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Recipes
Pumpkin Chocolate Chip Cookies - by Karin
By kcfrost
Pumpkin chocolate chip cookies
- 1-1/2 cup Butter
- 4-1/2 cup Sugar
- 3 - eggs
- 3 - tsp. vanilla
- 1 - lg. can Pumpkin
- 2 - bags chocolate chips
- 3 - tsp. Baking powder
- 3 - tsp. Cinnamon
- 3 - tsp. Nutmeg
- 1-1/2 tsp. Baking soda
- 1- 1/2 tsp. salt
- 7 - 1/2 cups of flour
Cauliflower Lettuce Salad - Karie's favorite.
By kcfrost
Cauliflower, Lettuce w/Bacon Bits Salad
- 3/4-Cup Kraft Mayonnaise or Miracle
- Whip Salad Dressing.
- 1/2-Cup Kraft Ranch Dressing.
- 1/4-Cup (1-oz.) Kraft 100% Grated
- Parmesan Cheese.
- 1/4-Cup Sugar.
- 1/4-Cup finely chopped red onion.
- 1/2-Cup Bacon Bits.
- 1-Head of cauliflower.
- 6-Cups torn romaine lettuce.
Barbecued Ground Turkey Burger - by Karin
By kcfrost
Barbecued Hickory Smoke Ground Turkey Burgers
- 2-Lb. Ground Turkey.
- 1-Cup Stove Top for Chicken
- (in the canister)
- 1/2-Cup water.
- 1/4-Cup Thick 'n Spicy Hickory
- Smoke Barbecue Sauce.
- Add extra's; Swiss, American or Jack
- cheese. Tomato, lettuce, onion and avocado.
Enchilada Casserole - by Karin
By kcfrost
Beef and corn Tortillas
- 1 - package (20) of corn
- tortillas.
- 1 - can Cream of Chicken soup.
- 3/4 - cup of milk.
- 1 - medium chopped yellow onion.
- 2 - lbs. Ground Beef. (Alt-grd-turkey).
- 1 - 15 oz. can tomato sauce.
- 1/2 - tsp. Chili powder.
- 1/2 - tsp. salt.
- 1/2 - tsp. pepper.
- 2 - 1/2 cups shredded cheddar cheese.
Lentil and Ham Soup.
By kcfrost
Lentil and Ham Soup
- 1 tablespoon olive oil
- 1 onion (chopped)
- 1 carrot (chopped)
- 2 stalks celery (chopped)
- 2 cloves garlic (chopped)
- 4 cups chicken stock
- 1 cup lentils
- 2 cups ham (diced)
- 1 ham bone (optional)
- 1 teaspoon oregano
- 1 bay leaf
- 1 teaspoon thyme
- pepper to taste
- 1 bunch spinach (rinsed and trimmed)
Poultry Stuffing
By kcfrost
Poultry Stuffing
- 3 -Packages Kellogg's Stuffing Mix
- (for 20-lbs. & over).
- 2 1/2 - Packages for 16-19 lbs.
- 1 1/2-Cups finely chopped celery.
- (for 20-lbs. & over).
- 1 1/4-Cups for 16-19 lbs.
- 3/4-Cup chop onion, 20 lbs & over.
- 2/3-Cup for 16-19 lbs.
- 1 1/2-Cups margarine 20 lbs. & over.
- 1 1/4-Cups for 16-19 lbs.
- 3-Cups Hot chicken broth 20lbs. & over.
- 2 1/2-Cups for 16-19 lbs.
Ravioli Soup - by Karin
By kcfrost
Karin's Ravioli Soup
- 6-Cups Chicken broth.
- 1 Sm.-Can Italian stewed tomatoes.
- (Diced).
- 1/4-Tsp. Italian seasoning.
- 1/4-Tsp. Garlic powder.
- 1-Cup chopped or julienned carrots.
- 1 -Package frozen ravioli.
- Grated Swiss cheese.
Salad, TACO salad with French Dressing
By kcfrost
Ground beef or Tofu, chicken or turkey meat added with vegetables
- 1-lb. lean ground beef. (sub with TOFU, chicken or turkey).
- 1-tsp. cumin.
- 1/2-tsp. chili powder.
- 1/2-tsp. garlic powder.
- 1/2-tsp. onion powder.
- 1/2-tsp. paprika.
- 1/4-tsp. oregano.
- 1/4-tsp. cayenne pepper.
- 2-cups cooked kidney beans. (rinsed & drained).
- 1 head iceberg lettuce. (chopped).
- 2-cups shredded cheddar cheese.
- 5 -tomatoes, chopped.
- 1 -bag corn tortilla chips. (TACO flavored DORITOS).
- FRENCH dressing
- 2/3-cup ketchup.
- 3/4-cup sugar.
- 1/3-cup cider vinegar.
- 1/2-cup olive oil.
- 1-small onion coarsely chopped.
- 1-Tb spoon worcestershire sauce.
- 1-Tb spoon paprika.
- Salt & pepper to taste.
Savory Pot Roast
By kcfrost
Sliced beef, Carrots, Red Potatoes, Mushrooms and Onions
- 2 - Tbsp. vegetable oil.
- 3-1/2 - 4 lbs. Beef round or
- chuck roast.
- 1 - can (10 3/4 oz.) Campbell's
- Cream of Mushroom Soup.
- 1 - Pouch Campbell's Dry Onion
- Quality Soup and recipe Mix.
- 1-1/4 cups water.
- 10 Medium Red Potatoes,
- (quartered).
- 7 to 8 - Carrots, cut into
- 2 " pieces.
- 2 - tbsp. All purpose flour.
Hearty Chicken & Noodle Casserole.
By kcfrost
Hearty Chicken & Noodle Casserole
- 1 -Can (10 3/4 oz.) Campbell's Cream
- of Mushroom soup. (Regular, 98%
- Fat Free or 25% less sodium).
- 1/2-Cup milk.
- 1/4-Tsp. Ground black pepper.
- 1/4-Cup Parmesan cheese.
- 1-Cup frozen mixed vegetables.
- 2-Cups cubed cooked chicken.
- 2-Cups medium egg noodles.
- (Alt. Cork-screw shaped pasta).
- 1/2-Cup shredded cheddar cheese.