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Happy Smile Recipes

Wednesday, August 27, 2008

Messages In This Digest (22 Messages) 1. 5 Helpful Hints---Flowers, Garage, Rust, Scorch Marks, & Humidifier From: Russie--- >^..^<
2. Roasted Squash Soup From: Russie--- >^..^<
3a. Almond Chicken From: cookwithnanees
4. Cinnamon Nut Biscotti Cookies From: Russie--- >^..^<
5a. Braised Garlic Chicken with Sauce From: Russie--- >^..^<
5b. Re: Braised Garlic Chicken with Sauce From: Trudy
6. Ham and Potato Salad with Dressing From: Russie--- >^..^<
7. Seared Scallop Salad From: Russie--- >^..^<
8. Spicy Oven Fried Chicken---TNT---Quite Yummy From: Russie--- >^..^<
9a. Fisherman's Tomatoes and Salmon From: Sandy U.
10. GRILLED LOBSTER AND SUMMER VEGETABLES WITH SPICY HERB BUTTER From: Sandy U.
11. Snickers and Peanut Butter Muffins From: jacqueline austin
12. Bacon-Swiss Tossed Salad From: jacqueline austin
13. Frozen Pistachio Dessert From: jacqueline austin
14. BBQ ROUND STEAK From: McSledwidow@aol.com
15. EASY CORN BREAD From: McSledwidow@aol.com
16a. Macadamia Candy From: Mary Free
17a. Twice Baked Potatoes From: Mary Free
18a. Bierock Casserole From: Mary Free
19. Cherry-Strawberry Cobbler From: Mary Free
20a. Corn Casserole From: Mary Free
21a. Banana Split Cake From: Mary Free View All Topics | Create New Topic Messages 1. 5 Helpful Hints---Flowers, Garage, Rust, Scorch Marks, & Humidifier
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Wed Aug 27, 2008 3:11 am (PDT)
FIDO PROOF YOUR FLOWER PATCH

By sprinkling a dash of cayenne pepper over his favorite digging spots. When Fido sticks his nose where it doesnt belong, the spice will make him sneeze.

FRESHEN A MUSTY GARAGE

Spread a layer of cat litter in a shallow pan and place in an inconspicuous spot. The granules will soak up the moisture in the air.

A BRILLIANT WAY TO REMOVE RUST RINGS

Simply squeeze a dollop of non gel toothpaste onto a wet washcloth and gently rub it across the rings in a circular motion. Rinse clean.

QUICK SAVE FOR SCORCH MARKS ON FABRICS BY IRONING

Salvage then by lightly grazing the spot with a piece of sandpaper.

A FRESHER SMELLING HUMIDIFIER

Pour 3 tsp lemon juice into the water. The juice neutralizes the odor and leaves behind a fresh citrus fragrance.*

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2. Roasted Squash Soup
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Wed Aug 27, 2008 3:11 am (PDT)
ROASTED SQUASH SOUP

Peel and seed 1 large butternut squash, cut into 8 wedges. Drizzle with 2 tbs oil, roast at 350 degrees for 1 hour. Heat 1 tbs oil in a pot, add 1 chopped onion and saute 5 min.

Add roasted squash, 4 cloves crushed garlic, 1 peeled cored and chopped apple, 5 cups chicken broth, 1 cup apple cider and 1 tsp salt. Simmer 30 min. or until apple is very soft. Puree in food processor. Garnish with sour cream. MAKES 8 SERVINGS.*

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3a. Almond Chicken
Posted by: "cookwithnanees" cookwithnanees@yahoo.com cookwithnanees
Wed Aug 27, 2008 3:13 am (PDT)
Almond Chicken

1 lb skinned chicken breast.
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2cup diced bamboo shoots
1 cup vegtable oil

~~Marinade~~
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

~~Seasoning sauce~~
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Cut chicken into 1" cubes. Combine marinade ingredients, add
chicken and mix well. Let stand 1/2 hour.
Heat oil in wok, add chicken and stir-fry until browned. Remove
chicken and drain well. Stir-fry ginger, onion, pepper and bamboo
shoots for about 1 minute until vegtables are crisp-tender. Combine
ingrediants for seasoning sauce in a small bowl, mix well and add to
wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until
coated with sauce. Add almonds, mix well and serve hot. Serves 4

Thanks
Nanees

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4. Cinnamon Nut Biscotti Cookies
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Wed Aug 27, 2008 3:14 am (PDT)
CINNAMON NUT BISCOTTI

1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1/3 cup flavored ground coffee
2 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp salt
1 cup chopped hazelnuts
3/4 cup cinnamon flavored chips or white chocolate chips

Line a baking sheet with foil. Beat butter and sugar in a bowl until light and fluffy. Beat in eggs. Stir in vanilla. Place coffee in a food processor and grind 2 min. Add flour, baking powder, cinnamon and salt. Pulse to blend. Add to butter mixture, stir until smooth. Stir in hazelnuts and chips, mix well.

Divide dough in half, place half on baking sheet. Pat into a 12X2 inch log, flattening top slightly. Repeat with second half, placing on baking sheet. Bake at 350 degrees for 30 min. or until browned around edges.

Remove from oven. Cool logs 10 min. Place on cutting board. Cut logs diagonally into 1/2 inch thick slices for a total of 32. Place slices, cut side down, on baking sheet. Bake 18 min. Cool. MAKES 32 COOKIES.*

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5a. Braised Garlic Chicken with Sauce
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Wed Aug 27, 2008 3:14 am (PDT)
BRAISED GARLIC CHICKEN

8 boneless skinless chicken thighs
1/4 tsp each salt and pepper
1 tbs olive oil
3 cups mushrooms, quartered
2 cups each baby carrots and frozen pearl onions, thawed
6 garlic cloves, chopped
1 tbs each finely chopped thyme and rosemary
2 tbs flour
1 cup white wine
2 cups chicken broth
1 bay leaf
2 tsp lemon juice
2 tbs cornstarch

Sprinkle chicken with salt and pepper. Heat oil in a skillet, then add chicken. Cook chicken 5 min. or until lightly browned on all sides, remove from pan and set aside.

Add mushrooms to pan and cook 3 min. or until golden. Cut carrots on the diagonal and add along with onions. Cook 5 min. Add garlic, thyme and rosemary, cook 1 min. or until fragrant. Add flour and cook 3 min.

Add wine and cook 3 min. or until reduced by half. Whisk in broth and bay leaf and bring to a simmer. Return chicken to pan. Bring back to a simmer and cover. Place skillet in oven and cook at 350 degrees for 23 min. or until 170 degrees on thermometer.

Remove pan from oven. Remove chicken from pan and set aside. Stir lemon juice into the sauce. Blend cornstarch and 2 tbs water in a bowl, heat sauce and whisk in cornstarch mixture. Boil 3 min. or until thickened. TO SERVE---Divide sauce and chicken among plates. MAKES 4 SERVINGS.*

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5b. Re: Braised Garlic Chicken with Sauce
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Wed Aug 27, 2008 6:44 am (PDT)
This sounds lovely! Thanks for the recipe.
Trudy

----- Original Message ----
From: "Russie--- >^..^<"
To: bakingwithcakebaker 51@yahoogroups. com
Sent: Tuesday, August 26, 2008 8:34:22 PM
Subject: [dailyrecipes] Braised Garlic Chicken with Sauce

BRAISED GARLIC CHICKEN

8 boneless skinless chicken thighs
1/4 tsp each salt and pepper
1 tbs olive oil
3 cups mushrooms, quartered
2 cups each baby carrots and frozen pearl onions, thawed
6 garlic cloves, chopped
1 tbs each finely chopped thyme and rosemary
2 tbs flour
1 cup white wine
2 cups chicken broth
1 bay leaf
2 tsp lemon juice
2 tbs cornstarch

Sprinkle chicken with salt and pepper. Heat oil in a skillet, then add chicken. Cook chicken 5 min. or until lightly browned on all sides, remove from pan and set aside.

Add mushrooms to pan and cook 3 min. or until golden. Cut carrots on the diagonal and add along with onions. Cook 5 min. Add garlic, thyme and rosemary, cook 1 min. or until fragrant. Add flour and cook 3 min.

Add wine and cook 3 min. or until reduced by half. Whisk in broth and bay leaf and bring to a simmer. Return chicken to pan. Bring back to a simmer and cover. Place skillet in oven and cook at 350 degrees for 23 min. or until 170 degrees on thermometer.

Remove pan from oven. Remove chicken from pan and set aside. Stir lemon juice into the sauce. Blend cornstarch and 2 tbs water in a bowl, heat sauce and whisk in cornstarch mixture. Boil 3 min. or until thickened. TO SERVE---Divide sauce and chicken among plates. MAKES 4 SERVINGS.*

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6. Ham and Potato Salad with Dressing
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Wed Aug 27, 2008 3:14 am (PDT)
HAM AND POTATO SALAD

1/2 pound baby red potatoes
1 pound cooked ham, sliced into strips
1/2 pound green and/or yellow beans, trimmed and blanched
1/2 cup Dijon mustard dressing
1 head lettuce, separated into leaves

Remove band of skin from middle of each potato. In saucepot, bring 2 quarts salted water and potatoes to a boil. Cook 15 min. more or until potatoes are tender, drain and cool slightly. In bowl, combine potatoes, ham, beans and dressing. Arrange lettuce leaves on platter. Top with ham potato mixture. MAKES 6 SERVINGS.*

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7. Seared Scallop Salad
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Wed Aug 27, 2008 3:14 am (PDT)
SEARED SCALLOP SALAD

2 red and/or yellow bell peppers, seeded and sliced
2 tbs basil flavored olive oil
1 pound sea scallops, trimmed
1 lemon, zested and juiced
1 head endive, separated into leaves

In skillet, cook peppers in oil 3 min. or until softened. Remove from skillet, set aside. Add scallops and 1 tbs lemon juice to skillet, cook 3 min. or until scallops are opaque, turning once.

Return peppers to pan and add 1 tsp lemon zest, cook 2 min. or until heated through. Arrange endive on platter. Top with peppers and scallops. Sprinkle with 1 tsp lemon zest. MAKE 6 SERVINGS.*

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8. Spicy Oven Fried Chicken---TNT---Quite Yummy
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Wed Aug 27, 2008 3:14 am (PDT)
SPICY OVEN FRIED CHICKEN

3/4 cup buttermilk ( I used whole milk)
1 tbs each hot pepper sauce and Dijon mustard (I used 1 tsp hot pepper sauce)
2 cloves garlic, minced
1/2 tsp pepper
2 tsp salt
4 boneless skinless chicken breasts
1 cup plain bread crumbs ( I used seasoned bread crumbs)
1/4 cup grated Parmesan cheese
2 tbs flour
2 tsp dried thyme
1/2 tsp each paprika and cayenne pepper ( I used 1/4 tsp cayenne)
3 tbs olive oil (I used vegetable oil)

In a bowl, whisk first 5 ingredients and 1 tsp salt. Add chicken and turn to coat. Cover and refrigerate 4 hours. In a bowl, combine bread crumbs and next 5 ingredients, remaining salt and 2 tbs oil, mix well. Remove chicken from marinade, place in bread crumb mixture. Turn to coat. Place chicken on a baking rack and let sit for 20 min.

Put remaining oil in a rimmed baking sheet and place in 400 degree oven. After 5 min. place chicken on heated baking sheet. Bake 30 min. or until crispy, golden and baked through. Serve with roasted potatoes and green beans, if desired. I served with a baked potato and green salad. MAKES 4 SERVINGS.*

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9a. Fisherman's Tomatoes and Salmon
Posted by: "Sandy U." sandyu42@tampabay.rr.com sandyu33781
Wed Aug 27, 2008 5:25 am (PDT)
Fisherman's Tomatoes and Salmon

1 14-3/4 oz. (or 2 cans, 7-1/2 oz each) Alaska salmon
4 large tomatoes
2 Tbs olive oil
1 Tbs white wine vinegar
2 tsp Dijon-style mustard
1 Tbs finely chopped parsley or watercress
1 cup cooked, chilled, favorite rice
1 cup cooked, chilled, corn kernels

Drain and flake salmon*. Cut tomatoes in half across the
middle and remove the core and seeds. Whisk together the
olive oil, mustard, and vinegar until well blended. Stir
in parsley or watercress. Toss together salmon, rice and
corn in a mixing bowl. Toss with dressing to coat. Place
tomato halves on a serving plate and fill with salmon
mixture. Makes 4 servings.

*The skin and tiny, soft bones are completely edible and
an excellent source of calcium and omega-3 fatty acids.
Simply blend skin and bones with salmon and other
ingredients.

*~Sandy U.~*

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10. GRILLED LOBSTER AND SUMMER VEGETABLES WITH SPICY HERB BUTTER
Posted by: "Sandy U." sandyu42@tampabay.rr.com sandyu33781
Wed Aug 27, 2008 5:26 am (PDT)
GRILLED LOBSTER AND SUMMER VEGETABLES WITH SPICY HERB BUTTER

Serves 4

SPICY HERB BUTTER:

1 pound unsalted butter, at room temperature

3 garlic cloves, coarsely chopped

1 red or green jalapeno chili, stemmed, seeded, deveined, and coarsely
chopped

1/4 cup coarsely chopped Italian parsley

1 lemon, juiced

3 tablespoons chopped chives

Salt

Freshly ground black pepper

LOBSTER AND SUMMER VEGETABLES

2 1-1/4 pound lobsters

1 yellow summer squash, cut lengthwise into slices 1/4 inch thick

1 zucchini, cut lengthwise into slices 1/4 inch thick

1 red bell pepper, stemmed, seeded, deveined, and cut into 4 pieces

1 lemon, cut into 6 wedges

Extra-virgin olive oil, for drizzling

Salt

Freshly ground black pepper

Preheat the grill.

Meanwhile, prepare the Spicy Herb Butter. In a food processor fitted with
the metal blade, combine the butter, garlic, jalapeno, parsley, lemon juice,
and chives. Season to taste with salt and pepper and process until blended.
Transfer to a small container and remove about 4 tablespoons of the mixture
to another container, setting both aside.

Bring a large pot of water to a rapid boil. Place the lobsters in the
boiling water and cook them just until their shells turn red, or enough to
cook the meat completely, about 3 minutes. Remove the lobsters and leave
them at room temperature until they are just cool enough to handle.

Turn the lobsters on their backs on a cutting board. With a large, sharp,
heavy knife, cut each lobster lengthwise in half. Pull out and discard the
sand sac near the head of each lobster. With the knife tip, remove the gray
intestinal vein.

Brush the meat and inside of the lobsters with some of the herbed butter
from the main container, using about 1 tablespoon per lobster half. Place
the lobsters on the grill cut side down and cook until the meat has grill
marks and starts to turn opaque and firm up, about 5 minutes.

While the lobsters are cooking, start grilling the vegetables. Drizzle the
squash, zucchini, pepper, and lemon wedges with olive oil, season with salt
and pepper, and place on the grill; then, brush them with some of the butter
from the main container. Grill until tender and browned, 3 to 4 minutes per
side.

Turn the lobsters shell side down and grill them 3 to 4 minutes longer,
brushing the meat with more butter from the main container.

Transfer the lobsters and vegetables to a large platter. Squeeze some of the
grilled lemon wedges over the lobster meat. Pass the platter along with the
4 tablespoons of reserved butter for guests to add to their servings if they
like.

*~Sandy U.~*

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11. Snickers and Peanut Butter Muffins
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Wed Aug 27, 2008 5:33 am (PDT)
Snickers and Peanut Butter Muffins

1 2/3 cups all-purpose flour
6 tablespoons granulated sugar
1 1/2 tablespoons baking powder
Pinch of salt
6 tablespoons chunky peanut butter
1/4 cup unsalted butter, melted
1 large egg, beaten
3/4 cup milk
3 1/2 full-size (2.07 ounce) Snickers bars, chopped

Preheat oven to 400 degrees F. Grease 12 standard-size muffin tin
cups or line with paper baking cups.

Stir together flour, sugar, baking powder and salt. Add peanut
butter and mix until mixture turns into coarse crumbs.

In separate bowl, combine butter, egg and milk. Gently stir wet
ingredients into dry ingredients, about 15 seconds. Lightly mix in
Snickers pieces, about 10 seconds. It's okay if small bits of
unmoistened flour remain. Do not overmix.

Evenly dollop batter into cups of prepared muffin tin. Bake 20 to 25
minutes, or until the tops are golden and just firm when lightly
touched. Set pan on a wire rack for 5 to 10 minutes, then remove
muffins and set on wire rack to cool.

Makes 12 muffins.

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12. Bacon-Swiss Tossed Salad
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Wed Aug 27, 2008 5:50 am (PDT)
Bacon-Swiss Tossed Salad

1/2 cup mayonnaise
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups mixed salad greens
1 medium red onion, sliced
1 (10 ounce) package baby frozen peas, thawed
8 ounces sliced Swiss cheese, julienne
1 pound bacon, cooked and crumbled

In a small bowl, combine mayonnaise, sugar, salt and pepper.

In a large salad bowl, layer a third of the greens and a third of the
mayonnaise mixture, onion, peas and cheese. Repeat the layers twice.
Cover and refrigerate for at least 2 hours.

Just before serving, add the bacon and toss.

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13. Frozen Pistachio Dessert
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Wed Aug 27, 2008 6:10 am (PDT)
Frozen Pistachio Dessert

45 Ritz crackers
3/4 cup melted butter
2 small boxes instant pistachio pudding mix
1 quart vanilla ice cream
1 1/3 cup milk
8 ounces Cool Whip
Chocolate chips

Crush crackers and pour melted butter over crackers in a 9 x 13-inch
pan. Bake 10 minutes at 350 degrees and let cool.

Mix pudding, milk and ice cream in large bowl and pour into crust.
Freeze. Spread cool whip over top and sprinkle with chocolate chips.
Keep frozen.

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14. BBQ ROUND STEAK
Posted by: "McSledwidow@aol.com" McSledwidow@aol.com itktteom
Wed Aug 27, 2008 3:06 pm (PDT)
BBQ ROUND STEAK

2 lbs round steak
2 Tbsp oil
3 Tsbp chopped onion
1 cup BBQ sauce
1/2 cup water

Cut meat into serving size pieces. In skillet, in oil over med heat, brown
meat. Place in 9x134 pan. Stir remaining ingredients and pour over meat.
Cover with tin foil. Cook at 325 for 1 1/2 hours.

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15. EASY CORN BREAD
Posted by: "McSledwidow@aol.com" McSledwidow@aol.com itktteom
Wed Aug 27, 2008 3:06 pm (PDT)
EASY CORN BREAD

1 box yellow cake mix
2 boxes jiffy corn bread mixes

Mix cake according to directions on box in one bowl. Make the corn bread
mix according to directions on the box in another bowl. Mix cake mix and corn
bread mix together. Pour into 2 9x13 pans. Cook according to directions on
cake mix box.

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16a. Macadamia Candy
Posted by: "Mary Free" toompers@hotmail.com aoife_free
Wed Aug 27, 2008 3:39 pm (PDT)

Macadamia Candy

2 (3 oz) jars macadamia nuts
1 (20 oz) pkg of white almond bark
3/4 cup flaked coconut

Heat dry skillet and toast nuts until slightly golden. (Some brands of macadamia nuts are already toasted.) Set aside. In a double boiler, melt 12 squares of almond bark. As soon almond bark melts, pour nuts and coconut in with almond bark and stir well. Place wax paper on cookie sheet, pour candy on wax paper and spread out. Refrigerate 30 minutes to set. Break into pieces.

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17a. Twice Baked Potatoes
Posted by: "Mary Free" toompers@hotmail.com aoife_free
Wed Aug 27, 2008 3:42 pm (PDT)

Twice Baked Potatoes

6 large baking potatoes
1 (16 oz) container sour cream
1/4 cup shredded cheddar cheese
3/4 cup butter
Salt and pepper, to taste
3 slices American cheese

Preheat oven to 350 degrees. Bake potatoes for 1 hour or until soft. Cut enough of the skin off the top of each potato to be able to scoop the potato out of the skin and into a mixing bowl. Add butter, sour cream, grated cheese and mix together well. Add salt and pepper to taste. Fill the skins with the mix and top with 1/2 slice America cheese. Bake for 20 to 25 minutes, just until heated through.

____________ _________ _________ _________ _________ _________ _
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18a. Bierock Casserole
Posted by: "Mary Free" toompers@hotmail.com aoife_free
Wed Aug 27, 2008 3:47 pm (PDT)


Bierock Casserole

1 1/2 to 2 lbs. ground chuck

2 cans crescent rolls

2 c. Cheddar cheese, shredded

1 onion, diced

1 sm. head of cabbage

1 can cream of mushroom soup

Brown meat and onion; drain. Add cabbage to meat and steam. Add soup to the
mixture, steam. Line 9x13 inch pan with 1 can of crescent rolls (lay flat).
Pinch seams. Top with mixture. Top with the Cheddar cheese and top with 2nd can
of crescent rolls. Pinch top together. Bake at 350 degrees for 25 to 30
minutes.
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19. Cherry-Strawberry Cobbler
Posted by: "Mary Free" toompers@hotmail.com aoife_free
Wed Aug 27, 2008 3:50 pm (PDT)

Cherry-Strawberry Cobbler

1 can strawberry pie filling
1 (20 oz) can cherry pie filling
1 (18 oz) pkg white cake mix
1 cup (2 sticks) butter, melted
3/4 cup pkg almonds, slivered

Spread pie fillings in greased 13x9-inch sprayed baking pan. Sprinkle cake mix over cherries. Drizzle melted butter over top and sprinkle almonds. Bake at 350 degrees for 55 minutes. Serve with whipped topping.

____________ _________ _________ _________ _________ _________ _
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20a. Corn Casserole
Posted by: "Mary Free" toompers@hotmail.com aoife_free
Wed Aug 27, 2008 3:54 pm (PDT)

Corn Casserole

1 (15 oz) can cream-style corn
1 (11 oz) can whole niblet style corn
2 eggs
1 cup sour cream
1 (8.5 oz) pkg dry corn bread mix
1/2 cup butter, melted
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Grease a 12x8-inch casserole dish. In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, Muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

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21a. Banana Split Cake
Posted by: "Mary Free" toompers@hotmail.com aoife_free
Wed Aug 27, 2008 3:55 pm (PDT)


Banana Split Cake

From Kraft Foods

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1 cup sugar, divided

1/3 cup butter, melted

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,
softened

1 can (20 oz.) crushed pineapple, drained

6 medium bananas, divided

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Instant
Pudding

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup PLANTERS Chopped Pecans

MIX crumbs, 1/4 cup of the sugar and the butter; press
firmly onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric
mixer on medium speed until well blended. Spread carefully over crust; top with
pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk
into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until
well blended. Gently stir in 1 cup of the whipped topping; spread over banana
layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans.
Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange
over dessert. Store any leftover dessert in refrigerator.