Basic White Sauce
Ready,
Set…,
Cook!!
Stuffed Bell Peppers
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and
cook 20 minutes. In a skillet over medium heat, cook the beef until browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange
peppers in a baking dish with the hollowed sides facing upward.
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire
sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of
the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian
seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the
peppers are tender.
Thin white sauce
2 T. butter
Thick white sauce
3 T. butter
Pudding:
4 T. butter
2 T. flour
1 cup milk
3 T. flour
1 cup milk
4 T. flour
1 cup milk
This is really basic. You melt the butter (but do not brown it), mix in the flour to
pastey/dough consistency. Blend in milk until thickens (probably with whisk to
minimize chunks).
Alfredo sauce: You can make Alfredo sauce from this by adding chicken bullion,
Italian seasoning and cheese (see Alfredo recipe).
Chocolate Pudding: by adding either chocolate chips, or cocoa along with sugar you
can make chocolate pudding.
Pizza Sauce: By adding just chicken bullion and any other appealing seasonings you
can add this to a pizza for a variety or for chicken barbecue.
Chicken enchiladas
1 large can green chile sauce (where available)*
2 cups boiled, shredded chicken
10 burrito sized torillas (15-20 soft taco size)
1 can cream of chicken soup
1 container (pint) sour cream
½ - 1 (8 oz.) cream cheese (optional)
¼-½ cup milk
1 can diced green chiles
2 tsp. garlic salt (perhaps salt or pepper to taste)
2 cups shredded cheese
Boil chicken. When cooked through, shred and set aside. In bowl mix soup, sour
cream, milk, green chiles and some of the cheese. If you want to add the cream
cheese you likely won’t need as much regular cheese in the filling. Mix with chicken.
Prepare 13x9-inch pan with sauce to cover the bottom (so tortillas don’t stick.) Be
sure to microwave tortillas before using to be sure they roll easily. Spread filling
down the tortilla, roll up and place in pan. When full, cover with sauce and
additional cheese. Cook at 350 for approx. 20-25 minutes. The sauce at the edge is
bubbling, it is done. If cheese is cooking too fast or burning you can cover with foil.
*if you cannot buy green chile sauce you can make another sauce. Take another
can of cream of chicken and mix with it ½ - 1 cup milk and some green chiles (if you
want spice)
Bean Enchiladas (red sauce)
Sweet and Sour chicken (or meatballs)
There are a lot of variations to this one. But the basic is from mom
Enchilada sauce packet (made up of paprika, cayenne, chili powder, etc) Lawry’s is
really good
2 small cans tomato paste
10 burrito sized tortillas (15-20 soft taco size)
2 regular cans of refried beans
1 large container cottage cheese (32 oz.)
2 cups shredded cheese
Prepare sauce and pour into bottom of 13x9-inch pan. Mix beans, cottage cheese
and half of regular cheese together. Spread in tortillas, roll and place in pan. Cover
with additional sauce and sprinkle liberally with cheese. Bake at 350 for 20-25
minutes.
2 cups uncooked rice (cook In 4 cups water, with salt)
2 cups chopped chicken (2-3 breasts)
Boil chicken, when cooked through, cut into cubes. Set aside.
2 peppers (green or red or one of each), sliced or chopped
1 cup chopped onion (one small or half of large)
Sauté in olive oil (veg. oil works too its just less healthy)
1-14 oz. can pineapple chunks (not crushed)
2 cups pineapple juice (use juice from can,
about 1 cup and make the rest water)
5 T. cornstarch (or flour)
2/3 cup brown sugar
1/3 cup vinegar
¼ cup soy sauce (again it is to taste so more or less)
Drain pineapple juice into cup. Use the juice and add water until you have 2 cups.
Pour into pan with cornstarch, brown sugar, vinegar and soy sauce. Add pineapple
chunks. Let cook and simmer until thickens. Stir frequently. When thickened; add
chicken, pineapple and vegetables. Serve over rice.
Pizza Crust
Enchilada Variations

Instead of refried beans you can use black beans or pinto beans

You could also add rice to either recipe (with beans or the
chicken) probably about 1 cup uncooked to 2 cups water. Cook it
and then add it to mix.

You can also cook hamburger with taco or fajita
seasonings and add that in with anything else.

You can even make it like a burrito, with sour
cream, cheese, guacamole, etc and then cook in
pan with sauce.
1 cup milk
4 cups flour
2 tsp. salt
4 tsp. baking powder
½ cup veg. oil
Mix all ingredients, add a little more milk if it is too dry.
Make the dough into a ball. Knead 12 times. Divide
dough into 2 pieces and roll until it is thin and the right
shape and size. Pace on cookie sheet. Top with sauce,
pepperoni, olives, peppers, tomatoes, pineapple,
mushrooms, etc. Variation: add barbecue sauce instead
of tomato sauce and top with cheese (can use feta or
anything white), chicken, onions and peppers for
Barbecue Chicken pizza.
Crepes
Alfredo Sauce
This is similar to white sauce and is actually pretty simple. This can be made with or
without cheese
3 T. butter
1 T. flour
1-2 cube chicken bullion (1-2 tsp.) to taste
1 tsp. basil (to taste)
1 tsp. garlic salt
1 cup milk
1 cup sour cream
½-1 (8 oz.) cream cheese (optional)
¼ cup parmesean cheese (optional)
Or ½ cup any white cheese (optional)
Melt butter in saucepan, add flour, bullion and seasonings. Stir until it is no longer
white, it will create a doughy-paste. Add one cup milk and mix with wire whisk to
break up chunks. Add 1 cup sour cream and ½ cube cream cheese (if desired). Mix
until blended and thickened somewhat. Remove from heat. Add cheese. Return to
stove for a minute to melt cheese, if necessary.
Basically these are in between a pancake and a tortilla. Really easy!
1 ½ cup flour
1T. sugar
2 T melted butter (oil also works, butter tastes better)
½ tsp. baking powder
½ tsp. salt
1 tsp. vanilla
2 cups milk
2 eggs
Mix all dry ingredients in a bowl. Melt butter in sauce pan, add milk and
vanilla. Do not add eggs to a hot pan (they will get cooked), add eggs after milk
cools the pan and butter. If the milk chills the butter and creates chunks, just place
on stove for additional few seconds to melt the butter. Pour into dry ingredients.
Mix with wire whisk until combined.
At medium heat, melt butter in 6-8-inch (non-stick) skillet. When pan is hot
pour ¼ cup batter into pan and rotate skillet until the bottom of the pan is covered
(so the crepe will be 6-8 inches). Cook until light brown (its like cooking pancakes,
but they’re thinner). Flip over and cook the other side.
*Crepes can be sweet or salty. They can be a main dish or a meal. You can fill crepes
with anything! Fruit, veggies, jam, yogurt, ice cream, chicken, chocolate, whipped
cream, etc.
*Alfredo is supposed to have cheese in it. But for less fattening or if you don’t have
cheese it can be made without. That is why it is nice to add the cream cheese
because it adds some additional flavor, but is less effort.
Fettuccini Alfredo
Fettuccini is a type of noodles.
Mix Alfredo sauce with noodles. Done.
Chicken Broccoli Alfredo
Add 2 cups cubed chicken (2-3 breasts)
1-2 cups frozen broccoli (cook separately until thawed)
Add both chicken to sauce. Serve broccoli on side or place on top
of sauce (if you add it to the sauce don’t stir it much or it could
cause the sauce to turn green.
Chicken Broccoli Crepes
You can also use this as a filling for crepes. You want to be sure that it is pretty
thick, you add the broccoli right into the sauce and fill crepes.
Basic Tomato Soup
In case you don’t have cans of it
2 small cans tomato sauce
1 chicken cube bullion
1 cup water or milk (if you want it creamy)
Salt and pepper to taste
Basil
Oregano
Mix all together. Add seasoning to taste.
*If you have tomato paste you’ll need to use more water
Taco Soup
Apple crisp
This is so easy!
4-6 large apples (granny smith or something more tart is better)
1 lb. ground beef
1 can curshed tomatoes
1 can beef broth (chicken can work)
1 can corn (not creamed)
1 can kidney beans
1 can black beans
1 pkg. taco seasoning
1 cup chopped onion (one small, half large)
1 green bell pepper, chopped
Cheddar cheese
Sour cream
Tortilla chips
Peel and cut apples into slices. The thinner they are, the quicker they cook. Place in
large gallon Ziploc bag with 1/2 -1 cup sugar and 2 tsp. cinnamon. Shake to cover
apples. Add additional sugar and cinnamon if necessary. Place in 9x13-inch pan and
cover with topping.
In skillet, brown ground beef, drain fat. Place all other ingredients (including beef)
in large pot and cook until vegetables are tender. Serve with sour cream, cheese
and chips.
Rachel’s Amazing Double Chocolate Deliciousness
(She named this herself!)
1 box Devils food cake mix
1 cup sour cream
½ cup vegetable oil
½ cup warm water
4 eggs
1 3 oz. pkg. chocolate instant pudding
1 6 oz. chocolate chips
Preheat oven to 350, grease bundt cake pan (if you don’t have a bundt cake pan I
will give variations at the bottom)
Mix everything except chips together in large bowl and mix at high speed for
approximately 3 minutes. Fold in chips.
Pour into greased pan and cook for 45-60 minutes. IF you cook this in two round
pans you will have to watch it closely and likely the time will be more like 20-25
minutes. A 13x9-inch pan will probably be around 25-30. Watch them until the
center looks set – test it by touch – if it bounces back it is done! Toothpick method
will not work because of chocolate chips.
Cool in pan for 20 minutes before serving. Sprinkle with powdered sugar. Yummo!
Topping:
1 cup flour
1 cup white sugar
½ cup brown sugar
1 tsp baking power
1 tsp. salt
2 tsp. cinnamon (optional)
1 egg, slightly beaten
Mix together. Add;
1/3 cup butter or shortening
Fruit sauce
This can be used for pie fillings, cobblers, crepes or as a type of topping
1 cup water
2/3 cup sugar
2 T cornstarch
Pinch of salt
Fruit (canned or fresh)
½ tsp. lemon juice
Mix sugar and cornstarch together well. Add to all remaining ingredients but lemon
juice in a sauce pan. Add fruit of choice; cherries, strawberries, other berries,
peaches, etc. if using canned cherries or berries, no need to add water. Stir over
medium heat until thickened (cornstarch is amazing!) add lemon juice after it has
thickened and is done.
Lemon bars
Chocolate Slice
Crust
¾ cup margarine or butter
1/3 cup powdered sugar
1 ½ cup flour
Mix like a pie crust press into a 9x13-inch
pan; bake at 350 for 15 minutes
Lemon Filling
4 eggs
1 ½ cup white sugar
¼ cup flour (may need an additional tablespoon)
½ cup lemon juice
Mix all ingredients together in large bowl. Pour over cooked crust. Cook an
additional 15-20 minutes or until middle is set (when you shake it, it jiggles
slightly). Remove from oven to cool. Sprinkle with powdered sugar (if you
have a small straighter that helps to sprinkle it evenly) and coconut if
desired. Cut into bars.
Topping
½-1 cup powdered sugar
½ cup coconut (optional)
This is so delicious!
Dough
1 cup (two cubes) butter (melted)
2 cups brown sugar
2 eggs (beaten)
2 ½ cups flour
1 tsp. baking soda
1 tsp. salt
1 ½ cups oatmeal
1 tsp. vanilla
Simple Caramel Topping
This is nice because it is made from ingredients on hand
½ cup brown sugar
½ cup white sugar
½ cup evaporated milk
½ stick of butter
Pinch baking soda
Dash of salt
1 tsp vanilla (or vanilla sugar)
Mix all together until butter is melted and mixture is uniform. Simmer for a few
minutes stirring frequently. Remove from heat and add a baking soda, salt and
vanilla. Serve over ice cream or any dessert.
Chocolate fudge
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1 can sweetened condensed milk
1 tsp. vanilla
Melt together in sauce pan over
medium heat until melted and has soft
fudge-like consistency.
In bowl melt butter, add brown sugar,
beaten eggs and everything else. Adding
flour last of all.
In 13x9-inch pan spread about 2/3 of the mix into pan (should be ¼” thick), reserve
remaining 1/3 dough. Pour chocolate mixture over dough until covered. Drop
remaining dough by spoonfuls onto the fudge layer. You can spread it out so as to
cover the chocolate, but it will not cover completely, the chocolate layer is
supposed to be visible as well. Bake in oven at 325 for 20 minutes and not a minute
more (unless you have a retarded oven)
No-Bake Cookies
These are really easy and involve no baking.
2 cups sugar
2 T. butter
½ cup milk
2 T. cocoa
½ tsp. salt
¾ cup peanut butter
1 tsp. vanilla
3 cups oats
Melt butter in sauce pan and add sugar, milk and cocoa. Stir constantly
until boils. Add the salt, peanut butter and vanilla. Remove from heat and add oats.
Drop by spoonfuls onto wax paper (that helps it not to stick). If you don’t have wax
paper, don’t worry about it.
Stroganoff
Banana Bread
Can be made with rice or pasta (your preference)
1 (8 ounce) package egg noodles
4 oz. (half) cream cheese (optional)
1 pound ground beef
1 cube beef bullion (optional)
1 can cream of mushroom soup
½ cup milk
1 tablespoon garlic powder or garlic salt
1 cup sour cream
salt and pepper to taste
1¾ Flour
¾ tsp. Baking soda
¼ tsp. salt
1 cup sugar
2 eggs
2/3 cup veg. oil
3 Tbl. Milk
1 cup (2 large) bananas, smashed
Prepare the egg noodles according to package directions and set aside. In a large
skillet over medium heat, saute the ground beef over medium heat for 5 to 10
minutes, or until browned. Drain the fat.
Combine in a sauce pan; soup, sour cream and seasonings. Add cream cheese and
bullion if desired. Both just add more flavor. Add seasonings to taste. Simmer for 10
minutes, stirring occasionally. Add hamburger.
You can combine it with the egg noodles or serve by pouring sauce over the
noodles. Serve over rice.
Preheat oven to 350. Grease loaf pan. Mix dry ingredients together. In separate
bowl blend wet ingredients. Add smashed bananas. Cook for 1 hour.
Biscuits
*You can always add more to anything; Sour cream, milk, cream cheese etc. for
creamier or to take away some of the saltiness. Add flour as a thickener or corn
starch.
Festive Fantasy Fudge
Magic Cookie Bars
1 ½ cups graham cracker crumbs
(probably between 8 and 10 crackers)
½ cup butter (one stick) melted
1 can sweetened condensed milk
2 cups semi-sweet chocolate chips (1 pkg)
1/3 cups flaked coconut
1 cup chopped nuts (walnuts, pecans)
Preheat oven to 350. In a small bowl, combine graham cracker crumbs and
butter; mix well. Press crumb mixture firmly into bottom of 13x9-inch pan.
Pour sweetened condensed milk evenly over crust. Layer evenly and
liberally with coconut, then chocolate chips and nuts. May help to press down
into sweetened condensed milk to help cook together.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Also feel
free to add other ingredients, such as; white chocolate chips, butterscotch or
peanut butter chips, raisins, craisins, other nuts, mini marshmallows, m&m’s,
chopped reeses, etc.
3 cups semi-sweet chocolate chips
1 can Sweetened condensed milk
Dash salt
½ cup to 1 cup chopped nuts (optional)
1 ½ tsp. vanilla
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed
milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly onto wax
paper lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto
cutting board; peel off paper and cut into squares. Store leftovers covered in
refrigerator.
Chocolate glaze
½ cup mini chocolate chips
¼ cup whipping cream
In small sauce pan over low heat melt chocolate chips with whipping cream. Cook
and stir until thickened and smooth. Immediately spread. Will harden somewhat
into a frosting type.
Shayna’s Chocolate cookies
Lisa’s brownies
Really easy and delicious!
2 cups flour
1 tsp salt
¾ cup cocoa
1 tsp. baking soda
1¼ cup butter (2 ½ cubes)
2 cups sugar
2 eggs
2 tsp vanilla
Bake at 350 for 8-10 minutes. They start fluffy, but end flat. You probably want to
take them out while they are still a bit soft, so they will be chewy. Unless you want
them hard for Oreos (I still like them chewy).
1 Cup butter (two cubes)
2 cups sugar
Mix together
Add 3 eggs
4 tsp. vanilla
Mix with a whisk;
¾ Cup Cocoa
1½ cups flour
½ tsp. baking powder
½ tsp. salt
Blend all together until well blended
Add; 1 ½ cup nuts
*For Homemade Oreos use cream cheese frosting and fill within two cookies. Pretty
simple.
Bake at 325 for 25 minutes. Add chocolate butter frosting.
Cream cheese frosting
¼ (2 oz.) cream cheese, softened
2 T. butter, softened
2 cups powdered sugar (may need more)
1 tsp. vanilla
Milk (optional)
Beat cream cheese, butter and vanilla together. Add sugar. If too thick, add milk. If
too thin, continue to add powdered sugar, until desired consistency.
Butter Frosting
2 T. butter, softened
1-2 T. milk
1 tsp. vanilla
2 cups powdered sugar
Mix altogether until desired consistency. Be careful not too add too much milk – it
will take tons of powdered sugar to soak it up. If you do, just pour out the milk and
continue on.
*Chocolate
Add ¼ cup to ½ cup cocoa (depends on how chocolatey you want it)
Lisa’s chocolate chip cookies
1 cup margarine (or butter)
¾ white sugar
¾ brown sugar
2 eggs
2 ½ cup flour
¾ tsp salt
1 tsp vanilla
1 ½ tsp baking soda
Half a bag of chocolate chips (6 oz)
Bake at 350 for 8-10 minutes (will be a little doughy)
Vanna- Banana’s Ice Cream
1 can sweetened condensed milk
1 cup fresh fruit
3 cups half & half or light cream
1 Tbl. Vanilla
ICE
Rock Salt
. Pancakes
Chicken pot pie
2 cups flour
1 tsp. salt
¼ cup sugar
2 eggs
2Tbl. Baking Powder
2 cups milk
2 Tbl. Butter (or veg. oil) 1 tsp. Vanilla
Mix dry ingredients in bowl. Melt butter, mix wet ingredients. Blend both together
until right consistency. If it is too thick, add milk. If it is too thin, add more flour.
1 can (10 3/4 ounces) Cream of Chicken Soup
1 pkg. (about 9 ounces) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Heat the oven to 400°F.
Waffles
You can use the same recipe as for pancakes. You may want to thicken or thin the
batter- dependant on how you like your waffles.
Stir the soup, vegetables and chicken in a 9-inch pie plate.
Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken
mixture. Bake for 30 minutes or until the topping is golden brown.
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Maple Syrup
2 cups water
4 cups sugar
Boil for 10 minutes, stirring often, allow to simmer.
The sugar will dissolve and start to become syrupy.
Mix ¼ cup flour with ½ cup water into paste (so the flour doesn’t get chunky)
Add to sugar water as well as;
1 tsp vanilla
1 tsp maple flavor
Flour Tortillas
1½ cups water
2/3 cup veg. oil
3-4 cups flour
½ tsp. salt
Mix altogether to non-sticky dough consistency. Separate into small golf size balls.
Roll with rolling pin. Place oil in skillet, keep heat on med to low cook tortillas as
you would pancakes
Chicken tortilla soup
6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cans (14 oz. each) chicken broth
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
1 cup frozen corn
1 cup KRAFT Shredded Cheddar Cheese
Make It
HEAT oven to 400°F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single
layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan
on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas,
broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
SERVE topped with cheese and tortilla strips.
Cream of Broccoli
1/4 cup chopped onions
1 Tbsp. butter or margarine
1 Tbsp. flour
2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch
cubes
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper
Make It
COOK and stir onions in butter in 2-qt. saucepan on medium-high heat until onions
are crisp-tender. Blend in flour. Reduce heat to medium.
ADD milk and cream cheese; cook until cream cheese is melted, stirring frequently.
STIR in remaining ingredients; cook until heated through, stirring occasionally.
EASY CREAM OF CHICKEN SOUP
6 tbsp. butter
1/2 c. light cream
1/3 c. flour
3 c. chicken broth
1/2 c. milk
1 c. finely chopped chicken
Melt butter in pan, blend in the flour. Add milk, cream and broth. Cook and stir until
it thickens and comes to a boil. Reduce heat. Stir in chicken and a dash of pepper.
Serves 2-3.
Stove top chicken bake
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
PREHEAT oven to 400°F. Add hot water to stuffing mix; stir until moistened. Set
aside
PLACE chicken in 13x9-inch baking dish or 2-qt. casserole dish. Mix soup and sour
cream until well blended; pour over chicken. Top with stuffing.
BAKE 30 min. or until chicken is cooked through.
Chicken and biscuit bake
1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 cup KRAFT Shredded Mild Cheddar Cheese
1 cup all-purpose baking mix
3 Tbsp. milk
Make It
HEAT oven to 375ºF. Mix soup and 1/2 cup sour cream in 8-inch square baking dish.
Stir in chicken, vegetables and cheese.
MIX baking mix, remaining sour cream and milk just until mixture forms stiff dough.
SPOON into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are
golden brown and chicken mixture is hot and bubbly.
Broccoli Chicken Lasagna
2 cans (10-3/4 oz. each) condensed cream of mushroom soup
1 cup milk
3 cups chopped cooked chicken
1/2 tsp. dried rosemary leaves, crushed
6 lasagna noodles, cooked, drained
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
Make It
PREHEAT oven to 375°F. Mix soup and milk in medium bowl. Add chicken and
rosemary; mix well.
SPOON 1 cup of the chicken mixture into 12x8-inch baking dish. Cover with layers of
half each of the noodles, remaining soup mixture, broccoli and cheeses. Repeat
layers.
BAKE 30 min. or until heated through. Let stand 10 min. before cutting to serve.
Broccoli stuffed Chicken Breasts
Potato Soup
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 cup fat-free milk
1 tsp. paprika
2 Tbsp. KRAFT Grated Parmesan Cheese
4 potatoes, peeled and cubed
1/2 cup onion, diced (half of medium onion)
1/4 cup butter
2 stalks (sticks) chopped celery
1 qt. water or chicken stock
1/2 tsp. salt
1 chicken bouillon cube
1/2 cup light cream
1 to 1 ½ cups milk (to desired consistency)
2 tbsp. flour
Extras; cream cheese and/or sour cream
1/4 lb cheese, grated
PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5
min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add
broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2
inch of outer edges. Roll up each chicken breast from one of the short ends,
enclosing the stuffing mixture.
PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour
over chicken. Sprinkle with paprika and Parmesan cheese.
BAKE 30 min. or until chicken is cooked through (170ºF).
Hawaiian Haystacks
(This is all dependant on size of group eating)
Cooked chicken, cubed or shredded
Cooked rice
Pineapple tidbits
Chopped green onions
Chow mein noodles
Toasted almonds (slivered)
Diced tomatoes
Chopped green pepper
Grated Cheddar cheese
Chopped celery
Coconut
Craisins
These are called haystacks because you just continue to stack things on top. First
put rice on your plate, then the chicken, then any other toppings you want.
Yummo!
CHICKEN GRAVY:
2 cans cream of chicken soup
1 can chicken broth
1 8 oz. cream cheese
Pour ingredients into saucepan. Slice the cream cheese in (it will melt down faster)
Heat until warmed. Done!
*Notes; plan to cook ½ - 1 cup of rice per person (larger if elders or those with a big
appetite) and probably ½ breast of chicken (again it is dependant on those eating)
Place butter in pan (big enough for the soup) with onion. Add water or chicken
stock (stock is just water with bouillon), salt, celery and the potatoes. Cook 20-25
minutes. Take a potato masher and mash the vegetables in the pan. (if that doesn’t
work well, you can take the potatoes out and smash them up separately. Not
completely smashed). Stir in the milk and cream with the flour (to avoid chunks use
a whisk to mix or also you can add the flour to the milk first and make a paste- it will
mix in easily). Keep warming until desired temperature and consistency (if too thin
you can add cream cheese for creaminess and thickness and sour cream will do the
same but less thick. Top with grated cheese.
Cornbread
2 sticks melted butter or margarine
2 cups buttermilk (or 2 cups milk w/ 2 t. vinegar)
1-1/4 cups cornmeal
2-3/4 cups flour
1-1/2 teaspoon baking powder
1-1/3 cups sugar
4 eggs
1 teaspoon salt
1/2 teaspoon baking soda
Mix butter, sugar, butter milk, eggs & salt. Add other ingredients.
Pour into 9x13 ungreased baking dish. Bake at 375 for 30-35 minutes.
Cake Mix Cookies
Easy variable Lasagnas
1 box cake mix (any flavor, devils food, yellow)
2 eggs
1 stick butter (softened or melted – softened is better)
Extras: you can add walnuts or pecans, coconut, chocolate chips, anything!
1 T. Vegetable oil
2½ cups shredded Mozzarella Cheese (save 1 cup)
½ cup grated Parmesan Cheese
9-12 oven ready lasagna noodles
1 16 oz. container cottage cheese (or ricotta)
Preheat oven to 350
Pour cake mix into bowl, add butter and eggs, blend together. Batter will be pretty
stiff. Drop spoonfuls and press on cookie sheet.
Bake for 10-12 minutes
Makes 3 to 4 dozen.
Santa Fe Chicken Fajita soup
1 pkg. (1.4 oz.) Fajita Seasoning Mix
1/3 cup water
1 lb. boneless skinless chicken breasts, cut into thin strips
4 large cloves garlic, minced
2 Tbsp. chopped fresh cilantro
1 large red onion, chopped
1 small green pepper, chopped
1 pkg. (8 oz.) Cream Cheese, cut into cubes
1 lb. (16 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2inch cubes
2 cans (14.5 oz. each) chicken broth
COMBINE seasoning mix and water in medium bowl. Add chicken; toss to evenly
coat. Refrigerate 30 min.
COOK garlic and cilantro in large nonstick saucepan sprayed with cooking spray on
medium-high heat 1 min. Stir in chicken mixture, onions and peppers; cook 10 min.
or until chicken is done, stirring frequently.
ADD cream cheese, VELVEETA and broth; mix well. Cook on medium heat until
cream cheese and VELVEETA are completely melted and chicken mixture is heated
through, stirring occasionally.
meat options
vegetable choices
sauce possibilities
1 lb. boneless skinless
chicken, cut into strips
1 green pepper
3 cups Thick 'N Chunky
Salsa, 1 cup water
1 lb. ground beef
1 onion
3 cups spaghetti sauce, 1
cup water
1 cup sliced pepperoni
2 green peppers
meatless
1 onion, 2 cups medium
mushrooms
3 cups spaghetti sauce, 1
cup water
2 cans crm of mushroom
soup, 2 cans water or just
plain spaghetti sauce
PREHEAT oven to 400°F. Cook meat and sliced vegetables in hot oil in large skillet
until meat is browned and vegetables are tender. Stir into sauce.
Separately; mix Cottage cheese, mozzarella and parmesan cheese.
Iin 13x9 inch pan begin to layer. Sauce on the bottom of the pan, noodles, cheese
mixture then sauce, noodles, etc. End with a layer of sauce and top with remaining
1 cup mozzarella cheese. BAKE 30 min. (until sauce at edges are bubbling and
cheese is melted)
Meatloaf
1/2 cup Steak Sauce or barbecue sauce. Even tomato sauce.
2 lb. ground beef
1 cup plain dry bread crumbs (can use saltine crackers)
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 eggs
¼ - ½ cup of tomato sauce, barbecue or steak sauce to top
Salt
PREHEAT oven to 350°F. Reserve 1/4 cup of the steak sauce. Mix remaining 1/4 cup
steak sauce with all remaining ingredients until well blended.
SHAPE into 9x5-inch loaf in greased 13x9-inch baking pan.
BAKE 1 hour. Brush with reserved steak sauce; bake an additional 15 minutes or
until meatloaf is cooked through. Let stand 10 minutes before cutting into 8 slices
to serve.
Speedy Mini Meatloaves
Prepare as directed, shaping meat mixture into 8 (4x2-1/2-inch) loaves. Place in
greased or foil-lined 15x10x1-inch baking pan. Bake 30 minutes or until meatloaf is
cooked through. Makes 8 servings, 1 loaf each.
*Prepare as directed, using lean ground turkey or leaner cuts of ground
beef, such as ground round or ground sirloin.
BAKED PARMESAN CHICKEN
1/2 cup all purpose flour
1/2 cup parmesan cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/4 cup butter
1/3 cup milk
6 split chicken breasts
Preheat oven to 400 degrees.
In 13x9in baking pan melt butter in oven. Meanwhile in bowl mix all
ingredients exept milk and chicken.
Dip chicken breasts in milk and then coat in flour mixture. Dip
chicken in butter then place skin side up in pan. Bake for 45 to 50
minutes or until chicken is fork tender and golden brown.
(Parmesan cheese forms a crunchy coating on this oven-baked
chicken.)
Equivalents
½ tsp. = 2.5 ml
1 Tbl. = 15 ml
¼ cup = 57 ml
½ cup = 113 ml
1 cup = 227 ml
1 qt. = 946 ml
35 oz. = 1 liter (1000 ml)
1 kilogram = 2.2 lbs
Temperature Conversions
Fahrenheit
Celsius
250-275
121-133
300-325
149-163
350-375
176-190
400-425
204-218
450-475
232-246
Glossary
Simmer: barely boiling – small bubbles around the edge
Tsp. – Teaspoon
Tbl. = Tablespoon
Pt. = pint (2 cups), 16 oz.
Qt. = quart (4 cups), 32 oz.
Gal. = gallon (16 cups)
1
3
2
4
5
8
teaspoon = 1/3 tablespoon = 5 ml
teaspoons = 1 tablespoon = 1/2 ounce
tablespoons = 1/8 cup = 1 ounce
tablespoons = 1/4 cup =2 ounce
tablespoons plus 1 teaspoon = 1/3 cup
tablespoons = 1/2 cup
Substitutions
1 cup oil = 1 cup butter
1 cup butter milk = 1 cup milk+1 Tbl. Lemon juice or vinegar (wait five minutes)
1 can mushroom soup = cups white sauce and add 2 chicken bullion cubes and ½
cup mushrooms
1 package dry yeast = 1 Tbl. Dry yeast
Chicken pot pie
Milk Shake
Chinese Chicken Salad
Crust
Cheesecake
Strawberry sauce
Cheesecake
Crepes
Tortillas – bigger, fuller
Smaller, less, seconds
I add cream cheese to everything. It depends on how much you want or how
creamy , etc.
Meatballs
Stir Fry
Half-and-half = half & half (10.5 - 18% fat) Substitutes: equal parts cream and
milk OR evaporated milk OR 7/8 C milk + 1 ½ tablespoons butter or margarine
heavy cream = heavy whipping cream (at least 36% fat) Substitutes: creme fraiche
(for making cream sauces) OR 1 C heavy cream = ¾ C milk + 1/3 C butter (will not
whip) OR light cream (will not whip) OR evaporated milk (especially in cream
sauces) OR milk (will not whip; makes cream sauces much less flavorful) OR blend
equal parts milk and cottage cheese (Warning: Substituting light cream or milk for
heavy cream lowers the amount of fat in a dish, but it makes ice cream and sauces
less rich and creamy.) OR pureed cottage cheese OR pureed ricotta cheese
1 C = 7/8 C milk + 3 tablespoons butter OR blend equal parts milk and cottage
cheese
Beverages
Desserts
Ingredients:
2 sticks (8 ounces) butter
2 cups flour
1/2 cup confectioners' sugar
4 beaten eggs
2 cups sugar
4 tablespoons flour
1/4 cup lemon juice
1 tablespoon finely grated lemon peel
sifted confectioners' sugar
Preparation:
Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat
into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes. For filling, blend
together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel. Pour over
first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut
into bars and sift confectioners' sugar over the top while warm.
Raspberry Cream Cheese Bars
3/4 cup butter or margarine, softened
1 cup packed brown sugar
1 1/2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
18 ounces red raspberry preserves
1/3 cup chopped slivered almonds
DIRECTIONS
In a mixing bowl, cream the butter and brown sugar. Combine the oats, flour,
baking soda and salt; add to creamed mixture and mix well. Press three-fourths of
the mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for
11-13 minutes or until set and edges just begin to brown.
Meanwhile, in a small mixing bowl, beat cream cheese and sugar. Add eggs and
vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese
mixture; carefully spread evenly. Combine almonds and remaining oat mixture;
sprinkle over preserves.
Bake for 25-30 minutes or until set and edges are golden brown. Cool before
cutting. Store in the refrigerator.
Side dishes
Vegetables
Black 'n' White Cheesecake Bars
2 cups semisweet chocolate chips
1/2 cup butter
2 cups graham cracker crumbs
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
In a double boiler or microwave, melt chocolate chips and butter, stirring
occasionally. Stir in the graham cracker crumbs. Set aside 1/4 cup for
topping. Press the remaining crumbs into an ungreased 13-in. x 9-in. x 2-in.
baking pan.
In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk,
egg and vanilla. Pour over crust. Sprinkle with reserved crumbs. Bake at 325
degrees F for 25-30 minutes or until lightly browned. Cool. Refrigerate 3
hours or until completely chilled. Cut into bars. Store in the refrigerator.
Breads
Main dishes
Pie Crust
Cheesecake
Variations
Peanut butter
Snickerdoodles
Chicken Alfredo Lasagna with spinach
Gingerbread
Rice Krispies
Waikiki Meatballs
Meatloaf
(for ell…do not put the tomato sauce inside!)
Chocolate Cream pie
Cherry Pie
Apple Pie
Apple Crisp
Peach Cobbler
Peaches down under
Parmesan chicken rice
1 Tbsp. oil
4 small boneless skinless chicken breast halves (about 1 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1-1/2 cups water or milk
2 cups instant white rice, uncooked
1 pkg. (10 oz.) frozen peas, thawed
1/4 cup KRAFT Grated Parmesan Cheese
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4
min. on each side or until cooked through.
REMOVE chicken from skillet. Add soup and water to skillet; stir. Bring to boil.
ADD rice, peas and cheese; mix well. Top with chicken; cover. Cook on low heat 5
min. Serve sprinkled with cracked black pepper, if desired.
1 Tbsp. oil
4 small boneless skinless chicken breast halves (about 1 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1-1/2 cups water or milk
2 cups instant white rice, uncooked
1 pkg. (10 oz.) frozen peas, thawed
1/4 cup KRAFT Grated Parmesan Cheese
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4
min. on each side or until cooked through.
REMOVE chicken from skillet. Add soup and water to skillet; stir. Bring to boil.
ADD rice, peas and cheese; mix well. Top with chicken; cover. Cook on low heat 5
min. Serve sprinkled with cracked black pepper, if desired.
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup canned or frozen peas
1-1/2 cups water
2 cups instant white rice
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT Grated Parmesan Cheese
Make It
HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 4 to 5
minutes or until cooked through.
ADD soup, peas and water; bring to boil. Stir in rice; cover. Reduce heat to
medium-low; simmer 5 minutes.
STIR in bacon bits and Parmesan cheese.