1 tray of brownies, in small pieces
3 cups milk
2 boxes instant pudding
16 oz Cool Whip
Heath Bars, crumbled
1. Mix milk and instant pudding mixes
2. Add half of Kool Whip to the pudding
3. Layer brownies, pudding, and crumbled Heath Bars. Repeat two more times. Finish with remaining Kool Whip.
1 package cream cheese, softened
3 boneless chicken breasts
Frank's Red Hot Sauce (8 oz)
Blue cheese dressing
1. Par-boil chicken breasts.
2. Shred chicken and mix with hot sauce.
3. In an "apropriate" sized pan, layer cream cheese and chicken and top with blue cheese dressing.
4. Bake at 350 degrees for 20 minutes.
Melted butter, 1 stick
Creamed corn (1 can)
Whole corn (1 can)
Sour cream (8 oz)
Jiffy cornbread mix (1 box)
1. Preheat oven to 350 degrees.
2. Prepare 8 x 8 in. baking pan (webmaster suggests nonstick cooking spray).
3. Bake 45 minutes
(If you double the recipe, use a 9 x 13 in. pan.
Yellow split peas (1/2 bag) (Pick out colored ones.)
Sauerkraut (1 large can or jar)
One sweet onion, sliced thin
Butter or margarine (1 Tbsp)
Salt & pepper to taste
1. In a small saucepan, barely cover yellow peas with water. Heat to boiling and cook until mashable.
2. In a larger saucepan, barely cover sauerkraut with water. Heat to boiling and cook until some of the water evaporates.
3. Saute onion in butter and add to sauerkraut. Simmer 15-20 minutes.
4. Mash yellow peas and add to sauerkraut. Simmer 15-20 minutes more (or use crockpot on LOW setting.
5. Add salt and pepper to taste.
1¼ hours | 10 min prep
SERVES 6
1 cup long grain brown rice
2 cups reduced-sodium chicken broth
1/2 cup carrot, shredded
1/2 cup zucchini, shredded
3 tablespoons sunflower seeds
3 tablespoons sliced almonds
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons fresh parsley, minced or 1 tablespoon dired parsley flakes
Add the rice to the broth, bring to a boil.
Reduce heat, cover the pan with a tight fitting lid and cook for 50 minutes.
Allow the rice to sit covered for 10 minutes.
When the rice is almost done, cook the carrot and zucchini in olive oil for 2 minutes.
Add sunflower kernnels, almonds and pepper flakes.
Cook over medium-high heat until the almonds are browned.
Add rice and parsley; stir until heated.
Submitted From: "s.hanna" <smcmurtr@nycap.rr.com>
Any corrections or additional recipes? Mail to Jerry for posting on the website.