Sweet & Sour Meatballs
1 pound ground beef
1 egg
1 onion, chopped
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce
Directions
1 In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
2 In a large skillet over medium heat, saute the meatballs until browned on all sides.
3 In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble. This recipe is great over rice.
Enjoy!
Friday, August 25, 2006
Saturday, August 19, 2006
Poppy Seed Chicken
2 cans cream of chicken soup
16 ounce container of sour cream
3-4 chicken breasts cooked and cubed
1 tube Ritz Crackers
¼ cup melted margarine
1 tsp poppy seeds
Cook chicken and cube. Add soup and sour cream. Put in 9x13 pan. In another bowl smash Ritz Crackers and add melted margarine and poppy seeds. Sprinkle mixture over chicken mixture. Bake uncovered at 350 for 30 minutes. Serve over noodles.
16 ounce container of sour cream
3-4 chicken breasts cooked and cubed
1 tube Ritz Crackers
¼ cup melted margarine
1 tsp poppy seeds
Cook chicken and cube. Add soup and sour cream. Put in 9x13 pan. In another bowl smash Ritz Crackers and add melted margarine and poppy seeds. Sprinkle mixture over chicken mixture. Bake uncovered at 350 for 30 minutes. Serve over noodles.
Friday, August 18, 2006
No Bake Cheesecake
CHEESECAKE PIE (NO BAKING)
--------------------------
1 (6-oz.) ready crust graham cracker pie crust
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can eagle® brand sweetened condensed milk (not
evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other
fruit in season
With mixer, beat cheese until fluffy. Gradually beat in
Eagle Brand≠ until smooth. Stir in lemon juice, and
vanilla. Pour into crust. Chill at least 3 hours.
After chilled, top with pie filling. Refrigerate leftovers.
Tip: Add whipped cream or other garnish as desired.
--------------------------
1 (6-oz.) ready crust graham cracker pie crust
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can eagle® brand sweetened condensed milk (not
evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other
fruit in season
With mixer, beat cheese until fluffy. Gradually beat in
Eagle Brand≠ until smooth. Stir in lemon juice, and
vanilla. Pour into crust. Chill at least 3 hours.
After chilled, top with pie filling. Refrigerate leftovers.
Tip: Add whipped cream or other garnish as desired.
Thursday, August 17, 2006
Our Recipe Exchange
The founders of this blog are Mikaela Selbe and Ashley Harris. Cousins. When chatting online they exchanged recipes and came up with the idea for this blog. Here is the first installment. Enjoy!
Broccoli Chicken Casserole
A creamy chicken and broccoli bake.
Servings: 4
Ingredients:
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil chicken until tender and shred or cut into bite size pieces.
Meanwhile, steam broccoli until crisp but tender.
3. In a small bowl mix together the soup and mayonnaise. Set aside. In
a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and
cheese. Sprinkle dry stuffing mix over the top and bake in the
preheated oven for 25-30 minutes.
Broccoli Chicken Casserole
A creamy chicken and broccoli bake.
Servings: 4
Ingredients:
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil chicken until tender and shred or cut into bite size pieces.
Meanwhile, steam broccoli until crisp but tender.
3. In a small bowl mix together the soup and mayonnaise. Set aside. In
a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and
cheese. Sprinkle dry stuffing mix over the top and bake in the
preheated oven for 25-30 minutes.
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