LINDA'S RECIPE PLACE

Home

Yay! 2012 is here. I made and broke a few resolutions; how about you?

My main work these days is learning new computer programs, and testing this 8 yr old computer (running XP) to its limit.

I am working with CreateSpace.com, and have 2 books about ready to come out. The first will be a Paperback, 110+ Hot Dish Recipes, and the second is a Children's Story my daughter wrote and illustrated years ago.

After that, I will have the Kindle ebook version of my Hot Dish Cookbook, and plan to sell it online for .99, so it is a deal if anyone is interested. I am still formatting that, and it is not easy, but I will get it. It will be available at CreateSpace.com and at Amazon.com by Feb 1st.

Then will do another book. Have to keep busy, you know!

Meanwhile, the wind blows and the snow is falling in MN; I am glad of a warm house on these cold nights!

Be Blessed! --- Linda

Here are Recipes from my Past Columns:

CHILI MAC

1 pound hamburger
1 chopped onion
1 chopped green pepper
2 cups jumbo macaroni shells
1 large can tomatoes
2 cans chili beaus
2 cups tomato juice
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon pepper

Brown onion, hamburger and green pepper together. Add jumbo shells and let brown with hamburger until they begin to turn yellow and soak up meat juices. This takes about three or four minutes. Add remaining ingredients and simmer for 30 minutes.

CHICKEN TERRIFIC

8 oz box Stove Top Stuffing
1/2 cup melted butter
1 cup chicken broth

Mix the above and put half into the bottom of a 9 x 13 pan.

2-1/2 cups diced, cooked chicken
1 tsp salt
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup mayonnaise

Mix the above and spread over top of the stuffing mixture that is in the 9 x 13 pan. Then cover with the remaining half of the stuffing mixture. Cover and refrigerate for one hour.

2 eggs, beaten
1/2 cup milk
1 can Cream of Mushroom soup
1 cup shredded cheddar cheese

Combine the eggs and milk. Pour over the chicken mixture and cover. Leave overnight in the fridge.

In the morning, spread the soup over top. Bake for one hour at 350 degrees. Then top with cheese and bake an additional 10 to 15 minutes.

Serves 8.

CHOCOLATE PECAN PIE

3 eggs, slightly beaten,
1 cup Karo syrup (light or dark)
1/3 cup sugar
2 tbsp melted butter
1 tsp vanilla
1-1/2 cups pecans, halved
9" pie shell, unbaked
4 oz. melted semi-sweet chocolate

Stir the first 5 ingredients 'til blended. Add nuts and chocolate. Pour into shell. Bake at 350 º for 50 to 60 minutes.

Note: You can also use 6 oz. chocolate chips rather than the chocolate squares. If you DO use them, use less corn syrup and 1 less egg.

A DIVISION OF GRANDMA'S KITCHEN -- Linda H. Muir

Home

Menu

News