1/2 Lb. Bacon
1 Small Can Tomatoes(crushed)
2 Cans French-style Green Beans(drained)
11/2 Teaspoons Garlic Powder
1/2 Teaspoon Dehydrated Onion
1/2 Teaspoon Basil
1/2 Teaspoon Salt
1/2 Teaspoon Oregano
1/2 Teaspoon Pepper
2 Slices Bread (toasted and grated)
Fry the bacon until it is crisp. Toast the bread. In a bowl, stir together the tomatoes and drained green beans. Add the bacon, garlic, onions, basil, salt, oregano and pepper. Mix well. Pour into a sprayed 13 x 9 baking dish
and top with the bread crumbs. Bake on 350 for 50 minutes.
Monday, May 10, 2010
FRENCH BEAN AND SHOE PEG CORN CASSEROLE
1 Large Can French Style Green Beans, drained
1 Can Shoepeg Corn, drained
1 Can Cream of Celery Soup
1/2 Cup Sour Cream
1/2 Cup Chopped Onion
1/2 Cup Grated Sharp Cheddar Cheese
Mix together and place in a sprayed casserole dish.
Mix 1 stick melted marg. with 1 sleeve of Ritz crackers, crushed. Put these over the top of the casserole. Bake at 350 for 30 minutes.
1 Can Shoepeg Corn, drained
1 Can Cream of Celery Soup
1/2 Cup Sour Cream
1/2 Cup Chopped Onion
1/2 Cup Grated Sharp Cheddar Cheese
Mix together and place in a sprayed casserole dish.
Mix 1 stick melted marg. with 1 sleeve of Ritz crackers, crushed. Put these over the top of the casserole. Bake at 350 for 30 minutes.
MONKEY BISCUIT BALLS
1 Cup Sugar (white or brown)
1 Teaspoon Cinnamon
1/2 Cup Nuts, chopped can leave them out
1 Can (10) Count Ref. Flaky Biscuits
1/2 Stick Butter, melted
Preheat oven to 350. Combine cinn. sugar and nuts. Seprate biscuits into quarters. Roll each quarters into balls. Dip balls into melted butter and then into sugar. Place 4 pieces into a sprayed muffin cup. Bake for 15 minutes. Serve warm.
1 Teaspoon Cinnamon
1/2 Cup Nuts, chopped can leave them out
1 Can (10) Count Ref. Flaky Biscuits
1/2 Stick Butter, melted
Preheat oven to 350. Combine cinn. sugar and nuts. Seprate biscuits into quarters. Roll each quarters into balls. Dip balls into melted butter and then into sugar. Place 4 pieces into a sprayed muffin cup. Bake for 15 minutes. Serve warm.
NUTTER- BUTTER COOKIE PUDDING
3 Cups Milk
3 Large Eggs
3/4 Cup Sugar
1/3 Cup Flour
2 Tablespoons Butter or Marg.
2 Teaspoons Vanilla Extract
5 Medium Ripe Bananas
1 (1)lb. Pack Nutter Butter Cookies
2 Cups Cool Whip
In a kettle put in the milk, eggs, sugar and flour. Whisk over medium heat constantly for 15 minutes or until thickened. Remove from heat and stir in butter and vanilla until butter is melted. Fill a large bowl with ice and put the kettle in it or put in ref. until it is chilled around 20 minutes. Cut the bananas into 1/4 inch slices and the nutter butters into 1/3rds. Spoon 1/2 of the mixture into a glass bowl. Top with bananas and cookies. Spread the rest of the mixture over the bananas and cookies. Top with the cool whip. Cover and chill for 24 hours.
3 Large Eggs
3/4 Cup Sugar
1/3 Cup Flour
2 Tablespoons Butter or Marg.
2 Teaspoons Vanilla Extract
5 Medium Ripe Bananas
1 (1)lb. Pack Nutter Butter Cookies
2 Cups Cool Whip
In a kettle put in the milk, eggs, sugar and flour. Whisk over medium heat constantly for 15 minutes or until thickened. Remove from heat and stir in butter and vanilla until butter is melted. Fill a large bowl with ice and put the kettle in it or put in ref. until it is chilled around 20 minutes. Cut the bananas into 1/4 inch slices and the nutter butters into 1/3rds. Spoon 1/2 of the mixture into a glass bowl. Top with bananas and cookies. Spread the rest of the mixture over the bananas and cookies. Top with the cool whip. Cover and chill for 24 hours.
FRIED APPLES WITH SPICES
2 1/2 Cups Apple Juice
4 Large Golden Delicious Apples, unpeeled and cut into wedges
3 Tablespoons Cornstarch
1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
5 Tablespoons Sugar
In a large skillet, combine the apple juice and sliced apples. Heat on medium until apples are fork tender, turning often for even cooking. Be careful not to overcook the apples. Remove apples from juice with a slotted spoon and place in large bowl.
In another bowl, combine all dry ings. and stir with a wire whisk until well blended. Pour hot apple juice into dry mixture. Whisk until all the lumps are gone. Pour this mixture back into the skillet and heat on medium whisking constantly until they are bubbly and thick. Remove from heat and put the apples in the sauce and coat each one with the sauce.
4 Large Golden Delicious Apples, unpeeled and cut into wedges
3 Tablespoons Cornstarch
1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
5 Tablespoons Sugar
In a large skillet, combine the apple juice and sliced apples. Heat on medium until apples are fork tender, turning often for even cooking. Be careful not to overcook the apples. Remove apples from juice with a slotted spoon and place in large bowl.
In another bowl, combine all dry ings. and stir with a wire whisk until well blended. Pour hot apple juice into dry mixture. Whisk until all the lumps are gone. Pour this mixture back into the skillet and heat on medium whisking constantly until they are bubbly and thick. Remove from heat and put the apples in the sauce and coat each one with the sauce.
Sunday, May 9, 2010
GROUND BEEF GOULASH
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Black Pepper
1/2 Teaspoon Salt or more to taste
3 Tablespoons Soy Sauce
2 Bay Leaves
2 Tablespoons Italian Seasoning
2 (15)oz. Cans Diced Tomatoes
2(15)oz. Tomato Sauce
3 Cups Water
3 Cloves Garlic, chopped
2 Large Onions, chopped
2 Lb. Ground Chuck
2 Cups Elbow Macorni, uncooked
1 Cup Frozen Mixed Vegs. or Frozen Corn, if using canned drain it
In a skillet brown the ground chuck and onions and garlic. Fry until meat is no longer pink. Drain off the grease. Put this in a pot and add the rest of the ings. except the maccorni. Let cook for 20 minutes with lid on. Put the macaroni in and let cook for around 15 more minutes or until macaroni is soft. Keep lid on. Remove from stove and take out the bay leaves. Let sit for 15 minutes. Serve.
1/4 Teaspoon Black Pepper
1/2 Teaspoon Salt or more to taste
3 Tablespoons Soy Sauce
2 Bay Leaves
2 Tablespoons Italian Seasoning
2 (15)oz. Cans Diced Tomatoes
2(15)oz. Tomato Sauce
3 Cups Water
3 Cloves Garlic, chopped
2 Large Onions, chopped
2 Lb. Ground Chuck
2 Cups Elbow Macorni, uncooked
1 Cup Frozen Mixed Vegs. or Frozen Corn, if using canned drain it
In a skillet brown the ground chuck and onions and garlic. Fry until meat is no longer pink. Drain off the grease. Put this in a pot and add the rest of the ings. except the maccorni. Let cook for 20 minutes with lid on. Put the macaroni in and let cook for around 15 more minutes or until macaroni is soft. Keep lid on. Remove from stove and take out the bay leaves. Let sit for 15 minutes. Serve.
GERMAN CHOC. CHEESE CAKE
1 Box Dunchan Hines German Chocolate Cake Mix make according to directions on box for 13 x 9 pan.
2 (8)oz. Boxes Cream Cheese
11/2 Cups Granulated Sugar
4 Eggs, lightly beaten
FROSTING:
1 Cup Granulated Sugar
1 Cup Evaporated Milk
1/2 Cup Butter, cubed do not use marg.
3 Egg Yolks, lightly beaten
1 Teaspoon Vanilla Extract
2 1/2 Cups Coconut
1 1/2 Cups Chopped Pecans
DIRECTIONS:
Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a sprayed 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.
2 (8)oz. Boxes Cream Cheese
11/2 Cups Granulated Sugar
4 Eggs, lightly beaten
FROSTING:
1 Cup Granulated Sugar
1 Cup Evaporated Milk
1/2 Cup Butter, cubed do not use marg.
3 Egg Yolks, lightly beaten
1 Teaspoon Vanilla Extract
2 1/2 Cups Coconut
1 1/2 Cups Chopped Pecans
DIRECTIONS:
Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a sprayed 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.
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