CHICKEN & BROCOLLI CASSEROLE

2 C. cooked diced chicken

1 box chop brocolli., thawed and drained

4 C. cooked rice

2 can cream of chicken soup

1/2 soup can milk

1 and 1/2 C. shredded cheddar cheese

Mix all well and pour into a greased casserole.
Bake at 350 for 35-40 minutes.

SKILLET SPAGHETTI

1 lb. ground beef
1 lg. onion, chopped
1 jar (48 oz.) spaghetti sauce
1 pkg. (7 oz.) thin spaghetti, broken into pieces
1 can (4 oz.) mushroom stems & pieces, drained
1/2 c. water
1 tbsp. sugar
1/2 tsp. salt
1/2 c. grated Parmesan cheese

Cook & stir ground beef & onion in 4 qt. Dutch oven until beef is light brown, drain. Stir in remaining ingredients except cheese. Heat to boiling, reduce heat. Cover & simmer, stirring occasionally, until spaghetti is tender, about 25 mins. Sprinkle w/cheese.
6 servings.

MANICOTTI

1 lb. ground beef (lean)
1 lb. Mozzarella cheese
1 lb. cottage cheese
2 eggs
1 tbsp. garlic
1 tbsp. oregano
2 c. onion, chopped
1 bx. lg. macaroni shells
24 oz. spaghetti sauce

Mix beef, cheeses, eggs, garlic, oregano & onions in lg. mixing bowl. Cook shells for 12 mins., drain & spread on clean surface. Stuff w/beef mixture, pour remaining mix on top. Pour on spaghetti sauce & top w/extra Mozzarella cheese. Bake, covered, at 350 F. for 1 hr., remove lid & bake for 15 mins. longer.

HAMBURGER SOUP

2 large potatoes, cubed
2 to 3 medium carrots, sliced
1 can whole kernel corn, drained
3 medium onions, diced
1 lb. lean ground beef
2 stalks celery, diced
1 (10 oz.) can tomato soup
1 (10 oz.) can water
In a skillet brown ground beef and drain off the fat. Place all the vegetables in the slow cooker; add the beef
and mix well. Mix the water and soup, pour over ingredients in pot. Cover and cook on low for 6 to 8 hours (high for 2 to 4
hours).

CREAMY CHICKEN BAKE

From: Campbell's Kitchen

1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1/3 cup milk
1/2 tsp. garlic powder
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
2 tbsp. butter

Place the chicken in a 13 x 9 x 2-inch shallow baking dish. Mix the soup, milk, garlic powder and mushrooms in a medium bowl and pour over the chicken.

Mix the cheese and bread crumbs with the butter in a small bowl and sprinkle over the soup mixture.

Bake at 400°F. for 30 minutes or until chicken is cooked through. Place the chicken on a serving plate. Stir the sauce and serve with the chicken.

Tip: Serve with steamed whole green beans.

THE ULTIMATE BROWNIE

8 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.

Copycat ~ APPLEBEE'S CLASSIC PATTY MELT

Ingredients

1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions

Season one sideof the burger with salt, pepper and garlic. lace on grill or in broiler, seasoned side down. Then season the other side. Cook to desired doneness.

While burger is cooking, melt butter in fry pan on medium heat or in electric skillet (set at 350 degrees). Spread mayonnaise onto bread. Drop bread, dry side down, onto melted pools and swirl to coat (to avoid sticking/burning).

Cover one slice of bread with two slices of Swiss cheese and the other with two slices of cheddar.

In a separate frying/sauté pan, melt butter and sauté sliced onions. Season with salt, pepper and garlic while heating.

Place cooked burger patty on top of one cheese-topped slice of bread and the sautéed onions on the other. Carefully close and cut sandwich.

Serve with your favorite summer side dish. We serve ours in "classic" style with seasoned French fries and a pickle.

recipegoldmine


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PRINTABLE RECIPE CARDS

Go to the following link for printable recipe cards:

http://www.graphicgarden.com/

RUM CAKE

This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long.

INGREDIENTS:
---Cake---
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk*
1/2 cup vegetable oil
1/2 cup barcardi dark rum
---Glaze---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
PREPARATION:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan.


bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

CINNAMON BUNDT CAKE

This Cinnamon Bundt Cake is lighter than most Bundts and the glaze tastes like the inside of a cinnamon roll.

INGREDIENTS:

18 ounce yellow or white cake mix
4 serving size instant vanilla or French vanilla pudding
4 eggs
3/4 cup vegetable oil
3/4 cup milk or water
1 tablespoon cinnamon
----
Glaze
----
1/3 cup water
1/2 cup sugar
6 tablespoons butter
1 tablespoon cinnamon
PREPARATION:
Preheat oven to 350 degrees F. Grease and flour Bundt or tube pan.
Combine cake ingredients. Mix for 2 minutes. Place batter in cake pan. Bake for 50 minutes to 1 hour.

Remove from oven and cool cake in pan on wire rack for 10 minutes.

Combine glaze ingredients over low to medium heat, stirring occasionally, until sugar and butter are melted.

Carefully dump cake onto serving place.

COPYCAT ~ KFC ORIGINAL RECIPE

* 2 fryer chicken, cut up into 8 pieces and marinated
* 6 cups Crisco shortening
* 1 egg, well beaten
* 2 cups milk
* 2 cups flour
* 2 teaspoons ground pepper
* 3 tablespoons salt
* 1 teaspoon msg
* 1/8 teaspoon garlic powder
* 1 dash paprika

Directions:

1. Place shortening into the pressure cooker and heat over medium heat to
the shortening reaches 400°F.
2. In a small bowl, combine the egg and milk.
3. In a separate bowl, combine the remaining six dry ingredients.
4. Dip each piece of chicken into the milk until fully moistened.
5. Roll the moistened chicken in the flour mixture until well coated.
6. In groups of four or five, drop the covered chicken pieces into the
shortening and lock the lid.
7. When pressure builds up cook for 10 minutes.
8. Release to manufacturer' s instructions

HEALTHY APPLE BREAD PUDDING

Healthy Apple Bread Pudding

8 to 9 pieces of your favorite bread
4 Tbs butter
3 Golden Delicious apples
2 Tbs lemon juice
1 Tbs grated lemon rind
1/4 to 1/2 cup honey
1 tsp cinnamon
1/4 tsp nutmeg
1 cup apple juice
1/2 golden raisins
1/2 cup walnuts (optional)

Spread bread with butter and toast both sides
under a broiler. Cut bread into chunks. Place
all ingredients in the slow cooker except
walnuts. The amount of honey should be
determined by tartness of apples. Set slow
cooker on LOW and allow to cook for 5 to 6
hours. If possible, gently stir halfway through
cooking process. If desired, stir in walnuts
just before serving.

ASPARAGUS CASSEROLE

From Atlanta Cooknotes

INGREDIENTS:

2 fifteen-ounce cans green asparagus, drained,
reserving juice
1 fourteen-ounce can artichoke hearts,
drained and halved
1 eight-ounce can mushrooms, drained
1 eight-ounce can sliced water chestnuts,
drained
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup half and half cream
2 Tablespoons reserved asparagus juice
1-1/2 cups grated New York sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika

TO PREPARE:

Preheat oven to 325 degrees.
Place asparagus in a six by ten-inch glass baking dish
which has been sprayed with a non-stick vegetable
coating. Top with artichoke hearts, mushrooms,
andwater chestnuts.
Set aside while making sauce.
In a saucepan, melt butter and blend in flour.
Gradually add cream and two Tablespoons reserved
asparagus juice, stirring with a whisk
until smooth and thickened.
Add cheese and seasonings,
stirring until cheese melts.
Pour over vegetables.

May cover and refrigerate at this point.
When ready to serve,
bake 30 minutes or until hot and bubbly.

SERVINGS: 6

CORNED BEEF SOUP

4 white potatoes (peeled & cut up)
1 med. white onion
1 can butter beans
1 can whole kernal corn
1 can creamed corn
1 large can tomatoes
1/2 butter
1 can Libby's corn beef
Sugar to taste

Cook potatoes and onion until tender.
Add Corn, Beans & tomatoes cook until
all is done. Add butter and corn beef
and let come to a boil.
Add a little sugar to taste.

This is a good, quick pot of soup for
a cold day.

ORANGE CRANBERRY SHEET CAKE

I BOX WHITE CAKE MIX
1/3 CUP ORANGE JUICE
1 ¼ TABLESPOONS ORANGE ZEST

TOPPING:

2¼ CUP CRANBERRIES
¼ CUP BUTTER
3/4 CUP BROWN SUGAR (LIGHT)
1/2 TEASPOON CINNAMON OR NUTMEG
1 TABLESPOON LIGHT CORN SYRUP
PREHEAT OVEN 350º
SPRAY PAN WITH PAM
MELT BUTTER, STIR IN SUGAR, CINNAMON, CORN SYRUP
COOK UNTIL SUGAR MELTS.
POUR MIXTURE INTO PREPARED CAKE PAN.
ADD CRANBERRIES IN BOTTOM OF PAN.
PREPARE CAKE MIX AS DIRECTED ON BOX .SUBSTITUTE 2/3 CUP
ORANGE JUICE FOR WATER IN RECIPE.
ADD ORANGE ZEST AND MIX.
POUR CAKE BATTER ON TOP OF CRANBERRIES.
BAKE 45 MIN IN 350º OVEN

WHEN DONE REMOVE AND LET COOL.

PARMESAN ROLLUPS

1 pkg refrigerated crescent rolls.
1/4 cup creamy Ceasar salad dressing.
1 c herb or cheese flavored croutons, crushed.
Grated parmesan cheese

Preheat oven to 375º. Unroll and separate dough to form
4 retangles, pinching to seal. Brush each with salad dressing.
Cut each rectangle crosswise and lengthwise to form four
small rectangles.

With wide spatuala, lift each rectangle and invert onto croutons,
pressing gently. Place crumb side up on greased baking sheet;
sprinkle with Parmesan cheese. Bake for 12 to 14 minutes or
until golden brown. Serve warm

FABULOUS PECAN BARS

1/2 cup Butter -- cold
1 1/2 cups Flour
1/4 cup Ice water

Filling

1 1/2 cups Light brown sugar -- packed
1 cup Butter
1/2 cup Honey
1/3 cup Sugar
1 pound Pecans
1/4 cup Whipping cream
Use a pastry blender to cut butter into the flour. Mixture should resemble cornmeal. Add water and toss with a fork. Gather dough into a ball. Wrap in plastic wrap and refrigerate for 1-2 hours.
Butter and flour a 9x13" pan. Roll dough out to about an 11 by 15 rectangle. Fit dough into the prepared pan and let it come up about an inch on all sides. Pierce dough with a fork. Chill while making the filling.
Preheat oven to 400°.
Combine brown sugar, butter, honey, and sugar in a heavy saucepan and bring to a boil over medium heat, stirring constantly. Boil until thick and dark, 3 or 4 minutes. You must stir constantly. Remove from the heat. Stir in pecans and cream. Pour over dough in pan. Bake 25 minutes. Check after about 15 minutes. If the filling is browning too much, reduce oven heat to 375 degrees and continue baking. Cool cookies in the pan. Cut into strips.
Makes 5 or 6 dozen.

Source: Christmas Thyme at Oak Hill Farm

PECAN PIE BARS

Printed from COOKS.COM
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1/4 - 1/3 c. white sugar
1/2 c. butter
1 tsp. vanilla
1 egg
1 1/2 c. flour
1/4 - 1/3 c. brown sugar, packed
1/4 - 1/3 c. corn syrup
1 tsp. vanilla
2-3 eggs
1 c. broken pecans

1. Mix white sugar, butter, vanilla and egg.
2. Stir in flour. Mix well.

3. Press dough in the bottom and 1/2 inch up sides of ungreased 9x13 pan. Flour fingers if dough is too sticky.

4. Bake at 350 degrees for 10-15 minutes or until edges are browned.

5. Combine brown sugar, corn syrup, vanilla and eggs. Beat well.

6. Stir in pecans.

7. Pour over crust.

8. Bake at 350 degrees for 25-30 minutes or until set. Loosen edges from side of pan while warm. Cool completely. Cut in bars. Cover and refrigerate bars.

This is my substitute for pecan pie.

SALAD DRESSING

BLUE CHEESE SALAD DRESSING

1 c. mayonnaise
1 c. sour cream
4 oz. blue cheese, crumbled
1 tbsp. lemon juice
Mix all ingredients and chill.


THOUSAND ISLAND DRESSING'

1 c. mayonnaise
1/2 c. chili sauce
1/3 c. sweet pickle relish
1/2 tsp. celery seed

Stir together ingredients and this will make two cups.

FRENCH DRESSING
POPPY
1 c. oil
1 c. sugar
1/2 c. ketchup
1/2 c. white vinegar
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
3/4 tsp. celery seed

Mix ingredients well. Put in bottle and store in refrigerator.


POPPY SEED DRESSING

1/2 c. sugar
1 tsp. dry mustard
1 1/2 tsp. salt
1/3 c. cider vinegar
2 tbsp. grated onion
2 tablespoons poppy seeds

Combine in blender and blend well. Gradually add 1 cup salad oil slowly. Mix in 2 tablespoons poppy seed


RANCH-STYLE DRESSING

1 tsp. salt
2 tsp. dried minced garlic
8 tsp. dried minced onion
2 tsp. freshly ground pepper
2 tsp. granulated sugar
2-1/2 tsp. paprika
2-1/2 tsp. parsley flakes

Combine all ingredients. Store in airtight container. To make dressing, combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup buttermilk. Blend well. To make dip, combine 1 tablespoon mix with 1 cup sour cream. Blend well. Refrigerate 1 hour before serving with vegetables.


ORANGE DRESSING

1 (6 oz.) can frozen orange juice, thawed
3/4 c. vegetable oil
1/4 c. cider vinegar
3 tbsp. sugar
3/4 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. Tabasco sauce
1/4 tsp. white pepper

Mix well and refrigerate. Use on tossed green or spinach salad with avocado, purple onion rings and mandarin orange sections. Makes 1 1/2 cups.


HONEY MUSTARD DRESSISNG

1 1/3 c. mayonnaise
1/3 c. honey
1 tbsp. vinegar
2/3 c. salad oil
1 tsp. minced onion flakes
2 tsp. minced fresh parsley
2 tbsp. prepared mustard

Blend mayonnaise, honey, vinegar, oil, onion flakes, parsley and mustard with a whisk until smooth and creamy. Makes about 2 cups.


TOMATO VINAIGRETTE DRESSING

1/4 c. tomato juice
1/4 c. cider vinegar
1/4 c. lemon juice
1 clove garlic, minced
1/8 tsp. pepper
1/4 tsp. thyme, crushed
1/4 tsp. salt
2 tsp. parsley, chopped

Put all ingredients in a bowl and mix well. Makes 3/4 cup dressing. Will keep well in the refrigerator.


VINAIGRETTE DRESSING

2 tbsp. balsamic vinegar
4 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients in a glass jar, cover with a tight fitting lid, and shake well. Store in refrigerator.


RUSSIAN DRESSING

1/4 c. sugar
1 1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp. paprika
2 1/2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 c. salad oil
1/2 c. catsup
1/4 c. grated onion

Cook sugar and 3 tablespoons water until mixture spins a thread. Cool. Mix remaining ingredients, beat in syrup. Chill. Makes 2 cups dressing.

RECIPES FROM:Nancy's Kitchen


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(WEIGHT WATCHERS) ~ CHOCOLATE ANGEL FOOD CAKE

Yield 16 (1 inch) servings.
Weight Watcher Points - 2 Point

1 (14.5 oz.) angel food cake mix
1/4 c. unsweetened cocoa, sifted
1/4 tsp. chocolate flavoring
1 tbsp. sifted powdered sugar

Combine flour packet from cake mix and cocoa. Prepare cake according to package directions; fold chocolate flavoring into batter. Bake according to package directions. Sprinkle cooled cake with powdered sugar.

Calories 108. Cholesterol 0 mg.
Fat 0.1 g. Sodium 24 mg.

CREAM CHEESE BANANA NUT BREAD W/CINNAMON CRISP TOPPING

3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
1/2 teaspoon vanilla extract


Cinnamon Crisp Topping
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients. Gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loafpans.

To make Cinnamon Crisp Topping:.
Stir together topping ingredients. Sprinkle mixture evenly over batter. Bake 350 for 1 hour, shielding with aluminum foil last 15 minutes to prevent browning. Bread is done when a long wooden pick inserted in center comes out clean and sides pull away from the pan. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes.

RECIPE BY: Tona in Bama

CABBAGE ROLL CASSEROLE

Cabbage Roll Casserole


1-1/2 lbs ground beef
1 onion, chopped
1 bell pepper-chopped
salt & pepper to taste
1/2 c raw Minute rice
1/2 head cabbage, sliced
2 T brown sugar
2 T lemon juice
2-14 oz cans tomato juice
2 tomato juice cans of water
1 t. Worcestershire sauce

Brown meat, onion, pepper, salt and pepper-drain well-add remaining ingredients. Pour into a 13x9 dish and bake 350* 90 min

RECIPE BY: SUE/Ft Dodge, IA
NANCY'S COOKING.

ORANGE DATE BREAD

Yield:- 9x5-inch loaf
Ingredients:-
3 cups basic formula mix (do not pack)
1/2 cup sugar
1 cup chopped dates
1 cup chopped nuts
1 tablespoon grated orange rind
1 cup orange juice
2 eggs, beaten

Directions:-
Blend mix, sugar, dates, nuts and grated rind. Add combined orange juice and eggs. Beat until well blended. Turn into a greased loaf pan.
Bake in preheated 350ºF oven for 1 hour to 1 hour and ten minutes.

ZUCCHINI BREAD

This is moist, spicy and keeps well.

Ingredients:-

3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup milk
2 eggs, slightly beaten
1/2 cup vegetable shortening, melted
1 cup sugar
2 cups shredded raw zucchini*
2 cups chopped walnuts (I don't use nuts I use raisins)

*You do not need to peel the zucchini, just grate in the larger holes of the grater. DO NOT squeeze the moisture out before using. Pack it gently into the cup to measure.*

Preheat the oven to 350ºF. Grease anf flour two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans. Stir and toss together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and set aside. Place the milk, eggs, shortening, sugar and zucchini in a large mixing bowl. Add the combined dry ingredients and beat just until the batter is blanded. Stir in the nuts or raisins. Divide evenly between the prepared pans and bake for about 50 to 60 minutes or until a broom straw or cake tester inserted in the center of loaf comes out clean. remove from oven, and let cool fro a bout 5 minutes; then turn out onto a rack to cool completely.

ROSEMARY CARROT BREAD:- Substitut 2 cups shredded raw carrot for the zucchini and add 2 teaspoons dried rosemary. (I leave out the rosemary to make a carrot bread

CRANBERRY ORANGE NUT LOAF

Ingredients:-
2-1/2 cups Bisquick (or Basic Baking Mix- see Mixes & Recipes)
1/2 cup sugar
1/4 cup flour
1 egg
1 cup milk
2 tablespoons grated orange peel
3/4 cup chopped cranberries
1/2 cup chopped nuts

Method:-
Preheat oven to 350ºF. Grease 9x5x3-inch loaf pan.
Combine baking mix, sugar, flour, egg, milk and orange peel; beat vigorously for 1/2 a minute.
Stir in cranberries and nuts. Pour into pan.
Bake in preheated oven for 1 hour OR until wooden pick inserted in center comes out clean.
Remove from pan. Cool thoroughly before slicing.
Wrap any leftover bread, tightly, in aluminum foil.