QUICK OYSTER STUFFING

QUICK OYSTER STUFFING


1 (8-oz.) can Bumble Bee Whole Oyster, drained reserve (reserve liquid) and chopped
2 cups herb stuffing mix
½ cup chopped herb stuffing
2 cups corn bread-stuffing mix
½ cup chopped celery
½ cup chopped onion
¾ cup hot chicken broth, low sodium


Preheat oven to 350^. In a large bowl, combine stuffing mixes oysters, celery and onion. Pour reserved oyster liquid and broth to cover dry ingredients. Gently stir to moisten contents of bowl. Place stuffing in greased 2-quart casserole dish. Cover with foil and bake 25-30 minutes or until heated through.


Yield: 8 servings.

JOSH’S FOUR –WAY CHILI

JOSH’S FOUR –WAY CHILI


1 lb. lean ground beef
1 lb. mild pork sausage
1 large red onion, chopped
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 (14.5-oz.) cans Mexican-style stewed tomatoes
2 (15-oz.) cans pinto beans, drained
2 (1.25-oz.) package chili-seasoning mix
1 (8-oz.) package angel hair pasta
1 (4-oz.) packet saltine crackers
2 cups shredded Cheddar cheese

Crumble the ground beef and pork sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain, and set aside.

Coat a large pot with cooking spray, and add the green, red and yellow bell peppers, and onion. Cook over medium heat until tender, stirring occasionally. Add the beef and sausage to the peppers. Puree the stewed tomatoes using a blender or food processor, and stir them into the pot along with the chili seasoning. Mix in the pinto beans, and heat to a simmer.

Bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook until tender. 2 to 3 minutes. Drain.

When serving the chili, place the items on your plate in the following order. Start with pasta, then c rush some saltine crackers, then some Cheddar cheese, and then chili. Mix it all up and enjoy!


YIELD: 12 servings.

ORANGE DROP COOKIES

ORANGE DROP COOKIES
“Delicious cake-like cookies with orange frosting”


1 cup margarine
1-1/2 cups white sugar
1 cup sour cream
2 eggs
3 tablespoons orange zest
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2/3 cups orange juice


¼ cup margarine, melted
2 cups confectioners’ sugar
1 tablespoon orange zest


Preheat oven to 375^.

In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in 3 tablespoons orange zest. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture alternately with 2/3 cup orange juice. Drop by teaspoonfuls onto ungreased cookie sheet.

Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack, to cool completely. In a small bowl stir together the melted margarine, confectioners’ sugar and 1-tablespoon orange zest. Mix remaining orange juice in 1 tablespoon at a time until consistency is reached. Spread over cooled cookies.


Yield: 72 servings.

BROWN SUGAR BANANA NUT BREAD 1

BROWN SUGAR BANANA NUT BREAD 1


½ cup butter, softened
1 cup brown sugar
2 eggs
1 tablespoon vanilla extract
4 ripe bananas, mashed
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts


Preheat oven to 350^. Lightly grease a 9x5-inch loaf pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs, one at a time, beating well with each addition. Stir in vanilla and bananas. In a separate bowl, sift together flour, baking powder and salt.

Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, until toothpick inserted into center of loaf comes out clean


Yield 12 servings.

STOUFER’S CORN SOUFFLE

STOUFER’S CORN SOUFFLE


2 eggs
2 tablespoons cornstarch
2 tablespoons sugar
Salt and pepper
Dash nutmeg
1 lb. can cream style corn
½ cup sour cream
½ cup milk


With electric mixture beat eggs until foamy. Beat in remaining ingredients as listed. Pour into a Pam-sprayed 8-inch square-baking dish. Bake on center rack of preheated 400^ oven or until knife inserted comes out clean.

T.G.I FRIDAY’S FRENCH ONION SOUP

T.G.I FRIDAY’S FRENCH ONION SOUP


2 tablespoons butter or margarine
4 cups sliced 0nion
3 cups beef broth
1-1/2 cups water
1 tablespoons cooking sherry
1 tablespoon Worcestershire sauce
¼ teaspoon black pepper
1 dash dried thyme
1 cup soft croutons
½ cup shredded mozzarella cheese


Melt butter in saucepan over LOW heat, Add onions and cook 20 minutes, stirring occasionally. Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot. Increase heat and bring to boil, then reduce heat, Cover and simmer for 5 minutes. Divide into bowls. Top with croutons, then mozzarella. Broil until cheese melts and begins to brown.

SLOW-COOKER CHICKEN and PASTA SOUP

SLOW-COOKER CHICKEN and PASTA SOUP


6 boneless, skinless chicken thighs (about 2 pounds
4 carrots cut into 1-inch pieces
4 stalks celery cut into 1-2-inch pieces
1` medium onion, halved
2 garlic cloves, smashed
2 bay leaves
Kosher salt and black pepper
½ cup small
¼ cup chopped fresh flat-leaf parsley
Crackers, for serving


In a 5-to- 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 6 cups water, 1-teaspoon salt, and ¼-teaspoon pepper.

Cook, covered, until the chicken is cooked through, on HIGH for 4-6 hours or on LOW 7-8 hours (the low setting will make total cooking time 8-1/2 hours).

Twenty minutes before serving transfer the chicken to a bowl. Remove and discard the onion and bay leaves. If the slow cooker is on the LOW setting, turn it to HIGH. Add the pasta to the slow cooker, cover, and cook until tender, 15 to 18 minutes.

Meanwhile, shred the chicken, discarding the bones. When the pasta is cooked, stir the chicken into the soup along with the parsley. Serve with crackers, if desired.


Yield: 6 servings.