Posted by admin on 31st July 2009
1 lb Old English cheese 8 sl Bread without crust 5 Eggs 1 pt Milk 1/2 c Melted butter 1 cn Frozen crabmeat Cube bread and cheese. Alternate layers of cheese, bread and crabmeat (twice) in buttered casserole. Beat eggs, milk and melted butter and pour over the layered mixture. Bake in a pan of water at 350 degrees for 1 to 1 1/2 hours. Serve with sauce: 1 can of mushroom soup, undiluted and heated. Randy Rigg
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Posted by admin on 31st July 2009
3 md Idaho potatoes (about 6 oz. -ea.), scrubbed 2 Cloves garlic, minced 1 lg Onion, chopped 1 Green or yellow bell -pepper, cut into strips 1 cn (14 1/2 OZ ) stewed -tomatoes, drained (reserve -liquid) 1 Bay leaf 1 ts Dried basil leaves 1/4 ts Dried thyme leaves 1 c Fresh mushrooms, thickly -sliced 2 sm Zucchini (about 6 oz. ea.), -cut into l-inch chunks 6 tb Chopped fresh parsley 1/2 1b bay scallops* 1/2 1b salmon* 2 c Idaho Potato Cram Sauce -(see preceding recipe) Very thinly slice one Idaho potato. In large skillet filled with 1 inch boiling water, cook sliced potato until crisp tender, about 5 minutes. I)rain and reserve potato. Meanwhile, cut remaining 2 potatoes into 3/4-inch chunks. Wipe dry skillet and in same skillet, combine potato chunks, garlic, onion, bell pepper. stewed tomato liquid, bay leaf, basil and thyme. Bring to a boil, then reduce heat and simmer, covered 10 minutes. Stir in mushrooms, zucchini, stewed tomatoes and 4 tbs. chopped parsley. Recover and simmer 6 minutes. Remove and discard bay leaf. Preheat oven to 350! F. Spoon mixture into a 3-qt. shallow casserole dish. Stir in fish, then Idaho Potato Cream Sauce. Arrange potatoes near rim of dish. Loosely cover with foil and bake 20 minutes or until scallops are tender and sauce is bubbly. Sprinkle remaining parsley on potato slices. Serve warm with crusty bread. Yield: 4 servings * Suggested fish scallops cut into 1/2 pieces, 1 in chunks of firm-flesh fish such as monk fish, halibut, catfish swordfish, tuna or salmon Per serving 360 calories, 30 grams protein, 51 grams carbohydrate, 5 grams fat (12%), 51milligrams cholesterol 520 milligrams sodium From the files of Al Rice, North Pole Alaska. Feb 1994
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Posted by admin on 31st July 2009
2 qt Water 12 oz Quick grits 1/2 lb Butter 2 Jalapenos, diced, remove - seeds for sissies. 1 md Red bell pepper, diced 1 md Poblano pepper, diced 1 md Onion, diced 1/2 lb Cheddar cheese, grated 1/2 lb Monteray Jack, grated 4 Eggs, beaten Salt, to taste Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a preheated 350 degree oven for 25 minutes, or until set. Serve immediately.
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Posted by admin on 31st July 2009
Italian Meat Sauce
1/2 cup onion, diced
2 tablespoons olive oil or vegetable oil
1 pound ground beef
2 cloves garlic, minced
2 (16 ounce) cans tomatoes
2 (8 ounce) cans tomato sauce
1 (3 ounce) can sliced mushrooms
1/4 cup chopped parsley
1 1/2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon MSG, if desired
1/4 teaspoon thyme
1 bay leaf
1 cup water
Saut? onion in hot oil until almost tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer uncovered for 2 to 2 1/2 hours or until sauce is nice and thick, stirring occasionally. Remove bay leaf.
Serve over hot spaghetti.
Makes 6 servings.
NOTE: You can omit the ground beef. Brown and cook Italian sausage and meatballs. Add to the sauce about the last 30 minutes of cooking until they are well heated through.
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Posted by admin on 31st July 2009
Hash Brown and Pork Chop Casserole
Posted by kdipaolo at recipegoldmine.com 7/7/01 4:41:24 pm
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
24 ounces frozen hashed browns, thawed
1/2 cup Cheddar cheese, shredded
1 can DURKEES French-Fried Onions
6 pork chops
1 tablespoon oil
1/2 cup Cheddar cheese, shredded
Combine the first 5 ingredients in a bowl; mix well. Add potatoes, 1/2 cup cheese and half the French-fried onions; mix well. Spoon into a 9 x 13-inch baking dish.
Brown the pork chops in hot oil, in a skillet. Arrange them over the potato mixture. Bake, covered, at 350 degrees F for 40 minutes. Top with remaining 1/2 cup cheese and onions. Bake, uncovered, for 5 minutes longer.
Serves 4.
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Posted by admin on 30th July 2009
Sausage Hash
1 (32 ounce) package Jimmy Dean? Sausage
3 tablespoons margarine
2 large onions, chopped
1/2 cup diced celery
1/2 cup green bell pepper, chopped
1 (16 ounce) can peeled tomatoes, mashed
1/2 cup uncooked rice or 1 cup uncooked macaroni
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
Brown, crumble and drain Jimmy Dean? Sausage. Add saut?ed onions, celery and green pepper. Mix well. Add tomatoes, rice and seasonings. Pour into 13 x 9-inch casserole. Bake, covered, at 375 degrees F for 45 minutes.
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Posted by admin on 30th July 2009
Liver Casserole
1/2 pound liver
Flour
1 can cream of mushroom soup
1/2 soup can milk or water
1 can French fried onion rings
Cut liver into 1 1/2 x 2-inch strips. Flour, season and brown.
Mix remaining ingredients and place in a casserole. Place liver on top. Bake uncovered at 350 degrees F for 1 hour or more.
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Posted by admin on 29th July 2009
Curried Ham and Broccoli
2 (10 ounce) packages frozen chopped broccoli
3 cups diced ham
1 can Cheddar cheese soup
1 cup water
1/2 cup mayonnaise
2 tablespoons dried onions
1 tablespoon lemon juice
1/4 teaspoon curry powder
Place broccoli evenly in bottom of crockpot. Add ham. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in small mixing bowl. Stir until blended. Pour soup mixture over broccoli. Cover and cook on LOW for 2 hours.
Serve with buttered noodles.
Makes 8 servings.
Indeed, what is there that does not appear marvelous when it comes to our knowledge for the first time How many things, too, are looked upon as quite impossible until they have been actually effected — Pliny the Elder
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Posted by admin on 29th July 2009
King Ranch Chicken Casserole
20 corn tortillas, quartered
3 chicken breasts, diced
1 large onion, diced
1 large green bell pepper, diced
1 cup Cheddar cheese, grated
1 teaspoon chili powder
1 teaspoon garlic powder
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro*Tel tomatoes with green chilies
Sautee chicken until done in oil. Add onions, bell pepper, and garlic salt continue to saute. When vegetables are soft, add tomatoes, soups and salt to taste. Simmer for 10 minutes.
In a 10 x 14-inch pan, layer tortillas, mixture and cheese until tortillas or mixture are completely used. Bake at 350 degrees F for 25 minutes. Serve with sour cream.
NOTE: Add more Cheddar cheese to the top, if desired. This tastes even better the second day.
When your are playing for the national championship, its not a matter of life or death. Its more important than that. — Duffy Daugherty
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Posted by admin on 29th July 2009
10 oz Broccoli;frozen 1/3 c Vidalia onions;chopped 1/2 c Mushrooms;sliced 2 ts Oil 1 c Cheddar cheese;grated 2 lg Eggs;slightly beaten 1/2 c Mayonnaise 1 c Water 1 c Rice;cooked 6 x Ch.breasts;boned & skinned 3 ts Oil Paprika Cook broccoli according to directions. Drain and set aside. Saute onions and mushrooms in 2 T. of oil until limp. Drain and combine with broccoli. Set aside. Combine cheese, eggs, mayonnaise, water and rice. Set aside. Brown chicken breasts in 3 T. of oil. To Assemble: Combine broccoli mixture with cheese mixture and pour into greased, shallow baking pan. Place chicken breasts on top and sprinkle with paprika. Bake uncovered in a 350 oven for 45 minutes. NOTE- You may cut fat and cholesterol from this recipe with the following substitutions: light skim milk cheese for cheddar, 4 oz. of egg substitute for the 2 eggs, light mayonnaise for reg. mayonnaise and non-fat cooking spray for browning chicken.
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