9-22 Recipes
Triple Layer
Chocolate Pie
Eva Collins, Irvine
2 cups cold milk
2 pkg. Jello Chocolate Instant Pudding
1 Oreo pie crust
1 tub Cool Whip, thawed and divided
Pour milk into large bowl. Add pudding mixes, beat with whisk for two minutes or until well blended (mixture will be thick). Spoon 1 1/2 cups of the pudding into crust. Add 1/2 of the whipped topping to remaining pudding; stir gently with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate 4 hours.
Cheesy Chicken
Shelia Spivey, Irvine
3 boneless chicken breasts
1 can Cream of Chicken Soup
1 can chicken broth
1 can crescent rolls
Shredded cheddar cheese
Boil chicken until done. Let cool and shred. Mix with cheese, flatten rolls and fill with chicken and cheese. Roll up and place in a baking dish. Mix Cream of Chicken Soup and 1/2 can of broth and pour over rolls. Bake at 350 degrees until golden brown.
Veggie Burgers
Jean Young, Richmond
1/2 cup light sour cream
2 Tbsp. chopped onion
A pinch of dried oregano
1 – 15 oz. can of light or dark kidney beans, drained and rinsed
3 Tbsp. dried bread crumbs
1/4 tsp. garlic powder
Dash of black pepper
1 egg, beaten
Cooking spray
Combine sour cream, onions and oregano. Chill until serving time. In medium bowl, mash beans with a fork. Add crumbs, garlic, pepper, and egg. Mix well; shape into four patties. Coat skillet with spray. Fry patties five minutes on each side. Top with sour cream mixture. Two grams each and 156 calories. Serve on hot bun with sliced tomato, lettuce, and salad dressing.
Hidden Valley
Potato Salad
Jean Young, Richmond
2 lb. red potatoes
1/2 cup sliced green onion
1 cup Ranch dressing with bacon
Paprika to taste
Chopped chives
Cook potatoes with peeling on in water to cover. When done, peel and chop into 1-inch cubes. Combine with onions and dressing in a salad bowl; toss lightly. Sprinkle with paprika and chives. Serve warm.
Butternut Squash Augratin
Selena Neal, Irvine
1 butternut squash
4 slices bacon, chopped
1 small sweet onion, thinly sliced
2 Tbsp. flour
1/4 tsp. pepper
1 cup chicken broth
1 1/2 cups shredded cheddar cheese, divided. Heat oven to 350 degrees. Cut squash lengthwise in half; discard seeds. Remove peel. Cut each half crosswise into thin slices. Place in a large saucepan. Add enough water to cover squash. Bring to a boil on high heat; simmer on medium-low heat 8 to 10 minutes or until squash is tender. Meanwhile, cook bacon until crisp; remove from skillet reserving 1 Tbsp. of drippings in skillet. Drain bacon. Add onions to reserved drippings; cook and stir 5 minutes. Stir in flour and pepper; cook and stir one minute. Add broth; cook and stir 3 minutes or until sauce is thickened. Remove from heat. Stir in 1 cup cheese. Drain squash. Arrange half in 8 or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese. Bake 25 to 30 minutes or until heated through.
Seriously Simple
Beef Stew
Selena Neal, Irvine
1 boneless beef chuck eye roast (2 lb.) cut into 1-inch chunks
2 cups water
3/4 cup Kraft Original BBQ Sauce
1 1/2 lb. baking potatoes (about 3), cut into 1-inch chunks
6 carrots, peeled and cut into 1-inch thick slices
1 onion, coarsely chopped
1/4 cup A1 Thick and Hearty Steak Sauce
Bring meat, water and BBQ Sauce to a boil in dutch oven or deep large skillet; cover. Simmer on medium-low heat for 1 hour. Add vegetables; stir, cook, covered, one hour or until meat and vegetables are tender, stirring occasionally. Stir in steak sauce; cook 2 minutes. Slow cooker preparation – Place all ingredients except steak sauce in slow cooker; cover with lid. Cook on low 8 hours (or on high for 4 hours) stir in steak sauce; cook for 2 minutes.
Ritz Parmesan Chicken
Selena Neal, Irvine
1/4 cup Kraft Real Mayo Mayonnaise
1 Tbsp. lemon juice
25 Ritz crackers, finely crushed
1/4 cup Kraft grated Parmesan cheese
2 tsp. dried basil
4 small boneless, skinless chicken breast halves. Mix mayo and lemon juice; set aside. In separate bowl, combine finely crushed crackers, Parmesan cheese and basil. Dip chicken in mayo mixture then roll in cracker crumb mixture. Place on baking sheet. Bake at 400 degrees for 20 minutes or until chicken is done. Makes 4 servings.
Enchiladas
Selena Neal, Irvine
1 lb. extra lean ground beef
1/2 cup salsa
1 cup mexican style shredded cheese
1 pkg. flour tortillas (6-inch)
Brown meat in large nonstick skillet; drain. Stir in 1/2 cup salsa and 1 cup cheese. Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Spread 1/2 cup of the remaining salsa onto each of 2 microwavable plates. Place 6 enchiladas, seam sides down, on each plate. Top with remaining salsa and cheese. Microwave each plate of filled tortillas, loosely covered with waxed paper, on high 2 to 3 minutes or until heated through. Top each serving with shredded lettuce, chopped tomatoes and 1 Tbsp. sour cream.
Lemon Lush Cake
Arzella Crawford, Irvine
Crush 1 pack of graham crackers in bottom of cake pan. Mix with butter.
1 (8 oz.) box cream cheese, softened
1 cup Cool Whip
1 cup powdered sugar
Mix together, put on top of graham cracker crust. Two boxes of instant pudding, any flavor, with 2 cups milk. Put on cream cheese, Cool Whip, and powdered sugar. Top with Cool Whip and nuts.