Pancakes
Serving: 15 pancakes | ||
2 - 2/3 cup | Flour | |
4 tbsp | Sugar | |
1 - 1/2 tsp | Salt | |
6 tbsp | Oil | |
4 tsp | Baking Powder | |
2 | Egg | |
2 – 1/2 cup | Milk | |
Cook at medium heat turn around when little bubbles start to come up. Wait another 3 minutes until removing them. | ||
Tomato Clam Linguine
Serving: 4 | ||
2 tsp | Oil | |
2 | Garlic clove, minced | |
2 | Onions, chopped | |
10 oz | Canned baby clams | |
14 oz | Canned tomato sauce | |
¼ cup | Fresh parsley, chopped | |
2 tsp | Granulated sugar | |
¼ tsp | Salt | |
¼ tsp | Pepper | |
¾ lbs | linguine | |
In a large skillet, beat oil over medium heat; cook garlic and onions, stirring occasionally, for 5 minutes or until softened. Drain clams, reserving 1/3 cup juice. Add juice to skillet along with tomato sauce, half of the parsley, the sugar, salt and pepper; cook for 5 minutes or until slightly thickened. Add clams; cook for 1 minutes. Meanwhile, in large pot of boiling salted water; cook pasta for 8-10 minutes or until tender but firm; drain well and return to the pot. Add sauce and toss to coat. | ||
Ham casserole
Serving: 4 | ||
19 oz( 1 can) | Tomato | |
1 Cup | Celery | |
½ Cup | Green Peppers, Chopped | |
1 | Medium Onion, Chopped | |
1 ½ Cup | Uncooked macaroni | |
1 ½ Cup ( or more) | Ham, cubed | |
2 tbsp | Parsley | |
1 Cup | Cheese, grated | |
To taste | Salt & pepper | |
Place the tomato, celery, green peppers, onion, parsley and the salt & pepper in a pot on medium heat for 20 minutes. Stir often so it doesn’t burn on the bottom. Cook the macaroni on the side. Then place everything in a bowl that goes in the oven, Pyrex preferably, and top all with Cheese. Cook at 350 for 20 minutes. | ||
Brocoli Salad
Serving: 4 | ||
½ Cup | Mayonaise | |
¼ Cup | Sugar | |
1 ½ tsp | Vinegar | |
1 | Brocoli | |
6 | Slice of Bacon ( cooked ) | |
1 Cup | Cubed Mozarella Cheese | |
Mix Mayo, sugar and vinegar together to make the dressing. Cut bacon in little bits mix with broccoli in a bowl, add the dressing and cheese to the mixture. | ||
Skor Bar
Serving: 4 | ||
1 can | Eagle brand milk | |
1 box | Ritz (crushed) | |
1 bag | Skor chippits | |
Mix everything together in a pan. Cook at 350ºF for 20 – 30 minute | ||
Chicken Casserole
Serving: 4 | ||
2 cups | Cooked Chicken | |
1 Cup | Chopped Celery | |
1 cup | Chopped Almonds | |
2 cups | Cooked Rice | |
1 cup | Mayonaise | |
2 tbsp | Chopped onions | |
1 can | Cream of Chicken | |
1 can | Cream of Mushroom | |
¾ tsp | Salt | |
¾ tsp | Pepper | |
2 tsp | Lemon juice | |
2 | Chicken bouillon cubes, dissolved in hot water. ( also called XoX here) | |
Combine all ingredients, cover with crushed plain potato chips and crushed almonds. Cook for 45 minutes at 400 degrees | ||