Cooking and crafting in the country
12 oz frozen Broccoli Florets
12 oz frozen California Style Veggies (broccoli, carrots and cauliflower)
8 oz can evaporated milk
margarine to taste
16 oz Velveeta cheese
1 can cream of celery soup, undiluted
1 TB flour, dissolved in hot water
Regular milk as needed
Steam the veggies.
Put Velveeta in bottom of large stockpot and pour the steamed veggies over it.
Blend as much as possible.
Add all other ingredients and stir well.
Cook on very low temp couple of hours until bubbly and thickened.
1 can black eyed peas
1 can Mexican Style Corn
1 can hominy
1 can black beans
1 can green chilis
1 red bell pepper, chopped
1 cup apple vinegar
1/2 cup sugar
Drain all cans and pour into large bowl.
Add other ingredients.
Stir using a fork so as not to mash the beans.
Chill for couple of hours.
Can add black olives, pinto beans, tomatoes etc. Very easy to personalize!
1 Butter Pecan Cake Mix
2 eggs
3 bananas
1/4 cup chipped pecans
Blend all ingredients well with electric mixer.
Pour evenly into five mini bread/cake pans.
Bake at 350 for 45 minutes.
Can add 1/4 to 1/2 cup any mix ins.
Can use two large bread/cake pans.
1 pkg ranch powdered dressing
1 pkg Lipton beefy onion soup
4 pork chops semi browned in skillet
1 cup water
8 pepperoncini peppers
8 tbs margarine
Layer chops in crock pot ( I use a liner)
Blend water with ranch and beef soup and pour over chops
Top each chop with 2 peppers and 2 tbs of margarine
Cook on low 6-7 hours till chops are tender and done.
Many similar recipes online, I just tweaked it a bit. Husband approved!
2 cups dried noodles , cooked and drained
2 cups velveeta shreds
1/2 cup margarine
Add cheese and margarine to cooked and drained noodles
Stir until blended.
Add a splash of milk if too thick
Can also add a small amount of drained stewed tomatoes, Pace picante sauce or green chilis, etc.
Simple basic recipe that works alone or with your choice of additions.
1 pkg of WM Great Value cheese tortellini, boiled and drained
1/2 jar of Classico Traditional Pizza Sauce
1 large TB scoop of cream cheese
1 large TB scoop of margarine
4 slices Velveeta cheese, broken into small pieces
Blend all ingredients in large bowl.
This is a very basic recipe, You could add some drained spinach, stewed tomatoes, peppers and onions, etc. Make it to suit your own taste, but this plain version is very tasty!
Quick, easy and inexpensive. Cost is roughly six bucks and makes 3-4 large servings.
1 large can green beans, undrained
several new potatoes, boiled and chopped small
Large spoonful of margarine
1 tsp Grandma’s Molasses
Stir all together in large pot.
Cook over medium heat until all liquid has evaporated and beans are just starting to stick.
Watch it closely at the end, it will start to burn quickly after beans start sticking.
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.
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.
(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!
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.
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.
Country Life At Gray Gables 