Shoepeg Corn Casserole

1 can shoepeg corn (drained)

2 cans French Style Green Beans (drained)

1 can cream of celery soup

1 cup grated Cheddar cheese

1 8 0z. sour cream

grated onion to taste (optional)

1 stick butter, melted

1 pkg. of Ritz crackers, crushed

Mix all ingredients together except for the butter and Ritz crackers. Pour into casserole dish: top with crackers that have been mixed with butter. Bake at 350 degrees for about 45 minutes.

Add diced or shredded chicken to this one and it's a complete meal.

Heavenly Ham Casserole

6 medium potatoes, sliced thin
1 medium onion, chopped
1 lb ham, cubed
1 cup cheese, shredded (cheddar)
1 can cream of mushroom soup
Paprika

Put 1/2 potatoes, then 1/2 onion, then 1/2 ham and cheese....repeat with the rest of potatoes/onions/ham/cheese.
Spread soup over top so air doesn't get to potatoes if possible.
Sprinkle with Paprika.
Cook on low for 8-10 hours....

Stove Top Easy Chicken Bake

1 pkg (6oz) Stove Top Stuffing Mix
1 1/2lb boneless, skinless chicken breasts, cut into 1 in pieces
1 can (10-3/4 OZ) Cream of Chicken Soup
1/3 cup Sour Cream
1 bag (16oz) frozen mixed vegetables, thawed, drained

Preheat oven to 400. Prepare stuffing mix as directed on package; set aside.

Mix chicken, soup, sour cream and vegetables in a 13x9 inch baking dish; top with the stuffing.

Bake 30 minutes or until chicken is cooked through.

Zucchini Parmesean

4 to 5 medium zucchini, about 1 1/2 pounds
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/4 teaspoon ground black pepper
1/4 cup olive oil
2 tomatoes, sliced
1 cup sour cream
1/2 cup grated Parmesan cheese

Butter and 8 inch square baking dish. Scrub zucchini and cut into 1/4 inch slices. In a medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, ad 1/8 teaspoon pepper. Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium low heat in a large skillet. Saute zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned. In a bowl, combine sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Place zucchini slices in baking dish. Top zucchini with tomato slices; spread sour cream over tomato's, then sprinkle with Parmesan cheese. Bake at 350 for about 30 minutes, or until zucchini is tender. Serves 6.

This is another Southerners dish and I can't wait to try it.

Zucchini with Cheddar Cheese and Bacon

6 cups thinly sliced unpeeled zucchini
2 egg yolks, slightly beaten
1 cup sour cream
2 tablespoons all-purpose flour
2 stiffly beaten egg whites
1 1/2 cups shredded Cheddar cheese
4 to 6 slices bacon, crisply cooked, drained, and crumbled
1 tablespoon butter
1/4 cup fine dry bread crumbs

Simmer squash in salted water until tender; drain and sprinkle with a little salt. In mixing bowl, combine egg yolks sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a shallow 2 quart baking dish; top with half of the egg mixture, half of the shredded cheese, and all of the crumbled bacon. Repeat with remaining squash and egg mixture and cheese. Melt butter; stir in bread crumbs. Sprinkle over casserole. Bake at 350 for 20 to 25 minutes.

Serves 8 to 10

Another one of Southerner's recipes

Stuffed Yellow Squash

6 Squash
1/2 lb bacon
1/4 cup chopped onion
3/4 cup breadcrumbs
1 cup shedded cheddar cheese
paprika
salt and pepper

Directions:

1. Boil the squash 10 minutes until softened.
2. When cooled enough to handle, remove the stems and cut in half lengthwise
3. Remove the pulp
4. Cook the bacon until crisp
5. Saute the onion in 2T bacon drippings
6. Add crumbled bacon, breadcrumbs and squash pulp
7. Fill the squash shells
8. Top each shell with cheese
9. Broil until melted.
10. Sprinkle with paprika

This one came from Southerner's Blog and it's one I'm sure to try.

Brunswick Stew

1 whole 3-lb chicken
2 cans stewed tomatoes with onions and peppers
3 slices cooked bacon (optional)
1 pkg. frozen white and gold corn
1 pkg. frozen sliced okra
1 pkg. frozen forkhook beans or baby limas
2 cans chicken broth
4 large baking potatoes, peeled and diced
3 to 4 Tbsp. Worcestershire sauce
1/2 cup flour and water mixed for thickening

Boil chicken in water until cooked and tender but not falling off bone. Remove and debone after chicken cools. Fry bacon and remove. Leave drippings. In large pot, mix bacon and drippings, chicken broth and tomatoes until boiling then simmer for about 15 minutes on medium heat. Return to boil, and add forkhooks and corn. Cook about 5 to 10 minutes until nearly done. Add okra and potatoes. When potatoes are almost done, add chicken pieces and Worcestershire sauce. Simmer, stirring constantly. Thicken with flour and water. Serve over cooked rice. Freeze what is left for another day.

Fresh Tomato and Rosemary Tart

1 refrigerated can pizza dough
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 Tbsp. fresh basil leaves, chopped
1 1/2 Tbsp. fresh rosemary, crushed
2 medium tomatoes, thinly sliced
3/4 tsp. garlic salt
1/2 tsp. ground black pepper

Preheat oven to 400 degrees. Press pizza dough out in tart pan or pizza pan. Sprinkle with the two cheeses. Next, add basil and rosemary. Arrange the tomato slices in a circular pattern . Top with garlic salt and black pepper.

Bake for 20 minutes or until golden. Makes 8 slices.

Easy Roast

3 to 4 lb eye of round roast
1 can cream of mushroom soup
1 can French Onion soup

Mix all soups in the bottom of a crock pot. Do not add water. Add roast on the top. Cook on high 6 to 7 hours.

Ranch Potatoes

Red Potatoes
1 8 oz sour cream
1 pkg. Hidden Valley Ranch dip mix
1 large bell pepper
1 large onion
Cheese
2-3 Tbsp. butter of margarine


Cut up and boil about half a bag of red potatoes. Drain. Saute bell pepper and onion together in the butter or margarine. Spread the potatoes in a 9 inch x 13 inch baking dish and pour the peppers and onions on top. Mix together the Ranch dip mix and sour cream. Pour this over the potatoes and gently mix together. Bake at 350 for about 20 minutes. Take out and generously sprinkle top with cheese and put back in oven until cheese is melted.

Simple Citrus Chicken

Lemon Pepper
Seasoned salt
Mayo for rub
Boneless chicken
1/2 gallon orange juice

Preheat oven to 250 degrees. Mix the desired amount of lemon pepper, season salt, and mayo to rub both sides of chicken. Place chicken in casserole dish, cover the chicken with orange juice almost to the top of the dish. Bake for 20-25 minutes. Cut chicken to make sure it is white throughout for doneness.

The chicken absorbs all the orange juice and is super tender and tasty. This recipe is best served with Spanish rice or yellow rice and a favorite veggie.

Ravioli

1 lb hamburger
1 8 oz bag egg noodles
1 bell pepper, sliced into thin strips
1 small jar pimentos
1 can petite diced tomatoes
1 block sharp cheddar cheese, cut into slices

Brown hamburger and drain. Boil noodles and drain. Spray casserole dish with cooking spray. Put noodles in dish, top with meat. Add bell pepper strips on top of meat. Place pimentos on top of pepper. Add diced tomatoes and juice on top of pimentos. Arrange sliced cheddar cheese all over casserole to completely cover ingredients. Bake at 350 for 30 to 4 minutes.

Crock Pot Potato Soup

1 can cream of celery soup
1 can broccoli and cheese soup
1 can cream of mushroom soup
1 can potatoes, sliced
1 can whole potatoes
Scallions
1 cup water

Combine the soups and scallions in a crock pot. Add 1 cup water. Cook for around 2 to 3 hours...

Baked Grilled Shrimp and Andouille Skewers

1 pound raw medium shrimp, peeled, tails intact
1 pound andouille sausage, cut into 1 inch slices
1 pint cherry tomatoes
1 red onion
3 tablespoons olive oil
salt and pepper
1 teaspoon Old Bay seasoning
6 cups cooked rice
1/2 cup fresh parsley

Dipping Sauce:

4 tablespoons honey
4 tablespoons Dijon-style mustard


(6 long metal skewers)

Place shrimp, slices of andouille,cherry tomatoes, and red onion securely onto metal skewers. Place skewers on a lipped baking sheet. Brush with olive oil. Sprinkle with salt and pepper and Old Bay. Preheat broiler, and place in oven on middle rack, not too close to the broiler flame, and roil for 10-12 minutes, turning once. Cook rice according to package directions. Turn off broiler and adjust oven to 350 degrees and continue to bake for several more minutes if needed. Remove from oven and place skewers on serving platter over hot rice. Garnish with chopped parsley. Serve with honey mustard dipping sauce on the side. Serves 6.

I did this on my outside grill. We have a Shoreline grill and it cooks kinda like an oven. It was a big hit!

Easy Chicken & Broccoli Alfredo

1/2 of a 16 oz. pkg. linguine
1 cup fresh of frozen broccoli flowerets
2 tbsp butter
1 lb. skinless chicken breast, cut into 1 1/2" pieces
1 can (10 3/4 oz.) Cream of Mushroom soup (regular or less sodium)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground pepper

1. Prepare linguine according to package directions in 3-qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli well in colander.

2. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.

3. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.

*note* If desired...substitute grilled chicken or shrimp.


This is just another one of those CambellsKitchen.com recipes....

Honey-Pecan Chicken Thighs

1/2 tsp. salt
1/2 tsp. ground red pepper
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
3/4 cups Dijon mustard/divided
2 garlic cloves, minced
1/2 tsp. curry powder
1 cup pecans/finely chopped
8 chicken thighs/skinned and boned

Combine salt, pepper, red pepper,and dried thyme. Sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup of the honey, 1/2 cup of the mustard and the garlic. Pour over chicken. Cover and chill 2 hours.

Remove chicken from marinade, discarding marinade. Dredge chicken in pecans, place on lightly greased rack in an aluminum foil lined broiler pan.

Bake at 375 for 40 minutes or until chicken is done.

Stir together remaining 1/4 cup of honey, remaining 1/4 cup of mustard and curry powder. Serve sauce with chicken.

This was the winning recipe from our local paper. I haven't tried it yet, but it sounded good. I think I would use chicken breast and cut back on the cooking time. Let me know how you do it.

Corn Chowder

3 slices of bacon, diced
1 small onion, diced
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 cup flour
1 pkg (32 oz) reduced-sodium chicken broth
2 cups cubed frozen hash-brown potatoes
3 cups fresh corn, cut from the cob
1/2 cup heavy cream

1. In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove from pan and set aside.

2. Discard all but 1 Tsp dripping and add onion, pepper, and nutmeg to saucepan. Cover and cook over low heat 10 minutes, or until onion is soft. Stir in flour and cook 3 minutes more. Whisk in broth, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in potatoes and corn and cook 5 minutes more. Stir in cream and cooked bacon. Makes 6 cups.

Summer Corn Fritters

1/3 cup shredded carrot
1/2 cup all-purpose baking mix
1/4 cup cornmeal
1 tsp. sugar
1/4 cup milk
1 large eggs
3/4 cup cooked corn, cut from the cob
1/2 cup zucchini
oil for frying

1. Microwave shredded carrot 30 seconds to soften, then set aside. In a medium bowl, combine baking mix, cornmeal, and sugar. Stir in milk and egg, and mix well. Stir in corn, zucchini, and shredded carrot.

2. In a skillet, heat 1/3 inch of oil to 375 degrees. Gently spoon dollops of fritter mixture into oil and fry, turning once, until golden brown and cooked through, about 4 minutes. Drain on paper towels, serve warm. Makes 16 small fritters.

Breakfast Pizza

1 tube crescent rolls
1 lb. sausage, ground beef of bacon mixture
1 cup frozen hash browns, thawed
1 cup shredded cheese (any kind you like)
3 eggs
1/4 cup milk
1/4 cup additional cheese
salt and pepper to taste

Unroll crescent rolls and place in a greased pan or 9 x 13 pan; press seam together and press sides to form crust. Beat eggs, milk, salt and pepper; pour over pizza. Sprinkle additional cheese over top. Bake at 375 28 to 30 minutes. Let stand before cutting.

This one's stolen...but it sounds good.

Cashew Chicken

4 boneless, skinless chicken breasts, cubed
1 medium onion, diced
3 cups sliced mushrooms (8 ounce sliced or 10 ounce can)
1 cup uncooked regular long grain rice
2 teaspoons ginger
3 chicken bouillon cubes, or 3 teaspoon granules
1 1/2 cups broccoli pieces
1 cup cashew nuts
salt, pepper, and soy sauce to taste

Preheat oven to 375 degrees. Add onion,chicken, and one crushed bouillon cube to casserole dish.
Cover and microwave on medium high for 5 minutes, stirring once. Add mushrooms, rice, boiling water, ginger, and remaining bouillon cubes(crushed) into same dish. Cover and bake in oven for 30 minutes. Stir. Add broccoli, making sure rice is covered with liquid. Bake another 10 minutes. If vegetables are done to your liking, remove from oven and allow to stand for another few minutes so moisture will be absorbed. Stir in 1/2 cup of cashews, salt, pepper, and soy sauce. Add remaining cashews.

This is one of my favorites..We love Thai food!