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Recipes
Pepperoni-Artichoke Pasta Salad
By á-47
Cook pasta according to package directions
- 1 cup uncooked bow tie pasta
- 1 cup cubed mozzarella cheese
- 3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 2 oz. sliced pepperoni
- 1 small red onion, halved and sliced
- 1/4 cup shredded Parmesan cheese
- 1/4 cup chopped green pepper
- 1/2 cup Italian salad dressing
Mahogany Wings in a Crockpot
By á-47
Rinse wings and pat dry. Cut off wing tips and discard
- 6 lb. chicken wings (about 36)
- 1 can (10 1/2 oz) condensed beef broth
- 2 bunches green onions, cleaned and chopped
- 1 cup soy sauce
- 1 cup bottled plum sauce
- 6 cloves garlic, minced
- 1/2 cup light molasses or honey
- 1/4 cup cider vinegar
- 1 Tbsp. cornstarch
Pigs in Ponchos (Tortilla Wrapped Franks and Beans)
By á-47
Start BBQ Parboil the hot dogs for a few minutes to heat through In a medium saucepan, heat the beans over medium...
- 8 good quality hot dogs
- 1 can (16 oz.) vegetarian (lard free) spicy refried beans
- 1 large poblano chile
- 16 flour tortillas (8") heated to soften slightly
- 1 1/2 cups salsa verde
- yellow mustard, jalapeno mustard or honey mustard
- 2 1/2 cups shredded monterey jack cheese
- cooking spray
Makeover Cream of Tomato Soup
By á-47
In a food processor, combine stewed tomatoes and cream cheese; cover and process until smooth
- 1 can (14.5 oz) stewed tomatoes
- 4 oz. cream cheese, cubed
- 1 medium onion, chopped
- 2 Tbsp. butter
- 2 garlic cloves, minced
- 3 cans (10 3/4 oz) condensed tomato soup, undiluted
- 4 cans (5/5 oz each) V* juice
- 3 Tbsp. tomato paste
- 1 cup half-and-half
- 1/2 tea. dried basil
- SEASONED OYSTER CRACKERS
- 3 cups oyster crackers
- 2 Tbsp. canola oil
- 1 Tbsp. rnch salad dressing mix
- 1/2 tea. garlic powder
- /2 5t. dill weed
- 9 Tbsp. shredded mozzarella cheese
Santa Fe Rice
By á-47
Preheat the oven to 350 degrees
- 1 can Campbell's Fiesta Nacho Cheese Soup
- 1 cup sour cream
- 1 4 oz. can diced green chiles, drained and rinsed
- 1 2 1/2 oz., can sliced black olives, drained
- 4 cups cooked white rice
- 1 cup grated Monterey Jack cheese
Pot Roast Cowboy Style (with beans and jalapeno)
By á-47
Combined 1 tea. salt, 1 tea
- 1 1/2 tea. salt, divided
- 1 1/2 tea. pepper, divided
- 1 (14.5 oz.) can petite-cut diced tomatoes, drained
- 1 (10 oz) can diced tomatoes and green chiles, undrained
- 1 onion, cut into 8 wedges
- 1 Tbsp. chili powder
- 1 (2 1/2 to 3 lb) eye-of-round roast, trimmed
- 2 Tbsp. oil
- 2 (16 oz) cans pinto beans, drained
- 1 (156 oz) can black beans, drained
- Jalapeno slices to garnish
French Toast Casserole
By á-47
Place bread cubes in a greased 9x13 baking dish
- Topping:
- 1 loaf (1 lb) french bread, cut into 1"cubes
- 8 eggs, lightly beaten
- 3 cups 2% milk
- 4 tea. sugar
- 1 tea. vanilla
- 3/4 tea. salt
- 2 Tbsp. butter
- 3 Tbsp. sugar
- 2 tea. cinnamon
- Maple syrup
Santa Fe Soup (Ramen noodles)
By á-47
In a large saucepan over medium-high heat, heat oil
- 1 Tbsp. olive oil
- 6 oz. lean pork, cut into thin strips
- 1 tomato, chopped
- 1 (14 oz) can hominy with liquid
- 1 (4 oz) can whole roasted chilies, drained and chopped
- 2 (3 oz) pkgs. beef or picante beef flavor ramen noodles with seasoning packets
Rhubarb Custard Cake
By á-47
Prepare batter accoarding to package directions; turn into a greased and floured 9x13 pan
- Two -layer yellow cake mix
- 4 cups chopped rhubarb
- 1 cup sugar
- 1 pint whipping cream (2 cups)
Joe's Special
By á-47
In a heavy skillet over medium heat, cook onions and garlic in olive oil until tender and translucent
- 2 Tbsp. olive oil
- 1 med. yellow onion, diced
- 2 cloves garlic, minced
- 1 lb. ground sirloin
- 1/2 lb. fresh mushrooms, diced
- 1/4 cup sherry (optional)
- 2 cups fresh spinach, rough chop
- 2 med. fresh geeen chiles, roasted, peeled, and diced
- 4-6 eggs, beated
- 1/2 cup Parmesan cheese
- 1/4 tea. nutmeg
- 1/2 tea. oregano
- salt and pepper to taste