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Yummy Recipes & Cooking Tips
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1 1/2 pounds ground beef
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
|1.||Preheat oven to 350 degrees F (175 degrees C).|
|2.||In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, OR form into a loaf and place in a lightly greased 9×13 inch baking dish.|
|3.||In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.|
|4.||Bake at 350 degrees F (175 degrees C) for 1 hour.|
1 1/2 lbs lean ground beef or ground turkey
2 cloves garlic, crushed
1/2 small onion, diced
(2) 8 oz cans tomato sauce
1 14oz can stewed or diced tomatoes
dried Italian seasoning to taste
1 package bow-tie pasta
1/2 cup shredded parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 package frozen prepared spinach-artichoke dip
1. Brown the ground beef/turkey with the garlic and onion, drain off fat
2. Add the meat, Italian seasoning, and canned tomatoes and canned tomato sauce to the crock pot
3. Turn on low and cook 4-6 hours
4. Cook the bow-tie pasta. While the pasta is cooking, microwave the spinach dip per package directions.
5. Drain the pasta and add the pasta, spinach dip, and cheeses to the crock pot. Stir, then replace the lid until the cheeses have melted.
Yummy! Enjoy! Serve with a salad and breadsticks.
1/2 cup(s) (packed) brown sugar
African Peanut Soup
Preparation Time: 10 minutes minutes
Other Time: 20 minutes minutes
Yield: Makes 4 to 6 servings
1 tablespoon peanut oil
1 clove garlic, minced
1 28-ounce can chopped tomatoes, undrained
1 6-ounce can tomato paste
1/2 cup creamy peanut butter
4 cups chicken broth
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 cup white rice
6 scallions, chopped
1/4 cup salted peanuts, roughly chopped
In a medium saucepan, over medium heat, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt and whisk to combine. Bring to a boil. Add the rice, reduce heat to low, cover, and cook for 20 minutes. Ladle into individual bowls and garnish with the scallions and peanuts.
Tip: For a more substantial soup, add an additional spoonful of cooked rice to the bowl with the scallions and peanuts.
Mozzarella Meatball Sandwiches
From: Campbell’s Kitchen
Prep: 15 minutes
Cook: 20 minutes
Bake: 10 minutes
These tempting, hot-from-the-oven sandwiches are ready in a flash because they’re made with convenience products like garlic cheese bread, Italian sauce and prepared meatballs.
1 loaf (11.75 ounces) Pepperidge Farm® Frozen Mozzarella Garlic Cheese Bread
1/2 cup Prego® Traditional Italian Sauce or Prego® Organic Tomato & Basil Italian Sauce
12 (1/2 ounce each) or 6 (1 ounce each) frozen meatballs
Heat the oven to 400°F. Remove the bread from the bag. Carefully separate the bread halves with a fork. Place the 2 bread halves, cut-side up, onto a baking sheet.
Bake for 10 minutes or until the bread is heated through.
Heat the sauce and meatballs in a 2-quart saucepan over low heat. Cook and stir for 20 minutes or until the meatballs are heated through. Spoon the meatball mixture onto the bottom bread half. Top with the top bread half. Cut into quarters.
Nutritional Values per Serving
Using Prego Traditional Pasta Sauce: : Calories 455, Total Fat 27g, Saturated Fat 10g, Cholesterol 28mg, Sodium 950mg, Total Carbohydrate 37g, Dietary Fiber 3g, Protein 7g, Vitamin A 6%DV, Vitamin C 1%DV, Calcium 9%DV, Iron 15%DV
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
1.In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
2.In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
3.Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the ‘dough’ into it; the oil is ready when it starts to fry immediately.
4.Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
These tasty tacos combine a few on-hand ingredients with canned chicken and fiesta nacho cheese soup to make a delicious dish super-simple!
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon chili powder
1 can (10 3/4 ounces) Campbell’s® Condensed Fiesta Nacho Cheese Soup
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
8 taco shells, warmed
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.
Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.
3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners’ sugar
1 cup marshmallows
5 quarts plain popped popcorn
1.In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners’ sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2.Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
1 1/2 cups beer
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound cod fillets
2 cups crushed cornflake crumbs
1 teaspoon Cajun seasoning
1 quart oil for frying
1.In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
2.In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
3.In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork