making it up as i go along
from: Elizabeth Bantly
Ingredients
8 oz noodles
2 cans tuna fish, well drained
1 can cream of mushroom soup
¾ cup milk
3 oz can sliced mushrooms, drained
1 tsp salt
¼ cup dry bread crumbs
¼ cup parmesan cheese
2 tbsp butter, melted
Directions
Heat oven to 350°. Cook noodles, drain and return to pot. Stir in tuna, soup, milk, mushrooms, and salt. Pour into un-greased 2 qt casserole dish. Mix bread crumbs, cheese, and butter; sprinkle over casserole. Bake uncovered 25 minutes.
from: Martha Stewart Kids
Ingredients
¾ cup ketchup
2 pounds ground turkey, beef or a combination
1 cup chopped onion (1 med onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
½ cup chopped dill pickle (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves, minced
2 teaspoons dry mustard powder
1 teaspoon salt
½ teaspoon freshly ground pepper
Directions
Heat oven to 350. In a large bowl, mix ½ cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12 cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ¼ cup ketchup.
Transfer to oven; bake until inside temperature registers 170 on an instant-read thermometer, about 45 minutes.
Remove from oven; let rest 5 minutes before removing from tin. Serve hot.
from: meals.com
Ingredients
¾ cup granulated sugar
½ cup cocoa
½ teaspoon salt
5 cups water
1 cup milk
12 oz can evaporated milk
½ pound mini marshmallows
Directions
In a large saucepan, combine sugar, cocoa, and salt. Slowly stir in water and bring to a boil. Add milk and evaporated milk and heat thoroughly. Ladle into mugs and top with mini marshmallows.
from: Paula Kafer
Ingredients
Salad
½ cup sliced almonds
3 tablespoons sugar
½ head iceberg lettuce
½ head romaine lettuce
1 cup chopped celery
2 whole green onions, chopped
1 11-oz can mandarin oranges, drained
Dressing
½ tsp salt
dash of pepper
¼ cup vegetable oil
1 tablespoon chapped parsley
2 tablespoons sugar
2 tablespoons vinegar
dash of Tabasco
Directions
In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in an airtight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving add almonds and oranges. Toss with the dressing.
from: Martha Stewart
Ingredients
1 pound thin asparagus, trimmed
1 tablespoon plus 1 ½ teaspoons unsalted butter
¼ cup soft butter or margarine
2 ounces aged Gouda cheese, shaved
coarse salt and freshly ground pepper
Directions
Melt the butter in a large skillet over medium-high heat. Add asparagus spears and sauté until they are tender and bright green, 2 to 3 minutes. Season with salt and pepper. Transfer to a large platter and top with Gouda. Serve immediately.
from: Ron Kafer
Ingredients
2 lbs potatoes (about 6 of mediums size)
1/3 to ½ cup whole milk
¼ cup soft butter or margarine
½ tsp salt
dash pepper
Directions
Clean and peel potatoes. Boil until soft. Drain off excess water and mash. Use mixer to whip the potatoes until smooth. Add milk, butter, salt and pepper and mix again.
from: Martha Stewart Kids
Ingredients
¾ cup ketchup
2 pounds ground turkey, beef or a combination
1 cup chopped onion (1 med onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
½ cup chopped dill pickle (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves, minced
2 teaspoons dry mustard powder
1 teaspoon salt
½ teaspoon freshly ground pepper
Directions
Heat oven to 350. In a large bowl, mix ½ cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12 cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ¼ cup ketchup.
Transfer to oven; bake until inside temperature registers 170 on an instant-read thermometer, about 45 minutes.
Remove from oven; let rest 5 minutes before removing from tin. Serve hot.
from: Paula Kafer
Ingredients
3 slices dry bread
¾ cup grated cheddar cheese
½ tsp dry parsley
½ tsp salt
dash pepper
½ tsp Accent
¼ tsp garlic salt
6 breasts frying chicken
¼ to ½ cup butter, melted
Directions
Preheat oven to 350. Break 1 slice bread into small pieces and drop into blender; add ¼ (or 1/3) of the cheese and cover the blender. Run on low speed until bread and cheese are fine (crumbled). Empty into bowl. Repeat process with the rest of the bread and cheese. Add the parsley to the blender container with the 5th slice of bread. Crumb in the blender. Add seasonings to crumb mixture. Mix well.
Dip chicken pieces in butter, then into crumb mixture; coating thoroughly. Arrange in an single layer in shallow baking pan (greased or sprayed with Pam). Bake uncovered for 40 minutes to one hour until thickest pieces are tender. Chicken is done when a fork pushes in and pulls out easily.
from: Jess Nichols
Ingredients
¾ cup granulated sugar
3 tablespoons vanilla extract
½ teaspoon salt
5 cups water
1 cup milk
12 oz can evaporated milk
Directions
In a large saucepan, combine sugar, vanilla extract, and salt. Slowly stir in water and bring to a boil. Add milk and evaporated milk and heat thoroughly. Ladle into mugs.
from: The Williams-Sonoma New England Cookbook
Ingredients
1 pound of uncooked clam meat
1/2 cup water
2 slices thick cut bacon
1 tablespoon unsalted butter
1 large yellow onion, chopped
2 small inner celery stalks with leaves, chopped
1/2 teaspoon fresh thyme or pinch of dried
3/4 lb. red or white boiling potatoes, peeled and cut into 1/2-inch dice
2 cups half and half
1 1/2 – 2 cups milk, or as needed
1 cup chicken broth
Directions
Combine one cup of chicken broth and one cup of water and set aside. In a heavy soup pot over medium heat, fry the bacon until crisp. Transfer to paper towels using a slotted spoon. Add the butter to the bacon drippings and stir in the thyme, onion, and celery. Cook over medium heat until the onion is translucent, about 10 minutes. Do not allow to brown. Add the potatoes and the broth/water mixture and simmer, uncovered, until the potatoes are almost tender.
Add the clams to the soup. Stir in the half and half and enough milk to arrive at a nice consistency. Bring to just below a simmer and heat to serving temperature. Do not allow to boil. Add the bacon and season with salt and pepper.
from: Martha Stewart Kids Magazine
Ingredients
1 pound butternut squash peeled and cut into ¾ inch dice
5 to 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth
2 tablespoons unsalted butter
2 teaspoons olive oil
1 small onion, finely chopped
1 ½ cups Arborio rice
coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
¼ cup freshly grated Parmesan cheese
Directions
In a medium saucepan, combine stock and squash, bring to a boil over medium high heat. Reduce heat to low; keep at a simmer (squash will not cook completely).
Meanwhile, heat the oil in a medium saucepan over medium-low heat. Add the onion; cook, stirring until it is soft and translucent, about 8 minutes. Add rice, and raise heat to high; continue stirring until rice is just beginning to turn translucent around the edges, 3 to 4 minutes.
Reduce heat to medium-high. Using a ladle, add 1 cup of hot stock and some squash. Cook, stirring until almost all of the liquid has been absorbed. Continue adding stock and squash, about ¾ cup at a time, letting each be nearly absorbed before adding the next until the mixture is creamy but rice is still a bit firm in the center, 20 to 25 minutes. Stir in butter and cheese and season with salt and pepper. Serve immediately.
from: Martha Stewart Kids
Ingredients
¾ cup ketchup
2 pounds ground turkey, beef or a combination
1 cup chopped onion (1 med onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
½ cup chopped dill pickle (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves, minced
2 teaspoons dry mustard powder
1 teaspoon salt
½ teaspoon freshly ground pepper
Directions
Heat oven to 350. In a large bowl, mix ½ cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12 cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ¼ cup ketchup.
Transfer to oven; bake until inside temperature registers 170 on an instant-read thermometer, about 45 minutes.
Remove from oven; let rest 5 minutes before removing from tin. Serve hot.
from: Paula Kafer
Ingredients
3 slices dry bread
¾ cup grated cheddar cheese
½ tsp dry parsley
½ tsp salt
dash pepper
½ tsp Accent
¼ tsp garlic salt
6 breasts frying chicken
¼ to ½ cup butter, melted
Directions
Preheat oven to 350. Break 1 slice bread into small pieces and drop into blender; add ¼ (or 1/3) of the cheese and cover the blender. Run on low speed until bread and cheese are fine (crumbled). Empty into bowl. Repeat process with the rest of the bread and cheese. Add the parsley to the blender container with the 5th slice of bread. Crumb in the blender. Add seasonings to crumb mixture. Mix well.
Dip chicken pieces in butter, then into crumb mixture; coating thoroughly. Arrange in an single layer in shallow baking pan (greased or sprayed with Pam). Bake uncovered for 40 minutes to one hour until thickest pieces are tender. Chicken is done when a fork pushes in and pulls out easily.
from: Grandma P.
Ingredients
3 oz cream cheese
3 tbsp melted butter
2 cups cubed, cooked chicken OR 10 oz canned chicken
2 tbsp milk
2 tbsp mayo
1 tbsp chopped chives (optional)
8 oz can of crescent rolls (you'll want extra)
¾ cup seasoned croutons (crushed) or bread crumbs
Directions
Preheat oven to 350. Blend cream cheese and butter until smooth. Separate rolls into rectangles and flatten, making sure to seal the perforation between triangles. Add other ingredients and mix. Spoon mixture onto rectangles and pull four corners closed. Brush top with butter and sprinkle with croutons or crumbs. Bake for 20-25 minutes.