Recipes by Yvette:
Pizza Rolls
1 lb. ground meat
½ c. bread crumbs
½ to 1 c. pizza sauce
1 onion
2 cans cresent rolls
6 oz. Of mozzerella cheese
Saute onion first then ground meat, drain, add pizza sauce and crumbs. Do the rolls in squares, Flour up rolling pin roll flat and put 2 tblsp. Meat and 3 to 5 cubes of cheese in center pinch together. And put in ungreased cookie sheet for 10 to 15 minutes at 375.
Chicken Quesadillas
1 lb skinless boneless chicken breast’s (cubed)
1 can campbells condensed cheddar cheese soup
½ c. pace thick and chunky salsa or picante sauce (medium)
10 flour tortillas (8")
fiesta rice
Preheat oven to 425, In a nonstick skillet over medium high heat, cook chicken 5 min.or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 c. soup mixture. Spread within ½ of edge. Moisten edges of tortillas with water. Fold over and seal. Bake 5 min. or until hot.
FIESTA RICE
In a sauce pan heat 1 can campbells condensed chicken broth, ½ c. water and ½ c. pace to a boil. Stir in 2 c. uncooked minute maid rice, cover and remove from heat. Let stand for 5 min.
Almost Parmesan
4 skinless chicken breast
salt and pepper
½ tsp. Oregano
4 slices of mozzerella cheese
1 ½ c. spaghetti sauce
¼ c. grated parm.
Lay chicken season, cover chicken with mozz. Cheese, pour spaghetti sauce sprinkle parm. Over it. And cover loosely with foil bake 350 for 25 min. remove and broil till top is brown.
Artichoke Casserole
2 cans artichoke cut
2 c. bread crumbs
1 c. grated romano cheese
¾ c. olive oil
1 c. artichoke juice from can
garlic to taste chopped fine
Mix all put in baking dish bake at 350 till brown.
Beef and Rice Casserole
1 pound ground beef
1 c. rice
1 small onion, chopped
2 tblsp.shortening or drippings
1 teaspoon salt
½ teaspoon pepper
1 tsp. Paprika
½ c. stuffed olives, sliced (optional)
2 c. canned tomatoes or tomato juice
1 ½ c. boiling water
½ c. grated cheddar cheese
Cook meat, rice and onion in shortening. Pour off drippings. Add salt and pepper, paprika, olives, tomato juice and water. Pour in a 1 ½ quart casserole. Cover tightly and bake in slow oven 300 1 hr. uncover, sprinkle beef- rice mixture with cheese and continue baking about 10 min. until cheese is melted. Makes 6 servings.
Cheese Filled French Toast
4 oz. Cream cheese
2-3 tbl. Canned filling (almond, apricot, raspberry, strawberry etc.)
2 eggs, slightly beaten
½ c. milk
½ tsp. Vanilla extract
24 slices fresh, soft bread
powdered sugar
Preheat oven to 400 blend cream cheese with filling until smooth. Set aside. Beat eggs, blend in milk and vanilla. Set aside. Spread filling mixture in a small circle on each of the 12 slices of bread. Top each of these slices with one of the remaining slices of bread. Cut and seal using cut and seal.
Broccoli with Lemon and Garlic
2 bunches of broccoli, cleaned and cut to size
3 cloves of garlic minced
3 Tblsp olive oil
3 Tblsp fresh lemon juice
Steam broccoli until tender but firm, about five minutes. Heat oil over non-stick skillet over medium heat. Add garlic and sautee' one minute. Add the cooked broccoli and lemon juice. Stir and cook briefly.
Candied Carrots
4 Tblsp margarine
12 medium carrots peeled and sliced thin
1/4 cup brown sugar
1/2 tsp caraway seed
Place carrots in a saucepan with water. Cook until tender buy crisp, drain water. Set carrots aside. Melt margarine in a seperate pan. Add sugar and carawary seed and blend well. Stir in prepared carrots. Cook over low heat about 5 minutes.
Potato Casserole
Potatoes
Sour cream
Butter
Parsley
Cheese (grated)
Season to taste
Peel and cut enough potatoes to fill a loaf pan or corningware dish. Boil until tender, drain place in dish, add sour cream, butter, parsley and other seasonings stir together, cheese also. Save enough cheese to cover top of casserole. Put in oven until cheese is bubbly.
Bacon Broccoli Pasta
1 pkg. (9 oz.) Fettuccine
2 cups broccoli flowerets
1 pkg. (6 oz.) Alfredo Sauce or Four Cheese Sauce
1 pkg. (2.1 oz.) Ready-to-Serve Bacon, cut into 1-in. pieces
Add pasta and broccoli to boiling water; cook 3 minutes or to
desired tenderness. Drain well. Meanwhile, heat sauce as
directed on package. Stir in bacon during last minute of
heating time. Toss pasta and sauce mixture. Season to taste
with pepper.
Beef Stroganoff
SAUCE:
2 Tablespoons Butter
2 Tablespoons Flour
1 1/2 cups Beef broth
2 tablespoons butter
1 medium Onion, diced
1 cup Mushrooms, fresh, sliced
1 pound Beef tenderloin (or sirloin), cut into 1 1/2" x 1/4" strips
6 ounces Sour cream
4 cups Noodles, cooked
First make the sauce. Melt the butter in a saucepan. Whisk in the flour and cook for 3 minutes, stirring constantly. Slowly whisk in the broth. Reduce the heat and simmer 15 minutes, stirring frequently. Melt the butter in a skillet. Add the onions, beef, and mushrooms. Cook until onion is soft and the meat has browned. Pour the sauce over the mixture and simmer for 30 minutes. Whisk in the sour cream and heat for 3 minutes longer. Serve over warm, cooked noodles.
Apple-E Spice Cake
2 tablespoons sugar
1/2 teaspoon cinnamon
2 cups (1 lb. 4-oz can) pie sliced apples, drained; reserve liquid
1 package pillsbury yellow cake mix
1 cup liquid
3 eggs
1 teaspoon cinnamon
Grease 10 inch bunt or tube pan and sprinkle with mixture of 2 tablespoons of sugar and ½ teaspoon of cinnamon. Drain apple slices; add enough water to the liquid to make 1 cup, In a large bowl blend dry cake mix, 1 cup liquid, 3 eggs and 1 teaspoon cinnamon until moistened; beat as directed on package by hand, stir in drained apple slices. Pour into prepared pan bake at 350 for 35 to 45 minutes. Cool up right in pan for 15 minutes; remove from pan cool, and then glaze.
Apple Streusel Cobbler
2 (21oz.) cans apple filling or topping
2 eggs
1 (14oz.) sweetened condensed milk
1/4 c. marg. Or butter melted
1/2 tsp. Ground cinnamon
1/4 tsp. Ground nutmeg
1/2 c. firmly packed light brown sugar
1/2 c. unsifted flour
1/4 c. cold margarine or butter
1/2 c. chopped nuts
1/2 c. c. oats
Preheat oven to 375, spread apple filling in buttered 9 in. square baking pan. In medium bowl, beat eggs. Add sweetened condensed milk, melted margarine, cinnamon and nutmeg; mix well. Pour over apple filling. In medium bowl, combine sugar and flour; cut in cold margarine until crumbly. Add nuts and oats. Sprinkle over custard. Bake 50 to 55 minutes or until set. Cool. Serve with warm Ice cream if desired. Refrig leftovers.
Applesauce Spice Cake
1 (1-lb. 3-oz.) package spice cake mix
1 (1-lb.) can applesauce
2 eggs
Browned Butter Frosting:
1/3 cup butter
3 cups sifted powdered sugar
1-1/2 tsp. vanilla
2 Tbs. milk
In a large bowl, combine cake mix with applesauce and eggs. Blend for 1/2 min., then beat at medium speed for 4 min. Pour into greased and floured 6-cup mold. Place in crockpot. Arrange several layers of paper towels on top of the mold. Cover crockpot, leaving the lid slightly afar. Cook on high for 2 - 3 hours. Let stand 5 min. Turn out onto a cooling rack. Frosting: Heat butter in saucepan over medium heat until a delicate light brown, being careful not to let it get deep brown. Remove from heat. Stir in sugar, vanilla and milk. Beat with a wooden spoon until smooth, adding a few drops of milk if mixture is too thick. Spread over cake.
Crunchy Nacho Dogs
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
4 (3/4-oz.) slices American cheese
4 hot dogs
1 tablespoon milk
1/2 cup crushed nacho cheese-flavoured tortilla chips
1. Heat oven to 375°F. Lightly grease cookie sheet. Separate dough into 4 rectangles; firmly press perforations to seal.
2. Place cheese slices on rectangles; place hot dog in centre of each. Fold short sides of dough over hot dogs; roll up each. Press edges to seal. Brush rolls with milk; roll in crushed chips. Place rolls, seam side down, on greased cookie sheet.
3. Bake at 375°F. for 15 to 22 minutes or until deep golden brown.