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Recipes
Pepper Pot Soup
By rpeters9568
Brown ground beef. Add vegetables, beef broth plus water and pepper
- 1 lb. ground beef
- 1 carrot, chopped
- 1 potato, cubed
- 1 onion, chopped
- 3 cans beef broth, plus enough water to make 6 cups
- 1 tsp. pepper
- 1 cup macaroni (or rice)
Cheesy Vegetable Stir Fry
By rpeters9568
Stir fry vegetables in butter until crisp-tender
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup chinese pea pods
- 1 (8 oz.) can water chestnuts
- 3 Tbsp. butter
- 1/2 lb. Velveeta, cubed
- 1 Tbsp. milk
- 1/4 tsp. dried marjoram leaves
- Hot cooked rice
Chicken Egg Drop Soup
By rpeters9568
Boil chicken with celery and onion until done
- 1 whole chicken
- 1 1/2 sticks butter, melted just til warm
- 7 eggs
- salt and pepper
- flour
- chicken bouillon
- celery, chopped
- onion, chopped
Chicken Broccoli Salad
By rpeters9568
In small saucepan, cook broccoli in 1” boiling salted water for 2 to 3 minutes or until crisp-tender; drain
- 2 cups broccoli florets
- 2 cups cubed, cooked chicken
- 8 oz. can sliced water chestnuts, drained
- 1/4 cup slivered almonds
- 2 Tbsp. chopped green onions
- 3/4 cup mayonnaise or salad dressing
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 pkg. Azteca Salad shells
- 2 oz. shredded cheddar cheese
Zita's Oriental Salad
By rpeters9568
To make topping, saute all ingredients over low heat until golden brown
- Topping:
- 1/2 cup butter
- 2 pkg. Ramen noodles, without seasoning
- 2 small pkg. sliced almonds
- 1/2 cup sesame seeds
- Salad:
- Napa cabbage, shredded
- 2 bunches green onions, sliced thin
- Dressing:
- 2/3 cup oil
- 1/4 cup vinegar
- 1/2 cup sugar
- 1 tsp. soy sauce
Quick Spanish Rice
By rpeters9568
Bring all ingredients to a boil; reduce heat
- 1 can (14 1/2 oz.) stewed tomatoes
- 1 1/2 cups chicken broth
- 1 1/4 cups white rice, uncooked
- 1 T butter
- 2 tsp. chili powder
- 3/4 tsp. oregano
- 1/2 tsp garlic salt
Autumn Beef Stew in a Shell
By rpeters9568
Bake salad shells as directed on package
- 1 pkg. Azteca Salad shells
- 1 lb. ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 17 oz. can whole kernel corn, well-drained
- 2-1/4 oz. can sliced ripe olives, drained
- 3 tomatoes, chopped
- 1 green pepper, chopped
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/2 tsp. pepper
- 4 oz. shredded cheddar cheese
Scalloped Potatoes
By rpeters9568
Layer potatoes and onions in greased dish
- 6 lg. potatoes, peeled and sliced
- 1 lg. onion, chopped
- 1/2 stick margarine or butter
- 1/4 cup flour
- 1 T seasoned salt
- 3 cups milk
Cheddar Baked Potato Slices
By rpeters9568
Combine soup, paprika and pepper
- 1 can cream of mushroom soup
- 1/2 tsp. paprika
- 1/2 tsp. pepper
- 4 baking potatoes, cut into slices
- 1 cup shredded cheddar cheese
Chocolate Pecan Pie
By rpeters9568
Prepare pie crust according to package directions for filled one-crust pie using 9” pie pan; flute as desired
- 1 pkg. Pillsbury® All Ready Pie Crusts
- 3 eggs, slightly beaten
- 1 cup KARO® corn syrup
- 1/2 cup sugar
- 1/2 cup semisweet chocolate chips, melted
- 2 Tbsp. margarine, melted
- 1 tsp. vanilla
- 1-1/2 cups pecans