Grandma's Stuffing

Grandma's Stuffing

MaNon Watson

3 medium onion, chopped

3 C. chopped celery

1 1/2 C. melted margarine

14 C. dry bread (about 1 1/2 loaves)

3/4 C. water with bouillon or broth

2 tsp. poultry seasoning

1 tsp. sage

1 1/4 tsp. pepper

salt

Sprinkle with water, stuff in turkey.

Cheesy Onion Casserole:

Cheesy Onion Casserole

Ingredients
2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread
Slice onions and try not to cry. With this many onions, its hard.

Assemble Casserole
Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese
and pepper to taste.

In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices.
Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.

Push bread slices under the sauce and top with the remaining cheese.

Place casserole back in oven and finish baking for 15 more minutes.

Finish Baking and Eat!

Sour Cream - Au Gratin Potatoes (Funeral Potatoes)

Sour Cream - Au Gratin Potatoes (Funeral Potatoes)

6 or 7 potatoes boiled (Cooled & chopped)
1/2 pound cheese, grated
1 onion, chopped
2 cans of cream of chicken soup
1 pint sour cream
1/2 cube butter

mix together with potatoes. Cover with bread crumbs. Bake 350 degrees for 1 hour.

**Note**
I use a bag of frozen hashbrowns to make life easier.

Loaded Baked Potato Salad

Loaded Baked Potato Salad
From Every Day with Rachael RayMay 2008
SERVES 20

7 pounds baking potatoes
2 pints sour cream
Extra-virgin olive oil, for brushing
Salt and pepper
2 pounds bacon, cut crosswise into 1-inch pieces
1 bunch scallions, thinly sliced
2 sticks (1/2 pound) butter, softened
1 pound cheddar cheese, shredded

DIRECTIONS1. Preheat the oven to 400°.
Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. Let cool, then cut into bite-size pieces.
2. In a skillet, cook the bacon until crisp, about 10 minutes. Drain.
3. In a large bowl, combine the butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese.

Serve at room temperature.

**Note**
I use red potatoes and boil the potatoes.
With the bacon I cook in the oven

Pico de Gallo

Pico de Gallo

4 ripe Tomatoes
1/2 cup chopped white onion
1 jalapeno, minced (remove the seeds and veins if you don’t like a lot of heat)
1/4 cup cilantro, finely chopped
lime juice, to taste
salt, to taste

Mix everything together.

Pork Fried Rice

Pork Fried Rice

4 teaspoons peanut oil, divided (or sesame oil)
2 large eggs
1/4 cup chopped scallions
1/2 cup carrots, diced or pre-shredded (can buy pre-shredded)
3 cloves garlic, minced
2 cups white rice
1/4 cup black bean sauce
1/4 cups reduced-sodium chicken broth, optional
1 cup diced cooked pork (I use chicken)
Salt and ground black pepper

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add eggs and cook 2 to 3 minutes, stirring frequently, until cooked through and scrambled. Remove eggs from pan and set aside.
To the same skillet over medium heat, add remaining 2 teaspoons oil. Add scallions, carrots and garlic and saute 2 minutes. Add rice and pork; cook 1 minute, stirring constantly. Add black bean sauce and stir to coat rice. If the black bean sauce is overly thick, add chicken stock and bring to a boil. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fluff with a fork and season, to taste, with salt and black pepper. Stir in cooked egg just before serving.

Kenny Rogers Roasters Corn Muffins recipe

Kenny Rogers Roasters Corn Muffins recipe

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn

1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, honey, eggs, and salt in a largebowl.
3. Add flour, cornmeal, and baking powder and blend thoroughly.Add milk while mixing.
4. Add corn to mixture and combine by hand until corn is worked in.
5. Grease a 12-cup muffin pan and fill each cup with batter. Bakefor 20 to 25 minutes or until muffins begin to turn brown on top.

Makes 12 muffins.

Touchdown Taco Dip

Touchdown Taco Dip
Pampered Chef

1 can (9 oz.) bean dip
4 ounces cream cheese softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove pressed
1/4 cup (1 oz.) cheddar cheese shredded
1 tomato diced
2 sliced green onions
1/4 cup olives
1 tablespoon fresh finely chopped cilantro

Heat oven 350 degrees. Spread dean dip in the bottom of a cake pan. Combine cream cheese, sour cream, taco seasoning mix, and garlic. Mix well. Spread cream cheese mixture evenly over bean dip. Put cheddar cheese on top. Bake 15-20 minutes or until cheese is melted. Sprinkle tomatoes, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.

Egg Rolls

EGG ROLLS

1 lb. Ground pork (I use boneless skinless chicken breasts cut up small)
2 TBS. Oil
garlic to taste
soy sauce
1 head napa cabbage (I used a bag of colesalw mix)
3 Cups diced leeks or scallions
1 lb. Bean spouts
2 Cups chopped celery leaves (I used the celery leaves then chopped up the celery to make the 2 C.)
egg roll wrappers

Brown chicken in wok with oil. Season with garlic, salt, & soy sauce. Add scallions, then celery, then cabbage, then bean sprouts (allow each addition to cook down.) Remove from heat and drain. Make a paste with flour and water to seal egg roll wrappers. Roll egg rolls and then deep fry in a few inches of oil in clean wok.

Serve with sweet & sour sauce and hot mustard.

**Note** I always cook in a wok on high heat.

Cilantro Lime Rice

Cilantro Lime Rice

3 c water
3 c rice
3 chicken bouillon cubes
1 tsp salt
¼ cup lime juice
1/2 small onion
2 cloves garlic
1/2 bunch cilantro, remove large stems
1 small can green chiles

Place water, rice, bouillon, and salt in pot. Bring to boil. Place lime juice, onion, garlic, cilantro and green chilies in a blender and puree. Stir into rice. Simmer, covered, for about 25 minutes.

**Note**
I personally love to have this in a salad with Garlic Brown sugar chicken