Author: Liza Torborg

Colorful Chicken Casserole

Post author By Liza Torborg
Post date March 20, 2008
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1 C. green pepper, chopped
1 C. celery, chopped
3/4 C. onion
2 T. butter or margarine
1 C. chicken broth
1 C. frozen peas
1 C. frozen corn
1 tsp. salt, optional
1/4 tsp. pepper
3 C. cooked chicken, cubed
1 – 7 oz. pkg. elbow macaroni, cooked and drained
1 jar sliced mushrooms, drained
1 C. Cheddar cheese, shredded

In a large skillet, saute green pepper, celery and onion in butter until tender. Add broth, peas, corn, salt, if desired, and pepper; heat through. Stir in chicken and noodles. Divide between 2 greased 8″ square baking pans. Top with mushrooms and cheese. Cover and freeze 1 casserole for up to 3 months. Cover and bake the second casserole at 350º for 20 minutes; uncover and bake
10 minutes longer. To use frozen casserole, cover and bake at 350º for 35 minutes; uncover and bake 15 minutes longer.

Breads & Rolls Cookbook

Beer Bread

1 loaf Vienna bread
1/2 lb. Swiss cheese, sliced

STIR TOGETHER:
1 to 2 sticks margarine or butter, melted
1/2 tsp. lemon juice
1 to 2 cans mushrooms
2 T. onion, finely chopped
1 T. dry mustard
1 to 2 T. poppy seeds
1 tsp. seasoning salt

Put a big piece of foil on a cookie sheet and place sliced bread on that. Stuff each slice with mushrooms and cheese. Spoon butter mixture into each slice. Pour remaining over top of entire loaf. Wrap foil over top of loaf. Bake at 350º for 30 to 40 minutes. Open foil for last 10 minutes.

Breakfast Cookbook Pork

Salsa Sausage Quiche

This looks strange – pink quiche – but it’s really good, especially topped with sour cream and salsa. Perhaps use one additional egg and a little less salsa for a more quichey look.

3/4 lb. bulk pork sausage
1 – 9″ unbaked pastry shell
2 C. Cheddar cheese, shredded, divided
3 eggs
1 C. salsa

In a skillet over medium heat, cook the sausage until no longer pink; drain.
Transfer to the pastry shell.
Sprinkle with half of cheese.
In a bowl, lightly beat the eggs; stir in salsa. Pour over cheese.
Bake at 375º for 30 to 35 minutes, or until a knife inserted near the center comes out clean.
Sprinkle with remaining cheese.
Bake 5 minutes longer, or until cheese is melted.

Serve with sour cream and additional salsa.

Appetizers Cookbook Dips

Caramel Apple Dip

I got this recipe from my friend, Erin. The only way to eat green apples!

1/4 C. sugar
3/4 C. brown sugar, packed
1 tsp. vanilla
1 – 8 oz. pkg. cream cheese, softened

Combine in blender until smooth.

Appetizers Cookbook Dips

Vegetable Dip

1 C. sour cream
1/2 C. mayonnaise
2 tsp. Lawry’s seasoning salt
1 T. dried onion
1 tsp. parsley flakes

Mix all ingredients together and refrigerate.

Cookbook Main Dishes Pork

Tender Pork Roast

This makes melt-in-your-mouth pork roast. You will love it . . . and it’s SO easy. Fall-apart-tender, so it’s great for sandwiches.

1 boneless pork roast, about 3 lbs.
1 – 8 oz. can tomato sauce
3/4 C. soy sauce
1/2 C. sugar
2 tsp. ground mustard

Cut roast in half; place in a 5-quart slow cooker. Combine remaining ingredients; pour over meat. Cover and cook on low for 8 to 9 hours.

Cookbook Salads

Apple Snicker Salad

6 Granny Smith apples, cubed
6 Snickers bars
2 – 3.4 oz. pkgs. instant vanilla pudding
12 oz. Cool Whip
2 C. milk

Combine milk, pudding and Cool Whip. Add cut apples and cut Snickers. Chill.

Cookbook Soups

Wild Rice Soup

2 cans cream of potato soup
8 oz. Velveeta
1 pt. half and half
1 pt. water
3/4 C. dry wild rice, cooked according to pkg.
1/2 C. carrots, shredded
1 tsp. parsley
1/2 tsp. pepper
Onions, sauteed and/or sliced bacon, fried

Cook rice. Mix all ingredients in slow cooker and cook on low for 4 to 5 hours.

Cookbook Soups

Hearty Hamburger Soup

1 lb. ground beef
4 C. water
1 can diced tomatoes, undrained
3 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium onion, chopped
1/2 C. celery, chopped
4 beef bouillon cubes
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano
1 C. cut fresh or frozen green beans

In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes, or until potatoes and carrots are tender. Add beans. Cover and simmer 15 minuets longer or until beans are tender.

Makes 2 quarts.

Chicken Cookbook Main Dishes

Parmesan Chicken

1/2 C. seasoned bread crumbs
1/2 C. Parmesan cheese, grated, divided
1 1/2 tsp. oregano, divided
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 T. water
4 chicken breasts, boneless and skinless
2 T. butter
2 C. spaghetti sauce
1/2 tsp. garlic salt
1 C. mozzarella cheese
Hot cooked pasta

Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper in bowl or plastic bag. In bowl, combine egg and water. Dip chicken in egg mixture and then in crumb mix. Cook chicken in butter on both sides in skillet. Combine sauce, garlic and oregano and heat. Spoon over cooked chicken; top with cheese and serve with noodles.