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Recipes
Crockpot Chicken and Dressing
By jmetcalf
Mix together cornbread, other bread, sage, onion, hard-boiled eggs, one can cream of chicken soup, melted margarine...
- 2 pans of cornbread or two quarts (I always use Buttermilk or "Dixie" cornbread)
- 2 hamburger or hot dog buns (I have used leftover, homemade yeast rolls or white bread)
- 2 Tbsp sage (add more to taste. I usually end up adding about a teaspoon more)
- 1 medium onion, chopped
- 2-3 eggs, hard boiled and chopped
- 2 cans cream of chicken soup (separated)
- 1 stick margarine or butter, melted
- 2 cans chicken broth (3-4 cups)
- 4 chicken breasts, cooked
Baked Potato Soup
By jmetcalf
1. Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour (about 3 ounces)
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon or turkey bacon slices, cooked and crumbled
- Cracked black pepper (optional)
Savory Beef Stew
By jmetcalf
A saucey beef stew with tomatoes and vegetables that is great served over mashed potatoes
- 3 pounds beef stew meat, cut into 1 inch cubes
- 1/3 cup Italian salad dressing
- 2 cups water
- 2 teaspoons beef bouillon granules
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10.5 ounce) can condensed beef broth, undiluted
- 1 (8 ounce) can tomato sauce
- 1 garlic clove, minced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 6 medium carrots, cut into 1 inch pieces
- 1 medium onion, chopped
- 3 tablespoons all-purpose flour
- 3 tablespoons cold water
- Mashed potatoes