Sunday, October 16, 2011

7th Ward Holiday Favorites!!!

1 package California Blend Vegetables
2 cans cream of mushroom soup
1 egg.
1/4 cup dried onion. Or green onion
1 cup grated cheese
1 box Stove Top Stuffing
1 cup butter
9x13 pan put bag of frozen veggies.
Mix soup, egg and onions together. Pour over veggies
Sprinkle on grated cheese.
Melt 1 cup butter and stir with stuffing and spread on top
Bake at 350' uncovered for 30 minutes.

2- 8oz cream cheese, 1/4 cup chopped onions, 1/4 cup chopped green pepper
1T seasoned salt (Lawry's), 3/4 cup crushed pineapple
Mix together all ingredients, roll in chopped walnuts and store in fridge.
1- 1/2 lbs hamburger or sausage
1 onion
2 T soy sauce
2 T brown sugar
1 can mushrooms drained
1 can cream mushroom soup
1 1/2 cups cooked rice
1 can sliced water chestnuts
Cut top off 3 "sugar baby" pumpkins. Scoop out, use permanent marker to paint
Face on pumpkin if desired. Put food in pumpkin. Put lid on. Set pumpkins on
Baking tray. Bake at 350' for 1 1/2 to 2 hours.

1 lb. Shortening (2 cups)
4 cups flour
1 t salt
7 1/2 oz water
Mix together (after 1 minute you knead it with your hands) roll out for pie crust
Makes 3 - 2 crust pies or 6 - 1 crust pies

4 or 5 sweet potatoes
2 T butter
2 T brown sugar
Layer 2:
8 oz. cream cheese
2 T sour cream
Layer 3:
2 T sugar
1/2 cup graham crackers
2 T butter
Pecan halves
Layer 1: Bake the sweet potatoes then mash and mix with butter and brown sugar.
Spread in casserole dish which has been sprayed with Pam.
Layer 2: Have cream cheese at room temperature. Blend with sour cream, then
Spread on top of sweet potatoes.
Layer 3: Brown on top of stove the sugar, crushed Graham crackers and butter.
Sprinkle on top of cream cheese layer. Garnish with pecan halves. Bake at 350
Degrees for 30 minutes.

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