Chinese Slaw - From Kenzie Isaacs
1 package coleslaw
1 bunch green onions – sliced
3-4 oz sunflower kernels
3-4 oz slivered almonds
1 package chicken ramen soup – crunch up the dry noodles (I do it in a Ziploc
bag) and set seasoning packet aside for dressing
½ c sugar
½ c oil
½ c cider vinegar
In a large bowl combine coleslaw, green onions, sunflower kernels, almonds, and uncooked ramen noodles. In a separate bowl, stir together sugar, oil, seasoning from ramen noodles, and cider vinegar. Before serving, pour dressing over slaw and toss. Chill.
Wednesday, July 29, 2009
Wednesday, November 5, 2008
Ham, potato, & cream cheese soup
Ham, potato, & cream cheese soup - from Kathy Wrisley
4 cups potatoes chopped in little squares
2 cups carrots, chopped in bite size pieces
1/2 cup onions
8 cups chicken broth
4 cups ham
2 bars of cream cheese
4 cups milk or 1/2 and 1/2
Boil onions, potatoes,and carrots in broth until softened. Add meat and milk for extra yummy soup use 1/2 and 1/2. Let it continue to boil just slightly while you thicken it with a mixture(of 2 cups milk whipped with 1/2 cup of flour) slowly wisk this mixture into the veggies, meat and broth. Once it is thickened add the cream cheese, for best results chunk the cream cheese into small squares. Mix this in and stir and stir until it blends in to a nice thick cheesy consistency.
4 cups potatoes chopped in little squares
2 cups carrots, chopped in bite size pieces
1/2 cup onions
8 cups chicken broth
4 cups ham
2 bars of cream cheese
4 cups milk or 1/2 and 1/2
Boil onions, potatoes,and carrots in broth until softened. Add meat and milk for extra yummy soup use 1/2 and 1/2. Let it continue to boil just slightly while you thicken it with a mixture(of 2 cups milk whipped with 1/2 cup of flour) slowly wisk this mixture into the veggies, meat and broth. Once it is thickened add the cream cheese, for best results chunk the cream cheese into small squares. Mix this in and stir and stir until it blends in to a nice thick cheesy consistency.
Beef Barley Soup
Beef Barley Soup from Tim Sprunger
3 - 4 C raw beef cubes - use stew meat or roast or shanks. Cut into small cubes
1 tbsp vegetable oil
1/2 C chopped onion
14 oz beef broth
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp dried thyme
1 bay leaf
1/3 C med pearl barley
9 oz pkg frozen french cut green beans
Heat oil in dutch oven over med heat; brown meat. Add onion; cook and stir 5 min or until tender. Add broth & 4 C water, salt, pepper, thyme, & bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour. Stir in barley; continue cooking, covered, 1 hr until barley is tender. Add green beans; bring to a boil. Reduce heat; simmer 3 min or until beans are tender. Remove & discard bay leaf.
3 - 4 C raw beef cubes - use stew meat or roast or shanks. Cut into small cubes
1 tbsp vegetable oil
1/2 C chopped onion
14 oz beef broth
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp dried thyme
1 bay leaf
1/3 C med pearl barley
9 oz pkg frozen french cut green beans
Heat oil in dutch oven over med heat; brown meat. Add onion; cook and stir 5 min or until tender. Add broth & 4 C water, salt, pepper, thyme, & bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour. Stir in barley; continue cooking, covered, 1 hr until barley is tender. Add green beans; bring to a boil. Reduce heat; simmer 3 min or until beans are tender. Remove & discard bay leaf.
Thursday, October 16, 2008
Weight Watchers Potato Soup
Weight Watchers Potato Soup from Nellie Campbell (Andy Campbell's mom)
1 Cup – 1 Point
1 Pkg Frozen O’Brien-Style Hash Brown Potatoes (w/green pepper & onion)
2 Cans Fat Free Chicken Broth
1 Pkg Fat-Free Country Gravy Mix
1 C water
Celery Seed to Taste (You can use diced celery & onions instead)
Sprinkle of Garlic Salt
Bacon Bits, optional
Mix Broth & potatoes, let sit for 10 minutes. In separate bowl, add water to gravy mix, then add to potato & broth mixture. (You can simmer the celery and onions with the broth) Simmer 20-30 minutes. If too thick, add a little more water or chicken broth.
(You can serve it with Crumbled Bacon and Oyster Crackers..be sure to count your points).
1 Cup – 1 Point
1 Pkg Frozen O’Brien-Style Hash Brown Potatoes (w/green pepper & onion)
2 Cans Fat Free Chicken Broth
1 Pkg Fat-Free Country Gravy Mix
1 C water
Celery Seed to Taste (You can use diced celery & onions instead)
Sprinkle of Garlic Salt
Bacon Bits, optional
Mix Broth & potatoes, let sit for 10 minutes. In separate bowl, add water to gravy mix, then add to potato & broth mixture. (You can simmer the celery and onions with the broth) Simmer 20-30 minutes. If too thick, add a little more water or chicken broth.
(You can serve it with Crumbled Bacon and Oyster Crackers..be sure to count your points).
Fluffernutter
Woody’s Peanut Butter & Fluff sandwich (a.k.a Fluffernutter) by Bob Woodin
1 Heaping knifeful of peanut butter (Skippy chunky)
1equally large scoop marshmallow fluff
2 slices white bread (do not substitute with wheat, rye or any of that low-fat junk)Lay bread on countertop, spread rest of ingredients on top & press together. Quickly leave kitchen so your mom or wife will have to clean up after you. A heavenly treat, best served with Ruffles brand potato chips & a cold glass of milk. One is never enough so you’d better make two while you’re at it.
1 Heaping knifeful of peanut butter (Skippy chunky)
1equally large scoop marshmallow fluff
2 slices white bread (do not substitute with wheat, rye or any of that low-fat junk)Lay bread on countertop, spread rest of ingredients on top & press together. Quickly leave kitchen so your mom or wife will have to clean up after you. A heavenly treat, best served with Ruffles brand potato chips & a cold glass of milk. One is never enough so you’d better make two while you’re at it.
Woody's Mushroom Puffs
Woody’s Mushrooms Puffs by Bob Woodin
16 oz fresh mushrooms
1 pkg cream cheese
½ tbsp seasoned salt
2 can crescent rolls
butter
egg
Chop mushrooms into very small pieces & sauté in a small amount of butter & seasoned salt until well cooked & all liquid is saturated. Let the mushrooms cool. Place mushrooms back on low heat & add cream cheese, mix until the mushrooms & cream cheese are incorporated. Cool again. After mixture has cooled open the crescent rolls & lay out on a floured surface, pinch the triangles together to form a small blanket (best if you do 1 sheet at a time). You may want to use a rolling pin to thin out the crescent rolls. Cut the crescent blanket into 1”x1” squares (approximate) & place a small glob of mushroom/cream cheese mixture on the square. Either roll or pinch the ends together whatever works for you (my mom does a whole roll at one time). Place these on a baking sheet, brush with a small amount of beaten egg & bake for 10-13 minutes @ 350 degrees. Should be a nice golden brown color.
16 oz fresh mushrooms
1 pkg cream cheese
½ tbsp seasoned salt
2 can crescent rolls
butter
egg
Chop mushrooms into very small pieces & sauté in a small amount of butter & seasoned salt until well cooked & all liquid is saturated. Let the mushrooms cool. Place mushrooms back on low heat & add cream cheese, mix until the mushrooms & cream cheese are incorporated. Cool again. After mixture has cooled open the crescent rolls & lay out on a floured surface, pinch the triangles together to form a small blanket (best if you do 1 sheet at a time). You may want to use a rolling pin to thin out the crescent rolls. Cut the crescent blanket into 1”x1” squares (approximate) & place a small glob of mushroom/cream cheese mixture on the square. Either roll or pinch the ends together whatever works for you (my mom does a whole roll at one time). Place these on a baking sheet, brush with a small amount of beaten egg & bake for 10-13 minutes @ 350 degrees. Should be a nice golden brown color.
Taco Soup
Taco Soup by Heather McDowell
1 lb ground beef, cooked
1 onion
1 pkt taco seasoning
1 can kidney or red beans, drained
1 can corn, drained (or frozen)
1 can tomatoes, do not drain
1 C beef broth (Add more to make it “soupier”)
2/3 C salsa
Mix together & simmer several hours on stove or crock pot. Top with Fritos, cheese & sour crème.
1 lb ground beef, cooked
1 onion
1 pkt taco seasoning
1 can kidney or red beans, drained
1 can corn, drained (or frozen)
1 can tomatoes, do not drain
1 C beef broth (Add more to make it “soupier”)
2/3 C salsa
Mix together & simmer several hours on stove or crock pot. Top with Fritos, cheese & sour crème.
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