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Recipes
Schwartz Potatoes
By Carolynne
Preheat oven to 350F. Spray a 9x13 baking dish with non-stick spray
- 1 kg bag frozen hashbrown potatoes (thawed slightly for easier mixing)
- 1 500 ml container sour cream
- 2 cans cream of mushroom soup
- 1/2 cup melted butter
- 1/3 cup grated onion
- 2 cups grated cheddar cheese
- Salt and pepper (to taste)
- Parmesan cheese (to taste)
Easy Beef Stew
By Carolynne
From the "CrockPot" cookbook
- 2 lbs beef for stew, cut into 1-inch cubes
- 1 can mushrooms
- 1 envelope dry onion soup mix
- 1/3 cup red or white wine
- 1 can cream of mushroom soup, undiluted
- Hot cooked noodles
New York Cheesecake
By Carolynne
1. Please take out all cold ingredients a couple hours beforehand and make sure they are at room temperature before...
- 20 graham crackers, crushed
- 2 tbsp butter, melted
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 1/4 cup all-purpose flour
Spinach Dip
By Carolynne
1. Defrost spinach and drain well
- 1 package of frozen spinach
- 1 cup of sour cream
- 1 cup of mayonnaise/miracle whip
- 1 small chopped onion (optional)
- 1 small tin of chopped water chestnuts (optional)
- 1 package of Knorr vegetable soup mix
Chicken Lettuce Wraps
By Carolynne
Any vegetables can be used in these wraps
- 6 leaves romaine lettuce, divided
- 1 tsp canola oil
- 1 chicken breast, chopped
- 1/4 cup teriyaki sauce
- 1 can water chestnuts, chopped
- 1/2 bell pepper, any colour, chopped
- 1/2 cup celery, roughly chopped
- 1/4 cup cashews (or any other nut), chopped
- 1 cup thin noodles, cooked
- 2 cloves garlic, minced
- 1/2 tsp ginger
Lemon Meringue Pie
By Carolynne
My Grandma's classic recipe
- CRUST (MAKES 4 PIE CRUSTS):
- 1 tbsp sugar
- 1 tbsp vinegar
- 1 egg yolk (reserve white)
- water
- 1 lb crisco lard
- 4-5 cups flour
- FILLING:
- 6 tbsp cornstarch
- 1/2 cup cold water
- 1 1/2 cup boiling water
- 3 egg yolks (reserve whites)
- 1 tbsp butter
- 6 tbsp lemon juice (about 1 lemon)
- lemon rind
- MERINGUE:
- 4 egg whites (as reserved above)
- 1 cup sugar
- 1/4 tsp cream of tartar
Blackened Chicken
By Carolynne
1. Mix first 9 ingredients in a bowl
- 1 tbsp salt
- 1 tbsp paprika
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground thyme
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 6 chicken breasts
- 3 tbsp butter, melted
Ichiban Salad
By Carolynne
This is the perfect recipe for a potluck dinner
- 1/2 head green cabbage (shredded)
- 1 pkg chicken ichiban soup noodles with seasoning packet
- 1/2 cup toasted almonds
- 3 tbsp cup toasted sesame seeds
- 2 tbsp sugar
- 2 tbsp canola oil
- 3 tbsp white vinegar
- Salt and Pepper to taste
Seafood Lasagna
By Carolynne
Sauté butter & onion in a pan on medium heat
- 8 cooked lasagna noodles
- 2 tbsp butter
- 1 cup chopped onion
- 1 8oz tub cream cheese
- 1 1/2 cup cottage cheese
- 1 beaten egg
- 2 tsp basil
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 10oz cans cream of mushroom
- 1/3 cup milk
- 1/3 white wine
- 1 5oz can crab
- 1 lb frozen cooked shrimp
- 1/4 cup parmesan cheese
- 1/2 cup medium cheddar cheese
Chicken Fajita Lasagna
By Carolynne
Preheat oven to 350F. Heat oil in a non-stick skillet set over medium heat
- 2 Tbsp vegetable oil
- 1 onion, peeled and sliced
- 2 lb (500g) chicken breast, skinless, boneless and sliced
- 1 each red and green peppers, thinly sliced
- 1 tbsp chili powder
- 1/2 tsp each salt, pepper, ground cumin and dried oregano
- 1 chipotle pepper in adobo sauce, minced (optional)
- 2 garlic cloves, minced
- 4 cups salsa (or 2 1/2 cups pasta sauce and 1 1/2 cups salsa)
- 12 pre-cooked lasagna noodles
- 2 cups mexican blend cheese or cheddar, shredded