LADONMANK's profile page
Recipes
French Onion Soup Casserole (Debbie Tite Gihring)
By LADONMANK
Directions Sauté sliced onions in butter in large skillet on low to medium heat until transparent
- 3 jumbo yellow onions, sliced
- 4 tbs. butter
- 1 (10 3/4 oz.) can cream of celery soup
- 1/2 soup can milk
- 1 tsp. beef base
- 1/2 pound Swiss cheese slices
- Pepper
- French bread
- Butter
Chicken Pie
By LADONMANK
Preheat the oven to 425 degrees F
- 3 cups cooked, shredded chicken
- 2 cups chicken broth
- One 10-ounce can cream of chicken soup
- 1 cup self-rising flour
- 1/2 teaspoon pepper
- 1/2 cup (1 stick) butter, melted
- 1 cup buttermilk, well shaken
Aloha Pork Chop Skillet
By LADONMANK
HEAT oil in large nonstick skillet on medium-high heat
- 2 tsp. oil
- 4 bone-in pork chops (1-1/2 lb.)
- 1 each red and yellow pepper, coarsely chopped
- 2 cans (8 oz. each) pineapple chunks in juice, undrained
- 1/2 cup fat-free reduced-sodium chicken broth
- 1/4 cup KRAFT CATALINA Dressing
- 1-1/2 tsp. garlic powder
- 1-1/2 cups instant white rice, uncooked
Mardi Gras Potato Soup
By LADONMANK
Directions Start by frying the bacon in a 2 gallon stockpot over medium heat
- 4 lb. red potatoes, peeled and cut into cubes
- 4 ribs of celery, cut into small pieces
- 1 medium purple onion, diced
- 5 strips of bacon, tore into pieces
- 1/4 C. chopped fresh parsley
- 1/2 tsp. minced garlic
- 1 pint Half & Half
- 1 tsp. black pepper
- 1 tsp. salt
- 4 quarts water
Kentucky Race Pie (Brenda Tite)
By LADONMANK
Preheat oven to 350 F. Cream butter and sugar
- 1 stick butter
- 1 Cup sugar
- 2 eggs, beaten
- 1/2 Cup flour
- pinch of salt
- 2 Tablespoons Kentucky Bourbon (or 1 teaspoon vanilla)
- 1 Cup chopped pecans
- 1 Cup chocolate chips
- 1 9" pie shell, partially baked
Slow-Cooked Beef and Wine Ragu (Charles Oral Tite)
By LADONMANK
HEAT 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat
- 3 Tbsp. oil, divided
- 1 lb. pearl onions, peeled, halved
- 2 lb. boneless beef chuck eye roast, cut into 1-1/2 inch cubes
- 1 can (6 oz.) tomato paste
- 2 cloves garlic, minced
- 2 cups beef stock
- 1/2 cup dry red wine
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1/4 tsp. each salt and pepper
- 6 cups hot cooked rotini pasta
Scroodle Salad (Terry Suhre)
By LADONMANK
1. Cook pasta as directed on package
- 1 lb rotini or other pasta (scroodle)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tab red wine vinegar
- 1/3 jar McCormick Salad Supreme salt to taste
- 1 teaspoon Pepper, Coarse Ground
- 2 green peppers, cut bite size
- 1 red onion, cut bite size
- 3 tomatoes, cut bite size
June Bug (Pamela Kizer Dublo)
By LADONMANK
Directions Shake all ingredients in a mixer with ice until foamy
- 1 oz. Midori melon liqueur
- 1 oz. Malibu coconut rum
- 1 oz. banana liqueur
- 1 oz. lemon juice
- 2 oz. pineapple juice
No-Bake Cereal Bars (Sami Dublo)
By LADONMANK
Lightly butter 13x9-inch pan
- 1 cup light corn syrup
- 1 cup sugar
- 1 1/4 cups peanut butter
- 6 cups Cheerios® cereal
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
Squash Casserole
By LADONMANK
Preheat oven to 350 degrees F
- 6 cups large diced yellow squash and zucchini
- Vegetable oil
- 1 large onion, chopped
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 teaspoon House seasoning, recipe follows
- 1 cup grated cheddar cheese
- 1 cup crushed butter crackers (recommended: Ritz)
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder