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Home > Taste of Home Community > Community Forums > Recipes > *** Recipe Exchange Recipes, 3-2004 to 6-2004

*** Recipe Exchange Recipes, 3-2004 to 6-2004

Last post Sep 22, 2007 10:40 PM by GrannyBarbieJ_Texas . 101 replies.


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    • Top 25 Contributor
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    Posted: Nov 14, 2006 9:18 AM in Recipes
    Post # 1
    *** Recipe Exchange Recipes, 3-2004 to 6-2004

    Due the original thread that will not bump, Grace wanted the recipes on one thread that will bump.

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    • Top 25 Contributor
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    Reply Posted: Nov 14, 2006 9:19 AM in Recipes
    Post # 2
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 12:58:02 AM
    #R3372027

    CREAMY POTATO CASSEROLE

    1 pkg. (30 ounces) frozen shredded hash brown potatoes, thawed
    2 cups (16 ounces) sour cream
    2 cups (8 ounces) shredded sharp cheddar cheese
    1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    1/2 cup chopped onion
    1/4 cup butter, melted
    2 Tbsps. chopped fresh parsley
    1/2 tsp. pepper
    1/4 tsp. salt

    DIRECTIONS:
    In a large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350 degrees for 1 hour or until heated through.
    YIELD: 8 to 10 servings

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    Reply Posted: Nov 14, 2006 9:19 AM in Recipes
    Post # 3
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 12:59:08 AM
    #R3372029

    Light Pastitso

    8 oz. uncooked elbow macaroni
    1/2 cup cholesterol free egg substitute
    1/4 tsp. nutmeg
    3/4 lb. ground turkey
    1/2 cup chopped onion
    4 cloves garlic, minced
    8 oz. can tomato sauce
    3/4 tsp. dried parsley leaves
    1/2 tsp. dried oregano leaves
    1/2 tsp. fresh ground pepper
    1/8 tsp. cinnamon
    2 tsp. reduced-calorie margarine
    3 T. flour
    1 1/2 cups skim milk
    2 T. grated Parmesan cheese

    Cook pasta according to package directions, omitting salt. Drain and transfer to medium bowl; stir in egg substitute and nutmeg. Lightly spray bottom of 9" baking dish with Pam (love that stuff). Spread pasta mixture in bottom of baking dish. Set aside. Preheat oven to 350 degrees. Cook ground turkey, onion and garlic in large nonstick skillet over medium heat till turkey is no longer pink. Stir in tomato sauce, parsley, oregano, black pepper and cinnamon. Reduce heat and simmer 10 minutes; spread over pasta. Melt margarine in small nonstick saucepan over medium-high heat. Add flour. Stir constantly for 1 minute. Whisk in milk. Cook, stirring constantly, until thickened, about 6 minutes; spread over meat mixture. Sprinkle with Parmesan cheese. Bake 30 to 40 minutes or until set. Makes 6 servings.

    Dietary Exchange: 2 1/2 Starch/Bread, 1 1/2 Lean Meat, 1/2 Vegetable
    Per Serving: Calories-280, Total Fat-5 g, Saturated Fat-2 g, Cholesterol-31 mg, Sodium-366 mg, Carbohydrate-39g, Dietary Fiber-1 g, Protein-20 g, Calcium-134mg, Iron-3mg, Vitamin A-198RE, Vitamin C-4mg

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    • Top 25 Contributor
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    Reply Posted: Nov 14, 2006 9:20 AM in Recipes
    Post # 4
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 12:59:54 AM
    #R3372033

    Cinnamon-Raisin Breakfast Biscuits

    2 c flour
    2 Tbsp sugar
    ½ tsp cinnamon
    2 tsp baking powder
    ¼ tsp baking soda
    ¼ tsp salt
    ½ c shortening
    1 c sour cream
    1 tsp vanilla
    2 Tbsp milk
    ½ c raisins
    ½ c powdered sugar
    ½ tsp white vanilla
    1 tsp milk
    cinnamon-sugar

    Combine flour, sugar, cinnamon, baking powder, baking soda and salt in
    large bowl. Add shortening and mix until crumbly. Add sour cream, vanilla,
    2 Tbsp milk and raisins. Stir until well-combined. Scoop out by
    teaspoonful onto lightly greased cookie sheet. Bake at 450° for 10-12
    minutes. Combine powdered sugar, white vanilla, and 1 tsp milk for glaze.
    Drizzle glaze over hot biscuits and sprinkle with cinnamon sugar. Makes
    about 25 mini-biscuits.

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    Reply Posted: Nov 14, 2006 9:20 AM in Recipes
    Post # 5
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 1:00:56 AM
    #R3372038

    Taco Dip

    1 reg sized can of refried beans
    1 carton of sour cream
    1pkg of taco seasoning
    1/2 cup of mayo
    mix together

    ....optional toppings
    grated cheese( any flavor)
    black olives
    tomatoes
    chopped green onions

    You can use this basic recipe and then just play with
    it until you come
    up with the version you like best.

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    Reply Posted: Nov 14, 2006 9:20 AM in Recipes
    Post # 6
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 1:01:36 AM
    #R3372040

    Apple Cobbler
    Prep: 15 min, Cook: 35 min.

    3 lbs. apples, cut into slices
    1/2 cup all purpose flour
    3 Tbs. lemon juice
    1/4 tsp. salt necessary
    1-3/4 cups sugar
    1 tsp. cinnamon
    1 lb. refrigerated biscuit dough, separated, each rolled into a tube shape

    Preheat oven to 450°F. Combine apples and next 3 ingredients in a bowl. Add 1-1/2 cups sugar and 1/2 tsp. cinnamon and mix well. Spoon apple mixture into a 9x13 inch baking dish. Cover tightly with foil and bake 25 minutes until apple mixture is hot and bubbly.

    Cut each dough tube into quarters. Mix remaining sugar and cinnamon in a bowl. Add dough pieces and toss to coat. Remove baking dish from oven and discard foil. Arrange dough in a single layer over hot apples. Sprinkle any remaining sugar over dough. Bake, uncovered, another 10-15 minutes, or until top is golden. Cool slightly before serving.


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    Reply Posted: Nov 14, 2006 9:21 AM in Recipes
    Post # 7
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 1:20:04 AM
    #R3372075

    Chicken Enchiladas

    INGREDIENTS:
    2 cups chopped cooked chicken or turkey
    1 cup chopped green bell pepper
    1 package (8 ounces) Philadelphia cream cheese,cubed
    1 jar (8 ounces) salsa, divided
    8 (6-inch) flour tortillas
    3/4 pound (12 ounces) Velveeta pasteuized process cheese
    spread, cut up
    1/4 cup milk

    1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa
    in saucepan on low heat until cream cheese is melted.

    2. Spoon 1/3 cup chicken mixture down center of each
    tortilla: roll up. Place, seam-side down, in lightly greased
    12x8-inch baking dish.

    3.Stir process cheese spread and milk in saucepan on low
    heat until smooth. Pour sauce over tortillas; cover with
    foil.

    4. Bake at 350F for 20 minutes or until thoroughly heated.
    Pour remaining salsa over tortillas.

    Prep time 20 minutes
    Bake time 20 minutes

    Makes 4 to 6 servings

    HELPFUL HINT

    If your flour tortillas are a little too stiff to roll up
    easily, wrap them in a damp paper towel and gently warm them
    in the microwaave oven until they are soft and pliable.


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    Reply Posted: Nov 14, 2006 9:21 AM in Recipes
    Post # 8
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 1:21:10 AM
    #R3372081

    Smothered Burritos

    1 1/2 lbs. ground chuck
    1 can of Rotel diced
    2 cans of Cream of Mushroom Soup
    1 can of Enchilada sauce
    Shredded cheese (3 cup package)
    20 flour tortillas
    salt and pepper to taste
    2 - 13 X 9 pans slightly greased

    Brown the ground chuck and drain when done. In a separate sauce pan put the Rotel, Cream of Mushrooms soups, and the enchilada sauce. Heat until warm and mixed well. Once everything is done you will take a flour tortilla place a spoonful of meat, sauce, & cheese in each one. Roll and place in the pan. There should be 10 burritos per pan. Place in an oven that has been heated at 350 degrees for about 20 to 25 minutes.

    I hope you enjoy it, we do. For a side dish we always have corn.


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    Reply Posted: Nov 14, 2006 9:23 AM in Recipes
    Post # 9
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 1:22:19 AM
    #R3372085

    Deep Dish Pizza Casserole
    Prep:10 min Cook: 20 min

    1 pk (12 0z) velveeta shells and cheese dinner
    1 lb groun beef
    1 med green peper, chopped
    1 sm onion, chopped
    1 can (8 oz) pizza sauce
    1/2 c sheddred low-moisture part-skim mozzarella cheese

    1.Prepare dinner as directed on pkg. Meanwhile brown meat
    with green pepper and onion in skillet:drain. Stir in pizza
    sauce.
    2.Spoon prepared dinner into 2-quart baking dish, top with
    meat mixture. Sprinkle with cheese. Cover.
    3.Bake at 375 for 20 mins or until heated throught.

    4 servings




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    Reply Posted: Nov 14, 2006 9:24 AM in Recipes
    Post # 10
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 1:23:43 AM
    #R3372092

    OVER FRENCH TOAST

    5 LG EGGS, LIGHTLY BEATEN
    1 1/2 C MILK
    1 C CREAM,OR HALF&HALF
    1/2 TSP. CINNAMON
    8 SLICES FIRM, BUTTERED WHITE BREAD
    8 TABLESP.UNSALTED BUTTER,SOFTEN
    1 C LIGHT BROWN SUGAR,FIRMLY PACKED
    2 TABLESP.MAPLE SYRUP, OR HINEY
    1 C COARSLT CHOPPED PECANS
    BUTTER A 9X13 INCH OVEN PROOF GLASS DISH
    MIX EGGS,MILK,CREAM,VANILLA & CINNAMON.

    DIP BREAD SLICES IN EGG MIXTURE AND PLACE IN BAKING DISH. POUR REMAINING BATTER OVER BREAD. REFRIDG.OVER NIGHT.
    NEXT DAY PREHEAT OVEN TO 350.MIX THE 8 TABLESP UNSALTED BUTTER OR REG SYRUP IN A BOWL, STIR IN PECANS.
    SPEAD OVER BREAD AND BAKE ABOUT 40 MIN OR UNTIL GOLDEN


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    Reply Posted: Nov 14, 2006 9:24 AM in Recipes
    Post # 11
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 1:26:41 AM
    #R3372102

    BREAKFAST CASSEROLE

    1 PKG. REG FLAVOR JIMMY DEAN SAUSAGE: COOKED, CRUMBLED & DRAINED
    10 EGGS, LIGHTLY BEATEN
    3 CUPS OF MILK
    2 TSP. DRY MUSTARD
    8OZ.( 2 CUPS) SHREDDED SHARP CHEDDER CHEESE
    6 CUPS CUBED BREAD
    1/2 TSP. BLACK PEPPER
    1 TSP.SALT
    OPYIONAL: 1/2 CUP MUSHROOMS SLICED
    1 MED TOMATO, CHOPPED
    1/2 CUP GREEN ONIONS, SLICED

    PREHEAT OVEN 325*. IN LARGE MIXING BOWL,COMBINE EGGS,MILK,MUSTARD AND SALT.DISTRIBUTE HALF RHE BREAD EVENLY IN A BUTTERED 9 X 13X 2" BAKING DISH. SPRINKLE WITH HALF THE PEPPER,HALF THE CHEESE, HALF THE SAUSAGE ANF HALF OF EACH IPTIONAL INGREDIENT. REPEAT LAYERING USING REMAINING BREAD, PEPPER,CHEESE,SAUSAGE, AND OPTIONAL INGREDIENTS. POUR EGG MIXTURE EVENLY OVER CASSERILE. BAKE UNCOVERED FOR 55-60 MIN. OR UNTIL EGGS ARE SET. TENT WITH FOIL IF TOP BEGINS TO BROWN TOO QUICKLY. MAKES 6 SERVINGA


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    Reply Posted: Nov 14, 2006 9:25 AM in Recipes
    Post # 12
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 1:28:25 AM
    #R3372109

    SPRING VEGGIE PIE

    MAKES 6 SERVINGS
    PREP TIME 10 MIN
    COOK TIME 50 MIN

    INGREDIENTS
    4 EGGS
    1 1/2 C MILK
    1 CUP SHREDDED SWISS CHEESE ABOUT 4 OZ
    1 PACKAGE ( 10 OZ) FROZEN CHOPPED SPINACH,
    1 PACKAGE KNORR RECIPE CLASSIC
    SPRING VEGETABLE SOUP,DIP AND RECIPE MIX
    1-9" FROZEN DEEP DISH PIE CRUST

    DIRECTIONS:
    1) PREHEAT OVEN AND BAKING SHEET TO 350*
    2) IN LARGE BOWL,WITH WIRE WHISK, BEAT EGGS,LIGHTLY. BLEND IN MILK,CHEESE, SPINACH AND MIX. POUR INTO PIE CRUST.
    BAKE ON BAKINF SHEET 50 MIN OR UNTIL KNIFE INSERTED HALFWAY BETWEEN CENTER COMES OUT CLEAN


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    Reply Posted: Nov 14, 2006 9:25 AM in Recipes
    Post # 13
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 1:29:28 AM
    #R3372112

    Shrimp with Basil, Garlic, and Tomatoes

    1 cup quartered cherry or grape tomatoes (about 12)
    5 large fresh basil leaves, chopped, plus extra for garnish
    Kosher salt and freshly ground black pepper
    1 1/2 pounds medium-large shrimp, shelled and deveined
    Extra-virgin olive oil
    1 large clove garlic, minced

    In a medium bowl, toss the tomatoes with the basil and season with salt and
    pepper, to taste. Set aside while you prepare the shrimp.
    Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely
    dry with a paper towel. Arrange the shrimp so they lay flat and are evenly
    spaced in the pans.
    Heat 2 large skillets over medium heat, or do this in 2 batches if you only
    have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil
    to lightly film the bottom of the pan and turn the heat up to high. Invert
    the pan of shrimp so they all fall into the skillet(s) at once. Saute the
    shrimp, undisturbed, until they turn golden brown on the bottom, about 2
    minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat
    off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the
    residual heat of the pans. Transfer the shrimp to the bowl with the tomato
    mixture and toss to combine. Divide the shrimp among 4 plates or a serving
    platter and serve hot or at room temperature.



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    Reply Posted: Nov 14, 2006 9:26 AM in Recipes
    Post # 14
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 1:30:41 AM
    #R3372114

    Beef Brisket with BBQ sauce
    Prep: 25 minutes Cook: 10 to 12 hours
    Makes: 6 to 8 servings

    3/4 cup water
    1/4 cup Worcestershire sauce
    1 tablespoon vinegar
    1 teaspoon instant beef bouillon granules
    1/2 teaspoon dry mustard
    1/2 teaspoon chili powder
    1/4 teaspoon ground red pepper
    2 cloves garlic, minced
    1 2 1/2-pounds fresh beef brisket
    1/2 cup catsup
    2 tablespoons brown sugar
    2 tablespoons butter or margarine

    1. For cooking liquid, in a bowl combine water, worcestershire sauce, vinegar, bouillon granules, dry mustard, chili powder, red pepper, and garlic. Reserve 1/2 cup liquid for sauce; set aside in the refrigerator. Trim fat from meat. If necessary, cut brisket to fit into a 3 1/2 or 4 quart crockery cooker. Place meat in cooker. Pour remaining liquid over brisket.

    2. Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours. For sauce, in a small saucepan combine the 1/2 cup reserved liquid, catsup, brown sugar, and butter. Heat and pass sauce with meat.

    For a 5 or 6 quart crockery cooker: Double the cooking liquid ingredients, reserving 1/2 cup for sauce. Leave all other ingredient amounts the same. Prepare as above. Makes 6 to 8 servings.


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    Reply Posted: Nov 14, 2006 9:26 AM in Recipes
    Post # 15
    RE: *** Recipe Exchange Recipes, 3-2004 to 6-2004

    RE: Recipe Exchange Recipes
    Posted by: GrannyBarbieJ_Texas Posted on: 3/31/2004 1:31:43 AM
    #R3372119

    CARROT CAKE

    2 CUPS FLOUR
    2 CUPS SUGAR
    3 CUPS SHREEDED CARROTS
    1 TEAS VANILLA
    1 1/2 CUP OIL
    2 TEASP CINNAMON
    1/2 TEASP SALT
    1 TEASP BAKING SODA
    2 TEASP BAKING POWDER

    MIX ALL TOGETHER BAKE AT 350* IN FLOURED PAN


    FROSTING:
    1 CAN FROSTING
    1 BAR CREAM CHEESE 1 TEASP ALMOND EXTRACT.
    AND WALA FROST YOUR CAKE!


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