Recipes




I am putting a couple of recipes here for the time being to satisfy KAM, who had a fit that I did not have any up. I will put different ones up as time permits. These are some of my family's favorites.



Spinach Quiche

2 cups (8 ozs) shredded sharp cheddar cheese
2 tablespoons flour
1 10-oz pkg frozen chopped spinach, cooked, well-drained
1 cup milk
2 eggs, beaten
3 crisply cooked bacon slices, crumbled
1/2 teaspoon salt
Dash of pepper
1 9-inch unbaked pastry shell

Toss cheese with flour. Add spinach, milk, eggs, bacon, and seasonings; mix well. Pour into pastry shell. Bake 350, 1 hour or until set. 6 servings. (Note: shred cheese very fine and drain spinach very well)



Beef Stroganoff

1 pound hamburger
1 medium onion, chopped
1 clove garlic
1 can cream of mushroom soup
1 cup sour cream
3 oz can sliced mushrooms, undrained
2 tablespoons ketchup
2 tablespoons worcestershire sauce

Brown hamburger with onion and garlic, drain. Add all other ingredients. Heat through and simmer five minutes. Serve over egg noodles.



Ok I am posting this recipe for Jan, who keeps asking me for it.


Squash Casserole

2 pounds yellow squash
1 medium onion, chopped
1 can cream of chicken soup
1 stick oleo
1 small pkg. Herb dressing
1/2 cup sour cream
1 grated carrot

Mix squash, onion, carrot with 1/2 Herb dressing. Add soup to mixture and pour into casserole dish. Pour over 1/2 cup sour cream. Cover with other 1/2 dressing and melted Oleo. Bake at 350 degrees for 30 minutes.



Vegetable Casserole

1 cup white shoepeg corn, drained
1 cup french cut green beans, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
3/4 cup sharp cheese, grated
1/2 cup sour cream
1 can cream celery soup
Salt and pepper to taste
Cracker crumbs
Butter

Mix first 9 ingredients and put in casserole; top with cracker crumbs, dot with butter. Bake in 350 degree oven for 20 to 30 minutes.



Ok Ricky, here are your recipes you wanted

Taco Ring

1 pound ground beef, cooked and drained
1 package taco seasoning mix
1 cup shredded Cheddar Cheese
2 Tablespoons water
2 packages refrigerated crescent rolls

Combine cooked ground beef, taco seasoning and water. Arrange crescent rolls in a circle on baking sheet or baking stone with large ends overlapping in center and points to the outside. Spoon meat over crescent rolls and fold points of triangles over filling and tuck under base at center. Filling will not be completely covered. Bake at 375 degrees for 20-25 minutes. Garnish as you like, such as salsa in a green pepper in middle of ring with lettece around and chopped onions, black olives, tomatoes, sour cream, etc.



Broccoli Cornbread

1 box Jiffy cornbread mix
3 eggs
6 oz. cottage cheese
1 stick butter
10 oz. chopped broccoli
1 small onion, chopped
1/2 tsp. salt

Beat eggs until fluffy. Mix Jiffy mix and cottage cheese. Cook chopped onion and frozen chopped broccoli until tender. Drain. Mix with eggs, Jiffy mix and cottage cheese. Spread in greased square dish. Pour melted butter on top. Bake 30 minutes at 350 degrees.




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