Karen-9's profile page
Recipes
Crockpot - Cabbage Roll Casserole
By Karen-9
In large skillet, cook beef and onions until beef no longer pink
- 1 lb. lean ground chuck
- 1/2 cup chopped onions
- 15 oz. Italian style tomato sauce
- 10 oz. coleslaw mix
- 2 oz. instant rice
- 1/2 cup water
- 1/4 tsp. salt
- 1/8 tsp. pepper
Crockpot - Minestrone Soup
By Karen-9
In slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme and pepper
- 1 lb. lean beef stew meat
- 6 cups water
- 1 can (28 oz.) tomatoes with liquid
- 1 cube beef bouillon
- 1 medium onion, shopped
- 1 Tbls. minced dried parsley
- 2-1/2 tsp. salt
- 1-1/2 tsp. ground thyme
- 1/2 tesp. Pepper
- 1 medium zucchini, thinly sliced
- 2 cups finely chopped cabbage
- 1 can (16 oz.) garbanzo beans, drained
- 1 cup uncooked shell/elbow macaroni
- 1/4 cup grated Parmesan cheese
Candy - Chocolate-Bourbon Candy
By Karen-9
Cream butter. Gradually add powder sugar, alternating with the bourbon
- 1/4 cup softened butter
- 1 lb. powdered sugar
- 1/3 cup bourbon
- 3 cups pecan halves
- 8 oz. semi-sweet chocolate chips
- 1-1/2 tsp. butter
Main Dish - Chili Chicken Enchiladas
By Karen-9
In small saucepan, sauté onion and garlic in butter until tender
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 Tbls. butter
- 2 Tbls. flour
- 1 cup chicken broth
- 1 can (4 oz.) chopped green chilies
- 1/8 tsp. pepper
- 1 cup (4 oz.) shredded Monterey Jack cheese, divided
- 1/2 cup sour cream
- 2 cups chopped cooked chicken
- 4 – 8” four tortillas
- Sliced olives, chopped tomatoes, green onions, jalepenos, etc.
Soups: Old Fashioned Chicken Noodle Soup
By Karen-9
Combine chicken broth and chicken in large pot
- 2 quarts chicken broth
- 1 chicken (3-1/2 lb.) cut up into 8 pieces
- 1/2 cup chopped onion
- 2 carrots, peeled and thinly sliced
- 2 celery stalks, sliced
- 2 Tbls. butter
- 1 cup mushrooms, quartered
- 1 Tbls. fresh lemon juice
- 8 oz. dried egg noodles
- 1/2 cup finely chopped fresh parsley
Soups - Stuffed Green Pepper Soup
By Karen-9
Cook rice according to directions
- 1 lb. ground beef
- 1 envelope Onion Soup Mix
- 14-1/2 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 1 cup cooked white rice
- 2 large green peppers, diced
- 1 beef bouillon cube
- 1/8 cup brown sugar
- 1-1/4 cup water
Desserts - Sweet Potato Pie
By Karen-9
bake on cookie sheet for 25-35 minutes
- Filling:
- 1 – 9” pie shell, partially baked
- 2 cups mashed cooked sweet potatoes
- 6 Tbls. unsalted butter, softened
- 2 eggs, beaten
- 1/3 cup sugar
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 cup evaporated milk
- In a bowl, mash together sweet potatoes and softened butter. Add eggs, sugar, vanilla, spices and milk and stir well until smooth. Pour into pie shell.
- Topping:
- 3 Tbls. unsalted butter, melted
- 1/2 cup firmly packed light brown sugar
- 1/3 cup flour
- 2/3 cup finely chopped pecans
- In small bowl, combine topping ingredients. Stir to blend. The mixture will be crumbly. Sprinkle over pie
Appetizers - Chicken Taco Cups
By Karen-9
Sprinkle chicken with taco seasoning
- 1 lb. boneless skinless chicken breasts, cut into 1” pcs.
- 1 envelope taco seasoning
- 1 small onion, chopped
- 1 jar (16 oz.) salsa, divided
- 2 cups (8 oz.) shredded cheddar cheese
- 36 wonton wrappers
- Sour cream, chopped green onions, chopped olives, etc.
Beverages: Whiskey Slush
By Karen-9
Laurie Stuart's recipe
- 1 small can frozen orange juice
- 1 small can frozen lemonade
- 24 oz. pineapple juice (1/2 of a large can)
- 1/2 cup sugar
- 1 can Juicy Red Hawaiian Punch
- 1/2 fifth whiskey
Salad: Antipasta Picnic
By Karen-9
From Taste of Homes Cookbook
- Dressing:
- 1 pkg. (16 oz.) medium pasta shells
- 2 jars (16 oz. each) giardiniera (pickled vegetable mixture found near pickles in grocery)
- (drain, but reserve 3/4 cup of liquid for the dressing)
- 1 lb. fresh broccoli florets
- 1/2 lb. cubed part skim mozzarella cheese
- 1/2 lb. cubed hard salami
- 1/2 lb. cubed deli ham
- 2 pkgs. (3-1/2 oz. each) sliced pepperoni, cut in half
- 1 large green pepper, cut into chunks
- 1 can (6 oz.) pitted ripe olives, drained
- Grape tomatoes, if desired
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tbls. lemon juice
- 1 teas. Italian dressing seasoning mix
- 1 teas. Pepper
- 1/2 teas. Salt
- 3/4 cup reserved liquid from the giardiniera