EDIT 6300 FALL SEMESTER RECIPES

 

SOUPS & STEWS

Brunswick Stew


For small batch:

1 can BBQ Beef

1 can BBQ Pork

1 can chicken breast

1 can whole kernel corn

1 can cream corn

1 can stewed tomatoes


You can't beat this simple recipe! Dump the cans in a crock pot. Stir

them together. Cook 3-4 hours on high or 6-8 hours on low. For a

larger batch, just double the ingredients.


Enjoy! -Andy Plemmons

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Vegetarian Taco Soup


1 can Vegetable Broth

3 cans various beans. (I use chick peas, black beans, and kidney beans

or navy beans.)

1 can corn niblets

1 can tomato sauce

2 cans diced tomatoes. (I usually use one or both cans with

jalapeños.)

1 packet taco seasoning

1 packet ranch dressing mix


Serve with sour cream.

Christa

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Taco Soup


1 onion, chopped

1 lb ground beef

2 cans chili beans

1 can corn with water

2 cans Mexi-style diced tomatoes

1-2 cans water

1 packet taco seasoning

1 packet ranch seasoning


  1. Chop onion and sauté.

  2. Add beef and brown, drain if desired.

  3. Add beans, corn with water, tomatoes, and 2 cans water.

  4. Add seasoning packets.

  5. Simmer at least 30 minutes


Serve with any of the following: cheese, sour cream, tortilla chips, quesadillas, etc.

Holly Frilot

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SALADS

Seven Layer Salad


1 head Iceberg lettuce

1 bell pepper, chopped

¼- ½ onion (to taste), chopped

2 stalks celery, chopped

1 can English peas

2 cups light mayonnaise

1 tbsp sugar

1 ½ tsp of lemon juice

shredded Cheddar cheese (amount to taste)

1 jar Hormel real bacon bits


  1. Mix mayo, sugar, and lemon juice together.

  2. Layer ingredients in order listed

  3. Layer dressing on top.

  4. Top with cheddar cheese and bacon bits.


Earl

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Layered Southwest Salad


1/3 cup chopped fresh cilantro

½ cup lime juice (about 3 limes)

½ cup olive oil

½ cup sour cream

1 tsp sugar (can increase to 2 tsp)

½ tsp salt

½ tsp pepper

1 (16 oz) package romaine lettuce, shredded

5 plum tomatoes, chopped (or 2 regular)

1 (15 oz) can black beans, rinsed and drained

1 small purple onion, chopped (can substitute ½ green pepper, chopped)

1 (8 oz) package shredded Mexican 4-cheese blend

1 (15 oz) can whole kernel corn with red and green peppers, drained (can substitute 1 package frozen Green Giant corn with no sauce. If making ahead, no need to thaw.)

1 (6 oz) can sliced rip olives, drained (can substitute 1 jar jalapeno stuffed olives, arranged around top of bowl)

2 cups crushed tortilla chips

Garnish: fresh cilantro leaves


Process first 7 ingredients in a blender or a food processor until smooth, stopping to scrape down sides.


Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss. Garnish, if desired, and serve immediately.


Yield: 8-10 servings

Beth Huey

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MAIN COURSES


BBQ Sauce for BBQ Chicken


1 stick margarine

1 medium onion, chopped fine

1 cup brown sugar

½ cup white sugar

2 cups ketchup

4 tbsp Worcestershire

3 tbsp vinegar

1 tbsp mustard


  1. Cook onion in margarine until clear.

  2. Add sugars. Cook until caramelized.

  3. Add remaining ingredients. Simmer 15-20 minutes.

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Crock Pot Chicken and Dumplings


1 medium onion (I used Vidalia.)

1 large potato

½ lb baby carrots

3-3 ½ lbs boneless, skinless chicken breast tenders

2 cans buttermilk biscuits (I like the smaller biscuits.)

1 can cream of celery soup

1 can chicken broth

1 pint heavy cream

½-1 stick butter

salt and pepper


  1. Cut onion and potato into bite-sized pieces.

  2. Layer onion, potato, and carrots on bottom of Crock-pot.

  3. Top veggies with chicken.

  4. Mix together soup, broth, cream, salt and pepper. Pour mixture over chicken and veggies.

  5. Add butter on top of other ingredients.

  6. Make dumplings. (Break each biscuit into small pieces and roll each piece into a bite-sized ball. I usually make 3-4 dumplings per small biscuit or 5-6 per large biscuit. Drop into boiling water and cook for approximately 5-10 minutes. Test for doneness by breaking a dumpling with a fork or spoon. If center is doughy/sticky, keep cooking. When dumplings are done, drain and add to crock pot.)

  7. Cook on low heat for 7-8 hours. (You can cook on high heat and shorten the time, but this tends to dry out the chicken so I wouldn’t recommend it unless you’re really pressed for time.)

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SIDE DISHES

Corn Casserole


1 can cream corn

1 can whole kernel corn

1 egg

1 box of Jiffy corn muffin mix

1 8 oz. sour cream

1 stick of butter/margarine - can be 3/4 a stick if desired


  1. Preheat oven to 375.

  2. Mix all ingredients in bowl, spray casserole dish with Pam.

  3. Put mixture into dish and bake for 45 minutes - or until an inserted knife is removed clean.


This is for a regular serving size - if cooking for a big group like our class, then double everything but the butter.


Aimee Grigsby

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Green Bean and Corn Casserole


1-14.5 oz can French style green beans, rinsed and drained

1-11 oz can white shoe peg corn, or corn, rinsed and drained

1-10 ¾ oz can low fat (or regular) cream of celery soup

2-3 stalks celery, washed, trimmed, and finely chopped

1 small onion, chopped (approximately ¼-1/2 cup)

½ cup shredded cheddar cheese (2 oz)

8 oz light or regular sour cream

¼ tsp salt

¼ tsp ground pepper

22 crushed Ritz crackers

2 oz sliced almonds

¼ cup butter or margarine, melted 

  1. Preheat oven to 350 F and have ready a greased medium oval baking dish (7"x11" size).

  2. Mix together the cracker crumbs, nuts, and the melted butter and set aside.

  3. Mix together the remaining ingredients and pour into the prepared pan, sprinkling the nut mixture over the top.

  4. Bake uncovered for 30 minutes or until bubbly.

*Note - for the class, I doubled the recipe in a large rectangle Pyrex and I deleted the almonds from the recipe due to allergies. I have had it with and without the nuts - both are great!

Jennifer Marlar

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Macaroni and Cheese


6 cups cooked macaroni

2 tbsp butter, melted

4 cups evaporated milk

6 cups cheese, shredded (I used 4 cheddar & 2 mozzarella)

2 tsp salt

½ tsp black pepper


Toss macaroni with butter. Stir in everything else. Cook on high 2-3 hours.

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BREADS & DESSERTS

Dump Cake


20 oz. crushed pineapple

16 oz. cherry pie filling

1 pk. yellow cake mix (dry)

1 1/2 sticks unsalted butter (sliced)


Dump all ingredients into a baking pan (in the order listed) and bake

at 350 for 55-60 min. or until brown.

*serves 12


Sara Nelson

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Red Velvet Cake


2 cups oil 2 ½ cups flour

1 ½ cups sugar 1 tsp baking soda

2 eggs 1 tsp salt

2 tbsp cocoa 1 cup buttermilk

1 tsp vinegar 2 oz. red food coloring

1 tsp vanilla

Cream oil and sugar. Add eggs. Mix food coloring, cocoa, and vinegar together and add to first mixture. Add vanilla. Sift flour, soda, and salt and add alternately with buttermilk to mixture. Bake at 350 degrees for 30 minutes. Makes 3 layers.


Cream Cheese Frosting:

1 stick margarine 1 cup chopped nuts

8 oz cream cheese 1 tsp vanilla

1 box powdered sugar, sifted


Cream margarine and cream cheese together. Add powdered sugar; mix well. Add nuts and vanilla. ______________________________________________________________


Butter Bread


1 box yellow cake mix

4 eggs

1 box powdered sugar

1 stick margarine

8 oz cream cheese


  1. Mix cake mix, melted margarine and 1 egg together (will be like dough).

  2. Press into 13 x 9 inch pan.

  3. Mix cream cheese, powdered sugar and 3 eggs with mixer until smooth. Spread over first layer.

  4. Bake at 350 degrees for 35 minutes.


For Pumpkin Butter Bread:

Beat cream cheese until fluffy. Add 1 can Eagle brand milk, 2 eggs, 1 can pumpkin, 2 tsp cinnamon, and ½ tsp salt. Mix well. Pour over crust. Bake at 350 for 35 minutes.

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Cream Cheese Peanut Butter Bread


3 eggs

1 box yellow cake mix

1 box powdered sugar

8 oz cream cheese

1 cup finely chopped pecans

1 stick margarine (melted)

½ cup cream peanut butter

1 tsp vanilla


  1. Preheat oven to 300 degrees.

  2. In bowl beat 1 egg, add cake mix and margarine.

  3. Mix well and press into 13 x 9 inch pan.

  4. In same bowl, beat powdered sugar and cream cheese.

  5. Add 2 eggs. Mix well and add peanut butter and vanilla.

  6. Mix well and pour over cake mix.

  7. Sprinkle with pecans.

  8. Bake 50-60 minutes until golden brown.

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