4 cans Shoepeg Corn
1 med. size container Heavy Whipping Cream
1 stick butter
4 TBSP Flour
4 TBSP Sugar
Chopped Jalepenos (optional)
Mix all ingredients and add to a crockpot or into a casserole dish. Cook on high in crock pot for at least 2 hours or in the oven at 350 for 30-45 minutes or until it is thick. If dish is not thickening, add a small amount of cornstarch slurry and continue to cook until desired thickness.
Monday, January 3, 2011
4 cans Shoepeg Corn
Wednesday, June 23, 2010
This was originally posted as Chicken and Wild Rice Casserole, but there are a couple of variations that have become favorites...
Chicken and Wild Rice Casserole
4 boneless, skinless chicken breasts, cooked and chopped
2 boxes Uncle Ben's Long Grain and Wild Rice (original), cook per directions on box
1 cup mayonaise
1 can cream of celery
1 can cream of chicken
1 can cream of mushroom
1 can water chestnuts
1 small jar pimentos
2 cans french style green beans
1 sleeve Ritz crackers
1/2 stick butter, softened
Mix all ingredients, except crackers and butter, and pour into a greased 9x13 glass pan. Crumble crackers and sprinkle over casserole. Dot butter over the top of the crackers. Bake uncovered at 350 for 30 to 45 minutes or until hot.
This original recipe was dubbed "Eggroll Casserole" by Matt, becuase the water chesnuts made it seem like an Asian sort of dish.
Variation #1 (Jen's variation):
Use only 1 can green beans
Leave out the cream of celery and add 1/2 cup Ranch dressing
Instead of water chestnuts, use marinated artichoke hearts, chopped
Substitute canned chicken if you're in a hurry
Variation #2 (Em's variation, from the Paula Deen recipe):
Mix one cup of shredded cheddar cheese into the casserole.
Leave off the water chestnuts and pimentos
Posted by Melody at 4:15 PM
Sunday, March 21, 2010
When we say Lemon Cake, we mean SUPER LEMON-Y Lemon Cake. This is not for someone who doesn't love lemon.
1 pkg lemon jello
2/3 cup Vegetable Oil
1 box Yellow Cake Mix
1/2 tsp Lemon Extract
2 cups Powdered Sugar
Juice from 2 Lemons (1/2 cup)
Dissolve lemon jello into 1 cup boiling water. Cool.
Mix vegetable oil with yellow cake mix. Mix well. Add 4 eggs and mix well. Add lemon extract and jello mixture. Mix well.
Pour into 13x9 inch pan and bake at 350 for 40 minutes.
After baking, poke holes in cake with fork or toothpick, mix powdered sugar & lemon juice, and pour mixture over cake. Will create a thin, sugary glaze.
2 lbs. Ground Chuck
1 small chopped onion (optional)
1 large can whole tomatoes, crushed
1/2 can tomato paste
1/2 can water
1 lb. Velveeta cheese, grated
2-2 cup pkgs. grated Mozzarella Cheese
Grated Parmesan Cheese (optional)
1 box Lasagne noodles
In a large skillet, brown hamburger meat and onion. Add salt, pepper and garlic salt to taste. Add tomatoes and tomato paste. Allow mixture to come to a boil, then simmer (mixture will be like a marinara sauce).
Meanwhile, boil lasagne noodles just until softened. Drain and rinse noodles. In a large bowl, combine the grated cheeses.
To start, add a small amount of meat sauce to the bottom of a sprayed (Pam) 9x13 glass pan. Then layer ingredients: noodles, sauce, then cheese, until all ingredients are depleted (at least 3 layers of each). (You may have enough for a small pan as well.) Sprinkle Parmesan Cheese on top before baking.
Bake at 350 until golden brown and bubbly.
4 Chicken Breasts
4 Eggs (or one egg per chicken breast)
Chopped Sweet Pickles (to taste), reserve juice
Blue Plate Mayo (to taste)
Boil chicken & eggs with salt & pepper until cooked through and tender. Chop/shred chicken. Chop eggs into chicken. Add chopped pickles (approximately 1 cup), pickle juice, and mayo until well-moistened. Serve on bread for sandwich or on crackers.
3 Cups Cooked, Mashed Sweet Potatoes
1 Cup Sugar
1/2 Cup Milk
1/2 Stick Margarine
1 tsp Vanilla
1 Cup Brown Sugar
1/3 Cup Margarine
1/2 Cup Flour
1 Cup Chopped Pecans
Mix filling ingredients until smooth. Pourinto well-greased casserole dish. Mix topping ingredients with fork or by hand. Crumble on top of filling mixture. Bake at 350 for 30-35 minutes.
1 lb Ground Chuck
1/2 bottle sweet BBQ sauce (I really like the new Kraft Chipotle BBQ Sauce)
1 Large can Van Camps or Bush's baked beans
1/3 cup brown sugar
(Optional - smoked sausage links, cut into small pieces)
Brown hamburger (and optional smoked sausage). Mix with other ingredients and bake at 275 for 1 hour or until brown and bubbly on top.