From Louisiana Ward Cook Book
11/2 large Hershey's almond bars
1/2 c. milk
18 large marshmallows
1 tsp. vanilla
whipped cream
Melt in top of double boiler all, but whipped cream. Pour into crumb crust top with whipped cream.
Saturday, May 28, 2011
Wednesday, May 11, 2011
Sam's Yams
3 or 4 yams
2 eggs
1/2 c. canned milk
1/2 to 1 c. sugar (optional)
1 tsp. Vanilla
1/2 c. butter
Topping:
1/2 c. flour
1/2 c. brown sugar
1/3 c. unmelted butter
Boil or bake yams until done. Peel and mash. Beat in milk, eggs, vanilla, butter and sugar. Mix until smooth. Pour into a greased casserole dish. Sprinkle with topping. Bake uncovered at 350 for about 30 minutes. (I don't add any sugar and they are still good and sweet).
2 eggs
1/2 c. canned milk
1/2 to 1 c. sugar (optional)
1 tsp. Vanilla
1/2 c. butter
Topping:
1/2 c. flour
1/2 c. brown sugar
1/3 c. unmelted butter
Boil or bake yams until done. Peel and mash. Beat in milk, eggs, vanilla, butter and sugar. Mix until smooth. Pour into a greased casserole dish. Sprinkle with topping. Bake uncovered at 350 for about 30 minutes. (I don't add any sugar and they are still good and sweet).
BaKed Beans From Ward Cook Book
1 large can of pork and beans
1/3 c. brown sugar
2/3 c. ketchup
1 small onion or 1/2 c. dehydrated onions
1/2 c. bacon
Brown onion and fry bacon. Add all ingredients. Bake at 350 degrees for 1 hour.
1/3 c. brown sugar
2/3 c. ketchup
1 small onion or 1/2 c. dehydrated onions
1/2 c. bacon
Brown onion and fry bacon. Add all ingredients. Bake at 350 degrees for 1 hour.
Creamy Crockpot Chicken From Ward Cook Book
6 Chicken Breasts or can use 4 cans chicken breast put in towards last 20 minutes
16 oz. sour cream
1 can cream of chicken soup
1 envelope lipton onion soup mix
Cooked rice or noodles
1. Combine the soup, sour cream, and soup mix and pour over the chicken in the crockpot.
2. Cover and cook on low 6-8 hours.
3. Serve over rice or noodles.
16 oz. sour cream
1 can cream of chicken soup
1 envelope lipton onion soup mix
Cooked rice or noodles
1. Combine the soup, sour cream, and soup mix and pour over the chicken in the crockpot.
2. Cover and cook on low 6-8 hours.
3. Serve over rice or noodles.
Chicken Broccoli Rice Cassorole From Ward Cook Book
3 c. prepared rice
1 can cream of mushroom or cream of chicken soup
2 c. steamed broccoli (can use fresh or frozen)
1/2 c. milk
1 tsp. lemon pepper (or seasong of choice)
1/2 c. cottage cheese (optional)
grated cheese
Mix rice, soup, milk, seasonings, and cottage cheese well in a 9X13 pan. Add broccoli and mix well. Top with grated cheese and bake for approx 30 min,@ 350 until heated through and cheese is bubbly.
1 can cream of mushroom or cream of chicken soup
2 c. steamed broccoli (can use fresh or frozen)
1/2 c. milk
1 tsp. lemon pepper (or seasong of choice)
1/2 c. cottage cheese (optional)
grated cheese
Mix rice, soup, milk, seasonings, and cottage cheese well in a 9X13 pan. Add broccoli and mix well. Top with grated cheese and bake for approx 30 min,@ 350 until heated through and cheese is bubbly.
Saturday, April 2, 2011
Crock Pot Chicken Casserole
From Church Cookbook
2 cans cream of chicken soup
1 pkg. dry Italian seasoning
6 oz. cream cheese
3 to 4 chicken breasts or I use 4 cans of chunk chicken and put in at last 10 minutes so the meat doesn't crumble too much. If using for smaller portion like for lunch menue, for dinner chicken breast would be better.
Put soup, cream cheese, and dressing packet in crock pot on low for 1 hour. Stir, then add whole chicken breast. Cook 6 to 8 hours. Chicken will shred with fork, then serve over rice or noodle. We use egg noodles. Easy and Yummy!
2 cans cream of chicken soup
1 pkg. dry Italian seasoning
6 oz. cream cheese
3 to 4 chicken breasts or I use 4 cans of chunk chicken and put in at last 10 minutes so the meat doesn't crumble too much. If using for smaller portion like for lunch menue, for dinner chicken breast would be better.
Put soup, cream cheese, and dressing packet in crock pot on low for 1 hour. Stir, then add whole chicken breast. Cook 6 to 8 hours. Chicken will shred with fork, then serve over rice or noodle. We use egg noodles. Easy and Yummy!
Six Can Chicken Tortilla Soup Yummy!
From Church Cookbook
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth or 2 cups water with 2 cubes chicken broth
1 (10 ounce) can chunk chicken I use two cans and put it in at last 10 minutes.
1 (15 ounce) can black beans drained
1 (10 ounce) can diced tomatoes with green chilies I use rotell brand
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stockpot. Simmer over medium heat until chicken is heated through. Serve with crushed tortilla chips and a dollop of sour cream on top and we top with cheese.
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth or 2 cups water with 2 cubes chicken broth
1 (10 ounce) can chunk chicken I use two cans and put it in at last 10 minutes.
1 (15 ounce) can black beans drained
1 (10 ounce) can diced tomatoes with green chilies I use rotell brand
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stockpot. Simmer over medium heat until chicken is heated through. Serve with crushed tortilla chips and a dollop of sour cream on top and we top with cheese.
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