Lschull's profile page
Recipes
Oyster Crackers
By lschull
Mix in large bowl and place in fridge for 2 or 3 days, stirring frequently
- 3 boxes mini Ritz crackers
- 1 bottle Orville Reddenbacher buttery oil
- 1 pkg. Hidden Valley Ranch dressing
- 1/4 tsp. lemon pepper
- 1 tsp. dill
Chicken and Rice Bake
By lschull
In a 2 quart shallow baking dish, mix soup, water, rice, paprika and pepper
- 1 can cream mushroom soup
- 3/4 cup uncooked white rice
- 1 cup water
- 1/4 tsp. paprika
- 1/4 tsp. pepper
- 4 boneless skinless chicken breasts
Brussels Sprouts With Bacon Sauce
By lschull
Wash sprouts and trim off stem ends
- 3 pounds brussels sprouts
- 12 slices bacon, diced
- 1/2 cup finely chopped onion
- 3 tbsp. flour
- 1 1/2 cups milk
- 1/3 cup white wine
- 1/2 tsp. salt
- 1/2 tsp. oregano leaves
- 3/4 tsp. dill
- 1/8 tsp. pepper
Caesar Pasta Salad with Roasted Garlic Dressing
By lschull
Cut top off head of garlic; place in centre of square of foil; drizzle with 1 tbsp
- 1 whole head of garlic
- 1/3 cup olive oil
- 1/4 cup chicken broth
- 2 tbsp. lemon juice
- 1 tsp. dijon mustard
- 1 tsp. anchovy paste
- dash tabasco
- 4 cups rotini pasta
- 6 slices bacon, cooked and crumbled
- 1 small bunch romaine lettuce, coarsely chopped
- 1/4 grated parmesan
Bean Salad
By lschull
Mix together and chill overnight before serving
- 1 tin yellow beans
- 1 tin green beans
- 1 tin kidney beans
- 1 tin garbanzo beans
- 1 green pepper, chopped
- 1 onion, chopped
- 3/4 cup white sugar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup white vinegar
- 1/2 cup vegetable oil
Salmon with Honey Mustard Glaze
By lschull
Mix together all ingredients except salmon
- 2 salmon fillets
- 1 tbsp. packed brown sugar
- 1 tbsp. melted margarine
- 1 tbsp. olive oil
- 1 tbsp. honey
- 1 tbsp. soya sauce
- 1 tbsp. dijon mustard
- 1 clove garlic, minced
Artichoke Appetizers
By lschull
Heat 3 tbsp. of the oil in a skillet over medium-high heat
- 1/2 cup plus 3 tbsp. vegetable oil, divided
- 1 cup chopped mushrooms
- 1 stalk finely chopped celery
- 2 cloves garlic, minced
- 1 can (14 oz.) artichoke hearts, drained and chopped
- 1/3 cup chopped green onions
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1 cup grated cheddar
- 1 cup grated mozza
- 2 eggs, slightly beaten
- 1 1/2 cups flour
- 1/2 tsp. salt
- 1/4 cup milk
Crunchy Ham Casserole
By lschull
Cook macaroni. Combine macaroni and ham in a 3 quart casserole
- 2 cups elbow macaroni, uncooked
- 2 cups cubed cooked ham
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups broccoli florets cooked
- 1 cup cheddar cheese, grated
- 1 can Durkee onion rings
Chicken Walnut Strips
By lschull
Cut the chicken into strips
- 1 pound boneless skinless chicken breasts (4)
- 2 eggs
- vegetable oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup fine bread crumbs
- 1 cup finely chopped walnuts
Mushroom Tarts
By lschull
Saute mushrooms and onion in cooking oil until onion is soft and liquid from mushrooms has evaporated
- 1 1/4 cups chopped mushrooms (about 6 large)
- 1/2 onion, chopped
- 1/2 package cream cheese
- 1 tsp. milk
- 1/2 tsp. dill weed
- 1 green onion, diced
- pinch of thyme
- 1 package refrigerator biscuits