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Thought for the Day
The older we get, the better we were.
There will be no recipe exchange newsletter sent until Tuesday, January 3, 2006. To prevent the 100s of extra messages of our members asking why the newsletter wasn't sent out, I will send a thought for the day and several of my favorite recipes each day. I needed some time off from the day to day posting of the recipe exchange newsletter.
Nancy
Recommended Sites
Meatloaf Recipes
F.r.e.e Greeting Cards
Suggested Reading
New Years Traditions and Recipes
Teaching Kids to Cook
Fine Tuning Bread Machines
A Handful of Tips
Ways to Avoid Identity Theft
Art of Cutting and Cropping for Your New Scrapbook
Ribbons and Lace to Spice Up Your Scrapbooks
Use Clippings and Kid's Art in your Scrapbook
Easy Steps to Scrapbooking with Young Kids
Get Organized And Use Your Scrapbook Storage
Ham Salad
1 lb. ham ground in food processor
1 lg. dill pickle, ground
1 tbsp. sweet pepper relish
1/2 c. salad dressing
Mix together and spread on crackers or make sandwiches
Ham and Scalloped Potatoes
2 tbsp. butter
2 tbsp. flour
2 tsp. salt
2 c. milk
6 c. raw sliced potatoes
1-2 c. diced ham
Melt butter, stir in flour and salt. Add milk slowly and stir until mixture thickens. Add potatoes slowly and continue to stir until mixture boils again. Add diced ham. Put in greased casserole and bake at 350 degrees for 35 minutes or until potatoes are tender.
Macaroni and Ham Casserole
1 c. macaroni
1/2 c. chopped onion
1/3 c. chopped celery
3 tbsp. butter
2 tbsp. flour
1 1/4 c. milk
1 can cream of chicken soup
1-1/2 c. diced ham
Cook macaroni as directed on package. Cook onion and celery in butter until tender, about 10 minutes. Add flour and blend. Add milk and cook over low heat, until thick, stirring constantly. Stir in chicken soup. Add remaining ingredients. Pour into greased 1 1/2 quart casserole. Garnish with almonds, if desired. Bake at 350 degrees for 30 minutes. (This recipe is good with chicken, turkey or tuna, omit ham.)
Leftover Turkey Casserole
2 c. leftover turkey, cubed
1 pkg. California Blend vegetables (broccoli, cauliflower, carrots)
1 c. Minute rice, uncooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can milk
3/4 lb. Velveeta cheese, grated
1 can Durkee French fried onion rings
Combine soups and milk. In a greased 9x13 inch pan, layer meat. Sprinkle uncooked rice over top. Sprinkle vegetables and top with soup mixture. Sprinkle cheese on top. Cook 1 hour at 325 degrees. The last 15 minutes of cooking, sprinkle the real French fried onions on top and bake the remaining 15 minutes.
Zucchini and Turkey Casserole
4 c. chopped leftover turkey
6 c. diced unpeeled zucchini
1 c. onion diced
1 c. shredded carrots
1 can (10 1/2 oz.) cream of chicken soup undiluted
1 ctn. (8 oz.) sour cream
1/8 tsp. garlic powder
1 small pkg. chicken flavor Stovetop Stuffing Mix
1/2 c. butter
1 c. Cheddar cheese, grated (optional)
Combine zucchini and onion in medium saucepan, add water to cover and bring to boil. Boil in medium saucepan, add water to cover and bring to boil. Boil for 5 minutes, drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini, onion and chicken; mix. Spread in buttered 13 x 9 inch baking dish. To prepare topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle stuffing over casserole. Top with cheese, if desired. Bake at 350 degrees for 1 hour or until golden brown. Yield: 6 to 8 servings.
Turkey with Biscuit Casserole
2 cans cream of chicken soup
1/2 c. sour cream
1 can milk
1 c. frozen peas
1/4 cup onion
Salt & pepper to taste
2 cups leftover turkey, cut in bite sized pieces
8 oz. cheddar cheese
1 can biscuits (10 in a can size)
Heat above ingredients and then place in baking dish 9 by 13 inch. Sprinkle cheese on top of mixture and place biscuits on top. Bake in oven until biscuits are browned.
Have a great holiday season.
Nancy
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