Welcome to my Country Kitchen

Main Dishes	Desserts
Snacks	Dips & Sauces
Soups & Salads	Breads
Candy	Cooking Links

      ~Main Dishes~     

Enchiladas

1 lb. ground beef (ground sausage can also be used instead of
beef or can be combined half and half with beef)
1 small onion, chopped
1 can tomato soup
1 can cream of mushroom soup
1 can red enchilada sauce
1 pkg. soft tortilla shells
1 pkg. cheddar cheese (about 2 cups)
1 pkg. mozzarella cheese (about 2 cups)

In medium saucepan combine tomato soup, cream of mushroom soup and
enchilada sauce. Heat and set aside. Brown beef and/or sausage, drain.
Add onion and let cook for about 5 minutes. Add ¾ cup each of
the cheddar and mozzarella cheese and ½ cup soup mixture to the meat.
(More or less cheese and sauce can be added to get the consistancy you want)
Place about 1 tbs. of beef mixture onto each tortilla shell, wrap, place seam side
down in baking dish. Pour sauce mixture on top and sprinkle with remaining cheese.
Bake for about 25 minutes at 350°, or until cheese is melted and bubbly.



Chicken Pot Pie

1 10 oz pkg. frozen peas and carrots
1/2 cp. chopped onion
1/4 cp. margarine or butter
1/3 cp. flour
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/8 tsp. pepper
2 cps. chicken broth (I use 2 chicken bouillon cubes dissolved in water)
3/4 cp. milk
3 cps. cubed cooked chicken or turkey
2 pie crusts (deep dish works best) OR 1 can
refrigerator biscuits

Cook peas and carrots according to package directions, drain.
In large pan cook onions in margarine or butter till tender.
Stir in flour, salt, poultry seasoning and pepper. Add milk and
chicken broth. Cook and stir till thickened and bubbly. Stir in peas
and carrots and chicken. Pour mixture into one deep-dish pie shell
and cover with the second shell. Pinch the edges of the pie shells together,
cut slits in the top and bake in a 375° oven until crust is golden brown.

For Biscuit-Topped Potpie
Prepare as above except omit pie shells. Cut 1 package of refrigerator
biscuits into quarters and arrange atop chicken mixture in a casserole dish.
Bake in 350° over until biscuits are golden brown.


Salmon Croquettes

2 tsp. butter
1 medium onion, diced
1 16 oz canned salmon, drained and flaked
1 egg, beaten OR 1/4 cup egg substitute
3/4 cup cracker meal (I use regular saltine crackers.
I put them in a ziploc bag and crush them with a mallet)
Ground black pepper
Vegetable Oil

Heat butter in a medium skillet. Add onions, sauté until
soft. Transfer onions to a large bowl; cool slightly. Stir in
salmon, egg, cracker meal and pepper. Form mixture into
patties. Heat oil in skillet and fry salmon patties until golden
brown.


Chicken Creole

1 small onion, chopped
1 small green pepper, chopped
2 stalks celery, diced
2 tbsp. butter
1 4oz can mushrooms (optional)
1 16oz can stewed tomatoes, crushed
1 bay leaf
1/2 tsp. sugar
1 tsp. seasoned salt
1/8 tsp. red pepper
1 tsp. Worcestershire sauce
1 1/2 cps cooked chicken, diced
1 tbsp. each cornstarch and cold water
Chopped parsley
Salt

In saucepan sauté onion, green pepper and celery in butter
until onion is tender but not browned.
Add mushrooms, tomatoes, bay leaf, sugar, seasoned salt,
red pepper and Worcestershire sauce. Bring to a boil.
Simmer uncovered for 10 minutes.
Add chicken and heat. Blend cornstarch and water and stir
into mixture. Cook, stirring until thickened.
Add salt and parsley to taste.
Serve over hot cooked brown or white rice.


LASAGNA ROLL-UPS

8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed and dried
2 tablespoons minced green onion
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 (21 ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes
or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over
medium heat add oil and cook spinach and green onions until tender, stirring frequently.
Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg. Preheat oven
to 375 degrees. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some
of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread
evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella
cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30
minutes or until hot and bubbly and the cheese is melted. Serve. Yield: 4-6 Servings


Spinach Stuffed Manicotti

1 lb. ground beef
½ cp. chopped onion
2 cloves garlic, chopped
1 26oz. jar spaghetti sauce
2 tsp. oregano leaves
1 8 oz. pkg. Manicotti, uncooked
3 cps. shredded mozzarella cheese
1 16oz. container ricotta cheese
1 10oz. pkg. frozen chopped spinach, thawed and well drained
2 eggs
½ cp. grated parmesan cheese

In large saucepan, over medium heat, brown meat; pour off fat. Add onion and garlic; cook and
stir until tender. Stir in sauce and oregano. Simmer 15 to 20 minutes. Prepare manicotti as package
directs. Preheat oven to 350º. In bowl combine 2 cups mozzarella cheese, ricotta cheese, spinach,
eggs and parmesan cheese, mix well. Stuff into manicotti. Arrange in greased 13x9 inch baking
dish. Spoon sauce evenly over manicotti. Cover; bake 30 minutes or until hot and bubble. top
with remaining 1 cup mozzarella cheese. Bake 14 minutes longer. Let stand 15 minutes.
Refrigerate leftovers. Makes 6 to 8 servings.


      ~Desserts~     

Cherry Chiffon Dessert

1 21 oz can cherry pie filling, chilled
1 15 ¼ can pineapple, chunks or crushed, chilled and well drained
1 14 oz can sweetened condensed milk
1 8 oz non-dairy whipped topping, thawed
1 cp. Mini marshmallows

In large bowl, combine all ingredients. Mix well. Spoon into large serving bowl.
Chill 30 minutes. Refrigerate leftovers.


Out of this World Pie

1 can cherry pie filling
1 lg. can crushed pineapple with juice
1 tbs. Cornstarch
¾ cp. Sugar
1 tbs. red food coloring
3 oz. box cherry Jell-O
1 cp. pecan pieces
4 bananas, sliced
2 baked pie shells
1 lg. Container cool whip

Combine first 5 ingredients in large saucepan. Cook over medium heat
Until thickened. Remove from heat and add Jell-O, cool. Add bananas
and pecans to cooled mixture. Stir and pour into cooled pie shells. Top
with cool whip and serve. Makes 2 pies.


Million Dollar Pie

2 graham crusts
1 large can peaches, well drained and mashed
1 large can pineapple chunks (small), drained
1 can sweetened condensed milk
juice from 2 lemons
½ cp. Flaked coconut
1 large carton cool whip
½ cp. chopped nuts


Combine mashed peaches and pineapple; add condensed milk, lemon juice,
Coconut and pecans and fold in cool whip. Pour into 2 pie shells and put in
Freezer for 1 hour or refrigerate over night.


Peanut Butter Pie
(this is wonderful)

1 Graham Cracker Crust
1/4 cp. smooth peanut butter
2 cps powdered sugar
1 8 oz brick cream cheese
12 oz cool whip

Cream together powdered sugar and cream cheese (this will be easier
if you warm the cream cheese slightly in the microwave). Add the peanut
butter and stir until mixed. Fold in cool whip. Pour mixture into graham
crust and chill.

Variations:
* Try using chrunchy peanut butter
* You can also try the chocolate flavored peanut butter
or the chocolate flavored cool whip
* How about using a chocolate graham or an oreo crust


      ~Snacks~     

Trash

1 box raisins
3 cps. roasted peanuts
1 12oz. box graham cereal

Mix the above ingredients together and set aside.

1 12oz. pkg. chocolate chips
2 cps. peanut butter, smooth
1 stick butter

Melt these together in microwave or slowly on top of stove.
Stir and let cool.
Pour over cereal mixture, stir.
Pour mix into large brown paper bag. Sprinkle 1 lb. powdered sugar over mix and shake
till coated.
Place in airtight containers.


Crunchy Party Mix

1 cp. margarine or butter
3 tbs. Worcestershire sauce
½ tsp. garlic powder
Several drops hot pepper sauce
5 cps. small pretzels or pretzel sticks
4 cps. round toasted oat cereal
4 cps. bite-size wheat or bran square cereal
4 cps. bite-size rice or corn square cereal
3 cups mixed nuts

In a saucepan mix margarine, Worcestershire sauce, garlic powder, and pepper sauce. Heat
and stir till margarine melts. In a large roasting pan mix pretzels, cereals and nuts. Drizzle
margarine mixture over cereal mixture; toss to coat. Bake in a 300º oven for 45 minutes,
stirring every 15 minutes. Spread on foil to cool. Store in airtight container.
Makes 20 cups.

Variations:
Oriental-Style: Prepare as above, except omit Worcestershire sauce and pretzels. Add 3 tbs.
soy sauce and 2 tsp. five-spice powder to margarine mixture. Add one 5 oz. can chow mein noodles
and 2 cups bite-size fish-shaped crackers to cereal.

Italian-Style: Prepare as above, except omit hot pepper sauce and increase garlic powder to
1 tsp. Add 2 tsp. dried Italian seasoning to the margarine mixture. Immediately after baking,
toss the warm mixture with ½ cup grated parmesan cheese.


~Dips & Sauces~

Tortilla Chip Dip

1 lb. ground beef
1 lb. ground sausage (hot or mild)
2 lbs. Velveeta cheese (hot or mild)
1 10 oz can ro-tel
1 10 oz can cream mushroom soup

Brown ground beef and sausage together, drain. Cut cheese into chunks,
add to meat mixture. Pour in ro-tel and cream of mushroom soup. Stir
until well mixed. Heat. Serve hot with nacho chips.


Cheese Sauce
(A quick and easy way to make a delicious cheese sauce)

4 tbs. margarine or butter
4 tbs. flour
2 cps. milk
4 slices American cheese (more can be added to taste)
Salt and Garlic

Melt butter, add flour and make a paste. Take off burner to add milk.
Return to heat and stir until thickened. Add seasoning and cheese. Stir
Until cheese is melted.


Marshmallow Fruit Dip

1 8oz. brick Cream Cheese, softened
1 7oz. jar marshmallow cream
1 tbs. orange juice
1 tsp grated orange peel
Dash ground ginger (optional)

Beat all ingredients at medium speed with electric mixer until well blended.
Serve with fruit. Makes about 1 ½ cups


Creamy Dill Dip

1 8oz. brick cream cheese, softened
1 8oz. carton sour cream
2 tbs. finely chopped green onion
2 tsp. dried dillweed
½ tsp. seasoned salt
Vegetable dippers, assorted crackers or chips

In a mixing bowl beat cream cheese, sour cream, onion, dillweed and seasoned salt with an
electric mixer till fluffy. Chill up to 24 hours. If dip thickens after chilling, stir in 1 or 2 tbs.
milk. Makes 2 cups.

Variations:
Creamy Onion Dip: Prepare as above, except omit onion, dillweed and seasoned salt. Stir
2 tbs. regular onion soup mix into beaten cream cheese mixture.


Spinach Dip

2 10oz. pkg. frozen chopped spinach, thawed and drained
1 8oz. can water chestnuts, drained and finely chopped
1 cp. sour cream
1 cp. plain yogurt
1 cp. finely chopped green onions (with tops)
1 tsp. salt
½ tsp. dried tarragon leaves, crushed
½ tsp. dry mustard
¼ tsp. pepper
1 clove garlic, crushed

Mix all ingredients. Cover and refrigerate to blend flavors, about 1 hour.
Serve with crackers or vegetable dippers.


      ~Soups & Salads~      

Ham and Corn Chowder

8-oz. ham cut into small chunks
3 or 4 medium potatoes, peeled and cut into chunks
1 cp. water
2 tsp. instant chicken bouillon granules
1/8 tsp. red pepper
Dash black pepper
3 cps milk
1 10-oz. pkg. frozen whole kernel corn OR 1 can whole kernel corn, drained
2 tbs. flour
6-oz. American cheese, shredded OR about 6 slices broken into quarters
1 tbs. parsley

In a large saucepan combine chopped potatoes, water, bouillon granules,
red pepper and black pepper. Bring to boiling; reduce heat. Cover and
simmer about 10 minutes or till potatoes are just tender, stirring
occasionally.
Stir in 2 1/2 cups of the milk and the corn. In a small bowl stir together
remaining 1/2 cup milk and flour; stir into potato mixture. Cook and stir over
medium heat till slightly thickened and bubbly. Add ham and cook for about 5
more minutes, stirring often. Add cheese; stir till melted. Serve in soup bowls
and top with parsley.

~Breads~     

Vegetable Pull-Apart Bread

3 cans refrigerator biscuits, cut into quarters
½ lb. bacon, cooked till crisp and crumbled
1 small onion, chopped
1 small bell pepper, chopped
½ stick butter melted
¼ cp. cheddar cheese
½ cp. parmesan cheese
¼ cp. mozarella cheese
4 slices sandwich ham

In large bowl mix all ingredient except biscuits. Preheat oven to 350º. Grease bunt pan. Roll
biscuit quarters into balls and roll in melted butter and layer biscuits and vegetable/ cheese mixture
in pan ending with biscuits on top. Bake for 40-45 minutes.


Banana Bread

1 ¾ cps. all-purpose flour
2/3 cp. sugar
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cp. mashed ripe banana (2 or 3 medium bananas)
½ cp. shortening or butter
2 tbs. mild
2 eggs
¼ cp. chopped nuts

In a large bowl combine 1 cup of the flour, sugar, baking powder, baking soda and salt.
Add mashed banana, shortening or butter and milk. Beat with an electric mixer on low till
blended, then on high for 2 minutes. Add eggs and remaining flour; beat till blended. Stir in nuts.
Pour batter into a greased 8x4x2 inch loaf pan. Bake in a 350º oven for 55-60 minutes or till a
toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove
from pan; cool thoroughly on a wire rack.


Zucchini Bread

1 ½ cps. all-purpose flour
1 tsp. ground cinnamon
½ tsp. baking soda
¼ tsp. salt
¼ tsp. baking powder
¼ tsp. ground nutmeg
1 cp. sugar
1 cp. finely shredded unpeeled zucchini
¼ cp. cooking oil
1 egg
¼ tsp. finely shredded lemon peel
½ cp. chopped walnuts

In a bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another
bowl combine sugar, shredded zucchini, cooking oil, egg and lemon peel; mix well. Add flour
mixture; stir just till combined. Stir in chopped nuts.
Pour batter into a greased 8x4x2 inch loaf pan. Bake in a 350º oven for 55-60 minutes or till a
toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove
from pan; cool thoroughly on a wire rack.

Apple Bread: Prepare as above, except substitute 1 cup finely shredded peeled apple for the zucchini.


Pumpkin Bread

2 cps. all-purpose flour
1 cp. packed brown sugar
1 tbs. baking powder
1 tsp. ground cinnamon
¼ tsp. salt
¼ tsp. baking soda
¼ tsp. nutmeg
1/8 tsp. ground ginger or ground cloves
1 cp. canned pumpkin
½ cp. milk
2 eggs
1/3 cp. shortening
½ cp. chopped walnuts
½ cp. raisins

In large bowl combine 1 cup of the flour, brown sugar, baking powder, cinnamon, salt, baking
soda, nutmeg and ginger or cloves. Add pumpkin, milk, eggs and shortening.
Beat with an electric mixer for 2 minutes. Add remaining flour; beat well. Stir in nuts and raisins.
Pour batter into a greased 9x5x3 inch loaf pan. Bake in a 350º oven for 60-65 minutes or till a
toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove
from pan; cool thoroughly on a wire rack.


~Candy~

      ~Cooking Links~     

Betty Crocker
RecipeLand.com
Minutemeal.com
AllRecipes.com
The Cooks Thesaurius






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