Steakhouse Potato Salad
3 lbs small red potatoes, quartered
1/2 cup water
1/2 cup Miracle Whip
1/4 cup ranch dressing
6 slices bacon, cooked, crumbled
1 cup shredded cheddar cheese
4 green onions, thinly sliced
Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on high 12 to 15 minute or just until potatoes are tender; drain. Place in large bowl. Refrigerate 1 hour or until completely cooled. Mix dressings and add to potatoes. Add remaining ingriedients.
May 27, 2010
May 26, 2010
Easy Clam Chowder
Easy Clam Chowder
3 (10+3/4-ounce) cans low-fat cream of celery soup
2 (6+1/2-ounce) cans chopped clams
1 (16-ounce) bag frozen fat-free shredded hash brown potatoes
1/2 cup frozen chopped onion
1 pint fat-free half-and-half
Spray a slow cooker with non-fat cooking spray. Put all ingredients in cooker and stir until well-mixed. Cover and cook on low setting for 8 to 9 hours. Makes 11 cups.
3 (10+3/4-ounce) cans low-fat cream of celery soup
2 (6+1/2-ounce) cans chopped clams
1 (16-ounce) bag frozen fat-free shredded hash brown potatoes
1/2 cup frozen chopped onion
1 pint fat-free half-and-half
Spray a slow cooker with non-fat cooking spray. Put all ingredients in cooker and stir until well-mixed. Cover and cook on low setting for 8 to 9 hours. Makes 11 cups.
May 25, 2010
Chicken Tetrazzini
Chicken Tetrazzini
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz.) pkg. spaghetti, cooked
1 (16 oz.) pkg. shredded cheddar cheese
1 (4 oz.) jar chopped pimento, drained
1 (5 oz.) pkg. grated parmesan cheese (I just coated the top with a whole lot more.)
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9 x 13" baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 mins.
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz.) pkg. spaghetti, cooked
1 (16 oz.) pkg. shredded cheddar cheese
1 (4 oz.) jar chopped pimento, drained
1 (5 oz.) pkg. grated parmesan cheese (I just coated the top with a whole lot more.)
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9 x 13" baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 mins.
Indian Corn Stew
Indian Corn Stew
2 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
2 tablespoons cumin
3 tablespoons minced garlic
1 teaspoon ground red pepper
6 potatoes, diced
1 pound carrots, diced
2 (28 ounce) cans Mexican-style hominy
1 (28 ounce) cans diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 (15 ounce) cans beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Stir in garlic. Season with chili powder, cumin and ground red pepper, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
2 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
2 tablespoons cumin
3 tablespoons minced garlic
1 teaspoon ground red pepper
6 potatoes, diced
1 pound carrots, diced
2 (28 ounce) cans Mexican-style hominy
1 (28 ounce) cans diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 (15 ounce) cans beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Stir in garlic. Season with chili powder, cumin and ground red pepper, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
Jambalaya
Jambalaya
2 tablespoons oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage or favorite smoked sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 pound shrimp, peeled & deveined
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, and file powder. Stir in chicken, shrimp and sausage. Cook for 10 minutes, stirring occasionally. Cook rice in chicken broth. Bring to a boil, cover, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Stir rice into meat mixture and enjoy.
2 tablespoons oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage or favorite smoked sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 pound shrimp, peeled & deveined
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, and file powder. Stir in chicken, shrimp and sausage. Cook for 10 minutes, stirring occasionally. Cook rice in chicken broth. Bring to a boil, cover, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Stir rice into meat mixture and enjoy.
May 24, 2010
Snickers Salad
Snickers Salad
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) container Cool Whip, thawed
6 Snickers candy bars
4-6 granny smith apples (you can vary the apple with successful results if you choose to, but I would NOT recommend a soft va)
Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving.
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) container Cool Whip, thawed
6 Snickers candy bars
4-6 granny smith apples (you can vary the apple with successful results if you choose to, but I would NOT recommend a soft va)
Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving.
Pork Chop Potato Casserole
Pork Chop Potato Casserole
8 pork chops (1/2 inch thick)
1 teaspoon seasoned salt
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26 ounce) package frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange pork chops on top. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.
8 pork chops (1/2 inch thick)
1 teaspoon seasoned salt
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26 ounce) package frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange pork chops on top. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.
Tortilla Pizza
Tortilla Pizza
1 (10 inch) bag flour tortillas or
1 (6 inch) bag flour tortillas
1 (8 ounce) bag shredded mozzarella cheese or other type of shredded cheese
1 (15 ounce) can pizza sauce
toppings to your desire
(pepperoni, sausage, black olives, onion or whatever your favorite pizza toppings are)
nonstick cooking spray
Heat oven to 375 degrees. Spray bottom of first tortilla with non-stick cooking spray. This will help tortilla to crisp on bottom. Lay sprayed side down on cookie sheet. Sprinkle a small amount of cheese on top of tortilla, just enough to help tortillas stick when cooking. Top with another tortilla,sprinkle with cheese,top with tortilla. Layer as many as you wish, I generally only use 3 to 4. Top last tortilla with pizza sauce and toppings of your liking. Bake for 15 to 20 minutes or until golden brown. Cut with pizza wheel into wedges.
1 (10 inch) bag flour tortillas or
1 (6 inch) bag flour tortillas
1 (8 ounce) bag shredded mozzarella cheese or other type of shredded cheese
1 (15 ounce) can pizza sauce
toppings to your desire
(pepperoni, sausage, black olives, onion or whatever your favorite pizza toppings are)
nonstick cooking spray
Heat oven to 375 degrees. Spray bottom of first tortilla with non-stick cooking spray. This will help tortilla to crisp on bottom. Lay sprayed side down on cookie sheet. Sprinkle a small amount of cheese on top of tortilla, just enough to help tortillas stick when cooking. Top with another tortilla,sprinkle with cheese,top with tortilla. Layer as many as you wish, I generally only use 3 to 4. Top last tortilla with pizza sauce and toppings of your liking. Bake for 15 to 20 minutes or until golden brown. Cut with pizza wheel into wedges.
Baked Buffalo Wings
Baked Buffalo Wings
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
1/2 cup Ketchup
1-2 small pkgs Splenda
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter, hot sauce, Ketchup and Splenda in a bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
1/2 cup Ketchup
1-2 small pkgs Splenda
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter, hot sauce, Ketchup and Splenda in a bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Mama's Tuna Salad
Mama's Tuna Salad
2-3 eggs (if you like eggs, add more; if you don't like eggs, leave out but reduce mayonnaise amount to 2tbs)
3 (6 ounce) cans tuna, drained and flaked
3tbs mayonnaise
1 medium apple, chopped well
2-3tbs sweet pickle relish (to taste)
1 pinch ground black pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, mix together tuna and mayonnaise. Mix in eggs, apple, relish and black pepper.
2-3 eggs (if you like eggs, add more; if you don't like eggs, leave out but reduce mayonnaise amount to 2tbs)
3 (6 ounce) cans tuna, drained and flaked
3tbs mayonnaise
1 medium apple, chopped well
2-3tbs sweet pickle relish (to taste)
1 pinch ground black pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, mix together tuna and mayonnaise. Mix in eggs, apple, relish and black pepper.
Cheese Ball
Cheese Ball
1 (8 ounce) package cream cheese
1 (2.5 ounce) package smoked sliced beef, chopped
3 green onions, finely chopped
1 dash hot pepper sauce
pinch of garlic salt
Combine cream cheese, beef, onions, garlic salt and pepper sauce with hands or an electric mixer. Shape into a ball. Chill at least 1 hour before serving with crackers.
1 (8 ounce) package cream cheese
1 (2.5 ounce) package smoked sliced beef, chopped
3 green onions, finely chopped
1 dash hot pepper sauce
pinch of garlic salt
Combine cream cheese, beef, onions, garlic salt and pepper sauce with hands or an electric mixer. Shape into a ball. Chill at least 1 hour before serving with crackers.
Cream Cheese Rotel Dip
Cream Cheese Rotel Dip
3 (8 ounce) packages cream cheese
2 (10 ounce) cans Rotel tomatoes & chilies
2 (15 ounce) cans Hominy, drained well (optional)
1 lb sausage or ground beef
Brown sausage or ground beef in large frying pan, drain and return to pan. Add well drained hominy. Add 3 packages of cream cheese to the meat. Drain about half of the liquid off the rotel tomatoes (actually pouring the rotels into a strainer will drain off too much of the liquid, just drain with lid on can). Add the rotel tomatoes to the cream cheese and meat and melt all ingredients together until well blended. Can be served in a crock pot to stay hot.
3 (8 ounce) packages cream cheese
2 (10 ounce) cans Rotel tomatoes & chilies
2 (15 ounce) cans Hominy, drained well (optional)
1 lb sausage or ground beef
Brown sausage or ground beef in large frying pan, drain and return to pan. Add well drained hominy. Add 3 packages of cream cheese to the meat. Drain about half of the liquid off the rotel tomatoes (actually pouring the rotels into a strainer will drain off too much of the liquid, just drain with lid on can). Add the rotel tomatoes to the cream cheese and meat and melt all ingredients together until well blended. Can be served in a crock pot to stay hot.
Corn Dip
Corn Dip
2 (14 ounce) cans corn, drained
1 (7 ounce) can green chilies
1 (4 ounce) can of diced jalapenos
1 cup sour cream
1 cup mayonnaise
5 green onions, chopped
1/4 teaspoon garlic powder
3 cups of grated Mexican blend cheese
Drain the corn then dump corn in large mixing bowl. Dice the green onion. Add green onion, green chilis, and jalepeno to mixing bowl. Add garlic powder, mayo, and sour cream to mixing bowl. Stir to combine ingredients. Add cheese then stir again to thoroughly combine all ingredients. Cover and refrigerate overnight. Serve with corn chips, tortillas, or crackers.
2 (14 ounce) cans corn, drained
1 (7 ounce) can green chilies
1 (4 ounce) can of diced jalapenos
1 cup sour cream
1 cup mayonnaise
5 green onions, chopped
1/4 teaspoon garlic powder
3 cups of grated Mexican blend cheese
Drain the corn then dump corn in large mixing bowl. Dice the green onion. Add green onion, green chilis, and jalepeno to mixing bowl. Add garlic powder, mayo, and sour cream to mixing bowl. Stir to combine ingredients. Add cheese then stir again to thoroughly combine all ingredients. Cover and refrigerate overnight. Serve with corn chips, tortillas, or crackers.
Cheeseburger Crock-Pot Supper
Cheeseburger Crock-Pot Supper
1-1 1/2 lb ground beef
1 medium onion, coarsely chopped
1 (5 ounce) box au gratin potato mix
1 (10 ounce) can 98% fat free cream of celery soup
salt and pepper
2 tablespoons ketchup
1 tablespoon mustard
4 slices of favorite type of cheese (4 thick slices or 8 thin slices)
In a skillet, brown the ground beef with onions; drain. Place potatoes and seasoning mix in the slow cooker; cream of celery soup. Top potato mixture with ground beef and onions; salt and pepper to taste. Dot evenly with ketchup and mustard; top with cheese slices. Cover and cook on low for 4 to 6 hours. Note: Feel free to add a vegetable to this recipe. Simply add it with the soup. This recipe could use any boxed potatoes with success. Feel free to season hamburger as you would if you were making cheeseburgers.
1-1 1/2 lb ground beef
1 medium onion, coarsely chopped
1 (5 ounce) box au gratin potato mix
1 (10 ounce) can 98% fat free cream of celery soup
salt and pepper
2 tablespoons ketchup
1 tablespoon mustard
4 slices of favorite type of cheese (4 thick slices or 8 thin slices)
In a skillet, brown the ground beef with onions; drain. Place potatoes and seasoning mix in the slow cooker; cream of celery soup. Top potato mixture with ground beef and onions; salt and pepper to taste. Dot evenly with ketchup and mustard; top with cheese slices. Cover and cook on low for 4 to 6 hours. Note: Feel free to add a vegetable to this recipe. Simply add it with the soup. This recipe could use any boxed potatoes with success. Feel free to season hamburger as you would if you were making cheeseburgers.
Creamed Chicken-n-Biscuits
Creamed Chicken-n-Biscuits
1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or sauteed red bell pepper or jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuits (or homemade biscuits)
Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and saute until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or sauteed red bell pepper or jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuits (or homemade biscuits)
Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and saute until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
Crock-Pot White Chicken Chili
Crock-Pot White Chicken Chili
1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or navy beans
1 (15 ounce) can hominy or white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)
Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.
1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or navy beans
1 (15 ounce) can hominy or white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)
Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.
Party Chicken
Party Chicken
1 1/2 lbs boneless skinless chicken breasts (cut into strips or bite-size pieces)
16 ounces sour cream
1 (10 3/4 ounce) can cream of chicken soup or cream of mushroom soup, undiluted
1/4 cup flat leaf parsley, chopped (can use 2tbs dried)
1/2 teaspoon garlic powder
salt and pepper, to taste
1/2 lb bacon, cooked and crumbled
1 1/2 cups French's French fried onions
Place chicken in a greased 2 quart or 13x9 casserole baking dish. Season with salt and pepper. In a medium bowl, combine sour cream, soup, parsley, and garlic powder. Combine well. Season with salt and pepper to taste. Pour sour cream sauce over chicken. Bake at 350 degrees for 45 minutes to an hour, covered. Top chicken with fried onions and bacon. Bake, uncovered, 5-10 more minutes or until onions are golden brown.
1 1/2 lbs boneless skinless chicken breasts (cut into strips or bite-size pieces)
16 ounces sour cream
1 (10 3/4 ounce) can cream of chicken soup or cream of mushroom soup, undiluted
1/4 cup flat leaf parsley, chopped (can use 2tbs dried)
1/2 teaspoon garlic powder
salt and pepper, to taste
1/2 lb bacon, cooked and crumbled
1 1/2 cups French's French fried onions
Place chicken in a greased 2 quart or 13x9 casserole baking dish. Season with salt and pepper. In a medium bowl, combine sour cream, soup, parsley, and garlic powder. Combine well. Season with salt and pepper to taste. Pour sour cream sauce over chicken. Bake at 350 degrees for 45 minutes to an hour, covered. Top chicken with fried onions and bacon. Bake, uncovered, 5-10 more minutes or until onions are golden brown.
Beefy Hashbrown Dinner
Beefy Hashbrown Dinner
1-1 1/2 lb ground chuck, browned and drained
1 medium onion, chopped
2 garlic cloves, minced
1 (1 1/4 ounce) envelope beef gravy
1 (16 ounce) can creamed corn
1 1/2 cups shredded cheddar cheese
1 (16 ounce) package frozen hash browns, slightly thawed
1 (10 1/2 ounce) can cream of celery soup or cream of mushroom soup
1/2 cup evaporated milk
salt & fresh ground pepper
Place ground beef, onion and garlic in slow cooker/Crock Pot and toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and seasonings, pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.
1-1 1/2 lb ground chuck, browned and drained
1 medium onion, chopped
2 garlic cloves, minced
1 (1 1/4 ounce) envelope beef gravy
1 (16 ounce) can creamed corn
1 1/2 cups shredded cheddar cheese
1 (16 ounce) package frozen hash browns, slightly thawed
1 (10 1/2 ounce) can cream of celery soup or cream of mushroom soup
1/2 cup evaporated milk
salt & fresh ground pepper
Place ground beef, onion and garlic in slow cooker/Crock Pot and toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and seasonings, pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.
Tater Tot Casserole
Tater Tot Casserole
1 lb ground beef
1/2 onion (optional)
10 1/2 ounces cream of mushroom soup (one can)
1 teaspoon salt
1 teaspoon pepper
1 lb tater tots (about half a bag of Ore-Ida Brand)
Pre-heat oven to 450. Brown the ground beef in a skillet until thoroughly cooked. Drain off excess grease. Transfer ground beef back into skillet and add the can of cream of mushroom soup, salt and pepper; stir until mixed evenly. Pour beef mixture into casserole dish and add tater tots to the top, spreading an even layer. Bake for 35 minutes.
1 lb ground beef
1/2 onion (optional)
10 1/2 ounces cream of mushroom soup (one can)
1 teaspoon salt
1 teaspoon pepper
1 lb tater tots (about half a bag of Ore-Ida Brand)
Pre-heat oven to 450. Brown the ground beef in a skillet until thoroughly cooked. Drain off excess grease. Transfer ground beef back into skillet and add the can of cream of mushroom soup, salt and pepper; stir until mixed evenly. Pour beef mixture into casserole dish and add tater tots to the top, spreading an even layer. Bake for 35 minutes.
Chili's Salsa
Chili's Salsa
1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor. Serve with your favorite thin corn tortilla chips.
1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor. Serve with your favorite thin corn tortilla chips.
African Peanut Soup
African Peanut Soup
1 cup creamy peanut butter
1 tablespoon vegetable oil
1 onion, diced
1 celery, diced
1 sweet red pepper, diced
2 garlic cloves, minced
1/4 teaspoon chili powder
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/4 ounce) cans chicken stock
1 cup cooked brown rice
1 cup finely chopped cooked chicken
Heat the oil in a large saucepan over medium heat. Heat the onion, celery and red pepper. Saute, stirring often. Stir in the garlic and chili powder. Saute 1 minute longer. Add the tomatoes with their liquid, stock and peanut butter to the sauceoan. Bring to a gentle simmer. Stir in the rice and chicken.
1 cup creamy peanut butter
1 tablespoon vegetable oil
1 onion, diced
1 celery, diced
1 sweet red pepper, diced
2 garlic cloves, minced
1/4 teaspoon chili powder
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/4 ounce) cans chicken stock
1 cup cooked brown rice
1 cup finely chopped cooked chicken
Heat the oil in a large saucepan over medium heat. Heat the onion, celery and red pepper. Saute, stirring often. Stir in the garlic and chili powder. Saute 1 minute longer. Add the tomatoes with their liquid, stock and peanut butter to the sauceoan. Bring to a gentle simmer. Stir in the rice and chicken.
May 19, 2010
Southern Chicken Fried Steak
Southern Chicken Fried Steak
2 cups flour
salt and ground black pepper to taste
2 eggs, beaten
2 pounds cube steaks
1/4 cup oil for frying
Directions
1.In a shallow bowl, combine flour and salt & pepper. In another bowl, place the beaten eggs. Coat each cube steak with the flour mixture, then dip into egg, then back into the flour mixture.
2.Heat oil in a large heavy skillet over medium-high heat. Place veal cutlets into hot oil, and cook until browned, about 10 minutes on each side. Serve with white gravy.
2 cups flour
salt and ground black pepper to taste
2 eggs, beaten
2 pounds cube steaks
1/4 cup oil for frying
Directions
1.In a shallow bowl, combine flour and salt & pepper. In another bowl, place the beaten eggs. Coat each cube steak with the flour mixture, then dip into egg, then back into the flour mixture.
2.Heat oil in a large heavy skillet over medium-high heat. Place veal cutlets into hot oil, and cook until browned, about 10 minutes on each side. Serve with white gravy.
May 18, 2010
Mississippi Chocolate Gravy
Mississippi Chocolate Gravy
1 cup white sugar
1 tablespoon self-rising flour
1 tablespoon unsweetened cocoa powder
1 1/4 cups water
1 tablespoon butter
In a medium saucepan, combine sugar, flour and cocoa powder. Add water and stir. Bring to a boil over medium heat, stirring occasionally until thick. Remove from heat and add butter. Serve warm.
1 cup white sugar
1 tablespoon self-rising flour
1 tablespoon unsweetened cocoa powder
1 1/4 cups water
1 tablespoon butter
In a medium saucepan, combine sugar, flour and cocoa powder. Add water and stir. Bring to a boil over medium heat, stirring occasionally until thick. Remove from heat and add butter. Serve warm.
Dawn's 8-Layer Salad
Dawn's 8-Layer Salad
8 cups chopped iceberg lettuce
3/4 cup sliced red onion (about 1 small)
2 cups frozen peas, thawed (one 10-ounce package)
1 package real bacon bits or pieces
1 1/2 cups Miracle Whip
1/2 cup Mayonnaise
1 tablespoon sugar (or to taste)
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon Worcestershire Sauce
2 cups shredded cheese
2/3 cup chopped tomatoes (about 2 small)
1 bunch green onions, tops only chopped well
Layer lettuce, onions, peas and bacon in large straight-sided serving bowl. Mix mayonnaise, Miracle Whip, sugar, garlic salt & pepper. Spread over salad to seal; cover. Refrigerate several hours or overnight. Top with cheese, tomatoes and green onions just before serving.
8 cups chopped iceberg lettuce
3/4 cup sliced red onion (about 1 small)
2 cups frozen peas, thawed (one 10-ounce package)
1 package real bacon bits or pieces
1 1/2 cups Miracle Whip
1/2 cup Mayonnaise
1 tablespoon sugar (or to taste)
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon Worcestershire Sauce
2 cups shredded cheese
2/3 cup chopped tomatoes (about 2 small)
1 bunch green onions, tops only chopped well
Layer lettuce, onions, peas and bacon in large straight-sided serving bowl. Mix mayonnaise, Miracle Whip, sugar, garlic salt & pepper. Spread over salad to seal; cover. Refrigerate several hours or overnight. Top with cheese, tomatoes and green onions just before serving.
P F Chang's Spicy Chicken
P F Chang's Spicy Chicken
2 teaspoons vegetable oil
2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
2 teaspoons vegetable oil
2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
May 17, 2010
Yummy Chicken Casserole
Yummy Chicken Casserole
1 (8 ounce) package egg noodles
3 skinless, boneless chicken breast halves - cut into strips
1 (10 ounce) package frozen green peas, thawed
1 (10.75 ounce) can condensed cream of chicken soup
1 cup frozen whipped topping, thawed
1 1/2 cups shredded cheddar cheese
1/4 cup milk
1 teaspoon dried parsley
salt and pepper to taste
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 7 to 8 minutes or until almost al dente (until ALMOST cooked); drain. Preheat oven to 350 degrees F (175 degrees C). Add the chicken, peas, soup, whipped topping, cheddar cheese, milk, parsley, salt and pepper. Mix together and transfer mixture to a 9x13 inch baking dish. Sprinkle with Parmesan cheese and cover with aluminum foil. Bake in preheated oven for 45 minutes, then remove cover and bake for another 10 minutes. Let cool for 4 to 5 minutes, allowing cheese to thicken slightly.
1 (8 ounce) package egg noodles
3 skinless, boneless chicken breast halves - cut into strips
1 (10 ounce) package frozen green peas, thawed
1 (10.75 ounce) can condensed cream of chicken soup
1 cup frozen whipped topping, thawed
1 1/2 cups shredded cheddar cheese
1/4 cup milk
1 teaspoon dried parsley
salt and pepper to taste
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 7 to 8 minutes or until almost al dente (until ALMOST cooked); drain. Preheat oven to 350 degrees F (175 degrees C). Add the chicken, peas, soup, whipped topping, cheddar cheese, milk, parsley, salt and pepper. Mix together and transfer mixture to a 9x13 inch baking dish. Sprinkle with Parmesan cheese and cover with aluminum foil. Bake in preheated oven for 45 minutes, then remove cover and bake for another 10 minutes. Let cool for 4 to 5 minutes, allowing cheese to thicken slightly.
Cajun Rice
Cajun Rice
1 lb lean ground beef
1/2 cup finely-diced bell pepper
1/3 cup diced green onion
1/2 teaspoon garlic powder
1/2 teaspoon dried celery flakes
1 teaspoon creole seasoning
1/4 teaspoon red pepper
4 cups long-grain rice, cooked and drained
1/4 cup water (to 1/3)
1/4 teaspoon fresh ground black pepper
In fry pan stir in ground beef, bell pepper and cook on medium-high heat until beef looses its pink color and bell pepper is soft. Remove excess grease. Turn temperature down to medium or medium-low. Add remaining ingredients, stir and cook together until ground beef is completely cooked and liquid is gone about 25 to 35 minutes. More Creole seasoning and red pepper may be added for that Cajun at Heart. I like to use Tony Chacheres's.
1 lb lean ground beef
1/2 cup finely-diced bell pepper
1/3 cup diced green onion
1/2 teaspoon garlic powder
1/2 teaspoon dried celery flakes
1 teaspoon creole seasoning
1/4 teaspoon red pepper
4 cups long-grain rice, cooked and drained
1/4 cup water (to 1/3)
1/4 teaspoon fresh ground black pepper
In fry pan stir in ground beef, bell pepper and cook on medium-high heat until beef looses its pink color and bell pepper is soft. Remove excess grease. Turn temperature down to medium or medium-low. Add remaining ingredients, stir and cook together until ground beef is completely cooked and liquid is gone about 25 to 35 minutes. More Creole seasoning and red pepper may be added for that Cajun at Heart. I like to use Tony Chacheres's.
May 13, 2010
Hominy, Beans, & Rice Soup
Hominy, Beans, & Rice Soup
•2 Tablespoons Olive Oil
•1 whole Onion, Diced
•4 stalks Celery, Chopped
•4 cloves Garlic, Sliced
•2 cans (10 Oz. Can) Mexican Style (with Cilantro And Lime) Diced Tomatoes
•1 can (15 Oz. Can) White Hominy, Drained And Rinsed
•1 can (15 Oz. Can) Yellow Hominy, Drained And Rinsed
•1 can (15 Oz. Can) Black Beans, Drained And Rinsed
•1 can (10 Oz. Can) Dark Red Kidney Beans, Drained And Rinsed
•1 dash Cumin
•1 dash Pepper To Taste
•1 dash Salt To Taste
•1 box (32 Oz. Can) Chicken Stock
•2 cups Water
•2 cubes Chicken Flavored Bouillon
•1 bag (about 3.5 Oz. Bag) Boil In Bag Rice
•2 whole Limes, Juiced
•1 cup Tortilla Strips For Garnish
•1 cup Shredded Cheese For Garnish
In a large stock pot, add olive oil, onion, celery, and garlic and cook until softened. Add both cans of tomatoes undrained. Cook for 2 minutes, and add hominy and beans. Add a dash of cumin, pepper and salt to taste. Stir. Pour in boxed stock, water and bouillon cubes. Bring to a boil. Cut the top of the bag of rice and pour rice directly into the soup. Do not boil in the bag. Reduce heat and simmer until rice is tender. Before serving, add lime juice. Serve with tortilla strips and top with cheese.
•2 Tablespoons Olive Oil
•1 whole Onion, Diced
•4 stalks Celery, Chopped
•4 cloves Garlic, Sliced
•2 cans (10 Oz. Can) Mexican Style (with Cilantro And Lime) Diced Tomatoes
•1 can (15 Oz. Can) White Hominy, Drained And Rinsed
•1 can (15 Oz. Can) Yellow Hominy, Drained And Rinsed
•1 can (15 Oz. Can) Black Beans, Drained And Rinsed
•1 can (10 Oz. Can) Dark Red Kidney Beans, Drained And Rinsed
•1 dash Cumin
•1 dash Pepper To Taste
•1 dash Salt To Taste
•1 box (32 Oz. Can) Chicken Stock
•2 cups Water
•2 cubes Chicken Flavored Bouillon
•1 bag (about 3.5 Oz. Bag) Boil In Bag Rice
•2 whole Limes, Juiced
•1 cup Tortilla Strips For Garnish
•1 cup Shredded Cheese For Garnish
In a large stock pot, add olive oil, onion, celery, and garlic and cook until softened. Add both cans of tomatoes undrained. Cook for 2 minutes, and add hominy and beans. Add a dash of cumin, pepper and salt to taste. Stir. Pour in boxed stock, water and bouillon cubes. Bring to a boil. Cut the top of the bag of rice and pour rice directly into the soup. Do not boil in the bag. Reduce heat and simmer until rice is tender. Before serving, add lime juice. Serve with tortilla strips and top with cheese.
May 11, 2010
Mongolian Beef
Mongolian Beef
•¼ cups Cornstarch
•1 pound Flank Steak, Very Thinly Sliced Against The Grain
•1 teaspoon Minced Fresh Ginger
•1 Tablespoon Chopped Garlic
•½ cups Low Sodium Soy Sauce
•¼ cups Water
•½ cups Dark Brown Sugar
•¼ cups Canola Oil
•5 whole Scallions, Cut Into 1 Inch Pieces
Sprinkle cornstarch over the sliced steak and toss until the pieces are evenly coated. Set aside. In a sauce pan over medium-low heat, combine ginger, garlic, soy sauce, water and sugar. Stir constantly until the sugar dissolves. Raise the heat and stir until the sauce boils. Remove from heat and set aside. Cover the bottom of a large frying pan (or a wok) with canola oil and heat over high heat. Once the oil is hot, add the steak, sautéing it until browned on all sides. Remove the steak with a slotted spoon onto a plate lined with paper towels. Remove any leftover oil from the pan, then add the steak, sauce and scallions, and cook over medium heat for just a few more minutes. Serve over rice.
•¼ cups Cornstarch
•1 pound Flank Steak, Very Thinly Sliced Against The Grain
•1 teaspoon Minced Fresh Ginger
•1 Tablespoon Chopped Garlic
•½ cups Low Sodium Soy Sauce
•¼ cups Water
•½ cups Dark Brown Sugar
•¼ cups Canola Oil
•5 whole Scallions, Cut Into 1 Inch Pieces
Sprinkle cornstarch over the sliced steak and toss until the pieces are evenly coated. Set aside. In a sauce pan over medium-low heat, combine ginger, garlic, soy sauce, water and sugar. Stir constantly until the sugar dissolves. Raise the heat and stir until the sauce boils. Remove from heat and set aside. Cover the bottom of a large frying pan (or a wok) with canola oil and heat over high heat. Once the oil is hot, add the steak, sautéing it until browned on all sides. Remove the steak with a slotted spoon onto a plate lined with paper towels. Remove any leftover oil from the pan, then add the steak, sauce and scallions, and cook over medium heat for just a few more minutes. Serve over rice.
Mock Champagne
Mock Champagne
2/3 cup sugar
2/3 cup water
2 cups grapefruit juice
1/2 cup orange juice
3 Tbsp. grenadine
1 large bottle ginger ale, chilled
Combine sugar and water in a saucepan over low heat. Bring to a boil; simmer for 10 minutes. Let cool. Add grapefruit and orange juices to syrup and chill. At serving time, add grenadine and ginger ale.
2/3 cup sugar
2/3 cup water
2 cups grapefruit juice
1/2 cup orange juice
3 Tbsp. grenadine
1 large bottle ginger ale, chilled
Combine sugar and water in a saucepan over low heat. Bring to a boil; simmer for 10 minutes. Let cool. Add grapefruit and orange juices to syrup and chill. At serving time, add grenadine and ginger ale.
Black-eyed Pea Corn Bread
Black-eyed Pea Corn Bread
1 lb. pork sausage
1 onion, chopped
1 1/2 cups corn meal mix
1/2 cup self-rising flour
2 eggs, slightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (4-oz.) can green chilies, chopped
3/4 cup cream-style corn
2 cups grated Cheddar cheese
1 (15-oz.) can black-eyed peas, drained
Preheat oven to 350 degrees. Grease a 9-by13-inch pan. Cook sausage and onion in a large skillet until browned. Drain and set aside. Combine corn meal mix and flour in a large bowl. In another bowl, beat together eggs, buttermilk and oil. Mix with dry ingredients. Add sausage, onion, chilies, corn, cheese and peas. Pour into pan and bake for 50 to 55 minutes.
1 lb. pork sausage
1 onion, chopped
1 1/2 cups corn meal mix
1/2 cup self-rising flour
2 eggs, slightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (4-oz.) can green chilies, chopped
3/4 cup cream-style corn
2 cups grated Cheddar cheese
1 (15-oz.) can black-eyed peas, drained
Preheat oven to 350 degrees. Grease a 9-by13-inch pan. Cook sausage and onion in a large skillet until browned. Drain and set aside. Combine corn meal mix and flour in a large bowl. In another bowl, beat together eggs, buttermilk and oil. Mix with dry ingredients. Add sausage, onion, chilies, corn, cheese and peas. Pour into pan and bake for 50 to 55 minutes.
May 6, 2010
Creamy Hashbrowns
Creamy Hashbrowns
1 (2 pound) package frozen cubed hash brown potatoes
2 cups cubed or shredded process American cheese
2 cups sour cream
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 pound sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 teaspoon black pepper
Place potatoes in an ungreased 5-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through.
1 (2 pound) package frozen cubed hash brown potatoes
2 cups cubed or shredded process American cheese
2 cups sour cream
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 pound sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 teaspoon black pepper
Place potatoes in an ungreased 5-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through.
Cheesy Potato Salad
Cheesy Potato Salad
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
Subscribe to:
Posts (Atom)