Posted by admin on 5th September 2009
2 c Cubed, fully cooked ham 8 md Potatoes, peeled & thinly -sliced (6-cups) 1/4 c Finely chopped onion 1/2 c All-purpose flour 2 c Milk 3 tb Fine dry bread crumbs 1 tb Butter or margarine, melted 2 tb Finely snipped parsley Place half the ham in a 2-qt casserole. Cover with half the potatoes and half the onion. Sift half the flour over; season with salt and pepper. Repeat layering ham, potatoes and onion. Season with additional salt and pepper. Sift remaining flour atop. Pour milk over all. Bake covered at 350 till potatoes are nearly tender, 1 to 1 1/4 hours. Uncover. Combine bread crumbs and melted butter; sprinkle atop casserole. Top with parsley. Bake 15 minutes longer.
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Posted by admin on 4th September 2009
Ham and Lentil Stew
Yield: 6 servings
3 cups diced ham
2 cups dried lentils
2 cups diced carrots
2 cups diced celery
1 cup chopped onion
1 tablespoon minced garlic
4 cups water
2 (10 1/2 ounce) cans chicken broth
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) bag baby spinach leaves
2 tablespoons fresh lemon juice
Lemon slices for garnish
Mix all ingredients except spinach and lemon juice in a 3 1/2-quart or larger crockpot. Cover and cook on HIGH for 4 to 5 hours or on LOW 7 to 9 hours or until lentils are tender.
Stir in spinach, cover and cook 5 minutes or until tender. Stir in lemon juice.
426 Cal; 9 gr Fat; 11 gr Fiber
Ignorance is the mother of fear. — Harry Homes
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Posted by admin on 3rd September 2009
Crockpot Stew
This takes less than 2 minutes to assemble. Anyone can prepare this and turn out a good meal. Not gourmet, but very good!
1 to 2 pounds stew meat
1 can cream soup, any kind
1 envelope dry onion soup mix
1 can mushrooms, with liquid
1/2 cup water
Put all ingredients in crockpot and cook all day at LOW setting.
Serve over rice.
I favor the Civil Rights Act of 1964 and it must be enforced at gunpoint if necessary. — Ronald Reagan
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Posted by admin on 2nd September 2009
Crockpot Cafe Chicken
6 to 8 servings
2 (2 1/2 pound) chickens, cut into eighths
1 onion, chopped
2 cloves garlic, chopped
Salt and white pepper to taste
1 green bell pepper, diced
1 medium very ripe tomato, peeled, seeded and chopped
1 cup dry white wine
Pinch of cayenne pepper
Combine all ingredients in crockpot. Cover and cook on LOW for 6 to 8 hours, or until chicken is tender.
Serve with crusty French bread and sweet butter.
Happiness is not in having being it is in doing. — Lillian Eichler Watson
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Posted by admin on 1st September 2009
Crunchy Chicken Casserole
Source: Daisy King
5 whole chicken breasts
2 cans cream of chicken soup
1 cup mayonnaise
2 eggs, hard boiled and chopped
1 (8 ounce) can water chestnuts , drained
1 cup Pepperidge Farm Herb dressing
1/4 cup butter, sliced
Cook chicken breasts and cut up.
Preheat oven to 350 degrees F.
Mix soup and mayonnaise. Add all other ingredients except herb dressing and butter. Place in a casserole dish. Top with dressing and butter slices. Bake for 30 minutes.
Yield: 6-8 servings
Let us resolve to be masters, not the victims, of our history, controlling our own destiny without giving way to blind suspicions and emotions. — John Fitzgerald Kennedy
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Posted by admin on 1st September 2009
Salmon and Cheese Casserole
Posted by Marla at recipegoldmine.com 1/22/2002 7:17 am
2 cups mashed potatoes
1 cup hot medium white sauce
1 1/2 cups American or Cheddar cheese, grated
1/4 teaspoon salt
1/4 teaspoon cayenne
Dash of pepper
2 cups canned salmon, flaked
1 cup buttered bread crumbs
Place potatoes in buttered casserole. Combine white sauce, cheese and seasonings, stir until cheese is melted. Pour half of sauce over potatoes. Add salmon to remaining sauce, pour over contents of casserole. Sprinkle with crumbs. Bake in a moderate oven (350 degrees F) 20 minutes.
(For buttered bread crumbs, melt 1-2 tablespoons butter and mix in 1 cup dried bread crumbs.)
Justice is incidental to law and order. — J. Edgar Hoover
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Posted by admin on 1st September 2009
Golden Corn and Chicken Stuffing Bake
1 (10 3/4 ounce) can Campbells Golden Corn Soup
1/4 cup each finely chopped celery and onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed Stuffing
4 skinless, boneless chicken breast halves
1 tablespoon firmly packed brown sugar
1 tablespoon butter or margarine, melted
1 teaspoon spicy mustard
Combine soup, celery, onion and stuffing.
Spoon stuffing mixture into a 9-inch greased pie plate. Arrange chicken over stuffing mixture, pressing lightly into stuffing.
Combine sugar, butter and mustard; spread lightly over chicken. Bake at 400 degrees F for 25 minutes or until chicken is no longer pink.
Servings: 4
Mingle some brief folly with your wisdom. — Horace
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Posted by admin on 1st September 2009
1 cn Salmon,flaked(15.5oz) 2 c Rice,hot cooked 2 tb Parsley,minced 1 tb Onion,minced 1/2 c Celery,minced 2 tb Lemon juice 1 ts Salt 1/8 ts White pepper 3 Eggs,beaten 5 Olives,pimiento-stuffed(opt) ——————————–OLIVE SAUCE——————————– 2 tb Butter 2 tb Flour 1 c Milk 1/4 ts Salt 1/4 ts Mustard 1/2 c Olives,pimiento-stuffed,slic 1. Combine salmon with rice in a large mixing bowl. 2. Add parsley, onion, celery, lemon juice, salt and pepper; blend in eggs. 3. Pour into buttered, deep 10-inch pie pan; bake in preheated 350F. oven 45 minutes. 4. Garnish with olive slices; serve in wedges with Olive Sauce. *** OLIVE SAUCE *** 1. Melt butter in a heavy saucepan over low heat. 2. Add milk slowly, stirring constantly, cooking until thickened. 3. Remove from heat; add salt, mustard and olive slices.
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A rut is a grave with the ends knocked out. — Laurence J. Peter
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