Ingredients:
6 chicken breasts
6 slices of Swiss cheese
1 can Cream of Chicken Soup
1 soup can of milk
2 boxes chicken Stove Top Stuffing
Directions:
Lay chicken breasts in pan and put a slice of Swiss cheese on top of each one. Mix Cream of Chicken Soup with 1 can of milk. Pour over chicken. Pour 1 box of stuffing mix over chicken.
Cover dish with foil and bake for 1 1/2 hours at 375
Just before the chicken is done, prepare the other box of stuffing. Pour over the chicken dish when done.
Submitted By: Alison Brammer
Thursday, October 21, 2010
Monday, February 1, 2010
Broccoli Cheese Soup
Ingredients:
1 cup potatoes, cubed
1/2 cup carrots, sliced
1 1/2 - 2 cups broccoli
1/2 cup butter or margarine
1/3 cup flour
1 pint half & half
1 cup potato water
1 tsp yellow mustard
1 cup cheddar cheese
1 1/2 Tb chicken bouillon (2 cubes)
Directions:
In large kettle, cook potatoes and carrots in salted water until tender. Drain, but keep water. Steam or cook broccoli until tender. In the large kettle or pot melt butter and add flour to make a rue. This may take more or less flour than recipe indicates. Add half & half and potato water. Add mustard and chicken bouillon. Mix and bring to a simmer. Add cheese, let melt. Adjust to taste. Last, add the vegetables, let warm and serve.
Submitted By: David Shirts
1 cup potatoes, cubed
1/2 cup carrots, sliced
1 1/2 - 2 cups broccoli
1/2 cup butter or margarine
1/3 cup flour
1 pint half & half
1 cup potato water
1 tsp yellow mustard
1 cup cheddar cheese
1 1/2 Tb chicken bouillon (2 cubes)
Directions:
In large kettle, cook potatoes and carrots in salted water until tender. Drain, but keep water. Steam or cook broccoli until tender. In the large kettle or pot melt butter and add flour to make a rue. This may take more or less flour than recipe indicates. Add half & half and potato water. Add mustard and chicken bouillon. Mix and bring to a simmer. Add cheese, let melt. Adjust to taste. Last, add the vegetables, let warm and serve.
Submitted By: David Shirts
Lasagna
Ingredients:
1 pkg lasagna noodles, uncooked
16oz ricotta cheese
8oz sour cream
16oz cream cheese, softened
2 cups mozzarella cheese
28oz spaghetti sauce
1lb ground beef
Directions:
Cook ground beef and drain. Add spaghetti sauce and warm. In separate bowl combine ricotta cheese, sour cream and cream cheese. In a 9x13 pan pour half of the spaghetti sauce to coat bottom. Layer lasagna noodles, half of the white sauce and sprinkle with mozzarella cheese. Then place another layer of noodles and add other half of the white sauce. Sprinkle with mozzarella cheese. Place final layer of noodles and put remaining spaghetti sauce on top. Sprinkle remaining mozzarella cheese.
Bake at 375 for 1-1/2 hours, uncovered
Submitted By: David Shirts
1 pkg lasagna noodles, uncooked
16oz ricotta cheese
8oz sour cream
16oz cream cheese, softened
2 cups mozzarella cheese
28oz spaghetti sauce
1lb ground beef
Directions:
Cook ground beef and drain. Add spaghetti sauce and warm. In separate bowl combine ricotta cheese, sour cream and cream cheese. In a 9x13 pan pour half of the spaghetti sauce to coat bottom. Layer lasagna noodles, half of the white sauce and sprinkle with mozzarella cheese. Then place another layer of noodles and add other half of the white sauce. Sprinkle with mozzarella cheese. Place final layer of noodles and put remaining spaghetti sauce on top. Sprinkle remaining mozzarella cheese.
Bake at 375 for 1-1/2 hours, uncovered
Submitted By: David Shirts
BBQ Spare Ribs
Ingredients:
1 1/2 cups ketchup
1 tsp celery salt
1/2 tsp onion salt or 1/4 tsp onion powder
3/4 cups brown sugar
1 tsp yellow mustard
1 tsp paprika
1 Tb A-1 Steak Sauce
Directions:
Combine ingredients in slow cooker and add 3 pounds boneless ribs. Cook on low 6-8 hours. Sauce will be runny. Use thickener to add sauce to meat.
Submitted By: David Shirts
1 1/2 cups ketchup
1 tsp celery salt
1/2 tsp onion salt or 1/4 tsp onion powder
3/4 cups brown sugar
1 tsp yellow mustard
1 tsp paprika
1 Tb A-1 Steak Sauce
Directions:
Combine ingredients in slow cooker and add 3 pounds boneless ribs. Cook on low 6-8 hours. Sauce will be runny. Use thickener to add sauce to meat.
Submitted By: David Shirts
London Broil
Ingredients:
1 London Broil
1/2 cup soy sauce
1 tsp ground ginger
1/4 cup vegetable oil
2 Tb vinegar
1/4 cup honey
1 tsp garlic powder
Directions:
Combine ingredients, except London broil, in warm pot allowing honey to mix in. Use 1/2 mixture to marinade the London broil for at least 2 hours. Remaining to use for dipping sauce.
Cook London broil at 350 for 30 minutes.
Submitted By: David Shirts
1 London Broil
1/2 cup soy sauce
1 tsp ground ginger
1/4 cup vegetable oil
2 Tb vinegar
1/4 cup honey
1 tsp garlic powder
Directions:
Combine ingredients, except London broil, in warm pot allowing honey to mix in. Use 1/2 mixture to marinade the London broil for at least 2 hours. Remaining to use for dipping sauce.
Cook London broil at 350 for 30 minutes.
Submitted By: David Shirts
Oreo Cookie Bundt Cake
Ingredients:
1 cup coarsely crushed oreo cookies
(About 12 cookies)
1/4 cup sugar
1 pkg (80z) cream cheese, softened
5 eggs
1 devils food cake mix
(or any chocolate cake mix)
1 1/2 cup sour cream
1/2 cup water
1 pkg semi sweet chocolate chips
powdered sugar (optional garnish)
Directions:
Preheat oven to 350
Spray bundt pan with non-stick cooking spray. Sprinkle bottom and partially up sides of pan with half of the crushed cookies. Set aside.
To cream cheese, add sugar and 1 egg. Beat until well mixed. Set aside.
Combine cake and sour cream, 4 eggs, and water. Beat for 10 minutes. Stir in chips and remaining crushed cookies. Spoon approximately half of the batter into the bottom of the pan. Using the back of a spoon, create a hollow in the center of batter to hold cream cheese mixture. Spoon cream cheese mixture into hollow, being careful cream cheese does not touch the sides of the pan.
Bake 55-65 minutes or until toothpick inserted comes out clean.
Let cool and release from pan. Invert on plate and dust with powdered sugar.
Submitted By: Karen Bench
1 cup coarsely crushed oreo cookies
(About 12 cookies)
1/4 cup sugar
1 pkg (80z) cream cheese, softened
5 eggs
1 devils food cake mix
(or any chocolate cake mix)
1 1/2 cup sour cream
1/2 cup water
1 pkg semi sweet chocolate chips
powdered sugar (optional garnish)
Directions:
Preheat oven to 350
Spray bundt pan with non-stick cooking spray. Sprinkle bottom and partially up sides of pan with half of the crushed cookies. Set aside.
To cream cheese, add sugar and 1 egg. Beat until well mixed. Set aside.
Combine cake and sour cream, 4 eggs, and water. Beat for 10 minutes. Stir in chips and remaining crushed cookies. Spoon approximately half of the batter into the bottom of the pan. Using the back of a spoon, create a hollow in the center of batter to hold cream cheese mixture. Spoon cream cheese mixture into hollow, being careful cream cheese does not touch the sides of the pan.
Bake 55-65 minutes or until toothpick inserted comes out clean.
Let cool and release from pan. Invert on plate and dust with powdered sugar.
Submitted By: Karen Bench
Pork Chop Casserole
Ingredients:
6 pork chops
3/4 cup uncooked rice
8oz tomato sauce
1 1/2 cans water
1/2 package taco seasoning
1 green pepper, sliced
shredded cheese
Directions:
Brown pork chops. Place in 9x13 baking dish. Sprinkle uncooked rice around pork chops. Mix tomato sauce, water and taco seasoning. Pour over pork chops. Cover with foil and bake for one hour. Add slices of green pepper, cover and bake 20 more minutes. Add shredded cheese and bake 10 more minutes.
Submitted By: Yvonne Rawlins
6 pork chops
3/4 cup uncooked rice
8oz tomato sauce
1 1/2 cans water
1/2 package taco seasoning
1 green pepper, sliced
shredded cheese
Directions:
Brown pork chops. Place in 9x13 baking dish. Sprinkle uncooked rice around pork chops. Mix tomato sauce, water and taco seasoning. Pour over pork chops. Cover with foil and bake for one hour. Add slices of green pepper, cover and bake 20 more minutes. Add shredded cheese and bake 10 more minutes.
Submitted By: Yvonne Rawlins
Pumpkin Ginger Soup
Ingredients:
1 cup canned pumpkin
1/2 tsp ground ginger
1 1/2 cups chicken broth
1 Tb butter
1 Tb flour
1 cup light cream or milk
dash of salt
dash of pepper
dash of nutmeg (optional)
Directions:
Combine pumpkin and 3/4 chicken broth. Set aside. In a medium sauce pan, melt butter, stir in flour and ginger. Add cream or milk all at once. Cook until slightly thick and bubbly. Then add in pumpkin mixture and remaining broth. Season with remaining ingredients to taste. Stir in extra cream or milk for desired consistency. Serves 4 (3 1/2 cups)
Submitted By: Melissa Nielson
1 cup canned pumpkin
1/2 tsp ground ginger
1 1/2 cups chicken broth
1 Tb butter
1 Tb flour
1 cup light cream or milk
dash of salt
dash of pepper
dash of nutmeg (optional)
Directions:
Combine pumpkin and 3/4 chicken broth. Set aside. In a medium sauce pan, melt butter, stir in flour and ginger. Add cream or milk all at once. Cook until slightly thick and bubbly. Then add in pumpkin mixture and remaining broth. Season with remaining ingredients to taste. Stir in extra cream or milk for desired consistency. Serves 4 (3 1/2 cups)
Submitted By: Melissa Nielson
Norm's Taco Bake
Ingredients:
1lb ground or shredded meat
1 can tomato soup
6 tortillas cut into 1 inch pieces
1 cup salsa
1/2 cup milk
1 cup shredded cheese
Directions:
Brown meat and drain fat. Add everything and 1/2 cup cheese. Spoon into baking dish.
Bake at 400 for 30 minutes. Sprinkle with remaining cheese.
Optional - Serve over lettuce.
Variations - A sprinkle of chili powder
dash of ground cumin or taco seasoning
1 can of black beans
1 can of kidney beans
1 can of corn, onion or whatever you can think of
Serves 6-7
Submitted By: Melissa Nielson
1lb ground or shredded meat
1 can tomato soup
6 tortillas cut into 1 inch pieces
1 cup salsa
1/2 cup milk
1 cup shredded cheese
Directions:
Brown meat and drain fat. Add everything and 1/2 cup cheese. Spoon into baking dish.
Bake at 400 for 30 minutes. Sprinkle with remaining cheese.
Optional - Serve over lettuce.
Variations - A sprinkle of chili powder
dash of ground cumin or taco seasoning
1 can of black beans
1 can of kidney beans
1 can of corn, onion or whatever you can think of
Serves 6-7
Submitted By: Melissa Nielson
Monday, November 9, 2009
Cookie Salad
Ingredients:
1 small package instant vanilla pudding
2 C. buttermilk
1 8 oz. cool whip
1 large can mandarin oranges
1 large can pineapple chunks
1 small package fudge striped cookies
Directions:
Mix pudding and buttermilk. Add cool whip. Drain fruit and combine with pudding. Add cookies right before serving.
Submitted By: Michelle Olsen
1 small package instant vanilla pudding
2 C. buttermilk
1 8 oz. cool whip
1 large can mandarin oranges
1 large can pineapple chunks
1 small package fudge striped cookies
Directions:
Mix pudding and buttermilk. Add cool whip. Drain fruit and combine with pudding. Add cookies right before serving.
Submitted By: Michelle Olsen
Tuesday, October 13, 2009
Potato Chowder
Ingredients:
16 oz frozen O'Brien hash browns, thawed
1/4 cup chopped onion
1 can (15 oz) whole corn, undrained
1 can (15 oz) creamed corn
1 can (12 oz) evaporated milk
salt and pepper to taste
Directions:
Combine ingredients in crock pot, cover and cook on low 7 to 8 hours. Makes 7 cups.
Submitted By: Alison Brammer
16 oz frozen O'Brien hash browns, thawed
1/4 cup chopped onion
1 can (15 oz) whole corn, undrained
1 can (15 oz) creamed corn
1 can (12 oz) evaporated milk
salt and pepper to taste
Directions:
Combine ingredients in crock pot, cover and cook on low 7 to 8 hours. Makes 7 cups.
Submitted By: Alison Brammer
Shipwreck Dinner
Ingredients:
1 lb. extra lean ground beef
1 box Macaroni & Cheese
1 can (160z) stewed tomatoes, undrained
1 cup frozen peas
1 cup milk
1 cup Mozzarella cheese
Directions:
Brown meat in large nonstick skillet. Drain fat, if necessary. Stir in macaroni, cheese sauce mix, tomatoes, peas and milk. Bring to boil. Reduce heat to medium-low; cover. Simmer 12 minutes or until macaroni is tender. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Submitted By: Alison Brammer
1 lb. extra lean ground beef
1 box Macaroni & Cheese
1 can (160z) stewed tomatoes, undrained
1 cup frozen peas
1 cup milk
1 cup Mozzarella cheese
Directions:
Brown meat in large nonstick skillet. Drain fat, if necessary. Stir in macaroni, cheese sauce mix, tomatoes, peas and milk. Bring to boil. Reduce heat to medium-low; cover. Simmer 12 minutes or until macaroni is tender. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Submitted By: Alison Brammer
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