by Ruby Ricks
2-3 lb. pork roast
1/2 tsp. salt
1/4 tsp pepper
16 oz. can whole berry cranberry sauce (not jellied)
1/4 c. honey
1 tsp. orange zest
1/4 tsp ground cloves
1/4 tsp. ground nutmeg
Place roast in grease crockpot. Sprinkle with salt and pepper. Combine remaining ingredients and pour over roast. Cover and cook on low heat for 6-8 hours. For extra tender meat, cook additional 2 hours. Let stand 10 minutes. Slice or shred meat and serve with herb mashed potatoes.
Friday, May 14, 2010
Best Goop Ever
by Amy Warby
1 lb. hamburger
1 med. onion
1 lg. pkg. extra wide egg noodles
1 can cream of mushroom soup
1 c. milk
1 lb. Velveeta Cheese
1 can sliced black olives
Brown hamburger and onion. Cook noodles, drain. Mix all together. Add soup and milk. Mix in gently Velveeta Cheese, chuncked, and olives. Bake at 350 for 30 mins.
1 lb. hamburger
1 med. onion
1 lg. pkg. extra wide egg noodles
1 can cream of mushroom soup
1 c. milk
1 lb. Velveeta Cheese
1 can sliced black olives
Brown hamburger and onion. Cook noodles, drain. Mix all together. Add soup and milk. Mix in gently Velveeta Cheese, chuncked, and olives. Bake at 350 for 30 mins.
Swedish Meatballs
by Shar Baker
1 lb. ground beef
1 (1 3/8 oz.) env. dry onion soup mix
1/4 c. dried bread crumbs
1 egg slightly beaten
2 T. flour
1 1/2 c. water
1 T. parsley flakes
1/2 c. sour cream
Combine beef, 1/2 env. soup mix, bread crumbs and egg. Shape into 12 meatballs. Preheat skillet; brown meatballs. Drain and set aside. Blend in remaining soup mix and flour gradually. Stir in water and parsley. Cook, covered, over low heat for 10 mins., stirring occasionally. Add and stir in sour cream. Serve with noodles or rice. Serves four.
1 lb. ground beef
1 (1 3/8 oz.) env. dry onion soup mix
1/4 c. dried bread crumbs
1 egg slightly beaten
2 T. flour
1 1/2 c. water
1 T. parsley flakes
1/2 c. sour cream
Combine beef, 1/2 env. soup mix, bread crumbs and egg. Shape into 12 meatballs. Preheat skillet; brown meatballs. Drain and set aside. Blend in remaining soup mix and flour gradually. Stir in water and parsley. Cook, covered, over low heat for 10 mins., stirring occasionally. Add and stir in sour cream. Serve with noodles or rice. Serves four.
Cheese Soup
by Sally Whitney
4 diced carrots
1 diced onion
1 stalk diced celery
1 lb. margarine
3 c. flour
1 lb. jar Cheese Whiz
1/2 c. chicken base
6-8 diced potatoes
10 oz. frozen peas
1 1/2 gal. water
Dice vegetables. Boil until tender. Drain and save water. Bring 1 1/2 gallons water to boil with base. Melt margarine and flour to make paste. Add to boiling water. Stir to smooth. Add cheese and vegetables. Simmer. Serve in bread bowls. Yoeld 20-30 servings.
4 diced carrots
1 diced onion
1 stalk diced celery
1 lb. margarine
3 c. flour
1 lb. jar Cheese Whiz
1/2 c. chicken base
6-8 diced potatoes
10 oz. frozen peas
1 1/2 gal. water
Dice vegetables. Boil until tender. Drain and save water. Bring 1 1/2 gallons water to boil with base. Melt margarine and flour to make paste. Add to boiling water. Stir to smooth. Add cheese and vegetables. Simmer. Serve in bread bowls. Yoeld 20-30 servings.
Grape Jello Salad
by Stacy Barney
2 (3 oz.) pkgs. grape Jello
1 lg. can crushed pineapple
1 can blueberry pie filling
2 c. boiling water
In a 9x13 glass dish, combine Jello and water. Next, add in your pineapple and pie filling. Let stand in the fridge.
Topping:
8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar
Mix. Spread over set Jello.
2 (3 oz.) pkgs. grape Jello
1 lg. can crushed pineapple
1 can blueberry pie filling
2 c. boiling water
In a 9x13 glass dish, combine Jello and water. Next, add in your pineapple and pie filling. Let stand in the fridge.
Topping:
8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar
Mix. Spread over set Jello.
Macaroni Salad
by LaRae Loveridge
3 c. uncooked macaroni
6 hard-boiled eggs, chopped
2 rounded T. green relish or grated cucumber
6 green onions, sliced fine
2 T. prepared mustard
1/3 to 1/2 bottle Shedda sauce
3/4 c. mayonaise
salt & pepper to taste
Cook macaroni in salted water, rinse and drain well. Add mayonaise, Shedda sauce and mustard. Add remaining ingredients, adding chopped eggs last. Garnish with parsley sprigs. This is better refridgerated overnight.
3 c. uncooked macaroni
6 hard-boiled eggs, chopped
2 rounded T. green relish or grated cucumber
6 green onions, sliced fine
2 T. prepared mustard
1/3 to 1/2 bottle Shedda sauce
3/4 c. mayonaise
salt & pepper to taste
Cook macaroni in salted water, rinse and drain well. Add mayonaise, Shedda sauce and mustard. Add remaining ingredients, adding chopped eggs last. Garnish with parsley sprigs. This is better refridgerated overnight.
Garden Chicken Pasta Salad
by Rocinda Hansen
1 c. real, light or low fat mayonaise dressing
1 c. milk
2 T. vinegar
1 tsp. salt
8 oz. twist paste, cooked, drained, rinsed with clod water and drained
1 (16 oz.) can chicken or tuna, drained, flaked
2 med. tomatoes, diced
1 sm. cucumber or green pepper, chopped
1/2 c. sliced green onion
In a large bowl, combine mayonaise, milk, vinegar, and salt.
Add pasta, chicken, tomatoes, cucumber, and green onions; toss to coat. If desired, cover and chill to blend flavors.
1 c. real, light or low fat mayonaise dressing
1 c. milk
2 T. vinegar
1 tsp. salt
8 oz. twist paste, cooked, drained, rinsed with clod water and drained
1 (16 oz.) can chicken or tuna, drained, flaked
2 med. tomatoes, diced
1 sm. cucumber or green pepper, chopped
1/2 c. sliced green onion
In a large bowl, combine mayonaise, milk, vinegar, and salt.
Add pasta, chicken, tomatoes, cucumber, and green onions; toss to coat. If desired, cover and chill to blend flavors.
Layered Bean Dip
by Jackie Freeman
2 (8oz.) cans bean dip
4 ripe avocados
1/4 tsp. salt
1 tsp. lemon juice
3/4 pkg. mild taco seasoning
1 c. sour cream
1 c. mayonaise
1-2 c. cheese
1 or 2 chopped tomatoes
1 bunch green onion, diced
1 can sliced olives
In a 9x13 pan, spread layers:
1- two cans bean dip
2- smash avocados, salt, and lemon juice and add to the top of the beans
3- mix in small bowl the taco seasoning, sour cream, mayonaise, then layer
4- sprinkle cheese, tomatoes, green onions, then olives. Chill and serve with tortilla chips.
2 (8oz.) cans bean dip
4 ripe avocados
1/4 tsp. salt
1 tsp. lemon juice
3/4 pkg. mild taco seasoning
1 c. sour cream
1 c. mayonaise
1-2 c. cheese
1 or 2 chopped tomatoes
1 bunch green onion, diced
1 can sliced olives
In a 9x13 pan, spread layers:
1- two cans bean dip
2- smash avocados, salt, and lemon juice and add to the top of the beans
3- mix in small bowl the taco seasoning, sour cream, mayonaise, then layer
4- sprinkle cheese, tomatoes, green onions, then olives. Chill and serve with tortilla chips.
Olive Garden Alfredo Sauce
by Deena Olsen
8 oz. cream cheese
3/4 c. grated Parmesan cheese
1/2 c. butter
1/2 c. milk
Mix until warm; serve immediately.
8 oz. cream cheese
3/4 c. grated Parmesan cheese
1/2 c. butter
1/2 c. milk
Mix until warm; serve immediately.
Spinach Dip
by Kathy Morwood
1 (8 oz.) pkg. cream cheese
1 c. sour cream
1 pkg. ranch dressing powder
1 pkg. frozen choppes spinach, thawed and well drained
1 can water chestnuts, drained, chopped
1/2 c. chopped red peppers
Mix cream cheese, sour cream, and salad dressing mix in medium bowl until well blended. Stir in remaining ingredients; cover. Refridgerate several hours or until chilled. Serve with assorted cut-up vegetables.
1 (8 oz.) pkg. cream cheese
1 c. sour cream
1 pkg. ranch dressing powder
1 pkg. frozen choppes spinach, thawed and well drained
1 can water chestnuts, drained, chopped
1/2 c. chopped red peppers
Mix cream cheese, sour cream, and salad dressing mix in medium bowl until well blended. Stir in remaining ingredients; cover. Refridgerate several hours or until chilled. Serve with assorted cut-up vegetables.
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