This is a really quick, easy meal. I got this recipe not long after we got married.
Make it on top of your stove in a large frying pan or similar pan.
1 can cream of chicken soup
1 can cream of celery soup
1 soup can water
1 1/2 soup can Minute Rice (or use 3 C cooked regular rice)[recipe calls for one can, but not enough to suit me!]
2 cans or 1 1/2 C cooked chicken (boned) or tuna or turkey
Mix together and simmer 10 minutes (might take a little more till it thickens up). Stir occasionally.
Top with French fried onions to serve.
Grandma Linda
October 30, 2007
October 28, 2007
Chunky Cinnamon Applesauce
8 medium tart apples, peeled and quartered
1 Cup water
1 Cup sugar
1/4 Cup red-hot candies
Place apples and water in a 5 qt. saucepan. Cover and cook over medium low heat for 20 minutes or until tender. Mash the apples. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from the heat; cool. Refrigerate until serving. Yields 6 Cups.
This is so easy and delicious. You can leave out the red-hots if you want.
Kim Eastman
1 Cup water
1 Cup sugar
1/4 Cup red-hot candies
Place apples and water in a 5 qt. saucepan. Cover and cook over medium low heat for 20 minutes or until tender. Mash the apples. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from the heat; cool. Refrigerate until serving. Yields 6 Cups.
This is so easy and delicious. You can leave out the red-hots if you want.
Kim Eastman
October 21, 2007
Wowie Maui Chicken
4 boneless, skinless chicken breasts, cut into cubes
2 1/2 C chicken broth
1 1/2 C canned pineapple tidbits, undrained
1 1/2 C uncooked long grain white rice
3/4 C finely chopped carrots
1/2 C ketchup
2 cloves garlic, minced
1/2 C chopped green onion
1/2 C red or green pepper
2 T each of brown sugar, soy sauce, and white vinegar
In a large skillet, cook chicken over medium high heat until no longer pink. Add remaining ingredients to skillet, except green onions. Stir well. Bring to a boil. Reduce heat to medium low. Cover and simmer for about 25 minutes, until rice is tender. Stir in green onions during last 5 minutes of cooking time.
2 1/2 C chicken broth
1 1/2 C canned pineapple tidbits, undrained
1 1/2 C uncooked long grain white rice
3/4 C finely chopped carrots
1/2 C ketchup
2 cloves garlic, minced
1/2 C chopped green onion
1/2 C red or green pepper
2 T each of brown sugar, soy sauce, and white vinegar
In a large skillet, cook chicken over medium high heat until no longer pink. Add remaining ingredients to skillet, except green onions. Stir well. Bring to a boil. Reduce heat to medium low. Cover and simmer for about 25 minutes, until rice is tender. Stir in green onions during last 5 minutes of cooking time.
Chicken Pot Pie
Filling:
4-5 chicken breasts, cooked and cubed (or shredded)
Carrots (use canned or frozen)
Peas (1 C frozen)
2 cans cream of chicken soup
2 C (1 can) chicken broth
Crust:
2 C buttermilk (buy the powdered kind that you keep in fridge and mix some up)
1 C butter, melted
2 C self-rising flour (or use regular flour and add 1/2 t salt and 1t baking powder for every cup of flour)
9x13 pan Put filling in then pour over crust mixture. Bake for 30 minutes at 425 degrees.
Kim Eastman
4-5 chicken breasts, cooked and cubed (or shredded)
Carrots (use canned or frozen)
Peas (1 C frozen)
2 cans cream of chicken soup
2 C (1 can) chicken broth
Crust:
2 C buttermilk (buy the powdered kind that you keep in fridge and mix some up)
1 C butter, melted
2 C self-rising flour (or use regular flour and add 1/2 t salt and 1t baking powder for every cup of flour)
9x13 pan Put filling in then pour over crust mixture. Bake for 30 minutes at 425 degrees.
Kim Eastman
Ham Potato Scallop from Taste of Home
1 pkg. (5 oz) scalloped potatoes, a cheesy variety
2 C boiling water
2 T margarine
3/4 C milk
2 C fully cooked ham, diced or cubed
1 pkg (10 oz) frozen cut green beans
1 C cheddar cheese, grated
In an ungreased 1 1/2 qt. baking dish combine potatoes with sauce mix, boiling water, and butter. Stir in milk, ham, and beans. Bake 400 degrees uncovered for 35 minutes or until the potatoes are tender, stirring occasionally. Sprinkle with cheese.
This is a good way to use those boxes of scalloped potatoes that you can get on good sales. Good main dish with vegie included.
Kim Eastman
2 C boiling water
2 T margarine
3/4 C milk
2 C fully cooked ham, diced or cubed
1 pkg (10 oz) frozen cut green beans
1 C cheddar cheese, grated
In an ungreased 1 1/2 qt. baking dish combine potatoes with sauce mix, boiling water, and butter. Stir in milk, ham, and beans. Bake 400 degrees uncovered for 35 minutes or until the potatoes are tender, stirring occasionally. Sprinkle with cheese.
This is a good way to use those boxes of scalloped potatoes that you can get on good sales. Good main dish with vegie included.
Kim Eastman
Tex-Mex Pork Wraps
2 1/2 lbs boneless pork roast
1 8 oz can tomato sauce
1 C BBQ sauce
1 red onion, chopped
2 small cans diced green chilles
1 T chili powder
1 t cumin
1 t oregano
flour tortillas, warmed
toppings, if desired, ie. shredded lettuce, cilantro, sour cream, diced tomatoes, green onion
Place everything in crock pot (except tortillas) on low for 8 hours. When it is done, shred meat with fork. Use slotted spoon when filling tortillas. Add toppings, if you want. Make Spanish Rice to serve with it.
Kim Eastman
1 8 oz can tomato sauce
1 C BBQ sauce
1 red onion, chopped
2 small cans diced green chilles
1 T chili powder
1 t cumin
1 t oregano
flour tortillas, warmed
toppings, if desired, ie. shredded lettuce, cilantro, sour cream, diced tomatoes, green onion
Place everything in crock pot (except tortillas) on low for 8 hours. When it is done, shred meat with fork. Use slotted spoon when filling tortillas. Add toppings, if you want. Make Spanish Rice to serve with it.
Kim Eastman
Mandarin Orange Jell-O
1 C water
1 large (6 oz) package orange Jell-O
2 C orange juice
1 (15 oz) can mandarin oranges, drained
1 C whipping cream, plus sugar to sweeten
In a saucepan, bring water to a boil. Add Jell-O and stir until dissolved (2 min). Stir in orange juice; refrigerate until syrupy. (I have made it just fine without refrigerating until syrupy.) Stir in mandarin oranges. Pour into an 8x8 dish or large pie plate. Refrigerate several hours until set. Whip and sweeten cream; spread over top. Makes about 8 servings.
Kim Eastman (taken from Essential Mormon Celebrations- Halloween section)
We love this Jell-O. It is thicker than regular Jell-O.
1 large (6 oz) package orange Jell-O
2 C orange juice
1 (15 oz) can mandarin oranges, drained
1 C whipping cream, plus sugar to sweeten
In a saucepan, bring water to a boil. Add Jell-O and stir until dissolved (2 min). Stir in orange juice; refrigerate until syrupy. (I have made it just fine without refrigerating until syrupy.) Stir in mandarin oranges. Pour into an 8x8 dish or large pie plate. Refrigerate several hours until set. Whip and sweeten cream; spread over top. Makes about 8 servings.
Kim Eastman (taken from Essential Mormon Celebrations- Halloween section)
We love this Jell-O. It is thicker than regular Jell-O.
Rachel Ray's 30 Minute Shepherd's Pie
2 lbs. potatoes, peeled and cubed
2 T sour cream or softened cream cheese
1 large egg yold
1/2 C cream or chicken broth
salt and pepper
1 T E.V.O.O.
1 1/2 lbs. ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 T butter
2 T flour
1 C beef broth
2 t Worcestershire sauce
1/2 C frozen peas
1 t paprika, if desired
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bow. Combine sour cream, egg yolk, and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While pots. boil, preheat large skillet over medium high heat. Add oil to hot pan with beef. Season meat with s & p. Brown meat for 3 to 4 minutes then add chopped carrot and onion. Continue browning meat and cooking vegies, stirring frequently.
In another smaller skillet, cook butter and flour together for 2 minutes, over medium heat. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat/vegie mixture. Stir in peas.
Preheat broiler to high. Fill an 8x8 casserole with the meat mixture. Spoon potatoes over meat evenly. Sprinkle with paprika and broil 6-8 inches from the heat until pots are browned.
This recipe can be made ahead of time and reheated in the oven. You can make it even easier by using instant mash potatoes (potato pearls) and leaving out the egg and cream cheese. No need for broiler.
Kim Eastman
2 T sour cream or softened cream cheese
1 large egg yold
1/2 C cream or chicken broth
salt and pepper
1 T E.V.O.O.
1 1/2 lbs. ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 T butter
2 T flour
1 C beef broth
2 t Worcestershire sauce
1/2 C frozen peas
1 t paprika, if desired
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bow. Combine sour cream, egg yolk, and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While pots. boil, preheat large skillet over medium high heat. Add oil to hot pan with beef. Season meat with s & p. Brown meat for 3 to 4 minutes then add chopped carrot and onion. Continue browning meat and cooking vegies, stirring frequently.
In another smaller skillet, cook butter and flour together for 2 minutes, over medium heat. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat/vegie mixture. Stir in peas.
Preheat broiler to high. Fill an 8x8 casserole with the meat mixture. Spoon potatoes over meat evenly. Sprinkle with paprika and broil 6-8 inches from the heat until pots are browned.
This recipe can be made ahead of time and reheated in the oven. You can make it even easier by using instant mash potatoes (potato pearls) and leaving out the egg and cream cheese. No need for broiler.
Kim Eastman
October 16, 2007
Halloween Hot Chocolate
10 c. milk
3/4 c. sugar
3/4 c. cocoa
1/2 tsp. salt
2 c. hot water
marshmallows
Measure milk into crockpot and turn on 'high. Mix together sugar, salt and cocoa in heavy pan. Add hot water. Stir and boil for 3 minutes (stir often). Pour this into the milk in crockpot and cook on high for 2 - 2 1/2 hours.
Makes 10-12 (1 cup) servings.
Jody :)
3/4 c. sugar
3/4 c. cocoa
1/2 tsp. salt
2 c. hot water
marshmallows
Measure milk into crockpot and turn on 'high. Mix together sugar, salt and cocoa in heavy pan. Add hot water. Stir and boil for 3 minutes (stir often). Pour this into the milk in crockpot and cook on high for 2 - 2 1/2 hours.
Makes 10-12 (1 cup) servings.
Jody :)
Award Winning Fire & Ice Chili
1 can (20 oz) Pineapple Chunks OR Tidbits
1 can (28 oz) diced tomatoes
1 can (6 oz) tomatoe paste
1 can (4 oz) diced green chilis
1 can (15 oz) spicy chili beans
3 cloves garlic, finely chopped OR 1/4 tsp garlic powder
2 medium yellow onions, chopped OR 1/2 cup minced dry onion
1 green bell pepper, seeded, chopped (optional)
3 Tbs. chili powder
2 tsp ground cumin
2 Tbs. finely chopped jalapeno chilis OR 1/2 tsp Crushed Red Pepper (omit if want really mild)
2 tsp. salt
2 lbs. lean ground beef
Brown meat with onions, drain if necessary.
Drain pineapple, reserve juice
Combine reserved pineapple juice with tomatoe paste. Add tomatoes, green chilis, beans, garlic, bell pepper, chili powder, cumin, jalapeno chilis and salt. Mix together and then combine this tomatoe mixture and cooked meat in crockpot. Cover and simmer for 3 hours stirring occasionally. Add pineapple during the last 30 minutes of cooking.
Top with sour cream, cheese, green onions - whatever sounds good.
Thank you Marilyn McLean for this outstanding recipe. Marilyn's amazing chili has won at the Utah State Fair twice & once you taste it, you will know why...it is SOOOO good! The name Fire and Ice makes it sound rather spicy; however, it isn't too 'firey' and if you are worried, leave out the jalapenos. This recipe goes great with the Kalli Roll Recipe listed in the blog.
Jody :)
1 can (28 oz) diced tomatoes
1 can (6 oz) tomatoe paste
1 can (4 oz) diced green chilis
1 can (15 oz) spicy chili beans
3 cloves garlic, finely chopped OR 1/4 tsp garlic powder
2 medium yellow onions, chopped OR 1/2 cup minced dry onion
1 green bell pepper, seeded, chopped (optional)
3 Tbs. chili powder
2 tsp ground cumin
2 Tbs. finely chopped jalapeno chilis OR 1/2 tsp Crushed Red Pepper (omit if want really mild)
2 tsp. salt
2 lbs. lean ground beef
Brown meat with onions, drain if necessary.
Drain pineapple, reserve juice
Combine reserved pineapple juice with tomatoe paste. Add tomatoes, green chilis, beans, garlic, bell pepper, chili powder, cumin, jalapeno chilis and salt. Mix together and then combine this tomatoe mixture and cooked meat in crockpot. Cover and simmer for 3 hours stirring occasionally. Add pineapple during the last 30 minutes of cooking.
Top with sour cream, cheese, green onions - whatever sounds good.
Thank you Marilyn McLean for this outstanding recipe. Marilyn's amazing chili has won at the Utah State Fair twice & once you taste it, you will know why...it is SOOOO good! The name Fire and Ice makes it sound rather spicy; however, it isn't too 'firey' and if you are worried, leave out the jalapenos. This recipe goes great with the Kalli Roll Recipe listed in the blog.
Jody :)
Barbecued Meatballs
1 egg lightly beaten
1 (5 oz) can evaporated milk
1 c. quick-cooking oats
1/2 c. finely chopped onion
1 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper
1 1/2 lbs. ground beef
In a bowl, combine all ingredients except beef. After ingredients are mixed well, crumble beef over mixtrue and mix again. Shape into little 1 inch balls (I use a little cookie dough scoop). Place in a greased 9x13 pan. Bake uncovered at 350 for about 20-25 minutes. Remove from oven. If there is any excess grease after cooking, drain it off...
SAUCE:
1 c. Ketchup
3/4 c. packed brown sugar
1/4 tsp. garlic powder
Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over cooked meatballs. Bake in oven again at 350 for another 12 minutes.
Note: I got this recipe from Good Things Utah. It's soooo easy, I can make it in my sleep. It's wonderful with sticky white rice. Sometimes I double the sauce recipe but you don't need to - it makes a lot of sauce.
Jody :)
1 (5 oz) can evaporated milk
1 c. quick-cooking oats
1/2 c. finely chopped onion
1 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper
1 1/2 lbs. ground beef
In a bowl, combine all ingredients except beef. After ingredients are mixed well, crumble beef over mixtrue and mix again. Shape into little 1 inch balls (I use a little cookie dough scoop). Place in a greased 9x13 pan. Bake uncovered at 350 for about 20-25 minutes. Remove from oven. If there is any excess grease after cooking, drain it off...
SAUCE:
1 c. Ketchup
3/4 c. packed brown sugar
1/4 tsp. garlic powder
Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over cooked meatballs. Bake in oven again at 350 for another 12 minutes.
Note: I got this recipe from Good Things Utah. It's soooo easy, I can make it in my sleep. It's wonderful with sticky white rice. Sometimes I double the sauce recipe but you don't need to - it makes a lot of sauce.
Jody :)
Grandma Larsen's Green Jello
1 package Lemon Jell-o (smaller sizes of jellos)
1 package Lime Jell-o
1 small crushed pineapple (drained - reserve juice)
1 cup cottage cheese
1/2 cup mayonnaise
1/2 pint whipped whip cream
Dissolve 2 cups of liquid (pineapple liquid & water together to make 2 cups) into the jell-o's. Let it set in the fridge until it is somewhat firm but not fully set up. Pull jell-o out and whip it with beaters until it is in small chunks. Add pineapple, cottage cheese, mayo. Stir with a spoon. Gently fold in the whipped cream with spoon. (add pecans if you want the jello to be crunchy). Then spread into a 9x13 pan and refrigerate to set up. Top with extra whipping cream.
Jody :)
1 package Lime Jell-o
1 small crushed pineapple (drained - reserve juice)
1 cup cottage cheese
1/2 cup mayonnaise
1/2 pint whipped whip cream
Dissolve 2 cups of liquid (pineapple liquid & water together to make 2 cups) into the jell-o's. Let it set in the fridge until it is somewhat firm but not fully set up. Pull jell-o out and whip it with beaters until it is in small chunks. Add pineapple, cottage cheese, mayo. Stir with a spoon. Gently fold in the whipped cream with spoon. (add pecans if you want the jello to be crunchy). Then spread into a 9x13 pan and refrigerate to set up. Top with extra whipping cream.
Jody :)
October 11, 2007
TAKING A BREAK????
Apparently we are all on a cooking break! I keep checking on for something new....anything new....and nothing! I am starting to revert back to grilled cheese and Hamburger Helpers people! Daily! Let's each try to give this site to one new person this week so we can get some fresh ideas and recipes on here so our families don't have to cry out in desperate agony.
:) Lolo :)
:) Lolo :)
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