Thursday, January 31, 2008
Tuesday, January 29, 2008
1 pkg. (9 oz.) Refrigerated Angel Hair Pasta, or boil to cook your own
1 1/2 cup cooked diced chicken
1/3 cup butter
2 tablespoon lemon juice
2 tablespoon chopped fresh parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
After pasta is prepared, toss with remaining ingredients.
Season with black pepper.
Saturday, January 26, 2008
1/2 lb Ground Pork or Fresh Pork Cubes
1 small onion diced
1 clove garlic minced
1 14 1/2-ounce can chicken broth
1 14 1/2-ounce can Mexican-style chopped tomatoes
1 15-ounce can pinto beans drained
1 t. chili powder
1 t. ground cumin
1/2 t. oregano
1/2 t. salt
1/4 t. cayenne
In large heavy saucepan brown the ground or cubed pork.
Stir in onion and garlic; cook and stir until onion is soft about 3 minutes.
Stir in all remaining ingredients; bring to a boil; lower heat and simmer about 10 minutes.
Monday, January 21, 2008
6 hot dogs sliced
1 dill pickle chopped
1 hard boiled egg chopped
1 small onion chopped
½ chunk of the small Velveeta brick. chopped
2 Tbsp mayonaise or Mircale Whip
1-2 Tbsp mustardPackage of hot dog buns
Pre-heat oven to 425º
Mix all ingredients, execpt rolls together in a bowl.
Fill hot dog rolls with the mixture, and wrap in foil.
Bake in oven for 20 minutes
Posted by Neen at 10:18 PM
Sunday, January 20, 2008
1 package tatertots
1 jar cheeze whiz
1 can cream of mushroom soup
1 pound hamburger
Preheat oven to 350º
Crumble the raw hamburger into the bottom of a 9x13 pan.
Spoon the soup on top, smear it around to cover all the burger.
Spoon the cheeze whiz on top..just dab a bit over the entire dish arange frozen tatertots on top.
Do not cover, bake in oven for 1 hour and 15 minutes.
3 to 4 boneless chicken breast halves
2 tablespoons vegetable oil
3 to 4 large red-skinned or Yukon Gold potatoes, peeled and sliced
3 to 4 medium Vidalia sweet onions, peeled and sliced
1 can (10 3/4 ounces each) cream of mushroom soup, undilutedsalt,
pepper, and paprika, to taste
Wash chicken and pat dry.
Brown chicken breasts in oil and drain on paper towel.
Grease a 2-quart casserole.
Layer sliced potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup.
Gently, place chicken breast over soup and sprinkle with salt, pepper, and paprika.
Cover tightly with lid or foil and bake at 350° for 1 hour.
Tuesday, January 15, 2008
3/4 pound rotini, cooked according to pkg
2 tablespoons butter
2 skinless boneless chicken breast halves, sliced 1/2" thick
3 cloves garlic, minced
1 bunch green onion, chopped
2 tablespoons Cajun seasoning, or to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground red pepper (cayenne)
8 ounces heavy cream
1 green bell pepper, julienned
1 red bell pepper, julienned
8 ounces fresh mushrooms, quartered
1/2 cup parmesan cheese, grated
Cook rotini (or similar pasta) according to package directions.
Drain; set aside.
Melt butter in a large skillet over medium heat.
Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes.
Add garlic, onions, Cajun seasoning and ground black and red peppers.
Add bell peppers and mushrooms; stir to combine.
Cover and cook for 5 minutes.
Uncover; stir in cream and let simmer another 2 minutes.
Stir in parmesan cheese.
Remove sauce from heat, stir in cooked pasta and serve immediately.
Wednesday, January 9, 2008
Easy Apple Crisp
8 large tart apples (peeled and sliced)
1 tsp. cinnamon
1 cup brown sugar
1 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp. baking powder
1/2 cup melted butter or margarine
Pre-heat oven to 350 F
Place sliced apples in a 9" x 13" x 2" greased pan. Combine cinnamon and brown sugar. Sprinkle half the mixture on top of the apples.
Combine granulated sugar, flour, egg, salt, and baking powder and spread evenly over the apples. This will act like a pie-crust dough.
Top off with remaining cinnamon sugar mixture.
Pour melted butter or margarine over the top and bake for 40 minutes or until done.
Can be frozen after preparation and cooked after being frozen.
Tuesday, January 8, 2008
Sunday, January 6, 2008
2-pounds boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender.
Drain and slice or shred pork.
Serve on buns with additional barbecue sauce, if desired.