Recipes

BREAKFAST CASSEROLE 1 12 oz. pkg. hash browns1 lb. sausage1/2 c. onion1/2 c. chopped green peppers1 4 oz. can mushrooms, drained8 eggs (beaten)1 6 oz. pkg. Cheddar cheese, gratedSalt and pepper to taste Spread hash browns on bottom of greased 9 x 13 inch pan. Saute sausage, onion, green peppers, and mushrooms. Combine eggs, salt, and pepper. Add sausage mixture. Pour over potatoes. Sprinkle cheese over top. Refrigerate overnight. Bake at 350 degrees for 45 minutes or until done.

  BAKED STUFFED FRENCH TOAST 4 lg. slices sourdough bread (crusts removed, bread cubed)1 8 oz. pkg. cream cheese, cut into cubes1 lg. Granny Smith apple (peeled and chopped)6 eggs1 c. milk1 1/2 tsp. ground cinnamon2 to 3 tbsp. sifted confectioners' sugarMaple (apricot, blueberry or raspberry syrup) Place half the bread cubes in an ungreased 11 x 7 inch baking dish. Cover with cream cheese cubes, distributing evenly. Sprinkle with chopped apple. Top evenly with remaining bread cubes.Beat together eggs, milk and cinnamon until well blended; pour over bread mixture in dish. Bake in a preheated 375 degree oven about 35 [...]

Almond Gelatin Almond gelatin - just like the way they serve it at Chinese dim sum! 1 .25 ounce package unflavored gelatin3/4 cup boiling water1/4 cup white sugar1 cup whole milk1 teaspoon almond extract1/2 15.25 ounce can fruit cocktail, including syrup Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.

Ground Beef Chinese Casserole Like grandma used to make! Serve over or beside a bed of rice. 1 pound ground beef1 10.75 ounce can condensed cream of mushroom soup1 10.75 ounce can condensed cream of celery soup1 8 ounce can sliced water chestnuts, drained1 cup diced celery3/4 cup water2/3 cup shredded Colby-Monterey Jack cheese1/2 cup sliced almonds1/2 cup sliced mushrooms2 tablespoons soy sauce1/2 teaspoon ground black pepper1 5 ounce can chow mein noodles Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.Heat a large skillet over medium-high heat. Cook and stir beef in the hot [...]

  Savannah Seafood Stuffing "This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth." 1/2 cup margarine1/2 cup chopped green bell pepper1/2 cup chopped onion1/2 cup chopped celery1 lb crabmeat (drained and flaked)1/2 lb medium shrimp (peeled and deveined)1/2 cup seasoned dry bread crumbs1 6oz package corn bread stuffing mix2 tbsp white sugar (divided)1 10.75 oz can condensed cream [...]

White Gelatin "This recipe is called white gelatin but is very moist unlike regular gelatin. My family has made this every year for Thanksgiving and Christmas and it never gets old." 1 8 oz package cream cheese (softened)1/2 cup white sugar1 .25 oz envelope unflavored gelatin1/3 cup boiling water1 cup milk1 tbsp lemon juice1 tsp vanilla extract1 1/2 cups frozen whipped topping (thawed) In a medium bowl, beat cream cheese and sugar until smooth and well blended. In a separate bowl, dissolve the gelatin in boiling water.Stir into the cream cheese mixture along with the milk, lemon juice and vanilla.Fold in the [...]

WILD RICE AND WHITE BEAN SALAD 1 pkg. wild rice1 can chicken or vegetable broth1 can water1 can white beans (drained)3/4 c frozen green peas1/2 c. red pepper (chopped)1/4 c. minced onion1/2 c. Italian dressing1 tsp. lemon juiceMrs. Dash Garlic & Herb seasoninglettuce leaves Cook package wild rice in broth and water. Add the frozen peas, white beans, onion and red pepper during last 10 minutes of cooking time. Allow rice mixture to cool slightly. Mix Italian dressing with lemon juice and Mrs. Dash's seasoning to taste and combine with rice mixture. Serve on bed of crisp lettuce.

WILD RICE AND CHICKEN SOUP 3 10 3/4 oz. cans condensed chicken broth2 c. water1/2 c. wild rice1/2 c. onion (finely chopped)1 c. celery (finely chopped)1/2 c. butter3/4 c. flour2 c. half and half1/2 tsp. salt1/8 tsp. pepper1/4 tsp. poultry seasoning1 1/2 - 2 c. cubed (cooked chicken)8 slices bacon (cooked & crumbled)2-3 tbsp. sherry In a large saucepan, combine broth and water. Add wild rice, onion and celery. Simmer 40 minutes. In another saucepan, melt butter. Stir in flour, then slowly add half and half and spices. Stir until smooth. Add to rice mixture. Just before serving, add bacon, chicken [...]

Polish Noodles "This recipe combines sage sausage, cabbage, and noodles. Simple and DELISH! This is my husband's grandma's recipe, and my husband's favorite. I couldn't ask for an easier favorite. It's better when served the next day, or cooled for at least an hour, then reheated. " 1 (8 ouncpackage kluski noodles2 (12 ouncpackages sage pork sausage1 green pepper (diced)1 onion (diced)4 cups water (or as needed)1 large head cabbage (chopped)salt and pepper to taste1/2 cup sour cream (optional) Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to [...]

  Pierogi (Polish Dumplings) "This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream." 1/3 cup chopped onion1 1/2 cups sauerkraut (drained and minced)salt and pepper to tastePotato Filling:3 tablespoons butter1/2 cup chopped onion2 cups cold mashed potatoes1 teaspoon salt1 teaspoon white pepperDough:3 egg1 (8 ounccontainer sour cream3 cups all-purpose flour1/4 teaspoon salt1 tablespoon baking [...]