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Mushroom Nut Roast

Mushroom Nut Roast

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Fresh mushrooms and chopped nuts.

• CourseMain Course
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Cook Time

60 minutes

Servings Prep Time 6 people 30 minutes

Cook Time 60 minutes

Mushroom Nut Roast Print Recipe Fresh mushrooms and chopped nuts. CourseMain Course CuisineAmerican Skill LevelMedium Servings Prep Time 6 people 30 minutes Cook Time 60 minutes Servings Prep Time 6 people 30 minutes Cook Time 60 minutes

Ingredients

• 1 Lbs mushrooms coarsly chopped.
• 1 Package Pepperidge Farm Dressing Mix
• 1/4 Lbs butter melted.
• 1 Cup nuts Walnuts, Pecans, Chopped
• 1 Cup cheddar cheese grated.
• 4 each Eggs well beaten.
• 1 Each onion Large, diced.
• 1/4 Cup A-1 Steak Sauce.
• 1/2 Cup Water

Servings: people

Instructions

1. Preheat Oven to 350˚
2. Mix mushrooms, Dressing, Butter, Nuts, Cheese, Onion, and the eggs together.
3. Place in a casserole dish and bake for 30 minutes in a 350 degree oven.
4. Blend the steak sauce and the water together, pour over the top of the casserole and continue to bake another 30 minutes.

Recipe Notes

Serve with Mushroom Sauce

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Baked Beans

Baked Beans

Print Recipe

Baked beans cooked slowly in a Crock Pot.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6	30 minutes

Servings Prep Time 6 30 minutes

Baked Beans Print Recipe Baked beans cooked slowly in a Crock Pot. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 30 minutes Servings Prep Time 6 30 minutes

Ingredients

• 1 Lbs Navy Beans dry
• 8 Cups Cold Water
• 1 Each onion Chopped
• 1/3 Cup Molasses
• 1/4 Cup brown sugar Packed
• 1 Teaspoon Dry Mustard
• 1/4 Teaspoon pepper
• 1/2 Teaspoon salt

Servings:

Instructions

1. Rinse beans and soak overnight. Drain water and add 8 cups water to beans. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 to 2 hours or until beans are tender. Drain beans and reserve liquid.
2. In crockpot combine drained beans, and onion. Add 1 cup drained bean liquid, molasses, brown sugar, dry mustard, pepper, and salt.
3. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Stir before serving.

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Tomato Bisque with Tofu

Tomato Bisque with Tofu

Print Recipe

A version of Tomato Bisque made with Tofu.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Tomato Bisque with Tofu Print Recipe A version of Tomato Bisque made with Tofu. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 1 Package tofu Soft, drained
• 1 Can Tomatoes 20oz
• 1 1/2 tbsps olive oil
• 1 each onion Thinly Sliced
• 3 cloves garlic Pressed
• 1 tsp salt
• 1 tbsp cornstarch
• 2 c Water
• 1 Each Tomato Large, Chopped
• 1 Stalk celery Finely Chopped
• parsley for garnish

Servings:

Instructions

1. Blend tofu & canned tomatoes in blender or food processor until smooth.
2. In a saucepan, saute onion & garlic in oil until onion begins to brown. Add salt. Remove from heat.
3. Dissolve cornstarch in 1 c of cold water & pour into sauteed onion & garlic mixture.
4. Stir constantly to avoid lumps. Bring to a boil over medium heat, stirring occasionally. Reduce heat & let simmer for 5 minutes.
5. Add tofu mixture, chopped fresh tomato, celery & the remaining water. Heat on medium for 10 minutes.
6. Serve immediately.

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Italian Tomato Bisque

Italian Tomato Bisque

Print Recipe

An Italian version of Tomato Bisque.

• CourseSoup
• CuisineItalian
• Skill LevelMedium

Servings	Prep Time
4 people	30 minutes

Servings Prep Time 4 people 30 minutes

Italian Tomato Bisque Print Recipe An Italian version of Tomato Bisque. CourseSoup CuisineItalian Skill LevelMedium Servings Prep Time 4 people 30 minutes Servings Prep Time 4 people 30 minutes

Ingredients

• 2 pounds Roma Tomato
• 1 each onion medium, sliced thin
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 2 Clove garlic Whole
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons basil fresh, chopped fine
• 1/2 pint half and half
• 1 cup milk
• 2 tablespoons chives chopped
• 1/2 cup dry red wine -- -- optional, one you would actually drink

Servings: people

Instructions

1. Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely.
2. Saute onion in butter a few minutes, then add all ingredients except the milk and cream.
3. Simmer for about 25 minutes, and remove the cloves.
4. Transfer to a blender or food processor, and puree. Add half and half, and the milk. (If preparing before-hand, put aside in the refrigerator at this point.)
5. Heat up in a saucepan and sprinkle chives on top before serving.

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Tomato Bisque

Tomato Bisque

Print Recipe

A great start to any meal, or a wonderful snack.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Tomato Bisque Print Recipe A great start to any meal, or a wonderful snack. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 2 lb Ripe tomatoes or 2 15-oz cans, chopped
• 1 each onion Medium, thinly sliced
• 1 tb butter
• 1 Bay Leaf
• 1 tb brown sugar heaping
• 2 ts basil Finely chopped fresh or 1tsp dried
• 2 Cloves garlic Whole
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pint half & half
• 1 cup milk
• 6 each Croutons Large, buttered
• 2 tablespoon chives Chopped

Servings: people

Instructions

1. Peel and seed tomatoes.
2. Saute onion in butter and add the chopped tomatoes. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
3. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree.
4. Strain. Add cream and milk and heat through.
5. Serve topped with toasted buttered croutons. Sprinkle with chopped chives.

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Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

Print Recipe

A quick and easy version of Scalloped Potatoes

• CourseSide Dish
• CuisineAmerican, French
• Skill LevelEasy

Servings	Prep Time
4 cups	30 minutes

Cook Time

60 minutes

Servings Prep Time 4 cups 30 minutes

Cook Time 60 minutes

Cheesy Scalloped Potatoes Print Recipe A quick and easy version of Scalloped Potatoes CourseSide Dish CuisineAmerican, French Skill LevelEasy Servings Prep Time 4 cups 30 minutes Cook Time 60 minutes Servings Prep Time 4 cups 30 minutes Cook Time 60 minutes

Ingredients

• 1 can condensed cream of mushroom or celery soup 10 3/4 ounces
• 1/2 cup milk
• dash pepper
• 4 cups potatoes thinly sliced
• 1/2 cup onion thinly sliced
• 1 cup sharp Cheddar cheese shredded
• 1 Tablespoon butter or margarine
• dash Paprika

Servings: cups

Instructions

1. Blend soup, milk, and pepper. In 1 1/2-qt. casserole, arrange alternate layers of potatoes, onion, sauce, and cheese. Dot top with butter, sprinkle with paprika.
2. Cover; bake at 375 degrees for 1 hour. Uncover, bake 15 minutes more or until cheese is bubbly and starting to brown.
3. Makes about 4 cups.

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Cheesy Vegetable Steak Stroganoff

Cheesy Vegetable Steak Stroganoff

Print Recipe

This Stroganoff goes well at potlucks and you can serve it over your favorite noodles or rice.

• CourseMain Course
• CuisineRussian
• Skill LevelMedium

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

Cheesy Vegetable Steak Stroganoff Print Recipe This Stroganoff goes well at potlucks and you can serve it over your favorite noodles or rice. CourseMain Course CuisineRussian Skill LevelMedium Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 1 20 Can Worthington Vegetable Steaks 20 oz cut into strips. NOTE: Reserve liquid from steaks.
• 1 each onion medium, chopped.
• 2 4 Cans sliced mushrooms 4oz or 3/4 cup of fresh mushrooms sliced.
• 1/4 teaspoon garlic powder.
• 2 tablespoons McKays Beef-like seasoning.
• 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 cup hot water plus the reserved liquid from the steaks.
• 1 tablespoon dried parsley.
• 2/3 cup sour cream or IMO
• 1/3 cup cheddar cheese or Tofu cheese grated.
• 2 tablespoons olive oil
• 1 package of your favorite noodles.

Servings: People

Instructions

1. Lightly flour your steak strips and In a large skillet over meduin-high heat, saute the steaks and onions in the olive oil. When the onion is tender, add the mushrooms, garlic, and seasonings with the hot water and the liquid from the steaks.
2. Simmer for about 20 minutes or until mixture has thickened. Turn off the heat and stir in the sour cream or IMO, add the cheddar cheese and continue stirring until all the cheese has melted.
3. To serve, place the stroganoff over your favorite noodles in a casserole dish and reheat when ready to serve. Can also be served over rice.

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Country Ranch Soup

Country Ranch Soup

Print Recipe

Sopa Rancheros De Campos

• CourseSoup
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8	120 minutes

Servings Prep Time 8 120 minutes

Country Ranch Soup Print Recipe Sopa Rancheros De Campos CourseSoup CuisineAmerican Skill LevelEasy Servings Prep Time 8 120 minutes Servings Prep Time 8 120 minutes

Ingredients

• 1 Cup onion minced
• 1 Cup Vegetables minced (Carrots, Potatoes, Turnips, Celery)
• 1 Cup butter scant
• 1 Cup flour
• 2 Cups Canned Stewed Tomatoes 15 Oz Can
• 8 Cloves garlic
• 3 Quarts Vegetable Stock
• 1 Bay Leaf
• 1 Teaspoon Chile Piquin or Cayene powder

Servings:

Instructions

1. Saute the onion and vegetables in the butter, and when light brown, mix in the flour and transfer to a 350 degree oven for 20 minutes to brown through without scorching.
2. While the vegetables are finishing, take the stewed tomatoes and cloves of garlic and heat in a skillet to dry them out. Dry them to the point where the liquid is almost gone, but not completely gone, just enough to concentrate the flavors. Set this skillet aside, if you finish before the vegetables are ready.
3. Scrape the contents of the baked vegetables into 3 quarts of soup stock and add the stewed tomatoes, the garlic, the bay leaf, and chile powder. Simmer for one hour, skimming occasionally and season well with salt.

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Black Beans and Rice

Black Beans and Rice

Print Recipe

Simple and tasty recipe for this dish.

• CourseMain Course, Side Dish
• CuisineCuban
• Skill LevelEasy

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

Black Beans and Rice Print Recipe Simple and tasty recipe for this dish. CourseMain Course, Side Dish CuisineCuban Skill LevelEasy Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 6 Cups black beans with liquid Precooked and unseasoned
• 1 1/2 Cups rice Uncooked
• 2 tsp McKay\'s Chicken-Style Seasoning
• 2 tsp cumin
• 3-4 tsp Garlic cloves minced or 2 teaspoons garlic powder
• 2 Bay leaves
• 2 tsp dried oregano
• 1 tsp salt
• 1 each onion Medium, chopped
  
• 1 Green pepper chopped
• 2 T lemon juice
• 1 16- can Tomatoes 16oz cut up

Garnish

• 1 Cup Tomatoes chopped
• 2 T Scallions slices thin - or 8green onions, fine
• 2 T low-fat sour cream

Servings: People

Instructions

Canned bean preparation

1. In 4 quart saucepan, combine canned beans, McKays Chicken-Style Seasoning, cumin, garlic, bay leaves, oregano, salt, onion, green peper, lemon juice, and canned tomatoes.
2. Bring to a boil, cover and let simmer on medium-low temperature for approximately 30 minutes or until vegetables are tender.

Rice preparation

1. --Follow instructions on package.

To assemble

1. Ladle a 1- to 2-cup serving of beans into a large soup dish. Spoon 1/2 cup rice on top of beans. Sprinkle with green onions and fresh chopped tomatoes. Garnish with dollop of low-fat or tofu sour cream and serve.

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Sauted Crookneck Squash

Sauted Crookneck Squash

Print Recipe

Summer Squash or Yellow Squash may also be used in this recipe.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Sauted Crookneck Squash Print Recipe Summer Squash or Yellow Squash may also be used in this recipe. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 2 1/2 lb crookneck Summer, or Yellow squash
• 1/4 cup butter or margerine
• 1 tablespoon olive oil
• 1 each onion medium, chopped fine
• 1/2 cup water chestnuts finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper

Servings: people

Instructions

1. Wash and scrape squash. Slice thinly into a bowl and set aside.
2. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mix thoroughly with the saute.
3. Cover and cook on low heat 15 to 20 minutes, or until squash is tender.

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