Thursday, November 19, 2009


3 medium onions, chopped
2 garlic cloves, minced
1/4 cup butter
2 lbs. fresh mushrooms, chopped
2 cups heavy whipping cream
2 cups beef broth
1/2 tsp. salt
1/2 tsp. pepper

In a large saucepan, cook onions and garlic in butter over medium
heatuntil tender. Reduce heat to low, add the mushrooms. Cook
for 8-10 minutes or until tender, stirring occasionally.

Add the cream, broth, salt and pepper, cook and stir over low heat
until heated through.


1 small onion, chopped
1 tbsp. butter
3 cups chcken broth
3 medium carrots, cut into 1/4 slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken
2 tbls. minced fresh parsley
salt and pepper to taste
1/4 cup miilk
1 pkg. (8 oz.)cream cheese

In a large saucepan saute the onion in butter. Add broth,carrots
and potoes. Bring to boil. Reduce heat, cover and simmer for 15 minutes
or until vegetables are tender.Add the chicken, parsley, salt and peppper.
Heat through.

Combine flour and milk until smooth, add to the vegetable mixture.
Bring to a boil, cook and stir for 2 minutes or until thickened.
Reduce heat. Add the cream cheese, cook and stir until melted.


1/2 Lb. ground beef
1 cup frozen corn
1/2 cup chopped onion
1/2 cup salsa
1/2 cup mild taco sauce
1 4oz. can green chilis
1 4oz. can sliced ripe olives
1 cup shredded cheese

cook hamburger in a nonstick skillet until no longer pink. Drain and
spoon into crock pot. Add corn, onion, salsa, taco sauce, chili and olives
to crock pot. Cover and cook on low for 2 hours or high for 1 hour.
Just before serving stir in cheese. Serve on top of tortilla chip with
sour cream on top.


2 pounds frozen Southern style hash brown potatoes,thawed
2 cups cubed cooked ham
2 cups sour cream
1 1/2 cups shredded cheddar cheese
1 can 26oz. cream of mush room soup
1/2 cup butter, melted
1/3 cup chopped green onions
1/2 teaspoon pepper

2 Cups crushed cornflakes
1/4 Cup melted butter

In a bowl, combine the first eight ingredients. Transfer ot a
greased 13x9x2 inch baking dish. Combine topping ingredients,
sprinkle over top. Bake uncovered at 350 degrees for 1 hour or until heated through.


5 cups diced cooked chicken
5 cups chopped celery
1 cup slivered almonds
1 bunch green onions (sliced)
1 can (4 ounces) chopped green chilies
1 can (2 1/4 oz.) ripe olives sliced and drained
2 1/2 cups shredded cheddar cheese, divided
1 cup mayonnaise
1 cup sour cream
2 1/2 cups crushed potato chips

In a large bowl, combine the first six ingredients. Add 1 cup of cheese.
In a small bowl, combine mayonnaise and sour cream. Add to chicken
mixture and stir to coat. Transfer to a greased 3 Quart baking dish.
Sprinkle with the chips and remaining cheese. Bake uncovered at
350 degrees for 20-25 minutes or until heated through.


2 Boxes seashell macaroni and cheese
6 oz. ham (diced)
1 12 oz. frozen peas (or mixed frozen veggies)
1 cup bottled salsa (your favorite)

cook pasta shells according to box directions. Two minutes before
pasta in done add ham and vegetables. Drain well.
Return to pot. Stir in cheese sauce from packets. Serve with a
tablespoon of salsa on top.


1 Pkg. Armoured meat balls
1 Jar mushroom gravy
1/2 Cup sour cream

Heat meat balls in nonstick skillet on medium heat, stirring often
for 10-12 minutes. Add gravy ,stirring 1 minute. Stir in sour cream until
blended. Serve with noodles, rice or potatoes and your favorite veggie.


1 lb. beef or turkey (ground)
2 cans tomato sauce (8 oz.)
1 can (15 oz.) red kidney beans undrained
1 pkg. McCormicks chili season
1 cup shredded cheddar.
chopped green onion (optional
1 medium yellow onion

Brown turkey or beef in skillet with chopped yellow onion.
Drain. Pour into crock pot. Stir tomato sauce, beans and seasoning.
Cover. Cook on LOW 1-2 hours or High for 45 minutes. Stir chili before serving.
Top with cheese and onion.


2 Cups egg noodles
1 Can (15 oz.) Veg All mixed vegetables (drained)
1 Can solid white tuna in water (drained)
1 Can cream of celery soup
1 1/4 Cups whole milk
1/2 Cup sour cream
1 Tbs. Chopped fresh dill
1 Cup crushed sour cream and onion flavored chips

Combine all except chips in greased 2 1/2 quart casserole dish.
Micro wave uncovered on high 10-12 minutes, or
until thick. Let cool 10 minutes. Top with crushed chips and serve.


1 jar (26 oz.) mushroom pasta sauce
2 bags (13oz. each) frozen square cheese ravioli, thawed
1 1/2 cups shredded italian cheese blend

Heat oven to 375. Coat a 9 inch square baking dish and a sheet of
foil with nonstick spray. Put pasta sauce in a bowl, stir in 1/2 cup water.
Spread 1 cup sauce in dish. Top with 20 ravioli, flat sides up and just
touching each other. Spread with 3/4 cup sauce, sprinkle with 1/2 cup cheese.
Repeat layers once. Top with remaining ravioli, sauce and cheese.Cover
tightly with foil, sprayed side down.
Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly
around the edges. Uncover and bake 5 minutes until cheese is barely golden.


2 14oz cans reduced-sodium chicken broth
1 9oz pkg. refrigerated tortellini
1/2 of an 8oz. tub cream cheese spread with chive and onion
1 11oz. can condensed tomato or tomato bisque soup
Snipped fresh chives (optional)

In a medium saucepan, bring broth to boiling.
Add tortellini, reduce heat. Simmer, uncovered, for
5 minutes. In a bowl, whisk 1/3 cup of the hot broth
all to saucepan along with tomato soup, heat through,
if desired, sprinkle with chives. Makes 4 servings.