Index: Cheesy Potatoes ~ Oriental Cole Slaw ~ Strawberry Salad ~ Texas Potatoes ~ Apple Nut Cake ~ Lemon Bread ~ Blue Cheese/Walnut Cheesecake ~ Crab Bake
Comfort Food Recipes
Cheesy Potatoes Ingredients: 1 - 2 lb. Bag Frozen O’ Brien Potatoes 2 Cans Cream of Chicken Soup 1 Small Box Velveeta Cheese
6-8
Preheat Oven to 350o Grease a 2 quart baking dish. Cut Velveeta into small cubes. Stir together the Potatoes, Cheese Cubes and Soup. Pour mixture into pan. Baked for one hour. Alternative: This can be made a little spicier by substituting One Jar of Salsa Con Queso for the Velveeta Cheese.
Oriental Cole Slaw
6-8
½ cup butter 1 cup toasted sunflower seeds 1 cup slivered almonds 2 pkg. chicken Flavored Ramen Noodles (Crushed) 1 pkg. slaw mix 1 bunch green onions (optional) In a skillet, melt butter, add sunflower seeds, almonds and crushed ramen noodles. Sauté over low heat until toasted, stirring often. Add 1 pkg. Chicken Seasoning. Cool. Blend ingredients with slaw mix. ¼ cup vegetable oil ¼ cup vinegar ¼ cup sugar 1 pkg. Chicken Seasoning. Mix all ingredients well. Pour dressing over salad mixture about 15 minutes before serving. {Dressing and Slaw can be kept separate and mixed per serving as needed.} Dressing:
Strawberry Salad
8-12
2 Cups Crushed pretzels 1 Stick Butter, melted 1 – 8 oz. pkg. Cream Cheese 1 Cup Sugar 1 Cup Heavy Whipped Cream or Equivalent Whipped Topping 1 large pkg. Strawberry Jell-o 2 Cups Boiling Water 1 large pkg. frozen strawberries Combined pretzels and melted butter in a 9 x 13 pan. Press into a crust and bake at 350o for 8-10 minutes. Let Cool. Cream sugar & cream cheese mixing well. Fold whipped topping into cream cheese mixture. Layer over the pretzel crust. Dissolve Jell-o in hot water, stir in frozen strawberries. Let jell-o mixture partially set up. Pour set mixture over cream cheese. Refrigerate until fully set.
Optional: Before serving, top with whipped topping & sprinkle with crushed pretzels.
Texas Potato Casserole 2 lb. Hash Browns (thawed) ¾ Stick Melted Butter 1 tsp. Salt ½ Cup Chopped Onions
6-8 1 Can Cream of Chicken Soup 1 Pint Sour Cream ¼ tsp. Pepper 2 Cups Sharp Cheddar Cheese
Mix all ingredients together and place in a 9x13 pan. Topping: Mix 2 Cups Crushed Corn flakes and ½ Cup Melted Butter. Place on top of potato mixture. Bake at 350o for 45 minutes.
Apple Nut Cake 4 Cups Apples, peeled & chopped 2 Eggs, beaten 2 Cups Sugar 1 tsp. Vanilla ½ Cup Oil
8-12 2 Cups Flour 2 tsp. Baking Soda 2 tsp. Cinnamon ¾ tsp. Salt 1 Cup Walnuts
Beat together eggs, sugar, vanilla and oil. Sift together flour, soda, Cinnamon and salt. Fold dry ingredients into egg mixture. Add apples And walnuts, blend well. Bake in greased 11x7 pan at 325o for 1 hour. Optional Glaze Topping: 1 Cup Confectioners' Sugar ½ tsp. Vanilla 5-6 tablespoons Milk Blend all ingredients until smooth. Drizzle over cake.
Lemon Bread
1 ¾ Cups All Purpose Flour 2 ½ Teaspoons Baking Powder ¾ Cup Sugar ¼ Cup Vegetable Oil 3 Tablespoons Lemon Juice 1 pkg 8 oz Candied Lemon Peel (coat lightly with flour) 2 large Eggs ½ Cup Evaporated Milk
For Glaze: 1 Tablespoon Lemon Juice & 1 Tablespoon Sugar Preheat Oven to 3500 - grease 8 or 9” pan. Combine flour, baking powder, and salt in medium bowl. Beat sugar, oil and lemon juice in small mixing bowl. Add eggs, one at a time, beating well after each. Stir in flour mixture alternately with evaporated mild until blended. Add candied peel. Pour into pan. Bake 35 to 40 minutes or until Toothpick comes out clean. For glaze: combine lemon juice nad sugar; bring to boil. Cook for 1 minute.
Blue Cheese/Walnut 26 servigs Cheesecake 2 packages (8 0z) Cream Cheese, Softened 3 Eggs 8 oz. Crumbled Blue Cheese 2 ¼ Cups Sour Cream, divided 1/8 Teaspoon Pepper ½ Cup Chopped Toasted Walnuts In a mixing bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup of sour cream until blended. Add eggs; beat on low speed just Until combined. Stir in pepper. Pour into a greased 9 in. spring-form pan. Place pan on a baking sheet. Bake at 3250 for 25-30 minutes or until Center is almost set (top may crack). Let stand on a wire rack for 5 Minutes; spread with remaining sour cream. Bake 5 minutes longer. Cool for 10 minutes. Run knife along edge of pan to release. Cool 1 hour. Refrigerate overnight. Remove from pan. Sprinkle with walnuts. Garnish with grapes, herbs, and star fruit; if desired. Serve with crackers.
Crab Bake 2 to 3 Cups Crab meat 1 Cup Diced Celery 3 Tablespoons Chopped Onion ¼ Cup Chopped Green Pepper
24 servings Salt & Pepper 1 Teaspoon Worcestershire ¾ Cup Mayonnaise 1 Cup Bread Crumbs 1 Tablespoon chilled butter
Combine all ingredients except the bread crumbs and butter. Pour into a 4 quart casserole. Cut in bread crumbs into the butter. Top casserole with bread crumbs. Bake 30 to 35 minutes at 3500. Serve hot with crackers.
Cranberry Walnut Bars 4 Eggs, beaten until thick 2 C Sugar 2 ½ C Dried Cranberries 2C Flour 2/3 C Butter, melted 1 C English Walnuts
You may also add raisins and dates. Bake at 350° for 40-45 minutes until pick comes our clean.