Submitted by: Colleen and Jeff Prentiss (original recipe of Marge Trihus)
1/4 cup butter 1 medium onion, chopoped (about 1/2 cup) 1 to 1 1/2 cup celery, chopped 2 cans chicken broth (28 to 29 oz total) 1/2 cup uncooked wild rice 1/2 cup uncooked barley 1 lb hamburger, browned and drained Melt butter in small skillet. Add onion and celery, cook and stir until barely cooked. Combine all ingredients in a 2 qt casserole, blending well. Cover and bake at 325 degrees for 1 1/2 hours. Note: The proportions of wild rice to barley may vary, as long as the total is one (1) cup.
May 5th, 2011 / Tags:Prentiss , Recipes / Categories: Casseroles and/or Hotdish, Recipe /
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May 5th, 2011 / Tags:Prentiss , Recipes / Categories: Casseroles and/or Hotdish, Recipe /
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Submitted by: Colleen and Jeff Prentiss
1 large pkg Wide Egg Noodles 1 large onion, chopped 2 stalks celery, chopped 1 can cream of mushroom soup 1 can cream of celery soup 1 can milk 2 tablespoons butter 2 large cans chunk tuna, in water — drained 1 cup bread crumbs Salt and pepper to taste Cook noodles according to package directions, drain and add 2 tablespoons butter to hot noodles to coat, place in large casserole baking dish. Mix the cream soups and 1 can milk together, combine until all incorporated and smooth. To the noodles, add your chopped onion, celery, tuna and seasonings. Pour creamed mixture over noodle mixture in casserole dish. Place a few pats of butter on top of noodles, sprinkle bread crumbs over top. Bake in preheated oven at 350 degrees for 40 to 45 minutes, or until bubbly! **Note: other variants to this include adding in 1 cup shredded cheddar cheese; or substituting 1 cup sour cream for the 1 can of milk. Depends on how creamy and decadent you want to make this casserole. Enjoy!
May 5th, 2011 / Tags:Prentiss , Recipes / Categories: Little of This and That..., Recipe /
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Submitted by: Colleen and Jeff Prentiss
Glazed Carrots: Combine 1/3 cup honey, 1/4 cup butter and 1/2 tsp ground ginger in saucepan. Cook over low heat for 1 minute. Add 3 cups sliced, cooked carrots.
Herbed Peas: Add 1 tsp butter, 1/4 tsp basil leaves and 1/4 tsp onion powder to 2 cups of cooked peas. Heat and enjoy!!
Twice-Baked Potatoes: Cut tops of 4 baked potatoes off lengthwise and scoop out potato. Mash potato with 1 cup sour cream, 2 tsp onion salt and 2 tsp chives. Fill skins with potato mixture. Bake in 400 degree oven for 15 minutes.
May 5th, 2011 / Tags:Prentiss , Recipes / Categories: Appetizers, Little of This and That..., Meats, Recipe /
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Submitted by: Colleen and Jeff Prentiss
1 tablespoon vegetable oil 1 lb. boneless,skinless chicken breasts, cut into strips 1 can (15 oz) tomato sauce 1 can (16 oz) whole kernel corn, drained 1 can (4 oz) chopped green chilies 1 1/2 teaspoon chili powder 1 teaspoon onion powder Tortilla chips Shredded Cheddar Cheese Directions: Heat oil in large skillet over medium-high heat. Add chicken and cook 5 minutes, stirring frequently. Add tomato sauce, corn, chilies, chili powder and onion powder. Bring to a boil. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally. To serve, spoon over tortilla chips and top with cheese….may have chopped green top onions and sour cream as sides!! Very good. **Makes 4 servings.