RHagan's profile page
Recipes
SOUP - Slow Cooker Potato Soup
By RHagan
1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine
- 6 slices cooked bacon*, diced
- 3-4 cups good-quality chicken or vegetable stock
- 2 pounds Yukon gold potatoes**, peeled (if desired) and diced
- 1 medium white or yellow onion, peeled and diced
- 4 tablespoons bacon grease* (or butter)
- 1/3 cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
- 1 teaspoon Kosher salt, or more to taste
- 1/2 teaspoon freshly-cracked black pepper
- optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
COOKIES - Chocolate Oatmeal Cookies
By RHagan
Cream butter and sugar, add eggs and vanilla
- 1 cup butter/margarine
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 ½ cups flour
- 1 tsp salt (optional)
- 1 tsp baking soda
- 3 cups oatmeal
- ½ cup chocolate chips
ENTREE - Veal Parmigiana
By RHagan
FIRST Mix all ingredients together
- FIRST
- 1 6 oz can tomato paste
- 1 can water
- 1/2 tsp italian seasoning
- 1/4 tsp oregano leaves
- 1/8 tsp garlic powder
- 1 tsp season all
- 1 tbsp brown sugar
- 1 tsp worcestershire sauce
- 1 tbsp butter
- SECOND
- 2 lbs veal cutlets
- 1 tsp season all
- 1/4 tsp black pepper
- 2 eggs
- 1 c fine dry bread crumbs
- 1/2 c olive oil
- 1/4 c grated parmesan cheese
- 1/2 lb mozzarella cheese
APPETIZER - Antipasto
By RHagan
Cut cauliflower and onions into small pieces and cook until tender crisp
- 1 small cauliflower
- 1 lb tiny pickling onions or 12 oz jar sweet pickled onions
- 3 green peppers
- 4 7 oz tins tuna
- 3 red peppers
- 4 10 oz cans mushrooms
- 4 small cans anchovies
- 1 lb jar dill pickles
- 14 oz can green beans
- 14 oz can yellow beans
- 14 oz jar green olives (pitted)
- 14 oz can black olives
- 1/2 c vinegar
- 1/2 c vegetable oil or virgin oil
- 40 oz catsup (may need more)
ENTREE - Salmon Loaf
By RHagan
In large mixing bowl, flake salmon including juices and well mashed bones
- 2 cans salmon
- 1 c cream cottage cheese
- 2 eggs beaten
- 1 c grated carrots
- 1 medium onion , chopped
- 1 c dry bread crumbs
- 1 tsp chili pepper
- 1/4 tsp pepper
ENTREE - Baby Back Ribs Barbecued with Hy's Mexican Sweet Hot Sauce
By RHagan
Bring stock to boil in large pot, add ribs and simmer for 30 minutes or until tender, remove and reserve
- 16 cups chicken or pork stock
- 4 lbs park back ribs
- 2 cups catsup
- 1 cup chilli sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tbsp English mustard (dry & hot)
- 1 tbsp HP sauce
- 2 tbsp brown sugar
- 1 tbsp soya sauce
- 1 tbsp finely minced onion
- 2 cloves finely minced garlic
SALAD - Upper Crust Potato Salad
By RHagan
Wash and cube potatoes. Boil potatoes or steam until tender
- 5 lbs red potatoes
- 2 tsp salad oil
- 2 tsp vinegar
- 2 bunches of green onions
- 1 cup dill
- mayo (to taste)
SQUARES - Walnut/Butter Tarts by Kathy Benson
By RHagan
Melt butter. Mix all ingredients except egg
- 1/3 cup butter
- 1/2 cup corn syrup
- 1/2 cup brown sugar
- 1/2 - 2/3 currants, pecans, walnuts or coconut
- 1/2 tsp vanilla
- 1/4 tsp salt (optional)
- 1 egg (2 if firmer filling wanted)
ENTREE - Honey Ginger Pork Tenderloins by Gladys Wilson
By RHagan
Combine all ingredients, stirring well
- ½ lb. pork tenderloin
- 1 tbsp. ginger root, minced
- ¼ tsp. ground red pepper
- 3 tbsp. liguid honey
- ¼ tsp. onion powder
- 2 tbsp. soya sauce
- 1 tbsp. ketchup
- ¼ c oil
- 1 tbsp. garlic, minced
- ¼ tsp. ground cinnamon
SOUP - Butternut Squash (by Betty McAnally)
By RHagan
Sauté onion and celery in butter
- 2 tbsp butter
- 1 small onion
- 2 celery stalks
- 2 medium carrots
- 1 yam
- 1 yellow potato
- 1 medium butternut squash
- 1 tsp red curry powder
- salt and pepper to taste
- 1 tetra container chicken (or vegetable) stock depending on size of Veggies. * I usually add one more after cooking, before blending.