Monday, January 11, 2010

Pork Chops and Rice a Roni

Start rice a roni according to package. Add 1/2-1 cup celery. Add water it calls for plus 1/4 cup more. Bring to a boil and cook for 5 minutes. Pour in a 9X13 pan. Brown seasoned pork chops on both sides. Add pork chops on top of rice a roni. Cover with tinfoil. Bake at 350 for 30-40 minutes or until water is absorbed.
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Sheperds Pie

1/2 pd ground beef- cooked
Some leftover roast shredded and diced
1 can green beans
1 can mixed veggies
1/2 can corn
2 cans tomato soup
4 cups mashed potatoes (8 servings from instnat potato can)
some grated cheddar cheese

Mix all ingredients except potatoes and cheese together. Spread in a 9X13 pan. Put mashed potatoes on top and then add grated cheese. Cook at 350 for 30 minutes.
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Wednesday, January 6, 2010

funeral potatoes

6 medium potatoes cooked and peeled and grated- or frozen grated hashbrown
2 Tbsp butter
1 can cream of chicken soup
1 cup sour cream
1/2 cup green onions, chopped
1 1/2 cups grated cheddar cheese
Heat butter and soup. Blendin cheese and onions. Heat slowly until cheese is melted. Add sour cream. Mix carefully with potatoes and put into buttered casserole dish. Melt 2 Tbsp butter and mix with 1 cup crushed cornflakes. Sprinkle over top. Bake at 350 for 45 minutes.


3 lbs Country style Ribs
1 bottle BBQ sauce

Boil ribs for 45 minutes. Drain water. Empty into Crockpot and cook on low for 6 hours

White Chocolate Party Mix

1 pound white chocolate
2 cups pretzels
3 cups Rice Chex
2 cups roasted peanuts
3 cups corn chex
12 oz M and M's
3 cups cheerios
Combine all ingredients except for white chocolate into a bowl and stir. Melt white chocolate. When smooth pour over cereal mixture and stir gently to coat. Spread mixture on waxed paper and cool. Break into pieces and store in an airtight container.
* You can improvise on the amounts depending on your likes. I cut down the M and M's and Chex ceral and add more peanuts and pretzels.

Tuna casserole

4 cups dry egg noddles
2 Tbsp butter
2 Tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
1 can tuna drained
1 can cream of mushroom soup

Cook egg noodles according to package. Melt margarine in saucepan over low heat. Blen in flour, salt and pepper. Cook over low heat, stirring until smooth. REmove from heat. Stir in milk. Heat to boiling, stirring constantly. Boila nd stir 1 minute. Add drained tuna and cream of mushroom soup. Gently stir in cooked noodles. Pour in to a dish and top with grated cheddar cheese. Bake at 350 for 30 minutes.


1 cup milk
1/2 cup shortening
1/2 cup sugar
1 tsp salt
1 Tbsp yeast
1/2 cup warm water
1 egg beaten
1/2 cup white karo syrup
1/2 cup mashed potatoes
1/2 cup water
4-5 cups flour

Scald milk, add shortening, sugar and salt. Dissolve yeast in 1/2 cup warm water. When milk is lukewarm add the yeast mixture, egg, Karo syrup, potatoes and 1/2 cup water. Beat in the flour until dough is stiff and leaves the sides of the bowl. Let rise until triple. Punch down and refrigerate or go to the next step. Roll out about 1/3 inch thick and cut with doughnut cutter. :et rise on floured board for 1-2 hours and fry in hot oil. Dip hot doughnuts in glaze.

1 1/2 cup powdered sugar
1/2 cup hot water
1/2 tsp salt
Mix all ingredients together.

*I halfed this reciped. You can either eastimateon half an egg or use egg substitute. !/2 a batch made about 2 dozen doughnuts.

Friday, January 1, 2010

Garlic Shrimp and Scallops

30 minutes/15 minutes preparation

Serves 4

1 teaspoon olive oil
2 tablespoons garlic, slivered
1/2 teaspoon crushed red pepper flakes (optional)
1/2 pound large shrimp, peeled, deveined
1/2 pound bay scallop
1/2 teaspoon paprika
4 tablespoons chicken broth
1 teaspoon fresh lime juice
1/2 cup finely chopped fresh Italian parsley
salt and pepper

1. In a large skillet, heat the oil over medium heat.
2. Add the garlic and saute until it begins to brown.
3. Remove the garlic with a slotted spoon and set aside.
4. Add the pepper flakes to the skillet and increase the heat to medium high.
5. Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring occasionally.
6. Add the chicken broth and cook for 1 minutes.
7. Remove the shrimp an scallops with a slotted spoon, place on a platter; set aside and keep warm.
8. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
9. Pour the sauce over the shrimp and scallops and serve immediately.

133 Calories per serving