Ingredients:
3-4 15 oz. Hominy
1 can cream of celery soup
1 can chopped green chiles
1 sm. onion, chopped
2-3 c. cheddar cheese, shredded
1 tsp. Lawry's seasoning salt
pinch of pepper
Directions:
Reserve 1 c. cheese. Mix all ingredients together and bake at 350 degrees until bubbly (40 min?). Take cover off and sprinkle reserved cheese on top. Bake 10-15 more minutes.
2/18/17
Gina's Corn Dip
Ingredients:
2 cans whole kernel corn
1 can of Rotel
1 carton Robert's Sassy Salsa
OR 16 oz. Sour Cream with salsa added
1 c. Miracle Whip or Mayo
8 oz. Cheddar Cheese
Mix all ingredients together and chill. Serve with Fritos Scoops.
2 cans whole kernel corn
1 can of Rotel
1 carton Robert's Sassy Salsa
OR 16 oz. Sour Cream with salsa added
1 c. Miracle Whip or Mayo
8 oz. Cheddar Cheese
Mix all ingredients together and chill. Serve with Fritos Scoops.
1/22/17
Scotcheroos
Ingredients:
1 c. Karo syrup
1 c. sugar
1 1/2 c. peanut butter
6 c. rice krispies
1/2 bag milk chocolate chips
3 squares chocolate almond bark
Directions:
Heat first three ingredients for one minute; stir. Heat an additional 1 1/2 minutes. Stir in rice krispies; spread in a pan. Melt chocolate and spread on top.
1 c. Karo syrup
1 c. sugar
1 1/2 c. peanut butter
6 c. rice krispies
1/2 bag milk chocolate chips
3 squares chocolate almond bark
Directions:
Heat first three ingredients for one minute; stir. Heat an additional 1 1/2 minutes. Stir in rice krispies; spread in a pan. Melt chocolate and spread on top.
Meatloaf
Ingredients:
1 1/2 lb ground beef
1 egg, beaten
1 small onion, chopped
1 TBS horseradish
1 TBS catsup
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 c. crushed bread crumbs
1 c. scalded milk
1 TBS green pepper, chopped
1 tsp Worcester
Directions:
Add egg to meat, mix well; then add all other ingredients. Form into a loaf. Bake at 350 degrees for 1 hour. When finished let set just a couple minutes then remove from oil.
***This is the best meatloaf recipe I've ever had...as meatloaf goes. It is Trish Neeley's.
1 1/2 lb ground beef
1 egg, beaten
1 small onion, chopped
1 TBS horseradish
1 TBS catsup
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 c. crushed bread crumbs
1 c. scalded milk
1 TBS green pepper, chopped
1 tsp Worcester
Directions:
Add egg to meat, mix well; then add all other ingredients. Form into a loaf. Bake at 350 degrees for 1 hour. When finished let set just a couple minutes then remove from oil.
***This is the best meatloaf recipe I've ever had...as meatloaf goes. It is Trish Neeley's.
Cheddar Chowder
Ingredients:
2 c. water
2 c. potatoes, diced
1/2 c. carrots, diced
1/2 c. celery, diced
1/4 c. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 c. cubed ham
1 can corn
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. cheddar cheese, grated
Directions:
Combine first seven ingredients in a large kettle and boil 10-12 minutes. Meanwhile in a small saucepan, make a white sauce by melting butter, then add flour. Stir until smooth and slowly add milk; cook until thickened. Add grated cheese and stir until melted. Add white sauce, corn and cubed ham to cooked vegetables. Heat through.
2 c. water
2 c. potatoes, diced
1/2 c. carrots, diced
1/2 c. celery, diced
1/4 c. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 c. cubed ham
1 can corn
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. cheddar cheese, grated
Directions:
Combine first seven ingredients in a large kettle and boil 10-12 minutes. Meanwhile in a small saucepan, make a white sauce by melting butter, then add flour. Stir until smooth and slowly add milk; cook until thickened. Add grated cheese and stir until melted. Add white sauce, corn and cubed ham to cooked vegetables. Heat through.
White Chili
Ingredients:
4 cans Northern (Navy) beans
6 cups chicken broth
1 cube beef bouillon
1-2 onions, chopped
4 tsp ground cumin
2 tsp garlic powder
2 tsp oregano
1/2 tsp cayenne pepper
2-4 stalks of celery
2 cans white shoe peg corn
2 (4 oz.) cans mile green chilies, diced
4 cups chicken, diced and cooked
2 cups sour cream
3 cups Monterey Jack or mozzarella cheese, grated
Directions:
In a large pot, cook onion and celery in a little water until clear. Add beans, corn, broth, bouillon, seasonings, and chilies. Bring to boil. Reduce heat and simmer 5 min. Add chicken, sour cream and cheese. Simmer over low heat until heated through.
4 cans Northern (Navy) beans
6 cups chicken broth
1 cube beef bouillon
1-2 onions, chopped
4 tsp ground cumin
2 tsp garlic powder
2 tsp oregano
1/2 tsp cayenne pepper
2-4 stalks of celery
2 cans white shoe peg corn
2 (4 oz.) cans mile green chilies, diced
4 cups chicken, diced and cooked
2 cups sour cream
3 cups Monterey Jack or mozzarella cheese, grated
Directions:
In a large pot, cook onion and celery in a little water until clear. Add beans, corn, broth, bouillon, seasonings, and chilies. Bring to boil. Reduce heat and simmer 5 min. Add chicken, sour cream and cheese. Simmer over low heat until heated through.
1/18/17
Cabbage Patch Soup
Ingredients:1 1/2 lbs ground beef
4 celery ribs, chopped
1 medium onion, chopped
7 c. chopped cabbage
2 cans kidney beans, rinsed
1 quart chopped tomatoes
3 c. beef broth
1 15oz. can tomatoe sauce
4 large carrots, chopped
1/2 tsp. sugar
salt/pepper to taste
Directions:
In a large sauce pan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender. Yield: 3 1/2 quarts
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