Monthly Archives: December 2007

Vegetable Cheese Bake

1 large bunch of Broccoli or 2 10oz pkgs. of frozen broccoli (cooked and drained – don’t over cook)
1 can 10.5 oz Cream of Chicken Soup
1/2 to 1/2 cup of milk
1/2 cup shredded sharp cheese
1/4 cup buttered bread crumbs

Place cooked broccoli into 10x6x2 greased dish. Mix soup, milk and cheese and pour over vegetables. Top the mixture with the bread crumbs and bake at 350 degrees for 30 minutes or until bubbling.

Green Bean Casserole

From: Campbell’s Kitchen Prep: 10 minutes
Bake: 30 minutes
Serves: 6

This traditional classic features green beans and Campbell’s® Cream of Mushroom Soup topped with savory, crunchy French fried onions.


1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions


MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell’s® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Hollandaise Sauce

This smooth, creamy sauce is most often associated with Eggs Benedict, but also makes a fine accompaniment to steamed fish and vegetable dishes. Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised

Makes 1 1/2 cups

* 3 large egg yolks
* Juice of 1 lemon
* 1 teaspoon salt
* 1/4 teaspoon white pepper
* 12 tablespoons (1 1/2 sticks) unsalted butter, melted and hot


Place the top of a double boiler or a heatproof bowl over a pan of hot water on low heat. Place yolks, lemon juice, salt, and pepper in a blender with 1/4 cup water. Puree until smooth. While machine is running, slowly drizzle in hot butter. Use immediately, or transfer to double boiler and keep warm over very low heat, whisking occasionally. Do not allow mixture to get too hot, or it may curdle.

Fast Fudge

2 cups sugar
2/3 cup evaporated milk
1/2 cup butter
12 large marshmallows
pinch of salt
1 cup (6 ounces) semisweet chocolate morsels
1 cup chopped pecans
1 teaspoon vanilla extract

* Combine first 5 ingredients in a large heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 5 minutes, stirring constantly. Remove from heat.
* Add chocolate morsels to marshmallow mixture, stirring until chocolate melts. Add pecans and vanilla, stirring well. Spread evenly in a buttered 8- or 9-inch square pan. Cool and cut into squares.

Yield: 3 dozen squares (2 pounds).
Per square: Calories 125 Fat 6.8g
Cholesterol 9mg Sodium 48 mg

*** Mocha Fudge: Add 1 tablespoon instant coffee granules with the salt.

(Taken from “The Ultimate Southern Living Cookbook”)

Fancy Mac-N-Cheese

1 blop Vegetable Oil
1 LB. elbow macaroni or cavatappi
1 QT. Milk
8 LB. (1 stick) butter – divided
1/2 C. flour
12 OZ. Gruyere cheese, grated (2 cups)
8 OZ. Extra Sharp Cheddar, grated (2 cups)
1/2 TSP. Freshly ground black pepper
1/2 TSP. Nutmeg
3/4 LB. Fresh tomatoes (4 small)
1 1/2 C. fresh white bread crumbs (5 slices, crusts removed)

Instructions and Notes:
Preheat oven to 375º Drizzle oil into large pot of boiling salted water. Add macaroni and cook 6-8 minutes. Drain well. Meanwhile, heat milk in small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4 qt.) pot and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 3 qt. baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs, and sprinkle on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top. (To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put tomatoes, bread crumbs, and remaining butter on top and bake for 40-50 minutes.) (serves 6-8)

Baked Herb-crusted Chicken Breasts

6 Ea skinless boneless chicken breast halves
6 Tbs fresh lemon juice
2 Tbs butter
2 Tbs Olive oil
1 1/2 Cups plain dry breadcrumbs
6 Tbs chopped fresh basil
3 Tbs chopped fresh parsley
1 1/2 Tbs chopped fresh rosemary
1 1/2 Tsp salt
1/2 Tsp ground black pepper

Instructions and Notes:
Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels. Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside. (Garnish with Lemon wedges) Makes 6 servings. Bon Appétit March 2002

Candied Pecans

1 Tsp Cold water
1 Each Egg white
1 Lb Large pecan halves
1 Cup Sugar
1 Tsp Ground cinnamon
1 Tsp Salt

Instructions and Notes:
Beat water & egg white until frothy. Mix well with pecans. Combine sugar, cinnamon and salt. Mix well with Pecans. Spread on cookie sheet and bake at 225 for 1 hour. Stir occasionally.

Frosted Rasberry Salad

6 Oz (2) 3 oz. pkgs. Rasberry Jell-O
2 Cup Hot water
1 Cup Applesauce
20 Cup (2) 10 oz. pkgs. red raspberries
8 Oz (1) 8 oz. carton sour cream
2 Cups Small marshmallows

Instructions and Notes:
Mix Jell-O & water until dissolved. Stir in applesauce. Add raspberries (do not thaw completely). Pour in 9″x9″ Pyrex pan. Chill until set. Mix marshmallows & sour cream. Let set in refrigerator overnight. Beat until stiff with beater & spread on Jell-O. Good w/seafood or poultry. Teri Norris (Mrs. John, Jr.!) Marshalltown Assistance League Cookbook

Cajun Stuffed Pork Chops!!!

4 Each Thick cut port chops
4 Each Italian hot sausages
1/2 Cup Seasoned bread crumbs
2 Each Cajun seasonings
4 Cloves Garlic, chopped
1/4 Cup Red wine
1 Each Egg
1 Pinch Salt to taste
1 Pinch Pepper to taste
2 Tbsp Melted butter or margarine

Instructions and Notes:
Preheat your oven to 350 degrees Remove the casing from the sausages. Chop the meat and brown it in a large saute pan. Drain most of the fat. Add the garlic and Cajun seasonings. Stir them into the meat. Add the red wine and reduce it to a syrup. Salt and pepper to taste. Remove the mixture from the pan and add the bread crumbs. Mix them in thoroughly. Add the egg and mix that in very well. Let the mixture cool. Meanwhile, you need to make a pocket in the pork chops. Lay them flat and slice a thin pocket lengthwise. Fill them with the sausage filling as much as possible. To keep the filling inside you can sew the chop shut, but it is not mandatory. Baste the chops with melted butter or margarine and sprinkle with Cajun seasoning. Bake in a 350 degree oven for about 15-20 minutes. Serves 4 people

Sandy’s Meatloaf!

1 1/2 Lbs Ground beef or turkey
2 Each Eggs
1/2 Cup Chopped onion
3/4 Each Saltines
1 Can Tomato soup
2 Tbsp Milk – to slightly moisten crackers
1/3 Cup Ketchup
2 Tsp Mustard
3 Tbsp Brown sugar

Instructions and Notes:
Sauce: 1/3 cup catsup 2 teaspoons mustard 3 tablespoons brown sugar (should turn out dark brownish-reddish) 1. Mix ground beef (or turkey), eggs, onion, tomato, crackers, and milk. 2. Grease a deep baking pan (you know what kind of pan I am referring to…) 3. Place meat mixture into the greased pan and then mound the mixture towards the middle (so it has a hill in the middle) 4. Bake at 325 to 350 for 1 hour. 5. 2/3’s of the way through, top the meatloaf with the above sauce. Enjoy!