the years, I’ve tried lots of different recipes. These are my favorites –
I’ve tried EVERY one of them prior to posting here on website! Any questions,
just email @ firstname.lastname@example.org
Don’t just click on your print button…this thing is over a 100 pages and
grows weekly. Highlight the recipe you’d like to print, then under “File”
select the “Print” function and click on “selection”
Beans with a “Twist”.
Stroganoff (Old Russian Tea Room, NYC)
Sugar Barbeque Chicken.
Pork Chop Casserole.
Green Bean Casserole.
Fashioned Baked Macaroni & Cheese.
Mac n' Cheese
Sausage & Spinach Casserole.
Rice & Sausage Dinner.
Dinner – Last Minute.
Beef & Rice.
Glazed Sweet Potatoes.
Creamy Chicken & Mushrooms
Chicken and Parmesan Tomatoes.
Pot BBQ Spareribs California Style.
Pot Glorified Pork Chops.
Crock Pot Saucy Pork & Potatoes
and Vegetable Lasagna.
Corn Bread Recipe #2.
Portobello Mushroom Steaks.
Honey Mustard Steaks with Onions.
Salmon and Dill Sauce.
Roasted Red Potatoes.
with Garlic Shrimp.
Loaf Under Wraps.
Sausage and Dried Cherry Stuffing.
All'Arrabbiata with Olives.
Potatoes with Sun-Dried Tomato Pesto.
Mashed Potatoes with Parmesan.
Cheese Potato Bake.
Artichoke Spinach Lasagna
IS FANTASTIC! Even people who don’t like artichokes will like it!
1 (10oz) frozen chopped
uncooked lasagna noodles
thawed, drained,squeezed dry
1 medium onion chopped 1 (28oz) jar tomato pasta sauce
4 cloves garlic chopped 3 cups shredded mozzarella
1 Tblsp fresh rosemary 1 (4oz) herb & garlic feta,crumbled
1 (14.5oz) can vegetable broth** 1 (16oz) ricotta cheese
(14oz) can marinated artichoke hearts, drained & chopped.
350º. Spray 13x9 in baking dish.
large pot of lightly salted water to boil. Add noodles and cook for 8 to 10
minutes or until al dente; drain.
a large skilled and put on medium-high. Sauté onion and garlic for 3 minutes,
or until onion is tender-crisp. Stir in broth and rosemary; bring to boil. Stir
in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir
in pasta sauce.
¼ of the mixture in the bottom of the baking dish; top with 3 cooked noodles.
Sprinkle ¾ cup of mozzarella cheese and dollops of ½ ricotta cheese over noodles. Repeat layers 2 more
times, ending with mixture and mozzarella cheese. Sprinkle crumbled feta on top.
covered, for 40 minutes. Uncover and bake 15 minutes more or until hot and
bubby. Let stand 10 minutes before cutting.
used vegetable bouillon cubes dissolved in 14.5 oz water.
Tblsp butter, melted
4 boneless chicken breasts
tsp seasoning salt - I didn't really measure just shook some Mrs..
Dash over chicken
1 clove garlic, crushed - I used alittle more
2 slices thick bacon (uncooked)
cup mushrooms (or more) - I
used a couple small cans
1/4 cup heavy cream
Pour melted butter into baking dish
Add chicken and sprinkle w/seasoning salt and garlic
Turn chicken over and season, lay bacon strips on top -- cutting bacon in half
Bake 45-60 minutes -- closer to 60 in my oven...until juices run clear.
Remove chicken, bacon & mushrooms to platter and keep warm.
Pour juices into small sauce pan and add cream. Whisk together. I had to add about 2 tsp of flour to thicken.
over chicken and serve.
is absolutely fabulous recipe! Yes…that is apple pie filling!
cans (18-19 oz) Campbell’s pork and beans
1 can apple pie filling (coarsely chopped)
1 lb hot sausage, browned, drained & crumbled (I used Jimmy Dean)
2 tablespoons molasses
1/4 cup steak sauce
cup barbecue sauce
Combine all ingredients in a large casserole. Bake for 1-½ hours
1 Tblsp butter
3/4 cup chopped onion
1/2 lb. Italian sausage (skinned and chopped)
3 cups cooked rice
1 cup peas (if frozen, defrosted)
1 can (2 oz) sliced mushrooms
1 (8 oz) tomato sauce
cup parmesan cheese.
onion & sausage in butter. Add
peas & mushrooms and stir several minutes.
Add tomato sauce cover and simmer 10 minutes.
Combine with rice and put in casserole dish. Sprinkle cheese on top & bake 375°
for 15-20 minutes.
unsalted soda crackers, crushed
½ pinch ground black pepper
½ cup bread crumbs 1 Tblsp grated Parmesan cheese
1 ½ tsp. Garlic powder ½ cup dry white wine
¼ cup butter, melted 8 jumbo shrimp, peeled & deveined, with tails
½ tsp. Worcestershire
In medium bowl, mix crushed crackers, breadcrumbs and garlic powder.
In small bowl, blend butter & Worcestershire.
Add butter/Worcestershire, pepper and Parmesan to cracker mixture. Stir in white wine, using only enough to hold together the mixture.
Butterfly the shrimp and arrange back side up in large baking dish. Stuff shrimp with heaping tablespoons of cracker mixture.
20 minutes until cracker mixture is lightly browned and shrimp are opaque and
the tails have curled.
3 1lb cans red Kidney beans
1 cup red table wine
½ lb bacon, diced
1 cup chopped onion
1 small bay leaf
1 cup black coffee
1/4 cup rum
2 large nectarines (or 3 medium)
1/3 cup molasses
1 tsp salt
½ tsp dry mustard
½ tsp ground ginger
beans, wine, bacon, onion, bay leaf & coffee in large kettle. Bring to boil and simmer uncovered for 35 minutes to 40
nectarines to get a measure of 2 cups and add, along with molasses, salt
mustard, ginger and thyme to beans; simmer 5 minutes longer.
Stir in rum and serve.
lbs lean boneless sirloin or 2lbs bottom round
steak, in one piece (trimmed of fat and gristle)
teaspoon fresh ground pepper
medium onion, thinly sliced
teaspoon mustard powder(OR 1 Tablespoon prepared Dijon style
cup dry white wine
teaspoons tomato paste (optional but recommended)
lb mushrooms, thinly sliced
tablespoons dry white wine
cup sour cream, warmed
meat into 1/2 inch thick slices.
between sheets of waxed paper and pound until its 1/4 inch thick (be
careful not to tear meat).
pounded meat into 2x1/2 inch slices.
meat with salt and pepper, let stand for 15 minutes.
2 TB butter in a frying pan large enough to hold everything.
sliced onion, cook over medium heat for 5 minutes.
meat to pan and cook for 3 minutes, turning meat to brown evenly.
in flour and mustard, and cook 1 minute more.
1/2 cup wine and optional tomato paste.
heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
another frying pan, heat 2 TB butter.
minced onion and mushrooms.
over medium heat 2 minutes.
2 TB wine and cook 2 minutes more.
mushroom mixture to meat mixture.
seasonings and add warmed sour cream.
lowest possible heat, simmer for 5 minutes to heat through.
NOT let it boil.
over hot rice with a green vegetable on the side.
GREAT BBQ SAUCE! I’VE ALSO USED IT FOR RIBS!
1 Chicken broken down into two leg quarts and two breasts
1 tsp. Salt
tsp. Black pepper
2 cups Ketchup
½ cup brown sugar
½ cup molasses
½ cup Worcestershire sauce
¼ cup soy sauce
¼ cup sesame oil
1-2 inch piece ginger, peeled and grated (I just shook in some ground ginger)
1 ½ tsp. Garlic powder
1 ½ tsp. Cumin
½ tsp. Chili powder
a charcoal or gas grill to medium low heat.
Close the grill to thoroughly preheat grate.
Preheat oven to 350º. Season
the chicken with salt and pepper.
the next 10 ingredients in a stainless steel or glass-mixing bowl.
Grill the chicken for 5-7 minutes on each side.
Place in a 9”x13” casserole dish and baste generously with the sauce.
Bake (covered) for 20 minutes or until the juices run clear.
Prior to cooking chicken on grill, soak chicken pieces in 4cups water, 1
Tblp salt and ½ tsp tenderizer (like Accent). May have to double to make sure
pieces are covered. Soak for 20 minutes.
used this great BBQ sauce on country ribs. I first soaked the ribs in the
water/salt/Accent solution. Then placed in cooking bag with BBQ sauce. Baked in
oven for 1 ½ hours, then placed on grill to brown up…basting with BBQ sauce.
Oven to 325°.
3 Tblsp. Butter
2 cups light cream
3 Tblsp. Grated onion
2 packages frozen spinach, thawed and drained
1 lb. Chopped mushrooms
3 Tblsp. Grated Gruyere or Swiss Cheese
2 tsp. Salt
¼ tsp. Nutmeg
tsp. white pepper
onions and mushrooms in butter for 5 minutes.
Blend in flour, salt, pepper and nutmeg.
Gradually add cream, stirring to boiling point.
Taste for seasoning. In
buttered casserole, spread half the spinach, cover with half of the mushroom
sauce, then repeat. Sprinkle with
the grated cheese. Set in pan of hot water.
Bake 40 minutes. Serves 6-8.
4 cups Frozen Hash Browns (thawed) -- I used the shredded kind
3 Tblsp.. vegetable oil
1/8 Tsp pepper
1 Lb Ground Beef
2 Pkgs Brown Gravy Mix
1 cup water
1/2 tsp. Garlic salt
1 Pkg Frozen Mixed Vegetables (10 oz)
1 Cup shredded Cheddar Cheese
small can Fried Onions
oven to 400 degrees.
a shallow 1 1/2 qt. baking dish, combine oil, hash browns and pepper. Press firmly to sides and bottom of dish.
@ 400 degrees for 15 minutes.
Brown beef, drain. Stir in gravy pkgs, water, garlic salt. Bring to boil. Add veggies and reduce heat and cook for 5 minutes.
Stir in 1/2 cheese and 1/2 can fried onions. Bake 15 minutes @ 350 degrees. Sprinkle remainder of cheese and onions on
and bake another 5 minutes.
like lasagna. I used a combo of ground beef, pork & veal. Remember to drain
the cabbage well or it might be alittle watery…but just use a slotted spoon
head cabbage, shredded
½ lb ground pork or beef
medium onion, chopped
–32 oz. Spaghetti sauce
cup uncooked rice
pinch garlic powder
lb. mozzarella cheese, shredded
cabbage and par boil for 30 minutes. Drain well.
onion and meat and brown. Drain well
two layers of:
each of garlic powder, oregano and basil over meat
and bake for 1 hour. Let cool for
Easy and tasty. Would recommend adding alittle flour – the resulting sauce was alittle thin.
White Potatoes cleaned and sliced thin
4-6 one-inch thick boneless pork chops
11 oz. Can condensed Cheddar Cheese Soup
11 oz. Can condensed French Onion Soup
os. Pkg of shredded Monterey Jack Cheese
oven to 350º
bottom of 9x13 baking dish with sliced potatoes. Arrange pork chops on top of
together the soups and add about ¼ cup flour. Pour over chops and cover.
for 50-60 minutes. Uncover and sprinkle Monterey Jack Cheese over chops.
Bake for another 10 minutes. Let
dish set for 10 minutes before serving.
is really good and of course really rich! Serves
4-6 people. Serve over rice or pasta. I used rice.
1 ½ lbs shrimp, cleaned, peeled & deveined
1 lb. Fresh sea scallops
12 Tblsp butter
1 lb haddock or cod fillet
½ cup + 1 Tblsp all-purpose flour
1 cup evaporated milk
1 cup beef broth
2 Tblsp cornstarch
1/3 cup milk
1 tsp garlic powder
1 Tblsp horseradish
½ tsp salt
1 tsp soy sauce
2 Tblsp chopped fresh parsley (or 1 Tblsp parsley flaked)
1 Tblsp Worcestershire
1 tsp dry mustard
¼ tsp cayenne pepper
1 Tblsp lemon juice
4 tsp ketchup
cup dry sherry
large pan, sauté shrimp and scallops in 4 Tblsp butter for 4 minutes.
fish in small amount of water for 3 minutes and cut into bite size pieces.
medium saucepan, melt remaining 8 Tblsp of butter, add flour and evaporated
milk; mix and add beef broth. Cook until thick.
small bowl, combine garlic powder, horseradish, salt, soy sauce, parsley,
Worcestershire, mustard, cayenne pepper lemon juice and ketchup.
the cornstarch with milk. Add to sauce. Stir. Add mixture from small bowl.
steamed fish to sautéed shrimp/scallops. Pour sauce over seafood. Add sherry
and gently combine ingredients. Pour into casserole.
@ 400 º for 30 minutes. Let cool for 10-15 minutes. Serve over rice or pasta.
2 14-oz cans green beans, drained
¾ cup dried bread crumbs (unseasoned)
2 tsp dried basil
½ tsp salt
½ tsp black pepper
½ tsp dried thyme
1 tsp dried oregano
2 tsp parsley
1 tsp garlic powder
1 cup Parmesan cheese
cup vegetable oil – I used canola
Drain beans and place in bowl.
Mix all dry ingredients and toss together.
Reserve 2 Tblsp of dry ingredients.
Mix all dry ingredients with oil then add and toss with green beans.
Place in baking dish and top with remaining dry ingredients.
about 30 minutes or until top is golden and crispy.
You could use Italian breadcrumbs and just add garlic powder and
Parmesan. I used 2 defrosted 16-oz
bags of cut green beans and took out about 2-oz.
1 1/2 cups elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup milk
1 cup light cream
1/4 teaspoon paprika
1/2 teaspoon white pepper
2 1/2 cups grated sharp cheese
oven to 350°F. Boil macaroni according to package directions; drain and set
aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in
flour, stirring constantly. Gradually stir in milk and cream. Cook, stirring
constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from
heat and add paprika, pepper, and 2 cups of the cheese; stir until cheese is
melted. Gently stir in macaroni and salt to taste. Place in a buttered 1-quart
casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with
additional butter. Bake 25 to 30 minutes.
This won 1st place and I think it's the best I've ever tried!
1 lb. large elbow macaroni
1 lb block NY extra-sharp cheddar cheese
8 oz. pkg cheese cheese
2 heaping Tblsp butter
2 eggs beaten
1/4 cup milk or half & half
1/2 cup seasoned bread crumbs
Preheat to 350 degrees
Prepare macaroni according to package and drain
Cut cheddar and cream cheese into small cubes\
Put macaroni back in pot and add butter, cheeses, eggs, milk and mix well. I made sure that the cream cheese fairly melted and mixed in...the cheddar does not melt as quickly and will still be noticeable...just make sure it's mixed evenly.
Pour in 13 x 9 greased pan and top with breadcrumbs
Bake 30 minutes.
12 oz. Package sausage, cooked & drained
4 baking potatoes (about 2 lbs.)
1-½ tsp. dried rosemary
½ cup sliced onions
2 cups fresh spinach, chopped
1-½ cup 2% milk
¼ cup grated Parmesan cheese
2 Tbs. bread crumbs
oven to 350º. Cook sausage in skillet until brown and crumbly and no longer
pink. Set aside.
potatoes and slice them ¼ inch thick. Place half of potato slices in greased 1-½
qt. baking dish (I used 8 x 11.5 x
2 rectangle dish). Sprinkle with half of rosemary. Top with half of
onions, sausage and spinach. Repeat layers.
Beat together milk, egg and 3 Tbs. Parmesan. Pour over potato mixture. Cover with foil and bake for 1 hour. After one hour, remove foil and top with breadcrumbs and remaining Parmesan. Return to oven for 15 minutes or until golden.
may sound alittle strange with the hard boiled eggs – which aren’t a
particular favorite of mine. But it’s a very tasty casserole. Great to take to
a potluck dinner. NOTE: Husband doesn’t like green peppers so I increased
green olives to ½ cup.
¼ cup sliced green olives
½ cup chopped onions ½ cup chopped green peppers
3 Tblsp butter 2 ½ - 3 cups diced tomatoes
1 cup shredded American Cheese ¼ cup butter melted
½ tsp salt ¼ cup flour
hard boiled eggs, sliced
Cook Noodles in lightly salted water until tender. Drain and spray with cold water.
In large pan sauté onions and peppers in 3 Tblsp. Butter – about 5 minutes.
Add tomatoes and simmer 10 minutes.
Add cheese and sliced olives.
In separate bowl, melt butter and blend in flour and salt.
Stir butter/flour mixture in tomato mixture and cook until thick.
Place half the cooked noodles in bottom of 2-qt. Casserole; slice 3 eggs and place on top of noodles; top with half the mixture. Repeat layers.
in pre-heated 350º oven for 25-30 minutes. Let cool 10 minutes before serving.
DEFINITE MUST FOR THANKSGIVING!
2 lbs sweet potatoes, about 4, peeled and cut into 1” cubs
½ cup packed light brown sugar
½ cup butter
2 eggs, lightly beaten
1/3 cup milk
tsp vanilla extract
4 oz chopped pecans (about 1 cup)
2/3 cup packed light brown sugar
½ cup flour
cup butter, melted.
filling, in large port combine potatoes with enough cold water to cover; over
high heat bring to a boil. Reduce
heat to medium, simmer until potatoes are tender, 30 minutes.
Drain, mash until smooth. Let
stand until cooled slightly, 15 minutes.
oven to 350 degrees. Butter 2 qt
baking dish. In bowl combine
potatoes, with next 5 ingredients. Spread
mixture in baking dish. For
topping, in large b owl combine pecans, sugar and flour.
Stir in butter until mixture is combined.
Sprinkle pecan mixture. Bake
until top is browned and mixture is set in center. 40-45 minutes.
was really tasty. I think I’ll try it again and substitute 4-5
boneless/skinless chicken breasts for the ground beef.
2 lbs ground beef
1 medium onion, chopped
8 oz mushrooms, sliced
1 (10 ½ oz) can cream of mushroom soup
1 8 oz, can tomato sauce
Salt, pepper, cumin to taste
4 cups shredded cheese
pkg 10-inch flour or corn tortillas
Brown ground beef and onion in large skillet. Add mushrooms last five minutes.
Drain off beef.
Add sauces and soup and combine well.
Season with salt, pepper and cumin
Place 2 cups of mixture in bottom of 9 x 13 baking dish and spread evenly
Add a layer of tortillas
Add another 2 cups of mixture and spread evenly
Add layer of tortillas
Place remaining mixture over tortillas.
Thinly slice 2 to 4 tortillas (I used 4) and mix with cheese.
Sprinkle over top.
in preheated 350º oven for 30 minutes. Let stand 5 minutes before serving.
4 medium onions, thinly sliced
3 tbsp butter
5 or 6 tomatoes thickly sliced
1 ½ cup grated sharp cheddar cheese
1 cup bread crumbs
Salt to taste
1 tsp paprika
2 eggs, beaten
cup sour cream
10-12" skillet, sauté the onions in butter for 5 minutes over medium heat,
not browning them. Grease a deep
2-quart casserole and arrange a layer of the tomatoes on the bottom.
Sprinkle some cheese on top, followed by some of the breadcrumbs, onion,
salt and paprika. Repeat layers until all ingredients are used, ending with
small mixing bowl, beat together eggs and sour cream until smooth. Pour over casserole & sprinkle salt & paprika to add
and bake in pre-heated 375°
oven for 30 minutes then uncover and bake 15 minutes longer or until puffed and
came out great! The Sauce is really tasty. I used sliced canned mushrooms
instead of fresh.
skinless, boneless chicken breasts
1 cup Italian breadcrumbs
4 slices ham ¼ cup live oil
4 slices swiss cheese 1 can condensed cream of mushroom soup
1 cup all-purpose flour ½ lb fresh mushrooms sliced
1 tsp salt ¼ tsp garlic powder
½ tsp ground black pepper 1/8 tsp curry powder
½ tsp paprika ¼ cup white wine
2 eggs, beaten ½ cup sour cream
Preheat oven 350º
Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breast.
In shallow dish or bowl season flour with salt, pepper and paprika.
In a separate dish beat together eggs and milk.
Have another dish to hold breadcrumbs.
Dip chicken rolls in seasoned flour, then egg mixture, then breadcrumbs.
Heat oil in a large skillet and fry chicken in hot oil until golden brown – around 3-4 minutes. Place browned chicken in 9 x 13 inch baking dish.
To make sauce: In large bowl combine soup, mushrooms, garlic powder, curry powder, wine and sour cream. Pour over chicken.
uncovered, 15-20 minutes.
2 cups water
1 cup white vinegar
4 cube steaks
1/2 cups flour
1 tsp pepper
4 eggs beaten with 1/4 cup water
1 cup oil
¼ cup oil
¼ cup flour
2 cups milk
& pepper to taste
a large bowl mix water with vinegar and soak cube steaks for 1 hour.
Mix flour with salt & pepper. Pat
cube steaks dry and dredge in flour mix pressing with fingers to get some flour
into the steaks. Dip the steak into
egg mixture then dredge again in the flour mixture.
Let steaks sit refrigerated for 30 minutes after dredging.
Heat oil in a frying pan and fry steaks until golden brown, turning once.
the gravy, pour off all but 1/4 cup of oil.
Add 1/4 cup of flour and stir constantly over high.
Heat until dark brown. Add
milk all at once and bring to a boil while stirring constantly.
Salt & pepper to taste. For
thinning gravy just add more milk.
Reynolds regular size baking bag
1 tbls. Flour
1 cup uncooked rice
1 can (14 ½ oz) whole cut tomatoes
1 can (4 ½ oz) whole mushrooms
1 cup thinly chopped celery
1 onion, medium – thinly chopped
¼ cup water (may need to add ¼ cup more)
½ tsp. Basil
½ tsp. Salt
¼ tsp. Pepper
1/8 tsp. Garlic powder
2 ½ to 3 lbs. Chicken (cut up)
1 tblsp vegetable oil
pkg. (12 oz) smoked sausage links
flour in bag. Add rice, tomatoes,
mushrooms, celery, onion, water, basil, salt, pepper, garlic powder.
Squeeze bag to mix. Brush
chicken w/oil, sprinkle with paprika. Cut
sausage into thirds. Arrange
chicken, sausage in bag. Bake @ 350 degrees 50-60 minutes.
pot meal takes around 25-30 minutes.
Tblsp olive or veg oil
¼ tsp garlic powder
white potatoes, thinly sliced
2 cups frozen broccoli, carrots &
lb. boneless,skinless chicken, diced
10oz can condensed cream of chicken
½ tsp dried parsley
¼ tsp dried marjoram
med onion, chopped
¼ tsp dried basil
cup grated Parmesan cheese
oil in large frying pan over medium heat. Cook potatoes, stirring frequently
in chicken and onion and cook until no longer pink.
soup, milk and garlic powder and stir into pan.
vegetables on top and sprinkle with parsley, marjoram and basil.
and simmer low heat until chicken cooked and veggies tender – about 5-10
from heat and stir in Parmesan.
is definitely a different and tasty chili. It’s a takeoff of Zippy’s Chili,
which is renown in Hawaii. Over there it’s being re-sold at Pizza Hut and Taco
lb. ground top round
2 tsp. Red wine
med. Onion, chopped
1 tsp. Powdered chicken bouillon
lb. bacon, diced
¼ tsp. Ground ginger
can red kidney beans, drained
1 bay leaf, crushed
1 tsp. Chili powder
pinch ground cumin or cumin seed
tsp. MSG (like Accent)
½ cup chopped celery
cup chopped green pepper
Couple dashes Worcestershire
1 large can tomato sauce (I used
beef, onion and bacon – drain.
large pot combine beef mixture with rest of ingredients. Simmer at least 30
minutes. NOTE: I simmered for a couple hours…and of course it’s
better the next day!
1 lb. Ground Beef
1 pkg. Onion Soup Mix
10 oz. Frozen peas
1 cup uncooked rice
1 can sliced water chestnuts, drained
Garlic salt to taste
2 cups water
can Fried Onions (optional)
Use large pan, combine beef and onion soup mix, brown ground beef, drain grease.
Stir in rice, peas, water chestnuts, garlic salt and add water.
Bring to boil. Reduce to simmer for 20-25 minutes until rice is done. Stir occasionally.
serving with Fried Onion (optional). I
also add a couple dashes of Soy sauce.
IS THE REAL OLD FASHIONED RECIPE…WHERE LESS IS BETTER
½ cup mayo
1 large egg, lightly beaten
1 tblsp Dijon mustard
1 tblsp Worcestershire
½ tsp hot sauce
1 lb lump crabmeat, drained
1 cup crushed saltines (about 20 crackers)
1 quart vegetable oil
alittle Old Bay Seasonings to taste.
STIR together first 5 ingredients; gently fold in crabmeat & saltines. Try to keep crabmeat as lumps do not stir with fork. Let Stand 3 minutes.
SHAPE mixture into 8 patties. Place on baking sheet, cover, chill for 1 hr.
crab cakes, in batches, in hot oil in large skillet 3-4 mins on each side or
until golden. Drain on paper towels.
Crab and Shrimp au Gratin
1/2 pound crab meat
2 pounds shrimp, steamed, shelled, and deveined
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoons dry sherry
1 teaspoon onion flakes
1 teaspoon parsley flakes
salt and pepper to taste
cup medium sharp cheese, grated
Melt butter over low flame. Add flour to form a paste. Slowly stir
in milk to make white sauce. Combine remaining ingredients, except
cheese, shrimp, and crab meat, and add to white sauce. Fold in
shrimp and crab meat. Pour into a casserole dish, top with cheese
bake at 350 degrees for 25 minutes.
6 medium sweet potatoes – cooked, halved
1 cup whole berry cranberries sauce
½ cup water
¼ cup brown sugar – firmly packed
½ tsp orange peel – grated
tblsp butter or margarine
Peel & halved sweet potatoes and boil for 20-25 minutes.
Arrange sweet potatoes in a shallow, buttered baking dish.
Combine cranberry sauce, water, brown sugar and orange peel in a saucepan; mix well, and bring to boil. Cook gently 5 minutes. Add butter and pour mixture over sweet potatoes.
for 30 minutes, basting frequently.
1 lb boneless skinless chicken
1 Tblsp olive oil
1/2 cup chopped shallots
1-2 small cans sliced mushrooms
1/3 cup dry white wine (I used Chardonnay)
1 cup 2% milk (I used a low carb variety)
2 tsp flour (I used Atkins ThickenThin)
2 heaping Tblsp spreadable herb/garlic cheese (I used my "Boursin" recipe)
2 Tblsp dried parsley
fresh black pepper to taste
In large pan or dutch oven, add olive at med-high flame.
Add chicken, cook & brown both sides -- approx. 4-6 minutes.
Remove chicken and sauté shallots for 1 minute.
Add mushrooms and sauté 2 more minutes.
Add wine, cook 3 minutes until liquid almost evaporated.
Combine milk and flour and whisk.
Add milk mixture to pan; cook 3 minutes or until slightly thick.
Stir in cheese then add chicken and pepper.
Reduce heat and simmer 3-6 minutes until thoroughly heated.
Can be served over egg noodles.
¼ cup seasoned dried bread crumbs
1 Tblsp chopped parsley
1 small garlic clove, mined
2 tsp olive oil
½ tsp coarsely ground black pepper
2 Tblsp Dijon mustard
2 large chicken breasts w/skin & bones (about 1 ½ lbs)
3 medium-size plum tomatoes (about ¾ lbs)
2 Tblsp grated Parmesan
1 tsp dried oregano leaves
In small bowl, mix breadcrumbs, parsley, minced garlic, olive oil and pepper until blended.
Brush Dijon mustard onto the skin side of chicken breasts and coat with breadcrumb mixture, firmly pressing crumb mixture onto chicken.
Spray 11x7 ceramic or glass baking dish. Place chicken, skin-side up in baking dish. Back chicken (do not turn) 20 minutes.
Cut each tomato length wise in half. On waxed paper, mix Parmesan cheese, oregano, slat and pepper. Sprinkle Parmesan cheese mixture over tomatoes halves.
tomatoes to baking dish and bake 15-20 minutes longer until coating on chicken
is crisp and browned and juices run clear when chicken is pierced with tip of
I double the amount of sauce
5 pounds Spareribs -- cut 2-rib pieces
1/2 cup Cider vinegar
1 1/2 tblsp Worcestershire
1 tblsp Dark brown sugar
1/2 cup Ketchup
2 cloves Garlic minced
Couple dashes Hot pepper sauce
dashes Liquid smoke flavoring
Preheat oven to 400~. Arrange ribs on rack in baking pan. Brown in oven for 15 minutes on each side.
and put in slow cooker. Combine remaining ingredients and pour over ribs. Cover
and cook on LOW for 6-10 hours or on HIGH 3-1/2-4 hours.
6 Pork Chops (comes out to 1.5 pounds or so but you can do more or less to your needs)
1 medium onion sliced - enough to cover pork chops
1 can (10 ¾ oz) Condensed cream of celery soup
chops in crockpot. Cover with onions, soup (directly from can) and water.
Add pepper to taste. Cook all day on LOW or ½ day on HIGH in crock.
You can also add a package of dry boxed stuffing (with herb packet) on
top of chops first, then onions, soup & water
(that’s the way I did it). Super
moist, tender chops.
You can use boneless pork chops or I used a pork loin roast
1 can cream of celery soup
8 oz can tomato sauce
1 envelop Italian salad dressing mix
3-4 medium potatoes, sliced 1/2" thickness
2 medium onions, thinly sliced
6 boneless pork chops
Combine soup, tomato sauce, dressing mix and 1/2 can water.
Spoon 1/3 of mixture in bottom of crockpot
Add 1/3 of potatoes, topped with 1/3 onion. Repeat layers and top with remaining potatoes and 1/3 sauce mix.
Add pork and remaining 1/3 sauce mix.
Cover and cook low 9 hrs.
makes a serving for at least 4 people. Nice and crunchy.
1/3 cup butter
3 or 4 large baking potatoes (washed)
¾ cup crushed corn flakes
1 ½ cup shredded cheddar cheese
1 tsp salt
½ tsp paprika
Melt butter in jelly roll pan. Single layer of potatoes, cut crosswise in ½-inch slices.
Turn once in butter.
Mix remaining ingredients and sprinkle over top.
½ hour or until done or crisp.
1 eggplant, sliced into 1/2" thick slices
1/2 C. flour
1/2 tsp. garlic powder
pinch salt & pepper (or seasoned salt)
pinch Italian seasoning
2 eggs, beaten with 2 Tbsp. water
1 C. bread crumbs (flavored or unflavored)
Veg or Olive oil for frying (I use Olive oil)
1 jar good quality tomato based pasta sauce (I used Barilla Garlic/Onion)
1/2 - 3/4 C. grated Parmesan cheese
pkg. (8 oz.) grated mozzarella cheese
Mix flour, garlic powder, salt & pepper and Italian seasoning together. Dredge eggplant slices in flour. Dip floured slices in egg beaten with water. Dip egged slices in bread crumbs. Fry in a large frying pan, in oil, until deep golden brown. Drain slices
paper towel, then transfer to a cookie sheet (I usually spray sheet lightly with
cooking spray). Sprinkle each slice
with grated Parmesan. Spoon pasta
sauce over Parmesan, then sprinkle with grated mozzarella. Bake at 350 degrees until cheese is melted but not browned.
3 bell peppers (red and/or green)
2 cloves garlic
1 28 oz can tomatoes
2 lbs. Ground beef
salt & pepper
1 tblsp. Red wine vinegar
2 tsp. Cumin
1 tsp. Oregano
6 flour tortillas
3 oz. Cheddar (3/4 cup grated)
oz. Monterey Jack (3/4 cup grated)
Preheat to 350 degrees.
onion, peppers. Mince garlic.
Drain tomatoes. Cook beef and remove from pan.
Add onions, peppers & garlic to pan and cook soft (about 15 minutes).
Remove from pan. Add back beef,
tomatoes, add vinegar, cumin, oregano, ½ tsp salt & pepper.
Break up tomatoes. Simmer about 10 minutes.
Line bottom of 2 qt. Baking disk with 4 tortillas; scoop ½ meat mix, ½
onion mix; 2 tortillas. Repeat
meat, onion mix. Top with cheeses
and jalapeno. Bake 20 minutes
loosely covered with foil; bake another 10 minutes uncovered.
is a fabulous lasagna! But I would recommend making 1 ½ times the spinach
mixture. Original spinach mixture barely cover bottom of pan and skimpy on the
two internal layers. 1 cup of mixture was plenty to cover the top.
cups chopped fresh broccoli
1 ½ cups julienne carrots
1 cup green onion, chopped ½ cup sweet rep pepper
3 garlic cloves, minced 2 tsp olive oil
½ or (3/4) cup flour 3 or (4 ½) cups milk
½ (or ¾) cup Parmesan cheese, divided ½ tsp salt
¼ tsp pepper 1 10 oz or (16 oz) pkg frozen chopped
½ cups small curd cottage cheese or
spinach, thawed and well drained
ricotta cheese ½ cup shredded Swiss cheese
1 cup shredded mozzarella
lasagna noodles cooked and drained
skillet, sauté the vegetables and garlic in oil until crisp-tender. Remove from
the heat and set aside.
medium saucepan, whisk the flour and milk until smooth.
Bring to boil; cook and stir for 2 minutes.
Reduce heat; add ¼ (or 2/3) cup Parmesan cheese, salt & pepper.
Cook 1 minute longer or until cheese is melted. Remove from heat, stir in
spinach. Set 1 cup aside.
together cottage (or ricotta) cheese, mozzarella and swiss. Set aside.
½ (or ¾) cup of the spinach mixture in a greased 13x9x2 baking dish. Layer
with four noodles, half of the cheese mixture and vegetables with ¾ cup of
spinach mixture. Repeat layers.
with remained noodles, reserved (1 cup) spinach mixture and remaining Parmesan
cheese. Cover and bake at 375º for 35 minutes. Uncover and bake 15 more minutes
or until bubbly. Let stand 15
minutes before cutting.
½ cup grated Parmesan cheese
4 cloves garlic, chopped 1 ½ tsp dried parsley
4 skinless, boneless chicken breasts 1 ½ tsp garlic powder
6 Tblsp butter 1 tsp salt
cup bread crumbs
1 tsp fresh ground pepper
a glass dish, beat egg yolk with garlic. Place chicken in egg mixture and turn
to coat. Cover dish and refrigerate for at least 4 hours, overnight if possible.
Melt butter and pour into the bottom of 9 x 13 inch baking dish.
together bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper.
Dip marinated chicken in crumb mixture. Place coated chicken in baking
dish and pour remaining egg mixture over.
for 20-25 minutes.
different way to add the garlic flavor to the potatoes.
potatoes, washed, peeled and cubed **
½ - 1 cup butter
¼ - ½ cup sour cream
3-4 cloves garlic, peeled
Boil potatoes and garlic together 15-20 minutes until potatoes tender for mashing.
Mash the potatoes & garlic with potato masher or hand mixer. Add butter.
Mash some more and add sour cream to desired consistency.
sprinkle top with paprika and parsley.
I used Yukon Gold potatoes and left peels on 4 potatoes.
1 8oz dry cornbread mix (like Jiffy)
½ cup cooked chopped broccoli
½ cup chopped onion
½ cottage cheese
Preheat to 350º. Grease 8 x 8 inch square baking pan.
Combine the eggs, cornbread mix, cottage cheese, broccoli, onion and butter and mix well. Pour batter into pan.
for 40 minutes.
2 eggs beaten
1 (8 oz) can corn
1 (8 oz) can creamed corn
¼ cup minced onion
¼ cup butter (melted)
box Jiffy cornbread mix
ingredients (I used large whisk) and pour into greased 8x8 pan.
50 minutes to 1 hour. Let cool for
10-15 minutes prior to cutting.
4 large Portobello mushrooms
½ cup olive oil
cloves garlic, minced
wash mushrooms. Preheat your oven
to broil or fire up the grill. De-stem
mushrooms and submerge in marinade of olive oil and garlic for 20 minutes.
broiling, place cap side up on broiling pan and cook for 8 to 12 minutes.
If grilling, place over medium flame and grill until thoroughly cooked, 5
to 10 minutes. Serve immediately
over a bed of wild rice.
4 boneless beef top loin steaks, cut 1 inch thick
1/3 cup coarse-grind Dijon style mustard
1 tbsp chopped parsley
1 ½ tblsp honey
1 tblsp each cider vinegar and water
¼ tsp hot pepper sauce
1/8 tsp coarse grind black pepper
1 large red onion, cut into 1/2 inch think slices
Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place beef steaks and onion on grill over medium coals; brush both with glaze.
9 to 12 minutes for rare (140 degrees) to medium (160 degrees) turning once and
brushing with glaze.
brined salmon fillet firms up while curing, making it a breeze to grill on a hot
fire. For the vodka cure, use only fresh dill, not dried, and soak the fish in
the mixture for at least 12 hours. The unconventional gravlax works as either an
entrée or appetizer. Serves 6.
2-lb skin-on salmon fillet ¾ to 1 inch thick
2 tblsp minced fresh dill
2-tblsp kosher salt or other course salt
2 tbsp sugar
1 tblsp coarse-ground black pepper
½ cup sour cream or plain yogurt
2 tblsp minced fresh dill or 1 tblsp dried dill
1 tblsp Dijon mustard
¼ tsp white pepper
At least 12 hours and preferably up to 24 hours before you plan to grill the salmon, place it in a shallow dish, flesh side up. Pour the vodka evenly over the salmon. Combine the remaining cure ingredients in a small bowl and rub them evenly over the top and sides of the salmon. Cover the dish tightly and refrigerate.
Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test)
Drain salmon of the accumulated liquid and let it sit at room temperature for 20 to 30 minutes.
Prepare the sauce, combining the ingredients in a small bowl.
Just before you grill the salmon, spritz it with oil. Transfer the salmon to a well-oiled grate and grill it skin-side down over high heat for 5 to 6 minutes, until the skin chars nearly black. Turn the salmon and cook for an additional 3 to 3 ½ minutes, rotating the fillet 180° once. If there is any resistance when you turn or rotate the fish, re-oil the grate.
The salmon is done when just barely opaque pink at the center with a touch of translucence remaining.
the skin and serve fillet whole on a platter. It can be cut into individual
fillets portions with the sauce spooned on the side. Or it can be flaked in
small chunks and served on crackers or bread. Great leftover too!
1 lb. Red potatoes, quartered
2 heaping diced onion
2 tblsp butter, melted
2 tblsp honey
1 tsp dry mustard
of salt & pepper
Preheat oven to 375º. Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Spread potatoes in single layer in dish. In small bowl combine rest of ingredients. Drizzle over potatoes.
in preheated oven for 35 minutes or until tender. Stir potatoes halfway thru
It was recommended that you put aluminum foil over potatoes and cook for 40
minutes, take foil off, stir and bake another 20 minutes. That’s what I did. Another way to bake is to use a roasting
bag to combine potatoes & mixture and decrease the baking time back to 35
1 can (14 oz) creamed corn
1 can (14 oz) whole kernel corn (undrained)
1 cup sour cream
1 pkg. Jiffy cornbread mix
½ cup melted butter
cup shredded cheddar cheese
Beat eggs slightly. Add sour cream, butter and corn. Fold in dry Jiffy corn mix. Put in baking dish (I used a 9 x7). Sprinkle cheese on top.
at 350º for 45-60 minutes. Make sure center is set.
rendition adds the cheese into the mix. You
then have the cheese throughout the corn.
1 whole chicken (approx. 3 lb.)
2 medium lemons
1/2 cup fresh lemon juice
Kosher or sea salt
Ground black pepper
Place rack in upper third of oven and preheat to
400 degrees. Wash chicken inside and out with cold water, remove the giblets,
then let the chicken drain, cavity down, in a colander until it reaches room
temperature (about 15 minutes). Pat dry with paper towels. Pour lemon juice all
over the chicken (both inside and outside). Season with salt and pepper. Prick
the whole lemons three times with a fork and place deep inside the cavity. Place
the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees
and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up
(use wooden spoons!); return it to oven for 35 minutes more. To make sure it's
done, insert a meat thermometer in the thigh; it should read 180 degrees, or
juices should run clear when chicken is pricked with a fork. Continue baking if
necessary. Let chicken cool for a few minutes before carving. Serve with juices.
8 oz. Linguine or fettuccine
½ cup chicken broth
2 tsp. Cornstarch
1 Tblsp fresh snipped basil or 1 tsp dried basil
2 cups sliced fresh mushrooms
1 med yellow or green pepper chopped
3-4 cloves garlic, smashed
1 Tblsp olive oil
1 (14 ½ oz) Italian-style stewed tomatoes
8-10 oz. Cooked medium shrimp
cup shredded Parmesan cheese
Cook pasta according to package directions, drain and keep warm.
Combine chicken broth, cornstarch and parsley.
Cook mushrooms, pepper and garlic in hot oil in a large skillet about 3 minutes or til pepper is just tender.
Add broth mixture and undrained tomatoes, cook and stir till bubbly.
Add shrimp, cover and simmer about 2 minutes until heated through.
over pasta. Top with cheese.
6 oz. Can tomato paste
1 ½ cups water
1 ½ lb ground beef
1 cup fine cracker crumbs
½ cup finely chopped onion
½ cup chopped green pepper
2 eggs separated
½ tsp salt
¼ tsp pepper
3 cup hot prepared mashed potatoes
¼ cup shredded cheddar cheese
1 tbsp butter
2 tbsp brown sugar
2 tbsp Worcestershire
tbsp mushroom stems and pieces
together tomato paste and water in small saucepan.
Set aside. Combine in a bowl
½ cup tomato paste mixture, ground beef, cracker crumbs, onion, green pepper,
egg whites, sale and pepper. Mix
well. Shape mixture into a loaf in
a shallow baking dish.
at 350 degrees for 45 minutes. Meanwhile
in a saucepan, combine hot mashed potatoes, cheese, butter and egg yolks.
Stir and heat 2-5 minutes to melt cheese.
Drain fat from meat loaf. Frost
with potato mixture. Bake 15-20
brown sugar, Worcestershire and mushrooms to saucepan of remaining tomato paste.
Heart 3-5 minutes. Serve over
slices of meat loaf. Makes 6-8
6 cups unseasoned cubed bread (stuffing)
1 lb. Bulk pork sausage
1 stick butter
2 chopped onions
4 ribs of chopped celery
2 ½ tblsp of crumbled sage leaves
1 ½ tsp crumbled thyme leaves
cup dried cherries (purchase them dried…I couldn’t find them so I
used Craisins (dried cranberries cherry flavored)
1 cup toasted and chopped walnuts
1 cup chicken broth
& pepper to taste
In skillet, sauté the sausage, until brown. Drain grease and transfer to bread bowl.
In same skillet, melt stick of butter, sauté all of the vegetables for 10 minutes until soft. Remove vegetables and place in bowl.
Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth.
Add just enough chicken broth to moisten the bread mixture. You do not want it soaking wet.
If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer. If not, lightly pack stuffing into a large, shallow baking dish.
If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 180 degrees and the juices run clear when the thigh is pierced with fork.
you bake in separate dish, drizzle the stuffing with alittle bit of stock. Cover
and bake at 325°
for 20 to 30 minutes. Uncover and
back for an additional 10 minutes.
4 large catfish fillets
2 beaten eggs
½ cup milk
1 cup breadcrumbs
1 cup grated parmesan cheese
2 tsp minced garlic
¼ cup chopped fresh parsley (I used dried and alittle less than ¼ cup)
2 tsp dried oregano
1 tsp salt
1 tsp course-ground black pepper
Rinse fillets and pat dry
Mix eggs and milk in small bowl
Combine remaining ingredients in another bowl
Dip fillets into egg mixture and then breadcrumb mixture, coat evenly
Place fillets, rounded-side up on greased baking sheet
Lightly spray fillets with cooking spray
uncovered for 20-25 minutes or until fish flakes with fork.
1 pound penne
2 cups canned crushed tomatoes
¼ teaspoon chili flakes
1 cup black olives
1 clove garlic, minced
1 tablespoon minced Italian parsley – (this parsley looks like cilantro)
1/3 cup extra - virgin olive oil
2 tablespoons dry white wine
In a saucepan, heat 2 tablespoons of olive oil. Add the tomatoes, season with salt and cook for 20 minutes over medium heat.
In a skillet large enough to hold the penne later, heat the remaining olive oil with the garlic and parsley; deglaze with the wine, allow to evaporate. Fold in the tomato sauce, chili, and olives.
bring a large pot of salted water to a boil and cook the penne al dente; drain
and transfer to the skillet. Toss with the spicy sauce over high heat for 1
minute, transfer to a serving platter, and serve immediately.
48 Unopened fresh oysters
1 (12 oz) beer
2 cloves garlic
seasoning salt to taste
7 black peppercorns
½ cup butter
1 onion, chopped
1 (10 oz) package frozen spinach (thawed & drained)
8 oz shredded Monterey Jack
8 oz shredded Fontina cheese
8 oz shredded Mozzarella cheese
½ cup milk
2 teaspoon salt
1 tsp. Black pepper
oysters and place in a large stockpot. Add
the beer & enough water to cover oysters, 2 cloves garlic, seasoning salt
& peppercorns. Bring to boil. After oysters pop open remove from heat and
Preheat oven to 425°.
oysters are cooled. Break off the top shell and discard. Lay the oysters on
a large saucepan, melt the butter. Add
the onion & garlic, cook until soft. Stir
in the spinach & cheeses. Cook over low heat until melted.
Stir in the milk, salt & pepper.
sauce over each oyster, just filling the shell.
Sprinkle with bread crumbs. Bake at 425°
until golden and bubbly.
old recipe from a Good Housekeeping book that should be put in the Smithsonian!
6 to 8 slices bacon (cooked crisp & crumbled)
One 3 lb can or three 1 lb cans of baked beans
One 8oz seasoned tomato sauce
1 cup chopped onions
½ cup Ketchup
¼ cup brown sugar
2 tblsp prepared mustard
1 tsp salt
drops Tabasco sauce
all – bake uncovered in slow oven (300 degrees) 3 to 5 hours (or when it’s
brown…don’t do too much)
3lbs Yukon Gold Potatoes
1 cup Sun Dried Tomato Pesto (see recipe below)
Salt and freshly ground black pepper
2 cups (8 ounces) shredded sharp cheddar cheese
2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
1 cup chicken broth or canned low-sodium broth, heated to boiling
2 tablespoons chopped fresh parsley
Position a rack in the center of the oven and preheat to 400°. Lightly oil an 11 È x 8-inch (2-quart) baking dish. Bring a large pot of lightly salted water to a boil over high heat.
Peel the potatoes and cut into 1/8-inch-thick rounds (food processor does the quickest work). Add to the boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season to taste with salt and pepper.
Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil. Continue until you have 3 layers, finishing with cheese. Pour in the hot broth. Cover tightly with aluminum foil.
Bake for 30 minutes. Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes. Serve hot, sprinkled with parsley. Makes 8 servings.
makes an absolutely juicy great burger. Neighbor said best he’s ever tasted! I
froze several to grill in near future. Makes 8 burgers.
½ lb. ground beef
6 oz. Smoked bacon, cooked and minced
½ cup grated parmesan cheese
3 Tblsp bottled hickory-flavored BBQ sauce
1 Tblsp Dijon mustard
2 tsp minced garlic
2 Tblsp paprika
1 ½ tsp fresh ground pepper
all ingredients in large bowl. Shape into burgers.
goes great with burgers!
1 cup mayo
¼ cup BBQ sauce
4 tsp horseradish
Tblsp chopped red pepper (optional)
9-inch aluminum pie pans
1 lb. Ground beef
½ cup chopped onions
6 oz. Spaghetti (cooked)
2 tblsp margarine (melted)
2 beaten eggs
½ cup Parmesan cheese
1 cup canned tomatoes
6 oz. Tomato paste
1 tsp. Sugar
1 tsp. Oregano
2 tsp minced garlic
½ tsp. Garlic salt
8 oz. Cottage cheese
or shredded mozzarella cheese
Add eggs to cooked spaghetti, ½ cup Parmesan, margarine & spread in pie pans. Cool.
meat w/onion; add cottage cheese, garlic, tomatoes, tomato paste & spices.
Divide between 2 regular size aluminum pie pans or Pyrex glass pie dish.
for 20 minutes, top with Mozzarella and bake another 10 minutes.
My rice cooker died. Checked internet, found this recipe and it works well.
2 cups water
1 cup rice
Stove Top: If you do not have a rice cooker, you can
use a 2 quart saucepan with tight fitting lid. Place rinsed rice in
saucepan and add the necessary amount of water. Cook on medium high heat,
uncovered, until water begins to boil. Cook until the water has evaporated
from the surface or small circles appear on the surface of the rice (about 7 to
10 minutes). Immediately reduce heat to low and cover pan with the lid.
Cook for an additional 10 to 15 minutes until rice is tender and all water has
evaporated. Let stand for 5 minutes.
lbs. Red potatoes, washed, unpeeled
2 sticks butter – softened
½ cups sour cream (I used light sour cream and decreased to 1 1/3 cups)
cup bacon bits (I cooked up some bacon and chopped)
½ cup fresh chives, chopped
Salt and pepper to taste
cup Parmesan cheese (use can variety not freshly grated)
Boil potatoes in lightly salted water until falling apart and tender (around 20 minutes). Drain potatoes and return to pot.
Add butter, sour cream, bacon and chives.
salt and pepper (I didn’t, let people season their own).
in baking dish and sprinkle with Parmesan cheese.
Bake at 350º until top is browned…about 30-45 minutes.
NOTE: This dish does expand so make sure baking dish is large enough. Recommend a 2 Qt. Casserole Dish. Serves 10 people. Freezes well.
2/6/03 – I substituted a freshly grated Italian cheese combo for Parmesan,
don’t recommend doing this. It tasted fine but became hard on top and
difficult to scoop)
2 cups sun-dried tomatoes packed in oil, drained
1 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup (packed) fresh basil leaves
1/4 cup (packed) fresh parsley leaves
2 garlic cloves, crushed under a knife and peeled
Freshly ground pepper, to taste
Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. (The pesto can be stored in an airtight container and refrigerated for up to 1 month). Makes about 2 cups.
1 lb. Fresh spinach & cheese tortellini
¼ cup olive oil
2-4 cloves garlic, crushed
1 red pepper, cut into small pieces
1 lb. Eggplant, peeled and cut into small pieces
1 can (14 oz) crushed tomatoes
1-cup vegetable stock (I made stock using a bouillon to water)
½ cup chopped fresh basil or 2
heaping tsp. Dried basil leaves
Drain and return to pain. While
pasts is cooking, heat oil in a large pan, add garlic and red pepper and stir
over medium heat for 1 minute. Add
cubed eggplant and stir gently over medium heat for 5 minutes, or until lightly
browned. Add the undrained tomatoes
and vegetable broth. Stir and bring
to boil. Reduce head, cover and cook for 10 minutes, or until vegetables are
tender. Add the basil and pasta,
mix thoroughly and serve.
8x8 Inch pan
2 cans (10 ¾ oz) Cream of Chicken Soup
1 container (8 oz) sour cream
1 jar (2 oz) diced pimentos
¾ cup sliced green onions
¾ cup shredded sharp cheddar cheese
¾ cup shredded Swiss cheese
½ tsp pepper
1 package (30 –32 oz.) Frozen hash brown potatoes
¼ cup grated Parmesan Cheese
PREHEAT oven to 375°
COMBINE soup, sour cream,
onions, cheddar, Swiss, pimentos & pepper in a large bowl; blend well.
Stir in potatoes. Spoon into pan in an even layer; sprinkle with Parmesan
cheese . Place pan on a cookie sheet.
BAKE uncovered on cookie sheet 1
to 1 ¼ hours or until bubbling and golden brown.
Use supporting cookie sheet to remove pan from oven; allow pan to cool
several minutes on cookie sheet before lifting pan.
This is Mom’s
old recipe. I searched Internet and never saw anything similar to it.
½ cup rice
1 tblsp butter
2 tblsp flour
½ cup milk
1 can/pkg 7oz tunafish, drained
1 8 oz (1 cup) peas, drained/thawed
2 tblsp minced onion
1 ½ tblsp lemon juice
1 egg beaten
3 tblsp milk
1 ½ cup bread crumbs
½ cup butter, melted
Cook rice as directed.
In small pan melt 1 tblsp
butter; stir in flour, gradually add ½ cup milk and stir until thick and
Combine tuna, peas, onions,
lemon juice, and cooked rice in large bowl. Pour egg/flour mixture over
combination, mix and chill for 1 hour.
Preheat oven to 400º.
Combine egg and 3 tblsp milk.
Shape into 8 or 10 croquettes.
Roll in bread crumbs, dip in egg
mixture, roll again in bread crumbs, dip in melted butter. Place on cookie
Bake at 400º for 40 minutes.
8 oz. Very thin egg noodles (i.e. angel hair) cooked al dente and drained
2-3 cups (about a pound) of cooked/left over turkey or chicken cut into bite-size pieces
2 cans cream of chicken soup (undiluted)
1 can sliced mushrooms
1/2 pint sour cream
4 Tblsp cooking sherry
salt & paprika to taste
grated parmesan cheese
In a bowl, mix together the soup, mushrooms, sour cream, sherry and spices. Add the turkey/chicken. Mix with noodles and pour into a greased casserole dish. Sprinkle with grated Parmesan and bake 350 degree 35-45 minutes (depending on the size of dish) until bubbly.