Green Bean Casserole
1 can of cream of mushroom soup
1/2 cup mill
1 tea soy sauce
Dash of pepper
4 cups cooked green beans
1 1/3 cup french fried onions
1. Mix soup and milk together
2. Add soy, pepper, beans and 2/3 cup of onions.
3. Pour into deep baking dish
4. Bake at 350 for 24-30 min
5. Sprinkle remaining onions around the edges.
6. Bake extra 5 min
Asparagus & Smoked Gouda Melty Dip
1 bunch asparagus
8 oz cooked ham, cubed
1 can cream of asparagus soup
8 oz smoked gouda cheese cued
4 green onions sliced
2 4 oz jars diced pimento drained
1. Chop asparagus and combined all ingredients in a sauce pan.
2. Simmer on low and stir often
3. Once cheese is melted transfer to bowl if used a fondu dip or keep warm in crock pot.
Buried Cherry Cookies
Cookies:
1/2 cup butter
1 cup sugar
1 egg
1 1/2 tea vanilla
1 1/2 cup flour
1/3 cup coco
1/4 tea baking powder
1/4 tea soda
1/4 tea salt
1/2 cup sugar
1 jar 10 oz maraschino cherries
Frosting:
2/3 cup sweetened condensed milk
1/2 cup semi-sweet chocolate chips
1. Make frosting first by combining into glass bowl and microwave until melting.
2. Set aside and let cool.
3. Heat oven to 350
4. Cream butter, sugar, eggs and vanilla until fluffy
5. Combine flour, coco, powder, soda and salt
6. Gradually add dry mixture to wet
7. Shape dough into balls about the size of your palm
8. Press cherry into dough until its in the center.
9. Roll ball into 1/2 cup of sugar and place on parchment paper.
10. Bake 10 min or until edges are crispy.
11. Let cool and remove from cookie sheet.
12. Frost cookies and let set until dry.
Creamy Herbed Chicken
1 bag of bow-tie pasta
1 tab oil
2 boneless chicken breasts cut into strips
1 small red onion, sliced
1 10 oz pkg frozen peas, thawed
1 yellow and/or red pepper cut into strips
1/2 cup chicken broth
1 container of garlic herb cream cheese
Salt and pepper to taste
1. Cook pasta and drain
2. Heat oil in skillet and add chicken and onion. Cook chicken until white
3. Add peas and peppers
4. Stir fry until soft
5. Stir in cream cheese and broth.
6. Simmer on low heat until melted
7. Salt and pepper to taste.
Simple Chicken Cacciatore
salt and pepper
flour
paprika
4 tab olive oil
2 cloves garlic
1 26 oz jar spaghetti sause
1 green pepper
1 red pepper
spaghetti - cook according to package
provolone cheese
1. Salt and pepper chicken and coat with flour and paprika
2. Heat oil in skillet and cook chicken with garlic
3. Drain excess oil
4. Stir in red sauce and let simmer for 20 mins
5. Add peppers last 5 min.
6. Add to pasta
7. Top with cheese
Emeril's Blue Cheese Waldorf Salad
1/4 cup mayo
1 tab apple cider vinegar
1/3-1/2 cup buttermilk
1/2 cup crumbled blue cheese
1/4 cup grated yellow onion
1/4 tea salt
1/8 fresh ground pepper
pinch cayenne
2 cups diced sweet red apple (Jonathan or gala)
2 cup celery sliced thinly
Red seedless grapes, sliced
1/2 cup walnuts broken up
1. In a bowl wish mayo and vinegar and slowly add buttermilk. Whisk until thick.
2. Add blue cheese, onion, salt, pepper, Cayenne and whisk together
3. In a large bowl combine apples, celery, grapes and walnuts.
4. Add dressing and toss
Serves 6
Festive Cranberry Stuffing
1 can chicken broth
pepper
1 stalk celery coarsely chopped w. leaves
1/2 cup fresh or frozen cranberries
1 small onion chopped
4 cups herbed seasoned stuffing or bread
1. Mix broth, pepper, celery, cranberries and onions in sauce pan.
2. Heat to boil, cover and cook until veggies are soft (about 5 min)
3. Add bread/stuffing and mix lightly
4. Pour into baking dish and bake at 350 for 25 min
