If any of you still have some left over turkey, we had this tonight and it was really easy and good.
3 cans Cream of Chicken soup (I used 2 and it worked just fine)
8 oz sour cream
8 oz mushrooms
1 small jar pimientos
1/4 c. butter
8 oz spaghetti, cooked and drained
4-6 cups chopped turkey
1/2 bunch green onions
Melt butter. Saute onion and mushrooms. Add soup and stir togther. Add other ingredients. Put in 9x13 greased pan. Sprinkle with parmesan cheese. Bake 35 min. 350 degrees.
Monday, December 1, 2008
Sunday, October 12, 2008
Zingy Zucchini Casserole
This was the yummiest zucchini casserole I've eaten, thanks to all the butter, sour cream, and cheese. I made it today and threw in two chopped, cooked chicken breasts so it was more of a meal than a side dish. Even my picky three-year-old liked it!
1/4 C chopped onion
6 C sliced zucchini
½ tsp salt
1 can cream of chicken soup
1 C sour cream
1 C shredded cheese
1 pkg (6 oz) stuffing mix (herb or chicken) (more if you like it breadier)
1 cube margarine or butter, melted
1/3 C water
Cook onion and squash in boiling water with salt for five minutes. Drain. Add soup, sour cream and cheese. Combine stuffing mix with melted butter and water. Spread half of stuffing on bottom of a 2-quart casserole (I used a 9x13). Cover with entire vegetable mixture. Then crumble remaining stuffing over top. Bake at 350 degrees for 30 minutes.
1/4 C chopped onion
6 C sliced zucchini
½ tsp salt
1 can cream of chicken soup
1 C sour cream
1 C shredded cheese
1 pkg (6 oz) stuffing mix (herb or chicken) (more if you like it breadier)
1 cube margarine or butter, melted
1/3 C water
Cook onion and squash in boiling water with salt for five minutes. Drain. Add soup, sour cream and cheese. Combine stuffing mix with melted butter and water. Spread half of stuffing on bottom of a 2-quart casserole (I used a 9x13). Cover with entire vegetable mixture. Then crumble remaining stuffing over top. Bake at 350 degrees for 30 minutes.
Thursday, October 2, 2008
Chocolate Cake In A Mug
My mother-in-law just sent me this recipe, and we kind of like it. Since it's microwaved, it was a bit chewy (maybe we cooked it too long?). My brother-in-law and my kids hated it. My husband liked it. It's much better eaten warm with ice cream than later when it's cool.
(Serves 2)
1 mug
4 Tbsp regular flour
4 Tbsp sugar
Dash salt
2 Tbsp baking cocoa
1 egg
3 Tbsp milk
3 Tbsp oil
3 Tbsp chocolate chips
Small splash of vanilla
Add dry ingredients to mug & mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla and mix again. Put mug in microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little, tip out onto a plate and enjoy! (Needs ice cream.)
(Serves 2)
1 mug
4 Tbsp regular flour
4 Tbsp sugar
Dash salt
2 Tbsp baking cocoa
1 egg
3 Tbsp milk
3 Tbsp oil
3 Tbsp chocolate chips
Small splash of vanilla
Add dry ingredients to mug & mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla and mix again. Put mug in microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little, tip out onto a plate and enjoy! (Needs ice cream.)
Tuesday, September 30, 2008
Broccoli Cheese Soup and Hot Cheese Sandwiches
When I was working at Primary Children's Hopsital we loved their broccoli soup and finally asked for the recipe.
2⅓ c chicken stock
1 Tbs dehydrated onion or ¼ c diced onion
1 bay leaf
6 Tbs flour
3 Tbs butter melted
¾ c milk
¼ c grated cheese
4 oz cooked broccoli
Add onion and bay leaf to stock and bring to a boil. Mix butter and flour. Add to chicken stock and stir until thickened. Add milk slowly. Cook until thickened. Add cheese. Chop half and puree half of broccoli and add. Remove bay leaf.
Hot Cheese Sandwiches
2 c mozzarella(6oz) grated
2 c sharp cheddar
½ c parmesan cheese
½ c minced onion
1 c mayonnaise
parsley
Mix and spread on thin sliced French bread, broil briefly
2⅓ c chicken stock
1 Tbs dehydrated onion or ¼ c diced onion
1 bay leaf
6 Tbs flour
3 Tbs butter melted
¾ c milk
¼ c grated cheese
4 oz cooked broccoli
Add onion and bay leaf to stock and bring to a boil. Mix butter and flour. Add to chicken stock and stir until thickened. Add milk slowly. Cook until thickened. Add cheese. Chop half and puree half of broccoli and add. Remove bay leaf.
Hot Cheese Sandwiches
2 c mozzarella(6oz) grated
2 c sharp cheddar
½ c parmesan cheese
½ c minced onion
1 c mayonnaise
parsley
Mix and spread on thin sliced French bread, broil briefly
Basic Meatballs
This isn't exactly quick, but it is pretty easy and it makes enough for us to have for 3 meals. And they are so yummy to eat. After they are cooked and cooled they can be placed in Ziplock bags and frozen for future use. They stay fresh longer if frozen with the sauce on them. Use within 2-3 months.
3 lbs ground beef
3 lbs ground pork
6 eggs slightly beaten
3 tsp garlic salt
6 tsp salt
3/4 tsp pepper
3 c. dry bread crumbs (I used stuffing mix and omitted the salt)
3/4 c. minced onion
1/2 c. Worcestershire sauce
Combine all ingredients and mix well. Using a rounded tablespoon, shape into 1 1/2 inch balls. Bake in 350 degree oven. (these shrink so you can place them very close together in order to fit more on the cookie sheet). Bake 15-20 minutes.
Serve plain or with one of the following sauces:
Sweet and Sour Meatballs
1/2 recipe basic meatballs
1/2 c. brown sugar
2 TBs cornstarch
1 c. water
1/4 tsp salt
1/2 c vinegar
1/4 c. ketchup
1/2 c. chunked onion
1 c. chuncked red and green pepper
Mix together. Heat to boiling. Reduce heat and stir until thick and bubbly. Add meatballs and simmer 15 min. Serve with hot rice.
Pineapple Meatballs
1/2 recipe basic meatballs
3/4 c. BBQ sauce
3/4 c. orange juice
1/2 c. brown sugar
2 T. cornstarch
1 can crushed pineapple
Arrange meatballs in greased baking dish. Mix remaining ingredients. Pour over meatballs. Bake covered for 45 min at 350 degrees. Serve with rice.
3 lbs ground beef
3 lbs ground pork
6 eggs slightly beaten
3 tsp garlic salt
6 tsp salt
3/4 tsp pepper
3 c. dry bread crumbs (I used stuffing mix and omitted the salt)
3/4 c. minced onion
1/2 c. Worcestershire sauce
Combine all ingredients and mix well. Using a rounded tablespoon, shape into 1 1/2 inch balls. Bake in 350 degree oven. (these shrink so you can place them very close together in order to fit more on the cookie sheet). Bake 15-20 minutes.
Serve plain or with one of the following sauces:
Sweet and Sour Meatballs
1/2 recipe basic meatballs
1/2 c. brown sugar
2 TBs cornstarch
1 c. water
1/4 tsp salt
1/2 c vinegar
1/4 c. ketchup
1/2 c. chunked onion
1 c. chuncked red and green pepper
Mix together. Heat to boiling. Reduce heat and stir until thick and bubbly. Add meatballs and simmer 15 min. Serve with hot rice.
Pineapple Meatballs
1/2 recipe basic meatballs
3/4 c. BBQ sauce
3/4 c. orange juice
1/2 c. brown sugar
2 T. cornstarch
1 can crushed pineapple
Arrange meatballs in greased baking dish. Mix remaining ingredients. Pour over meatballs. Bake covered for 45 min at 350 degrees. Serve with rice.
Pineapple Baked Beans
I was very surprised at how good this was. I made it twice expecting the second time to not be as satisfying as the first, but it was delicious and really easy.
1 lb hamburger
29 oz baked beans (any canned beans seemed to work fine)
8 oz pineapple tidbits, drained (I used the juice)
1 lg onion chopped
1 lg green pepper chopped
1/2 c. barbecue sauce
2 T soy sauce or Worcetershire sauce
1 garlic clove
1/2 tsp salt
1/4 tsp pepper
Brown meat in the skillet. Drain off fat. Transfer to a 5 qt. slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours. Serve in bowls with crusty bread.
1 lb hamburger
29 oz baked beans (any canned beans seemed to work fine)
8 oz pineapple tidbits, drained (I used the juice)
1 lg onion chopped
1 lg green pepper chopped
1/2 c. barbecue sauce
2 T soy sauce or Worcetershire sauce
1 garlic clove
1/2 tsp salt
1/4 tsp pepper
Brown meat in the skillet. Drain off fat. Transfer to a 5 qt. slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours. Serve in bowls with crusty bread.
Wednesday, September 10, 2008
Macaroni and Cheese
I really hate the stuff out of the blue box--my kids eat it once in awhile, but I won't touch it. This recipe is everything Mac & Cheese should be, and once you've had it you'll never go back. It takes a little time, but it's still very easy.
It can be quite a grown-up meal if you experiment with fun types of cheese (Swiss, white Cheddar, real Parmesan, anything!) and add in some good stuff (sausage, chicken, even shrimp or pepperoni). Last night I added a chopped, cooked chicken breast, then sprinkled the top with shredded basil and diced tomatoes from my garden. WOW!
2 C uncooked elbow macaroni (7 oz)
1/4 C butter
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard (dry)
1/4 tsp Worcestershire sauce
2 C milk
2 C shredded sharp Cheddar cheese
Heat oven to 350 degrees. Cook macaroni as directed on package. While macaroni is cookin, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring constantly, until cheese is melted.
Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole (8- or 9-inch square). Bake uncovered 20 to 25 minutes or until bubbly.
It can be quite a grown-up meal if you experiment with fun types of cheese (Swiss, white Cheddar, real Parmesan, anything!) and add in some good stuff (sausage, chicken, even shrimp or pepperoni). Last night I added a chopped, cooked chicken breast, then sprinkled the top with shredded basil and diced tomatoes from my garden. WOW!
2 C uncooked elbow macaroni (7 oz)
1/4 C butter
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard (dry)
1/4 tsp Worcestershire sauce
2 C milk
2 C shredded sharp Cheddar cheese
Heat oven to 350 degrees. Cook macaroni as directed on package. While macaroni is cookin, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring constantly, until cheese is melted.
Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole (8- or 9-inch square). Bake uncovered 20 to 25 minutes or until bubbly.
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