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Recipes F.A.C.S.

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Recipes F.A.C.S. West Washington High School Index Appetizers Page 1 Appetizers Page 2 Beverages Breakfasts Cookies Desserts Page 1 Desserts Page 2 ... – PowerPoint PPT presentation

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Title: Recipes F.A.C.S.


1
Recipes F.A.C.S.
  • West Washington High School

2
Index
  • Appetizers Page 1
  • Appetizers Page 2
  • Beverages
  • Breakfasts
  • Cookies
  • Desserts Page 1
  • Desserts Page 2
  • Dips
  • Meat Dishes
  • Pasta
  • Salads
  • Snacks
  • Soups
  • Vegetable
  • Other

3
Desserts
Apple Crisp This old fashioned desert is good served warm or cold. Apple Enchilada Dessert Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired. Banana Pudding A sweet cream version xBasic Flaky Pie Crust Flaky, flaky, flaky. Cold vegetable shortening and ice water do the trick to make this classic crust true to its name. Bread Pudding Canned Biscuit Dough Donuts and Holes Paula Deen Chocolate fountain/ Chocolate dip Churros"Pastry strips are deep fried and rolled in sugar and cinnamon in these simple Mexican snacks." DIRT' PUDDING WW Senator Cookbook Thank you -- Barbara Nice Davis, Jared Davis Lana Bishop, Brady Bishop (child), Mrs. Humphrey's class Fritters Banana Apple Mock Pecan PieThis dandy pecan-less pie combines rolled oats and coconut in a sweet, sweet buttery filling. When it 's baked up, you 'd be hard pressed to tell it from the real McCoy. Serve it with whip Orange Bavarian Cream Parfait"Beautiful parfaits made with an orange flavored Bavarian cream layered with mandarin oranges. A stunning individual dessert that is a snap to make. Perfect Pumpkin PieThe one and only! EAGLE BRAND makes this traditional dessert the perfect ending to a Thanksgiving feast
4
Desserts
Pie first Pumpkin Crunch Strawberry Shortcake Easy
5
Cookies
Chocolate Oatmeal Cookies No Bake Rice crispy treats Rice Crispy Treats Special Occasion Seven Layer Cookie Bars
6
Salads
Dump It In Salad Four-Fruit Salad Italian-Style Pasta Toss Layered Southwestern Pasta Salad Pasta Salad 2 Pretzel Salad Rainbow Fruit Salad The flavor of fresh fruit speaks for itself in this simple salad composed of watermelon, cantaloupe, pineapple, blueberries, plums and green and purple grapes. Ranch Pasta Salad Combine Cheddar and Monterey Jack cheese with bacon bits, olives, green onions and cooked pasta. Toss with your favorite creaming ranch dressing and chill thoroughly before serving this festive and filling salad. Turkey Veggie Cheese Wrap
7
Soups
Cheese Asparagus Soup Broccoli Cheese Soup McCormick Beef Stew Crockpot Jambalaya This hearty and delicious recipe looks long, but it goes together quickly. The complicated flavors are really wonderful. Oscars Egg Drop Soup Asian foods tend to be high in salt because seasoning ingredients such as soy sauce are high in sodium, this quick and easy recipe calls for low-sodium to allow more soy sauce for added flavor. Ham and Beans Tasty Great Northern beans, simmered with ham, onion, brown sugar and spices McCormick Beef Stew Pasta Fagioli Soup Potato Bacon Chowder"This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table Taco Soup Zesty
8
VegetableCasseroles Entrees
Broccoli Rice Casserole Cajun Corn and Bacon Maque Choux "Maque Choux (pronounced 'mack shoe'), a colorful dish of fresh corn, green bell peppers, chopped tomato, bacon, and green onions, is the traditional Cajun version of succotash. Deviled Eggs Green Bean Casserole Oven-Fried Potato Wedges courtesy Paula Deen Potato Skins Spanish Rice Succotash Zesty This dish is fun to serve because it's so colorful. The combination of vegetables offers a nice texture contrast, too. Velveeta Cheesy Chicken and Broccoli Rice Zucchini Saute Another pretty dish. Tomatoes, green pepper and zucchini are sautéed until tender and their flavors have mingled. Rice and water are stirred in and everything
9
Appetizers -
Baked Pizza Roll-Ups Fiesta Pinwheels "Whenever I serve these make-ahead appetizers, they disappear fast. When a friends at the office shared them with me, I knew in one bite I'd be bringing her recipe home for the holidays." Baby Back Ribbs like Applebee's Buffalo Wings Buffet Meatballs Grape juice and apple jelly are the secrets behind the sweet yet tangy sauce that complements convenient packaged meatballs. Cocktail Wieners "Cocktail wieners boldly covered in a sweet but hot mixture of grape jelly and cocktail sauce. Serve them with toothpicks!" Cocktail Wieners Tasty little smoked cocktail wieners get simmered in a tangy cranberry and chile sauce Crockpot Barbecue MeatballsServe these tasty meatballs with noodles, rice, or mashed potatoes. Grape Jelly Meatballs Recipe Honey BBQ WingsFrom Quality Fried Chicken, Paoli, Indiana Honey Mustard Easy Franks "This is a fantastic, easy to make main dish recipe for a weekend or working mom. Frankfurters are cooked with onions in a zesty honey mustard sauce."
10
Appetizers -
Hot Dog and Bacon Appetizer Bites Macho Nachos courtesy Paula Deen Mexican Meatballs Pigs in a Blanket Santa Fe Wraps Recipe courtesy Paula Deen Sausage Meatballs Simmered Smoked LinksA tasty sweet-sour sauce glazes bite-size sausages. Serve these effortless appetizers with toothpicks at parties or holiday get-togethers Yummy Cheese Ball "A tasty cheese and bacon cheese ball. Best served with buttery crackers.
11
Snacks
Chex Party Mix
12
Breakfast
Bubbies Grits Casserole A warm, filling main course for breakfast or brunch or a sassy southern side dish for supper. Be sure to make up a mess of biscuits to serve alongside this southern favorite! Cheesy Egg Casserole This dish is perfect for potlucks because it looks so pretty on the table and, best of all, it can be made ahead of time. Although I don't live in the country, my family and I love the country flavor of this hearty egg casserole French Toast Bake If you like blueberries and pecans, you'll love this take on a breakfast favorite, assemble it the night before. Then bake it in the morning. Oven Denver Omelet Hearty with hash browns and ham chunks, squares of this flavorful dish are wonderful for a Sunday brunch.
13
Meat Dishes
Chicken Osso Bucco Country Ribs and Kraut Easy Chicken Parmesan
14
Pasta
Baked Spaghetti CHEESE LASAGNE CLASSIC LASAGNE Fettuccine Alfredo Mexican Pasta Bake Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.
15
Dips
Best Spinach DipThis is a light rendition of that colorful and tasty party staple, the spinach-dip-stuffed sourdough round. You can make the dip and carve out the sourdough round a day ahead of time. Keep the bread in extra-large resealable bag and the dip, covered, in the refrigerator. Then fill the bread "bowl" with dip just before the party. (If you like, skip the bread bowl and serve with slices of whole-wheat sourdough or French bread, or with whole-grain crackers Cheryls Cheese Dip Ms. Ks Cheese Dip MEXICAN CHILI CHEESE DIP Ms Ks Fruit Dip Spinach Dip Here is a popular serving idea Hollow out a rounded loaf of sourdough or Italian bread (We use Hawaiian) Fill the bread bowl with Spinach Dip and surround it with the bread you hollowed out, cut or torn in bite-size pieces. When the dip is gone the bowl can be eaten too. VELVEETA Salsa Dip
16
Beverages
Ice Tea ---
17
Other
Kool Aid Play doughTry this cool colored dough you can make at home, Smells great, too
18
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19
Chocolate Oatmeal Cookies No Bake
  • Bring the first 5 ingredients to a boil and
    remove from heat.
  • Add peanut butter and oats mix well.
  • Drop by tsp. on to wax paper.
  • Let cool until set.
  • (when short for time can be spread in a casserole
    pan then cut)
  • 4 Tbsp. cocoa
  • 1 tsp. vanilla
  • 1/2 cup milk
  • 1/2 cup butter
  • 3/4 cup peanut butter
  • 3 cups oats

20
Macho Nachos Recipe courtesy Paula Deen
  • Preheat the oven to 350 degrees F.
  • In a small saucepan over low heat, cook refried
    beans until they are loose enough to spoon onto
    nachos.
  • On a large ovenproof platter, spread out a layer
    of tortilla chips and quickly put a teaspoon of
    hot refried beans on each chip.
  • Working quickly, sprinkle with some onions, jack
    cheese, and jalapeno slices.
  • Spoon on chili and top that with Cheddar.
  • Repeat this layering process until ingredients
    are used up.
  • Save some of the jalapeno slices for garnish.
  • Place platter in the oven and bake until cheese
    has melted, about 5 to 10 minutes.
  • Remove from oven and place on a trivet or
    heatproof surface.
  • Top nachos with sour cream, green onions, diced
    tomato and jalapeno slices and serve hot.
  • 1 can refried beans
  • 1 large bag white corn tortilla chips
  • 1 medium onion, chopped
  • 1 cup shredded pepper jack
  • 1 jalapeno, sliced crosswise, plus extra for
    garnish
  • 1 can chili, or your favorite chili recipe
  • 1 cup shredded Cheddar
  • 1 cup sour cream
  • 1 cup green onion, chopped
  • 1 tomato, diced
  • Have all the prepped ingredients easily
    accessible to assemble nachos.

21
Oven Denver Omelet Hearty with hash browns and
ham chunks, squares of this flavorful dish are
wonderful for a Sunday brunch.
  • Prep Time 10 Minutes
  • Cook Time 45 Minutes
  • Ready In 55 Minutes
  • Yields 6 servings
  • 8 eggs
  • 1 cup milk
  • 1/2 teaspoon seasoned salt
  • 2 cups frozen shredded hash brown potatoes
  • 1 cup diced fully cooked ham
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon dried minced onion
  • In a large bowl, beat the eggs, milk and seasoned
    salt.
  • Stir in the remaining ingredients.
  • Pour into a greased 8-in. square baking dish.
  • Bake, uncovered, at 350 degrees F for 45-50
    minutes or until a knife inserted near the center
    comes out clean.

22
Spanish Rice
  • 1lb hamburger
  • ½ cup green pepper
  • ½ cup onion
  • 2 cans Red gold Crushed tomatoes
  • 1 cup rice 2 cup water
  • 1 cup rice 2 cup water
  • Fry hamburger with green pepper and onion.
  • Drain grease.
  • Add at same time the crushed tomatoes, 1 cup
    rice, 2 cups water, and 1 teaspoon salt.
  • Keep heat on low. Simmer until rice is tender
    and vegetables are done

23
Rice Krispies Treats
  •  1. Melt margarine in large saucepan over low
    heat. Add marshmallows and stir until completely
    melted. Remove from heat. 2. Add KELLOGG'S
    RICE KRISPIES cereal. Stir until well coated.
    3. Using buttered spatula or waxed paper, press
    mixture evenly into 13 x 9 x 2-inch pan coated
    with cooking spray. Cut into 2-inch squares when
    cool.
  • Best if served the same day.
  • Yield 24 squares
  •  3  tablespoons margarine or butter
  • 1  package (10 oz. about 40) regular marshmallows
    or 4 cups miniature marshmallows
  • 6  cups Kellogg's Rice Krispies cereal

24
Rice Crispy Treats Special Occasion
  • Prep Time 30min
  • Course Cakes, Cookies and Candy, Dessert
  • Special For Kids
  • Type of Prep Blend / Process, Mix / Beat,
    Refrigerate
  • Occasion Holiday
  • 1/2 c Butter
  • 10 c Crispy rice cereal
  • 9 c Miniature marshmallows
  • 2 c Candy Heart (the tiny red spice ones)
  • Candy Hearts (the ones with messages) Or other
    Holiday treats
  • 3/4 c Miniature chocolate chips
  • Red food coloring
  • Melt butter and marshmallows stir until smooth.
    In a large bowl, mix rice cereal, candy hearts
    (spiced tiny red ones) and miniature chips
    together. To marshmallow mixture, blend in 2
    drops red food coloring (another color), adding
    more coloring if necessary to reach desired
    shade.
  • Add marshmallow mixture to cereal mixture stir
    quickly to combine. Spread on a large buttered
    pan press with buttered hands. While warm, press
    on candy heart (with messages) or other candy -
    spaced 1 to 1/2-2 inches apart. Refrigerate and
    cut into squares.

25
Taco Beef Bake with Cheddar Biscuit ToppingTempt
your family with a casserole that has all the
flavors of a taco plus a delicious cheesy biscuit
top
  • 1lb lean (at least 80) ground beef
  • 1package (1.25 oz) Old El Paso 40-less-sodium
    taco seasoning mix
  • 1cup Old El Paso Thick 'n Chunky salsa
  • 2cups Green Giant Niblets frozen whole kernal
    corn
  • 2cups Original Bisquick mix
  • 1cup shredded Cheddar cheese (4 oz)
  • 2/3cup milk
  • 1.Heat oven to 425F. In 10-inch skillet, cook
    beef over medium-high heat 5 to 7 minutes,
    stirring occasionally, until thoroughly cooked
    drain.
  • 2.Stir taco seasoning mix, salsa and corn into
    beef. Heat to boiling, stirring occasionally.
    Pour into ungreased 8-inch square pan or 8-inch
    square (2-quart) glass baking dish.
  • 3.Meanwhile, in medium bowl, stir Bisquick mix,
    cheese and milk until soft dough forms.
  • 4.Drop dough by 12 spoonfuls onto beef mixture.
  • 5.Bake uncovered 20 to 25 minutes or until
    topping is golden brown.
  • High Altitude (3500-6500 ft) In step 2, add 1/2
    cup water to beef mixture, then heat to boiling,
    stirring occasionally. Pour into ungreased 9-inch
    square pan.

26
Mexican Pasta BakeSprinkle this hearty tomato-
and cheese-topped casserole with chopped fresh
cilantro for bright color and fresh flavor.
  • 1/2 pound lean ground beef
  • 2 ½ cups uncooked rigatoni pasta (8 ounces)
  • 1 cup Green Giant Niblets frozen whole kernel
    corn
  • 1 jar (24 ounces) Old El Paso Thick 'n Chunky
    salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 1/3 cups shredded Mexican cheese blend (6
    ounces)
  • 2 medium roma (plum) tomatoes, thinly sliced
  • 1.  Heat oven to 350ºF. Grease 4-quart casserole.
  • 2.  Cook beef in 10-inch nonstick skillet over
    medium heat 5 minutes, stirring occasionally,
    until brown drain.
  • 3.  Cook and drain pasta in 4-quart Dutch oven as
    directed on package. Return pasta to Dutch oven.
    Stir in beef, corn, salsa and beans. Spoon half
    of the pasta mixture into casserole. Sprinkle
    with 2/3 cup of the cheese. Spoon remaining pasta
    mixture into casserole. Place tomato slices on
    top. Sprinkle with remaining cheese.
  • 4.  Cover and bake 35 to 40 minutes or until hot
    and cheese is melted.

27
Zucchini SauteAnother pretty dish. Tomatoes,
green pepper and zucchini are sautéed until
tender and their flavors have mingled. Rice and
water are stirred in and everything is cooked
until the liquid is absorbed and the rice is
fluffy.
  • Prep Time 20 MinutesCook Time 25 Minutes
  • Ready In 45 MinutesYields 6 servings
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 2 tomatoes, chopped
  • 2 pounds zucchini, peeled and cut into 1 inch
    thick slices
  • 1 green bell pepper, chopped
  • salt to taste
  • ground black pepper to taste
  • 1/4 cup uncooked white rice
  • 1/2 cup water
  • Heat oil in a saute pan over medium heat.
  • Add onion, and cook and stir for 3 minutes.
  • Add tomatoes, zucchini, and green pepper.
  • Stir. Season to taste with salt and black pepper.
  • Reduce heat, cover, and simmer for 5 minutes.
  • Stir in rice and water.
  • Cover, and cook over low heat for 20 minutes.
  • Nutritional infogt

28
Zucchini Sauté
  • Daily Value
  • Total Fat 2.8g4
  • Saturated Fat 0.4g2
  • Cholesterol 0mg0
  • Sodium 11mglt 1
  • Potassium 556mg16
  • Total Carbohydrates 16g5
  • Dietary Fiber 3.2g13
  • Protein 3.1g6
  • Sugars 5.5g
  • Vitamin A 19
  • Vitamin C 70
  • Calcium 4
  • Iron 13
  • Thiamin 20
  • Niacin 15
  • Vitamin B6 16
  • Magnesium 16
  • Folate 37
  • Serving Size1/6 of a recipe
  • Servings Per Recipe6Amount Per Serving 
  • Calories93
  • Calories from Fat25 

29
VELVEETA Salsa Dip
  • MIX VELVEETA and salsa in medium microwaveable
    bowl. Microwave on HIGH 5 min. or until VELVEETA
    is completely melted and mixture is well blended,
    stirring after 3 min..
  • Prep Time 5 minTotal Time 10 minMakes 2-1/2
    cups or 20 servings, 2 Tbsp. each
  • 1 lb. (16 oz.) VELVEETA Pasteurized Prepared
    Cheese Product, cut up
  • 1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky
    Salsa
  • SERVE hot with RITZ Toasted Chips Original,
    assorted cut-up fresh vegetables or tortilla chips

30
Turkey Veggie and Cheese Wrap
  • Total Preparation Time less than 15 minutes
  • Course Chicken Turkey
  • Snack
  • Actual Cooking Time No cooking required
  • Number of Servings single
  • Origin American
  • Special Features Quick to Prepare (under 30
    minutes)
  • Nutrition Content Good Source of Calcium
  • Preparation Place turkey breast across the center
    of each flour tortilla. Combine tomatoes, green
    pepper strips, shredded lettuce and toss with
    ranch dressing. Place vegetables on top of turkey
    and add cheddar cheese. Roll up tortillas and
    serve .
  • 4 oz Turkey breast (slices or cubes)
  • 1 cup Shredded iceberg lettuce
  • 1 Large tomato (cut into wedges)
  • 1 Large green pepper (cut into short strips)
  • 1 cup Shredded cheddar cheese
  • 1/3 cup Low-fat ranch dressing
  • 1 8-inch flour
  • Cook's Notes Good for a quick dinner. Ingredients
    are usually right in the fridge! Anything goes
    with a wrap sandwich - replace the ingredients
    with your favorite fillings! Can even omit the
    turkey to make a veggie wrap.
  • Nutritional infogt

31
Turkey, Veggie Cheese Wrap
  • Nutrient Information
  • 402Calories
  • 15Total Fat
  • 7Saturated Fat
  • 1Polyunsaturated Fat
  • 47Carbohydrates
  • 20Protein
  • 292Calcium
  • 1118Sodium
  • 4Fiber

32
Spinach DipHere is a popular serving idea
Hollow out a rounded loaf of sourdough or Italian
bread (We use Hawaiian) Fill the bread bowl
with Spinach Dip and surround it with the bread
you hollowed out, cut or torn in bite-size
pieces. When the dip is gone the bowl can be
eaten too.
  • 2 packages (10 ounces each) frozen chopped
    spinach, thawed and drained.
  • 1 can (8 ounces) water chestnuts, drained and
    finely chopped
  • 1 cup sour cream
  • 1 cup yogurt
  • 1 cup plain yogurt
  • 1 cup finely chopped green onions (with tops)
  • ½ teaspoon salt
  • 2 teaspoons chopped fresh or ½ teaspoons dried
    tarragon leaves
  • ½ teaspoons dry mustard
  • ¼ teaspoons pepper
  • 1 clove garlic, crushed
  • Mix all ingredients.
  • Cover and refrigerate 1 hour,
  • Serve with rye crackers, rice crackers or fresh
    vegetables if desired.
  • About 4 ½ cups dip
  • 15 calories per tablespoon

33
Simmered Smoked LinksA tasty sweet-sour sauce
glazes bite-size sausages. Serve these effortless
appetizers with toothpicks at parties or holiday
get-togethers.,
  • Ready In 4 Hours 5 MinutesYields 16
  • Prep Time 5 MinutesCook Time 4 Hours
  • Place sausages in a slow cooker.
  • Combine brown sugar, ketchup and horseradish
    pour over sausages.
  • Cover and cook on low for 4 hours.
  • 2 (16 ounce) packages miniature smoked sausage
    links
  • 1 cup packed brown sugar
  • 1/2 cup ketchup
  • 1/4 cup prepared horseradish (we used soy sauce)

34
Ranch Pasta Salad Combine Cheddar and Monterey
Jack cheese with bacon bits, olives, green onions
and cooked pasta. Toss with your favorite
creaming ranch dressing and chill thoroughly
before serving this festive and filling salad.
  • Bring a large pot of lightly salted water to a
    boil.
  • Add pasta and cook for 8 to 10 minutes or until
    al dente drain and reserve.
  • In a large bowl, combine black olives, green
    olives, Cheddar cheese, Monterey Jack cheese,
    bacon bits, dressing, onion, ground black pepper
    and pasta mix well.
  • Cover bowl, refrigerate to chill for one hour,
    and serve.
  • Yields 12 servings
  • 2 pounds pasta
  • 2 (6 ounce) cans black olives, drained and
    chopped
  • 2 (5 ounce) jars stuffed green olives, sliced
  • 1 pound shredded Cheddar cheese
  • 1 pound shredded Monterey Jack cheese
  • 1/4 cup and 1 tbs. bacon bits
  • 2 (16 ounce) bottles ranch-style salad dressing
  • 1 cup chopped green onions
  • 1 teaspoon ground black pepper

35
Pumpkin Crunch
  • Preheat oven to 350 . Grease 9X13 pan. Combine
    pumpkin, evap. Milk, eggs, sugar, cinnamon and
    salt in bowl.
  • Pour into pan. Sprinkle dry cake mix over
    mixture and pat down. Top with Pecans.
  • Drizzle butter over pecan and cake mix, Bake for
    55 minutes
  • Top with whipped cream and enjoy.
  • 1 box yellow cake mix
  • 1 can solid pack pumpkin
  • 1 can evaporated milk
  • 1/2 cup chopped pecans
  • 1/2 tsp salt
  • 1 cup butter
  • 3 large eggs
  • 1 1/2 cup sugar
  • 1 tsp. cinnamon
  • whipped topping

Thank you Kenny Miller
36
Pigs in a Blanket If making for a small child,
cut the hot dogs into    fourths length wise.
The cheese is always optional.
  • Prep Time approx. 10 Minutes.
  • Cook Time approx. 20 Minutes.
  • Ready in approx. 30 Minutes.
  • Makes 6 servings
  • 8 frankfurters(in class we use sausage)
  • 8 slices American processed cheese
  • 1 (10 ounce) package    refrigerated biscuit
    dough
  • 1 Preheat oven to 350 degrees F (175 degrees C).
  • 2 Wrap cheese around each frankfurter then the
    biscuit  around that. Put on cookie sheet with
    the overlap of biscuit faced down, so you don't
    have to use tooth picks.
  • 3 Bake in preheated oven until biscuits are
    brown, about 10 to 15 minutes.

37
Pasta Salad 2
  • Boil pasta till tender (slightly on the firm side
    is best).
  • Drain and rinse with cold water.
  • Dice cucumbers and tomatoes.
  • Add all three (pasta, cucumbers and tomatoes) in
    1 bowl, then add Miracle Whip and Italian
    dressing and toss.
  • Add Cheddar and Italian dressing and toss. Add
    Cheddar cheese last and toss lightly.
  • Refrigerate for 1 hour before serving. Salt and
    pepper to taste
  • pkg. spiral noodles (colored)
  • 1 bag (2 c.) shredded 1 box or Cheddar Cheese
  • 1 large cucumber, peeled and diced
  • 2 large tomatoes, cut into medium to small pieces
  • 1 1/2 c. Miracle Whip
  • 1/2 small bottle Wish-Bone Italian Dressing

38
Layered Southwestern Pasta Salad
  • 8 ounces medium shells, elbow macaroni or other
    medium pasta shape, uncooked
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ground cuminsalt to taste
  • 1 15 ounce can black beans, rinsed and drained
  • 1 11 ounce can whole kernel corn, drained
  • 1 red bell pepper, seeds and ribs removed, cut
    into strips
  • 3/4 cup sliced green onions
  • 1 2 1/4 ounce can sliced black olives, drained
  • 3/4 cup non fat mayonnaise
  • 1/2 cup non fat sour cream
  • 1/4 cup plus 2 tablespoons hot or mild salsa
  • 2 tablespoons minced fresh cilantro
  • Prepare pasta according to package directions.
  • Drain and rinse under cold water drain again.
  • Toss with oil and sprinkle with cumin. Salt to
    taste.
  • Layer pasta, beans, corn, bell pepper, green
    onions and olives in a 2 1/2 to 3 quart straight
    sided glass bowl.
  • In a small bowl combine mayonnaise, sour cream
    and salsa mix well.
  • Spread mixture evenly over top of pasta, sealing
    to edge of bowl.
  • Sprinkle with cilantro.
  • Cover bowl tightly and chill overnight.
  • Serves 6.

39
Italian-Style Pasta Toss
  • 7 ounces corkscrew macaroni or one 7-ounce
    package tortellini
  • 1½ cups cubed Swiss or provolone cheese (6
    ounces)
  • 6 ounces sliced salami, cut into strips
  • 1 cup cauliflower flowerets, thinly sliced
  • 1 small zucchini, thinly sliced (1 cup)
  • ½ cup chopped green or sweet red sweet pepper
  • 1 small onion, thinly sliced and separated into
    rings
  • ½ cup sliced pitted ripe olives
  • ¼ cup grated Parmesan cheese
  • ¼ cup snipped parsley
  • ½ cup olive oil or salad oil
  • ¼ cup wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon pepper
  • 2 medium tomatoes cut into wedges
  • Makes 6 main dish servings
  • Cook pasta according to package directions.
    Drain pasta. Rinse with cold water, drain again.
  • For salad, in a bowl toss together pasta, cubed
    cheese, salami, cauliflower, zucchini, green or
    red pepper, onion rings, olives, Parmesan Cheese,
    and parsley
  • For Dressing, in a screw-top jar combine oil,
    vinegar, garlic, basil, oregano, and pepper.
    Cover and shake well. Pour over salad. Toss to
    coat. Cover, chill 4 to 24 hours.
  • To Serve, add tomatoes toss gently.

40
Hot Dog and Bacon Appetizer Bites
  • Slice hot dogs crosswise in half.
  • Wrap each hot dog half with a bacon strip. Fasten
    with toothpick.
  • Layer in slow cooker/Crock Pot, sprinkling each
    layer with a thin layer of brown sugar.
  • Repeat layers until hot dogs run out.
  • Cook on low for 2 to 3 hours, stirring gently
    every 20 minutes.
  • Type of Prep Crock Pot
  • 2 pounds hot dogs, beef or your favorite
  • 1 lb. bacon, sliced in half crosswise
  • Brown sugar

41
Honey BBQ WingsFrom Quality Fried Chicken
  • Version 2 used in FCCLA Basket Ball Buffet
  • Place sauce in crock pot (sauce original flavor
    Bar-b Que sugar until sweet (2 cups or more)
  • Place wings in crock pot.
  • Serve when wings become soaked with sauce.
  • Cook wings according to package directions
  • Place sauce in bowl (use original flavor
    Bar-b-Que Sauce)
  • and
  • Add sugar till sweet (2 cups or more)
  • Dip cook wings in to sauce
  • Place onto warming tray
  • Place in oven for 10 minutes to dry
  • Serve

42
Grape Jelly Meatballs Recipe 
  • Combine chili sauce, jelly mustard in Crockpot
    pot stir well.
  • Cook covered on high while preparing meatballs.
  • Combine remaining ingredients mix thoroughly.
  • Shape into 30 meatballs.
  • Bake meatballs in a preheated 400F oven for 15-20
    minutes drain well.
  • Add meatballs to sauce, stir to coat, cover
    cook on low 6-10 hours.
  • 1-1/2 cup chili sauce
  • 1 cup grape jelly (can use a current jelly)
  • 1 to 3 tsp Dijon mustard
  • 1 lb lean ground beef
  • 1 egg, lightly beaten
  • 3 tbsp bread crumbs1/2 tsp salt
  • NOTE You can use cocktail wieners in place of
    the meatballs.

43
Four-Fruit Salad Almost any type of fruit will
work in this recipe. The first time I made it, I
just used the fruits I had on hand in my
refrigerator."
  • Prep Time 10 Minutes
  • Ready In 10 Minutes
  • Yields 10 servings
  • In a large bowl, combine the fruit.
  • Pour juice over fruit and toss to coat.
  • Cover and refrigerate for 4 hours.
  • Stir just before serving.
  • 2 cups fresh strawberries, sliced
  • 2 cups green grapes, halved
  • 1 small cantaloupe, cut into chunks
  • 1 medium firm banana, sliced
  • 1/3 cup orange juice

44
Rainbow Fruit Salad "The flavor of fresh fruit
speaks for itself in this simple salad composed
of watermelon, cantaloupe, pineapple,
blueberries, plums and green and purple grapes."
  • Use a melon baller to hollow out watermelon and
    cantaloupe into a large bowl.
  • Add drained pineapple, blueberries, plums, green
    and purple grapes to the bowl with the melons.
  • Gently mix all fruit together and serve.
  • Prep Time 20 Minutes
  • Ready In 20 Minutes
  • Yields 10 servings
  • 1/2 watermelon
  • 1 cantaloupe, peeled and seeded
  • 1 (15 ounce) can pineapple chunks, drained
  • 1 pint blueberries, rinsed and drained
  • 4 plums, pitted and chopped
  • 1 cup green seedless grapes
  • 1 cup red seedless grapes

45
French Toast Bake If you like blueberries and
pecans, you'll love this take on a breakfast
favorite, assemble it the night before. Then bake
it in the morning.
  • Prep Time 10 Minutes
  • Cook Time 35 Minutes
  • Ready In 45 Minutes
  • Yields 6 servings
  • 12 day-old French bread
  • 5 eggs
  • 2 1/2 cups milk
  • 1 cup packed brown sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 1/4 cup butter or margarine, melted
  • 2 cups fresh or frozen blueberries
  • Arrange bread in a greased 13-in. x 9-in. x 2-in.
    baking dish.
  • In a bowl, combine the eggs, milk, 3/4 cup brown
    sugar, vanilla and nutmeg pour over bread.
  • Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before
    baking.
  • Sprinkle pecans over egg mixture.
  • Combine butter and remaining sugar drizzle over
    the top.
  • Bake, uncovered, at 400 degrees F for 25 minutes.
  • Sprinkle with blueberries.
  • Bake 10 minutes longer or until a knife inserted
    near the center comes out clean.

46
Fettuccine Alfredo
  • Prepare pasta according to package directions,
    drain.
  • In a medium saucepan, melt butter or margarine
    over low heat.
  • Blend in cream and cheese and cook over low heat
    to reduce mixture slightly and melt cheese. Sauce
    should not boil.
  • Remove from heat, season to taste with salt and
    pepper, toss with pasta and serve immediately.
  • 8 oz. Fettuccine
  • 1 cup butter or margarine
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • salt and freshly ground black pepper to taste

47
Easy Chicken Parmesan 2
  • Whisk together the egg and milk. Dip the chicken
    breasts in milk and egg mixture and then in bread
    crumbs. In a skillet with a little olive oil over
    medium-high heat, brown on both sides until
    golden.
  • Set chicken in a baking dish.
  • Slice 8 pieces of mozzarella cheese and put two
    on each chicken breast. Pour 1 jar of your
    favorite spaghetti sauce over all. Sprinkle with
    Parmesan cheese and a little more mozzarella and
    bake at 350 for about 25 to 30 minutes, or until
    bubbly. Serve with spaghetti, garlic bread and a
    nice green salad.
  • 4 boneless chicken breasts, pounded to 1/2 inch
    thickness
  • 1 egg
  • 1/2 cup milk
  • seasoned bread crumbs
  • 8 slices mozzarella cheese, or more
  • 1 jar (16 oz) spaghetti sauce
  • Parmesan cheese

48
Deviled Eggs
  • For 5 eggs, use3 tablespoons mayonnaise, 2
    Tablespoons chopped ripe olives, 2 teaspoons
    vinegar, 1 teaspoon prepared mustard, and salt
    and pepper to taste
  • For 6 eggs, use ¼ cup mayonnaise.  1 teaspoon
    vinegar, 1 teaspoon prepared mustard. 1/8
    teaspoon salt and dash pepper.
  • Halve hard-cooked eggs lengthwise remove yolks
    and mash with desired combination of seasonings,
    above.  Refill whites.

49
Crockpot Barbecue MeatballsServe these tasty
meatballs with noodles, rice, or mashed potatoes.
  • Combine first five ingredients for meatballs.
  • Mix well.
  • Shape balls and brown in skillet.
  • Drain off fat place in slow cooker.
  • Mix sauce ingredients and pour over meatballs.
  • Cook for 4 to 6 hours on low.
  • Serve over hot noodles, rice, or mashed potatoes.
  • Serves 4 to 6.
  • 1 1/2 pounds ground beef
  • 1/4 cup chopped onion
  • 1/4 cup green pepper
  • 1/4 cup rolled oats
  • 1 egg, beaten
  • Sauce
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 2 teaspoons prepared mustard

50
CLASSIC LASAGNE
  • In large skillet, brown meat drain.
  • Stir in spaghetti sauce simmer 10 minutes.
  • Cook pasta according to package directions
    drain.
  • Lay flat on foil to cool.
  • Heat oven to 350F.
  • In large bowl, stir together ricotta cheese,
    1-1/2 cups mozzarella cheese, Parmesan cheese,
    eggs, parsley, salt and pepper.
  • Spread about 1/3 cup meat sauce on bottom of 13 x
    9 x 2-inch glass baking dish.
  • Arrange 4 pasta pieces lengthwise over sauce,
    overlapping edges.
  • Spread one-third cheese mixture over pasta
    spread with about 3/4 cup meat sauce.
  • Repeat layers TWICE, beginning and ending with
    pasta.
  • Top with remaining meat sauce sprinkle with
    remaining 1/2 cup mozzarella cheese and
    additional Parmesan cheese, if desired.
  • Cover with foil
  • Bake 45 minutes or until hot and bubbly.
  • Remove foil bake about 10 minutes longer, or
    until lightly browned.
  • Let stand 10 minutes before cutting.
  • 10 to 12 servings.
  • Prep Time 40 minutes
  • Start to Finish 1 hr 45 minutes
  • 16 pieces (about 16 oz.) Lasagna, uncooked
  • 1 lb. ground beef
  • 3 cups (about 28-oz. jar) spaghetti sauce
  • 4 cups (2 lb.) ricotta cheese
  • 2 cups (8 oz.) shredded mozzarella cheese,
    divided
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

51
3-CHEESE LASAGNE
  • Coat bottom of lasagna size pan with sprinkles of
    Parmesan.
  • Simmer sauce mixture and pour half in pan.
  • Sprinkle generous coating of Mozzarella and
    Cheddar cheese. Then pasta, Parmesan sauce,
    cheeses, pasta.
  • Put final topping of 3 cheeses.
  • Place in 350 degree oven for 1 hour.
  • Let stand 5 minutes before serving.
  • Makes 12-15 squares lasagna.
  • Good for freezing ahead or warm-up leftovers.
  • 1 1/2 (or more) lbs. ground beef
  • 1 med. to lg. onion
  • 2 tsp. garlic salt and pepper
  • 3 tbsp. sugar
  • 1 sm. box lasagna
  • 1 tsp. parsley
  • 1 canning jar size tomatoes or 32 oz. V-8 (not
    quite all of it)
  • Parmesan, Mozzarella and mild Cheddar (or sharp)

52
Chocolate fountain
  • Chocolate sauce
  • Eagle brand milk
  • Chocolate chips
  • Milk
  • Melt chocolate chips and eagle brand milk
    together using enough milk to make the right
    thickness.
  • Prepare a mixture of fruit, cake, marshmallows
  • To dip into fountain

53
Chex Party Mix
  • Heat butter in a shallow roasting pan until
    melted.
  • Remove from heat. Stir in salt and Worcestershire
    sauce.
  • Add all Chex cereals and nuts.
  • Mix until coated.
  • Heat in oven for 1 hour, stirring every 15
    minutes.
  • Spread on a paper towel to cool.
  • Preheat oven to 250F.
  • 1/2 cup (1 stick) butter
  • 1 1/4 teaspoons seasoned salt
  • 4 1/2 teaspoons Worcestershire sauce
  • 2 2/3 cups Corn Chex
  • 2 2/3 cups Rice Chex
  • 2 2/3 cups Wheat Chex
  • 1 cup salted mixed nuts
  • Microwave Instructions
  • Melt butter on HIGH 1 minute.
  • Stir in salt and Worcestershire sauce.
  • Add Chex cereals and nuts.
  • Mix to coat.
  • Microwave on HIGH for 6 to 7 minutes, stirring
    every 2 minutes.

54
Cajun Corn and Bacon Maque Choux "Maque Choux
(pronounced 'mack shoe'), a colorful dish of
fresh corn, green bell peppers, chopped tomato,
bacon, and green onions, is the traditional Cajun
version of succotash."
  • Prep Time 35 Minutes
  • Cook Time 30 Minutes
  • Ready In 1 Hour 5 Minutes
  • Servings 6
  • Cut corn off the cobs by thinly slicing across
    the tops of the kernels place in a medium bowl.
    Cut across the kernels again to release milk from
    the corn, add milk to bowl. Set aside.
  • Heat the oil in a large skillet over medium-high
    heat. Add onion and green pepper, cook until
    onion is transparent, about 5 to 8 minutes.
  • Combine corn, tomatoes, and milk with the onion
    mixture.
  • Reduce heat to medium low, and cook 20 minutes
    longer, stirring frequently to prevent sticking.
    Do not boil.
  • Season with salt and cayenne pepper.
  • Lower heat, cover skillet, and cook 5 to 10
    minutes longer.
  • Stir in green onions and bacon. Remove from heat
    and serve.
  • 6 ears corn, husked and cleaned
  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 1 cup green bell pepper, chopped
  • 1 large fresh tomato, chopped
  • 1/4 cup milk
  • salt to taste
  • cayenne pepper
  • 1/4 cup chopped green onions
  • 8 strips crisply cooked bacon, crumbled

55
Tips for Making Perfect Buffalo Wings
  • The following was originally posted by G.
    Schaeffer.
  • The key to good Buffalo Wings is how you prepare
    them as well as the ingredients and the handling
    of the wings. The most successful wings served up
    here in Buffalo are what they call "Grade A
    Grinders." Fresh wings that are very large and
    meaty. Usually, you cannot get them in a frozen
    package, but can get them from a poultry dealer.
    Once you find them make sure they are absolutely
    fresh.
  • Wash them in cold water, split them at the joint
    and remove the tips. Place them on a rack on a
    pan and refrigerate overnight to let the blood
    and water drain out of the wings. THIS IS A REAL
    KEY. Drying the wings under refrigeration will
    help to make them a much crispier product, once
    deep fried.
  • Next, use a deep fryer or a very heavy deep pot
    with a thermometer and add the oil. Peanut oil is
    very good, or a commercial product such as can be
    found at a restaurant cash and carry called Mel
    Fry.
  • Heat the oil up SLOWLY, to 365 degrees F, and
    depending on the size of the fryer, deep fry the
    dry wings 6 to 8 minutes in small batches, until
    thoroughly done and golden brown. Hold the cooked
    wings in a warm oven if necessary.
  • A combination of melted margarine and hot sauce
    in the ratio of 1 part margarine to 3 parts hot
    sauce will add the right zing. The key here is to
    add just enough sauce to coat the wings - the
    more sauce you add, the hotter they will be.
  • For the very brave, 1 part margarine to 3 parts
    hot sauce and 1 part Tabasco is referred to as
    "Suicidal Wings" by the late and dear Don
    Bellissimo, who owned the Anchor Bar.

56
Bread Pudding RecipeThis bread pudding recipe is
based on one from the famed Bon Ton Cafe in New
Orleans. The sauce is loaded with bourbon. The
Bon Ton's sauce has even more bourbon in it), so
you might want to use somewhat less.
  • 1 Preheat oven to 350F.
  • 2 Soak the bread in milk in a large mixing bowl.
    Crush with hands until well mixed and all the
    milk is absorbed. In a separate bowl, beat eggs,
    sugar, vanilla, and spices together. Gently stir
    into the bread mixture. Gently stir the raisins
    into the mixture.
  • 3 Pour butter into the bottom of a 9x13 inch
    baking pan. Coat the bottom and the sides of the
    pan well with the butter. Pour in the bread mix
    and bake at 350F for 35-45 minutes, until set.
    The pudding is done when the edges start getting
    a bit brown and pull away from the edge of the
    pan. Can also make in individual ramekins.
  • 1 loaf French bread, cut into
  • 1-inch squares (about 6-7 cups)
  • 1 qt milk
  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 2 Tbsp vanilla
  • 1 cup raisins (soaked overnight in 1/4 cup
    bourbon)
  • 1/4 teaspoon allspice
  • 1/4 to 1/2 teaspoon cinnamon
  • 3 Tbsp unsalted butter, melted

57
Banana Fritters
  • In a large bowl combine 1 cup of flour, baking
    powder, soda and salt. Gradually blend in the
    water and beat with whisk until smooth.
  • Cut each banana crosswise into 3 pieces. You
    should have 12 pieces altogether. Coat bananas
    with remaining 1/2 cup of flour.
  • Heat oil in a large skillet over high heat. Dip
    banana pieces in flour water mixture, coating
    well. Cook 4-6 pieces at a time until golden
    brown, about 3-5 minutes.
  • Drain on paper towels.
  • serves 4
  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup water
  • 4 firm bananas
  • 5 cups vegetable oil (for frying)

58
Apple Fritters
  • Beat egg. In a mixing bowl, combine milk, egg,
    and melted margarine.
  • Add the orange juice, rind, chopped apples (skins
    can be left on) and vanilla extract.
  • Sift together the flour, salt and baking flour.
  • Stir into milk mixture with a spoon until
    blended.
  • Do not over mix.
  • Heat oil in a skillet to 350F.
  • Drop off end of tablespoon into hot oil.
  • Fry to a golden brown.
  • Turn so they brown evenly.
  • Allow to cool
  • 1 cup milk
  • 1 egg, beaten
  • 4 tablespoons margarine
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 orange, rind and juice
  • 1 cup apples, chopped, but not too fine
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract

59
Seven Layer Cookie Bars
  • Melt 1 stick butter in a 13 x 9 inch pan.
  • Sprinkle 1 heaping cup of graham cracker crumbs
    over butter.
  • Next sprinkle evenly 1 package (16 ounce)
    chocolate chips.
  • Sprinkle 1 (6 ounce) bag of butterscotch chips
    evenly over chocolate chips.
  • Then sprinkle 1 cup of coconut and 1 cup walnuts
    (chopped) evenly over mixture.
  • Finally pour 1 can Eagle Brand milk over
    mixture, evenly.
  • Bake at 325 degrees for 20 minutes.
  • Cool.
  • Keep refrigerated.
  • 1 stick butter
  • 1 heaping c. graham cracker crumbs
  • 1 pkg. (16 oz.) chocolate chips
  • 1 pkg. (6 oz.) butterscotch
  • 1 c. coconut
  • 1 c. chopped walnuts
  • 1 can Eagle Brand milk

60
Succotash ZestyThis dish is fun to serve because
it's so colorful. The combination of vegetables
offers a nice texture contrast, too.
  • Prep Time 5 Minutes
  • Cook Time 15 Minutes
  • Ready In 20 Minutes
  • Servings 6
  • 2 cups fresh or frozen
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 cup frozen peas, thawed
  • 1 small sweet red pepper, chopped
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 dash hot pepper sauce
  • In a large skillet, cook and stir the corn,
    beans, peas, red pepper and onion in butter over
    medium heat for 8-10 minutes.
  • Sprinkle with chili powder, salt and hot pepper
    sauce if desired.

61
Velveeta Cheesy Chicken and Broccoli Rice
  • Make it
  • Cook and stir chicken in large nonstick skillet
    on medium-high heat 5 min or until done.
  • Stir in broth, bring to boil
  • Add rice, Velveeta and broccoli cover. Remove
    from heat. Let stand 10 min. Stir until Velveeta
    is completely melted and mixture is well blended
  • Shortcut to quick-thaw frozen broccoli,
    microwave for about half the cooking time
    specified on the package.
  • Nutritional infogt
  • Prep 10 min
  • Total 25 min
  • Makes 6 servings, 1 cup each
  • What you need
  • 1 boneless skinless chicken breast, cut into
    bite-size pieces
  • 1 can 14 ox chicken broth
  • 2 cups instant white rice, uncooked
  • ½ lb (8oz) Velveeta Pasteurized Prepared Cheese
    Product, cut into ½ in cubes
  • 1 pkg. 10 oz frozen broccoli, thawed

62
Velveeta Cheesy Chicken and Broccoli Rice
  • Nutrition Information
  • 1 Serving Calories 460
  • (Calories from Fat 190)
  • Total Fat 21g
  • (Saturated Fat 9g, Trans Fat 1 1/2g)
  • Cholesterol 70mg
  • Sodium 1370mg
  • Total Carbohydrate 44g
  • (Dietary Fiber 2g,
  • Sugars 7g)
  • Protein 23g 
  • Percent Daily Value 
  • Vitamin A 15
  • Vitamin C 2
  • Calcium 20
  • Iron 20 
  • Exchanges 2
  • 1/2 Starch
  • 1/2 Other Carbohydrate
  • 0 Vegetable 2

63
Sausage Meatballs
  • Preheat oven to 350 degrees F (175 degrees C).
  • Form into walnut size balls and place on baking
    sheets.
  • Bake in preheated oven for 10 minutes, until
    golden brown.
  • stick a pretzel in and place in warmer
  • or
  • Form into walnut size balls
  • fry in skillet until done
  • stick a pretzel in and place in warmer

64
Pretzel Salad
  • LAYER 1
  • 2½ cups crushed pretzels
  • 3 Tbls brown sugar
  • 1½ sticks melted butter
  • Mix ingredients. Spread in 913 pan. Bake for 10
    minutes at 350 degrees. Let cool. (Stick in
    fridge)
  • LAYER 2
  • 8 oz. cream cheese
  • 1 cup powered sugar
  • 8 oz. cool whip
  • Cream together and spread on first layer
  • LAYER 3
  • 1-6 oz. box of strawberry (or orange) Jell-O.
  • 2 small pkgs. frozen strawberries( or 2 cans
    mandarin oranges-drained)
  • Prepare jell-o as on box and let begin to jell.
    Add frozen strawberries or oranges. Put on 2nd
    layer after it has jelled some.
  • Keep refrigerated

65
Potato Bacon Chowder"This chowder is like a
bacon-topped baked potato in a bowl. On cold
winter days, my family is thrilled to see this
meal on the table.
  • In a covered 3-qt. saucepan, cook potatoes in
    water until tender.
  • Meanwhile, cook bacon in a skillet until crisp
    remove to paper towels to drain.
  • In the same skillet, saute onion and celery in
    drippings until tender drain.
  • Add to undrained potatoes.
  • Stir in soup, milk, sour cream, salt and pepper.
  • Cook over low heat for 10 minutes or until
    heated through (do not boil).
  • Crumble bacon set aside 1/4 cup.
  • Add remaining bacon to soup along with parsley.
  • Sprinkle with reserved bacon.
  • 2 cups peeled, cubed potatoes
  • 1 cup water
  • 8 bacon strips
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 (10.75 ounce) can condensed cream of chicken
    soup, undiluted
  • 1 3/4 cups milk
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 tablespoon minced fresh parsley

66
Pie first
  • Place pie crust in pie plate
  • Empty pie filling into pie crust (two cans for
    fuller pie)
  • Use other crust for top pie crust
  • Use whole pie crust (slit top pie crust for steam
    to escape) or- Weave strips, use cookie cutter
    or shapes of own making to decorate top.
  • Bake until golden brown
  • Pie crust Ready made
  • Canned pie filling

67
Perfect Pumpkin PieThe one and only! EAGLE
BRAND makes this traditional dessert the perfect
ending to a Thanksgiving feast.
  • Prep Time 15 Minutes
  • Cook Time 55 Minutes
  • Ready In 1 Hour 10 Minutes
  • Yields 8 servings
  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can EAGLE BRAND Sweetened Condensed
    Milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust
  • 1.Preheat oven to 425 degrees F. Whisk pumpkin,
    sweetened condensed milk, eggs, spices and salt
    in medium bowl until smooth. Pour into crust.
    Bake 15 minutes.
  • 2.Reduce oven temperature to 350 degrees F and
    continue baking 35 to 40 minutes or until knife
    inserted 1 inch from crust comes out clean. Cool.
    Garnish as desired. Store leftovers covered in
    refrigerator.
  • Nutritional Infogt

68
Perfect Pumpkin Pie
  • Amount Per Serving 
  • Sodium 350mg14
  • Potassium 33mglt 1
  • Total Carbohydrates 30.5g10
  • Dietary Fiber 3.3g13
  • Protein 5.9g12 Sugars 17.9g
  • Vitamin A 158
  • Vitamin C lt 1
  • Calcium 3
  • Iron 13
  • Thiamin 9
  • Niacin 8
  • Vitamin B6 2
  • Magnesium 2
  • Folate 12   
  • DETAILED NUTRITION
  • Serving Size1/8 of a recipe
  • Servings Per Recipe 8
  • Amount Per Serving 
  • Calories380
  • Calories from Fat129 
  • Daily Value Total Fat 14.3g22
  • Saturated Fat 5.8g29
  • Cholesterol 71mg24

69
Canned Biscuit Dough Donuts and HolesPaula Deen
  • Heat 2 inches peanut oil in a large pot or Dutch
    oven to 350 degrees F.
  • In a shallow bowl, stir together the ground
    cinnamon and sugar and set aside. In a small
    bowl, whisk together 1 cup of confectioners'
    sugar, 2 tablespoons of milk and 1 teaspoon of
    vanilla extract, set aside. This is the vanilla
    icing. In another bowl, whisk together 1 cup of
    confectioners' sugar, 1/4 cup of cocoa powder and
    3 tablespoons of milk and set aside. This is the
    chocolate icing.
  • Lay out the biscuits on a cutting board and with
    a 1 1/2-inch round cookie or biscuit cutter, cut
    out a hole from the middle of each biscuit. Fry
    them in the oil until golden and then flip with
    tongs to fry the other side. You can even fry the
    donut holes. Drain on paper towels and then toss
    in the cinnamon-sugar or ice and decorate with
    sprinkles, as desired.
  • Difficulty Easy Prep Time 30 minutes Cook
    Time 2 minutes Yield 16 to 20 servings
  • Peanut oil, for frying 1 teaspoon ground
    cinnamon 1/4 cup sugar
  • Icings 2 cups confectioners' sugar, divided 5
    tablespoons milk, divided 1 teaspoon vanilla
    extract 1/4 cup cocoa powder
  • 2 cans large buttermilk biscuits Colored
    sprinkles Chocolate sprinkles

70
Oven Fried Potato Wedges Recipe courtesy Paula
Deen
  • Recipe SummaryDifficulty Easy Prep Time 10
    minutes Cook Time 50 minutes Yield 6 servings
    User Rating 
  • 3 large baking potatoes
  • 1/2 cup mayonnaise
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon onion salt
  • 1/2 teaspoon House Seasoning,
  • 1/8 teaspoon black pepper
  • 2 cups cornbread dressing mix
  • Preheat the oven to 375 degrees F.
  • Wash the potatoes and cut each into 6 thick
    wedges.
  • Mix the mayonnaise with the hot sauce, onion
    salt, House Seasoning and pepper.
  • Coat the potato wedges with the mayonnaise
    mixture and roll them in the dressing mix.
  • Place in a greased baking dish and bake for 45
    to 50 minutes, or until the potatoes are tender.
  • Serve with your favorite dip.
  • House Seasoning 1 cup salt 1/4 cup black
    pepper 1/4 cup garlic powder Mix ingredients
    together and store in an airtight container for
    up to 6 months.

71
Layered Southwestern Pasta Salad
  • Prepare pasta according to package directions.
  • Drain and rinse under cold water drain again.
  • Toss with oil and sprinkle with cumin.
  • Salt to taste.
  • Layer pasta, beans, corn, bell pepper, green
    onions and olives in a 2 1/2 to 3 quart straight
    sided glass bowl.
  • In a small bowl combine mayonnaise, sour cream
    and salsa mix well.
  • Spread mixture evenly over top of pasta, sealing
    to edge of bowl.
  • Sprinkle with cilantro.
  • Cover bowl tightly and chill overnight.
  • Serves 6.
  • 8 ounces medium shells, elbow macaroni or other
    medium pasta shape, uncooked
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ground cuminsalt to taste
  • 1 15 ounce can black beans, rinsed and drained
  • 1 11 ounce can whole kernel corn, drained
  • 1 red bell pepper, seeds and ribs removed, cut
    into strips
  • 3/4 cup sliced green onions
  • 1 2 1/4 ounce can sliced black olives, drained
  • 3/4 cup non fat mayonnaise
  • 1/2 cup non fat sour cream
  • 1/4 cup plus 2 tablespoons hot or mild salsa
  • 2 tablespoons minced fresh cilantro

72
Ham and BeansTasty Great Northern beans,
simmered with ham, onion, brown sugar and spices
  • Prep Time 15 Minutes
  • Yields 7 servings
  • 1 pound dry great Northern beans (we use all
    ready prepared canned beans)
  • 1/2 pound cooked ham, diced
  • 1 small onion, diced
  • 1/2 cup brown sugar
  • salt and pepper to taste
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon dried parsley
  • 1.Rinse beans in a large pot discard shriveled
    beans and any small stones. Add 8 cups of cold
    water. Let stand overnight or at least 8 hours.
    Drain and rinse beans.
  • 2.Return beans to pot and add ham, onion, brown
    sugar, salt, pepper, cayenne and parsley and
    water to cover. Bring to a boil reduce heat and
    simmer 1 1/2 to 2 hours, until beans are tender.
    Add more water if necessary during cooking time.

73
Strawberry Shortcake Easy
  • Using a potato masher, mash half of the
    strawberries.
  • Stir in the sliced strawberries and chill.
  • Beat cream with powdered sugar and vanilla.
  • Slice pound cake, place each piece on serving
    plate, top with strawberry mixture and a dollop
    of cream.
  • Serve immediately.
  • Serves 8
  • Prep Time 15 minutes
  • 1 loaf frozen pound cake, thawed
  • 3 cups strawberries, hulled and sliced
  • 1 cup heavy cream
  • 3 Tbsp. powdered sugar
  • 1 tsp. vanilla

74
Dump It In Salad
  • In a large bowl combine all ingredients and stir
    until mixed. Chill and serve.
  • The mixture will thicken some as it sits.
  • 1can each
  • crushed pineapplepie filling (preferably
    raspberry or cherry)
  • walnuts (shelled)
  • sweetened condensed milk
  • Cool Whip topping

75
Country Ribs and Kraut
  • Place ribs in a shallow roasting pan meaty side
    down. Roast 20 minutes in a 450-degree oven.
  • Reduce oven temp to 250 degrees.
  • Combine remaining ingredients and arrange over
    ribs. Ribs are now meaty side up.
  • Cover and bake until meat is tender and done. 1 ¾
    to 2 hours. May take longer.
  • 2 ¾ Lbs. country style pork ribs each about 1 ¾
    inches thick
  • 1 (14 oz.) can sauerkraut
  • 2 cups unsweetened applesauce
  • 2 tbs. packed brown sugar
  • ½ tsp. garlic powder
  • ¼ tsp. caraway seeds

76
Churros"Pastry strips are deep fried and rolled
in sugar and cinnamon in these simple Mexican
snacks."
  • Prep Time 10 Minutes
  • Cook Time 10 Minutes
  • Ready In 20 Minutes
  • Servings 4
  • 1 cup water
  • 2 1/2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 quarts oil for frying
  • 1/2 cup white sugar, or to taste
  • 1 teaspoon ground cinnamon
  • 1.In a small saucepan over medium heat, combine
    water, 2 1/2 tablespoons sugar, salt and 2
    tablespoons vegetable oil. Bring to a boil and
    remove from heat. Stir in flour until mixture
    forms a ball.
  • 2.Heat oil for frying in deep-fryer or deep
    skillet to 375 degrees F (190 degrees C). Pipe
    strips of dough into hot oil using a pastry bag.
    Fry until golden drain on paper towels.
  • 3.Combine 1/2 cup sugar and cinnamon. Roll
    drained churros in cinnamon and sugar mixture.

77
Cheese Dip Cheryls
  • 2 lb hamburger cooked and drained
  • ½ box Velveeta cheese cut into cubes
  • 1 - 16 oz jar of salsa
  • 1 pkg. Taco Seasoning mix
  • Mix together, staring frequently
  • Use crock-pot
  • use less hamburger

78
Cheese dip Ms. Ks
  • One can of cheddar cheese soup
  • A little milk --- ¼ cup
  • A little cheddar cheese -- ½ cup
  • About 4 drops of hot sauce
  • Place soup, milk and hot sauce in sauce pan or
    fondue pot and heat till smooth.
  • Add cheddar cheese

79
Bubbies Grits Casserole A warm, filling main
course for breakfast or brunch or a sassy
southern side dish for supper. Be sure to make up
a mess of biscuits to serve alongside this
southern favorite!
  • Prep Time 15 Minutes
  • Cook Time 1 Hour
  • Ready In 1 Hour 15 Minutes
  • Yields 8 servings
  • 8 slices bacon
  • 1 cup quick-cooking hominy grits
  • 4 cups water1 (8 ounce) package processed cheese,
    cubed
  • 2/3 cup milk
  • 3 eggs, beaten
  • salt and pepper to taste
  • 2 cups shredded Cheddar cheese
  • Nutritional Infogt
  • 1.Preheat the oven to 350 degrees F (175 degrees
    C). Fry the bacon in a large deep skillet over
    medium heat until crisp. Drain on paper towels,
    reserving 3 tablespoons of the drippings.
  • 2.Bring the water to a boil and stir in the
    grits. Cook and stir over medium heat until
    thick, about 5 minutes. Crumble in about half of
    the bacon and stir in bacon drippings, processed
    cheese, milk and eggs. Season with salt and
    pepper. Pour into a greased 9x13 inch baking dish
    and sprinkle Cheddar cheese over the top.
  • 3.Bake in the preheated oven until the top is
    browned and grits are set, about 40 minutes.

80
Bubbie's Grits Casserole
  • Nutritional Information
  • Total Fat 23.2g
  • Cholesterol 137mg
  • Sodium 740mg
  • Total Carbs 19.2g
  •     Dietary Fiber 0.3g
  • Protein 20g

81
Best Spinach DipThis is a light rendition of
that colorful and tasty party staple, the
spinach-dip-stuffed sourdough round. You can make
the dip and carve out the sourdough round a day
ahead of time. Keep the bread in extra-large
resealable bag and the dip, covered, in the
refrigerator. Then fill the bread "bowl" with dip
just before the party. (If you like, skip the
bread bowl and serve with slices of whole-wheat
sourdough or French bread, or with whole-grain
crackers
  • 1/3 cup real mayonnaise
  • 2 1/3 cup fat-free or light sour cream (whichever
    brand you find tastes best)
  • 1 box dry leek soup mix or vegetable soup mix
    (1.8 ounce)
  • 1 cup finely chopped jicama (or substitute a 4
    ounce can of water chestnuts, drained and
    chopped)
  • 10 ounce package frozen, chopped spinach (thaw,
    drain, and squeeze out excess water)
  • 1 pound round loaf of sourdough bread (or similar
    type)
  • In a medium bowl, mix together mayonnaise, sour
    cream, leek soup mix, jicama, and chopped
    spinach. Chill in the refrigerator 6 hours or
    overnight.
  • Remove top and interior of sourdough bread round,
    making a bowl. Fill with spinach mixture. Cut the
    carved-out bread top into bite-sized cubes for
    dipping. Serve the spinach dip-filled bread bowl
    with the bread cubes.
  • YieldMakes 1 bread bowl (about 16 appetizer
    servings, 1/3 cup of dip each).

82
Baked Spaghetti
  • Serves/Makes 12      
  • Difficulty Level 3      
  • Ready In 30-60 minutes
  • In a large skillet, saute onion and green pepper
    in butter until tender. Add tomatoes, mushrooms,
    olives and o
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