App & Osborne Family Cookbook 2004Cathy Johnson Ingredients2 lbs. chopped zucchini, skin left on2 C chopped celery2 green pepper, chopped1 C chopped onion3 (14 oz.) cans Italian stewed tomatoes3 tsp. salt1 tsp. Italian seasoning1 tsp. oregano1 tsp. sugar1/2 tsp. basil1/4 tsp. garlic powder2 lbs. sweet Italian sausage Directions1. In Dutch oven, brown the sausage andContinue reading “Zucchini Stew”
Author Archives: indianasue66
Skinny Tortilla Soup
App & Osborne Family Cookbook 2004Barbara Ward Ingredients1 (16 oz.) can fat free refried beans1 (15 oz.) can black beans, drained and rinsed1 (14.5 oz.) can chicken broth1 1/2 C frozen corn3/4 C chunky salsa3/4 C cubed, cooked chicken1/2 C water2 C shredded low fat cheddar cheese28 baked tortilla chips, divided Directions1. Bring first sevenContinue reading “Skinny Tortilla Soup”
Chicken Noodle Soup
App & Osborne Family Cookbook 2004Barbara Ward Ingredients6 C chicken broth1 C celery, sliced1 C carrots, sliced1/2 onion, chopped1/8th tsp. thyme4 oz. pkg. uncooked wide noodles1/2 C peas2 1/2 C cooked chicken in large chunks1/2 tsp. dried parsley Directions1. In a large pot, combine broth, celery, carrots, onion, thyme and 1 C water. Bring toContinue reading “Chicken Noodle Soup”
Broccoli Cauliflower Cheese Soup
App & Osborne Family Cookbook 2004Barbara Ward Ingredients4 chicken bouillon cubes1 C diced onions1 C diced celery1 quart water2 1/2 C diced raw potatoes20 oz. pkg. frozen broccoli and cauliflower2 cans cream of chicken 1 lb. Velveeta Directions1. In large saucepan, combine bouillon, onion, and water and cook for 20 minutes.2. Add potatoes and frozenContinue reading “Broccoli Cauliflower Cheese Soup”
Tomato Rice Bisque Soup
App & Osborne Family Cookbook 2004John and Nancy App Ingredients1 (14.5 oz.) can Campbells Tomato Bisque Soup1 can Hunts diced tomatoes with basil, garlic, and oregano1 soup can of water1-2 C cooked long grain rice Directions1. Combine all ingredients and mix well.2. Heat to low boil.3. Makes 4 servings.
New Netherlands Cole Slaw
App & Osborne Family Cookbook 2004Susanne App-High Ingredients1/4 C vinegar1 tsp. salt1 Tbsp. sugar1/4 tsp. pepper1/2 tsp. mustard1 tsp. butter1 egg2 Tbsp. cream3 C finely shredded cabbage Directions1. In a saucepan, mix vinegar, salt, sugar, pepper, mustard, and butter. Heat to boiling.2. In a small bowl, beat the egg and a little of the hotContinue reading “New Netherlands Cole Slaw”
App & Osborne Family Cookbook 2004Cathy Johnson Ingredients1 (16 oz.) pkg. frozen strawberries1 (8oz.) container Cool Whip1 can Eagle Brand sweetened condensed milk1/2 – 1 C chopped pecans1/4 C lemon juice1 (20 oz.) can crushed pineapple, drained Directions1. Mix all ingredients together and freeze.
Bodacious Broccoli Salad
App & Osborne Family Cookbook 2004Holly Steimel Ingredients8 slices bacon, cooked and crumbled2 heads fresh broccoli, chopped1 1/4 C shredded sharp cheddar cheese1/2 large red onion, chopped1/4 C red wine vinegar1/8 C white sugar2 tsp. black pepper1 tsp. salt2/3 C mayonnaise1 tsp. lemon juice Directions1. In a large bowl, combine broccoli, cheese, bacon, and onion.2.Continue reading “Bodacious Broccoli Salad”
App & Osborne Family Cookbook 2004Margie App Ingredients1 bag raw cranberries1 1/2 C sugar1 can mandarin oranges1 (3oz.) pkg. cherry jelloabout 1 C walnuts Directions1. Crush cranberries, add sugar and let set.2. Dissolve jello in 1 C hot water. Add jello to the cranberries.3. Chop oranges and walnuts and add to the berries.4. Chill.
App & Osborne Family Cookbook 2004Margie App Ingredients2 1/2 lb. red seedless grapes1 (8 oz.) pkg. cream cheese1 C sour cream3/4 C sugar1 C chopped pecans Directions1. Cream together cream cheese, sour cream, and sugar until smooth.2. Fold in grapes and pecans, mixing until all are covered.3. Chill and enjoy! This is a cool, creamy,Continue reading “Grape Salad”