Ingredients
1 (12 ounce) bag of egg noodles
meatballs
vegetable oil for frying
2 tbsp. butter
2 tbsp. flour
1 cup beef broth
1/2 tsp. salt
Dash cayenne pepper
1/2 tsp. Worcestershire sauce
1 cup (1/2 pint) dairy sour cream, room temperature
Directions
Start noodles cooking according to package directions. If using cooked meatballs, reheat in oil for a few minutes or fry uncooked meatballs until done. Drain on paper towels. Combine remaining ingredients sour cream sauce. Fold meatballs into sour cream sauce. Drain noodles when cooked and serve meatballs on cooked noodles.
**I found this recipe on menus4moms.com.**
Sunday, January 18, 2009
Sunday, January 11, 2009
Crockpot Cordon Blue
Ingredients
6 chicken breast halves--skinless, boneless
1 can condensed cream of chicken soup
1 cup milk
4 oz. ham sliced
4 oz. Swiss cheese-sliced
1 package herbed dry bread stuffing mix
1/4 cup melted butter
Directions
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a crockpot to cover the bottom. Leyer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers. Sprinkle stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4-6 hours, or on high for 2-3 hours.
Serves 6
6 chicken breast halves--skinless, boneless
1 can condensed cream of chicken soup
1 cup milk
4 oz. ham sliced
4 oz. Swiss cheese-sliced
1 package herbed dry bread stuffing mix
1/4 cup melted butter
Directions
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a crockpot to cover the bottom. Leyer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers. Sprinkle stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4-6 hours, or on high for 2-3 hours.
Serves 6
Grandma's Meatballs
Ingredients
2 lbs. hamburger
1 tablespoon salt
1/4 teaspoon pepper
1 garlic clove
1 cup seasoned bread crumbs
3 eggs
1/4 pint olive oil
Directions
Mix all ingredients. Spray broiler pan with Pam. Cook at 350 degree for 30 minutes.
**This recipe comes from my college roommate, Angie. Well, it actually comes from her grandma. I haven't had it in years, but I am looking forward to making it soon. I wonder if they will taste as good as I remember.**
2 lbs. hamburger
1 tablespoon salt
1/4 teaspoon pepper
1 garlic clove
1 cup seasoned bread crumbs
3 eggs
1/4 pint olive oil
Directions
Mix all ingredients. Spray broiler pan with Pam. Cook at 350 degree for 30 minutes.
**This recipe comes from my college roommate, Angie. Well, it actually comes from her grandma. I haven't had it in years, but I am looking forward to making it soon. I wonder if they will taste as good as I remember.**
Cashew Chicken Hot Dish
Ingredients
4 boneless skinless chicken breast halves, cut into cubes
2 tablespoons butter
1 medium sized onion, diced
1 10-ounce can sliced mushrooms, drained
1 cup uncooked long grain regular white rice
1 tablespoon chicken bouillon granules, mixed with 1-1/2 cups boiling water
1 teaspoon ground ginger
2 cups broccoli pieces
1 cup cashew nuts
Pinch ground black pepper
1 teaspoon soy sauce, or as desired
Parsley sprigs
Directions
Preheat oven to 375 degrees.
In a saucepan, over medium heat, stir and cook chicken in butter until done, about 5 minutes; spoon mixture into a 2-1/2 quart round glass baking dish. Add onion, mushrooms, rice, boiling water and ginger; mix well. Cover and bake 30 minutes. Stir in broccoli; bake 10 minutes or until vegetables are done. Remove from oven and let stand a few minutes. Stir in 1/2 cup cashews, pepper and soy sauce. Sprinkle remaining cashews on top. Place under broiler, (without the cover) to brown. Remove from oven. Garnish with parsley
Serves 4
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
4 boneless skinless chicken breast halves, cut into cubes
2 tablespoons butter
1 medium sized onion, diced
1 10-ounce can sliced mushrooms, drained
1 cup uncooked long grain regular white rice
1 tablespoon chicken bouillon granules, mixed with 1-1/2 cups boiling water
1 teaspoon ground ginger
2 cups broccoli pieces
1 cup cashew nuts
Pinch ground black pepper
1 teaspoon soy sauce, or as desired
Parsley sprigs
Directions
Preheat oven to 375 degrees.
In a saucepan, over medium heat, stir and cook chicken in butter until done, about 5 minutes; spoon mixture into a 2-1/2 quart round glass baking dish. Add onion, mushrooms, rice, boiling water and ginger; mix well. Cover and bake 30 minutes. Stir in broccoli; bake 10 minutes or until vegetables are done. Remove from oven and let stand a few minutes. Stir in 1/2 cup cashews, pepper and soy sauce. Sprinkle remaining cashews on top. Place under broiler, (without the cover) to brown. Remove from oven. Garnish with parsley
Serves 4
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
Reuben Hot Dish
Ingredients
1 8-ounce package wide noodles, cooked according to package directions, drained, then mixed with 3 tablespoons soft butter
1 pound sauerkraut, drained
2 cups chopped corned beef
2 medium tomatoes, peeled, sliced (I am thinking about omitting this.)
1/4 cup thousand island salad dressing
2 cups shredded Swiss cheese
4 crisp rye crackers, crushed
1/4 teaspoon caraway seeds, more if desired
Directions
Preheat oven to 350 degrees.
In a greased 13x9x2-inch glass baking dish, layer noodles, sauerkraut, corned beef and tomaotes. Dot with salad dressing and sprinkle with cheese. Top with cracker crumbs and caraway seeds. Bake covered 40 minutes. Uncover; bake 15 minutes or until hot and bubbly.
Serves 6 to 8
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
1 8-ounce package wide noodles, cooked according to package directions, drained, then mixed with 3 tablespoons soft butter
1 pound sauerkraut, drained
2 cups chopped corned beef
2 medium tomatoes, peeled, sliced (I am thinking about omitting this.)
1/4 cup thousand island salad dressing
2 cups shredded Swiss cheese
4 crisp rye crackers, crushed
1/4 teaspoon caraway seeds, more if desired
Directions
Preheat oven to 350 degrees.
In a greased 13x9x2-inch glass baking dish, layer noodles, sauerkraut, corned beef and tomaotes. Dot with salad dressing and sprinkle with cheese. Top with cracker crumbs and caraway seeds. Bake covered 40 minutes. Uncover; bake 15 minutes or until hot and bubbly.
Serves 6 to 8
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
Dried Beef Hot Dish
Ingredients
2 cups large size elbow macaroni, cooked according to package directions, less 3 minutes cooking
time, set aside
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
3/4 cup whole milk
1 cup salad dressing (mayonnaise)
1 cup grated cheddar cheese
3 hard boiled eggs, chopped
2 2-ounce packages dried beef, cut up
Directions
Preheat oven to 350 degrees.
In a large bowl, mix together soup, milk, and salad dressing until well blended. Add cheese, eggs, beef and macaroni; mix well. Pour mixture into a greased 2-quart glass baking dish. Bake uncovered about 35 minutes or until thoroughly heated.
Serves 6
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
2 cups large size elbow macaroni, cooked according to package directions, less 3 minutes cooking
time, set aside
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
3/4 cup whole milk
1 cup salad dressing (mayonnaise)
1 cup grated cheddar cheese
3 hard boiled eggs, chopped
2 2-ounce packages dried beef, cut up
Directions
Preheat oven to 350 degrees.
In a large bowl, mix together soup, milk, and salad dressing until well blended. Add cheese, eggs, beef and macaroni; mix well. Pour mixture into a greased 2-quart glass baking dish. Bake uncovered about 35 minutes or until thoroughly heated.
Serves 6
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
Saturday, January 3, 2009
Cake Icing
This recipe is from my friend Karen.
Mix together:
1 (2 lb.) bag of powdered sugar
3/4 cup Crisco
1/2 to 2/3 cup milk
1 tsp. salt
1 tsp. vanilla flavoring
1 tsp. almond flavoring
1/4 tsp. butter flavoring
**Thoughts~I love this recipe! I usually use right betwee 1/2 and 2/3 cup milk. I also use slightly less almond flavoring. It's really all up to your personal preference.**
Mix together:
1 (2 lb.) bag of powdered sugar
3/4 cup Crisco
1/2 to 2/3 cup milk
1 tsp. salt
1 tsp. vanilla flavoring
1 tsp. almond flavoring
1/4 tsp. butter flavoring
**Thoughts~I love this recipe! I usually use right betwee 1/2 and 2/3 cup milk. I also use slightly less almond flavoring. It's really all up to your personal preference.**
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