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24 HOUR CHICKEN CASSEROLE

24 HOUR CHICKEN CASSEROLE

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Garnet Swank, a co-worker of Janet's at the library, fixed this casserole for a bridal shower

  • 4 c. cooked diced chicken
  • 2 cans cream of chicken soup
  • 2 c. diced celery
  • 1 1/2 c. mayonnaise or Miracle Whip
  • 2 c. cooked, cooled rice
  • 2 Tbs. chopped onion
  • 2 Tbs. lemon juice
  • 1/2 c. sliced almonds
  • 1/2 c. corn flake crumbs
  • 1/2 c. butter
0/5 (0 Votes)

OATMEAL COOKIES

OATMEAL COOKIES

By

Another recipe that was Mother's

  • 7 Tbs. water
  • 1 c. raisins
  • 2 c. flour
  • 2 c. uncooked old-fashioned rolled oats
  • 1 tsp. baking soda
  • 1 c. shortening (prefer vegetable)
  • 1 c. sugar
  • 2 eggs, lightly beaten
  • 2 tsp. vanilla
  • 1 scant c. chopped walnuts
0/5 (0 Votes)

SOURDOUGH BISCUITS

SOURDOUGH BISCUITS

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Mix the starter, milk and 1 c

  • 1/2 c. starter
  • 1 c. milk
  • 2 1/2 c. flour
  • 3/4 tsp. salt
  • 1 Tbs. sugar
  • 1 tsp. baking powder
  • About 1/2 tsp. soda
  • Bacon grease, salad oil or butter
0/5 (0 Votes)

CHEESE SCALLOPED POTATOES

CHEESE SCALLOPED POTATOES

By

(Janet's recipe)

  • 10 lb. potatoes, peeled, diced and cooked
  • 1/2 c. flour
  • 1/2 lb. Velveeta
  • Pepper to taste
  • 3/4 c. margarine
  • 3 tsp. salt
  • 5 c. milk
  • 3/4 lb. ham
0/5 (0 Votes)

CROCKPOT LEMONY ROASTED CHICKEN

CROCKPOT LEMONY ROASTED CHICKEN

By

(Peg's recipe)

  • 1 (3-4 lb.) chicken
  • 1/2 c. chopped onion
  • 2 Tbs. butter
  • Juice of 1 lemon
  • 1 Tbs. fresh parsley
  • 2 tsp. grated lemon peel
  • 1/4 tsp. salt
  • 1/4 tsp. dried thyme leaves
4/5 (1 Votes)

GROUND BEEF ZUCCHINI SKILLET

GROUND BEEF ZUCCHINI SKILLET

By

In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain

  • 1 lb. ground beef
  • 1 Tbs. dried minced onion
  • 1 tsp. minced garlic
  • 1 can (15 1/4 oz.) whole kernel corn, drained
  • 1 can diced tomatoes, undrained
  • 1 medium zucchini, halved and sliced
  • 1 jar (4 1/2 oz.) sliced mushrooms, drained
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. grated Parmesan cheese
5/5 (2 Votes)

CHICKEN TETRAZZINI

CHICKEN TETRAZZINI

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(Peg's recipe)

  • 8 oz. pkg. spaghetti, cooked and drained
  • 1 c. sliced mushrooms
  • 1 small onion, chopped
  • 1/4 c. margarine
  • 1/4 c. flour
  • 1 tsp. salt
  • 1/2 tsp. poultry seasoning
  • 1/4 tsp. pepper
  • 2 c. chicken broth
  • 1/2 c. whipping cream
  • 3 1/2 c. diced, cooked chicken
  • 1 c. shredded sharp Cheddar
0/5 (0 Votes)

Au Gratin Potatoe

Au Gratin Potatoe

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Heat oven to 375°F. Spray 2 quart baking dish with nonstick cooking spray*

  • 1 package Simply Potatoes® Shredded Hash Browns
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups (6 ounces) Shredded Sharp Cheddar Cheese
  • 3/4 cup chicken broth
  • 1/2 cup whipping cream
  • 2 tablespoons butter, cut into small pieces
0/5 (0 Votes)

BAKED OATMEAL

BAKED OATMEAL

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(Peg's recipe)

  • 2 c. oatmeal
  • 1/4 c. melted margarine
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 3/4 c. milk
  • 1 tsp. baking powder
  • 2 eggs
  • 1/2 c. brown sugar
0/5 (0 Votes)

HASH BROWN CASSEROLE

HASH BROWN CASSEROLE

By

In a large bowl, combine the soup, sour cream and garlic salt

  • 2 cans (10-3/4 oz. each) condensed cream of potato soup, undiluted
  • 1 c. (8 oz.) sour cream
  • 1/2 tsp. garlic salt
  • 1 pkg. (2 lbs.) frozen hash brown potatoes
  • 2 c. ( 8 oz.) shredded cheddar cheese
  • 1/2 c. grated Parmesan cheese
5/5 (1 Votes)