Sour Cream and Onion Hash Browns with Ham

Sour Cream and Onion Hash Browns with Ham

2 boxes hash brown potatoes
2T butter, melted
2c water
1 can cream of mushroom soup
1 can mexicorn (corn with red and green peppers), undrained
1 container chive and onion sour cream potato topper
1 1/2c shredded cheddar and american chees blend (6 oz)
1/2 lb cooked ham, diced

Toss dry potatoes and butter in slow cooker. Stir in remaining ingredients just until blended.
Cover and cook on low 5-6 hours.

Betty Crocker Slow Cooker Meals (October 2003)

Brown Sugar Topped Pork with Sweet Potatoes

Brown Sugar Topped Pork with Sweet Potatoes

4 medium sweet potatoes, peeled and sliced 1/2 inch
2 1/2 lbs pork boneless shoulder roast (tied)
1/2c packed brown sugar
1/4t ground cayenne pepper
2t salt
1/4t pepper
1 clove garlic finely chopped

Place sweet potato slices in slow cooker. Place pork on sweet potatoes. Mix remaining ingredients in small bowl; sprinkle over pork and potatoes.
Cover and cook on low 8-10 hours.
Remove pork from slow cooker; place on cutting board. Remove strings. Cut pork into slices or pull pork into serving pieces. Serve with sweet potatoes, spooning juices over pork.

Betty Crocker Slow Cooker Meals (October 2003)

Swiss Steak

Swiss Steak

2 small onions, sliced
3 lbs beef boneless round steak, cut into serving size portions
1 envelope brown gravy mix
1 can (12 oz) V8 juice
2 medium stalks celery, chopped
Cooked egg noodles

Place onions in slow cooker. Arrange beef on onions. Sprinkle gravy mix over beef. Pour V8 juice over all. Place celery on top.
Cover and cook on low 8-10 hours.
Serve over noodles.

Betty Crocker Slow Cooker Meals (October 2003)

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Filling:
3c cubed cooked chicken
3c frozen chopped broccoli
1 can cream of chicken soup
1c sour cream
1/3c chicken broth
1 1/2t dried thyme leaves
1/4t pepper

Topping:
1 can chicken broth (14 3/4 oz)
1/3c butter
6c dried cubed herb seasoned stuffing
4 oz shredded cheddar cheese

Heat oven to 400. Combine all filling ingredients in large bowl. Spoon into greased 13x9 baking dish.
Combine 1 can chicken broth and butter in 1 quart saucepan. Cook over high heat until mizture comes to a boil (2-3 minutes). Pour over stuffing mix. Toss with fork until moistened. Spoon over filling. Cover and bake for 15 minutes.
Uncover and continue baking for 20-25 minutes or until filling is bubbling. Sprinkle with cheese. Let stand until cheese is melted (2-3 minutes).

Simple Suppers (Land O Lakes)

Chunky Hawaiian Beef

Chunky Hawaiian Beef

1 1/2 lbs boneless beef sirloin, cut into 1 inch pieces
2 T butter
1 can pineapple tidbits, drained
1 green bell pepper, chopped
1/2c BBQ sauce
1/4c Italian salad dressing
2t dried oregano leaves
3c cooked rice

Melt butter in 12 inch skillet until sizzling; add beef. Cook over medium-high heat, stirring occasionally, until beef is browned (2-3 minutes). Remove from skillet. Place beef in slow cooker; top with pineapple and bell pepper.
Pour BBQ sauce and salad dressing over mixture in slow cooker; sprinkle with oregano. Cover; cook on low heat setting for 5-7 hours, or on high heat setting for 3-4 hours or until meat is tender.
Serve over rice.

Simple Suppers (Land O Lakes)

Creamy Tomato & Mushroom Sauced Round Steak

Creamy Tomato & Mushroom Sauced Round Steak

2 medium onions, thinly sliced
2T butter
2 lbs boneless beef round steak, cut into 6 pieces
3/4c diced tomatoes
1 can condensed cream of mushroom soup
1/2t dried marjoram leaves
1/4t pepper
1/8t garlic powder
1/4c all purpose flour
1/4c cold water
Hot, cooked egg noodles

Place onions in bottom of slow cooker. Melt 1T of butter in 10 inch skillet until sizzling; add half of the beef. Cook over medium-high heat, turning once, until browned (3-5 minutes). Place beef in slow cooker. Repeat with remaining butter and beef.
Combine tomatoes, soup, marjoram, pepper and garlic powder in small bowl. Pour tomato mixture over beef in slow cooker. Cover; cook on low heat setting for 8-10 hours. Increase heat setting to high for the last 20 minutes. Or on high heat setting for 4 hours or until meat is tender.
Combine flour and cold water in small bowl. Stir flour mixture into beef mixture. Cover; continue cooking 20 minutes or until juices are thickened.
Serve over hot noodles.

Simple Suppers (Land O Lakes)

Quick Sausage & Salsa Skillet

Quick Sausage & Salsa Skillet

1c chopped onion
3/4c chopped green bell pepper
1 package sausage, sliced 1/2 inch thick
1 1/2c thick and chunky medium salsa
2 cans hominy, drained
1 1/4c monterey jack cheese, shredded

Cook onion, bell pepper and sausage in 12 inch skillet over medium-high heat, stirring occasionally, until vegetables are tender (5-6 minutes). Drain off any fat.
Add salsa and hominy. Continue cooking, stirring occasionally, until heated through (2-3 minutes). Sprinkle with cheese. Cover; let stand until cheese is melted (2-3 minutes).

Simple Suppers (Land O Lakes)

Cheese Corn Chowder

Cheese Corn Chowder

2T butter
2 medium onions, chopped
1 poblano pepper (mild)
1t finely, chopped garlic
2T all purpose flour
1/2t dry mustard
1/8t ground red pepper
2 1/2c chicken broth
1 1/2c frozen whole kernel corn
1c milk
8 oz sharp american cheese, cubed
2 roma tomatoes

Melt butter in 2 quart saucepan until sizzling; add onion, peppers and garlic. Cook over medium-high heat, stirring occasionally, until vegetables are tender (4-5 minutes). Stir flour, mustard and ground red pepper.
Add broth and corn. Continue cooking, stirring occasionally, until mixture comes to a boil(4-5 minutes). Stir in milk. Continue cooking, stirring occasionally, until heated through (4-5 minutes). Reduce heat to low; stir in cheese until melted.
Ladle into serving bowls. Sprinkle each serving with chopped tomatoes.

Simple Suppers (Land O Lakes)

Idaho Potato Chili

Idaho Potato Chili

1 lb potatoes, peeled and cut, 1/2 inch cubes (about 2 1/2c)
1T oil
1 large onion
1 green bell pepper, diced (1c)
1 clove garlic, minced
8 oz turkey
2T chili powder
1 can whole tomatoes, undrained (28 oz)
1 can kidney beans, drained and rinsed
1/2t salt
1/4c chopped fresh cilantro
2T sour cream
1/4c sliced green onions or chopped tomato

Heat oil in large saucepan over medium-high heat. Add onions, pepper and garlic. Cook and stir 5 minutes or until softened.
Add meat. Cook and stir 5-6 minutes or until no longer pink.
Stir chili powder. Cook for 1 minute. Add canned tomatoes, potatoes, beans, 1c water and salt. Bring to a boil. Reduce heat to low. Simmer, covered, 30 minutes, stirring occasionally.
Remove from heat. Stir in cilantro. Top with sour cream and green onions.

Simple Winter Meals February 25

Hamburger Casserole

Hamburger Casserole

1T oil
1c chopped onion
1 lb ground beef
1 package frozen green beans
3 cups frozen southern style hash browns
1 can zesty tomato soup (1/2 V8, 1/2 tomato soup)
1/2c water
1t dried basil leaves
3/4t salt
1/4t pepper
1/4c dry bread crumbs

Heat over to 350. Oil 11x7x2 casserole lightly.
Heat oil in large skillet on medium-high heat. Add onion. Cook and stir until tender. Add meat. Cook until browned, stirring occasionally. Add beans. Cook and stir 5 minutes or until thawed. Add potatoes.
Combine tomato soup and water in small bowl. Stir until well blended. Stir into skillet. Stir in basil, pepper and salt. Spoon into baking dish. sprinkle with bread crumbs.
Bake at 350 for 30 minutes or until potatoes are tender. Do not overbake. Let stand 5 minutes before serving.

Simple Winter Meals  February 25

Chicken Casserole Ole`

Chicken Casserole Ole`

12 boneless, skinless chicken tenders
2c water
1 can mild chili beans, undrained
1c salsa
1/2c chopped green bell pepper
2c instant rice
2c shredded mexican cheese blend, divided
2c bite size tortilla chips

Spray large skillet with nonstick cooking spray. Add chicken; cook over medium-high heat 12-15 minutes or until lightly browned on both sides and chicken is no longer pink in center.
Add water, beans, salsa and bell pepper. Bring to a boil; add rice and 1c cheese.
Cover; remove from heat and let stand 5 minutes or until liquid is absorbed. Top with tortilla chips and remaining 1c cheese; let stand, covered, 3-5 minutes or until cheese is melted.

Chicken Fiesta Casserole

Chicken Fiesta Casserole

2-3 lbs chicken pieces
salt, pepper, paprika
2T butter
1/4 lb pork sausage
3/4c celery
3/4c green onions
3c cooked rice
1 can whole corn with peppers
2t lemon juice

Preheat oven to 350.
Season chicken with salt, pepper and paprika. In large skillet, melt butter. Add chicken to skillet; brown well. Drain chicken on paper towels.
Cook sausage, celery and onions in same skillet over medium high heat, stirring frequently until vegetables are crisp-tender. Add rice, corn and lemon juice; mix well. Pour into shallow baking dish. Arrange chicken on top of rice mixture, pressing chicken slightly into rice mixture.
Cover with foil. Bake 30-40 minutes or until chicken is no longer pink in center.

Simple Winter Meals #29

BLT Dip

BLT Dip

1 envelope Onion Soup Mix
8 oz sour cream
1c mayonnaise
1 medium tomato, chopped (about 1 cup)
1/2c crumbled bacon
Shredded lettuce

In a medium bowl, combine all ingredients except lettuce; chill.
Garnish with lettuce and serve.

BBQ Pork Chop Supper - Slow Cooker

BBQ Pork Chop Supper

6 small red potatoes, cut into quarters
6 medium carrots, cut into 1-inch pieces
8 bone-in pork loin
1t salt
1/4t pepper
1 bottle (28oz) BBQ sauce
1c ketchup
1c cola
2T Worcestershire sauce

Place potatoes and carrots in 5-qt slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the BBQ sauce, ketchup, cola and Worcestershire sauce; pour over chops.
Cover and cook on low 8-9 hours or until the meat and vegetables are tender.

Taste of Home, Garden Fresh, August 28th, 2007

Tomato Dill Soup

  
Tomato Dill Soup

1 medium onion, thinly sliced
1 garlic clove, minced
2T vegetable oil
1T butter
3 large tomatoes, sliced
1/2t salt
pinch pepper
1 can tomato paste (6 oz)
1/4c all-purpose flour
2c water, divided
3/4c heavy whipping cream, whipped
1t dill weed

In a large saucepan saute onion and garlic in oil and butter until tender. Add tomoatoes, salt and pepper; cook over medium-high heat for 3 minutes or until heated through. Remove from the heat and stir in tomato paste.
In a small bowl, combine flour and 1/2c water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
Place mixture in a sieve over a large bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin; return puree to pan. Add cream and dill; cook over low heat just until heated through (do not boil).

Taste of Home, Garden Fresh, August 28th, 2007

Self sufficiency starts with growing my own food

This blog is to aid my memory with things of interest that I find in print and cannot locate on the internet. If it contains things that interest you, then "help yourself".