MagPad Dinner Table

MagPad Dinner Table

Wednesday, November 26, 2008

Baked Potato Soup

4 large baked potatoes, diced
2/3 cup margarine
2/3 cup flour
7 cups milk
1/2 tsp salt
1/2 tsp pepper
4 green onions, chopped
12 pieces of bacon, cooked and crumbled
1 cup shredded cheese
1 cup sour cream (optional)
(also yummy with broccoli)

Melt margarine. Add flour, then milk and stir until thick (about 15 minutes). Add everything else.

From my neighbor, Ashlee. DELICIOUS! (the soup, that is...not Ashlee...)

Cornmeal Drop Biscuits

1 3/4 cup flour
2/3 cup cornmeal
2 TBS sugar
1 TBS baking powder
1/2 tsp salt
1/2 cup butter
1 cup buttermilk

Combine flour, cornmeal, baking powder and salt. Cut in butter. Add buttermilk. Drop on greased baking sheet. Bake at 450* for 12-14 minutes.

Yup, I like drop biscuits. This is from the internet.

Garlic-Herb-Cheese Biscuits

2 cups flour
1 TBS baking powder
1/2 tsp salt
1/2 tsp garlic powder
3/4 tsp Italian seasoning

Cut in:
1/4 cup shortening

1/2 cup shredded cheese
1 cup milk

Drop by spoonfull on greased baking sheet. Bake at 450* for 10-12 minutes. Best when eaten warm. Makes 12.

I like drop biscuits, and this is a step up from your basic baking powder recipe. I would always make these in college. I think it's a variation of a recipe off a Bisquick box.

Wednesday, November 19, 2008

Holiday Cheese Ball

2 (8 oz) pkgs. cream cheese, room temperature
1 (4 oz) jar maraschino cherries, well drained, finely chopped
1/3 cup finely diced green pepper
2 Tbs. dried minced onion
1 cup well-drained crushed pineapple
½ tsp. seasoning salt
¾ cup finely chopped pecans

-In a large bowl, blend cream cheese, cherries, green pepper, onion, pineapple and seasoning salt.
-Divide in half; shape into 2 balls
-Refrigerate 4 hours or overnight.
-Pour chopped pecans into a pie plate or shallow dish. Roll each cheese ball in nuts until surface is coated with nuts.
-Serve immediately or cut two 12-inch squares each of plastic wrap and heavy-duty foil. -Wrap each ball separately in plastic wrap.
-Place 1 wrapped cheese ball in center of 1 prepared foil square. Wrap tightly.
-If refrigerated, used within 2 to 3 weeks.
-If frozen, use within 6 months

Colors are excellent for Christmas

Be sure to do the 3rd step (refrigerate 4 hours or over night). If you don't it will be hard to keep it's ball shape as you roll the cheese ball in the nuts. This is my favorite appetizer to serve. I serve it with club crackers. I got this recipe from my mom.

Sunday, November 16, 2008

Hunter's Stew

More like a casserole than a stew, this is essentially a tin foil/dutch oven dinner. This is very versatile and you can add whatever vegetables you like. The ones listed are the ones I use. (If you're short on provisions, the first 6 ingredients are pretty much necessary.) Sorry there are no quantities listed--add as much as you need/like.

Potatoes, peeled and sliced thin
Onion, chopped
Carrots, sliced thin
1 lb. hamburger, cooked and drained
1 can cream of mushroom soup
1 can tomato soup
Celery, sliced thin
Bell peppers, chopped
1 small can green chilis
Seasonings: Worcestershire sauce, salt, pepper, crushed red pepper, SeasonAll, Mrs. Dash

Layer/dump all ingredients in a crock pot and cook all day. OR...cook in a 9x13 at 375* for about 1 1/2 hours (until potatoes are done).

From my college roommate, Jess.

Thursday, November 6, 2008

Lime Punch

Cook until clear:

2 cups sugar
3 cups water

1 - 3 oz lime jello (sm pkg,-doubled it’s 3/4 cup)
2 cups hot water
1 large can pineapple juice (46oz)
1/2 cup lemon juice
1/2 bottle (1 oz size) almond extract (1Tbs)

Stir well. Freeze. Set out one hour before serving. Add 2 quarts ginger ale or 7-up.

I got this recipe from Francis Laidlaw. It is very good! We served this at Janelle's wedding reception. Everyone like it so much, we ran out. Good thing we also served ice water with lemon slices!

Wednesday, November 5, 2008

Dinner in a Pumpkin

1 small to medium pumpkin
1 onion, chopped
2 Tablespoons vegetable oil
1½ to 2 lbs. ground beef
2 Tablespoons soy sauce
1 Tablespoons brown sugar
1 (4oz) can sliced mushrooms, drained
1 (10 3/4 oz.) can cream of chicken soup
1½ cups cooked rice
1 (8oz) can sliced water chestnuts, drained

Cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350 degrees. In a large skillet, sauté onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar mushroom and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve. Serves 6.

I love this recipe. It is so fun to make and eat. We usually have it once a year around the Halloween season.

Tuesday, November 4, 2008

Home Style Dressing Mix (Home made Ranch Dressing)

2 tsp instant minced onion
½ tsp salt
1/8 tsp garlic powder
1 Tbs. parsley flakes

Mix with 1 cup buttermilk and 1 cup Best Foods

For a vegetable or chip dip, use:

1 cup sour cream and 1 cup Best Foods instead

I think this is from the Make-a-Mix cookbook. I use it all the time for vegetable dip