Ingredients
1/3 C green onions, white parts only
2 Tbsp.
2 Tbsp. all-purpose flour
½ tsp. salt
2 C chicken broth
1 (10 oz.) package frozen cauliflower; thawed and chopped
2 C milk
1 ½ C shredded cheddar cheese
2 Tbsp. dry sherry, optional
1 Tbsp. minced chives
Directions
1. In a saucepan, saute onions in butter until tender.
2. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 5 minutes or until thickened, Reduce heat.
3. Add cauliflower; simmer for 2 minutes. Add milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.
4. Serves 6
Cowboy Pasta Salad
by Leslie Hawkes
Ingredients
1-pound dried mini pasta shells
1 tsp olive oil
1-pound bacon, cooked and diced
¾-pound ground beef
1 tsp. cumin
Pinch of red pepper flakes
Salt and pepper to taste
1 C mayonnaise
¼ C BBQ sauce, your favorite
2 Tbsp. spicy brown mustard
2 Tbsp. Worcestershire sauce
2 ½ tsp. hot chili sauce
1 (15 oz.) can sweet corn, drained
2 C cherry tomatoes, halved
1 ½ C shredded sharp cheddar cheese
5 scallions, diced
Directions
1. Cook pasta according to directions until al dente, drain and rinse under cold water; drizzle with olive oil.
2. Cook bacon until crispy; drain on paper towel. Leave about a tablespoon of grease in the pan and discard the rest of the bacon grease.
3. Add beef and cook until no longer pink; drain grease and add cumin and red pepper flakes. Set aside to cool.
4. In large bowl combine mayo, BBQ sauce, mustard, Worcestershire, chili sauce, corn, tomatoes and cheese.
5. Add pasta, bacon and hamburger mixture to the sauce. Stir to mix well and sprinkle scallions on top. Refrigerate and serve when ready.
Country Mushroom Soup
Ingredients
¼ C butter, cubed
¼ C all-purpose flour
2 C chicken or vegetable broth
½ tsp. salt
¼ tsp. pepper
1 to 2 bay leaves
2/3 C finely chopped celery
¼ C finely chopped onion
3 Tbsp. vegetable oil
4 to 5 C sliced fresh mushrooms (about 1 pound)
2/3 C half-and-half or milk
Directions
1. In a 2-qt. saucepan, melt butter; stir in flour until smooth, gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer uncovered for 15 minutes, stirring occasionally.
2. Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms; cook and stir until tender. Add to broth mixture; bring to a boil. 3. 3. Reduce heat; simmer uncovered, for 15 minutes, stirring occasionally. Add cream or milk; heat through. Discard bay leaves and serve.
Coffee Breakers
Ingredients
¼ C butter
1/3 C brown sugar
1 tsp. light corn syrup
1/3 C chopped pecans
¾ C warm (not hot) water
1 pkg. active dry yeast
2 ½ C Bisquick
2 Tbsp. melted butter
¼ C brown sugar
1 tsp. cinnamon
Directions
1. Melt the 1/4 C butter and stir in the brown sugar and the corn syrup. Bring mixture to a roiling boil. Spread immediately into a 9×13 pan, sprinkle with pecans.
2. Dissolve yeast in warm water in mixing bowl. Mix in Bisquick and beat vigorously. 3. Turn dough onto surface dusted with Bisquick. Knead until smooth, about 20 times. Roll out into 12-inch square. Brush with melted 2 Tbsp butter.
4. Mix ¼ C brown sugar and cinnamon together, sprinkle the center 1/3 with the with half of the cinnamon sugar mix. Fold 1/3 of dough over the center 1/3. Sprinkle with the remaining cinnamon sugar mixture. Fold remaining 1/3 over the two layers.
5. Cut with sharp knife crosswise into strips about 1-inch wide. Take ahold of each end of strip and twist. Seal ends firmly. Place on top of pecans in pan about 1 ½ inches apart. Let rise in a warm place, free from drafts, until double in size; about 1 hour.
6. Bake at 400 degrees for about 20 minutes. Invert pan immediately.
Cinnamon Streusel-Topped Pumpkin Pie
Ingredients
Filling
3/4 tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground cloves
¼ tsp. ground allspice
1/4 tsp. ginger
2 large eggs
1 (15oz.) can sweetened cond. milk
1(14oz.) unsweetened canned pumpkin (or 1-3/4 C pumpkin puree)
Crust
Buy a premade 9- inch, use your favorite recipe. Or use my go to..
https://walnutknollfarmrecipes.com/2020/08/27/2-crust-pie-crust/
Streusel
1/3 C flour
1/3 C packed, dark brown sugar
1/4 C regular oats
1/4 C chopped pecans
3/4 tsp. cinnamon
1/8 tsp. ground ginger
2 Tbsp. chilled butter, cut into small pieces
2-3 tsp. water
Direction
1. Preheat oven to 375 degrees.
1. To prepare filling, combine the first 8 ingredients in a large bowl; whisk together.
If making your own crust, put in a greased 9-inch pie pan
2. For streusel; combine flour, brown sugar, oats, pecans and spices. Cut in butter with fork or fingertips until crumbly. Sprinkle with water, tossing mixture with fork, just until lightly moistened.
3. Pour pumpkin mixture into pie crust; sprinkle with streusel
4. Place pie on a baking sheet. Bake for 50 minutes or until knife inserted into center comes out clean.
Chocolate, Lemon or Butterscotch Pie
CHOCOLATE, LEMON OR BUTTERSCOTCH PIE
CHOCOLATE
¾ C sugar
4 Tbsp. cornstarch
¼ tsp. salt
1 square chocolate or 2 Tbsp. cocoa
2 egg yolks
2 C milk
1 tsp. vanilla
1 Tbsp. butter
LEMON
1 C sugar
6 Tbsp. cornstarch
¼ tsp. salt
1 ½ C water
3 egg yolk
juice of 1 lemon or 2 Tbsp. lemon juice Tbsp. butter
BUTTERSCOTCH
1 ½ c brown sugar
4 Tbsp. cornstarch
¼ tsp. salt
1 ½ C milk
2 egg yolks
4 Tbsp. butter
1 tsp. vanilla
Directions for all pies
1. You need 1 baked pie crust for each pie.
2. Mix sugar, cornstarch and salt. For chocolate, add square of chocolate, broken into small pieces or cocoa powder.
3. Add milk (or water if lemon) and cook in a double boiler for 15 minutes or over low heat stirring constantly.
4. Pour mixture over well beaten egg yolks and return to the pan. Cook 2 minutes, add butter, vanilla or lemon juice for lemon pie.
5. Cool and fill baked crust. If desired, cover with meringue made from egg whites and 2 Tbsp. powdered sugar for each egg white.
6. If using meringue, bake at 325 degrees for 15 minutes.
Chicken Tetrazzini
Ingredients
1-pound linguine, cooked
1/3 C butter, softened
8 oz. cream cheese, softened
1 C mayo
¼ C buttermilk powder
(You can substitute 2 C sour cream in place of cream cheese, mayo and buttermilk powder mixture)
4 C cooked chicken breast, diced
1 tsp. salt
½ tsp. pepper
½ C chicken broth
2 (10.5 oz.) cans cream of chicken soup
Topping
2 C Mozzarella
2 Tbsp. grated parmesan
Directions
1. Heat oven to 350 degrees. Spray 9×13 pan with cooking spray.
2. Mix everything together, except pasta and topping; once mixed, add pasta.
3. Pour mixture into greased pan. Sprinkle with topping cheeses.
4. Bake @ 350 for 40-45 minutes.
Chicken Lasagna
Ingredients
1 C Ricotta or cottage cheese
1 C shredded mozzarella
1 (16 oz.) jar roasted red peppers, drained, patted dry and diced
I egg
½ Tbsp. lemon juice
1 clove garlic, minced
½ tsp. dried oregano
½ tsp. dried basil
¾ tsp. salt
¼ tsp. pepper
1 Tbsp. olive oil
1 1/4 -boneless, skinless chicken breasts, cut into 1-inch chunks
1¼ -pound, skinless chicken thighs, cut into 1-inch chucks
(You can use all white meat if you prefer)
¾ C panko breadcrumbs
2 Tbsp. butter, melted
Direction
1. Heat oven to 400 degrees.
2.Coat an 8-by-11-inch baking pan with cooking spray.
3. In a medium bowl, mix together the cheeses, peppers, egg, lemon juice and spices. Set aside.
4. In a large skillet over medium-high, heat the oil. Add all of the chicken and cook, stirring occasionally, until lightly browned, about 6-8 minutes. It does not need to be cooked through. Transfer the chicken to prepared pan, pour the cheese mixture over the chicken, stirring gently to combine.
4. In a small bowl, mix together butter and panko. Sprinkle over the chicken and bake 20-25 minutes, or until the panko is browned and the chicken is cooked through.
Baking Powder Biscuits
Ingredients
2 C sifted flour
½ tsp. cream of tartar
3 tsp. baking powder
1 tsp. salt
2 tsp. sugar
½ C shortening
2/3 to ¾ C milk
Directions
1. Sift dry ingredients together. Cut in shortening with pastry blender. Add milk all at once.
2.Turn dough onto lightly floured surface, roll out dough to ½ to 1-inch thickness. Cut and place on ungreased pan.
3. Bake at 450 degrees for 10-12 minutes.
Cauliflower Ham Chowder
Ingredients
2 C potatoes, peeled and cubed
2 C fresh cauliflower florets
1 small onion, finely chopped
1 C chicken broth
3 C milk
2 ½ C fully cooked ham, cubed
1 tsp. salt
½ tsp. pepper
Dash of ground nutmeg
½ to 1 C instant potato flakes.
Minced fresh parsley
Directions
1. In a large saucepan, cook the potatoes, cauliflower and onion in chicken broth until tender.
2. Stir in milk, ham, salt, pepper and nutmeg. Stir in potato flakes; simmer for 5-10 minutes or until soup is as thick as desired. Sprinkle with parsley.
3. Serves 6-8 (2 quarts).
Linda App's Recipes 