2 cans of whole asparagus drained
4 boiled eggs
4 oz. shredded cheddar cheese
Take a small casserole dish and place asparagus in
layers in the dish. Then slice 4 boiled eggs and lay
across the asparagus. Place in pre-heated oven on
350° for about 10 minutes. Take out and cover
with shredded cheese. Place back in oven and bake
until cheese is melted. Serve hot.
This is for large groups so reduce
quantity as needed.
1 lb. of elbow noodles and cook them
1 package of bacon cooked and broken in pieces
½ head of lettuce
1 large or 2 medium tomatoes
Mix up with mayo or miracle whip
You can put shredded cheese on the top if you like.
Serve it with a couple of loaves of French bread.
1½ cup flour
1 cup pecans
¾ cup margarine melted
5 Butterfinger bars crushed
2 small packages butterscotch pudding
1 cup milk
16 oz. container of sour cream
1 Butterfinger bar crushed
1 container of Cool Whip
Mix crust ingredients together and press flat in 9x13 pan.
Bake at 375° for 20 minutes. Remove from oven. Crush
6 Butterfinger bars, sprinkle 5 of them over the crust while
it is warm from the oven, the other one you will sprinkle on
Mix 2 small packages instant butterscotch pudding with 1 cup
milk and the 16 oz. container of sour cream. Spread this on
top of the candy layer on the crust. Cover with Cool Whip.
Sprinkle the last candy bar over top. Chill until firm.
Cool and Easy Summer Meal
First purchase a box of ranch and
bacon pasta salad mix and prepare as directed.
Then add a can of cooked chicken breast chunk meat
Then add a cup of shredded cheese
Then add some grape tomatoes cut in halves
Mix well and chill
Makes a great meal for about 4 servings.
2 lbs. frozen peeled and cooked crawfish tails
1 stick butter
2 large bell peppers
1 large onion
1 bunch green onions
2-3 stalks celery (optional)
1-2 tablespoons flour
1 cup water (more if needed)
Creole seasoning (Tony Chachere's if none other is
Melt butter in bottom of Teflon skillet. Cut up all
vegetables and sauté in melted butter until soft.
Sprinkle 1-2 tablespoons flour over vegetables. Stir
in well. After stirred in well, add 1 cup water
until desired thickness is reached. Add crawfish
tails. (You can thaw crawfish tails in just a few
minutes by running warm water over the tails while
left in plastic container.)
Cook covered over a medium heat until tails are
done. Stir frequently. Approximately 10 minutes.
Add Creole seasoning as desired.
Serve over white rice with a salad and garlic toast.
(The Etouffee will be a slight pink due to the
butter in the crawfish.) No tomato sauce is needed.
Crock Pot French Onion and Mushroom Pork Chops
Canned French Onion Soup
Canned Mushroom Pieces and Stems
Place pork chops in crock pot, undiluted French onion soup over top. Drain
can of mushroom pieces and stems and spread over top. Cook on low for 6 hours
or on high for 4 hours.
Ok here it is ... For all of you summer cucumber fans ... It's one of
my favorite cool cucumber salads.
4 Chopped cucumbers
2 Chopped tomatoes
1 Chopped purple onion
Depending on size of the above you may want to add more
or less of any one item.
Mix in separate bowl 1 cup of Vinegar
⅓ cup oil
2 tbsp. sugar
½ tbsp. dill
garlic, salt and pepper to taste
Taste the dressing mixture and add more sugar if desired
along with seasonings.
Mix dressing in with the cucumbers, tomatoes and
onions ... Voila! You have a fabulous side dish.
Homemade Ice Cream
(Warning: This Recipe contains RAW eggs. I've never
been sick though in the 30 years I've been eating
it. If you are afraid of the raw eggs you can cook
ingredients before freezing, but it taste better to
me with the raw eggs.)
3½ cups sugar
4 cups milk
1 tsp. vanilla flavoring
1 can condensed milk
More milk to finish filling freezer
Beat eggs, add sugar, vanilla and condensed milk.
Mix well. Add 4 cups milk. Mix well then put in ice
cream freezer. Add enough milk to fill freezer.
Freeze and enjoy.
2 cans of English Peas drained (be careful not to
1 - 8 oz. pkg. of mild cheddar cheese diced
½ of an onion diced
4 whole dill pickles diced
Miracle Whip dressing, as much as you like to make
the texture you desire.
Mix it all together and put in frig and chill 'til
Pinto Beans in Crock Pot
2 lbs. of dry Pinto beans
Smoked link sausage cut into bite size pieces
Smoked pork pieces or bacon if you have it
Diced jalapeno pepper (optional)
Sort pinto beans to remove any pebbles or bad beans. Wash beans in collander
after. Pour in crock pot. Add cut up sausage, pork or bacon and jalapeno pepper.
In a bowl mix all seasonings together. After mixed, pour all seasonings over
bean mixture in crock pot. Fill crockpot with water to about ¾ full.
Cook beans on high 6 hours, stirring occasionally. Taste beans after 6 hours,
if needed you can cook another 30 minutes to an hour. Serve with cornbread.
Shrimp Fettuccine Alfredo
1 Jar of Alfredo Sauce
Frozen Cooked Shrimp
Cut tails off frozen cooked shrimp. Heat shrimp in skillet until warm. Drain
any excess water from shrimp. Pour in one jar of Alfredo sauce and season to
taste. I usually pour a little milk in the Alfredo jar and shake to get out
all the sauce. Serve over cooked Fettuccini Noodles with garlic bread.
2 lbs. Velveeta Cheese
2 - 8 oz. packages of cream cheese
1 cup chopped pecans
2 tsp. minced garlic (equal to 4 garlic cloves)
Squeeze all ingredients together with your hands. Yes this
is the messy part. Form into 3 cheeseballs and wrap with
saran wrap and place in frig til hard. Then serve with
Optional: Serve summer sausage with the cheeseballs and
crackers for a party hors d'oeuvre.
Tater Tot Casserole
1 lb. ground beef or ground turkey
¼ to ½ onion, chopped
Nature Seasoning to taste
½ cup milk
1 or 2 cans Cream of Chicken soup
1 ½ cups shredded cheese
½ pkg. of Tater Tots
Brown meat with onions in skillet. Drain meat and add Nature Seasoning to
taste. Spread meat mixture in bottom of 9x13 casserole dish. Arrange
Tater Tots evenly over meat. In a small bowl, stir soup and milk until
smooth. Pour over Tater Tot and meat layers. Sprinkle shredded cheese
on top. Bake at 350 degrees for 30 to 40 minutes.
Ok, this recipe is
versatile and can be changed ... But it is a church and family
favorite that I make.
3 cups graham cracker crumbs
1½ sticks butter
¾ cup sugar
1 cup of milk
1 large container cool whip
2 cans pie filling of your choice (strawberry, or blueberry,
or cherry, etc. Strawberry seems to be the favorite)
1 8 oz. pkg of cream cheese
1 3 oz. pkg. of cream cheese
Melt butter and mix with graham cracker crumbs. Then place
half of the graham cracker crumbs in the bottom of a 13x9
Mix cool whip and milk until whipped in another bowl. Then
add sugar and cream cheese to mixture and continue whipping
until all is mixed well.
Pour ½ of cream cheese mixture over the graham cracker
crumbs in dish. Then spoon both cans of pie filling over the
cream cheese mixture. Then add rest of cream cheese mixture
on top of pie filling. Top with the rest of the graham
cracker crumbs. Place in refrigerator for at least 4 hours.
I usually let mine set overnight.
This desert is dipped out with a spoon ... As it is a loose
crust and doesn't hold together.
2 cans cooked chunk chicken breast
1 cup chopped celery
1 cup chopped purple onion
1 cup chopped pecans
½ cup purple grapes halves
1 tsp. Worcestershire sauce
1 cup mayonnaise (add more or less if desired)
Pepper to taste
Mix all ingredients together and place in fridge for at
least one hour before serving. Serve on croissant rolls or