Janel found this recipe and it is very simple and tastes great. It might not be good for you. We have made it a few times using left over chicken from a rotisserie chicken from the day before.
Janel got this recipe from a friend (Becky Lehman) and when we make chili, this is the recipe we usually fall back on. You can adlib with a few things (we've added corn and mushrooms, for example) and if you need a little protein, you can add ground meat easily.
This was the suggested pairing to the Mushroom Pork Loin in the supermarket sample booth. Both were very good and this one doesn't take a lot of preparation.
In 9x13 pan, layer the following:
- 1 head lettuce (broken up)
- 1/2 green pepper (slivered)
- 1/2 cup chopped celery
- 1/2 cup red onion (thinly sliced)
- 10 oz. frozen peas (cooked and cooled)
- 1 cup Weight Watchers Mayonnaise
- 2 Tbsp. sugar
- 1 cup grated cheddar cheese
- 1/2 cup bacon bits (or 6-7 slices crisp bacon)
Refrigerate for 12-24 hours.
This salad can be prepared in many ways. Perhaps Bev is including her recipe that she shared with us when we visited John and Gena in 1985. I used memories of that and the recipe Nellie Ann shared with at our Christmas 1992 to mix up a version we enjoyed for dinner at Lyle’s apartment, 2809 Lincoln Way Apt 309 in Sioux City, on the day of his graduation from Morningside College. We also made a similar salad for Sunday dinner at Lisa and Lana’s apartment after helping them move to 421 Bowery Street #2 in Iowa City. On that occasion I enjoyed an early morning walk about 12 blocks each way to get sunflower seeds and dressing.
Mix together in crock pot:
1 can Cream of Chicken soup (dilute soup according to directions)
1 can milk
1 tsp. Worcestershire sauce
dash of paprika
1 pkg. frozen mixed vegetables
1 cup diced cooked ham
1/2 lb. Velveeta cheese
Cook on low for 4-6 hours or on high for 2 hours, stirring occasionally.
Here is another really tasty recipe. It called for zucchini but since our spaghetti squash is the most abundant this fall, I used it. Dad and I both rank this to be a keeper recipe. I halved the recipe for an 8 inch glass pan, baking it at 325 for about 45 minutes as we went to Bird's Hill for a walk/jog. This is the halved amounts.
Last night we tried out some new recipes on friends. Here is one easy recipe that turned out to be quite delectable:
This is Janel's specialty lasagna which is always a hit and has the distinct advantage of not having to prepare the noodles before putting the lasagna together -- they cook in the oven with the rest of it. This is Alleia's staple meal and we usually divide the lasagna up into baby food jars to stock in the freezer for a quick meal we know she'll devour.
Meals are more fun when they are shared, so we often try to accommodate our roommate’s vegetable-hating, non-meat-eating, really-hardly-any-fruit-or-grain-liking tastes. When we eat together, we have pastas (manicotti, spaghetti, ravioli, or lasagna) or pizza. When we make this recipe, we leave the veggies off of her half.
These are a favourite I “discovered” one day while making supper. The two recipes were on top of each other and I accidentally combined them. They were a hit, and when mom went to make them another time, she found out what I had done and improvised as well.
We had this at a Ladies Rally in Emo, Ontario in June, 1981. It is a fun meal to serve, good to serve after you've just done a major grocery shopping since there are quite a few ingredients.
I don't know how many this serves, but would guess at least a dozen. When this is served the ingredients are served in order. Begin with the rice, then the chicken and gravy, followed by the remaining ingredients in the order given.
This is the recipe we use for our pizza crust every Saturday night. Dawn made it at Dordt once and when she had the pizza in the oven, opened the microwave and found the margarine. The pizza tasted fine, so now we just leave out the margarine.
A Ukrainian dish usually served either boiled or fried with onions and topped with sour cream. I don't know what a true Ukrainian would say about our method. Elbert really likes these.
Brown and drain excess fat:
1 lb. hamburger
Spread in the bottom of an 8 inch square pan. Mix the following as directed and spread over the hamburger layer:
1 small box instant mashed potatoes (sour cream and chives flavor)
shredded cheddar cheese
Bake for 30 minutes at 350ºF.
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