32 oz. Frozen Southern Style Hashbrowns
1/2 C onions, chopped
celery, diced
32 oz. Chicken Broth
1 C water
Put all of the above in a crockpot, cover and cook on low.
Later...
Make a thickener:
3 Tbs flour
1 C milk
Mix well
Turn crockpot on high and stir in thickener, cover and stir every so often until thickened.
Add 2 C shredded cheddar cheese, stir in until melted.
Serve with toppings:
Real bacon pieces
green onions, chopped
pepper to taste
-Sandra Bray
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Wednesday, April 13, 2011
Tuesday, April 6, 2010
Hawaiian Haystacks
1 Family size Cream of Chicken soup
2 c cooked and cubed chicken
1 c chicken broth
Mix these ingredients and heat through.
Pan of cooked rice
Toppings:
Tomatos, chopped
Green onions, chopped
Cheddar cheese, grated
Chow mein noodles
Celery, chopped
Pineapple chunks
Slivered almonds
Green pepper, chopped
Coconut
Serve the rice first then the sauce and then top with any/all toppings.
2 c cooked and cubed chicken
1 c chicken broth
Mix these ingredients and heat through.
Pan of cooked rice
Toppings:
Tomatos, chopped
Green onions, chopped
Cheddar cheese, grated
Chow mein noodles
Celery, chopped
Pineapple chunks
Slivered almonds
Green pepper, chopped
Coconut
Serve the rice first then the sauce and then top with any/all toppings.
Wednesday, March 17, 2010
Savory Sandwich Ring
2 pkgs. 11oz. each Pillsbury French Bread Dough
1 egg white, lightly beaten
3 garlic cloves, pressed
1 tsp Italian Seasoning Mix
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 tomato, thinly sliced
1/2 c pitted ripe olives, sliced
8 oz. thinly sliced deli meat such as: salami, turkey, ham or bologna
4 oz. thinly sliced cheese such as: swiss, american, mozzarella, cheddar or jack
2 c thinly sliced lettuce
1/4 c plus 2 Tbls Italian salad dressing, divided
Preheat oven to 350
Place dough seam side down on baking sheet.
Join ends of dough together to form on large ring.
Make 8 diagonal cuts, 1/2 inch deep on top of dough.
Combine egg white, garlic and Italian seasoning.
Brush over dough.
Bake 26-30 minutes or until deep golden brown.
Remove bread to cooling rack and cool completely.
*It can be wrapped in plastic wrap at this point and saved to be used the next day.
Cut loaf in half horizontally.
Place bottom half on a large serving platter.
Arange meat and cheese evenly over the bottom half of the bread.
Top with lettuce.
Drizzle 2 Tbls of dressing evenly over lettuce.
Top with bell pepper, onion, tomato and olives.
Brush cut side of top bread layer with remaining dressing.
Place over the bottom half.
Cut into serving sizes.
-Colleen Britt
1 egg white, lightly beaten
3 garlic cloves, pressed
1 tsp Italian Seasoning Mix
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 tomato, thinly sliced
1/2 c pitted ripe olives, sliced
8 oz. thinly sliced deli meat such as: salami, turkey, ham or bologna
4 oz. thinly sliced cheese such as: swiss, american, mozzarella, cheddar or jack
2 c thinly sliced lettuce
1/4 c plus 2 Tbls Italian salad dressing, divided
Preheat oven to 350
Place dough seam side down on baking sheet.
Join ends of dough together to form on large ring.
Make 8 diagonal cuts, 1/2 inch deep on top of dough.
Combine egg white, garlic and Italian seasoning.
Brush over dough.
Bake 26-30 minutes or until deep golden brown.
Remove bread to cooling rack and cool completely.
*It can be wrapped in plastic wrap at this point and saved to be used the next day.
Cut loaf in half horizontally.
Place bottom half on a large serving platter.
Arange meat and cheese evenly over the bottom half of the bread.
Top with lettuce.
Drizzle 2 Tbls of dressing evenly over lettuce.
Top with bell pepper, onion, tomato and olives.
Brush cut side of top bread layer with remaining dressing.
Place over the bottom half.
Cut into serving sizes.
-Colleen Britt
Wednesday, March 10, 2010
Slow Cooker Ranch Chicken
4-6 boneless chicken breasts (can be frozen)
1 pkg. cream cheese
2 cans cream soup (chicken or mushroom)
1 1/2 c milk
1 pkg ranch dressing mix
Throw in various fresh or frozen veggies. Broccoli, peas, mushrooms, cauliflower, carrots etc.
Mix together everything but the chicken and veggies until smooth.
Stir in the chicken and veggies and cook on low setting 6-8 hours.
Serve over cooked rice or noodles.
1 pkg. cream cheese
2 cans cream soup (chicken or mushroom)
1 1/2 c milk
1 pkg ranch dressing mix
Throw in various fresh or frozen veggies. Broccoli, peas, mushrooms, cauliflower, carrots etc.
Mix together everything but the chicken and veggies until smooth.
Stir in the chicken and veggies and cook on low setting 6-8 hours.
Serve over cooked rice or noodles.
Chicken Pot Pie
2 c cooked chicken, cubed
1/3 c butter
1/3 c flour
1/3 c onion, chopped
1/2 tsp salt
1/4 tsp pepper
1 3/4 c chicken broth
2/3 c milk
1 c frozen peas
1 c cooked carrots
1 1/2 c mushrooms, quartered
2 unbaked pie crusts
Place one crust in bottom of a casserole dish.
In a large saucepan melt butter over low heat.
Blend in flour, onion, salt and pepper.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir one minute.
Stir in chicken, peas, carrots, and mushrooms.
Pour into pastry lined pan.
Place other piecrust over filling.
Flute edges and cut slits in center.
Bake uncovered @425 for 30-35 minutes.
Cover fluted edges for the last 10 15 minutes to prevent over browning.
Note: The types of pans I have used are: 9 inch square or a deep dish pie pan.
1/3 c butter
1/3 c flour
1/3 c onion, chopped
1/2 tsp salt
1/4 tsp pepper
1 3/4 c chicken broth
2/3 c milk
1 c frozen peas
1 c cooked carrots
1 1/2 c mushrooms, quartered
2 unbaked pie crusts
Place one crust in bottom of a casserole dish.
In a large saucepan melt butter over low heat.
Blend in flour, onion, salt and pepper.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir one minute.
Stir in chicken, peas, carrots, and mushrooms.
Pour into pastry lined pan.
Place other piecrust over filling.
Flute edges and cut slits in center.
Bake uncovered @425 for 30-35 minutes.
Cover fluted edges for the last 10 15 minutes to prevent over browning.
Note: The types of pans I have used are: 9 inch square or a deep dish pie pan.
Wednesday, January 20, 2010
Cheesy Chicken Chowder
Ingredients:
3C water
3 bouillon cubes
2 Cups diced, peeled, potatoes
1 Cup diced carrots
1 Cup chopped celery
1/2 Cup onion
1 1/2 tsp salt
1/4 tsp pepper
1/4 Cup butter
1/3 Cup flour
2 Cups milk
2 Cups shredded cheese.
Directions:
In 4 quart pan, bring to a boil, the water & boullion cubes and veggies.
cover... and reduce heat to a simmer until the vegetables are tender.
Meanwhile: Melt butter in a saucepan, add flour and mix well (it kinda makes a thick paste known as a roux).
Gradually add milk and cook over low heat until slightly thickened.
Stir in cheese and cook until melted.
Add cheese mixture to vegetables and stir.
Add 2 cups diced cooked chicken.
Make sure it's heated through and eat!
-Kacie Sanders
3C water
3 bouillon cubes
2 Cups diced, peeled, potatoes
1 Cup diced carrots
1 Cup chopped celery
1/2 Cup onion
1 1/2 tsp salt
1/4 tsp pepper
1/4 Cup butter
1/3 Cup flour
2 Cups milk
2 Cups shredded cheese.
Directions:
In 4 quart pan, bring to a boil, the water & boullion cubes and veggies.
cover... and reduce heat to a simmer until the vegetables are tender.
Meanwhile: Melt butter in a saucepan, add flour and mix well (it kinda makes a thick paste known as a roux).
Gradually add milk and cook over low heat until slightly thickened.
Stir in cheese and cook until melted.
Add cheese mixture to vegetables and stir.
Add 2 cups diced cooked chicken.
Make sure it's heated through and eat!
-Kacie Sanders
Thursday, October 1, 2009
Creamy Chicken and Wild Rice Soup
Ingredients:
4 c chicken broth
2 c water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 oz) pkg Long Grain and Wild Rice Rice-A-Roni
1/2 tsp salt
1/2 tsp pepper
3/4 c flour
1/2 butter
2 c heavy cream (I used fat free half and half)
1 c grated or shredded carrots
1 c diced celery
Directions:
In a large pot over medium heat, combine broth, water, carrots, celery, and chicken. Bring just to boiling, then stir in rice and seasoning packet. Cover and remove from heat (only if using instant rice. If you have normal rice, let it simmer on the stove until the rice is tender). In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons, for a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, about 10-15 minutes.
-Jill Zinn
4 c chicken broth
2 c water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 oz) pkg Long Grain and Wild Rice Rice-A-Roni
1/2 tsp salt
1/2 tsp pepper
3/4 c flour
1/2 butter
2 c heavy cream (I used fat free half and half)
1 c grated or shredded carrots
1 c diced celery
Directions:
In a large pot over medium heat, combine broth, water, carrots, celery, and chicken. Bring just to boiling, then stir in rice and seasoning packet. Cover and remove from heat (only if using instant rice. If you have normal rice, let it simmer on the stove until the rice is tender). In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons, for a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, about 10-15 minutes.
-Jill Zinn
Wednesday, June 10, 2009
Orange Chicken Stir-Fry
3/4 cup orange juice
1/4 cup orange marmalade
2 tablespoons light soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 pound chicken trimmed and cut into 1 inch strips or cubes
1/4 cup all-purpose flour
2 teaspoons cooking oil
4 green onions, cut into 1 inch pieces
1/2 cup coarsely chopped green pepper
1 seedless orange, peeled, sliced and halved
Hot cooked rice, optional
In a small bowl, combine the first six ingredients (I like to make double the sauce); set aside. Dredge turkey in flour; shake off excess. In a large skillet, heat oil over medium-high heat. Cook chicken in batches until tender and lightly browned on all sides. Remove and keep warm. Add onions and green pepper to the skillet; cook and stir for 1 minute. Stir in orange juice mixture. Bring to a boil; reduce heat and simmer for 3 minutes. Add turkey and oranges; heat through. Serve over rice if desired.
Notes: I usually use a lot more oil to cook the chicken. And usually a few more vegetables. It is definitely better with double the sauce! Enjoy!!!
Anne West
1/4 cup orange marmalade
2 tablespoons light soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 pound chicken trimmed and cut into 1 inch strips or cubes
1/4 cup all-purpose flour
2 teaspoons cooking oil
4 green onions, cut into 1 inch pieces
1/2 cup coarsely chopped green pepper
1 seedless orange, peeled, sliced and halved
Hot cooked rice, optional
In a small bowl, combine the first six ingredients (I like to make double the sauce); set aside. Dredge turkey in flour; shake off excess. In a large skillet, heat oil over medium-high heat. Cook chicken in batches until tender and lightly browned on all sides. Remove and keep warm. Add onions and green pepper to the skillet; cook and stir for 1 minute. Stir in orange juice mixture. Bring to a boil; reduce heat and simmer for 3 minutes. Add turkey and oranges; heat through. Serve over rice if desired.
Notes: I usually use a lot more oil to cook the chicken. And usually a few more vegetables. It is definitely better with double the sauce! Enjoy!!!
Anne West
Tuesday, May 19, 2009
Crockpot Lasagne
It's super easy. I just make a meat sauce (with canned sauce if I am in a hurry), a cheese filling (made with a lrg tub of cottage cheese, egg, italian seasoning, garlic salt, pepper), mozzarella, and whole wheat noodles. I spray my crockpot with pam, and layer in the DRY noodles, meat, cheese, mozzarella and repeat until it is filled and top with cheese. Then I add a 1/4 to 1/2 cup of water on the top, depending on how many noodles I put in. Then I put the lid on and let it cook for a couple of hours. Super easy. Yesterday I used some frozen hamburger that I had cooked up with onion. That was even easier. Just defrost enough to mix with the sauce and throw it all together. And because my crockpot is oval shaped I have to break up some of the noodles on the sides.
I have a REALLY good traditional recipe that is super cheesy and loaded. I might have to post that on my blog. It is a little more involved.
-Anne West
I have a REALLY good traditional recipe that is super cheesy and loaded. I might have to post that on my blog. It is a little more involved.
-Anne West
Tuesday, April 28, 2009
Thai Chicken
Ingredients:
2 lbs. boneless, skinless chicken breasts
2 tbsp. olive oil,
1 tbsp. olive oil
1 medium onion
1 minced garlic clove
1 tsp. coriander
1/2 cup sweet hot oriental chili sauce
1 tsp. cumin
2 tbsp. soy sauce
1 tsp. salt
2 tbsp. fish sauce
2 tsp. grated fresh ginger
2 tbsp. smooth peanut butter
1 tbsp. lime juice
14 oz. can coconut milk (you can use light if you want, or evaporated milk)
Directions:
Cut chicken in strips, heat oil in large frying pan and brown
until cooked through. Set aside.
Saute the next 3 items until tender. Add the next 9 ingredients
and heat through. Add the can of coconut milk and stir to
blend.
Add chicken and simmer.
Penny Saver Version: Use cheaper cut of chicken and bone
yourself. Replace olive oil with vegetable oil. Use garlic
powder and ginger spice. Use evaporated milk instead of
coconut milk.
Casserole Method: Brown chicken and set aside. Saute
onion, garlic. Blend in rest. Place chicken in covered
casserole and pour sauce over. Cook 1 hour at 375F. Add
lime juice just before serving.
Description:
This is super easy and one of our new favorites. I added red
peppers and pea pods to ours.
-Jill Zinn
2 lbs. boneless, skinless chicken breasts
2 tbsp. olive oil,
1 tbsp. olive oil
1 medium onion
1 minced garlic clove
1 tsp. coriander
1/2 cup sweet hot oriental chili sauce
1 tsp. cumin
2 tbsp. soy sauce
1 tsp. salt
2 tbsp. fish sauce
2 tsp. grated fresh ginger
2 tbsp. smooth peanut butter
1 tbsp. lime juice
14 oz. can coconut milk (you can use light if you want, or evaporated milk)
Directions:
Cut chicken in strips, heat oil in large frying pan and brown
until cooked through. Set aside.
Saute the next 3 items until tender. Add the next 9 ingredients
and heat through. Add the can of coconut milk and stir to
blend.
Add chicken and simmer.
Penny Saver Version: Use cheaper cut of chicken and bone
yourself. Replace olive oil with vegetable oil. Use garlic
powder and ginger spice. Use evaporated milk instead of
coconut milk.
Casserole Method: Brown chicken and set aside. Saute
onion, garlic. Blend in rest. Place chicken in covered
casserole and pour sauce over. Cook 1 hour at 375F. Add
lime juice just before serving.
Description:
This is super easy and one of our new favorites. I added red
peppers and pea pods to ours.
-Jill Zinn
Tuesday, April 7, 2009
Bread Bowls
1 loaf Rhodes bread dough, thawed but still cold
Cut dough into halves or thirds depending on the size you want.
Form each piece into a ball.
Place on baking sheet coated with cooking spray.
Brush with beaten egg
Cover with sprayed plastic wrap
Let rise until doubled in size.
Remove wrap and bake at 350 F 25 minutes or until golden brown.
Cool and slice off top.
Hollow out and fill with favorite dip, chili or soup.
Save bread that comes out of the middle to eat with your dip or soup.
-Lor'L Whitehead
You can also use your own homemade bread dough with the same directions.
Cut dough into halves or thirds depending on the size you want.
Form each piece into a ball.
Place on baking sheet coated with cooking spray.
Brush with beaten egg
Cover with sprayed plastic wrap
Let rise until doubled in size.
Remove wrap and bake at 350 F 25 minutes or until golden brown.
Cool and slice off top.
Hollow out and fill with favorite dip, chili or soup.
Save bread that comes out of the middle to eat with your dip or soup.
-Lor'L Whitehead
You can also use your own homemade bread dough with the same directions.
Friday, March 20, 2009
Chicken, Broccoli and Rice Casserole
2 chicken breasts, boiled and shredded
1 c. sour cream
3 Tbs. lemon juice
2 regular size cans cream of chicken soup
3 c. cooked rice
1 1/2 c. cheddar cheese, shredded
1 pkg. Ritz crackers, crushed
about 2 c. frozen broccoli, rinsed with warm water
3/4 c. melted butter
combine chicken, sour cream, soup, and lemon juice, in a bowl
Put rice in a 9x13 greased casserole dish
Spread broccoli over top of rice
spread chicken mixture over broccoli
sprinkle with the cheese
sprinkle with the crackers for the top layer
pour melted butter over the top
Cook uncovered @ 350 about 35-45 min. or until hot and bubbly
1 c. sour cream
3 Tbs. lemon juice
2 regular size cans cream of chicken soup
3 c. cooked rice
1 1/2 c. cheddar cheese, shredded
1 pkg. Ritz crackers, crushed
about 2 c. frozen broccoli, rinsed with warm water
3/4 c. melted butter
combine chicken, sour cream, soup, and lemon juice, in a bowl
Put rice in a 9x13 greased casserole dish
Spread broccoli over top of rice
spread chicken mixture over broccoli
sprinkle with the cheese
sprinkle with the crackers for the top layer
pour melted butter over the top
Cook uncovered @ 350 about 35-45 min. or until hot and bubbly
BBQ Meatloaf
1/2 c. gr. or red bell pepper
1/2 c. onion, chopped
1 1/2 lbs. 85% lean ground beef
3/4 c. quick or old-fashioned oats
1/2 c. bbq sauce, divided
1 egg
1 tsp. dried thyme leaves
1 tsp. salt
1/4 tsp. pepper
Combine pepper, onion, beef, oats, egg, 1/4 c. bbq sauce, thyme, salt and pepper
Mix lightly but thoroughly.
Shape mixture into loaf
Bake @ 350 50 minutes
spread remaining bbq sauce over meatloaf
Bake an additional 10 min. or until meat is no longer pink in the center
Internal temperature should reach 160 degrees.
Let stand 10 minutes before slicing.
( I usually use extra bbq sauce on the top and my kids like to put more sauce on their plates)
1/2 c. onion, chopped
1 1/2 lbs. 85% lean ground beef
3/4 c. quick or old-fashioned oats
1/2 c. bbq sauce, divided
1 egg
1 tsp. dried thyme leaves
1 tsp. salt
1/4 tsp. pepper
Combine pepper, onion, beef, oats, egg, 1/4 c. bbq sauce, thyme, salt and pepper
Mix lightly but thoroughly.
Shape mixture into loaf
Bake @ 350 50 minutes
spread remaining bbq sauce over meatloaf
Bake an additional 10 min. or until meat is no longer pink in the center
Internal temperature should reach 160 degrees.
Let stand 10 minutes before slicing.
( I usually use extra bbq sauce on the top and my kids like to put more sauce on their plates)
Thursday, March 19, 2009
Weekend Brunch Casserole
3 c. Shredded hash brown potatoes
1 c. monterey jack or cheddar cheese, shredded
1 c. diced ham or canadian bacon
1/4 c green onion, sliced
4 lg. eggs, beaten
1 can evaporated milk
1/4 tsp. salt
1/4 tsp. pepper
(Double the recipe for a 9X13 pan)
Spread thawed potatoes evenly in 2 qt. greased baking dish.
Sprinkle w/cheese, ham and onion.
Combine remaining ingredients
Pour over casserole
(Casserole may be covered and chilled overnight at this point)
Bake uncovered @ 350 for 40-45 min. (55-60 if chilled)
Let stand 5 min. before serving.
Serves 6
This is our traditional Christmas breakfast along with cinnamon rolls and a large stack of bacon.
The kids love it!
1 c. monterey jack or cheddar cheese, shredded
1 c. diced ham or canadian bacon
1/4 c green onion, sliced
4 lg. eggs, beaten
1 can evaporated milk
1/4 tsp. salt
1/4 tsp. pepper
(Double the recipe for a 9X13 pan)
Spread thawed potatoes evenly in 2 qt. greased baking dish.
Sprinkle w/cheese, ham and onion.
Combine remaining ingredients
Pour over casserole
(Casserole may be covered and chilled overnight at this point)
Bake uncovered @ 350 for 40-45 min. (55-60 if chilled)
Let stand 5 min. before serving.
Serves 6
This is our traditional Christmas breakfast along with cinnamon rolls and a large stack of bacon.
The kids love it!
Chicken Salad
canned chicken or chicken breast meat, cooked and cut up
water chestnuts, diced
celery, chopped
onion, diced
mayo to desired amount
season to taste with poultry seasoning
Serve on favorite bread (croissants or potato bread)
Another version:
sliced red grapes
slivered almonds
no water chestnuts
-Serena Bryant
water chestnuts, diced
celery, chopped
onion, diced
mayo to desired amount
season to taste with poultry seasoning
Serve on favorite bread (croissants or potato bread)
Another version:
sliced red grapes
slivered almonds
no water chestnuts
-Serena Bryant
Curried Chicken Pitas
1/2 c. mayo
1 Tbs. honey
1 tsp. curry powder
2 c. chicken, cooked and cubed
4 green onions, chopped
4 pita breads, halved and warmed
8 lettuce leaves
-LaBretta Woodland
1 Tbs. honey
1 tsp. curry powder
2 c. chicken, cooked and cubed
4 green onions, chopped
4 pita breads, halved and warmed
8 lettuce leaves
-LaBretta Woodland
Chicken Wraps
6 chicken breasts, cooked and diced
3/4 c. mayo
1/2 c. sour cream
3 to 4 thin slices red onion, chopped fine
3/4 c. Shredded cheddar cheese (optional)
1/8 tsp. paprika
1/4 tsp. garlic powder
Mix all ingredients together in large bowl
Place about 1/2 c. mix onto large tortilla
(LaBretta uses big Jalapeno/Cheddar tortillas)
Add 1 large leaf of Romaine lettuce.
Wrap tortilla like a burrito (ends first then roll)
Cut chicken wrap in half at an angle.
Serves 6 to 8
Really good with bacon added also
We love them for picnics!
-LaBretta Woodland
3/4 c. mayo
1/2 c. sour cream
3 to 4 thin slices red onion, chopped fine
3/4 c. Shredded cheddar cheese (optional)
1/8 tsp. paprika
1/4 tsp. garlic powder
Mix all ingredients together in large bowl
Place about 1/2 c. mix onto large tortilla
(LaBretta uses big Jalapeno/Cheddar tortillas)
Add 1 large leaf of Romaine lettuce.
Wrap tortilla like a burrito (ends first then roll)
Cut chicken wrap in half at an angle.
Serves 6 to 8
Really good with bacon added also
We love them for picnics!
-LaBretta Woodland
French Toast
Toast:
2 eggs
1/2 c. liquid French vanilla coffee creamer
1 Tbs. vanilla
***Texas Toast bread
Syrup:
1/2 c. real butter
3/4 c. sugar
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
Melt butter over med heat
Add sugar and buttermilk
Bring to a boil
Remove from heat
Add baking soda and vanilla
Stir
The syrup will begin to froth with the baking soda
If you make the syrup too soon before the toast is ready it will lose its froth but it will froth up again once it's reheated.
-LaBretta Woodland
2 eggs
1/2 c. liquid French vanilla coffee creamer
1 Tbs. vanilla
***Texas Toast bread
Syrup:
1/2 c. real butter
3/4 c. sugar
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
Melt butter over med heat
Add sugar and buttermilk
Bring to a boil
Remove from heat
Add baking soda and vanilla
Stir
The syrup will begin to froth with the baking soda
If you make the syrup too soon before the toast is ready it will lose its froth but it will froth up again once it's reheated.
-LaBretta Woodland
Mom's Wheat Chili
3 c. wheat
4 cans stewed tomatos
1 can tomato juice
1 container chili con carne
1 lb. ground beef, cooked and drained
1 fresh or 4 Tbs. dried onions
chili powder
garlic powder
salt and pepper
Soak wheat overnight in enough water to cover
Drain wheat and wash
Add more water to wheat (enough to cover)
Cook on med heat for approx. 1 hour until wheat is soft
Drain all water except about 2 cups
Add remaining ingredients and any others you wish from your favorite chili recipe
Heat through.
LaBretta got this from my mom and had to pin her down on amounts etc. since mom never measures anything! Great chili!
4 cans stewed tomatos
1 can tomato juice
1 container chili con carne
1 lb. ground beef, cooked and drained
1 fresh or 4 Tbs. dried onions
chili powder
garlic powder
salt and pepper
Soak wheat overnight in enough water to cover
Drain wheat and wash
Add more water to wheat (enough to cover)
Cook on med heat for approx. 1 hour until wheat is soft
Drain all water except about 2 cups
Add remaining ingredients and any others you wish from your favorite chili recipe
Heat through.
LaBretta got this from my mom and had to pin her down on amounts etc. since mom never measures anything! Great chili!
Shepherd's Pie
Hamburger
onion
corn
mashed potatoes
grated cheddar cheese
salt and pepper
Lawry's seasoning salt
Brown and drain hamburger
Add onion, chopped or dried
Season to taste, cover and simmer
Add lots of corn (frozen is best), season to taste, cover and simmer
When heated through add mix to large baking pan.
Spread prepared mashed potatoes, made to taste, over top.
Generously sprinkle cheddar cheese over top.
Bake @ 350 until hot and bubbly and cheese is melted.
Major staple in my home growing up. I am putting in the recipe for memories sake. We all knew how to throw this together for dinner from a very early age! Of course it was served for Phil's first dinner at my house.
onion
corn
mashed potatoes
grated cheddar cheese
salt and pepper
Lawry's seasoning salt
Brown and drain hamburger
Add onion, chopped or dried
Season to taste, cover and simmer
Add lots of corn (frozen is best), season to taste, cover and simmer
When heated through add mix to large baking pan.
Spread prepared mashed potatoes, made to taste, over top.
Generously sprinkle cheddar cheese over top.
Bake @ 350 until hot and bubbly and cheese is melted.
Major staple in my home growing up. I am putting in the recipe for memories sake. We all knew how to throw this together for dinner from a very early age! Of course it was served for Phil's first dinner at my house.
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