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Recipes
Weeknight Lasagna Toss
By mamacasma
BROWN meat in large saucepan; drain
- 1 lb. lean ground beef
- 2 green peppers, chopped
- 3 cloves garlic, minced
- 1 jar (26 oz.) spaghetti sauce
- 1-2/3 cups water
- 1/4 cup KRAFT Zesty Italian Dressing
- 12 oven-ready lasagna noodles, broken into quarters
- 1 cup KRAFT Shredded Italian* Five Cheese with a Touch of PHILADELPHIA
Pork Sausage & Rice Casserole
By mamacasma
A hearty make-ahead casserole to feed the masses with that is made with sausage and rice
- 1 lb. Roll Owens Sausage
- 1 small onion, chopped
- 1 small bell pepper, chopped
- 1 can condensed Cream of Chicken Soup
- 1 can condensed Cream of Mushroom
- 1 cup uncooked rice
- 3/4 cup water
Creole Shrimp & Rice
By mamacasma
1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat
- 3 Tablespoons vegetable oil
- 3/4 pound large shrimp, shelled and deveined
- 3 teaspoons Creole seasoning (such as McCormick)
- 2 large green peppers, seeded and chopped
- 1/2 large onion, chopped
- 3 ribs celery, thinly sliced
- 2 cloves garlic, finely chopped
- 1 can (14-1/2 ounces) stewed tomatoes
- 4-1/2 cups cooked white rice
Sweet and Sour Pineapple Ham Steaks
By mamacasma
1. Combine pineapple, vinegar, brown sugar, ketchup and soy sauce in a saucepan and heat to boiling
- 8 ounces crushed pineapple or 8 ounces pineapple chunks in juice
- 1/4 cup white vinegar
- 3 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 tablespoon less sodium soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- leftover ham slices
Scalloped Potatoes with Ham
By mamacasma
A ham slice is cut up and cooked with potatoes
- 1 pound fully cooked ham slice, 1/2-inch thick
- 5 cup thinly sliced potatoes
- 1 can (10 1/2 ounces) cream of mushroom soup or cream of celery soup
- 1/4 cup milk
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- dash pepper
- 2 tablespoons butter
- 1 cup shredded Cheddar cheese, optional
Light and Creamy Potato Salad
By mamacasma
A healthy variation on the cookout classic, this potato salad utilizes low-fat buttermilk and light mayonnaise
- 4 pound(s) small red potatoes, scrubbed and cut in quarters
- Salt and pepper
- 1/4 cup(s) dry white wine
- 1/2 cup(s) low-fat buttermilk
- 1/4 cup(s) light mayonnaise
- 1 tablespoon(s) Dijon mustard
- 1 cup(s) packed fresh basil leaves, very thinly sliced
- Chopped fresh chives, for garnish
15-Minute Italian-Style Chicken & Rice
By mamacasma
1. Prepare rice according to package directions
- 2 cups Minute White Rice, uncooked
- 1 Tbsp. oil
- 4 small boneless, skinless chicken breast halves (1 lb.)
- 1 can (14.5 oz.) Del Monte Diced Tomatoes with Basil, Garlic & Oregano, undrained
- 1 can (14.5 oz.) Del Monte cut green beans, drained
- 1/4 tsp. salt
- 1/8 tsp. pepper
Maple Glazed Ham
By mamacasma
PREHEAT oven to 325°F. LINE 13x9x2-inch baking pan with Reynolds Wrap Heavy Duty Aluminum Foil; set aside
- Reynolds Wrap® Heavy Duty Aluminum Foil
- 4 to 6 pound fully-cooked boneless ham
- Whole cloves
- 1/4 cup packed brown sugar
- 1/4 cup maple flavored syrup
- 1 Tablespoon prepared mustard
How To Make a Pot Roast in a Crock Pot
By mamacasma
With or without the gravy, this basic recipe makes a tasty and very tender slow-cooked pot roast
- 1 Tbsp. oil
- Salt, pepper and flour
- Pot roast
- 1/2 cup water or beef broth
Cheesy Stuffed Meatballs & Spaghetti
By mamacasma
1. In medium bowl, combine ground beef, bread crumbs and egg
- 1 lb. ground beef
- 1/2 cup Italian seasoned dry bread crumbs
- 1 egg
- 2 oz. mozzarella cheese, cut into 12 (1/2 in.) cubes
- 1 jar (1 lb. 10 oz.) Ragu Old World Style Pasta Sauce
- 8 oz. spaghetti, cooked and drained