Asparagus Casserole

1 tall can asparagus, drained
1 (14 ounce) can English peas
1 can cream of mushroom soup
1 4 oz. Jar pimentos, chopped
2 hard-cooked eggs, chopped
2 Tbsp. Milk
2 oz. Grated Cheddar cheese
1 Tbsp. Butter

Add milk to mushroom soup. Heat and stir until smooth. Add pimento and hard-cooked eggs. Layer asparagus, English peas and soup mixture in a buttered 8 by 8 casserole dish. Finish the Layering with the soup mixture. Sprinkle grated cheese on top and dot with butter. Bake 25 to 30 minutes at 350 degrees or until soup is bubbly and casserole is slightly brown.
Makes 6 servings
Bren in North Louisiana
Click Here to Print this Recipe

I don't have a recipe request, but I do need some help. I need a new stove. I prefer gas. But I am confused on what to buy. Several have a fifth burner, some small, some oblong. Some have convection cooking. Some are manual clean, some self-cleaning. Has anyone purchased a gas stove lately and could give me their opinion of what stove they bought and what their likes and dislikes are? I would sure appreciate your input.
Sharon in MO

Hi Nancylanders. I have lost a recipe I had for red cabbage. I think I got it in some recipe cards put out by Betty Crocker back in the 70's or 80's. It called for bacon, red cabbage, brown sugar, vinegar, flour, and a couple of other ingredients. It was one of my husband's favorites, and I can't find it anywhere. Any help would be greatly appreciated.

Thanks so much in advance, someone on the site always seems to be able to come through with just the right recipe that's being requested.
Marsha, Los Angeles CA

Nancylanders, let me tell you it don't get any easier than this to make a GREAT dessert. I made this recipe for the first time yesterday and it came out better than fantastic. Just two (2) ingredients, an electric or hand mixer, a 13 x 9 x 2-inch baking dish or pan and a preheated oven - what's not to like about this one?
Mr. Myron Drinkwater - Lake Forest, CA

Pineapple Angel Food Cake

1 box Betty Crocker angel food cake mix
1 (20 oz) can crushed pineapple (undrained)

Preheat oven to 350°. In a large mixing bowl beat together the cake mix and the undrained can of crushed pineapple. Mix for 1 minute on low speed then for 2 minutes on medium speed. Scrape down the sides of the mixing bowl with a rubber spatula.
Pour the batter into a 13 x 9 x 2-inch ungreased baking dish. Bake, uncovered, in the preheated oven for 25 to 30 minutes or until the top is lightly browned. Allow the cake to cool then cut into squares and serve with Cool Whip or vanilla ice cream (top with pineapple ice cream topping, if desired).
12 to 16 servings.

Cook's Note: Do not add oil or eggs to this cake mix recipe. Be sure to use Betty Crocker cake mix with only one bag inside the box. The angel food cake mixes with two bags will not work with this recipe.
Mr. Myron Drinkwater - Lake Forest, CA
Click Here to Print this Recipe

Sliced Tomatoes Vinaigrette
Servings: 4

2-3 large tomatoes, ripe, cored and sliced
4-6 leaves basil, fresh, chopped
4 tablespoons cider vinegar
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper, finely ground

Arrange tomatoes and basil leaves in shallow serving bowl. Stir together well the remaining ingredients and pour over tomatoes. Can rest at room temperature for 30 minutes, or be served immediately.

Serving Suggestions:
The best of the summer season, tomatoes and basil. Serve as a side with grilled pork chops or grilled sausages.

Calories: 88 calories Protein: 1 grams Fat: 7 grams Sodium: 301 milligrams
Cholesterol: 0 milligrams Saturated Fat: 1 grams Carbohydrates: 7 grams
Fiber: 1 grams
Bill, Alb
Click Here to Print this Recipe

I recently had to change to Firefox. Can you please tell me how to enlarge and print recipes in newsletter?
Elizabeth

 Chicken Cacciatore

1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
3 tbsp. Olive oil
2 cans (14 1/2 oz. Each) Del Monte Italian Style Stewed Tomatoes
1 (6 oz.) can Del Monte Tomato Paste
2 cups sliced mushrooms
1 tsp. Crushed basil
Salt and pepper
Hot cooked pasta (for serving)

Fry chicken in oil until browned on all sides, about 15 minutes; drain.

Add stewed tomatoes, tomato paste, mushrooms, basil, and salt and pepper to taste. Cover and simmer 30 minutes.

Serve over hot cooked pasta.
Makes 4 to 6 servings

Source: Recipe flyer: The Del Monte Tomato Times, Premier Edition,
Volume 1, Del Monte Corporation, 1988
Bren in North Louisiana
Click here to Print this Recipe

Chicken and Rice
6 servings

1 cup uncooked regular long-grain white rice
2 1/4 cups water
2 tablespoons olive oil
1 package (8 ounces) sliced fresh mushrooms (about 3 cups)
2 small bell peppers, cut into bite-size strips (about 2 cups)
8 medium green onions with tops, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
1 cup tomato pasta sauce
1/2 cup chicken broth
2 cups shredded deli rotisserie chicken (from 2-pound chicken)
1 cup shredded Parmesan cheese
3 tablespoons chopped parsley

Cook rice in water as directed.

Meanwhile, in a deep 12-inch skillet, heat oil. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.

Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.
Bren in North Louisiana
Click Here to Print this Recipe

Really they are good to make any time of the year.

Cherry Cheese Mini's

30 vanilla wafers
3 pkg. (8 oz. each) cream cheese, softened
4 eggs
1-1/2 cups sugar
1 tsp. vanilla
1/8 tsp. salt
1 can (21 oz.) cherry pie filling
1/4 tsp. almond extract (optional)

Cream together cream cheese and sugar. Add eggs, one at a time, beating well after each. Add vanilla and salt and mix well. Line 30 paper baking cups (in muffin tins) with a whole vanilla wafer. Fill to within 1/2 inch of the top with the cream cheese filling. Bake at 350º for 20 minutes. Cool. If desired, add almond extract to cherry pie filling and spoon onto the tops of the mini cheesecakes. Refrigerate several hours.
Judy (in Alaska)
Click Here to Print this Recipe

Cherry Cheese Dessert Pizza

Crust:
2 cups flour
1/2 tsp. salt
3/4 cup shortening
6 tbsp. cold water

Mix together in bowl the flour and salt, and cut in the shortening with a pastry blender. Add cold water gradually, mixing in with a fork till dry ingredients are moistened and holds together. Roll pastry out to a 14 inch circle and place in greased pizza pan. Flute edges and prick the bottom with a fork. Bake at 350º for 15 minutes. Cool thoroughly.

Filling:
1 pkg. (8 oz.) cream cheese, softened
2 cans (21 oz. each) cherry pie filling
2 eggs
1/2 cup sugar
1 tsp. vanilla

Blend together the cream cheese and sugar. Add eggs and vanilla and beat well. Pour over cooled pie crust and bake for another 10 minutes at 350º, Cool. Top with cherry pie filling and chill several hours. Cut into wedges.
Makes 10 to 12 servings.

NOTE: any kind of pie filling can be used; if you have another favorite flavor.
Judy (in Alaska)
Click Here to Print this Recipe

Rodeo Clown Casserole

1 lb ground beef
1/2 c fine chopped onion
Salt & Pepper
1 t Worcestershire sauce
1 lb hot dogs in 1/2" pieces
15 oz Hormel chili no beans
1/2 c ketchup
2 T yellow mustard
1-1/2 c shredded hash browns
1-1/2 c Mexican shredded cheese

Preheat oven to 350 degrees. In a skillet over medium, cook the beef, onion, salt & pepper, Worcestershire sauce until done and drain well. While the beef mix drains, cook hot dogs in the same skillet in a bit of olive oil until turning a bit brown and stirring to keep from burning. Mix the beef mix, hot dogs, chili, ketchup, and mustard together in a bowl. Spray a 13x9 pan and pour mixture into the pan. Top with hash browns and bake 55-60 minutes or until bubbly and the potatoes are brown. Remove from oven, top with cheese and put back in the oven to melt the cheese. Let this sit for 5 minutes before serving.
Submitted Oct 31, 2011 by MIMI
Resubmitted by Bren in North Louisiana
Click Here to Print this Recipe

More Recipes
Jody's Sandwich Filling Recipes

http://www.ereaderiq.com/free/
(This site has a huge number of free books every day. It usually changes around 6 a.m or so; one of the best sites)

536 Places for Free eBooks Online
www.techsupportalert.com/content/50-places-free-books-online.htm