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Recipes
Creole Chops
By Gloleigh
1. Brown pork chops on both sides in a large skillet
- 4 pork chops, ( 1-inch-thick)
- 1 medium, chopped onion
- 1 green bell pepper, small, seeded and cut into strips
- 1/2 cup chopped celery
- 2 teaspoons parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1 14 oz. can canned stewed tomatoes
- 1/2 cup water
- hot cooked rice
Strawberry Cake
By Gloleigh
MIX CAKE MIX WITH DRY JELLO
- 1 package DUNCAN HINES * WHITE CAKE MIX
- 1 package FROZEN (SAVE JUICE) * STRAWBERRIES
- 1/2 cup * WESSON OIL
- 1/2 cup water
- 4 eggs
- 1 * SM PKG STRAWBERRY JELLO
- 1 stick (OR OLEO) butter
- 1 package * CONFECTIONARY SUGAR
Sausage Strata
By Gloleigh
FIT BREAD IN BOTTOM OF 9 X 13 PAN
- 6 slices TRIMMED bread
- 1 tablespoon PREPARED mustard
- 6 BEATTEN eggs
- 1/2 teaspoon salt
- 1 pound BULK sausages
- 1 cup SHREDDED cheese
- 1 1/4 cups milk
- 3/4 cup evaporated milk
- dash pepper
Steve's Fish
By Gloleigh
Cover fish with above ingredients
- 4 pieces orange roughy
- 1 each 1 each lemon juice
- 1 tablespoon lemon pepper
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon Paul Prudhomes Seafood Magic
Sante Fe Soup
By Gloleigh
Simmer 1 hour. On top of each bowl, add shredded cheese, sour cream, and Fritos
- 2 pounds ground round burger, browned and drained
- 1 medium onion, chopped finely, browned and drained
- 2 packages Hidden Valley ranch dry dressing, original
- 2 packages taco seasoning mix, El Paso
- 1 14 oz. can diced tomatoes
- 3 10 oz. cans Rotel diced tomatoes and green chilies
- 2 16 oz. cans shoepeg corn, Green Giant
- 1 16 oz. can chili hot beans, Bush's
- 1 16 oz. can pinto beans, Bush's
- 1 16 oz. can black beans, Progresso
- 2 cups water
SOS Dip
By Gloleigh
IN A CROCK POT, ADD ALL INGREDIENTS
- 32 ounces * VELVETA CHEESE
- 3 * CAN WITH OR W/O BEANS ARMOR CHILI
- 2 * CAN CHOPPED CHILI PEPERS
- 10 INCLUDING STEMS * SPRING ONIONS
- 4 * BAG PLAIN TORTILLAS
Southwestern Vegetable Soup
By Gloleigh
Brown ground beef in a large Dutch oven, stirring until it crumbles; drain
- 1 pound ground beef, lean
- 5 cups water
- 2 15 oz. can stewed tomatoes, Mexican-style, undrained
- 1 16 oz. can black beans, rinsed and drained
- 1 16 oz. can dark red kidney beans, rinsed and drained
- 1 15 oz. can whole kernel corn, drained
- 1 15 oz. can pinto beans, rinsed and drained
- 1 15 oz. can tomato sauce
- 1 8 oz. can cut green beans, drained
- 1 chili seasoning mix, 1 3/4 ounce envelope
- 1 onion, large, diced
- 1 green bell pepper, diced
Strawberry Salad
By Gloleigh
Jean Lowry
- 1 package strawberry jello
- 1/2 cup chopped pecans
- 1 package frozen strawberries, sliced, slightly thawed
- 1 cup whipping cream, whipped, or whip topping
- 6 ounces cream cheese
- 1 cup boiling water
Sourdough Bread
By Gloleigh
BRING STARTER TO ROOM TEMPERATURE
- 1 cup * STARTER
- 1 package active dry yeast
- 1 1/2 cups 110 TO 115 DEGREES water
- 6 cups MAY NEED ONLY 5 1/2 all-purpose flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/2 teaspoon * BASKING SODA
Lasanga- Shortcut
By Gloleigh
BROWN FIRST THREE INGREDIATES
- 1 pound * GROUND BEEF
- 1 * MEDIUM CHOPPED onion
- garlic powder
- 1 * MED. JAR RAGU SPAGHETTI SAUCE
- 1 1/2 cups * CREAMED COTT. CHEESE
- 4 tablespoons GRATED Parmesan cheese
- 2 teaspoons parsley flakes
- 6 to 8 COOKED * LASAGNA NOODLES
- 1 1/2 cups GRATED mozzarella cheese