Great for a rib sticking dinner and so easy.
Ingedients:
1 box (15 oz) refrigerated pie crusts for 2 crust pie-softened
1/3 cup butter or margarine
1/3 cup onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 & 1/2 cup shredded cooked chicken (or turkey)
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed
Directions:
1. Preheat oven to 425 degrees...9" glass pie plate
2. In 2 qt. saucepan, melt butter over medium heat. Add onion, cooking 2 minutes, stirring frequently until tender. Stir in flour, salt and pepper until well blended.
3. Gradually stir in broth and milk, cooking & stirring until bubbly and thickened.
4. Stir in chicken (or turkey) and mixed vegetables. Remove from heat and spoon into crust. Top with second crust, seal, and flute. Cut slits on top to vent.
5. Bake 30 to 40 minutes or until crust is golden. During last 15 minutes, cover edge of crust with strips of foil to prevent exessice browning. Let stand 5 minutes before serving.
***6 servings
MRT2
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Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Zucchini Casserole
This casserole would be an excellent main couse or a side dish...depending on what the taste buds in your house like.
Ingredients:
1 large onion, coarsley chopped
1/4 cup mushrooms
2 tbl oive oil
1 pound lean ground beef
1 & 1/2 tsp paprika
1/4 cup minced green pepper
2 tbl fresh, finely chopped parsley
3/4 tsp salt
2 tbl minced, fresh basil
2 cups peeled, diced tomatoes
6 zucchini, sliced diagonally
grated parmesan
Directions:
1. In a large pot, saute onion and mushrooms in hot oil, until soft.
2. Add the ground beef and cook until crumbly.
3. Add paprika, green pepper, parsley, salt and pepper, basil, and tomatoes. Cover and simmer 15 minutes, then add zucchini to pot, stir well and simmer 20 minutes, until tender.
4 Serve in bowl and sprinkle with parmesan cheese.
***As a side dish, serves 4. As a main course, serves 2 comfortably.
Ingredients:
1 large onion, coarsley chopped
1/4 cup mushrooms
2 tbl oive oil
1 pound lean ground beef
1 & 1/2 tsp paprika
1/4 cup minced green pepper
2 tbl fresh, finely chopped parsley
3/4 tsp salt
2 tbl minced, fresh basil
2 cups peeled, diced tomatoes
6 zucchini, sliced diagonally
grated parmesan
Directions:
1. In a large pot, saute onion and mushrooms in hot oil, until soft.
2. Add the ground beef and cook until crumbly.
3. Add paprika, green pepper, parsley, salt and pepper, basil, and tomatoes. Cover and simmer 15 minutes, then add zucchini to pot, stir well and simmer 20 minutes, until tender.
4 Serve in bowl and sprinkle with parmesan cheese.
***As a side dish, serves 4. As a main course, serves 2 comfortably.
Easy Cornbread Casserole
I just found this recipe and it's so easy, it's ridiculous. My family and I loved it, and I will definitely make it again.
Ingredients:
1 can (17 oz) whole kernal corn-drained
1 can (17 oz) creamed corn
1 cup (8 oz) sour cream
1/2 cup melted butter
1 pkg (8.5 oz) corn muffin mix
Directions:
1. Preheat oven to 300 degrees, Grease a 2 quart baking dish.
2. Combine all ingrdedients thoroughly and pour into baking dish.
3, Bake 1 hour and 40 minutes.
Ingredients:
1 can (17 oz) whole kernal corn-drained
1 can (17 oz) creamed corn
1 cup (8 oz) sour cream
1/2 cup melted butter
1 pkg (8.5 oz) corn muffin mix
Directions:
1. Preheat oven to 300 degrees, Grease a 2 quart baking dish.
2. Combine all ingrdedients thoroughly and pour into baking dish.
3, Bake 1 hour and 40 minutes.
Candied Yam Souffle
All I can say is YUMMY, and give me more!!!
Ingredients:
1 stick of butter
1 cup light brown sugar
1/2 cup chopped pecans
2 large (40 oz each) cans yams-drained
1 tsp cinnamon
1 tsp nutmeg
1 (12 oz) jar marshmallow fluff
Directions:
1. Preheat oven to 325 degrees
2. Melt butter in saucepan over medium heat, add brown sugar and pecans...simmer 3 minutes.
3. Meanwhile place drained yams in large bowl and finely mash with potato masher, leaving some chunky pieces.
4. Pour sugar/pecan mixture over yams...stir until combined thoroughly .
5. Add cinnamon and nutmeg.
6. Tansfer to metal pie pan and top with marshmallow topping.
7. Bake for 15 minutes at 325 degrees, remove and raise temperature to 400 degrees.
8. Bake for an additional 10 minutes to brown top, watching closely to keep top from over browning.
**8 servings
Ingredients:
1 stick of butter
1 cup light brown sugar
1/2 cup chopped pecans
2 large (40 oz each) cans yams-drained
1 tsp cinnamon
1 tsp nutmeg
1 (12 oz) jar marshmallow fluff
Directions:
1. Preheat oven to 325 degrees
2. Melt butter in saucepan over medium heat, add brown sugar and pecans...simmer 3 minutes.
3. Meanwhile place drained yams in large bowl and finely mash with potato masher, leaving some chunky pieces.
4. Pour sugar/pecan mixture over yams...stir until combined thoroughly .
5. Add cinnamon and nutmeg.
6. Tansfer to metal pie pan and top with marshmallow topping.
7. Bake for 15 minutes at 325 degrees, remove and raise temperature to 400 degrees.
8. Bake for an additional 10 minutes to brown top, watching closely to keep top from over browning.
**8 servings
Lentil Tomato Stew
This is a very easy, filling, and satisfying dish to make. It's vegetarian, but if you can add some hot or mild Italian sausage.
Ingredients:
3 cups water
1-28 oz can peeled Italian tomatoes-undrained
1-6 oz can tomato paste
1/2 cup dry red wine
3/4 tsp basil
3/4 tsp thyme
1/2 tsp crushed hot red pepper flakes
1 pound lentils, rinsed, drained and picked over
1 large onion chopped
4 medium carrots, cut into 1/2 inch rounds
4 medium celery ribs, cut into 1/2 thick slices
3 garlic cloves-minced
1 tsp salt
Directions:
1. In slow cooker, combine water, tomatoes with juice, tomato paste, red wine, basil, thyme, and crushed red pepper (if desired).
2. Break up tomatoes with wooden spoon, and stir to blend the tomato paste.
3. Add lentils, onions, carrots, celery, and garlic.
4. Cover and cook unitl lentils are tender 10 to 12 hours on low, or 4 to 5 hours on high... then stir in salt to taste.
**If adding Italian sausage, cut into slices, or crumble, precook, and drain well...then stir in when adding lentils.
Ingredients:
3 cups water
1-28 oz can peeled Italian tomatoes-undrained
1-6 oz can tomato paste
1/2 cup dry red wine
3/4 tsp basil
3/4 tsp thyme
1/2 tsp crushed hot red pepper flakes
1 pound lentils, rinsed, drained and picked over
1 large onion chopped
4 medium carrots, cut into 1/2 inch rounds
4 medium celery ribs, cut into 1/2 thick slices
3 garlic cloves-minced
1 tsp salt
Directions:
1. In slow cooker, combine water, tomatoes with juice, tomato paste, red wine, basil, thyme, and crushed red pepper (if desired).
2. Break up tomatoes with wooden spoon, and stir to blend the tomato paste.
3. Add lentils, onions, carrots, celery, and garlic.
4. Cover and cook unitl lentils are tender 10 to 12 hours on low, or 4 to 5 hours on high... then stir in salt to taste.
**If adding Italian sausage, cut into slices, or crumble, precook, and drain well...then stir in when adding lentils.
Creamy Parmesan Spinach
HAPPY NEW YEAR!!! Time to start digging through the recipe collection again. This makes a great side dish...very yummy!
Ingredients:
3 boxes of frozen spinach
2 (3 oz each) bricks cream cheese
1/2 small white onion...finely chopped
3 slices bacon (optional)
2/3 cup grated parmesan cheese
1 tsp black pepper
Directions:
1. Defrost spinach...then drain in colander, and press out as much liquid as possible.
2. In saute pan, cook bacon...retain bacon grease in pan....add onions to bacon grease and cook till tender.
3. Meanwhile melt cream cheese in medium saucepan, then add parmesan, and black pepper.
4. Crumble bacon...very fine...set aside.
5. Add spinach to onion/bacon grease...saute 2 minutes.
6. Stir cheese mixture into spinach/onion mixture, mix well...then add crumbled bacon.
let mixture simmer over lowest heat for 10 minutes, stirring frequently.
Ingredients:
3 boxes of frozen spinach
2 (3 oz each) bricks cream cheese
1/2 small white onion...finely chopped
3 slices bacon (optional)
2/3 cup grated parmesan cheese
1 tsp black pepper
Directions:
1. Defrost spinach...then drain in colander, and press out as much liquid as possible.
2. In saute pan, cook bacon...retain bacon grease in pan....add onions to bacon grease and cook till tender.
3. Meanwhile melt cream cheese in medium saucepan, then add parmesan, and black pepper.
4. Crumble bacon...very fine...set aside.
5. Add spinach to onion/bacon grease...saute 2 minutes.
6. Stir cheese mixture into spinach/onion mixture, mix well...then add crumbled bacon.
let mixture simmer over lowest heat for 10 minutes, stirring frequently.
Biscuit Pot Pies
This recipe makes 8 individual pot pies, and is very easy and quick.
Ingredients:
1/4 cup margarine or butter
1/3 cup flour
dash of pepper
1 (10 & 1/2 oz) can condensed chicken broth
3/4 cup milk
2 cups cubed, cooked chicken
1/3 cup chopped onion
1 (4 oz) can sliced mushrooms
1 cup frozen sweet peas
1 (9 oz) pkg frozen baby cut carrots
1 (1 lb 3 oz) can Grands refrigerated buttermilk biscuits
Directions:
1. Preheat oven to 350 degrees. Grease 8 (10 ounce) custard cups or large muffin tins.
2. In large skillet, melt the butter or margarine, stir in flour and pepper.
3. Cook 1 minute, stirring constantly unitl smooth and bubbly.
4. Gradually stir in broth and milk, cook until mixute boils and thickens, stirring constantly.
5. Add chicken, onions, mushrooms, peas, and carrots....cook until hot and bubbly.
6. Spoon mixture evenly into 8 greased custard cups.
7. Separate biscuits, press or roll each biscuit into 4 & 1/2 " circle, and place on top of filled cups.
8. Cut slits in biscuit tops and bake for 17 to 20 minutes, or until biscuits are golden brown.
Ingredients:
1/4 cup margarine or butter
1/3 cup flour
dash of pepper
1 (10 & 1/2 oz) can condensed chicken broth
3/4 cup milk
2 cups cubed, cooked chicken
1/3 cup chopped onion
1 (4 oz) can sliced mushrooms
1 cup frozen sweet peas
1 (9 oz) pkg frozen baby cut carrots
1 (1 lb 3 oz) can Grands refrigerated buttermilk biscuits
Directions:
1. Preheat oven to 350 degrees. Grease 8 (10 ounce) custard cups or large muffin tins.
2. In large skillet, melt the butter or margarine, stir in flour and pepper.
3. Cook 1 minute, stirring constantly unitl smooth and bubbly.
4. Gradually stir in broth and milk, cook until mixute boils and thickens, stirring constantly.
5. Add chicken, onions, mushrooms, peas, and carrots....cook until hot and bubbly.
6. Spoon mixture evenly into 8 greased custard cups.
7. Separate biscuits, press or roll each biscuit into 4 & 1/2 " circle, and place on top of filled cups.
8. Cut slits in biscuit tops and bake for 17 to 20 minutes, or until biscuits are golden brown.
Creamy Mashed Cauliflower
Really an interesting way of serving cauliflower, because some people aren't sure exactly what it is they're eating, but usually love it.
Ingredients:
5 cups cauliflower florets
1 & 1/2 quarts water
1 clove garlic
1/4 cup mayonaisse
1/2 tsp salt
Directions:
1. Steam cauliflower and garlic for 15 minutes, or until tender...drain well.
2. Blend in cauliflower, garlic, mayonaisse, and salt until creamy.
Ingredients:
5 cups cauliflower florets
1 & 1/2 quarts water
1 clove garlic
1/4 cup mayonaisse
1/2 tsp salt
Directions:
1. Steam cauliflower and garlic for 15 minutes, or until tender...drain well.
2. Blend in cauliflower, garlic, mayonaisse, and salt until creamy.
Sesame Green Beans
This is an appealing departure from regular green beans...the sesame seeds really add something different.
Ingredients:
3/4 pounds green beans
1/2 cup water
1 tbl butter
1 tbl soy sauce
3 tsp. sesame seeds-toasted
Directions:
1. In saucepan, bring green beans and water to boil...reduce heat to medium. Cover and cook for 10-15 minutes, or until crisp tender-drain.
2. Add butter, soy sauce and sesame seeds...toss to coat.
Ingredients:
3/4 pounds green beans
1/2 cup water
1 tbl butter
1 tbl soy sauce
3 tsp. sesame seeds-toasted
Directions:
1. In saucepan, bring green beans and water to boil...reduce heat to medium. Cover and cook for 10-15 minutes, or until crisp tender-drain.
2. Add butter, soy sauce and sesame seeds...toss to coat.
Zucchini Casserole
A friend of mine made this for a family get together....and I loved it. This recipe is for a larger group (approx 8-10), so cut it in half for smaller family meals.
Ingredients:
2 pounds zucchini-cut in 1/4 " slices
1 stick of butter-softened
1 large onion-cut in thin slices
32 ounces sour cream
1 pkg (8 oz) herbed stuffing mix
1 green bell pepper
1 carrot-grated
1 can cream of chicken soup
Directions:
1. Preheat oven to 350 degrees
2. Boil zucchini and onion until tender...drain well.
3. Add butter & other ingredients...mix well....saving some stuffing mix to sprinkle over top.
4. Bake 30 minutes.
Ingredients:
2 pounds zucchini-cut in 1/4 " slices
1 stick of butter-softened
1 large onion-cut in thin slices
32 ounces sour cream
1 pkg (8 oz) herbed stuffing mix
1 green bell pepper
1 carrot-grated
1 can cream of chicken soup
Directions:
1. Preheat oven to 350 degrees
2. Boil zucchini and onion until tender...drain well.
3. Add butter & other ingredients...mix well....saving some stuffing mix to sprinkle over top.
4. Bake 30 minutes.
Tomato Fritters
This dish is a nice change from other side dishes. The taste is unique and usually run out quickly. If you like fried green tomatoes, you'll like this downhome dish.
Ingredients:
1 cup all purpose flour
1 tsp baking powder
1 tsp sugar
3/4 tsp salt
1/4 tsp dried basil or 2 tbl fresh minced
1 can (28 ounce can) tomatoes, drained
1 tbl finely minced onion
1 tbl minced fresh parsley
1/2 tsp Worcestershire sauce
2 eggs
Vegetable oil for frying
Directions:
1. In large bowl, combine flour, baking powder, sugar, salt, & basil.
2. Cut tomatoes into 1/2 pieces, and place on paper towels to drain excess moisture.
3. Add tomatoes, onion, parsley, and Worcestershire to flour mixture...Don't mix in.
4. In smaller bowl, beat eggs and add to flour/tomato mixture. Blend lightly with fork.
5. In electric skillet, heat 1/4 " oil to 360 degrees. Oil is ready when small drop of batter sizzles when placed in skillet.
6. Drop batter by tablespoonfuls, patting down flatter, with fork.
7. Fry until golden brown on one side, then turn and fry other side.
8. Keep fritters warm in oven until ready to serve. Make 4 to 6 servings.
Ingredients:
1 cup all purpose flour
1 tsp baking powder
1 tsp sugar
3/4 tsp salt
1/4 tsp dried basil or 2 tbl fresh minced
1 can (28 ounce can) tomatoes, drained
1 tbl finely minced onion
1 tbl minced fresh parsley
1/2 tsp Worcestershire sauce
2 eggs
Vegetable oil for frying
Directions:
1. In large bowl, combine flour, baking powder, sugar, salt, & basil.
2. Cut tomatoes into 1/2 pieces, and place on paper towels to drain excess moisture.
3. Add tomatoes, onion, parsley, and Worcestershire to flour mixture...Don't mix in.
4. In smaller bowl, beat eggs and add to flour/tomato mixture. Blend lightly with fork.
5. In electric skillet, heat 1/4 " oil to 360 degrees. Oil is ready when small drop of batter sizzles when placed in skillet.
6. Drop batter by tablespoonfuls, patting down flatter, with fork.
7. Fry until golden brown on one side, then turn and fry other side.
8. Keep fritters warm in oven until ready to serve. Make 4 to 6 servings.
Stew Pie With Crescent Roll Crust
This dish is really tasty, very filling, and very easy to make.
Ingredients:
1 & 1/2 pounds ground beef
1/4 cup chopped onion
3 cups (28 oz pkg) frozen chunky style hashbrown potatoes
1 (1 pound) package frozen mixed vegetables
2 (12 ounce each) jars beef gravy
1 (8ounce) tube crescent rolls
Directions:
1. Preheat oven to 375 degrees
2. In large skillet, brown ground beef & onion....drain off grease.
3. Add potatoes, veggies, & gravy...mix well. Bring to boil.
4. Reduce heat to medium, cover & cook 8 to 10 minutes, ot until vegetables are tender.
5. Spoon mixture into a greased 2 & 1/2 to 3 quart casserole, or a 13 x9 pan.
6. Separate crescent rolls into 8 triangles. Place over hot mixture with points toward
center.
7. Bake 15 -17 minutes or until crescent roll topping are golden brown and the mixture
is bubbly.
Ingredients:
1 & 1/2 pounds ground beef
1/4 cup chopped onion
3 cups (28 oz pkg) frozen chunky style hashbrown potatoes
1 (1 pound) package frozen mixed vegetables
2 (12 ounce each) jars beef gravy
1 (8ounce) tube crescent rolls
Directions:
1. Preheat oven to 375 degrees
2. In large skillet, brown ground beef & onion....drain off grease.
3. Add potatoes, veggies, & gravy...mix well. Bring to boil.
4. Reduce heat to medium, cover & cook 8 to 10 minutes, ot until vegetables are tender.
5. Spoon mixture into a greased 2 & 1/2 to 3 quart casserole, or a 13 x9 pan.
6. Separate crescent rolls into 8 triangles. Place over hot mixture with points toward
center.
7. Bake 15 -17 minutes or until crescent roll topping are golden brown and the mixture
is bubbly.
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