Ingredients:
/2 cups water
1 cup salsa chicken bouiUon cubes
2 cups uncooked instant rice
Instructions:
In saucepan over medium heat, bring water, salsa and bouillon to boil. Stir in rice; remove from heat. Cover and let stand 6 8 minutes or until liquid is absorbed. Auff with a fork.
Notes:
Servings Yield:
Ingredients:
2 (15.25-oz.) ‘bole kernel corn, drained
1 (8-oz.) package cream cheese;., c. butter
10 jalapeiio pepper, chopped tsp. garlic salt
Instructions:
In medium saucepan, combine com, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for IO minutes or until heated through, stirring constantly after cream cheese begins to melt.
Notes:
The combination of flavors in this recipe make it very special. I have a grandson that loves corn so much, even with the peppers in it.
Servings Yield:
Make it very special
Ingredients:
4 large navel oranges, peeled and removing rind and white membrane
1 pint fresh strawberries
1 tablespoon sugar
I tablespoon Kirsch liqueur. Slice oranges into
6 slices.
Instructions:
Place sugar, Kirsch and strawberries in a blender or food processor and puree. Spoon over oranges in a pretty crystal bowl. Chill until served. If fresh strawberries are not available, individually unsweetened frozen strawberries may be used.
Notes:
Servings Yield:
Ingredients:
2 pounds frozen hash brown potatoes, tha. wed
10 ounces grated cheddar cheese
1 large chopped onion
1 can mushroom soup
1 can chicken soup
l carton sour cream (8 oz.) salt
pepper celery salt
Instructions:
Mix all ingredients together in a flat, oblong 2 quart casserole dish. Saute 2 cups corn flake cereal or 2 cups Pepperidge Farm seasoned stuffing with 1/2 stick oleo margarine. Spread on top. Bake in 325° oven for I hour. Freezes well. Serves 10-12.
Notes:
Servings Yield:
Serves 10-12
Ingredients:
2/., cup flour salt
1 medium eggplant, peeled & cut into
1/2,” slices
1/2, cup milk vegetable oil
2 medium zucchini squash thinly sliced
1 medium onion chopped
1/x tsp. red pepper
2 cup cottage cheese
1/2 cup dry bread crumbs
I (8-oz.) package mou. arella cheese, diced
1 (15.25-oz.) jar spaghetti sauce with mushrooms
Instructions:
Combine flour and I t. salt. Dip eggplant slices in milk, dredge in flour and fry in hot oil until golden brown. Drain and set aside. Reserve drippings. Add zucchini and onion to pan, saute vegetables until barely tender. Stir in cayenne pepper. Combine cottage cheese, eggs and 1⁄2 t. salt. Set aside. Arrange 2 eggs sliced in greased I3″X 9″ pan. Spoon 112 of zucchini and onion over eggs. Top with 1/2 bread crumbs, 111 cottage cheese, half of cheese, and 1/1 spagheni sauce. Repeat. Bake at 350° for I hour. Yields 6-8 servings.
Notes:
What a super recipe for those Italian dinners when you need something a little different. Tbsp. is one of those recipes that add so much flavor, zest, and beauty to a meaJ that you will find yourself turning down this page, and coming back to it often.
Servings Yield:
Yields 6-8 servings
Ingredients:
8 ounces hot cooked elbow macaroni
4 slices process American cheese slices, cut into thin strips
2 large eggs lightly beaten
1 tsp. peanut oil
1 (7-oz.) jar pizza sauce
2 cups shreddoo llozzanlla cheese t
1/! oz. slil-ed pepperoni
Instructions:
Stir together hot macaroni and Amt’rican cheese in a large bowl until cheese melts. Cool. Stir in eggs. Bruh peanut oil on a 12″ pizza pan with sides. Spread macaroni mixture e’enly in pan. Bake at 350° for IO minutes. Spre’1d with sauce; top with mozzarella cheese and pepperoni. Bake 15 more minutes or until cheese melts. Yields one 12″ pizza.
Notes:
What a great pizza! The kids will love this.
Servings Yield:
Yields one 12
Ingredients:
4 Tbsp. to
11.. cup drippings (preferably bacon, or use grease or olive oil from whatever you are frying)
4 Tbsp. all-purpose flour
2112to
3 cups milk
salt and pepper to taste
Instructions:
Pour off all except about 4 tablespoons or more of the drippings in which chicken (or whatever you have been frying) was fried; place skillet over medium heat; add flour and stir until browned. Gradually add milk; cook, stining constantly, until thickened. Add salt and pepper. Serve hot. (Also see cream gravy recipe listed with Chicken Fried Quail in the Game Section).
Notes:
Cream gravy is great with any fried meaJ and should be made immediately after frying your chicken, quail, bacon, liver, venison back strap, etc. Biscuits or any of the hot rolls are also an excellent choice to go along with cream gravy. My husband makes aJl the wonderful cream gravy at our house and accolades to him and his grand moth-er’s recipe.
Servings Yield:
Serve hot
Ingredients:
l (32-oz.) package rrozen Southern-style bash browns
l (16-oz.) container sour cream
2 c. (8 ounces) shredded Cheddar cheese
l (103/4-oz.) can cream or mushroom soup
1 small onion, finely chopped;., tsp. pepper
2 cups crushed cornflakes cereal
1/2 c. melted butter
Instructions:
Stir together first 6 ingredients in a large bowl. Spoon potato mixture into a JightJy greased 13 X 9 inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter. Bake at 325° for 1 hour and 20 minutes or until bubbly.
Notes:
Tbsp. is such a great standard recipe that is loved by so many people. I love to prepare this when we are at the lake house and entertaining a group for breakfast. Get up early and get it in the oven. It is also great as a side dish on the dinner menu with either beef or chicken.
Servings Yield:
Ingredients:
lbs. asparagus, trimmed I
18 X
24 sheet heavy duty aluminum roil
T. margarine or butter salt and pepper to taste
Instructions:
Preheat oven to 450° or grill to medium high. Center asparagus on sheet of foil; top with margarine. Bring up both sides. Double fold top and ends to seal, making one large foil packe leaving room for heat circulation inside. Bake 14-16 minutes on cookie sheet in oven or grill 7-9 minutes in covered grill. Open foil; season to taste. Sauce: c. light sour cream or yogurt T. red wine vinegar;., c. Dijon mustard 2 tsp. sugar 1/11 tsp. crushed red pepper Combine sour cream, vinegar, mustard. sugar and red pepper in small microwave-safe bowl to make sauce. Microwave on high power 1-2 min. or until warm. Serve sauce over asparagus. Makes 6-8 servings.
Notes:
I have found that the best aspamgus is neither pencil thin nor carrot thick. Buy firm, medium size stalks to get the most flavor without the excessive woodiness of the largest ones. Do not think that you do not like asparagus until you at least try this recipe.
Servings Yield:
Make sauce
Ingredients:
Iow heatu makmg
a w ate sauce.
Instructions:
ntil incorporated. Add cream,. h’ Add other ingredientst except cheese which will be placed on top before baking. Bake 30 min.
Notes:
If you can’t think of anything else to serve for dinnert put together a casserole like thiscrab and artichoke dish. You can prepare this ahead of time and bake just before serving in the same dish. Tbsp. is easy to serve and easy to clean up afterward.
Servings Yield:
Serve for dinnert put together a casserole like thiscrab and artichoke dish