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S: The Care and Feeding of Moncur Men

FC: The Care and Feeding Of Moncur Men

1: This Cookbook is dedicated to You: The Wives of Moncur Men! Thanks for loving them! We can't thank you enough for that! You are Amazing!

2: The Care and Feeding of Moncur Men | Moncur Men are awesome, muscley and wickedly handsome but they also come with their own set of health challenges. These will not be apparent now while they are young and healthy but if we want to keep them healthy, there are a few things we have to do to help them stay that way. First of all they have a genetic predisposition for terrible problems with cholesterol. which can lead to heart attacks (two of their great grandfathers died of heart attacks and one grandfather had a heart attack at a relatively young age and a great uncle had like triple bypass surgery when he was pretty young). It's a genetic thing so we have be diligent in order to help keep their cholesterol in check. We do this by cooking low fat meals, making them eat lots of veggies, fruits and whole grains and encouraging them to exercise... It's not just a good idea-it's essential! We also have to keep informed about the latest in nutritional news. Things are always changing, what is good for us today is bad for us tomorrow. For example a few years ago all fat was bad but now experts encourage us to have "good fat" which includes olive oil and canola oil. . Chicken and Fish are your meat of choice. Limit their red meat to a few times/month.. When you cook hamburger drain it well and then rinse it with hot water. This reduces the fat considerably. They should also drink skim milk, they have been doing this their whole lives so it shouldn't be a shock to them. They may not always want to cooperate with these guidelines but it is up to us to keep them in line. They will basically eat what you put in front of them so it's important to make healthy choices. One more thing: They will need to get their cholesterol checked periodically. It's good to know how they are doing. With your love and care you can keep them healthy for a very long time! All the recipes in this book are tried and true and most of them are pretty low fat.. Happy Cooking!

3: 3 | We Want This | Not This! | Not This!

4: Tried and True Recipes from Mama Moncur's Kitchen!

5: Table of Contents 6 Breakfast 8 More Breakfast 10 Soup 12 Rolls and Bread 14 Crockpot 16 Tasty Sides 18 Salads 20 All-American 22 All-American 2 24 All American 3 26 Italian 28 Asian Cuisine 30 Sweet Treats 30 Sweet Treats 2

6: 1 egg 1 cup flour 3/4 cup milk 2 TB shortening melted, or oil 1 TB sugar 3 tsp baking powder 1/2 tsp salt Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Cook on greased griddle or pan. | 2 tsp. yeast 1/2 cup warm water 1 tsp. sugar 2 cups warm fat free milk 2 eggs, separated 2 Tbls. butter, melted 1 Tbls. canola oil 1 3/4 cup flour 1 tsp. salt In large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, egg yolks, butter and oil (refrigerate egg whites). combine flour and slat; stir into milk mixture. cover and refrigerate overnight. Let egg whites stand at room terperature for 30 minutes. In a small mixing bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites. For each waffle, pour batter by 1/4 cupfuls onto a preheated waffle iron; bake according to manufactures directions until golden brown. | Pancakes | Waffles

7: German Pancakes | 11/4 cup butter 1 1/2 cup milk 3/4 cup flour 1/3 cup sugar 3 eggs 1/4 tsp salt | Preheat oven to 400. Put butter in glass 9 inch pie plate. Bake until butter melts. Adjust heat to 450. Put milk, flour sugar eggs and salt into blender and mix on medium speed until smooth. Pour into hot pie plate and bake for 20 minutes at 450 and 8 minutes at 400 if necessary. | 7 | 1 package of refrigerator crescent rolls 7 eggs 1 cup cooked and chopped up bacon ( the pre-cooked bacon works great) 1 1/2 cups of your favorite shredded cheese 1 onion chopped | Preheat oven to 375 degrees. Open crescent rolls and place flat in bottom of sprayed 9 X 13 baking dish. Whisk eggs and mix in bacon, cheese, and onion. Pour egg mixture over crescent dough and bake for 15 minutes. Allow to cool, cut and enjoy. | Merialice's Breakfast Casserole

8: More | Crepes | 2 egg whites 1 whole egg 1/2 cup skim milk 1/2 cup water 2 Tbs light butter, melted 3/4 cup flour 1/2 tsp salt Combine egg whites, egg, milk, 1/2 cup water, butter, flour, and salt in blender container. blend about 1 minute, scrape down sides with rubber spatula, and blend an additional 30 seconds. Heat frying pan over medium heat, brush lightly with melted butter. Pour just enough batter to cover bottom of pan, tipping and tilting pan to spread batter quickly over bottom. Cook both sides. | Buttermilk Syrup Ingredients: 1 1/2 cups white sugar 3/4 cup buttermilk 1/2 cup butter 2 tablespoons corn syrup 1 teaspoon baking soda 2 teaspoons vanilla extract Directions: 1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

9: Brian's Super Smoothy 1 cup water 1 cup milk cup sugar 1 lid (teaspoon) vanilla 1/2can (12ozs) orange juice concentrate Add fruit to taste my favorites are 1 banana, 1 cup strawberries and/or 1 cup raspberries Add ice to thicken to taste (1 to 2 cups) Put all ingredients into a blender and blend, blend, blend | 9 | Granola 7 cups rolled oats 1/2 cup fresh ground flax seed or wheat germ 1/2 cup vegetable oil 1 cup unsweetened coconut 1 cup honey 1 cup ribbon coconut 2 Tablespoons vanilla 1/4 cup sesame seeds 1 teaspoon almond extract (optional) 1 cup nuts (I always use 1/2 cup pumpkin seeds, then 1/2 cup of either walnuts or almonds.) 1/2 cup sunflower seeds 1 cup raisins (optional) Mix all grains and nuts together. Heat oil and honey together, take off heat and add vanilla and almond extract. Pour oil mixture over grains and nuts and mix well. Spread on lightly greased cookie sheet and bake at 300 for about 30 minutes stirring every 10 minutes. It is done when golden in color. Allow to completely cool before storing.

10: Tortellini Soup | Natalie | 2 Tbsp. olive oil 1 med. onion chopped 1 small zucchini, diced 1 med. carrot, peeled and diced 5 1/2 cups chicken broth 1 tsp dried basil 1 bay leaf 1/2 cup canned crushed tomatoes 1/2 tsp. salt 8-9 oz. fresh or frozen tortellini | Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini and carrot. Saute over moderate heat for 8-10 min., stirring often, until the onion is soft and translucent. Add the broth, basil, bay leaf, tomatoes, and slat to the pot. Increase the heat and bring the mixture to a boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5-6 minutes longer. | Tortellini Soup | Pricilla's Vegetable Chowder | Ingredients 3 cups potatoes, cubed 1 Large onion diced 1 Stock Broccoli, chopped 1 Large Carrot, Grated 2 Stocks Celery chopped 3 Cups Water 1 Tbl. Chicken Flavored Bouillon 1 cup Grated Cheddar Cheese 1 tsp. Salt 1/4 tsp. Pepper White Sauce 4 TBL. Corn Starch 2 cans fat free canned milk or 1 quart milk Whisk Corn starch into milk. In microwave cook 2 minutes and whisk again. Cook 2 more minutes and whisk. Repeat this until it is thickened. | Put vegetables, water and bouillon in large soup kettle. Simmer until potatoes are just tender. Add white sauce and simmer for 10 minutes longer. Add cheese, salt and pepper. Stir to melt cheese and serve.

11: Roxi | Chicken Noodle Soup | 2 chicken breasts boiled until done and cut into chunks or one large can of canned chicken 5-6 cups water 5-6 tsp. chicken bouillon 3 carrots peeled and chopped 2 stalks of celery peeled and chopped 3 potatoes peeled and chopped 1 bag or box of cooked noodles 1 tsp tarragon, parsley (dried) and any other spice you like. Directions: Add water and bouillon into large pot. Add all the other ingredients and cook until the potatoes and carrots are tender. Serve with fresh homemade bread! | 20 min. | 6-7 servings | 2 tsp. olive oil 1 medium onion chopped 4 garlic cloves, minced or 1 tsp dried minced garlic 1/2 medium green pepper chopped 4 small boneless skinless chicken breasts (cooked and chopped) 2 cups frozen corn 1/2 cup water | 9 | 2 tsp. cumin 1 tsp chili powder 1/4 tsp. cayenne pepper (optional) 4 (14 oz) cans chicken broth 2 (14 oz) cans diced tomatoes 2 (3oz) cans tomato sauce 2 cans black beans | Amazing Chicken Tortilla Soup | 1. Saute onion, garlic, and green pepper in olive oil in a large pot until soft. 2. Add all the rest of the ingredients to the large pot and bring to a boil 3. After about 15 minutes, remove chicken breasts and shred. 4. Return shredded chicken to the pot and simmer an additional 30 minutes. 5. Serve topped with crushed tortilla chips, sour cream and chopped avocados | 11

12: Rolls and Bread | One Hour Bread Recipe | 5 cups white bread flour 1 1/2 tsp. salt 4 Tbs. sugar 4 tsp. Saf-Instant yeast Mix and Add 1/3 cup Canola Oil Mix until oil is evenly distributed. Add 1 1/2 cups- 2 cups hot tap water. Add water until the dough cleans the side of the bowl. If using a bread mixer mix and knead 4 minutes. If kneading by hand, knead until dough is smooth and elastic. Form dough into 2 loaves and place in greased, medium bread pans. Fill sink with several inches of hot water. Place pans in the water and cover sink with a cookie sheet. Let rise until double (about 25-30 minutes.) Heat oven to 350 degrees and bake for 25 minutes. | Butterhorn Rolls | 2 1/2 tsp. dried yeast 1/2 cup milk 1/3 cup sugar 1/2 cup butter or 2 TB. butter and 1/3 cup oil 3/4 tsp. salt 1 egg 4 cups flour | Dissolve yeast in 1/2 cup warm water. Combine next 4 ingredients in bowl; cool to lukewarm. Add yeast, egg and half the flour, beating well. Add enough remaining flour to make a soft dough. Knead lightly on floured surface. Place in greased bowl, turning to grease surface. Let rise, covered in warm place for 1 hour or until doubled in bulk. Divide in halves. Roll each portion on floured surface to 12 inch circle. Cut into 12 wedges and roll up from wide end. Place on greased baking sheets. Let rise for 30 minutes or until doubled in bulk Bake at 350 degrees for 10-15 minutes. | Corn Bread | 1/2 cup butter or margarine 2/3 cup sugar 2 eggs 1 cup buttermilk | Melt butter, add to the sugar and stir well. Add eggs and beat until well blended. Combine buttermilk and soda and stir into sugar mixture. Add cornmeal, flour and salt. Stir just until blended. Pour into greased 8" square. Bake at 375 degrees for 30 minutes. Or 350 degrees for a glass pan.

13: The Best Cinnamon Rolls in the World | Sprinkle 2 Tbl. of yeast over 1/2 cup warm water (add a dash of sugar if you wish to speed action of yeast) In pan on stove melt 1/2 cup margarine. Add 2 cups of milk until warm. in mixing bowl beat 2 eggs, 3/4 cup sugar, 1 Tbl. salt. Add warm margarine/milk mixture. Be sure mixture isn't too warm, then add yeast mixture. Add 5 cups of flour all at once and mix gently and slowly with electric hand mixer just until flour is moistened. Remove mixer and add 2 more cups of flour. Gently mix in with wooden spoon or spatula just until well combined. (The secret to light cinnamon rolls with this recipe is to not overwork the dough) Place in a draft-free area, cover with towel and allow to rise until at least double or about 11/2 hours. Pull gently away from sides of bowl (don't mix down) and allow to rise again. (about 45 minutes. Turn out onto floured board or counter top. Gently roll into rectangle. Pour and spread 1/2 cup melted margarine over and sprinkle with a cinnamon and sugar mixture (1/2- 1 cup sugar with 1/2-1 tsp. cinnamon). I use a heavy sprinkling. Roll up width-wise and cut into 24 rolls (dental floss works great for cutting the rolls). Place side-by-side (touching each other) on light coat of melted margarine in pan with 1" side. this way they rise up instead of out. Let rise until almost double in size (1/2-1 hour). Bake at 375 degrees for 15 minutes or 350 degrees for 17 minutes. Do not over bake. Frosting: 3 1/2 cups powdered sugar. 1/3 cup melted margarine, 1 tsp. vanilla, 1/4 cup evaporated milk. Spread liberally over cinnamon rolls immediately after removing from oven. (The key to good frosting is the evaporated milk) Options: For orange rolls: spread on 1/2 cup margarine mixed with 1 cup sugar and 2 tablespoons grated orange peel. Add 2-3 Tbs. of orange juice to the frosting. For Raspberry rolls: spread 1/2-3/4 cup raspberry pie filling on the dough and roll up just like cinnamon rolls. | 13 | 1 cup warm water 1 Tbsp. sugar 1 tsp. salt 1 tsp. rosemary, oregano, basil, Italian seasoning 1/4 tsp. garlic powder 3 Tbsp. olive or vegetable oil 2 3/4 - 3 cups flour 3/4 Tbsp. yeast Mix first 6 ingredients and 1 cup flour for 1 minute. Add remaining flour. Knead 5 minutes. Grease a cookie sheet. Form dough into a ball. place on cookie sheet and flatten slightly. Heat oven to warm. rise in oven for 20 minutes. Remove from oven. Heat oven to 425 degrees. Bake for 12-15 minutes. Brush with olive oil and sprinkle with course salt. Tear and serve. | Focaccia Bread | 1/2 tsp soda 1 cup cornmeal 1 cup flour 1/2 tsp. salt

14: 1 large beef roast or several large steaks trimmed of fat and cut up into strips or squares. 1 bottle of teriyaki sauce. My favorite is the Veri Teriyaki sauce Put the beef and the whole bottle of Teriyaki sauce in the crockpot. Cook on low for 5-6 hours. Makes 8 servings. Serve over rice. | Teriyaki Beef | Italian Pot Roast | 2 lb. boneless beef round roast 1 medium onion, sliced 1/4 t. salt 1/4 t. pepper 32 oz. tomato sauce with herbs 1 pkg. Italian salad dressing mix Slice roast in half and place in the crockpot. Add onion and remaining ingredients. Cover and cook on high for 5 hours or until roast is tender. | Regular Pot Roast | Combine one beef pot roast, one can of cream of chicken or cream of mushroom soup, one onion soup mix and cook for 5-6 hours on Low. | Costa Vida Pork | 5-6 lb. Pork Roast 1 Tbsp. cumin 1 cup Brown Sugar 20 oz. bottle of Coke 12 oz. Red Taco Sauce Place roast in crockpot and cover half way up with water. Cook roast in crockpot on low for 12 hours. Drain and return meat to crockpot. (Save liquid from roast in separate bowl.) Add remaining ingredients to roast and cook for an additional 4 hours. Take out roast and shred. Put back in sauce and cook for an additional 2 hours. Strain fat from the liquid (place in fridge for a little while). Thicken with cornstarch and then add a can of Chili Verde Enchilada Sauce to liquid. this sauce can then be placed over burrito. | Crock Pot Turkey Put one frozen Turkey Breast into the Crockpot. If the breast is too large for the lid to close tightly, put aluminum foil around the lid to seal it. Cook for 8-12 hours on low, until the turkey is done.

15: Crockpot Recipes | Chicken Stroganoff | 6 skinless boneless chicken breast halves 1 can 98% fat free Cream of Mushroom Soup 16 oz. fat-free sour cream 1 envelope dry onion soup mix Put frozen chicken breasts in the bottom of crockpot. Combine soup, sour cream, onion soup mix and pour over chicken. Cook on low for 6-7 hours. Makes 6 servings. *Serve over noodles or rice. | Makes 8 servings with a delicious spicy sauce. Slice roast to serve or shred with two forks. Serve over pasta, polenta or mashed potatoes. | 15 | Chicken Salsa Tortillas Put 3-5 boneless skinless chicken breasts and one large bottle of salsa into the crockpot. Cook for 4-5 hours on Low. Shred chicken and then serve on tortillas with lettuce, cheese, tomatoes and whatever else you would like to put on it. This can also be done in a skillet for a quick yummy dinner. Just cut the chicken breasts into small squares before you cook them. | Cafe Rio Chicken 1 small bottle Kraft Zesty Italian dressing 1 Tbs. chili powder 1 Tbsp. cumin 3 cloves of minced garlic 5 lbs. boneless skinless chicken breasts Roast all ingredients in crokpot on low for 4 hours. Shred chicken, roast an additional 1 hour.

16: Tasty Sides and other stuff | Twirly Noodles 1 package rotini noodles About 1 cup Kraft Fat Free Italian Dressing Parmesan Cheese Cook noodles in boiling water until tender. Drain. Add enough Dressing until it tastes good to you.. Sprinkle with parmesan cheese. To make the fancy kind add green pepper or other delicious vegetables! | Raspberry Slush 1 can (46oz) pineapple juice 12 oz. can concentrated lemonade 10 oz frozen raspberries 4 small water bottle size packets of raspberry crystal light 4 cups water Water to make 2 gallons liquid combine the juices, et. and mix well. Add water to make 1 1/2 gallon water total. Freeze at least 24 hours. Take from freezer at least 1 hour before serviing. Sc rape out and fill cups with slush. Add Sprite to fill cups. | Dunk A bunch of green onions l large fat free cottage cheese 1 8 ounce fat free sour cream 1 cup of reduced fat mayo 1 tsp of real horseradish 1 tsp of Lawry's Season Salt Blend in blender and serve with chips.

17: Fruit Dip l small container strawberry cream cheese 1 small jar marshmallow cream l container strawberry yogurt Mix together and serve with fruit | Funeral Potatoes 1 Bag frozen shredded hash browns 1 can cream of chicken soup 1/3 cup chopped onions or a handful of dried onions 1 12 oz container of sour cream. 1 cup grated cheese Spray a 13 x9 pan with Spray oil. Pour in hash browns. Mix sour cream, soup, onions and some of the cheese together. Pour over hash browns and mix well. Top with the rest of the cheese. Bake at 350 for about 30 minutes. | 15 | Fruit Dip 2 l 12 ounce container cool whip 1 8 ounce block cream cheese 1 can sweetened condensed milk mix together and serve with fruit | 17

18: Salads | 7 Layer Salad 1 bunch fresh spinach 4-6 strips of bacon cooked 1 medium head of lettuce 1 cup chopped celery 1 cup sliced green onions 1 pkg. frozen peas Mozzarella cheese Wash and chop spinach. Layer all ingredients in large bowl except chees, starting with spinach and ending with peas. Blend together ingredients for dressing and pour over peas. Cover dressing with grated mozzarella cheese. Cover and chill for at least 6 hours. Serves 6-8 | Dressing 1/2 cup mayonnaise 1/2 cup sour cream Salt and Pepper to taste Worcestershire sauce to taste Lemon juice to taste | Spinach Salad with Honey Bacon Dressing 8 Cups fresh spinach 1 Cup fresh mushrooms sliced 1 medium tomato, seeded and chopped 2 hard-boiled eggs chopped 1/2 cup Parmesan cheese, shredded on large holes of grater 7 slices of bacon, cooked and crumbled In a large bowl, combine first 6 ingredients with 5 of the cooked, crumbled bacon strips. In a small bowl, whisk the honey, vinegar, oil, mustard, lemon juice, and remaining 2 strips of cooked, crumbled bacon. Pour over salad or serve on the side. Serve immediately. Makes 6 servings. | 1/2 cup honey 1/2 cup vinegar 1/3 cup vegetable oil 1 tsp. yellow mustard 1 tsp. lemon juice 1/3 cup sliced almonds, toasted | Corn Salsa 5 medium tomatoes chopped bunch cilantro chopped 2-4 green onions chopped 1 can corn drained 1 can black beans, drained cup Italian dressing 1 avocado chopped Toss all ingredients together and serve with chips.

19: Spinach Salad One package of Spinach 1 cup chopped mushrooms 1/4 cup chopped red onion 2 small cans mandarin oranges 1 cup grated mozzarella cheese 7 strings of bacon cooked and crumbled Mix all ingredients and serve with Poppy Seed Dressing | 27 | Frog Eye Salad Ingredients: 1 cup white sugar 2 tablespoons all-purpose flour 2 1/2 teaspoons salt 1 3/4 cups unsweetened pineapple juice 2 eggs, beaten 1 tablespoon lemon juice 3 quarts water 1 tablespoon vegetable oil 1 (16 ounce) package acini di pepe pasta 3 (11 ounce) cans mandarin oranges,drained 2 (20 ounce) cans pineapple tidbits, drained 1 (20 ounce) can crushed pineapple, drained 1 (8 ounce) container frozen whipped topping, thawed 1 cup miniature marshmallows 1 cup shredded coconut Directions: 1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature. 2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain. 3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve. | Yummy Quick Fruit Salad 1 quart strawberries chopped 2 bananas chopped 2-3 mangoes chopped 3 Kiwi chopped Mix fruit together and add sugar to taste. | Christmas Raspberry Jello 2 small raspberry Jell-O 2 cups boiling water 2 cups or 3 jars (large size) baby applesauce 1 bag frozen red raspberries (without sugar) Dissolve Jell-O in boiling water, add applesauce and raspberries. Pour all into a 9 X 13 glass casserole. Place in Fridge to set. I have not tried putting this in a Jell-O mold, so I am not sure how that would work. Before serving you can decorate the top with whipped cream, whipped topping, or Reddi Whip if you want. | 19

20: All American | 1. For Meat balls: preheat oven to 350 degrees. Mix all meatball ingredients lightly but thoroughly in medium bowl. Shape into 2 inch balls. Place on a cookie sheet 2. Bake for 20-25 minutes or until no longer pink. Drain. Keep Meatballs warm 3. For Gravy combine the soup with milk and beef broth and 1/4 cup flour. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil for 1-2 minutes. Add spices. Cook for a few more minutes and then add meatballs to sauce. Serve over noodles or rice. | 11/2 lbs. ground beef 1/2 cup chopped onion 1/2 cup plain bread crumbs 1/2 cup water 1 large egg, lightly beaten 2 Tbs. dry milk 1 tsp. garlic salt 1/4 tsp. nutmeg | Gravy: 1 can cream of mushroom or chicken soup 1 1/2 cup beef broth 1/2 cup milk 1/4 tsp dill weed 1/4 tsp. ground black pepper 1/2-1 tsp tabasco sauce | Swedish Meatballs | 1 lb. hamburger 1 can cream of chicken soup 2 cups sour cream dried onions salt and pepper hot sauce Worcestershire sauce noodles | Beef Stroganoff | Brown hamburger with some dried onions. Add cream of chicken soup and sour cream and hot sauce and worcestershire sauce. Warm gently but try not to boil. Serve over noodles | Ingredients 5 lbs chicken pieces 1/3 cup ketchup 1/3 cup soy sauce 1/2 cup brown sugar 3 tablespoons sherry wine or 3 tablespoons chicken stock 1 piece gingerroot, crushed 1 garlic cloves, crushed Directions Oven Version:. Arrange chicken on rack of broiler pan. Broil 6 to 8 inches from unit in electric oven for 10 minutes on each side. Combine remaining ingredients, Baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce. Or marinade for a few hours and cook on the grill. | Huli Huli Chicken

21: 1 pound ground beef 1 medium onion, chopped 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup 1 tablespoon ketchup 1/8 teaspoon ground black pepper 1 cup frozen peas and carrots or green beans 1 cup milk 2 tablespoons butter 1 1/3 cups instant mashed potato flakes or buds Cheese Directions: 1. Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat. 2.Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate. 3.Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture. Top with grated cheese 4.Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned. | Shepherd's Pie | Webelos Stew 1 lb. hamburger 4 potatoes, cleaned and thinly sliced 3 big carrots peeled and thinly sliced 1 onion chopped finely 1 can cream of chicken soup salt and pepper to taste Brown hamburger and onion, drain. Add potatoes, carrots, and cream of chicken soup, and salt and pepper. Bake or cook in pan stirring often until potatoes are tender | Ham and Cheese Twice Baked Potatoes Bake 6-8 potatoes in the oven or microwave. Let cool Cut in half and scrape out the potato leaving the skin intact.Mash the potatoes until smooth. Add one cup grated cheese, one and a half cups chopped ham, about a cup of miracle whip and one half cup of Italian dressing. Mix well. Refill the potato skins with the potato mixture. Place on a cookie sheet and sprinkle with grated cheese. Cook at 350 degrees for about 20 minutes. | 21

22: All American 2 | Mix hamburger, bread crumbs, milk, onion, salt, Worcestershire sauce, and egg. Shape into balls and cook in skillet over medium heat until they are done. Remove from pan and keep warm. Mix brown sugar and cornstarch in skillet. Stir in pineapple with syrup, vinegar and soy sauce. heat to boiling, stirring constantly; reduce heat. Add meatballs. Cover; simmer, stirring occasionally 10 minutes. Stir in green pepper. Cover; simmer until crisp-tender, 5 minutes. | 1 pound hamburger 1/2 cup dry bread crumbs or crushed crackers 1/4 cup milk 2 Tbs. finely chopped onion or dry onions or onion salt(1 tsp) 1 tsp salt 1/2 tsp Worcestershire sauce 1 egg | 1/2 cup packed brown sugar 1 Tbs. cornstarch 1 can pineapple chunks 1/3 cup vinegar 1 Tbs. soy sauce 1 small green pepper chopped 1 tsp Worcestershire sauce | Sweet and Sour Meatballs | Sweet and Hickory Smoke Chicken | 1 large onion, sliced thin 6 boneless skinless chicken breasts Sea Salt Liquid smoke 1/4 tsp Pepper 1/2 cup Ketchup 1/4 cup real maple syrup 1-2 Tbsp. prepared mustard | Place chicken breasts in a greased 13x9 inch pan. Arrange onions on top of chicken. Sprinkle with sea salt, pepper, and liquid smoke. In a small bowl, combine ketchup, syrup, and mustard; pour over the chicken. Bake, uncovered, at 350 degrees for 1 hour or until the chicken is done. Makes 6 servings. | 1 lb chicken cooked and chopped or one large can of chicken. 1 can cream of chicken soup 1 cup sour cream Pineapple, grated cheese, Chinese noodles, chopped celery, green peppers or any other toppings you like Mix cooked chicken and soup and cook until boiling. Add sour cream and heat but do not boil. Serve over rice and add toppings of choice | Hawaiian Haystacks

23: Chicken Cordon Bleu 4 skinless boneless chicken breasts 1/4 tsp. pepper 4 slices ham sliced very thin (lunch meat thin) 4 slices of swiss cheese 1/2 tsp. paprika 1/4 tsp. garlic powder 1/2 cup cornflake crumbs 1/3 cup milk Place each chicken breast between sheets of plastic wrap and pound to about 1/4-inch thickness. Sprinkle with pepper and top with a piece of ham and one slice of cheese. Roll up like a jelly roll. Tuck in ends and secure with wooden toothpicks. Spray an 11x7 inch baking pan and set aside. In a shallow dish, combine paprika, garlic powder, and cornflake crumbs. Dip each chicken roll in milk, then roll in cornflake crumb mixture, turning to coat thoroughly. Place rolls in the prepared baking dish. Bake uncovered at 350 degrees for 30 minutes or until chicken is fork tender. Makes 4 servings. Sauce: One can of cream of chicken soup, one 16 oz container of sour cream and about a tsp. of tarragon. Mix together and heat through. Serve over the top. | 1 cup onion 2/3 cup celery 2/3 cup green pepper 2 lbs. hamburger 2-3 tsp chili powder 2 tsp. salt 1/2 tsp. thyme In a large skillet cook onion celery and green pepper until tender. Add hamburger and cook through. Add remaining ingredients except corn chips and cheese. Simmer 30 minutes on low. Serve over corn chips and sprinkle with cheese | 1/4 tsp. pepper 2 6oz. cans of tomato paste 1/2 cup Ketchup 2 cups water 2 tsp. worcestershire sauce 1 bag corn chips 2 cups grated cheese | Texas Straw Hats | Chicken Potato Teriyaki | 4 medium potatoes, cut into thin wedges and cooked until soft. (microwave 8-10 minutes) 1 lb. boned and skinned chicken breasts, cubed 2 Tbs. vegetable oil 1/2 cup sliced green onions 1/4-1/2 cup teriyaki sauce While potatoes cook, in large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through | 23

24: All American 3 | Garlic-Lime Pork Chops | 1/3 cup fat-free Italian salad dressing 1/3 cup salsa 4-1/2 tsp. lime juice 4-1/2 tsp minced fresh cilantro 4 garlic cloves minced 1 1/4 tsp. grated lime peel 1/4 tsp. hot pepper sauce 6 boneless lean pork loin chops | In a bowl, combine the first seven ingredients. Pour 1/2 cup into a large ziploc bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from chops. Broil chops until juices run clear. Baste with reserved marinade. | Grilled Rosemary Chicken with Tomato-Avocado Salsa 3 Tbls. Olive oil 2 Tbls. red wine vinegar 1 Tbs. minced garlic 4 chicken breasts 1/4 tsp. salt 1/4 tsp. black pepper Cooking Spray Tomato Avocado Salsa 1. Combine first 4 ingredients in a large heavy-duty ziploc bag. Sprinkle chicken with salt and pepper, and add to bag; seal. Marinate in the refrigerator for 30 minutes. 2. Prepare Grill 3. Remove chicken from marinade, discarding marinade. Place chicken on a grill rack coated with cooking spray. Grill until done. Serve with Tomato Avocado Salsa. | Tomato-Avocado Salsa 1 Tbs. chopped fresh oregano 1 Tbs. extra-virgin olive oil 2 Tbs. red wine vinegar 1 garlic clove minced 2 cups grape tomatoes halved 1/2 cup crumbled reduced fat feta cheese 1 ripe peeled avocado chopped

25: Lemon Apricot Chicken 4 Tbs. margarine, melted 1 egg 2 Tbs. water 1 cup Bisquick baking mix 1 Tbs. grated lemon peel 1/4 tsp. garlic powder 6 small boneless chicken breasts Lemon Apricot Sauce 2/3 cup apricot preserves 2 Tbs. lemon juice 1/2 tsp. soy sauce 1/4 tsp. ground ginger Heat oven to 425 degrees. Spread 1 Tbs. of the melted margarine in jelly roll pan or cookie sheet. Beat egg and water slightly. Mix baking mix, lemon peel, and garlic powder. Flatten chicken breasts to 1/2 inch thickness. Dip chicken breasts in egg mixture, then coat with baking mix. Place chicken in pan; drizzle with remaining melted margarine. Back uncovered 20 minutes. Turn; bake 10 minutes longer. Prepare Lemon-Apricot sauce. Cut chicken crosswise into 1/2 inch strips pour sauce over chicken. Garnish with lemon slices. Makes 6 servings. For Lemon-Apricot sauce: Mix all ingredients in small glass bowl and heat through in microwave. | 1 lb Hamburger 1 Onion 1 can Tomato Soup 2 Tbs. mustard 2 Tbs. Ketchup 1 Tbs. Vinegar 1 Tbs. Sugar 1 Green pepper chopped Brown hamburger with onion. Mix in other ingredients and cook for about one hour. Serve on Hamburger Buns. | Taverns | Fettuccine Alfredo 1Tbs margarine 1 Tbs flour 1 1/3 cups milk 2 Tbs cream cheese 1 1/4 cup grated fresh Parmesan cheese, divided 4 cups cooked fettuccine Garlic salt to taste Melt margarine in a sauce pan over medium heat. Add garlic salt. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook 8 min. or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese. | 25

26: Italian | 1 | Pizza Pasta | 16 oz. Angel hair pasta (or spaghetti) 6 Tbsp. Olive oil 3-4 large tomatoes chopped (I like to use Roma) 1 teaspoon salt 6 oz package pepperoni (I like to cut them into pieces) 1/4 teaspoon garlic powder 1 can olives sliced (optional) 1/2 cup Parmesan or Romano cheese While pasta is cooking, combine the rest of the ingredients. Drain pasta add to mixture and toss. 8 servings. | Mock Lasagna 1 pkg Egg Noodles 1 can or bottle Spaghetti Sauce, any kind, a 2 Cups Cottage Cheese 1 1/2 Cup shredded Cheddar Cheese Boil egg noodles in water to make about 8 cups cooked. Boil until tender then drain. Place drained noodles in large mixing bowl and stir in cottage cheese, 1 cup of the cheddar cheese, and as much spaghetti sauce as is desired while noodles are still hot. Sprinkle top with remaining 1/2 Cup cheddar cheese. Cover until cheese is melted. May be served right in the mixing bowl.

27: 1 lb. spaghetti 1 lb. broccoli 1 cup canned non fat evaporated milk 1 tsp flour 1 cup grated parmesan cheese Cook spaghetti according to directions on package in large pot. During the last five minutes of cooking, add broccoli. cook until tender. Drain pasta and broccoli in colander. In the same pot, blend flour with milk. cook until bubbly. Add cheese. Blend on low to melt cheese. Remove from heat and add pasta and broccoli. toss. Serve hot. | Parmesan Chicken | 4 boneless skinless chicken breasts cut in half so they are thin 1 1/2 cups white bread crumbs 1/2 ozs. Parmesan Cheese 2 Tbs. chopped parsely 2 beaten eggs 4 Tbs. Olive Oil Combine bread crumbs, parmesan cheese, and parley into a shallow dish. dip chicken in egg then into crumbs. Place on a single layer in a baking pan. chill for 30 minutes. Drizzle with Olive Oil and Bake for 20 minutes. Serve with Spaghetti Sauce, and pasta. | Spaghetti Alfredo | 27

28: Asian Cuisine | Ramen Stirfry 2-3 pkgs of Ramen (depending on how many you are feeding or how hungry you are) 1 pkg. Frozen vegetables or chopped fresh vegetables 1 cup chopped cooked chicken, ham, or meat of choice. 1/2 cup soy sauce Cook Ramen according to directions on the package except do not add the seasoning packet. Drain. Cook vegetables until warm and tender in a skillet sprayed with vegetable oil spray. Add the Ramen noodles, meat and soy sauce. Add more sauce if needed. Stir fry until everything is warm and the desired amount of crispiness is achieved. | Special Topping Sauce: 1/4 cup Soy Sauce 1/4 cup Rice Vinegar 2 Tablespoons Water 1 Tablespoon Ginger, minced 1 Tablespoon Sugar 1 Tablespoon Lemon Juice 2 Tablespoons Ketchup (sounds weird, just trust me ;) 1/4 teaspoon Sriracha Hot Chili Sauce (start with 1/8 teaspoon and add more according to how spicy you like your food, you may wind up using more than 1/4 tsp.) Mix all your topping sauce ingredients together and set aside. | Sweet and Sour Chicken 2 cups chicken, cooked, cubed and seasoned 2 carrots, peeled and diagonally sliced 1 green pepper, cut into bite-sized pieces 1 onion, chopped 1 16oz bottle Catalina salad dressing 2-3 Tbsp. pineapple-apricot preserves 2-3 Tbsp. crushed pineapple, drained 3 cups steamed rice Spray nonstick skillet, saute carrots, green pepper, and onion until tender-crisp. Add chicken, Catalina dressing, preserves, and pineapple. heat through. Serve over steamed rice.

29: Stir Fry Sauce: 4 Tbls. Soy Sauce 4 Tbls. Brown Sugar 1 1/2 tsp Rice vinegar 1/2 tsp. Seasame Oil Mix all stir fry sauce ingredients together in a small bowl, set aside. | Asian Lettuce Wraps 2Tbs. Vegetable Oil 1.25 lbs. Ground Turkey 1 Tbls. Fresh Ginger Minced (or 1 tsp. ginger) 1 tsp. minced garlic 1/2 tsp salt 2 cups Carrots shredded or chopped small 8-10 oz. chopped fresh mushrooms 1/2 cup Green onions chopped 1 8 oz can Water chestnuts, drained and diced 1 red, orange or yellow Bell Pepper diced 1/3 cup Cilantro chopped. Heat 1 Tbsp. of oil over medium-high heat in a wok or large skillet. Add garlic and ginger, stir for 15-20 seconds til fragrant. Add ground turkey, cook til no longer pink. If you have a lot of liquid from cooking your turkey, you can drain a little off but try not to drain your ginger and garlic. Push your turkey mixture aside/to the back of your wok, and heat another tablespoon of oil over the heat. You will want to move your wok backwards so that the oil is heating directly over the heat, and the cooked turkey is resting kind of away from the heat. Once oil is hot, add all your veggies except for your cilantro. Then top your veggies with 1/2 tsp. of kosher salt and cook til softened. Then blend together with your turkey, and pour stir fry sauce over all. Cook for a couple minutes to blend flavors over low heat. Remove from heat and stir in cilantro. | 1/4 cup Soy Sauce 2 Tbls. sugar 2 Tbls. hot water 1-2 Tbls. pure sesame oil 2-3 Tbls. canola oil 3-4 cloves minced garlic or 1 1/2 tsp. minced garlic in a jar 1/4-1/2 tsp hot chili or sriracha (to taste) 1/2 bag shredded cabbage Whisk all ingredients together in a small bowl. Taste and adjust ingredients as needed. Thinly slice 3-4 green onions. Cook and drain 12 oz. thin noodles (angel hair, thin spaghetti, or asian style) Stir fry shredded cabbage for a few minutes -so they are still crunchy- and add to the noodles Whisk the sauce mixture again, then pour over warm noodles and toss to coat. Sprinkle with green onions and toss Serves 6-8 | Simple Sesame Noodles | 29

30: Sweet Treats | Cherry Breeze 1 8oz pkg cream cheese, softened 1 can sweetened condensed milk 1/2 cup lemon juice 1 tsp. vanilla 1 can chilled cherry pie filling. 1 graham cracker pie crust Beat the cream cheese until light and fluffy. Add sweetened condensed milk and mix thoroughly. Stir in lemon juice and vanilla. Pour into crust. Refrigerate 2-3 hours. Top with chilled cherry pie filling before serving. Serves 8 | Rice Krispy Treats 3 Tbs. margarine 10 oz. regular marshmallows or 4 cups mini marshmallows 6 cups rice krispies In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. . | Magic Cookie Bars 1 1/2 cups graham cracker crumbs 1/2 cup (1 stick) butter or margarine, melted 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk 2 cups (12 ounces) semi-sweet chocolate chips 1 1/3 cups flaked coconut 1 cup chopped pecans, walnuts, or almonds (optional) Preheat oven to 350 F. for metal baking pan (325 F. for glass dish). In small bowl, combine graham cracker crumbs and melted butter; mix well. Press crumb mixture firmly on bottom of 13 x 9-inch baking pan. Pour can of sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Makes 2 to 3 dozen bars. | Sweet Chex Mix 1 cup butter 1 cup white corn syrup 1 cup sugar 3 cups rice chex 3 cups corn chex 6 cups golden grahams 1 cup coconut 1 cup Slivered almonds or M&Ms In large bowl combine cereals, coconut and almonds or M&Ms. In saucepan combine butter, sugar and syrup. Bring to a boil and boil for 2 minutes. Pour over cereal mixture. Spread on Wax paper until slightly dry to touch. Separate into bite sized clusters.

31: 31 | Peanut Butter Cookies 1/2 cup white sugar 1/2 cup packed brown sugar 1/2 cup shortening 1/2 cup peanut butter 1 egg 1 1/4 cups flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Mix sugars, shortening, peanut butter and egg. Stir in flour, baking soda, baking powder and salt. Shape dough into 3/4 inch balls. Place 2 inches apart on cookie sheet. Bake about 10 minutes at 375 degrees | Paper Bag Microwave Caramel Corn 1 cup margarine 1 cup brown sugar 1/4 cup light corn syrup or 1/4 cup molasses 1/2 tsp. of salt 1/2 tsp. baking soda 1 large paper grocery sack In a 2 quart glass dish, microwave margarine, brown sugar and corn syrup or molasses and salt for 2 minutes. Stir and microwave for 4 minutes. Stir and add baking soda. Pour over a large bowl of popped corn (2 batches of air-popped popcorn). Place the coated popcorn in the brown paper bag, roll down the top and microwave for 1 1/2 minutes. Shake well and microwave for 30 seconds. Shake well and pour onto two cookie sheets covered with wax paper. | Gingersnaps 2 cups sugar 1 1/2 cups vegetable oil 2 eggs 1/2 cup molasses 4 cups flour 4 tsp. baking soda 1 Tb. Ground ginger 2 tsp. ground cinnamon 1 tsp. salt Additional sugar In a mixing bowl, combine sugar and oil; mix well. Add eggs one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into inch balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool | Caramel Chocolate Cookie Bars 1 jar caramel ice cream topping 1 German chocolate cake mix cup butter or margarine melted 1/3 cup evaporated milk 1 cup coarsely chopped nuts (optional) 1 cup milk chocolate chips Mix together cake mix, margarine, milk and nuts. Press of this mixture into greased 9x13 pan. Store remaining half of mixture in freezer. (This will make it crumble more easily) Bake at 350 degrees for 8 minutes. Remove from oven. Sprinkle with chocolate chips and spread with caramel topping. Crumble remaining half of cake mixture over top. Bake 20 minutes and cool slightly. Refrigerate 30 minutes and cut into squares.

32: Snickerdoodles 1 1/2 cups sugar 1/2 cup butter or margarine, softened 1/2 cup shortening 2 eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar 2 teaspoons ground cinnamon 1. Heat oven to 400 degrees. 2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. 3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Makes 4 dozen cookies | More Sweet Treats | Peach Cobbler 3 fresh peaches-peeled pitted and sliced or one large can drained. 1 tsp cinnamon 1 1/2 cups white sugar (omit if using canned peaches) 1/2 cup shortening 1 cup sugar 1/1/2 cups flour 2 tsp. baking powder 1/2 tsp. salt 1 cup milk 1 1/2 cups boiling water 3Tbs. butter 1. Preheat oven to 350 degrees. Grease a 10 X10 inch baking dish 2. Stir together peaches with cinnamon and 1 1/2 cups sugar. Set aside. 3. In a bowl, cream together shortening and 1 cup sugar. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. top with peach mixture. Drop butter in boiling water and pour all over peaches. 4. Bake in preheated oven 40-45 minutes until golden brown.

33: 33 | Sugar Cookies 1 1/2 cups powdered sugar 1 cup margarine 1 egg 1 tsp. vanilla 1/2 tsp. almond flavoring 2 1/2 cups flour 1 tsp. baking soda 1 tsp. cream of tartar Cream sugar and margarine together until fluffy. Add egg and mix well. Add vanilla, almond flavoring, baking soda and cream of tartar and mix well. Add flour and mix well. Cover and refrigerate for about 2 hours. Roll and shape as desired. Bake at 350 degrees for about 9-10 minutes. | Shirley's Pineapple Dessert 1 /2 gallon pineapple sherbet 1 bag of frozen raspberries 2 bananas sliced Soften Pineapple sherbet slightly; mix in bananas and raspberries. Refreeze until serving time. | Fruit Salsa 4 large Fuji apples chopped finely 1 pkg strawberries chopped finely 4 kiwi chopped very finely cup sugar 1/8 cup lime juice 1 tsp. cinnamon tsp. nutmeg. Combine and chill. Serve with vanilla wafers, graham crackers, cinnamon graham crackers or cinnamon tortilla wedges. | Cinnamon Tortilla Wedges 8 flour tortillas cup sugar 2 tsp. cinnamon Place tortillas on baking sheet. Spray tortillas lightly with cooking spray. Combine sugar and cinnamon, sprinkle over tortillas and bake for 12 minutes at 425 degrees. Cut into 8 wedges.

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  • By: Roxi M.
  • Joined: over 7 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: bridalcookbook
  • Cookbook for a friend getting married
  • Tags: None
  • Started: almost 7 years ago
  • Updated: over 6 years ago