Famous Recipes - A few recipes to try

Table of Contents:

A Different Green Bean Casserole Taco Soup Trash Zucchini Pancakes Spiced Apple Sweet Potatoes Chicken Pot Pie Smorgasbord Meatballs White Hot Chocolate

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A Different Green Bean Casserole

2 packages (1 lb each) of French cut green beans, semi-thawed 1 can Campbell’s cream of celery soup 1 can (use the empty soup can) milk 1/2 teaspoon lemon pepper 1/2 teaspoon salt 1 large can (6 oz) French fried onions, separated (half & half)

Place green beans in large casserole dish. Add half of the French fried onions (I try to use the smaller pieces here). Blend together the soup, milk, salt & lemon pepper. Pour over the green beans & onions and stir to blend thoroughly. Bake in 350 oven about 20 minutes, then add the rest of the French-fried onions on top, and bake 7 to 10 minutes more, until top onions are golden brown. _______________________________________

Taco Soup

2 1/2 lbs hamburger 1 med onion .......... chopped 1 clove garlic ....chopped cook together and drain

In crock pot mix the following: 1 can red beans 1 can black beans 1 can yellow hominy 1 can white hominy 1 can texmex corn 1 can stewed tomatoes (mexican flavored) 1 can rotel tomatoes (I use hot or regular) 1 can beef broth (I do not drain the cans) 1 pkg hidden valley ranch mix 1 pkg taco seasoning mix

After all is mixed in crockpot along with the cooked hamburger mixture. I cook on low for about 4 hours or when ever it all gets hot.

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Trash (Snack)

3 Cups Rice Krispies (3 individual size boxes) 3 Cups Cheerios (4 individual size boxes) 8 oz. Pretzel sticks, broken in half 12 oz. Dry Roasted Peanuts 2 lbs. chocolate chips (about 3 bags)

Mix dry ingredients in a large bowl. Melt the chocolate over low heat or in microwave. Pour melted chocllate overy dry mix and stir. Spread mixture flat on wax paper or foil and let harden. When hardened, break apart and store in a container. _______________________________________

Zucchini pancakes

1 pkg. jiffy cornmeal muffin mix 1/2 cup parmesean cheese salt and pepper to taste 2 cups shredded zucchini, (2 eight inch) 2 eggs 1/3 cup milk 1/4 cup chopped onion

Combine dry ingredients, add eggs and milk, fold in zucchini and onion. Fry in pan with oil till brown, turn and brown on other side. You can serve this with anything you desire. I made pork chops, and served these.

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Spiced Apple Sweet Potatoes

2 cans(18 oz) sweet potatoes 1/2 cup apple butter 1/2 teaspoon cinnamon 1/4 cup brown sugar 2 tablespoons margarine 2 tablespoons water

Place potatoes into a 2 quart casserole. In a bowl stir together the apple butter, brown sugar, water and cinnamon. Spoon over potatoes and dot with margarine. Bake uncovered in a 375F oven for 20-30 min.

NOTES : may use 2 1/2 pounds fresh sweet potatoes, cooked, drained, peeled and cut into cubes _______________________________________

Chicken Pot Pie (makes 2 pies)

5 C shredded chicken (from 2 rotisserie chickens) 1 refrigerated pie crust from a 15 oz. box 2 Tbsp. vegetable oil 2 medium onions, chopped 3 ribs of celery, cut crosswise into ¼” pieces 2 C chicken broth 12-0z. can evaporated milk 1/3 C butter 1/2 C plus 1 Tbsp butter 1/4 Tsp dried thyme 1/4 C dry sherry or white wine Salt and ground pepper 1/4 C chopped fresh parsley 1 160oz. bag frozen peas and carrots, not thawed

Put oven rack on low-middle position, heat oven to 400 degrees. Remove meat form chickens and tear or chop into bite-sized pieces

Remove pie dough from box and bring to room temperature

Heat oil in Dutch oven over medium high heat. Add onions and celery and sauté until just tender. Transfer to a large bowl with the chicken.

Microwave chicken broth and milk until steamy (3-4 minutes)

Heat butter in a the pan used for sautéing vegetables. When foaming subsides, whisk in flour and thyme. Cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to a simmer, and continue to simmer until sauce fully thickens. Turn off heat, stir in sherry or wine, and season with S&P to taste, Stir in chicken mixture, parsley and peas and carrots into the sauce.

Divide mixture into two 9-inch deep-dish pie pans. Top each pie pan with dough, crimping edges with your fingers to form a fluted design

Set pan(s) on baking sheet and bake until pastry is golden brown and filling is bubbly (30-35 minutes)

If you want to freeze one – wrap in freezer wrap and freeze until ready to use. Then bake at 400 for about an hour, until golden and bubbly).

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Smorgasbord Meatballs

Made with a soft paste (pande) of bread, milk, and egg, these meatballs resemble the ones made by Norwegian Americans.

1 Large Egg 1 Cup 1/2 inch cubes white bread (2 slices) 2 Tablespoons milk 2 Tablespoons finely chopped onion 2 teaspoons dillweed (or 2 Tbsp. Fresh) 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 Pound lean ground beef 1 Tablespoon vegetable oil 1 Cup Beef Stock or Beef Broth 1 Cup sour cream Paprika 8 ouncesCooked Egg Noodles 1 Tablespoon Poppy Seeds

In a large bowl, beat the egg lightly, then mix in the bread cubes and milk. Let stand for 10 minutes to form a smooth paste.

Stir in the onion, dill, nutmeg, salt, and pepper. Using your hands or a spoon, mix in the beef just until blended, then roll into 20 meatballs, 1 1/2 inches in diameter.

In a 12-inch nonstick skillet, heat the oil over moderate heat. Add the meatballs and cook, turning often, for 10 minutes or until browned. Add the stock and bring to a boil, then lower the heat and simmer, uncovered, for 5 minutes, stirring occasionally. With a slotted spoon, transfer meatballs to a warm platter, leaving the drippings in the skillet.

Whisk the sour cream into the skillet, add the meatballs, and stir constantly over low heat for 3 minutes or just until heated through (dont let the mixture boil). Sprinkle with paprika, plus extra nutmeg if you wish. Serve over hot cooked egg noodles tossed with poppyseeds. Makes 4 servings. _______________________________________

White Hot Chocolate

3 c. half and half, divided 2/3 c. vanilla baking chips 1 cinnamon stick (3") 1/8 tsp. ground nutmeg 1 tsp. vanilla 1/4 tsp. almond extract

In a saucepan, combine 1/4 cup half and half, chips, cinnamon stick and nutmeg. Store over low heat until chips are milted; discard cinnamon stick. Add remaining half and half; stir until heated through. Removed from heat, add vanilla and almond extract. Sprinkle with cinnamon, if desired. Recipe can be doubled and tripled and stored in a carafe to take along on chilly outdoor events. _______________________________________

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