Rancho Crock Pot Bean Casserole

Today's recipe is...

Rancho Crock Pot Bean Casserole

1 lb. hamburger, brown
1 lg. onion, brown
1 lg. can lima beans
1 lg. can kidney beans
1/2 c. ketchup
28 oz. can baked beans
2 (#2) cans green beans
2 tbsp. prepared mustard
3/4 c. brown sugar

Brown hamburger and onion together. Combine all ingredients in crock pot and cook for 3 hours or cook in 350 degree oven.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Soup recipes
Eagle Brand Recipes
Pasta recipes

Crockpot Potato Soup

Today's recipe is...

Crockpot Potato Soup

6 large potatoes, peeled and chopped
2 medium onions, chopped
4 chicken bouillon cubes
1 tablespoon parsley flakes
2 stalks celery, chopped
1 tablespoon salt
5 to 6 cups water
1/2 cup butter
1/4 teaspoon pepper
1 (12 oz.) can evaporated milk
1/2 cup flour

Mix all ingredients well in slow cooker. Cook on low 8 to 10 hours.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Soup recipes
Eagle Brand Recipes
Pasta recipes

Beef Stew with Green Peas

Today's recipe is...

Beef Stew with Green Peas

1 1/2 lb. boneless lean beef chuck steak, cut into 1/2" cubes
1/4 cup all-purpose flour
2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cup hot water
3 medium potatoes, cut into 1/2" cubes
2 medium carrots, thinly sliced
1 stalk celery, cut into 1/4" slices
1/4 cup catsup
1 teaspoon brown bouquet sauce
1 clove garlic, minced
2 tbsp. all-purpose flour
1/2 cup cold water
1 package (10 oz.) frozen green peas, thawed & drained

Stir beef, 1/4 cup flour, the salt and pepper in 3 quart casserole until beef is coated. Add 2 1/2 cups water, the potatoes, carrots, celery, catsup, bouquet sauce and garlic. Microwave, covered, at high (100%) 5 minutes. Reduce power to medium (50%). Microwave until beef is tender, 40 minutes to 1 hour, stirring once or twice during cooking. Mix 2 tablespoons flour and 1/2 cup cold water until smooth. Stir flour mixture and peas into stew; cover. Microwave at medium (50%) until mixture thickens slightly and peas are tender, 10-15 minutes. Serve with rice or noodles, if desired.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Amish recipes
German, Polish & Irish Recipes
Muffin recipes

Cheddar Baked Potato Slices

Today's recipe is...

Cheddar Baked Potato Slices

1 can (10 3/4 oz.) Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes, cut into
1/4 in. slices (about 4 c.)
1 c. of shredded cheddar cheese

In small bowl, combine soup, paprika, and pepper.

In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.

Cover with foil; bake at 400 degrees 45 minutes. Uncover, bake 10 minutes or until potatoes are fork tender.

6 servings.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Amish recipes
German, Polish & Irish Recipes
Muffin recipes

Crab Dijonnaise with Asparagus

Today's recipe is...

Crab Dijonnaise with Asparagus

1/2 teaspoon vegetable oil
1/2 teaspoon fresh lemon juice
1/4 teaspoon dried tarragon
1/2 teaspoon minced shallots
1/4 Teaspoon salt
1/2 pound fresh crabmeat, cooked and shredded
2 To 3 heads Belgian endive, carefully separated, rinsed and chilled
12 Or more fresh asparagus spears, steamed, chilled and split lengthwise
Dijon Sauce (recipe below)

Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend.

To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.


Dijon Sauce:
2 egg yolks, room temperature
1 tablespoon rice wine vinegar
2 teaspoons fresh lemon juice
5 teaspoons Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1 Dash of white pepper
1/2 cup vegetable oil
1/2 cup Creme Fraiche

Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated.

Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.

Source: California Heritage Continues -a cookbook by The Junior League of Pasadena

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Seafood recipes
Scallop recipes
Tuna recipes

Cauliflower And Broccoli Salad

Today's recipe is...

Cauliflower And Broccoli Salad

1 head cauliflower
1 bunch broccoli
1/2 c. Cheddar cheese
1/2 c. ripe olives
1 c. Hidden Valley ranch dressing

Break cauliflower and broccoli into small pieces. Dice olives. Mix dressing and olives in vegetables until moist and chill overnight if possible.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Vegetable recipes
Salad recipes
Zucchini recipes

Tomato Soup Cake

Today's recipe is...

Tomato Soup Cake

2 1/4 c. cake flour or 2 c. all purpose flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice 1 tsp. cinnamon
1/2 tsp. ground cloves
1 (10 3/4 oz.) can Campbell's tomato soup
1/2 c. hydrogenated shortening
2 eggs
1/4 c. water

Preheat oven to 350 degrees. Generously grease and flour two round layer pans, 8 or 9 inches or 13 x 9 pan. Measure dry ingredients into large bowl. Add soup and shortening.

Beat at low to medium speed for 2 minutes (300 strokes with a spoon) scraping sides and bottom of bowl constantly. Add eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pans.

Bake 35 or 40 minutes. Let stand in pans 10 minutes; remove and cool on rack. Frost with cream cheese frosting or favorite white frosting

VARIATIONS: For a 9 inch tube pan, prepare as above; bake 1 hour. Nut or Raisin: After mixing, fold in 1 cup chopped nuts or raisins. Bake 35 to 40 minutes.

Date and Nut: After mixing, fold in 1 cup chopped walnuts and 1 cup chopped dates. (Use 1 to 2 tablespoons flour to sprinkle over dates while chopping them.) Bake in 9 inch layers or 13 x 9 inch pan for 40 to 45 minutes.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Cake Mix recipes
Cake & Cupcake recipes
Campbell's Soup recipes