CountryMom05
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Potato and Sausage Stew
4 large potatoes
1 large cabbage
1 lb. Polish Sausage
Salt & pepper to taste
Peel and quarter potatoes. Season with salt and pepper and place in large pan
with enough water to cover them. Chop cabbage, salt and pepper and place on
top of potatoes. Cut polish sausage in 8 pieces, place on top of cabbage.
Bring to boil. Cover and simmer until cabbage & potatoes are done. This is a
wonderful one pot meal, which is served well with sliced tomatoes and cornbread.
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CountryMom05
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Potbelly Stew
Total Time: 30 minutes
1-2 lbs hamburger (the leaner the better)
1 large onion
1-2 bell peppers (or hotter if you like)
1-2 cans Pork & Beans
6-8 slices of Cheese
1. Fry the hamburger along with the cut up onion and pepper. Drain off the
grease if there is any.
2. Now add the Pork & Beans. Once this mixture is hot turn down the heat
and cover the top with the sliced cheese.
3. Cook covered until the cheese melts down into hamburger and bean
mixture. If you like cabbage you can add some cabbage when frying the hamburger.
Yield: 4 to 6 Servings
Comments: This was our favorite camp food while camping. A one pot meal!
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CountryMom05
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Mammaw's Chicken Casserole
Total Time: 1 hr 30 min
1 whole chicken
1 can cream of mushroom
1 can cream of chicken
8 oz sour cream
1 stick of butter
1 small onion chopped
1 cup chicken broth
1 box club crackers
1. Boil and debone chicken, and saute onion.
2. Mix soups, sour cream, chicken, onion and broth,set aside.
3. Crumble 1/2 of the box crackers in bottom of pyrex dish.
4. Drizzle 1/2 of the stick butter over crackers, pour in mixture and
repeat w/ crackers on top.
5. Bake at 350 until hot.
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CountryMom05
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Cajun Blackening Spices
5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder
Preparation:
Mix together and store in an air-tight container. Store in a cool, dark
place.
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CountryMom05
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Gramma's Apple Bread Pudding
INGREDIENTS:
* PUDDING
* 4 cups soft bread cubes
* 1/4 cup raisins
* 2 cups peeled and sliced apples
* 1 cup brown sugar
* 1 3/4 cups milk
* 1/4 cup margarine
* 1 teaspoon ground cinnamon
* 1/2 teaspoon vanilla extract
* 2 eggs, beaten
*
* VANILLA SAUCE
* 1/4 cup white sugar
* 1/4 cup brown sugar
* 1/2 cup milk
* 1/2 cup margarine
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch
baking dish.
2. In a large bowl, combine bread, raisins, and apples. In a small
saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk,
and 1/4 cup margarine. Cook and stir until margarine is melted. Pour
over bread mixture in bowl.
3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and
eggs. Pour bread mixture into prepared dish, and pour egg mixture over
bread.
4. Bake in preheated oven 40 to 50 minutes, or until center is set and
apples are tender.
5. While pudding is baking, mix together sugar, 1/4 cup brown sugar,
1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil,
then remove from heat, and stir in 1 teaspoon vanilla. Serve over
bread pudding.
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CountryMom05
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Easy Mexican Casserole
I know this easy,But wow the taste is very good Must Try!
INGREDIENTS: SER:5-6 People.
* 1 pound lean ground beef
* 2 cups salsa
* 1 (16 ounce) can chili beans, drained
* 3 cups crushed tortilla chips
* 2 cups sour cream
* 1 (2 ounce) can sliced black olives, drained
* 1/2 cup chopped green onion
* 1/2 cup chopped fresh tomato
* 2 cups shredded Cheddar cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook ground beef until no
longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or
until liquid is absorbed. Stir in beans, and heat through.
3. Spray a 9x13 baking dish with cooking spray. Spread crushed
tortilla chips in dish, and then spoon beef mixture over chips. Spread
sour cream over beef, and sprinkle olives, green onion, and tomato
over the sour cream. Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.
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CountryMom05
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Crockpot Chicken Supreme
Prep Time: 15 minutes
Cook Time: 6 hours,
Ingredients:
3 slices bacon
6 boneless, skinless chicken breast halves
10 oz. can condensed cream of chicken soup
10 oz. jar four cheese Alfredo sauce
4 oz. jar sliced mushrooms, drained
1 onion, chopped
1/2 cup diced Swiss or Havarti cheese
Preparation:
In large skillet, cook bacon until crisp. Remove bacon from skillet
and drain on paper towels. Crumble bacon and set aside in refrigerator.
In bacon drippings in skillet, cook chicken over medium heat 3-5
minutes or until light brown, turning once. Place in 4-6 quart slow
cooker. Top with mushrooms. In skillet, heat soup and pour over
mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or
until chicken registers 165 degrees F on a meat thermometer.
Top chicken with cheese slices and sprinkle with bacon. Cover and cook
on high for 10-15 minutes or until cheese is melted. 6 servings
Note: I've recently started cooking this dish using frozen chicken
breasts. Brown them, as directed, in the bacon drippings, then cook on
low for 6-8 hours, until no longer pink in the center.
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CountryMom05
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Crockpot Pork with Red Cabbage
Red cabbage and pork are natural partners. The sweetness of the
cabbage really complements the juicy savory flavor of the pork roast.
Prep Time: 15 minutes
Cook Time: 8 hours,
Ingredients:
4 cups shredded red cabbage
1 onion, chopped
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
3 pound boneless pork shoulder roast
Preparation:
Combine cabbage, onion, brown sugar, and vinegar in 4 to 4 quart slow
cooker. Sprinkle roast with salt and pepper and brown in heavy
skilllet, about 5-6 minutes total, turning until browned on all sides.
Place pork in slow cooker; cover, and cook on Low for 7-8 hours until
pork registers 160 degrees F. Serves 6
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CountryMom05
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Crockpot Pot Roast Dinner
This classic recipe is a meal in one dish. All you need is a crisp
green salad and some toasted garlic bread.
Prep Time: 25 minutes
Cook Time: 10 hours,
Ingredients:
1 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried thyme leaves
1-1/2 lb. boneless beef top round, cut into 6 pieces
1 Tbsp. olive oil
4 potatoes, peeled, cut into chunks
16 oz. pkg. baby carrots
14 oz. can ready to serve beef broth
1 tsp. Worcestershire sauce
2 Tbsp. cornstarch
Preparation:
Combine flour, salt, pepper, and thyme in small bowl and coat beef
with this mixture. Cook beef pieces in olive oil in a nonstick skillet
for 2-3 minutes on each side to brown. Set aside.
Combine potatoes, carrots and onion in 3-4 quart slow cooker. Place
meat on vegetables. Pour beef broth and Worcestershire sauce over
meat. Cover crockpot and cook on low for 8-10 hours until beef is tender.
Remove meat and vegetables from crockpot and place on serving platter.
Cover with foil to keep warm and place in slow oven. Combine rest of
broth and the cornstarch in a small bowl and mix well with wire whisk.
Add to liquid in crockpot, turn to high and cook for 10-15 minutes
until gravy is thickened. Serve with beef and vegetables. 6 servings
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CountryMom05
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Olive Garden House Dressing
8 oz. bottle Paul Newman's oil and vinegar dressing
1 clove garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 Tbsp. sugar
Put ingredients into the bottle of dressing and shake well.
Refrigerate for 24 hours before using.
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CountryMom05
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Chinese Salad
1 package prepared coleslaw mix
1 bunch green onions, sliced tops and bottoms
1 package Ramen noodles, chicken flavor
1 6oz. package slivered almonds
1 Tbsp. sesame seeds
1/4 cup sunflower seeds
Dressing:
1/2 cup vegetable oil
1/4 cup sugar
3 Tbsp. white vinegar
1/2 tsp. salt
1/2 tsp. pepper
Crumble Ramen noodles on cookie sheet. Add sesame seeds, almonds and
sunflower seeds. Broil for 2 minutes or until lightly browned. Do
not leave oven while cooking. Do not burn. Let cool. Add to
coleslaw mix along with green onions. Mix together ingredients for
dressing and pour over salad and mix well when ready to serve.
Goes well with BBQ or any other grilled meats
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CountryMom05
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Olive Garden's Toscana Z Soup
Olive Garden's Toscana Z Soup
3/4 cup white onions, diced
1 slice bacon, diced in small pieces
1 1/4 tsp. garlic, minced
1 chicken bouillon cube
1 qt. water
2 medium potatoes, thinly sliced
2 cups cavallo greens, kale or mustard greens, sliced in strips
(I used mustard greens.....can' t get other ingredients here)
(must be a city thing.....LOL)
1 1/2 cups sweet sausage, precooked, casing removed, crumbled
3/4 cup whipping cream
Place sausage link onto a sheet pan and bake for 15 minutes at 300.
Place onions and bacon into a 3-4 quart saucepan and cook until onions
are almost clear on medium high heat. Add garlic and cook for 1
minute. Add chicken bouillon cube, water and potatoes. Bring to a
boil, reduce heat to simmer and cook for 15 minutes. Add remaining
ingredients and allow to simmer for 5 more minutes.
Great with garlic bread.
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CountryMom05
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Southern Creamed corn
8 ears corn or 3 cups frozen corn kernels
2 Tbsp. sugar
1 Tbsp. flour
salt and pepper to taste
1 cup heavy cream
1/2 cup water
2 Tbsp. bacon drippings
1/2 stick butter
In a large bowl, cut kernels from cob. Using the back of a knife,
scrape cob to press out the milky liquid. Whisk together sugar,
flour salt and pepper. Combine with the corn. Add heavy cream and
water and mix well. In a large skillet over medium heat melt bacon
grease. Add corn mixuture and turn heat down to low. Cook for 30
minutes. Stirring occassionally to prevent scorching. Add butter
right before serving.
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CountryMom05
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Puppy Chow
9 cups Rice Chex
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup margarine
1/4 tsp. vanilla
1 1/2 cups powdered sugar
Place cereal in a large bowl; set aside. In small saucepan over low heat,
melt chocolate chips, peanut butter and margarine until smooth, stirring
often. Remove from heat. Stir in vanilla. Pour over cereal, stirring
until all pieces are evenly coated. Place cereal and powdered sugar in a
large (2 gal.) zip-loc bag. Shake until all pieces are well coated. Spread
on waxed paper to cool. Store in a reusable plastic bag or other airtight
container.
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CountryMom05
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Famous Dave's Shakin' The Shack Potato Salad
Famous Dave's Shakin' The Shack Potato Salad
Source: Famous Dave's Backroads & Sidestreets: Recipes Inspired by America's Down-Home Eateries by Dave Anderson
3 lb. medium russet potatoes
1 1/4 C. mayonnaise
1/2 C. sour cream
1 T. prepared mustard
1 T. white vinegar
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 C. finely chopped celery
1/2 C. finely chopped red onion
1/2 C. finely chopped green bell pepper
2 T. finely chopped pimento
1 T. finely minced seeded jalapeño
5 hardboiled eggs, finely chopped
1/4 C. pickle relish
Combine the potatoes with enough water to cover in large saucepan. Bring to a
boil. Boil until tender but not mushy; drain. Chill in refrigerator.
Peel potatoes and coarsely chop. Combine mayonnaise, sour cream, mustard,
vinegar, salt, sugar and pepper in a bowl and mix well. Stir in celery, red
onion, green pepper, pimento and jalapeño. Fold in potatoes, eggs and pickle
relish. Chill, covered, until serving time. The flavor is enhanced if chilled
overnight. Garnish with paprika.
Yields 10 to 12 servings.
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