Chinese Chicken Spaghetti
1 chicken
2 large bell peppers, chopped
2 large onions, chopped
1 bunch celery, chopped
1 can pimentos, chopped
1 can whole mushrooms
Chicken stock
1 pkg. spaghetti
Salt
Pepper
Accent
Soy Sauce
Cook chicken in seasoned water and leave in broth to cool.
Debone chicken when cooled and reserve stock.
Cut meat into bite-sized pieces. Cook the bell pepper,
onions, and celery in 1 cup of the chicken stock. Cook
spaghetti in rest of the chicken stock until tender.
You will find you absorb all of the stock. Toss all
together and add the pimentos and mushrooms. Season to
taste with salt, pepper and accent. From: Debra (Kansla40@att.net)
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Onion Baked Meatloaf
1 1/2 lbs. ground meat
1 tsp. salt
1/3 tsp. pepper
1 egg, slightly beaten
1 C soft bread crumbs
1 C milk
1 C chopped onion
1 tsp. basil leaves
1/2 tsp. dried oregano leaves
1 C tomato juice
1 Tbsp. cornstarch
1 onion, peeled and sliced
Oil
Paprika
In large bowl, mix beef well. Add salt, pepper and
egg. Mix bread crumbs and milk. Let stand a few
minutes. Add bread crumbs to meat and mix in chopped
onion, basil leaves, oregano and tomato juice. Add
cornstarch. Blend well. Turn mixture into well greased
9x5 inch loaf pan. Bake at 350°F for about 1
hour. Add sliced onion when 15 minutes baking time
remains. Brush onions with oil and sprinkle with
paprika. Bake meatloaf until center is done. From: Debra (Kansla40@att.net)
Carole's Famous Chicken Gunk
4-6 Boneless Skinless Chicken Breasts (cooked & shredded)
Chili Powder ( to u'r taste)
Cilantro (to u'r taste)
Onion Salt & pepper (to u'r taste)
Garlic Salt with Parsley (to u'r taste)
1 8 oz shredded chedder cheese
1 16 oz. Sour Cream
2 cans Cream of Chicken Soup
2 cans diced olives (drained)
2 cans of diced green chilies
12 corn tortillas (cut in strips)
Preheat Oven 350°F. Cover & Bake for 45 Minutes.
Mix all (except tortillas) in a large pan on stove & heat thru.
Add seasonings to u'r taste. (Use u'r favorite seasonings)
Spray a 13x9 in. Pan with Nonstick Spray.
Cover bottom of pan with a few tortilla strips & than cover with chicken stuff, than a little cheese.
Repeat layers till all gone. Ending with tortillas & cheese on top.
By: ~Cindy~ lilbinkey@yahoo.com
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4 Point Beef and Pasta Stew
1 1/2 cups small shell pasta (5 1/2-ounces)
1 (14 1/2-ounce) can beef broth
1 (14 1/2-ounce) can diced tomatoes
2 tablespoons A.1. Steak Sauce
1/4 teaspoon red pepper flakes
5 cups cleaned and torn spinach leaves (about 5 ounces)
3/4 pound beef top round, cut into thin strips
Cook pasta according to package directions; drain. Heat broth, tomatoes, steak sauce and red pepper flakes to a boil; boil for 3 minutes. Stir in pasta and spinach; heat to a boil. Reduce heat; simmer for 2 minutes. Stir in beef; cook for 2 to 3 minutes more or until beef is done.
Cindy - lilbinkey@yahoo.com
Acorn Squash Chili
1 acorn squash (I par cook in microwave)
1.5 tbl. olive oil
1 med. chopped onion
1 green pepper, diced
2 tbl. chili powder
1.5 tbl. ground cumin
½ tsp. cayenne
¼ tsp. cinnamon
3 cans (14.5) stewed tomatoes
1 can (14.5 oz) dark red kidney beans, rinsed and drained
1 tbl. cider vinegar
½ tsp. salt
Sour cream or plain yogurt
After par cooking squash, quarter and scoop out seeds and peel. Cut into ½ inch cubes. Heat oil, add onion and pepper, stir to cook until onion is translucent. Stir in squash, seasonings, and tomatoes with juices, beans, vinegar and salt. Cover and cook until squash is tender but still holds its shape.
Top with sour cream or yogurt. Good served over brown rice.
I usually just combine the ingredients and put on low in the crockpot.
Source: from the kitchen of Ramona
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Sides
Mango Chutney
2 cups vinegar
5 1/2 cups sugar
10 cups sliced diced mango (may use frozen)
1 large onion, diced
2/3 cup diced almonds
2 1/2 cup golden raisins (not dark ones)
1/4 cup diced fresh ginger
1 clove garlic, diced
1/4 cup orange rind grated
3 red bell peppers, diced
Mix vinegar and sugar and boil 5 minutes.
Add all other ingredients and simmer for
1 hour or until thickened.
Place in sterilized jars and seal with wax.
From: Liz (lizdawson@aol.com)
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Pizza Soup Recipe
1 1/4 cup fresh mushrooms, sliced
1/2 cup finely chopped onion
1 tsp vegetable oil
2 cups water
1 (15oz) can pizza sauce
1 cup fresh tomato, chopped
1/4 tsp Italian seasoning
1 oz pepperoni, chopped
1 oz crumbled sweet Italian sausage, browned
4 tbsp Parmesen cheese
1 tbsp part-skim shredded mozzarella per bowl
In a large sauce pot, heat oil. Sauté mushroom and onion until tender.
Add all other ingredients EXCEPT CHEESES. Cover and bring to a boil;
reduce heat and simmer 1/2 hour. Add Parmesan cheese and stir. Place soup
in bowls and place mozzarella on top of HOT soup.
By: ~Cindy~ lilbinkey@yahoo.com
Desserts
Chocolate Chip Cookies
1 1/2 cup sugar
1 cup butter, softened
2 eggs
2 1/2 squares unsweetened baking chocolate,melted
2 tsp. vanilla
1 1/2 cup flour
2 tsps. baking powder
1/2 tsp. salt
3 cup oatmeal
1 16 oz. pkg. semisweet chocolate chips
Heat oven to 350°F.
In a large bowl, combine sugar and butter.
Beat until creamy.
Add eggs, chocolate and vanilla; continue beating until well
mixed. Add flour, baking powder, and salt. By hand,
stir in oatmeal and chocolate chips. Drop by
teaspoonfuls onto cookie sheets. Bake 12 to 15 minutes
or until set. From: Debra (Kansla40@att.net)
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Double Rich Chocolate Cookies
2 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
1 cup packed dark brown sugar
3/4 cup granulated sugar
2 sticks salted butter, softened
3 large eggs
2 tsp. vanilla
12 oz. semisweet chocolate chips
Preheat oven to 300°F.
In a med. bowl, combine flour, soda, salt, and cocoa powder.
Mix well with a wire whisk and set aside.
In a large bowl, blend sugars with an electric mixer at med. speed.
Add butter and beat to form a grainy paste.
Scrape down sides of bowl, then add eggs and vanilla.
Beat at med. speed until light and fluffy.
Add the flour mixture and chocolate chips,
and blend at low speed just until combined.
Do not overmix.
Drop dough by rounded tablespoons
onto ungreased cookie sheets, 1 1/2 inches apart.
Bake for 18 to 22 minutes.
Immediately, transfer cookies with a spatula to a cool, flat surface. From: Debra (Kansla40@att.net)
Chocolate Cookies
1 large pkg. chocolate chips
3 Tbsp. sugar
1 can condensed milk
1 stick butter
1 tsp. vanilla
1 cup flour
Melt chips, sugar, condensed milk and butter in a double
boiler. Remove from fire. Add vanilla and flour. Drop
by rounded teaspoonful onto a greased cookie sheet.
Bake at 350°F for 10 to 15 minutes. Let set on
sheets for 2 to 3 minutes. Remove and place on racks to
cool. From: Debra (Kansla40@att.net)
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Chocolate Crinkles
3 beaten eggs
1 1/2 C sugar
4 oz. squares unsweetened chocolate, melted
1/2 C oil
2 tsp. baking powder
2 tsp. vanilla
2 C flour
Sifted powdered sugar
In a mixing bowl, combine beaten eggs, sugar, melted
chocolate, oil, baking powder, and vanilla. Gradually
add flour to chocolate mixture, stirring until
thoroughly combined. Cover and chill for 1 to 2 hours
or till easy to handle. Shape dough into 1 inch balls.
Roll balls in powdered sugar to coat generously. Place
1 inch apart on ungreased cookie sheet. Bake in a 375°F
oven for 8 to 10 minutes or till edges are set
and tops are cracked. Cool cookies on wire rack. If
desire, sprinkle with additional powdered sugar.
From: Debra (Kansla40@att.net)
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Chocolate Drizzled Lace Cookies
1/2 cup light corn syrup
1/2 cup butter
1 cup flour
1 cup semisweet chocolate chips, melted
Heat oven to 300°F. In 2 quart saucepan, heat
corn syrup over med. heat until syrup comes to a full
boil. Reduce heat to low; add butter. Cook, stirring
occasionally, until butter is melted. Remove from heat;
stir in flour, place onto well-greased cookie sheets. Bake
for 13 to 15 minutes or until cookies bubble and are
golden brown. Let stand 1 minute. Working quickly,
immediately wrap hot cookies around rolling pin or
handle of a wooden spoon; hold in place a few seconds to
set. Cool completely. Dip edges or ends into melted
chocolate or drizzle with melted chocolate. Place on
wax paper; let stand or refrigerate until chocolate has
set; about 30 minutes. From: Debra (Kansla40@att.net)
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Chocolate Delights
1/2 cup butter
1 egg yolk
2 tsp. water
1 1/4 cup flour
1 tsp. sugar
1 tsp. baking powder
1 12 oz. pkg. of chocolate chips
TOPPING:
2 eggs
3/4 cup sugar
6 Tbsp. melted butter
2 tsp. vanilla
Beat butter, egg yolk and water. Sift and stir in
flour, sugar and baking powder. Press in a 13x9 inch
pan; bake 10 minutes at 350°F. Sprinkle at once
with chocolate chips and return to oven for 1 minute.
TOPPING: Beat eggs until thick; add sugar and stir in
melted butter and vanilla. Spread on top and bake 30 to
35 minutes at 350°F. When cool, cut into small
squares.
From: Debra (Kansla40@att.net)
Mondel Brodt
3 eggs, room temperature
3/4 cup white sugar
2 teaspoons orange extract (I used almond)
3/4 cup vegetable oil 3-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup walnuts, chopped
Preheat oven to 325° F (165° C).
In a large bowl, whip eggs and sugar until light.
Mix in the orange extract and oil; combine the flour and baking powder; stir into the egg mixture along with the walnuts.
Form dough into 4 logs and place them 3" apart onto an ungreased cookie sheet; flatten slightly.
Bake in the preheated oven for 20-25 minutes, or until golden and firm to the touch.
Remove from the oven and cool completely. Remove to a cutting board and slice each log into 1 inch wide diagonal slices with a
serrated knife. Return the slices to the baking sheet, cut side down.
Return the slices to the oven and bake for an additional 5-10 minutes, until toasted.
From: Mindy
Chocolate Chip Cake
1 cup boiling water
1 tsp. baking soda
1/2 cup butter
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 tsp. vanilla
2 Tbsp. cocoa
1 3/4 cup flour
1/2 tsp. salt
1 6 oz. pkg. chocolate chips
Place boiling water in pan and stir in baking soda. Let
stand till cool. Cream together shortening, butter and
sugar. Add beaten eggs, vanilla and cocoa. Sift
together flour and salt. Alternately, stir in flour
mixture and boiling water mixture. Pour in buttered
13x9 inch pan. Sprinkle top with chocolate chips. Bake
for 35 minutes at 350°F. From: Debra (Kansla40@att.net)
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Chocolate Cake
1 cup butter
1/2 cup oil
2 cup sugar
5 eggs
3 cup flour
1/2 cup cocoa
1/2 tsp. each baking powder and salt
1 1/4 cup milk
1 tsp. vanilla
FROSTING:
2 cup whipping cream, whipped
2 cans (5 1/2 oz. each) chocolate fudge sauce
1 tsp. vanilla
In large mixing bowl, combine butter, oil and sugar.
Beat until creamy and smooth. Beat in eggs, one at a
time. Sift together flour, cocoa, baking powder, and
salt. Add flour to butter mixture, beginning and ending
with flour. Stir in flavorings, mixing well. Pour into
a buttered 13x9 inch baking pan. Bake at 350°F
for 35 to 40 minutes or until tester comes clean. Let
cool in pan, the remove. Prepare frosting by combining
whipped cream, fudge sauce, and vanilla, mixing until
well blended. Spread on top and sides of cake using a
decorators bag if you wish. From: Debra (Kansla40@att.net)
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Chocolate and Vanilla Swirl Tart
2/3 cup semi sweet chocolate chips
1/2 cup milk
2 Tbsp. sugar
1/2 tsp. unflavored gelatin
1 Tbsp. cold water
2/3 cup white chocolate chips
1 tsp. vanilla
1 cup cold whipping cream
Tart Shell
In microwave, place chocolate chips, 1/4 C milk, and
sugar at high for 1 minute or until hot. Stir or whisk
until smooth. Cool to room temperature. In small cup,
sprinkle gelatin over cold water; let stand 2 minutes to
soften. In 2nd small bowl, microwave white chocolate
chips and remaining 1/4 C milk at high for 1 minute or
until hot. Stir or whisk until smooth. Add gelatin
mixture and vanilla; stir until gelatin is dissolved.
In small bowl, beat whipping cream until stiff; fold 1
cup into vanilla mixture. Fold chocolate mixture into
remaining whipped cream. Alternately, spoon chocolate
and vanilla mixtures into baked tart shell; with spatula
swirl for marbled effect. Refrigerate until firm. From: Debra (Kansla40@att.net)
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Butterscotch Brownies
1/4 cup shortening
1 cup packed brown sugar
1 egg
3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
Heat oven to 350°F. Butter square pan, 8x8
inches. Heat shortening in 1 1/2 quart saucepan over
low heat. Mix in brown sugar, vanilla and egg. Stir in
remaining ingredients. Spread in pan. Bake 25
minutes. Cut into 2 inch squares while warm.From: Debra (Kansla40@att.net)
decorators bag if you wish. From: Debra (Kansla40@att.net)
Chocolate Candy
3 pkg. German's chocolate
1 lb. marshmallows
1 Tbsp. cream
Melt chocolate and marshmallows in a double boiler. Add
cream and stir well. Drop by teaspoonfuls on waxed
paper. From: Debra (Kansla40@att.net)
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Butterscotch Sauce
2/3 cup evaporated milk
1/4 C light corn syrup
1 C packed brown sugar
1 C sugar
1/8 tsp. salt
2 Tbsp. stick butter
2 tsp. rum flavoring
1 tsp. lemon juice
Mix milk, corn syrup, sugars and salt in 2 quart
saucepan. Cook over very low heat, about 20 minutes,
stirring frequently, until thickened; remove from heat.
Stir in remaining ingredients. Serve warm or cold.
Cover and refrigerate any remaining sauce. From: Debra (Kansla40@att.net)
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Chocolate Chip Cheesecake
2 rolls refrigerated chocolate chip cookie dough
3-8 oz. pkgs. cream cheese
3 beaten eggs
3/4 cup sugar
1 tsp. vanilla
Press 1 roll of cookie dough in bottom of 9x13 inch
pan. Beat 3 pkgs. cream cheese, sugar, eggs and vanilla
to a creamy mixture; spoon over dough in pan. Slice the
other roll of dough and arrange on top. Bake at 350°F for 45 to 50 minutes.
Cool and slice. From: Debra (Kansla40@att.net)
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Chocolate Crumb Crust
Heat oven to 350°. Stir together 1 1/2 cup vanilla
wafer crumbs, about 45 wafers, 1/2 cup powdered sugar, and
1/2 C cocoa; stir in 1/3 C melted butter. Press mixture
onto bottom and 1 1/2 inches up side of 9 inch
springform pan. Bake 8 minutes. Cool.
From: Debra (Kansla40@att.net)
Strawberry Pie
3 Tablespoons Cornstarch
1 Cup Sugar
2 Tablespoons Karo Syrup
1 Cup Water
1 Package Strawberry Jello
1 Quart cleaned Sliced Strawberries
A ready pie crust
Cook cornstarch, syrup & water until thick stirring; add three tablespoons
dry Strawberry Jello.
Let Cool.
Add to strawberries, put in precooked pie shell.
Let cool.
Add cool whip and serve.
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Great Big Oatmeal Cookies
1 1/2 C flaked coconut
3 C rolled oats
1 3/4 C flour
1 tsp. baking soda
1/2 tsp. salt
1 C unsalted butter, softened
1 3/4 C packed dark brown sugar
2 large eggs
1 tsp. vanilla
1/4 C milk
Spread the coconut and oats over a baking sheet. Bake at 350°F for 10
minutes or until toasted, stirring often. Cool. Lightly grease 2 large
baking sheets. Mix the flour, baking soda and salt. Cream the butter and
sugar in a large bowl at med. speed for 1 minute. Add the eggs and vanilla
to the butter mixture and beat until mixed. Beat in the milk. Stir in the
flour, then the coconut and oats. Drop dough in 1/4 cup amounts, 3 inches
apart, onto prepared baking sheets. Bake for 12 minutes at 350°F.
Let cool 1 minute; transfer to rack. From: Debra (Kansla40@att.net)
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