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Recipes
FRUIT SALAD
By Sube
Mix together Cool Whip, sweetened condensed milk and sour cream
- 1 can(s) fruit cocktail drained (we like chunky tropical) drained, 15 oz.
- 1 can(s) crushed pineapple (small can, 8 oz.)
- 1 can(s) cherry pie filling, 21 oz.
- 2 bananas sliced
- 1 can(s) sweetened condensed milk, 14 oz.
- 8 oz sour cream
- 1 pkg Cool Whip, 8 oz. (thawed)
MEAT & POTATO ROLL
By Sube
1. Preheat oven 350 degrees
- FILLING:
- 1 Egg
- 1/3 cup dry bread crumbs
- 7 oz. can tomato sauce
- 1-1/2 lb. lean ground beef
- 1/2 cup grated mozzarella cheese
- 2 minced garlic cloves
- 1-1/2 tsp. dried basil
- 1/2 tsp. leaf oregano
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 2 cups thick mashed potatoes
- 1 green onions, finely chopped
- 1/4 tsp. black pepper
SWEDISH MEATBALLS WITH CREAM SAUCE
By Sube
Saute mushroom in butter until tender
- 2 jars beef gravy (12 oz) or 3 cups prepared brown gravy
- 1 lb. mushroom, sliced
- 2 tbsp butter
- 1 large onion, cut in chunks
- 1 tbsp worchestershire sauce
- 1/4 tsp allspice
- 1 cup sour sour cream
- 2 lbs. frozen meatballs
- Egg noodles
STIR FRIED BEEF WITH FLAT NOODLES
By Sube
Separate the fresh noodles
- 400 g fresh banh pho (ho fun) noodles (if using dry, rehydrate the noodles first)
- 200 g sirloin steak (or rump), cut into 5mm thick slices
- 120 g sugar snap peas
- 1 clove garlic, sliced
- 1/2 onion, coarsely chopped
- 4 tbs oyster sauce
- 4 tbs soy sauce
- pinch of pepper
- splash of water
- 80 g bean sprouts
MEXICAN TRASH CASSEROLE
By Sube
Preheat your oven to 350. Spray a 2 quart casserole dish with nonstick spray
- 1 bag 1 bag Nacho Doritos, crushed.
- 2 Cups 2 Cups shredded chicken
- 2 Cups 2 Cups shredded cheese--or more (I always use more!!)
- 1 Can 1 Can Cream of chicken soup
- 1 Can 1 Can ro'tel tomatoes
- 1/2 Cups 1/2 Cups sour cream
- 1/2 Cup 1/2 Cup milk
- 1/2 package 1/2 package taco seasoning (or more if you'd like)
BANANA BREAD
By Sube
Awesome
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2-1/3 cups mashed overripe bananas
BEEF BARLEY SOUP - SLOW COOKER
By Sube
Generously season the cubed beef with salt and pepper
- 1-1/2 to 2 tablespoons olive oil
- – 2 pounds beef stew meat, cut into 1-inch cubes
- – 4 medium Yukon Gold potatoes, diced into 1-inch pieces
- – 4 medium carrots, diced into 1/2-inch pieces
- – 1 small onion, diced small
- – 3 stalks celery, diced small
- – 6 cloves garlic, minced
- – 2 quarts beef broth, divided
- – 1-1/2 teaspoons dried thyme
- – 1 – 15-ounce can diced tomatoes
- – 3/4 cup barley, rinsed
- – Salt and pepper, to taste
CHEESY ZUCCHINI RICE CASSEROLE
By Sube
"GOOD FOR POTLUCK"
- 1 cup uncooked long grain rice
- 3 medium zucchini, cut into 1/8 inch slices
- 1 can (4 ounces) chopped green chilies
- 4 cups (16 ounces) shredded Monterey Jack cheese, divided
- 2 cups (16 ounces) sour cream
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped onion
- 1 tablespoon minced fresh parsley
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 large tomato, sliced
MEXICAN PORK CHOPS
By Sube
Mix all the ingredients and put pork chops on top of mixture Bake in oven for 1 hour on 450 degrees Note: yo
- 1 Can of corn
- 1 Can of tomatoes
- 1/2 cup of green peppers or red peppers
- Onion
- Some jalapeno peppers
- 1 Cup rice
- 2 cups of water
- 1 can kidney beans
- Brown pork chops
IRISH CHOCOLATE POTATO CAKE
By Sube
Preheat oven to 375 degrees
- SPONGE CAKE
- 2 ounces dark chocolate
- 1 stick (1/2) butter
- 1/2 cup sugar
- 3/4 cup mashed potatoes (about 2 medium potatoes)
- 1-1/2 cups self-rising flour
- 1/2 teaspoon salt
- 2 eggs, beaten
- 4 tablespoons milk
- ICING
- 4 ounces dark chocolate
- 4 unces (1/2 cup) double cream or whipping cream
- 3/4 cup powdered sugar
- 3 tablespoons Irish Cream liqueur