10-12 oz chopped spinach, thawed and patted dry
1 pkg Knorr’s vegetable soup
16 oz sour cream
1/2 cup mayo
1/2 cup cream cheese
1 red bell pepper, chopped
1 can water chestnuts, chopped small
Blend well and refrigerate over night.
1 cup soft butter
1/3 cup chopped cranberries
1/4 cup honey
2 tsp grated orange peel
1/16 tsp salt (TOH called for 1/8 tsp)
1/8 cup honey
1/2 cup margarine
1/2 cup whipped cream cheese
1/2 cup dried cranberries
Blend well and refrigerate to firm up.
4 large sweet potatoes, skin removed and sliced thin
2 cups sugar
1 tsp vanilla
Layer sweet potatoes in skillet, cover with sugar.
Cook on 4 on electric range for 1 hour, stirring as needed
Sprinkle vanilla after potatoes have cooked down and syrup is thick
Top with Cranberry Honey Butter for even richer taste!
4 lb pre-cooked ham
1 can pineapple slices
1/2 cup brown sugar
Cut ham in half and put in long crock-pot, large side down
Melt brown sugar in drained pineapple juice
Arrange pineapple slices on ham
Pour melted sugar and juice in bottom of crock pot
Cook on low for 3-4 hours.
2 cups instant rice
16 oz frozen broccoli, thawed and patted dry
1 jar Tostitos Cheese Sauce ( or 1 jar Cheese Whiz)
1 can cream of broccoli or celery soup
1/2 soup can milk
1/2 cup Velveeta shreds
1 small can water chestnuts, chipped fine
2 cups frozen onions and peppers
1 stick butter or margarine
Saute onions and peppers in butter.
Mix all ingredients well
Cook on low in crock pot for 4 hours.
Stir halfway through.
1 1/2 lbs boneless country style pork ribs
1 onion, sliced in rounds
1/3 cup water
Spices ( I used Perfect Pinch Garlic and Bell pepper)
Pour A1 and BBQ sauce over them
Sprinkle spices on ribs
Layer onion in bottom of crock pot
Pour water over the onion
Place ribs on top of onion
Pour more BBQ sauce on top and stir well
Cook on low for 7/8 hours
Not much to look at, but Wayne said they were delicious!