Carly Petterson
2 cans rinsed black beans
2 cans rinsed pinto beans
2 cans Rotel
1 can corn
1 lb hamburger
1/2 c. water
1 pkg. taco seasoning
cilantro
green onions
Cook in Crockpot on low for 10 hrs.
Serve with sour cream, cheese and tortilla chips
Leftover Turkey Casserole
Janet Connell
1 can cream of chicken soup
1/2c. - 1 c. milk
2 c. turkey or chicken
Stuffing mixture
Stuffing Mixture
One 8 oz herb stuffing
1/2 c. onion
1/2 c. celery
1/2 c. butter or margarine
1/4 c. water or broth
Mix turkey/chicken with soup and milk. Place in casserole dish and spread stuffing mixture on top.
Bake @ 325* for 30-40 min (or shorter).
1 can cream of chicken soup
1/2c. - 1 c. milk
2 c. turkey or chicken
Stuffing mixture
Stuffing Mixture
One 8 oz herb stuffing
1/2 c. onion
1/2 c. celery
1/2 c. butter or margarine
1/4 c. water or broth
Mix turkey/chicken with soup and milk. Place in casserole dish and spread stuffing mixture on top.
Bake @ 325* for 30-40 min (or shorter).
Slamgalli
Janet Connell
1 lb. ground beef
1 1/2 half cups uncooked macaroni
2 cans tomato sauce
2 cans of water
onion powder
garlic powder
parmesan
Cook macaroni according to package directions.
Brown ground beef.
Add tomato sauce and water.
Add garlic powder, onion powder and parmesan cheese to taste.
Combine beef mixture and noodles.
Serve with french or buttered bread.
1 lb. ground beef
1 1/2 half cups uncooked macaroni
2 cans tomato sauce
2 cans of water
onion powder
garlic powder
parmesan
Cook macaroni according to package directions.
Brown ground beef.
Add tomato sauce and water.
Add garlic powder, onion powder and parmesan cheese to taste.
Combine beef mixture and noodles.
Serve with french or buttered bread.
Stir Fry Sauce
Janet Connell
1 c. water
2 Tbsp. soy sauce
1 Tbsp. Oyster Sauce
1 Tbsp. cornstarch
1 tsp. chicken/beef bouillon
1 tsp. onion powder
1 tsp. garlic powder
Stir your choice of meat (chicken, beef, pork) and veggies. Mix sauce ingredients together in a jar, close the jar and shake it up. Pour over cooked veggies and meat in pan. Stir until thickened. Serve stir fry over rice.
This is very versatile, we make chicken stir-fry with all kinds of veggies, or beef and broccoli, etc.
1 c. water
2 Tbsp. soy sauce
1 Tbsp. Oyster Sauce
1 Tbsp. cornstarch
1 tsp. chicken/beef bouillon
1 tsp. onion powder
1 tsp. garlic powder
Stir your choice of meat (chicken, beef, pork) and veggies. Mix sauce ingredients together in a jar, close the jar and shake it up. Pour over cooked veggies and meat in pan. Stir until thickened. Serve stir fry over rice.
This is very versatile, we make chicken stir-fry with all kinds of veggies, or beef and broccoli, etc.
Creamy Crockpot Chicken
Loni O'Neil
Thaw and season chicken with desired seasonings.
Cook chicken in crockpot.
About an hour before serving, shred the chicken
Add:
1 can cream of chicken soup
1/2 can water
8 oz cream cheese
Let cook. When softened, stir.
Serve over egg noodles.
Thaw and season chicken with desired seasonings.
Cook chicken in crockpot.
About an hour before serving, shred the chicken
Add:
1 can cream of chicken soup
1/2 can water
8 oz cream cheese
Let cook. When softened, stir.
Serve over egg noodles.
Heath Bars
Holly Peterson
6 c. quick oats
1 c. butter, softened
4 1/2 tsp. vanilla
3/4 c. light Karo syrup
1 1/2 c. brown sugar
Mix and press into 11x17 baking sheet
Melt together:
11 oz chocolate chips
1 1/2 c. peanut butter
Spread over oatmeal mixture.
Chill
6 c. quick oats
1 c. butter, softened
4 1/2 tsp. vanilla
3/4 c. light Karo syrup
1 1/2 c. brown sugar
Mix and press into 11x17 baking sheet
Melt together:
11 oz chocolate chips
1 1/2 c. peanut butter
Spread over oatmeal mixture.
Chill
Salmon Marinade
Holly Peterson
2 Tbsp. Lemon Juice
10 Tbsp. Soy sauce
4 Tbsp. Melted butter--rub on
Pepper, salt, parsley--rub on
Marinate for at least 2 hours or overnight.
Great on Fish or Chicken
2 Tbsp. Lemon Juice
10 Tbsp. Soy sauce
4 Tbsp. Melted butter--rub on
Pepper, salt, parsley--rub on
Marinate for at least 2 hours or overnight.
Great on Fish or Chicken
Apricot Chicken
Heidi Weaver
1 jar apricot jam
1 pkg dry onion soup mix
1 bottle russian dressing
Mix all ingredients together and pour over 8 chicken breasts. Bake @ 350* for 60-90 minutes.
Serves 8.
1 jar apricot jam
1 pkg dry onion soup mix
1 bottle russian dressing
Mix all ingredients together and pour over 8 chicken breasts. Bake @ 350* for 60-90 minutes.
Serves 8.
Cranberry Chicken
Holly Peterson
1 can whole jellied cranberries
1 pkg dry onion soup mix
1 bottle creamy french dressing
Mix all ingredients together and pour over 8 chicken breasts. Bake @ 350* for 60-90 minutes.
Serves 8.
1 can whole jellied cranberries
1 pkg dry onion soup mix
1 bottle creamy french dressing
Mix all ingredients together and pour over 8 chicken breasts. Bake @ 350* for 60-90 minutes.
Serves 8.
Flank Steak* Marinade
Ruth Petterson
1 tsp. lemon juice
1 Tbsp. salad oil
1/4 c. soy sauce
1 Tbsp. brown sugar
1 tsp. onion powder
1/4 tsp. pepper
1/4 tsp. garlic salt
1/2 tsp. ginger
Mix together and pour over steak. Marinate for a few hours. Grill. Baste steak with remaining marinade.
*this is yummy on any BBQ meat
1 tsp. lemon juice
1 Tbsp. salad oil
1/4 c. soy sauce
1 Tbsp. brown sugar
1 tsp. onion powder
1/4 tsp. pepper
1/4 tsp. garlic salt
1/2 tsp. ginger
Mix together and pour over steak. Marinate for a few hours. Grill. Baste steak with remaining marinade.
*this is yummy on any BBQ meat
Best Friend Bread Maker Dough
Brooke Monk
1 1/8 c. water
3 c. flour
1 tsp. salt
2 Tbls. sugar
1 Tbls. yeast
2 Tbls. margarine or butter
Pour all ingredients in bread maker. Start bread maker.
Add douses of different spices to get different types of bread. (cinnamon, garlic and basil, etc.)
1 1/8 c. water
3 c. flour
1 tsp. salt
2 Tbls. sugar
1 Tbls. yeast
2 Tbls. margarine or butter
Pour all ingredients in bread maker. Start bread maker.
Add douses of different spices to get different types of bread. (cinnamon, garlic and basil, etc.)
Crepes-Easy Version
Janet Connell
1 cup sifted all-purpose flour
1 Tbls. sugar
2 eggs
1 1/2 cups milk
In bowl, combine all ingredients and 1/8 tsp. salt; beat till smooth. Lightly grease 6 inch skillet or crepe pan; heat. Spoon in about 2 Tbls. batter. Spread batter evenly. Return to heat, brown one side only. You will know it's done when the sides start to curl away from the pan. To remove invert pan over paper toweling.
1 cup sifted all-purpose flour
1 Tbls. sugar
2 eggs
1 1/2 cups milk
In bowl, combine all ingredients and 1/8 tsp. salt; beat till smooth. Lightly grease 6 inch skillet or crepe pan; heat. Spoon in about 2 Tbls. batter. Spread batter evenly. Return to heat, brown one side only. You will know it's done when the sides start to curl away from the pan. To remove invert pan over paper toweling.
Homemade Belgian Waffles
Janet Connell
1 3/4 c. sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 beaten egg yolks
1 3/4 c. milk
1/2 c. vegetable oil
2 stiffly beaten egg whites
Sift dry ingredients together. Combine yolks, milk and oil; stir into dry ingredients. Fold in whites leaving a few fluffs. Bake in Belgian waffle maker. Makes three 10 inch Belgian waffles.
Serve with strawberries and whipped topping.
1 3/4 c. sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 beaten egg yolks
1 3/4 c. milk
1/2 c. vegetable oil
2 stiffly beaten egg whites
Sift dry ingredients together. Combine yolks, milk and oil; stir into dry ingredients. Fold in whites leaving a few fluffs. Bake in Belgian waffle maker. Makes three 10 inch Belgian waffles.
Serve with strawberries and whipped topping.
Kunde Cousin Chicken Salad
Kim
2 c. chicken (I use canned chicken)
3/4 c. chopped celery
1 c. grapes cut in half
1 c. mandarin oranges (I leave out)
1/2 c. mayo
1/2 c. sour cream
2 Tbls. green onions
1 tsp. Beaumonde Seasoning (by Spice Islands), you can use garlic powder if you don't have this
cashew halves or sliced almonds
1 tsp. lemon juice
Stir together everything but the fruit. When mixed well, softly fold the fruit into the mixture. Serve on large rolls, such as croissant rolls, or on a green salad. I also like to eat it in thick pita bread.
2 c. chicken (I use canned chicken)
3/4 c. chopped celery
1 c. grapes cut in half
1 c. mandarin oranges (I leave out)
1/2 c. mayo
1/2 c. sour cream
2 Tbls. green onions
1 tsp. Beaumonde Seasoning (by Spice Islands), you can use garlic powder if you don't have this
cashew halves or sliced almonds
1 tsp. lemon juice
Stir together everything but the fruit. When mixed well, softly fold the fruit into the mixture. Serve on large rolls, such as croissant rolls, or on a green salad. I also like to eat it in thick pita bread.
Petterson Rice Pilaf
Cathy Petterson
1 medium diced onion
1 cube butter (and 1/2 if doubled)
1 beef bouillon cube
1 can beef consomme soup (the one by Campbell's is the best)
1 can water
1 cup rice
1 small can mushrooms (if desired--I leave out)
1 bay leaf
salt and pepper
dash Worcestershire sauce
Saute onions in butter
Crumble bouillon cube into sauteed onions and stir
Add the rest of the ingredients and stir.
Pour into casserole dish and cover with tin foil.
Bake for 1 hour @ 350*
Serves 8
1 medium diced onion
1 cube butter (and 1/2 if doubled)
1 beef bouillon cube
1 can beef consomme soup (the one by Campbell's is the best)
1 can water
1 cup rice
1 small can mushrooms (if desired--I leave out)
1 bay leaf
salt and pepper
dash Worcestershire sauce
Saute onions in butter
Crumble bouillon cube into sauteed onions and stir
Add the rest of the ingredients and stir.
Pour into casserole dish and cover with tin foil.
Bake for 1 hour @ 350*
Serves 8
Mexican Chicken Haystacks
Holly Peterson
4 lbs cooked, cut up chicken
1 onion
3-4 garlic cloves, crushed
3 (28 oz) cans crushed tomatoes (if all you have is whole ones, use a blender to crush)
2 (7 oz) cans diced green chilies
3 (15 oz) cans pinto beans, drained
1 1/2 Tbls. oregano flakes
1 Tbls. cumin
2-3 sprigs of cilantro
Juice of 3 limes (add just before serving)
Mix together and cook at 325 degree in a large roaster for 2 -3 hours (or in a crockpot on low for 6 hours)
Squeeze lime juice into mixture just before serving.
Serve with: rice, corn chips, chopped tomatoes, grated cheddar cheese, quacamole, sliced olives, shredded lettuce, sour cream, salsa, fresh chopped cilantro
Serves 20
4 lbs cooked, cut up chicken
1 onion
3-4 garlic cloves, crushed
3 (28 oz) cans crushed tomatoes (if all you have is whole ones, use a blender to crush)
2 (7 oz) cans diced green chilies
3 (15 oz) cans pinto beans, drained
1 1/2 Tbls. oregano flakes
1 Tbls. cumin
2-3 sprigs of cilantro
Juice of 3 limes (add just before serving)
Mix together and cook at 325 degree in a large roaster for 2 -3 hours (or in a crockpot on low for 6 hours)
Squeeze lime juice into mixture just before serving.
Serve with: rice, corn chips, chopped tomatoes, grated cheddar cheese, quacamole, sliced olives, shredded lettuce, sour cream, salsa, fresh chopped cilantro
Serves 20
Layered Mint Brownies
Holly Peterson
Brownie
Melt: 3/4 c. cocoa with 2 1/2 cubes margarine (or 4 squares unsweetened chocolate and 2 cubes margarine)
Beat (in seperate bowl): 4 eggs until fluffy
Slowly add 2 c. sugar and 1 tsp vanilla and beat well.
Add: Cooled melted chocolate to egg mixture and stir well.
Fold one c. flour.
Add one cup nuts, if desired.
Bake in 9x13 inch pan at 350* for 30 minutes. Cool.
Mint Frosting
Mix: 2 cup powdered sugar
1/4 cup butter or margarine
1 Tbls. pure peppermint extract
Green food coloring
Enough milk (not much) or cream to make a creamy frosting.
Spread over cooled brownies and place in freezer for at least 1 hour.
Topping
Slowly melt 6 oz. semi-sweet real chocolate chips
6 Tbls. margarine or butter
Spread over the green layer of mint frosting. Leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the chocolate will crack. Don't allow the brownies to be in direct sunlight or they will immediately melt. However, if they do, just place them back in the fridge until chocolate resets.
Brownie
Melt: 3/4 c. cocoa with 2 1/2 cubes margarine (or 4 squares unsweetened chocolate and 2 cubes margarine)
Beat (in seperate bowl): 4 eggs until fluffy
Slowly add 2 c. sugar and 1 tsp vanilla and beat well.
Add: Cooled melted chocolate to egg mixture and stir well.
Fold one c. flour.
Add one cup nuts, if desired.
Bake in 9x13 inch pan at 350* for 30 minutes. Cool.
Mint Frosting
Mix: 2 cup powdered sugar
1/4 cup butter or margarine
1 Tbls. pure peppermint extract
Green food coloring
Enough milk (not much) or cream to make a creamy frosting.
Spread over cooled brownies and place in freezer for at least 1 hour.
Topping
Slowly melt 6 oz. semi-sweet real chocolate chips
6 Tbls. margarine or butter
Spread over the green layer of mint frosting. Leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the chocolate will crack. Don't allow the brownies to be in direct sunlight or they will immediately melt. However, if they do, just place them back in the fridge until chocolate resets.
Lemon Basil Pasta
Holly Peterson
1/2 lb. cooked pasta (any kind, I like spaghetti noodles)
2 Tbls. butter
1 Tbls. lemon juice
1 1/2 tsp. basil
3/4 tsp. garlic salt
1/4 tsp. pepper
1/4 cup Parmesan cheese, grated
Cook Pasta. Drain. Stir until butter melts. Add seasonings and Parmesan cheese. Stir well.
Very yummy served with marinated grilled chicken or salmon.
1/2 lb. cooked pasta (any kind, I like spaghetti noodles)
2 Tbls. butter
1 Tbls. lemon juice
1 1/2 tsp. basil
3/4 tsp. garlic salt
1/4 tsp. pepper
1/4 cup Parmesan cheese, grated
Cook Pasta. Drain. Stir until butter melts. Add seasonings and Parmesan cheese. Stir well.
Very yummy served with marinated grilled chicken or salmon.
Crepes-Gourmet Version
Janet Connell
1 1/2 cups all purpose flour*
1 Tbls. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 eggs
1/2 tsp. vanilla
2 Tbls. butter or margarine, melted
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth.
For each crepe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 cup batter into the skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and cook on other side if desired.
Serve warm with strawberries and whipped topping or homemade whipped cream. Crepes are also good with applesauce, jam, or syrup. Sprinkle with powdered sugar.
12 crepes.
*if using self rising flour, omit baking powder and salt.
1 1/2 cups all purpose flour*
1 Tbls. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 eggs
1/2 tsp. vanilla
2 Tbls. butter or margarine, melted
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth.
For each crepe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 cup batter into the skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and cook on other side if desired.
Serve warm with strawberries and whipped topping or homemade whipped cream. Crepes are also good with applesauce, jam, or syrup. Sprinkle with powdered sugar.
12 crepes.
*if using self rising flour, omit baking powder and salt.
Mom's Soft Caramel Corn
Janet Connell
1 cube butter
2 c. brown sugar
1 c. karo syrup
1/2 tsp. salt
1 can sweetened condensed milk
Melt butter on medium heat in a medium-sized sauce pan.
When butter is melted, turn heat to medium-low.
While stirring constantly, add brown sugar, syrup, salt and sweet. cond. milk. Stir constantly to prevent scorching.
Stir until sugar is dissolved.
Bring to boil...STIR CONSTANTLY!
Boil for 1 minute...STIRRING CONSTANTLY!
Makes enough caramel to cover at least 4 bags of popped popcorn (3 cups un-popped)
Pop popcorn. Separate out the un-popped kernels.
Pour caramel over popcorn in large bowl and mix until caramel is covering every last piece of popcorn!
1 cube butter
2 c. brown sugar
1 c. karo syrup
1/2 tsp. salt
1 can sweetened condensed milk
Melt butter on medium heat in a medium-sized sauce pan.
When butter is melted, turn heat to medium-low.
While stirring constantly, add brown sugar, syrup, salt and sweet. cond. milk. Stir constantly to prevent scorching.
Stir until sugar is dissolved.
Bring to boil...STIR CONSTANTLY!
Boil for 1 minute...STIRRING CONSTANTLY!
Makes enough caramel to cover at least 4 bags of popped popcorn (3 cups un-popped)
Pop popcorn. Separate out the un-popped kernels.
Pour caramel over popcorn in large bowl and mix until caramel is covering every last piece of popcorn!
