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RECIPES SENT IN TO US!!

MAIN DISHES
lasagna                parmesan lasagna
chicken crescent rollups                    chicken wrapped in bacon                      king ranch chicken

chicken rollups

SIDE DISHES          sour cream potatoes cranberry fluff          spice cranberries   mashed sweet potatoes

CAKES
quick cake
            cream cheese cake pumpkin cheesecake        peanutbutter chocolate cake

 

BEVERAGES
punch                    long island ice tea                        
BREADS
banana

MIDDLE EASTERN hommus                fatousch                 basmati rice         koufta ta tomato

SOUPS
pronto taco soup


Lasagna

(Submitted by Gwen, in Willoughby, Ohio)

24 servings

2 pounds ground beef
3/4 pounds ground lean pork
3 medium onions, chopped
2 cloves of garlic, minced
3 large cans of tomato sauce
1 small can tomato paste
1/4 cup parsley flakes
1/4 cup sugar
2 teaspoons salt
2 teaspoons basil leaves
6 cups cottage cheese (four 12 ounce cartons)
1 cup grated Parmesan cheese
2 tablespoons parsley flakes
2 teaspoons of oregano
2 packages of lasagna noodles, cooked and well drained
1 pounds mozzarella cheese shredded
1 cup grated Parmesan cheese

Cook and stir ground beef, ground pork, onions and garlic in a Dutch oven or kettle until the meat is brown and tender.  Drain fat.

Add tomato sauce and tomato paste, 1/4 cup of parsley flakes, 1/4 cup sugar, 2 teaspoons of salt and basil.  Heat to boiling, stirring occasionally.  Reduce heat and simmer uncovered about one hour or until mixture is the consistency of spaghetti sauce.

Heat the oven to 350 degrees.  Mix cottage cheese, 1 cup Parmesan cheese, tablespoons of parsley flakes and oregano leaves.  Reserve 1 cup of sauce for a thin top layer.

In each of two ungreased baking pans 13 x 9 x 2 inches Layer 1/4 of the noodles, meat sauce, the mozzarella cheese and cottage cheese mixture; repeat.  Spread the reserved meat sauce over the top.  Sprinkle each pan with cup of Parmesan cheese (lasagna can be refrigerated for several hours at this point. until time to bake.)

Bake uncovered 45 minutes. (Allow an additional 10 to 15 minutes if lasagna has been refrigerate) For easier cutting let stand 15 minutes after removing from the oven.

Parmesan lasagna

(Submitted by Kathy, Willoughby Hills, Ohio)
(Meat Sauce)
2 1/2 lbs ground beef
4 med tomatoes (peeled + chopped in chuncks)
1 lg onion chopped
1 garlic clove smashed
2 tbs butter
12 oz tomato sauce (italian style)
2 carrots (peeled and shaved)
1 c wine or juice (I use wine)
italian seasoning
1 tsp salt

 In a Large pan, melt butter add carrots, onion, and garlic.  Cook until
soft.  Add ground beef cook, and drain.  Return to pan.  Add tomatoes,
sauce, wine and seasoning.  Cook covered for 1 hour, remove lid, and
continue cooking for 1/2 hour.

(Cheese sauce)
4 tbs butter
4 or 5 tbs corn starch
4 c milk
8 oz parmesan cheese (shredded)

 Melt butter, sprinkle nutmeg, pepper, and salt in med sauce pan.  Pour
milk in a med bowl, and slowly stir in the corn starch. Slowly add milk and
corn starch to the butter mixture.  Once the milk is hot, slowly add 3/4 of
the cheese.  Stir until all cheese is melted and mixture is thick.  Cook
lasagna noodles.  Layer noodles, then meat sauce, then cheese sauce.  3
layers of each ending with cheese sauce on top.  Sprinkle remaining cheese
on top.  Bake uncovered for 30minutes at 350. Let cool at least 1/2 hour
before serving.  (This gives it time to get firm) 

Chicken Crescent Roll-Ups
(Submitted by Trishly, in Georgia)

Chicken strips (breast tenders)
Crescent rolls
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c milk
Salt to taste
Pepper to taste


Season chicken tenders with salt and pepper. Mix soups and milk together. Roll the chicken tenders in the crescent rolls. Arrange them in a casserole dish and pour the mixture over the rolls. Bake at 350 degrees for 30 minutes.
(simple, quick and easy!)

Chicken Roll-Ups
(Submitted by Trishly, in Georgia)

1 (3 oz) pkg cream cheese
1 tbsp. milk
1 tbsp. grated onion
2 cups cooked chicken, deboned and chopped
1 (8 oz) pkg crescent rolls
3 tbsp. margarine, melted

In a large bowl, mix cream cheese and milk until smooth. Stir in onion and chicken; mix well. Place about a 1/4 cup of the chicken mixture in each roll. Fold edges of roll around the filling. Brush tops with the melted margarine. Bake on an ungreased cookie sheet at 350 degrees for 20 minutes.

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Food of the GODZ Winner!!!

Chicken Wrapped in Bacon

(submitted by Dumpling  in Grand River, Ohio)

http://www.mwweb.com/kats

8 chicken breasts, skinned, deboned and split
2 pounds thin bacon
1 can cream of mushroom soup
1 large Pkg. Armor dried beef
1 pint sour cream

Wrap each piece of chicken in 2 slices of bacon. Line baking dish with dried beef. Place chicken on the beef. Mix sour cream and soup together in bowl (do not add water to soup). Spoon mixture on top of chicken (you don't have to use all of it, just make sure chicken is covered) be sure to cover all of bacon. Cover and refrigerate 24 hours.
Bake 2 1/2 hours @ 275 degrees.

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King Ranch Chicken

(Submitted by Bonnie, in California)

1 large chicken stewed and deboned, reserve broth
1 large onion chopped 1 large bell pepper chopped
1 can stewed diced tomato
2 cans of creamy chicken mushroom soup
shredded taco cheese or sharp cheese
cumin garlic powder chili powder
2 tbs margerine

pre heat oven to 375
saute onion and bell pepper in margerine and cumin powder and garlic powder til limp
set aside grease or Pam a 13X9X2 in baking dish
dip tortillas in chicken broth to soften and line the pan
cover the tortillas with the stewed chicken
cover the chicken with the onion and bell pepper
cover onion bell pepper mixture with stewed tomato
cover very generously with cheese
sprinkle with cumin powder and chili powder
bake until cheese is bubbly and just starting to brown

 

Spinach Filled Super Shells

(Submitted by Bonnie, in California)

2 pk frozen spinach thawed & pressed dry
1 tbs of butter or margerine, salt & pepper
in a large skillet on med heat saute til moisture is gone turning often
season , set aside

1/4 cup minced onion 3 tbs butter or margerine
1 cup chopped ham, or cooked shrimp or cooked chicken
1/4 tsp ground nutmeg
saute onion in butter til limp add ham and cook 1 minute
stir in spinach and nutmeg place in a large bowl & cool

1 cup ricotta cheese 2 yolks lightly beaten
1 cup grated parmesan cheese
stir in cheese and yolks taste for extra seasoning
8 oz pasta shells (I prefer to use the manacotti noodles) cooked and drained

preheat oven to 375 heavily grease or Pam a 13X9X2 in baking dish
fill shells and set aside (not in dish yet)

Bechamel Sauce
3 tbs butter or margerine 1 1/2 cups milk salt & pepper
3 tbs all purpose flour 1 tsp chicken boullion granules
in small saucepan melt butter stir in flour
cook and stir over medium heat 2 - 3 minutes
add milk and boullion continue stirring
bring to a boil til thinckened add salt and pepper to taste
remove from heat makes 1/12cups

Sour Cream Potatoes

(Submitted by Kathy, from Willoughby Hills, Ohio)

32 oz frozen hash browns
1 can cream of chicken soup (or cream of your preference soup)
1 cup sour cream
1/2 c butter
1 1/2 tsp. salt
1 med onion chopped

Topping
2 cups crushed cornflakes
1/2 c melted butter

Cranberry Fluff

(submitted by RoseMary from Madison, Ohio)

1 lb. Cranberries
2 cups Sugar
2 cups seeded and quartered red grapes
1/2 cup Chopped walnuts
1 cup heavy cream (cool whip works good too!)

Grind Cranberries. Sprinkle with sugar and let set overnight. Drain cranberries, pressing out juice, discard juice. Combine cranberry puree, grapes and nuts. Fold in whipped cream, serve immediately.

Spice Cranberries

(Submitted by RoseMary, in Madison, Ohio)
4 cups fresh cranberries
5 whole cloves
5 whole allspice
2 (3 inch) cinnamon sticks
3 cups sugar

Wash cranberries, removing stems. Turn into 3 1/2 quart saucepan, add 3 cups water. Tie spices in a small cheesecloth bag, add to cranberries. Cook covered till cranberries burst - 10 minutes. Stir in sugar; cook, stirring over low heat 5 minutes. Let cool. Serve well chilled.

Mashed Sweet Potatoes

(Submitted by Nute from Littleton, Colorado)
3 large cans yams, drain juice
1 cup granulated white sugar
2 eggs
1 stick butter
1/2 t cinnamon
1/2 t nutmeg
Mix all of these ingredients together. I melt the butter a little first, I do it all in the mixer.
After you have put the potato mixture in the baking dish, make a topping from the ingredients below and pack it on top..
1 cup walnuts
1 c brown sugar
1 c flour
1/2 c butter
bake at 350 for 30 min or until crust is light brown and potatoes are bubbly

 

Try this for a quick cake..no frills:
(Submitted by Trishly, in Georgia)

1 pkg Duncan Hines yellow cake mix
1 (16 oz) sour cream
1 cup sugar

Prepare cake according to the directions on the box. For your frosting, combine sour cream and sugar. Heat over medium heat until the sugar is no longer grainy and it has a somewhat thick consistency. Spread over cake and serve.

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Food of the GODZ Winner!!!

Cream Cheesecake

(Submitted by Kathy, from Willoughby Hills, Ohio)

Crust:
18 graham crackers (crushed fine)
1 TBS sugar
1 stick soft butter
Mix with hands real good, press in bottom of greased baking dish.

Middle Layer
3 pkgs. Pillsbury cream cheese (cut up)
1 cup sugar
1 1/2 tsp. vanilla
5 eggs
Mix ingredients thoroughly adding one egg at a time (prevents lumps) till
smooth. Pour carefully
over crackers.
Bake 1 hour at 300, cool for 15 minutes

Top layer
1 1/2 pint sour cream
1/2 cup sugar
1 1/2 tsp. vanilla
Mix; pour over cream cheese
Bake 15 min at 300
Cool, refrig overnight!


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Food of the GODZ Winner!!!

Quick and Easy Pumpkin Cheese Cake

(Recipe from David in Texas)

2-8oz pkgs of cream cheese.......(low fat or fat free may be used)
1/2 cup of sugar
1/2 teaspoon of vanilla extract
2 eggs
1/2 cup of canned pumpkin
1/2 teaspoons of ground cinnamon
dash of each: nutmeg and ground clover
1 graham cracker crust

In a bowl, mix: cream cheese, sugar and vanilla until smooth. Add eggs and mix well. In a separate bowl mix pumpkin and dry spices. Dip approximately 1 cup of the cream cheese mixture out of the first bowl and add it to the pumpkin, mix well. Pour the rest of the cream cheese mixture into the graham cracker crust, then spoon the pumpkin batter over the top. Bake at 350 degrees for 40. Remove and allow to cool then to chill for at least 3 hours before serving. The pumpkin will remain on the top, creating a darker layer above the cheese cake. brownline.gif (1008 bytes)

Peanut Butter Chocolate Cake

  2c all purpose flour                   2c sugar
  2/3c baking cocoa                      2teasp baking soda
  1/2 teasp salt                         2 eggs
  1c milk                                2/3c vegetable oil
  1teasp vanilla                         1c brewed coffee room temp


in a mixing bowl, combine dry ingredients.  add eggs, milk, oil and vanilla,
beat for two minutes. stir in coffee (batter will be thin).  pour into a
greased 9x13 baking pan.  bake at 350degrees for 35-40 minutes or until
wooden toothpick comes out clean.  cool completely on a wire rack.


           Peanut Butter Frosting

  8oz cream cheese, soft                 1/4c. creamy peanut butter
  2c powdered sugar                      2tablespn milk
  1/2teasp vanilla



   for frosting, beat the cream cheese and peanut butter in a mixing bowl
until smooth.  beat in sugar, milk and vanilla.  spread over cake.   sprinkle
with miniature chocolate chips if desired.  store in refrigerator.


Punch
(Submitted by Trishly, in Georgia)

1 pkg Kool-Aid (anything red, usually)
2 cups sugar
1 (6 oz) can frozen orange juice
1 (46 oz) can unsweetened pineapple juice
1 quart water
1 quart ginger ale
Mix all ingredients, except ginger ale. Chill. When ready to serve, add ginger ale. Serve over ice.

LONG ISLAND ICE TEA
(Submitted by Kathy, in Willoughby Hills, Ohio)

1 1/2 oz. vodka
1 1/2 oz. gin
1 1/2 oz. rum
1 oz tequila
1/2 oz. triple sec
Blend with ice. Add 5 counts of sour mix (Lemix). Blend with Coke, add ice
as needed.
RELAX

Banana Bread

(Submitted by, RoseMary, in Madison, Ohio)

1 cup sugar
1/2 cup shortening
2 eggs
2 cups flour
1 t. baking soda
3 mashed bananas
1/2 cup nuts

Cream sugar and shortening. Add eggs and mix. Mash bananas and mix with creamed mixture. Add flour and baking soda. Pour in greased and floured bread pan. Bake 1 hour at 350 degrees.

** This recipe won a Blue Ribbon at the 1984 Lake County Fair**

 

Hommus

( Submitted by Cindy, from Willoughby Hills, Ohio)
One can (fresh) chick peas - boil until tender
(Keep the juice from the boiled peas and set aside, use a couple tbs. or
more to loosen the hommus if it becomes to thick).

Mix w/3 garlic cloves, minced
1 whole lemon
4 tspns of Tahini (Middle Eastern Store)
Mint to garnish

Blend until smooth, spoon onto plate spread thin until hommus is thicker
on the outer rim than in the middle, leaving indentation in the middle.
Garnish the indentation  with fresh parsley and sprinkle w/summac or
paprika for coloring. Place 4, pit in, Italian olives into the Hommus
and place 4 leaves of mint in the Hommus around the otter edge. Serve
with fresh, warm Pita - eat with your fingers only. Or crisp the bread
in the oven and serve like chips and a dip!

Salad: Fatousch - Middle Eastern
(Submitted by Cindy, from Willoughby Hills, Ohio)
1/2 Green Pepper
1/2 Red Pepper
1/2 Onion
2 celery lengths
1 cucumber
1 large tomato
1 bunch of  parsley
1 lemon
4 tbsp. Olive Oil
pinch of salt
2 slices of Pita Bread
2 tsp. Sumac - Middle Eastern Store

In dime size squares, cut all the vegetables, celery cut in little
smaller slices. Add the salt and Sumac, no Paprika here. Don't have
Sumac, leave it out. Oil and Lemon over the sliced and diced vegetables.
Crisp the Pita Bread in the oven. Let the bread cool, rub with Olive oil
and garlic power, not your husband-cuz I know this sounds inviting- the
pita bread! Now crack the Pita Bread into smaller bite size pieces. Put
into the salad when ready to eat, Not before.

Basmati Rice
(Submitted by Cindy, from Willoughby Hills, Ohio)
Brown in 2 tbs. Olive Oil until 1 cup Rice dances upon the bottom of the
pan. Fill w/2 cups of water. Boil 20 minutes and serve under...(see following recipe)

Koufta ta Tomato

(Submitted by Cindy, from Willoughby Hills, Ohio)

1 lb. ground sirloin
2 bunches parsley
1 whole onion
2 garlic cloves
pinch of salt
5 tomatoes
5 potatoes
4 cups tomato sauce.


Mix the beef, diced parsley, diced onion, diced garlic clove and salt
together and roll into football size balls. (The size that will fit into
the palm of your hand).
In a circular pan, line the outer ring with the Koufta balls and make a
inner ring if you have enough.
In between each Koufta Ball place a slice, thick and long, of the
potato. (It is best to get the Idaho, they are longer and look nicer).
Slice of Potato and then a Koufta ball and so one around the pan.
Slice the tomato into 1/4" slices and place over the Potato and the
Koufta Ball.
Bake preheated at 350 for 1.5 hours and serve over the rice.

Cindy is also known as the Cheesecake ladies friend!!

Pronto Taco Soup


  1lb. ground beef                       1medium onion, chopped
  2garlic cloves, minced                 2 cans (14 1/2oz) beef broth
  14 1/2ounces diced tomatoes            1 1/2cup picante sauce
  1c spiral noodles                      1medium green pepper, chopped
  2teasp. chili powder                   1teasp parsley
  shredded cheese and tortilla chips


  in a large saucepan, cook beef, onion, and garlic until meat is no longer
pink; drain.  add the broth, tomatoes, picante sauce, pasta,green pepper,
chili powder and parsley. bring to a boil, stirring occasionally.  reduce
heat; cover and simmer for 10-15 minutes or until pasta is tender.  garnish
with cheese and tortilla chips.