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Food court 5-9

What a wonderful day to cook for or to plan and prepare a meal for your Mom or Grandma — a special meal you know they especially want, especially desire, especially deserve.

Cream of Potato Soup with Cheddar

8 medium Yukon gold potatoes, peeled and cubed

1 large red onion, chopped

1 celery rib, chopped

2 14 1/2-ounce cans chicken broth

1 10 1/4-ounce can condensed cream of celery soup, undiluted

1 teaspoon garlic powder

1/2 teaspoon white pepper

1 1/2 cups shredded sharp cheddar cheese

Optional toppings, salad croutons, crumbled cooked bacon and additional shredded sharp cheddar cheese

Combine first seven ingredients in a 4- or 5-quart slow cooker. Cover and cook on low for 7 to 9 hours, until potatoes area tender. Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.

Grape Salad

2 pounds seedless grapes, any color

8 ounces cream cheese

8 ounces sour cream

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup brown sugar

1 cup pecans

Mix cream cheese, sour cream, vanilla and sugar until softened. Add grapes, mix gently. Add brown sugar on top dish with pecans. Refrigerate before serving.

Grandmas Scalloped Corn

1 celery rib, chopped

1/2 small onion, chopped

2 tablespoons, butter

1 14 3/4-ounce can cream style corn

1 cup milk

1 cup crushed saltines (about 20 saltines)

2/3 cup cubed Velveeta

2 eggs

1 teaspoon salt

1/4 teaspoon paprika

In a small skillet, sauté celery and onion in butter until tender. Transfer to a large bowl, cool to room temperature. Stir in the corn, milk, saltines, cheese, eggs and salt. Transfer to a greased 1 1/2-quart baking dish. Sprinkle with paprika. Cover and bake at 350° for 45 minutes or until golden brown.

Sour Cream Chicken

1 cup reduced fat sour cream

2 tablespoons minced chives

2 tablespoons lemon juice

2 teaspoons celery salt

2 teaspoons paprika

2 teaspoons Worcestershire sauce

1 small garlic clove, minced

1 1/4 cups seasoned bread crumbs

1 broiler/fryer chicken (2 to 3 pounds) cut up and skin removed

2 tablespoons butter, melted

In a bowl, combine the first seven ingredients. Place crumbs in a separate shallow bowl. Coat chicken with sour cream mixture then coat with bread crumbs. Arrange chicken on a rack in a foil-lined 15-by-10-inch baking pan. Bake, uncovered, at 350° for 30 minutes. Drizzle with butter. Bake 15 to 20 minutes longer or until juices run clear.

Comforting Carrot Casserole

4 cups sliced fresh carrots

1 cup cubed Velveeta

2 tablespoon dried minced onion

1/4 cup butter, melted

1 cup crushed potato chips

Place 1 inch of water in a large saucepan, add carrots. Bring to a boil. Reduce heat. Cover and simmer for 7 to 9 minutes or until crisp tender. Drain. Place carrots in a greased shallow 2-quart baking dish. Top with the cheese and onion. Drizzle with butter. Sprinkle with potato chips. Cover and bake at 350° for 20 to 25 minutes or until bubbly.

Cheesy Potato Cauliflower Mash

1 1/2 pounds baking potatoes

2 cups cauliflower florets

5 slices thick cut bacon

1/2 cup milk

1 cup shredded cheddar cheese, divided

Peel and cube potatoes. In saucepan, bring potatoes and enough salted water to cover to a boil. Reduce heat and add cauliflower florets. Let simmer 20 minutes or until tender. Drain. In skillet, over medium high heat, cook bacon 5 minutes. Cool. Crumble. Drain all but 2 tablespoons fat from skillet. Add milk to skillet and bring to a boil. Using hand masher or potato ricer, mash vegetables, stir in hot milk, mash vegetables, stir in hot milk, 1/4 crumbled bacon and 1/4 cup cheese. Top with remaining bacon and cheese.

Vanilla Fruit Salad

1 pound fresh strawberries, quartered

1 1/2 cups seedless red and or green grapes, halved

2 medium bananas, sliced

2 kiwi fruit, peeled, sliced and quartered

1 cup cubed fresh pineapple

1 21-ounce can peach pie filling

3 teaspoons pure vanilla extract

In a large bowl, combine the strawberries, grapes, bananas, kiwi and pineapple. Fold in pie filling and vanilla. Chill until serving. Makes 10 servings.

Beef Stroganoff

2 pounds beef stew meat

1 cup onions, chopped

1 can golden mushroom soup

1 can cream of onion or mushroom soup

1 6-ounce jar sliced mushrooms, drained

8 ounces cream cheese

8 ounces sour cream

Mix stew meat, onions, mushroom soup, cream of onion or mushroom soup and sliced mushrooms. Put in crock pot on low for 8 to 10 hours. Turn down to warm. Stir in cream cheese and sour cream. Serve on hot buttered noodles. Add a few parsley flakes.

Poke Cake

1 box white cake mix

1 cup orange soda

1 3.2-ounce box vanilla instant pudding

1 1/2 cups milk

1 8-ounce tub Cool Whip

Bake cake according to package instructions in a 9-by-13-inch pan. When cool poke holes all through the top of the cake with a butter knife or fork. Pour orange soda evenly over the top. Mix pudding and milk together until well blended. Fold in whipped topping until smooth. Spread pudding mixture over cake and store in the refrigerator until ready to serve. Instead of the orange soda you can also use Jell-O mixed up with water and pour over cake and get different colors.

Meat Loaf

1/2 cup Post Grape nut cereal

1 cup milk

1 15-ounce can tomato sauce

2 pounds ground beef

1 /2 cup onion, chopped

2 eggs

1/4 teaspoon oregano

1 1/2 teaspoons salt

Combine milk, cereal and 1 cup tomato sauce; add beef, eggs, onion and salt. Mix well. Grease loaf pan. Bake at 350° for 1 hour and 20 minutes. Heat remaining sauce and pour over meat.

Four Layer Dessert

Crust

1 cup flour

1 stick oleo

1/2 cup nuts

Second layer

1 8-ounce package cream cheese

1 cup powdered sugar

1 cup Cool Whip

Third layer

2 large boxes instant pudding (any flavor)

4 cups milk

Fourth layer

1 container Cool Whip

For crust: Mix together flour, oleo and nuts. Put in a 9-by-13-inch pan. Bake at 350° and cool. For second layer: Mix cream cheese, powdered sugar and Cool Whip. Spread over crust. For third layer: Mix instant pudding and milk. When almost thick, pour over second layer. For fourth layer: Spread Cool Whip over cake. Refrigerate until ready to serve.

• • •

This will give you something to make to please your Mom and Grandma, or if you don’t want to cook, you can just say to heck with it ... surprise them and take them out to a nice restaurant. If you have any recipes you would like to share you can reach me at judyd2313@frontier.com. Happy Mother’s Day to all you Moms and Grandmas.

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