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Broccoli and Rice Casserole
(Printable Version)
From the Kitchen of Irene HazzardIngredients 1/2 chopped onion
1/2 cup chopped celery
4 Tblsps. margarine
1 (8 oz.) jar cheese whiz
1 (10 3/4 oz.) can cream of mushroom soup
2 (10 oz.) pkgs. frozen chopped broccoli
1 cup uncooked rice Directions Sauté the onions and celery in margarine. Cook rice according to package directions. Cook broccoli according to directions. Drain broccoli. Put in 2 quart baking dish with remaining ingredients. (The hot onions, celery and margarine help to melt and blend the cheese whiz. If
you prefer, you can pre-melt the cheese whiz a bit in the microwave.) Stir everything until well blended. Bake at 350° for 25 minutes or until bubbly. Nice “Pot-Luck” dish. ~TOP~
Garden Fresh Salsa
(Printable Version)Yield: 32 Servings Ingredients
2 lg Tomatoes; seeded &
coarsely chopped
1 To 2 serrano chile peppers; seeded & chopped
1/3 c Chopped green onions
2 Tb Chopped fresh cilantro
2 Tb Lime juice
1/4 tsp Salt Directions Combine all ingredients; mix well.
Cover; refrigerate until serving time. ~TOP~
Microwave Ratatouille (Printable
Version)Preparation Time: 20 minutes
Number of Servings: 8
Nutritional Value: 67 calories
Cooking Time: 15 minutes
Standing Time: 5 minutes
Power Level: 100% Ingredients 1 medium eggplant, sliced
2 medium zucchini, sliced
1 green pepper, cut into large dice
4 fresh tomatoes, cut into quarters
2 onions, cut into large dice
2 cloves garlic, chopped
1/2 teaspoon basil
pinch savory
salt and pepper to taste
1/2 cup Parmesan cheese, grated
3 Tablespoons oil
parsley, chopped, to garnish Directions - Combine all the ingredients, except the Parmesan cheese and parsley, in an 8 cup (2 L) microwave-safe casserole.
- Mix well, cover and cook at 100% power for 12 to 15 minutes, stirring halfway through the cooking time. - Sprinkle with the Parmesan cheese and parsley. - Let stand for 5 minutes before serving.
~TOP~
Mom’s Creamy Potato Salad (Printable Version)
Measurements are approximate – I make it differently each time! Make it to your taste!Peel and cook about 5 – 7 lbs of gold potatoes. Cool. Cut in bite sized pieces. Place in a large bowl with 3 stalks of celery- diced fine and the whites of 4 hard cooked eggs,
cut-up. In a separate bowl stir together: 4 cups of mayonnaise, 2 tsp celery seed, 1 tsp celery salt, 2 Tblsp relish (I use dill), Ľ white onion (blended in a chopper to almost a juice), 4 hard cooked egg yolks, mashed, and 3 Tbls of regular yellow mustard (not dry mustard.)
Pour this mixture over the potato mixture. Mix gently and chill overnight.
~TOP~
Vegetable Stuffing (Printable Version)
Ingredients 1 large loaf bread
1/2 large bag carrots, pared and cut up
1 head of celery, cut up
1 1/2 large white onion, cut up
1 cup parsley sprigs
4 sticks butter or margarine
2 tsp. salt
6-8 tsp dried tarragon
4-5 tsp dried thyme Directions Tear two slices bread into blender container. Cover; blend at medium speed until coarsely crumbed. Empty the bread into a large mixing bowl. Repeat process with remaining bread. Set aside.
Put some
of the carrots, celery, onion, and parsley into blender container. Add water just to cover. Cover; blend at medium speed just until vegetables are chopped. Drain thoroughly in colander. Repeat until all the vegetables are chopped. Heat butter in large skillet. Add chopped vegetables, 1 tsp. salt, tarragon, and thyme. Cook
over medium heat, stirring occasionally, for 3 minutes or until vegetables are soft. Add vegetable mixture to bread crumbs; mix well. Put stuffing into covered casserole. Bake in oven with turkey during last 30 minutes of roasting.
This will make 1 nice sized casserole dish.
~TOP~
Cole Slaw Cavalier (Printable Version)
This recipe comes from my father, Vernon Wilson. I still have the original recipe, on browning paper. Dad wrote "Uncommonly Good" and "Loaded with Vitamins" in the margins!
Ingredients
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
1 teaspoon celery seed
2 Tablespoons sugar
1/4 cup chopped green pepper
1 teaspoon salt
1 Tablespoon chopped red pepper or pimento (Dad notes that he uses a grated carrot and several grated radishes instead)
1/2 teaspoon grated onion (Dad says that spring onions are very good, and that he likes more than 1/2 teaspoon)
3 Tablespoons corn oil
1/3 cup vinegar
3 cups chopped cabbage (an interesting variation that provides additional color is 1/2 cup of red cabbage and 2 1/2 cups of green cabbage)
Directions
Place ingredients in a large bowl in the order listed above. Mix thoroughly, over and place in refrigerator to marinate well and chill throughout. Garnish with water cress servings. Excellent barbecue companion for grilled franks, hamburgers, chicken, ke-bob, etc.
~TOP~
Baked Sweet Potatoes (Printable Version)
Ingredients Medium sized sweet potatoes, (orange-fleshed variety) washed, dried, and lightly pricked with fork
2 tablespoons oil
Salt and pepper (or sugar, if desired)
Unsalted butter Directions Heat oven to 400 degrees. Rub potatoes with oil, then arrange on foil-lined baking sheet as far apart as possible. Bake until knife tip slips
easily into potato center, 40 to 50 minutes. Slit each potato lengthwise; using kitchen or paper towel, hold ends and squeeze together slightly until soft flesh mounds up. Dot with butter and season with salt and pepper or sugar to taste.
*The kid's will LOVE it you top
the potatoes with miniature marshmallows, return to oven till brown! ~TOP~
Serves/Yields: 4
Category: Pork
Prep. Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Easy
Introduction I give this an A++! Serve with a baked potato and you've got the beginnings of a yummy meal.
Ingredients 1 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine 1 (.75 oz) pkg. dry brown gravy mix
Directions 1. Preheat oven to 350° F.
2. Place pork in a 9 X 13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top
with onion and celery, and pour wine over all. 3. Bake in the preheated oven for 45 minutes. 4. When done
baking, remove meat from baking dish and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Source: Allrecipes, Kathleen White ~TOP~
Savory Chicken Sauté (Printable Version)
Serves/Yields:
4 Servings
Prep. Time: 5 minutes
Cook Time: 20 minutes
Category: Low Carb
Difficulty: EasyIntroduction I usually double this recipe so there are leftovers for lunches during the week. I
also cut the chicken breasts into big chunks rather than leaving them whole. Ingredients 2 Tbls. extra-virgin Olive oil
4 boneless, skinless chicken breast halves
1 large onion, sliced
2 Cloves Garlic, minced
1 Tbls. fresh Rosemary leaves, chopped
1/2 cup fat-free Chicken Broth
pinch of Salt
pinch of freshly ground black Pepper Directions Heat the oil in a large skillet over medium heat. Sauté the onion in the oil for only a few minutes. Add the chicken breasts. Cover and cook for 4 minutes,
then turn them over and cook for 3 minutes longer, stirring occasionally. Add the garlic, rosemary, and broth. Cover and cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally. Season with salt and pepper.
~TOP~
Honey Baked Chicken
(Printable Version)Ingredients 12 skinless chicken thighs
1/4 cup butter, melted
1/2cup honey
1/4 cup prepared mustard and Dijon combined to taste
1 teaspoon salt
1/2 tsp pepper
1/2 tsp garlic powder
1 1/2 teaspoon curry powderDirections 1. Preheat oven to 400 degrees F. 2.
Arrange thighs in a shallow baking pan. 3. Combine the melted butter or margarine, honey, mustard, salt, pepper, garlic powder, and curry powder and pour the mixture over the chicken.
4. Bake in the preheated oven for 40 minutes, basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear. 5. Serve thighs and sauce over a bed of brown rice.
~ TOP~
Nana’s Pot Roast (Printable Version)
Ingredients Large Roasting bag
Flour
3 – 4 lb. Eye Round, Chuck or Rump Roast
Mushroom Soup
Lipton Onion Soup Mix
Milk
Potatoes
Carrots
Onions
Directions Remove top rack of oven and preheat oven to 350°. Shake a couple tablespoons of flour in the roasting bag. (This will thicken the gravy and coat the bag.) Put the bag in a 13” X 9” roasting pan. Put the roast (trimmed of excess fat) in the bag. Put peeled potatoes (quartered), carrots (2 inch pieces), and onions (quartered) around and on
top of roast. Mix one can of Mushroom Soup, one can of milk, and one envelope of Lipton Onion Soup mix together, and then pour over roast and potatoes. After sealing the bag loosely, put a few small holes in the top of the bag to release the steam. Bake on bottom shelf of oven at 350° for 1 ˝ – 2 hours (bag will expand and you don’t want
it to touch the element.) Be careful of steam when opening bag. Stir the gravy slightly before serving. Yum! ~TOP~
Slow-Cooker Roast Beef (Printable Version) Ingredients
3 lb. sirloin tip roast (trimmed of excess fat)
1/2 cup four
1 envelope dry onion soup mix
1 envelope brown gravy mix
2 cups ginger ale Directions1. Coat roast with flour (reserve remaining flour). Place in slow cooker. 2. Combine soup
mix, gravy mix, remaining flour, and ginger ale in bowl. Mix well. Pour over roast. 3. Cover Cook on Low 8 – 10 hours. Great pulled apart with two forks and served on rolls or over noodles.
~TOP~
Hamburger Meat Cups (Printable Version)
Ingredients 1 pound ground beef
1/2 Tblsp. onion flakes
1 tsp. salt
1 (8 or 10 count) tube refrigerated biscuits
1 cup grated cheese DirectionsPreheat oven to 375°. Spray muffin tins with vegetable cooking spray. In a medium skillet, brown ground beef. Drain well on paper towels. Return
to skillet and combine with onion flakes and salt. Place a biscuit in the bottom of each muffin cup and flatten. Press beef into cup and top with cheese. Bake at 375° for 10 minutes. Leftovers are easily reheated in the microwave.
~TOP~
Hamburger and Soup over Rice
(Printable Version)Nana made this for our family when she was in a hurry, or the cupboard was bare at the end of the month! It became a favorite and is now a comfort food for us.
Ingredients1 pound or so of ground beef
1 can of Mushroom Soup
1 can of milk
rice Directions 1. First, cook the rice separately. Add a few chicken bouillon cubes to the water. 2. As the rice cooks,
brown the ground beef in a skillet, breaking it apart as it cooks. (Sometimes I add seasonings like onion and garlic powder.) Drain well. 3. Add Mushroom Soup to the ground beef and then add the milk using the soup can to measure. Stirring constantly, blend well. Once it is well
blended, allow to continue to warm until the rice is done. 4. Serve hamburger mixture over rice. ~TOP~
Raggedy Robins (Printable Version)
I made these in Junior High School. Liked them then and like them now! Ingredients2 cups sugar
1/2 cup cocoa
1/2 cup milk
1 stick margarine
1/2 cup peanut butter
1 tsp vanilla
3 cups rolled oats DirectionsMix sugar, cocoa, milk and margarine in large saucepan. Melt over medium heat and bring to a boil. Boil for 1 1/2 minutes. Remove from heat and add peanut
butter, vanilla and oats. Mixing well, then drop onto wax paper to cool. ~TOP~
Forgotten Cookies (Printable Version) This recipe is from my mother-in-law, Hester
Morris. She always made them around the holidays, so they have become a holiday tradition in our house! I prefer the butterscotch, but mint chocolate is especially good. Ingredients
2 egg whites
1 tsp vanilla extract
2/3 cup sugar
6 oz. pkg. morsels DirectionsBeat egg whites, sugar and vanilla in a glass bowl until stiff peaks (about 10 minutes). Fold in morsels (butterscotch, chocolate, or whatever you like). Place
teaspoonfuls on parchment paper on cookie sheet - close together, but not touching. *Place in preheated 350 oven. Turn off oven. Leave overnight or until cool. Do not open oven door or heat will escape too fast. (Will not work in gas oven.) You want them DRY and crumbly. If they are not dry, start over from the *. (Recipe makes 1 FULL cookie
sheet.) ~TOP~
Orange Jell-O Fluff
(Printable Version) A favorite for family gatherings. This is another recipe from my mother-in-law, Hester Morris.
Ingredients2 small packages of orange Jell-O
1 cup of boiling water
2 cups of orange sherbet, softened
small container of Cool Whip
2 small cans of mandarin oranges, drained DirectionsStir boiling water into Jell-O to dissolve the Jell-O. Continue stirring for about 1 minute. Add sherbet and Cool Whip. Stir
until well blended. Gently fold in the mandarin oranges. Pour into a serving bowl, cover, and refrigerate for at least a few hours. ~TOP~
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