Monthly Archives: March 2011

CREAM OF ASPARAGUS SOUP

Posted on by
Reply

1/2 cup chopped onion
1 tablespoon oil
2 cans (14 1/2 oz ea) chicken broth
2 1/2 pounds fresh asparagus, trimmed and cut into 1″ pieces
1/4 teaspoon dried tarragon
1/4 cup butter OR margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 cup half & half
1 1/2 teaspoons lemon juice
shredded swiss cheese

in a large saucepan over medium heat, saute onion in oil until tender. add broth, asparagus and tarragon; simmer until asparagus is tender, about 8-10 minutes. in a blender or food processor, puree the asparagus, a third at a time; set aside. in a dutch oven or soup kettle, melt butter; stir in flour, salt and pepper. cook and stir for 2 minutes or until golden. gradually add cream. stir in the pureed asparagus and lemon juice; heat through. garnish with cheese if desired.

8 servings (about 2 qts)

CHICKEN RICE CASSEROLE

Posted on by
Reply

1 broiler-fryer chicken (3-3 1/2 lbs), cut up
2 quarts water
2 teaspoons salt
3 garlic cloves, minced
1/4 teaspoon dried thyme
3 cups uncooked long-grain rice
1 can cream of chicken soup
1 can cream of mushroom soup
3 celery ribs, diced
2 medium onions, diced
1 medium carrot, grated

place chicken, water, salt, garlic and thyme in a large kettle
or dutch oven. cover and cook until chicken is tender, about 1 1/4 hours. remove chicken; cool. debone and cut into chunks. skim fat from broth. place 3 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. place in a greased 13″x9″x2″ baking dish. cover and bake at 350 degrees for 35-40 minutes for until rice is tender.

6-8 servings

MOLDED CRANBERRY FRUIT SALAD

Posted on by
Reply

2 packages (6 oz ea) cherry jello
2 cups boiling water
1 bag (12 oz) fresh OR frozen cranberries
1 large apple, peeled and chopped
1 large orange, peeled, chopped and seeded
1 piece of orange peel (1″)
1 can (20 oz) crushed unsweetened pineapple, undrained

in a bowl, dissolve jello in water. stir in all remaining ingredients. process in small batches in a blender or food processor until coarsely chopped. pour into a 13″x9″x2″ dish or a 3 qt serving bowl. chill until set, about 2-3 hours.

16 servings

OATMEAL SCOTCHIES

Posted on by
Reply

1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter OR margarine, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups oatmeal, uncooked
1 (12 oz) package butterscotch morsels

preheat oven to 375 degrees. in small bowl, combine first four ingredients. set aside. in large bowl, combine next five ingredients. mix until light and fluffy. gradually add flour mixture. stir in oatmeal and morsels. drop by level tablespoons onto ungreased cookie sheets. bake at 375 degrees 7-8 minutes for chewy, 9-10 minutes for crispy.

CREAMY HASH BROWN CASSEROLE

Posted on by
Reply

1 package (32 oz) frozen southern-style hash brown potatoes, thawed
1 pound american cheese, cubed
1 can cream of chicken soup
2 cups (16 oz) sour cream
3/4 cup butter OR margarine, melted, divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups corn flakes, slightly crushed
fresh savory, optional

in a large bowl combine hash browns, cheese, soup, sour cream, 1/2 cup butter and onion. spread into a greased 13″x9″x2″ baking dish. sprinkle with paprika. combine corn flakes and remaining butter; sprinkle on top. bake, uncovered, at 350 degrees for 50-60 minutes or until heated through. garnish with savory if desired.

8-10 servings

POTATO VEGETABLE SCALLOP

Posted on by
Reply

1 package dry scalloped potato mix
1 (10 oz) package frozen mixed veggies
1/2 cup thinly sliced onion
1/4 teaspoon celery seed
2 1/2 cups boiling water
2 tablespoons butter OR margarine
white american cheese

place dried potatoes in a 1 1/2 quart casserole. sprinkle with the envelope of sauce mix from package. top with frozen mixed veggies, sliced onion, and celery seed. pour boiling water over all; stir till well combined. dot with butter or margarine. cover and bake in 400 degree oven for 35 minutes or till potatoes are tender. uncover; lay cheese on top. bake 2-3 minutes more or till cheese melts.

RICE & BROCCOLI CASSEROLE

Posted on by
Reply

1 cup cooked rice
1/3 cup butter OR margarine, softened
1 cup shredded cheddar cheese
1 egg, beaten
1 can cream of chicken soup
1/2 cup milk
1 onion, grated
1 package (10 oz) frozen chopped broccoli, cooked and drained

preheat oven to 350 degrees. in a large bowl combine all ingredients. mix well. spoon mixture into a greased 1 1/2 quart casserole. bake 1 hour.

QUICK PIZZA CASSEROLE

Posted on by
Reply

6 ounces (1 1/2 cups) elbow macaroni
8 ounce jar pizza sauce
8 ounces cottage cheese
4 ounces (1 cup) shredded mozzarella cheese
4 ounces sliced pepperoni, cut in half
1/2 cup chopped onion
1/2 teaspoon basil
parmesan cheese

heat oven to 350 degrees. cook macaroni as directed on package. drain. in 2 quart casserole, combine all ingredients except parmesan cheese. mix well. sprinkle parmesan cheese over top. cover. bake at 350 degrees for 30-35 minutes.

APPLE CINNAMON BAKED OATMEAL

Posted on by
1

2 cups old fashioned oats
1/4 cup light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups skim milk
1/2 cup applesauce
1 tablespoon melted butter
2 egg whites
1 teaspoon vanilla
1 large granny smith apple, peeled, cored, and diced

OPTIONAL TOPPINGS:
brown sugar
raisins
dried cranberries
chopped almonds
.Apple Cinnamon Baked Oatmeal
preheat oven to 350 degrees. coat an 8 by 8 baking dish with cooking spray and set aside.

in a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt.

in a medium bowl, whisk together milk, applesauce, butter, egg whites, and vanilla. pour wet ingredients over dry ingredients and stir until combined. gently stir in diced apples. pour oatmeal mixture into prepared pan.

bake for 20 minutes or until oatmeal is golden brown and set. remove from oven and serve warm. add additional toppings to baked oatmeal, if desired.

4-6 servings