Month: October 2010

Nani’s Favorite Cheese Ball

The Holidays are approaching and this is a great classic cheese ball recipe. Originally it was called Philly Cheese Bell. I believe it was Kraft that made a cold pack cheese and marketed it during the Christmas season in red containers shaped like a bell. The recipe came from Kraft. I can no longer find this brand of cold pack cheese, so I use whatever brand and flavor I can find. You can vary the taste by the flavor of cheese that you use. Smoked and bacon flavored work very well. This cheese ball is always a big hit and has a great consistency for spreading on crackers. I love rolling it in chili powder, but if your tastes lean towards non-spicy, it is very good rolled in nuts, too. Need chili powder? It’s available at [ad#Myspice Hyperlink]
Ingredients

  • 8 oz package cold pack cheese, softened
  • 8 oz package cream cheese, softened
  • 2 tablespoons margarine
  • 2 teaspoons chopped onion
  • 2 teaspoons chopped green pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/4 cup chili powder or 1/2 cup chopped nuts

Directions
Mix all ingredients well except the chili powder or nuts. Return to refrigerator for a couple of hours until cheese mixture becomes firm. Remove from refrigerator and shape into a ball. Pour chili powder or chopped nuts on a piece of wax paper and roll ball until it is covered. Serve with your favorite crackers.

World’s Easiest Cream of Tomato Soup

Are you looking for a quick and delicious soup? Try this easy version of cream of tomato soup. It is a favorite recipe of mine to use up leftover marinara sauce. Use your favorite marinara sauce or try mine.

Ingredients

  • 1 cup marinara sauce
  • 1 cup 1/2 & 1/2
  • freshly ground pepper


Directions
Mix marinara sauce and 1/2 and 1/2 in a saucepan. Cook over low heat just until heated through. Pour into soup bowls and top with freshly ground pepper.

World’s Best Chicken Wild Rice Soup

I received this favorite recipe many years ago from a co-worker. It is absolutely the best chicken wild rice soup I have eaten. My family loves it and has passed it on to many of their friends. The recipe calls for a pound of bacon, I often make it without bacon and think it is just as good. Some family members disagree with me on that!

Directions

  • 2-3 cups chicken, cooked
  • 4 cups wild rice, cooked
  • 1 lb well cooked and drained bacon
  • 1 onion, sauteed in butter
  • 1 can cream of mushroom soup (or cream of chicken)
  • 1 can cream of potato soup
  • 1 can cream of celery soup
  • 1 large jar old english cheese (or 2 small jars)
  • 2 cups water
  • 1 8 oz carton 1/2 & 1/2
  • 1 can french style green beans, drained
  • salt & pepper, to taste

Directions
Put all ingredients in crock pot for 6 to 8 hours. Also you can simmer for a couple of hours on stovetop.

Jim’s Favorite BBQ Sauce

Here is a quick and easy homemade BBQ sauce. This was always our family’s favorite recipe until we discovered Famous Dave’s sauce! I still like to make this one, too. It is easy, quick, and cheap.

Ingredients

  • 2 cups ketchup
  • 1 1/2 Tablespoon chili powder
  • 1/4 cup soy sauce
  • 1/4 cup red wine vinegar
  • 3 Tablespoon brown sugar
  • 1 Teaspoon garlic powder

Directions
Mix all together in saucepan and simmer for 5 minutes. Serve on ribs, chicken, pork, or anything that you like BBQ sauce on.

24 Hour Fruit Salad

Fruit Salad
Fruit Salad
Everyone loves fruit salad and this is an easy favorite recipe of mine. It is especially nice because it needs to be made a day ahead.

Ingredients

  • 1 pint sour cream
  • 2 cans mandarin oranges
  • 1 can green grapes
  • 1 can crushed pineapple
  • 2 cups shredded coconut
  • 2 bananas, sliced (optional)

Directions
MIx all ingredients except bananas. Chill 24 hours. If desired, add sliced bananas just before serving.

Turkey Chow Mein

Turkey Chow Mein
Turkey Chow Mein
I found another old favorite recipe recently. Left over Thanksgiving turkey is perfect for this dish. It is easy, tasty and quick.

Ingredients

  • 1 green pepper, sliced into strips
  • 1 cup celery, sliced
  • 2 tablespoons butter
  • 1 3/4 cup chicken broth
  • 1/4 cup cold water
  • 2 tablespoons soy sauce
  • 1/2 envelope onion soup mix
  • 2 to 3 cups cooked diced turkey or chicken
  • 1 – 3 oz can sliced mushrooms
  • 1 – 5 oz can water chestnuts, sliced & drained
  • 1 can bean sprouts, drained
  • Chow mein noodles and/or rice

Directions
In large skillet, saute pepper and celery for 2 minutes. Add chicken broth. In small bowl, blend cornstarch with cold water and soy sauce; gradually stir into the broth. Add onion soup mix. Cook and stir until mixture thickens. Add turkey, mushrooms, water chestnuts, and beat sprouts. Cook just until all ingredients are heated through. Serve over chow mein noodles and/or rice.

Nani’s Pizza Casserole

Pizza Casserole
Pizza Casserole
This is another of those favorite recipes for the kids. What kid doesn’t like pizza? This is an quick and easy recipe that will please the whole family.

Ingredients

  • 1 1/2 pounds ground beef
  • 1/2 cup onion, chopped
  • 1/4 cup green olives, chopped
  • 1- 4 oz can mushrooms
  • 1 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1- 12 oz package egg noodles, cooked al dente
  • 2- 10 oz jars pizza sauce
  • 1- 8 oz can tomato sauce
  • 1 cup milk
  • 1 cup sliced pepperoni
  • 8 ounces shredded mozzarella cheese

Directions

Brown meat with onion. Add mushrooms, olives, and spices. Combine noodles, beef mixture, pizza sauce, tomato sauce, milk, and pepperoni. Pour into a 9 x 13 inch pan. Cover and bake 45 minutes at 350 degrees. Sprinkle cheese on top and bake uncovered 15 minutes longer until cheese is melted and light brown.

Amanda’s Stuffed Cabbage

Cabbage
Cabbage
This favorite recipe of mine was given to me many years ago by a friend, who said she got it from an Amish cookbook. I have tried many different recipes for stuffed cabbage, but this is the best. Sometimes it can be difficult to remove the cabbage leaves, so pick out a large cabbage. The leaves will tear, but that won’t hurt. You will enjoy this recipe. You can use the inner part of the cabbage for the coleslaw recipe that I posted yesterday.

Ingredients

  • 1 large head cabbage
  • 1 pound ground beef
  • 1/2 cup raw rice
  • 1 small onion, finely chopped
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large onion, sliced
  • 2 (8 oz.) cans tomato sauce
  • 1/2 to 1 cup brown sugar
  • 1 large can tomatoes, I use canned whole tomatoes

Directions
Remove 12 large leaves from cabbage. Trim off thick part. Pour boiling water over leaves and let stand for 5 to 10 min. Combine meat, rice, chopped onion, eggs, salt & pepper. Place a mound of meat mixture in cup part of each leaf. Loosely fold over side of leaf and roll up, can secure with toothpicks if desired. In the bottom of a Dutch oven, place a few remaining cabbage leaves. Next arrange a layer of stuffed cabbage and sliced onion. Mix together the sauce and tomatoes and pour over cabbage rolls. Sprinkle sugar on top. Bake covered for 1 hour @ 375 degrees, uncover and bake 2 hours more.

Nani’s Favorite Cole Slaw

Cole Slaw
Cole Slaw
I’m not a big fan of mayonnaise, so this is my favorite recipe for cole slaw. It compliments so many main courses, but doesn’t compete with them.

Ingredients

  • 1 pound green cabbage, shredded
  • 1 small onion, finely chopped
  • 2 carrots, peeled and grated
  • 2 teaspoons salt
  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 2 teaspoons sugar
  • 2 teaspoons dill seeds
  • Pepper, to taste

Directions
Combine all vegetables and chop together until fine and well mixed. Toss in salt and let stand for 30 minutes. Pour off liquid that accumulates in the bowl. Add the vinegar and toss well, but lightly. Let this stand another 20 minutes, tossing once or twice. Drain off excess vinegar. Add sugar, oil, and pepper and toss lightly, but thoroughly. Chill for several hours or overnight.