Maple-Glazed Ham

Maple-Glazed Ham

Ingredients:
1 (8-ounce) slice lean cooked ham (about 1/4 inch thick) .
1/8 teaspoon ground black pepper.
Cooking Spray.
2 tablespoons maple syrup.
1 teaspoon Dijon mustard.
2 teaspoons cider vinegar.
Cut ham slice into 3 pieces; sprinkle with pepper. Coat a large nonstickk sillet with cooking spray;
place over medium-high heat until hot. Add ham to pan, and cook 3 minutes ON EACH SIDE. Trsa-n
fer ham to a serving platter, and keep warm. Combine maple syrup, mustard, and vinegar in pan.
Cook over medium heat, stirring constantly, 1 minute or until mixture is smooth and bubbly. Spoon
glaze over ham .
Submitted by Denny
15
My name is Joyce Inman. This is a family favorite, a birthd ay
dinner request. If you are watching your fat intake like us, thsis i
only an occasional treat. I've tried skipping the frying in oil pa rt,
but the result was mushy tortillas. (Not advisabl e)
Fabulous Enchiladas
1 lb ground beef
1 can cream of mushroom soup
1 can enchilada sauce
1/2 can water
1 small can chopped green chilies
1 dozen corn tortillas
1 1/2 lb shredded cheddar
Brown beef; drain. Add soup, enchilada sauce, water and chilies; simmeorv er low heat while
preparing tortillas. Heat some oil in a skillet. Heat tortillas one at a time for a few seconds un til
limp. If oil is hot, put tortilla in, flip it over, and take it out. Drain on paper towels. Place 1 cup sauce in
9x13 pan sprayed wtih cooking spray. Place about 1/4 cup cheese on each tortilla, roll up, arrange
on sauce in pan. Top with remaining sauce, making sure to cover all of tortillas. (Any tortilla lexf-t e
posed will get hard in oven) Sprinkle top with cheese. Bake at 350 for 1-250 mins or until hot and
bubbly and cheese is melted.S erves 4-6
My family doesn't like the chilies or mushroom chunks, so I blend the soup, sauce, water a nd
chilies until fairly smooth then proceed as directed .
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Meatloaf
2 Pound ground bee f
1/2 Cup ketchup
1/2 teaspoon garlic salt
1/2 teasppon onion sal t
1Cup or more Italian bread crumbs
1/2 Cup Pepsi
Mix altogether and sharp into loaf .B ake at 350 degrees for 1 hour. This is so moist and so good. I
just came up with this recipe one day .
Origin Unknown
16
Southern Pork Chops
4 pork rib chops
1 clove garlic, cut in hal f
1 Tbs. paprika
1 tsp. seasoned salt
1 tsp. sage, crumbled
1/2 tsp. cayenne pepper
1/2 tsp. pepper
Prepare grill or broiler. Rub both sides of pork chops with garlic. Combine next 5 ingredietsn in a
bowl. Press seasoning mixture into pork chops with hands to adhere. Grill pork chops-8 7 minutes
per side or until cooked throughout .
Origin Unknown
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Sven’s Mexican Spaghetti
1 lb. ground beef
1 can (15 oz.) tomato sauce
1 package (1.25 oz.) taco seasoning mix
1 medium onion, chopped
½ medium green pepper, chopped
2 tomato sauce cans water
Cheddar cheese, shredded
spaghetti
Jalapeño pepper, chopped fine (optional )
Cook ground beef and onion in large sauce pan until beef is brown; drain excess fa tA.dd tomato
sauce, water, jalapeño pepper (if desired), and taco seasoning mix B.ring to a boil; simmer on low
for 5-7 minutes.
Add spaghetti depending on thickness desired (start with -68 oz.). Bring to a boil; turn heat to low nu-
til spaghetti is done (15-20 minutes), stirring frequently to prevent stickin g.
Let stand for 10-15 minutes and place individual servings on plate and top with shredded cheddar to
taste. Serves 4-6.
Submitted by Sven Swanson, Sr .
17
This recipe was developed by my husband .It has become a family favorite .
Thank you ,
Jean Capozzi
Dom's Italian Sausage
Serves 4-6
1 lb. Italian Sausage Links (sweet or ho t)
6 med. onions, sliced
1 lg. red pepper, sliced
5-6 plum tomatoes, lg. chunk s
salt & pepper to taste
1 tsp. oregano
1 Tbsp. parsley
1 Tbsp. Olive oi l
Brown Italian Sausage Links in no-nstick pan till browned on all sides. Remove from pan and slice
into 1/4" slices. Deglaze and clean pan .
Add olive oil and red pepper to pan andc ook until pepper starts to soften. Add sausage slices and
onions and cook til onions are soft . Add tomatoes and spices and cook til tomatoes are soft but not
mushy!
Serve with Garlic Potatoes . Recipe follows:
---
Garlic Potatoes
5 med. Potatoes, peeled and cut into lg. chunk s
2 med onions, cut into lg. chunk s
2 Tbsp. olive oil
1 Tbsp. garlic powder (to taste )
Salt & pepper
Paprika
1 Tbsp. parsley
Preheat oven to 350* Spray cookie sheet with oil spray
Toss all ingredients together . Bake 40 min. Turn and bake another 40 min. (Baking times are pa-
proximate). Test for doneness by piercing with fork. If done, but not brown enough for your taste,
turn broiler on for a few m inutes, turn and brown other side .
18
Chicken Stir-Fry
2 tablespoons cornstarch
1 can (14 ounces) Swanson chicken broth, divide d
1 tablespoon soy sauce
1 pound boneless, skinless chicken breasts, cut into 1 inch strip s
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder OR 1 garlic glove, mniced
5 cups cut-up vegetables such as sweet red peppers, snow peas ,
green onions, celery and carrots
4 cups hot cooked rice, cooked without salt
Mix cornstarch, 1 cup broth and soy sauce. In a nonstick skillet, s-ftriyr chicken until no longer pink.
Combine remaining broth, ginger, garlic and vegetables in skillet. Cover and cook over low heat for
5 minutes or until vegetablesa re crisp-tender. Add cornstarch mixture. Cook and stir until mixture
boils and thickens. Return chicken to skillet and heatht rough. Serve over rice. Serves 4.- Origin
Unknown
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Little Red Chicken
2 1/2 pound fryer -- or only breasts
1/2 cup green peppers -- chopped
1/2 cup onion -- chopped
1 cup tomato sauce
2 tablespoons brown sugar
1 teaspoon salt
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 can mushrooms -- bits and pieces
Place chicken in open baking dish. Combine other ingredients. Mix well ando pur over chicken.
Bake uncovered at 350 degrees for 1 hour and 45 minutes or until done-. Origin Unknown
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Barbecued Beef Brisket
1 beef brisket -- (4-5 lb.) 1 / 2 teaspoon celery salt
1/4 teaspoon garlic powder 1/ 8 teaspoon onion powder
2 teaspoon liquid smoke 1/3 cup Worcestershire sauce
3/4 cup barbecue sauce
Sprinkle beef with celery salt, garlic powder, and noion powder. Place in a shallow dish. Pou r
liquid smoke and Worcestershire sauce over meat. Cover with aluminum foil, and regferirate
overnight, turning once. Cover and bake at 300 degrees for 4 hours or until tender. (Time variees- d
pending on oven and meat.) Pour off liquid, reserving 1/2 cup. Combine barbecue sauce and 1/2
cup liquid, stirring well. Pour sauce over beef. Bake uncovered, an additional 30 minutes. To serve,
slice across grain into thin slices. - Origin Unknown
19
Lasagna
1 onion p o 1und ground beef
butter c2ans tomato paste -- (6 ounces each)
1/2 tablespoon garlic salt 2 tablespoon parsley
2 1/2 cup water 1 1ta/2blespoon salt
1/2 tablespoon pepper 1 c/8up sugar -- (1/8 to 1/4)
1/2 tablespoon oregano 1 dash Italian seasonings
8 ounces lasagna noodles c 1ontainer ricotta cheese
2 eggs Mozzarella che ese
Parmesan cheese
Brown onion and meat in butter. Add tomato paste, seasonings and water. Simmer 25 minutes to 1
hr. Meanwhile cook noodles. Mix ricotta cheese wit heggs, salt and pepper and dash of
parsley. When sauce is done layer in following order: sauce, noodles, ricotta mixture, layer of Mao-zz
rella and Parmesan. Repeat . Keep enough sauce for top. Cover with foil and bake at 350 degrees
for 1/2 hour. Let it set 5-10 minutes after taking it from oven.- Origin Unknown
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Chicken Pot-au-Feu
Serves 4 Low Fat
Olive-oil cooking spray
2 potatoes, cut into 1-inch strips
Salt and black pepper
4 (4-ounce) skinless, boneless chicken breast halves
1 small onion, halved lengthwise and cut into 1-/i2nch-thick slices
12 baby carrots
1 cup sliced mushrooms
1 t minced garlic
1 t seasoning salt
1/2 cup dry white wine
2 cups reduced-sodium, fat-free chicken broth
2 cups chopped Swiss chard
Preheat oven to 425 Spray potatoes with cooking spray; season with salt and pepper. Transfeor -p
tatoes to a baking sheet and roast 12 minutes, until soft to the touch. Meanwhile, salt a nd
pepper both sides of chicken. Spray a large nonstick skillet with cooking spray and set over high
heat. Add chicken to hot pan and sear 1 minute per side, untgilo lden brown. Add onion, carrots,
mushrooms, garlic and seasoning salt cook 1 minute to sear vegetables. Add wine and simmer 1
minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add Swiss chard to one
side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted. To serve,
place chard in the bottom of 4 shallow bowls. Slice chicken crosswise into 5 pieces each andr -a
range atop chard. Arrange potatoes and remaining vegetables around chicken and ladle remaining
broth over the top. - Origin Unknown
20
Whistle Stop Chicken and Dumplings Stew
1 cooked chicken (the BBQ kind you get at the grocery store )
1 Litre of chicken broth in Tetra Pack (you can usually find these easily now )
1 Large Onion Chopped up
3 Big Stalks Celery Chopped up
1 1/2 to 2 Cups baby carrots (the already peeled kind in the bag )
1 Cup frozen Peas
1 Bay leaf
1 Can Cream of (whatever you have) Soup (low fat iso god to use too)
1 Cup Milk (I don't recommend skim for this but you can get away with 2 %)
Dumplings:
2 Cups Bisquick
2/3 Milk
Pepper or Paprika to taste
Cut up onion and fry in a little oil with Bay Leaf, add cut up celery and baby carrots and pe aI sg.en-
erally just start with the onion, then start cutting the celery then add it, then just k eep
working. Sauté while ripping apart chicken into bits. Add chicken bits to veggies. Add Chicken
broth and bring to boil, then add can of soup, and mil k B. ring up to a simmer. Remove bay leaf eb-
fore dropping in the dumplings .
Make dumplings...just add pepper to the bisquick then milk, stir and then drop into simmering
stew. Cook ten minutes uncovered, then ten minute s
covered.
Dinner...in 30-40 minutes!
Leslie
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Grilled Basil Chicken
3 tablespoons lemon juice t e2aspoons dried basil
1 clove garlic -- minced 1 c/4up olive oil
8 chicken thighs without skin
Combine first 3 ingredients in container of an electric blender; process 30 seconds. With motorn r-u
ning, gradually add oil in a slow, steady stream. Reserve 1/4 cup basil mixtu re.
Brush chicken with remaining basil mixture; cvoer and refrigerate 30 minutes. Cook chicken
covered with grill lid over medium coals 30 minutes or until done, basting twicei twh reserved basil
mixture. Yield: 4 servings .
Submitted by Frances
21
Sausage Stuffed Peppers
1 box chicken stuffing (regular size, not the large), made to box directio ns
1 tube of breakfast pork sausage, browned and drained
1 can whole kernel corn, drained
4 extra large green bell peppers, seeded, halved, draine d
Grated cheddar cheese
Make stuffing. Brown and drain sausage. Drain corn. Combine these three ingredien ts.
Parboil green pepper halves until they are tender but still crisp enough to hold shap eS.tuff them with
the meat mixture. Place them in a large baking pna and add about 2 T. of water to the pan. Bake 20
minutes in a preheated 350 degree oven . Remove, sprinkle them with the cheddar cheese, ande -r
turn to the oven for 15 minutes, or until cheese melts. These reheat in a casserole or in a mo-icr
wave.
From: Jan
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Chicken with Browned Garlic Sauce
1/4 cup (60 ml) extra-virgin olive oil
15 cloves garlic, peeled and thinly sliced
1 tsp (5 ml) hot red chili flakes
1 15-ounce (425 g) can tomatoes, drained
Salt and freshly ground pepper to tast e
1 to 1 1/2 lbs (450 - 675 g) skinless boneless chicken thighs
1/4 cup (60 ml) chopped fresh parsley
Heat the oil in a large skillet over moderate heat and cook the sliced garlic and chili flakes, stirring
frequently, until the garlic is dark brown, about 10 minutes .Be careful not to cook the garlic until it
begins to turn black . Add the tomatoes, salt, and pepper and simmer uncovered until the sauce is
fairly thick, about 10 minutes . Add the chicken thighs and cookc overed, stirring occasionally, until
the chicken is cooked, about 15 minutes . Garnish with the parsley and serve
immediately. Serves 4 to 6.
MARIE
22
King Ranch Casserole
1 whole chicken 1 medium Onion chop ped
3/4 cup Chopped celery 1 teaspoon Sa lt
1 can Cream of chicken soup 1 ca Cnream of mushroom soup
12 Tortillas cut in pieces 1 Chopped green pepp er
1 can Ro-tel tomatoes 1cup Sharp cheddar cheese
Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and co ol,
remove bones, chop chicken. Boil broth down to -11/2 cup & add soups & mix. Preheat oven to
350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 inch casserole with tortillas
pieces. Cover tortilla pieces with chicken chunks. Sprinkle wi tghreen peppers. Cover with Ro-tel
tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35 to 40 min. Remove froomve n
and remove foil. Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve h ot.
CINDY
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Savory Chicken and Rice
4 skinless boneless chicken breast halves (about 1 pound )
1 1/2 cups sliced mushrooms (4 ounces)
1 cup baby-cut carrots
1 1/2 cups water
1 (4.1-ounce) package long grain and wild rice mix with chicken and ehrbs
Remove fat from chicken. Cut chicken into -1inch pieces. Spray 10-inch nonstick skillet with cooking
spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirrin g
occasionally, until no longer pink in center. Stir in remainingg inredients. Heat to boiling; reduce heat
to low. Cover and simmer 15 minutes, stirring occasionally. Uncover and simmer aboutm 3i nutes
longer, stirring occasionally, until carrots are tender and liquid is absorbed .
Origin Unknown
23
Chicken With Red Devil Rub And Diablo Sauce
Submitted by DJJRS
2 chickens, each cut into 10 pieces
1/4 cup honey
2 t. Worcestershire sauce
4 t parprika
2 t. each: curry powder, chili powder, salt, black peppe r
1 t. red pepper
Diablo Sauce:
1 jar (7 oz) roasted red peppers, drained
1/4 cup olive oil
2 TBLSPNS. balsamic vinegar
1 t salt
1/2 t. hot pepper sauce
Place chicken on baking sheet. Stir together honey and Worcestershire sauce in a bowl, brush all
over the chicken. In another bowl mix together paprika, curry powder, chili powder, salt, blackp p-e
per and red pepper. Sprinkle spice mixture over all sides of the chicken. Cover the chicken tightly
with plastic wrap, refrigerate 2 hrs. Heat oven to 450 degrees. Arrange chicken in 2 large roasting
pans. Roast 35 min. until well browned. Prepare the sauec: Combine roasted red
peppers, olive oil, vinegar, salt and hot pepper sauce in blender. Puree. Arrange chicken o n
serving platter. Pour sauce into bowl and serve on the side. Makes 12 servings.
- Origin Unknown
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Crab Stuffed Chicken Breasts
6 Chicken breasts 1/2 c Onion, chopp ed
1/2 c Celery, chopped 3 tablespoons of Bu tter
3 tablespoons of White wine, dry 7 1/2 oz Crabmeat, flaked
1/2 c Herb stuffing mix 2 tablespoons o-fp Aulrlpose flour
1/2 t Paprika 1 pk Hollandaise sauce mix
3/4 c Milk 2 tablespoons of White wine, dry
1/2 c Swiss cheese, shredded 1i npch Salt
1 pinch Pepper
Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and
celery in 3 tablespoons of butter until tender. Remove from heat; add 3 tablespoons of wine, the crab
and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flouar,- p
prika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2 tablespoons of melted butter.
Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blen d
hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining winen ad cheese. Stir until
cheese melts. Serve over chicken. - Susan
24
Hungarian Beef Goulash with Potato Dumplings
BEEF GOULASH
1 Clove garlic; minced
1/2 ts Salt
4 oz Butter
1 1/2 lb Onions; chopped
1 1/2 tb Hungarian paprika
1 1/2 lb Lean beef; cut into 2 inch piece s
1 c Water; as needed
Salt to taste
DUMPLINGS
2 lb Potatoes; grated
3 tb Flour
1 ts Cornstarch
1 pn Nutmeg
1 pn Salt
2 Egg yolks; lightly beaten
Flour to coat dumplings
2 c Stale bread crumbs
1/4 c Butter
FOR THE GOULASH:
In a small bowl, mash the garlic and salt into a puree. Melt the buttne ra i large skillet over
medium-high heat. Saute the onions to a golden brown. Add garlic/salt mixture and paprika and
mix well. Add the meat. Reduce heat to medium, cover and cook for 1 1/2 hours, stirrin g
frequently to prevent meat from sticking. Onec or twice, add water in 1/2 cup quantities as needed
to keep goulash moist. Season to taste .
FOR THE POTATO DUMPLINGS :
In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow boil, Meanwhile, in a large bowl,
mix the grated potatoes, flour, cornstarch, nutmeg and salt. Add the egg yolks and m ix
thoroughly. Place about a quarter of a cup of flour in a dish. Fo rdmumplings the size of a golf ball
and roll in the flour to coat. Drop the dumplings into slo-bwoiling water, cook uncovered for 10 mni-
utes. Remove the dumplings with a slotted spoon and drain. Meanwhile, melt the bu tter
in a medium skillet, add bread crumbs ands tir while heating until browned. roll the draine d
dumplings in bread crumbs. Serve alongside goulash .
NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dpu-m
lings hold together in the water .
This recipe from The Atcheson, Topeka, & Santa Fe Railway System .
FROM: DINING BY RAIL yb James D. Porterfield. Pub by St. Martin' s
Press of New York - 1993.
25
Beef Stroganoff
2 lb Steak, sliced into thin strips about 3" lon g
1/4 c dehydrated onion
1/2 t Chili powder
1/2 t Cumin
1/2 t Garlic powder
Salt to taste
1 dash Black pepper
16 oz Sour cream
2 T Corn starch
Season meat with garlic powder, black pepper, and salt. Brown meat in saucepan in amounts small
enough that the meat will brown well. After all meat is browned put it all bka icn the pan and add 1
cup water. Lower heat to simmer. Add onion, chili powder, and cumin to simmering mixture.m S-i
mer for about 1 hour adding small amounts of water to keep meat half immersed in liqu id.
Mix cornstarch with a small amount fo cold water and stir into meat mixture. Just before serving,
blend in sour cream. Serve over egg noodles or rice.- Origin Unknown
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All-American Burgers
1 ea Clove garlic, minced 2 tb Catsup
2 tb Finely chopped onion 1 tb Steak sau ce
1 tb Cooking oil 1 tb Worcestershire sau ce
1 ts Sugar 1 t s Vinegar
1 x Dashes hot pepper sauce 1 lb Lean ground b eef
1/4 ts Salt 1/4 ts Pepp er
4 ea Hamburger buns, sliced, toasted Lettuce leaves (o pt)
American cheese slices (opt) Pickle slices (op t)
Red onion slices (opt)
For sauce, in a saucepan, combine garlic, catsup, steak sauce, sugar, vinegar, cooking oil, Worsc-e
tershire sauce, and hot pepper sauce; bring to boiling. Reduce heat and simme r,
uncovered, for 5 minutes .
Meanwhile, in a bowl, combine beef, salt, and pepper; mix well. Form meat mixture into four 3/4"
thick patties. Grill on an uncovered grill dircetly over MEDIUM coals for 15 to 18 minutes or till we-ll
done, turning once and brushing often with sauce. Serve patties in buns with lettuce, cheesoe-, t
mato, pickle, and onion, if desired. - Origin Unknown
26
Peking Pork Tenderloin
1/4 cup soy sauce
2 cloves garlic -- sliced
2 inches ginger root, sliced
4 1/2 pounds pork tenderloins -- (3 tenderloins)
3/4 cup honey
3/4 cup sesame seeds
Combine first 3 ingredients in a large shallow dish or a large heav-dyuty, zip-top plastic bag; add
tenderloins. Cover or seal; refrigerate 1 hour, turning occasionally. Remove from marinad e,
discarding marinade; pat dry. Coat tenderloins with honey; roll in sesame seeds .
Place on a lightly greased rack in a broiler pan. Bake at 375 degrees F. for 25 to0 3 minutes or until
a meat thermometer registers 160 degrees F. Let stand 5 minutes before slicin g Y. ield: 12 serv-
ings.
By: Fayleen Hodges
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Honey Lime Pork Chops
Ingredients
1/2 cup GREY POUPON Honey Mustard
2 Tbsp. lime juice
2 cloves garlic, chopped
1 Tbsp. soy sauce
1 tsp. grated lime peel
4 center-cut pork chops (about 1 lb.)
BLEND mustard, lime juice, garlic, soy sauce and lime peel. Reserve 1/2 cup sauce mixtur e.
GRILL or broil pork chops until cooked through, brushing with remaining sauce. Serve wi th
reserved 1/2 cup sauce mixture. Serves: 4
By: Blondie
27
Baby Back Ribs
1-tablespoon ground cumin
1-tablespoon chili powder
1-tablespoon paprika
Salt and pepper to taste
3 pounds pork baby back ribs
1-cup barbecue sauce
Preheat gas grill for high heat . In a small jar, combine cumin, chili powder, paprika, ansda lt and
pepper. Place lid on jar, and mix well. Trim off the membrane sheath from the back of each rack.
Run a small sharp knife betweenh te membrane and each rib, and snip or "shimmy" off th e
membrane as much as possible. Sprinkle or "throw" as much of the rub oon bt oth sides of the ribs
as desired. Do not rub the spices in, because the ribs will turn too dark and be too spic y.
Unused potion of spice mix can be stored for future us e P. lace tin foil on lower rack to capture dpri-
pings and prevent flare-ups. Brush grate with oil, and lay ribs on top rack of grill. Reduce heat to low,
shut grill, and leaveu ndisturbed for 1 hour. Do not lift lid at all. Brush ribs with barbecue sauce, and
grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile thne- i
dividual ribs on a platter .
Origin Unknown
28
Golden Potato Casserole
6 medium potatoes
2 cups shredded cheese
1/4 cup butter or margarine
2 cups sour cream at room temperature
1/3 cup chopped green onions with some green (1 small bunch )
1/4 tsp. white pepper
Peel potatoes and cube and boil until tender. Drain and mash to
remove all lumps. Melt cheese and butter in microwave. Add sour cream, onions, salt a nd
pepper. Mix well. Add potatoes. Turn into a buttered 2 qt casserole and dot with 1 tbsp. butter. Bake
uncovered at 350 degrees until heated, about 25 mins. White pepper is a must!!
Submitted by Mary in Tennessee
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Pineapple Casserole
1 large can pineapple tidbits, drained
1 cup sugar
2 Tbsp. cornstarch
2 eggs beaten
1/2 to 1 cup cheddar cheese, grated
cinnamon
butter
Grease a 9" baking dish. Mix cornstarch and sugar. Add eggs, pineapple and cheese. Pour into
baking dish. Sprinkle top with cinnamon. Dot with butter. Bake at 350 degrees for 40 mins. Good
with ham. Note: Do not double thi srecipe as it seems to not thicken properly. Make two separate
casseroles in necessary.
Submitted by Mary in Tennessee
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Southern Style Green Bean And Potato Casserole – (For The Crock Pot)
Submitted by Dianne Burnette
5 red potatoes; sliced
4-5 cups fresh green beans
6 slices bacon; cooked, crumbled
2 Tbsp. onion flakes
10.5 can of cream of celery soup
Spray pot with non-stick cooking spray to prevent sticking. Combine all ingredients in crockpot.
Cover and cook on LOW 7-9 hours. - Origin Unknown
29
Tamale Casserole
Submitted by Dianne Burnette
Crust
1 1/4 c yellow Corn Mea l
1/2 tsp salt
1 1/2 C (12-fluid oz can) Evaporated Milk
1 C water
Filling
1 lb. ground beef
1 clove garlic finely chopped (I used 4 ~ go figure )
1 C chopped onion (I just chopped til I was “satisfied”)
1/4 C chopped green bell pepper (I used red )
1 C (8 ¾ oz can) cream style corn
(I just used forzen corn, thawed )
1/2 C (2 1/4 oz can) sliced ripe olives
(again, I just sliced til I was “happy”)
1 C (8 oz can) tomato sauce
1 T chili powder
1 tsp salt (I used garlic salt )
1/4 tsp ground black pepper (I used cracked )
1/3 C shredded cheddar cheese
(I used combo of cheddar n pepper jack)
I also added a smidge of cayenne pepper
For The Crust:
Combine cornmeal, salt evaporated milk n water in small saucepan; cook over med. heat, stirring
frequently (I would suggest a bit more than frequently specliya ltowards the end) for 5~7 min’s or until
thick. Remove 1/2 C; cover with plastic wrap n set aside. Spread remaining cornmea l
mixture on bottom n sides of greased 8X8 bake pan (cool 2~3 min’s if necessary ).
Bake in preheated 425° oven for 10 min’s. Remove from oven.
For Filling:
Brown beef, garlic, onion n bell pepper in lrg skillet; drain ~ I added cracked black pepper t.o Aodd
corn olives, tomato sauce, chili powder, (cayenne), salt n pepper; mix well. Spoon in to
cornmeal crust. Drop teaspoons o fremaining cornmeal mixture on top of meat; sprinkle with cheese.
Return to oven and bake for 15~min’s .
30
Ham-Noodle Casserole
1 can (10 3/4 ounces) condensed cheddar cheese soup, undilute d
1/2 cup milk
1/2 cup sour cream
1/2 cup sliced celery
1 can (2 1/2 ounces) sliced mushrooms, draine d
2 cups diced ham
3 ounces uncooked medium sized noodles, cooked and drianed
3/4 cup crushed rich round cracker s
1 tablespoon butter or margarine, melted
Preheat oven to 375 degrees F. Combine soup,m ilk and sour cream in large bowl. Add celery and
mushrooms. Stir in ham and noodles. Pour mixture into medium casserole. Combei ncracker
crumbs and butter in small bowl; sprinkle over ham mixture. Bake, uncovered, 30 minutes or until hot
and bubbly. Makes 6 servings.
From Lois in Ohio
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Beef And Cabbage Casserole
1 lb. ground beef
1 medium onion, chopped
6 c. coarsely chopped cabbage
1 can tomato soup
Salt & pepper to taste.
Saute onion and beef together until hot but not browned S .eason. Place 3 cups cabbage in casse-
role and cover with meat . Top with remaining cabbage and pour soup over the top .Cover and bake
at 350 for 1 hour . Serves 6.
Easy and quick to assemble . Very tasty meal. - Origin Unknown
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Hash Brown Potato Casserole
2 pounds hash brown potatoes- - thawed
1 3/4 cups cream of chicken soup
2 cups sour cream
2 cups or 10 oz. cheddar cheese -- shredded
2 cups corn flakes -- crushed
1/4 cup butter -- melted
Mix all ingredients except corn flakes .Spread mixture in a greased shallow casserole pan . Sprin-
kle corn flakes on top. Drizzle butter over casserol e B. ake for 1 1/2 hours @ 350ºF .
Origin Unknown
31
Scalloped Corn Casserole
1 tablespoon of butter
2 tablespoons of flou r
1 cup milk
2 eggs
2 cups canned corn
1 1/4 teaspoon of Cajun seasoning
1 teaspoon of sugar
1/2 cup diced ham
1/2 cup diced cheese
Melt butter, add flour, mix well, add milk, then add eggs. Bring to a boil stirring constantly. Cook for
2 minutes. Add corn, ham, cheese, etc . Bake at 350 degrees F. for 35 to 45 minutes or until knife
inserted in center comes out clean.- Origin Unknown
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Zucchini Casserole
1 cup sliced carrots
5 cups thinly-sliced zucchini (unpeeled )
1 (6 ounce) package chicken-flavored stuffing mxi
1 can cream of mushroom soup
1 cup sour cream
1/2 cup butter or margarine
1/4 cup chopped onion
Preheat oven to 350 degrees . Place carrots in large pan and boil for 5 minutes .Add zucchini,
cover and boil 5 minutes longer . In medium bowl, melt butter in microwav e A. dd contents of sea-
soning packet and stuffing crumbs and stir until moistene d S. poon 2/3 stuffing mixture in bottom of a
9x9, 10x10 or 9x12 pan . Drain cooked vegetables. Mix with soup, sour cream and
onions. Pour over stuffing mix . Sprinkle with reserved stuffing crumbs .Bake for 40 minutes.
Serves at least 4
From Lois in Ohio
Source: l
32
Shrimp and Wild Rice Casserole
1 6-ounce box of Uncle Ben's long grain and wild rice wit h
seasonings, cooked according to directions
11/2 pounds raw shrimp, cleaned but not cooke d
1 10-3/4 can cream of mushroom soup, undilute d
1 1/2 cups sharp cheddar cheese, grated
1 tablespoon Worcestershire sauce
few drops of Tabasco
salt and pepper to taste
Combine all ingredients. Place ni a greased, glass casserole. Bake at 350 degrees for 30
minutes.
Submitted by Nyala
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Sweet Potato Casserole
Filling:
3 cups canned sweet potatoes- - drained and mashed
1 cup sugar
1/2 cup butter -- melted
2 eggs -- well-beaten
1 teaspoon vanilla
1/3 cup milk
Topping:
1/2 cup brown sugar -- firmly packed
1/4 cup sugar
2 1/2 tablespoons butter -- melted
1/2 cup pecans -- chopped
Filling: Combine ingredients and mix well. Spoon into a prepared quart casserole dish. Cover with
topping Bake at 350 degrees for 30 minutes.
Topping: Combine all ingredients, mixing well. Sprinkleo n top of potato mixture before baking. Can
double topping if you want to cover completely. Bake until top se ts.
Submitted by Nyala
33
Chicken-Macaroni Casserole
From: Sue Ellen
1/2 cup chopped onion
3 tablespoons butter or margarine- - melted
2 (10 3/4 oz) cans cream of chicken soup- - undiluted
2 cups shredded Cheddar cheese -- divided
1 cup milk
3 1/2 cups chopped cooked chicken breast
2 1/2 cups cooked macaroni
1/4 cup round buttery cracker crumb s
Sauté onion in butter in a large skillet until tende. rAdd soup and 1 1/2 cups cheese; gradually stir in
milk. Cook over medium heat until cheese melts. Stir in chicken and macaro. ni
Pour mixture into a greased 2 1/2 quart casserole; sprinkle with cracker crumbs. Bake at 35 0
degrees F. for 30 minutes or until thoroughly heated. Top with remaining cheese, and bake a n
additional 5 minutes. Yield: 8 servings .
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Crockpot Western Omelet Casserole