1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup ro-tel tomatoes or chile-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup mexican blend cheese, shredded
10 corn tortillas, broken up
Mix all ingredients except the cheese and tortillas. Layer hamburger
mixture with cheese and tortillas ending with cheese on top. Bake
at 400 degrees for 20 minutes.
This edition is themed “Holiday Memories” and includes such festive holiday treats as:
Chicken Casserole posted at Chicken Recipes
Orange Roast Chicken posted at Chicken Recipes
Low-Fat Turkey Stock posted at Turkey Recipes
Creamed Peas And New Potatoes posted at Famous Recipes
Cilantro Lime Dressing posted at Diabetic Recipes
Crockpot Apple Pie posted at Slow Cooker Recipes
Coconut Pie posted at Easter Recipes
Fruitcake Recipe from our very own Christmas Recipes
Christmas Recipes posted at World Famous Recipes
Gingerbread Pancakes posted at Pancake Recipes
and many many more delicious, memory provoking recipes.
From: A Memoir of an Idaho Childhood, with Recipes and Commentaries Patrick
F. McManus & Patricia The Troll McManus Gass Whatchagot Stew copyright 1989
12 large carrots, peeled and sliced
½ cup butter or margarine
½ cup packed brown sugar
½ teaspoon baking powder
2 eggs, beaten
1 cup evaporated milk
salt and pepper to taste
approximately ¼ cup fine bread crumbs
Cook and peel and slice carrots; drain. Add butter or margarine and mash.
Stir in remaining ingredients, except bread crumbs, and beat lightly. Pour into
greased casserole. Sprinkle bread crumbs on top and bake at 350 degrees for 30
Blend Of The Bayou
1 package 8 ounces cream cheese, cubed
4 tablespoons butter, divided
1 large onion chopped
2 celery ribs chopped
1 large green pepper chopped
1 pound cooked medium shrimp peeled and devined
2 cans ( 6 ounces each ) crabmeat, drained flaked and cartilage removed
1 can ( 10 3/4 ounces ) condensed cream of mushroom soup, undiluted
1 jar ( 4 1/2 ounces ) sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon ( or more if you wish ) Hot sauce of your choice
1/2 teaspoon cayenne pepper
3/4 cup cooked rice
3/4 cup shredded cheddar cheese
1/2 cup crushed butter flavored crackers ( about 12 crackers )
In a small saucepan, cook and stir the cream cheese and 2 tablespoons of
butter over low heat
until melted and smooth. In a large skillet saute the onion, celery and
green pepper in remaining butter until tender. Stir in cream cheese mixture.
Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce,
cayenne and rice.
Transfer to a greased 2 quart baking dish. Combine cheese and cracker crumbs
and sprinkle over the top.
Bake uncovered at 350 for 25-30 minutes or until bubbly.
Yield : 6-8 servings
1/4 c. butter
1/4 c. flour
1/8 tsp. pepper
1/2 tsp. salt
1 can cream of mushroom soup
1 c. cheddar cheese
2/3 c. evaporated milk
1 cup mushrooms
1/4 c. sour cream
Preheat oven to 425º. Melt butter in pan. Coat chicken with flour. Place skin
side down in butter pan. Bake, uncovered, for 30 minutes. Turn pieces; bake 12
to 15 minutes longer, or until well browned. Remove and reduce heat to 325º.
Combine rest of ingredients and pour over chicken. Cover pan with foil. Bake 20
minutes longer or until sauce is bubbly.
1 or 1 1/2 lbs ground beef
28 oz. bag of shredded hash brown potatoes
16 oz. shredded cheddar cheese
1 or 2 cans of cream of mushroom soup
1/2 cup finely chopped onion
8 oz. sour cream
Brown gr. beef, drain well. Mix all ingredient in a casserole dish or
crock pot. Cook at 350 for 1 to 1 1/2 hours til brown and onion is
done, or put in crock pot on high for 4-6 hours. Can add a can of
1 stick margarine
1 cup onions (DICED)
1 cup celery (Diced)
1 10 oz. box frozen chopped broccoli (thaw and drain completely)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup minute rice
1 small jar cheese whiz Sauté onions and celery with the margarine in a large skillet until tender. Add soups , add thawed and drained broccoli,add raw rice,stir, add cheese whiz stir well. Put into a flat 2 quart casserole dish. Lay a piece of foil on top of the dish. Bake in a preheated oven 350 oven for 35 min. pull the foil off and bake for 15 min. longer. Serve.
1/2 cup fat free milk
1 cup 1% cottage cheese
1/4 cup finely chopped onion
2 TB grated Parmesan cheese
1/4 tsp. salt
Ground black pepper, to taste
3 cups cooked elbow macaroni
1/2 cup shredded reduced fat Cheddar cheese, divided
In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;
cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese.
Transfer to a 1 quart baking dish coated with nonstick cooking spray. Sprinkle with remaining
Cover and bake in a preheated 350° F., oven for 30 minutes. Uncover; bake 5-10 minutes longer
or until edges are bubbly.
Yield: 4 servings.
3/4 cup = 268 calories, 5 g fat (3 g sat fat), 15 mg cholesterol,
15 mg sodium, 35 g carbs, 2 g fiber, 18 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat.
Low Fat Mac ‘n’ Cheese
Italian Macaroni and Cheese 2-1/4 cups (8 oz.) uncooked ziti (long tubular pasta)
2 cups Green Giant Select® Frozen Broccoli Florets
2 cups milk
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. Tabasco hot pepper sauce
1 garlic clove, minced
1-1/2 cups (6 oz.) shredded Provolone cheese
1/2 cup roasted red bell peppers (from 7.5 oz. jar), drained, chopped
2 TB Italian bread crumbs
2 tsp. stick margarine or butter, melted
In large sauce pan, cook ziti to desired doneness as directed on package, adding broccoli
during last minute of cooking time. Drain; return to saucepan.
Preheat oven to 350° F.
Spray 2 quart casserole with nonstick cooking spray. In medium sauce pan, combine 1/2 cup
of the milk, flour, salt, hot pepper sauce and garlic; stir with wire whisk until smooth.
Stir in remaining 1-1/2 cups milk. Cook over medium heat until mixture boils and thickens,
stirring frequently. Remove from heat. Add cheese; stir until melted.
Add cheese sauce to cooked ziti and broccoli; mix well. Stir in roasted peppers. Spoon into
In small bowl, combine bread crumbs and melted margarine; mix well. Sprinkle over top.
Bake at 350° F., for 20 to 25 minutes or until casserole is bubbly and crumbs are golden brown.
Makes: 4 (1-1/2-cup) servings.
Per serving (1-1/2 cups) = calories 500, Total Fat 17 g, Sat fat 9 g, Cholesterol 40 mg,
Sodium 790 mg, Total Carbs 61 g, Dietary Fiber 3 g, Sugars 9 g, Protein 25 g.
Diabetic Exchanges: 4 Starch, 1-1/2 High Fat Meat, 1/2 Fat.
Creamy Potato Casserole
8 med. potatoes — peeled and sliced thin
1 small onion — chopped
1 can condensed cheddar cheese soup — undiluted
1 c. sour cream
1 tsp. salt – optional
Combine and mix well.
Place in a greased 8″ square baking dish.
Cover and bake at 350, for 70 minutes or until potatoes are tender.
Uncover and bake 10 minutes longer until lightly browned.
Serves 6 to 8
Per Serving (excluding unknown items): 163 Calories; 6g Fat (33.2% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 23mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat.