August 18th, 2007 by alice
Tags: Cheese, Club, Grilled
INGREDIENTS
- 6sliceswhite bread
- butter
- mayonnaise
- 2slicescooked turkey
- 4slices krakusham
- 6slicescooked bacon
- 4slices goodAmerican cheese
- shreddedlettuce
- slicedtomatoes
DIRECTIONS
- Spread butter on one side of 4 slices of the bread.
- Make two sandwiches using those 4 slices of bread, with butter facing outward using the ham, turkey and american cheese.
- Grill as you would for a grilled cheese.
- While the sandwich is grilling, toast the remaing two slices of bread.
- Top the grilled sandwiches with bacon and lettuce and tomato.
- Spread mayonnaise on one side of the toasted bread and place on top of the bacon, lettuce and tomato.
- Enjoy.
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August 18th, 2007 by alice
Tags: Crock, Pea, Pot, Soup, Split
INGREDIENTS
- 16ouncesdried split peas
- 2cupsham
- 3carrots
- 1onion
- 3celery ribs
- 2tablespoonsgarlic
- 1bay leaf
- 2tablespoonsdried parsley
- 1tablespoonseasoning salt
- 1/2teaspoonpepper
- 1 1/2quartshot water
DIRECTIONS
- Dice: ham, carrots, onion, and celery. I used chopped garlic. (You can do this the night before).
- Layer ingredients in crock pot, and pour hot water on top.
- Cook on high 4-5 hours, or low 8-10 hours.
- Remove bay leaf and serve.
- Freezes well, will need a little extra water when reheated.
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August 18th, 2007 by alice
Tags: Casserole, Chicken, Rice, Wild
INGREDIENTS
- 1 (6 ounce)packagelong grain and wild rice blend
- 4cups choppedcooked chicken
- 2 (10 3/4 ounce)canscream of chicken soup
- 1cupmayonnaise
- 2teaspoonscurry powder(or to taste)
- 1 (8 ounce)package pepperdige farmcornbread stuffing mix
- 1/4cupbutter
DIRECTIONS
- Preheat oven to 350 degrees.
- Cook rice according to package directions and spoon into greased 2 quart casserole dish.Layer chopped chicken over top of rice.
- Mix soup, mayonnaise and curry powder and pour over chicken.
- Top with dry stuffing mix and dot evenly with butter.
- Bake for 30 minutes, or until bubbly.
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August 18th, 2007 by alice
Tags: Creole, Seasoning
INGREDIENTS
- 1/3cupsalt
- 1/2cuppaprika
- 1/4cupcayenne pepper
- 1/4cupblack pepper
- 1/4cupgarlic powder
- 3tablespoonsonion powder
- 2tablespoonsground thyme
DIRECTIONS
- Mix up all ingredients in a bowl.
- Store in plastic bags or glass jars.
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August 18th, 2007 by alice
Tags: Baked, Grandmas, Spaghetti
INGREDIENTS
- 8ounces driedspaghetti
- 1/2lbground beef
- 1/2cup choppedonions
- 1/2cup choppedgreen bell peppers
- 1 (14 1/2 ounce)candiced tomatoes, with liquid
- 1 (10 1/2 ounce)cantomato soup, undiluted
- 2cups shreddedcheddar cheese
- 1/2teaspoonblack pepper
- 6slicesbacon
DIRECTIONS
- Preheat oven to 350 degrees.
- Cook pasta according to package directions.Drain and rinse.Set aside.
- Cook bacon until crispy.Drain and crumble.Set aside.
- In large frying pan, cook ground beef, onion and bell pepper over medium heat, crumbing beef while it cooks.Drain and return to pan.Add canned tomatoes, soup and black pepper, and stir to heat through.Add 1 cup of the cheese, crumbled bacon, and stir until cheese is melted.Remove from heat.
- Add cooked spaghetti to the sauce mixture and pour into a greased 2 quart casserole dish.
- Bake covered for 30 minutes.Remove cover, top with remaining 1 cup of cheese, and continue to bake, uncovered, for an additional 15 minutes, or until bubbly.
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