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Recipes
CHICKEN NOODLE SOUP
By curly
In a Dutch oven, combine the first 10 ingredients
- 4 cups water
- 1 can (14-1/2 ounces) chicken broth
- 1-1/2 cups shredded cooked chicken breast
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3/4 cup sliced celery
- 3/4 cup sliced carrots
- 1 small onion, chopped
- 1-1/2 teaspoons dried parsley flakes
- 1 teaspoon reduced-sodium chicken bouillon granules
- 1/4 teaspoon pepper
- 3 cups uncooked egg noodles
WALNUT MANDARIN SALAD
By curly
Pour dressing over salad and mix well
- DRESSING: Combine 1/4 cup oil,
- 1/4 cup rice wine vinegar
- 2 Tablespoons orange juice
- 2 Tablespoons honey
- SALAD: 4 cups spinach
- 1 can (11 oz) mandarin oranges
- 1 cup sliced mushrooms
- 3/4 cup walnuts
- 1/2 cup sliced red onion
VEGETABLE BEEF SOUP
By curly
In a Dutch oven or soup kettle, combine the broth, Worcestershire sauce, mustard, salt and pepper
- 2 (14.5 oz) cans beef broth
- 1 Tbsp Worcestershire sauce
- 1 tsp ground mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 medium potatoes, peeled and cubed
- 6 medium carrots, cut into 1/2-inch slices
- 3 cups cooked cubed beef
- 2 cups frozen cut green beans, thawed
- 2 cups sliced fresh mushrooms or 1 can drained
- 1 cup frozen peas, thawed
- 1 (15 oz) can tomato sauce
- 2 Tbsp minced fresh parsley
- 1 small can V8 juice
CHICKEN AMANDINE
By curly
In a food processor, cover and process almonds until finely chopped
- 1 1/2 cups sliced almonds
- 3/4 cup dry bread crumbs
- 2 Tbsps dried parsley flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs
- 1 Tbsp water
- 4 boneless skinless chicken breast halves
BAKED BURGUNDY BEEF STEW
By curly
Heat oven to 325 degrees. In large bowl, combine beef and ¼ cup flour; toss to coat evenly
- 2 lbs beef top round steak, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 Tbsp oil
- 1/2 cup sliced celery
- 1 cup frozen pearl onions
- 2 cups fresh baby carrots
- 1 (14.5 oz) can ready-to-serve beef broth
- 1 (14.5 oz) can pasta-style chunky tomatoes, undrained
- 1 cup dry red wine
- 1/2 tsp salt
- 1/2 tsp dried thyme leaves
- 1/2 tsp dry mustard
- 2 Tbsps water
- 1 Tbsp all-purpose flour
CARROT CAKE
By curly
Preheat oven to 370 degrees
- 4 eggs
- 1 ½ cups vegetable oil
- 2 cups all-purpose flour
- 2 cups sugar minus 2 tablespoons
- 1 ¼ tsps baking soda
- 1 ¼ tsps baking powder
- 2 tsps ground cinnamon
- ¼ tsp salt
- 3 cups grated carrots
- 1 ½ cups coarsely chopped pecans or walnuts
- Cream cheese icing (recipe follows)
CREAMY DEVILED EGGS
By curly
Place eggs in a medium saucepan; add cold water to cover by 1 inch
- 8 large eggs
- 1/3 cup light mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp white-wine vinegar
- 1 Tbsp minced shallot
- 1/4 tsp hot sauce (Tabasco)
- Coarse salt and ground pepper
- Paprika, for garnish
CREOLE PORK CHOPS
By curly
In a small bowl, combine the first six ingredients; rub over both sides of pork
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 4 boneless pork loin chops (4 ounces each)
- 2 tablespoons canola oil
- 1 can (8 ounces) tomato sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/4 cup chopped celery
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon minced garlic
SAM CHAMPION'S MEATLOAF
By curly
Preheat oven to 350 degrees
- 1 large egg
- 3/4 of a 10 3/4-ounce can of Campbell’s Tomato Soup
- 1 cup Ritz Crackers (finely ground into crumbs)
- 1 3/4 tsp salt
- 1 tsp pepper
- 1 1/2 cups finely diced onion
- 2 pounds ground beef
- 1 pound ground pork
RAVIOLI CHEESE BAKE
By curly
Heat oven to 375 degrees. Combine all ingredients except ravioli
- 1 16-oz jar spaghetti sauce
- 1 14.5-oz jar diced tomatoes, undrained
- 1 10-oz fat-free low-sodium beef broth
- 1/4 cup Kraft zesty Italian dressing
- 2 packages refrigerated cheese-filled ravioli
- 1 cup shredded mozzarella