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Recipes
Spaghetti Pie
By phowley
Preheat oven to 350. Cook spaghetti and drain
- 6 oz spaghetti
- 2 tsp butter
- 1/2 c parmesan cheese
- 2 eggs, well beaten
- 1 lb ground beef
- 1/2 c chopped onion
- 1/2 c chopped pepper
- 1 (6 oz) can tomatoes, cut up
- tomato paste
- 1 tsp sugar
- 1/2 tsp garlic salt
- 1 tsp oregano
- 1 c ricotta cheese
- 1 c mozarella
Tortellini Soup
By phowley
Heat oil in a 4-qt saucepan over medium-low heat
- 1 tbsp olive oil
- 2 medium ribs celery, diced
- 1 medium carrot, diced
- 1 medium onion, diced
- 4 cloves garlic, finely chopped
- 3 cans (14 oz each) fat-free chicken broth
- 1 pkg (9 oz) refrigerated 3-cheese tortellini
- 1 can (19 oz) cannellini beans, rinsed
- 2 c water
- 1 bag (6 oz) fersh baby spinach
- 1/2 to 1 tsp nutmeg
- 1/2 tsp pepper
Uncle Dan's Soup
By phowley
Mix all together in pan and stew for a couple of hours
- chicken broth
- corn, whole
- celery
- carrots
- onion
- chicken
- tomatoes
- salt
- pepper
- rice and/or potatoes
Crock Pot Chicken and Stuffing
By phowley
Place the chicken breasts on the bottom of the crock pot
- 4 chicken breasts
- 1 (6 oz) box Stove Top stuffing
- 1 can low-fat cream of mushroom soup
- 1/4 c water
- chopped celery
Potato-Bean Soup
By phowley
In a large saucepan, cook and stir celery, carrots, and garlic in hot margarine over medium heat for 4 minutes or u...
- 1/2 c sliced celery
- 2 medium carrots, shredded
- 1 clove garlic, minced
- 2 tsp margarine, melted
- 4 c chicken broth
- 3 medium potatoes, peeled and cut up (3 c)
- 2 tbsp snipped fresh dill OR 2 tsp dried dillweed
- 1 (15 oz) can cannellini beans OR great northern beans, drained
- 1/2 low-cal sour cream OR plain nonfat yogurt
- 1 tbsp all-purpose flour
- 1/8 tsp pepper
Pulled Pork by Caren
By phowley
Place the pork in a crock pot
- 1 pork butt, or shoulder
- 1/2 onion
- 3/4 cup water,separated
- Ilg's BBQ sauce (or smokey) to taste
- soft buns
Corn and Potato Chowder
By phowley
Put onion, garlic, potato, celery, and green pepper into a large saucepan with oil and butter
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 medium potato, chopped
- 2 celery stalks, sliced
- 1 small green bell pepper, seeded, halved, and sliced
- 2 tbsp sunflower oil
- 2 tbsp butter
- 2 1/2 c stock or water
- salt and fresh ground pepper
- 1 1/4 c milk
- 1 can (7 oz) lima beans
- 1 can (11 oz) corn kernels
- good pinch of dried sage
Turkey Soup
By phowley
Add all together and cook until vegetables tender
- 2 qt cold water
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 peeled onion, sliced
- 2 sprigs parsley
- 1 bay leaf
- 3 peppercorns
- turkey
- 1 1/2 tsp salt
- 1/8 tsp pepper
Old-Fashioned Beef Stew
By phowley
Mix flour, 1 tsp salt, and pepper
- 1/2 c Gold Medal flour
- 1 tsp salt
- 1/4 tsp pepper
- 2 lb beef stew meat, cut into 1" pieces
- 2 tbsp shortening
- 6 c hot water
- 3 pared medium potatoes, cut into 1" cubes
- 1 medium turnip, cut into 1" cubes
- 4 carrots, cut into 1" slices
- 1 green pepper, cut into strips
- 1 c sliced celery (1" pieces)
- 1/2 about 1/2 c diced onion
- 1 tbsp salt
- 2 beef bouillon cubes
- 1 bay leaf
Chicken with Lemony Egg Noodles and Peas
By phowley
Heat 4-qt covered saucepan of salted water to boiling over high heat
- 8 oz extra-wide egg noodles
- 1/2 (8 oz) bag stringless sugar snap peas
- 1 c packaged shredded carrots
- 1 c frozen peas
- 1 c chicken broth
- 1/2 c heavy or whipping cream
- 1 tsp grated fresh lemon peel
- 1/2 tsp coarsely ground pepper
- 1/2 tsp salt
- 2 c (1/2" pieces) skinless rotisserie chicken meat (about 10 oz)