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Pages From My Mama's Cookbook
Kelda:
MERGED!
My first merge went successfully I think!
*kelda now awaits the crashing of Betetrmost as a result*
loneleeb3:
--- Quote from: Kelda on July 31, 2007, 09:21:11 am ---MERGED!
My first merge went successfully I think!
*kelda now awaits the crashing of Betetrmost as a result*
--- End quote ---
You're a genius!
It looks good to me! ;D
loneleeb3:
Easy Salisbury Steaks
My Daughter loves this and it's so easy!
Package of 4 of 5 cubed steaks
1 can of Cambells golden mushroom soup
1 pack of liptons onion soup mix
4oz of water.
salt, pepper and garlic powder to taste.
Throw it all in the crock pot and cook it all day on low.
When it's done you have a tender piece of meat and gravy already made.
Serve with mashed potatoes or rice.
We like rice and gravy better! ;D
loneleeb3:
Hawaiian Chicken
Another of Elizabeths favorites!
1 whole cut up chicken
16 oz of red russian dressing
1 pack of lipton onion soup mix
1 can of chunked pineapple (drained)
1 jar of apricot preserves
4oz of water
Again, just throw all the ingredients into a crock pot or slow cooker of your choice.
let it cook all day and serve with rice.
I like to make jasmine rice and cook it in the left over pine apple juice and coconut milk.
Elizabeth likes it when I do all drumsticks instead of the whole chicken. You can buy packs of drumsticks and do it that way if you like. You can also do boneless and skinless breasts too.
David In Indy:
Your Hawaiian chicken recipe sounds really good Lee. I'm gonna try it sometime soon! :)
Here's what I had for dinner tonight!
Stuffed Peppers
You will need:
1/2 cup of cooked rice (I use white rice)
3/4 lb of ground beef
1/4 cup of minced fresh onion
3 Tablespoons of A1 steak sauce (or similar)
1 teaspoon of salt
1/4 teaspoon of pepper
1 eight ounce can of tomato sauce
1 twelve ounce can of whole kernel corn (drained)
6 large green peppers
6 medium peeled carrots cut into 1 inch pieces
3 tablespoons of butter or margarine
1/2 cup of water
While the rice is cooking, in a medium skillet brown the beef until it is crumbly then drain it. Add the onion and cook until the onion is soft. Remove from heat. Mix in the A-1, salt, pepper, tomato sauce, corn and rice. Cut the tops off the peppers, and remove the seeds and membranes and discard. Fill the peppers with meat and rice mixture. Place the peppers and carrots in a 10 inch skillet. Add the butter and water and allow to simmer, covered for about 30 or 40 minutes, or until the carrots are tender.
This recipe will serve 4-6 people.
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