OOPPP'S.......It's Mouthwatering Monday!
It is Mouthwatering Monday and today's recipes are going to be one traditional recipe that you are known for Christmas Dinner. Whatever it might be we all have one recipe that we are asked to bring over and over again. So what is it? Mine is Green Bean Casserole. My dear neice and her daughter asks for it every year. In fact they beg for it. So.......here it is and it is just a normal green bean casserole.
Aunties Green Bean Casserole
2 cans french cut green beans, drained
2 cans Campbell's cream of mushroom soup
(I have used golden mushroom soup too when Mom was here. She preferred that over cream of mushroom)
French's Fried Onions
Put the 2 cans of green beans, well drained in a casserole dish. Put the soup in a bowl and mix until smooth. Do not dilute this with anything. Pour the soup in with the beans and mix. Add some onions to this and mix in. Cover the top with the remainder of the onions. Bake for 45 minutes at 350 degrees.
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
It seems that I'm the only one who can get the mold to turn out on a plate without slumping into nothingness.
1 bag of whole raw cranberries - chopped to about a quarter of their size.
2 packages of strawberry jello (sugar-free can be used)
2 oranges
1/2 cup of chopped walnuts (more if desired)
1/2 cup sugar (or equivalent of Equal, Slenda, Sweet n' Low)
1/2 cup of water
Peel and section the 2 oranges over a bowl so you can catch all the lovely juice and cut sections into half inch pieces.
Put cranberries, water and juice of the oranges into a covered sauce pan with sugar. Coo****il cranberry skins seem to split open. About five minutes of full boil.
Stir in jello, orange sections and nuts. Stir well. Let come to a boil again and pour into mold.
Refridgerate overnight or at least four hours before serving.
To unmold submerge mold partially in pot of warm water for a few seconds. Dry mold with a cloth, place plate on top of mold, flip and say a prayer.
This is a must or my family isn't happy!
Creamed Peas
Large bag of frozen peas
steam until warmed thru still crisp.
Drain off all water add 2 cans mushrooms with water, 1/2 stick butter or margarine. Sprinkle approx 1/4 to 1/2 cup flour stir well. Next stir in 1 can evaporated milk and heat thru. Add sea salt and pepper to taste. Mixture should come to a very low boil quickly take off of heat don't allow peas to get very soft (if needed add more flour to thicken).
RaeAnn 
OH Support Group Leader Tri-Cities, WA meet every 2nd Wednesday each month located 500 Amon Park Dr. Richland, WA 7PM-9PM
It is not hard to make at all.Cream Cheese-Bourbon-Pecan Pound Cake Makes 10 to 12 servings Prep: 20 min.; Bake 1 hr 35 min. 1½ cups butter, softened 1 (8 oz) package cream cheese, softened 3 cups sugar 6 large eggs 3 cups all-purpose flour ¼ cup bourbon 1½ teaspoons vanilla extract 1½ cups chopped pecans, toasted (placed chopped nuts on a baking dish and bake on 325o 10-12 min.) Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yoke disappears. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12 cup tube pan. Bake at 325o for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in the center of the cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from Pan; cool completely on wire rack Powdered Sugar Glaze: Stir together 2 cups powdered sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract until smooth, adding additional 1 tablespoon of milk if necessary, for desired consistency. Makes about 1 cup.
BROCCOLI-AND-CAULIFLOWER GRATIN
1 pound fresh broccoli florets *
1 pound fresh cauliflower florets *
Salt and pepper, to taste
1 1/2 cups mayonnaise
8 ounces cheddar cheese, grated
2 lrg onions, grated or finely chopped
3 tablespoons dry mustard (you can use plain old mustard too)
1/4 teaspoon cayenne
3 tablespoons parmesan cheese,
Steam the vegetables until crisp-tender, 6-8 minutes; drain well and season with salt and pepper. Put the vegetables in a greased shallow baking pan, 9x13". In a medium bowl, mix the mayonnaise and the next 4 ingredients. Spoon this mixture over the vegetables and spread as evenly as possible. Sprinkle the 3 tablespoons of parmesan cheese over the top. Bake at 350º 20-25 minutes until the topping is golden brown and bubbly.
Makes 10-12 servings
Do not freeze
* Or one 16-ounce bag each frozen broccoli and cauliflower florets.
Per 1/10 Recipe: 357 Calories; 33g Fat; 10g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/12 Recipe: 297 Calories; 28g Fat; 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
One of the most requested recipes I make. This one can have so many variations...more corn, more cheese, more butter, add other veggies, etc. just play with it to get it like you like it. It's good hot or cold and is good for those potlucks where food sits out for a while.
Cream Cheesy Corn
5 cans whole kernel corn, drained
2 pgks. Philly Cream Cheese
1 stick butter
1 small can green chilis
In large pot on low heat, melt butter and Philly Cheese together, stirring constantly. Add corn and green chilis, stir together well and heat through. Pour into casserole dish. I ocasionally sprinkle the top with LF cheese and nuke it until the cheese melts just before serving.
If you like spicy, you can add jalopenas instead of green chilis. I sometimes decorate the top of the dish with sliced jalapenos and the carrots that usually come in the can. Add a bit of taco seasoning for that Mexican twist.
Use your imagination!
My new G.O.A.L. ~~~~ Get Out And Live!
Includes 61lbs lost before surgery
Pink Stuff
1 package Jello (red in color)
1 can fruit ****tail
1 or 2 cups marshmallows
1 8 oz container of coolwhip
1 container of cottage cheese
1/2 cup nuts (optional)
1/2 cup ho****er
Mix Jello in ho****er and dissolve. Mix with fruit ****tail. Leave in refrigerator until slightly set. Add remaining ingredients.
GOD BLESS AMERICA!!!!!
1 Lg. pkg of Lime Jello (I use Sugar Free now)
2 Cups boiling water
20 large Marshmellows
1 8oz. pk of Cream Cheese ( I use low fat ) softened
1 sm. can of crushed pineapple in it's own juice
1 sm. can of evaporated milk
1/2 Cup of pecans optional
Melt marshmellows in the ho****er. I do this in a sauce pan on the stove not microwave. In a medium size bowl mash up cream cheese and pineapple, juice and all.Add the jello to the melted marshmellows. Stir till jello is desolved. Turn off heat and add can milk. Then stir in the cream cheese/pineapple mixture. Also add pecans. The cream cheese will be in clumps thus the name snow salad. Pour in large pyrex dish and chill till firm. I do add extra cream cheese sometimes. Like another 4 oz. and extra pecans too.
My nieces and my great-niece always ask for me to make this for Thanksgiving and Christmas. I have changed the flavors but they like the lime the best. I've made it with orange and cherry both good. Just seems that lime is the favorite. Teresa M. (edited for spelling)
hi brenda!! was wondering if you forgot...LOL
ok here is my casserole dish for this week....
PINEAPPLE CHEESE CASSEROLE
1/2 cup sugar
2 tablespoons flour
2 (20 oz) cans pineapple chunks, drained (save juice)
2 cups cheddar cheese, grated
1/2 cup ritz crackers, crushed
1/4 cup butter, melted
combine the sugar and flour in a large bowl.
add 6 tablespoons of pineapple juice and then the cheese. mix well.
stir in pineapple chunks.
pour into 9x13 casserole dish.
top with crushed crackers and pour butter on top.
bake uncovered in a preheated 375 degree oven for 25 minutes.
serves 8.
