Recipes from around the USA

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Linda and Gary sent this one corn salad recipe: 2 cans of corn drained, 2 cups of cheddar cheese shredded 1 cup diced green pepper, 1 cup diced red onion, 1 cup mayo. Mix together and chill at least one hour to overnight. Just before serving add 1 10oz bag of Frito chili cheese chips crushed. I usually only add the chips to half at a time, since the recipe makes enough for two meals.		Lou's Irish Cream 1 Can sweetened Condensed Milk 1 can whipping cream 1 1/2 cups whiskey 1 egg 1/4 tsp. chocolate flavor 1/2 tsp. caramel flavor 1/4 tsp. coconut flavor Blend 10 seconds Store in Frig.
Macaroni One Dish Meal 2 cups macaroni 1 onion, diced 1 cup celery, diced White Sauce: 4 t. butter 4 t. flour 2 cups milk Salt & pepper 1 can tomato soup 1 cup shredded cheese (Velveeta works good) Directions: Cook macaroni in boiling salted water. Sauté or boil celery and onion. Place macaroni and vegetables in buttered casserole dish. For white sauce – melt butter in a sauce pan stirring constantly; add flour and stir; remove from heat and gradually add milk stirring constantly; salt & pepper. Add tomato soup and cheese; heat until cheese is melted. Pour cheese sauce over macaroni mixture; mix. Bake 350 for 30 minutes' Thanks Gloria		Jell-O & Applesauce salad Lola 2 Boxes Jell-O follow directions on box and add 1 cup boiling water 2 if using large box Instead of of second cup of water use applesauce after mixing fruit add 1 can fruit cocktail (drained) and add whatever fruit is in season, such as blue berries, strawberries etc. Then slice banana on top and put into refrigerator. 1 box for small group of 4 or three boxes will serve about 34 4 t. butter 4 t. flour 2 cups milk
ZIPLOC OMELET? (This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!) Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes [we did 15 minutes]. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece
Spinach Salad 11/09 1 bag Spinach 1 head Romine lettuce Mushrooms sliced (can leave out if you want) 1 Red Onion 1 Lb. Bacon cooked crisp & diced Cranraisins Almonds toasted 1/2 lb. Swiss cheese grated Poppy seed dressing >>		Poppy Seed dressing 2/3 cup oil 1/3 cup red wine vinegar 1 Tablespoon Lemon Juice 1 tsp. dry mustard 1 tsp. onion powder 2 Tablespoons Poppy Seeds 1 1/2 cup sugar Combine and shake in a jar Poor over salad << Thanks Gailean this is one great salad
5 MINUTE CHOCOLATE MUG CAKE 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) a small splash of vanilla extract 1 large coffee mug Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!		GRAPE SALAD From Gloria Johnson 4# Grapes (green, red, black if desired) 8 oz softened cream cheese 8 oz sour cream 1/2 Cup granulated sugar 2 tsp Vanilla 3/4 Cup light brown sugar 1/2 Cups chopped pecans Rinse grapes in hot water. Beat cream cheese, sour cream, sugar & vanilla until smooth. Place grapes in bowl, pour mixture over grapes & mix until coated. Stir brown sugar & pecans together & sprinkle evenly over grape mixture. Cover & refrigerate for 4 hours.
Zesty Slow-Cooker Italian Pot Roast from Campbell's Kitchen Prep Time: 10 min. Cook Time: 11 hr. 4 medium potatoes, cut into quarters (4 cups) 2 cups fresh OR frozen whole baby carrots 1 stalk celery, cut into 1" pieces 1 medium Italian plum tomato, diced 2 1/2 lb. beef bottom round roasts OR lb. beef chuck pot roast 1/2 tsp. ground black pepper 1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup 1/2 cup water 1 tbsp. chopped roasted garlic * OR chopped fresh garlic 1 tsp. each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed 1 tsp. vinegar Directions: PLACE potatoes, carrots, celery and tomato in 3 1/2-qt. slow cooker. Season roast with pepper and place on top. MIX soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all. COVER and cook on LOW 10 to 12 hr. or until done.** TIP: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on HIGH about 10 min. or until mixture boils and thickens. To roast garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350°F. for 45 min. or until soft. Peel and chop garlic. *Or on HIGH 5 to 6 hr.		Zucchini Bread From Sandi Hansen 1 cup applesauce 2 tsp. vanilla 1 C. ea sugar & Br sugar 2 C. grated zucchini 3 eggs 1/2 C. nuts or raisins or pineapple or chocolate chips Mix together 1 tsp. baking powder 3 C. flour 1 tsp. baking soda 3 tsp. cinnamon 1 tsp. salt Mix all ingredients together, pour into 2 greased loaf pans or rect. cake pan. Bake at 350 for 45 min. until knife inserted in center comes out clean.
Onion & Chives Dip Mix 1 16oz. sour cream 1 16oz. cream cheese 1 pkg. your favorite dip mix, I use the Onion & Chives mix from Coyote Country Seasoning Co. Mix with blender refrigerate serve great dip with veggies and chips. * I highly recommend Coyote Country Seasoning, have been using this mix for over 8-10 years cost $3. a pkg. but believe me it is real worth the cost. You can also get many other flavors check out their website.		COOKIE SALAD from Cheryl large box instant vanilla pudding 1 & 1/4 c. buttermilk Mix together and add: 12 ozs. cool whip 1 can mandarin oranges 1 sm. can pineapple tidbits Before serving add: 1 cut up banana 18 smashed Elfudge striped shortbread cookies
Chicken Fajitas from Campbell's Kitchen Marinating Time: 30 min. Prep Time: 5 min. Cook Time: 15 min. Ingredients: 1/4 cup Italian salad dressing 6 skinless, boneless chicken breasts 1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup 1/2 cup Pace® Thick & Chunky Salsa 12 flour tortillas (8-inch), warmed 4 green onions, thinly sliced 1 small avocado, peeled, seeded and sliced (optional) Directions: POUR dressing into shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 min., turning occasionally. Remove chicken from marinade. Discard marinade. GRILL or broil chicken 15 min. or until done, turning once. MIX soup and salsa in saucepan. Heat through. SLICE chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling. To kick it up a notch, add one teaspoon of hot pepper sauce to the salsa-soup mixture.		Jalapeno Cornbread (recipe I have had since 1960) Carol Carmichael 1 can (sm.) Jalapeno's or diced chili peppers 3 eggs 2 & 1/2 pkg. corn bread Mix (Jiffy 14oz.) (3 cups) 1 1/2 cups milk 1 1/2 cups shredded cheddar cheese 1 can (8oz) cream style corn 1 lg. onion grated 1/2 cup vegetable oil 1 teaspoon baking powder 3 teaspoons sugar Beat eggs and sugar, blend in milk, stir in corn mix, cheese, corn, onion, mix, chili's, add baking powder & veg oil. Bake in 13x9 baking pan, Bake in HOT OVEN 400 degrees, or until golden brown. Cool cut into squares Slices 12
Swiss steak Crock pot by Carol 1 lb round steak 4 celery sticks 1 Lg. Green pepper 1 Lg. Red Pepper 2 cans diced tomatoes 1 Lg. onion salt, pepper, garlic, Italian seasoning flour that has pepper, salt and some garlic salt mixed in flour mixture on both sides of round steak, fry in hot oil (I use olive oil) just to brown Add the sliced vegetables, tomatoes to crock pot and meat along with the seasonings. Cook on high for 4 hours or on low for 6 serves 6 Serve over rice, or mashed potatoes we even like it over bread Enjoy		Chicken Tortilla Soup 1 TBsp. olive oil 1 medium onion 2 garlic cloves, minced 2 tsps. chili powder 1 tsp dried oregano 1 28 oz. can crushed tomatoes (you can also use fire roasted) 1 pint chicken broth 1 can or 8 oz. frozen corn 1 4 oz can green chilies 1 15.5 oz can black beans 2 cups shredded chicken 1/4 cup chopped fresh cilantro or 2 TBsp dried cilantro Tortilla chips to serve Heat oil in a large soup kettle over medium-high heat. Add onions; sauté until tender about 4 minutes. Add garlic, chili powder, and oregano; sauté 1 minute longer. Add tomatoes, chicken broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer partially covered to blend flavors, about 20 minutes. Stir in cilantro; let stand a couple of minutes. Serve warm with tortillas. ENJOY! Gloria Johnson
Slow Cooker Savory Pot Roast Prep Time: 10 min. Cook Time: 8 hr. Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium) 1 pouch (2 ounces) Campbell's® Dry onion Soup & Recipe Mix 6 medium potatoes, cut into quarters (about 6 cups) 6 medium carrots, cut into 2-inch pieces (about 3 cups) 3 1/2- to 4-pound boneless beef bottom round roasts or chuck pot roast Directions: Stir the mushroom soup, onion soup mix, potatoes and carrots in a 3 1/2-quart slow cooker. Add the beef and turn to coat. Roast Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. from Campbell's Kitchen *Or on HIGH for 4 to 5 hours.		Hundreds of Cookie Recipes can be found at this site, *1-2-3 Cookies* wanted to list all such as -> Thanks Gloria 7 Layer Cookies rec1021.html Allie Nelson's Famous Snickerdoodle Cookies rec1487.html Almond Crescent Shortbread Amish Sugar Cookies rec0534.html Andies Candies Cookies Angel Crisps Angenets Applesauce Cookies Apricot Fold-Overs Aunt Edy's Molasses Crinkles Auntie Linda's Ginger Gems Bakeless Dream Cookies Banana Drop Cookies Best Chocolate Chip Cookies in the World Shortbread Brownie Cookies Brownie Delight Brownies Cherry Cookies Butter Cookies Butter Nut Balls Butterballs Butterscotch Haystacks Shortbread Cheesecake Brownies Cherry Buns Cherry Crowns Cherry Winks Snaps Christmas Macaroons Christmas Mice Cookies Christmas Shaped Cookies Church Window Cookies Coconut Cookies Congo Squares Cream Cheese Cookies Lemon Squares
Slow-Cooker Hearty Beef & Bean Chili from Campbell's Kitchen 1 1/2 lb. ground beef 1 large onion, chopped 2 cloves garlic, minced 1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup 1 can (14 1/2 oz.) diced tomatoes 1/2 cup water 2 cans (15 oz. each) red kidney beans 1/4 cup chili powder 2 tsp. ground cumin Directions: COOK beef in skillet until browned. Pour off fat. MIX beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in 3 1/2-qt. slow cooker. COVER and cook on LOW 8 to 10 hr.* Serves 6. TIP: *Or on HIGH 4 to 5 hr.		Chicken Mozzarella by Diane Rudd 2-4 chicken breasts cooked. In another pan cook chopped Scallions or onions, mushrooms, bacon bits (get bacon bits in large pouch at Sams - yum) When the onions, mushrooms and bacon bits are cooked, put them on the cooked chicken Then put mozzarella cheese over the chicken. Cover and let heat melt cheese. Serve when the cheese is all melted.
Ginger cookies by Bernita 3/4 cup butter 1 cup sugar 1 egg 1/4 cup molasses 2 cups flour 1 tablespoon ginger, ground 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon baking soda sugar PREPARATION: Cream butter and 1 cup sugar until light. Add egg, and molasses; beat well. Combine flour, spices, salt, and soda; add to creamed mixture, blending well. Shape into small balls and roll in sugar. Bake at 325° F. for 8 to 12 minutes. Makes 2 to 3 dozen cookies Note: I find that this batter is too wet to roll into balls so I just drop it from spoon and sprinkle a bit of sugar on them before putting in the oven.		Chicken Mozzarella from Campbell's Kitchen (The recipes from Campbell's kitchen are ones I have tried and are good) 4 boneless chicken breast halves 1 can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Tomato Soup 1/2 tsp. Italian seasoning OR dried oregano leaves, crushed 1/2 tsp. garlic powder 1/4 cup shredded mozzarella cheese 4 cups hot cooked corkscrew pasta, cooked without salt Directions: PLACE chicken in 2-qt. shallow baking dish. Mix soup, Italian seasoning and garlic powder. Spoon over chicken. BAKE at 400°F. for 20 min. or until done. SPRINKLE cheese over chicken. Serve with pasta. Serves 4.
Chili Rellano Casserole 1 cup half & half 2 eggs 1/3 cup flour 2 7 oz. cans whole or diced green chilies 1/2 pound Mexican Cheese ( or 1/2 pound Monterey Jack Cheese & 1/2 pound cheddar) all grated 1/2 cup of your favorite salsa (mild or hot) Lightly oil bottom of 1.5 qt (8x8) casserole dish (Pam spray can be used instead of oil) Drain Chilies, if using the whole make sure you rinse away the seeds, and dry on paper towel Grate and mix cheeses, reserving 1/2 cup for top. Make alternate layers, beginning with cheese, then lay the chilies flat over the cheese & pour half of egg mixture over all. Repeat for second layer. Pour salsa over top and rest of cheese over top. Bake 1 hour at 375°, or until firm at center. Let sit 5-10 min. before serving Serves 4		Snack Pizza Party Breads 1 Loaf Party Rye (small rye bread found in most grocery stores in the deli area) 1 small tub of " I Can't believe it's Butter" or your choice of favorite margarine 1 can tomatoes paste dash of dried basil or Italian seasoning 1 Pkg of Mozzarella cheese Mix butter, paste, and dry ingredients Spread heavy on bread Top with cheese lay out on greased cookie sheet (Pam spray) Convection Oven 400 and bake 6-8 min. butter with ingredients will last 1 month in refrigerator
Asian Grilled Chicken from Campbell's Kitchen Marinating Time: 1 hr. - Prep Time: 5 min. - Cook Time: 15 min. Ingredients: 1 3/4 cups Swanson® Chicken Broth 2 tbsp. soy sauce 1 tbsp. vinegar 1 tsp. sugar 1 tsp. garlic powder 1/8 tsp. crushed red pepper 4 skinless, boneless chicken breast halves Directions: MIX broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hr. Remove chicken from marinade. GRILL or broil chicken 15 min. or until done, turning and brushing often with marinade. HEAT remaining marinade to a boil and serve with chicken. Serves 4. Swanson Kitchen Tip: This recipe is also great using Swanson® Natural Goodness™ or Certified Organic Chicken Broth in place of the regular chicken broth. n		Quick Skillet Chicken & Macaroni Parmesan from Campbell's Kitchen Prep Time: 5 min. - Cook Time: 25 min. - Stand Time: 5 min. Ingredients: 1 jar (1 pound 10 ounces) Prego® Traditional Italian Sauce ( I changed this and use Paul Newman's Sauce) 1/4 cup grated Parmesan cheese 3 cups cubed cooked chicken 1 1/2 cups uncooked elbow macaroni, cooked and drained 1 1/2 cups shredded mozzarella cheese Directions: 1. Combine Italian sauce, 3 tablespoons Parmesan cheese, chicken and macaroni in skillet. Heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until macaroni is done, stirring occasionally. 2. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until cheese melts. Serves 6.
Tuna Noodle Casserole from Campbell's Kitchen Prep Time: 15 min. - Cook Time: 25 min. Ingredients: 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup 1/2 cup milk 2 tbsp. chopped pimiento (optional) 1 cup frozen peas 2 cans (about 6 oz. each) tuna, drained and flaked 2 cups hot cooked medium egg noodles 2 tbsp. dry bread crumbs 1 tbsp. butter OR margarine, melted Directions: MIX soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F. for 20 min. or until hot. Stir. (I bake this one in the convection oven, for 25 min.) MIX bread crumbs with butter and sprinkle on top. Bake 5 min. Serves 4.		This recipe was given to me by Marge Shepherd from the Valley Vista RV Park Benson, Az Spinach Dip 3 10 oz. boxes frozen chopped spinach 3 tbsp. butter 1/2 cup flour 1/2 cup cream 1 8 oz. jar cheez whiz 2 tbsp. chopped onions 1 tbsp. Worcestershire sauce 1/4 tsp. celery salt 1/4 tsp. garlic salt cook spinach in small amount of water. Drain & reserve 1/2 cup of liquid. In a sauce pan melt butter, add flour & cook for five minutes add spinach water cook until thick, stirring constantly. Add remaining ingredients. Serve with tortilla chips. Enjoy
Here's another great recipe from Marge Shepherd from the Valley Vista RV Park Benson, Az Creamed Deviled Eggs 8 eggs creamed and deviled 1 cup sour cream 1/2 cup chopped bell pepper salt and pepper 1 can Cream of Mushroom Soup 1 onion chopped 1/4 cup pimento 1 cup of grated cheese for topping Sauté onions, bell pepper, pimento and a little butter. Add mushroom soup and sour cream. Pour entire mixture over eggs which have been placed in a casserole, and bake for 20 minutes at 325 degrees.		Microwave Fudge 1/4 lb. butter 1 lb. powder sugar (3 cups) 1/2 cup cocoa 1/4 cup milk 1 tsp. vanilla Mix powder sugar and cocoa (make sure all is mix together evenly) add butter and milk Cook in Microwave for about 2-3 min. Remove and add vanilla & nuts Refrigerate before cutting

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