LisaCampbell's profile page
Recipes
Chocolate Icing
By LisaCampbell
Cream butter and add icing sugar, eggs and vanilla
- 1 1/2 cup chocolate chips ( semi sweet or milk)
- 1/2 cup butter
- 1 cup icing sugar
- 2 eggs
- vanilla
Raspberry-Rhubarb Slab Pie
By LisaCampbell
In a large bowl, combine flour and salt; cut in butter until crumbly
- VANILLA ICING:
- 3-1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter
- 3/4 cup plus 1 to 2 tablespoons 2% milk
- 1 egg yolk
- 2 cups sugar
- 1/3 cup cornstarch
- 5 cups fresh or frozen unsweetened raspberries, thawed and drained
- 3 cups sliced fresh or frozen rhubarb, thawed and drained
- 1-1/4 cups confectioners' sugar
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 5 to 6 teaspoons 2% milk
Morris Muffins
By LisaCampbell
Great Bran Muffin
- 3 cups Rogers Natural Wheat Bran
- 3 cups boiling water
- 1 1/2 cup sugar
- 3 cups brown sugar
- 2 1/2-3 cups oil
- 1 1/2 tsp salt
- 6 eggs
- 6 cups buttermilk (or put 6 tbsp in measuring cup and add
- milk to measure up to 6 cups)
- 6 cups Rogers Natural Wheat Bran
- 8 1/2 cups flour
- 7 1/2 tsp baking soda
Oriental Coleslaw Salad
By LisaCampbell
mix dressing and pour over coleslaw, almonds, and crushed ichi ban
- 1 kg bag coleslaw
- toasted slivered almonds
- 2 pkg ichi ban
- Dressing
- 2 tbsp vinegar
- 1/3 cup oil
- 1 seasoning mix from ichi ban
- 1 tbsp sugar
- 1 tsp salt
- 1/4 tsp pepper
Raspberry Pretzel Salad
By LisaCampbell
Bake first 3 ingredients @ 350* for 10 minutes Cream cheese and sprinkle 2 tbsp of sugar into mixture
- 2 1/2 cups pretzels (chopped)
- 1/2 cup butter
- 3 tbsp sugar
- Filling
- 2 tbsp sugar
- 3 oz cream cheese
- 2 10oz. pkg. of frozen raspberries
- 1 large cool whip
- 1 3oz. pkg. raspberry gelatin
- 2 cup boiling water
Blueberry Muffins
By LisaCampbell
Stir dry ingredients together Add Blueberries Mix egg, milk and butter and stir into moisten Bake @ 375 for 20 m
- 1 3/4 cup flour
- 1/2 cup sugar
- 3 tsp baking powder
- 1 cup milk
- 1/2 cup melted butter
- 1 egg
- 1/2 tsp salt
- 1 cup frozen blueberries
Chicken and Stovetop Stuffing Casserole
By LisaCampbell
Melt margarine, add flour, milk, broth and salt
- 3-4 cups cooked chicken
- 2 boxes stove top stufffing
- Sauce
- 1 cup flour
- 1 cup marg
- 1 cup milk
- 4 eggs
- 4 cup broth
- 2 tsp salt
City Chicken
By LisaCampbell
Kabobs great for freezing
- Cubed raw veal (can substitute chicken)
- Cubed raw pork
- eggs
- bread crumbs
- salt
- pepper
- seasoning salt
- Melted Crisco ( I used oil)
- (Buy a lean pork and a lean veal roast to cube)
Wedding Chicken
By LisaCampbell
Brown chicken breasts in butter add pepper After browning approx
- 1 can mushroom soup for every 12 chicken breasts
- Butter
- Pepper to taste
Lasanga
By LisaCampbell
Brown hamburger, add all sauce ingredients, let simmer and after 20 minutes add the parmesan cheese
- Meat sauce
- 3 lbs. Hamburger
- 2 large cans of diced tomatoes
- 2-3 tsp salt
- 1 13oz. can tomato paste
- 1 1/2 tsp oregano
- 2 tbsp parsley
- 4-5 tsp onion powder
- 1/2 tsp garlic powder
- 1/3 can parmesan cheese
- 1 1/2 blocks red cheese
- 1 1/2 blocks mozzarella
- 3 eggs
- Cottage cheese layer
- 10 oz. dry cottage cheese
- Baked noodles (or oven ready noodles)