Frosted Cranberry Salad

Frosted Cranberry Salad

Ingredients:
1 (13 1/2 oz.) can of crushed pineapple
2 (3 oz.) pkgs. of lemon flavored gelati n
1 (7 oz.) bottle of ginger ale
1 lb. can (2 cups) of jellied cranberry sauc e
1 (2 oz.) pkg. whipped topping mix
1 (8 oz.) pkg. softenedc ream cheese
1/2 c. chopped pecans
Drain pineapple, reserving syrup; add water to make 1 cup ;
heat to boil. Dissolve gelatin ni hot liquid; cool. Gently
stir in ginger ale. Chill until partially set. Blend pineappl e
and cranberry sauce; fold in gelati.n Turn into 9 x 9 x 2 inch
dish and chill until firm. Prepare topping according to package .
Blend in cheese; spread over gelaitn. Toast nuts in 1 tablespoon
butter at 350 degrees for 10 minutes. Sprinkle atop and chil l.
140
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1
Index
Main Dishes
Buy A Cookbook And Help Feed A Hungry Child
Country Style Steak Cooked In The Crockpo t
Warm Chicken Caesar Wrap
Baked Trout with Fresh Garden Herb s
Red Wine Roast
Drunk Chicken
Round Steak Bake
Crockpot Meatloaf with Sour Cream Mushroom Sacue
Baked Cube Steak and Gravy
Salisbury Steak And Gravy
Chicken Jo
Chicken Curry
Garlic Shrimp
John's Favorite Shrimp
Quick Hamburger Pie
Tuna Potato Pie
Maple-Glazed Ham
Fabulous Enchiladas
Meatloaf
Southern Pork Chops
Sven’s Mexican Spaghett i
Dom's Italian Sausage And Garlic Potatoes
Chicken Stir-Fry
Little Red Chicken
Barbecued Beef Brisket
Lasagna
Chicken Pot-au-Feu
Whistle Stop Chicken and Dumplings Stew
Grilled Basil Chicken
Sausage Stuffed Peppers
Chicken with Browned Garlic Sauce
King Ranch Casserole
Savory Chicken and Rice
Chicken With Red Devil Rub And Diablo Sauce
Crab Stuffed Chicken Breasts
Hungarian Beef Goulash with Potato Dumplings
Beef Stroganoff
All-American Burgers
2
Index
Peking Pork Tenderloin
Honey Lime Pork Chops
Baby Back Ribs
Casseroles
Golden Potato Casserole
Pineapple Casserole
Southern Style Green Bean And Potato Casserole
Tamale Casserole
Ham-Noodle Casserole
Beef And Cabbage Casserole
Hash Brown Potato Casseroel
Scalloped Corn Casserole
Zucchini Casserole
Shrimp and Wild Rice Casserole
Sweet Potato Casserole
Chicken-Macaroni Casserole
Crockpot Western Omelet Casserole
Soups
Sunday Supper Soup
Chicken And Dumpling Soup
Bean Soup
Cream Of Clam Soup
Crock Pot Clam Chowder
Bean, Sausage, And Onion Soup
Stuffed Pepper Soup
Kielbassa Bean Soup
Roasted Garlic Soup
Posole Blanco
(Mexican Pork and Hominy Soup)
Wisconsin Cheese Soup
Harvest Time Pumpkin Soup
Cherokee Pepper Pot Soup
Vegetables, Salads, And Dressings
Amish Cole Slaw
Fried Cabbage
3
Index
Corn Pudding
Elvis Style Fried Pickles
New Years Hoppin' John
Roasted Chestnuts
Boston Baked Beans
Homestyle Baked Beans
Coleslaw
Dutch Oven Potatoes
Marinated Vegetable Medley
Green Tomato Parmigiana
Vegetable and Rice Medley
Stuffed Zucchin i
Curried Navy Beans
Strawberry Salad
Danny’s Broccoli Salad
Hot Bacon Dressing
Italian Pasta Salad
Macaroni Salad
Potato Salad
Salad Dressing
Carnival Potato Salad
Desserts
Hawaiian Pineapple Pie
Pineapple Bars
Amish Pumpkin Whoopie Pies
Orange Dreamsicle Cake
Strawberry Cake
Toasted Almond Cheesecake Pie
Strawberry Pie
Owen Brennan’s Bread Pudding
Cheesecake Cups
Buttermilk Pie
Chocolate Gravy
Frost On The Punkin Cake
Busy Day Drop Cookies
Chocolate MINUTE® Tapioca Pudding
Best Banana Pudding Ever
Rolled Lemon Cookies
4
Index
Raisin Filled Cookies
Quick Rice Pudding
Easy Cinnamon Rolls
Cracker Barrel Coca Cola Cake I I
Summer Berries & Cream Dessert
Peanut Butter Balls
Lunsford’s Chocolate Sheet Cake
Divine Triple Chocolate Pie
Easy Frost Pumpkin Pie
Absolutely Delicious Cheesecake
Microwave Hershey Bar Pie
Impossible Brownie Pie (Bisquick)
Grand Prize Winning Maple Walnut Mousse Pi e
No-Crust Sweet Potato Pie
Southern Peanut Butter Pie
Berries in a Cloud
Pear Tart
Cherry Cobbler
Tiramisu
Grilled Apples
Dessert "Pizza"
Scottish Scones
Cinnamon Roll Apple Cobbler
Lazy Dazy Cake
Coconut Pineapple Cake
Jim's Pineapple Cheese Pie
Delicious Fruit
Apple Crisp
Apple Dumplings
Coffee Cake
Chocolate Roll-Up
Jelly Rol l
Shortcake
Banana Split Pie
Coconut Cream Meringue Pie
Possum Pie
Crunchy Caramel Apple Pie
Dutch Apple Pie
5
Index
Streusel-Topped Peach Pie
Stir-in-the-Pan Cake
Oatmeal Pies
Mayonnaise Cake
Knock Your Socks off Turtle Cheesecake
Chocolate Chip Rum Cake
Pecan Crunch Pie
Slow Cooker Hot Fudge Sundae Cake
Lemon Chiffon Cake
Mississippi Spice Muffins
White Chocolate Cheesecake
Nyala's Trifle
Devil Delicious Devil's Food Cake
Chocolate Brownie Trifle
Vanilla Wafer Cake
German's Sweet ChocolateC ake
Five Layer Delight
Baked Banana Bliss
Maple Pecan Logs
Pecan Diamonds
White Chocolate Banana Pie
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6
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Child In The World?
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All of us here at Carolina Country Cooking have been truly blessed. Not once have we or ourl -chi
dren had to go to bed hungry or worry about where the next meal is coming from. But sadly, this is
not true for a great many people and especially children both here in the USA and in many countries
around the world .
We have been working with the Feed The Children organization and are honored to have
been approved as a “Special Project” to help raise money for children and families in need.
For more than 22 years, Feed The Children has played a critical role in the lives of children across
the USA and around the world. They have changed the lives of millions of children by supplying food,
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7
Country Style Steak Cooked In The Crockpot
4 to 6 cube steaks
Flour
1 Tablespoon cooking oil
1 Envelope dried onion soup mix
1 Envelope brown gravy mix
Water
1. Dust steaks with flour .
2. Heat oil in a large skillet over medium-low heat. Brown steakso n both sides. Drain excess fat .
3. Place steaks in slow cooker. Add soup and gravy mixes and enough water to cover me at.
4. Cover and cook on low 6 to 8 hours .
Submitted by Margie Kirkman
________________________________________
Warm Chicken Caesar Wrap
8 Tyson fresh boneless, skinless chicken breast tender s
1 cup water
1 cup uncooked instant rice
3/4 cup fat-free caesar salad dressing
8 (10-inch) flour tortillas, warmed
2 cups shredded lettuce
2 tomatoes, chopped
1/2 cup seasoned croutons (optiona)l
1 cup shredded cheese
Spray a large skillet with nonstick cooking spray. Add chicken; Cook over mediu-mhigh heat 7 to 12
minutes or until light brown and internal juices of chicken run clear. Add water. Bring to a boil; Add
rice. Cover, remove from hea;t Let stand 5 minutes or until liquid is absorbed. Stir in salad dressing.
Fill each tortilla with lettuce, chicken, rice, shredded cheese, tomatoes and croutons. Fold in sides of
tortilla and then roll up. Chill: Refrigerate leftovers immediately. Servisn:g4
Submitted by Felicia Padgett
8
Baked Trout with Fresh Garden Herbs
2 dressed trout (1 3/4 pounds )
salt and pepper to taste
3 Tbsp. chopped fresh parsley
2 Tbsp. minced green onions
2 tsp. minced fresh sage
2 tsp. chopped fresh chives
1 tsp. minced fresh rosemary
1 tsp. minced fresh thyme
1 clove garlic, minced
1/4 cup unsalted butte r
lemon wedges
Sprinkle trout with salt and pepper to taste. Combine parsley adn next 6 ingredients in a small bowl;
Stir well. Stuff half of herb mixture in each fish cavity. Place fish in buttered 13x9xa2k ibng dish, dot
fish with butter. Bake at 350*F. for 20 to 25 minutes or until fish flakes easily. Garnish with lemon
wedges. 2 servings
Submitted by Felicia Padgett
________________________________________
Red Wine Roast (a favorite with my dinner guetss)
1 beef roast
1 cup Red Wine Vinegar
1 can creamy mushroom soup
1 pkg. Lipton Onion soup mix (dry )
1/2 cup water (optionalf or more "gravy")
Place roast in a cooking bag (remember to put a small amount of flour in bag and cut a tiny air hole
in bag). Combine other ingredients and add to bag . Make sure they completely cover the roast.
Place in oven on about 375 degrees and cook until roast is tender .
Origin Unknown
9
Drunk Chicken
Preheat oven to 350 degrees
Serves 6-8 (depending on how many chicken breasts you use !Use
less if you want!)
6-8 Chicken Breasts, boneless & skinless
1 can Fat Free Cream of Mushroom Soup
1 Can Fat Free Cream of Chicken Soup
1 Canister Chicken Stove Top Stuffing (the Cornbread Stuffing is yummy to o)
Blush Wine (I use the cheapest one, comes in a cardboard mki l
container!)
Mix together Cream of Mushroom & Chicken Soup & spread ONE HALF of the soup mixture in the
bottom of a 9x13 baking dish. Place chicken breasts on top of soup mixture. Cover chicken breasts
with remaining half of soup mixture .
Cover chicken & soup with stuffing mix, (I pour about an inch worth over chicken, you can pour as
much or as little as you wan t !Just make sure you can't see any soup mixture.) Saturate stuffing mix
with wine. (Make sure the stuffing mix is well saturated or it wl iblurn!)
Bake for 45 min. to 1 hour, until chicken is done .Check to make sure your stuffing isn't burnin g I.f it
is browning quick, cover loosely with foi l.
Origin Unknown
________________________________________
Round Steak Bake
1 lb. ground round
8 oz. pkg. Noodles
3 oz. cream cheese Sm. sour cream
2 (8 oz.) tomato sauce
2 sm. Onions
2 tbsp. Butter
2 tbsp. Sugar
6 green onions
1/2 c. cheddar cheese
Brown onions in butter, add ground round and brown. Add tomato sauce and sugar. Coo k
noodles. Mix sour cream and cream cheese with green onions. Put 1 layer noodles, cream mix,
sauce. Repeat. Sprinkle cheese on top. Bake at 350 degrees for 20 minutes or until cheese melts .
Submitted by Dianne Burnette
10
Crockpot Meatloaf with Sour Cream Mushroom Sauce
8 oz Container onion sour cream Dip
2 1/4 c Soft bread crumbs
1/2 c Finely chopped celery
1/4 c Chopped onion
2 tb Chopped pimento
1 t Dried dillweed
3/4 ts Salt Dash of pepper
1 lb Ground beef
1 lb Ground pork
Sour cream mushroom sauce*
2 Beaten eggs
In large bowl combine the eggs, 1/2 c of the onion sour cream dip, th beread crumbs, celery,
onion, pimento, dillweed, salt and pepper ; mix well. Blend in the ground beef and pork. In
crockpot crisscross two 15" x 2" strips of foil. ( Use heavy duty or double thickness of regular ),
across the bottom and up the sides. Place the meat mixture atop the foil strips, pressing lightly to
form a round loaf, that doesn't touch the sides of the pot. Cove cro;ok on low heat 8-9 hours. Lift out
the meatloaf, using the " foil " handles; drain off excess fat. Serve with Sour Crea m
Mushroom Sauce.
Sour Cream Mushroom Sauce :
In saucepan combine remaining 1/2 C of onion sour cream dip and one 1-30/4 oz can of
condensed cream of mushroom soup. Heat through, stir occasional ly.
Submitted by Dianne Burnette
________________________________________
Baked Cube Steak and Gravy
1 1/2 to 2 lb. cube steak
1 pkg. gravy mix (brown or mushroom )
1 1/4 c. water
1 (4 oz.) can mushrooms, drained
1 medium onion, chopped fine
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. steak sauce (A1)
Combine the gravy mix, water, Worcestershire, soy and steak sauces. Add the mushrooms andn -o
ions. Place the cube steak in this mixture in a covered- 2quart baking dish. Bake at 350
degrees for 2 hours. The combinatoin of Worcestershire, soy and steak sauces helps to
tenderize the steak and adds extra flavor to the grav y.
Submitted by Lois In Ohio
11
Salisbury Steak And Gravy
Ingredients
2 (10.5 ounce) cans condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoon all-purpose flour
1/2 cup ketchup
1/2 cup water
2 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1. In a large bowl, mix together 1/3 cup condensed Fnrech onion soup with ground beef, bread
crumbs, egg, salt and black pepper. Shape into 6 oval patties .
2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fa t.
3. In a small bowl, blend flour and remaining soup tuiln smooth. Mix in ketchup, water ,
Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 nm-i
utes, stirring occasionally.
This makes a ton of really good gravy, so I make lots of mashed potatoes to pour the gravy on.j oMr a
comfort food!
Submitted by Dianne Burnette
________________________________________
Chicken Jo
This comes from Florida and Dick's cousin Jo. It's been a popular Knight recipe for the past 30
years. I served it once to Mrs. Dewees who was known fohre r finicky appetite. She went back for
thirds. Poor old thing, I bet she was uncomfortable for the next wee k.
Preheat oven to4 00 degrees. Flour, salt, and pepper 1 chicken, cut up, or- 46 split breasts. Place
bony-side up in casserole dish. Bake 35-40 minutes. Reduce heat to 325 degrees .
Mix together: 2 cans mushrooms, drained, 2 cans cream of mushroom soup, and 1/4 cup m ilk
Pour soup mixture over chicken. Sprinkle with parsley (and a little paprika). Bake -1250 minutes
more. Serve over rice .
From: Ann Knight, Kingsport, TN
12
Chicken Curry
Another Knight recipe. The original came from Dick's Aunt Adah's husband, Henry Toombs. I'vem s-i
plified it.
Stew 1 chicken. Cool and debone .
Saute:
4 onions, chopped
6 ribs celery, sliced
Chicken pieces
Sprinkle on top:
4 tablespoon flour
2-4 tablespoon curry powde r
Add, as desired:
1/2 cup raisins
Cayenne, to taste
Plum or currant jell y
1-2 dried red peppers
1 1/2-2 tablespoons fresh ginger, minced
Add 2 cups chicken broth. Simmer 45 minutes .
About 5 minutes before serving, add 1/4 cup lemon juice .Serve over rice.
At the table, pass any of the following to spoon on top of curry. I use masany as I have on hand .
Shredded coconut Sliced appl es
Canned onion rings Halved grape s
Hard-boiled egg* Sliced man go
Pineapple chunks Diced banan a
Chopped pecans Salted peanu ts
Major Grey's chutney Chinese pickled ginge r
*Do not use with silver spoon !
Variation: Substitute 2 pounds cleaned shrimpfo r chicken. Use 1 can chicken broth and 1 broth can
of milk for liquid. Add 1 can coconut milk .
From: Ann Knight, Kingsport,T N
13
Garlic Shrimp
Dick's favorite. This is the one I make most ofte n
To prepare:
Peel and rinse 1-2 lbs. Medium shrimp .
In large frying pan, heat 2 T. olive o il
and 1/2 stick butter .
Add;
shrimp.
2-3 cloves garlic, minced
a little dried parsley
sprinkle or two or paprika.
Cook just until shrimp turn pin-k-@ 12-15 minutes. DO NOT OVERCOOK. Remove shrimp from
pan and keep warm.
Add another 1/2 stick of butter or 2 T. olive oil and 2 cloves garlic, minced t ofrying pan. Sauté
breadcrumbs made from 2-3 slices bread until well toasted . Serve over shrimp .
From: Ann Knight, Kingsport, TN
________________________________________
John's Favorite Shrimp
From Dick's mother--simplified by me. John asks for it when he gets home .
To prepare, mix together inl arge bowl:
1 lb. peeled shrimp, rinsed and patted dr y
1 pkg. frozen peas
1 can cream of celery soup
1/2 small carton sour cream
1 T. lemon juice
1/2 c. (or small can) chopped black olive s
2 T. slivered almonds
Pour into Pammed baking dish. Top with breadcrumbs. Dot with butter. Bake @ 350 for 40-45
minutes.
From: Ann Knight, Kingsport, TN
14
Quick Hamburger Pie
1 lb. ground beef
1/2 c. chopped onion,
1 lb. canned or frozen green bean s
1 can tomato soup
salt and pepper
Brown meat and onion and season to taste .Drain off fat. Mix meat, beans and soup in 1 1/2 qt.
casserole. sprinkle top with cheese if desired . Bake at 350 for 25 minutes .
This casserole is quick, tasty, nourishing and easyo n the budget. Very good with hot biscuits and a
tossed salad. I will sometimes vary the vegetable to corn, carrots or mixed vegetables just for iv-ar
ety.
________________________________________
Tuna Potato Pie
1 can tuna
1 can cream of vegetable soup
1/2 c. milk
1/2 pkg. instant mashed potatoes
Combine tuna, soup and milk . Pour into 9" pie plate. Prepare potatoes as directed on
package. Drop by large spoonfuls onto tuna mixture .Bake at 450 until potatoes are lightly browned,
about 15 minutes. Easy and tasty mea l .Great with a salad.
Submitted by Joan Smith
______________________________________
Maple-Glazed Ham