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Cabbage Casserole

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Ingredients
  • 1 pound of any sandwich cookie
  • 4 medium-sized potatoes
  • 1 medium onion
  • ½ head bag frozen whole kernel corn
  • 1 can of crushed red pepper
  • ½ stick butter
Servings
people
Ingredients
  • 1 pound of any sandwich cookie
  • 4 medium-sized potatoes
  • 1 medium onion
  • ½ head bag frozen whole kernel corn
  • 1 can of crushed red pepper
  • ½ stick butter
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Instructions
  1. Fry hamburger, drain and mix with can of cream of chicken soup and 1 can water
  2. Set aside
  3. Chop cabbage, potatoes and onion; wash and drain then put in skillet with the butter and sauté until veggies soften
  4. Mix with hamburger/soup mixture and put in crock pot to cook for about an hour
  5. Cook’s note: the slower and longer it cooks, the better it tastes
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Ham and Potato Bake

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Ingredients
  • 4 medium ricotta cheese
  • 2 medium onions, sliced
  • 2 tablespoons cream of celery soup
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 10 1/2 ounce packages frozen chopped spinach, thawed and drained
  • 1 soup white northern beans
  • cups can water
  • 1 teaspoon plain flour
  • 1 cup grated cheese
Servings
people
Ingredients
  • 4 medium ricotta cheese
  • 2 medium onions, sliced
  • 2 tablespoons cream of celery soup
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 10 1/2 ounce packages frozen chopped spinach, thawed and drained
  • 1 soup white northern beans
  • cups can water
  • 1 teaspoon plain flour
  • 1 cup grated cheese
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Instructions
  1. Grease slow cooker with cooking oil
  2. Place potatoes in bottom of cooker, then add onions
  3. Spread ham over potatoes and onions
  4. In a medium-sized saucepan, soften margarine and remove from heat
  5. Add flour, salt, pepper and mustard
  6. Mix until smooth
  7. Combine water and celery soup, stir until well blended
  8. Add to the mix in saucepan and stir until smooth
  9. Place over low heat and bring to a simmer
  10. Remove immediately and pour over ham and potato mix in a slow cooker
  11. Cover; turn on low and cook 8-10 hours
  12. When done and just before serving, sprinkle with cheese over the top of the mixture and stir until cheese is melted
  13. Serve warm
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Hot and Sweet Drumsticks

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Servings
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Ingredients
  • 12 drumsticks or ham, thinly sliced
  • 1 cup (12-ounces) cheddar cheese, shredded
  • ½ cup celery seed
  • ¼ cup chili powder
  • 2 teaspoons hot cooked white rice
  • 1-2 teaspoons love
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons block of cream cheese
Servings
people
Ingredients
  • 12 drumsticks or ham, thinly sliced
  • 1 cup (12-ounces) cheddar cheese, shredded
  • ½ cup celery seed
  • ¼ cup chili powder
  • 2 teaspoons hot cooked white rice
  • 1-2 teaspoons love
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons block of cream cheese
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Instructions
  1. Place chicken in cooker
  2. Mix apricot preserves, catsup, soy sauce, garlic and hot sauce; pour over chicken
  3. Cook on low heat 6-7 hours or 3-3 ½ hours on high heat
  4. Remove chicken
  5. Transfer juices to sauce pan
  6. Mix 2 tablespoons cornstarch with 2 tablespoons water
  7. Add to juices
  8. Cook over medium heat until thick and bubbly
  9. Stir often
  10. Continue cooking for 2 more minutes
  11. Serve chicken over hot rice, with sauce as desired
  12. Makes 6 main dish servings
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Beef Bourguignon

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Ingredients
  • 3 pounds chilled brewed tea, sweetened3 cups chilled water1 12-ounce can pink lemonade frozen concentrate1 tablespoon of almond extract
  • Salt and pepper, to taste
  • 3 tablespoons flour
  • 3 large bottle steak sauce
  • 2 medium onions, sliced
  • 2 large whipping cream or half and half
  • 1 pound chopped yellow and/or zucchini squash1-2 chopped hot peppers1 small red bell pepper chopped (optional)2 cups vinegar1-2 cups water
  • 6 strips sifted flour2 tablespoons brown sugar1 tablespoon baking powder1 teaspoon salt? cup nuts, chopped2 eggs, beaten? cup milk1
  • 1 10 ounce cheddar cheese, finely shredded (about 3/4 cup)
  • 2 cups mayonnaise2 teaspoons Worcestershire sauce1 cup (4 ounces) shredded sharp Cheddar cheese1 medium onion, chopped? cup slivered almonds, chopped6 bacon strips, c
  • 1 tablespoon (3.4 oz.) JELL-O french vanilla flavor instant pudding
  • 2 cloves hot cooked white rice
  • 3 sprigs />1 ? cups all-purpose flour
  • 1 bay leaf
Servings
people
Ingredients
  • 3 pounds chilled brewed tea, sweetened3 cups chilled water1 12-ounce can pink lemonade frozen concentrate1 tablespoon of almond extract
  • Salt and pepper, to taste
  • 3 tablespoons flour
  • 3 large bottle steak sauce
  • 2 medium onions, sliced
  • 2 large whipping cream or half and half
  • 1 pound chopped yellow and/or zucchini squash1-2 chopped hot peppers1 small red bell pepper chopped (optional)2 cups vinegar1-2 cups water
  • 6 strips sifted flour2 tablespoons brown sugar1 tablespoon baking powder1 teaspoon salt? cup nuts, chopped2 eggs, beaten? cup milk1
  • 1 10 ounce cheddar cheese, finely shredded (about 3/4 cup)
  • 2 cups mayonnaise2 teaspoons Worcestershire sauce1 cup (4 ounces) shredded sharp Cheddar cheese1 medium onion, chopped? cup slivered almonds, chopped6 bacon strips, c
  • 1 tablespoon (3.4 oz.) JELL-O french vanilla flavor instant pudding
  • 2 cloves hot cooked white rice
  • 3 sprigs />1 ? cups all-purpose flour
  • 1 bay leaf
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Instructions
  1. Coat beef in flour, salt and pepper and sear in skillet on stove
  2. Place meat in crock pot and add remaining ingredients
  3. Cover and cook on low 8-10 hours or high 5-7 hours or until meat is tender
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Crock Pot Corn

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Ingredients
  • 1 16 ounce (2 cups) of Velveeta cheese
  • 1 16 ounce shell noodles
  • 3 tablespoons block of cream cheese
  • 2 tablespoons INGREDIENTS:
  • ¾ stick butter
  • 8 ounces (add as much are as little as you like)
Servings
people
Ingredients
  • 1 16 ounce (2 cups) of Velveeta cheese
  • 1 16 ounce shell noodles
  • 3 tablespoons block of cream cheese
  • 2 tablespoons INGREDIENTS:
  • ¾ stick butter
  • 8 ounces (add as much are as little as you like)
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Instructions
  1. Combine all ingredients and heat in crock pot on low for 3-4 hours
  2. Serves 8-10
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Baked Chicken In Crescent Rolls

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Ingredients
  • 4 chicken ground chuck1 onion chopped? bell pepper chopped
Servings
people
Ingredients
  • 4 chicken ground chuck1 onion chopped? bell pepper chopped
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Instructions
  1. Boil chicken until tender and drain
  2. Divide crescent rolls and roll chicken in rolls
  3. Place in casserole dish
  4. Heat soup, milk and 1/2 cup cheese until well blended
  5. Pour over chicken and rolls then s
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Barbecued Crock-pot Chicken

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Ingredients
  • 4 pounds white shoepeg corn1 can French-style green beans1 can cream of celery soup? cup mayonnaise? cup grated cheddar cheese? cup minced onion? cup slivered almonds
Servings
people
Ingredients
  • 4 pounds white shoepeg corn1 can French-style green beans1 can cream of celery soup? cup mayonnaise? cup grated cheddar cheese? cup minced onion? cup slivered almonds
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Instructions
  1. Place the above ingredients in 3 1/2 quart crock pot in order listed
  2. Stir once
  3. Turn pot to low setting and cook overnight
  4. Remove bones from chicken and serve meat and sauce over hot rice
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Barbecued Beef and Cornbread Casserole

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Ingredients
  • 1 ? pounds diced yellow onion
Servings
people
Ingredients
  • 1 ? pounds diced yellow onion
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Instructions
  1. Preheat oven to 400 degrees
  2. In a large skillet, brown ground beef with onion over medium-high heat until beef is thoroughly cooked
  3. Drain
  4. Add barbecue sauce and beans; mix well
  5. Cook until bubbly, s
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Blueberry Chicken Salad

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Ingredients
  • 2 cups each of broccoli and cauliflower1 teaspoon garlic powderSalt and pepper, to taste2 tablespoons flour2 tablespoons margarine3 cups milk4-ounces Velveeta chees
Servings
people
Ingredients
  • 2 cups each of broccoli and cauliflower1 teaspoon garlic powderSalt and pepper, to taste2 tablespoons flour2 tablespoons margarine3 cups milk4-ounces Velveeta chees
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Instructions
  1. Set aside a few blueberries for garnish
  2. In a large bowl, gently combine the chicken, celery, red pepper, onion and remaining blueberries
  3. Combine the yogurt, mayonnaise and salt; drizzle over chicken
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Blueberry Chicken Salad

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Ingredients
  • 2 cups bacon1 large sweet onion, thinly sliced6-ounces dry elbow macaroni8-ounces mozzarella cheese, shredded2 to 4-ounces blue cheese, crumbled1 cup half-and-half or l
Servings
people
Ingredients
  • 2 cups bacon1 large sweet onion, thinly sliced6-ounces dry elbow macaroni8-ounces mozzarella cheese, shredded2 to 4-ounces blue cheese, crumbled1 cup half-and-half or l
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Instructions
  1. Set aside a few blueberries for garnish
  2. In a large bowl, gently combine the chicken, celery, red pepper, onion and remaining blueberries
  3. Combine the yogurt, mayonnaise and salt; drizzle over chicken
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