAD MIXTURE: 3/4 c. cornmeal 1 tbsp. flour 1 tbsp. sugar 1/2 tsp. salt 1 1/2 tsp. baking powder 1 egg 1/3 c. milk 1 tbsp. oil | If using meat, brown and drain well. In small amount of olive oil, brown pepper sand onions. Add remaining ingredients and simmer for 15 minutes. Mix together "cornbread mixture: ingredients until well blended. Place "chili mixture" in greased 2 quart casserole. Pour cornbread mixture on top. It will sink to bottom but will rise during baking. Bake, uncovered, in 425 degree oven for 20 to 25 minutes until cornbread is brown. | NancysKitchen | 1/1/1999 | ||
| INDIAN FRY BREAD | Ground Beef, Bread, Appetizer | 5 c. flour 5 tsp. baking powder 1/2 tsp. salt 1 lb. grated sharp Cheddar cheese Vegetable oil Water to be able to handle (mixable) 1 lb. hamburger 2 lg. tomatoes, chopped fine 1 lg. onion, chopped fine Salt and pepper to taste 1 lg. can refried beans 1/2 lettuce head, shredded Salsa to taste | Get oil real hot (donut hot). Mix flour mixture until workable by adding water in small amounts. Make into large ball. Let stand 20 minutes. Take small soft ball size pinches off. Roll in floured surface by hand. Play with dough ball until large saucer size (or use rolling pin). Drop rolled piece in hot oil until golden brown. Drain on paper towels. Put refried beans on, hamburger, lettuce, tomatoes, cheese. Salt and pepper to taste. | NancysKitchen | 1/1/1999 | ||
| LASAGNA BREAD | Ground_Beef | 1/2 lb. sausage 1/2 lb. hamburger 3/4 c. chopped onion 1/2 clove garlic, minced 1 tbsp. parsley flakes 1/2 tsp. leaf basil 1/2 tsp. leaf oregano 1/2 tsp. salt 1 can tomato paste 1 c. creamed cottage cheese 1 egg 1/4 c. grated Parmesan cheese 2 cans crescent rolls 2 (7x4 inch) pieces Mozzarella cheese 1 tbsp. milk 1 tbsp. sesame seed | Meat mixture: Brown meat, add all seasonings, onion and paste and simmer for 5 minutes. Cheese mixture: Combine cottage cheese, egg and Parmesan cheese. Crust: On a large cookie sheet, press the crescent rolls into a 15x13 inch rectangle. Spoon half the meat mixture onto the dough, leaving a border on the sides and enough dough at the top and the bottom to enclose ingredients like a letter inside an envelope. Follow meat mixture with cheese mixture, then the other half of the meat mixture, placing the sliced Mozzarella cheese on last. Enclose ingredients pressing dough together with fingers. Brush with milk and sprinkle with sesame seeds. Bake in a 375 degree oven for about 25 minutes or until crust is golden brown. Serves 6. Can be made ahead, but not more than 2 hours. | NancysKitchen | 1/1/1999 | ||
| LIMA BEAN HOT DISH | Ground Beef | 1 lb. hamburger 1/2 lb. salt pork 1 can peas 1 can tomatoes 1 can lima beans Onion Croutons | Preheat oven to 350 degrees. Brown hamburger and salt pork with chopped onion. Drain grease. In casserole dish combine peas, tomatoes, lima beans, hamburger, salt pork, and onion; thicken with 3 tablespoons flour. Bake for 1 1/2 hours. Top with croutons. | 1/1/1999 | |||
| LITTLE PIZZAS | Ground Beef | 1 pkg. party rye bread 1 lb. pork sausage or hamburger 1/4 lb. Velveeta cheese 4 tbsp. ketchup 1 tsp. Italian seasoning 1/4 tsp. garlic powder 1 tsp. oregano 1 tbsp. Worcestershire sauce | Brown meat and drain. Add remaining ingredients to meat and cook over low heat 10-15 minutes. Spread on party rye slices and bake 15 minutes at 350 degrees. Serve immediately or can be frozen unbaked. | 1/1/1999 | |||
| MARDI GRAS BEAN AND RICE | Ground Beef | 1/2 lb. pork sausage, hamburger or sliced wieners 2 c. water 1 can tomatoes 1 can kidney beans, undrained 1 c. uncooked regular rice 1 c. celery, chopped 1 envelope Sloppy Joe mix | Brown meat in large skillet (if wieners are used, heat lightly in 2 tablespoons oil or margarine and do not pour off drippings). Add remaining ingredients; stir and mix well. Cover, simmer for 30 minutes, stirring constantly. | NancysKitchen | 1/1/1999 | ||
| MAZATLAN MADNESS | Ground Beef | 1 lb. hamburger/ground turkey 1 med. onion (or to taste) 16 oz. can refried beans 4 oz. can green chilies, drained, chopped 1/2 c. shredded Monterey Jack cheese 3/4 c. taco sauce 1 med. avocado, mashed 1 c. sour cream 1/4 c. chopped green onion 8 oz. can pitted ripe olives, sliced Lots of tortilla chips, about 2 bags | Microwave meat and onion on HIGH until browned, approximately 3-5 minutes, using the 2 1/2 quart casserole dish with strainer. In medium roasting pan, spread the refried beans and top with the meat mixture. Layer chilies, cheese and taco sauce on top of meat. Microwave on high for 5 minutes. Combine the avocado and sour cream and spoon over the heated mixture. Garnish with the green onions and olives. Serve with tortilla chips. Serves 20. | NancysKitchen | 1/1/1999 | ||
| MEXICAN CASSEROLE | Ground Beef, Casserole | 1 pkg. of hamburger meat 1 can chopped tomatoes and green chilies (Rotel) 1 can chicken and mushroom soup 1/2 onion, chopped (optional) 1 c. grated American cheese or 1 can cheese soup 1 1/2 c. crushed tortilla chips | Brown hamburger with chopped onion. Drain and add tomatoes and soup. Put tortilla chips in bottom of baking dish and pour meat mixture over them. Sprinkle cheese on top and bake at 350 degrees for 30 minutes. Serve with crackers and green salad. | NancysKitchen | 1/1/1999 | ||
| NACHO SUPREME | Ground Beef, Sides, Appetizer | 1 1/2 lb. lean hamburger (may substitute ground turkey for dieters) 2 pkg. taco seasoning mix 1 can refried beans 1 med. container sour cream 1 (16 oz.) jar salsa 1 jar Mexican Cheez Whiz 2 bags tortilla chips (any brand, with or without salt) | Brown and drain hamburger (ground turkey). Add taco seasoning packets and mix well. Put in shallow casserole dish. Top with sour cream and then with salsa. Add cheese on top of this. When ready to serve, put in microwave until cheese is bubbly. This is better when prepared a day ahead. | NancysKitchen | 1/1/1999 | ||
| POTATO PIZZA | Ground Beef | 1 1/2 lb. hamburger 1/2 tsp. salt 1 onion, chopped 1/2 tsp. oregano Cayenne pepper (optional) 6 c. thin sliced potatoes 1 can tomato soup 1 can Cheddar cheese soup 1/2 can evaporated milk 8 slices mozzarella cheese 1 tsp. sugar | Brown and drain hamburger with onion spices. Mix soup, milk and sugar with hamburger. Place potatoes in bottom of 9 x 13 inch pan. Spread mixture over top. Bake at 350 degrees for 45 minutes, covered. Place slices of cheese on top. Bake uncovered for 15 minutes. | NancysKitchen | 1/1/1999 | ||
| QUICK ENCHILADA BAKE | Ground Beef, Casserole | 2 1/2 lb. hamburger 1 med. onion, chopped 1/3 c. flour 1 pkg. enchilada mix 1 (6 oz.) can tomato paste 1 1/2 tsp. garlic powder 1 1/2 tsp. salt 3 c. hot water 1 dozen corn tortillas 1 c. sliced pitted black olives 2 c. shredded Cheddar cheese 1 c. shredded Monterey Jack | In large skillet, brown meat and onion. Add flour, garlic powder, salt, tomato paste and enchilada mix. Stir in water, one cup at a time. Cook until mixture thickens, about 7 or 8 minutes. Place 4 tortillas in ungreased 9x13 inch baking dish. Cover with 1/3 meat mixture. Top with 1/3 of olives and 1/3 of cheese. Repeat twice. Bake at 300 degrees for 25 minutes. Cut in squares, serves 6-8. | NancysKitchen | 1/1/1999 | ||
| SELMA'S BAKED BEANS | Ground Beef, Sides | Van Camp Pork & Beans (3 oz. net) 6 tbsp. Kraft BBQ sauce 1 lb. hamburger meat Onion, minced | In Pyrex dish, spread 6 spoonfuls of barbecue sauce. Pour in pork and beans. Add minced onion to your taste. Sprinkle hamburger meat on top, then toss all ingredients together with a fork to mix. Do not stir; toss. Bake at 400 degrees for 1 hour and 30 minutes. | NancysKitchen | 1/1/1999 | ||
| SON OF A GUN STEW | Ground Beef | 4 lbs. hamburger meat 2 env. Williams Chili Seasoning 2 shakes meat tenderizer 1 lg. can V-8 juice 1 sm. bottle A-1 sauce 1 sm. bottle 57 sauce Couple cloves garlic and anything else that looks like it might be good Salt to taste Red and black pepper BBQ sauce Few shots of Tabasco Few shots of Worcestershire An onion or two 2 c. water, more or less Some allspice | Brown meat in skillet, then put in big pot on medium temperature. Stir in the Williams Chili Seasoning. Shake the meat tenderizer in and add the V-8. Let simmer awhile then add A-1 and 57 sauces. Squish the garlic real good, then stick it in the pot. Add the rest of the sprinkly stuff and let it stew for 5 minutes or so. Add the Worcestershire and Tabasco. Cut up onion and throw it in. Add water until it looks about right then let it set for 20 minutes or so | NancysKitchen | 1/1/1999 | ||
| APRICOT JELLO MOLD | Jello | 2 (1 lb.) cans apricots, drained 2 (3 oz.) pkg. orange Jello 1 1/2 pt. sour cream (3 c.) 2 c. hot water Cherries, nuts or Cool Whip (for garnish if desired) | Dissolve Jello in hot water. Mix pitted apricots with sour cream using electric mixer or blender (makes pureed) until well blended, add to Jello mixture and mix well. Pour mixture into lightly greased mold and chill until firm. Excellent with turkey or ham. | NancysKitchen | 1/1/1999 | ||
| BING CHERRY JELLO MOLD | Jello | 1 sm. pkg. lemon Jello 2 sm. pkg. black cherry Jello 8 oz. container sour cream 1 lb. can pitted black cherries | NancysKitchen | 1/1/1999 | |||
| CHRISTMAS JELLO MOLD | Jello | 1 pkg. lemon Jello 1 pkg. strawberry Jello 2 c. water 1 sm. pkg. frozen strawberries 1 apple, chopped 1/2 c. chopped celery 1 c. chopped nuts | Bring water to boiling stage. Add Jello. Add frozen strawberries. When berries have thawed add remainder of ingredients and place in mold. Chill. | NancysKitchen | 1/1/1999 | ||
| JJULY 4TH SALAD | Jello | 2 (3 oz.) pkgs. raspberry Jell-O 2 c. hot water 1 1/4 c. chopped cranberries, raw 3/4 c. sugar 1 c. half and half cream 1 env. unflavored gelatin 1/4 c. cold water 1 c. sour cream 1 tsp. vanilla 1 c. fresh or frozen blueberries 1 pt. whipping cream 2 tbsp. Sugar | Dissolve 1 package Jello in 1 cup hot water. In blender or processor chop cranberries, add 1/4 cup sugar, and stir into Jello. Pour into 8 cup mold or clear bowl. Refrigerate until firm. Heat half and half and 1/2 cup sugar. In cup soften gelatin in 1/4 cup cold water. Add to cream mixture until dissolved. Remove from heat and stir in sour cream and vanilla. Cool mixture. Pour over first layer and refrigerate until firm. Dissolve 1 package Jello in 1 cup hot water. Add blueberries, stir. Cool and pour over second layer. Chill until firm. Whip cream with sugar and pour on top of third layer. Keep refrigerated. | NancysKitchen | 1/1/1999 | ||
| CRANBERRY STRAWBERRY JELLO MOLD | Jello | 1 lg. strawberry Jello 2 c. boiling water 1 can jellied cranberries, mashed 1 (10 oz.) pkg. frozen strawberries, thawed 1 (#2) can crushed pineapple, drained 1/4 - 1/2 c. chopped nuts | Dissolve Jello with water. Add remaining ingredients. Pour into mold and let set. Can be used as part of a main meal or as a dessert. Top with Cool Whip if desired. | NancysKitchen | 1/1/1999 | ||
| FESTIVE JELLO MOLD | Jello | 9 oz. raspberry gelatin 2 c. boiling water 2 c. frozen, thawed and drained strawberries 1 1/2 c. whole cranberry sauce 3 tbsp. grated orange rind 1/3 c. lemon juice 3/4 c. ginger ale | Dissolve gelatin in boiling water. Cool slightly. Stir remaining ingredients into gelatin. Pour into six 1/2 cup molds and chill until firm. Spray mold beforehand with non-stick spray. | NancysKitchen | 1/1/1999 | ||
| JELLO BALLS | Jello | 1 sm. pkg. coconut 1 family sized strawberry Jello 2 c. grated nuts 1 can Eagle Brand milk | Combine all ingredients, leaving a little coconut to roll cookies in. Form into strawberry shape and roll in coconut. | NancysKitchen | 1/1/1999 | ||
| JELLO DREAM WHIP SALAD MOLD | Jello | 1 pkg. orange Jello 1 c. boiling water 3/4 c. cold water 1 tbsp. sugar | Let stand. Mix Dream Whip as on package. Fold into Jello mixture and chill. | NancysKitchen | 1/1/1999 | ||
| JELLO MOLD | Jello | 8 oz. cream cheese 1 env. Dream Whip 1 (20 oz.) can crushed pineapple, with juice 1/4 c. walnuts, chopped 3 oz. pkg. lime Jello 1 tbsp. milk | Prepare Dream Whip as directed on package; set aside. Drain pineapple, reserving juice. Heat reserved pineapple juice until hot enough to dissolve Jello. Add Jello and cream cheese with 1 tablespoon milk. Beat until smooth. Add Jello mixture to Dream Whip and whip until well blended. Add drained pineapple and walnuts. Mix well. Pour into mold and chill | NancysKitchen | 1/1/1999 | ||
| JELLO VEGGIE | Jello | 1 lg. pkg. lemon Jello 1/2 c. fine grated carrots 1/2 c. finely cut half moon shaped celery 1/2 c. SMALL green peas 1 tsp. vinegar | Dissolve Jello per instructions, for firmer Jello omit 1/4 c. water. Add 1 teaspoon vinegar when Jello starts to firm up good, fold in veggies. Place small sprigs of celery leaves on top for garnish or parsley. | NancysKitchen | 1/1/1999 | ||
| LEMON CLOUD JELLO MOLD | Jello | 1 (6 oz.) pkg. lemon Jello 3 c. boiling water 1 (6 oz.) can frozen lemonade 1 (8 oz.) carton Cool Whip | Dissolve Jello in boiling water and add lemonade. Refrigerate until jelly like. fold in Cool Whip and pour into a six cup mold. Refrigerate until ready to unmold and serve. | 1/1/1999 | |||
| LEMON GRAPE JELLO MOLD | Jello | 2 sm. boxes lemon Jello 1/2 c. red grapes, sliced 1/2 c. white grapes, sliced 1 (8 oz.) container Cool Whip 1 (3 oz.) pkg. cream cheese 1/4 c. sugar 2 c. boiling water 2 c. cold water | Dissolve Jello in boiling water, then add cold water. Reserve 1/2 cup Jello. Pour remainder into 9x13 inch glass baking dish or other container. Chill until just beginning to be firm 1/2 hour to 1 hour. Mix grapes into chilled Jello. Chill until firm, about another hour. Mix reserved Jello, Cool Whip, cream cheese and sugar with electric mixer until smooth. Spread over chilled Jello. One can substitute the regular Jello for the sugar free Jello, and the sugar for equal, following the instructions for substituting equal for sugar on the box. My experience has been that the sugar free Jello doesn't work quite as well in a mold as regular Jello. We serve this as a dessert, though. | 1/1/1999 | |||
| MANDARIN ORANGE JELLO MOLD | Jello | 2 pkg. (3 oz.) orange Jello 2 1/4 c. Cool Whip 2 sm. cans mandarin oranges, drained 1 pt. orange sherbet | Drain oranges, dissolve jello in 1 cup boiling water. Fold in softened sherbet, oranges and Cool Whip. Pour in mold. Set in refrigerator until firm. | NancysKitchen | 1/1/1999 | ||
| MOLDED JELLO SEA SALAD | Jello | 1 lg. lime Jello 3 c. boiling water 1 c. juice from pears 1/2 tsp. salt 2 tsp. vinegar 1 lg. can pears, diced 1 c. fine chopped pecans (or walnuts) 6 oz. cream cheese 1/8 tsp. ginger | Dissolve Jello in boiling water and add salt and vinegar. Pour 1/2 to 1 inch into a ring mold. Chill remaining Jello until syrupy. While Jello is cooling soften cheese using a small amount of milk and blend in ginger. When Jello is thick beat at high speed until it is very light and foamy. Add cream cheese and then fold in the pears and nuts. Pour this mixture into mold on top of the solid layer. Unmold on large round plate. Mandarin oranges mixed with coconut or a container of salad dressing can be put in the center. | NancysKitchen | 1/1/1999 | ||
| ORANGE PINEAPPLE JELLO MOLD | Jello | 2 pkgs. orange Jello 2 c. boiling water 1 c. ice cubes & water 6 oz. can orange concentrate 1/4 c. coarsely chopped pecans 1 can crushed pineapple 1 can mandarin oranges 12 maraschino cherries, cut in half (reserve some to decorate plate when unfolded) 1/4 c. coarsely chopped pecans (opt.) | Let the above partially set, then add: Pour into an 8 cup ring mold. Put in the refrigerator for the rest of setting. Serve with lettuce. Adding dressing of mayonnaise and sour cream is delicious. | NancysKitchen | 1/1/1999 | ||
| LIME JELLO MOLD | Jello | 4 c. hot water 2 sm. pkgs. lime Jello 24 marshmallows 1 lg. can crushed pineapple 1/2 pt. whipping cream 1 c. chopped nuts | Dissolve Jello in water. Add marshmallows and melt in saucepan over low heat on stove. Let cool until thick. Add pineapple, drained. Whip cream and fold in above mixture. Add nuts and let cool. | 1/1/1999 | |||
| PINEAPPLE CREAM CHEESE JELLO MOLD | Jello | 1 lg. box Jello (lemon or lime) 2 c. boiling water 2 sm. pkg. (3 oz. each) cream cheese, softened 2 sm. cans crushed unsweetened pineapple 1/2 c. cold water | Dissolve Jello with 2 cups boiling water. Beat in softened cream cheese, 2 cans pineapple plus 1 cup pineapple juice and 1/2 cup cold water. Pour into mold and refrigerate. Great with ham. | NancysKitchen | 1/1/1999 | ||
| PINEAPPLE GREEN JELLO MOLD | Jello | 1 tall can evaporated milk 8 oz. pkg. cream cheese 1 sm. can crushed pineapple 1 sm. pkg. lime Jello 1 sm. pkg. lemon Jello 2 c. hot water cherries, nuts, parsley for decorations, (optional) | Dissolve Jello in hot water. Add cheese, milk and juice from pineapple. Using electric beater, beat until creamy. Refrigerate until jelled in same bowl. Mix in pineapple. Place nuts first in tupperware fluted mold then add Jello mixture and return to refrigerator until firm. | NancysKitchen | 1/1/1999 | ||
| PINEAPPLE JELLO MOLD | Jello | 20 oz. can crushed pineapple 3 oz. lime Jello 1/2 pt. lite cream 8 oz. cream cheese | Bring pineapple to boil. Add Jello stir until dissolved, let cool in pot. Put 1/2 pint cream and cream cheese into blender. Mix. Combine blender ingredients with the ingredients in pot. Pour into Jello mold. Chill overnight. | NancysKitchen | 1/1/1999 | ||
| RASPBERRY JELLO MOLD | Jello | 1 (6 oz.) pkg. raspberry jello 1 c. hot water 1 c. cold water 8 oz. sour cream 1 can whole cranberry sauce 1 c. chopped walnuts | Dissolve jello in hot water; add rest of ingredients. Place in jello mold; refrigerate until firm | NancysKitchen | 1/1/1999 | ||
| STRAWBERRY BANANA JELLO MOLD | Jello | 2 (3 oz.) pkg. strawberry-banana Jello 2 c. boiling water 1 pt. frozen strawberries 1 lg. can crushed pineapple 3-4 bananas, diced or cubed 1 pt. sour cream | Add water to Jello. Add frozen strawberries. Stir until separated. Add pineapple and bananas. Put 1/2 of mixture into bowl to set. When firm, add sour cream on top and rest of Jello mixture. I use a glass bowl. It makes a very pretty table setting. It also makes a large recipe. | NancysKitchen | 1/1/1999 | ||
| STRAWBERRY CREAM CHEESE JELLO MOLD | Jello | 3 (3 oz.) pkg. strawberry Jello 1 pkg. frozen strawberry 1 (8 oz.) pkg. cream cheese 3 c. boiling water 7 ice cubes Chopped nuts | Dissolve Jello in boiling water, add strawberries and ice. Stir and chill slightly. Make cream cheese balls and roll in nuts. Place in Jello. Chill until firm. | NancysKitchen | 1/1/1999 | ||
| STRAWBERRY KIWI JELLO MOLD | Jello | 1 pt. strawberries 1 lg. pkg. strawberry Jello 1 sm. can crushed pineapple, drained 2 kiwi fruit, thinly sliced 3 tbsp. 10x sugar 3 tbsp. sour cream | Prepare Jello according to package directions. Pour into 11 x 7 inch pyrex baking dish. Wash strawberries, remove stems, cut in half and float in Jello. Refrigerate until set. Combine cream cheese, sour cream, crushed pineapple and 10x sugar and cream well. Spread over set Jello. Place sliced kiwi on top in two rows lengthwise in center of baking dish. Return to refrigerator and let set another 1/2 hour. (To make it low fat and low cal, use sugar free Jello and light cream cheese, omit 10x sugar and use pineapple in own juice.) | NancysKitchen | 1/1/1999 | ||
| THREE LAYER JELLO MOLD | Jello | 1 sm. box cherry Jello 1 sm. box orange Jello 1 sm. box lime Jello 1 (8 oz.) pkg. softened cream cheese, divided into thirds 1 (8 oz.) container Cool Whip | Boil water. Empty cherry Jello, 1/3 of cream cheese and one cup of boiling water into blender. Mix well and pour into bowl; chill until Jello is slightly set. Do the same for orange and lime Jello. Remove from refrigerator and divide Cool Whip evenly between the 3 bowls. Mix with hand mixer until well blended. Spray Jello mold lightly with Pam; pour cherry, orange and lime mixture to form 3 layers. Chill in refrigerator 2 hours. | NancysKitchen | 1/1/1999 | ||
| APPLE BRAN MUFFINS | Microwave, Bread | 2/3 c. milk 2 tsp. vinegar 1 c. shreds of wheat bran cereal 2 eggs, beaten 2 tbsp. vegetable oil 1/4 c. sugar 1/2 c. all-purpose flour 3/4 tsp. ground cinnamon 1/2 tsp. baking soda 1/2 c. peeled, finely chopped apple 1 tbsp. wheat germ, toasted | Combine milk and vinegar in a mixing bowl; let stand 1 minute. Add cereal; let stand 5 minutes. Beat in egg and oil; stir in sugar. Combine flour, cinnamon and soda; add to cereal mixture, stir just until moistened. Fold in apple. For Microwave: Spoon batter into paper-lined microwave muffin cups, filling 2/3 full. Sprinkle with 1/4 teaspoon wheat germ. Microwave high, 2-3 minutes, rotating once. Let muffins cool in pan 1 minute; serve immediately. Repeat procedure with remaining batter. | NancysKitchen | 1/1/1999 | ||
| MICROWAVE APRICOT NUT BREAD | Microwave, Bread | 3/4 c. water 3/4 c. chopped dried apricots 1/3 c. raisins 3/4 c. brown sugar 3 tbsp. cooking oil 1 egg, slightly beaten 1/2 c. chopped nuts 1 1/2 c. unsifted flour 1 tsp. soda 1 tsp. salt | 1. Combine water, apricots and raisins in 2 cup glass measure. 2. Microwave for about 2 minutes on High or until boiling. 3. Combine brown sugar, oil and egg; mix well. Stir in fruit mixture and nuts. Add remaining ingredients; stir. Pour into (9 x 5 inch) glass loaf dish. 4. Microwave for 6-8 minutes on half power (5). 5. Microwave for 3-3 1/2 minutes on High or until toothpick inserted near center comes out clean. | NancysKitchen | 1/1/1999 | ||
| BACON POLES | Microwave | 10 strips bacon 20 long thin bread sticks | Microwave on high 7-8 minutes. | NancysKitchen | 1/1/1999 | ||
| BASIC MEAT LOAF | Microwave | 1 slice bread, torn in sm. pieces 1/4 c. chopped celery 1 egg, slightly beaten 1 clove garlic, minced 1 sm. onion, chopped 1/2 tsp. salt 1/8 tsp. pepper 1 1/2 lbs. lean ground beef 1/4 c. catsup | Mix bread, celery, egg, garlic, onion, salt and pepper. Crumble ground beef into mixture; blend thoroughly. Press into 9"x5" loaf pan (microwaveable). Microwave on high until internal temperature reaches 150 degrees, 13 to 15 minutes. If using oven other than carousel, rotate meat loaf once or twice during cooking. Spread with catsup. Microwave at medium until catsup is heated, 2 to 3 minutes. Let stand 3 to 5 minutes. | NancysKitchen | 1/1/1999 | ||
| BERRY CHEESECAKE | Microwave, Cakes | 1/4 c. butter or margarine 1 c. graham cracker crumbs 2 tbsp. sugar FILLING: 2 pkg. (8 oz. each) cream cheese 2/3 c. sugar 1/4 tsp. salt 1/3 c. milk 2 tbsp. lemon juice 4 eggs 1 c. cherry pie filling | Microwave butter in 9 inch round baking dish 45-60 seconds, or until melted. Stir in crumbs and 2 tablespoons sugar. Press firmly in bottom of dish. Microwave at high 1 1/2 minutes, rotating after 1 minute. Place cream cheese in bowl. Microwave at 50 percent (medium) 1 minute, or until softened. Add sugar, salt and milk; beat well. Blend in juice and eggs. Microwave at high 4-7 minutes, or until very hot, stirring well every 2 minutes. Pour over crust. Microwave at 50 percent (medium) 7-15 minutes, or until almost set in the center; rotate 1/4 turn every 3 minutes. Mixture firms up as it chills. Let cool, spread cherry filling over cheesecake. Refrigerate at least 8 hours or overnight. Or serve with one of the toppings, below. Makes 8 servings. Sour Cream: Cool cheesecake 20-30 minutes, then spread 1 cup dairy sour cream. Fresh Fruit: After chilled, top cheesecake with 1 to 2 fresh strawberries, raspberries, blueberries or sliced peaches. Glaze:Combine 1/3 cup apricot, raspberry, or other preserves and 1 tablespoon lemon juice. Drizzle over cheesecake before chilling. | NancysKitchen | 1/1/1999 | ||
| BLACK WALNUT APPLE CAKE | Microwave, Cakes | 1/4 c. butter 1/2 c. oil 3/4 c. sugar 2 eggs 1 3/4 c. flour 1 tsp. baking powder 1 tsp. cinnamon 2 c. chopped apples 1/2 c. chopped black walnuts 1/2 tsp. vanilla | Stir all ingredients in an ungreased glass baking dish. Bake in microwave on high for 15 minutes, turning 1/4 turn every 5 minutes. Glaze while hot with powdered sugar and water glaze. | NancysKitchen | 1/1/1999 | ||
| BLUEBERRY COFFEE CAKE | Microwave, Cakes | 1/4 c. graham cracker crumbs 2 c. all purpose flour 1 c. sugar 3 tsp. baking powder 1 tsp. salt 1/3 c. butter or margarine, softened 1 c. milk 1 egg 2 c. fresh or frozen (defrosted & drained) blueberries Lemon Glaze (below) LEMON GLAZE: 1 c. powdered sugar 1/4 tsp. grated lemon peel 1 tbsp. lemon juice | 1. Generously grease a 12-cup bundt cake dish (microwave safe); coat with graham cracker crumbs. 2. Beat remaining ingredients in large bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Spread 1/2 of batter in prepared pan. Sprinkle 1/2 of blueberries over batter. Spread with remaining batter and sprinkle remaining blueberries on top. Microwave uncovered on high, rotating dish 1/4 turn every 4 minutes until top springs back when lightly touched, 12 to 14 minutes. Let cool on heat proof surface 10 minutes (do not use rack). 3. Invert coffee cake onto serving plate. Drizzle with lemon glaze if desired. Mix powdered sugar, lemon peel and lemon juice until smooth. Add a few drops additional lemon juice if necessary, until glaze is of desired consistency. | NancysKitchen | 1/1/1999 | ||
| BREAD CUSTARD | Microwave | 2 c. shredded French bread (app. 1/2 loaf or 8 oz.), pack in cup to measure 3 1/2 c. warm water 3 eggs, room temperature 1 (14 oz.) can sweetened condensed milk (not evaporated milk) 1/3 c. melted margarine 1/4 tsp. coconut extract 1/4 tsp. lemon extract 1/4 tsp. rum extract Cinnamon, optional | In large mixing bowl put bread and water. Let soak for about 15 minutes. When bread has absorbed the water and is mushy, add rest of ingredients except cinnamon. Mix well so as to break up any large pieces of bread. Pour into generously buttered Pyrex pan (11 3/4 x 1 3/4 inch). Microwave on high speed using a turntable. Cook 6 minutes. Stir and cook another 6 minutes. Let stand 5 minutes. | NancysKitchen | 1/1/1999 | ||
| BREAD STICKS | Microwave, Bread | 10 thin bread sticks, can use any flavor 5 slices bacon 1/2 c. grated Parmesan cheese | Cut bacon slices in half - lengthwise, dredge one side of bacon strip in cheese; roll it against a bread stick diagonally. (Like a red stripe is around a barber pole.) Place sticks on baking sheet; dish or paper plate lined with paper towel. Microwave at High 4 1/2 to 6 minutes; roll in cheese as soon as removed from microwave. Serves 10. (These will stay crisp for hours after micro waving.) | NancysKitchen | 1/1/1999 | ||
| BRUNCH EGGS | Microwave | 6 slices bacon, diced 4 green onions, sliced 6 mushrooms, sliced 6 eggs 1/4 c. heavy cream* 1/4 c. shredded Swiss cheese *May substitute with light cream, milk or skim milk. | (Microwave: Power level 10, 100%, high) In 1 quart casserole place bacon. Microwave at high 2 minutes. Add onion and mushrooms. Microwave at high 2 minutes, stir. Add eggs and cream, beat with wire whisk or fork until slightly frothy. Microwave at high 2 minutes. Stir, bring coagulated portion to center and runny part to edges. Microwave 2 minutes. If still runny, microwave 30 seconds more. Remove. Top with cheese. Let stand 2 minutes. Serves 4-6. | NancysKitchen | 1/1/1999 | ||
| BUTTERFLIED PARTY FRANKS | Microwave | 1 1/2 lbs. frankfurters 1 (10 oz.) jar cranberry jelly 4 tbsp. prepared mustard or Dijon mustard | Cut each frank crosswise into 4 sections. Cut each section in half lengthwise to make 8 pieces. Split ends of each piece within a 1/4 inch of the center; set aside. Combine jelly and mustard in 2-quart micro-type casserole. Use half- power cycle and cook 4 minutes, or until jelly is melted, stirring after 2 minutes. Add franks, stir to coat. Cover with waxed paper. Use high-cycle and cook 4 minutes, or until hot. Stir and let stand, covered, 3 minutes. | NancysKitchen | 1/1/1999 | ||
| CALICO BEANS | Microwave, Sides | 8 slices bacon 1 (1 lb.) can green beans, drained 1 (1 lb. 15 oz.) can pork & beans, drained 3/4 c. dark brown sugar 1/2 tsp. dry mustard 1 c. chopped onion 1 (1 lb.) can lima beans, drained 1 (1 lb.) can kidney beans, drained 1/2 c. vinegar 1/2 tsp. garlic salt 1/8 tsp. pepper | Cook bacon in microwave oven until crisp; drain, reserving drippings. Crumble bacon. Saute onion in bacon fat for 3 minutes. Stir once. Combine all ingredients mixing lightly. Turn into 3 quart casserole and bake 20 minutes. Stir and turn dish twice during cooking time. Makes 16 servings. NOTE: Divide mixture between 1 1/2 quart casserole and freeze one for later use. Cooking time for 1 1/2 quart casserole will be 13 to 15 minutes. | NancysKitchen | 1/1/1999 | ||
| CARAMEL CORN CHEX | Microwave | 2 sticks oleo 2 c. brown sugar 1/2 c. Karo light corn syrup | Boil together for 1 1/2 minutes. Add 1/2 teaspoon soda. Pour over 16 ounces Corn Chex in brown bag. Microwave for 4 minutes, shaking after each minute. Spread on wax paper to cool. | NancysKitchen | 1/1/1999 | ||
| CARAMEL DIP | Microwave, Appetizers | 1 stick oleo 1 can Eagle Brand condensed milk 1 bag Kraft caramels | Combine ingredients and microwave on medium for 6-7 minutes, stirring occasionally until it is completely done and stirred well. It will look like there is too much oleo and very greasy, but don't give up. Can also be done in a double boiler. Use as dip for apples cut into bite size pieces. | NancysKitchen | 1/1/1999 | ||
| CARROT CAKE | Microwave, Cakes | 2 c. raw, shredded carrots 1 1/2 c. sugar 1 c. vegetable oil 1/4 c. orange juice 1 1/4 tsp. baking soda 1 tsp. salt 3 eggs 1 tsp. vanilla 1 1/2 c. flour 1/2 c. chopped nuts 2 tsp. cinnamon 1/2 tsp. nutmeg | CREAM CHEESE FROSTING: Mix together carrots, sugar, orange juice, eggs, and vanilla until well blended. Combine remaining ingredients and stir into carrot mixture. Pour into a 12 cup fluted microwavable pan. Microwave 10 to 12 minutes on high power, turning once or twice. Let cake stand 10 minutes before removing from pan. When cake cools, remove from pan and top with Cream Frosting. Microwave a 3 oz. package cream cheese for 2 minutes on high. Add 2 cups powdered sugar and 1 tablespoon orange juice. Mix well. 18 servings. | NancysKitchen | 1/1/1999 | ||
| CARROT SPICE CAKE | Microwave, Cakes | 1 1/4 c. all-purpose flour 1 c. brown sugar (packed) 1 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. allspice 1/2 tsp. salt 1 1/4 c. shredded carrots 2/3 c. oil 2 eggs 1 can (8 oz.) crushed pineapple (drained) 1 tsp. vanilla 1/2 c. chopped nuts 1/4 c. raisins ICING: 8 oz. cream cheese, softened 1 stick margarine, room temp. 1 box confectioners' sugar 1 c. chopped nuts 2 tsp. almond flavoring | In large bowl, with electric mixer, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, salt and carrots. Stir in oil, eggs, pineapple and vanilla; beat 2 minutes at medium speed. Stir in nuts and raisins. Pour batter into a pregreased 10-12 cup tube pan (microwave safe). Cover with waxed paper. Elevate pan in oven on inverted pie plate. Cook at MEDIUM 10 to 12 minutes, or until toothpick inserted near center comes out clean. Beat all together well and ice cooled cake. Note: The icing recipe is enough to frost 2 cakes. I freeze the other half and use it for the next time. | NancysKitchen | 1/1/1999 | ||
| CASHEW BRITTLE | Microwave | 1 c. sugar 1/2 c. white corn syrup 1 1/2 c. dry roasted cashews 1 tsp. vanilla 1/2 - 1 c. shredded coconut 1 tsp. baking soda | Combine sugar and corn syrup in 8 to 12 cup measure cup with handle and microwave on high for 3 to 5 minutes. Stir one time. Add butter, vanilla and coconut. Microwave on high for 1 to 2 minutes. Stir in baking soda, mix until blended. Quickly spread on greased cookie sheet. Rest 30 to 40 minutes, break into pieces. | NancysKitchen | 1/1/1999 | ||
| MAYONNAISE CHOCOLATE CAKE | Microwave | 2 c. unsifted all-purpose flour 1 c. sugar 1 tsp. soda 1/4 c. cocoa 1/8 tsp. salt 1 c. mayonnaise 1 c. water | Stir together flour, sugar, cocoa and salt in large mixing bowl. Add mayonnaise and water. Beat at low speed until all ingredients are moistened. Beat at high speed 2 minutes. Pour batter into 12"x8"x2" dish which has been greased on bottom only. Place dish in microwave oven on high power level and cook 9 to 11 minutes, giving dish 1/4 turn after 5 minutes. | NancysKitchen | 1/1/1999 | ||
| MEXICAN BEAN DIP | Microwave, Appetizers, Sides | 1 (16 oz.) can refried beans 1 (8 oz.) can tomato sauce 1 (1 1/4 oz.) pkg. taco seasoning mix 1 sm. onion, chopped 3 drops hot sauce | Place all ingredients in a medium Microwave-safe bowl. Mix well. Cover with plastic wrap. Microwave on High 6 minutes. Stir at 3 minutes. Serve with corn chips. | NancysKitchen | 1/1/1999 | ||
| MICROWAVE BEEF JERKY | Microwave | 2 lbs. beef (can use flank steak, chuck roast, brisket, sirloin tip or steak) 1/2 tsp. seasoned salt 1/3 tsp. garlic powder 1/3 tsp. pepper 1 tsp. MSG 1 tsp. onion powder 1/2 c. Worcestershire sauce 1/2 c. soy sauce 2 tbsp. liquid smoke | Trim off excess fat. Semi freeze meat for easier slicing. Cut across grain into 1/8 inch strips. Place meat in shallow pan. Combine all ingredients and pour over meat slices. Let set overnight in the refrigerator. To cook: Lay out strips on microwave bacon rack. Cover with paper towel. Cook on high power for 2 1/2 minutes. Turn strips. Cook 1 1/2 minutes. Turn strips. Cook 1 1/2 minutes. Let stand 5 minutes before eating. Cooking time may vary with thickness of meat. Store in airtight container. | NancysKitchen | 1/1/1999 | ||
| MICROWAVE CARAMELS | Microwave | 1 c. butter or margarine, melted 1 (14 oz.) can sweetened condensed milk 1 c. light corn syrup 1 (1 lb.) pkg. light brown sugar 1 tsp. vanilla extract 2 c. semisweet chocolate chips, melted | *Blend first 4 ingredients in large microwave-safe bowl. Microwave on High for 17 minutes, stirring every 3 minutes, mix in vanilla. *Pour into buttered 9x13" pan. Chill in refrigerator overnight. *Pour melted chocolate over caramels. Cut into 1-inch squares. *May substitute almond bark for chocolate chips or increase amount of chocolate and dip caramel squares into chocolate to coat on all sides. *Yield: 10 dozen. | NancysKitchen | 1/1/1999 | ||
| MICROWAVE CARAMEL CORN | Microwave, Appetizers | 6 qts. of popped corn in brown paper bag (use hot air popper) 2 c. brown sugar 1 tsp. salt 2 sticks margarine 1/2 c. corn syrup | Boil this 5 minutes and remove from heat. Add 1 teaspoon baking soda. Stir. Pour mixture over and stir in bag. Bake 3 minutes on full power, stirring frequently. Pour out on wax paper or heavy aluminum foil and crumble. Store in air-tight container. | NancysKitchen | 1/1/1999 | ||
| MICROWAVE CHOCOLATE CAKE | Microwave | 1/4 c. Hershey's cocoa 2/3 c. hot water, divided 3/4 c. plus 2 tbsp. all-purpose flour 1 c. sugar 1/2 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt 1/4 c. plus 2 tbsp. vegetable oil 1 egg 2 tsp. vanilla extract Easy Cocoa Frosting | Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inches or 8 x 1 1/2 inches; line bottom with plastic wrap. In small micro-proof bowl, combine cocoa and 1/3 cup water; microwave on high (full power) 40 to 50 seconds or until very hot and slightly thickened. In medium bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended. Pour batter into prepared pan. Microwave on high 5 to 6 minutes without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing). Let stand 5 minutes; invert onto serving plate. Peel off plastic wrap; cool. Frost. About 8 servings. *Time is for 600-700 watt microwave ovens. | NancysKitchen | 1/1/1999 | ||
| MICROWAVE CHOCOLATE FUDGE | Microwave | 12 oz. semi-sweet chocolate chips 1 can Eagle Brand milk 2 heaping tbsp. peanut butter | Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut. | NancysKitchen | 1/1/1999 | ||
| MICROWAVE COCKTAIL WIENERS | Microwave | 1 pkg. (1 lb.) wieners 1 1/2 c. barbecue sauce 2 tbsp. brown sugar 1/8 to 1/4 tsp. dry mustard 1/2 tsp. ginger SAUCE: 1 c. ketchup 1/4 c. packed brown sugar 1/4 c. vinegar 1 1/2 tsp. celery seed Dash of garlic powder 1/4 tsp. salt Dash of pepper 1 1/2 tsp. Worcestershire sauce 1 1/2 tsp. horseradish 1 med. onion, chopped 1/4 c. water | Makes about 1 1/2 cups. Cut wieners into 3/4 inch pieces. Set aside. Combine sauce, sugar and seasonings in a 1 1/2-quart casserole or serving bowl. Cover microwave at high 1 1/2 to 2 1/2 minutes until hot. Stir in wieners. Cover microwave 4 to 6 minutes, stirring once. When hot, serve with cocktail picks. Barbecue Sauce - Microwave Instruction: Combine all ingredients in 2 quart glass casserole. Cover with wax paper. Cook in microwave 3 minutes at high or until hot: stir occasionally. Or can use boiled barbecue sauce. | NancysKitchen | 1/1/1999 | ||
| MICROWAVE MINI PIZZAS | Microwave | 1 (6 count) pkg. English muffins 1 sm. jar pizza sauce (any flavor) 8 oz. pkg. shredded Mozzarella cheese 48 slices pepperoni (optional) | Pour sauce on to open-face muffins. Place 4 slices of pepperoni on each muffin. Top each muffin with a generous amount of cheese. Bake in microwave for 2 minutes or until cheese is melted. Serves 3 or cut into fourths to serve as party food. | NancysKitchen | 1/1/1999 | ||
| MICROWAVE ORANGE CRUMB CAKE | Microwave | 2 c. flour 1 c. sugar 1/2 c. margarine 2 tsp. cinnamon 2 tsp. baking powder 2 eggs 1 c. orange juice | Combine flour, sugar and margarine with pastry blender until mixture is like cornmeal. Combine 1 cup of crumb mixture with cinnamon; reserve for topping. Add baking powder to remaining mixture; blend well. Beat eggs with orange juice. Mix lightly into crumb mixture. Pour into lightly greased 9 inch square baking dish. Sprinkle top with cinnamon crumbs. Bake in microwave, full power, for 4 minutes. Turn half way around. Bake four more minutes. Serve warm or cool. (This coffee cake can be frozen). | NancysKitchen | 1/1/1999 | ||
| MICROWAVE SHRIMP IN GARLIC BUTTER | Microwave | 1/4 c. butter or margarine 1/2 tsp. garlic powder 2 tsp. parsley flakes 1 pkg. (12 oz.) frozen, peeled deviened quick-cooking shrimp | Makes 1 1/2 to 2 cups. Microwave butter 30 to 45 seconds on high until melted. Add garlic powder and parsley flakes. Separate shrimp: Place in 9 or 10 inch diameter dish (glass pie dish works well). Pour butter mixture over shrimp. Cover tightly. Microwave 5 to 8 minutes, until shrimp are opaque. Stir every 2 minutes. Let stand covered 1 1/2 to 2 minutes. Serve with toothpicks. | NancysKitchen | 1/1/1999 | ||
| BREAD AND BUTTER PICKLES | Pickles | 1 qt. Cucumbers 1 sliced onion 1 c. sugar 1 tsp. Turmeric 1/2 tsp. dry mustard, sliced 1 c. vinegar 1 1/4 tsp. Salt 1/2 tsp. celery seed | Bring all ingredients except cucumbers and onions to boil. Then add cucumbers and onions and bring to boil again. Or, pour boiling solution over cold cucumbers and onions. | NancysKitchen | 1/1/1999 | ||
| COLD CARROT RELISH | Pickles | 2 (1 lb.) bunches of carrots 2 lg. onions, minced 1 green pepper, minced 1 can tomato soup 1/2 c. salad oil 1 c. sugar 1 tsp. Sugar 1 tsp. Worcestershire sauce 3/4 c. balsamic vinegar 1 tsp. salt | Peel and slice carrots into "coins". Cook carrots until just tender. Drain and cool carrots. Mix all other ingredients. Add cooled carrots. Marinate in covered container in refrigerator. Serve cold. This recipe keeps in the refrigerator for quite a while. | NancysKitchen | 1/1/1999 | ||
| CORN RELISH | Pickles | About 18 ears of corn 1 c. chopped sweet red pepper 1 c. chopped onion 1 tbsp. salt 3 tbsp. mustard seed 4 c. vinegar 4 c. chopped cabbage 1 c. chopped green pepper 1 tbsp. celery seed 1 tbsp. turmeric 1 c. water 2 c. sugar | Cook corn in boiling water 5 minutes. Cut from cob. Measure 8 cups. Combine corn with remaining ingredients and simmer 10 to 15 minutes. Bring to a boil, pack in hot, sterilized jars. Seal. Process 15 minutes in boiling water bath. Yield: About 6 pints. | NancysKitchen | 1/1/1999 | ||
| CRISP STYLE SWEET PICKLES | Pickles | 7 lbs. Cucumbers 2 c. lime 5 lbs. Sugar 2 qts. vinegar, distilled 1 1/2 tbsp. pickling spices | Wash and slice cucumbers. Mix 2 cups lime with dish pan of water. Put sliced cucumbers into lime water, cover and let stand 24 hours. Wash. Soak in clean water 3 hours, changing water every hour. Combine 2 quarts vinegar, 5 pounds sugar and pickling spices (tied in small cloth bag.) Bring to boil. Pour water off cucumbers, pour vinegar mixture over cucumbers. Let stand 24 hours. Bring cucumbers and mixture to a boil and boil for 1 hour. Put in jars and seal. Makes about 10 pints of delicious pickles. | NancysKitchen | 1/1/1999 | ||
| CROSS CUT PICKLES | Pickles | 4 qt. Cucumbers 2 lg. garlic cloves 1 1/2 tbsp. turmeric 2 tbsp. mustard seed 4 lg. Onions 4 1/2 c. sugar 1 1/2 tsp. celery seed | Wash cucumbers; drain and slice unpeeled cucumbers. Slice 1/8-1/4 inches thick. Add garlic, onions and salt; mix thoroughly. Cover with ice and let stand 3 hours. Stir occasionally and drain. Remove garlic cloves. Combine sugar, spices and vinegar. Heat just to boiling. Add cucumbers and onions and heat for 5 minutes. Pack in pint jars. Process in boiling water 5 minutes. | NancysKitchen | 1/1/1999 | ||
| EASY SWEET PICKLES | Pickles | 2 qt. jar Kosher dill pickles (whole) 3 c. sugar 1 tbsp. vinegar 2 sm. onions, sliced 4 sticks cinnamon, broken | Drain all juice from pickles. Cut the ends of pickles and slice crosswise. Add remaining ingredients. Refrigerate for 24 hours, turning several times. Pickles will keep indefinitely in refrigerator. Pickles may be returned to jar or put in Tupperware. | NancysKitchen | 1/1/1999 | ||
| GREEN TOMATO RELISH | Pickles | 2 qt. chopped green tomatoes 3 green peppers, sweet 3 red peppers, sweet 5 lg. Onions 3 tbsp. salt 2 tbsp. celery seed 2 tbsp. mustard seed 1 tbsp. allspice 1 tbsp. turmeric 3 c. sugar 3 c. vinegar | Grind coarse tomatoes, peppers, onions. Put together in large pan, put the salt in and let stand 10 minutes. Drain, then mix all the spices, sugar and vinegar in it. Boil 10 minutes. Put hot in jars and seal. | NancysKitchen | 1/1/1999 | ||
| HOT DOG RELISH | Pickles | 4 c. ground onions 4 c. ground cabbage 2 c. ground green pepper 2 c. red pepper 2 c. ground cucumbers 4 c. vinegar 1/2 c. salt 6 c. sugar 1 tbsp. celery seed 2 tbsp. mustard seed 1 1/2 tsp. Turmeric | Grind vegetables and place in crock with the salt; let stand overnight. Next morning, rinse and drain well. Combine the rest of the ingredients in a kettle large enough to accommodate the mixture and heat to boiling. Simmer 3 or 4 minutes and seal in pint or perhaps half pint jars. | NancysKitchen | 1/1/1999 | ||
| INDIAN RELISH | Pickles | 2 qt. tomatoes (green) 1 qt. Onions 1 head cauliflower 3 lg. green peppers 3 lg. red peppers 1/2 c. salt 1 qt. Water 2 c. vinegar 1 c. flour 6 tbsp. dry mustard 1 tbsp. turmeric 2 tbsp. celery and mustard seed 2 c. hot water 6 c. vinegar 6 c. white sugar | Mix salt into tomatoes; let sit 3 hours. Pour water over tomatoes, then drain well. Use large kettle (8-quart size). Combine all vegetables with vinegar; boil 3 minutes, then combine flour and dry mustard, turmeric, celery and mustard seed. Mix with enough vinegar to make thin paste. Stir in hot water, vinegar and sugar. Add to first ingredients. Cook until thick, stirring often. Seal while hot in pint sterile hot jars with ball lids or use screw top jars. | NancysKitchen | 1/1/1999 | ||
| LIME PICKLES | Pickles | 7 lbs. cucumbers, sliced crosswise 2 1/2 c. Mrs. Wages pickling lime 2 gal. Water--SYRUP:-- 2 qts. Vinegar 8 c. sugar 1 tbsp. salt 2 tbsp. pickling spice 2 tbsp. dill seed | Soak cucumbers in lime solution for 24 hours, stirring occasionally. Soak in enamelware or crockery. Do not use aluminum. Remove from lime water and rinse in cool water 3 times. Soak in ice water for 3 additional hours. Drain and add the syrup solution. Let set 5 or 6 hours or overnight. Boil this mixture for 35 minutes. Fill sterilized jars with cucumber slices and pour syrup over them, leaving 1/8 inch headspace. Refrigerate before serving and they will be crisp. These pickles are 1/2 sweet and 1/2 dill. | 1/1/1999 | |||
| MUSTARD PICKLES | Pickles | 2 gallons cucumbers, cut in 4th long ways, cut out seeds, cut into chunks 3 lbs. pearl onions, cooked and peeled 3 med. onions, chopped 3 heads cauliflower, cut up and cooked 4 1/3 c. sugar 2 c. prepared mustard 2 1/2 tbsp. dry mustard 1 tsp. Turmeric Approximately 1 1/2 qt. Water Approximately 1 1/2 qt. Vinegar Cornstarch to thicken (about 8 heaping tbsp.) | Sprinkle cucumbers with salt; let stand overnight, then drain. Prepare other ingredients; set aside. Boil cucumbers in weak vinegar until transparent; drain and set aside. Mix remaining ingredients; heat to boil. Thicken, add vegetables, season to tastewith salt. Seal. | NancysKitchen | 1/1/1999 | ||
| ZUCCHINI RELISH | Pickles | 10 c. zucchini (about 5 lb.) 4 lg. Onions 4 lg. green bell pepper 4 lg. red bell pepper 2 1/2 c. cider vinegar 4 c. sugar 2 tbsp. cornstarch 1 tsp. Turmeric 1 tsp. Nutmeg 2 tsp. celery seed 1/4 tsp. pepper | Grind all above vegetables and sprinkle with 1/2 cup salt. Let set overnight. In morning, rinse and drain well with cold water. Mix the following ingredients: Bring to a boil in a large kettle. Add vegetables and simmer 30 minutes. Ladle in jars. Cold pack 15 minutes. | NancysKitchen | 1/1/1999 | ||
| OKRA PICKLES | Pickles | 3 1/2 lbs. sm. okra pods 5 cloves garlic 5 sm. fresh hot peppers 1 qt. Water 1 pt. vinegar (5% acidity) 1/3 c. pickling salt 2 tsp. dill seeds | Pack okra tightly in hot sterilized jars, leaving 1/4 inch head space. Place a clove of garlic and a hot pepper in each jar. Combine remaining ingredients in a saucepan, bring to a boil. Pour vinegar mixture over okra leaving 1/4 head space. Cover at once with metal lids and screw bands tight. Process in boiling water bath 10 minutes. Yield: 4 to 5 pints. | NancysKitchen | 1/1/1999 | ||
| OHIO PICKLES | Pickles | 4 or 5 cucumbers 1 or 2 cloves garlic 1 sm. head dill 2 tsp. Salt--BRINE:-- 1 c. sugar 2 c. white vinegar, diluted slightly 1/2 tsp. pepper | Cut cucumbers 1/4 inch thick. Chop garlic fine. Put in large bowl. Sprinkle with salt. Mix well and let stand 2 hours. Meanwhile, mix sugar, vinegar and pepper. Do not drain cucumbers. Add vinegar mixture and mix well. Can be eaten next day. Keep in refrigerator. | NancysKitchen | 1/1/1999 | ||
| PEAR RELISH | Pickles | 30 lg. Pears 6 lg. bell peppers 3 c. sugar 2 tbsp. salt 2 tbsp. celery or mustard seed 6 lg. white onions 3 sm. hot pepper, or more 2 c. vinegar 1 (9 oz.) jar mustard | Grind pears, peppers and onions in food chopped. Add remaining ingredients with 1 cup of juice from grinding. Cook slowly for 1 hour, then put in hot sterilized jars. Seal at once. | NancysKitchen | 1/1/1999 | ||
| PEPPER RELISH | Pickles | 12 red peppers (sweet) 12 green peppers 6 large onions 1 1/2 pt. Vinegar 3 tbsp. salt 2 c. sugar | Grind peppers and onions as coarse as possible, pour boiling water to cover. Let stand 5 minutes. Let it drain a while. Dissolve salt and sugar in vinegar. Boil all ingredients for 20 minutes. Place in sterilized jars and seal. Makes about 5 pints. | NancysKitchen | 1/1/1999 | ||
| PICALILLI | Pickles | 1 qt. cabbage, chopped 1 qt. green tomatoes, chopped 2 sweet green peppers 2 sweet red peppers 2 lg. Onions 1/4 c. salt 1 1/2 c. vinegar 1 1/2 c. water 2 c. brown sugar, firmly packed 1 tsp. dry mustard 1 tsp. Turmeric 1 tsp. celery seed | Chop cabbage, tomato, red and green peppers and onions. Mix with salt and let stand overnight. Next morning drain. Boil vinegar, water, sugar, spices for 5 minutes. Add chopped vegetable mixture and bring to a boil. Pour into jars and seal. | NancysKitchen | 1/1/1999 | ||
| PICKLED BEETS | Pickles | 1 gal. sm. beets or sliced or quartered 2 c. sugar 1 long stick cinnamon 1 tbsp. whole allspice 3 1/2 c. vinegar 1 1/2 c. water | Cook beets with roots about 2 inches of stem until tender. Use enough water to cover. Dip in cool water and peel. Combine sugar, spices, vinegar, and add beets and simmer 15 minutes. Pack beets into hot sterilized jars and cover with boiling hot syrup. Seal. | NancysKitchen | 1/1/1999 | ||
| REFRIGERATOR PICKLES | Pickles | 6 c. sliced cucumbers 1 c. slice onion 1 c. green pepper (optional) 1 c. vinegar 2 c sugar 1 tbsp. salt 1 tsp. celery seed | Combine all ingredients; mix well. Place in jar, refrigerate. The pickles will be ready in 24 hours and will keep up to 1 year. | NancysKitchen | 1/1/1999 | ||
| SQUASH PICKLES | Pickles | 12 c. sliced squash 2 c. sliced onion 1 tbsp. pickling salt 1 c. diced green pepper 2 c. vinegar (5% acidity) 3 1/2 c. sugar 1 tsp. celery seed 1 tsp. mustard seed | Combine squash and onion, sprinkle with salt, and let stand for one hour. Combine remaining ingredients, and bring to a boil. Drain squash and onions. Pack squash and onions into hot sterilized jars, add vinegar mixture, leaving 1/4 inch head space. Cover at once with metal lids, screw on bands tight. Process in boiling water bath for 15 minutes. Yields 4 pints. | NancysKitchen | 1/1/1999 | ||
| SWEET PICKLES | Pickles | 2 gal. cucumbers 2 tbsp. salt 1 c. lime 3 qt. vinegar 10 c. sugar 1 tbsp. pickling spice | Cut up cucumbers into slices. Add salt and lime. Add enough water to cover cucumbers. Allow to stand for 24 hours. Drain and rinse cucumbers thoroughly of all lime. Soak in clear water for one hour. Again, rinse thoroughly. Mix vinegar, sugar, and pickling spice. Bring to a boil. Put cucumbers in mixture. Cook one hour or until cucumbers change color. Pack pickles in sterilized pint jars to store. Enjoy! | NancysKitchen | 1/1/1999 | ||
| VIDALIA ONION RELISH | Pickles | 1 1/2 gal. ground Vidalia sweet onions (14 to 18 med. onions) 1/2 c. salt 1 qt. apple cider vinegar 1 tsp. Turmeric 1 tsp. pickling spice 1 tsp. pimento, chopped 4 1/2 c. sugar | Grind onions to yield 2 1/2 gallons and 1/2 cup salt, let stand 30 minutes. Squeeze juice from onion-salt mixture and discharge juice. To onions, add vinegar, spices, pimento and sugar. Bring to boil and cook for 30 minutes, stirring often. Pack both onions and cooking liquid to cover in hot pint jars, leaving 1/2 inch head space. Remove air bubbles, wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Makes 8 pints. | NancysKitchen | 1/1/1999 | ||
| APPLE PIE CAKE | Pies | 1 c. sugar 1/4 c. shortening 1 egg 1 c. flour 1/2 tsp. baking soda dissolved in 3 tbsp. water 2 1/2 c. chopped apples 1/4 tsp. Salt 1 tsp. Cinnamon 1/2 c. chopped walnuts 1/4 tsp. Nutmeg | Cream sugar and shortening. Add egg. Mix flour, spices and salt and add to above mixture. Add dissolved baking soda. Fold in nuts. Bake in 8 inch square pan at 350 degrees for 40 minutes or until brown. Serve with whipped cream sweetened with 2 tablespoons sugar and 1/4 teaspoon vanilla. | NancysKitchen | 1/1/1999 | ||
| BROWN SUGAR PIE | Pies | 1 box light brown sugar 3 eggs, slightly beaten 1 tsp. Vanilla 1 unbaked pie crust | Mix together all the ingredients, pour in the pie crust. Cook at 350 degrees for 45 minutes. | NancysKitchen | 1/1/1999 | ||
| BLUEBERRY PIE | Pies | 1 (8 oz.) container sour cream 2 eggs 1/2 to 3/4 c. sugar 1 tsp. Vanilla 1 tsp. Cinnamon 1 c. blueberries 1 pie shell | Mix 2 eggs and sugar. Add sour cream, vanilla, and cinnamon. Fold in blueberries. Pour into pie shell and bake at 350 degrees. Approximately 50 to 60 minutes or until set. Chill and serve. Keep refrigerated. | NancysKitchen | 1/1/1999 | ||
| CHERRY PIE | Pies | Pastry for double crust (9 inch pie) 3/4 to 1 c. sugar 3 to 4 tbsp. flour 1/8 tsp. Salt 1/4 c. cherry juice 3 1/2 c. (two 1 lb. cans or equal amount) red sour pitted cherries, drained 1 tbsp. butter 1/2 tsp. almond flavoring | Blend sugar, flour, and salt in medium saucepan. Blend in 1/4 cup cherry juice. Add cherries and cook and stir over medium heat until mixture has boiled 1 minute. Remove from heat and stir in butter and almond. Set aside to cool slightly, while you mix and roll the crust. Pour filling into pastry lined pie plate. Cover with top crust which has been slitted. Seal and flute edge. Bake at 400 degrees for about 30 minutes. | NancysKitchen | 1/1/1999 | ||
| CHESS PIE CAKE | Pies, Cakes | 1 box Duncan Hines butter cake mix 1 stick butter, melted 1 egg1 box powdered sugar 1 (8 oz.) pkg. cream cheese 3 eggs 1 c. nuts (pecans if desired) | Mix well and spread in bottom of sheet pan (oblong). Mix with fork. Mix with mixer: Mix well and pour over crust. Bake at 300 or 325 degrees until brown glaze. | NancysKitchen | 1/1/1999 | ||
| CHOCOLATE MERINGUE PIE | Pies | 3/4 c. sugar 2 tbsp. cornstarch 2 c. milk 2 (1 oz.) squares unsweetened chocolate 3 eggs, separated 2 tbsp. margarine or butter 1 tbsp. grated orange peel 1 9 inch baked pie shell 1/2 tsp. cream of tartar 6 tbsp. sugar | Mix sugar and cornstarch in medium bowl. Stir in milk. Add chocolate squares. Microwave at High (100%) until smooth and thick, 6 to 8 minutes, stirring after 3 minutes. Stir a small amount of chocolate mixture into egg yolks; return to hot chocolate mixture, blending well. Microwave at Medium-High (70%) 3 minutes, stirring once. Stir in margarine and orange peel until margarine is melted. Pour into pie shell. Set aside. Preheat oven to 425 degrees. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spoon meringue onto chocolate filling; spread over filling, carefully sealing meringue to edge of crust. Bake 8 to 10 minutes, or until meringue is brown. Makes 9" pie. | NancysKitchen | 1/1/1999 | ||
| FRENCH COCONUT PIE | Pies | 3 eggs 1 cup sugar 3 sticks butter, melted 1 1/ 2 cups flaked coconut 1/4 cup buttermilk 2 tsp vanilla 1 unbaked pie shell | Preheat oven to 375 degrees. Mix all ingredients together and pour into pie shell. Bake for 10 minutes. Reduce heat to 300 degrees and continue baking until golden brown | NancysKitchen | 1/1/1999 | ||
| FRENCH COCONUT PIE | Pies | 3 eggs 1 cup sugar 3 sticks butter, melted 1 1/ 2 cups flaked coconut 1/4 cup buttermilk 2 tsp vanilla 1 unbaked pie shell | Preheat oven to 375 degrees. Mix all ingredients together and pour into pie shell. Bake for 10 minutes. Reduce heat to 300 degrees and continue baking until golden brown | NancysKitchen | 1/1/1999 | ||
| FRESH APPLE PIE | Pies | 1 qt. apples, sliced 1 pie shell & top crust Juice of an orange 1 tsp. lemon rind, grated 2 tbsp. flour 1 c. sugar 1 tsp. Nutmeg 1 tsp. Cinnamon 2 tbsp. butter | Place the apples in an unbaked shell. Add orange juice and lemon rind. Combine the flour, sugar and spices. Sprinkle over the apples. Dot butter in the center and cover with top crust. Bake at 450 degrees for 20 minutes. Reduce the heat to 400 degrees and bake 15 minutes, then lower heat to 350 degrees and bake 10 minutes. Brush crust with a mixture of 1 tablespoon sugar and 1/4 cup milk. | NancysKitchen | 1/1/1999 | ||
| GRATED APPLE PIE WITH STREUSEL TOPPING | Pies | 6 med. Jonathan or McIntosh apples, firm & crisp 1/2 c. sugar 1/2 c. plus 2 tbsp. unsifted all-purpose flour 1 tbsp. lemon juice 1/4 tsp. ground cinnamon 1/8 tsp. Salt 1/2 c. firmly packed light brown sugar 1/8 tsp. Salt 2 tbsp. butter, softened, room temperature 1 10 inch unbaked pie shell | Quarter, core and coarsely grate apples. (Do not peel them.) Mix apples thoroughly with sugar, 2 tablespoons flour, lemon juice, cinnamon and salt. Combine brown sugar, 1/2 cup flour and salt, pressing out any lumps of sugar. Using your hands, rub in the butter until mixture is crumbly. This is the streusel topping. Spoon apple mixture into unbaked pie shell, then scatter sugar mixture (streusel) evenly over the top. Bake in a hot oven, 400 degrees, for 10 minutes; lower temperature to moderate, 375 degrees and bake for 25-30 minutes longer, until filling is bubbly and streusel topping is dappled with brown. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE PUMPKIN PIE RECIPE | Pies | 16 oz Pumpkin 12 oz Evaporated milk 2 tb Butter or 2 tb margarine 2 Eggs 3/4 c Sugar 1/2 c Bisquick 2 1/2 ts Pumpkin pie spice 2 ts Vanilla | Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8. High Altitude Directions (3500 to 6500 ft.): Bake about 55 minutes. | NancysKitchen | 1/1/1999 | ||
| KENTUCKY CHOCOLATE PIE | Pies | 1 c. sugar 3 tbsp. cocoa 3 egg yolks 3 c. milk 1/2 tsp. Salt 3 heaping tbsp. flour 1 tsp. Vanilla 1 tbsp. butter | Mix sugar, cocoa and flour. Add egg yolks. Stir in milk gradually. Cook until thick. Set aside. Add butter and vanilla. Pour into prebaked 10 inch pie shell. Use egg whites for meringue just beat egg whites. Add sugar and vanilla to taste. Bake until meringue is brown. | NancysKitchen | 1/1/1999 | ||
| KEY LIME PIE | Pies | 1 c. sugar 1/4 c. flour 3 tbsp. cornstarch 1/4 tsp. Salt 2 c. water 3 eggs, separated 1 tbsp. butter 1/4 c. fresh or bottled juice Grated rind of 1 lime or lemon Baked 9" pie shell | Combine the sugar, flour, cornstarch and salt in a saucepan and gradually stir in the water. Cook, stirring constantly, until thickened. Gradually stir the mixture into the beaten egg yolks, return to low heat and cook, stirring, for 2 minutes. Stir in the butter, lime juice and rind; cool slightly. Pour into the baked pie shell and cool. Top with meringue and brown in oven. 6-8 servings. | NancysKitchen | 1/1/1999 | ||
| LEMON CREAM PIE | Pies | 1 c. water 1/2 c. milk 1 1/2 c. sugar 1/4 tsp. Salt 1 1/2 tbsp. lemon rind, grated | Mix in saucepan: Bring to a boil. Mix about 7 tablespoons of cornstarch and 1/2 cup cold water together. Add gradually to the boiling mixture to thicken, until it comes off the spoon as a blob. Remove from the heat. Beat 3 egg yolks, then add the yolks to the entire sauce. Add 2 tablespoons butter and juice of a lemon to the sauce. Reheat a little. Cook and beat before adding to pie crust. Top with sweetened whipped cream. | 1/1/1999 | |||
| LEMON ICEBOX PIE | Pies | 1 c. graham cracker crumbs 1/2 tbsp. brown sugar 1 oz. melted butter or margarine Dash of cinnamon4 egg yolks 2 cans sweetened condensed milk 7 oz. lemon juice | Mix together: Press into 9 inch pie pan, chill. Mix together: Pour into crust, chill thoroughly. | 1/1/1999 | |||
| MOCHA BUTTERCREAM PIE | Pies | 2/3 c. all-purpose flour 1/2 c. finely chopped walnuts 2 tbsp. brown sugar 1 tbsp. dark, unsweetened cocoa 1/4 c. unsalted butter or margarine --MOCHA BUTTERCREAM FILLING:-- 1/2 c. butter or margarine 1/2 c. brown sugar, packed 1 (8 oz.) pkg. cream cheese 2 tsp. instant coffee crystals 2 tsp. hot water 2 sqs. unsweetened chocolate, melted 2 tbsp. dark corn syrup 3 eggs, room temperature 1 c. whipping cream 2 tbsp. powdered sugar 1 tsp. Vanilla Grated chocolate for garnish (optional) | In large bowl, or food processor, combine flour, walnuts, brown sugar and cocoa. Cut in butter until mixture makes coarse crumbs. Press onto bottom and sides of a 9-inch pan. 3. Bake at 300 degrees for 20 minutes or until golden. Cool. For filling, in large mixer bowl, beat the butter and brown sugar until blended. Blend in the cream cheese; beat 2 minutes or until fluffy. Dissolve coffee crystals in water. Add along with melted chocolate and syrup to the butter mixture. 6. Beating at high speed, add eggs, one at a time; beat until light and fluffy, scraping bowl several times. Spread the filling in cooled crust. Chill 6 to 8 hours or overnight. 8. Before serving, beat whipping cream until fluffy; beat in powdered sugar and vanilla. Turn into pastry bag. Pipe around edge of pie. Sprinkle with grated chocolate to garnish. | NancysKitchen | 1/1/1999 | ||
| PEACH CUSTARD PIE | Pies | 1 c. sugar 2 eggs, well beaten (egg substitute may be used) 2 tbsp. flour 1 tbsp. butter 1/2 tsp. Cinnamon Sliced fresh peaches (elderberries) 1 9 inch unbaked pie crust | Add flour and sugar to well beaten eggs. Slice enough pared fresh peaches to fill the unbaked shell. Cover with the egg mixture. Sprinkle with cinnamon and dot with butter. Bake 15 minutes at 450 degrees and about 30-40 minutes at 350 degrees until custard is set and slightly brown. | NancysKitchen | 1/1/1999 | ||
| PEANUT BUTTER PIE | Pies | 8 oz. softened cream cheese 2/3 c. peanut butter 1 c. sifted powdered sugar 2 tbsp. milk 4 oz. thawed whipped topping | Make a graham cracker or chocolate crumb pie crust (9 inches). Beat cream cheese and peanut butter until smooth. Add sifted powdered sugar, milk, and beat until well mixed. Fold in topping and spoon in pie shell. Chill in freezer 15 minutes. Drizzle chocolate syrup on top (optional). | NancysKitchen | 1/1/1999 | ||
| PECAN PIE | Pies | 9 inch pie crust, unbaked 3 eggs 2/3 c. sugar 1/2 tsp. Salt 1/3 c. butter or margarine, melted 1 c. dark or light corn syrup 1 c. pecan halves or broken pecans | Heat oven to 375 degrees. Beat eggs, sugar, salt, butter and syrup with electric beater until well blended. Stir in nuts. Pour into pastry lined pie pan. Bake 40 to 50 minutes or until filling is set. Cover edges of pie crust with tin foil to eliminate over browning. Remove 10 minutes before pie is finished baking. | NancysKitchen | 1/1/1999 | ||
| PUMPKIN PIE | Pies | 2 c. pumpkin 1 c. brown sugar 2 tsp. pumpkin pie spice 3/4 tsp. Salt 3 eggs, separated 3/4 c. evaporated milk or half & half | Mix pumpkin, brown sugar, spice, salt, egg yolks and milk. In separate bowl, bet egg whites and fold into pumpkin mixture. Pour into pie shells. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake until knife comes out clean. | NancysKitchen | 1/1/1999 | ||
| BLUE CHEESE DRESSING | Salads | 1 small carton sour cream 7 T. Hellman's mayonnaise 1/2 package blue cheese, crumbled dash garlic salt | Mix together and chill. | NancysKitchen | 1/1/1999 | ||
| BOONE TAVERN CRANBERRY BEATS | Salads | 1 C. sugar 1 C. water 2 C. raw cranberries 1 t. corn starch 1 T. cold water 1 #303 can cubed beets (or 2 small whole) | Mix water and sugar. Boil 5 minutes. Add washed cranberries and cook without stirring until berries pop open. Drain juice from cranberries. Return juice to heat. Mix cornstarch with cold water and add to juice. Cook until clear and thickened. (About 3 or 4 minutes). Add berries and drained beats to thickened juice. Heat until all are hot. Hot or cold, these beets have a delicious flavor. | NancysKitchen | 1/1/1999 | ||
| BROCCOLI DIP | Salads, Appetizers, Sides | 2 heads broccoli cut into flowerets 1/2 lb. bacon (fried crisp and crumbled) (reserve 4 T. of the bacon for garnish on top) 1 c. cheddar cheese (shredded) 1 small red onion cut into thin rings 1 c. mayonnaise 2 T. vinegar 1/3 c. sugar | Combine salad ingredients. Store in refrigerator | NancysKitchen | 1/1/1999 | ||
| CAROLS BEST SALAD | Salads | 1 head romaine or 1/2 head leaf lettuce 4 chopped green onions 1 can drained mandarin oranges 1 chopped avocado 2-3 oz. slivered almonds (toasted) sliced fresh mushrooms raisins | Toss all together and toss with tarragon dressing (see recipe below). Serve. | NancysKitchen | 1/1/1999 | ||
| CELERY SEED DRESSING FOR FRUIT SALAD | Salads | 1/2 c. sugar 1 t. dry mustard 1 t. salt 1/4 onion (grated) 1/3 c. vinegar 1 c. salad oil 1 T. celery seed | Measure dry ingredients into small mixing bowl. Mix sugar, salt, mustard, add onion juice and a small amount of vinegar. Add oil gradually; remaining vinegar and celery seed. | NancysKitchen | 1/1/1999 | ||
| CHINESE CHICKEN SALAD | Salads | 2 T. soy sauce 1 T. each salad oil and sherry 1 clove garlic minced or pressed 1/4 t. ginger 1/4 t. Chinese ground cinnamon 2 1/2 to 3 lb. broiler fryer, cut in half 1/4 c. sesame seeds 6 cups shredded iceberg lettuce (about) 3 green onions, thinly sliced 1 small bunch fresh coriander (Cilantro) chopped 1 c. chopped salted peanuts or cashews Lemon dressing (see recipe below) salt and pepper | Mix together 1st 4 ingredients. Rub mixture over chicken halves, coating thoroughly. Place chicken skin side up in a shallow baking pan. Pour over extra soy sauce mix. Bake in 400 degree oven until meat near bone is no longer pink. (About 45 minutes). Cool, skin, bone and cut chicken into thin strips. Toast sesame seeds 4 minutes in frying pan. Mix together chicken, lettuce, onion, and coriander. Add sesame seed and 3/4 c. nuts. Prepare lemon dressing, pour over chicken mixture, and toss lightly. Add salt and pepper to taste. Top with remaining nuts. Makes 4-6 servings. | NancysKitchen | 1/1/1999 | ||
| CUCUMBER AND SOUR CREAM SALAD | Salads | 1 package lime Jell-O (3 oz.) 3/4 c. hot water 1 cup grated cucumbers 1/4 c. lemon juice 1 T. grated onion 1 c. sour cream 1 heaping T. mayonnaise | Melt lime Jell-O in hot water and cool. Add lemon juice and grated onion. Combine sour cream (stirred until fluffy) and mayonnaise. Stir into Jell-O mixture. Mix all well and pour into mold. Be sure and scrap out the seeds from the cucumbers. | NancysKitchen | 1/1/1999 | ||
| FRENCH DRESSING | Salads | 1 c. sugar (or Equivalent in artificial Sweetener 1/3 c. catsup 1 t. salt 1 t. paprika 2 t. grated Onion 1/2 c. vinegar 1 c. Mazola Oil | Mix first 6 ingredients in blender then pour in oil slowly and continue blending. | NancysKitchen | 1/1/1999 | ||
| FRUIT WITH CREAMY LIME DRESSING | Salads | 1/2 c. plain lowfat yogurt 2 t. lime juice (can use orange or lemon juice and rind) 2 t. grated lime rind 1 T. honey | Mix ingredients well with wire whisk. Serve with any kind of fresh fruit. Makes 1/2 cup dressing | NancysKitchen | 1/1/1999 | ||
| HOT CHICKEN SALAD | Salads | 2 c. cooked chicken or turkey finely chopped 2 c. celery 1/2 c. blanched almonds (toasted 15 minutes) 1/2 t. salt 2 t. grated onion 1/2 c. sweet pickle relish 1 c. Kraft mayonnaise Mix ingredients well in casserole. 1 1/2 cup grated cheese 1 c. crushed potato chips | Sprinkle crushed chips on top of cheese. Bake in 400 degree oven for 15 minutes. Serves 6. | NancysKitchen | 1/1/1999 | ||
| HOT CHINESE CHICKEN SALAD | Salads | 2 large chicken breasts, skinned and boned 1/4 c. cornstarch 1/4 c. oil 3 to 4 garlic cloves 1/2 lb. mushrooms, sliced 1 can water chestnuts, drained and sliced 1 bunch green onions, including tops cut in 2" lengths 1 c. diagonally sliced celery 1/4 c. soy sauce 1/2 t. accent 2 c. shredded iceberg lettuce 1 c. or 1 jar pimientos, drained and sliced | Cut meat in thin strips. Roll in cornstarch and set aside. Heat oil in large skillet or wok. Add garlic and cook and stir until browned. Add mushrooms, water chestnuts, onions, celery, soy sauce and Accent. Cook until heated through. Add lettuce and pimentos. Toss lightly and serve at once with rice. Makes 4 servings. | NancysKitchen | 1/1/1999 | ||
| JUDY'S TUNA SALAD | Salads | 1 can of tuna (flaked) 2-3 stalks celery, sliced 2 green onions, sliced 1 1/2 c. to 2 c. grated carrots 1 cup frozen peas, thawed under cold water Miracle Whip to moisten Mix together. Before serving add: 1 c. chow mien noodles 2 hard boiled eggs (chopped coarsely) | NancysKitchen | 1/1/1999 | |||
| LAYERED GARDEN SALAD | Salads | 1 1/2 quarts of water (for cooking macaroni) 1 c. dry macaroni 1 c. light mayonnaise 1/4 c. lemon juice 3 T. parmesan cheese 1 t. sugar 1/2 t. garlic powder 2 t. herb seasoning 2 c. shredded lettuce 2 c. cut up spinach 1 c. shredded carrots 1 c. broccoli flowerets 1 c. shredded purple cabbage 1 c. sliced green peppers 1 c. sliced tomatoes 1/4 c. chopped green onions | Cook macaroni until firm, yet tender. Drain and rinse with cold water. Mix mayonnaise, lemon juice, cheese, sugar, garlic powder and herb seasoning. In large salad bowl, put rest of ingredients. Pour dressing evenly over salad. Cover and refrigerate at least 2 hours. From the kitchen of Sue Orme | NancysKitchen | 1/1/1999 | ||
| LAYERED LETTUCE SALAD | Salads | 1 head of lettuce 1 c. diced celery 4 hard cooked eggs (sliced) 1 10 oz. package frozen peas (uncooked) 1/2 green pepper (sliced) 1 sweet onion 8 slices bacon (fried crisp and crumbled) | NancysKitchen | 1/1/1999 | |||
| LEMON DRESSING | Salads | 1/2 t. dry mustard 2 t. soy sauce 1 t. sugar 1 t. grated lemon peel 1 T. lemon juice 4 T. salad oil. | Combine. | 1/1/1999 | |||
| LILLIANS SALAD | Salads | 1 can of tomato soup 1/2 cup hot water small package of lemon Jell-O large Philadelphia Cream Cheese 1/2 cup of Miracle Whip 1 cup minced celery 1/2 cup onion small can of shrimp | Heat tomato soup. Put aside to cool to room temperature. Mix hot water with small package of lemon Jell-O. Cool to room temperature. Mix Cream Cheese with Miracle Whip until smooth. Add Jell-O. Add celery and onion. Drain shrimp and mince. Add tomato soup and put in greased salad mold. | 1/1/1999 | |||
| MABLES SALAD | Salads | 1 large head cauliflower, broken into small pieces. 2 red radishes - sliced thin 2 green onions (chopped fine) 1 C. sour cream 1 1/2 cup mayonnaise 1 package Good Season's garlic cheese salad dressing | Mix all together and marinate 24 hours. | 1/1/1999 | |||
| MAYONNAISE MIXTURE | Salads | 1 1/2 c. mayonnaise 2 T. sugar mixture 4 oz. grated cheddar cheese (for top) | Tear lettuce into serving sized pieces into a 9 by 12 inch dish. Layer other ingredients in order given. Spread mixture of mayonnaise and sugar over top. Add grated cheese. Refrigerate 8-12 hours (overnight). At serving time garnish with bacon and parsley. | NancysKitchen | 1/1/1999 | ||
| MOCK SOUR CREAM | Salads | 1/2 cup cottage cheese ( dry) 1/4 cup buttermilk 1 T. oil 1 t. lemon juice 1/8 t. salt | Put all ingredients into blender container. Cover. Blend until smooth. Serve over baked potatoes or other vegetables. Makes about 2/3 of a cup. | NancysKitchen | 1/1/1999 | ||
| MUSTARD SAUCE FOR HAM #2 | ground_beef | 1 c. sugar 2 T. dry mustard 1 T. flour (heaping) Yolks of 1 or 2 eggs 1/2 c. vinegar 1 c. cream (or Wilson's milk) | Mix well. Cook in double boiler until thick. Serve over ham loaves. | NancysKitchen | 1/1/1999 | ||
| RASPBERRY JELLO SALAD | Salads, Jello | 1 large package raspberry Jell-O 2 packages frozen red raspberries 2 1/2 c. boiling water Mix. Add 2 9 oz. cans crushed pineapple, drained. Let set. Topping: 1 C. sour cream 1 1/2 c. miniature marshmallows 2 T. lemon juice 1 T. sugar | Mix. | NancysKitchen | 1/1/1999 | ||
| READ HEART BLUSH | Salads | 1 package cherry Jell-O 1/4 c. red hots 1 c. boiling water 1 c. cold water 2 T. sugar Dissolve the above ingredients. Add the following: 1 c. chopped apples 1 c. crushed pineapple 1/4 c. chopped celery 1/2 c. nuts For the topping add: 1 large package cream cheese 1/4 c. salad dressing 1/4 c. sugar 1/4 c. nuts 1 cup whipped cream. | NancysKitchen | 1/1/1999 | |||
| STRAWBERRY YOGURT SALAD | Salads | 1 8-3/4 oz. can crushed pineapple 1 envelope unflavored gelatin 1 8 oz. carton strawberry yogurt dash of salt 1 10 oz. package frozen strawberries, thawed | Drain pineapple, reserving syrup. Soften gelatin in the syrup. Stir over low heat until gelatin dissolves. Stir into strawberry yogurt with dash of salt. Add strawberries in syrup and pineapple. Mix. Pour into mold and chill until set. | NancysKitchen | 1/1/1999 | ||
| SUMMER MAIN DISH PARTY SALAD | Salads | 1 package (5 1/2 oz.) slivered almonds 2 c. real mayonnaise 2 T. lemon juice 2 1/2 T. soy sauce 1 heaping T. curry powder 3 c. chicken or turkey cooked and cut in chunks or 1 1/2 c. crabmeat or 1 1/2 c. shrimp 1 T. onion juice (or finely grated) 1 T. chutney (expensive and doesn't add much) 1 1/2 c. chopped celery 1 can (6 oz.) water chestnuts, drained and sliced 2 c. seedless grapes 1 can (15 3/4 oz.) pineapple chunks, drained | Mix mayonnaise, lemon juice, soy sauce, curry powder, onion juice and chutney. Assemble all other ingredients except nuts. Toss with nuts just before serving. Serves 8. Note: This salad can be made 1 day ahead of time. | NancysKitchen | 1/1/1999 | ||
| TACO SALAD | Salads, Casserole | 1 lb. hamburger meat dash of chili powder can of kidney beans lettuce tomatoes onions cucumbers 3/4 c. grated cheddar cheese 1/2 bag corn chips (crushed) Kraft's Catalina Dressing. | Brown 1 lb. hamburger sprinkled with a dash of chili powder salt. Chill. Chill a can of kidney beans. Layer ingredients. Pour Catalina dressing on top. | NancysKitchen | 1/1/1999 | ||
| TARRGON SALAD | Salads | 1 c. sugar 1/2 c. vinegar (red wine or tarragon wine) 1 t. salt 1/4 t. pepper 1 c. oil 1 t. paprika 1 t. celery seed | Boil sugar and vinegar. Simmer a few minutes. Cool. Beat in oil until thick. Add rest and chill before serving. | NancysKitchen | 1/1/1999 | ||
| TOMATO ASPIC | Salads | 1 scant c. hot water 1 small package lemon Jell-O 1 #2 can Del Monte stewed tomatoes (cut up) dash Worchester little lemon juice | Mix together and let set. | NancysKitchen | 1/1/1999 | ||
| VEGETABLE SALAD | Salads | 1 2 1/2 can French cut green beans 1 " can LeSuere peas 1 " can peg corn 1 c. diced celery 1 medium onion (diced) 1 small jar pimiento 1 t. salt 1/2 t. pepper | Drain vegetables and mix together with 1/2 c. salad oil, 1/2 c. vinegar, 1/2 to 3/4 cup sugar. Heat to boiling and pour over vegetables. Cover. Let stand 24 hours. | NancysKitchen | 1/1/1999 | ||
| SALMON RECIPE | Diabetic, Low Carb, Low Fat, Low Cal, Healthy | Marinate a salmon fillet 6 hours or overnight: 1 cup oil 3/4 cup lemon juice 1/4 cup soy sauce 1/4 cup worchestire sauce 1/4 cup white wine ( I usually only have white zinfindel and use it) 1/2 teaspoon galic salt 2 tablespoons parsley | Line cookie sheet with tin foil (for easy cleanup) Place fish on foil skin side down. You can toss the marinade you will not need it. Bake at 400 Degrees 10 minutes per pound. Serve with fresh asparagus and rice. Even those that don't like fish love this recipe, no fishy smell either | Deanna | 11/7/2000 | ||
| POPPY SEED DRESSING | Salads, Quick, Healthy | 1/3 cup honey 1 teaspoon salt 2 Tablespoons vinegar 1 Tablespoon French's mustard | Mix in a bowl:Gradually wisk in 3/4 cups salad oil until thick and blended Add 1 Tablspoon chopped onion or 1 teaspoon dry onion and 2 teaspoons poppy seeds. | Deanna | 11/7/2000 | ||
| MOMS SECRET RECIPE BEEF STEW | Meat, Soups | 1 1/2 pounds beef for stew, cut to make 1inch pieces, if necessary 1/3 cup all-purpose flour 3 tablespoons vegetable oil 1 can (28 ounces) Italian-style stewed tomatoes, undrained 1 can (14 1/2 ounces) beef broth 1 medium onion, coarsely chopped 1/2 teaspoon pepper 1/2 teaspoon dried thyme leaves 3 medium potatoes, peeled and cut into 1-inch pieces 2 cups baby carrots or 2 cups sliced carrots, 1-inch thick 1 1/2 pounds beef for stew, cut to make 1-inch pieces, if necessary 1/3 cup all-purpose flour 3 tablespoons vegetable oil 1 can (28 ounces) Italian-style stewed tomatoes, undrained 1 can (14 1/2 ounces) beef broth 1 medium onion, coarsely chopped 1/2 teaspoon pepper 1/2 teaspoon dried thyme leaves 3 medium potatoes, peeled and cut into 1-inch pieces 2 cups baby carrots or 2 cups sliced carrots, 1-inch thick | In medium bowl, toss beef with flour to coat. In heavy large saucepan or Dutch oven, heat oil over medium-high heat until hot. Add beef; cook 5 minutes or until browned, stirring occasionally. Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low; cover and simmer 45 minutes or until beef is almost tender. Add potatoes and carrots; return to a boil. Reduce heat; cover and simmer 45 minutes or until beef and vegetables are tender. | MARLA | 11/7/2000 | ||
| TROPICAL COCONUT CREAM PIE | Pie, Desserts | 1-1/2 cups shortbread cookie crumbs (about 20 cookies) 1-2/3 cups BAKER'S ANGEL FLAKE Coconut, divided 1/3 cup butter or margarine, melted 1 large banana, sliced 1-1/2 cups cold milk 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling 1 can (8 oz.) crushed pineapple, well drained 2 cups thawed COOL WHIP Whipped Topping BAKER'S ANGEL FLAKE Coconut (optional), toasted | HEAT oven to 325°F. MIX cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and upmsides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices in crust. POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired. REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator. | Marla | 11/7/2000 | ||
| CHICKEN AND WILD RICE SOUP | Soups, Poultry | 4 pounds of chicken parts, ( backs, wings, necks,etc.) 7 cups of chicken stock 7 cups of water 1 1/2 cups of wild rice, rinsed 1 small white onion, diced 2 stalks of celery, including greens, finely chopped 1/2 cup chopped red or green bell peppers, seeded 1/2 cup dry sherry 3 tablespoons cornstarch 2 cups light cream at room temperature | Place chicken parts in soup kettle and add the stock and water, bring to boil, reduce heat to a simmer and cook for about 1 1/2 hours, or until the meat begins to fall off the bones. Occasionally skim off any foam that forms on the top. Strain the stock through a fine mesh sieve, discard the solids. Return the stock to kettle, add the rice and simmer for 15 minutes. Add the onion, celery, and bell pepper, simmer for 15 minutes. In a small bowl, blend the sherry and cornstarch together, stir into the soup. Stir until it thickens. Remove from heat and stir in the cream, ladle into bowls. Garnish with thin lemon slices and almonds if desired. | Nancy | 11/7/2000 | ||
| GINGERBREAD | Bread, | 2 1oz. squares of unsweetened chocolate 4 tablespoons unsalted butter, room temperature 1 cup of sugar 3 eggs 1 cup of honey 2 cups all purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground allspice 1 tablespoon ground cloves 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla 1/2 cup bourbon or brandy 1 cup finely chopped pecans | Melt chocolate in the top of double boiler, let cool. Preheat oven to 350F (175C)Grease a 9 inch square pan. In a large bowl, beat butter and sugar until creamy. Add egg 1 at a time, beating well after each egg. Beat in all remaining ingredients and cooled chocolate, beat until combined. Pour into greased pan. Bake for 40 minutes or until top springs back when lightly touched. Let cool. Frost with powdered sugar icing.Frosting 2 egg whites 1 1/2 cups sifted powdered sugar 2 tablespoons brandy Beat egg whites until frothy, gradually add powdered sugar, beating constantly. Beat for 10 minutes or ntil glossy, add brandy and beat 2 minutes or until icing stands in soft peaks. | Carol | 11/7/2000 | ||
| SPECIAL SOUTHERN CORNBREAD | Bread | 1 teaspoon vinegar 3/4 cup milk, room temperature 4 slices raw bacon 1 cup yellow cornmeal 1 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup coffee, room temperature 1 egg | Stir vinegar into the milk and set aside. Cook bacon until crisp. Save the drippings. Drain bacon on paper towels and crumble it. Set aside. Preheat oven to 450 degrees. Pour all but a thin film of the drippings into a measuring cup. Discard all but 1/4 cup of drippings.Set aside. Place a the skillet over low heat. In a medium bowl combine cornmeal, flour baking powder and soda. Make a well in the middle and pour in the vinegar and milk mixture.Add the coffee and egg, blending the mixture with a fork. Add reserved drippings and crumbled bacon. blend the mixture well but quickly. Pour the cornbread back into the heated skillet. Bake in preheated oven for 20 to 25 minutes, or until firm and lightly browned. Serves 6 to 8. | Jeannie | 11/7/2000 | ||
| CARAMEL APPLE CRISPS | Desserts, Cakes | Sauce 1/4 cup of butter 1/3 cup firmly packed brown sugar 1/4 cup water 1 21oz. can apple pie filling Topping 1/2 cup graham cracker crumbs 1/4 cup coconut, flaked 2 tbls. melted butter | Heat oven to 375. Melt 1/4 cup butter in 1 quart casserole in oven, 4 to 5 minutes. Stir in all ingredients for sauce. Stir together all topping ingredients in small bowl. Sprinkle topping over sauce mixture. Bake for 20 to 25 minutes or until lightly browned | Jeannie | 11/7/2000 | ||
| CREAMY FUDGE | Desserts, Candy | 1/3 cup Butter - Melted 1/4 cup Sugar 1 can Sweetened Condensed Milk 3 oz. Cream Cheese (or Neufchatel) - Softened 3 cup Semisweet Chocolate Chips (1 1/2 Bags) 1 1/4 cup Graham Cracker Crumbs 1 1/2 tsp Vanilla 1 cup Walnuts or Pecans | Melt butter in oven in a 9" square pan. Add the cracker crumbs & sugar. Press firmly in pan. Bake 8 min. Cool. In a saucepan melt the chips with the milk & vanilla. Remove from the heat. Stir in cheese then the nuts. Spread onto prepared crust. Chill until firm. Store covered in refrigerator | Jean | 11/7/2000 | ||
| FRUIT WITH AMARETTO CREAM | Desserts, Appetizers | 1 1/2 tbsp. Amaretto liqueur 2 tbsp. packed dark brown sugar 1/2 c. sour cream 2 c. fresh fruit | In small mixing bowl combine Amaretto and brown sugar. Add sour cream and mix well. Prepare at least 2 hours before serving. Stir occasionally to dissolve brown sugar. Put fruit into sherbet glasses or small souffle dishes. Drizzle with sauce. Especially good with strawberries, blueberries and green grapes. Serves 4. | Darlene | 11/7/2000 | ||
| FOOTBALL CASSEROLE | Meat, Ground Beef, Casserole, | 2 pounds cooked ground chuck 1/2 cup milk 1 10-ounce can Cheddar cheese soup 1 large onion sliced thin 1 12-ounce package frozen French fries 1 10-ounce can mushroom soup 1 to 2 cups grated cheese | Place cooked ground chuck in bottom of 9 X 13 inch baking pan, cover the meat with thinly sliced onions, spread 1 can mushroom soup that has been diluted with 1/4 can milk, then spread 1 can Cheddar cheese soup that has been diluted with 1/4 can milk over the mushroom soup. Place frozen French fries on top of these layers and sprinkle grated cheese over the French fries. Bake in 350 degree oven for 45 minutes. (May be made ahead of time except for adding the French fries.) | Teresa Johnson | 11/7/2000 | ||
| SPAGHETTI AND RICE CASSEROLE | Casserole, Meat, Ground Beef, | 3 tblsp. vegetable oil 2 lb. ground beef 2 medium onions, chopped 2 (8 oz.) cans tomato sauce 1 (6 oz.) can tomato paste 1 tsp. ground oregano 1 tsp. garlic powder 2 (7 oz.) packages spaghetti 1 (8 oz.) package cream cheese, softened 2 cups cottage cheese 1/2 cup fresh or frozen chives 1/2 cup commercial sour cream 1/2 cup buttered fine, dry bread crumbs | Heat oil in a heavy skillet. Add ground beef and onion; saute' until meat is browned, stirring to crumble. Drain off pan drippings. Combine tomato sauce, tomato paste, oregano, and garlic powder; add to meat mixture, mixing well. Simmer, uncovered, 15 minutes. Cook spaghetti according to package directions; drain. Place half of spaghetti in a buttered 13x9x2 inch baking dish. Combine cream cheese, cottage cheese, chives and sour cream; mix well. Spoon cream cheese mixture over spaghetti layer, spreading evenly. Place remaining spaghetti over cream cheese mixture. Pour meat sauce over spaghetti and sprinkle with bread crumbs. Bake at 350 deg. for 30 minutes or until bubbly. Yield: 12 servings. | Teresa Johnson | 11/7/2000 | ||
| BEEF ENCHILADA CASSEROLE | Casserole, Meat, Ground Beef | 1 package corn or flour tortillas 1 can enchilada sauce 1 1/2 lbs. ground beef taco seasoning 1 can refried beans 1 small can sliced black olives 2 c. grated cheddar cheese jalapenos, optional | Brown ground beef with taco seasoning. In greased 8x8 cake pan, pour enough enchilada sauce to cover bottom. Lay 1/2 of the corn tortillas in bottom (they can overlap). Spread warm beans (a little water helps) on tortillas. Add the ground beef on top, then 1/2 of the olives and 1/2 of the cheese. Put the rest of the tortillas on top. Cover with the rest of the sauce, then the rest of the cheese, then the rest of the olives. You can mix the jalapenos with the ground beef, or sprinkle them on top, if desired. Bake at 350F for 20-30 minutes, until bubbly. | Teresa Johnson | 11/7/2000 | ||
| CHOW MEIN CASSEROLE | Casserole | 1 lb Hamburger 3/4 c Celery; chopped 3/4 c Onion; chopped 1 1/4 c Boiling water 1/2 c Uncooked rice 1/2 ts Salt 1 Can chicken and rice soup 4 oz Mushrooms 1 tb Brown sugar 2 ts Soy sauce 1 ts Butter or margarine 1 1/2 c Chow mein noodles | Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired. | Teresa Johnson | 11/7/2000 | ||
| BAKED TACO CASSEROLE | Ground Beef, Casserole, Mexican | 1 pound ground beef 1 envelope (1 1/4 ounces) taco seasoning mix 1 cup Bisquick Original baking mix 1/3 cup cold water 3/4 cup shredded Cheddar or Monterey Jack cheese (3 ounces) Sour cream Shredded lettuce Chopped tomatoes Jalapeno slices | 1. Heat oven to 450 degrees. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix. 2. Mix baking mix and cold water until soft dough forms; spread in pan. Spread beef mixture over dough. 3. Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve topped with remaining ingredients. | Teresa Johnson | 11/7/2000 | ||
| BEEF BARLEY STEW | Healthy | 1-1\2 pounds lean beef stew meat, cut into 1\2 inch cubes. 1 medium onion, chopped 1 tablespoon cooking oil 6 cups low-sodium beef broth 1 cup of medium pearl barley 1 teaspoon dried thyme 1\2 teaspoon dried marjoram 1\4 teaspoon dried rosemary, crushed 1\4 teaspoon pepper 4 medium carrots, sliced 2 tablespoons chopped fresh parsley | In a large saucepan or Dutch oven over medium heat, brown meat and onion in oil. Add broth, barley, thyme, marjoram, rosemary and pepper: bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; bring to a boil. Reduce heat; cover and simmer 30 - 40 minutes or until meat and carrots are tender. Add parsley just before serving Nutritional information Serving size: 1\8 recipe calories: 266 Sodium: 618 mg. Cholesterol: 40 mg. Carbohydrates: 24 gm. Protein: 23 gm. Fat: 8 gm. | NancysKitchen | 1/1/1999 | ||
| BERRY APPLESAUCE GELATIN | Healthy, Low Fat, Low Cal | 1 package (6 ounces) strawberry gelatin 1 cup boiling water 2 cups frozen unsweetened strawberries 2 cups applesauce 2 tablespoons lemon juice | In a bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed and separated. Add the applesauce and lemon juice; mix well. Pour into an 11-inch x 7-inch x 2-inch pan; chill until set. One serving (prepared with sugar-free gelatin and unsweetened applesauce) equals 48 calories, 48 mg sodium, 0 cholesterol, 11 gm carbohydrate, 1 gm protein, trace fat. Diabetic exchanges: 1 fruit | NancysKitchen | 1/1/1999 | ||
| BREAKFAST SMOOTHIE | Healthy, Low Fat, Low Cal | 1/2 cup sliced strawberries, raspberries, or peaches, fresh or frozen 1/2 cup of cottage cheese 1/4 cup of plain yogurt Sugar free Tang or Crystal Light, enough to cover everything in blender. | Mix in blender, Use ice if using fresh fruit. | NancysKitchen | 1/1/1999 | ||
| COLA CHICKEN | Healthy, Low Fat, Low Cal | 4 boneless, skinless chicken breasts, placed in bottom of baking dish. 1 can reduced fat cream of mushroom soup 1/2 can diet cola 2 Tbs. dried onion flakes 1 Tbs. dried parsley flakes | Mix soup, cola and flakes. Pour over chicken, cover tightly, bake in 350° oven for 45 min. to one hour. Makes a great gravy for rice or potatoes. WW points (without rice or potatoes) is 4 points. | NancysKitchen | 1/1/1999 | ||
| CONFETTI RICE | Healthy, Sides | 1 can low fat, low sodium chicken broth 2 tsp. lemon zest, optional 1/4 tsp. pepper 1/4 tsp. dried oregano 1 cup uncooked rice 1/2 cup diced red or green pepper 1/2 cup frozen peas 3 Tbsp. chopped fresh parsley 1/2 tsp. salt, optional | In measuring cup, combine chicken broth with enough water to equal 2 cups. Transfer mixture to medium pot; add salt, pepper and oregano. Over med. heat, bring mixture to a boil. Add rice and diced pepper; return mixture to a boil. Reduce heat, cover and cook 15 min. Add peas and cook until rice is tender and liquid is absorbed, about 3 min. Remove and add parsley. A good fat-free side dish. Makes 4 servings. Per serving: 197 cals.; 6 g. protein; 0 g. fat; 0 mg. chol.; 42 g. carbs.; 568 mg. sodium. Your time in the kitchen: 10 min. Ready to serve in 30 min. | NancysKitchen | 1/1/1999 | ||
| COTTAGE CHEESE AND PINEAPPLE SALAD | Healthy, Low Fat, Low Cal, Salad | 2 large boxes sugar free Jello (.6 oz each) (I like to use Orange, but you can use lemon or lime) Mix jello according to package directions, I usually use ice cubes as it is faster, instead of water. Drain l Can (20 oz) Crushed Pineapple in it's own juice. 2 Cups low fat (2%) cottage cheese l Carton Lite Whipped Topping (8 or l2 oz) | When Jello is starting to set up add the above ingredients and beat until mixed with a hand electric mixer. | NancysKitchen | 1/1/1999 | ||
| ENERGY BARS | Healthy, Low Fat, Low Cal | 1 2/3 cup low fat granola cereal 1 cup of chopped pitted dates 1 cup of flaked coconut 2/3 cup packed light brown sugar 1/2 cup whole wheat pastry flour 1 teaspoon ground cinnamon 1 15ounce can of pinto or great white northern beans, well rinsed and drained and coarsely chopped 1/2 cup dark raisins 1/2 cup chopped walnuts or almonds 1/2 cup of honey 3 tablespoons of margarine, or butter, melted 2 tablespoons canola oil 1 teaspoon vanilla 1/8 teaspoon salt | Line a 13x9x2 baking pan with foil, spray foil with nonstick cooking spray, Preheat oven to 350 degrees. Combine cereal, dates, coconut, brown sugar, flour and cinnamon in large bowl, Stir in beans, raisins, and nuts. Combine honey, margarine, oil, vanilla and salt in small bowl. Add to cereal mixture, stir until combined. Spread in pan. Bake for 40 to 45 minutes or until edges are lightly brown and center is firm to touch. Cool completely. Bars can be wrapped and frozen for up to 3 months. 137 cal. 5g fat 24g carbs. | NancysKitchen | 1/1/1999 | ||
| FAT FREE CUSTARD PIE FILLING | Healthy, Low Fat, Low Cal, Pie | 3/4 cups imitation eggs (Like Egg Beaters) Scant cup of fat free half & half milk 1 cup sugar pinch salt 1 tsp. vanilla Approximately 1 cup fresh fruit (apples, peaches, berries or rhubarb, cut in sm pieces or slices. | Beat all ingredients, except fruit, until well mixed. Pour in 9" unbaked pie shell. Pour in fruit. Bake at 375d. for about 1 hour. | NancysKitchen | 1/1/1999 | ||
| FIELD MOUSE FAVORITES | Healthy | 3 cups of old fashioned oatmeal 1 1/2 cups of sweetened shredded coconut 1/2 cup wheat germ 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/4 cup vegetable oil 1/2 cup honey 1/2 cup cold water 1 cup honey roasted peanuts 1/2 cup raisins | In large bowl mix together, oatmeal, coconut, wheat germ, sesame seeds, and sunflower seeds. Add the oil, honey, and water and stir well with a wooden spoon. Oil a large jelly roll pan. Spread mixture out in it and put it in the oven . Bake at 225 degrees for 1 1/2 hours, stirring often, stir in the peanuts and bake 1 hour more, stirring often, until the granola is crisp and dry. When cool mix in the raisins. Makes about 5 cups. | NancysKitchen | 1/1/1999 | ||
| GRILLED SALMON WITH PINEAPPLE SAUCE | Healthy, Low Fat, Low Cal | Combine in sauce pan: 1 pineapple that has been peeled and cored and cut into 1 inch pieces 2 Tablespoons lime juice 1/2 to 1 teaspoon minced jalapeno pepper 2 cloves garlic minced Heat to boiling then reduce heat and simmer uncovered 5 minutes. Add 2 Tablespoons cilantro | Mix in a cup 1 Tablespoon cornstarch and 2 Tablespoons water. Add to above mixture, stir to boil. When thickened remove and cool 2 minutes. Stir in 2 Tablespoons Nutra sweet or other sweetener. Salt & pepper to taste. Serve over grilled Salmon. 3 ounce Serving: 185 calories 16 g carbs 3 g fat | NancysKitchen | 1/1/1999 | ||
| HEALTH CANDY | Healthy | Cook to a soft ball: 3/4 cups sugar 3/4 cups canned milk 3/4 cups light corn syrup 1/4 teaspoon salt Mix in a large bowl or pan 5 cups corn flakes, (not frosted flakes) 1/2 cup coconut 3 cups rice crispies 1 cup skinnless peanuts | Pour hot mix over ingredients and pat into a 9x13 pan. Let cool and serve. | NancysKitchen | 1/1/1999 | ||
| YOGURT PIE | Healthy, Pie, Low Fat, Low Cal | 1 carton (6 oz.) low fat, sugar-free yogurt, any flavor 1\4 cup low-fat granola 1\2 cup sliced fresh fruit (apple, strawberries, bananas, etc.) | In a parfait glass or large glass mug, layer one third of the yogurt, half of the granola then half of the fruit. Repeat layers. Top with the remaining yogurt. Nutritional Information: Serving size: 1 recipe Calories: 209 Sodium: 171 mg Cholesterol: 3 mg Carbohydrates: 30 gm Protein: 10gm Fat: 5 gm | NancysKitchen | 1/1/1999 | ||
| HOT ITALINA ROAST BEEF SANDWICHES | Healthy, Beef, Low Fat, Low Cal | 1 tablespoon margarine 1 boneless sirloin tip roast (5 #) 1 can(28 oz.) tomatoes with liquid, cut up 1\3 cup water 1 tablespoon ground thyme 1 to 3 teaspoons crushed red pepper flakes bread or rolls of your choice | In a Dutch oven, melt margarine over medium heat. Brown roast on all sides. Add tomatoes, water, thyme and red pepper flakes: cover and simmer until the roast is tender, about 3 1\2 to 4 hours. Add additional water if necessary, to keep roast simmering in broth. Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve reheat sliced beef in broth. Serve on bread or rolls. Nutritional Information Serving size: 1\20th recipe Calories: 129 Sodium: 126 mg. Cholesterol: 49 mg. Carbohydrates: 3 gm. Protein: 18gm. Fat: 5 gm> (calculated with out bread) | NancysKitchen | 1/1/1999 | ||
| LEMON CHICKEN | Healthy, Low Fat, Low Cal | 4 boned and skinned chicken breasts 1/2 cup flour 1/4 teaspoon pepper 1/2 teaspoon salt (opt.) 1/4 teaspoon paprika 1 Tablespoon grated lemon peel (opt.) 4 Tablespoons brown sugar 1 Tablespooon lemon juice 1 Tablespoon water 1 lemon, thinly sliced | Preheat oven to 350 degrees. Combine flour, pepper, salt and paprika in plastic bag. Coat pieces of chicken with mixture and place in a baking pan (sprayed with Pam) in single layer. Mix lemon peel and brown sugar together and sprinkle evenly over chicken. Combine 1 Tablespoon lemon juice and water and sprinkle evenly over chicken. Place 1 slice of lemon on each chicken breast and bake for 35-40 minutes or until cooked through. The lemons are very tart and very good baked this way and the chicken is delicious! Sometimes instead of 4 chicken breasts I bake 16 chicken tenders fixed the same way. Makes 4 servings. Calories per serving: 176 total; 13 Fat; 4 Sat-fat. | 1/1/1999 | |||
| VEGETABLE STUFFED SALAD | Healthy, Salad, Low Fat, Low Cal | 2 medium zucchini 1/3 cup chopped tomato 2 tablespoons chopped green pepper 2 tablespoons chopped onion Dash salt Dash dried whole basil 2 tablespoons shredded extra sharp Cheddar cheese | Wash squash thoroughly; place in a saucepan with water to cover, and bring to a boil. Cover; reduce heat, and simmer 8 minutes or until tender but still firm. Drain and cool to touch. Cut squash in half lengthwise; remove and reserve pulp, leaving a firm shell. Chop pulp; combine pulp and next 5 ingredients. Place squash shells in an 8x8x2 inch baking dish. Spoon vegetable mixture into shells. Bake at 400 degrees for 15 minutes. Sprinkle with cheese, and bake an additional 5 minutes. Transfer to a serving platter. Makes 4 servings, about 35 calories, 2 g fat, 5 mg cholesterol and 110 mg sodium. | NancysKitchen | 1/1/1999 | ||
| PLEATED POTATOES | Healthy, Sides | 6 medium-size new potatoes (1 pound) Vegetable cooking spray 2 tablespoons margarine, melted 2 tablespoons water 1 tablespoon chopped fresh chives 1/4 teaspoon salt 1/4 teaspoon chervil leaves 1/4 teaspoon dried whole tarragon 1/8 teaspoon pepper | Cut potatoes crosswise in 1/4 inch slices, taking care not to cut all the way through so that potato remains intact. Place cut side up in a shallow pan coated with cooking spray. Combine remaining ingredients, stirring well, Brush potatoes with margarine mixture; bake at 400 degrees for 1 hour or until tender and slices have fanned out. Baste occasionally with pan drippings. Makes 6 servings, 90 calories per serving, 4 g fat, 0 mg cholesterol and 150 mg sodium per serving. | NancysKitchen | 1/1/1999 | ||
| GARDEN VEGGIE SQUARES | Healthy, Sides | 2 (8 oz) packages refrigerated low-fat crescent rolls 1 (8 ounce) package lite cream cheese, softened 1 (1 ounce) package ranch dressing mix 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1/2 cup chopped green onions | 1. Preheat oven to 375 degrees 2. Roll out crescent rolls onto large non-stick baking sheet. Stretch/flatten to form rectangular shape on sheet. Bake 11 to 13 minutes, or until golden brown. Allow to cool. 3. In medium size mixing bowl, beat cream cheese until softened. Mix in 1/2 to the whole package of ranch dressing mix, according to your taste. Spread the mixture over the cooled crust. 4. Sprinkle with vegetables. Cut into bite-sized squares and serve. | NancysKitchen | 1/1/1999 | ||
| HEARTY TURKEY VEGETABLE SOUP | Healthy, Diabetic | 3 cans (14 ½ oz each) fat-free Chicken Broth ½ tsp Dried Thyme Leaves, Crushed ¼ tsp Garlic Powder 2 cups Frozen Corn 1 Pkg (about 10 oz) Frozen Cut Green Beans 1 can Chopped Tomatoes 2 Cups Cooked Turkey, Cubed | In saucepan mix broth, thyme, garlic powder, corn, green beans, and tomatoes. Heat to a boil over medium-high heat. Cover and cook over low heat 5 minutes or until vegetables are tender. Add turkey and heat through. Serves 6. | NancysKitchen | 1/1/1999 | ||
| PASTA AND ROASTED CHICKEN | Healthy, Low Cal, Low Fat | 1½ lbs. fresh vegetables such as red and yellow bell peppers, zucchini, yellow squash, red onion, and mushrooms 1 lb chicken, cut into bite-size pieces 8 oz Spiral Pasta, cooked and drained Fat Free Italian Dressing (Approximately 1½ cup) | Brush chicken with enough dressing to coat. Place on broiling pan, and broil chicken 10 minutes or until cooked through. Meanwhile, cut the vegetables into large bite-size pieces. Keep zucchini and squash slices thick. Place vegetables in a 9 x 13 baking dish. Coat vegetables with dressing and broil 8 minutes or until tender. Then mix chicken, vegetables, and pasta. Toss with a small amount of additional dressing. | NancysKitchen | 1/1/1999 | ||
| ROASTED SUMMER VEGETABLES | Healthy, Low Cal, Low Fat, Sides, Diabetic | 2 lbs. fresh vegetables such as red and yellow bell peppers, zucchini, yellow squash, red onion, and mushrooms Fat Free Italian Dressing (Approximately 1 cup) | Cut the vegetables into large bite-size pieces. Keep zucchini and squash slices thick. Place vegetables in a 9 x 13 baking dish. Coat vegetables with dressing and broil 8 minutes or until tender. | NancysKitchen | 1/1/1999 | ||
| BOILED LEMON HONEY CHICKEN BREASTS | Healthy, Low Cal, Low Fat | ¼ cup honey ¼ cup Lemon Juice 1 tsp. Rosemary, crushed ½ tsp salt ½ tsp pepper 4 boneless, skinless chicken breasts | Combine all ingredients, except chicken, and mix well. Marinate chicken in the mixture for 1 hour in a shallow baking dish. Broil chicken 5 minutes. Brush with pan drippings, turn, and boil for 5 minutes longer or until juices run clear. If desired, make another batch of marinade. Heat in microwave and then spoon over hot chicken. 4 servings. 231 calories; 5.4 grams of fat | NancysKitchen | 1/1/1999 | ||
| RICHMOND CHICKEN | Healthy, Low Fat, Low Cal | ¾ cup frozen Orange Juice concentrate, thawed ¾ tsp. dried oregano or basil, crushed 1/8 tsp. pepper 4 boneless, skinless chicken breast halves | In a large non-stick skillet, combine thawed concentrate, oregano or basil, and a dash of pepper. Rinse chicken. Place in skillet. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. 206 cal; 20 g carb; 3 g fat | NancysKitchen | 1/1/1999 | ||
| PINAPPLE GARLIC PORK CHOPS | Healthy, Low Cal, Low Fat, Diabetic | 4 boneless pork top loin chops, trimmed of fat, cut 1 inch thick 1 cup unsweetened pineapple juice 2 Tbsp brown sugar ½ tsp dried rosemary leaves, crushed 1 clove garlic, crushed | 1. Combine pineapple juice, sherry, brown sugar, rosemary, and garlic. 2. Place chops and marinade in plastic bag or shallow dish. Close bag securely or cover dish and marinate in refrigerator overnight, turning pork occasionally. 3. Remove chops from marinade, reserving marinade. Place chops on rack in broiling pan so surface of meat is 4 to 5 inches from heat. Broil 11 to 13 minutes, turning and bating once with marinade. Makes 4 servings. | NancysKitchen | 1/1/1999 | ||
| LOW FAT BROWNIES | Healthy, Low Fat, Cakes | 6 tablespoons (3/4 stick) 56-60% oil spread 1 cup granulated sugar 1/2 cup Cocoa 1 teaspoon vanilla extract 2 egg whites, slightly beaten 1/2 cup all-purpose flour Powdered sugar | Heat oven to 350°F. Lightly spray 8-inch square baking pan with vegetable cooking spray. In medium saucepan over low heat, melt spread. Add granulated sugar; stir until blended. Remove from heat; stir in cocoa and vanilla. Add egg whites; stir to blend. Stir in flour. Spread batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool completely. Sift powdered sugar over top. | 1/1/1999 | |||
| MEXICAN LAYERED DIP | Healthy, Appetizer | 1 pound ground turkey or chicken breast 1 package(1 1/2 oz) dry taco seasoning 1/2 cup water 1 can (16 oz) fat free refried beans 1 can (4 oz) chopped green chilies 1 small onion, chopped 1 cup fat-free sour cream 1/2 cup fat-free cheese grated 1 large tomato, chopped | Brown meat in skillet sprayed with nonstick cooking spray. Add taco seasoning and water. Simmer and stir until all water is cooked away. Set aside to cool. Spread refried beans evenly over bottom of 8- or 9-inch round or square baking dish. Layer with meat, green chilies, onion and sour cream. Top with grated cheese and tomatoes. Chill and serve with no-oil tortilla chips. Makes 8 servings 185 calories 1.8 g fat 22.4 g protein 706 mg sodium 35 mg cholesterol | NancysKitchen | 1/1/1999 | ||
| HOT FUDGE PUDDING CAKE | Healthy, Cakes | Cake; 1 1/4 cups all purpose flour 3/4 cups sugar 1/4 cup unsweetened cocoa 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 tablespoons butter or margarine, melted 1 teaspoon vanilla Pudding Mixture; 1 cup sugar 1/4 cup unsweetened cocoa Dash of salt 1 1/3 cups boiling water | Heat oven to 350F. Lightly spoon flour into measuring cup, level off. In medium bowl combine flour, 3/4 cup sugar, 1/4 cup cocoa, baking powder and 1/2 teaspoon salt, mix well. Add milk, margarine and vanilla, stir until well blended. Spread batter in ungreased 8 inch square pan, or 9 inch round. In small bowl combine 1 cup of sugar, 1/4 cup cocoa and dash of salt, mix well. Sprinkle evenly over cake batter. Pour boiling water over sugar mixture. Bake at 350F. for 40 to 50 minutes or until center is set and firm to the touch. Serve warm. I have made this wonderful dessert several times, lost the recipe and just found it, so I thought I would share with those of you that have never tried it. It is low in fat. But 300 calories per 1/8 serving. Dietary Exchanges; 1 starch, 3 fruit, 1 fat | NancysKitchen | 1/1/1999 | ||
| CAULIFLOWER LYONNAISE | Healthy | 1 Tbl minced onion flakes 2 Tbl chicken bouillon 1/2 tsp imitation butter flavoring 1 9 ox. pkg frozen cauliflower, or 1/2 head fresh cauliflower, cooked 1/2 tlp salt, 1/4 tsp pepper | Combine onion flakes, bouillon and butter flavoring. Drain cooked cauliflower; mash thoroughly until free of lumps. Stir in salt and pepper; add seasonings and blend well. Place in baking dish and bake at 350 for 20 min., or until slightly crusty. | NancysKitchen | 1/1/1999 | ||
| STRAWBEEY LEMON TRIFFLE | Healthy, Low Cal, Low Fat | 4 ounces fat free cream cheese, softened 1 cup nonfat lemon yogurt 2 cups skim milk 1 package (3.4 ounce) sugar free lemon pudding mix 2 teaspoons grated lemon peel 2 1/2 cups sliced fresh strawberries, divided 1 tablespoon white grape juice or water 1 prepared Angel Food cake (10 inch) | In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat till smooth. In blender, process 1/2 cup strawberries and grape juice till smooth. Tear cake into 1 inch cubes; place a third in a trifle bowl or 3 quart serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours. Yield 14 servings. Calories 180, Trace of fat. | NancysKitchen | 1/1/1999 | ||
| FILLED ANGEL FOOD CAKE | Healthy, Cake, Low Cal, Low Fat | Angel food cake mix Can cherry pie filling | Bake cake according to directions. Cool and slice 1/2" off top of cake. Remove center from cake leaving 1/2" around edge and bottom. Spoon pie filling in cavity. Spread 1/2 cup of topping (directions below) over pie filling. Replace top and frost with topping. Garnish with sm. amount of grated chocolate (optional). Refrigerate 1 hr. before serving. Store in refrigerator. TOPPING: 8 oz. frozen fat-free whipped topping, thawed 1 pkg. sugar-free hot chocolate mix Fold together. Nutrition Information Per Serving Serving size: 1/8 of recipe 280 calories calories from fat 45 Total fat 5 g. Saturated 4 g. Cholesterol 0 mg. Sodium 330 mg. Total carbohydrate 55 g. Dietary Fiber 2 g. Sugars 49 g. | NancysKitchen | 1/1/1999 | ||
| FLUFFY PISTACHIO DESERT | Healthy, Sides, | 1/2 cup reduced-fat margarine(70% vegetable oil spread),softened.1 cup all purpose flour 1/2 cup confectioners' sugar 1/2 cup chopped walnuts. First Layer 1 package(8ounces) fat-free cream cheese, softened 1cup(8 ounces) nonfat sour cream 1 carton (8ounces)frozen light whipped topping, thawed Second Layer 3 cups of cold skim milk 2packages (1ounce each) sugar-free fat-free instant pistachio pudding mix Topping: 1 carton(8 ounces) frozen light whipped topping, thawed 2 tablespoons ground walnuts | In a mixing bowl, cream the margarine. Add flour and sugar: blend until crumbly. Stir in walnuts. Press onto the bottom of a 13-inx9-in.x2-in. baking dish coated with nonstick cooking spray. Bake at 375 for 10-12 minutes or until set. Cool. In a mixing bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another mixing bowl, combine milk and pudding mixes, beat on low speed for 2 minutes. Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Refrigerate for at least 1 hour. Yield: 24 servings. Nutritional Analysis: One serving equals 153 calories, 206 mg sodium, 2 mg. cholesterol, 17 gm carbohydrate, 4 gm protein, 6 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 fat. | NancysKitchen | 1/1/1999 | ||
| WATERMELON HAM WRAPS | Healthy, Low Fat, Low Cal | 1 tablespoon chive and onion spread able cream cheese 1 large, burrito-size low-fat tortilla 1 ounce thinly sliced low-fat ham 1 lettuce leaf 1 seeded watermelon spear, about 1/2-inch wide and 9-inches long | Spread cream cheese on tortilla covering to edges. Place ham across center of tortilla; top with leaf lettuce making sure edges to be rolled are not covered. Place watermelon spear on lettuce just off center. Roll tortilla over watermelon spear; continue rolling, tucking in. This recipe makes 1 sandwich. Preparation time is 5 minutes There are 273 calories per serving 33g carbohydrate, 12g protein, 11g fat, 2g dietary fiber, 667mg sodium, 31mg cholesterol | NancysKitchen | 1/1/1999 | ||
| ENRICHED WHITE BREAD | Healthy, Bread | 1 pkg. active dry yeast 1 tsp. sugar 1/4 cup water 2 cups milk, scalded 2 Tbsp. sugar 2 tsp. salt 1 Tbsp. Shortening | Soften yeast in warm water (110 d.) with 1 tsp. sugar. Combine hot milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups of the flour; beat well. Add enough of remaining flour to make a soft , but not sticky dough. Turn out on lightly floured surface; knead till smooth and satiny (8-10 min). shape in ball; place in lightly greased bowl, turning once to grease surface. Cover; let double (about 1 1/2 hours). Punch down and let rise again till double (about 45 min.)> cut in 2 parts. Shape each in smooth ball; cover and let rest 10 min.. shape in loaves; place in 2 greased 8x4x2" loaf pans. Let rise till double (about 1 hr.). Bake at 400 d. about 35. min. or until hollow sound when tapped on top. Grease top and cool on rack. Cover with towel to make a soft crust. This recipe is very low in fat. | NancysKitchen | 1/1/1999 | ||
| APPLE CARROT CAKE | Healthy, Cakes, Low Fat, Low Cal | 1 cup whole wheat flour 1 cup unbleached or all-purpose flour 1 1/2 cups sugar 2 tsp. baking soda 2 tsp. ground cinnamon 1/2 tsp. ground cloves 2 eggs 2 egg whites 3/4 cup unsweetened applesauce 1/2 cup 2% buttermilk 1 tsp. vanilla extract 1 1/2 cups shredded carrots (about 2 medium) 1 apple, peeled and shredded | Preheat oven to 350. Lightly coat 13 by 9 inch baking dish with nonstick spray. In medium bowl, combine flour, sugar, baking soda, cinnamon, and cloves. In large bowl, using electric mixer set on high speed, beat the eggs and egg whites for 1 minute, or until foamy. Beat in the applesauce, buttermilk, and vanilla until blended. Gradually beat in the flour mixture. Stir in carrots and apples. Scrape into pan and smooth the surface. Bake 35 to 40 minutes or until wooden pick in the center comes out clean and cake begins to pull away from sides of pan. Cool completely in pan on a rack. When completely cool, spread with frosting...recipe follows....swirling for a decorative effect if desired... top with walnuts if using. FROSTING: Light Cream Cheese Frosting: 1 tub light cream cheese(8 ounces) softened 8 ounces fat-free cream cheese, softened 3 tablespoons light butter, softened 1 1/2 cups confectioners' sugar, sifted 1 1/2 tsp. vanilla extract IN medium bowl, using electric mixer on medium speed, beat light cream cheese, fat-free cream cheese, and butter for 2 to 3 minutes, or until smooth and fluffy. Gradually beat in sugar. Stir in vanilla. Use immediately or refrigerate. If using it later, let frosting return to room temperature and whisk again to lighten before using. 12 servings: with frosting... 322 calories, 9 g protein, 59 g carb, 6 g fat, 2 g saturated fat, 50 mg. cholesterol, 488 mg sodium, 3 g fiber | NancysKitchen | 1/1/1999 | ||
| CHICKEN ALA KING | Healthy, Low Fat, Low Cal | 1 can cream of chicken soup, undiluted (low-fat) 3 T. flour 1/4 t. pepper dash cayenne pepper 1 lb. boneless, skinless chicken breasts, cut into cubes 1 celery rib, chopped 1/2 c. chopped green pepper 1/4 c. chopped onion 1 pkg. (10 oz.) frozen peas, thawed 2 T. diced pimento, drained (if desired) hot cooked rice | In a slow cooker, combine soup, flour, pepper & cayenne until smooth. Stir in chicken, celery, green pepper & onion. Cover & cook on low for 7-8 hrs. until meat juices run clear. Stir in peas & pimento. Cook 30 minutes longer or until heated through. Serve over rice. 1 cup= 3 g. fat 183 calories | NancysKitchen | 1/1/1999 | ||
| BROWN BAG BURRITOS | Healthy, Low Fat, Low Cal | 6 oz. canned chunk chicken, drained 1 tbl. fat-free mayonnaise 1 tsp. lemon juice 4 ea. flour tortillas 1/4 cup green onions, chopped 1 ea. tomato, diced 1/2 cup reduced-fat cheddar cheese, shredded | In a small bowl, combine chicken, mayonnaise, and lemon juice. Steam tortillas between damp paper towels in a microwave oven. Spread the chicken mix in the center of each tortilla. Top with onion, tomato, and cheddar cheese. Fold the bottom edge of the tortilla up, and roll the sides tightly to form a burrito. Serving Size 2 oz. Cholesterol 29 mg. Sodium 519 mg. Calories 220 Carbohydrates 22 g. Protein 16 g. Total Fat 7 g. Saturated Fat 2 g. | NancysKitchen | 1/1/1999 | ||
| BAKED HAM WITH PINEAPPLE | Healthy, Low Fat, Low Cal | 1 (2 pound) fully cooked boneless smoked ham 20 whole cloves 4 slices unsweetened canned pineapple, drained 1/2 cup diet ginger ale 1 teaspoon ground cinnamon | Remove and discard casing from ham. Score top of ham in a diamond design and stud with cloves. Place ham in a shallow baking dish and arrange pineapple slices over top. Pour ginger ale over ham and evenly sprinkle each pineapple slice with cinnamon. Bake ham at 325 degrees fro 25 to 30 minutes or until thoroughly heated. Cut into 12 slices and serve. | NancysKitchen | 1/1/1999 | ||
| CHEESE TORTILINI WITH CHICKEN | Healthy, Low Fat, Low Cal | 1 can(6 oz.) chicken 1 package(9 oz.) reduced fat cheese tortellini 1 cup finely chopped green pepper 1 cup finely chopped red pepper 1/4 cup finely chopped onion 3/4 tsp. fennel seeds, crushed 1/2 cup evaporated skim milk 2 tsp. all purpose flour 1/2 tsp. dry mustard 1/2 tsp. Pepper | Cook pasta, drain, and set aside. Spray large skillet with nonstick cooking spray. Add peppers, onion, and fennel seeds; cook over medium heat until crisp-tender. Mix milk, flour, mustard, and pepper until smooth; add to skillet. Cook until thickened, stirring constantly. Stir in chicken and pasta; reduce hear and simmer until heated through. Makes approx. 4 servings. | NancysKitchen | 1/1/1999 | ||
| COCNUT PINEAPPLE UPSIDE DOWN CAKE | Healthy, Low Fat, Low Cal, Cakes | 2 Tbl. light corn syrup 6 Tbls. margarine, softened and divided 1/2 cup brown sugar 2 Tbls. coconut 1 can(8 oz) sliced pineapple 1 1/3 cups all purpose flour 2 tsp. baking powder 1/4 tsp. salt 3/4 cup sugar 1 egg 1 tsp. vanilla 2/3 cup skim milk light whipped topping | Heat corn syrup and 1 Tbl. margarine in skillet over medium heat until melted. Stir in brown sugar and cook until bubbly. Pour into ungreased 9-in. round baking pan. Sprinkle coconut over top. Place pineapple over coconut. Combine flour, baking powder, and salt. Set aside. Beat remaining margarine until fluffy; then beat in sugar, egg, and vanilla. Add flour mixture to margarine mixture. Pour over coconut and pineapple. Bake at 350 degrees for about 40-45 minutes. Cool in pan and then invert cake onto serving platter. Serve warm or cool, and top with whipped topping if desired. | NancysKitchen | 1/1/1999 | ||
| BEER BUTT CHICKEN | Healthy, Low Cal, Low Fat | 1 whole chicken 1 can any kind beer meat rub | Wash chicken , clean out the cavity, rub down with your favorite rub or make your own from different dry spices. Pop the top on your can of beer and insert into cavity of chicken and sit on smoker, close lid and smoke for 2-3 hrs. This is a very juicy recipe and all the alcohol is cooked out. It is just as healthy and low in fat as baked or broiled chicken. Except alot easier. You do not have to turn over or even check for 2 hrs | NancysKitchen | 1/1/1999 | ||
| LOW CARB MINI PIZZA | Healthy, Low Carb | 12 1 3/4 inch fluted paper cups 12 cup mini muffin tin 1 large graham cracker, finely crushed 1 extra large egg, you can use egg beaters 1/4 cup sugar substitute 1/4 teaspoon vanilla 1 8 ounce package cream cheese, you can use low fat or non fat 2 tablespoons mini chocolate chips | Preheat oven to 350. Place paper cupsin muffin tin and divide graham cracker evenly among them Put all the ingredients except chocolate chips in food processor, or beat the egg,sugar and vanilla together then add cheese.Fold in the chocolate chips.Spoon into paper cups. Bake for 15 minutes or until edges are set and middle is moist. Let them cool then refrigerate for at least 1 hour before serving. 2grms Carbs. You can change the flavors by adding instant espresso coffee powder, use lemon extract instead of vanilla, instead of chocolate chips put 1 whole almond in each cake. | 1/1/1999 | |||
| LOW FAT CARROT CAKE | Healthy, Low Fat, Cakes | 2 cups flour 2 teaspoons cinnamon 1 cup applesauce 1 cup Egg Beaters (or any egg substitute) 3 cups coarsely grated carrots 2 cups sugar 2 teaspoons baking soda 1 teaspoon salt | Sift dry ingredients together, add applesauce and mix well. Add egg substitute a little at a time, beat, then add your carrots. Bake at 350 degrees in well sprayed and floured baking pans for 35-40 minutes. May need to bake longer if too gooey. This is best baked as a 2 layer cake using either 8" or 9" round pans, or you can use a 9" x 13" baking pan. The flavor is much better the second day. Store in refrigerator. Drizzle with Icing (optional) 3 cups powdered sugar 2 Tablespoons butter 2-3 Tablespoons water 2 teaspoons vanilla Approx 24 servings Very little Calories and almost No Fat Calories | 1/1/1999 | |||
| LOW FAT PIE CRUST | Healthy, Low Fat, Pie | 3/4 cup canola oil 1/3 cup boiling water 1 tsp. salt 2 Tbsp. milk Approximately 2 cups flour | Measure oil in bowl, pour in boiling water & salt. Stir. Add milk and stir. Add flour to make soft dough that will hold together. (The dough will seem greasy.) Dampen counter top so a sheet of wax paper will not move when rolling out dough. Flour wax paper, take half the dough and make into a ball. Flour top of dough and top with another sheet of wax paper. Roll dough to size needed. Remove top paper and pick up dough and bottom paper and invert into pie pan. Shape in pan. This dough can be patched if needed. Make other dough the same, using as a top crust or another single crust. This dough is not fat free but by using oil instead of solid shortening a lot of the bad fat is eliminate, which makes it a healthier pie. | 1/1/1999 | |||
| LOW FAT POTATO SALAD | Healthy, Low Fat, Salad | 1 cup fat free salad dressing 1 tsp. mustard 1/2 tsp. celery seed 1/2 cup thin sliced celery 1/2 tsp. salt 1/8 tsp. pepper 1/2 cup chopped onion 4 cups cooked cubed potatoes 1/2 cup sweet pickle 2 boiled eggs, sliced Omit if you want to make the salad fat-free. 1 to 2 Tbsp. sugar, optional | Stir together salad dressing, mustard, celery seed, salt & pepper. Add remaining ingredients. Stir carefully to mix all together. 6 servings | 1/1/1999 | |||
| SCALLOPED BREAD CASSEROLE | Healthy, Casserole, Sides | 6 slices slightly dry bread, crust trimmed 1/4 cup chopped onion 1 cup cubed cooked chicken 2 cups 2% milk 1/2 cup low fat shredded cheddar cheese 3 slightly beaten eggs Dash Salt and pepper | Spray a 10by6 in. baking dish. Lay slices of bread in dish. Sprinkle chicken over top. Top this with cheese and onion. Combine remaining ingredients and pour over the top. Bake in moderate oven 350 for 30 mins. or until a knife inserted comes out clean. Makes six servings. | NancysKitchen | 1/1/1999 | ||
| SKILLET STEAK AND CORN | Healthy, Diabetic | 1 pound boneless round steak, cut into strips 1 medium onion, cut into 1/4 inch wedges 1/2 teaspoon dried thyme 2 tablespoons vegetable oil 3/4 cup red wine or beef broth 1 can (14-1/2 ounces) diced tomatoes, undrained 2 cans (11 ounces each) Mexicorn, drained Hot Cooked rice | In a skillet or wok over medium-high heat, brown steak, onion and thyme in oil. Add wine or broth; simmer for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add the corn and heat through. Serve over rice. Nutritional Analysis: One serving (prepared with low-sodium broth and no-salt-added tomatoes; calculated without rice) equals 386 calories, 975 mg soidum, 70 mg cholesterol, 36 gm carbohydrates, 32 gm protein, 12 gm fat. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable. | NancysKitchen | 1/1/1999 | ||
| SPICY BREADED CHICKEN | Healthy | 1\2 cup dry bread crumbs 1 tablespoon non-fat dry milk powder 1-1\2 teaspoons chili powder 1\4 teaspoon garlic powder 1\4 teaspoon dry mustard 1\4 cup skim milk 1 broiler-fryer chicken (3 #) cut into pieces and skin removed | In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic powder and dry mustard. Set aside. Pour milk into a shallow pan. Dip chicken pieces in milk, then place in bag and shake to coat. Place chicken, bone side down, in a 13 x 9 x 2 inch baking pan coated with a non-stick cooking spray. Bake, uncovered at 375 degrees for 50-55 minutes or until juices run clear. YIELD: 6 servings Nutritional Information: Serving size: 1\6 recipe Calories: 233 Sodium: 154 mg. Cholesterol: 93mg Carbohydrates: 8gm Protein: 31 gm Fat: 8gm | NancysKitchen | 1/1/1999 | ||
| STUFFED CHERRY TOMAOTES | Healthy, Sides, Diabetic | 24 cherry tomatoes (about 1 pint) 1/2 cup plain yogurt cheese* (making this is in directions) 3 tablespoons light or nonfat cream cheese, softened 1/2 teaspoon dried dill weed 1/4 teaspoon dry mustard 1/8 teaspoon onion powder Finely chopped pecans (optional) Shredded fresh Parmesan cheese (optional) | *Yogurt Cheese: 1 carton (16 oz.) plain nonfat or lowfat yogurt (no added gelatin) Line mesh strainer with 3 paper towels. Place strainer over bowl. Spoon yogurt into prepared strainer. Cover with plastic wrap. Let drain overnight in refrigerator. Discard liquid. Store cheese in sealed container. Use yogurt cheese instead of sour cream or cream cheese in recipes. Yield: 1 cup Cut off tops of tomatoes. Scoop out and discard pulp (I always freeze the pulp for use in a later recipe). Set shells aside. Combine cheeses in small mixing bowl. Stir in dill weed, mustard and onion powder. Spoon or pipe mixture evenly into tomato shells (about 1 teaspoon each). Sprinkle tops with pecans or Parmesan cheese. Chill. Nutrition Facts: Serving Size: 3 tomatoes (72g), Servings: 8, Calories: 33, Calories from fat: 11 Total Fat 1g 2%, Total Carbohydrate 4g 1%, Saturated Fat 1g 3%, Dietary Fiber 1g 2%, Cholesterol 3mg 1%, Sugars 3g, Sodium 33mg 1%, Protein 2g, Vitamin A 4%, Vitamin C 15%, Calcium 4%, Iron 2% | NancysKitchen | 1/1/1999 | ||
| SUGAR FREE COCOA MIX | Healthy, Appetizer, Diabetic | 2 cups non-fat dry milk powder 1\2 cup low-fat powdered non-dairy creamer 1\2 cup baking cocoa 10 packets artificial sweetener (equivalent to 3 tablespoons sugar) 3\4 cup teaspoon ground cinnamon | Combine all of the ingredients. Store in an air tight container. For each serving, add 1\3 cup mix to a 3\4 cup of boiling water; stir to dissolve. Nutritional Information: Serving size: 1 cup Calories: 104 Sodium: 93 mg Cholesterol: 3 mg Carbohydrates: 17 gm Protein: 8 gm Fat: 2 gm | NancysKitchen | 1/1/1999 | ||
| SUGAR FREE HOLIDAY NOG | Healthy, Appetizer, Diabetic | 1 package (.9oz.) sugar-free instant vanilla pudding mix 7 cups skim milk, divided 1 to 2 teaspoons vanilla extract or rum flavoring 2 to 4 packets artificial sweetener 1 cup evaporated milk | Combine pudding mix, 2 cups of milk, vanilla and sweetener in a bowl: mix according to pudding directions. Pour into a 1\2 gal. container with a tight fitting lid. Add three cups of milk; shake. Add remaining milk; shake well. Chill. Nutritional Information: serving size: 1 cup Calories: 107 Sodium: 187 mg Cholesterol: 1mg Carbohydrates: 15 gm Protein: 10 gm Fat: 1 gm | NancysKitchen | 1/1/1999 | ||
| SUGARLESS SPICE CAKE | Healthy, Diabetic, Cakes | 2 cups raisins 2 cups water 1 cup unsweetened applesauce 2 eggs, beaten 2 tablespoons liquid artificial sweetener 3\4 cup vegetable oil 1 teaspoon baking soda 2 cups all-purpose flour 1-1\2 teaspoons ground cinnamon 1\2 teaspoon ground nutmeg 1 teaspoon vanilla extract Light whipped topping, optional | In a saucepan, cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil; mix well. Blend in baking soda and flour. Stir in cinnamon, nutmeg and vanilla. Pour into a 8-inch square baking pan coated with nonstick cooking spray. Bake at 350 degrees for 25 minutes or until cake tests done. Garnish with whipped topping if desired. Nutritional Information: Serving size: 1 piece calories: 181 Sodium: 18 mg. Cholesterol: 10 mg. Carbohydrates: 24 gms. Protein: 3 gms. Fat: 9 gms. Calculated without whipped topping | NancysKitchen | 1/1/1999 | ||
| SWEET AND SOUR MEATBALLS | Healthy, Low Cal, Low Fat, Diabetic | 1 large green pepper, diced 3 green onions, thinly sliced 1 8-ounce can unsweetened pineapple tidbits, drained (add separately) 1 cup chicken broth or 1 bouillon cube in 1 cup hot water 1-2 tbls soy sauce 3 tbls vinegar 3-4 tbls brown sugar or honey (to taste) Pinch of salt 2 tbls cornstarch 1/4 cup cold water 2 cups cooked and cubed chicken 3 cups cooked brown rice (1 cup raw) | Saute green pepper, onion, and pineapple tidbits in nonstick fry pan for 3-5 minutes. Add broth, pineapple juice, soy sauce, vinegar and brown sugar or honey. Stir cornstarch into cold water. Add to mixture. Cook and stir gently until thickened. Add chicken and heat through. Serve over brown rice. YIELD: 6 servings CAL: 296 CARBS: 33 grams %CAL FROM FAT: 13 PROTEIN: 30 grams | NancysKitchen | 1/1/1999 | ||
| THE DEPRESSION CAKE | Healthy, Cake | 2 cups granulated sugar 2 cups strong coffee 2 cups raisins 1/2 cup shortening 1 apple, pared & grated 2 cups all purpose flour 1 tsp baking soda 1 tsp each: cinnamon, allspice, cloves, and nutmeg 1 cup chopped walnuts 2 tsp baking soda powdered sugar, for garnish | In large saucepan, combine granulated sugar, coffee, raisins, shortening and apple. Simmer 10 minutes over low heat, stirring occasionally. Cool 10 minutes. In large bowl, blend remaining ingredients, except powdered sugar. Stir raisin mixture into flour mixture. Pour batter into well greased & floured 13 x 9 inch pan. Bake in preheated 350 degree oven for 30 minutes or until pick inserted in center comes out clean. Cool in pan & dust with powdered sugar, if desired. Ready to serve. (Variation: Bake in 2 layers in 9 inch pans & use frost with Caramel Icing, below.) Caramel Icing Ingredients: 1 cup buttermilk 1 1/2 cups granulated sugar 1 cup brown sugar 1/2 cup butter 1/2 tsp soda 1 tsp vanilla Mix sugars, soda, milk, & butter in saucepan. Cook until mixture will form soft ball when dropped in cold water. Add vanilla and beat until creamy. Add nuts if desired. | NancysKitchen | 1/1/1999 | ||
| WHITE CHILI | Healthy, Low Cal, Low Fat | 2 medium onions, chopped 4 garlic cloves, minced 2 quarts of water 3 pounds of chicken breast, skin removed 1 pound dry navy beans 2 cans (4 oz. each) chopped green chilies 1 tablespoon ground cumin 2 teaspoons dried oregano 1\2 to 1 teaspoon cayenne pepper 1\2 teaspoon ground cloves 2 low-sodium chicken bouillon cubes Dried chives and crushed red pepper flakes, optional | Place onions and garlic in the bottom of a slow cooker. Add the next nine ingredients; do not stir. Cook on high for 8 - 10 hours. Uncover and stir (meat should fall off the bones). Remove bones. Stir to break up the meat. Spoon into bowls; sprinkle with chives and red pepper flakes if desired. Yield: 12 servings Nutritional Information: Serving size: 1 cup Calories: 294 Sodium: 239 mg Cholesterol: 73 mg Carbohydrates: 28 gm Protein: 37 gm Fat: 4 gm | NancysKitchen | 1/1/1999 | ||
| CHOCOLATE CUSTARD | Healthy, Low Cal, Low Fat, | 8 egg whites 2 cups chocolate-flavored low-fat milk 1/4 cup sugar 1 teaspoon vanilla Boiling water | In a large mixing bowl use a fork or wire whisk to lightly beat egg whites. Stir in milk, sugar, and vanilla. Place six 6-ounce custard cups in a 13x9x2-inch baking pan on an oven rack. Pour milk mixture into the custard cups. Pour boiling water into the pan around the custard cups to a depth of 1 inch. Bake in a 325 degree oven for 25 to 35 minutes or till a knife inserted near the center comes out clean. Serve warm or chilled. To unmold chilled custards, loosen edges with a spatula or knife; slip point of spatula or knife down sides to let air in. Invert onto a serving plate. Makes 6 servings, about 112 calories, 2 g fat, 6 mg cholesterol and 121 mg sodium | NancysKitchen | 1/1/1999 | ||
| FLORENTINE FISH PINWHEELS | Healthy, Diabetic | 3 cups fresh spinach leaves, chopped 1 egg, beaten 1/4 cup soft breadcrumbs 1/4 teaspoon dried whole thyme Dash of pepper 4 flounder fillets (1 pound) 1 1/2teaspoons cornstarch 2 tablespoons water 1 (6-ounce) can vegetable cocktail juice Fresh parsley sprigs | Place spinach in a vegetable steamer. Place over boiling water, and steam just until wilted; drain well, and chop. Combine spinach, egg, breadcrumbs, thyme, and pepper in a small bowl; set aside. Rinse fillets with cold water, and pat dry. Spoon one-fourth of mixture in center of each fillet; roll up jellyroll fashion, beginning at narrow end, and place seam side down in an 8-inch square baking dish. Cover and bake at 375 degrees for 15 to 20 minutes. Transfer rolls to a serving platter, and keep warm. Combine cornstarch and water in a small saucepan, stirring until smooth. Stir in cocktail juice. Cook over medium heat until thickened and bubbly. Pour sauce over fish rolls. Garnish with fresh parsley, and serve immediately. Makes 4 servings, about 150 calories, 3 g fat, 125 mg cholesterol and 330 mg sodium per serving. | NancysKitchen | 1/1/1999 | ||
| LOW FAT BANANA BREAD | Healthy, Low Fat, Low Cal | 1 1/2 cups flour 3/4 cup sugar 1 1/4 t baking powder 1/2 t baking soda 1/2 t cinnamon 2 egg whites 1 cup mashed bananas 1/4 cup apple sauce | Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Pour into a loaf pan, which has been sprayed with cooking spray along the bottom. Bake 50 to 55 minutes. | 1/1/1999 | |||
| ITALIAN CHICKEN AND PASTA MEDLEY | Healthy, Low Fat, Low Cal | 1 lb Cooked boneless Chicken Breasts 2 cans (14 ½ oz each) Swanson Seasoned Chicken Broth with Italian Herbs ½ tsp Garlic Powder 1 pkg (16 oz) Frozen Italian Vegetables 3 cups Uncooked Corkscrew Multi-Colored Pasta | 1. Place the chicken breasts in a shallow baking dish. Spray with cooking spray and sprinkle with Italian seasoning. Bake in a 375 degree oven for 20 to 25 minutes, or until cooked through. Cut into bite-sized pieces and set aside. 2. Combine broth and garlic. Heat to a boil. Stir in pasta. Cook over medium heat 10 minutes. 3. Add vegetables and cheese. Heat to a boil. 4. Return chicken to pan. Cook 5 minutes more or until pasta is done. Serve with additional cheese. Serves 6. | NancysKitchen | 1/1/1999 | ||
| CHICKEN AND PASTA WITH ORANGE BASIL SAUCE | Healthy, Low Fat, Low Cal | ¾ cup frozen orange juice concentrate ½ cup chicken broth 4 tsp. Cornstarch 6 oz dried gamely, retina, or corkscrew pasta 1 16-oz package frozen Italian blend vegetables (zucchini, carrots, cauliflower, lima beans) or other mixed vegetables 2 cups cubed cooked chicken or turkey ¼ cup snipped fresh basil 1/8 tsp. Pepper | For sauce, in a small saucepan combine thawed concentrate, chicken broth, and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Meanwhile, in a large saucepan cook pasta in boiling water for 5 minutes. Add frozen vegetables. Return to boil. Cook, uncovered, 5 minutes more or until pasta and vegetables are tender. Drain. Return to saucepan. Add sauce, chicken, basil, and pepper. Toss until heated through. Makes 4 servings. | NancysKitchen | 1/1/1999 | ||
| THE BEST FRUIT SALAD | Healthy, Low Fat, Low Cal, Salad | ½ Seedless Watermelon, cut into bit-sized pieces 1 pound Seedless Green Grapes, each sliced in half 2 Nectarines, unpeeled and cut into small chunks 2 Pints Sweet Strawberries, stemmed and quartered ½ Fresh Pineapple, skinned and cut into bit-sized chunks 1 pint Blueberries | Mix all fruits together in large bowl, reserving ¼ cup blueberries. Sprinkle the remaining blueberries over the fruit salad. Refrigerate over night or until ready to serve. | NancysKitchen | 1/1/1999 | ||
| KEY WEST CHICKEN | Healthy, Low Fat, Low Cal | 1 lb. chicken, cut into bite-size pieces 2 - 3 Tbsp. Key West Style Spice Blends by McCormick (Lemon, Basil, & Thyme) Key Lime or Lime Juice (Approximately ½ cup) | Heat lime juice in a non-stick skillet over medium-high heat. Add chicken and sprinkle with seasoning. Sauté over medium-high heat until chicken is browned and juice has been reduced. | NancysKitchen | 1/1/1999 | ||
| SNAPPER WITH RISOTTA STYLE RICE | Healthy, Diabetic | 1 lb. fresh or frozen red snapper or grouper fillets, about ¾ inch thick 1 cup Orange Juice 2/3 cup long grain rice ½ cup chicken broth 1/3 cup chopped roasted red sweet peppers ¼ cup sliced green onions 2 Tbsp. orange juice ½ tsp. minced garlic ¼ tsp. Pepper | Thaw fish, if frozen. Rinse fish and pat dry. Set aside. For rice, in a medium saucepan combine 1 cup orange juice, uncooked rice, and broth. Bring to a boil. Reduce heat. Cover and simmer for 18 minutes or until rice is tender. Stir in sweet peppers and onion. Remove from heat. Cover. Let stand 5 minutes. Meanwhile, in a bowl stir together 2 Tbsp. orange juice, garlic, and pepper. Preheat broiler. Spray unheated rack of a broiler pan with nonstick cooking spray. Place fish on rack, tucking under thin edges. Brush with orange juice mixture. Broil 4 inches from heat for 6 to 9 minutes or until fish flakes easily. Divide fish into 4 serving-size pieces. Serve with rice. Garnish with orange slices, if desired. 282 cal; 37 g carb; 2 g fat | NancysKitchen | 1/1/1999 | ||
| ITALIAN SAUSAGE PEPPERS | Healthy, Beef | 1 lb fat-free Smoked Sausage, cut diagonally into 2-inch slices 1 package frozen peppers and onions 1 (14.5-oz) can Diced Tomatoes with Italian Herbs | In a large skillet, cook sausage over medium heat for 3 minutes or until browned heated through. Remove sausage from pan. Use the same skillet to cook the onion in cooking spray over medium heat for 2 minutes. Add peppers and cook an additional 4 to 5 minutes until crisp-tender. Drain. Stir in sausage and tomatoes. Heat through. For best flavor, allow to simmer before serving. Serve over hot cooked rice or pasta. | NancysKitchen | 1/1/1999 | ||
| MACARONI SALAD | Healthy, Salad, Sides | 2 cups macaroni, cook until tender, rinse. 1 cup fat-free mayonnaises 1/2 cup chopped celery 1/4 cup chopped carrot 1/4 cup chopped onion 2 Tbsp. sweet relish 3/4 tsp. dry mustard 1/4 tsp. salt 1/8 tsp. pepper 1 boiled egg, chopped (this will add fat to the macaroni salad) | Mix celery, carrot & onion with macaroni. Mix together mayonnaise, mustard, salt & pepper. Layer eggs on top (optional) and sprinkle with paprika. | 1/1/1999 | |||
| HOMEMADE EGG SUBSTITUTE | Healthy, Diabetic, Low Fat, Low Cal, Low Carb | 2 egg whites 2 teaspoons nonfat dry milk solids 1 teaspoon canola or corn oil 1 drop yellow food coloring | In a small bowl, combine all ingredients: mix well. Use as a substitute for one egg. Yield: 1 serving Exchanges: 1-1\2 meat Nutritional Information Serving size: 1 recipe Calories: 90 Sodium: 127 mg Cholesterol: 1 mg Carbohydrates: 3 gm Protein: 9 gm Fat: 5 gm | NancysKitchen | 1/1/1999 | ||
| CABBAGE SOUP | Healthy, Low Fat, Low Cal, Low Carb | 2 beef bouillon cubes or 2 pkts. brown seasoning and broth mix 1 chicken bouillon cube or 1 pkt. golden seasoning and broth mix 1 vegetable bouillon cube or 1 pkt. vegetable broth mix 4 c. water 1 c. tomato juice 1 small head cabbage, shredded 1 tsp. salt 1/4 tsp. pepper 1/8 tsp. mace 1/2 lemon, sliced Artificial sweetener to equal 1 Tbsp. sugar 1 (9 oz.) pkg. frozen, chopped broccoli | combine bouillon cubes and water in saucepan; bring to boil and cook until bouillon is dissolved, add tomato juice, sweetener and frozen chopped broccoli. Simmer 10 minutes. 6 to 8 servings. | NancysKitchen | 1/1/1999 | ||
| LOW FAT POTATO SNACK CAKE | Healthy, Cake, Low Fat | 1 cup whole wheat flour 3/4 cup light brown sugar 2 tsps. baking powder 1/2 tsp. ground cinnamon 1/8 tsp. ground nutmeg 1 1/2 cups cooked mashed sweet potato 2 egg whites 2 tbsps. skim milk 2 tbsps. confectioners sugar (optional) | Combine the flour, brown sugar, baking powder, and spices, and stir to mix well. Add the remaining ingredients except confectioner’s sugar, and stir to mix well. Coat an 8-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325° for 40 to 45 minutes, or just until tester inserted comes out clean. Cool the cake to room temperature. Sift the confectioners sugar over the cake if desired, cut into squares, and serve. Calories.183, Fat 0.4 g., Sodium 141 mg., Fiber.2.9 g | 1/1/1999 | |||
| BASIC CREAM SOUP | Healthy | 2 Chicken bullion cubes 2 Cups Water 2 Cups Milk 2 Cups Vegetables, Cooked (Broccoli or Cauliflower) | Dissolve bullion cubes in water in large sauce pan. Add milk and heat on low. Make a roux as follows: 6 Tbs. Flour 6 Tbs. Butter (or oleo) Mix in cup and microwave for l minute Add the roux to hot soup mixture. It will get thick. Add salt and pepper to taste. Add vegetables and mix well. Add grated cheddar cheese if desired. This recipe makes 5-6 cups of soup. It can be tripled or doubled also. This would be good with any kind of vegetables that make creamed soup. Frozen mixed vegetables would be good too. | NancysKitchen | 1/1/1999 | ||
| RHUBARB AND APPLE CRUMBE | Healthy, Diabetic | 2-1/2 cups fresh chopped rhubarb 3 granny smith apples, peeled and diced 1/3 cup equal (or your brand of sweetener) 2 tbsp. cornstarch 1 tbsp. lemon juice 1/3 cup water or apple juice 2 tsp. finely grated lemon rind (optional) Topping: 1/2 cup rolled oats 1/4 cup bran cereal 1/4 cup raisins 1/4 cup chopped walnuts (optional) 1/3 cup Equal (or your kind of sweetener) 1/2/-3/4 tsp. ground cinnamon 1 tbsp. Margarine | Toss rhubarb and apples together with equal sweetener and cornstarch. Place in a 1-1/2 quart casserole dish. Combine lemon juice, water and lemon rind. Pour mixture over the fruit. Cover and bake at 400F for 15 minutes or until rhubarb is tender. Place all the topping ingredients in a food processor. Pulse on and off until the margarine is dispersed evenly. Or, combine all ingredients in a bowl and mix together with fingertips. Spoon the topping mixture evenly over the fruit and bake uncovered an additional 10 minutes until top is crisp. NUTRITION INFORMATION PER SERVING: Calories : 180 kcal Protein : 3 g Fat : 6 g Carbohydrates: 31 g Dietary Fiber: 4 g | NancysKitchen | 1/1/1999 | ||
| WATERMELON WALDORF SALAD | Healthy, Salad | 2 cups cubed watermelon (about 3/4-inch cubes, seeds removed) 1/2 cup sliced celery 1/2 cup seedless red grape halves Dash of salt 1/4 cup nonfat coleslaw dressing 2 tablespoons sliced almonds, toasted | This recipe is full of eye-appeal and light, refreshing flavors. Stir together watermelon, celery, and grapes in bowl. Just before serving, stir salt into coleslaw dressing. Pour mixture over fruit and stir until coated. Sprinkle with almonds. Makes 6 servings. Preparation time: 15 minutes Per serving: 55 calories, 10g Carbohydrate, 1g Protein, 1g Fat, 1g Dietary Fiber, 80mg Sodium, 0mg Cholesterol | NancysKitchen | 1/1/1999 | ||
| LOW FAT PANCAKES | Healthy, Diabetic | 2 cup fat free buttermilk 1/2 cup imitation eggs 1/4 cup canola oil 1 3/4 flour 2 tsp. baking powder 1 tsp. soda 1 tsp. salt 1 Tbsp. Sugar | Mix milk, eggs and oil. Gradually add dry ingredients. Mix lightly together. Batter should be a little lumpy. Fry on greased hot grill or skillet until bubbles form and start to dry, turn and brown other side. | 1/1/1999 | |||
| QUICK FRUIT COBBLER | Healthy, Pie | l/4 lb. Butter or Oleo l tsp. Baking Powder l Cup Sugar l Cup milk l Cup Flour Dash Salt | Melt butter in glass measuring cup and pour in 9 x l3 pan. Combine remaining ingredients and pour over melted butter. Add l quart fruit pie filling. Don't spread it on, just blob it all over. l quart is 2 cans of prepared fruit filling. If you use fresh fruit put your fruit, flour and sugar in pan and warm on low until it is almost thick. Use about 4 cups fruit, sugar about l-l/2 cups sugar, rhubarb use 2 cups sugar, and about 6 Tbs. flour. Pour the dry ingredients over the fruit and then warm until thickened. Then pour fruit over the butter and batter mix. Bake l hour at 350 degrees. For larger pan make l-l/2 times this recipe. | NancysKitchen | 1/1/1999 | ||
| SLOW COOKER CHICKEN AND STUFFING | Healthy | 1 pkg. chicken flavored stuffing mix (6 ounces) 1/2 cup water 2 1/2 cups chopped cooked chicken breast 2 medium zucchini (about 1 lb. total) cut into 1/2" pieces 8 ounces mushrooms, sliced 1 green pepper, chopped 1 onion, chopped 1 can reduced-fat condensed cream of chicken soup | In large bowl, toss stuffing mix, flavor packet if included and water. (stuffing will no be completely moistened) Set aside. In another large bowl combine chicken, zucchini, mushrooms, pepper, and onion. Stir in soup. Place half in the slow cooker. Top with half the stuffing. Repeat layers with the remaining soup and stuffing. cover and cook on low for 5-6 hours or high for 2 1/2 to 3 hours, until vegetables are tender and flavors blended. 6 servings: 261 calories, 24 g protein, 29 g carbohydrates, 5 g fat, 1 g saturated fat, 54 mg cholesterol, 771 mg sodium, 3 g fiber Can bake in oven in 2 1/2 quart baking dish, covered 350 degrees 1 to 1 1/2 hours or until veggies are tender. | NancysKitchen | 1/1/1999 | ||
| LOW FAT HOT CHEESY MUSHROOM SPREAD | Healthy, Low Fat, Appitezer | 1 tbsp butter 3 cups diced mushrooms 1/2 cup finely crushed soda crackers 1 tsp butter 3/4 cup chopped green onion 1/2 cup shredded light Monterey Jack cheese 1/2 cup shredded light Cheddar cheese 2 cups creamed cottage cheese 2 eggs 1/4 tsp cayenne pepper 1/4 tsp paprika | Preheat oven to 350F. In a fry pan over medium heat, melt 1 tbsp butter. Add mushrooms and sauté until soft. Remove from heat. Stir in cracker crumbs and mix well. Press mixture evenly into a 9" spring form pan. In same fry pan, melt 1 tsp butter. Add green onions. Sauté until soft. Spread onions over crust. Sprinkle evenly with Monterey Jack and Cheddar cheeses. In a blender or food processor, process cottage cheese, eggs and cayenne until smooth. Pour into crust. Sprinkle with paprika. Bake for 25-30 minutes. Remove from oven. Let stand 5-10 minutes before serving. Yield: 12 servings. Calories 106 Fat 5 g Carbs 5.3 g Sodium 291 mg Fiber 0.3 g. | 1/1/1999 | |||
| SHRIMP AND CHICKEN FEAST | Healthy, Low Fat, Low Cal, Low Carb | 1 medium onion diced small 1 green pepper diced small 2 cloves garlic diced small 2 teas. parsley 1 teas. basil 3 tbls. olive oil 2 cups tomatoes sugar, salt and pepper to taste 1 lb. shrimp, shelled and divined 1 lb. chicken breasts or 1 lb. fettuccine, linguine | Cut all vegetables small (dice) Add olive oil to pot. Sauté onions and pepper until soft. Add garlic, do not brown garlic. Add parsley, basil, and tomatoes. Cook for about 20 minutes. Add sugar, salt and pepper. Add chicken and simmer for 5 minutes. Add shrimp and simmer for 5 minutes more. Cook noodles andante, drain and add chicken and shrimp mixture. Cook 5 more minutes, add cheese. You can add more cheese before serving. Great with garlic bread and a salad. Enjoy! | NancysKitchen | 1/1/1999 | ||
| POTATO FANS | Healthy | One baking potato | Wash/clean one baking potato. Do not peel. Place a pencil on counter, and place potato closely next to pencil. Using a good knife, slice off both tips. Then slice the width of the potato (not completely through, only until the knife strikes the pencil). Make small, even slices, until you have cut the width down to each tip. Then fan out (open out) the slices, and pour on fat free zesty Italian dressing. You may add black pepper, low sodium salt, or a variety of healthful herbs. Bake until potato is done. | NancysKitchen | 1/1/1999 | ||
| BERRY BUNDT CAKE | Healthy, Cakes | 2 cups all purpose flour 1 Tbl. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 cup sugar 1/4 vegetable oil 3/4 cup buttermilk 1/2 cup cholesterol free egg substitute 2 cups frozen raspberries 2 cups frozen blueberries | Combine flour, baking powder, baking soda, and salt. Combine sugar, oil, buttermilk, and egg substitute in separate bowl. Combine both mixtures and stir until just moistened. Fold in berries. Pour batter into a 6-cup bundt pan that is coated with nonstick cooking spray. Bake at 350 degrees for about 1 hour. Cool in pan and serve with fresh berries if desired. | NancysKitchen | 1/1/1999 | ||
| PORTUGUESE CABBAGE SOUP | Healthy | Small head of cabbage, cut fine 3 c. Italian stewed tomatoes 1 onion, sliced thin 4 ribs celery, cut thin 2 sm. green peppers, cut in small pieces 2 tsp. dried beef onion soup mix basil to suit taste 1/4 c. brown sugar pepper and salt to suit taste water that was used to cook vegetables | Cook vegetables until tender, add salt & pepper, optional. Add sugar, soup mix and basil. Stir in tomatoes. | NancysKitchen | 1/1/1999 | ||