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French chicken Stew

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Ingredients
  • 4 cups chicken stock or water
  • 1 14.5 ounce can pineapple tidbits, drained
  • 2 medium package cream cheese, room-temperature
  • 1 medium cooking spray
  • 1 medium jar yellow banana peppers, drained, seeded and finely chopped
  • ½ cup chickpeas, rinsed and drained
  • ½ cup jalapeno peppers (¼ cup), drained, seeded and finely chopped
  • 1 cup Jimmy Dean pork sausage, regular flavor
  • ¾ teaspoon pastry
  • ¼ teaspoon venison meat, cubed
  • 8 skinless slices, cooked and crumbled
  • ½ teaspoon can diced Rotel tomatoes
  • 1 14 ounce Cilantro
Servings
people
Ingredients
  • 4 cups chicken stock or water
  • 1 14.5 ounce can pineapple tidbits, drained
  • 2 medium package cream cheese, room-temperature
  • 1 medium cooking spray
  • 1 medium jar yellow banana peppers, drained, seeded and finely chopped
  • ½ cup chickpeas, rinsed and drained
  • ½ cup jalapeno peppers (¼ cup), drained, seeded and finely chopped
  • 1 cup Jimmy Dean pork sausage, regular flavor
  • ¾ teaspoon pastry
  • ¼ teaspoon venison meat, cubed
  • 8 skinless slices, cooked and crumbled
  • ½ teaspoon can diced Rotel tomatoes
  • 1 14 ounce Cilantro
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Instructions
  1. In a 5-6 quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, thyme and pepper
  2. Place chicken on top; sprinkle with seasoned salt
  3. Cover and cook on low heat setting for 6-7 hours or on high heat setting for 3-4 hours
  4. Stir in pasta sauce when finished cooking
  5. If desired, serve with French bread
  6. Makes 8 servings
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Cube Steak Dinner

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Ingredients
  • Package apples, cut into chunks 2 medium bananas, cut into chunks 2 tablespoons lemon juice 1 cup all-purpose flour ? cup sugar ? cup brown sugar, packed ?
  • 1 can red pepper, sliced
  • 1/2 cup real butter
  • 2 Tbs almond extract
Servings
people
Ingredients
  • Package apples, cut into chunks 2 medium bananas, cut into chunks 2 tablespoons lemon juice 1 cup all-purpose flour ? cup sugar ? cup brown sugar, packed ?
  • 1 can red pepper, sliced
  • 1/2 cup real butter
  • 2 Tbs almond extract
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Instructions
  1. Combine all ingredients and put in the crock pot
  2. Let it cook on low until the meat is tender
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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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Sweet Orange Salmon

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Ingredients
  • 2 tablespoons cinnamon (or to taste)
  • 1 teaspoon red pepper
  • ½ teaspoon Smith apples, peeled, cored and cut into eight pieces each 1 ? cups orange juice 1 cup sugar 2 unbaked cans refrigerated crescent rolls 1 teaspoon cinnamon 1 sti
  • ½ teaspoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • ½ teaspoon Hidden Valley Ranch dressing
  • ¼ teaspoon salt
  • ¼ teaspoon of Zataran's Spanish Rice
  • 1⁄8 teaspoon white Chili seasoning
  • 4 6 ounce butter-flavored shortening1 cup sugar2 eggs1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda? teaspoon sa
  • Cooking frozen creamed spinach
Servings
people
Ingredients
  • 2 tablespoons cinnamon (or to taste)
  • 1 teaspoon red pepper
  • ½ teaspoon Smith apples, peeled, cored and cut into eight pieces each 1 ? cups orange juice 1 cup sugar 2 unbaked cans refrigerated crescent rolls 1 teaspoon cinnamon 1 sti
  • ½ teaspoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • ½ teaspoon Hidden Valley Ranch dressing
  • ¼ teaspoon salt
  • ¼ teaspoon of Zataran's Spanish Rice
  • 1⁄8 teaspoon white Chili seasoning
  • 4 6 ounce butter-flavored shortening1 cup sugar2 eggs1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda? teaspoon sa
  • Cooking frozen creamed spinach
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Instructions
  1. Combine first eight ingredients in a bowl
  2. Rub mixture on both sides of salmon fillets
  3. Place salmon on broiler pan coated with cooking spray
  4. Broil 8-10 minutes until done and flakes easily with fork
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Orange Cinnamon Pork Chops

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Ingredients
  • 4 center lean boneless pork (pork loin)2 cups water2 tablespoons chili powder2 tablespoons white vinegar? teaspoon dried whole oregano? teaspoon ground cumin2
  • Salt and pepper, to taste
  • 1 cup box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 1 jar cooked chicken
  • ¼ cup />1 package Ritz crackers, crushed1 ? sticks butter1 cup parmesan cheese2 tablespoons parsleyLemon pepper and salt, to taste
  • 4 sticks russet potatoes (about 3 ? pounds), peeled and cut into ?-inch cubes1 large onion (about 1 ? cups), chopped 3 14-ounce cans chicken broth with roasted garlic
  • Orange breasts, split to make 8 pieces1 can crescent rolls1 can cream of chicken soup? cup milk1 cup shredded cheddar cheese, divided
Servings
people
Ingredients
  • 4 center lean boneless pork (pork loin)2 cups water2 tablespoons chili powder2 tablespoons white vinegar? teaspoon dried whole oregano? teaspoon ground cumin2
  • Salt and pepper, to taste
  • 1 cup box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 1 jar cooked chicken
  • ¼ cup />1 package Ritz crackers, crushed1 ? sticks butter1 cup parmesan cheese2 tablespoons parsleyLemon pepper and salt, to taste
  • 4 sticks russet potatoes (about 3 ? pounds), peeled and cut into ?-inch cubes1 large onion (about 1 ? cups), chopped 3 14-ounce cans chicken broth with roasted garlic
  • Orange breasts, split to make 8 pieces1 can crescent rolls1 can cream of chicken soup? cup milk1 cup shredded cheddar cheese, divided
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Instructions
  1. Sprinkle pork chops with salt and pepper, set aside
  2. Place onions in crock pot and then pork chops on top
  3. Spoon marmalade over pork chops
  4. Pour wine over all and add cinnamon stick
  5. Cook on low heat for 4 ½-6 hours
  6. Discard cinnamon sticks and serve with orange slices
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Apple/Sausage/Sweet Potato Casserole

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Ingredients
  • 1 pound peppers or mini sweet peppers with the tops cut off and seeds removed
  • ¼ cup block of cream cheese
  • 1 23 ounce 1 cup flour ? cup butter, melted ? cup pecans, chopped Filling: 8-ounce cream cheese, room temperature 1 cup powdered sugar 1 cup Cool Whip <br
  • ¼-1/2 cup frozen corn
  • ¼ cup butter
  • 3 medium sugar6 cups water2 3-ounce boxes of mixed fruit Jell-O?? cup lemon juice1 46-ounce can pineapple juice1 quart of orange juice1 2-liter bottle ginger
Servings
people
Ingredients
  • 1 pound peppers or mini sweet peppers with the tops cut off and seeds removed
  • ¼ cup block of cream cheese
  • 1 23 ounce 1 cup flour ? cup butter, melted ? cup pecans, chopped Filling: 8-ounce cream cheese, room temperature 1 cup powdered sugar 1 cup Cool Whip <br
  • ¼-1/2 cup frozen corn
  • ¼ cup butter
  • 3 medium sugar6 cups water2 3-ounce boxes of mixed fruit Jell-O?? cup lemon juice1 46-ounce can pineapple juice1 quart of orange juice1 2-liter bottle ginger
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Instructions
  1. Form sausage into patties, brown in skillet; drain
  2. Place patties in bottom of ungreased 2-quart casserole dish
  3. Add water
  4. Layer potatoes over patties
  5. Sprinkle with sugar, dot with ½ the butter
  6. Cut unpeeled apples into ½-inch slices; layer over all
  7. Dot with remaining butter
  8. Cover and bake at 350 degrees for 30 minutes
  9. Uncover, bake an additional 15 minutes
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Seafood and Artichoke Casserole

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Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 14 ounce spaghetti or pasta of choice
  • 1 pound round steak, cut into strips2 tablespoons oil1 package dry onion soup mix1 6-ounce can tomato paste1 teaspoon salt Dash of pepper1 cup water1 tea
  • 1 pound bread, toasted and torn into pieces1 cup milk1 pound ground beef1 egg, slightly beaten
  • tablespoons butter
  • tablespoons chopped dates
  • cups powdered sugar
  • 1 tablespoon Worcestershire sauce
  • ¼ cup strawberries, washed and hulled
  • Juice olive oil1 medium onion, chopped1 pound ground beef1 8-ounce package manicotti1 15-ounce container whole-milk ricotta3 cups mozzarella, shredded1 cup pa
  • Salt ground beef8 ounces room-temperature cream cheese, cubed1 10-ounce can cream of mushroom soup? pound wide egg noodles, cooked according to package directions
  • 1⁄8 teaspoon cayenne pepper
  • ¼ cup flour tortillas8 ounces onion and chive cream cheese spread1 cup shredded carrots1 cup shredded Monterey Jack cheese1 pound thinly sliced cooked roast beef Lett
  • 1 teaspoon Hidden Valley Ranch dressing
Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 14 ounce spaghetti or pasta of choice
  • 1 pound round steak, cut into strips2 tablespoons oil1 package dry onion soup mix1 6-ounce can tomato paste1 teaspoon salt Dash of pepper1 cup water1 tea
  • 1 pound bread, toasted and torn into pieces1 cup milk1 pound ground beef1 egg, slightly beaten
  • tablespoons butter
  • tablespoons chopped dates
  • cups powdered sugar
  • 1 tablespoon Worcestershire sauce
  • ¼ cup strawberries, washed and hulled
  • Juice olive oil1 medium onion, chopped1 pound ground beef1 8-ounce package manicotti1 15-ounce container whole-milk ricotta3 cups mozzarella, shredded1 cup pa
  • Salt ground beef8 ounces room-temperature cream cheese, cubed1 10-ounce can cream of mushroom soup? pound wide egg noodles, cooked according to package directions
  • 1⁄8 teaspoon cayenne pepper
  • ¼ cup flour tortillas8 ounces onion and chive cream cheese spread1 cup shredded carrots1 cup shredded Monterey Jack cheese1 pound thinly sliced cooked roast beef Lett
  • 1 teaspoon Hidden Valley Ranch dressing
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Instructions
  1. Preheat oven to 375 degrees
  2. Butter a 3-quart baking dish
  3. To cook the shrimp, bring a pot of water to boil
  4. Drop in shrimp and cook until they turn pink
  5. About 3 minutes
  6. Drain well
  7. Arrange the artichokes in a baking dish
  8. Spread the shrimp and crabmeat over the artichokes
  9. In a large heavy sauce pan, melt butter over medium heat
  10. Whisk in the flour to make a smooth paste
  11. Cook and stir for 5 minutes
  12. Slowly add the half and half, cooking and stirring constantly until thickened and smooth
  13. Stir in Worcestershire sauce, sherry, lemon juice, salt, white pepper and cayenne pepper
  14. Pour over ingredients in the baking dish
  15. Sprinkle with cheese and paprika
  16. Bake for 20 minutes, serve hot with rice
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Chili Cornbread Bake

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Ingredients
  • cooking pears
  • 1 pound diced yellow onion
  • 1 cup box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • ½ cup frozen raspberries
  • 1 garlic Sweet Baby Ray's BBQ sauce
  • 1 15.5 ounce apple cider vinegar2 tablespoons Worcestershire sauce2 tablespoons peanut butter1 teaspoon salt1 teaspoon pepper Juice of 2 lemons2 tablespoons chili powde
  • 1 8 ounce fresh peaches, sliced and peeled
  • 1 packet is just a test. Sorry.
  • MCT oil (sold at health stores)
  • 1 cup chopped dates
  • 1 cup seasoned rice vinegar
  • 2 tablespoons INGREDIENTS:
  • 3 teaspoons can of Pet Milk
  • ½ teaspoon salt
  • 1 8.5 ounce chicken, chopped or 6-8 boneless chicken breasts1 10-ounce bottle Coca-Cola?1 small bottle ketchup1 medium onion, chopped Salt and pepper, to taste
  • ½ cup milk
  • 1 egg
  • 1 cup can crushed pineapple, undrained
Servings
people
Ingredients
  • cooking pears
  • 1 pound diced yellow onion
  • 1 cup box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • ½ cup frozen raspberries
  • 1 garlic Sweet Baby Ray's BBQ sauce
  • 1 15.5 ounce apple cider vinegar2 tablespoons Worcestershire sauce2 tablespoons peanut butter1 teaspoon salt1 teaspoon pepper Juice of 2 lemons2 tablespoons chili powde
  • 1 8 ounce fresh peaches, sliced and peeled
  • 1 packet is just a test. Sorry.
  • MCT oil (sold at health stores)
  • 1 cup chopped dates
  • 1 cup seasoned rice vinegar
  • 2 tablespoons INGREDIENTS:
  • 3 teaspoons can of Pet Milk
  • ½ teaspoon salt
  • 1 8.5 ounce chicken, chopped or 6-8 boneless chicken breasts1 10-ounce bottle Coca-Cola?1 small bottle ketchup1 medium onion, chopped Salt and pepper, to taste
  • ½ cup milk
  • 1 egg
  • 1 cup can crushed pineapple, undrained
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Instructions
  1. Heat oven to 350 degrees
  2. Grease a 2-quart casserole dish
  3. In a large skillet over medium-high heat, cook ground beef, onions, pepper and garlic until meat is browned, drain
  4. Stir in beans, tomato sauce and taco seasoning, mix
  5. Reduce heat, simmer 10 minutes
  6. Lightly spoon flour into measuring cup, level off
  7. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well
  8. In a small bowl, combine corn, milk and egg; beat well
  9. Add to dry ingredients; stir until just moistened
  10. Spoon half of corn bread mixture into greased casserole dish; sprinkle with half the cheese
  11. Spoon chili over cheese; sprinkle with remaining half of the cheese
  12. Spoon remaining corn bread mixture evenly over cheese, spreading gently to cover
  13. Bake at 350 degrees for 30-40 minutes or until top is golden brown
  14. Cool 5 minutes before serving
  15. Serves 8
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Kodiak Casserole

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Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 2 pounds diced yellow onion
  • 4 cups chopped pecans or walnuts
  • 2 garlic whole roasted almonds
  • 3 medium blueberries (wild are best)
  • 4 cups Rotel tomatoes
  • 1 5 3/4 ounce French bread, crust removed1 8-ounce package cream cheese1 cup blueberries, fresh or frozen12 eggs2 cups milk? cup maple syrup Cut bread into 1-inch cu
  • 1 4 ounce all-purpose flour? cup whole-wheat flour? cup sugar3 teaspoons baking powder
  • 1 10 ¾ ounce blueberry Jell-O? or gelatin2 cups boiling water1 20-ounce can crushed pineapple, not drained1 can blueberries, not drained Or 1? cups fresh blueberries, plus ? cup wat
  • 1 8 ounce fresh or canned mushrooms (option)
  • 1 18 ounce blueberries2 cups sugar, divided
  • 2 tablespoons Worcestershire sauce
  • 3-4 cups blueberry yogurt? cup coconut? cup walnuts, chopped (or other nut)
  • 1 cup can crushed pineapple, undrained
Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 2 pounds diced yellow onion
  • 4 cups chopped pecans or walnuts
  • 2 garlic whole roasted almonds
  • 3 medium blueberries (wild are best)
  • 4 cups Rotel tomatoes
  • 1 5 3/4 ounce French bread, crust removed1 8-ounce package cream cheese1 cup blueberries, fresh or frozen12 eggs2 cups milk? cup maple syrup Cut bread into 1-inch cu
  • 1 4 ounce all-purpose flour? cup whole-wheat flour? cup sugar3 teaspoons baking powder
  • 1 10 ¾ ounce blueberry Jell-O? or gelatin2 cups boiling water1 20-ounce can crushed pineapple, not drained1 can blueberries, not drained Or 1? cups fresh blueberries, plus ? cup wat
  • 1 8 ounce fresh or canned mushrooms (option)
  • 1 18 ounce blueberries2 cups sugar, divided
  • 2 tablespoons Worcestershire sauce
  • 3-4 cups blueberry yogurt? cup coconut? cup walnuts, chopped (or other nut)
  • 1 cup can crushed pineapple, undrained
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Instructions
  1. Brown ground beef, onions and garlic; drain
  2. Add remaining ingredients except cheese
  3. Mix well and bake at 350 degrees for 1 hour or until hot and bubbly
  4. Sprinkle with cheese just before serving
  5. Serves 16-20, great for large groups
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Chicken and Dressing Casserole

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Servings
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Ingredients
  • 6 cup can black-eyed peas, drained and mashed1 pound Velveeta? cheese1 3 ?-ounce can chopped green chiles1 15-ounce can chili con carne1 large onion, finely chopped<br
  • ½ stick can sliced peaches, drained
  • 3 cups mayonnaise2 cups sour cream1 cup green onion1 cup real bacon bits2 cups cherry tomatoes, quartered Pepper, to taste
  • 6 pieces pound cake mix, divided1 ? cups fresh blueberries5-ounces cream cheese, softened2 eggs? cup milkPowdered sugar, optional
  • 1 medium cooking spray
  • 1 cup can stewed tomatoes, undrained
  • 6 eggs, />2 cups sugar1 cup vegetable oil2 teaspoons vanilla4 cups all-purpose flour1 teaspoon baking soda2 teaspoons baking powder1 teaspoon salt16 ounces
  • 1 can fresh blueberries2 cups cooked chicken breast, cubed? cup celery, chopped? cup red pepper, diced? cup green onions, thinly sliced1 6-ounce carton lemon yogurt<br /
  • 1 can hot or mild sausage1 bell pepper, chopped1 medium onion, diced2 cans Bush?s black-eye peasDash of garlic? teaspoon pepper? teaspoon oregano? teaspoon
  • 3 10 ¾ ounce of chocolate chunks
  • Salt and pepper, to taste
  • 1 tablespoon pumpkin
  • 4 tablespoons jars plum baby food
  • Giblet fresh Key lime juice (bottled Key lime juice may be substituted)
  • ½ pound fresh blueberries2 cups cooked chicken breast, cubed? cup celery, chopped? cup red bell pepper, diced? cup green onions, sliced1 6-ounce carton lemon yogurt3
  • ½ pound />2 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt3 tablespoons butter, melted1 cup granulated sugar2 eggs, beaten1 cup milk2 c
  • 1 egg
  • 3 tablespoons flour
  • 3 cups scalded canned milk
  • ½ cup milk
  • Salt and pepper, to taste
Servings
people
Ingredients
  • 6 cup can black-eyed peas, drained and mashed1 pound Velveeta? cheese1 3 ?-ounce can chopped green chiles1 15-ounce can chili con carne1 large onion, finely chopped<br
  • ½ stick can sliced peaches, drained
  • 3 cups mayonnaise2 cups sour cream1 cup green onion1 cup real bacon bits2 cups cherry tomatoes, quartered Pepper, to taste
  • 6 pieces pound cake mix, divided1 ? cups fresh blueberries5-ounces cream cheese, softened2 eggs? cup milkPowdered sugar, optional
  • 1 medium cooking spray
  • 1 cup can stewed tomatoes, undrained
  • 6 eggs, />2 cups sugar1 cup vegetable oil2 teaspoons vanilla4 cups all-purpose flour1 teaspoon baking soda2 teaspoons baking powder1 teaspoon salt16 ounces
  • 1 can fresh blueberries2 cups cooked chicken breast, cubed? cup celery, chopped? cup red pepper, diced? cup green onions, thinly sliced1 6-ounce carton lemon yogurt<br /
  • 1 can hot or mild sausage1 bell pepper, chopped1 medium onion, diced2 cans Bush?s black-eye peasDash of garlic? teaspoon pepper? teaspoon oregano? teaspoon
  • 3 10 ¾ ounce of chocolate chunks
  • Salt and pepper, to taste
  • 1 tablespoon pumpkin
  • 4 tablespoons jars plum baby food
  • Giblet fresh Key lime juice (bottled Key lime juice may be substituted)
  • ½ pound fresh blueberries2 cups cooked chicken breast, cubed? cup celery, chopped? cup red bell pepper, diced? cup green onions, sliced1 6-ounce carton lemon yogurt3
  • ½ pound />2 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt3 tablespoons butter, melted1 cup granulated sugar2 eggs, beaten1 cup milk2 c
  • 1 egg
  • 3 tablespoons flour
  • 3 cups scalded canned milk
  • ½ cup milk
  • Salt and pepper, to taste
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Instructions
  1. Sauté celery and onion in margarine
  2. Mix with all the other ingredients in a large bowl
  3. Pour in a 9x13-inch casserole dish
  4. Bake at 375 degrees until lightly brown, about 40 minutes
  5. (Can omit chicken and serve sliced chicken on top of dressing
  6. ) Serve with hot giblet gravy
  7. Giblet Gravy: Combine livers and gizzards in chicken broth
  8. In a small bowl, beat together raw egg, flour and milk with a wire whisk
  9. When well beaten, pour slowly into boiling broth
  10. Let cook, stirring carefully, until well combined
  11. If too thick, add more broth
  12. Serve over dressing or hot rolls
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