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Recipes
Ham and Beans
By Stephoppor
Rinse beans in a large pot; discard shriveled beans and any small stones
- 1 lb dry Great Northern Beans
- 1/2 lb cooked Ham, diced
- 1 small Onion, diced
- 1/2 cup Brown Sugar
- Salt and Pepper to taste
- 1/4 tsp Caynne Pepper
- 1 tbsp dried Parsley
Roasted Beets and Sweets
By Stephoppor
Preheat oven to 400 degrees F (200 degrees C)
- Ingredients
- 6 medium beets, peeled and cut into chunks
- 2 1/2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 3 medium sweet potatoes, cut into chunks
- 1 large sweet onion, chopped
Chicken Pot Pie
By Stephoppor
Delicious and easy Chicken Pot Pie
- 1 2/3 lbs Boneless, skinless chicken-boiled
- 1/3 gallon or 2lbs Frozen veggies
- 3 cans Cream of Chicken soup
- 1 can Chicken broth
- 1 cup or 2 sticks Butter-melted
- 2 cups Milk
- 2 cups Self Rising flour
Sugar Cookies
By Stephoppor
Combine all ingredients and mix well
- 1/4 Cup Butter, softened
- 1/2 Cup Sugar
- 1/2 Cup packed Brown Sugar
- 1 Egg
- 2 Tbsp Oil
- 1/4 tsp Vanilla
- 1 1/2 Cups All Purpose Flour
- 1/4 tsp Salt
- 1/8 tsp Baking Soda
Easy Crab Cakes
By Stephoppor
Mix all ingredients well. Heat oil in saute pan
- 2 cups Crab
- 2 Eggs
- 1 cup Bread Crumbs
- 1 bunch Green Onions, finely chopped
- 1 Tblsp Lemon Juice
- 1/2 tsp Old Bay Seasoning
- dash Salt and Pepper
- 2 Tblsp Olive Oil
Cherry Crumble
By Stephoppor
Preheat oven to 375'. Melt butter or margarine in a large saucepan
- 6 Tbsp butter
- 1 1/8 cup all purpose flour
- 1/2 cup rolled oats
- 6 Tbsp packed brown sugar
- 1/8 tsp salt
- 1 (21oz) can cherry pie filling
Ham and Swiss Casserole
By Stephoppor
In a greased 13-in. x 9-in
- 1 (8 ounce) package medium noodles, cooked and drained
- 2 cups cubed fully cooked ham
- 2 cups shredded Swiss cheese
- 1 (10.75 ounce) can condensed cream of celery soup, undiluted
- 1 cup sour cream
- 1/2 cup chopped green pepper 1/2 cup chopped onion
Gazpacho Soup/Salad
By Stephoppor
Yummy Cold Soup Salad
- 1 clove Garlic
- 1 1/2 tsp Salt
- 3/4 cup Olive Oil
- 2 Tbsp Lemon Juice
- 3 Tomatoes, diced
- 1 Cucumber, diced
- 1 Green Pepper, diced
- 1 cup Carrots, shredded
- 1 cup Celery, thinly sliced
- 1 cup Green Onions, thinly sliced’
- 1 Tbsp Sugar
- 1 Tbsp Worchestire Sauce
- 1 large can Tomato Juice
Watergate Salad
By Stephoppor
Mix all ingredients and chill
- 1 can Pineapple, crushed with juice
- 1 package Instant Pistachio Pudding Mix
- 1 tub Cool Whip
- 2 cups Mini Marshmallows
- 1-2 handfuls Pecans, crushed or diced
Ambrosia Salad
By Stephoppor
Spread whipped topping onto bottom and up side of 2 ½ quart serving bowl; refrigerate
- 1 (8oz) tub Cool Whip
- 2 cans (11oz) Mandarin Orange Segments, drained
- 1 can (20oz) Pineapple, crushed and drained
- 3 cups Mini Marshmallows
- 2 cups Coconut, shredded
- 1/4 cup Almonds, sliced and toasted