Recipe Exchange Recipes

Since the Recipe Exchange has been making the rounds ... I thought I would share the recipes I received... how about you?

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

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

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.

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.

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.

Sorry about the yucky siggy .... here it is again after testing and making it much smaller.

Sorry about the yucky siggy .... here it is again after testing and making it much smaller.

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.

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.

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

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

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

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

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.