1 cup chopped onion
1 cup chopped green pepper
1 Tbsp. butter or margarine
1 can (28oz) tomatoes with liquid, cut up
1 can (4oz) mushroom stems and pieces, drained
1 can (2-1/4oz) sliced ripe olives, drained
2 tsp. dried oregano
1 pound ground beef, browned and drained, optional
12oz spaghetti, cooked and drained
2 cups (8oz) shredded Cheddar cheese
1 can (10 3/4oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese
In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef, if desired. Simmer, uncovered, for 10minutes. Place half of the spaghetti in a greased 13in x 9in x 2in baking dish. Top with half of the vegetable mixture. sprinkle with 1 cup of Cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heat through.
Shared By: Mom
Thursday, January 26, 2012
Frosted Banana Bars
1/2 cup butter or margarine, softened
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas (about 3 medium)
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
pinch salt
Frosting:
1/2 cup butter or margarine, softened
1 package (8oz) cream cheese, softened
2 cups confectioners' sugar
2 tsp. vanilla extract
In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15in x 10in x 1in baking pan. Bake at 350 degrees for 25 minutes or until bare test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners' sugar and vanilla; beat well. Spread over bars.
Shared By: Mom
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas (about 3 medium)
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
pinch salt
Frosting:
1/2 cup butter or margarine, softened
1 package (8oz) cream cheese, softened
2 cups confectioners' sugar
2 tsp. vanilla extract
In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15in x 10in x 1in baking pan. Bake at 350 degrees for 25 minutes or until bare test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners' sugar and vanilla; beat well. Spread over bars.
Shared By: Mom
Sensational Beef Stroganoff
1lb boneless beef round steak, cut 1/4in thick
2 Tbsp. margarine, divided
1/2 cup chopped onion
1 can Campbell's Cream of Mushroom Soup
1/2 tsp. paprika
1/2 cup sour cream or plain yogurt
Hot Cooked Noodles
Chopped fresh parsley for garnish
1. Slice beef across the grain into very thin strips
2. In skillet over high heat in 1 Tbsp. hot margarine cook 1/2 the beef and 1/2 the onion until beef is no longer pink and onion is tender, set aside. Repeat with remaining margarine, beef and onion.
3. Return meat mixture to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat through. Serve over noodles. Garnish with parsley.
Tip: To make slicing easier, freeze beef 1 hour
Shared By: Mom
2 Tbsp. margarine, divided
1/2 cup chopped onion
1 can Campbell's Cream of Mushroom Soup
1/2 tsp. paprika
1/2 cup sour cream or plain yogurt
Hot Cooked Noodles
Chopped fresh parsley for garnish
1. Slice beef across the grain into very thin strips
2. In skillet over high heat in 1 Tbsp. hot margarine cook 1/2 the beef and 1/2 the onion until beef is no longer pink and onion is tender, set aside. Repeat with remaining margarine, beef and onion.
3. Return meat mixture to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat through. Serve over noodles. Garnish with parsley.
Tip: To make slicing easier, freeze beef 1 hour
Shared By: Mom
Wednesday, January 25, 2012
Creamy Chicken Tortilla Soup
1 cup Pace Chunky Salsa
1 pound boneless, skinless chicken breasts, cut into 1/4 inch pieces
2 cups frozen whole kernel corn
1 can (about 15oz) black beans, rinsed and drained
2 cans (10 1/4oz each) Campbell's Condensed Cream of Chicken Soup
1 soup can of water
1 tsp. cumin
4 corn tortillas (6-in), cut into strips
1 cup shredded Cheddar cheese
1/2 cup chopped fresh cilantro leaves
1. Stir the salsa, chicken, corn and beans in a 4-quart slow cooker.
2. Stir the soup, water and cumin in a small bowl. Pour over chicken mixture.
3. Cover and cook on low for 5 hours
4. Stir the tortillas, 1 cup of cheese, and cilantro into the cooker. Cover and cook for 15 minutes more. Serve with additional cheese, if desired.
Shared By: Mom
1 pound boneless, skinless chicken breasts, cut into 1/4 inch pieces
2 cups frozen whole kernel corn
1 can (about 15oz) black beans, rinsed and drained
2 cans (10 1/4oz each) Campbell's Condensed Cream of Chicken Soup
1 soup can of water
1 tsp. cumin
4 corn tortillas (6-in), cut into strips
1 cup shredded Cheddar cheese
1/2 cup chopped fresh cilantro leaves
1. Stir the salsa, chicken, corn and beans in a 4-quart slow cooker.
2. Stir the soup, water and cumin in a small bowl. Pour over chicken mixture.
3. Cover and cook on low for 5 hours
4. Stir the tortillas, 1 cup of cheese, and cilantro into the cooker. Cover and cook for 15 minutes more. Serve with additional cheese, if desired.
Shared By: Mom
Beef and Pasta Medley
3 cups spiral pasta, cooked and drained
1 medium green pepper, julienned
1 cup halved cherry tomatoes
1/2 cup sliced ripe olives
1 pound boneless top sirloin, cut into strips
2 Tbsp. cooking oil
1 bottle (8oz) Italian salad dressing
1 1/2 cups (6oz) shredded provolone or mozzarella cheese
Breadsticks, optional
In large bowl, combine pasta, green pepper, tomatoes, and olives. In a skillet over medium high heat, stir-fry beef in oil until cooked as desired; drain. Spoon meat over pasta. Add dressing to skillet and bring to boil. Pour over pasta mixture; toss to coat. Add cheese. Serve with breadsticks if desired.
Shared By: Mom
1 medium green pepper, julienned
1 cup halved cherry tomatoes
1/2 cup sliced ripe olives
1 pound boneless top sirloin, cut into strips
2 Tbsp. cooking oil
1 bottle (8oz) Italian salad dressing
1 1/2 cups (6oz) shredded provolone or mozzarella cheese
Breadsticks, optional
In large bowl, combine pasta, green pepper, tomatoes, and olives. In a skillet over medium high heat, stir-fry beef in oil until cooked as desired; drain. Spoon meat over pasta. Add dressing to skillet and bring to boil. Pour over pasta mixture; toss to coat. Add cheese. Serve with breadsticks if desired.
Shared By: Mom
Chocolate Zucchini Cake
1/2 cup butter, melted
1/2 cup canola oil
1 3/4 cup sugar
2 eggs
2 cups grated zucchini
2 1/4 cup flour
1 tsp. vanilla
1/2 cup buttermilk
1/2 cup cocoa
1/4 tsp. cinnamon
1 t. salt
1 t. baking soda
1 1/2 tsp. baking powder
topping:
1 cup chocolate chips
3/4 cup brown sugar
1/2 cup chopped nuts
1. Preheat oven to 350 degrees
2. Grease and flour a 9x13 cake pan
3. Combine all ingredients pour in pan
4. Sprinkle with topping
5. Bake for 30-40 mins or until a toothpick comes out clean
Shared By: Meredith
1/2 cup canola oil
1 3/4 cup sugar
2 eggs
2 cups grated zucchini
2 1/4 cup flour
1 tsp. vanilla
1/2 cup buttermilk
1/2 cup cocoa
1/4 tsp. cinnamon
1 t. salt
1 t. baking soda
1 1/2 tsp. baking powder
topping:
1 cup chocolate chips
3/4 cup brown sugar
1/2 cup chopped nuts
1. Preheat oven to 350 degrees
2. Grease and flour a 9x13 cake pan
3. Combine all ingredients pour in pan
4. Sprinkle with topping
5. Bake for 30-40 mins or until a toothpick comes out clean
Shared By: Meredith
Chicken Rice Bowl
1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 tsp. olive oil
1 package (9oz) ready -to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 tsp. dried basil
1 tsp. rubbed sage
1/8 tsp each salt and pepper
1. Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender.
2. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.
Shared By: Natalie
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 tsp. olive oil
1 package (9oz) ready -to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 tsp. dried basil
1 tsp. rubbed sage
1/8 tsp each salt and pepper
1. Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender.
2. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.
Shared By: Natalie
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