Linda1949's profile page
Recipes
Crock Pot Bowtie Casserole
By linda1949
Brown ground beef with onion and garlic
- 1 1/2 lbs. lean ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can stewed tomatoes
- 1 tsp. oregano
- 1 tsp. Italian seasoning
- salt and pepper
- 10 oz. frozen spinach, thawed (can also use fresh spinach)
- 16 oz. bowtie pasta, cooked
- 1/2 cup parmesan cheese, shredded
- 1 1/2 cup mozzarella, shredded
Pepperoni and Vegetable Pasta Salad
By linda1949
Make pasta salad as directed on package
- 1 box (7.75 oz.) Suddenly Pasta Salad Classic salad mix
- Cold water and vegetable oil as called for on package directions
- 1 cup pepperoni slices, cut in half
- 1/2 bag (1 lb. size) Green Giant frozen broccoli, carrots & cauliflower, cooked and drained as directed on bag
- 1 can (2 1/4 oz.) sliced ripe olives, drained
Crab and Artichoke Dip
By linda1949
Preheat oven to 375 degrees
- 8 oz. package of Louis Kemp Crab Delights
- 8 oz. cream cheese, room temperature
- 1 cup mayonnaise
- 1/3 cup chopped onion
- 1 can (13 3/4 oz.) artichoke hearts, drained and chopped
- 3/4 cup shredded Parmesan Cheese
Festive Pork Roast
By linda1949
Cut a slit lengthwise through center of pork, not all the way through
- 2 pound boneless pork loin roast
- 2 large cloves garlic, pressed
- 3/4 cup Dole Golden Raisins
- 1 sprig fresh rosemary (4" long)
- 1 3/4 cups Dole Canned Pineapple Juice
- 3 tablespoons currant jelly
- 1 tablespoon minced, crystallized ginger
- 1 tablespoon cornstarch
- Dole Sliced Pineapple for garnish
Chicken Salad
By linda1949
Mix all ingredients. Refrigerate
- 4 cups skinned and boned Rotisserie Chicken
- 1/2 cups pecans, toasted
- 1 cup craisins
- 1 1/2 cup mayo
- 1/3 cup orange blossom honey
- 3 ribs celery, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Roasted Butternut Squash Risotto
By linda1949
Preheat the oven to 400 degrees
- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil
- 6 cups chicken stock, preferably homemade
- 3 tablespoons unsalted butter plus another 3 tablespoons to finish
- 2 ounces thick cut bacon, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- Kosher salt and Fresh ground black pepper to taste
Holiday Make-Ahead Mashed Potatoes
By linda1949
Place rosemary and cream in pan
- 3 sprigs fresh rosemary
- 1 pint whipping cream
- 5 pound bag Yukon Gold Potatoes
- 1 tablespoon salt
- 1/2 stick butter, cut into pieces
- 1/2 cup fat-free chicken broth
- 8 oz. low-fat cream cheese
- Minced roasted garlic to taste
- Salt and pepper to taste
- Additional milk or cream (optional)
- Additional fresh rosemary for garnish
Club Style Chicken Salad
By linda1949
Shred the drained chicken
- 13 oz. can of chicken breast (drained)
- 3/4 cup Ranch Dressing
- 3/8 cup Mayonnaise
- 3/8 cup Crumbled Bacon
- 1/8 teaspoon Onion Powder
- 1/8 teaspoon Garlic Powder
- Crackers or Bread
Summer Squash Casserole
By linda1949
Cook vegetables until semi-tender
- 2 lbs. summer squash - sliced
- 2 small onions - chopped
- 2 carrots - coarsley grated
- Mix
- 1 can cream of chicken soup
- 1 cup sour cream
- Melt
- 1 stick margarine
- Add
- 1 small pkg. of sesasoned bread cubes
Santa Fe Salmon w/Fresh Spinach Wild Rice
By linda1949
Cut salmon into 4 servings, season with salt and pepper
- 1 1/2 lb. salmon fillets, skin removed, thawed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- One 10 oz. can diced tomatoes with lime juice/cilantro, well drained
- 1/2 cup light mayonnaise
- One 6-9 oz. bag fresh spinach leaves
- 1 tablespoon butter
- Two 10 oz. bags frozen pre-cooked brown rice
- 2 tablespoons shredded Parmesan cheese