SRSG Crunchy Tuna Casserole
6 oz elbow macaroni, cooked
3 Tbsp butter or margarine
1/2 cup milk
Add ingredients to 9x13 glass casserole dish and set aside.
1 6oz can Tuna (in water), drained
1 can mild rotels in juice
1 can cream of mushroom soup
1/2 small white onion, diced
1 stalk celery, diced
1 cup frozen, cut green beans (original recipe called for peas, can use either)
4 slices American Cheese, torn (original recipe called for 8oz Sharp Cheddar)
about 4 oz Sharp Shredded Cheddar (whatever variation of cheddar you like)
about 1/2 a jar of Hormel Bacon Bits
Mix above ingredients together in a large mixing bowl. Season with garlic powder, lemon pepper, celery flakes, dill weed, salt and black pepper. Add to macaroni and mix well. Cover top with loosely crushed potato chips (I use Wavy Lays).
Bake at 350 for 40 minutes.
Posts
Who Is The Holy Spirit - Part 5
2 years ago
10 comments:
SRSG Chicken Surprise
4 boneless skinless chicken breasts
1 can cream of chicken soup
1/4 cup water
1 4oz can green chilies
1/2 bag of shredded monterrey jack cheese
1 cup seasoned stuffing mix
1 cup melted margarine or butter
Arrange chicken in large casserole dish. Combine soup and water in small mixing bowl and pour over chicken. Layer chilies and cheese and top with stuffing mix (moisten with warm water). Drizzle margarine over casserole.
Bake @ 350 for 1 hour.
SRSG Philly Cheesesteak Sandwiches
1/2 to 1 lb Ribeye (slightly freeze then slice very thin)
Place in Large Freezer Bag with sliced white onions, mushrooms, and red and green bell peppers with Allegro Original Marinade, garlic powder and black pepper. Marinate atleast 1 hour, but of course, longer is better.
Heat Oil in Wok. Add meat mixture and cook to desired temp. Melt either provolone or pepperjack cheese on top and place on hoagie rolls (mayo is good). Delicious! I like to add jalapenos.
SRSG Meatloaf
2 lbs ground beef
Diced veggies-celery, onions, bell peppers (those are standard, but if I have these things on hand, I also like to add: about 1/4 zucchini, about 1/4 squash, about 4 baby carrots, about 6-8 leaves fresh spinach....all diced fine)
1/2 cup oats
1 cup Old London Seasoned Bread Crumbs
1 large can tomato sauce (divided -1/2 in the meat mix; 1/2 on top. or 2 small cans)
2 eggs, beaten
1 Tbsp Lea and Perrins Worcestershire
Mustard (make a couple circles w/ squirt bottle)
Lawry Seasoned Salt
Black Pepper
Tone's Spicy Spaghetti Seasoning (powerful stuff, go easy)
Mix all ingredients and shape into a loaf. Place in loaf pan or on broiler pan w/ drip pan lined in foil on bottom. Poke holes in top of meatloaf and drizzle with worcestershire and tomato sauce. Push holes shut and cover top with tomato sauce. Add a little salt, pepper and garlic powder.
Bake @350 for 1 hour.
I never make a meatloaf the same way twice, but here's a good one.
Sometimes, I like to press it out flat and put shredded cheese in the middle and fold the loaf up around the cheese.
SRSG Creamy Tomato Soup
1 medium white onion, chopped
2 Tbsp Butter or Margarine
2 14-1/2oz cans Hunts diced tomatoes, undrained
2 10-3/4oz cans Campbell's tomato soup, undiluted
1-1/2 cups milk
1 tsp sugar
1/2-1tsp dried basil
1/2-1 tsp paprika
1/-1/4 tsp garlic powder
1 8oz pkg cream cheese, cubed
3 stalks celery, diced
1/2-1 bag fresh spinach (add just before serving)
loosely torn
In sauce pan saute onions and celery in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add Spinach. Stir in cream cheese until melted. Serve immediately.
Goes well with grilled cheese sandwiches. (make the old fashioned way or: butter 2 pieces of bread and season with garlic powder and grated Parmesan. Use 2 pieces of American Cheese and in between those, add your favorite shredded cheese. Cook as you usually would.)
Smoked Sausage Soup
4 1/2 cups Water
1 28oz can diced tomatoes, undrained
1 envelope onion soup mix
1 9oz pkg frozen cut green beans
2 stalks celery, diced
1 Tbsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp tabasco
1 lb fully cooked, smoked sausage, diced
2-1/2 cups diced hash browns (prepared in skillet..good and brown)
In large pot, combine everything but sausage and hashbrowns. Bring to a boil. Reduce heat, cover and simmer 20-25 minutes or until veggies are tender. Meanwhile, brown sausage and potatoes together in large skillet. Add to soup. Bring to boil. Reduce heat; cover and simmer 10 minutes or until heated thru.
"Mexican Recipe"...this is a favorite old stand-by that my husband's family came up with....he actually just refers to it as "Recipe" most of the time.
1 1b ground beef, brown and drain
1 can hormel chili with beans, add to ground beef and heat thru.
Fill your plate with torn iceberg lettuce, top with Fritos, ground beef and chili mixture and shredded sharp cheddar cheese.
That's the standard, but if I don't have ground beef, I'll often substitute a can or Hormel beef tamales.
I also like to add sour cream, salsa, and onions to mine.
My Mom's Taco Salad (I have to put this one down because I always forget about it and it's good)
1 head of iceburg lettuce, torn
1 can of Ranch Style Beans, drained and rinsed
Fritos
Catalina Dressing
Green Onions
Shredded Cheddar
SRSG Potato Salad
Idaho Potatoes, boiled yet not completely soft
Kraft Real Mayo-tons...really wet potatoes
Mustard to taste
Hormel Bacon Bits
Diced Red Onion, about 1/3
Diced Green Onion, 2-3
Pickles, diced
3 Stalks Celery, diced
Season with salt, pepper, dill weed, garlic powder and cayenne pepper.
Mash potatoes with potato mash and leave kind of chunky. Mix all ingredients together and chill. Serve cold.
Pork Spare Ribs
(I'm trying a new marinade that I came up with: In a small bowl, I mixed a little Smart Balance Oil, Allegro Original Marinade, couple squirts of Lemon Juice, little bit of Mayonnaise, Fiesta Brand Rib Rub, Fiesta Brand Pork Rub, Garlic Powder and black pepper.)
Put them in a pan, bone side down, and tent the foil. (Most of the time they are too big for the pan so you might have to cut them to make them fit.) Brush mixture on both sides and cook at 300 for 2 1/2 hours. I like to turn the oven down to the lowest temp at this time and let them continue cooking until they just about fall off the bone. This works well for me when my husband gets in kind of late from work.
Tonight, I'll be serving it with my awesome mashed potatoes. (I use an electic mixer and season with salt, pepper, garlic powder, butter and cream cheese.-yum yum yum, DELICIOSO!)
The Ugly Soup (Homemade Tomato and Spinach)
In a large pot add about 2 cups of water and 2 heaping teaspoons of chicken bouillion granules. Turn burner on medium-high. Add 3 stalks of diced celery, some yellow and orange bell pepper diced, 1 can of diced tomatoes and about ½ small white onion diced, and 1 package of cream cheese (cut up). Season with Italian Seasoning and Garlic Powder and Sriracha Sauce to taste. Add 1 can of tomato sauce. Bring to boil. Reduce heat, and simmer for about ½ hour. Add 1 package fresh spinach and simmer about 20 more minutes.
Post a Comment