2 cans asparagus, drained
2 chicken breasts (can use up to 4), cooked, chopped
2 cans cream of chicken soup
1 c mayonnaise
1 tbs lemon juice
1 c cheddar cheese, shredded
1 c bread crumbs OR cracker crumbs
Layer asparagus in buttered 9″x13″ pan.
Layer chicken.
Mix soup, mayo, and lemon juice.
Pour over chicken and asparagus.
Top with cheese and bread crumbs.
Bake at 350 degrees for 30-40 minutes.
6 servings.
2 cans golden mushroom soup
1 pkg dry onion soup mix
1 can water (can use up to 2 cans to preferred thickness)
mushrooms
onions
1 (5-7 lb) fresh pork shoulder
1 tbs salt
2 tbs sugar
pepper, to taste
1 1/4 c vinegar
1/2 c ketchup
1/2 c barbecue sauce
1 1/2 tbs crushed red pepper (see note)
dash of hot sauce
Put pork in crockpot.
Sprinkle salt and pepper over shoulder and add vinegar.
Cover and simmer 12 hours.
Remove from pot and pick meat from bones.
Strain liquid and keep approximately 2 cups.
Add remaining ingredients.
Mix with minced meat and return to crockpot.
Cook on LOW until juice is cooked down (or cook on HIGH setting for shorter time).
NOTE: THIS RECIPE IS A BIG HIT AS IT, BUT I FIND IT BE A BIT TOO “BITEY” USING THE 1 1/2 TBS CRUSHED RED PEPPER.
2 lbs skinless, boneless chicken breasts, cut into chunks
bread crumbs
1 egg, beaten, mixed with 1/2 cup milk
8 oz swiss cheese, cubed
8 oz. ham, diced
1 can cream of chicken soup
1 cup milk
Dip chunks of chicken into egg and milk mixture, then into bread crumbs, coating well.
Brown in a little bit of oil until golden.
Place chicken chunks into a baking dish.
Add cubes of swiss cheese and small pieces of ham.
Mix cream of chicken soup with 1 cup of milk.
Mix well and pour over all.
Bake about 30 minutes at 350 degrees or until tender and bubbly.
8 medium cooking apples (can use up to 10 apples), peeled and diced
1/2 cup water
3/4 cup sugar
cinnamon
In a crockpot, combine apples and water.
Cover and cook on LOW 4-6 hours or until apples are very soft.
Add sugar and cook for another 30 minutes.
Sprinkle with cinnamon at serving time.
If you want smooth applesauce, you can puree it, or user a hand blender.
3 cups oats (I used old-fashioned, but quick is fine, too)
2 cups sugar
1 cup peanut butter
1/2 cup milk
1/4 cup butter OR margarine
1 tsp vanilla
Place butter, sugar and milk in a heavy sauce pot. Bring to a boil over MEDIUM heat, stirring constantly.
Once it reaches a full rolling boil, continue to stir and boil for 1-11/2 minutes.
Remove from heat and stir in peanut butter and vanilla until peanut butter is melted. stir in oats.
Drop by spoonfuls onto waxed paper, or pour all at once into a greased 8″x8″ pan. Allow to cool completely before serving.
grilled or fried hamburgers
1 (12 oz) can tomato paste
1/2 cup sugar
1/4 cup green pepper, chopped
salt and pepper, to taste
1 cup water
1/4 cup onions, chopped
2 tbs vinegar OR lemon juice
1 small bottle ketchup
5 tbs brown sugar
2 tbs Worcestershire sauce
Combine all ingredients (except hamburgers) in a large mixing bowl.
Place in a crockpot with the hamburgers.
Cook on MEDIUM setting until ready to serve.
1 (4 serving) pkg instant vanilla pudding mix
1 1/2 cups milk
1/3 cup chunky peanut butter
1 1/2 cups cool whip, thawed and divided
1 (1.5 oz) pkg peanut butter cups, chopped
1 (9″) graham cracker pie crust
In a large bowl, using a wire whisk, combine pudding and milk until thickened. Whisk in peanut butter and 1 cup cool whip. Stir in peanut butter cups.
Pour mixture into pie crust then spread remaining 1/2 cup cool whip over pie. Cover and chill at least 4 hours before serving.
Serves 8
1 lb sausage
1/4 cup onions, chopped
3 cups lima beans
1 cup sharp cheddar cheese, grated
1 cup milk
1 can cream of mushroom soup
Brown sausage and onions in a skillet.
Pour lima beans into a 2 qt buttered casserole.
Cover with sausage mixture.
Mix cheese, milk and soup together and pour over sausage.
Bake at 350 degrees for 25 minutes.
Makes 5 servings
