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Recipes

MICROWAVE LASAGNA

MICROWAVE LASAGNA

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(Peg's recipe)

  • 1 lb. ground beef
  • 1 can (14 1/2-oz.) tomatoes, undrained
  • 1 can (6-oz.) tomato paste
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. basil leaves
  • 1/2 tsp. oregano leaves
  • 1/8 tsp. garlic powder
  • 1/2 c. water
  • 2 c. cottage cheese
  • 1/4 c. Parmesan cheese
  • 1 egg
  • 1 Tbs. parsley flakes
  • 8 uncooked lasagna noodles
  • 2 c. (8 oz.) shredded mozzarella cheese
5/5 (1 Votes)

PINEAPPLE CHEESE BALL

PINEAPPLE CHEESE BALL

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This recipe was an appetizer years ago at a holiday party among the library's senior managers and was brought by Ch...

  • 2 small tubs cream cheese
  • 1 small can crushed pineapple, well drained
  • 7 - 10 chopped maraschino cherries, drained
0/5 (0 Votes)

“KILLER” DESSERT

“KILLER” DESSERT

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2nd layer – Take a box of vanilla instant pudding, one box of chocolate instant pudding and 3 cups milk

  • Add the following layers:
  • Make a graham cracker crust in a 13 x 9 x 2 in. pan.
  • 1st layer – 1 cup sugar
  • 1 8 oz. Pkg. Cream cheese, softened
  • 1/2 of a large (12 oz. size) Cool Whip
0/5 (0 Votes)

SCOTTISH SHORTBREAD

SCOTTISH SHORTBREAD

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(Peg's recipe)

  • 1 1/2 c. butter, softened
  • 2 c. flour
  • 1 c. confectioner's sugar
  • 1 c. cornstarch
  • 1/4 tsp. salt
0/5 (0 Votes)

PORK CHOPS SUPERB

PORK CHOPS SUPERB

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(Peg’s recipe)

  • 6 (3/4-inch thick) center cut pork loin chops (I sometimes use boneless, skinless chicken breasts instead.)
  • 1/4 cup butter
  • 1 medium onion, finely chopped
  • 8 oz. sliced mushrooms
  • 2 (0.7 oz.) dry Italian salad dressing mix
  • 2 (10 3/4 oz.) cans condensed golden mushroom soup
  • 1/2 cup dry sherry
  • 1/2 cup water
  • 1 (8 oz.) pkg. reduced fat cream cheese, softened
  • Hot, cooked angel hair pasta
0/5 (0 Votes)

SHELLEY'S BAKED CHICKEN

SHELLEY'S BAKED CHICKEN

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(Janet's recipe) Sheldon Kaye was the senior manager in charge of all branches when Janet joined the library in ...

  • 6 boned & skinned chicken breasts (i.e. 12 pieces)
  • 1 pt. sour cream
  • 1 clove garlic, minced
  • 2 tsp. celery salt
  • 2 tsp. paprika
  • 2 tsp. salt
  • 1/4 c. lemon juice
0/5 (0 Votes)

APRICOT PIE

APRICOT PIE

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(Jeanine's recipe)

  • Filling:
  • 1 9-inch double pie crust
  • 1 17-oz. can apricots
  • 1/2 c. dried apricots (may need more to make a full pie)
  • 3/4 c. sugar
  • 1 Tbs. tapioca
  • 2 Tbs. cornstarch
  • 1 Tbs. lemon juice
  • 1/4 tsp. almond extract
  • 2 Tbs. margarine
0/5 (0 Votes)

TOMATO CAKE

TOMATO CAKE

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(Janet’s recipe) This recipe, strangely enough, appeared in a Sunday School text when Janet was in high school

  • 4 c. sifted flour
  • 2 tsp. nutmeg
  • 2 c. sugar
  • 1 c. shortening
  • 2 c. raisins
  • 2 tsp. cinnamon
  • 2 tsp. soda
  • Pinch of salt
  • 2 small cans tomato soup
0/5 (0 Votes)

CREAMY POTATOES

CREAMY POTATOES

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A recipe from our Aunt Juaniece (Love)

  • 5 lb. potatoes, pared and quartered
  • 2 tsp. salt
  • 2 pkg. (3-oz. each) cream cheese with chives, cubed
  • 4 Tbs. butter
  • 1 tsp. salt
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • 2 c. cream
  • 2 Tbs. butter
  • Paprika
0/5 (0 Votes)

SPINACH QUICHE

SPINACH QUICHE

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Pour into an unbaked 9-inch pie shell

  • Mix together:
  • 1 pkg. Stouffer's spinach souffle
  • 2 eggs
  • 3 Tbs. cream
  • 2 tsp. chopped onion
  • 1/2 c. sliced, drained mushrooms
  • 3/4 c. grated Swiss cheese.
0/5 (0 Votes)