WAITING ON FIRST RECIPE
Crock pot Bean Soup
Ingredients
1 lb of dried Great Northern Beans, rinsed and sorted through
about 1 lb of ham, large pieces
6 cups of chicken stock or broth
1 medium white onion, diced
salt and pepper, to taste
parsley, to taste
oregano, to taste
Instructions
Place all ingredients in crockpot, and stir them all together.
Cook on low for 8 hours.
Ladle into bowls and serve warm.
Notes
W either serve this soup with cornbread, or crusty dinner rolls. Trust me, you want something to sop up the juices in the bottom of the bowl!
This meal can also be made ahead of time, or in a double batch, and frozen until ready to use. Just thaw, reheat, and enjoy!
Ingredients
1 lb of dried Great Northern Beans, rinsed and sorted through
about 1 lb of ham, large pieces
6 cups of chicken stock or broth
1 medium white onion, diced
salt and pepper, to taste
parsley, to taste
oregano, to taste
Instructions
Place all ingredients in crockpot, and stir them all together.
Cook on low for 8 hours.
Ladle into bowls and serve warm.
Notes
W either serve this soup with cornbread, or crusty dinner rolls. Trust me, you want something to sop up the juices in the bottom of the bowl!
This meal can also be made ahead of time, or in a double batch, and frozen until ready to use. Just thaw, reheat, and enjoy!
Ham Glaze
One jar of Orange Marmalade
½ cup of Honey
½ cup of brown sugar.
Place all in small pan and heat on low until all is melted into a sauce.
Place on ham after removing from oven for 10 minutes.
Also can be put on ham after sliced and served.
One jar of Orange Marmalade
½ cup of Honey
½ cup of brown sugar.
Place all in small pan and heat on low until all is melted into a sauce.
Place on ham after removing from oven for 10 minutes.
Also can be put on ham after sliced and served.
Stuffed green peppers
8–Green or Red Peppers
2 Lbs. Ground Beef
1 cup of cooked rice
1 onion chopped
3–4 Cans of Campbells Tomato Soup (dilute the soup with 2 cans of water)
(Also, could Sautee some onions and add to the tomato soup)
2 cans of Water
Salt and Pepper (can use a little garlic powder if you want to)
1 cup of water for bottom of the pot
Instructions
Cut the tops off the peppers clean out the inside.
Mix the ground beef, chopped onion, and rice, salt, and pepper.
Stuff the peppers with the meat mixture, set aside.
First add 1 cup of water in the large pot, next set the stuffed peppers in the pot on top of the water, next mix together the cans of tomato soup and the cans of water and pour over top of the peppers.
If cooking on the stove, mix the soup the 4 cans of soup and the 2 cans of water, set the peppers in the soup mixture, and cook on the stovetop in a large soup pan 2 hours, or until the internal temperature is at 160 ° F.
Can be served with mashed potatoes.
8–Green or Red Peppers
2 Lbs. Ground Beef
1 cup of cooked rice
1 onion chopped
3–4 Cans of Campbells Tomato Soup (dilute the soup with 2 cans of water)
(Also, could Sautee some onions and add to the tomato soup)
2 cans of Water
Salt and Pepper (can use a little garlic powder if you want to)
1 cup of water for bottom of the pot
Instructions
Cut the tops off the peppers clean out the inside.
Mix the ground beef, chopped onion, and rice, salt, and pepper.
Stuff the peppers with the meat mixture, set aside.
First add 1 cup of water in the large pot, next set the stuffed peppers in the pot on top of the water, next mix together the cans of tomato soup and the cans of water and pour over top of the peppers.
If cooking on the stove, mix the soup the 4 cans of soup and the 2 cans of water, set the peppers in the soup mixture, and cook on the stovetop in a large soup pan 2 hours, or until the internal temperature is at 160 ° F.
Can be served with mashed potatoes.
Salmon Spread
1 pound salmon fillets
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 finely chopped green onions
1/2 teaspoon salt
2 drops hot pepper sauce
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 pound salmon fillets
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 finely chopped green onions
1/2 teaspoon salt
2 drops hot pepper sauce
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
Marty Oevermeyer
Add Michael Weller
Spaghetti sauce recipe….
Heat up some Ketchup, water…..
And you’re done!
That about does it!
You’re done. Serve over spaghetti.
Recommend serving it with garlic bread to prevent the spaghetti from washing away.
Add Michael Weller
Spaghetti sauce recipe….
Heat up some Ketchup, water…..
And you’re done!
That about does it!
You’re done. Serve over spaghetti.
Recommend serving it with garlic bread to prevent the spaghetti from washing away.
Potato Pancakes
Ingredients
Makes about 24 pancakes
1 medium onion, peeled
4 large Idaho or russet potatoes (about 3½ lbs.), peeled
2 large eggs
¼ cup all-purpose flour
¼ teaspoon baking powder
Kosher salt and freshly ground black pepper
Butter and vegetable oil, for frying
Applesauce and/or sour cream, for serving
Step 1
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Step 2
( Dad used a grinder to grind the potatoes course.)
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
Step 3
Lightly beat eggs in a large bowl, then whisk in flour.
Step 4
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
Step 5
Heat 1 Tbsp. oil and 1 Tbsp. butter in a heavy-bottomed large skillet over medium-high heat, until hot but not smoking. Drop 4 scant ¼-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Step 6
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Ingredients
Makes about 24 pancakes
1 medium onion, peeled
4 large Idaho or russet potatoes (about 3½ lbs.), peeled
2 large eggs
¼ cup all-purpose flour
¼ teaspoon baking powder
Kosher salt and freshly ground black pepper
Butter and vegetable oil, for frying
Applesauce and/or sour cream, for serving
Step 1
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Step 2
( Dad used a grinder to grind the potatoes course.)
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
Step 3
Lightly beat eggs in a large bowl, then whisk in flour.
Step 4
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
Step 5
Heat 1 Tbsp. oil and 1 Tbsp. butter in a heavy-bottomed large skillet over medium-high heat, until hot but not smoking. Drop 4 scant ¼-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Step 6
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Cowboy casserole
2 bags tator tots
2lbs ground beef
2 cans cream of chicken(any flavor)
2 cans mixed veggies
1 can corn
M.s.t exp.ress some.thing to ke ep gett.ing my rec.ipes.... Thank you.
Fu.ll Rec.ipe in Fir.st (c.o.m.m.e.n.t ).
2 bags tator tots
2lbs ground beef
2 cans cream of chicken(any flavor)
2 cans mixed veggies
1 can corn
M.s.t exp.ress some.thing to ke ep gett.ing my rec.ipes.... Thank you.
Fu.ll Rec.ipe in Fir.st (c.o.m.m.e.n.t ).