|
Cooking With Mom - Family and Friends' Recipes |
|
Raynee's Creamed Corn:
Here is the recipe for the creamed
corn. |
|
Spanish
Rice: two
tablespoons margarine 1.
Melt butter and add onions and rice and cook until onions are translucent. 2.
Add tomato sauce and water - will look watery but it will be absorbed... 3.
cook at boiling for about 5 minutes - will splatter BE CAREFUL! 4.
turn off heat cover and let sit for about 5 to 10 minutes. It may need more water than that, but try it and see. |
|
Mexican
Casserole:
2 lb. of hamburger
1 sm. onion
cook and drain
1 lg can mush. soup
1sm can celery soup
1 can mild enchilada sauce
3-8 oz. jars of mild taco sauce
3 cups of grated Mexican cheese
1 big bag of tostada chips
Combine the liquid in a big pan with meat and onion stir until
smooth in 9x13 baking dish put a little bit sauce and then a layer of
chips and cheese layer till pan is full. Bake at 350 until it is hot
about 30 min.
|
|
Glazed Chicken from Shirley Willard - like Lean Cuisine
2 tablespoons butter
2 tablespoons flour (I ran out of cornstarch)
Melt butter in a saucepan. Add flour and whisk until smooth.
Add:
3 tablespoons lemon juice
Incorporate into roux of butter and flour. Stir constantly and as
it thickens slowly add:
1/2 cup chicken broth
Add more if needed to make the consistency you want.
Taste at this point. Add salt and pepper if necessary.
I added 1/2 teaspoon of Dijon mustard which I think improved it, but
suit yourself.
I debated whether to try adding a dry white wine or dry sherry instead
of the chicken broth, but decided the chicken broth gave it more flavor.
If you feel creative, try the white wine instead and see what happens.
This is my best effort. Tell me what you think.
Cooking With Shirley
Shirley Willard
|
|
Lemon Chicken
Serving Size: 6
6 each
boneless skinless chicken breasts
1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup butter or margarine 1 cup chicken broth 3/4 cup whipping cream 3 tablespoons fresh lemon juice 1 teaspoon grated lemon peel 1/2 pound fresh mushrooms -- sliced 2 tablespoons all-purpose flour 1/4 cup whipping cream
1. Dredge chicken breasts in mixture of
flour, salt and pepper.
2. In heavy bottom skillet, melt butter over medium heat. Brown chicken breasts until fully cooked. Remove from pan to platter and tent with foil to keep warm. 3. Sauté mushrooms in pan until lightly golden. Add 3/4 cup whipping cream, chicken broth, lemon juice and peel to mushrooms and heat to slightly bubbly, stirring frequently. Mix 2 tablespoons flour with 1/4 cup whipping cream and whisk until smooth. Remove pan from heat and whisk in flour/whipping cream mixture, stirring constantly. Return to heat and stir until mixture thickens. Simmer for an additional minute. 4. Return chicken to pan and simmer until meat is heated through. |
|||||||||||
| SOUTHWESTERN PUMPKIN SOUP
3 cups chicken stock or canned low-salt chicken broth |
|||||||||||
| Cranberry Salad
1 lb. fresh cranberries 6 oz. red Jello (this is 1 large size or 2 regular size - I usually use cherry) 2 ½ cups sugar 3 apples, peeled and chopped 1 cup crushed pineapple, drained (you can use the drained juice for part of the water) 1 cup broken pecan pieces Cook cranberries and water until cranberries "pop" and are soft. Add Jello and sugar, stir until completely dissolved. Chill until mixture is cold and begins to congeal. Add apples, pineapple and pecans. Chill until firm. |
|||||||||||
|
Taco
Soup 2
lbs. Ground beef Brown
meat with onion and pepper.
Drain.
Mix in remaining ingredients and simmer about an hour. Note:
For the soup I made today (11/16/01) these are the changes I made. I
didn’t have any stewed tomatoes, so I used 2 cans of regular diced
tomatoes and added a small can of Green Chilies.
(I did use the Rotel tomatoes, also.) Instead
of the kidney beans and pinto beans, I used a large can of “Spicy Chili
Beans.”
(I think you could also use Ranch Style Beans.) I
added a couple of tablespoons of chopped cilantro. |
|||||||||||
|
WW Smoothie 1 cup fat free milk |
|||||||||||
|
|||||||||||
|
Potato
Casserole
2 pounds Oreida
Hash browns (small cubes - frozen)
1/2 cup
melted butter
1 pint sour
cream
1 can cream
of chicken soup (you can use cream of celery, mushroom, etc. as a
substitute)
1 teaspoon
salt
1/4
teaspoon ground pepper (I do salt and pepper to taste)
2 cups
cheddar cheese (shredded - again almost any cheese will do).
1/2 cup
finely chopped onions (maybe less depending on how strong the onion is)
Later:
2 cups corn
flakes (any kind)
1/2 cup
melted butter
Mix the
first list of ingredients together and place into a 9x13 dish.
Bake at 350
for 25 minutes.
When 25
minutes are up, mix corn flakes and remaining butter together (try not
to crush the flakes).
Put the
flakes on the casserole and bake for another 20 minutes.
Total
baking time is 45 minutes.
|
|||||||||||
|
Nancy Madsen's
Sausage Balls
1 pound sausage Mix above ingredients well. Shape into balls. Bake on ungreased cookie sheet at 350 degrees for about 20 minutes (may take a little longer depending on your oven). This makes about 40 sausage balls. I doubled this recipe for the party. Nancy |
|||||||||||
|
Pineapple Ice Box Pie - from Velma Mann (grandma) 1 Box (small one) Dream Whip mixed as directed on box. Crust: 1 and 1/4 cups crushed vanilla wafers |
|||||||||||
|
Nancy Johnson's Cream Cheese Pie 1 graham cracker crust
|
|||||||||||
|
FIRECRACKERS - Trey Lawyer
Place 1 Box of Saltine Crackers in a container Mix the following 1 ¼ cup of vegetable, olive, or canola oil. (I used vegetable this time) 1 package of Ranch Dressing powder 3-4 tablespoons Crushed Red Pepper (depends on how hot
you want it) |