Recipes from Harbor Light Recipe Swap – Nov 30, 2004
Sausage Pasta-
Brown 1lb of sausage, drain and set aside
Sauté 1 chopped bell pepper, 1 med onion and sliced fresh mushrooms in olive oil
Mix together all of the above in a skillet with 1 can cream of mushroom soup and 1 can of milk. Simmer
Serve over cooked angel hair pasta and top with grated parmesan cheese
Home Style Chicken Packets- Tammy Hall
4 sheets (12x18) Heavy duty aluminum foil
4 boneless, skinless breasts
Dried basil leaves
Paprika
2 med carrots sliced
2 cups sliced fresh mushrooms
2 med sliced squash
2 tbls margarine or butter
Place one chicken breast half on each foil sheet. Spread with mustard: sprinkle with seasonings. Top with vegetables and margarine. Repeat for each packet.
Place ingredients on a sheet of foil. Wrap and seal foil to form a packet- leaving room for heat circulation inside. Bake 18-22 on a cookie sheet in a preheated 450 oven. After cooking, open ends of packet first to allow steam to escape. Then open top of foil packet and enjoy No cleanup!
Taco Squares- Tracy Singleton
Ingredients:
1-1.5 cup bisquick
1 1b ground beef
1 c sour cream
½ to 1 cup mayo
Shredded cheddar- amount variable- she used 1 cup
Ketchup
Garlic and onion powder to taste
Mix Bisquick with water to the consistency of chewed bubble gum
Spread (with wet hands) over bottom and sides of a casserole dish
Season meat with garlic and onion powder- brown and drain
Spread meat over the bottom of the dish
Drizzle ketchup over meat (some people used chopped tomatoes instead)
Mix sour cream, mayo and a little cheddar
Spread over meat and cover generously with remaining cheddar
Bake at 350 for 40-45 min or until crust is brown
Allow five minutes to cool before serving
Chicken Spaghetti- Leigh Bacon
4 chicken breasts, cooked and shredded
3 stalks celery, chopped fine
1 chopped bell pepper
1 small can sliced mushrooms
6 strips cooked bacon
1 small onion, chopped
2 cans cream of mushroom soup
1-12 oz cooked pk of spaghetti
1 1b grated cheddar cheese
Fry bacon until crisp. Drain on paper towels, but reserve 3 tbsl of bacon grease. Sautee onions, celery, bell pepper and mushrooms in grease until tender. Add soups to the sautéed mixture and stir in grated cheese. Add chicken and spaghetti. Mix well. Pour into 2 8x8 pans. Sprinkle with crumbled bacon. Bake at 350 until bubbly- Freezes well!
Tomato Soup Cake- Tammy Wheeler
2 cups all purpose flour
1-1/3 cups sugar
1 tbl baking powder
1tsp baking soda, ground all spice and ground cinnamon
1 can condensed tomato soup
½ cup vegetable oil
3 eggs
¼ cup water
1 container (16 oz) cream cheese frosting
Preheat oven to 350. Coat 2 8-inches round cake pans with nonstick cooking spray and lightly flour.
In a large bowl, combine flour, sugar, baking soda, allspice and cinnamon- Mix well.
Add the soup, oil, eggs and water and beat until well combined
Pour the cake into the pans and bake for 25-30 minutes. Allow to cool before frosting
Streusel Apple Cranberry Pie—Nicole Robinson
Streusel topping:
¼ cup all purpose flour
¼ cup packed brown sugar
3 tablespoons butter or margarine
½ cup coarsely chopped walnuts
Crust and Filling:
½ package (15 oz. refrigerated pie crusts (1 crust)
¾ cup granulated sugar
¼ cup all-purpose flour
1 ¼ teaspoons Pantry Cinnamon Plus Spice Blend (ground cinnamon may be substituted)
¼ teaspoon salt
1 cup dried cranberries
2 teaspoons orange zest
7-8 red baking apples, such as Jonathan (about 2 ½ pounds)
1. Preheat oven to 350 degrees. For streusel topping, combine flour and brown sugar. Cut in butter until mixture is crumbly. Stir in walnuts and set aside.
2. For crust and fruit filling, let pie crust stand at room temperature 15 minutes. Meanwhile, combine sugar, flour, Spice Blend, and salt. Add cranberries and orange zest; mix well and set aside.
3. Core and slice apple. Cut apples in half to make about 8 cups slices. Toss apple slices with sugar mixture in large bowl until evenly coated; set aside.
4. Gently unfold crust onto lightly floured surface. Roll crust to 11 ½ inch circle. Place crust into bottom and up sides of deep dish pie plate forming a loose ruffle even with the top edge of the pie plate. Spoon apple mixture into crust. Sprinkle evenly with streusel topping. To prevent over browning of pastry edges, cover edge of pie with strips of aluminum foil.
5. Bake 50-55 minutes or until apples are tender and streusel is golden brown. Cool at least 2 hours before serving. Cut into wedges.
Yield 8 servings
Goat Cheese Torta—
1 10.5 oz. package of goat cheese
1 8 oz. package cream cheese
4 garlic cloves minced
½ tsp. salt
¼ tsp. pepper
½-3/4 cup Garden Pesto
Garnishes: fresh basil sprigs, pecans, pine nuts
French baguette slices
Garden Pesto (makes 1 ½ cups...make extra and keep in refrig for pasta later on)
¼ cup chopped pecans
¼ cup pine nuts
2 ½ cups firmly packed fresh basil leaves
½ cup chopped fresh parsley
2 garlic cloves, chopped
2/3 cup olive oil, divided
¾ cup shredded Parmesan cheese
Bake pecans and pine nuts in a shallow pan at 350 degrees for 12-15 minutes or until toasted, stirring once. Let cool 5 minutes. Process basil, parsley, garlic, and 1/3 cup olive oil in a food processor until coarse paste forms. Add nuts and cheese and process until blended, stopping to scrape down sides. With processor running, pour remaining 1/3 cup oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month if desired.
Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Line a 2 or 3 cup glass bowl with plastic wrap, allowing 3 inches to hang over the sides (or choose bowl with interesting shape-same size). Spread half of cheese mixture into bowl; top evenly with ½-3/4 cup Garden Pest. Top with remaining half of cheese mixture. Cover and chill 8 hours. Invert chilled torta onto serving platter; remove plastic wrap. Garnish if desired. Serve with baguette slices.
Favorite Recipes from Christi Millo
Sunday
Chicken (slow-cooker)
Chicken
Breasts
2
cans cream of chicken soup
1
envelope dry onion soup mix
1
cup sour cream (or cream cheese for richer taste)
-Place
chicken in slow-cooker. Mix up soup and
soup mix and pour over chicken. Cover
and cook on high 4 hours or low 6-8 hours.
One hour before serving, stir in sour cream.
Italian
Chicken (slow-cooker)
Chicken
Breasts
1
pkg. Dry Italian dressing mix
1
can chicken broth
-Place
chicken in slow-cooker. Add Italian mix,
then pour broth over. Cook on high 4
hours or low 6-8 hours.
1
boneless chuck roast
1
pkg. Dried onion soup mix
1
can cream of mushroom soup
¼
cup soy sauce lite
-Place
roast in slow-cooker. Add onion soup,
then cream soup, then soy sauce. Cook
on high for 6-8 hours. Can add potatoes,
carrots, sweet potatoes, etc. to slow-cooker.
3
c. mashed sweet potatoes
1
c. margarine, melted
1
c. sugar
1
c. milk
2
eggs
1
tsp. vanilla
1
tsp. Cinnamon
-Mix
together and put in buttered casserole dish.
Topping:
1
c. self-rising flour
1
c. nuts
1
stick margarine, melted
1
c. brown sugar
-Stir
mixture up and crumble over casserole.
Bake at 350 for 50-60 minutes.
1
lb. ground beef, browned
¾
cup chopped onions (optional)
2
cans Bush’s Baked Beans – do not drain (I prefer the “Country Style”)
½
cup ketchup
2
Tbsp. Vinegar
¼
cup BBQ sauce
2
Tbsp. sugar
1
tsp. worcheshire sauce
½
tsp. salt
pepper
to taste
-Combine
all and bake in uncovered casserole at 350 for 30 minutes.
2
cans veg-all (or one big can)
1
can sliced water chestnuts, cut into smaller pieces
1
cup mayonnaise
1
cup grated cheese
1
can cream of chicken soup
Ritz
crackers
-Mix
together all except crackers. Place in
casserole dish and crush crackers on top.
Pour melted butter over crackers and bake at 350 for 25-30 minutes.
1
large jar Ragu “Rich & Meaty” spaghetti sauce
1
can tomato sauce
1
can diced tomatoes
1
Tbsp. brown sugar
dash
of worcheshire sauce
salt/pepper
-Mix
together and serve over thin spaghetti or angel hair noodles, for a quick
really good spaghetti dinner. (This sauce has plenty of meat in it so you can
skip browning the ground beef for this recipe!
No one will notice!)
1
lb. Sausage, cooked and crumbled
9
eggs
2
cups milk
8
slices white bread
2
cups grated cheddar cheese
salt/pepper
-Mix
together eggs and milk. In buttered
casserole dish, crumble bread in bottom, sprinkle with cooked sausage, pour
egg/milk mixture over, then add cheese on top.
Cover with foil and cook at 350 for 40 minutes, then remove foil and
cook an additional 20 minutes.
1
cup sour cream
1
cup butter
2
cups bisquick
Grated
cheese (optional)
-Mix
all together and pour into mini-muffin pan sprayed with Pam. Bake at 400 for 10 minutes. Rich but yummy!
1
sleeve saltine crackers
2
sticks butter
1
cup sugar
1
cup milk chocolate chips
1
cup peanut butter chips
finely
chopped nuts
-Line
10x15 cookie sheet with foil. Lay out
crackers end to end, packing tightly. In
medium saucepan, melt the butter then add the sugar and boil, stirring
frequently for 2-3 minutes or until the sugar dissolves completely. Immediately pour mixture over crackers and
bake in oven at 400 for 7 minutes.
Remove from oven and immediately sprinkle the chips over crackers,
spreading evenly as they melt. Add nuts
on top. Refrigerate for at 30 minutes
then break into pieces.
1
pkg cream cheese
½
cup butter, softened
1
egg
1 ½
cup sugar
2
cups chocolate chips
2 ¼
cups flour
1 ½
tsp. baking soda
½
cup chopped nuts
-Beat
cream cheese with butter, egg and sugar until light and fluffy. Melt 1 cup of the chocolate chips. Stir into batter. Stir in flour, baking soda and nuts along
with remaining chocolate chips. Bake at
350 for 10-12 minutes. (I use ½ the
suggested chocolate chips and its still good!)
1
small white potato
2
boxes powdered sugar
1
jar peanut butter (prefer crunchy)
-Peel
and cut up potato, boil until very tender.
Drain and mash with fork.
Gradually add most of both boxes of sugar, until you have a good dough. Tear off a large piece of wax paper and tape
down to counter. Dust with powdered
sugar. Pull off a small amount of dough
(tennis ball size). Using a roller
dusted in sugar, roll out dough on wax paper to less than ¼” thickness. Spread not too thick layer of peanut butter
onto dough, then roll up dough like a jelly roll. Use a thin, sharp knife to cut off
slices. Store in airtight
container. This is a unique but
wonderful treat!