This is from a Betty Crocker cookbook.
1 package (10 oz.) frozen peas and carrots (I use fresh when possible)
1/3 cup butter
1/3 all purpose flours
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups of turkey or chicken
Pastry for 9 inch two crust pie
Rinse frozen peas and carrots under running cold water to separate; drain. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute (until mixture thickens). Stir in turkey and vegetables.
Prepare pastry. Roll 2/3 of pastry into ungreased pie pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry and place over filling; turn edges under and flute. Bank in 425 degree oven until golden brown, about 35 minutes.
6 med potatoes
2 carrots (diced)
6 celery (diced)
2 quarts water
6 tbl butter
6 tbl flour
1 tsp salt
1/2 tsp pepper
1 1/2 cups milk
In large kettle cook potatoes, carrots, celery, and water until tender. Drain, reserving liquid. Settling vegetables aside. In same kettle, saute onions in butter until soft. Stir in flour, salt, and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of served liquid until soup is desired consistency.
¾ pound boneless skinless chicken breasts
½ cup mashed potato flakes
½ cup seasoned bread crumbs
2 tablespoons olive or vegetable oil
Flatten chicken to ½ inch thickness; cut into 1 inch strips. In a shallow bowl, combine the potato flakes and bread crumbs. Dip chicken in egg, then in potato mixture. In a skillet, cook chicken in oil for 4-5 minutes or until golden.
(from Quick Cooking, July/Aug. 1991, p. 14)
2 celery ribs, chopped
1 small onion, chopped
1 tablespoon butter or margarine
1 ½ cups mayonnaise (light or fat-free mayonnaise
may not be substituted for regular mayonnaise)
1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
1 cup frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips
In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11 inch by 7 inch by 2 inch baking dish. Sprinkle with potato chips. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Yield: 6 servings
(from Quick Cooking, May/June 2000, p. 43)
4 boneless skinless chicken breast halves
1 medium onion, chopped
2 tablespoons vegetable oil
1 can (14 ½ ounces) Italian diced tomatoes, undrained
2 cups chicken broth
1 teaspoon dried basil
¼ teaspoon pepper
8 ounces uncooked spaghetti broken into 2 inch pieces
¼ cup grated Parmesan cheese
In a large skillet, cook chicken and onion in oil until onion is tender; remove and keep warm. Add tomatoes, broth, basil and pepper to the skillet. Bring to a boil; stir in spaghetti. Reduce heat; cover and simmer for 15-20 minutes. Return chicken to pan; cook until juices run clear and spaghetti is tender. Sprinkle with Parmesan cheese. Yield: 4 servings.
(From Quick Cooking, July/Aug 2000, p. 59)
1 cup dry bread crumbs
¼ cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 cup milk
1 pound boneless skinless turkey breast slices
1/4 cup olive or vegetable oil
In a shallow bowl, combine the bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in the crumb mixture. In a large skillet over medium heat, cook turkey in oil for 8-10 minutes or until juices run clear. Drain on paper towels.
(from Quick Cooking, July/Aug 1999, p. 7)
6 potatoes, grated by hand and drained
(grandma says is you get your knuckles it just means you really put yourself into your cooking-LOL) if you have a better way, go for it!
1 small onion grated; pinch of baking soda (to keep taters white)
2 eggs; 2 TBS flour or matzo meal; 1 tsp salt; 1/4 tsp baking powder; mix well. Drop by TBS into at least 1/4″ hot oil (not butter–it’s Hanukkah). Fry until brown on both sides. We serve with applesauce and/or sour cream.
(This recipe given to me by my friend, Jen Coop, who said, “Now, Grandma is still alive, so don’t tell her i gave this to you 😉 Grandma’s card says that when you make them, some people will behave like they haven’t eaten in years.” And when you are cooking for people who enjoy them so much you won’t mind grating potatoes all day long. ho ho!” she says 🙂
8 oz. wide noodles
¼ pt sour cream
1 stick butter
1 TBS sugar
½ tsp salt
½ tsp cinnamon
small carton of cottage cheese
Beat 4 eggs; boil 8 oz noodles(wide) and drain; add 1/4 pt sour cream, 1 stick butter, 1 TBS sugar,1/2 tsp salt,1/2 tsp cinnamon, and a small carton of cottage cheese to noodles and stir. add the eggs, stir. bake 350 for 1 hour.
(Given to me by my friend, Jen Coop, who said, “My mom taught me how to make this one when I was in college. When my brother visits, he asks me to make this.)
1 Small butternut squash,
peeled, seeded and cubed (about 2 cups)
½ cup regular mayonnaise
½ cup finely chopped onion
1 egg, lightly beaten
1 teaspoon sugar
Salt and pepper to taste
¼ cup Italian bread crumbs (or crushed saltines)
2 tablespoons grated parmesan cheese
1 tablespoon butter or margarine, melted
Place squash in sacucepan and cover with water; bring to a boil Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash. In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. Transfer to a greased 1-qt. Baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through and top is golden brown. Yield: 6 servings.
(Taste of Home, Oct/Nov 1999, p. 32)
1 package (1 pound) marshmallows
2 cups (12 ounces) semisweet chocolate chips
¼ cup butter or margarine
3 cups crisp rice cereal
1 can (12 ounces) salted peanuts.
In a saucepan over low heat, cook and stir marshmallows, chips and butter until marshmallows are melted and moisture is smooth. Remove from the heat. Stir in cereal and peanuts; mix well. Drop by rounded tablespoons onto waxed paper; cool. Yield: about 6 ½ dozen.
(from Quick Cooking, Mar/Apr 2001, pg. 41)
1/3 cup shortening
1 cup sugar, divided
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup milk
1 teaspoon ground cinnamon
6 tablespoon butter or margarine
In a mixing bowl, beat shortening, ½ cup sugar and egg until smooth. Combine flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean.
(from Quick Cooking, Jan/Feb 2000, pg. 49)
½ cup water
1 package (6 ounces) instant stuffing mix)
2 pounds ground beef
In a large bowl, beat eggs and water. Add stuffing mix and contents of seasoning packet; mix well. Add beef; mix well. Press into an ungreased 9 inch x 5 inch x 3 inch loaf pan. Top with ketchup. Bake, uncovered, at 350 degrees for 1¼ to 1½ hours or until no pink remains and a meat thermometer reads 160 degrees. Yield: 6-8 servings.
(from Quick Cooking, Nov/Dec 1998, p. 8)
1 pound beef
In a skillet, brown beef; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons meat mixure into the center of each cup. Bake at 375 degrees for 15-17 minutes or until golden brown. Sprinkle with cheese if desired; bake 3 minutes longer or until the cheese is melted.
(From Quick Cooking Magazine, Jan/Feb 1999, p. 8)