This is my favorite recipes page! 

    Main dishes, Salads, Desserts, and lots of goodies to eat!

Glazed Sweet Potatoes

2 lbs medium sweet potatoes or
2 cans (18 oz each) sweet potatoes, drained
1/4 cup of butter or margarine
1/4 cup of maple-flavored syrup
1/4 cup packed brown sugar
1/4 tsp. ground cinnamon

If using fresh sweet potatoes, place in a kettle;cover with water & cook, covered for 25-30 min. or just until tender. Drain; cool slightly. Peel & cut into chunks. Place cooked or canned sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar & cinnamon; cook and stir until mixture boils. Pour over potatoes. Bake at 350 degrees for 30-40 min. or until heated through. Yields: 8 servings


Taco Casserole (serving size: 4)

8 oz ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 3/4 cups (one 15 oz can) Hunts chunky tomato sauce
One Tbsp. Taco seasoning mix
2 cups cooked noodles, rinsed and drained (3 oz)
Kraft, shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees. In large skillet, brown meat, onion & green pepper. Add tomato sauce & taco seasoning. Simmer 5-10 min. Stir in cooked noodles. Pour into an 8 x 8-inch baking dish sprayed with olive flavored cooking spray. Bake 15-20 min. Top with Cheddar cheese & bake 10 more min. or until cheese melts.

(Very good!)


Bean & Rice Burritos (serves 6)

Vegetable cooking spray
one med. onion (1/2 cup)
one can 16 oz Campbells Pork N' Beans
1/3 cup Pace Thick & chunky salsa
1/4 cup shedded cheddar cheese (one oz)
1 1/2 cups cooked rice, without salt
6 flour tortillas (8-inch)

Spray medium pan with cooking spray & heat at medium one min. Add onion & cook till tender. Add beans, salsa, cheese, rice; heat through, stirring occasionally. Warm tortillas & fill with bean mixture.

(Delicious!)


Creamy Turkey or Chicken (serves 4)

1/2 cup of warm water
1/2 oz dried porcini mushrooms
4 Tbsp. (1/2 stick) butter or margarine
2 oz small button mushrooms, sliced
1/4 cup unsifted all-purpose flour
1 Tbsp chopped fresh thyme or 1 tsp dried thyme, crumbled
1 1/4 cups of milk (about)
2 cups diced cooked chicken or turkey
1/2 cup frozen green peas, thawed & drained
3/4 cup sour cream
1 tsp salt
1/4 tsp black pepper

In a small bowl, pour water over the dried mushrooms and set aside for 20. min. Drain, reserving liquid. Rinse mushrooms twice under cold running water, drain on paper toweling, and coarsely chop. Strain reserved liquid through a coffee filter.

In a medium size saucepan over moderate heat, melt one Tbsp of the butter. Add button and porcini mushrooms and cook, stirring occasionally, until button mushrooms are limp (3-5 min.). Using a slotted spoon, lift mushrooms to a small bowl.

Melt the remaining 3 Tbsp butter in the same saucepan over moderate heat. Blend in flour & thyme and cook for 5 min., stirring occasionally, until bubbly. Add enough milk to reserved mushroom liquid to total 1 1/2 cups, pour into pan, and cook, whisking constantly, until thickened and smooth (3-5 min.) Mix in Turkey, peas, and reserved mushrooms & cook 5 more min.

Stir in sour cream and cook just until heated through. Do not boil. Stir in salt & pepper. Serve in toast cups, puff pastry shells, or baked potato shells.


Buttermilk Spoon-Drop Biscuits (serves 16)

2 cups unsifted all-purpose flour
3 tsp of baking powder
1 tsp sugar
1/2 tsp of baking soda
1/2 tsp salt
1/4 cup (1/2 stick) butter, cut up
2 Tbsp of vegetable shortening
1 cup of buttermilk

Preheat oven to 450. In a large bowl, combine flour, baking powder, sugar, baking soda & salt. Using a pastry blender, cut in the butter & shortening until mixture resembles coarse crumbs. Add buttermilk & stir lightly with a fork just until a soft dough forms. Turn dough onto a lightly floured surface & knead gently 6-8 times. Drop dough by heaping Tbsp 1 inch apart on ungreased baking sheets & bake until golden (12-15 min.)


Polish Apple Pancakes (Excellent!!!)

1- cup all-purpose flour

1- Tbsp sugar, optional

1/2 tsp salt, 1 egg, 1 cup of milk,

1 Tbsp vegetable oil or melted shortening. 5 medium apples, peeled & thinly sliced.

confectioners' sugar, optional.

In a bowl combine flour, sugar if desired and salt. In another bowl, lightly beat

egg; add milk and oil. Add to dry ingredients & stir till smooth.

Fold in apples. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and

spread to form 5-in. circles. Turn when bubbles form. Cook second side untill

golden brown and apples are tender. Sprinkle w/ confectioners' sugar if desired.

Yields: 14-16 pancakes

(I usally have to double this recipe). This is a very good recipe, but it takes skill

to be able to turn these cakes! :)

Crumbly Apple Pie

Oatmeal Chocolate chip cake! (ummm, YUMMY!)

More To come.........

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