Cooking and crafting in the country
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!
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.
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.
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.
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.
1 stick margarine
2 cups frozen peppers/onions/celery
1 can cream of celery soup
1 soup can of milk or veggie stock
4 tsps rubbed sage)
2 pkgs cornbread, baked and shredded
INSTRUCTIONS:
Sauté peppers/onions and celery in melted margarine in microwave.
Stir all ingredients together, mixing well.
Bake at 350 for 60 minutes in round cake pan or 8 inch square dish.
Make sure it’s done all the way through, bake longer if needed.
1 pkg of HEB Texas Style Queso Rice
2 cups chopped frozen broccoli, thawed and cooked
1/2 can water chestnuts, minced
1 cup Velveeta shreds
1 small can Hatch minced mild green chilies
Prepare Queso Rice per box instructions.
When cooked, stir in all other ingredients.
If you dont care for spicy, leave out the chilies.
This is a basic recipe. You can add lots of other ingredients.
Mushrooms, shredded carrots, black olives, baked chicken etc
2 qts water
2 TB powdered chicken stock
2 cans butter flavor biscuits
splash of milk
large spoonful of margarine
Bring water and stock to boil.
Add biscuits, after pulling into small pieces.
Lower heat and cook until done.
Add milk and butter, salt if needed.
10 small sweet pickles, chopped
1/2 cup frozen peppers/onions, thawed/chopped
2 heaping TBs mayo
2 heaping TBs cream cheese
3 TBs pickle juice
12 oz tuna ( 9 oz in oil, 3 oz in water)
2 hardboiled eggs, chopped
1/3 cup pecans, chopped
1/3 cup Craisins
Stir together and refrigerate for one hour.
Sub dill pickles and leave out the Craisins if you dont want it sweet.
1 pkg Sweet Earth Mindful Chikn
1 pkg Innovasion Veg Fried Rice
Honey
Sweet Thai Chili Sauce (I used Kroger brand)
Fry the chikn pieces in small amount of oil until golden brown.
Stir in some chili sauce and leave in pan for a few minutes.
Microwave the rice.
Stir rice and chikn together.
Add honey and more chili sauce to taste.
Super quick and easy-tastes delicious!
Country Life At Gray Gables 