6-Pack Casserole
1 can chunk white chicken
1 can chicken & rice soup
1 can cream of mushroom soup
1 can (5 oz.) evaporated milk
1 can (15 oz.) mixed vegetables
1 can (5 oz.) chow mein noodles
Mix all ingredients together & pour into a glass (11 x 7 x 2)
baking dish that has been lightly greased. Bake at
350 degrees until hot, about 15-20 minutes. Serve with hot rolls.
Mock Pecan Pie
1/4 cup butter or margarine
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup brown corn syrup
3 eggs
1 cup quick-cooking oats
1 unbaked 9-inch pie crust
In a large bowl, cream butter & sugar until fluffy. Add cinnamon,
cloves & salt. Stir in syrup. Add eggs, one at a time,
stirring after each addition until blended. Stir in oats. Pour into pie shall & bake at 350 degrees about 1 hour, or until knife inserted in center comes out clean. As it bakes, the oats form a chewy, nutty crust on top. Because it is rich, many people mistake it for a pecan pie.
Minty Lemonade
2 cups sugar
6 cups water
2 cups fresh lemon juice
1/2 cup mint leaves
Slices of lemon, halved
To make simple syrup:
Place 2 cups sugar & 2 cups water in a saucepan & bring to a boil.
Stir until sugar is dissolved & let cool. Place lemon juice in a large pitcher, add remaining 4 cups water & 1 cup of the simple syrup or more to taste. Stir in mint leaves & refrigerate for 1 hour. Serve over ice with a slice of lemon on the edge of glasses.
30-Minute Beef & Mushroom Stew
1 pound flank steak
salt and ground black pepper, to taste
1 tablespoon olive oil
1 pound small white mushrooms or medium-sized halves (about 6 cups)
1 large yellow or red bell pepper, cut in 1 inch squares
1 medium zucchini, halved lengthwise, sliced 1/2 inch thick
2 cloves garlic, thinly sliced
1 can (14-1/2 ounces) diced tomatoes with Italian seasonings
Season steak on both sides with salt & pepper. In a large heavy skillet, heat 1-1/2 teaspoons of the oil over medium heat. Add steak; sauté just until well browned on both sides but no more than medium-rare inside, about 3 minutes per side. Remove to a cutting board; let stand for 3 minutes. Meanwhile, heat remaining 1-1/2 teaspoons of oil in the same skillet. Add mushrooms, pepper, zucchini & garlic; cook & stir until mushrooms begin to release juices, about 3 minutes; stir in tomatoes & cook, stirring occasionally, until mushrooms are just tender, about 5 minutes. On a board, slice steak thinly on the diagonal & cut slices crosswise in halves; stir into vegetable mixture along with any juices from board; serve immediately. Serves 4.
Low Carb Maple/Walnut Pancakes
Non-stick cooking spray or butter
2 eggs
1/3 cup heavy cream
1/4 cup water
1 teaspoon no sugar added maple extract
1/2 cup soy flour
2 Splenda
1 tablespoon wheat (or oat) bran
1/4 teaspoon baking powder
1/8 cup chopped walnuts
Low Carb Fresh Whipped Cream, recipe follows
Grease a griddle or large pan with nonstick cooking spray or butter
& heat over medium heat. Mix all ingredients except walnuts in a blender for about 15 seconds. Stop & scrape down the sides with a spatula, & continue mixing for another 15 seconds until well blended. Pour approximately 16 mini-cakes onto the hot griddle, & sprinkle each with a few walnuts. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.
Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 Splenda
1 teaspoon no sugar added vanilla extract
With an electric mixer on high, whip the heavy cream just until frothy.
Then add in the splenda & vanilla extract & continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with lid & refrigerate. Serves 12.
Bonita's Mexican Chicken
Vegetable oil cooking spray
1 can cream of chicken soup
1 can cheddar cheese soup
1 can cream of mushroom soup
1 (10-ounce) can tomatoes
1 tsp Mexican spice
1 whole chicken, cooked, boned, & cho
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar
Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the
cooking spray. In a large bowl, stir together the 3 kinds of soup & the tomatoes. Stir in the chicken. Layer the tortillas & the chicken mixture in the pan, beginning & ending with tortillas. Sprinkle the cheese over the casserole & bake for 30 minutes.
5-Spice Roasted Nuts
1 cup peeled whole almonds
1 cup whole hazelnuts
2 tablespoons sesame seeds
2 tablespoons butter
2 teaspoons five- spice powder (ground star anise, Szechuan peppercorn,
cinnamon, cloves, fennel seed), available on spice aisle
1 tablespoon hot sauce
1 cup smoked almonds
Preheat oven or toaster oven to 400 degrees F. Roast peeled almonds &
hazelnuts about 7 to 8 minutes; your nose will know when they're done. Toast sesame seeds over medium heat in a small skillet 2 minutes, remove
& reserve. Add butter & melt it. Add the five-spice powder, hot sauce. Add roasted nuts, smoked nuts & toss to coat in butter. Add sesame seeds & toss with nuts, transfer to a small bowl & serve warm.
Thai Pineapple Snack
1/2 a ripe pineapple, peeled & cored
Kosher salt
Cayenne pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
Lime wedges
Cut the pineapple into bite size wedges. Put the salt, cayenne pepper,
mint, cilantro, & limes into small bowls. Squeeze a bit of lime juice onto the fruit. Then lightly dip the pineapple into a little salt & as much cayenne as you like & finish with the mint & cilantro.
Canada's Best Banana Nut Bread
1 cup brown sugar
4 tablespoons melted butter
1 1/2 cups flour
1/4 teaspoon salt
3-4 bananas
1 teaspoon baking soda
2 eggs
3/4 walnuts (chopped)
Combine dry ingredients & set aside. Mash bananas & stir in brown sugar.
Beat eggs & add to banana mixture. Stir in melted butter. Add dry ingredients & mix well. Pour into a greased & floured loaf
pan & bake in preheated 350 degree oven for about 65-70 minutes.
A knife inserted in center should come out clean.
Super Spinach Salad
1 package fresh spinach
1 can bean sprouts, rinsed & drained or fresh
8 oz. can water chestnuts, drained & sliced
4 hard cooked eggs
1 medium onion, chopped
1/2 pound bacon, fried and crumbled
Dressing:
3/4 cup sugar
3/4 cup vinegar
1/4 cup oil
1/3 cup ketsup
2 teaspoons salt
1 teaspoon worcester sauce
Tear & rinse well drained spinach leaves in a large bowl. Add other
ingredients. Mix dressing ingredients & pour over salad. Toss well
& serve immediately.
Cheezy Hashbrowns
32 oz. package of frozen hashbrowns, thawed, & drained
1 pint whipping cream
1/2 cup butter, melted
2 cups grated shredded cheese
salt & pepper to taste
Put hash browns in a greased baking dish. Salt & pepper. Pour on
whipped cream. Drizzle with melted butter. Sprinkle with cheese. Bake
at 350 degrees for 1-1 1/2 hours.
Cherry/Banana Split
2 sticks of margarine
2 cups of powdered sugar
2 eggs
1 pint strawberries
1 can pineapple chunks
4 bananas
jar marachino cherries
cool whip
2 graham cracker pie crusts
chopped nuts
Filling: Beat eggs, & butter. Add slowly powdered sugar. Beat for 3 minutes.
Slice bananas & place in the bottom of pie crust. Scoop filling on top of bananas. Add strawberries & pineapples in layers. Top with cool whip & cherries. Sprinkle with chopped nuts.
Chicken Quesadillas
2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8")
1/4 cup butter or margarine, melted
2 cups shredded Monterey jack cheese
Sour cream & guacamole
In a skillet, combine first six ingredients. Cook, uncovered, over
medium heat for 10 minutes, stirring occasionally.
Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking sheet. Bake at 475 for 10 minutes or until crisp & golden brown. Cut into wedges; serve with sour cream & guacamole.
Hot "N" Sour Soup
3 cans chicken broth
1/2 lb. mushrooms, thinly sliced
1/2 c. canned bamboo shoots, sliced thinly lengthwise
3 tbsp. white vinegar
3 tbsp. soy sauce
1 tsp. red pepper flakes
1/4 tsp. pepper
1/4 lb. tofu, cubed
1/4 c. cold water
3 tbsp. cornstarch
1 egg, slightly beaten
2 tsp. sesame oil
1/4 c. sliced green onion
Bring broth to boil. Add mushrooms, bamboo shoots, vinegar, soy sauce,
pepper flakes & pepper. Cover, simmer 5 minutes. Add tofu. Bring to boil. In cold water, dissolve cornstarch. Stir 1/2 cup soup into cornstarch mixture. Add to rest of soup & cook stirring 2 minutes. Slowly add egg to hot soup. Stir gently once or twice. Sprinkle with oil & green onion.
Homemade Cinnamon Suckers
2 c. sugar
1/2 c. Karo syrup
3/4 c. water
1/4 tsp. cream of tartar
1 Tbsp. cinnamon
1/4 tsp. red food coloring
molds
Mix sugar, Karo, water & cream of tartar together. Cook to 300 degrees
on candy thermometer. Then add cinnamon & coloring. Pour in molds.
Beef Mushroom Stroganoff
1 lb beef tenderloin or round steak
1 large onion, sliced thin
2 cloves garlic, minced
1 c sour cream
dash soy sauce
1 T butter or oil
1 1/2-2 cups sliced mushrooms
2 bouillon cubes
1 can Mushroom soup
lemon-pepper seasoning
1-2 T corn starch for thickening
Partially freeze meat; thinly slice across the grain into thin bite-size
strips & sprinkle with lemon pepper In skillet, heat the oil/butter,
add meat, brown quickly, add onion & garlic.
Brown & add sliced mushrooms continuing to brown for a few
minutes. Add enough water to completely cover, bring to a
boil & turn down to simmer. Add dash soy sauce & bouillon
cubes to taste. Simmer 30-45 min. Add the mushroom soup, stir
& simmer until mixed well. Use water & enough cornstarch to
get a thick gravy. Add the sour cream & stir until mixed well
& heated through, do not let it boil. Serve over cooked noodles.
Coca-Cola Chicken Wings
3 pounds chicken wings
10 ounces coca-cola
1 cup brown sugar
1 tablespoon soy sauce
seasoned salt
onions, sliced
Place wings in a shallow baking dish, sprinkle with salt. Mix the coke,
brown sugar, & soy sauce, then pour the mixture over wings. Bake 350*, 45 minutess til flaky tender & the sauce thickens
& becomes a little sticky. This can also be done in a crockpot.
Chocolate Chip Cheesecake Bars
2 rolls of chocolate chip cookie dough
2 eggs
1 cup of sugar
1 1/2 tsp vanilla extract
1 8 oz. box of cream cheese
Blend together eggs, sugar, vanilla & cream cheese. In a 9x13 pan, press
1 roll of dough for first layer. Pour cream cheese mixture
on top. Slice remaining roll of cookie dough on top. Bake 30 minutes at
350 degrees. Cool completely & refrigerate 1 hour. Cut into bars.
Alfredos Pizza Salad
1 pound spiral macaroni, cooked & drained
3 medium tomatoes, seeded & diced
1 pound cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 ounces sliced pepperoni
3/4 cup vegetable oil
2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
croutons, opt.
In a large bowl, combine first 5 ingredients. In a small bowl,
combine the next 7 ingredients. Mix well. Pour over salad ingredients. Toss to coat well. Chill several hours.
Top with croutons just before serving. 16 servings.
Lemon Bundt Cake
1 box lemon cake mix
1 small box lemon Jello
4 eggs
3/4 c. Wesson oil
3/4 c. water
Mix 3-4 minutes on medium speed. Pour into greased & floured bundt pan.
Bake 350 degrees for 35-40 minutes (check for doneness depending on your oven). While baking, mix 1 to 1-1/4 c powdered sugar
with enough lemon juice to form a glaze. When cake is done & still warm, remove from pan & poke holes
into cake. Pour glaze over cake & set until cool.
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