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Post by nancykitchen on May 13, 2013 18:02:42 GMT -6
Crock Pot Creole Zucchini 2 pounds zucchini 1 small green pepper, chopped 1 small onion, chopped 1 clove garlic, minced 1 teaspoon salt 1/4 teaspoon pepper 4 tomatoes, peeled and chopped 2 tbsp. butter or margarine 2 tbsp. minced parsley Cut zucchini into 1/4" slices. In crock pot, combine zucchini with green pepper, onion, garlic, salt and pepper. Top with chopped tomatoes, then butter. Cover and cook on high heat for about 2 hrs. or until tender. Sprinkle with chopped parsley.
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Post by nancykitchen on May 13, 2013 18:01:19 GMT -6
Cauliflower Casserole 4 c. cooked cauliflower or 2 (10 oz.) pkg. frozen and cooked 1-1/4 c. chopped ham; optional 1 can Cheddar cheese soup 1/4 c. milk 2 tbsp. margarine 2/3 c. Bisquick 1 c. Cheddar cheese, shredded 1/2 tsp. nutmeg Put cauliflower in an ungreased baking dish. Beat soup and milk. pour over cauliflower. Mix remaining ingredients until crumbly. Sprinkle over top. Bake at 400 degrees for 20-25 minutes.
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Post by nancykitchen on May 13, 2013 17:59:54 GMT -6
Barbecued Baked Beans 4 slices bacon, cut into 1 inch pieces 1/2 cup onions, chopped 1/2 cup ketchup 2 tablespoons white vinegar 2 tablespoons water 1 tablespoon prepared mustard 1 teaspoon Worcestershire sauce 1/8 teaspoon salt 1/8 teaspoon black pepper 15 1/2 ounce can great northern beans, drained 1/3 cup sugar Cook bacon pieces in medium saucepan over medium high heat four minutes. Add onions and cook until bacon is crisp and onions are tender. In a small bowl, combine ketchup, white vinegar, water, mustard, Worcestershire sauce, salt, black pepper and beans. Reduce heat and simmer, covered, until flavors are blended, 20 minutes. Add sugar. Stir until mixed through and serve hot.
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Post by nancykitchen on May 13, 2013 17:55:45 GMT -6
Velvet Crumb Cake Makes 8 servings
1-1/2 cups Bisquick® Original baking mix 1/2 cup sugar 1/2 cup milk or water 2 tablespoons shortening 1 teaspoon vanilla 1 egg Topping (below)
Topping 1/2 cup flaked coconut 1/3 cup packed brown sugar 1/4 cup chopped nuts 3 tablespoons margarine or butter, softened 2 tablespoons milk
Stir together all ingredients. Heat oven to 350°. Grease and flour 8-inch square pan or 9-inch round pan. Beat all ingredients except topping in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
Make Topping; spread over cake. Set oven control to Broil. Broil about 3 inches from heat about 3 minutes or until golden brown. Topping High Altitude (3500-6500 ft): Heat oven to 375°. Use 9” square pan. Decrease baking mix to 1 1/3 cups and add 1/3 cup all-purpose flour. Increase milk to 2/3 cup. Bake about 25 min.
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Post by nancykitchen on May 13, 2013 17:53:37 GMT -6
Chili Pepper Casserole 3 eggs 1 c. milk 1/2 c. Bisquick mix 1/2 tsp. salt 2 (4 oz.) cans roasted and peeled green chilies 2 c. tomatoes, chopped 2 c. Cheddar cheese, shredded Beat eggs, milk, Bisquick and salt until foamy. Remove stems and seeds from chilies; rinse in water. Place in greased baking dish 8x 8x2. Top chilies with tomatoes; sprinkle with cheese, pour egg mixture over. Bake uncovered 40 to 45 minutes. May serve with avocados/salsa, sour cream.
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Post by nancykitchen on May 13, 2013 17:51:11 GMT -6
Crock Pot Pinto Beans 3 cup pinto beans 2 quart water 1 large onion, diced 3 cloves garlic, cut up 1 tablespoon salt Put all of the ingredients except the salt in a crock pot. Cook on low for 8 to 10 hours. Add the salt 1/2 hour before serving.
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Post by nancykitchen on May 13, 2013 17:49:30 GMT -6
Crock Pot Country Style Ribs with Saurkraut 4 lb country-style pork ribs 2 lb fresh sauerdraut, rinsed 1 cup barbeque sauce 1/3 cup water
Add all ingredients to crockpot and cook on low 8-10 hours.
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Post by nancykitchen on May 13, 2013 17:46:39 GMT -6
Crock Pot Chicken Chow Mein 6 chicken thighs, skin removed 6 ounces mushrooms, sliced 1 onion, sliced 3 cloves garlic, minced 1/2 cup teriyaki sauce parsley 3 dashes Tabasco sauce Put above ingredients in a crock pot in the morning. Mix and put crockpot on low for all day cooking. Prepare rice. Put 2 handfulls of bean sprouts or 1 can, or 1 can Chinese vegetables in crock pot and mix. When rice is cooked, serve chicken over rice. Chicken will be so tender it will literally fall off the bones. The chicken is then easily deboned, and everything can be mixed together, chow mein and rice, or server over the rice.
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Post by nancykitchen on May 13, 2013 17:44:25 GMT -6
Crock Pot Black Eyed Peas 3 to 4 slices uncooked bacon, chopped 3 cloves of garlic, crushed 4 green onions, tops included, finely chopped 1 cup of chopped, peeled fresh or canned tomatoes 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon dried oregano 1 cup of water 1 pound fresh or frozen black eyed peas, thawed Combine all ingredients in crockpot. Cover and cook on HIGH 5 to 6 hours. Serves 4 to 6
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Post by nancykitchen on May 13, 2013 17:42:23 GMT -6
Crock Pot Cherry Pork Chops
6 pork chops, cut 3/4 inch thick Salt Pepper 1 (21 oz.) can cherry pie filling 2 tsp. lemon juice 1/2 tsp. instant chicken bouillon granules 1/8 tsp. ground mace Parsley
Brown pork chops in skillet. Sprinkle with salt and pepper. In crock pot stir together 1/2 of the can of cherry filling, lemon juice and bouillon granules. Mix well. Place pork chops on top of mixture. Cover and cook on low heat for 4 to 5 hours. Warm the other 1/2 of cherry filling and pass in sauce dish when serving chops. Serves 6.
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Post by nancykitchen on May 13, 2013 17:41:23 GMT -6
Crock Pot Apricot Chicken
8 de-boned chicken breasts 1 pkg. dry onion soup mix 1 (8 oz.) jar apricot preserves 1 (8 oz.) bottle Thousand Island dressing
Put all ingredients in crock pot. Cook on low setting for 6 hours. Serve on rice or rice with peas.
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Post by nancykitchen on May 13, 2013 17:40:39 GMT -6
Crock Pot Chili Verde
1 Onion, chopped 1 Sweet Red Pepper, chopped 1 Garlic Clove, minced 1 Tablespoon Olive Oil 1 4oz. Can Green Chiles, diced 7 Tomatillos, chopped 2 lb Pork, fat trimmed, and cubed 2 Teaspoons Dried Oregano 1 Teaspoon Dried Cumin 1 Teaspoon Red Pepper Flakes 1 Teaspoon Dried Cilantro 1/2 Cup Beer
Saute Onion, Red Pepper, and Garlic in Olive Oil. Place all ingredients in crock pot and cook on low for 8 hours. Make Burritos or use as dip.
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Post by nancykitchen on May 13, 2013 17:35:33 GMT -6
Creamed Tuna 1 can cream of mushroom soup 1 can cream of tomato soup 1 can tuna 1 tsp. Worcestershire sauce 1 tsp. oregano 2 tbsp. Parmesan cheese 3 tbsp. shaved almonds Mix all ingredients together in skillet. Serve on chow mein noodles.
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Post by nancykitchen on May 13, 2013 17:34:05 GMT -6
Tuna Stuffed Eggs 5 eggs 4 oz. can drained tuna 3 tbsp. mayonnaise 1 tbsp. light cream To decorate top of eggs, use parsley or chopped olives, also salt and pepper. Hard cook the eggs. Shell and cut each egg lengthwise in half. Using a spoon to remove yolks without breaking whites. Put yolks through a sieve into mixing bowl. Add the tuna, mayonnaise, and cream. Mix ingredients well until smooth. Season with salt and pepper. Stuff the egg whites neatly with the mixture. Decorate each with the chopped parsley or olives.
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Post by nancykitchen on May 13, 2013 17:32:44 GMT -6
Tuna Melt Makes 6 Servings 2 cups Original Bisquick® 1/3 cup mayonnaise or salad dressing 1/3 cup milk 2 cans (6 ounces each) tuna, drained and flaked 1/2 cup finely chopped celery 1/3 cup mayonnaise or salad dressing 2 tablespoons sweet relish 6 slices process American cheese Heat oven to 450°. Grease cookie sheet. Mix Bisquick, 1/3 cup mayonnaise and the milk; beat 30 seconds. Pat into rectangle, 12x8 inches, on cookie sheet. Bake about 8 minutes or until light brown. Mix remaining ingredients except cheese. Spread over hot rectangle. Top with cheese slices. Bake about 5 minutes longer or until filling is hot and cheese is melted. High Altitude (3500-6500 ft): Heat oven to 475°. Increase second bake time to 5-10 min. Source: www.bisquick.com
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Post by nancykitchen on May 13, 2013 17:31:38 GMT -6
Tuna Salad 1 can of tuna (flaked) 2-3 stalks celery, sliced 2 green onions, sliced 1 1/2 c. to 2 c. grated carrots 1 cup frozen peas, thawed under cold water Miracle Whip to moisten Mix together.
Before serving add: 1 c. chow mien noodles 2 hard boiled eggs (chopped coarsely)
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Post by nancykitchen on May 13, 2013 17:30:23 GMT -6
Tuna Chow Mein
1 can tuna 2 c. chopped celery 1/4 c. green pepper 1/2 c. onion 6 oz. chow mein noodles 2 cans mushroom soup 1/2 c. milk 1/2 c. water Seasoning to taste Fry together celery, onion and green pepper. Mix soup, milk, water and seasonings. Mix all ingredients together. Bake in greased uncovered dish at 325 for 1 hour.
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Post by nancykitchen on May 13, 2013 17:29:05 GMT -6
Tuna and Potato Chip Casserole
1 can (10-3/4 oz.) condensed cream of Mushroom soup 1/4 c. milk 1 can (7 oz.) tuna fish, drained 2 hard-cooked eggs, sliced 1 c. cooked peas 1/2 c. potato chips, slightly crumbled Mix ingredients together except the potato chips. Crumble the potato chips on top. Bake for 35 minutes in a 350 degree oven.
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Post by nancykitchen on May 13, 2013 17:27:36 GMT -6
Macaroni and Tuna Salad
1 c. macaroni 1/2 sm. onion, chopped 1 stalk celery, chopped 1/2 can tuna 2 eggs 2 tbsp. chopped olives 2 tbsp. relish 2 tbsp. mayonnaise 1 tbsp. catsup Boil macaroni, drain and cool in cold water. Chop onion and celery. Mix onion, celery, olive, Relish, macaroni and mayonnaise together. Add tuna and mix some more diced eggs and mix lightly. Sprinkle some eggs on top. Add salt and pepper to taste.
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Post by nancykitchen on May 13, 2013 17:26:10 GMT -6
Crock Pot Chinese Cashew Tuna
1 cup drained tuna 1 cup diced celery 1/2 cup diced onion 3 tablespoons Butter or margarine 1 can condensed cream of mushroom soup 1 (16oz.)can drained bean sprouts 1 tablespoon soy sauce 1 cup cashew nuts Chow mein noodles Combine all ingredients except noodles in crock pot. Stir well, and cook for 5 to 9 hours on low. Serve over chow mein noodles (or rice)
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