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Recipes
TATER-TOPPED CASSEROLE
By stepjo7269
Taste of Home's Summer Busy Family Recipes magazine p
- 1 pound lean ground beef (90% lean)
- 1/2 cup chopped onion
- 1/3 cup sliced celery
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 package (16 ounces) frozen Tater Tots
- 1 cup (4 ounces) shredded cheddar cheese
- Directions
- ● In a large skillet, cook the beef, onion and celery until the meat is no longer pink and the vegetables are tender; drain. Stir in salt and pepper.
- ● Spoon mixture into a greased 3-qt. baking dish. Spread with soup. Top with frozen potatoes.
- ● Bake at 400° for 40 minutes or until bubbly.
- Sprinkle with cheese. Bake for 5 minutes or until cheese is melted.
ANGEL MALLOW FROSTING
By stepjo7269
Shiloh Cookbook p
- ½ C. sugar
- 2 egg whites
- 2 T. water
- 2 C. (7 oz. jar) Kraft marshmallow cream
- ½ tea. vanilla
- food coloring if desired
- ● Combine sugar, egg whites and water in a double boiler; beat with electric or rotary beater over boiling water until soft peaks form.
- ● Add marshmallow cream; beat to stiff peaks.
- ● Remove from heat; beat in vanilla.
CORN PUDDING
By stepjo7269
Better Homes and Gardens
- 1 (15 1/4-oz.) can whole kernel corn, drained
- 1 (14 3/4-oz.) can cream-style corn
- 1 C. milk
- 2 beaten eggs
- 1/4 C. margarine or butter, melted
- 1/4 tea. pepper
- ½ C. cornmeal
- ●In a large mixing bowl, combine whole kernel corn, cream-style corn, milk, eggs, melted margarine or butter, and pepper. Add cornmeal; stir till moistened.
- ●Pour corn mixture into a 2-quart casserole. Bake casserole in a 350 degree oven for 50 to 55 minutes or till lightly browned and set in the center.
*CALICO SALAD
By stepjo7269
Taste of Home Comfort Food Diet Cookbook p
- Directions:
- 2 C. fresh broccoli florets
- 2 C. fresh cauliflowerets
- 1 C. cherry or grape tomatoes
- ½ C. chopped red onion
- ½ C. chopped celery
- 1/4 C. chopped sweet red pepper
- 1/4 C. chopped green pepper
- ½ C. fat-free sour cream
- 2 T. fat-free milk
- 1 T. ranch salad dressing mix
- 1/4 C. unsalted sunflower kernels
- 3 bacon strips; cooked and crumbled
- ● In a large bowl, combine the first seven ingredients.
- ● In another bowl, combine the sour cream, milk and salad dressing mix. Pour over vegetables; toss to coat.
- ● Refrigerate until serving. Stir in sunflower kernels and bacon.
SWEET RESTAURANT SLAW
By stepjo7269
Allrecipes By: Sandi Johnson “This tastes just like the cold slaw served at popular fried chicken or fish rest...
- 1 (16 ounce) bag coleslaw mix
- 2 tablespoons diced onion
- 2/3 cup mayonaise
- 3 tablespoons vegetable oil
- 1/3 cup white sugar
- 1 tablespoon wine vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon celery seeds
- Directions
- ●Combine the coleslaw mix and onion in a large bowl.
- ●Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
- ●Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
OVER-THE-TOP BLUEBERRY BREAD PUDDING
By stepjo7269
tasteofhome
- SAUCE:
- 3 eggs
- 4 cups heavy whipping cream
- 2 cups sugar
- 3 teaspoons Spice Island® Pure Vanilla Extract
- 2 cups fresh or frozen blueberries
- 1 package (10 to 12 ounces) white baking chips
- 1 loaf (1 pound) French bread, cut into 1-inch cubes
- 1 package (10 to 12 ounces) white baking chips
- 1 cup heavy whipping cream
- Directions:
- ●In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.
- ●Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean.
- ●Let stand for 5 minutes before serving.
- Sauce:
- ●Place baking chips in a small bowl.
- ●In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth.
- ●Serve with bread pudding.
BAKED HAM
By stepjo7269
Eva Simerly (Janice's mother-in-law)
- 1-4 lb hostess ham
- 1 box light brown sugar
- 1 large can crushed pineapple
- Whole cloves (enough to stick around ham)
- 1 browning bag large enough for ham
- ●Place ham in browning bag after sticking cloves into ham. Add brown sugar and pineapple.
- ●Bake at 300 F for 3 1/2 hours. Turn ham in bag a couple of times while cooking.
- ●Note: Make sure you put a hole in the bag before cooking or it will blow up.
OATMEAL COOKIES II
By stepjo7269
Donna Sykes
- 2 1/4 C. flour
- 1 tea. soda
- 1 tea. salt
- 1 C. butter
- 1 C. sugar
- 1 C. brown sugar, firmly packed
- 2 eggs, unbeaten
- 1 tea. vanilla
- 3 C. one minute oatmeal
- 1 C. nuts
- ●Sift together the flour, soda and salt.
- ●Cream butter and add granulated sugar and brown sugar.
- ●Add eggs and vanilla to butter and sugar and beat well.
- ●Blend in dry ingredients, oatmeal and nuts.
- ●Divide dough into 2 halves and shape into rolls 1 ½ in. in diameter.
- ●Wrap the rolls in tin foil and chill 2 hrs. or overnight.
PEPPERCORN STEAK
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 4 (100 g.) lean beef steak pieces
- 10 whole peppercorns, cracked
- 1/3 t. salt
- 2 T. water
- 1 large or 2 small sweet onions
- ●To crack peppercorns, place in towel and strike with wooden mallet or rolling pin.
- ●Moisten steaks and then pat cracked pepper and salt onto steaks.
- ●Heat water in a non-stick pan. Place steaks and sliced onions in pan and brown for 15 minutes.
CHICKEN CASSEROLE III
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 stick margarine, melted
- 1 8 oz carton sour cream
- 1 can cream of chicken soup
- 1 pack Ritz crackers
- 4 small chicken breasts
- ●Preheat oven to 350 F.
- ●Boil chicken and debone and cube once cooled. Mix with sour cream, soup and margarine.
- ●Crumble Ritz crackers in bottom of baking dish. Pour chicken mixture over crackers and sprinkle with more crackers.