Jackpot Casserole
From: Michelle Williams
1 lbs Ground beef, browned
1/2 cup Onion
1 can Tomato soup
1 1/2 cup Water
6 oz Noodles, medium-wide
2 tsp Salt
1 can Cream style corn
1 cup Cheddar cheese, grated
Procedures:
1 Brown the chopped meat and onions until meat is cooked.
2 Add the tomato soup, water and noodles.
3 Cook until noodles are tender, stirring occasionally.
4 Add the salt, corn and half of the cheese.
5 pour into a greased 2-quart casserole.
6 Sprinkle with the remaining cheese and bake at 350 °F for 45 minutes.
Showing posts with label All. Show all posts
Showing posts with label All. Show all posts
Monday, August 3, 2009
Sunday, August 2, 2009
Shupeg Salsa
Shupeg Salsa
By: Ethney
Ingredients:
12-14 Roma tomatoes
1-2 Jalepenos
3 bunches of green onions
2 cans of shupeg corn
2 cans chopped Olives
1 bunch of cilantro
1 lime - juiced
salt & pepper to taste
1 small bottle of zesty italian dressing (can add less to keep it lower calories)
Chop or use food processor, mix all together, let sit for at least 3 hrs and serve with tortilla chips. Absolutely delish!
By: Ethney
Ingredients:
12-14 Roma tomatoes
1-2 Jalepenos
3 bunches of green onions
2 cans of shupeg corn
2 cans chopped Olives
1 bunch of cilantro
1 lime - juiced
salt & pepper to taste
1 small bottle of zesty italian dressing (can add less to keep it lower calories)
Chop or use food processor, mix all together, let sit for at least 3 hrs and serve with tortilla chips. Absolutely delish!
Thursday, July 23, 2009
Pasta Salad
Pasta Salad
1 package pasta, cooked (I use wheat pasta)
CHOP:
2 cucumbers
1 red onion
1/2 red pepper
3/4 C. celery
1 C. olives
DRESSING:
1 C. vinegar
1/2 C. olive oil
1/2 t accent
1 t salt
1 t pepper
1 C. sugar
2 t mustard
1 t garlic powder
Mix together in large bowl. (Best if it sits in fridge over night, so it can 'marinate')
1 package pasta, cooked (I use wheat pasta)
CHOP:
2 cucumbers
1 red onion
1/2 red pepper
3/4 C. celery
1 C. olives
DRESSING:
1 C. vinegar
1/2 C. olive oil
1/2 t accent
1 t salt
1 t pepper
1 C. sugar
2 t mustard
1 t garlic powder
Mix together in large bowl. (Best if it sits in fridge over night, so it can 'marinate')
Tuesday, July 21, 2009
Cherry Freeze Salad
CHERRY FREEZE SALAD
1 lg. can cherry pie filling
1 lg. can Eagle Brand milk
1 lg. can crushed pineapple, drained
8 oz. carton whipped topping
Chopped nuts, small
Marshmallows (optional)
Put cherry pie filling in a large mixing bowl and beat with mixer until cherries are mashed, add milk, pineapple, and whipped topping. Mix thoroughly and place into a 9 x 9 x 2 inch deep dish or freeze tray. Cover with plastic wrap or foil and put in freezer. This may be made ahead of time if you wish. **You must keep it cold**
1 lg. can cherry pie filling
1 lg. can Eagle Brand milk
1 lg. can crushed pineapple, drained
8 oz. carton whipped topping
Chopped nuts, small
Marshmallows (optional)
Put cherry pie filling in a large mixing bowl and beat with mixer until cherries are mashed, add milk, pineapple, and whipped topping. Mix thoroughly and place into a 9 x 9 x 2 inch deep dish or freeze tray. Cover with plastic wrap or foil and put in freezer. This may be made ahead of time if you wish. **You must keep it cold**
Sunday, July 19, 2009
Carmel Corn Recipe
Carmel Corn Recipe
1 1/2 cups brown sugar
1 cup white corn syrup
3 cubes butter (don't substitute for margarine)
bring to a boil, (not too high) cook for 10 min or 250*
add 1 cup eagle sweetened condensed milk
1 tsp vanilla
1 1/2 cups brown sugar
1 cup white corn syrup
3 cubes butter (don't substitute for margarine)
bring to a boil, (not too high) cook for 10 min or 250*
add 1 cup eagle sweetened condensed milk
1 tsp vanilla
Snicker Salad
Snicker Salad
Fruit (as much as you want)
Apples
Strawberries
Grapes
Pineapple
3-4 snickers candy bars
1 1/2 c whipped cream topping
Chop fruit and snickers bars into bit size pieces. Mix fruit, snickers and whipped cream together. Serve chilled. Yummy dessert for parties and summer BBQ's!
Fruit (as much as you want)
Apples
Strawberries
Grapes
Pineapple
3-4 snickers candy bars
1 1/2 c whipped cream topping
Chop fruit and snickers bars into bit size pieces. Mix fruit, snickers and whipped cream together. Serve chilled. Yummy dessert for parties and summer BBQ's!
Chocolate Triffle
Chocolate Trifle (the one I always make for our potlucks)
Ingredients:
1 box of chocolate cake or brownies mix
2 boxes of chocolate pudding
1-2 bowls of whipped cream
1 pkg of oreo cookies (or a cheaper brand of cookies)
Directions:
1. Bake your chocolate cake or brownies in an 8x10 pan.
2. While your cake or brownies are baking, prepare the pudding and put it in the fridge.
3. Have a bowl ready to put your trifle into.
4. Once your chocolate cake or brownies are baked and cooled down you will begin layering the ingredients in your bowl:
* Cut your cake or brownies into square figures. If you have a cake, you can cut the cake into square figures then slice that square into three pieces just so that you have more cake to use for the layering. You can also do the same to the brownies, but it may not have as many pieces as the cake.
* Put the first layer of cake or brownies at the bottom of the bowl.
* Then on top of the cake layer, spread the pudding over that layer.
* Next, put a layer of whipped cream on top of the pudding layer.
* Finally, crush some oreos on top of of the mixed layer of pudding and whipped cream.
* Continue the process till you get to the top of the bowl.
5. After you've done all the layers of the trifle, put in the fridge to set. I usually like to make them the night before but you can always prepare them for the same the day.
6. ENJOY your CHOCOLATE TRIFLE!!
** IF you don't like chocolate, you can always use white or yellow cake with vanilla or banana pudding with white oreo cookies instead of oreo chocolate cookies (or cheaper brand cookies). Usually with the banana pudding, I add in another layer of chopped bananas.
Ingredients:
1 box of chocolate cake or brownies mix
2 boxes of chocolate pudding
1-2 bowls of whipped cream
1 pkg of oreo cookies (or a cheaper brand of cookies)
Directions:
1. Bake your chocolate cake or brownies in an 8x10 pan.
2. While your cake or brownies are baking, prepare the pudding and put it in the fridge.
3. Have a bowl ready to put your trifle into.
4. Once your chocolate cake or brownies are baked and cooled down you will begin layering the ingredients in your bowl:
* Cut your cake or brownies into square figures. If you have a cake, you can cut the cake into square figures then slice that square into three pieces just so that you have more cake to use for the layering. You can also do the same to the brownies, but it may not have as many pieces as the cake.
* Put the first layer of cake or brownies at the bottom of the bowl.
* Then on top of the cake layer, spread the pudding over that layer.
* Next, put a layer of whipped cream on top of the pudding layer.
* Finally, crush some oreos on top of of the mixed layer of pudding and whipped cream.
* Continue the process till you get to the top of the bowl.
5. After you've done all the layers of the trifle, put in the fridge to set. I usually like to make them the night before but you can always prepare them for the same the day.
6. ENJOY your CHOCOLATE TRIFLE!!
** IF you don't like chocolate, you can always use white or yellow cake with vanilla or banana pudding with white oreo cookies instead of oreo chocolate cookies (or cheaper brand cookies). Usually with the banana pudding, I add in another layer of chopped bananas.
Strawberry Shortcake Cookies
Strawberry Shortcake Cookies from Martha Stewart
These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.
Makes about 3 dozen.
INGREDIENTS:
* 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
* 1 teaspoon fresh lemon juice
* 1/2 cup plus 1 tablespoon granulated sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt (I used regular table salt)
* 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
* 2/3 cup heavy cream
* Sanding sugar, for sprinkling (I didn't use this)
DIRECTIONS:
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining
7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes (Start checking your cookies around 12 minutes, they definitely DO NOT take 24 to 25 minutes!!!). Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I didn't try keeping the cookies very long, but my mom said they get soft and soggy, so either have your family eat them up soon after baking, or find a way to give 'em away!)
From: Brittany Moore
These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.
Makes about 3 dozen.
INGREDIENTS:
* 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
* 1 teaspoon fresh lemon juice
* 1/2 cup plus 1 tablespoon granulated sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt (I used regular table salt)
* 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
* 2/3 cup heavy cream
* Sanding sugar, for sprinkling (I didn't use this)
DIRECTIONS:
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining
7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes (Start checking your cookies around 12 minutes, they definitely DO NOT take 24 to 25 minutes!!!). Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I didn't try keeping the cookies very long, but my mom said they get soft and soggy, so either have your family eat them up soon after baking, or find a way to give 'em away!)
From: Brittany Moore
Tuesday, June 30, 2009
Chicken Satay Skewers
Chicken Satay Skewers
Serves 8
2 boneless, skinless chicken breast halves (6-8oz each), thinly sliced lengthwise into 12 strips
1 tsp tasted sesame oil
1 tsp soy sauce
1 garlic clove, minced
1/2 tsp red-pepper flakes
Coarse salt and ground pepper
1/4 cup creamy peanut butter
2 Tbsp. rice vinegar
Vegetable oil, for pan
Directions:
1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and tesp red-pepper flakes. Season with salt and pepper. Thread each chicken strip lenghtwise onto a skewer.
2. Make dipping sauce. In a small bowl, whisk together peanut butter, vinegar, 1/4 tsp red-pepper flakes, and add 2 to 3 tablespoons water.
3. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 min. per side. Serve chicken skewers with dipping sauce.
Serves 8
2 boneless, skinless chicken breast halves (6-8oz each), thinly sliced lengthwise into 12 strips
1 tsp tasted sesame oil
1 tsp soy sauce
1 garlic clove, minced
1/2 tsp red-pepper flakes
Coarse salt and ground pepper
1/4 cup creamy peanut butter
2 Tbsp. rice vinegar
Vegetable oil, for pan
Directions:
1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and tesp red-pepper flakes. Season with salt and pepper. Thread each chicken strip lenghtwise onto a skewer.
2. Make dipping sauce. In a small bowl, whisk together peanut butter, vinegar, 1/4 tsp red-pepper flakes, and add 2 to 3 tablespoons water.
3. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 min. per side. Serve chicken skewers with dipping sauce.
Sister Katseanes' Wheat Bread
Sister Katseanes' Wheat Bread
1 1/4 cup water
3 tsp. yeast
1 1/2 cup wheat bread flour
1 1/4 cup white bread flour
2 Tbs. Dry Milk
1 1/2 tsp. Salt
2 Tbs. Butter
1/2 cup 7 Grain Rolled Cereal
3 Tbs. Wheat Germ
2 Tbs. Oat Bran
2 Tbs. Cracked Wheat
2 1/2 Tbs. Honey
Instructions:
In a large bowl dissolve yeast in the water, add the sugar and let sit 5 min. until it starts to foam. Add the rest of the ingredients and stir into a shaggy mass. Scrape it onto a lightly floured board and knead 8 to 10 min. adding more white flour as needed to get smooth elastic dough. Transfer to a lightly oiled bowl and turn to coat. Cover with plastic. Let it sit at room temperature to double about 1 hour. Punch, re-shape and rise again to double, about 45 min.
Turn out onto lightly floured board, pat out, roll up, and pinch seams. Put in a lightly oiled 8x4 loaf pan. Cover and rise to double, 30 to 45 min.
Bake at 400 for 30 to 40 min. Cool on a rack.
**I don't know how much yeast this bread needs, but I will find out!
1 1/4 cup water
3 tsp. yeast
1 1/2 cup wheat bread flour
1 1/4 cup white bread flour
2 Tbs. Dry Milk
1 1/2 tsp. Salt
2 Tbs. Butter
1/2 cup 7 Grain Rolled Cereal
3 Tbs. Wheat Germ
2 Tbs. Oat Bran
2 Tbs. Cracked Wheat
2 1/2 Tbs. Honey
Instructions:
In a large bowl dissolve yeast in the water, add the sugar and let sit 5 min. until it starts to foam. Add the rest of the ingredients and stir into a shaggy mass. Scrape it onto a lightly floured board and knead 8 to 10 min. adding more white flour as needed to get smooth elastic dough. Transfer to a lightly oiled bowl and turn to coat. Cover with plastic. Let it sit at room temperature to double about 1 hour. Punch, re-shape and rise again to double, about 45 min.
Turn out onto lightly floured board, pat out, roll up, and pinch seams. Put in a lightly oiled 8x4 loaf pan. Cover and rise to double, 30 to 45 min.
Bake at 400 for 30 to 40 min. Cool on a rack.
**I don't know how much yeast this bread needs, but I will find out!
'Light' Chocolate Chip Cookies
'Light' Chocolate Chip Cookies
Submitted by: Noelle Mower
Yeild: 3 dozen
1/4 cup all purpose flour
1 cup wheat flour
1 tsp baking soda
1 cup brown sugar
3/4 cup white sugar
1/2 cup butter, softened
1 tsp vanilla
2 large egg whites
3/4 cup chocolate chips
(spray sheets with cooking spray)
Instructions:
1. Preheat oven to 350.
2. Stir flour, baking soda and salt- set a side
3. Combine sugars and butter until blended. Add vanilla and egg whites. Mix. Then add flour mixture and chips.
4. Drop 2 inches apart on baking sheets that are coated with cooking spray.5.
Bake at 350 for 10 min. or until lightly browned. Cool on wire racks.
Submitted by: Noelle Mower
Yeild: 3 dozen
1/4 cup all purpose flour
1 cup wheat flour
1 tsp baking soda
1 cup brown sugar
3/4 cup white sugar
1/2 cup butter, softened
1 tsp vanilla
2 large egg whites
3/4 cup chocolate chips
(spray sheets with cooking spray)
Instructions:
1. Preheat oven to 350.
2. Stir flour, baking soda and salt- set a side
3. Combine sugars and butter until blended. Add vanilla and egg whites. Mix. Then add flour mixture and chips.
4. Drop 2 inches apart on baking sheets that are coated with cooking spray.5.
Bake at 350 for 10 min. or until lightly browned. Cool on wire racks.
Oatmeal Chocolate Chip Bean Cookies
Oatmeal Chocolate Chip Bean Cookies
Ingredients:
1/2 cup butter
1 cup white beans cooked and pureed
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. soda
2 cups flour
2 cups oatmeal
6 ozs chocolate chips
1 cup chopped pecans or walnuts
Directions:
Preheat oven to 375. Rinse cooked beans, puree in food processor until thick paste is formed. Measure one cup and blend (or cream) with butter in mixer; add eggs and continue to mix well. Add all other ingredients. Combine thoroughly. Drop dough by rounded tablespoons into a greased cookie sheet. Bake for 10 min. or until golden brown. Makes about 48 cookies.
**It sounds interesting with the beans but these are delicious.
Ingredients:
1/2 cup butter
1 cup white beans cooked and pureed
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. soda
2 cups flour
2 cups oatmeal
6 ozs chocolate chips
1 cup chopped pecans or walnuts
Directions:
Preheat oven to 375. Rinse cooked beans, puree in food processor until thick paste is formed. Measure one cup and blend (or cream) with butter in mixer; add eggs and continue to mix well. Add all other ingredients. Combine thoroughly. Drop dough by rounded tablespoons into a greased cookie sheet. Bake for 10 min. or until golden brown. Makes about 48 cookies.
**It sounds interesting with the beans but these are delicious.
Chicken and Rice
Chicken and Rice
1 cup uncooked rice
shredded cheese
2 chicken breasts
1 regular size can of cream of chicken soup
peas
corn
Instructions:
1. Cook up the rice. While rice is cooking bake the chicken in the oven (or toaster oven) you can put some seasoning on it, like Mrs dash or other things like that. Bake the chicken until fully cooked.
2. When the rice is done, mix up the cream of chicken soup, the corn, and the peas (you can put how much you want in it). When you are done with that place the desired amount on the plate and then spread it around. On top of the rice mixture place the desired amount of cheese then set the whole chicken on top.
3. You can change it up by cutting up the chicken and mixing it within the rice mixture and adding cheese within it. You can also add to the rice mixture with whatever you would like.
1 cup uncooked rice
shredded cheese
2 chicken breasts
1 regular size can of cream of chicken soup
peas
corn
Instructions:
1. Cook up the rice. While rice is cooking bake the chicken in the oven (or toaster oven) you can put some seasoning on it, like Mrs dash or other things like that. Bake the chicken until fully cooked.
2. When the rice is done, mix up the cream of chicken soup, the corn, and the peas (you can put how much you want in it). When you are done with that place the desired amount on the plate and then spread it around. On top of the rice mixture place the desired amount of cheese then set the whole chicken on top.
3. You can change it up by cutting up the chicken and mixing it within the rice mixture and adding cheese within it. You can also add to the rice mixture with whatever you would like.
Ham Fried Rice
Ham Fried Rice
4 eggs
4 slices of ham, cut up
1 can corn
1 can beans
2 cups cooked rice
Instructions:
Scramble 4 eggs in large frying pan.
Add 4 slices of ham, cut up.
Add 1 can of corn, beans, and anything else that you desire.
Add 2 cups cooked rice.
Stir Well
Sprinkle soy sauce to taste.
4 eggs
4 slices of ham, cut up
1 can corn
1 can beans
2 cups cooked rice
Instructions:
Scramble 4 eggs in large frying pan.
Add 4 slices of ham, cut up.
Add 1 can of corn, beans, and anything else that you desire.
Add 2 cups cooked rice.
Stir Well
Sprinkle soy sauce to taste.
Monday, June 29, 2009
Chicken Pasta Salad
Chicken Pasta Salad
12 oz bow tie pasta
1 (20oz) can pineapple tidbits
2 Cups chopped celery
4 chicken breasts, cooked and cubed
1 (16oz) bottle Kraft Coleslaw Dressing (do not substitute)
12 oz tri-colored pasta
4-6 green onions, chopped
1 cup salted cashews
2 cups red grapes, halved
1 cup mayonnaise (do not substitute)
Instructions:
Cook all pastas. Drain pineapple. Mix dressing and mayonnaise. Add pastas and rest of ingredients to dressing and mayonnaise mixture. Mix well. Refrigerate a few hours before serving. Makes a very large salad.
Note: Canned chicken or 2 (15oz) cans light or dark turkey chunks may be substituted for the chicken breasts.
12 oz bow tie pasta
1 (20oz) can pineapple tidbits
2 Cups chopped celery
4 chicken breasts, cooked and cubed
1 (16oz) bottle Kraft Coleslaw Dressing (do not substitute)
12 oz tri-colored pasta
4-6 green onions, chopped
1 cup salted cashews
2 cups red grapes, halved
1 cup mayonnaise (do not substitute)
Instructions:
Cook all pastas. Drain pineapple. Mix dressing and mayonnaise. Add pastas and rest of ingredients to dressing and mayonnaise mixture. Mix well. Refrigerate a few hours before serving. Makes a very large salad.
Note: Canned chicken or 2 (15oz) cans light or dark turkey chunks may be substituted for the chicken breasts.
Fresh Cucumber Salad
Fresh Cucumber Salad
2 cucumbers (skinned and sliced)
1-2 tomatoes chopped
1 can sliced olives
1/2-1 red onion (sliced)
Feta cheese crumbled to taste
3 Tbsp Newman's Own Balsamic Vinaigrette Salad Dressing
Instructions:
Toss, Chill and Enjoy!
2 cucumbers (skinned and sliced)
1-2 tomatoes chopped
1 can sliced olives
1/2-1 red onion (sliced)
Feta cheese crumbled to taste
3 Tbsp Newman's Own Balsamic Vinaigrette Salad Dressing
Instructions:
Toss, Chill and Enjoy!
Healthy Hummis
Healthy Hummis (easy and adaptable)
Submitted by: Jessica Van Loo
1 15oz Reduced Sodium Garbanzo beans, drained, liquid reserved
2 tsp ground garlic (1 clove crushed)
1 Tbsp olive oil
1/4 tsp pepper
1 tsp lemon juice
1/4 roasted red pepper
2 tsp ground cumin
Instructions:
Blend in food processor or blend gradually adding in reserved liquid until creamy. Serve with crackers, veggies or breads.
Other add ins: Paprika, ginger, olives, chili paste
Submitted by: Jessica Van Loo
1 15oz Reduced Sodium Garbanzo beans, drained, liquid reserved
2 tsp ground garlic (1 clove crushed)
1 Tbsp olive oil
1/4 tsp pepper
1 tsp lemon juice
1/4 roasted red pepper
2 tsp ground cumin
Instructions:
Blend in food processor or blend gradually adding in reserved liquid until creamy. Serve with crackers, veggies or breads.
Other add ins: Paprika, ginger, olives, chili paste
Parsleyed Chicken and Ham Pate
Parsleyed Chicken and Ham Pate
8oz skinless chicken, cooked
3 1/2 ox lean cooked ham, trimmed
1 small bunch of fresh parsley
1 tsp lime rind, grated
2 Tbsp lime juice
1 garlic clove or fresh minced garlic
1/2 cup low fat, natural plain yogurt
Salt and Pepper
Instructions:
1. Dice chicken and ham. Place in blender/food processor. Add parsley, lime rind and juice and garlic. Process well until finely minced.
2. Transfer the mixture to a bowl, add the yogurt, season to taste with salt and pepper, cover and leave in refridgerator for about 30 mins.
3. Garnish with lime zest, serve with crisp bread or crackers.
8oz skinless chicken, cooked
3 1/2 ox lean cooked ham, trimmed
1 small bunch of fresh parsley
1 tsp lime rind, grated
2 Tbsp lime juice
1 garlic clove or fresh minced garlic
1/2 cup low fat, natural plain yogurt
Salt and Pepper
Instructions:
1. Dice chicken and ham. Place in blender/food processor. Add parsley, lime rind and juice and garlic. Process well until finely minced.
2. Transfer the mixture to a bowl, add the yogurt, season to taste with salt and pepper, cover and leave in refridgerator for about 30 mins.
3. Garnish with lime zest, serve with crisp bread or crackers.
Thursday, June 4, 2009
"The Ultimate" Funeral Potatoes
"The Ultimate" Funeral Potatoes
16 oz sour cream
1 can cream of chicken soup
1 pkg. fiesta ranch dip (powder)
1/4 c. milk
1 pack McCormick Potato Toppers
1 tsp. garlic powder
2 c. cheese
2 c. cubed chicken or ham
1 lb. hash brown style bag w/onions and peppers
1/2 bag cool ranch Doritos
1/4 c. cheese sprinkled over top
Preheat over 425. Spray 9X13 pan. Mix all filling ingredients together in bowl. Pour potatoes on bottom of pan. Pour filling mixture evenly over potatoes. Crush chips and sprinkle on top. Sprinkle on cheese. Cover pan with foil. Bake 30-40 min.
Thank you Shae Johnson!
16 oz sour cream
1 can cream of chicken soup
1 pkg. fiesta ranch dip (powder)
1/4 c. milk
1 pack McCormick Potato Toppers
1 tsp. garlic powder
2 c. cheese
2 c. cubed chicken or ham
1 lb. hash brown style bag w/onions and peppers
1/2 bag cool ranch Doritos
1/4 c. cheese sprinkled over top
Preheat over 425. Spray 9X13 pan. Mix all filling ingredients together in bowl. Pour potatoes on bottom of pan. Pour filling mixture evenly over potatoes. Crush chips and sprinkle on top. Sprinkle on cheese. Cover pan with foil. Bake 30-40 min.
Thank you Shae Johnson!
Subscribe to:
Posts (Atom)
