Judyhughes' profile page
Recipes
CROCK POT CHICKEN
By judyhughes
PLACE ALL INGREDIENTS IN CROCK POT COOK ON LOW HEAT FOR 6 HOURS
- 8 BONELESS CHICKEN BREAST
- 1 PACKAGE ONION SOUP MIX
- 1 8 OZ APRICOT PRESERVES
- 1 BOTTLE THOUSAND ISLAND DRESSING
DUMPLINGS
By judyhughes
MIX AND LET STAND 5-10 MINUTES WITH PLASTIC WRAP DROP IN SOUP - COOK 10 MINUTES
- 1/2 CUP FLOUR
- 1 EGG
- 3 TBS MILK OR WATER
- 1 TBS PARSLEY
BROCOLI, CAULIFLOWER CHEESE SOUP
By judyhughes
IN SAUCEPAN BRING 1 1/2 QTS TO BOIL
- 1 1/2 QTS WATER (6 CUPS)
- LARGE BUNCH OF BROCCOLI- CUT UP
- LARGE HEAD OF CAULIFLOWER- CUP UP
- 2 TSP SALT
- PEPPER
- GRATTED CHEDDER CHEESE
- VELVEETA- CUT UP
- 1 CUP MILK
- 1 CUP HALF AND HALF
- 2 T BUTTER OR MARGARINE
- 1/3 CUP FLOUR
STAWBERRY SPINICH SALAD
By judyhughes
1) FOR DRESSING, ZEST LEMON USING LEMON ZESTER/SCORER TO MEASURE 1/2 TEASPOON ZEST
- DRESSING
- 1 LEMON
- 2 TABLESPOONS WHITE WINE VINEGAR
- 1/3 CUP SUGAR
- 1 TABLESPOON VEG OIL
- 1 TEASPOON POPPY SEEDS
- SALAD
- 1/4 CUP SLICED NATURAL ALMONDS, TOATED
- 8 OUNCES (1 1/2 CUPS) STAWBERRIES
- 1/2 CUP MEDIUM CUCUMBER, SLICED AND CUT IN HALF
- 1/4 SMALL RED ONION, SLICED INTO THIN WEDGES
- 1 PACKAGE (6 OUNCES) BABY SPINICH
CHICKEN DIVAN
By judyhughes
IN A GREASED BAKING DISH PLACE BROCCOLI TO COVER BOTTOM
- 2 10 OZ FROZEN CHOPPED BROCCOLI
- 1 CAN EVAPORATED MILK
- 2 CUPS CHOPPED CHICKEN OR TURKEY
- 6 SLICES AMERICAN CHEESE
- 1 CAN MUSHROOM SOUP
- 1 CAN (3 1/2 OZ) FRENCH FRIED ONIONS
PASTA WITH SUN DRIED TOMATOES
By judyhughes
COOK GARLIC IN OIL OVER MED HEAT 7 MIN ADD TOMATOES AND CHICKEN BROTH SIMMER 10 MIN
- 1 POUND PENNE
- (COOK PER DIRECTIONS AND MIX WITH FOLLOWING SAUCE.
- 3 GARLIC CLOVES (MINCED)
- 2 TBL OLIVE OIL
- 1/3 CUP CHOPPED SUN DRIED TOMATOES (OIL PACKED..MEIJER HAS THESE)
- 1 3/4 CUP CHICKEN BROTH
- 1/2 CUP KALAMATA OLIVES CHOPPED
- 1/4 CUP CHOPPED PARSLEY
- "2" 4 OZ PKGS CRUMBLED FETA CHEESE (WITH TOMATO HERB)
CRUSTLESS SPINIACH QUICHE
By judyhughes
COOK SPINIACH; SAUTE CHOPPED ONIONS
- 1 PACKAGE OF FROZEN SPINIACH
- 1 LARGE ONION
- 5 EGGS (BEATEN)
- 1 POUND CHEESE( 1/2 SWISS 1/2 MONTERAY)
SHRIMP PASTA SALAD WITH GREEN GODDESS DRESSING
By judyhughes
BRING 3 CUPS WATER TO BOIL AND ADD SHRIMP COOK 3 TO 5 MINUTES OR JUST UNTIL SHRIMP TURM PINK
- 3 CUPS WATER
- 1 POUND UNPEELED MEDIUM SIZE FRESH SHRIMP
- 1 8 OZ PACKAGE SMALL SHELL PASTA (COOKED RINSED AND DRAINED)
- 2 TEASPOONS CHAMPAGNE OR WHITE WINE VINEGAR
- 1/2 TEASPOON SALT
- 1/8 TEASPOON PEPPER
- 1 SMALL HEAD GREEN LEAF LETTUCE (SEPERATED IN LEAVES)
- 2 MED TOMATOES CUT INTO WEDGES
- 1 YELLOW BELL PEPPER CUT INTO STRIPS
- GREEN GODDESS DRESSING (RECIPE IN DEMY)
FRUIT TEA
By judyhughes
MIX ALL INGREDIANTS TOGETHER
- 3 HEAPING TBSP INSTANT TEA
- 1 1/2 CUP SUGAR
- 2 CUPS OJ
- 1 6OZ PKG FROZEN LEMONADE
- 6 CUPS WATER
- 1 QUART GINGERALE
FRIED GREEN TOMATOES WITH BREAD AND BUTTER PICKLED REMOULADE
By judyhughes
1:PREHEAT OVEN TO 200. CUT TOMATOES INTO 1/4 INCH THICK SLICES
- 4 LARGE GREEN TOMATOES
- 2 TSP SALT
- 1 TSP PEPPER
- 1 1/2 CUPS BUTTERMILK
- 1 CUP PLAIN WHITE CORNMEAL
- 1 TBSP. CREOLE SEASONING
- 2 CUPS ALL PURPOSE FLOUR, DIVIDED
- VEGETABLE OR PEANUT OIL
- BREAD AND BUTTER PICKLE REMOULADE
- GARNISHES: BREAD AND BUTTER PICKLES, FRESH PARSLEY SPRIG