GeorgiaPeaches
I hope everyone will share their favorite recipes...... :)

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Bean Dip 1lb ground beef 8oz cubed velveta cheese I lg Can refried beans Sour Cream Frito Scoops fry and drain ground beef,heat the refried beans.........in a casserole dish layer the ground beef,refried beans cheese until pan is full.Bake on 350 until cheese is melted...Serve hot with scoops and sour cream

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Shepard's Pie 1lb ground beef 2Cans Cream corn 4 potatoes Shredded cheese (optional your fav kind works) Fry and drain ground beef,Make mashed potatoes.......In a casserole dish put ground beef,then cream corn and then mashed potatoes.Top with your favorite shredded cheese.Bake on 375 for 40-45 mins.

GeorgiaPeaches
Baked French Toast Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ -- 1 loaf cinnamon bread -- unsliced 1/4 cup butter -- melted 9 California Fresh Eggs 4 cups milk 1 pint whipping cream 3/4 cup sugar 1 1/2 tablespoons vanilla extract Blackberries Whipped cream Preheat oven to 375º. Grease a 12" × 14" baking dish. Cut bread into 1" slices and lay flat in pan. Brush tops of bread with melted butter. Whisk together eggs, milk, cream, sugar and vanilla. Pour over bread and let sit 15 minutes. Place dish in water bath and bake for 35 minutes. Serve with warmed blackberries and whipped cream.

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Beef And Rice Casserole Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ -- 3 oz Ground beef 1 tb Onion -- chopped 1 tb Celery -- chopped 3/4 c Condensed chicken gumbo soup 1/4 c Water 1/2 c Rice(uncooked) 1/4 c Condensed cream of mushroom soup Combine ground beef, onion, and celery with a small amount of water in a saucepan. Boil until all moisture is absorbed. Mix beef mixture, rice, andmushroom soup; pour into a small greased casserole dish. Add salt and pepper. Bake at 350F for 25 minutes; Microwave: Cook on Medium for 8 to 10 minutes;

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Beef And Rice Casserole Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ -- 3 oz Ground beef 1 tb Onion -- chopped 1 tb Celery -- chopped 3/4 c Condensed chicken gumbo soup 1/4 c Water 1/2 c Rice(uncooked) 1/4 c Condensed cream of mushroom soup Combine ground beef, onion, and celery with a small amount of water in a saucepan. Boil until all moisture is absorbed. Mix beef mixture, rice, andmushroom soup; pour into a small greased casserole dish. Add salt and pepper. Bake at 350F for 25 minutes; Microwave: Cook on Medium for 8 to 10 minutes;

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CROCKPOT PEACHY DESSERT Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ -- 1/3 cup white sugar 1/2 cup brown sugar 2 teaspoon melted margarine 1/2 can evaporated milk 3/4 cup Bisquick 2 eggs 2 cups peaches-mashed 2 teaspoon vanilla 3/4 teaspoon cinnamon Spray crockpot with non-stick spray. Combine sugar and Bisquick. Add eggs and vanilla. Add margarine and milk. Add peaches and cinnamon. Pour into crockpot. Cook on low 6-8 hours

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ABM is bread machine Hamburger/Hotdog Buns Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ -- 1 c. water 1 egg 2 c. all purpose flour 1 c. bread flour or whole wheat flour 3/4 t. salt 1/4 cup shortening 1/4 cup sugar 3 t. yeast Put all ingredients in abm, choose dough cycle. When done, remove dough and gently roll into a cylinder shape about 12 in. long. Divide dough into 12 equal sections for hot dog buns (8 for hamburger buns)Shape sections into 6 in. tube shaped rolls for hot dog buns. (for hamburgers roll into balls and then flatten top slightly). Place on greased baking sheet. Cover and let rise 10-15 mins. Bake @ 400° 12-15 mins.

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No Peek" Casserole Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ -- 1 1/2 pounds beef -- cut into bite sized pieces 1 can mushroom soup 1 package dry onion soup mix 1 can mushrooms 2/3 cup red wine or milk Preheat oven to 300 degrees. Brown meat over high heat. Lower heat and add the rest of the ingredients. Mix well. Pour into lightly greased covered casserole dish and bake for 2 1/2 hours. No peeking! Remove from oven and serve over hot noodles or buttered rice.

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SALISBURY STEAK & MUSHROOM SAUCE Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ -- 1 lb. ground beef 1 sm. onion 2 slices bread -- crumbled (2 to 3) 1 egg 1 tsp. salt 1 Dash pepper 1 can mushroom soup Mix ingredients together except for soup. Form patties, brown each side in medium to low heat. Drain off excess grease. Pour mushroom soup over patties, simmer 10 to 15 minutes.

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Super Breakfast Casserole Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ -- 6 eggs 1 Cup milk 6 ounces cheddar cheese -- grated 1 Pound sausage or bacon Frozen hash brown patties Line an 8x8-inch glass baking dish with frozen hash browns. Sprinkle hash browns with fried, drained and crumbled sausage or bacon. Mix together eggs and milk. Pour over meat and hash browns. Top with grated cheddar cheese. This is best if prepared the night before and refrigerated. Bake at 350 degrees for 45 minutes to 1 hour

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Taco Bake (Just a made up family favorite) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ -- Layer of crushed corn chips on bottom of casserole dish. Mix together... 2 cups Ground beef 2 cups Pinto Beans with a little juice 1 pkg taco seasoning 1 can rotel 1/2 cup instant rice 1/2 cup water Pour meat & bean mixture over chips & top with cheese & freeze. To bake, thaw in fridge & bake at 350 for 30 min or until hot & bubbly

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Taco Ring Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ -- 3/4 pound lean ground beef -- browned 1 pkg. taco seasoning mix -- (1-1.25 ounces) 1 cup shredded cheddar cheese 2 Tbsp. water 2 pkgs. crescent rolls 1 medium green bell pepper 1 cup salsa 3 cups lettuce -- shredded 1 medium tomato 1/4 cup chopped onion 1/2 cup pitted ripe olives Sour cream (optional) Preheat oven to 375 degrees. Stir cooked ground beef with taco seasoning mix, water, and cheese. Unroll crescent dough and separate into triangles. Arrange triangles in a circle on round stone with wide ends overlapping in center and points toward outside (leave five-inch diameter opening in center). Scoop meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough and center of ring. Filling will not be comletely covered. Bake 20-25 mnutes or until golden brown. Cut off top of bell pepper and discard top, membranes, and seeds. Fill pepper with Salsa. Shred lettuce and chop tomato and onion. Slice olives. Place bell pepper in center of ring; arrange lettuce tomato, onion, and olives around pepper.

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Bacon Cheeseburger Meatloaf 1 lb ground chuck 10 slices bacon, cooked and crumbled 1 (8 ounce) package sharp cheddar cheese, grated 2 large eggs 1/4 cup fine breadcrumbs 1/4 cup mayonnaise 1 tablespoon worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup ketchup 2 tablespoons prepared mustard 1 (3 ounce) can French-fried onions (optional) Preheat oven to 350°F. Spray a baking dish with non-stick cooking spray. In a large mixing bowl, combine the first 9 ingredients, mixing well by hand. In a small bowl, combine ketchup and mustard. Stir in 1/4 cup ketchup mixture into the meat mixture. Place meat mixture in baking dish and shape into a loaf. Spread remaining ketchup mixture over meatloaf. Bake for 40 minutes. Remove from oven and top with French fried onions. Return to oven and bake 10-15 minutes longer, or until meat is no longer pink.

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Tortilla Soup 16 ounce can tomatoes 1 medium onion, cut up 2 clove garlic 4 tablespoons snipped cilantro 1/2 teaspoon sugar 8 cups chicken broth 1 1/2 lbs chicken breast cut up 2 or 3 *chipotle peppers and little adobo sauce shredded Monterey jack cheese avocados cut up Tortilla chips Sour cream In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes. Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately. Makes 8 or 10 servings. * I'm sure people are wondering what is a chipolte pepper. It is a smoked jalape?o. It is usually found in adobo sauce. Do not think the soup will taste good without it. It is the reason why my soup recipe is so good.

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Crockpot Cube Steak Salt and pepper and flour steaks....Cook in oil till brown.. Put in crock pot.. Add a pack of onion gravy mix straight out of the pack. Add a can of cream of mushroom soup.. Cook on low for 7-8 hrs.

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Sprite Biscuits 4 Cups of Bisquick 8 oz Sour Cream 1 Cup sprite Heat oven to 400 degree's. Mix sprite and sour cream. Add bisquick gradually.Roll dough on a floured surface and cut with a biscuit cutter . Bake for 20 minutes Makes 12-15 depending on the thickness

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Beer Can Chicken *note: I got my beer can chicken rack at Walmart Cook in oven or cook on gas or charcoal grill. Cooking time is approx. 2 hours. 3 ½ to 4 pound chicken onion to put in neck cavity ½ can beer seasonings Thaw and clean a whole chicken, removing giblets from the cavity. Rinse chicken inside and out under cold water, drain and blot dry with paper towels. Generously apply seasonings to the outer skin and inner cavity. Using a 12 ounce can from beer or soda, pour out half the contents. Place half empty can of beer inside the ChickCan rack. *you may add seasonings to beer as well. Place the chicken over the ChickCan rack and beer can. Stuff a small onion in the neck cavity to seal in vapors. For charcoal grills: After coals are hot, slide them to the edges or make an open ring. Add about 6 fresh coals every 30 minutes during cooking time. For Gas grills: Place chicken over the left side and set the right side burner to low-medium. For oven use: place in a pie pan and add ¼ cup of water. Cook at 350 degrees. Cook chicken 1 – 2 hours until skin is dark golden brown and very crisp. Using a meat thermometer, temperature should reach 180 degrees in the thigh. When done, using tongs and a long fork, carefully transfer entire ChickCan Rack in its upright position to a platter. Let stand for 5 to 10 minutes. Then secure the wire base with a hot pad and carefully remove the chicken from the rack. *Be very careful not to spill the hot beer on yourself. Serve and Enjoy!

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With winter fast approaching I thought I'd post some crockpot recipes :-D Slow Cooker chicken cordon bleu INGREDIENTS: 6 skinless, boneless chicken breast halves 1 (10.75 ounce) can condensed cream of chicken soup 1 cup milk 4 ounces sliced ham 4 ounces sliced Swiss cheese 1 (8 ounce) package herbed dry bread stuffing mix 1/4 cup butter, melted ------------------------------ ------------------------------ -------------------- DIRECTIONS: Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

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Slow cooker tender steak INGREDIENTS: 3 potatoes, peeled and quartered 1 onion, chopped 6 carrots, peeled and sliced into 1 inch pieces 2 pounds boneless round steak 1 (1 ounce) package dry onion soup mix 1 (10.75 ounce) can condensed cream of mushroom soup 3/4 cup water ------------------------------ ------------------------------ -------------------- DIRECTIONS: Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef. Cover, and cook on Low for 7 to 10 hours.

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Dump and go cheesy chicken INGREDIENTS: 6 skinless, boneless chicken breast halves 2 (11 ounce) cans condensed cream of Cheddar cheese soup 1/2 cup milk salt and pepper to taste 1 teaspoon garlic powder ------------------------------ ------------------------------ -------------------- DIRECTIONS: Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder. Cook on High for about 6 hours. Note: Do not lift lid while cooking!

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New England Corn Chowder Recipe By : Serving Size : 6 Preparation Time :0:10 Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ -- 8 ounces Canadian-style bacon (1 1/2 cups) -- cubed 1/4 cup butter or margarine 1/4 cup flour 1/4 teaspoon basil leaves 1/4 teaspoon salt 1/8 teaspoon white pepper -- ground 1 14 1/2-ounce can chicken broth 1/2 cup water 2 cups cubed, peeled potatoes 1 cup chopped carrots 1/2 cup sliced green onions 1 1/2 cups frozen whole kernel corn 2 cups half and half Melt butter in large saucepan over medium heat. Stir in flour, seasonings, chicken broth and water. Cook and stir until mixture thickens and boils. Stir in potatoes, carrots and onions. Bring to a boil; simmer 5-10 minutes or until vegetables are crisp-tender. Stir in corn, Canadian-style bacon and half and half. Cook until very hot but not boiling.

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Shredded Barbecue Chicken Serves 6. 1 1/2 lbs. skinned and boned chicken thighs 1 tbsp. olive oil 1 cup ketchup 1/4 cup dark brown sugar 1 tbsp. EACH Worcestershire sauce, cider vinegar, and yellow mustard 1 tsp. ground red pepper 1/2 tsp. garlic salt 6 hamburger buns Dill pickle sauces Brown chicken 4 minutes on each side in 1 tablespoon hot oil in a large skillet over medium-high heat. Remove from heat, and place in a 4-quart slow cooker. Combine ketchup and next 6 ingredients. Pour over chicken. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 to 6 hours. Remove chicken from sauce; shred chicken. Stir shredded chicken into sauce. Spoon mixture evenly onto buns, and top with pickle slices.

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Southern Fried Chicken 1 whole fryer chicken,cut into peices 1 quart buttermilk 1 cup flour 2tsps Salt 1/2 tsp pepper 1/2 tsp paprika Vegetable oil for frying Several hrs before frying the chicken,place the pieces in the buttermilk and refridgerate.Meanwhile mix together the flour and seasonings.On hour before serving time,remove the chicken from the buttermilk and dip into the flour mixture.Let dry on a rack for 45 minutes.While chicken is drying heat oil to 360 degrees.Fry a few pieces at a time turning once(cooking time about 10 minutes).Keep cooked chicken in a warm oven while frying the remaining pieces.

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PW's Perfect Pancakes 3 cups plus 2 tablespoons cake flour 1/2 teaspoon salt 3 tablespoons baking powder 2 tablespoons sugar 2 cups milk 2 large eggs 3 teaspoons vanilla 4 tablespoons butter Extra butter Maple or Pancake syrup Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, stirring very gently until just combined. Melt butter and add it to the batter, stirring gently to combine. Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

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Reese's Peanut Butter Cup Peanut Butter Pie 1 package of cream cheese 1 cup peanut butter 12 ounces Cool Whip 3/4 cup sugar 1 graham cracker crust 10 Reese's Peanut Butter Cups Combine the peanut butter, cream cheese and sugar. Add Cool Whip until smooth. Pour half of mixture into crust. Top with 5 crumbled Reese's cups. Cover that with remaining mixture and crumble remaining Resse's Cups on top. Refrigerate overnight.

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Scalloped Potatoes 4 med. sized potatoes, cleaned and cut up 2 tbsp. butter 2 tbsp. flour 2/3 tsp. salt Pepper to taste 1 c. milk 2/3 c. cheese Cook potatoes in boiling salted water until tender. Drain. Melt butter in saucepan. Add flour, salt and pepper. Add milk and cheese; cook over low heat until thick. Add drained potatoes. Place in greased casserole dish. Bake at 350 degrees about 20-25 minutes. If you have a large family I recommend doubling this. **OPTIONS** When you melt the butter you can add chopped onion and green peppers and

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No Knead bread In a large glass or ceramic mixing bowl, (NOT metal) combine: 3 cups all purpose flour or bread flour 1 1/2 - 2 1/2 teaspoons salt (depends on your taste) 1/4 teaspoon instant dry yeast Mix well to combine dry ingredients Add: 1 1/2 cups water Mix well with a spoon. No need to beat this , just get all the flour absorbed - you might need a little extra water if it's very dry where you are. Make sure you purchase instant yeast such as Rapid Rise from Fleischmann's or Quick Rise from Red Star. You only need 1/4 teaspoon, not the whole package. Fold the foil package that the yeast came in and place it in a zipper bag in the refrigerator for the next loaf. Cover your dough (it will not be very pretty) with plastic wrap and place in a warm place (at least 70 degrees). I find the microwave oven (off, of course) makes an excellent resting place. I usually make this in the evening so I can bake bread the next evening. In some ways, this is easier than conventional bread baking where everything happens in compressed time - you end up baking until 11 at night. With this method, this first step takes just five minutes. This recipe first appeared in the New York Times in November 2006. Mark Bittman visited the Sullivan Street Bakery where Jim Lahey, who devised this tasty bread and its unique cooking method, demonstrated how to make this bread. This was one of the most emailed articles from the New York Times, because its simple and results in a magnificant loaf of bread. Unlike most recipes that have you hunting in speciality stores for ingredients you will never use again, this recipe has four basic ingredients: Flour, water, salt and yeast. No sugar or added fats. And it's inexpensive - one standard package of yeast will make about 6 loaves of bread! I estimate ingredients for this bread cost about 50 cents - you would pay $3.00 to $4.00 for this loaf in an artisan bakery! Plus, there is NO KNEADING! None! Time does all the work in creating the gluten that gives bread its unique structure. Time and patience are the key elements to making this recipe work. The bread needs 19-24 hours to work its magic prior to baking. The following is a visual guide to making this delicious bread, based on much experimination with various techniques and tools. Once your dough has rested for 12 hours, it should be very bubbly and doubled in size. You can choose to stir the dough down and have it rise again if you need to delay the baking process, up to 24 hours or more, especially if you like more of a sourdough taste. Don't worry that there will be spoiling or mold formation. The live yeast are producing carbon dioxide and alcohol, which keeps all the nasty bacteria away, plus they have a hard time with the starch anyway. Another bacteria, lactobacillus, is producing lactic acid, which gives sourdough bread its great tangy taste. I find that if you make the dough in the evening, stirring it down in the morning and then letting it rise again during the day gives excellent results. This part can be a little sticky and tricky, so be patient. Your dough should be well risen after the 19-24 hour rest period. Sprinkle some flour over the top and start scooping the dough together - use more flour if you need to. Place the dough on a well-floured piece of parchment paper. It MUST be WELL floured, or the dough will stick. Now, simply fold the dough from the sides, and then the top and bottom, like you were folding all four sides to the center, and flip it over. Roll up the top of the parchment paper so the dough has a little covering, like a tent. Parchment paper should be available in any grocery store - you can also use waxed paper Now, let the dough rest in the paper from 1-2 hours, or until about doubled in size. I usually do this out on the counter Selecting a proper baking pan means finding a round baking dish that can handle lots of heat and has a lid. In the original recipe, a Le Creuset dutch oven was recommended, in the 4 to 5 quart size. If you have such an implement, by all means use it. This cast iron enameled pot is perfect. About 1/2 hour before baking, place your baking dish as selected above in a cold oven to pre-heat. You should not need to grease the pan, but you can if you choose to. I have found it unecessary with the Pyrex. Set the oven to 475 degrees - a very hot oven, so be careful! When the oven has reached that temperature, open the oven door and pull out the rack (wearing oven mitts) with your preheated pan. Take the dough in the parchment paper and "plop" it into the pan - PLEASE BE VERY CAREFUL AS THE OVEN AND THE PAN ARE VERY HOT!!! It does not need to be all nice and perfect - this is a rustic loaf. Carefully place the lid on the pot and slide slowly back into the oven. Close the oven door and set the timer for 30 minutes. DO NOT OPEN THE OVEN DOOR TO PEEK! If you oven has a window and light, you can watch the bread do its final rise or "oven spring" (if you are using Pyrex). Otherwise, you will have to curb your curiosity. Don't worry if a lot of the flour from the parchment ended up on the bread - it will actually add to the look of the bread when it's finished. Also, remember that when the yeast was "brewing," it was producing alcohol - the very small amount produced will burn off during the baking process. The yeast used in baking is actually the same type used in brewing beer, latin name Saccharomyces cerevisia. After 30 minutes, open the oven and CAREFULLY remove the pot lid, wearing your oven mitts. Set the lid in a safe place, away from any children or pets, to cool. Close the oven door and set your timer for 20 minutes - oven temperature stays the same at 475 degrees. After 20 minutes, check the loaf to see if it has sufficiently browned. If not, let it bake an additional 5-7 minutes.

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Chili Cheese Dip Easy Dip: 1 Can Chili without beans 1 small package of velveeta cheese bag of scoops frito's Dump the Chili in a microwave bowl, cut up the block of velveeta and add to the bowl. Microwave until cheese is all melted.. You won't be able to just eat one! Enjoy

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Amish Friendship Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ -- Starter batch: 1 cup flour 1 cup sugar 1 cup milk Do not use metal spoon or bowl for -- bubble and ferment. mixing Do not refrigerate. If air gets in the bag let it out. It is normal for batter to thicken Day 1 This is the day you receive the batter. Do nothing. Day 2 Squeeze the bag, to mix batter. Day 3 Squeeze the bag. Day 4 Squeeze the bag. Day 5 Squeeze the bag. Day 6 ADD - 1 cup flour, 1 cup sugar, 1 cup milk. Day 7 Squeeze the bag. Day 8 Squeeze the bag Day 9 Squeeze the bag. Day 10 COMBINE in a large bowl: the batter 1 cup flour 1 cup of sugar and 1 cup milk. Mix with wooden spoon. Pour four (4) 1-cup starters in to large ziplock bags. Keep one starter for yourseif and give the other three starters to your friends along with these instructions. To the remaining batter in the bowl, ADD: 1 cup oil 1 cup sugar 1 teaspoon vanilla 3 large eggs 1 1/2 teaspoon baking powder 2 teaspoons cinnamon 2 cups flour 1/2 cup milk 1/2 teaspoon baking soda 2 small boxes instant vanilla pudding Mix 3/4 to 1 cup sugar with cinnamon - Grease well two loaf pans. Sprinkle with sugar/cinnamon mixture. Pour batter into pans Sprinkle with remaining sugar and cinnamon mixture. BAKE 325 DEGREES -1 HOUR. You can add chopped nuts or raisins to mixture.

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Beef Strognoff INGREDIENTS: 1 pound sirloin steak, cut into bite size strips 1 onion, chopped 1 1/2 tablespoons all-purpose flour 3/4 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon ground black pepper 1 (10.75 ounce) can condensed cream of mushroom soup 1 1/4 cups fat free sour cream 1 (8 ounce) package egg noodles ------------------------------ ------------------------------ -------------------- DIRECTIONS: Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper. Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well. Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.

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Sour Cream Chicken & Potatoes ------------------------------ ------------------------------ -------------------- INGREDIENTS: 2 large potatoes, quartered 1 cup freshly grated Parmesan cheese, divided 1 1/2 cups sour cream, divided 1/4 cup sun-dried tomatoes 2 tablespoons butter 1 cup fresh spinach leaves 1 clove garlic 2 tablespoons olive oil, or as needed 1 red onion, chopped 1/2 large green bell pepper, chopped 10 chicken tenders ------------------------------ ------------------------------ -------------------- DIRECTIONS: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium casserole dish. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender but firm. Cool, and partially mash together with 3/4 cup Parmesan cheese and 1/2 cup sour cream. Set aside. Place sun-dried tomatoes, butter, spinach, garlic, and remaining 1/4 cup Parmesan cheese in a blender or food processor, and blend until almost smooth. Heat the olive oil in a skillet over medium heat, and cook the onion and green bell pepper until tender. Reserve remaining oil in skillet, and spread onion and pepper over the bottom of the casserole dish. Top with the potato mixture. Mix the sun-dried tomato mixture into the skillet with the remaining oil. Place chicken in skillet, and cook 4 minutes on each side over medium heat, until browned and juices run clear. Arrange chicken and sun-dried tomato mixture over the potato mixture in the casserole dish, and top with remaining 1 cup sour cream. Bake 15 minutes in the preheated oven, until lightly browned.

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I hope everyone will post their recipes.

GeorgiaPeaches
Biscuits and gravy 1 pound Bob Evans® Original Recipe Sausage Roll 1/4 cup all-purpose flour 2 cups milk Salt and black pepper to taste 8 prepared biscuits Directions Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

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Chicken Spaghetti Ingredients 2 cups Cooked Chicken 3 cups Dry Spaghetti, Broken Into Two Inch Pieces ( I do like to use Penne Pasta Instead of spaghetti sometimes.) 2 cans Cream Of Mushroom Soup 2 cups Grated Sharp Cheddar Cheese ¼ cups Finely Diced Green Pepper ¼ cups Finely Diced Onion 1 jar (4 Ounce) Diced Pimentos, Drained 2 cups Reserved Chicken Broth From Pot 1 teaspoon Lawry's Seasoned Salt ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper Salt And Pepper (to Taste) 1 cup Additional Grated Sharp Cheddar Cheese Preparation Instructions Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

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Freezer coleslaw 1 medium head cabbage (about 2 pounds), shredded 1 teaspoon salt 2 cups sugar 1 cup white vinegar 1/4 cup water 1 teaspoon celery seed 1 teaspoon mustard seed 1 large carrot, shredded 1/2 cup finely chopped green pepper In a large bowl, combine cabbage and salt; let stand for 1 hour. In a saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool. Drain cabbage. Add the carrot, green pepper and vinegar mixture. Transfer to freezer containers; cover and freeze. Remove from the freezer 2 hours before serving. Serve with a slotted spoon. Yield: 10 servings.

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Chicken and cornbread stuffing casserole (this is a great recipe) 1 (10 3/4-ounce) can condensed cream of chicken soup 3/4 cup milk 1 (10-ounce) package frozen mixed vegetables, thawed and drained 1 medium onion, finely chopped (1/2 cup) 1/2 teaspoon ground sage or poultry seasoning 2 cups cooked chicken breasts from Baked Oregano Chicken, cut up, or 2 cups cut-up cooked chicken 1 1/2 cups corn bread stuffing mix 1/8 teaspoon pepper Paprika, if desired 1. Heat oven to 400°. Spray 3-quart casserole with cooking spray. 2. Heat soup and milk to boiling in 3-quart saucepan over high heat, stirring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently; remove from heat. 3. Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika. Bake uncovered about 15 minutes or until hot in center.