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4 C. frozen hash brown potatoes, thawed
1 can (10 ¾ oz. ) cream of celery soup
1 C. shredded Cheddar cheese
1 C. sour cream
1 can French Fried onions
1/2 t. salt
1/4 t. pepper
6 frankfurters
Preheat oven to 400. In large bowl, combine potatoes, soup, ½ C. cheese, the sour cream, ½ can French fried onions, and the salt and pepper. Spread potato mixture in a 9x13 baking dish Split frankfurters lengthwise almost in half. Arrange frankfurters, split side up, along center of casserole. Bake uncovered for 30 minutes or until heated through. Fill frankfurters with remaining cheese and onions, and bake uncovered 1-3 minutes or until onions are golden brown
Saturday, March 29, 2008
Spanish Rice
1 1/2 C. rice
2 1/2 C. chicken broth
1 cup plain tomato sauce (or 1 can diced tomatoes undrained)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Sauté for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color. Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork. *If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not sauté the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.
2 1/2 C. chicken broth
1 cup plain tomato sauce (or 1 can diced tomatoes undrained)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Sauté for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color. Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork. *If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not sauté the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.
Rigatoni Bake
lb. hamburger or sausage
16 oz. rigatoni
2 C. shredded Cheddar cheese
1 jar spaghetti sauce
3 T. grated Parmesan cheese
shredded Mozzarella
Cook rigatoni according to package directions. Lay in 9x13 baking dish and top with shredded Cheddar cheese. Fry hamburger and spread over noodles. Pour spaghetti sauce over top of hamburger and top with Mozzarella cheese. Bake 25-30 minutes on 350.
16 oz. rigatoni
2 C. shredded Cheddar cheese
1 jar spaghetti sauce
3 T. grated Parmesan cheese
shredded Mozzarella
Cook rigatoni according to package directions. Lay in 9x13 baking dish and top with shredded Cheddar cheese. Fry hamburger and spread over noodles. Pour spaghetti sauce over top of hamburger and top with Mozzarella cheese. Bake 25-30 minutes on 350.
Chicken & Rice Casserole
1 C. rice
1 can cream of mushroom soup
1/2 soup can water
1 pkg. dry onion soup mix
1/2 chicken cut up or 4 chicken breast halves
Grease baking dish. Place rice in dish. Combine soup, water and soup mix & pour over rice. Place chicken on top & gently press down into liquid (does not have to be totally covered). Cover and bake at 350 for 1 hour or until rice is tender & liquid is absorbed.
1 can cream of mushroom soup
1/2 soup can water
1 pkg. dry onion soup mix
1/2 chicken cut up or 4 chicken breast halves
Grease baking dish. Place rice in dish. Combine soup, water and soup mix & pour over rice. Place chicken on top & gently press down into liquid (does not have to be totally covered). Cover and bake at 350 for 1 hour or until rice is tender & liquid is absorbed.
Cheesy Crockpot Chicken
6 Boneless skinless chicken breast halves
Salt and pepper to taste
Garlic powder to taste
2 cans Cream of chicken soup
1 can Cheddar cheese soup
Instructions:Rinse chicken and sprinkle with salt, pepper and garlic powder. Mixundiluted soup and pour over chicken in the crock pot. Cook on low 6to 8 hours. Serve over rice or noodles.
Serves 6
Salt and pepper to taste
Garlic powder to taste
2 cans Cream of chicken soup
1 can Cheddar cheese soup
Instructions:Rinse chicken and sprinkle with salt, pepper and garlic powder. Mixundiluted soup and pour over chicken in the crock pot. Cook on low 6to 8 hours. Serve over rice or noodles.
Serves 6
Slow Cooker Peper Steak
Makes: 6 servings
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce 1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a largeskillet over medium heat, heat the vegetable oil and brown the seasonedbeef strips. Transfer to a slow cooker.Mix bouillon cube with hot wateruntil dissolved then mix in cornstarch until dissolved. Pour into theslow cooker with meat. Stir in onion, green peppers, stewed tomatoes,soy sauce, sugar and salt.Cover and cook on High for 3 to 4 hrs or on Low for 6 to 8 hrs.
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce 1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a largeskillet over medium heat, heat the vegetable oil and brown the seasonedbeef strips. Transfer to a slow cooker.Mix bouillon cube with hot wateruntil dissolved then mix in cornstarch until dissolved. Pour into theslow cooker with meat. Stir in onion, green peppers, stewed tomatoes,soy sauce, sugar and salt.Cover and cook on High for 3 to 4 hrs or on Low for 6 to 8 hrs.
Chicken Chow Mein
1 Tbs oil
1.5 lbs boneless, skinless chicken breasts, cut in 1" pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
3 stalks celery, sliced
1 cup low sodium chicken broth
1 Tbs sugar
1/3 cup light soy sauce
1/4 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 clove garlic, crushed
8 ounces bean sprouts
8 ounces water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water
Heat oil in skillet and brown chicken (if you don't have time to dothis, you can skip it). Put chicken pieces in crock pot. Add allingredients except cornstarch and water. Stir and cover; cook on low for6 to 8 hrs. Turn to high. Combine cornstarch and cold water in a smallbowl; stir until dissolved. Stir into the crock pot liquids. Keepingcover slightly ajar to allow steam to escape, cook until thickened,about 15 to 30 mins. Serve over rice or with chow mein noodles. May bedoubled for 5-quart crock pot.
Serves 6
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