Recipes

[walker]

Crunchy Turkey Casserole

2 cans cream of mushroom soup, undiluted

1/2 cup milk or chicken broth

4 cups cubed cooked turkey

2 celery ribs, thinly sliced

1 small onion, chopped

1 can (8 oz) sliced water chestnuts, drained & halved

1 tablespoon SOY SAUCE

1 cup chow mein noodles

1/2 cup slivered almonds

In a large bowl, combine soup and milk.  Stir in turkey, celery, onion, water chestnuts and SOY SAUCE.  Transfer to a greased shallow 2 quart baking dish.  Sprinkle with chow mein noodles and almonds.  Bake, uncovered, at 350 for 30 minutes or until heated through.  Serve over rice.  

NEXT INGREDIENT ..... BROWN SUGAR 

[house_cat]

I'm going to take this thread on a short detour. I found this recipe today and can't wait to try it.

One Bowl Baked Oatmeal

Ingredients

• 1 and 3/4 cups (420ml) milk (dairy or nondairy)
• 2 large eggs*
• 1/2 cup (120ml) pure maple syrup*
• 1/4 cup (60g) unsalted butter, melted and slightly cooled*
• 1/4 cup (60g) unsweetened applesauce or mashed banana
• 3 cups (240g) old-fashioned whole oats*
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 and 1/2 cups mixed berries, fresh or frozen (do not thaw)*
• optional for topping: 1/2 cup chopped walnuts or pecans

Instructions

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×9 inch or 11×7 inch baking pan with nonstick spray. Any similar size or shape pan works, though 8×8 inch would be too small. See recipe note for 9×13 inch pan.
2. Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. (Or stir into the oatmeal.) Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above. For drier and more solid baked oatmeal, bake until center has set.
3. Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover leftovers tightly and refrigerate for up to 1 week.

Next ingredient is still BROWN SUGAR.

[walker]

@house_cat ....YUM...that recipe does sound good.  I am glad you posted it.  Detours are ok. 😉  Let us know if you fix it as I would like to try it too.  OK...on we go here....

NEXT INGREDIENT .... BROWN SUGAR

[Zhills]

This is the "snappy turtle cookies" recipe that won first prize for Mrs. Harlib.

dough

1 1/2 cups sifted Pillsbury's Best enriched flour

1/4 tsp soda

1/2 tsp salt

1/2 cup butter

1/2 cup firmly packed brown sugar

1 egg

1 egg yolk

1/4 tsp vanilla

1/8 tsp maple flavoring 

pecan halves

1 egg white

frosting

1/4 cup milk

1 Tbsp butter

2 squares (2 ounces) chocolate

1 cup powdered sugar

Sift together flour, soda and salt. 

Cream butter; add sugar gradually, creaming well. 
Add egg and egg yolk; beat well.  Blend in flavorings. 

Add dry ingredients gradually; mix thoroughly. 

Arrange pecan halves (round side up) in groups of three on greased baking sheets to resemble head and hind legs of turtle.  Mold dough into balls (use rounded teaspoonful of dough for each).  Dip bottom into egg white and press onto nuts. 

Bake at 350 degrees for 10-12 minutes.  Do not overbake.  Cool and frost generously. 

For frosting: combine chocolate, milk and butter in top of double boiler.  Heat over boiling water until chocolate melts; blend until smooth.  Remove from heat; add powdered sugar.  Beat until smooth and glossy.

Next ingredient:  Rice (any type)

[walker]

Veggie-Cashew StIr Fry

1/4 cup soy sauce

1/4 cup water

2 tablespoons each brown sugar, lemon juice & olive oil

1 garlic clove, minced

2 cups sliced fresh mushrooms

1/4 lb. fresh baby carrots, coarsely chopped

1 small zucchini, cut in 1/4" slices

1 small sweet red pepper, coarsely chopped

1 small green pepper, coarsely chopped

4 green onions, sliced

2 cups cooked BROWN RICE

1 can sliced water chestnuts, drained

1/2 cup honey-roasted cashews

Mix together soy sauce, water, brown sugar and lemon juice until smooth; set aside.

In large skillet, heat olive oil over medium high heat.  Stir-fry garlic for 1 minute.  Add vegetables; cook until crisp tender, 6-8 minutes.  Stir soy sauce mixture and add to the skillet.  Bring to a boil.  Add RICE and water chestnuts; heat through.  Top with cashews before serving.

NEXT INGREDIENT ...... LETTUCE or CABBAGE 

[walker]

Apple Cashew Salad

2 heads of LETTUCE

1 or 2 (8 oz) pkgs. shredded Swiss cheese

2-3 Granny Smith apples, cut into cubes

1 bottle Poppy-Seed dressing

2 cups chopped cashews

Mix all ingredients together and serve.  Keep refrigerated.

NEXT INGREDIENT .... Can of soup or your favorite soup

                                     recipe!  Still a lot of winter to go

                                     and we are cold in north! 🥶

[Zhills]

Spanish Bean Soup (Garbanzo Bean Soup)

Ingredients

• 1 medium onion, minced
• 2 cloves garlic, minced
• ½  medium bell pepper, chopped
• 2 ounces olive oil
• 1 Chorizo (Spanish Sausage)
• ½  pound smoked ham
• 1/4 teaspoon paprika
• 1 14 oz can Garbanzos
• 2 medium potatoes, diced 1/2 inch
• Vigo Flavoring and Coloring for Yellow Rice
  (in spice section at Grocer)
  
  

Directions

In large saucepan, fry onion, garlic and bell pepper in olive oil.
Add Chorizo, smoked ham and paprika. Fry until onions are tender.

Add entire contents of Garbanzo can (including liquid) and also
1 1/2 cans of water.  Bring to a boil.

Add potatoes, salt and pinch of Vigo Flavoring and Coloring to obtain desired golden color. Lower heat and cook for 15 minutes or until potatoes are tender.

Serve with crusty bread.  Cuban if available.

Serves 4.

Next ingredient:  Beef broth

[walker]

Slow Cooker Brisket of Beef

1 whole well-trimmed beef brisket (about 5 lbs.)

2 teaspoons minced garlic

1/2 teaspoon black pepper

2 large onions, cut into 1/4" slices and separated in rings

1 bottle (12 ozs) chili sauce

12 ozs. BEEF BROTH (option...Dark Ale or Water)

2 tablespoons Worcestershire Sauce

1 tablespoon packed brown sugar

Place brisket, fat-side down in slow cooker.  Spread garlic evenly over the brisket; sprinkle with pepper.  Arrange onions over brisket.  Combine chili sauce, BEEF BROTH, Worcestershire sauce and brown sugar in bowl; pour over brisket and onions.  Cover and cook on low for 8 hours.

Turn brisket over; stir onions into sauce and spoon over brisket. Cover and cook another 1-2 hours on low or until brisket is fork-tender.  Transfer brisket to cutting board; cover with foil to keep warm and let stand for 10 minutes.

Stir cooking liquid, then let stand 5 minutes to allow fat to rise.  Skim off fat and discard.  (Cooking liquid may be thinned to desired consistency with water or thickened by simmering, uncovered, in saucepan.)  Carve brisket across grain into thin slices.  Spoon cooking liquid over brisket, if desired.

NEXT INGREDIENT ..... ANY VEGETABLE