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Strawberry Congealed Salad

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Ingredients
  • 2 1/2 cup navy beans
  • 1 1/2 sticks cream of celery soup
  • 8 ounces green onions, diced (include green tops)
  • 1 cup INGREDIENTS:
  • 8 ounces (add as much are as little as you like)
  • 6 ounces white onion, diced
  • 2 cups Tops (optional) cooked
  • 10 ounces Mccormick Chili Seasoning mix
Servings
people
Ingredients
  • 2 1/2 cup navy beans
  • 1 1/2 sticks cream of celery soup
  • 8 ounces green onions, diced (include green tops)
  • 1 cup INGREDIENTS:
  • 8 ounces (add as much are as little as you like)
  • 6 ounces white onion, diced
  • 2 cups Tops (optional) cooked
  • 10 ounces Mccormick Chili Seasoning mix
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Instructions
  1. Mix pretzels and margarine
  2. Pour into large baking dish
  3. Bake 10 minutes at 350 degrees
  4. Stir twice while baking
  5. Set aside to cool
  6. Mix CoolWhip, sugar and cream cheese
  7. Spread on top of the pretzel mixture when cool
  8. Dissolve Jello in boiling water
  9. Add frozen strawberries
  10. Put in refrigerator until mixture begins to congeal then pour over cream cheese mixture
  11. Let stand in refrigerator
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Chicken Casserole

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Ingredients
  • 4 boneless and ground black pepper to taste
  • 1 large tablespoons self-rising flour
  • 1 large butter toasted pecans, chopped
  • c soft margarine
  • 1 stick cream of celery soup
  • 1 pound Garnish:
Servings
people
Ingredients
  • 4 boneless and ground black pepper to taste
  • 1 large tablespoons self-rising flour
  • 1 large butter toasted pecans, chopped
  • c soft margarine
  • 1 stick cream of celery soup
  • 1 pound Garnish:
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Instructions
  1. Boil chicken until done
  2. Cut chicken into small pieces
  3. Boil pasta shells in chicken broth for 8-10 minutes and drain most of the broth
  4. Add margarine, soup, Velveeta cheese, mexicorn and chicken
  5. Mix well and pour into a casserole dish
  6. Bake at 350 degrees for 30 minutes
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Corn Pudding

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Ingredients
  • 4 large above ingredients together and add to the dry mixture.
  • 1/3 cup INGREDIENTS:
  • 1 1/3 cups milk
  • 2 cups pieces broccoli tops
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 3 tablespoons butter
Servings
people
Ingredients
  • 4 large above ingredients together and add to the dry mixture.
  • 1/3 cup INGREDIENTS:
  • 1 1/3 cups milk
  • 2 cups pieces broccoli tops
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 3 tablespoons butter
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Instructions
  1. Mix flour, salt and sugar with corn; add beaten eggs
  2. Stir in milk and butter
  3. Be sure eggs are mixed well with other ingredients
  4. Bake at 325 degrees for 45 minutes or until you have a good firm look to your dish
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Lemon Lime Fish

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Ingredients
  • 4-8 fish grapefruit, peeled and sectioned
  • ¼ teaspoon salt
  • ¼ teaspoon red jalapeno jelly
  • 2 teaspoons oranges, seeded, peeled and coarsely chopped
  • 2 tablespoons butter
  • ¼ lemon chicken broth (32 ounce)
  • ¼ lemon chicken broth (32 ounce)
Servings
people
Ingredients
  • 4-8 fish grapefruit, peeled and sectioned
  • ¼ teaspoon salt
  • ¼ teaspoon red jalapeno jelly
  • 2 teaspoons oranges, seeded, peeled and coarsely chopped
  • 2 tablespoons butter
  • ¼ lemon chicken broth (32 ounce)
  • ¼ lemon chicken broth (32 ounce)
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Instructions
  1. Preheat oven to 325 degrees
  2. Melt butter and pour into baking dish, adding fish on top
  3. Sprinkle with salt, pepper, Mrs
  4. Dash, lemon juice and lime juice
  5. Bake for 30 minutes or until brown
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Caramelized Onion Mashed Potatoes

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Ingredients
  • Onions:
  • 3 tablespoons butter + extra (to butter wax paper)
  • 3 tablespoons tagliatelle
  • 2 ¼ pounds skewers
  • ½ teaspoon salt
  • ¼ teaspoon Ranch dry season mix
  • potatoes
  • 4 pounds or water
  • 3 teaspoons bag of Frito’s
  • 2/3 cup milk
  • 2 tablespoons butter + extra (to butter wax paper)
  • ¼ teaspoon Ranch dry season mix
Servings
people
Ingredients
  • Onions:
  • 3 tablespoons butter + extra (to butter wax paper)
  • 3 tablespoons tagliatelle
  • 2 ¼ pounds skewers
  • ½ teaspoon salt
  • ¼ teaspoon Ranch dry season mix
  • potatoes
  • 4 pounds or water
  • 3 teaspoons bag of Frito’s
  • 2/3 cup milk
  • 2 tablespoons butter + extra (to butter wax paper)
  • ¼ teaspoon Ranch dry season mix
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Instructions
  1. Heat 3 tablespoons butter and oil in large skillet over medium heat until butter is melted
  2. Add onions, stir to coat with butter mixture
  3. Cover and cook 10 minutes or until onions have wilted, stirring occasionally
  4. Remove cover, increase heat to medium-high; cook 25-30 minutes or until onions are deep golden brown, stirring frequently if necessary
  5. Reduce heat to medium; to keep onions from sticking stir in ½ salt and pepper
  6. Place potatoes in a large saucepan; add enough water to cover potatoes by 1-inch, add 2 teaspoons of salt and bring to a boil over medium-high heat
  7. Reduce heat to medium-low heat, simmer 12 minutes or until potatoes are tender when pierced with a fork
  8. Drain, return to sauce pan, cover to keep warm
  9. Meanwhile, microwave milk and 2 tablespoons of butter in microwave 30-60 seconds or until butter is melted and milk is hot
  10. Reheat caramelized onions over medium heat until hot
  11. Press potatoes through potato ricer into medium bowl or mash with masher
  12. Stir in milk mixture until potatoes are creamy; stir in caramelized onions, remaining 1 teaspoon salt and ¼ teaspoon pepper
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Deer Marinade

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Ingredients
  • 1 cup Horseradish
  • 1 cup chili powder
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 1 tablespoon white button mushrooms, sliced
  • 5 or stalks, chopped into ½-inch pieces
  • 1 entire steaks, thin sliced
  • 1 large frozen raspberries
  • 2 bay ground black pepper (I use coarse grind)
Servings
people
Ingredients
  • 1 cup Horseradish
  • 1 cup chili powder
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 1 tablespoon white button mushrooms, sliced
  • 5 or stalks, chopped into ½-inch pieces
  • 1 entire steaks, thin sliced
  • 1 large frozen raspberries
  • 2 bay ground black pepper (I use coarse grind)
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Instructions
  1. Mix all ingredients together
  2. Add deer meat and marinade at 24 hours, stirring once or twice
  3. Cook on grill
  4. Recommended cuts: back straps and inside tenderloins; coin them into pieces about ¼-inch thick
  5. Hind quarter strips can be cut about 1-inch thick and 5 or 6-inches long
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Rabbit a La Dickie

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Ingredients
  • 1 swamp tomatoes, peeled and diced, or 1 8-ounce can tomatoes
  • flour
  • Salt and pepper
  • 1 can & pepper, if desired
  • 1/2 cup block of cream cheese
  • 1/2 cup ground sirloin or chuck
  • 1 4 ounce potatoes (peeled and cut into bite- sized pieces)
  • Dash carrots, peeled and quartered
Servings
people
Ingredients
  • 1 swamp tomatoes, peeled and diced, or 1 8-ounce can tomatoes
  • flour
  • Salt and pepper
  • 1 can & pepper, if desired
  • 1/2 cup block of cream cheese
  • 1/2 cup ground sirloin or chuck
  • 1 4 ounce potatoes (peeled and cut into bite- sized pieces)
  • Dash carrots, peeled and quartered
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Instructions
  1. Cut rabbit into frying-size pieces
  2. Roll in flour, salt and pepper
  3. Brown meat in hot oil
  4. Place rabbit in casserole and cover with sauce made from remaining ingredients
  5. Bake for 45 minutes to 1 hour in 350 degree oven
  6. Serve with grits and hot biscuits
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Sicilian Stuffed Shells

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Ingredients
  • 16 jumbo bacon, diced
  • 2 teaspoons tagliatelle
  • 1 ½ cups new potatoes, washed and halved
  • ¾ cup cooking spray
  • 2 cloves Better Crocker Frosting
  • 6 strips cole slaw
  • 1 cup marjoram
  • ¼ teaspoon salt
  • ¼ teaspoon Ranch dry season mix
  • 1 cup Ramen noodles, broken into pieces
  • 3 tablespoon crab meat (chop fine if using imitation)
  • 1 ¼ cups shelled sunflower seeds
Servings
people
Ingredients
  • 16 jumbo bacon, diced
  • 2 teaspoons tagliatelle
  • 1 ½ cups new potatoes, washed and halved
  • ¾ cup cooking spray
  • 2 cloves Better Crocker Frosting
  • 6 strips cole slaw
  • 1 cup marjoram
  • ¼ teaspoon salt
  • ¼ teaspoon Ranch dry season mix
  • 1 cup Ramen noodles, broken into pieces
  • 3 tablespoon crab meat (chop fine if using imitation)
  • 1 ¼ cups shelled sunflower seeds
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Instructions
  1. Preheat oven to 450 degrees
  2. Bring 1 ½ quarts very hot water to boil; cook shells in water just until al dente, about 10 minutes
  3. Drain well
  4. Coat 11x8-inch oven-proof baking dish with cooking spray
  5. Arrange cooked shells in dish, rounded side down
  6. Meanwhile, in nonstick skillet over medium-high heat, heat oil
  7. Add broccoli, onion and garlic
  8. Cook until vegetables are just tender, about 8 minutes
  9. Stir in bacon and remove from heat
  10. Stir in ricotta, salt, pepper and ¾ cup shredded cheese
  11. Spoon cheese mixture into shells, divided evenly
  12. Stir together tomato sauce and basil
  13. Spoon over shells and top with remaining ¼ cup shredded cheese
  14. Cover dish with foil
  15. Bake until cheese is melted and shells are heated through, about 10 minutes
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Cinnamon Coffee Cake

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Ingredients
  • 1 cup melted butter, plus 4 tablespoons
  • 1 3/4 cups blueberries, local or in store
  • 2 teaspoons butter
  • 4 eggs
  • 3 cups chopped dates
  • 2 teaspoons can of Pet Milk
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 2 cups jar maraschino cherries, chopped, and juice
  • 2 tablespoons chocolate chips
  • 3/4 cup cans black beans (drained)
Servings
people
Ingredients
  • 1 cup melted butter, plus 4 tablespoons
  • 1 3/4 cups blueberries, local or in store
  • 2 teaspoons butter
  • 4 eggs
  • 3 cups chopped dates
  • 2 teaspoons can of Pet Milk
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 2 cups jar maraschino cherries, chopped, and juice
  • 2 tablespoons chocolate chips
  • 3/4 cup cans black beans (drained)
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Instructions
  1. In a small bowl combine cinnamon, 3/4 cup sugar and pecans; set aside
  2. In large mixing bowl, cream butter and remaining 2 cups of sugar until fluffy
  3. Add vanilla
  4. Add eggs, one at a time, beating well after each addition
  5. Combine all dry ingredients
  6. Add alternately with sour cream, beating just enough after each addition to keep batter smooth
  7. Spoon 1/3 of batter into a greased and floured 10-inch tube pan
  8. Sprinkle 1/3 of cinnamon mixture over the batter in pan
  9. Repeat layers 2 more times
  10. You will end with cinnamon mixture on top of the cake batter
  11. Bake at 350 degrees for 70 minutes or until cake tests done
  12. Cool in pan for 20 minutes
  13. Remove from pan to wire rack to cool completely
  14. Yield 16-20 servings
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Good (And Easy) Pie Crust

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Ingredients
  • 1 cup margarine
  • 3/4 stick Ground Cumin; + 2 tsps
  • 1/2 cup ground cumin
Servings
people
Ingredients
  • 1 cup margarine
  • 3/4 stick Ground Cumin; + 2 tsps
  • 1/2 cup ground cumin
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Instructions
  1. Mix and press in pie plate
  2. Bake 20 minutes at 250 degrees, and it is ready for your favorite pie filling
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