CORN SOUFFLE CASSEROLE - Shirley Adams
1Can 14 3/4 oz cream corn 1 can 15 1/4 whole kernel corn
1 stick butter 1-8 oz. container sour cream
2 eggs, slightly beaten 1-8 oz. box corn mufin mix
Combine all ingredients except muffin mix.
Add muffin mix and stir to combine. Pour int 2 quart baking dish
Bake 350 degrees--40 to 60 min..till golden brown.
BREAKFAST IN A PAN - Shirley Adams
Croisant dough
Grease pan and place dough in pan
Add 1 cup shredded cheese
Add meat (crumbled sausage, ham or bacon) cooked
Beat 6 to 8 eggs, add salt & peppper
Pour over meat & garnish with cheese
Bake at 350p about 30 min. or until brown
PERFECTLY EASY DINNER ROLLS - Shirley Adams
1 cup warm water (105 TO 115degrees F)
2 Pkgs active dry yeast
1/2 cup (1 stick) butter
1/2 cup sugar
3 eggs
1 tsp. salt
4 to 4 1/2 cups all-purpose flour
(Makes 2 dozen rolls)
Combine the warm water & yeast in large bowl. Let stand till yeast is foamy(5 Min.)
Stir in butter, sugar, eggs, salt. Beat in flour, 1 cup at a time till dough is too stiff to mix (some flour may not be needed) Cover 7 refrigerate 2 hours or up to 4 days
Grease a 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal pieces. Roll each piece into a smooth roung ball; place balls in even rows inthe prepared pan. Cover and let dough balls rise until doubled (about 1 hour)
Preheat oven to 375. Bke until rolls are golden brown, 15 - 20 min. Brush warm rolls with melted butter if desired.Break rolls apart to serve.
MUSHROOM STEW - Shirley Adams
3 1/2 TO 4 lbs Pork butt(boned & trimmed of fat)
3 lbs. green peppers cut in 1 inch squares
1 lg Onion chopped
1/2 bunch celery, chopped
1/2 lb fresh mushrooms
1/4 cup cooking oil
2 Quarts tomato puree
1/2 tsp oregano
dash cinnamon, nutmeg, allspice
salt & pepper
Cut pork int cuges. In large pot cook pork, onions, celery in oil.
Season with salt , pepper & oregano. Fry until pork is almost cooked. Add peppers & mushrooms,cinnamon, nutmeg, & all spice. Cook till peppers are half done. Add tomato puree & simmer 30 min.
Dips
Armadillo Dip--Deb Munyan
1 lb. ground beef...browned, crumbled, drained (could use veggie crumbles)
2 pkgs. taco seasoning
1 bottle picante sauce...medium or mild
1 bottle of Cheese Whiz
Heat all together at 350 and serve with Frito scoops or Tostitos scoops
Chicken Wing Dip--Karen Kindig
This dip is so outrageous, Karen and Jason can’t come to our parties without it.
1 layer of cream cheese (we use 1/3 less fat…easier to spread)
already cooked/cut Oscar Mayer chicken strips in the red box – Southwestern Flavor
1 jar Marie’s Blue Cheese dressing
1 package shredded Mozzarella cheese
Put cream cheese in bottom of glass pan. Mix chicken with wing sauce, and cover the cream cheese layer with it. Next, cover with layer of blue cheese dressing. Finally, cover with layer of mozzarella cheese.
Pineapple, Cheese, Pecan Dip --From Wegmans’ Menu magazine, Adapted by Dean Kindig
1 8 oz. Can pineapple tidbits
2 8-oz. pkgs. Reduced-fat cream cheese, softened
1 8-oz. Can water chestnuts, drained and chopped
1 ¾ cup chopped pecans
3 tBsp chopped fresh chives
½ tsp. Salt-free seasoning blend
1 ¼ tsp. Pepper
Your favorite crackers
Drain pineapple, reserving 1 tBsp of the juice. In a small bowl, combine pineapple, cream cheese, water chestnuts, chives, seasoning blend, pepper, and pecans. Now stir in reserved juice and mix well. Cover and chill. Serve with crackers. Yield: 4 cups. Calories for 2 tBsp: 43, 3 gm fat, 2 gm saturated fat, 5 mg cholesterol, 2 gm protein.