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Recipes
CRANBERRY CHILI MEATBALLS
By curly
In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved
- 1 can (14 ounces) jellied cranberry sauce
- 1 bottle (12 ounces) chili sauce
- 3/4 cup packed brown sugar
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
BARB'S POTATO SALAD
By curly
Put diced potatoes, chopped eggs, celery, carrot and onions in a large bowl
- 4 pounds diced cooked potatoes (7 or 8 medium size)
- 6 hard cooked eggs, chop 4 for the salad, reserve 2 to slice and use as garnish
- 3/4 cup chopped celery
- 1/2 cup shredded carrot
- 1/4 cup thinly sliced green onions
- 1 1/4 cup mayonnaise (regular or light)
- 1/4 cup vinegar
- 1 tablespoon prepared mustard
- 1 tablespoon salt
- 1/2 teaspoon paprika
- A pinch of black pepper
SPICY APRICOT-GLAZED CHICKEN
By curly
Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heat...
- 1/3 cup apricot preserves
- 1/4 cup chili sauce
- 1 tablespoon hot mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
CHURCH SUPPER HOT DISH
By curly
Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside
- 1 pound ground beef
- 2 cups sliced peeled potatoes
- 2 cups finely chopped celery
- 3/4 cup finely chopped carrots
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped onion
- 2 tablespoons butter
- 1 cup water
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1 can (5 ounces) chow mein noodles, divided
- 1 cup (4 ounces) shredded cheddar cheese
BLACKENED CHICKEN AND BEANS
By curly
Combine the chili powder, salt and pepper; rub over both sides of chicken
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon canola oil
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup chunky salsa
BABY BAM
By curly
This the the recipe for the special seasoning for Emeri's Chicken Noodle soup
- 3 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons dried parsley
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon celery salt
HOT FUDGE SAUCE
By curly
MELT chocolate chips with sweetened condensed milk, butter and water in medium-sized heavy saucepan over medium hea...
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 tablespoons butter
- 2 tablespoons water
- 1 teaspoon vanilla extract
PEPPERMINT CHIP CHIFFON CAKE
By curly
Preheat oven to 325 degrees
- 2 1/4 cups sifted softasilk flour or 2 cups sifted flour
- 1 1/4 cups sugar
- 3 tsps baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 5 egg yolks, unbeaten (if you use softasilk) or
- 7 egg yolks, water
- 1 tsp peppermint flavoring
- 1 cup egg white (7 or 8)
- 1/2 tsp cream of tartar
BEEF & TATER TOT CASSEROLE
By curly
Preheat oven to 400°. Place Tater Tots in an ungreased 13x9-in
- 4 cups frozen Tater Tots
- 1 pound ground turkey or beef
- 1 package (16 ounces) frozen chopped broccoli, thawed
- 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
- 1 medium tomato, chopped, or 1 can diced tomatoes
- 1 can (2.8 ounces) French-fried onions, divided
- 1 cup (4 ounces) shredded Colby-Monterey Jack cheese, divided
- 1/3 cup 2% milk
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
COUNTRY CAPTAIN CHICKEN
By curly
Preheat oven to 350°. Place chicken in a large bowl
- 2 pounds bone-in chicken thighs
- 1 pound bone-in chicken breast halves
- 1/4 cup all-purpose flour
- 1-1/4 teaspoons salt, divided
- 1/2 teaspoon pepper
- 3 tablespoons canola oil
- 2 medium onions, finely chopped
- 2 medium green peppers, finely chopped
- 1 garlic clove, minced
- 2 teaspoons curry powder
- 1 can (28 ounces) diced tomatoes, undrained
- 1/4 cup dried currants or raisins
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon dried thyme
- Hot cooked rice
- 1/4 cup slivered almonds, toasted
- Additional minced fresh parsley, optional