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Recipes
HOT OR COLD CHICKEN SALAD ( Steve Vandergriff)
By LADONMANK
Preheat oven to 325 degrees
- 1 ) 4 1/2 cups diced cooked chicken
- 2 ) 2 cups chopped celery
- 3 ) 1/4 cup lemon juice
- 4 ) 2 tablespoons chopped onions (dried)
- 5 ) 1 cup nuts (almonds or pecans)
- 6 ) 1 cup mayonnaise
- 7 ) 1 cup sour cream
- 8 ) 1 cup shredded American cheese
- 9 ) 1 cup of sliced mushrooms (drained)
- 10 ) 2 cups potato chips, crushed
- 11 ) Cayenne pepper
- 12 ) garlic
- 13 ) Tabasco sauce
- 14 ) salt and pepper
"Sakes Alive" Chocolate Fudge Bars
By LADONMANK
1. HEAT oven to 350º F. Coat a 13 x 9-inch pan with no-stick cooking spray
- Crisco® Butter No-Stick Cooking Spray
- 2 cups firmly packed brown sugar
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2 (7.4 oz) packages Martha White® Chocolate Chip Muffin Mix
- 1 1/2 cups quick cooking oats
- 1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
- 1 (12 oz.) package semi-sweet chocolate chips, (2 cups)
- 3/4 cup chopped walnuts
Garden Pea Salad (Kay Pollard)
By LADONMANK
Recipe courtesy Paula Deen
- 2 (15-ounce) can very young early peas
- 1/4 cup chopped onions
- 4 boiled eggs, crumbled
- Salt and freshly ground pepper
- 2 tablespoons sugar
- 3 tablespoons mayonnaise
- Chopped pimento, optional
JALAPENO PEPPER DIP (Steve Flowers )
By LADONMANK
Mix all ingredients and heat until creamy
- 2 (8 oz.) cream cheese, softened
- 1 can Rotel tomatoes
- 1 Jalapeno pepper, chopped fine
OPEN FACED TUNA BURGERS ( Marsha Tite Tassanari )
By LADONMANK
In large bowl, soak bread cubes in evaporated milk; let stand for 5 minutes
- ) 3 slices bread, crust removed and cubed
- 2 ) 1/2 cup evaporated milk
- 3 ) 4 1/2 teaspoons Ranch salad dressing mix
- 4 ) 2 cans tuna (6oz. each) drained and flaked
- 5 ) 1 jar pimentos, chopped and drained
- 6 ) 4 hamburger buns, split and toasted
Pineapple Hawaiian Pie
By LADONMANK
Mix together the sugar, cornstarch and pineapple; cook until thick
- 1 c. sugar
- 3 tbsp. cornstarch
- #2 can crushed pineapple
- 4 oz. pkg. coconut
- 3 lg. bananas
- 1/2 c. chopped pecans
Saucy Pork Medallions (Stacey Foxall)
By LADONMANK
HEAT oil in large nonstick skillet on medium-high heat
- 2 tsp. oil
- 1 large pork tenderloin (1-1/2 lb.), cut into 3/4-inch-thick slices
- 3 cups frozen peas
- 1 can (10 oz.) turkey gravy
- 1/4 cup KRAFT Zesty Italian Dressing
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
Crepes (Keri Watts)
By LADONMANK
In a blender, combine all of the ingredients and pulse for 10 seconds
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
Baked Potato Soup (Jamie Oliver Davis)
By LADONMANK
Boil potatoes until tender; Peel and cube potatoes
- 8-10 medium potatoes (sliced with little skin)
- 2/3 cup butter or margarine
- 2/3 cup flour
- 3/4 tsp salt
- 1/2 tsp white pepper
- 6 cups milk
- 1 cup (8 oz) sour cream
- 1/4 cup thinly sliced green onions
- 10 bacon strips, cooked and crumbled or 1 package real bacon bits
- 1 pound velvetta cheese
PEANUT BUTTER TOFFEE BARS
By LADONMANK
1} Preheat oven to 350°. Line a 13x9-inch baking pan with aluminum foil
- 2 cups quick-cooking oats
- 2 cups all-purpose flour
- 1 cup firmly packed brown sugar
- : cup chopped roasted peanuts
- 4 *4 teaspoon baking soda
- 114 cups butter, softened
- 1 (8-ounce) package cream cheese,
- softened
- J4 cup crunchy peanut butter
- S cup sugar
- 1 large egg
- 1 cup toffee bits