Vermicelli Supreme Salad:
Mix and refrigerate the first 5 ingredients overnight:
1, 12 oz vermicelli - cooked 3T lemon juice
1T accent 4T olive oil
2T season salt
Add and stir the following to the above:
1C celery 1C green pepper
1 sm can chopped black olives 1 sm jar chopped pimentos
1/2 C onions
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Campfire Pies:
Individual Pies: Canned pie filling, white bread, soft margarine. Butter one side of
2 slices of bread. Place bread, buttered side out on a campfire sandwich griller.
Spoon a large spoonful (serving spoon size) of pie filling in the middle of one
side. Close the griller, enclosing the pie filling inside the two layers of bread.
Cook over campfire until golden brown on both sides. Turnout into bowl and top
with cool whip or ice cream.
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JELLO / COTTAGE CHEESE / COOL WHIP SALAD
(good for diabetics - Thanks Karen!)
Mix together in a large bowl, chill.
8 oz French Vanilla Whipped Topping (Kroger brand)
16 oz cottage cheese
1 reg (small) pkg sugar-free Jello mix, dry (lime or orange)
~16 oz pineapple tidbits, drained
~16 oz papaya, drained (or fruit cocktail)
~1/4 cup unsweetened coconut
~1/4 cup pecans, chopped
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NuJo's: 1/2 lb hamburger, 3 eggs, 1/2 box frozen spinach, spice to taste.
Scramble and brown the hamburger in a frying pan. Thaw spinach. Drain off the
fat from the hamburger. Add the spinach and scrambled eggs to the meat. Cook
until the egg is done. Add your favorite spices. Serve with toast or garlic bread.
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Frog-eye Chili: 1/2 lb hamburger, 1/2 packet Taco seasoning, 3 C water, 8 oz
salsa, 1 can tomato paste, 1 can of kidney beans (including liquid), 1/3 C Acini de
Pepe pasta. Scramble and brown hamburger in an electric skillet. Drain off the
fat and add the rest of the ingredients. Bring to a boil then reduce to a simmer for
10 minutes. Serve with tortilla chips or cornbread.
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Reuben Dip: Equal portions of: Pastrami, swiss cheese and cream cheese, a
double portion of sauerkraut, 1/4 portion of dill relish, parmesan cheese as
needed. Chop pastrami and cheese and combine with dill. Heat slowly until
melted. Chop sauerkraut and drain. Stir into cheese mixture continuing to heat.
Add parmesan if mixture is too wet. Serve on favorite cracker or cocktail bread.
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Quick Quiche: Use a 12 inch flour tortilla for the crust. (that is the super tip)
Grease an 8 inch pie tin, generously, with butter or margarine and place the
tortilla in the tin. Place the following onto crust: 1 small can chunk, canned ham,
crumbled; 1 small can mushroom pieces; 3/4 C shredded Monterrey Jack
cheese. Mix together the following and pour into crust: 3 large eggs, scrambled
(not cooked); 1/4 C sour cream; 1/4 tsp salt; dash of pepper. Bake at 325 F for
30-40 minutes or until egg is set in the middle.
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Quick Quiche Variations:
Mexican Quiche: Replace ham, mushrooms and cheese with: 1/2 small can
chopped green chilies, 1 C fried, scrambled ground beef, 1/4 C chopped onion,
3/4 C shredded colby-jack cheese. Replace sour cream with 1/4 C whole milk.
Replace pepper with dash of hot sauce.
Bacon Quiche: Replace ham and mushrooms with 4 strips of bacon, fried and
crumbled and 1/4 C chopped green onion. Replace sour cream with 1/4 C whole
milk.
Italian Quiche: Replace ham, mushrooms and cheese with: 1 C fried,
scrambled, drained Italian sausage or ground beef, 1/4 small can of sliced black
olives, 1/4 C minced yellow onion. Replace sour cream, cheese and spices with
3/4 C cottage cheese, 1T grated Parmesan cheese, 2 tsp dried parsley and 1/8
tsp garlic salt.
Broccoli Quiche: Replace ham and cheese with 3/4 C frozen broccoli floweretts
(thawed) and 3/4 C shredded colby-jack cheese. Add 1/4 tsp onion powder to
egg mixture.
Spinach Quiche: Replace ham with 3/4 C fresh, chopped spinach. Replace sour
cream with 1/4 C plain yogurt. Add 1/4 tsp onion powder to egg mixture.
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Cheese Biscuits: Pop-n-fresh refrigerator biscuits. Bake according to package
directions until just starting to brown. Remove from oven, slice open and place a
generous slice of sharp cheddar cheese inside each biscuit. Return to oven to
finish browning.
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Green Chili Casserole: 1/2 lb hamburger, 1 small can green chili's, 1 medium
onion, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 lb
cheddar cheese (or more to taste), 1 pkg tortilla chips (yellow adds more flavor
than white). Brown hamburger and onion in a skillet. Drain grease and remove
from heat. Add and mix together the following with hamburger: chopped green
chilies (including liquid), soups and 1/2 can water. Using a 3 quart casserole
dish, layer the mixture twice as follows: crushed tortilla chips, hamburger mixture,
shredded or sliced cheese. Bake at 350 F for 30 minutes.
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Green Chili Burritos: Stokes Green Chili Sauce with Pork, frozen burritos (or
make your own using the recipe below), tomato, green onion, grated cheese,
shredded lettuce. Heat burritos and sauce separately. Place burritos on
individual plates, top with sauce and sprinkle with chopped tomato, green onions,
cheese and lettuce.
Burritos: 8 -10 inch flour tortillas, 1 lb ground beef, 1 can refried beans, 1 pkg
burrito spices & seasonings mix (Lawry's or other). Prepare meat filling
according to package directions. Stir in refried beans after draining meat. Cook
and stir until hot. Place 1/2 C filling on each tortilla and top with grated cheese to
taste. Roll up tortilla, place on foil, wrap and seal. Heat on cookie sheet for 30
minutes (45 min if frozen) at 350 F.
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Sausage-Hash Brown Bake: Makes 10 - 12 servings.
2 lbs bulk pork sausage
2 C (8 oz) shredded cheddar cheese, divided
1 can (10 3/4 oz) cream of chicken soup, undiluted
1 C (8 oz) sour cream
1 carton (8 oz) french onion dip
1 C chopped onion
1/4 C chopped green pepper
1/4 C chopped sweet red pepper
1/8 tsp pepper
1 pkg (30 oz) frozen shredded hash browns, thawed
In large skillet, cook sausage over medium heat until no longer pink; drain on
paper towels.
In large bowl, combine 1 3/4 C cheese and the next 7 ingredients; fold in thawed
potatoes. Spread half into greased shallow 3 quart baking dish. Top with
sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover
and bake @ 350 F for 45 minutes. Uncover and bake 10 minutes longer or until
heated through.
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Broccoli Salad:
12 oz bacon, cooked and crumbled 1 C sunflower seeds, roasted & salted
1 large head fresh broccoli, chopped 1 C raisins
1 C celery, chopped 1/2 medium red onion, chopped
2 C red seedless grapes, halved
Mix dressing separately, then combine with above ingredients in large bowl.
Dressing:
1 C mayo (not salad dressing) 1/2 C sugar 1 T white vinegar
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Butterscotch (or chocolate) Pudding Torte
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