Something different for onamission
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KellyG
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Posted 3:11 pm, 09/23/2008
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Mixed Vegetable Casserole
I 2lb. bag frozen mixed vegetable
1 small minced onion
1 cup mayo
2 cups grated mild chedar
Mix these indgredients well and put in a big glass casserole dish, now for the topping:
1 tube Ritz crackers crushed
1 stick butter melted
Mix crackers in with butter and spoon on the top.
Bake at 350 for about 30 minutes, or until bubbly and topping is crisp and slightly browned.
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KellyG
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Posted 12:42 pm, 09/23/2008
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Sweet Potatoe Casserole
1-29 oz. can of yams (drain & mash)
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup evaporated milk
Topping: 1/3 cup margarine
2/3 cup brown sugar
1/3 cup of flour
1 cup chopped pecans
Combine main ingredients, put in glass caserole dish, then layer topping on.
Bake at 350 for 40 min. or until browned and bubbly.
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onamission
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Posted 11:39 am, 09/23/2008
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This is from another GW person.It would not paste for her.
BROCCOLI CASSEROLE
INGREDIENTS:
1 LARGE BAG OF BROCCOLI (I like Florets)
1 BOX OF RITZ CRACKERS
1 BOX OF VELVEETA CHEESE
BUTTER
1. PLACE THAWED BROCCOLI IN PAN (I USE A DEEP 9X13 BECAUSE I ALWAYS FIX A LARGE ONE)
2. SLICE CHEESE (THICK OR THIN DEPENDING ON HOW CHEESY YOU WANT IT) AND COVER ALL OF BROCCOLI.
3. CRUSH RITZ CRACKERS IN A BOWL (I USE ALL 4 SLEEVES BECAUSE I LIKE A LOT OF CRUST) ADD AROUND 1/4 CUP OF MELTED BUTTER (IT MAKE TAKE A LITTLE MORE) JUST ENOUGH TO MAKE THEM STICK TOGETHER.
4. SPREAD ON BROCCOLI AND CHEESE. COVER WITH TINFOIL
5. COOK AT 350* UNTIL CHEESE IS THOROUGHLY MELTED
6. ENJOY
CHICKEN AND RICE CASSEROLE
INGREDIENTS;
2 BOXES UNCLE BENS WILD RICE
4 CHICKEN BREASTS (THIS WILL FEED SEVERAL PEOPLE)
2 CANS CREAM OF CHICKEN SOUP
3/4 CUPS OF MAYO
CURRY POWDER
1 BAG OF CHEDDAR CHEESE (SHREDDED)
1. COOK RICE ACCORDING TO DIRECTIONS AND PUT ON BOTTOM OF PAN.
2. PARBOIL THE CHICKEN UNTIL DONE THEN CUT, CHOP OR SLICE INTO SMALL PIECES (I USE MY HAND CHOPPER AND SHRED IT) LAYER ON RICE
3. MIX MAYO WITH SOUP AND CURRY (CURRY TO TASTE, I LIKE ALOT SO MY MIXTURE IS USUALLY PRETTY YELLOW. LAYER OVER CHICKEN.
4. PUT CHEESE ON TOP AND COOK AT 350* UNTIL CHEESE IS MELTED AND IT IS HOT THROUGH.
5. MY FAMILY LIKES IT BETTER WHEN I MIX THE CHICKEN, RICE AND SOUP MIXTURE TOGETHER AND PUT IF IN THE PAN AND THEN PUT THE CHEESE ON TOP AND COOK IT.
IT IS REALLY GOOD THAT WAY. HOPE YOU ENJOY.
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boswell
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Posted 11:34 am, 09/23/2008
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This is always a hit at the 50's in Wilkesboro and so easy. Taste good too.
Poppy Seed Chicken Bake 425 degrees for 30-35 min.
1 carton sour cream
1 can cream of chicken soup
White Wine (optional)
4-5 Chicken Breast
Poppy Seed
Ritz Crackers
Melted Butter
1. Stew chicken-pull into small pieces & place in baking dish
2. Mix soup, sour cream & wine- pour over chicken
3. Crush ritz crackers-place on mixture
4. Drizzle butter over crackers
5. Sprinkle with poppy seeds
I use 16oz. sour cream and two packages ritz (not boxes). You can use lite and low cal. products for a healthier dish. I use a large pyrex oblong baking dish.
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Bushman
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Posted 7:51 am, 09/23/2008
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Cheddar Shepherd's Pie
3 potatoes, peeled and cubed
1 pound lean ground beef
1 large onion, diced
1 green bell pepper, chopped
2 tablespoons margarine
1 cup shredded Chedder Cheese
1/4 cup milk
1 (9 inch) unbaked pie shell
1 (15 ounce) can cream-style corn
Preheat oven to 350 degrees F.
Place the potatoes into a saucepan and fill with enough water to cover.
Bring to a boil, and cook for 15 minutes, or until tender.
Drain and mash with margarine and milk until fairly smooth.
Meanwhile, crumble the ground beef into a large skillet over medium-high heat.
Add onion and bell pepper.
Cook and stir until beef is browned; drain excess fat.
Place the beef and onion mixture into the bottom of the pie shell,
pour the cream-style corn over it.
Spread Chedded cheese over it.
Spread mashed potatoes to cover the top of the pie.
Bake for 30 minutes in the preheated oven,
or until the pie crust and potatoes are golden brown.
Quick Succotash
2 tbs
butter or margarine
1 medium green bell pepper, chopped
1/4 cup chopped onion
1 (15 1/4 ounce) can lima beans, drained
1 (15 1/4 ounce) can whole kernel corn with
red and green bell peppers,drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup water
Melt butter in a saucepan,
add bell pepper and onion and cook until tender.
Add beans and remaining ingredients and cook for 10 minutes or
until most of liquid evaporates.
Honey Cornmeal Muffins
1 cup unsifted self rising flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 cup honey
1/2 cup butter, softened
2 large eggs
1 1/2 teaspoon vanilla extract
1/2 cup sour cream
Heat oven to 300 degrees. Lightly spray a 24-count
mini-muffin pan.
In a small bowl,combine flour, cornmeal and salt.
In a large bowl, with mixer on high speed, cream
honey and butter until fluffy. Beat in eggs and vanilla. At low speed,
gradually add flour mixture into the honey mixture until well blended.
Fold in the sour cream. Spoon batter into the prepared muffin pan.
Bake muffins: Place the muffin pan on the middle rack of the oven
and bake until a toothpick inserted in the center of a muffin comes
out clean - 15 to 20 minutes
Cool and store muffins: Transfer muffins to a wire rack and cool 5
minutes in the pan. Run a small knife blade around the edges of the
muffins and allow them to cool completely on the rack;
turn out muffins.
Store, covered in plastic wrap.
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