A collection of recipes from family & friends
1 (14 ounce) can artichoke hearts, drained and chopped
1 (9 ounce) package frozen spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese
1 cup mayonnaise
1 clove garlic, minced
paprika
diced roma tomato (optional)
…..
Combine all ingredients in a 1 quart casserole dish. Sprinkle with paprika. Bake at 325 degrees for 20-25 minutes, until bubbly. Top with diced tomatoes before serving.
3 lb beef round steak, 1/2 inch thick
1/2 cup flour
2 teaspoons salt
1/8 teaspoon pepper
2 medium onions, chopped
1/2 lb sliced button mushrooms
1 (10 1/2 ounce) can beef broth
1/4 cup water
1 1/2 cups sour cream
1/4 cup flour
…..
Trim all excess fat from steak and cut meat into 1/2 inch cubes. Combine 1/2 cup flour, salt, peper and dry mustard. Toss with steak and place mixture into crock pot. Top with onions and mushrooms. Add beef broth and water, cover and cook on low for 8-10 hours. Before serving, combine sour cream and 1/4 cup flour. Stir into crock pot. Serve stroganoff over rice or noodles.
1 pound boneless pork chops (or chicken breasts)
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 tablespoons oil
1/2 cup onion, chopped
1/4 cup water
1 cup frozen lima beans
1 cup frozen corn
1 tablespoon parsley (fresh)
1/4 teaspoon salt
…..
Rub chops (or chicken) with dry mustard and pepper. Heat oil medium high and add pork chops and cook until brown on one side, turn meat and add onions Cook, stirring onions until chop is brown on other side. Add water. Cover and cook over low heat 20-30 minutes until chops are tender. Add beans, corn, parsley and salt. Increase heat to medium high. Cover and cook 5-10 minutes, until vegetables begin to brown.
2 8 ounce pkgs cream cheese
3/4 cup half and half
1 T. minced onion
1 clove minced garlic
1/2 cup Parmesan cheese
1 10 oz bag frozen spinach, thawed and well drained
1 13 oz can quartered artichoke hearts, rinsed, drained and chopped
2/3 cup Monterey Jack cheese, shredded (or mozzarella)
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Combine and cook in small crock pot on low for 2 hours.
1 lb jack cheese, shredded
1 cup parmesan cheese, grated
1 cup mayonnaise
1/2 cup creamed corn
1/2 cup fresh or frozen corn kernels
1 (4 ounce) can green chilies
2 cloves garlic, minced
1 tablespoon red pepper flakes
1 tablespoon sun dried tomatoes, reconstituted and finely chopped (optional)
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Add all the ingredients to a small crock pot and mix thoroughly. Cover and cook about 1 hour. Makes enough dip for 15 people.
1 lb mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 cup mayonnaise
1 cup artichoke hearts, drained and chopped
1 red pepper, seeded and finely chopped (or substitute one small jar pimentos)
2 cloves garlic, minced
…..
Add all the ingredients to a small crock pot and mix thoroughly. Cover and cook about 1 hour. Makes enough dip for 15 people.
1 large box red Jell-o or 2 small boxes red Jell-o
Or Blueberry flavored Jell-o
1 can crushed pineapple – drain & reserve the juice
1 can blueberries – drain & reserve the juice
(usually found on the top shelf of the fruit
section in the grocery store)
1 small container Cool Whip
…..
Follow the Jell-o directions on box for the hot water. Use the juice from
the fruits for the cold water. If short, add water to make the directed
amount of cold water. Add pineapple and blueberries. Refrigerate until
set. With a whisk, stir Jell-o. Fold in Cool Whip. Enjoy!
1 (16) oz. jar dry roasted peanuts
1 can sweetened condensed milk
1/2 c butter
1 bag peanut butter chips
2 c. mini marshmallows
…..
Put 2/3 of jar of peanuts in a well buttered 9×13 pan. Melt the butter, chips, and milk. Stir in marshmallows. Do not let them melt. Spread on top of peanuts in pan. Top with remaining peanuts. Cool before cutting.
2/3 cup butter
1 box german chocolate cake mix (pudding in the mix)
1 cup chocolate chips
1 can german chocolate frosting
…..
Mix together the butter and the german chocolate cake mix until crumbly. Put half of this mixture in the bottom of a 9×13 cake pan and bake for 5 minutes at 350. Take out and add a layer of chocolate chips and one can german chocolate frosting. Crumble remaining butter/cake mix mixture over the top and bake 20 minutes more.
2 (3 ounce) packages Ramen noodles (crush with a rolling pin while still in the bag)
1 cup coarse chopped pecans
1/2 cup sunflower seeds
1 head Napa cabbage
5 green onions, chopped, with tops
Dressing:
1 cup sugar
1/2 cup vinegar
1 teaspoon soy sauce
1 cup vegetable oil
…..
Toast ramen noodles, pecans and sunflower seed on cookie sheet in a 300-350 degree oven. (Optional way would be to saute in margarine or butter). Remove bad leaves on cabbage. If you only want to use half of the cabbage, slice it long ways so that you will have green for second salad. Slice thin strips, slice the bigger ribs into smaller pieces. Combine dressing ingredients in a jar and shake. Store in refrigerator. When ready to serve salad, combine everything in bowl and pour dressing over and toss.