<Recipes On The go Recipes On The Go: November 2005

Recipes On The Go

Wednesday, November 30, 2005

Vegetable: Broccoli and Cauliflower Casserole Recipe

2 boxes frozen broccoli, chopped
1 box frozen cauliflower, chopped
1 can cream of mushroom soup
1/2 cup or more Velvetta or cheedar cheese
1/4 milk
1/4 mayonnaise
Bread crumbs litely browned in butter

Cook drain and cut broccoli and cauliflower in smaller pieces; mix. Lay in 13 x 9 baking dish. Mix soup, cheese, milk, mayonnaise and pour over cooked vegetables. Top with bread crumbs litely browned in butter. Bake uncovered at 350 degrees for 45 minutes. Cover if cooking too fast.

Tuesday, November 29, 2005

Appetizer: Sweet and Sour Meatballs Recipe

1/2 cup instant rice
2 lbs. 90% lean ground beef
1 egg
1 cup soft butter-flavored cracker crumbs
2 tbsp. oil

Sauce:1 1/2 cups barbecue sauce
1 cup (12 oz.) pineapple topping
1/4 cup firmly packed brown sugar

Prepare rice according to package directions. Meanwhile, combine ground beef, egg and cracker crumbs; mix well. Add cooked rice; mix thoroughly. Shape into 1 1/2 or 2 inch meatballs. Cook in oil over medium heat until browned, turning occasionally. If necessary, drain grease from skillet. Combine all sauce ingredients; mix until brown sugar is dissolved. Pour over meatballs. Cover and simmer over low heat for 30-45 minutes or until meatballs are no longer pink in center. Serve with toothpicks. Makes 4-6 servings.

Monday, November 28, 2005

Dessert: Gingerbread Upside-Down Cake Recipe

1 can (20 oz.) Pineapple Slices
1/2 cup margarine, softened, divided
1 cup packed brown sugar
10 maraschino cherries
1 egg
1/2 cup dark molasses
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt

Preheat oven to 350 degrees. Drain pineapple slices; reserve 1/2 cup syrup. In 10-inch cast iron skillet, melt 1/4 cup margarine. Remove from heat. Add 1/2 cup brown sugar and stir until blended. Arrange pineapple slices in skillet. Place 1 cherry in center of each slice. In large mixer bowl, beat remaining 1/4 cup margarine and 1/2 cup brown sugar until light and fluffy. Beat in egg and molasses. In small bowl, combine flour, baking soda, ginger, cinnamon and salt. In samll saucepan, bring reserved pineapple syrup to a boil. Add dry ingredients to creamed mixture alternately with hot syrup. Spread evenly over pineapple slices in skillet. Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Let stand in skillet on wire rack 5 minutes. Invert onto serving plate. Makes 8-12 servings.

Egg: Egg Brunch Casserole Recipe

8 slices white bread, cubed
2 1/2 cups sharp cheddar cheese
1 lb. sausage
1 lb. bacon
9 eggs
1 qt. milk
1 tsp. dry mustard
1/2 tsp Worchestershire Sauce

Preheat oven to 325 degrees. Grease bottom of 11 x 14 baking pan. Place half the bread cubes in pan and cover with half the cheese. Drain sausage, mix with bacon. Spread in pan over cheese. Top with remaining bread, then cheese. Beat eggs with milk, mustard and Worchestershire Sauce. Pour over ingredients in pan. Refrigerate overnight. Bake uncovered at 325 degrees for 45 minutes, or until brown. Makes 12-15 servings.

Sunday, November 27, 2005

Appetizer: Stuffed Pinwheels Recipe

1 envelope Lipton Savory Herb with Garlic Soup Mix
1 package (8 ounces) cream cheese, softened
1 sup shredded mozzarella cheese
2 tblsp. milk
1 tblsp. grated Parmesan cheese
2 packages refrigerated pizza crust

Preheat oven to 425 degrees. In medium bowl, combine all ingredients except pizza crusts, set aside. Unroll pizza crusts, top evenly with filling. Roll, starting at longest side, jelly-roll style. Cut into 32 rounds.* On greased baking sheet, arrange rounds cut side down. Bake uncovered for 13 minutes or until golden brown.

* If rolled pizza crust is too soft to cut, refrigerate or freeze until firm.

Saturday, November 26, 2005

Fruit: Fruit Compote Recipe

1 Large 2# Can Sliced Peaches
1 Large 2# Can Chunk Pineapple
1 Can Whole Cranberries
1 1/4 cup Brown Sugar
2 Tblsp. Minute Tapioca

Drain juice from fruit, dry, mix with cranberries, brown sugar and tapioca. Back 30 minutes at 350 degrees. Serve warm.

Friday, November 25, 2005

Meat: Turkey 'N Swiss Casserole Recipe

1 cup Miracle Whip Dressing
4 cups chopped cooked Turkey
2 cups Shredded Swiss Cheese
2 cups each croutons and sliced celery
1/2 cup milk
1/4 cup chopped onion

Mix all ingredients. Spoon into 2-quart casserole. Sprinkle with croutons, if desired. Bake at 350 degrees for 40 minutes or until heated. Makes 6 servings.

Wednesday, November 23, 2005

Meat: Beef Strogonoff Recipe

1/4 cup butter
1/2 cup chopped onion
1 1/2 lb. ground beef
2 tsp. flour
1/4 tsp. pepper
1/2 tsp. salt
2 small cans mushroom
1 can cream chicken soup
1/2 cup sour cream
1/4 tsp. paprika

Saute onion in butter. Stir in beef, flour, salt, pepper, paprika and mushrooms. Stir 5 minutes. Add soup simmer 10 minutes. Stir in sour cream. Serve over noodles.

Tuesday, November 22, 2005

Dessert: Ice Cream Cake Recipe

Approximately 40 crushed Ritz crackers
1/4 lb. melted butter
Mix and press into pie plate.

2 pkg. pistachia pudding
1 1/2 cups milk
1 Large Cool Whip
4 cups vanilla ice cream

Whip milk with pudding. Add Cool Whip and ice cream. Mix well. Refrigerate overnight.

Monday, November 21, 2005

Dessert: Chocolate Sheath Cake

Place in a large bowl, 2 cups flour, 2 cups sugar, set aside. Place in a saucepan, 1 stick butter, 1/2 cup shortening, 4 tbsp. dry cocoa mix, 1 cup water. Bring to a boil and pour over flour, sugar mixture. Add 2 slightly beaten eggs, 1 tsp. baking soda, 1 tsp. cinnamon, 1/2 cup buttermilk, and 1 tsp. vanilla. Mix well and pour into a greased floured pan 15 1/2 x11x1 1/2. Bake at 400 degrees for 30-35 minutes. Five minutes before cake is done prepare icing.

Place in a saucepan, 1 stick butter, 4 tbsp. dry cocoa mix, and 6 tbsp. milk and bring to a boil. Remove from heat and add 1 box (lb.) confectioners sugar and 1 tsp. vanilla. Beat well and pour over warm cake. Add 1 cup chopped nuts to icing if desired.

Saturday, November 19, 2005

Meat: Turkey/Chicken Tetrazini Recipe

1/4 cup butter
2 tbs. corn starch
1/4 tsp. salt-dash pepper
1 1/2 cup chicken broth (14 oz.)
1/2 cupmMayonaise
2 tbs. sherry
8 oz. pkg. thin spaghetti ( brak in 1/3)
2 1/2 cups cooked turkey or chicken or 4 1/2 boneless chicken breasts
1 cup sliced mushrooms (optional)
1/2 cup grated Parmesan Cheese

Melt butter, stir in corn starch, salt and pepper. Remove from heat-stir in chicken broth gradually, bring to a boil, stir constantly and boil 1 minute. Stir in mayonaise and sherry. Remove from heat. Cook spaghetti separately. In 2 quart casserole dish, arrange cooked spaghetti, meat and mushrooms, cover with part of sauce, repeat until all used, sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serves 8

Friday, November 18, 2005

Dessert: Whiskey Cake Recipe

1 box yellow cake mix without pudding
1 box instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1 cup water
3/4 cup walnuts
3/4 cup coconut (optional)

Combine all ingredients. Mix for 3 minutes. Pour into well-greased tub pan. Bake at 350 degrees for 50-60 minutes. (closer to 50 minutes, check for doneness)


1 stick butter
1/2 cup sugar
1/4 cup whiskey

Melt butter. Add sugar and whiskey. Cook until sugar is dissolved and of syrup texture. After removing cake from oven, poke holes (with fork) in the top (leave cake in pan while poking). Pour some of the syrup mixture over cake. Let cake sit in pan 15-20 minutes. Remove cake from pan and brush remaining syrup on sides/top of cake. Re-bake 5-10 minutes.

Thursday, November 17, 2005

Meat: No Peek Chicken Recipe

1 box Wild Rice
4-6 Boneless Chicken Breasts
1 can Cream Checken Soup
2 soup cans of water
1 package of dry onion soup mix

Sprinkle wild rice on bottom of 13x9 pan. Place chicken on top. Mix cream chicken soup with water, pour over chicken. Mix seasoning mix from wild rice and dry onion soup mix. Sprinkle over top. Cover. Bake at 300 degrees for 3 hours. NO PEEKING!

Wednesday, November 16, 2005

Side: Hash Brown Casserole Recipe

2# package of Hash Browns-thawed
1/2 cup melted butter
1 cup of cream of mushroom coup
16 oz. sour cream
1/2 cup chopped onions (optional)
2 cups or 8 oz. of grated velvetta or cheddar cheese

Mix together, place in slightly greased 13 x 9 baking dish. (Optional)Top with 2 cups crushed corn flakes mixed with 1/4 cup melted butter. Bake at 350 degrees for 60 minutes.

Tuesday, November 15, 2005

Dessert: Carrot Cake Recipe

Preheat oven to 350 degrees. Cake can be made either in layered or oblong pan.

2 cups Flour
2 cups Sugar
2 tsp. Alspice
2 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. salt

Mix together the aforementioned ingredients. Add the following ingredients to the mixture.
4 eggs
3 cups grated carrots
1/2 nuts
1 1/2 cups vegetable oil
Bake in preheated oven for 30-40 minutes or until done. Test with toothpick in center of cake, if toothpick comes out clean, cake is done.
3 1/2 cups powdered sugar
1-8 oz. package of cream cheese
1 stick of margarine
1 tsp. vanilla
Mix until creamy. Frost cake.

Dessert: Baking Powder Coffee Cake Recipe

Well, this recipe for Baking Powder Coffee Cake has been in my family forever, it was my Grandmother's favorite coffee cake recipe.

1 cup sugar
1/4 cup soft butter
2 eggs (whites/yolks separated)
1/2 cup milk
1 1/2 cups flour
1 tsp. baking powder
1/4 grated almonds (optional)

2 tbsp. melted butter
3 tbsp. sugar
1 tbsp. cinnamon

Cream butter and sugar, add yolks well beaten. Sift flour with baking powder. Alternating with milk, mix in flour mixture. Start alternating with milk end with flour mixture. Fold in stiffly beaten egg whites. Pour into greased oblong baking dish. Spread melted butter over top. Sprinkle with sugar mixed with cinnamon and if you wish grated almonds (optional). Bake in moderate oven, 350 degrees for 25-30 minutes.

Appetizer: Crab Munchies Recipe

Here's a quick one to add to your appetizer favorites.

1 soften stick of butter
1 jar of Old English Chesse spread
1 1/2 tsp Mayonaisse
1/2 tsp. Garlic Salt
1 can Crab Meat drained
1 pkg. English muffins

Mix everything and spread on muffins. Cut muffins in quarters and broil until golden brown. Serve warm.