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Recipes
Crockpot Squash Casserole
By Susan52
1. Spray 5- to 6-quart slow cooker with cooking spray
- 9 C. sliced yellow summer squash (about 5 medium)
- 1 med. onion, chopped (1/2 cup)
- 1 Tbsp. butter or margarine
- 2 C. French bread crumbs
- 1 C. shredded sharp Cheddar cheese (4 oz)
- 2/3 C. sour cream
- 1/2 tsp. garlic salt
- 1/4 tsp. pepper
- 1 can (10 3/4 oz.) condensed cream of chicken soup
- 1 Tbsp. butter or margarine, melted
- Chopped fresh Italian (flat-leaf) parsley, if desired
Strawberry Cream Pie
By Susan52
In a large bowl, combine pudding mix, sour cream, and milk
- 1 (4-serving size) package vanilla instant pudding and pie filling
- 1 cup sour cream
- 1/4 cup milk
- 2 cups frozen whipped topping, thawed (plus extra for garnish)
- 1 prepared 9-inch graham cracker pie crust
- 1 1/2 cups whole strawberries, hulled and sliced in half (plus extra for garnish)
Pulled Pork and Collard Green Egg Rolls
By Susan52
Directions for the Egg Rolls Place about 2 tablespoons of pulled pork in the center of an egg roll wrapper
- Ingredients for the Pulled Pork
- 1 to 4 1 to 4 (3 to 4 pound) pork shoulder or Boston butt
- 2 2 2 tablespoons BBQ rub
- 1 1 1 cup chicken broth
- Directions for the Pulled Pork
- to to from the slow cooker. Once it is cool enough to handle, use two large forks to shred the meat.
- Ingredients for the Alabama White BBQ Sauce
- 1/2 1/2 1/2 cup mayonnaise
- 2 2 2 teaspoons creole mustard
- 1/2 1/2 1/2 teaspoon prepared horseradish
- 1 1 1 clove garlic, minced
- 1/2 1/2 1/2 teaspoon black pepper
- 1 1 1 tablespoon white vinegar
- Directions for the Alabama White BBQ Sauce
- to to mayo, creole mustard, horseradish, garlic, black pepper, and vinegar in a medium bowl. Mix until well combined. Store the sauce in the refrigerator to allow all the flavors to develop.
- Ingredients for the Egg Rolls
- 1 1 package 1 (1-pound) package refrigerated egg roll wrappers
- 1 1 can 1 (27-ounce) can seasoned collard greens, very well drained
- 1 1 1 pound pulled pork recipe
- Vegetable oil for frying
Italian Cream Cake
By Susan52
Preheat oven to 350 degrees F
- 1 (18.25-ounce) package white cake mix with pudding
- 3 large eggs
- 1 1/4 cup buttermilk
- 1/4 cup vegetable oil
- 1 (3-1/2-ounce) can flaked coconut
- 1 2/3 cup chopped pecans, toasted, divided
- 3 tablespoons rum (optional)
- 2 (12-ounce) containers cream cheese frosting
Slow Cooker Beef Stew
By Susan52
Place meat in a large plastic bag
- 3 pounds cubed beef stew meat
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt,or to taste
- 3 tablespoons olive oil
- 1 cup baby carrots
- 4 large potatoes,cubed
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- 2 cupsboiling water
- 1 (1 ounce) package dry onion soup mix
- 3 tablespoons butter
- 3 onions, sliced
- 1/4 cup red wine
- 1/4 cup warm water
- 2 tablespoons all-purpose flour
Best Slow Cooker Hawaiian Chicken
By Susan52
Place chicken in slow cooker sprayed with non-stick spray and sprinkle with a little salt
- 4 boneless, skinless chicken breasts
- salt to taste
- 1 (15 ounce) can pineapple slices, juice reserved
- 1/3 cup packed brown sugar
- 2 tablespoons lemon juice
- 1/4 teaspoon ground ginger
- 1/4 cup cornstarch
Authentic Basic Red Salsa
By Susan52
In blender, place all ingredients except oil
- 1 lb plum (Roma) tomatoes (about 6 tomatoes)
- 1 jalapeño chile, seeded
- 1 clove garlic, peeled
- 1/4 medium white onion
- 1/2 teaspoon chicken tomato bouillon granules
- 1/4 teaspoon salt
- 1/2 cup chicken broth
- 1 tablespoon vegetable oil
Corn and Black-Eyed Pea Salad
By Susan52
•Stir the corn, peas, green pepper, onion and cilantro in a medium bowl
- 1 bag (16 ounces) frozen whole kernel corn, thawed (about 3 cups)
- 1 can (about 15-ounces) black-eyed peas, rinsed and drained
- 1 large green pepper, chopped (about 1 cup)
- 1 medium onion, chopped (about 1/2 cup)
- 1/2 cup chopped fresh cilantro leaves
- 1 jar (16 ounces) Pace® Chunky Salsa
Old-Fashioned Patty Melts
By Susan52
In a large skillet over medium-high heat, melt butter; saute onion 6 to 8 minutes, or until it starts to brown
- 2 tablespoons butter, divided
- 1 small onion, thinly sliced
- 1/2 pound ground beef
- Salt to taste
- Pepper to taste
- 4 slices rye bread
- 4 slices American cheese
- 1/4 cup Thousand Island salad dressing
Unforgettable Chicken Casserole
By Susan52
Preheat oven to 350 degrees F
- 3 cups chopped cooked chicken
- 2 cups finely chopped celery
- 1 cup (4 ounces) shredded Cheddar cheese
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (4-ounce) can water chestnuts, drained and chopped
- 1 (10-3/4-ounce) can cream of chicken soup
- 1/2 cup slivered almonds
- 1 (6-ounce) can French-fried onion rings