Glomcrae's profile page
Recipes
Squash Casserole
By glomcrae
Mississippi Magazine - a Primos family recipe
- 2 cups cooked yellow squash
- 1 t. sugar
- 1/2 cup mayonnaise
- 1 T. butter
- 1/2 cup chopped onion
- 1/4 cup finely chopped green pepper
- 1 egg, slightly beaten
- 1/2 cup Swiss cheese
- 1/2 stick margarine
- 1/2 cup saltine crumbs
Pumpkin Pie Pop Tarts
By glomcrae
Pioneer Woman website
- FOR THE PUMPKIN BUTTER:
- 2 cups Pureed Cooked Pumpkin
- 1 cup Orange Juice
- 1-¼ cup Sugar
- 1-½ teaspoon Cinnamon
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Allspice
- 1 pinch Freshly Grated Nutmeg
- _____
- FOR THE CRUST:
- 2-½ cups All-purpose Flour
- 1 teaspoon Salt
- 1 cup Cold Unsalted Butter (cut Into Small Pieces)
- 8 Tablespoons Plain Full Fat Yogurt
- 1 whole Egg Beaten
- _____
- FOR THE ICING:
- 2 Tablespoons Packed Light Brown Sugar
- 1 Tablespoon Corn Starch
- 1-½ Tablespoon Milk
Mexican Casserole
By glomcrae
Cook pasta according to package directions and drain
- 8 ounces penne or mostaccioli, uncooked
- 1/2 pound lean ground beef
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 (27 1/2 oz.) jar spaghetti, your favorite
- 1 (14 oz.) can black beans, drained and rinsed
- 1/3 cup water
- 1 (4 oz.) can chopped green chilies, drained
- 1/2 (.75 oz.) package reduced sodium taco seasoning mix (if available or use regular
- 1/2 cup low fat Monterey Jack cheese (2 oz.)
Teacher's Vegetable Pie
By glomcrae
from Designing Women cookbook
- 1 (9-inch) unbaked pie shell
- 2 medium yellow squash
- 1/2 medium onion
- 1/2 green pepper
- 1 lb. fresh mushrooms
- 1 zucchini
- 1 large tomato
- 1 cup mozzarella cheese
- 1/4 cup butter, melted
- 2 Tablespoons mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Burgers by Hayley
By glomcrae
from Take Five for Every Occasion
- 1 pound extra-lean ground beef
- 1 egg, beaten
- 1 envelope onion soup mix
- 1 teaspoon Worchestershire sauce
Crockpot Tuscan Chicken
By glomcrae
In a crockpot, layer onion, garlic, carrot and celery on the bottom
- 6 boneless skinless chicken breast halves, cut into 1" cubes
- 1 (15 oz.) can cannelini or white kidney beans, drained
- 1 1/2 cups spaghetti sauce (your favorite, jarred variety)
- 1 (4 oz.) jar roasted peppers, diced
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, pressed
- 1 cup water
- 1 teaspoon Italian seasoning
- 12 ounces spaghetti noodles
- Salt and pepper to taste
*** Hushpuppies ***
By glomcrae
Combine 1st 4 ingredients
- 1 cup self-rising white cornmeal mix
- 1/2 cup self-rising flour
- 1/2 cup diced onion
- 1 T. sugar
- 1 large egg, lightly beaten
- 1/2 cup beer
Scrambled Egg Muffins
By glomcrae
Amount Per Serving% Daily Value Calories 154
- 1/2 lb pork sausage
- 12 eggs
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup shredded sharp cheddar cheese
Basic Tomato Sauce
By glomcrae
from Southern Living (Domenica;s tip: Use a pasta shape that will capture the sauce, such as Penne Rigate) per 1/...
- 4 to 5 garlic cloves, minced
- 1/2 t. dried crushed red pepper
- 2 T. extra virgin olive oil
- 1 (28 oz) can crushed tomatoes
- 1/2 t. salt
Double Potato Soup
By glomcrae
In a soup pot, heat olive oil over medium high heat
- 2 sweet potatoes, peeled and cubed
- 2 russet potatoes, peeled and cubed
- 2 onions, chopped
- 3 cloves garlic, pressed
- 1 teaspoon thyme
- 1/8 teaspoon cayenne pepper
- 2 (15 oz.) cans chicken broth
- 1 cup half and half
- Salt and pepper to taste
- 1 tablespoon olive oil