Submitted by Deb LeRoy
5-6 potatoes (sliced & quarted with the skin)
1 lb. pork sausage (browned with onion & drained)
2 cans Cream of Mushroom soup
1 pkg. Lipton Veg. Soup & Dip mix
1 Tsp. oregano
1 Tsp. basil
1 1/2 C. milk
Brown sausage in large pot with chopped onion. While sausage is browning slice potatoes and cut slices into quarters. Drain sausage and wipe excess grease out of pot. Return sausage and add potatoes to pan. Add enough water to cover both. Cook until potatoes are tender. Add bottom 5 ingredients and salt and pepper to taste. Simmer 10 minutes.
Let me know what you think if you try it.
Showing posts with label Recipe Box. Show all posts
Showing posts with label Recipe Box. Show all posts
Thursday, April 3, 2008
Creamy Grape Salad
Submitted by Diane Livingston
Ingredients:
2 pounds seedless grapes
1 cup sour cream
3/4 cup brown sugar
1/2 cup Cool Whip
1/2 cup slivered almonds (optional)
Combine brown sugar and sour cream; mix well. Fold in the Cool Whip. Add remaining ingredients. Chill and serve.
Note: the seedless grapes I used at Christmas were "black" seedless.
I've also mixed different colored seedless grapes for a more colorful salad.
Ingredients:
2 pounds seedless grapes
1 cup sour cream
3/4 cup brown sugar
1/2 cup Cool Whip
1/2 cup slivered almonds (optional)
Combine brown sugar and sour cream; mix well. Fold in the Cool Whip. Add remaining ingredients. Chill and serve.
Note: the seedless grapes I used at Christmas were "black" seedless.
I've also mixed different colored seedless grapes for a more colorful salad.
Chicken Tortilla Stew
Submitted by Kim Kassian
Ingredients:
* 4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
* 3 cans (14 fl. oz. each) reduced sodium chicken broth
* 2 cans (10 oz. each) mild red or green chili enchilada sauce
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 2 cups matchstick or shredded carrots
* 1 cup uncooked long or medium grain rice
* 1 1/2 teaspoons ground cumin
* 2 cups frozen whole-kernel corn, thawed
* 1 1/2 cups broken tortilla chips
* Fresh cilantro leaves, sliced green onions (optional)
Directions:
COMBINE broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.
SPOON into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.
TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.
• Freeze half the stew for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.
Ingredients:
* 4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
* 3 cans (14 fl. oz. each) reduced sodium chicken broth
* 2 cans (10 oz. each) mild red or green chili enchilada sauce
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 2 cups matchstick or shredded carrots
* 1 cup uncooked long or medium grain rice
* 1 1/2 teaspoons ground cumin
* 2 cups frozen whole-kernel corn, thawed
* 1 1/2 cups broken tortilla chips
* Fresh cilantro leaves, sliced green onions (optional)
Directions:
COMBINE broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.
SPOON into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.
TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.
• Freeze half the stew for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.
Subscribe to:
Posts (Atom)
