3 cups milk
1 can (10 3/4 oz.) condensed cream of potato soup
2 cups frozen Southn-style hash browns
1 cup cheddar cheese
2 slices bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions
Mix milk and soup in large saucepan. Stir in hash browns. bring to boil on high heat, stirring occasionally. reduce heat to medium-low; simmer 10 min, stirring frequently.
Ladle into 6 soup bowls.
Top evenly with the chees, bacon and onions. Serve with crusty bread.
*This makes plenty for TWO people. I double this for my family.
Showing posts with label Tee. Show all posts
Showing posts with label Tee. Show all posts
Tuesday, September 18, 2007
Grandma Smith's Butter Dips
Melt 1/3 C butter in a 13 x 9 inch pan.
Sift 2/14 C flour
3 1/2 t baking powder
1 T sugar
1 1/2 t salt
Add 1 cup of milk slowly with a fork and mix about 30 strokes. Trun out on a floured board. Knead lightly 10 times. Roll out into a 1/2 inch rectangle. Cut into squares, strips or rectangles. Dip dough into butter on both sides. Bake 20 minutes at 400*. Serve hot. GREAT with honey! A Smith favorite for Sunday dinner!
*I make 1/2 batch for my family. When I have company, will make the full batch.
Sift 2/14 C flour
3 1/2 t baking powder
1 T sugar
1 1/2 t salt
Add 1 cup of milk slowly with a fork and mix about 30 strokes. Trun out on a floured board. Knead lightly 10 times. Roll out into a 1/2 inch rectangle. Cut into squares, strips or rectangles. Dip dough into butter on both sides. Bake 20 minutes at 400*. Serve hot. GREAT with honey! A Smith favorite for Sunday dinner!
*I make 1/2 batch for my family. When I have company, will make the full batch.
Sunday, September 9, 2007
Chicken Pot Pie
3 Chicken Breasts 2 bay leaves
½ t pepper 4 Cups water
½ t marjoram leaves 2 t salt
Boil ingredients until chicken is done. Cut chicken into cubes. Save broth.
2 large carrots, sliced
1 celery stalk, sliced
½ cup onion, chopped
2 small potatoes, peeled and cubed
½ cup frozen peas
I have never measured the veggies – I just add however much I want. I like it hearty.
2 Cups broth – use 1 cup from above and 1 cup of chicken broth
Boil veggies in 2 cups broth until tender. Mix 1/3 cup flour + 2 TBSP with 1 ¾ C Half and Half until smooth. Pour slowly into above chicken broth and veggies. Heat until thick. Add salt and pepper to taste. Add chicken and mushrooms (if desired). Pour into 9x13 dish and top with a pie crust or:
1 C Bisquick
½ C milk
1 Egg
Mix and drop by spoonfuls on top of mixture. Bake @ 425* for 20 minutes. *Pie crust @ 350* for 1 hour.
I have to make a little more Bisquick mix – I like to cover the whole thing.
½ t pepper 4 Cups water
½ t marjoram leaves 2 t salt
Boil ingredients until chicken is done. Cut chicken into cubes. Save broth.
2 large carrots, sliced
1 celery stalk, sliced
½ cup onion, chopped
2 small potatoes, peeled and cubed
½ cup frozen peas
I have never measured the veggies – I just add however much I want. I like it hearty.
2 Cups broth – use 1 cup from above and 1 cup of chicken broth
Boil veggies in 2 cups broth until tender. Mix 1/3 cup flour + 2 TBSP with 1 ¾ C Half and Half until smooth. Pour slowly into above chicken broth and veggies. Heat until thick. Add salt and pepper to taste. Add chicken and mushrooms (if desired). Pour into 9x13 dish and top with a pie crust or:
1 C Bisquick
½ C milk
1 Egg
Mix and drop by spoonfuls on top of mixture. Bake @ 425* for 20 minutes. *Pie crust @ 350* for 1 hour.
I have to make a little more Bisquick mix – I like to cover the whole thing.
Calzone-dough
Calzone – dough
2 ½ C flour
1 C warm water
1 package yeast
1 tsp salt
2 T sugar
Mix together. Let rise 15-20 minutes. Roll out balls, fill half with toppings. Fold the other half over and pinch together. Bake @ 425* for 12-15 minutes.
2 ½ C flour
1 C warm water
1 package yeast
1 tsp salt
2 T sugar
Mix together. Let rise 15-20 minutes. Roll out balls, fill half with toppings. Fold the other half over and pinch together. Bake @ 425* for 12-15 minutes.
Pot Stickers
1 (12-ounce) package pork sausage
2 green onions, minced
1 tablespoon soy sauce
1 tablespoon hoi sin sauce
½ teaspoon minced garlic
24 square wonton wrappers
Nonstick vegetable cooking spray
In medium bowl, combine the sausage, green onions, soy sauce, hoi sin sauce, and garlic. Place 8 wonton wrappers on a clean surface and brush edges with water. Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling.
Place a collapsible metal steamer rack in a large wide pot (we use our plastic spaghetti colander). Fill pot with ½-inch water. Spray steamer rack with nonstick spray. Bring water to a simmer. Working in batches, arrange dumplings on rack 1-inch apart. Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed. Transfer dumplings to a platter and serve with dipping sauces.
2 green onions, minced
1 tablespoon soy sauce
1 tablespoon hoi sin sauce
½ teaspoon minced garlic
24 square wonton wrappers
Nonstick vegetable cooking spray
In medium bowl, combine the sausage, green onions, soy sauce, hoi sin sauce, and garlic. Place 8 wonton wrappers on a clean surface and brush edges with water. Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling.
Place a collapsible metal steamer rack in a large wide pot (we use our plastic spaghetti colander). Fill pot with ½-inch water. Spray steamer rack with nonstick spray. Bring water to a simmer. Working in batches, arrange dumplings on rack 1-inch apart. Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed. Transfer dumplings to a platter and serve with dipping sauces.
Fried Rice
Fried Rice
1 Tablespoon butter
1 Cup rice
1 Envelope Lipton Chicken Noodle Soup
2 ½ Cup Water
2-4 Eggs
In a large skillet, heat tablespoon of butter and sauté rice until brown. Combine soup mix and water and stir into rice. Cover and simmer 16-20 minutes, whenever the rice is tender and liquid is absorbed. Scramble the eggs while rice is cooking. Combine together. Add soy sauce 1 ½ Tablespoons or to your taste. (Peas, canned shrimp, etc can be added.)
1 Tablespoon butter
1 Cup rice
1 Envelope Lipton Chicken Noodle Soup
2 ½ Cup Water
2-4 Eggs
In a large skillet, heat tablespoon of butter and sauté rice until brown. Combine soup mix and water and stir into rice. Cover and simmer 16-20 minutes, whenever the rice is tender and liquid is absorbed. Scramble the eggs while rice is cooking. Combine together. Add soy sauce 1 ½ Tablespoons or to your taste. (Peas, canned shrimp, etc can be added.)
Wheat Bread
3 ½ cups wheat flour
1/3 C gluten
1Tbsp and ¾ tsp yeast
2 ½ C HOT water
Mix together for 1 minute. Cover and let rest for 10. (I put saran wrap over my bowl.)
Add:
1/3 C oil
1/3 C honey
1 Tbsp salt
1 Tbsp and ¾ tsp lemon Juice
2 ½ C wheat flour
Mix and knead for 10 minutes. Preheat oven to 350* for ONE minute. (Don’t forget to turn your oven off after the one minute warm up.) Put dough in oven, covered. Let rise for 30 minutes. Put dough into two loaf pans – pans should be greased. (I let the dough rise again at this point – original recipe says to cook it. I like mine to be a little higher in the pan.) Cook at 350* for 30 minutes. Brush butter on top.
1/3 C gluten
1Tbsp and ¾ tsp yeast
2 ½ C HOT water
Mix together for 1 minute. Cover and let rest for 10. (I put saran wrap over my bowl.)
Add:
1/3 C oil
1/3 C honey
1 Tbsp salt
1 Tbsp and ¾ tsp lemon Juice
2 ½ C wheat flour
Mix and knead for 10 minutes. Preheat oven to 350* for ONE minute. (Don’t forget to turn your oven off after the one minute warm up.) Put dough in oven, covered. Let rise for 30 minutes. Put dough into two loaf pans – pans should be greased. (I let the dough rise again at this point – original recipe says to cook it. I like mine to be a little higher in the pan.) Cook at 350* for 30 minutes. Brush butter on top.
Chicken Broccoli Pot Pie
10 oz can Big Flakey Biscuits
2/3 C grated cheddar cheese
2/3 C Crisp Rice Cereal
2 T Butter
1 can Cream of Mushroom Soup
1 C cooked Chicken – cut or shredded
10 oz package Chopped Broccoli – cooked and drained
Separate biscuit dough into 10. Place in ungreased muffin cups. Press dough to cover bottom and sides forming ¼ inch rim over muffin cup. Spoon 1 T cheese, then cereal into each cup. Dot each with butter. Combine chicken, soup and broccoli. Spoon about ½ cup over cereal. Bake at 375* until brown.
2/3 C grated cheddar cheese
2/3 C Crisp Rice Cereal
2 T Butter
1 can Cream of Mushroom Soup
1 C cooked Chicken – cut or shredded
10 oz package Chopped Broccoli – cooked and drained
Separate biscuit dough into 10. Place in ungreased muffin cups. Press dough to cover bottom and sides forming ¼ inch rim over muffin cup. Spoon 1 T cheese, then cereal into each cup. Dot each with butter. Combine chicken, soup and broccoli. Spoon about ½ cup over cereal. Bake at 375* until brown.
Carmel Chip Bars
1/2 CUP BUTTER (NO SUBSTITUTES)
32 CARAMELS
1 CAN 14 OZ SWEETENED CONDENSED MILK
1 YELLOW CAKE MIX
1/2 CUP VEGETABLE OIL
2 EGGS
2 CUP MINIATURE SEMISWEET CHOCOLATE CHIPS
1 CUP VANILLA OR WHITE CHIPS
1 HEATH CANDY BAR CHOPPED
IN A LARGE SAUCEPAN COMBINE THE BUTTER, CARAMELS & MILK; COOK AND STIR OVER MEDIUM-LOW HEAT UNTIL SMOOTH. COOL. IN A MIXING BOWL, COMBINE THE CAKE MIX, OIL AND EGGS; MIX WELL. STIR IN CHIPS AND CHOPPED CANDY BAR. PRESS THREE-FOURTHS OF THIS MIXTURE INTO A GREASED 13 X 9 PAN AND BAKE AT 350 FOR 15 MINUTES. PLACE ON A WIRE RACK TO COOL FOR 10 MINUTES.
POUR CARAMEL MIXTURE OVER THE CRUST. DROP REMAINING DOUGH BY SPOONFULS ONTO THE CARMEL LAYER. BAKE FOR 25 MINUTES OR UNTIL EDGES ARE BROWN.
YOU CAN ALSO MAKE THIS WITH CHOCOLATE CAKE MIX.
32 CARAMELS
1 CAN 14 OZ SWEETENED CONDENSED MILK
1 YELLOW CAKE MIX
1/2 CUP VEGETABLE OIL
2 EGGS
2 CUP MINIATURE SEMISWEET CHOCOLATE CHIPS
1 CUP VANILLA OR WHITE CHIPS
1 HEATH CANDY BAR CHOPPED
IN A LARGE SAUCEPAN COMBINE THE BUTTER, CARAMELS & MILK; COOK AND STIR OVER MEDIUM-LOW HEAT UNTIL SMOOTH. COOL. IN A MIXING BOWL, COMBINE THE CAKE MIX, OIL AND EGGS; MIX WELL. STIR IN CHIPS AND CHOPPED CANDY BAR. PRESS THREE-FOURTHS OF THIS MIXTURE INTO A GREASED 13 X 9 PAN AND BAKE AT 350 FOR 15 MINUTES. PLACE ON A WIRE RACK TO COOL FOR 10 MINUTES.
POUR CARAMEL MIXTURE OVER THE CRUST. DROP REMAINING DOUGH BY SPOONFULS ONTO THE CARMEL LAYER. BAKE FOR 25 MINUTES OR UNTIL EDGES ARE BROWN.
YOU CAN ALSO MAKE THIS WITH CHOCOLATE CAKE MIX.
Fruit Cup Crunchie
1 cup quick-cooking (not instant) rolled oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 to 10 strawberries, small-diced
1/2 cup blueberries
1/4 pineapple,
small-diced 2 cups plain yogurt
Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
Remove the granola from the oven and allow to cool, stirring once.
Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 to 10 strawberries, small-diced
1/2 cup blueberries
1/4 pineapple,
small-diced 2 cups plain yogurt
Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
Remove the granola from the oven and allow to cool, stirring once.
Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.
Oven Baked Dutch Apple Pancakes
2 cans apple pie filling
2 tablespoons butter
1 teaspoon ground cinnamon
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sour cream
1 teaspoon lemon zest
1/4 teaspoon salt
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F.
In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar. Serve warm.
2 tablespoons butter
1 teaspoon ground cinnamon
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sour cream
1 teaspoon lemon zest
1/4 teaspoon salt
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F.
In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar. Serve warm.
Spinach Puff Pastry
1 (10-ounce) package frozen chopped spinach, thawed
4 tablespoons butter, divided
1 cup sliced fresh mushrooms
4 ounces Gruyere cheese, grated
1 (17 1/2-ounce) package frozen puff pastry sheets, thawed
Preheat oven to 350 degrees F.
Drain spinach well, pressing between layers of paper towels to remove excess moisture. Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms and cook, for 5 minutes. Stir together spinach, mushrooms and cheese; set aside. Roll 1 pastry sheet into a 13 by 11-inch rectangle. Melt remaining 2 tablespoons butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter. Roll-up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.) Cut rolls into 1/4-inch thick slices. Place on lightly greased baking sheets. Bake for 15 to 20 minutes, or until golden brown.
4 tablespoons butter, divided
1 cup sliced fresh mushrooms
4 ounces Gruyere cheese, grated
1 (17 1/2-ounce) package frozen puff pastry sheets, thawed
Preheat oven to 350 degrees F.
Drain spinach well, pressing between layers of paper towels to remove excess moisture. Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms and cook, for 5 minutes. Stir together spinach, mushrooms and cheese; set aside. Roll 1 pastry sheet into a 13 by 11-inch rectangle. Melt remaining 2 tablespoons butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter. Roll-up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.) Cut rolls into 1/4-inch thick slices. Place on lightly greased baking sheets. Bake for 15 to 20 minutes, or until golden brown.
Spicy Cinnamon Cake
1 (18-ounce) package spice cake mix
1 (4 serving) package instant vanilla pudding mix
1 cup sour cream
4 eggs, beaten
1/2 cup corn oil
5 tablespoons sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well. In a separate bowl, combine sugar, cinnamon, and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.
1 (4 serving) package instant vanilla pudding mix
1 cup sour cream
4 eggs, beaten
1/2 cup corn oil
5 tablespoons sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well. In a separate bowl, combine sugar, cinnamon, and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.
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