6 T. chopped onion
4 T. margarine
6 C. peeled & cubed butternut squash
3-4 C. chicken broth
½ t. dried marjoram
¼ t. black pepper
1/8 t. cayenne pepper
2 8 oz. pkgs. cream cheese
1. In a large saucepan, saute onions in margarine until tender. Add squash, broth, marjoram, pepper, and cayenne pepper. Bring to boil; cook 20-25 minutes or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor until smooth. (I have an electric smart stick hand blender that I used right in the pot.) Return to saucepan, and heat through. Do not allow to boil. Serves 6 adults.
Showing posts with label Connie Johnson. Show all posts
Showing posts with label Connie Johnson. Show all posts
Yummy Beans
2 lg. cans kidney beans, drained
2 sm. cans lima or butter beans, drained
2 lg. cans pork n’ beans
2 C. catsup
½ C. brown sugar
1 onion, chopped
2 T. liquid smoke
6 T. white vinegar
6 slices cooked bacon
One of my sister’s & my favorites!
2 sm. cans lima or butter beans, drained
2 lg. cans pork n’ beans
2 C. catsup
½ C. brown sugar
1 onion, chopped
2 T. liquid smoke
6 T. white vinegar
6 slices cooked bacon
One of my sister’s & my favorites!
Chili
1 #11 bag red kidney beans
3 lbs. hamburger
4 diced onions
5 diced peppers
Brown hamburger, onions & peppers. Add salt, pepper & garlic salt.
Sauce:
1 #10 can catsup
1 #10 can tomato sauce
1 #10 can whole tomatoes
½ C. vinegar
Add:
½ C. chili powder
4 t. cumin
1 ½ t. Tabasco sauce
2 soup spoons oregano
4 t. garlic salt
3 t. onion salt
3 lbs. hamburger
4 diced onions
5 diced peppers
Brown hamburger, onions & peppers. Add salt, pepper & garlic salt.
Sauce:
1 #10 can catsup
1 #10 can tomato sauce
1 #10 can whole tomatoes
½ C. vinegar
Add:
½ C. chili powder
4 t. cumin
1 ½ t. Tabasco sauce
2 soup spoons oregano
4 t. garlic salt
3 t. onion salt
Mandarin Orange Salad
1 lg. pkg. orange jell-o
2 ½ C. boiling water
1 sm. can of undiluted orange juice—
(stir until it dissolves)
Put all this in lg. cake pan. Put in fridge until almost set. Then add 1 can of mandarin oranges, drained & 1 sm. can crushed pineapple, drained. Put back in fridge until set firm.
1 pkg. instant lemon pudding
1 pkg. dream whip
Fold these in together & spread on top of jell-o. Add ½ C. grated cheese.
2 ½ C. boiling water
1 sm. can of undiluted orange juice—
(stir until it dissolves)
Put all this in lg. cake pan. Put in fridge until almost set. Then add 1 can of mandarin oranges, drained & 1 sm. can crushed pineapple, drained. Put back in fridge until set firm.
1 pkg. instant lemon pudding
1 pkg. dream whip
Fold these in together & spread on top of jell-o. Add ½ C. grated cheese.
Crock-Pot Stew
Potatoes
Celery
Carrots
Onions
Green peppers
1 pkg. frozen (already cooked) hamburger
Put all of above in a bowl & mix up. Add pepper & any other seasonings desired. Stir all of this good & put in crock-pot & turn on low. Stir occasionally after a few hours.
Celery
Carrots
Onions
Green peppers
1 pkg. frozen (already cooked) hamburger
Put all of above in a bowl & mix up. Add pepper & any other seasonings desired. Stir all of this good & put in crock-pot & turn on low. Stir occasionally after a few hours.
Easy Corn Chowder
14 slices bacon, diced
3 onions, chopped
3 cans cream-style corn
5 C. cubed potatoes
3 cans cream of mushroom soup
10 C. milk
Salt & pepper to taste
In a large saucepan over medium heat, sauté the bacon & onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, salt & pepper. Raise heat to high & bring to a boil. Reduce heat to low, cover & simmer about 25-35 minutes or until the potatoes are tender, stirring occasionally. Serves 10.
3 onions, chopped
3 cans cream-style corn
5 C. cubed potatoes
3 cans cream of mushroom soup
10 C. milk
Salt & pepper to taste
In a large saucepan over medium heat, sauté the bacon & onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, salt & pepper. Raise heat to high & bring to a boil. Reduce heat to low, cover & simmer about 25-35 minutes or until the potatoes are tender, stirring occasionally. Serves 10.
Chrissy's Chicken Soup
3-4 C. water
4 chicken bouillon cubes (little ones)
2 cans cream of chicken soup
carrots & celery
1 can of corn
1 can of string beans
Cubed chicken
Cook for 2-3 hours
4 chicken bouillon cubes (little ones)
2 cans cream of chicken soup
carrots & celery
1 can of corn
1 can of string beans
Cubed chicken
Cook for 2-3 hours
Cranberry & Caramel Date Bars
1 C. cranberries
½ C. + 2 T. sugar
2 1/3 C. all purpose flour
2 C. oats
½ C. packed light brown sugar
½ t. baking soda
1 C. margarine or butter, melted
1 ½ C. dates, chopped
¾ C. chopped walnuts, toasted
1 C. caramel ice cream topping
Heat oven to 350°. In bowl, combine cranberries & 2 T. sugar. In bowl, combine 2 C. flour, oats, remaining ½ C. sugar, brown sugar & soda. Add margarine; mix well. Reserve 1 C. crumb mixture; press remainder firmly on bottom of 13x9 inch baking pan. Bake 15 minutes. Sprinkle dates, walnuts & cranberry mixture over crust. Mix caramel topping & remaining 1/3 C. flour; spoon over fruit & walnuts. Top with reserved crumb mixture. Bake 20 minutes or until lightly brown. Cool; cut into bars. Makes 24 bars.
½ C. + 2 T. sugar
2 1/3 C. all purpose flour
2 C. oats
½ C. packed light brown sugar
½ t. baking soda
1 C. margarine or butter, melted
1 ½ C. dates, chopped
¾ C. chopped walnuts, toasted
1 C. caramel ice cream topping
Heat oven to 350°. In bowl, combine cranberries & 2 T. sugar. In bowl, combine 2 C. flour, oats, remaining ½ C. sugar, brown sugar & soda. Add margarine; mix well. Reserve 1 C. crumb mixture; press remainder firmly on bottom of 13x9 inch baking pan. Bake 15 minutes. Sprinkle dates, walnuts & cranberry mixture over crust. Mix caramel topping & remaining 1/3 C. flour; spoon over fruit & walnuts. Top with reserved crumb mixture. Bake 20 minutes or until lightly brown. Cool; cut into bars. Makes 24 bars.
Grandma Lou's Great Brownies
½ lb. butter
1/3 C. cocoa
2 C. sugar
4 eggs
1 ½ C. flour
½ t. salt
2 t. vanilla
¾ C. chopped walnuts
16 oz. pkg. mini-marshmallows
Preheat oven to 350°. Melt butter. Add cocoa & sugar. Beat in eggs one at a time. Add flour, salt, vanilla & nuts. Pour into 9x13 in. pan & bake 20 minutes or more until toothpick comes out clean. Remove pan from oven. Top with marshmallows & put back in oven for 5 minutes. Let cool before frosting with the following recipe:
Chocolate Frosting:
½ C. butter
1/3 C. cocoa
1/3 C. whipping cream or evaporated milk
16 oz. powdered sugar
1 pinch salt
1 t. vanilla
Beat ingredients all together until smooth.
1/3 C. cocoa
2 C. sugar
4 eggs
1 ½ C. flour
½ t. salt
2 t. vanilla
¾ C. chopped walnuts
16 oz. pkg. mini-marshmallows
Preheat oven to 350°. Melt butter. Add cocoa & sugar. Beat in eggs one at a time. Add flour, salt, vanilla & nuts. Pour into 9x13 in. pan & bake 20 minutes or more until toothpick comes out clean. Remove pan from oven. Top with marshmallows & put back in oven for 5 minutes. Let cool before frosting with the following recipe:
Chocolate Frosting:
½ C. butter
1/3 C. cocoa
1/3 C. whipping cream or evaporated milk
16 oz. powdered sugar
1 pinch salt
1 t. vanilla
Beat ingredients all together until smooth.
Lemony Raisin Oatmeal Bars
2 C. raisins
1 14 oz. can sweetened condensed milk
1 T. each lemon juice & grated lemon peel
1 1/3 C. packed brown sugar
¾ C. margarine or butter, softened
1 ½ t. vanilla extract
1 C. all purpose flour
½ t. baking soda
¼ t. salt
2 ½ C. oats
Heat oven to 375°. In saucepan, combine raisins, sweetened condensed milk, lemon juice & peel. Over medium heat, cook & stir until mixture begins to bubble; cool. Meanwhile, in mixer bowl, combine brown sugar, margarine & vanilla; beat until light & fluffy. Add flour, baking soda & salt; mix well. Add oats. Reserving 1 ½ C. crumb mixture, press the remainder firmly on bottom of greased 13x9 inch baking pan. Spread raisin mixture over crust to ½ inch of edges. Top with reserved crumb mixture; press lightly. Bake 25-30 min. or until golden brown. Cool; cut into bars. Store covered at room temp. Makes 24-36 bars.
1 14 oz. can sweetened condensed milk
1 T. each lemon juice & grated lemon peel
1 1/3 C. packed brown sugar
¾ C. margarine or butter, softened
1 ½ t. vanilla extract
1 C. all purpose flour
½ t. baking soda
¼ t. salt
2 ½ C. oats
Heat oven to 375°. In saucepan, combine raisins, sweetened condensed milk, lemon juice & peel. Over medium heat, cook & stir until mixture begins to bubble; cool. Meanwhile, in mixer bowl, combine brown sugar, margarine & vanilla; beat until light & fluffy. Add flour, baking soda & salt; mix well. Add oats. Reserving 1 ½ C. crumb mixture, press the remainder firmly on bottom of greased 13x9 inch baking pan. Spread raisin mixture over crust to ½ inch of edges. Top with reserved crumb mixture; press lightly. Bake 25-30 min. or until golden brown. Cool; cut into bars. Store covered at room temp. Makes 24-36 bars.
Orange Chocolate Chippers
1 C. shortening
1 C. sugar
1 3 oz. pkg. cream cheese
2 eggs
2 t. grated orange peel
2 t. vanilla
2 C. flour
1 t. salt
Cream together shortening, sugar & cream cheese. Add eggs, orange peel & vanilla; beat until light & fluffy. Stir in flour & salt. Add chocolate chips. Bake at 350° for 10 minutes. Makes 4 dozen.
1 C. sugar
1 3 oz. pkg. cream cheese
2 eggs
2 t. grated orange peel
2 t. vanilla
2 C. flour
1 t. salt
Cream together shortening, sugar & cream cheese. Add eggs, orange peel & vanilla; beat until light & fluffy. Stir in flour & salt. Add chocolate chips. Bake at 350° for 10 minutes. Makes 4 dozen.
Chinese Hamburger Dinner
1-2 lbs. hamburger
1 onion
1 ½ C. water
2 cans cream of mushroom soup
Brown hamburger w/ onion; drain. Blend water & soup in blender; set aside. Add 1 C. uncooked instant rice to hamburger. Place in 9x13 inch pan. Sprinkle Chinese noodles over this.
1 onion
1 ½ C. water
2 cans cream of mushroom soup
Brown hamburger w/ onion; drain. Blend water & soup in blender; set aside. Add 1 C. uncooked instant rice to hamburger. Place in 9x13 inch pan. Sprinkle Chinese noodles over this.
Turkey Casserole
4 C. cubed turkey
10 C. soft bread crumbs
½ C. chopped onion
1 C. diced celery
1 square margarine
Saute vegetables in butter & mix with bread. Add 2 t. poultry seasoning, ½ t. salt & ¼ t. pepper. Mix 2 cans cream of chicken soup with 1 can evaporated milk. Layer dressing, turkey, soup, dressing, turkey, soup, etc.
Bake at 350° for 30-40 minutes. Put in 9x13 inch cake pan. Really good!
10 C. soft bread crumbs
½ C. chopped onion
1 C. diced celery
1 square margarine
Saute vegetables in butter & mix with bread. Add 2 t. poultry seasoning, ½ t. salt & ¼ t. pepper. Mix 2 cans cream of chicken soup with 1 can evaporated milk. Layer dressing, turkey, soup, dressing, turkey, soup, etc.
Bake at 350° for 30-40 minutes. Put in 9x13 inch cake pan. Really good!
Karen Deschamps' Enchiladas
1 ½ lbs. hamburger
½ onion, chopped fine
½ bell pepper, diced
Salt & pepper
3 cans mild sauce (Old El Paso)
Mild cheddar cheese, shredded
Brown hamburger, onions, bell pepper, salt & pepper. Add 1 can sauce. Empty other cans of sauce into lg. bowl. Fry corn tortillas lightly & place on paper towels to drain. Line dripper pan with a little of the sauce. Dip shells into lg. bowl, fill with meat & cheese, fold over & put toothpick in & set in pan. Heat in 350° oven about 20 minutes. Serve w/ a pancake turner. Top each with sour cream. Serve with refried beans & green salad. Serves 12.
½ onion, chopped fine
½ bell pepper, diced
Salt & pepper
3 cans mild sauce (Old El Paso)
Mild cheddar cheese, shredded
Brown hamburger, onions, bell pepper, salt & pepper. Add 1 can sauce. Empty other cans of sauce into lg. bowl. Fry corn tortillas lightly & place on paper towels to drain. Line dripper pan with a little of the sauce. Dip shells into lg. bowl, fill with meat & cheese, fold over & put toothpick in & set in pan. Heat in 350° oven about 20 minutes. Serve w/ a pancake turner. Top each with sour cream. Serve with refried beans & green salad. Serves 12.
Chicken Pot Pie
Pillsbury pie crusts in refrigerator section
1 can Kirkland’s chicken, drained
Peas, carrots & celery
White sauce:
1/3 C. flour
1/3 C. butter
½ C. milk
½ t. salt
¼ t. pepper
Bake for 30-40 minutes at 425°.
This is easy & so good!
1 can Kirkland’s chicken, drained
Peas, carrots & celery
White sauce:
1/3 C. flour
1/3 C. butter
½ C. milk
½ t. salt
¼ t. pepper
Bake for 30-40 minutes at 425°.
This is easy & so good!
Polynesian Ribs
2 – 2 ½ lbs. boneless country-style pork ribs
20 oz. can pineapple chunks, reserve liquid
1 green pepper,
seeded & chopped into 1” pieces
½ C. onion, coarsely chopped
½ C. liquid from pineapple
½ c. soy sauce
½ - 1 C. water to cover
Put all ingredients in crock pot. Cook 5-5 ½ on high or 10-12 hours on low. Periodically stir & add water if needed. Serve over rice.
20 oz. can pineapple chunks, reserve liquid
1 green pepper,
seeded & chopped into 1” pieces
½ C. onion, coarsely chopped
½ C. liquid from pineapple
½ c. soy sauce
½ - 1 C. water to cover
Put all ingredients in crock pot. Cook 5-5 ½ on high or 10-12 hours on low. Periodically stir & add water if needed. Serve over rice.
Overnight Souffle'
1 lb. link sausage
6 slices bread, cubed
1 C. grated sharp cheddar cheese
4 eggs
1 t. salt
½ t. dry mustard
2 C. milk
Dash Tabasco
Fry sausage; drain & cut into bite-size pieces. Use 2 to 2 ½ qt. cake pan. Place bread cubes in bottom of pan. Place sausage over that. Sprinkle cheese over that. Beat eggs & rest of ingredients; pour over top. Cover & refrigerate overnight. Next morning, uncover, bake 45 min. at 325°.
Serves 6.
6 slices bread, cubed
1 C. grated sharp cheddar cheese
4 eggs
1 t. salt
½ t. dry mustard
2 C. milk
Dash Tabasco
Fry sausage; drain & cut into bite-size pieces. Use 2 to 2 ½ qt. cake pan. Place bread cubes in bottom of pan. Place sausage over that. Sprinkle cheese over that. Beat eggs & rest of ingredients; pour over top. Cover & refrigerate overnight. Next morning, uncover, bake 45 min. at 325°.
Serves 6.
Egg Souffle'
3 eggs
1 sm. can evaporated milk
1/3 lb. grated cheese
1/3 C. diced chiles
½ t. salt
Mix all in blender. Butter dish, pour in & bake at 350° for ½ hour.
1 sm. can evaporated milk
1/3 lb. grated cheese
1/3 C. diced chiles
½ t. salt
Mix all in blender. Butter dish, pour in & bake at 350° for ½ hour.
Sweet & Sour Pork
1 ½ lbs. cubed pork
1 green pepper
1 can cubed pineapple
¼ C. cornstarch
½ C. or more brown sugar
1 T. vinegar
2 8 oz. cans tomato sauce
Cook pork. Add pepper. Simmer all 20 minutes. Pour over rice.
Yummy!
1 green pepper
1 can cubed pineapple
¼ C. cornstarch
½ C. or more brown sugar
1 T. vinegar
2 8 oz. cans tomato sauce
Cook pork. Add pepper. Simmer all 20 minutes. Pour over rice.
Yummy!
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