This is where your favorites can be added to this website. If you have a favorite recipe you would like to share, or if you have a recipe site you would like to add to my Recipe Links page, please send me an email. Make sure you tell me whether you want your name mentioned with the recipe or not. (Thanks to everyone for making this page possible).
Recipes on this page:
- Taco Soup (Sandi Waagen)
- Tortolini Soup (Julie from Albany)
- Vegetable Loaf (Sandi Waagen)
- Cheeseburger Quiche (Sharon Scobel)
- Breakfast Casserole (Sharon Scobel)
- Broccoli Casserole (Deana Butts)
- Rum Cake (Sharon Scobel)
- Baked Chicken Breast (Laurel Almquist)
- Magic Fruit Cake (Wilma Hertel)
- Crown Jewel Dessert (Wilma Hertel)
- Aunt Nellie's Slaw
- Garlic Roasted Chicken
TACO SOUP
1 lb ground turkey
1 package Taco seasoning mix
2 onions sliced
1 - 32 oz can diced tomatoes
1 - 16 oz can dark red kidney beans, undrained
1 - 16 oz can chicken broth
1 - 8 oz package frozen corn
In large kettle, saute meat until pink is gone. Add taco seasoning and onions as meat browns; then add tomatoes, beans with liquid, chicken broth, and corn. Simmer for about 30 minutes. Serves 8 (200 calories/5.3 grams fat per serving)
(submitted by: Sandi Waagan) Thank you Sandi!
TORTOLINI SOUP
1/2 small pkg Tortolini (I use the mushroom or chicken)
2 cups of chicken broth
1 pkg chopped frozen spinach
1 lg can of crushed tomatoes
1 to 3 cloves of garlic, chopped
Combine all of the above ingredients, except for the tortolini, and bring to a boil. Cook the tortolini in the broth until cooked (see package directions)
Serving Size: 4 hearty portions
(for ww123 program: 3 pts each portion)
Variations:
add some hot sauce to give it a zing and a shake or two of parmesan cheese
(Submitted by: Julie from Albany, NY) Thank you Julie!
VEGETABLE LOAF
1 large onion, chopped
1 lb mushrooms, chopped
1 bell pepper, chopped
2 cloves garlic, minced
scant 5 cups finely grated carrots
5 eggs
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon black pepper
salt to taste
1 cup bread crumbs
2 cups cooked, seasoned lentils
1/2 cup Parmesan cheese
Saute first 4 ingredients in water or vegetable broth until soft. While they cook, grate carrots into a very large bowl. Add remaining ingredients. Add sauteed vegetbles; mix well. Taste for salt and spices
Spray 2 loaf pans with nonstick spray and fill with mixture. Bake at 350 degrees for 1 hour, covering the loaves with foil if they begin to dry too much.
(Submitted by: Sandi Waagen) Thank you Sandi!
CHEESEBURGER QUICHE
9-inch baked pie shell (frozen or your own)
1/2 lb ground beef
1/2 cup onion, chopped
1/2 cup mayonnaise
1/2 cup milk
3 eggs (beaten)
1 1/2 cup (6 oz) grated cheddar cheese
1/2 tsp salt
1/8 tsp pepper
1/8 tsp oregano
Brown ground beef and onion, drain well. Beat milk, mayo, and seasonings in medium bowl. Stir in eggs, add 1 cup of cheese and ground beef mixture. Pour into baked pie shell (in glass pie plate). Sprinkle with remaining cheese. Bake at 350 degrees for 35-40 minutes.
(Submitted by: Sharon Scobel) Thank you Sharon!
BREAKFAST CASSEROLE
1 pkg cresent rolls
1 8-oz pkg brown and serve sausages (cooked and cut up)
2 cups shredded mozzerella cheese
6 eggs
3/4 cup milk
1/4 tsp oregano
2 tbsp chopped green pepper
1/4 tsp salt
1/8 tsp pepper
Press cresent rolls into 11 x 7 inch pan. Spread the sausage over the dough and then top with the shredded cheese. Mix eggs, milk, oregano, green peppers, salt and pepper in bowl and pour over cheese and sausage layer. Bake at 425 degrees for 20-25 minutes.
This would make a great dish to take to a brunch!
(submitted by: Sharon Scobel) Thank you Sharon!
BROCCOLI CASSEROLE
2 - 10 oz pkg frozen chopped broccoli (thawed)
1 cup sour cream
1 can cream of mushroom soup
1 cup cheddar cheese
1 cup croutons
Preheat oven to 350 degrees. Mix together all ingredients and place in 2 qt casserole. Bake 45 minutes or until done.
(submitted by: Deana Butts (my niece) - Linden, MI) Thank you Deana!
RUM CAKE
1 pkg yellow pudding cake mix
4 eggs
1/2 cup milk
1/2 cup oil
1/2 cup light rum
1/2 cup pecans
Grease and flour a 12 cup bundt pan. Preheat oven to 325 degrees. Sprinkle pecans in bottom of pan. Mix cake mix, milk, eggs, oil and rum with mixer at high speed for 2 minutes. Pour batter in pan. Bake at 325 degrees for 60 minutes or until toothpick comes out clean.
GLAZE:
1/4 lb (1 stick) butter
1/4 cup water
1 cup sugar
1/4 cup light rum
Make about 10 minutes before cake comes out. Heat all ingredients, except rum, to a boil. Simmer 5 minutes. You can also use a microwave for this if you have a low power so it doesn't boil over.
Do not put in rum until ready to pour on cake. Leave cake in pan; add rum and pour glaze on cake. Take a toothpick and poke holes in cake. Let set at least 30 minutes or so. Turn over onto cake dish.
(Submitted by: Sharon Scobel) Thank you Sharon!
BAKED CHICKEN BREAST
1 envelope Lipton Onion soup mix
1 small jar Smuckers Apricot jelly
1 jar Ken's Creamy French dressing
Mix onion soup with jelly and dressing and pour over chicken (I use breast quarters with bone). Bake at 375 degrees until cooked throughout. Excellent recipe!
(Submitted by: Laurel Almquist - Cape Cod) Thank you Laurel!
MAGIC FRUIT CAKE
1 (9 oz) package Borden's None Such Mince Meat
1/2 cup water
1 cup walnuts or pecans, coarsely chopped
1 cup (8oz) candied fruit ( I use red and green cherries, also)
1 can Eagle Brand sweetened condensed Milk
1 egg beaten
3/4 cup flour
1/2 teaspoon baking soda
Break mince meat into small pieces and put in sauce pan. Add water. Heat until lumps are thoroughly broken then boil briskly for one minute, stirring constantly. Remove from heat and cool. Add nuts, fruit, condensed milk and egg. Blend well. Stir in flour and baking soda, until just blended. Pour into a 9" by 4" by 3" pan which has been greased, waxed paper lined and greased again. Bake at 350 degrees 1 hour and 30 minutes or until center springs back when lightly touched. If using glass pan, make temperature 325 degrees.
(Submitted by: Wilma Hertel - Tucson, Arizona)
Wilma Says:
"My recipe was given to me by my mother-in-law in 1959. It is similar to the fruit cake recipe among your recipes. It also uses Bordens None Such mince meat. It is called Magie fruit cake. It was prepared by the Educational Department of the Borden Company 1959. Over the years it has become our family favorite." Thank you Wilma!
CROWN JEWEL DESSERT
4 - 3 oz packages jello (gem colors: red for ruby or garnet; green for emeralds, etc)
2 envelopes Dream Whip
Prepare 3 pkgs jello according to directions except use 1/2 cup less of water called for. Pour jello into flat pans (I use pie pans). When set very solid, cut in squares, less than an inch square. Make another package of jello according to directions on package. Set in a bowl in refrigerator until syrupy. Make a package of Dream Whip according to instructions on package. Add syrupy jello to whipped dream whip. Add squares of jello to syrupy jello and dream whip mixture. Pour into angel food cake pan. Refrigerate several hours until very set. Unmold on plate. Dip bottom and sides of cake pan in water to loosen. Chill on plate and then frost with another package of Dream Whip made according to instructions on package. (This sounds like a lot of work, but is worth it)
(submitted by: Wilma - Tucson, Arizona) Thank you Wilma!
AUNT NELLIE'S HOT SLAW
2 tablespoons sour cream
1 egg
2 tablespoon sugar
1 teaspoon flour
Beat together well and add 6 tablespoons vinegar. Bring to boiling point and pour over cabbage that has been chopped fine and seasoned.
This was sent to me from my niece, Deana Butts and the recipe is one she had from my Aunt Nellie Kegley so hence the name Aunt Nellie's Slaw. Thank you Deana!
GARLIC ROASTED CHICKEN
4 chicken breast halves
1 tablespoon lemon juice
1 teaspoon olive oil
4 cloves garlic
1/2 teaspoon seasoned salt
pepper
Place chicken, skin side up, in a lightly greased roasting pan. In a small bowl combine remaining ingredients. Brush mixture on chicken. Bake at 425 degrees for 35 minutes or until chicken is tender and no longer pink.
(Submitted by: Kathy Quimby) Thank you Kathy!
If you have a favorite recipe you would like to share, or if you have a recipe site you would like to add to my Recipe Links page, please send me an email. Make sure you tell me whether you want your name mentioned with the recipe or not. Thank You
Check out my other websites:
THE THIN GROUP and CJ'S PLACE.
~ Email CJ ~
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