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Beef Stroganoff

2 lbs hamburger 2 cans cream of mushroom soup
½ medium onion, minced fine 4.5-oz bottle sliced mushrooms, drained, (opt)
1 green pepper, diced 1 c sour cream
½ t bottled minced garlic ½ T Italian seasonings
salt and pepper to taste 6 c noodles, measured dry or
  12-oz package frozen noodles
  1. Bring water to boil and cook pasta until just tender. Drain.
  2. Cook hamburger until almost done. Throw in onion, green pepper, garlic, Italian seasonings, and salt and pepper. Cook until hamburger and onion are done. Add soup (undiluted) and simmer for five minutes. Add sour cream, mushrooms, and noodles and warm through.
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Black Bean Sloppy Joes

Make Black Bean Tacos recipe, except hold out the cheese.
6-oz tomato paste
1 envelope sloppy joe seasonings

After Black Bean Tacos recipe has been made, add tomato paste and seasoning packet and stir well. Add cheese and heat through.

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Black Bean Tacos

1 medium onion, finely chopped flour tortillas
½ t bottled minced garlic chopped tomatoes
  grated cheddar cheese
2 cans black beans, 1 can drained torn lettuce
1 T distilled white vinegar
1 T taco seasonings
2 c frozen corn kernels sour cream
1 c grated cheese guacamole

SautÚ onion and garlic in pan sprayed with cooking spray until onion is transparent. Add black beans, vinegar, and taco seasonings. Bring to bubbling. Turn to low heat and simmer for 10 minutes. Add corn and cheese and heat through.

Assemble tacos as usual.

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Brazilian Stroganoff

2 T butter
½ onion, minced
½ t minced bottled garlic rice
1 t salt
4.5 oz bottled mushrooms potato chips, french fries, or potato sticks
12-oz can chicken
15-oz bottle Mexican table cream

Saute onion, garlic and salt in a large saucepan. Add mushrooms and chicken. Cook until heated through. Add ketchup and cream and heat through.

Serve over rice. Top with potato chips, french fries, or potato sticks.

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Chicken and Broccoli Casserole

1 lb broccoli flowerets 8-oz pkg cream cheese, softened
12.5-oz can chicken ½ c grated Parmesan cheese
  ¼ c milk
3 slices bread, blended in blender
¼ c butter, melted
½ c grated Parmesan cheese

  1. Steam broccoli flowerets in microwave with small amount of water for 5 minutes.
  2. Drain chicken, put in casserole dish, and shred.
  3. Combine cream cheese, Parmesan cheese, and milk with hand mixer.
  4. Combine bread, butter, and Parmesan cheese.
  5. Add steamed broccoli and cream cheese mixture to chicken and mix well.
  6. Top with bread mixture.
  7. Bake at 350° for 25 minutes.

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Chicken and Broccoli Fettucine

1 lb fresh broccoli flowerets 2 cans cream of chicken soup
12-oz spinach and egg noodle fettuccine ½ c milk
2 T butter ½ c sour cream
½ onion, minced 1 c medium cheddar
½ t bottled minced garlic 2 chicken breasts, boiled and cubed
  1. Steam broccoli in microwave for 5 minutes and prepare pasta according to package directions.
  2. Melt butter in large pan. SautÚ onion and garlic until onion is transparent.
  3. Add soup and milk. Bring to boil; reduce heat, simmer 10 minutes.
  4. Add sour cream, cooked pasta, cheese, and chicken, and heat through.
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Chicken Casserole

  2 ½ hours approximate preparation time
4 chicken breasts
10 c chicken broth

Boil chicken in broth for 1 hour. Remove chicken from broth to cool. Save broth.


½ loaf frozen bread, cubed (frozen bread cubes easier)
¼ c butter, melted
3 green onions, diced fine
1 stalk celery, diced fine
1/8 c chicken broth
½ T dried parsley

Toss dressing ingredients together in large bowl.


½ c butter 2 c broth
½ c flour ½ c milk
  2 eggs, well beaten
  dash of pepper
Melt butter and whisk in flour. Add broth, milk, eggs, and pepper and whisk over medium heat until thick like gravy.

Bread Crumbs

3 slices of bread
3 T butter

Whisk bread in blender until crumbed. Dump into bowl and add melted butter.

To assemble:

  1. Spray glass cake pan with cooking spray.
  2. Layer as follows:
    1. dressing
    2. chicken
    3. gravy
    4. buttered bread crumbs

at 350║ for ½ hour or until heated through. Casserole can be frozen. After frozen, bake for 1 hour.

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Chicken Panang Curry

2 chicken breasts, boiled and shredded
3 T oil 1 (13.5 oz) can coconut milk
2 t panang (or red) curry paste ½ c water
1 onion, sliced 1 T fish sauce
1 red pepper, sliced 3 t sugar
1 green pepper, sliced 2 T cornstarch

Boil chicken breasts, cool, shred, and put aside.

Heat oil in pan. Add panang curry paste, beginning with 2 t and stir until aromatic. Add more panang curry paste to desired taste. Add onion and peppers and sautÚ until vegetables are softened.

Whisk together until smooth: coconut milk, water, fish sauce, sugar, and cornstarch. Pour into vegetables. Bring to a boil. Add chicken. Turn down heat and simmer for 10 minutes.

Serve with rice.

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Chipotle Wrapwiches

tortillas avocados
turkey lettuce
ham American cheese
bacon Provolone cheese
sandwich wrap tortillas

Slice vegetables, cheeses, and meats very thin. Spread thin layer of Chipotle Cream and layer sandwich ingredients on wraps. Roll up. Secure with a toothpick.

Chipotle Cream

1 ½ c sour cream
3 T chopped fresh cilantro
3 T Herdez Chipotle Salsa, or something similar

Cover and chill.

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Clam Pie

2 cans minced clams, drained and retained
½ c butter
½ c flour
½ c chicken broth
water drained off of clams
½ c milk
  1. Melt butter. Stir in flour, broth, clam water, and milk. Cook until thick and bubbly.
  2. Add clams and empty into casserole dish.

Biscuit Cover

2 c bisquick
½ c milk
1 c cheese
  1. Mix biscuit cover ingredients. Roll out flat into a circle that is the size of thecasserole dish. Cut into triangular pieces, and place on top of casserole.
  2. Cook 45 minutes at 350║.
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Corn and Zucchini Quesadillas

tortillas Toppings:
1 Italian zucchini, shredded guacamole
minced onion salsa
frozen corn sour cream
grated mozzarella tomatoes
grated medium cheddar lettuce
  1. Into each tortilla, layer shredded zucchini, minced onion, corn and cheeses. Fold in half and lay in sprayed baking dish.
  2. Cover with foil and bake at 350║ for 25 minutes.
  3. Cut in half and serve with choice of toppings.
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Crockpot Tamale Pie

¾ c yellow cornmeal ½ t ground cumin
1 c milk 1 t seasoned salt
1 egg, slightly beaten 14-15 oz bottle chunky tomato salsa
1 lb extra lean ground beef 16-oz can corn, drained
1 t chili powder 2.25 oz can sliced olives, drained
8-oz tomato sauce 1 c shredded cheddar cheese

In large bowl, mix cornmeal, milk and egg. Stir in meat, chili powder, tomato sauce, cumin, salt, salsa, corn, and olives. Pour mixture into crockpot. Cover and cook on High 3 hours. Sprinkle cheese over top; cover and cook another 5 minutes.

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Deep Dish Chicken Pot Pie

1 pkg Tyson diced chicken
2 cans Cream of Chicken Soup
1 c frozen peas and carrots 1 c bisquick
1 c frozen corn 1 egg
pepper to taste ½ c milk
minced onion to taste ½ c grated cheese
  1. Mix chicken, soup, veggies, pepper, and minced onion together in a casserole dish.
  2. Mix bisquick, egg, milk, and cheese together and pour over chicken mixture.
  3. Bake 400║ for 35 minutes.
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Egg Salad Sandwiches

6-8 hard-cooked eggs, diced
1 c mayo
1 T dried onion flakes
¼ t salt
1 t mustard powder
¼ t garlic powder
¼ t pepper
1/8 t dill weed
sandwich wrap tortillas or bread

Gently mix all ingredients. Cover and chill 8 hours or more.

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Fiesta Rice

2 T oil
1 ½ c brown rice
1 small white onion, finely chopped
½ medium green bell pepper, finely chopped
3 medium tomatoes, diced
3 c chicken broth
1 t garlic salt
6-oz tomato sauce

In skillet heat oil and add rice. Toss until rice becomes golden brown. Add onion and pepper and cook for an additional 5 minutes. Add tomatoes, chicken broth, garlic salt, and tomato sauce. Let mixture come to a rapid boil. Cover and simmer on low heat for 15 minutes.

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Ham Fried Rice

cooked rice
8 eggs, beaten
1 c frozen peas and carrots
½ lb diced bacon (chops most easily if partially frozen, microwave frozen bacon on defrost 1 ½ minutes)
1 bunch green onions, chopped
soy sauce to taste
  1. Stir fry scrambled eggs in frying pan.
  2. Add peas and carrots to eggs near end of cooking time.
  3. Stir fry bacon without oil in wok; don't allow to burn.
  4. Before bacon oil is gone, add rice and stir-fry until mixed.
  5. Add green onions, eggs, peas and carrots. Stir-fry to heat through.
  6. Add soy sauce.

Mushrooms and/or shrimp are also good in this recipe.

Add mushrooms at #5. Cook shrimp before bacon and remove to pan with eggs.

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Hawaiian Haystacks

cooked rice chow mein noodles
  diced tomatoes
Chicken Gravy chopped celery
2 cans cream of chicken soup chopped green pepper
1 c chicken broth chopped green onion
12.5 oz an chicken pineapple chunks
  grated cheese
  slivered almonds
  mandarin oranges
  cranberry raisins
  1. Prepare the rice.
  2. Combine soup, chicken broth, and chicken to make the gravy. Simmer 8-10 minutes.
  3. Layer ingredients as desired, beginning with rice.
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Layered Bean Dip

30-oz can refried beans
1 c sour cream bag of tortilla chips
1 c mayo
1 T packaged taco seasoning salad
4 green onions, chopped (opt.) salad dressing
grated cheddar and mozzarella cheese
1 can chopped olives (opt.)
6 to 8 chopped tomatoes or 1 can stewed tomatoes, blended

Mix together sour cream, mayo, taco seasoning, and green onions.

In round relish platter (if you want to be fancy)
or in a glass cake pan (if you prefer to be practical), layer as follows:

  1. refried beans
  2. guacamole
  3. sour cream mixture
  4. cheeses
  5. olives
  6. tomatoes or stewed tomatoes

Chill at least 1 hour before serving.

Serve with tortilla chips or assemble as salad on plates as follows:

  1. crushed chips
  2. layered bean dip
  3. salad
  4. salad dressing
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Mushroom and Chicken Pasta

approx. 8 oz pasta (bow tie, corkscrew)
2 chicken breasts
12 mushrooms, sliced olive oil
½ onion, minced salt
¼ c chicken broth pepper
¾ c cream parsley

  1. Cook pasta according to package directions.
  2. Cube chicken and season with salt and pepper. SautÚ in olive oil. Remove chicken from pan.
  3. SautÚ onion and garlic in more oil until translucent. Add mushrooms and sprinkle with salt and parsley. Cook until mushrooms are soft and juicy.
  4. Add chicken broth and let simmer for a couple of minutes.
  5. Add cream, salt, parsley, and chicken to pot. Allow pot to simmer for a couple more minutes.
  6. Toss desired amount of pasta in with sauce.
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Navajo Tacos

Navajo Bread

4 c white flour
1 c instant nonfat dry milk
2 T baking powder
2 T oil
1 ½ c water
  1. Mix dry ingredients. Add oil. Mix with fork. Add water and mix. Add more flour if necessary. Dough should be smooth but not sticky.
  2. Divide dough into 12 equal portions. Shape into balls and flatten out thin to 6 or 7 inches around.
  3. Fry in oil. Put on paper towels and blot dry.
  4. Place on baking sheet in a single layer, uncovered on baking sheet in warm oven while preparing rest of Navajo Taco ingredients.*

*If Navajo bread is made ahead, let bread cool; then package airtight and chill up to next day. Reheat in warm oven while preparing rest of Navajo Taco ingredients.

To be layered on Navajo Tacos:

warmed chili
shredded cheese
chopped tomatoes
broken lettuce
sour cream
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Perfect Rice

3 c long grain white rice
3 ½ c water
  1. With lid on pan, bring rice and water to vigorous boil under high heat.
  2. Remove lid and stir well once. DO NOT STIR AGAIN. Turn heat to medium.
  3. Boil without lid until water level barely meets rice.
  4. Return lid and simmer on low for 10 minutes--DO NOT PEEK.
  5. Remove from heat and allow to stand 5 minutes. Fluff with fork before serving.
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Sloppy Joes

2 lb ground beef 2 T Brown sugar
½ onion, minced 1/3 c Tony Roma's barbecue sauce
½ c catsup salt and pepper to taste
*1 can Nacho Cheese Soup grated cheese to taste
*8-oz can tomato paste

Brown ground beef and onion. Add remaining ingredients, except cheese, and simmer for about 15 minutes. Serve on hamburger buns. Top with grated cheese.

*variation: 1 can Chicken Gumbo Soup substituted for the Pepper Jack Soup and tomato paste.

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Stuffed Baked Potatoes

4 to 6 potatoes, scrubbed, pricked, and wrapped in foil
1 lb ground turkey
1 can cream of chicken soup
1 package brown gravy Serve with:
½ c water grated cheese
¼ c sour cream sour cream

  1. Bake potatoes at 425° for 40-60 minutes.
  2. Crumble ground turkey and cook in large pan. Add onions when turkey is almost done, and continue cooking until onions are trunslucent.
  3. Add cream of chicken soup, gravy, water, and sour cream, and simmer for several minutes.
  4. Serve gravy over baked potatoes with grated cheese and sour cream.

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Thai Chicken Pizza

2 large thin Boboli (or similar) pizza crusts

Pizza Sauce

2/3 c Zesty Italian Dressing
3 T sugar
3 T creamy peanut butter
1 T soy sauce
¼ t crushed dried pepper


½ lb pepper jack cheese, shredded
½ lb mozzarella cheese, shredded
½ red onion, minced
sprinkling of coleslaw (dry; no salad dressing)
¼ c chopped cilantro
Tyson Grilled and Ready Oven Roasted Diced Chicken Breast

Blend pizza sauce ingredients in blender. Spread pizza sauce over pizza crusts, and layer toppings in order as listed and to taste. Bake pizza according to instructions on pizza crust package.

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Tuna Casserole

To serve 4: To serve 6:
4 c curly pasta, measured dry 6 c curly pasta, measured dry
1 can tuna, drained 2 cans tuna, drained
1 can cream of mushroom soup 1 can cream of mushroom soup
1 can cream of chicken soup 2 cans cream of chicken soup
1 cup grated cheeses 2 cups grated cheeses
crushed potato chips crushed potato chips
  1. Bring water to boil and cook pasta until just tender. Drain.
  2. Flake tuna in casserole dish. Stir in soup and cheese. Stir in pasta.
  3. Put crushed chips and grated cheese on top.
  4. Bake 350║ for 30 minutes.
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Ultimate Grilled Cheese Sandwiches

3-oz softened cream cheese ¼ t garlic powder
½ c mayo 1/8 t seasoned salt
2½ c shredded Cheddar cheese sliced bread
2½ c shredded Mozzarella    cheese softened butter

Cream cream cheese and mayo until smooth. Stir in cheeses, garlic powder, and seasoned salt. Spread onto slices of bread. Butter outsides of sandwiches and cook in large skillet. Makes seven to eight sandwiches.

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