24 oz can tomatoes, chopped
1/4-1/2 cup molasses
2 c. frozen onions/peppers, thawed
24 oz jar Bertoli Olive Oil/Garlic sauce
Blend well and cook on low for 4-5 hours.
Fancy Broccoli Casserole
1 pkg broccoli, steamed
1 pkg cauliflower, steamed
I can broccoli/cheese soup
I small can mushrooms, drained
1 cup cooked rice
Velveeta cheese
Margarine
Stir in margarine and cheese to cooked rice. Adjust amounts to your taste.
Add soup, undiluted.
Add broccoli, cauliflower, and mushrooms stirring well.
Heat on low on cooktop until cheese melted.
Copycat Black Eyed Pea Squash
(Adapted from online slightly)
5 large yellow squash, peeled and chopped
1 egg, beaten
1/2 cup bread crumbs
1/8 cup sugar
2 tsp minced dried onion
2 heaping TB of margarine
Sprinkle of salt
Boil squash until tender, drain thoroughly and blend with potato masher.
Mix all ingredients.
Pour into casserole dish
Sprinkle additional breadcrumbs on top lightly.
Bake at 350 for 30 mins.
Allow to cool.
Add more margarine and salt if needed.
This is delicious on its own but you can add cheese, peppers, etc to mix it up.
Top with crushed buttered crackers- the sky is the limit!
Hash Brown Casserole
14 oz O’Brian frozen hashbrowns, thawed
1/2 stick margarine, melted
4 oz grated Kraft Colby Jack cheese
Several TB of red sweet pepper strips, drained
1/2 can cream of celery soup
Combine all ingredients and bake at 350 for 30-45 mins until cheese is melty.
Let rest a few minutes before serving.
Makes about 4 servings.
Easy Tunafish Salad
1/4 cup cream cheese
4 TB sweet pickle juice
4 sweet pickles, chopped coarsely
2 boiled eggs, chopped small
1/2 cup frozen onion/peppers, thawed
2 tsp mayo
1 packet of 6 oz tuna, in oil
1 packet of 6 oz tuna, in water
Combine all and stir well, adding tuna last.
Refrigerate for at least an hour.
Sautéed Squash
2 yellow squash, peeled and sliced thin
1/2 to 1 cup frozen onions/peppers
Large spoon of margarine.
Melt margarine in large skillet.
Add peppers and onions.
Add squash.
Cover and simmer on low until tender, stirring often.
Salt and pepper to taste.
Oven Fried Potatoes
2.5 lbs Yukon Gold potatoes, sliced medium thin
1/2 to 1 cup onions, chopped
1/2 stick margarine, chipped
McCormick Perfect Pinch Garlic/Bell Pepper
Layer potato slices in the bottom of 9 x 13 pan.
Sprinkle onions on top.
Place chips of butter over all.
Sprinkle with Perfect Pinch.
Cover with foil and bake at 375 for 60 minutes.
Stir halfway way through baking and before serving.
Top with sour cream, gravy, shredded cheese etc.
Delicious plain also!
(Adapted from several online recipes)
Simple Lemon Cream Sauce
1/4 cup lemon curd
1/2 cup whipped cream cheese
Microwave until melted, then stir until smooth.
Perfect over ricotta ravioli, fried popcorn shrimp, baked potato, etc.
Use your imagination!
Air Fryer Baked Potatoes
2- 4 medium size russet potatoes
oil
coarse sea salt
Wash each potato and prick several times.
Pat dry, then rub with oil.
Coat with coarse sea salt.
Bake at 400 for 20 minutes.
Flip over and bake another 20 minutes.
Remove and let rest for a few minutes.
Cut open, fluff and add butter, sour cream, cheese etc
Tri Color Pasta Salad
1 pkg Good Seasons Dry Italian Dressing Mix
2-3 cups Italian Dressing
1 yellow bell pepper, chopped
1 red bell pepper, chopped
8- 10 Campisi tomatoes, chopped into quarters
12 oz Skinner Garden Style Twirls pasta, cooked and drained
1 cup mozzarella cheese shreds
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Stir dry Italian mix into regular Italian dressing.
Add in peppers, black olives and pasta.
Stir well.
Refrigerate, then add cheese shreds after pasta cools.
Return to refrigerator for several hours or even overnight before serving.
Addins could be raw broccoli, cauliflower, carrots etc.
Pickled artichoke hearts would be good also.
Makes 8-10 large servings.
Cheesy Grits Casserole
2 cups water, boiling
1/2 cup Instant Grits
2 oz mild Hatch chilies
4 oz grated Velveeta cheese
2 TB margarine
1/16 tsp Garlic Salt
1/2 cup Beyond Beef, browned
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Add grits to boiling water.
Cook for 5 minutes, stirring often.
Add cheese, margarine and salt.
Stir until melted.
Add Beyond Meat and chilies.
Mix well and let cool for a few minutes.
Sprinkle tiny bit of sugar on top if you like sweet grits.
Rotel Chicken Spaghetti
4 oz uncooked spaghetti
oz Velveeta cheese
1 can mild Rotel tomatoes (drained)
1/4 tsp minced garlic
1/2Â can cream of mushroom soup
1 small can mushrooms, drained
1 can black olives, drained
1/4 cup frozen onions, thawed
2 oz cream cheese, softened
1 pkg chicken fajitas, chopped
1 pkg pretend chicken strips, chopped
1/4 cup shredded Monterey Jack cheese
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Preheat the oven to 350°F.Â
Cook pasta and drain, pour into large bowl.
Add Velveeta and blend until cheese is melted.
Stir all other ingredients (minus chicken and MJ cheese) in large bowl, then add to pasta bowl.
Mix thoroughly.
Divide into two 8 X 8 baking dishes.
Stir chicken into each dish.
Top with Monterey Jack cheese.
Bake for 30 minutes.
Country Life At Gray Gables 