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Recipes
Cheater's Fries with Cajun Seasoning
By SD296
Prepare a grill to medium-high heat or preheat oven to 450 degrees
- 3 large russet potatoes
- 3 tablespoons olive oil
- Cajun seasoning
- Salt
Cherry-O-Cheese Pie
By SD296
In medium bowl, beat softened cheese until light and fluffy
- 1 8 ounce package cream cheese, softened
- 1 can Eagle Brand milk
- 1/2 cup lemon juice
- 1 teaspoon vanilla extract
- 1 21-ounce can cherry pie filling
Chicken Wild Rice Soup
By SD296
In a large saucepan, combine chicken broth, mushrooms, celery, carrots, onion chicken bouillon granules, parsley fl...
- 2 quarts chicken broth
- 1/2 pound fresh mushrooms, chopped
- 1 cup finely chopped celery
- 1 cup chopped carrots
- 1/2 cup finely chopped onion
- 1 teaspoon chicken bouillon granules
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 cup butter
- 1/4 cup flour
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1/2 cup milk
- 3 cups cooked wild rice
- 2 cups cubed, cooked chicken
Italian Creme Layer Cake
By SD296
Directions Preheat oven to 325 degrees F (165 degrees C)
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups white sugar
- 1/2 cup butter
- 1/2 cup vegetable oil
- 1/2 cup shortening
- 4 egg yolks
- 1 teaspoon vanilla extract
- 4 egg whites
- 2 cups all-purpose flour
- 1 (3.5 ounce) package flaked coconut
- 1 cup chopped pecans
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup margarine, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Coconut Pie
By SD296
Add hot milk to sugar and flour mixture
- 1 cup sugar
- 1/3 cup flour
- 2 cups milk, scalded
- 1/2 stick oleo
- 1 teaspoon vanilla
- 3 eggs, separated
- 1 cup coconut
- 1 9-inch baked pie shell
Nacho Pie
By SD296
Place chips in lightly greased 9-inch pie plate and set aside
- 10 ounce bag of nacho tortilla chips, coarsely crushed
- 1 pound pork sausage
- 1/2 cup chopped onion
- Salt and pepper to taste
- 1 can (16 0z) Ranch Style Beans, undrained
- 1 can Rotel Tomatoes and Chilies
- 1 teaspoon chili powder
- 1 cup Mexican cheese blend
Salmon Patties
By SD296
Drain salmon, reserving 2 tablespoons liquid; flake
- 1 can (14.75 ounce) pink salmon
- 2 cups soft bread crumbs
- 1/3 cup finely minced onion
- 1/4 cup milk
- 2 eggs
- 2 tablespoons minced parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- Dash pepper
Champagne Salad
By SD296
In a large bowl, cream together the cream cheese and sugar
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 (15 ounce) can crushed pineapple, drained
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (10 ounce) package frozen strawberries, thawed
- 3 bananas, diced
- 3/4 cup chopped walnuts
Russian Spiced Tea
By SD296
Mix all ingredients. Store in airtight container
- 1 cup instant tea powder
- 2 cups Tang orange powder
- 2 cups sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon cloves
Crispy Chicken Parmesan
By SD296
Preheat oven to 375 degrees
- Vegetable Cooking Spray
- 2 cups cheese and garlic croutons
- 4 skinless, boneless chicken breasts
- 1 egg, beaten
- 1 cup Prego Traditional Italian Sauce, heated
- 1/4 cup shredded mozzarella cheese