Let’s Try This AGAIN! (recipes)

I gave up trying to post recipes on the last blog entry – ended up having to totally re-type all the recipes you will see below – but You’re Worth It! Here they are:

Ham & Beans

1 (16 oz) bag Great Northern beans
1/2 lb. diced, cooked extra lean ham
1 small onion, diced
1 large handful brown sugar
2 tsp. chicken bouillon
salt & pepper to taste
dash cayenne pepper
1 T. dried parsley
Water

Rinse & sort beans in a large pot.
Add 8 C. cold water & let stand
overnight or at least 8 hours.
Drain and rinse beans. Return
beans to pot and add ham, onion,
brown sugar, bouillon, salt, pepper,
cayenne and parsley. Generously
cover with water. Bring to a boil;
reduce heat and simmer 1 1/2 to
2 hours until beans are tender.
Add more water if necessary during
cooking time. (re-season with salt,
pepper & brown sugar to taste)
(recipe: Sandy-Marys Recipe Exchange)
—————————————–
Really Good Soup

1 lb. navy beans, cooked
3 C. smoked ham, diced
2 cans Campbells Cheddar cheese soup
2 lb. potatoes, diced
1 large onion, chopped

Drain and reserve liquid from cooked
beans. Cook potatoes & onions together
just barely covered with water. When
beans, potatoes & onions are done,
combine with cheese soup and ham.
Add liquid from beans, to taste.
(recipe: Sandy-Marys Recipe Exchange)
——————————————
Three Cheese Corn Casserole

2 eggs, beaten
1 (15 oz) can cream-style corn
1 (10 oz) pkg frozen whole kernel corn
1 (8 1/2 oz) pkg corn muffin mix*
1/2 C. sour cream
1/8 tsp. ground red pepper (cayenne)
1 (8 oz) pkg. “Kraft shredded Three-Cheese
with a Touch of Philadelphia”, divided
4 green onions, sliced
4 slices cooked bacon, crumbled

Preheat oven 375 degrees F.
Mix first 6 ingredients until well blended;
stir in 1/2 C. cheese. Pour into 2 Qt. casserole
dish sprayed with cooking spray. Bake 30
minutes. Meanwhile, combine remain-
ing cheese, onions & bacon. Bake 15
min. or until lightly browned. Serves 6

* Corn Meal Mix Substitute
3/4 C. cornmeal
3/4 C. flour
1/4 C. sugar
1 T. baking powder

Mix together well.
(recipe: KraftFoods.com)
—————————————
Caramel Apple Dessert

45 Nilla wafers, finely crushed(about 1 1/2 C.)
1/4 C. margarine, melted
1 (8oz) pkg cream cheese, softened
1 T. sugar
3 1/4 C. milk, divided
1 (8 oz) tub Cool Whip, thawed & divided
2 (1 oz, ea) pkg Jello Vanilla inst. pudding mix
1/2 C. caramel ice cream topping, divided
1 green apple, chopped
1 red apple, chopped
1/4 C. peanuts, chopped

Mix Nilla wafer crumbs & margarine; press
on bottom of 9 X 13 pan. Beat cream
cheese, sugar, and 1/4 C. milk with mixer
until well blended. Stir in 1 C. Cool
Whip, spread over crust. Beat
pudding mixes & remaining milk
with whisk 2 min. Stir in 1/4 C. caramel
topping. Spoon over cream cheese
layer; top with remaining Cool
Whip. Refrigerate 8 hours or until
just before serving. Serves 16.
(recipe: KraftRecipes.com)
————————————————–
Sweet & Sour Cabbage with Apples

1 medium head red cabbage, cored & grated
2 large tart apples, peeled & grated
1 medium sweet onion, grated
1 1/2 C. water
1 C. cider vinegar
1/2 C. sugar
1 T. margarine
1 tsp. salt
6 whole peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
2 tsp. cornstarch
2 tsp. cold water

In a Dutch oven, toss cabbage, apples,
and onion. Add water, vinegar, sugar,
margarine & salt. Place peppercorns,
allspice, cloves & bay leaf on a double
thickness of cheesecloth; bring up
corners of cloth and tie with kitchen
string to form a bag; add to Dutch
oven. Bring to a boil; reduce heat,
cover & simmer 1 1/4 hours. Discard
spice bag. In small bowl, combine
cornstarch & cold water until
smooth; stir into cabbage mixture.
Bring to a boil; cook & stir for
1-2 minutes or until thickened.
(recipe: Joan 1_Comfort Foods)
————————————————–
Cheesy Broccoli Rice Casserole

1 stalk broccoli, broken into small flowerettes
1 (8oz) pkg shredded Cheddar cheese
3 C. cooked brown rice
1 can cream of chicken soup(or other cream soup)
1 medium onion, diced
1/2 C. water
salt & pepper to taste

Preheat oven 350 degrees F. In
medium sized pan, pour 1/2 C.
water & add broccoli & diced onions.
Simmer over medium heat until
broccoli is just slightly soft. Save
water. In a greased casserole dish,
add cooked rice, broccoli, onions
and their water along with cream of
chicken soup; mix well. May need to
add more water if mixture is
too thick. Add salt & pepper to
taste. Sprinkle shredded cheese
on top. Bake 20-25 min., or
until knife inserted in center
of dish comes out clean. Serves 4-6
(recipe: Joan 1_Comfort_Foods)

Have a great day, y’all!

Hugs;

Pammie

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Published in: on October 15, 2011 at 3:09 pm  Comments (2)  

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2 CommentsLeave a comment

  1. tried the Bean,Bacon and Bleu cheese dip. Not impressed. It was too thick and had no clue as to what to use it on. Maybe, someone can help me and give me some guidance.

    • HI;
      Sorry you didn’t like the dip – the recipes posted are from various recipe sites (I try to post the site at the end of the recipe). They are not my recipes, only ones that sort of sounded good. Perhaps you could try it on crackers? Or maybe thin it a bit using a small amount of sour cream?


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