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| HOME | BREADS | CASSEROLES | DESSERTS | MEATS | STIR FRY | VEGETABLES |
Bacon-Cheddar Quiche
Baked Beans and Sausages
Baked Macaroni and Cheese
Blackeye Peas Casserole
Campbell's Beef Taco Bake
Campbell's 15-Minute Chicken
& Rice Dinner
Easy Lasagne
Fancy Lima Casserole
Frank-Bean Bake
Hamburger Pie
Impossible Cheeseburger Pie
Impossible Lasagne Pie
Peppery Potato Casserole
Pork Chop and Rice Casserole
Potato Puff
Toasty Cheese Bake
1/2 15-ounce package folded refrigerated
unbaked piecrusts (1 crust)
6 slices bacon
3 beaten eggs
1 12-ounce can (1 1/2 cups) evaporated milk
1 4-ounce package shredded cheddar cheese
3 green onions, thinly sliced
Let piecrust stand at room temperature for 15 to 20 minutes according to package directions. Meanwhile, cook bacon till crisp; drain on paper towels. Crumble bacon.
In a mixing bowl combine eggs and milk. Stir in cheese, onions, and bacon. Place piecrust in a 9-inch pie plate. Flute edges high. Line crust with a layer of heavy-duty foil. Bake in a 450 degree oven for 5 minutes. Carefully remove foil from piecrust and bake about 5 minutes more or till piecrust is nearly done. Remove piecrust from the oven. Reduce the oven temperature to 325 degrees.
Pour egg mixture into hot piecrust. Bake in a 325 degree oven for 30 to 35 minutes or till a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 6 servings. (Better Homes and Gardens On-The-Go-CookBook)
1 pound sweet Italian-style sausages
1/2 pound frankfurters
2 tablespoons butter or margarine
1 cup chopped onion
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard
Two 16-ounce cans oven-baked beans
Preheat broiler.
Pierce sausages and frankfurters with fork. Broil 6 inches from heat, frankfurters for 10 minutes, sausages for 15 minutes, turning frequently.
Meanwhile, melt butter or margarine in small saucepan over medium heat; add onion and sauté' until tender, about 5 minutes. Stir in ketchup, brown sugar and dry mustard.
Place baked beans in lightly greased 2-quart casserole; stir in onion-ketchup mixture. Arrange sausages and frankfurters over top of beans. Bake at 350 degrees F for 30 minutes. Serves 4. (Thrifty Main Dishes)
1 pkg (8 oz) of elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
8 oz Cheddar cheese, grated (2 cups)
Preheat oven to 375 degrees F. Cook macaroni as the package label directs; drain.
Meanwhile, melt butter in a medium saucepan; remove from heat. Stir in the flour, salt, and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat, and simmer mixture 1 minute. Remove from heat.
Stir in 1 1/2 cups cheese and the macaroni. Pour into a 1 1/2 quart casserole, and sprinkle remaining cheese over top.
Bake 15 to 20 minutes, or until cheese is golden
brown. Makes 4 to 6 servings.
1 pkg Pictsweet Blackeye Peas
¼ cup Pictsweet Chopped Onions
¼ cup Pictsweet Chopped Green Peppers
1 can tomatoes
1 cup rice, cooked
1 cup ham, diced
Prepare peas according to cooking directions. Mix remaining ingredients. Stir well and season to taste. Pour into a buttered casserole and bake for 45 minutes at 350 degrees. (Pictsweet Frozen Foods)
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1 cup salsa
1/2 cup milk
6 flour tortillas or 8 corn tortillas (6 to 8 inches), cut into 1 inch pieces
1 cup shredded Cheddar cheese
In skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into a 2-qt. shallow baking dish. Cover. Bake at 400 degrees F. for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4.
Campbell's 15-Minute Chicken & Rice Dinner
1 tablespoon vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's Cream of Chicken or
98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon each, paprika and pepper
1 1/2 cups uncooked Minute Original Rice
2 cups fresh or frozen broccoli flowerets
Heat oil in skillet. Add chicken and cook until browned. Remove Chicken.
Add soup, water, paprika and pepper. Heat to a boil.
Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 minutes or until done. Serves 4.
2 1/2 cups spaghetti sauce
1 cup water
8 oz. (9 pieces Skinner Lasagne, uncooked
1 3/4 cups (15 oz. cont.) part skim ricotta cheese
3 cups (12 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Heat oven to 375 degrees F. In saucepan, heat spaghetti sauce and water. Combine ricotta, 2 cups mozzarella cheese and Parmesan cheese and parsley. Season to taste. Pour 3/4 cup sauce in 13 x 9" baking dish; arrange 3 pieces uncooked pasta over sauce (pasta will expand while cooking). Pour 1/2 cup sauce over pasta; spread with half cheese mixture. Cover with 1/2 cup sauce. Repeat layers. Top with pasta and remaining sauce; sprinkle with additional Parmesan cheese. Cover with foil; bake 60 minutes. Sprinkle with remaining 1 cup mozzarella cheese; let stand 10 minutes. 8 servings.
1 pkg Pictsweet Tiny Lima Beans
2 Tablespoons margarine
½ cup Pictsweet Chopped Onions
½ cup Pictsweet Chopped Green Peppers
1 stalk celery, chopped
1 can tomato soup, undiluted
Cracker crumbs
Prepare lima beans according to cooking directions; drain. Saute onion, pepper and celery in margarine until tender. Add soup and cook until thick. Add to beans and place in a 2 quart casserole. Cover with cracker crumbs. Bake at 30 to 40 minutes or until bubbly. (Pictsweet Frozen Foods)
1 can (12 ounces) red kidney beans, drained
1 can (17 ounces) lima beans, drained
1/2 cup spaghetti sauce with mushrooms
1 small onion, chopped
1 cup shredded Cheddar cheese (about 4 ounces)
4 to 6 frankfurters
Heat oven to 375 degrees. Mix beans,
spaghetti sauce, onion and cheese in ungreased 1 1/2 quart casserole. Arrange
frankfurters on top. Bake uncovered 30 minutes or until bean mixture is bubbly and
frankfurters are light brown. 4 to 6 servings. (General Mills)
1 pound ground beef
Potato Buds instant puffs (enough for 8 servings)
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon instant minced onion
1/4 cup catsup
1 cup milk
1/2 cup shredded sharp Cheddar cheese (2 ounces)
Heat oven to 350 degrees. Mix meat, 1/13 cups of the instant puffs (dry), the egg, salt, pepper, onion, catsup and milk. Spread in ungreased pie pan, 9 x 1 1/2 inches. Bake uncovered 35 to 40 minutes.
Prepare remaining instant puffs as directed on package for 4 servings. Top baked meat loaf with mashed potatoes; sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese melts. Makes 4 or 5 servings. (General Mills)
1 lb ground beef
1 cup chopped onion
1/2 tsp salt
1 cup shredded Cheddar cheese
1 cup milk
1/2 cup Bisquick baking mix
2 eggs
Heat oven to 400 degrees F.
Cook ground beef and onion; drain. Stir in salt. Spread in greased 9" pie plate; sprinkle with cheese.
Stir remaining ingredients with fork until blended. Pour into plate.
Bake 25 minutes or until knife inserted in center comes out clean. 8 servings.
1/2 cup creamed cottage cheese
1 lb ground beef
1 cup Sargento shredded mozzarella cheese
1/2 tsp salt
1/2 tsp dried oregano
1 can (6 oz) tomato paste
1/2 cup Bisquick Original baking mix
2 eggs
Heat oven to 400 degrees F. Spread cottage cheese in greased 9" pie plate. Cook ground beef; drain. Stir in 1/2 cup mozzarella cheese, salt, oregano and tomato paste; spoon over cottage cheese.
Stir milk, baking mix and eggs with fork until blended. Pour into plate.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes or until melted. 8 servings.
NOTE: High altitude: Heat oven to 425 degrees F. Decrease milk to 3/4 cup. Increase first bake time to 35 to 40 minutes.
8 large potatoes, unpeeled (about 5 pounds)
1/4 cup butter or margarine
1 green bell pepper, seeded and chopped
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1 (6-ounce) package pasteurized process cheese food with garlic flavor
1 (6-ounce) package pasteurized process cheese food with jalapeno pepper
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
Combine potatoes and water to cover in a Dutch oven; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 25 minutes or until tender; drain and cool.
Melt butter in Dutch oven over medium -high heat; add bell pepper, and cook, stirring constantly, 5 minutes or until tender. Remove pepper, reserving drippings in pan; set aside.
Add flour to drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, and cook over medium heat, stirring constantly, until mixture thickens and bubbles.
Stir in cheeses, and cook, stirring constantly, until cheese melt. Remove mixture from heat.
Peel potatoes, and cut into thin slices. Layer potatoes in a lightly greased 13 x 9 x 2 inch baking dish, sprinkling each layer with salt, pepper, and bell pepper.
Spoon cheese mixture over potatoes. Bake at 375 degrees for 30 minutes or until thoroughly heated. 8 to 10 servings. (Diana Jolly, Southern Living)
1 1/3 cup uncooked minute rice
1 can Cream of Mushroom soup
3/4 can water
3 - 4 pork chops (center cut)
Combine uncooked rice with Cream of Mushroom
soup. Add 3/4 can of water and mix. Pour mixture in casserole dish.
Brown pork chops on both sides and place on top of rice mixture. Bake at 350
degrees F. for 1 hour.
2 cups instant mashed potatoes
one 8-ounce jar sharp processed cheese spread
3 eggs, slightly beaten
2 tablespoons grated onion
1/4 teaspoon pepper
Prepare instant mashed potatoes according to label directions to yield 6 servings.
Beat in cheese spread until melted and well mixed. Beat in slightly beaten eggs, onion and pepper.
Spoon into lightly greased 1-quart casserole or soufflé dish. Bake at 350 degrees F for 30 minutes or until golden and puffy. Serves 4. (Thrifty Main Dishes)
8 slices white bread
Butter or margarine
1/2 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped celery
1 tablespoon prepared mustard
1/2 teaspoon salt
1 cup shredded process sharp American cheese
(about 4 ounces)
3/4 cup milk
1/2 teaspoon salt
Dash pepper
1/8 teaspoon dry mustard
Heat oven to 350 degrees. Toast bread; butter both sides. Cook and stir meat, onion, celery, prepared mustard and 1/2 teaspoon salt until meat is brown and onion is tender.
Alternate layers of toast, meat mixture and cheese in greased baking pan, 9 x 9 x 2 inches. Mix remaining ingredients; pour over layers in pan. If you wish, sprinkle with paprika. Bake uncovered 30 to 35 minutes. Makes 4 to 6 servings. (General Mills)