For meatballs or Smokies
Submitted by: Shellie Harris
1 lb. or 1 pkg. meatball mix
1 -12 oz. bottle chili sauce
10 oz. jar grape jelly
Heat chili sauce with grape jelly on low heat. Stir until blended and slowly add meat. Simmer 30 minutes. Stir often to keep from sticking.
Saturday, May 30, 2009
Meatball Appetizers
Submitted by: Shellie Harris
In a crockpot combine meatballs with equal parts of mustard and grape jelly. Start with a cup of each ingredient. Add more to cover if necessary. Slow cook until heated and simmer on low until ready to serve. You can also cook in oven for at least 1 hour.
In a crockpot combine meatballs with equal parts of mustard and grape jelly. Start with a cup of each ingredient. Add more to cover if necessary. Slow cook until heated and simmer on low until ready to serve. You can also cook in oven for at least 1 hour.
Friday, May 29, 2009
Sweet and Sour Meatballs
Submitted by: Shellie Harris
1 tablespoon vegetable oil
1 (20 oz.) can pineapple chunks, drained, reserving juice
1 tablespoon soy sauce
3 tablespoons vinegar
6 tablespoons water
1/2 cup brown sugar
3 tablespoons cornstarch
1 large green pepper, sliced
1 container meatball mix, thawed
about 4 cups cooked rice
Directions:
In a large skillet combine oil and 1 cup drained pineapple juice, adding water if necessary to make 1 cup. In a small bowl combine cornstarch, soy sauce, vinegar, water and brown sugar. Stir into juice mixture and cook over medium heat about 5 to 7 minutes until thick, stirring constantly. Add meatballs, pineapple chunks and green pepper. Simmer 20 minutes until heated through. Serve over hot cooked rice.
Serves 6
Optional: You can also add to this recipe by adding precooked, thinly sliced carrots and celery. It adds color and vegetables to the dish. You can also saute mushrooms.
1 tablespoon vegetable oil
1 (20 oz.) can pineapple chunks, drained, reserving juice
1 tablespoon soy sauce
3 tablespoons vinegar
6 tablespoons water
1/2 cup brown sugar
3 tablespoons cornstarch
1 large green pepper, sliced
1 container meatball mix, thawed
about 4 cups cooked rice
Directions:
In a large skillet combine oil and 1 cup drained pineapple juice, adding water if necessary to make 1 cup. In a small bowl combine cornstarch, soy sauce, vinegar, water and brown sugar. Stir into juice mixture and cook over medium heat about 5 to 7 minutes until thick, stirring constantly. Add meatballs, pineapple chunks and green pepper. Simmer 20 minutes until heated through. Serve over hot cooked rice.
Serves 6
Optional: You can also add to this recipe by adding precooked, thinly sliced carrots and celery. It adds color and vegetables to the dish. You can also saute mushrooms.
Master Meatball Recipe
Submitted by: Shellie Harris
4 pounds lean hamburger
4 slightly beaten eggs
2 cups bread crumbs
1/2 cup finely chopped onion
1 tablespoon salt
2 tablespoons cornstarch
1/4 teaspoon pepper
2 teaspoons Worcestershire Sauce
Directions:
Preheat oven to 400 degrees. Combine all of the ingredients in a large bowl. Blend well. Shape in 1 inch balls. Place meatballs on ungreased baking sheet. Bake 10-15 minutes until browned. Remove from cookie sheet and drain on a paper towel. Cool and put 30 meatballs in each freezer container, approx. 5 quart sized containers. Freeze product and use within 3 months.
4 pounds lean hamburger
4 slightly beaten eggs
2 cups bread crumbs
1/2 cup finely chopped onion
1 tablespoon salt
2 tablespoons cornstarch
1/4 teaspoon pepper
2 teaspoons Worcestershire Sauce
Directions:
Preheat oven to 400 degrees. Combine all of the ingredients in a large bowl. Blend well. Shape in 1 inch balls. Place meatballs on ungreased baking sheet. Bake 10-15 minutes until browned. Remove from cookie sheet and drain on a paper towel. Cool and put 30 meatballs in each freezer container, approx. 5 quart sized containers. Freeze product and use within 3 months.
Wednesday, May 13, 2009
Swiss Chicken
Submitted by: Bernice Earl
Ingredients:
4 chicken breasts, boneless and skinless
5 mushrooms, slice
2 green onions, choppped
1 teaspoon dried parlsey
1 can cream of chicken soup
1 cup milk
4 cups grated Swiss cheese
1 cup croutons, crushed
3 tablespoon butter, melted
Directions:
Mixt soup, milk and parsley and set aside. Place chicken in a greased 13x9 inch pan. Top each chicken breast with onions, mushrooms and grated cheese. Pour soup mixture over the top of each breast. Sprinkle croutons on top and drizzle with melted butter. Bake at 350 degrees F for 1 hour, covered, then 30 minutes uncovered.
Ingredients:
4 chicken breasts, boneless and skinless
5 mushrooms, slice
2 green onions, choppped
1 teaspoon dried parlsey
1 can cream of chicken soup
1 cup milk
4 cups grated Swiss cheese
1 cup croutons, crushed
3 tablespoon butter, melted
Directions:
Mixt soup, milk and parsley and set aside. Place chicken in a greased 13x9 inch pan. Top each chicken breast with onions, mushrooms and grated cheese. Pour soup mixture over the top of each breast. Sprinkle croutons on top and drizzle with melted butter. Bake at 350 degrees F for 1 hour, covered, then 30 minutes uncovered.
Cranberry Chicken
Submitted by: Becky Curtis
Ingredients:
4 boneless, skinless chicken breasts
1 - 16 ounce can whole berry cranberry sauce
1 cup creamy French Dressing
1 envelope onion soup mix
Directions:
Cut chicken in strips. Combine cranberry sauce, dressing and onion soup mix. Pour over chicken. Place in a greased baking dish. Bake uncovered at 350 degrees F for 45 minutes. Remove from oven and enjoy.
If you would like to freeze after baking remove from the oven and allow to cool. Place in a gallon freezer bag. Label and freeze.
To serve: Thaw. Heat until hot throughout. Serve with rice.
This recipe may be frozen prior to baking. Freeze in freezer bag. To serve: Thaw. Bake uncovered at 350 degrees F for 45 minutes.
Ingredients:
4 boneless, skinless chicken breasts
1 - 16 ounce can whole berry cranberry sauce
1 cup creamy French Dressing
1 envelope onion soup mix
Directions:
Cut chicken in strips. Combine cranberry sauce, dressing and onion soup mix. Pour over chicken. Place in a greased baking dish. Bake uncovered at 350 degrees F for 45 minutes. Remove from oven and enjoy.
If you would like to freeze after baking remove from the oven and allow to cool. Place in a gallon freezer bag. Label and freeze.
To serve: Thaw. Heat until hot throughout. Serve with rice.
This recipe may be frozen prior to baking. Freeze in freezer bag. To serve: Thaw. Bake uncovered at 350 degrees F for 45 minutes.
Turkey Craisin Puffs
Submitted by: Becky Curtis
Ingredients
1 package refreigerated crescent rolls
1/4 cup mayannaise
1 tbsp honey Dijon musturd
1/4 tsp black pepper
1 cup cooked turkey
1 stalk celery
2 tbsp dried cranberries
2 ounces swiss cheese
few sprigs of fresh parsley
1 egg
Directions
Preheat oven to 375 degrees. Unroll the crescent dough; separate into 8 triangles. Give two triangles to each roll. Lay the two triangles for each individual puff with the wide ends touching. Pinch the ends to seal. Measure mayonnaise, mustard and black pepepr into bowl. Chop turkey and add to bowl. Slice celery and add to bowl. Snip parsley using kitchen shears and add to bowl. Add craisins to bowl. Grate cheese and add to bowl. You should have all the ingredients in now except the egg and crescent rolls. Divide the mixture into four equal parts. Spoon 1/4 of the mixture onto the two crescent rolls for each individual puff. Fold the ends up, twist. Brush each puff with beaten egg. Bake 15-20 minutes or until golden brown.
Ingredients
1 package refreigerated crescent rolls
1/4 cup mayannaise
1 tbsp honey Dijon musturd
1/4 tsp black pepper
1 cup cooked turkey
1 stalk celery
2 tbsp dried cranberries
2 ounces swiss cheese
few sprigs of fresh parsley
1 egg
Directions
Preheat oven to 375 degrees. Unroll the crescent dough; separate into 8 triangles. Give two triangles to each roll. Lay the two triangles for each individual puff with the wide ends touching. Pinch the ends to seal. Measure mayonnaise, mustard and black pepepr into bowl. Chop turkey and add to bowl. Slice celery and add to bowl. Snip parsley using kitchen shears and add to bowl. Add craisins to bowl. Grate cheese and add to bowl. You should have all the ingredients in now except the egg and crescent rolls. Divide the mixture into four equal parts. Spoon 1/4 of the mixture onto the two crescent rolls for each individual puff. Fold the ends up, twist. Brush each puff with beaten egg. Bake 15-20 minutes or until golden brown.
Chicken Rollups
Submitted by: Janae Pickett
Ingredients:
3 ounces cream cheese
1 tablespoon chives or chopped green onion
2 tablespoons melted butter
2 cups cubed or cut up chicken
1/4 teaspoon salt
Italian Bread Crumbs
1 can pop-n-fresh cresent rolls
2 tablespoons milk
1/8 teaspoon pepper
Chicken Gravy: chicken broth (from water you cooked chicken in), cream of chicken soup
Directions:
Add enough chicken broth til it reaches a good gravy consistency.
Blend cream cheese and melted butter until smooth. Add the remaining ingredients. Use 1 can pop-n-fresh crescent rolls (or your own roll dough). Roll out one cresent roll and place a spoonful of chicken mixture in the center of each roll. Bring up the three corners and make sure edges are sealed. Roll in melted butter and then in Italian bread crumbs.
Bake at 350 degrees for 20 minutes or until brown. Serve with chicken gravy drizzeled on top.
Ingredients:
3 ounces cream cheese
1 tablespoon chives or chopped green onion
2 tablespoons melted butter
2 cups cubed or cut up chicken
1/4 teaspoon salt
Italian Bread Crumbs
1 can pop-n-fresh cresent rolls
2 tablespoons milk
1/8 teaspoon pepper
Chicken Gravy: chicken broth (from water you cooked chicken in), cream of chicken soup
Directions:
Add enough chicken broth til it reaches a good gravy consistency.
Blend cream cheese and melted butter until smooth. Add the remaining ingredients. Use 1 can pop-n-fresh crescent rolls (or your own roll dough). Roll out one cresent roll and place a spoonful of chicken mixture in the center of each roll. Bring up the three corners and make sure edges are sealed. Roll in melted butter and then in Italian bread crumbs.
Bake at 350 degrees for 20 minutes or until brown. Serve with chicken gravy drizzeled on top.
Macaroni and Cheese Custard Casserole
Submitted by: Janae Pickett
Ingredients:
12 ounces macaroni, cooked
1 pound ground beef
1 - 8 ounce can tomato sauce
1 tablespoon sugar
3/4 teaspoon salt
pepper to taste
1/4 teaspoon garlic salt
1 tablespoon dried parsley
1 tablespoon dried onion
1 1/2 cups cheddar cheese, grated
Custard Topping:
3 eggs, beaten
1 1/2 cups milk
1/2 teaspoon salt
pepper to taste
Directions:
Brown ground beef with onion. Add tomato sauce, sugar, salt, pepper, garlic salt and parsley to meat and onions. Heat until warm.
Grease 2 1/2 quart casserole pan. Place in layers:
1/2 macaroni
1/2 cheese
all meat mixture
remainder macaroni
remainder cheese
Blend custard topping and pour over top of casserole.
Bake at 375 degrees for 30 minutes or when inserting a knife it will come out clean.
Servings: 8
Ingredients:
12 ounces macaroni, cooked
1 pound ground beef
1 - 8 ounce can tomato sauce
1 tablespoon sugar
3/4 teaspoon salt
pepper to taste
1/4 teaspoon garlic salt
1 tablespoon dried parsley
1 tablespoon dried onion
1 1/2 cups cheddar cheese, grated
Custard Topping:
3 eggs, beaten
1 1/2 cups milk
1/2 teaspoon salt
pepper to taste
Directions:
Brown ground beef with onion. Add tomato sauce, sugar, salt, pepper, garlic salt and parsley to meat and onions. Heat until warm.
Grease 2 1/2 quart casserole pan. Place in layers:
1/2 macaroni
1/2 cheese
all meat mixture
remainder macaroni
remainder cheese
Blend custard topping and pour over top of casserole.
Bake at 375 degrees for 30 minutes or when inserting a knife it will come out clean.
Servings: 8
Monday, May 11, 2009
Sausage & Stuffing Criss-Cross Pastry
Submitted by: Rebecca Thompson
Thaw time: 30 minutes
Prep time: 20 minutes
Bake time: 35 minutes
Serves:4
Pork sausage, herb-seasoned stuffing, chopped mushrooms and onions make up the filling for this attractive criss-cross pastry made with a Pepperidge Farm Puff Pastry Sheet.
Ingredients:
1/2 pkg. (17.3 oz) Pepperidge Farm Puff Pastry Sheets (1 sheet)
2 eggs
1 tablespoon water
1/2 pound bulk pork sausage
i cup Pepperidge Farm Herb Seasoned Stuffing
1 small onion, chopped
1 cup chopped mushrooms
Directions:
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 degrees. Mix 1 egg and water.
Mix thoroughly sausage, stuffing, remaining egg, onion and mushrooms.
Unfold pastry sheet on lightly floured surface. Cut slits 1" apart from outer edge up to fold mark on each side of pastry. Spoon sausage mixture down center of pastry. Starting at one end, fold pastry strips over sausage mixture, alternating sides, to cover sausage mixture. Place on baking sheet. Brush with egg mixture.
Bake 35 minutes or until golden. Slice and serve warm.
Tip: Serves 8 as an appetizer.
Thaw time: 30 minutes
Prep time: 20 minutes
Bake time: 35 minutes
Serves:4
Pork sausage, herb-seasoned stuffing, chopped mushrooms and onions make up the filling for this attractive criss-cross pastry made with a Pepperidge Farm Puff Pastry Sheet.
Ingredients:
1/2 pkg. (17.3 oz) Pepperidge Farm Puff Pastry Sheets (1 sheet)
2 eggs
1 tablespoon water
1/2 pound bulk pork sausage
i cup Pepperidge Farm Herb Seasoned Stuffing
1 small onion, chopped
1 cup chopped mushrooms
Directions:
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 degrees. Mix 1 egg and water.
Mix thoroughly sausage, stuffing, remaining egg, onion and mushrooms.
Unfold pastry sheet on lightly floured surface. Cut slits 1" apart from outer edge up to fold mark on each side of pastry. Spoon sausage mixture down center of pastry. Starting at one end, fold pastry strips over sausage mixture, alternating sides, to cover sausage mixture. Place on baking sheet. Brush with egg mixture.
Bake 35 minutes or until golden. Slice and serve warm.
Tip: Serves 8 as an appetizer.
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