March 2008 Archives
Pizza Snacks
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 jar (4.5 ozs) sliced mushrooms, drained
1/3 cup chopped pepperoni
1/3 cup mayonnaise
1/4 cup chopped onion
3 Tbs chopped ripe olives
5 english muffins, split
In a bowl, combine the first seven ingredients; mix well. Spread over cut side of each muffin half. Cover and freeze for up to 2 months. Yield: 10 snacks.
To use frozen snacks: Place on an ungreased baking sheet. Bake at 350 deg for 20 minutes or until cheese is melted.
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 jar (4.5 ozs) sliced mushrooms, drained
1/3 cup chopped pepperoni
1/3 cup mayonnaise
1/4 cup chopped onion
3 Tbs chopped ripe olives
5 english muffins, split
In a bowl, combine the first seven ingredients; mix well. Spread over cut side of each muffin half. Cover and freeze for up to 2 months. Yield: 10 snacks.
To use frozen snacks: Place on an ungreased baking sheet. Bake at 350 deg for 20 minutes or until cheese is melted.
Cheesy Tuna Mac
1 pkg (7.25 oz) macaroni & cheese
1/2 cup milk
1 Tbs butter or margarine
1 can (10-3/4 ozs) condensed cream of broccoli soup, undiluted
1 can (6 ozs) tuna, drained and flaked
3/4 cup frozen peas
2 Tbs finely chopped onion
1 Tbs process cheese sauce
Cook the macaroni according to package directions; drain. Stir in the milk, butter and contents of cheese packet. Add the soup, tuna, peas, onion and cheese sauce. Spoon into a greased 1-1/2 qt baking dish. Cover and bake at 350 deg for 20 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 4 servings.
1 pkg (7.25 oz) macaroni & cheese
1/2 cup milk
1 Tbs butter or margarine
1 can (10-3/4 ozs) condensed cream of broccoli soup, undiluted
1 can (6 ozs) tuna, drained and flaked
3/4 cup frozen peas
2 Tbs finely chopped onion
1 Tbs process cheese sauce
Cook the macaroni according to package directions; drain. Stir in the milk, butter and contents of cheese packet. Add the soup, tuna, peas, onion and cheese sauce. Spoon into a greased 1-1/2 qt baking dish. Cover and bake at 350 deg for 20 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 4 servings.
Easy Egg Salad Sandwiches
- 8 eggs
- 1/2 cup mayonnaise
- 1 teaspoon prepared yellow mustard
- 1/4 cup chopped green onion
- salt and pepper to taste
- 1/4 teaspoon paprika
- 3/4 cup chopped celery
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard, celery and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Creamy Potatoes
1 pkg (2 lbs) frozen cubed hashbrown potatoes
2 cups (8 ozs) cubed or shredded process American cheese
2 cups (16 ozs) sour cream
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 lb sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 tsp pepper
Place potatoes in an ungreased 5 qt slow cooker. In a bowl combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through: Yield: 14 servings.
1 pkg (2 lbs) frozen cubed hashbrown potatoes
2 cups (8 ozs) cubed or shredded process American cheese
2 cups (16 ozs) sour cream
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 lb sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 tsp pepper
Place potatoes in an ungreased 5 qt slow cooker. In a bowl combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through: Yield: 14 servings.
Slow Cooked Elegant Ham
2 cans (20 ozs each) pineapple slices
1 fully cooked boneless ham (about 6 lbs) halved
1 jar ( 6 ozs) maraschino cherries, well drained
1 jar (12 ozs) orange marmalade
Drain pineapple, reserving juice; set juice aside. Place half of the pineapple in an ungreased 5 qt slow cooker. Top with the ham. Add cherries, remaining pineapple and reserved pineapple juice. Spoon marmalade over ham. Cover and cook on low for 6-7 hours or until heated through. Remove to a warm serving platter. Let stand for 10-15 minutes before slicing. Serve pineapple and cherries with sliced ham. Yield: 18-20 servings.
2 cans (20 ozs each) pineapple slices
1 fully cooked boneless ham (about 6 lbs) halved
1 jar ( 6 ozs) maraschino cherries, well drained
1 jar (12 ozs) orange marmalade
Drain pineapple, reserving juice; set juice aside. Place half of the pineapple in an ungreased 5 qt slow cooker. Top with the ham. Add cherries, remaining pineapple and reserved pineapple juice. Spoon marmalade over ham. Cover and cook on low for 6-7 hours or until heated through. Remove to a warm serving platter. Let stand for 10-15 minutes before slicing. Serve pineapple and cherries with sliced ham. Yield: 18-20 servings.
Reuben Monte Cristos
2 eggs
1 Tbs milk
2-1/2 cups corn chips, crushed
8 slices rye bread
1/2 cup Thousand Island salad dressing
12 slices cooked corned beef
8 slices Swiss cheese
1 cup sauerkraut, rinsed and well drained
In a shallow bowl, beat the eggs and milk. Place chips in another shallow bowl. Dip one side of four slices of bread in the egg mixture, then in the chips. Place chip side down on a greased baking sheet. Spread with salad dressing. Top with corned beef, swiss cheese and sauerkraut.
Dip the remaining bread slices in egg mixture and chips; place chip side up on sandwiches. Cook on a medium hot griddle until lightly browned, turning once. Yield: 4 servings.
2 eggs
1 Tbs milk
2-1/2 cups corn chips, crushed
8 slices rye bread
1/2 cup Thousand Island salad dressing
12 slices cooked corned beef
8 slices Swiss cheese
1 cup sauerkraut, rinsed and well drained
In a shallow bowl, beat the eggs and milk. Place chips in another shallow bowl. Dip one side of four slices of bread in the egg mixture, then in the chips. Place chip side down on a greased baking sheet. Spread with salad dressing. Top with corned beef, swiss cheese and sauerkraut.
Dip the remaining bread slices in egg mixture and chips; place chip side up on sandwiches. Cook on a medium hot griddle until lightly browned, turning once. Yield: 4 servings.
St. Patrick's Day Cupcakes
1-3/4 cups all purpose flour
2/3 cup sugar
1 pkg (3.4 ozs) instant pistachio pudding mix
2 tsp baking powder
1/2 tsp salt
2 eggs
1-1/2 cups milk
1/2 cup vegetable oil
1 tsp vanilla extract
Green food coloring, optional
Cream cheese frosting
In a bowl, combine the dry ingredients. In another bowl, beat eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full. Bake at 375 deg for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. If desired, add food coloring to frosting. Frost cupcakes. Yield: 1 dozen.
1-3/4 cups all purpose flour
2/3 cup sugar
1 pkg (3.4 ozs) instant pistachio pudding mix
2 tsp baking powder
1/2 tsp salt
2 eggs
1-1/2 cups milk
1/2 cup vegetable oil
1 tsp vanilla extract
Green food coloring, optional
Cream cheese frosting
In a bowl, combine the dry ingredients. In another bowl, beat eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full. Bake at 375 deg for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. If desired, add food coloring to frosting. Frost cupcakes. Yield: 1 dozen.
