Thursday, August 31, 2006

Baked Potato Soup

Submitted by: Regina Woodley

2 T shortening
2 T flour
1 1/2 c. milk
3 medium or 4 small potatoes, cubed to 1/2 in.
3 strips of bacon, crumbled
onion powder
shredded cheese

1. Melt shortening. Add flour and stir, allowing to brown slightly.

2. Add milk and bring to a boil. Add potatoes and lower heat to simmering. Add salt, pepper, and onion powder to taste. Stir often so it doesn't burn on the bottom. Simmer for 20 min.

3. When potatoes are soft ladle into bowls. Top with cheese and bacon. Makes 3-4 meal-sized servings.

Poppyseed Chicken

This is a yummy one people, and quite simple.
Submitted by: Michelle Jenkins


1-11/2lbs. - Chicken Breast (3-5 breasts)
2 cans - Cream of Chicken
16 oz. - Sour Cream
3 pkgs. - Ritz Crackers
2 sticks - Butter
2 tbs. - Poppyseed

Preheat oven to 375 degrees.
Cook & Chop chicken.

Place in cassarole dish.
Add sour cream & cream of chicken, blend well.

Crush Ritz crackers in a seperate bowl.
Add poppyseed to crackers.
Melt butter, add to crackers and mix to a stuffing consistency.

To the oven for 20 minutes, & Enjoy.

Lemon Supreme Cake

Lemon Supreme Cake

1 lemon supreme cake mix
1 pkg of vanilla instant pudding
½ c oil
1 c water
4 eggs

Glaze ingredients
1 c powdered sugar
3 tbsps. lemon juice

Blend all cake ingredients in a large bowl with electric mixer on medium speed for 2 minutes. Do not overbeat. Bake in a greased bundt pan for 45 to 55 minutes at 350°, until
center springs back when touched lightly. Remove from pan after 10 minutes. When cake is removed from oven, blend powdered sugar and lemon juice until it is thickened; drizzle on hot cake.

Coconut Pecan Pound Cake

1 Yellow cake mix with pudding
4 eggs
½ c oil
1 c water
1 tub of coconut/pecan frosting

Mix first four ingredients with a mixer. Then add tub of frosting just by using a beater or spoon. (Coconut will stick if you try to use the mixer.

Pour into a greased bundt pan and bake for 1 hour at 350 °. Let set for about 10 minutes before removing.

You might want to want to grease and flour the pan.

Wednesday, August 30, 2006

Sour Cream Banana Bread

Submitted by Angela Mills:

1 cup mashed bananas
1 cup sour cream
1/4 cup margarine
1 1/3 cup white sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

1. Preheat oven to 350 degrees. Grease and sugar a bundt pan or 2 7x3 inch loaf pans.
2. Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time and then stir in the banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the pan or pans.
3. Bake for 40-50 minutes in the preheated oven, or until a toothpick inserted in the center of the bread comes out clean.

Tuesday, August 29, 2006

Alfredo Mushroom Meatballs & Noodles


1 lb Ground Hamburger
1 Egg (room temperature)
1/2 Onion (finely chopped)
Crackers (enough to form meatballs)
Salt & Pepper to taste
Season All to taste
Pinch of Garlic Salt

Mix egg, salt & pepper, Season All, and garlic salt.
Mix in crushed crackers, then mix together with hamburger.
Form into meatballs and brown in large skillet.

Alfredo Mushroom Sauce:

1 tblsp Butter or Margarine
1-2 tsp Flour (more if it needs to be thicker)
1/2 cup Parmsean Cheese
1 cup Milk or Cream
Salt & Pepper to taste
1 can Cream of Mushroom Soup

Melt butter in saucepan, add flour to thicken.
Once bubbly, add milk slowly to form sauce. You can add or take away flour & milk to the thickness of your choice.
Once sauce is thickened, add the cheese.
Add the Cream of Mushroom soup last, right before mixing everything together.

I cook fettucine noodles to go with this. I mix the meatballs and sauce together right before serving. I hope that you enjoy! It is kind of rich, but fills you up.
Karianne Halcro

Monday, August 28, 2006

Buffalo Chicken Enchiladas with Creamy Ranch Sauce

Submitted by Angela Mills (from the Pillsbury "Casseroles" Cookbook):

1 can (10 3/4 oz) condensed cream of chicken soup
1 cup purchased sour cream ranch dip
2/3 cup chopped green onions
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
1 pkg. 6 inch flour tortillas (pkg. of at least 12)
3 cups shredded Cheddar cheese (12 oz)

1) Heat oven to 350 degrees. Spray 13x9 inch glass baking dish with cooking spray. In medium bowl, mix soup, dip and 1/3 of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.
2) Spoon 2 tablespoons soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas. Cover tightly with foil.
3) Bake 40-45 minutes or until hot and bubbly.
4) Remove from oven. Uncover; sprinkly with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 minutes longer or until cheese is melted.