Listed below are soft food recipes that are easy on the mouth and jaw submitted by our patients and friends. Thanks to all who contributed. Enjoy!
Marinated Tomatoes by Mollie Koch
Food Network
Difficulty: Easy
Prep. Time: 10 minutes
Cook Time: 4 hours
Yield: 6 to 8 servings
Ingredients:
3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1½ teaspoons garlic salt
1½ teaspoons seasoned salt
½ teaspoon ground pepper
¾ teaspoon dried thyme
¾ cup vegetable oil
½ cup red wine vinegar or balsamic vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges
Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.
Note from the cook: Best the first few days. You may add tomatoes as you eat from batch, but will become watered down in time.
Lemon Pudding by Mollie Koch
Yield: 2 servings
Ingredients:
2 beaten eggs or ½ cup egg beaters
1 tablespoon grated lemon peel
¼ cup fresh lemon juice
¼ cup sugar
1 tablespoon lite margerine or butter
½ cup cool whip
Combine eggs, lemon peel, juice, sugar, and margerine in sauce pan. Cook over low heat till slightly thickened. Cool then blend ½ cup. Cool whip into pudding. Chill and serve.
Chicken a la King by Kate Mullins
From “Southern Living Microwave Cooking Made Easy”
Yield: 4-6 servings
¼ cup butter or oleo
½ cup chopped green pepper
½ cup fresh sliced mushrooms (or a 4 oz. can)
1 10½ ounce can of cream of celery soup, undiluted (mushroom soup works also)
2 tablespoons of chopped pimiento (or a 4 oz. jar)
1 teaspoon sugar
½ teaspoon salt
1 teaspoon Worchestershire sauce
2 cups cooked, cubed, chicken
Hot rice, toast or biscuits
Microwave on high the oleo in 4 cup glass measure for 45 seconds. Add green peppers and mushrooms, microwave 2 minutes. Add soup, pimiento, sugar, salt and Worchestershire sauce. Microwave 2 minutes. Stir in cooked chicken and microwave on high for 5 minutes. Serve over rice, biscuits, toast, etc.
Crunchy Beef Bake Casserole by Kate Mullins
Yield: 4-6 servings
Ingredients:
7 oz. elbow macaroni (2 cups uncooked)
1 can (10 oz.) condensed cream of mushroom soup
¾ cup shredded cheddar cheese
¾ teaspoon seasoned salt (salt and pepper)
1 can (3 oz.) French fried onions
1 pound lean ground beef
1 can (14 oz.) tomatoes cut up
¼ cup chopped green pepper
Cook macaroni as directed on package; drain. Brown ground beef; drain. Combine all ingredients except onions. Grease a 2 quart casserole, pour in ½ of mixture. Cover with ½ a can of fried onions. Pour remaining mixture over onions. Cover, bake at 350 degrees for 30 minutes. Top with remaining onions and bake, uncovered, for 5 minutes longer.
Vegetable Alfredo Sauce (Low calorie sauce) by Kate Mullins
Yield: 4 servings
Ingredients:
1 ½ cups low-fat cottage cheese
½ cup chopped red sweet pepper
1 tablespoon margarine
1/8 teaspoon each salt and pepper
2 tablespoons grated parmesan cheese
3 tablespoons low fat milk
1 clove garlic, minced
½ cup frozen peas
8 oz fettuccine or linguine, cooked
1 teaspoon basil
In blender, combine cottage cheese and milk; blend till smooth. In 2 quart saucepan cook pepper and garlic in hot margarine until tender. Reduce heat. Add milk mixture, peas, salt, pepper. Cook and stir until heated through but do not boil. Toss with hot pasta and sprinkle with parmesan and basil.
Salmon Puff by Kate Mullins
Yield: 4 servings
Ingredients:
1 one pound can salmon
2 cups (8oz) grated cheddar cheese(divided)
4 eggs
1 ½ cup milk
½ teaspoon dry mustard paprika
2 cups seasoned croutons
½ teaspoon Worcestershire sauce
1 teaspoon salt
Drain and flake salmon; remove backbone and skin and discard. Place 1 cup croutons in 2 quart microwave safe casserole. Sprinkle 1 cup salmon and 1 cup cheese over croutons. Repeat layers or croutons and salmon. Beat eggs and blend in milk and seasonings. Pour over salmon mixture. Refrigerate, covered, overnight or several hours. Remove cover and microwave on high 8 or 10 minutes, or until just set. Sprinkle on remaining cheese and paprika over top. Microwave at 70% of speed 2-4 minutes or until cheese is melted and starts to brown. Allow to stand 5 minutes.
Texas Turkey Pasta by Kate Mullins
Ingredients:
12 oz. ground turkey (or 1 pound beef)
1 can (14oz.) Mexican style stewed tomatoes
1 can (8oz.) whole-kernel corn, drained
1 cup Monterey Jack cheese, cut in cubes (4oz.)
12 oz. rigatoni pasta, cooked and drained
Cook ground meat in large non-stick skillet over medium heat until no longer pink. Lower heat. Stir in tomatoes and corn. Cover and simmer for 5 minutes to blend flavors. Toss sauce and cheese cubes with.
Scalloped Pineapple by Kate Mullins
Yield: 8 servings
Ingredients:
4 cups fresh bread crumbs (tear up bread slices)
1 (20oz.) can pineapple chunks, drained
3 eggs, beaten
2 cups sugar
1 cup butter, melted
Toss together bread crumbs and pineapple chunks and place in greased 2 quart baking dish. Combine remaining ingredients and pour over pineapple. Bake 350 degrees 30 minutes. Can be made up and refrigerated overnight before baking. Reheats well; good with ham.
Easy Chicken Cacciatore by Kate Mullins
Ingredients:
1 pound boneless chicken breast, cut into pieces
1 teaspoon olive oil or cooking oil
¼ cup chopped green onions
1 can crushed tomatoes with mushrooms (Red Gold brand suggested, or add mushrooms if not in tomatoes)
¾ garlic salt
½ teaspoon pepper
1 teaspoon dried oregano7
or 8 oz. of thin spaghetti, or other pasta
Using 10 inch skillet, lightly brown chicken pieces in oil over medium heat. Remove chicken, cook chopped onions until tender. Add tomatoes, seasonings, and chicken to pot. Cover and simmer for 30-40 minutes. (Or, place in an oven proof casserole dish and bake covered in the oven for 40 minutes to avoid worrying about burning on top of stove.) Serve over pasta.
Golden Mushroom Soup Gravy and Pot Roast by Kate Mullins
Campbell’s Soup
Ingredients:
1 can Campbell’s Golden Mushroom Soup
About 1/2 can water (based on desired thickness of gravy)
3 or 4 pounds pot roast
2-3 potatoes cut into quarters
Carrots
2 onions cut into quarters
1 envelope French Onion Soup Mix (dry)
On pot roast, trim all fat off. Put in deep casserole dish, add potatoes, carrots, and onions. Sprinkle one envelope of French Onion soup mix over meat and vegetables. Cover with one can of Golden Mushroom soup and one can of water. Cover tightly with foil, bake at 325 degrees for about 2½ to 3 hours without peeking under foil. If you have a Crock-pot, you can use this recipe – or variations of it – in the crock-pot with changed cooking times, of course.
Lazy Beef Bar-B-Q Ribs by Kate Mullins
Ingredients:
2 slabs of beef ribs cut in half to equal 4 slabs of ribs
1 cup of water
1 bottle of your favorite barbecue sauce
Put on broiler pan (put a cup or so of water in the bottom part of the broiler pan and it will keep the tallow from catching fire under the broiler) and broil under the broiler for about 15 minutes, turning to keep the meat from burning. This melts the tallow and browns the beef meat. Then slice the slabs into one of two rib pieces and put in a crock-pot. This will fill a 3 ½ crock pot. Cover with a bottle of your favorite barbecue sauce and cook for 8 to 10 hours. (If you have time, start on high for an hour or so, then on low – if not, cook longer on low.)
Kickin’ Jambalaya by Kate Mullins
Yields: 6-7 servings
Ingredients:
2 cans (14½oz. each) stewed tomatoes, undrained
1 cup each; chopped: celery, bell pepper, onion
1 cup water
½ pound smoked sausage cut into slices ¼ inch thick
3 chicken bouillon cubes
1 pound shelled, deveined, cooked shrimp
2 cups minute white rice, uncooked
Additional hot sauce to taste
Teaspoon of sugar to cut tomato acid (optional)
Bring tomatoes, vegetables, sausage, bouillon cubes to boil. Cook for 5-10 minutes. Stir in rice and shrimp, cover, and cook over low heat for 5 minutes. Check for seasoning – add more hot sauce if desired.
Leek Casserole Milanese by Kate Mullins
Better Homes and Gardens February 2000 issue
Prep Time: 27 minutes
Bake: 20 minutes
Ingredients:
5 or 6 leeks
2 teaspoon cooking oil
½ cup sliced oyster or button mushrooms
½ cup dry white wine
¾ cup whipping cream
¼ to ½ teaspoon salt
Dash ground nutmeg
¼ cup soft bread crumbs
¼ cup shredded parmesan cheese
Trim and discard leek root ends, any tough outer leaves, and several inches from the tops. Clean trimmed leeks thoroughly under cold running water to remove and sand. Bias cut cleaned leeks into ¼ inch slices. Rinse slices under cold running water to remove any remaining sand. Drain well. Set aside (you should have about 3 cups sliced leeks.) Preheat oven to 400 degrees F. In a large skillet heat oil over medium heat. Add leeks. Cook and stir for 2 or 3 minutes or until just tender. (Can take up to 10 minutes) Remove leeks from skillet; set aside. In the same skillet cook mushrooms for 3 to 5 minutes or until just tender. Add wine. Bring mixture to just boiling; reduce heat. Cook 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally. Add whipping cream, salt, and nutmeg. Return to boiling. Cook and stir mushroom mixture for 3 minutes or until slightly thickened (you should have about ¾ cup.) Add leeks to mushroom mixture. Pour into a lightly greased 1 quarter casserole. Top with bread crumbs and cheese. Bake 20 to 25 minutes or until the topping is a golden color and leeks are heated through. Serve immediately. Makes 6 side-dish servings. Nutrition facts per serving: 187 calories, 14g total fat, 44mg chol., 175mg sodium, 10g. carbo., 3g fiber, and 3g protein. Daily values: 13% Vitamin A, 8% Vitamin C, 8% Calcium and 8% Iron.
Corn Salad by Kate Mullins
Dinner Bell Cook Book
This is an old southern dish and can be adapted with contents, especially seasonings and dressings used. A suggested dressing for the salad is Citrus Splash by Hellman’s, which is just an orange vinaigrette – use olive oil vinaigrette with added orange juice. The corn salad may also be good with the use of the vinaigrette dressing instead of the mayonnaise. 1 can White Shoe Peg corn½ cup chopped bell pepper3 or 4 green onions, chopped fine1 large tomato, choppedSalt and pepper taste, or other spices as you like2 or 3 tablespoons mayonnaise Chop onions, bell pepper, drain corn, and add to mixture. Add chopped tomato, salt and pepper, mayonnaise. Chill before serving.
Make Ahead Chicken Casserole by Kate Mullins
Southern Living Magazine
Ingredients:
2 3-pound whole chickens
1 cup water
1½ teaspoons salt
½ teaspoon curry powder
¼ teaspoon pepper
¼ teaspoon poultry seasons
1 cup dry sherry
2 celery stalks
1 onion, quartered
Bring all above to a boil in dutch oven and simmer for one hour, until chicken is done. Remove meat from bones, strain the liquid and discard solids. OR: Use two deli-roasted chickens from the grocery, remove meat from bones and proceed with recipe. Cook rice in 3½ cups chicken broth ad 1 cup sherry – or use broth and water as you prefer.
Ingredients:2 6oz. packages long-grain and wild rice mix1 bunch green onions, chopped (about 1 cup)1 8oz. carton of sour cream1 can (10½oz.) mushroom soup1 sleeve buttery crackers, crushed (about 1½ cups Ritz Crackers)1 6oz. can of French fried onions, crushed¼ cup butter or oleo melted¼ teaspoon paprika1/8 teaspoon of garlic powder
1. Cook rice according to directions, using sherry and broth.2. Melt oleo in dutch oven over medium heat. Add mushrooms and green onions. Sautee for 10 minutes or until tender.3. Stir in rice, chicken, sour cream, and soup4. Spoon into 8 (2 cup) casserole dishes OR 8 mini loaf pans (5½ x 3½ x 2 inches) OR 3 8-9 inch square baking dishes OR 1 4-quart (or 15x10in.) casserole dish. This yields 12 to 16 servings so you can package it for freezing in various sizes.5. Stir together crushed crackers and onions. Stir in ¼ cup melted oleo, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture. At this point you can cover pan(s) tightly with foil and freeze for up to a month. Thaw in fridge overnight, and bake as directed. Can be baked frozen – just double baking times. Can be microwaved (if in a microwave safe container) frozen for about 16 minutes, until dish is bubbly.
6. Bake covered at 350 degrees for 20-30 minutes; uncover and bake 5-10 minutes more until bubbly.
Apple Plum Crisp by Kate Mullins
Ingredients:
½ cup oleo, melted
½ cup firmly packed brown sugar
1 tablespoon all purpose flour
1 tablespoon lemon juice
¾ teaspoon cinnamon
4 cups sliced peeled tart apples (about 3 medium apples)
2 cups pitted sliced ripe plums, peaches or nectarines (2 large)
1 cup uncooked oats
¼ cup chopped walnuts
¼ teaspoon ground ginger
1. Preheat oven to 375 degrees2. In large bowl, combine ¼ cup oleo, ¼ cup sugar, flour, lemon juice, and ½ teaspoon cinnamon. Add apples and plums, toss to coat well.3. In 8-inch square baking pan, arrange fruit.4. In small bowl, combine oats, remaining oleo and sugar, walnuts and ginger.5. Mix until well blended.6. Spread over top of fruit.7. Bake uncovered for 40 minutes or until fruit is tender and the topping is crisp and golden.8. Serve warm with cream or ice cream if you like.
Church Supper Tuna Bake by Kate Mullins
Yield: 25 1-cup servings
Ingredients:
¾ diced green pepper
3 cups diced celery
2 medium onions, chopped (1 cup)
¼ cup butter or oleo
3 10oz. cans of cream of mushroom soup
2 cups milk
24oz. medium noodles
1½ cup mayonnaise
1 can (4oz.) of diced pimiento
¾ cup chopped olives
3 cans of tuna (9oz. size) drained and flaked
1 cup toasted slivered almonds
Sautee pepper, celery, and onions in butter for 10 minutes. In pot, blend soup and milk together; add onion mixture and heat through. Add cheese; heat and stir till cheese melts. Cook noodles in large amount of salted water till just tender. Drain. Combine drained noodles and 2 cups of soup mixture. Toss to coat noodles. Put noodles into a 18x12x2½ inch pan or two 13x9x2½ inch pans. Combine remaining soup mixture, the mayonnaise, pimiento, olives, and tuna; pour over noodles and mix lightly. Sprinkle almonds over top. Bake at 375 degrees for 35 or 40 minutes. This dish can be made ahead and chilled. If chilled, allow an additional 15 minutes cooking time. This looks like a dull dish but tasted great. It is very easy to make ahead and nearly everyone likes it – there is rarely ever any of this dish left over!
Lasagna Florentine by Kate Mullins
Yield: 12 to 15 servings
Ingredients:
¾ cup chopped onion
2 cloves garlic, finely chopped
2 tablespoons olive oil
2 jars pasta sauce, any flavor (26oz. size) (Optional use of 1 regular jar and 1 jar of Paul Newman Diablo Pasta Sauce to give the dish a spicy taste)
1 pound container of ricotta cheese
1 (10oz) package of frozen chopped spinach, thawed and WELL drained
1 pound mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 eggs
1 pound package of lasagna (either cooked or the kind that does not need pre-cooking)
In large pan, cook onion and garlic in oil. Add pasta sauce, simmer 15 minutes. In bowl, mix ricotta, spinach, 1 cup mozzarella, parmesan, and eggs. In baking dish, layer 2 cups of sauce, half the lasagna, half of the remaining sauce, all of the spinach mixture, half of the mozzarella cheese, and all of the remaining lasagna sauce. Cover. Bake at 350 degrees for 45 minutes or until hot. Uncover, top with remaining mozzarella. Bake 15 minutes. Let stand 15 minutes before serving; top with parsley if desired.
This dish can be made up to the baking; chill. If chilled, allow an additional 15 minutes for baking.
Red Lobster Cheese Garlic Biscuits by Kate Mullins
Red Lobster
Yield: 12 Biscuits
Ingredients:
2 cups bisquick
2/3 cups milk
½ cup shredded cheddar cheese
½ cup butter of margarine, melted
¼ teaspoon garlic powder
Preheat oven to 450 degrees. Mix Bisquick, milk, and cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder; brush over warm biscuits before removing them from baking sheet.
Trifle Delight by Kate Mullins
Yield: 10 or 12
Ingredients:
1 tube or 3 layers of pound cake
1½ cups strawberry preserves
¾ cup apricot puree
2 cups mandarin oranges, drained
½ cup cream sherry or rum
3¾ cups vanilla custard (or Jello instant pudding)
1 cup heavy cream (or Cool whip)
¼ cup sugar
¼ teaspoon vanilla
Slice fresh apricots and/or strawberries (even kiwi when in season!)
1. Cut cakes into ½ inch thick pieces (if using layer cake, slice layer to make two thin layers; if using tube cake, slice the cake into ½ inch slices and put the preserves and puree between the pieces like sandwiches.
2. Slice the sandwiches into ¼ inch strips.
3. Layer bottom of bowl with these cake sandwiches. Pour rum or sherry over this layer.
4. Cover with mandarin oranges.
5. Cover with 1¼ cups vanilla custard
6. Continue this layering (omitting the liquor on the next layers) until 3 layers of each have been created,
7. Cover and chill for at least two hours (does well overnight)
8. Right before serving, whip cream with sugar and vanilla cover the trifle.
9. Decorate with strawberries (or whatever looks pretty) and serve.
Cheesy Potato Soup by Judy Vornholt
Ingredients:
1 small onion diced
2 cups water
2 cups diced peeled potatoes
1½ teaspoons salt
¼ teaspoon pepper
1 pound packaged diced ham
¼ cup margarine
¼ cup flour
2 cups milk
2 cups (8 ounces) shredded cheddar cheese
Add first six ingredients to saucepan. Cook until potatoes are done. In another pan melt margarine and add flour. Cook for about 1 to 2 minutes. Add milk and stir until smooth and thick. Add cheese and stir until melted. Add to potato mixture. Stir and serve or let set and heat up later.
White Chili by Jackie Shields
Ingredients:
2 large jars great northern beans
1 large can chicken broth
1 small can diced green chilis, drained
1 cup purple onion
1 cup loosely packed fresh cilantro
1 tablespoon ground cumin
1 tablespoon cayenne pepper
4-6 boneless shredded chicken breast (leave out if problem chewing or blend in blender with other ingredients as follow)
Process onion, green chilis, and cilantro in food processor. Mix all ingredients into broth and beans. Let simmer until read to eat. Mix in mozzarella cheese and sour cream if desired. Another option is to put in crock put for 4 hours on low.
Magical Peanut Butter Cookies by Jackie ShieldsYield: 18 cookies
Ingredients:
1 cup peanut butter, creamy or crunchy
1 1/3 cup splenda
1 egg
1 teaspoon vanilla extract
Preheat oven to 350. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup splenda, egg and vanilla. Stir well with a sppon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in splenda press a criss-cross design on each cookie. Bake 12 minutes. Remove from oven and sprinkle with the remaining splenda. Cool slightly before removing from pan. Very soft cookie when just cooked. To soften, microwave for 10 seconds.
Jackie’s Party Beans by Jackie Shields
Ingredients:
1 pound ground beef, browned and drained
1- 15½ oz. can chili beans
2- 30 oz. can pork-n-beans
1- 15 oz. pinto beans, drained
1- 15 oz. can lima beans, drained (can leave out if don’t like)
1 cup ketchup
2 tablespoons vinegar
2 cups chopped onions
2 tablespoons prepared mustard
1 teaspoon salt
¼ cup brown sugar
Mix all together and cook in crock pot for 4-6 hours on low. Can cook on top of stove also.
Make Ahead Potatoes by Jackie ShieldsServes: 8
Ingredients:
10 large potatoes, peeled and quartered
1 cup sour cream
1 package cream cheese, softened
6 tablespoons butter, divided
2 tablespoons dried minced onion
½ to 1 tablespoon salt paprika
Cook potatoes until tender. Drain and mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt. Stir until smooth. Spread in a greased 13x9x2 pan. Melt remaining butter and drizzle over potatoes and sprinkle with paprika. If baking immediately, cover and bake at 350 for 40 minutes. Uncover and bake 20 minutes longer. If making the day ahead, take out of fridge 30 minutes before baking, then bake the same as above. Great with steak!
Cheesy Noodles by Jackie Shields
Serves: 6
Ingredients:
1 cup cottage cheese
1 cup sour cream
½ grated onion
1 teaspoon garlic salt
1 (6 oz.) package fine egg noodles, cooked
1 cup parmesan cheese
Preheat oven to 350°. Mix together cottage cheese, sour cream, grated onion and garlic salt. Add noodles and place in greased casserole. Sprinkle top with grated parmesan cheese. Bake 45 minutes.
The Best Mac & Cheese by Jackie Shields
Serves: 6 to 8
Ingredients:
4 cups cooked macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
½ cup sour cream
4 tablespoons butter, cut into pieces
½ teaspoon of salt
1 cup milk
Preheat oven to 350°. Place cooked and drained macaroni in large bowl and while still hot, add cheddar cheese. Combine remaining ingredients and add to macaroni and cheese mixture. Pour into casserole dish and bake 30 to 45 minutes. Top with additional cheese if desired.
Mudslide Pie by Jackie Shields
Makes 2 pies
Ingredients:
7 ounces chocolate cookie crumbs
2 tablespoons butter, melted
3 (1-quart) containers coffee ice cream
Chocolate sauce
Chopped nuts (optional)
Using a large mixing bowl, place cookie crumbs and melted butter. Mix until the ingredients are blended and moist. Keep mixture at room temperature until needed for pie shells. Lightly spray 2 pie tins with pam. Place prepared crust into pie tins and press grimly on the bottom and sides of each tin. Place pie crust in freezer. Freeze for 2 hours. Making ice cream balls, equally proportion the ice cream into both pie shells. Mound into a dome. Place pies in freezer for approximately 6 hours. To serve, drizzle with chocolate sauce and sprinkle with nuts if desired.
Better than Almost Anything Cake by Jackie Shields
Ingredients:
1 Devil’s Food Chocolate Cake Mix
1 1/3 cup water
½ cup vegetable oil
3 eggs
14 oz. sweetened condensed milk
1 jar 16-17 oz. caramel ice cream topping
1 container 8oz. Cool Whip
1 bag 8oz. toffee bits
Mix together cake mix, water, oil, and eggs. Mix well. Bake in 9x13 pan until done. Cool completely. Poke holes in cake with handle of wooden spoon. Drizzle condensed milk and let stand until absorbed. Then, drizzle caramel topping and then put in fridge for 2 hours. Remove spread with cool whip and sprinkle toffee bits. Best if made 24 hours before serving.
Sweet Broiled Grapefruit by Jackie Shields
2 Servings
Ingredients:
1 large grapefruit, halved
2 tablespoons butter or margarine, softened
2 tablespoons sugar
½ teaspoon ground cinnamon
Maraschino cherry for garnish, optional
Cut membrane from the center of each grapefruit half. Cut around each section. Place 1 tablespoon butter in the center of each half. Combine sugar and cinnamon, sprinkle over each. Broil until butter is melted and sugar is bubbly. Garnish with a cherry if desired. Serve immediately.
Bacon and Eggs Casserole by Jackie Shields
8-10 Servings
Ingredients:
¼ cup finely crumbled bacon
18 eggs (egg beaters can be used)
1 cup milk
1 cup shredded cheddar cheese
1 cup sour cream
¼ cup sliced green onions
1 to 1½ teaspoons salt
1 teaspoon pepper
In a large bowl, beat eggs, add milk, bacon, cheese, sour cream, onions, salt, and pepper. Pour into a greased 13x9x2 pan. Bake uncovered at 325° for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes.
Raspberry Sorbet by Jackie Shields
Ingredients:
¼ cup plus 1½ teaspoons lemon juice
3¾ cups unsweetened raspberries
2¼ cups confectioners’ sugar
In a blender or food processor, combine all ingredients. Cover and process until smooth. Pour into six dessert dishes. Cover and freeze for 1 hour or until set. Remove from freezer 15 minutes before serving.
Lemon Blueberry Dessert by Jackie Shields
6 Servings
Ingredients:
1 carton (8 oz.) cool whip
1 cup fresh blueberries
1 carton (8 oz) lemon yogurt
Fold cool whip and blueberries into yogurt. Spoon into a serving bowl or individual dishes. Serve immediately or refrigerate.
Creamy Lemonade Cups by Jackie Shields
8 servings
Ingredients:
1 (8 oz) container cool whip
1 can (14 oz) sweetened condensed milk
1 small can frozen lemonade, thawed
2 drops yellow food coloring
Mix together cool whip, condensed milk, thawed lemonade and yellow food coloring. Put into individual dishes and sprinkle with graham cracker crumbs. Refrigerate at least 1 hour.
Five Can Soup by Jackie Shields
Makes 7 to 8 cups
Ingredients:
1 can (14.5 oz) Del Monte Fresh Cut Whole New Potatoes, drained and cubed
1 can (14.5 oz) Del Monte fresh cut sliced carrots, drained
1 can (14.5 oz) Del Monte fresh cut zucchini with Italian-style tomato sauce
1 can (14.5 oz) Del Monte fresh cut diced tomatoes with basil, garlic, and oregano
1 can (14 oz) chicken broth
Combine all ingredients in a large pot. Bring to a boil then reduce heat and simmer 3 minutes. This is a weight watcher recipe. 3 points for whole recipe. Can be run through the blender. Makes a great drinkable soup for the road!
Banana Berry Smoothie by Jackie Shields
5 1-cup servings
Ingredients:
1 cup low fat yogurt
3 cups frozen strawberries
2 bananas
¾ cup fat free milk
¼ cup crushed ice
¼ cup honey
Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.
Vegetable Zucchini by Mollie Koch
Ingredients:
2¼ (approx.) zucchini cut in strips 1”-3”. May take out seeds if desired
¼ cup chopped onion
½ cup water
1 teaspoon salt
1 teaspoon chicken bouillon
½ teaspoon dried dill
2 tablespoons butter
2 tablespoons sugar
1 teaspoon lemon juice
2 tablespoons flour
In a large skillet combine zucchini, onion, water, salt, bouillon, and dill. Bring to a boil. Reduce heat and simmer covered 5 minutes or until tender. Do not drain. Add butter, sugar, and lemon juice, and remove from heat. Blend flour into sour cream. Also add some hot liquid from skillet to sour cream mixture. Mix well and blend into zucchini. Cook until hot and bubbly.
Soft/Fluffy Banana Ice Cream by Teresa Smith
Ingredients:
3 tablets – Junket Rennet tablets
3 cups milk
2 tablespoons cold water
4 eggs, beaten
1 cup sugar
4 mashed bananas
2 pints half and half
2 tablespoons plain flour
4 tablespoons vanilla
Dissolve Rennet Tablets in water by crushing. Set aside. Combine sugar and flour in saucepan. Gradually stir in milk. Cook over medium heat approximately 8 minutes or until very hot, stirring constantly. Cook 3 minutes. Remove from heat. Refrigerate 2 hours. Add half and half, bananas, vanilla. Stir in dissolved Rennet Tablets and quickly pour into freezing container of home ice cream maker. Let stand undisturbed for 10 minutes. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.
Broccoli-Potato Soup Cake by Lane Burdette
Ingredients:
3 cups chopped potatoes (or more)
1 package chopped broccoli, thawed and drained (10 oz.)
2 cups water
½ cup celery, finely chopped
½ cup carrots, finely chopped
¼ cup onion, finely chopped
1 teaspoon parsley flakes
2 chicken bouillon cubes
½ teaspoon salt
Dash of pepper
3 cups milk
4 heaping tablespoons all-purpose flour
½ pound Velveeta Cheese
In a large pan, combine potatoes, broccoli, water, celery, carrots, onion, parsley, bouillon cubes, and seasonings. Mix well. Cover and simmer for 15 to 20 minutes or until vegetables are tender. Mix flour with a small amount of milk. Make a paste. Then blend in the remainder of the milk. Add to the vegetables. Cook until thickened. Do NOT boil. Add cheese. Stir until melted.
Fast Fixing Chocolate Chip Cake by Joyce Hayes
Ingredients:
¼ cup oil
1 box double fudge (or rich) chocolate cake mix
1 4oz. package instant fudge pudding mix
1 cup (6 oz) chocolate chips
2 eggs
1¼ cup water
Pour ¼ cup oil in a 13x9x2in. pan, tilting to coat the bottom. Add the box of cake mix, instant pudding mix, chocolate chips, eggs, and water into the pan. Stir with wooden spoon until mixed. Scrape sides and smooth surface. Bake at 350 degrees F for 35-45 minutes, testing for doneness with a toothpick in the center. Cool completely. Sprinkle with powdered sugar and slice into squares.