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Recipes
Ham and Black-eyed Pea Soup (Esdon Tite)
By LADONMANK
Mix all ingredients in stock pot
- 3/4 lb black-eyed peas or navy beans
- 2- 14 1/2 oz cans chicken broth (2 cups)
- 1 1/2 cups water
- 1 cup ham, chopped
- 4 carrots, sliced
- 1 cup celery, sliced
- 1/4 cup onion, chopped
- 1 tsp ground thyme
- 1/4 tsp ground red pepper
- 1 tablespoon lemon juice
Slow Cooker Cheesy Potato Soup
By LADONMANK
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water
- 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
- 1/2 cup frozen chopped onion (from 12-oz bag), thawed
- 1 medium stalk celery, diced (1/2 cup)
- 1 carton (32-oz) Progresso® chicken broth
- 1 cup water
- 3 tablespoons Gold Medal® all-purpose flour
- 1 cup milk
- 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
- 1/4 cup real bacon pieces (from 2.8-oz package)
- 4 medium green onions, sliced (1/4 cup)
- Note: Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.
- Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.
Rice-A-Roni Salad
By LADONMANK
Directions Cook rice per instructions the box
- 1 box chicken Rice-A-Roni (follow cooking directions)
- 3 green onions
- 1/2 bell pepper
- 10 pimento green olives
- 2 jars marinated artichoke hearts
- oil from 1 jar of artichoke hearts
- 1/2 tsp. curry powder
- 1/3 C. mayonnaise
- 2 chicken breasts, cooked and chopped
- 1 pkg. frozen shrimp
RICE CASSEROLE (Amanda Tite)a
By LADONMANK
Combine and bake at 350 deg
- 1 1/2 cups Cooked rice
- 1 can Crm mushroom soup
- 1/2 cup Melted oleo
- 1/2 pt Sour cream
- 1 cup Celery
- 1 small Onion
- 1 can Mushrooms and juice
- Salt & Pepper
Kentucky Race Pie (Randy 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
Honey-Drizzled Cheddar Cheese (Sharla Tite Robinson)
By LADONMANK
PLACE cheese on cheese board; drizzle with honey
- 2 pkg. (10 oz. each) CRACKER BARREL Aged Reserve Extra Sharp Cheddar Cheese
- 1/4 cup honey
- 1/2 cup chopped PLANTERS Walnuts
- 1/2 cup chopped dates
- 1 apple, sliced
MOM'S FRIED FISH AND HUSHPUPPIES ( Theresa Tite)
By LADONMANK
-------------------------------------------------------------------------------- 2
- . BREAD MIXTURE:
- 1 1) 1 1/2 1/2 cups flour
- 2 2) 1 1/2 1/2 cups yellow cornmeal
- 3 3) to salt & pepper to taste
- 4 4) 4) oil or melted shortening (1/2 inch deep in skillet)
- 5 5) 5) catfish, bass, or any other fresh fish
Tex-Mex Morning Scramble (Kathleen Pollard)
By LADONMANK
BEAT egg product and cottage cheese with whisk until well blended; set aside
- 2 cups cholesterol-free egg product
- 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
- 1 green pepper, chopped
- 1/2 cup chopped onions
- 1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
- 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Perfect Filet Mignon (Monte Little)
By LADONMANK
Pour the salad dressing into a shallow pan, place the steaks in the pan and let them marinate for 3 to 4 hours
- 1 (8-ounce) bottle zesty Italian salad dressing
- 2 beef tenderloin fillets, 1 1/2 -2 inches thick
- 2 slices bacon
- 2 tablespoons steak sauce (recommended: Lea and Perrins Steak Sauce)
- 2 teaspoons water
Creamy Mushroom and Chicken Soup (Adam Price)
By LADONMANK
In a large pot, melt the butter over medium heat
- 6 tablespoons butter
- 1 medium onion, chopped
- 3 tablespoons flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 6 cups chicken broth
- 1 1/2 pounds mushrooms, sliced
- 3/4 cup sliced celery
- 3/4 cup chopped carrots
- 2 cups quartered baby red potatoes
- 1 cup chopped yellow squash
- 1 1/2 cups frozen corn kernels, thawed
- 2 teaspoons thyme
- 2 cups light cream
- 3/4 cup grated Parmesan, plus more for garnish if desired
- 2 cups chopped cooked chicken