What's Cookin' ??

[moreluck]

Imperial Macaroni Casserole from 1975


2 cups elbow macaroni, cooked and drained
1/2 cup margarine
2 tablespoons finely chopped onions
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
2 cups milk
1 1/2 cups shredded cheddar cheese
1 (19 ounce) can tomatoes, drained
1 fresh tomato (optional)


1/4 cup grated parmesan cheese

1. Melt the margarine in a large sauce pan. Saute the onion until transparent.
2. Blend in the flour and seasonings.
3. Stir in the milk gradually; cook until thickened.
4. Add the cheddar cheese; stir until melted.
5. Add the macaroni and the canned tomatoes, mixing well.
6. Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface.
7. Bake in a moderate oven (375*friend) for 30 to 35 minutes.

 

[moreluck]

Weeknight Slow Cooker Beef Stroganoff (Betty Crocker)

. If you can't find cream of golden mushroom or cream of onion don't despair just sub in cream of mushroom and cream of celery.





SERVES 8

• 2 lbs beef stew meat
• 1 cup chopped onion
• 1 (10 3/4 ounce) can condensed cream condensed golden mushroom soup
• 1 (10 3/4 ounce) can condensed cream of onion soup
• 1 (6 ounce) jar Green Giant sliced mushrooms, drained
• 1/4 teaspoon pepper
• 1 (8 ounce) package cream cheese, cubed
• 1 (8 ounce) container sour cream
• 6 cups hot cooked noodles or cooked rice

1. 1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. 2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. 3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles or rice.

 

[moreluck]

Burrito Pie "Ground beef, refried beans and tomatoes are combined with chiles and taco sauce, then layered in a casserole with tortillas and cheese, and baked."
INGREDIENTS:
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives,
sliced
1 (4 ounce) can diced green
chili peppers
1 (10 ounce) can diced
tomatoes with green chile
peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried
beans
12 (8 inch) flour tortillas
9 ounces shredded Colby
cheese
DIRECTIONS:
1.Preheat oven to 350 degrees friend (175 degrees C).2.In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.3.Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.4.Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

 

[over9five]

Re: Be Careful!!!!!

Please read the following before trying Mores recipes!!!

http://www.foxnews.com/story/0,2933,395143,00.html

It could happen to you!






<snicker, snicker!>

 

[moreluck]

Fried foods.....they'll get ya every time !!

 

[over9five]

More, your new signature is great!

 

[moreluck]

Thanks, over.....

I actually feel that this line fits me!!

 

[moreluck]

Texas Beef Skillet

• 1 lb ground beef
• 3/4 cup chopped onion
• 1 (16 ounce) can tomatoes, cut up
• 1 (15 1/2 ounce) can red kidney beans
• 1/2 cup quick-cooking rice
• 3 tablespoons chopped green peppers
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon garlic salt
• 1/2 cup water
• 1/2 teaspoon salt
• 3/4 cup shredded American cheese
• crushed corn chips

1. In a skillet cook ground beef and onion until meat is browned and onion is tender.
2. Drain off fat.
3. Stir in the UNDRAINED tomatoes, UNDRAINED beans, UNCOOKED rice, green pepper, chili powder, garlic salt, water, and salt.
4. Bring to boiling; reduce heat.
5. Simmer, uncovered for 20 minutes, stirring occasionally. Top with cheese.
6. Cover and heat about 3 minutes or until cheese melts.
7. Sprinkle corn chips around the edge.

 

[moreluck]

Baked Mexican Macaroni And Cheese

Ingredients:
8 ounces uncooked penne pasta
2 tablespoons butter or margarine
1/4 cup chopped onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
2 cups plain yogurt
4 ounces light process American cheese product loaf, cut into 1/2-inch cubes
1 cup shredded reduced-fat Mexican 4-cheese blend
1/4 cup plain dry bread crumbs



Directions:
Heat oven to 375 friend. Cook and drain pasta as directed on package; set aside.

Melt butter in 3-quart saucepan over medium heat. Cook onion, mustard, salt, pepper and garlic in butter 5 to 7 minutes, stirring occasionally, until onion is tender.

Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta.

Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs. Bake uncovered about 25 minutes or until bubbly.

 

[moreluck]

Cowboy Salad, Paul Newman's Favorite

DRESSING

• 1 cup of paul's olive oil and vinegar dressing
• 1/4 cup red wine vinegar
• 3 tablespoons chipotle chiles, in adolbo sauce chopped
• 1 large lime, juice of (about 2 tablespoons)
• 1 tablespoon cumin
• 2 teaspoons salt

SALAD

• 3 (15.5-19 ounce) cans black beans, rinsed and drained
• 4 (15.5-16 ounce) cans whole kernel corn
• 3 cups cooked white rice
• 1/4 cup finely chopped red onion
• 1/2 cup finely chopped green onion (including the tops)
• 1/2 cup chopped cilantro

For Garnish

• 2 cups coarsely chopped tomatoes
• lime wedge, and
• fresh cilantro stem, for garnish

1. TO make the dressing, mix all the ingredients in a bowl.
2. TO make the salad, mix all the ingredients in a bowl.
3. ADD the dressing to the salad and leave in the refrigerator for one hour or one day.
4. BEFORE serving the salad, add the chopped tomatoes and garnish with lime wedges and cilantro.

 

[moreluck]

Lemon Parsley Orange Roughy

• 1 lb orange roughy fillet
• 1/4 cup fresh parsley, chopped (ahh, be liberal, it's good!)
• 1 lemon, juice and zest of
• fresh ground black pepper, to taste

1. Place fish in a large glass dish. Sprinkle with lemon zest and parsley. Squeeze lemon juice over top.
2. Refrigerate for 10-15 minutes.
3. Preheat broiler. Spray broiler pan with nonstick cooking spray. Place fish in broiler pan. Place in broiler for 8-10 minutes or until fish flakes easily.

 

[moreluck]

Steak Or What Casserole

Ingredients:
1 pound ground beef
6 medium potatoes, raw and sliced thin
1 large onion, diced
1 can peas or frozen peas, cooked
Salt and pepper
1 can cream of celery soup
1 can cream of mushroom soup



Directions:
Pat ground beef into an even layer in a 9x13" baking pan. Spread potatoes, onions and peas evenly over meat, salt and pepper to taste.

Mix soups and spread over top. Cover with foil and bake at 350 for 50-60 minutes.

 

[moreluck]

I tried this recipe today and it really came out good. I actually left it in for about 3 hrs. the first part.....when I flipped it, the juice looked lumpy. But by the time it was all done, it was tender with a creamy onion/beef gravy. It didn't taste at all like soup.



Spoon Tender Pot Roast

3 to 3 1/2lb. beef chuck roast (boneless)
black pepper
1 Tbls. cornstarch
1 pkg dry onion soup mix
2 cans (10.75 oz. each) cr. of mushroom soup undilluted(not fat-free)

Preheat oven to 250 degrees. Set rack to lower third of the oven (not the lowest level)

Sprinkle black pepper over the roast. Set aside.

In a small bowl, mix the cornstarch with dry onion soup mix in the package. Rub chuck roast with the cornstarch mixture until evenly coated.

In the bottom of an ovenproof Dutch oven, pour 1 can of soup. Place the roast on top of the soup and spread the contents of the 2nd can on top of roast.

Cover the pot with it's lid, place in oven and roast for 2 1/2 hours/ Take roast out of oven, turn roast over and ladle soup over roast. Place back in oven and roast an additional 2 1/2 hours. Roast will be brown and spoon tender; soup will be brown and creamy.

 

[moreluck]

Pork Chops (tender, Oven-baked)

4 to 5 loin pork chops
Salt and pepper to taste
2 lg. onions sliced
2 chicken bouillon cubes
2 eggs, beaten
1/2 cup boiling water
1 c. flour
Instructions:

Dip chops in beaten egg and then in salted, peppered flour (cover well); add oil to frying pan and brown chops lightly. Place chops in glass 10 x 13 inch shallow pan. Slice onion over chops. Add more salt and pepper. Dissolve 2 chicken bouillon cubes in 1/2 cup boiling water and add this to drippings in frying pan. Pour this over chops. Cover entire dish with foil. Bake at 375 degrees for 45 minutes.

 

[moreluck]

Fiesta Rice With Beef

Ingredients:
1 cup extra-long grain rice, uncooked
1/2 cup diced white onion
1/2 cup diced green onion
1 1/2 pound lean ground beef
1 can Rotel
1 can stewed tomatoes
1/2 cup picante sauce
2 tablespoons salt
1 tablespoon cayenne pepper
2 tablespoons oil
1 cup water



Directions:
Brown the meat and onions in a skillet. Drain and set aside.

Place oil in the skillet, heat to sizzle then add the rice. Stir until the rice is browned.

Add in the meat and all of the other ingredients, stir and cover. Cook for 25 minutes or until the water and juice have evaporated and the rice has fluffed.

Garnish with grated sharp Cheddar cheese and sliced black olives, if desired. Serve with flour tortillas or tortilla chips.

 

[moreluck]

Baked Ziti Casserole

• 1 lb ground beef, cooked and drained (I use extra lean)
• 1 (20 ounce) can hunts four cheese pasta sauce
• 1 (8 ounce) can hunts tomato paste
• nonstick cooking spray
• 1 (12 ounce) package ziti pasta (I use Barilla brand)
• 16 ounces small curd cottage cheese (full fat variety not fat free or skim)
• 1 cup shredded parmesan cheese (not the kind in the green tube but the kind in the cheese section that you grate or comes grated in )
• 1 cup shredded mozzarella cheese
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 10 white button mushrooms, sliced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 (15 ounce) can black olives
• 1 (8 ounce) container sour cream

1. Preheat oven to 350.
2. Cook and drain ground beef.
3. Saute green pepper, onion, and mushrooms and add to ground beef.
4. Add onion powder and garlic powder, oregano and 3 tablespoons of the tomato paste. Stir and set aside while you cook pasta.(al dente).
5. Drain cooked pasta and set aside.
6. Stir together the cottage cheese, sour cream.
7. Slice the black olives and add to the cottage cheese mixture.
8. Mix the spaghetti sauce and remaining tomato paste with the ziti.
9. Spray 9x13 pan with non stick spray.
10. Place half the noodles in the pan.
11. Top with meat mixture and a layer of parmesan cheese.
12. Top with the cottage cheese and sour cream mixture.
13. Top with a layer of the Mozarella cheese.
14. Top with the other half of the noodles and a final layer of parmesan cheese (the inside layers of cheese can be thin, just enough to add a cheesy layer).
15. Bake uncovered 30 minute or until hot and bubbly and cheeses are melted.

 

[moreluck]

Hearty Italian Chicken Chowder

Ingredients:
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/2 lb. boneless skinless chicken breast, chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 cup reduced sodium chicken broth
1 medium zucchini, chopped
1/2 cup elbow macaroni, uncooked
1 tsp. dried basil leaves
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese


Preparation:

Heat dressing in large saucepan on medium heat. Add chicken; cook 3 min., stirring once.

Add tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.

Reduce heat to medium; simmer 8 min. or until macaroni is tender. Sprinkle with cheese.

 

[moreluck]

Broccoli Cheese Square

Allow enough time for cooling so they cut easily.


2 (10 ounce) packages frozen broccoli or fresh broccoli
3 eggs
1 cup flour
1 cup milk
3 tablespoons butter or margarine
1 teaspoon baking powder
2 tablespoons finely chopped onions
1 lb cheddar cheese, grated


salt and pepper

1. Preheat oven to 350 degrees.
2. Melt butter or margarine in a 9x13 inch baking dish. Steam broccoli, transfer to processor or blender and chop finely.
3. Beat eggs in a large bowl. Add flour, milk, and baking powder; mix. Stir in cheese, broccoli and onion.
4. Spread into prepared dish, spreading evenly. Bake until set, about 30 minutes. Cut into bite size pieces.

 

[moreluck]

Pasta & Red Beans

Ingredients

• 1 (14 1/2 ounce) can stewed tomatoes
• 1 (14 1/2 ounce) can dark red kidney beans
• 1 cup water
• 2 tablespoons dried parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 8 ounces elbow macaroni

Directions

1. Bring undrained tomatoes, undrained kidney beans, water, parsley and seasonings to a boil in large saucepan over medium heat.
2. Add pasta, stir, turn off heat, and cover.
3. Stir frequently until pasta is tender.
4. Sprinkle with shredded cheddar cheese if desired.

 

[705red]

When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.

BAKED STUFFED CHICKEN
4 - 5 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees.


Brush chicken well with melted butter salt, and pepper.
Fill cavity with stuffing and popcorn.
Place in baking pan with the neck end toward the back of the oven.

Listen for the popping sounds.

When the chicken's ass blows the oven door open
and the chicken flies across the room, it's done.

And, you thought I couldn't cook...