2lbs ground beef
can of mushroom soup
can of cheddar cheese soup
20oz pkg frozen French Fried crinkle cut potatoes
1 tspoon seasoned salt
Preheat over to three fifty cook half of the beef drain off grease... transfer meat to a 3 quart rectangular baking dish repeat w/remaining beef
In a med bowl combine mushroom and cheese soups and spread over beef town with frozen potatoes and sprinkle w/ seasoned salt bake for forty five minutes or until potatoes are golden....
---> Ok so I thought for sure I would hate this meal.. I am not a fan of the cream of XX meals... but figured this would be a meal the kids would love... I made it for dinner last night sooooo quick and easy!!!!! and it turned out great!!! I will definitely be making again!!!! it was very yummy!!!!
Showing posts with label Kid Friendly. Show all posts
Showing posts with label Kid Friendly. Show all posts
Tuesday, March 2, 2010
Cincinnati Style Chili
12oz dried spaghetti
1lb beef
1 cup chopped onion
1 1/2 tbl spoon chili powder
1 can kidney bean, rinsed and drained
1 14oz jar marinara pasta sauce
1/2 cup water
1 cup shredded cheddar cheese
Cook spaghetti according to package directions, drain, return spaghetti to hot pan, cover and keep warm, In a large skillet, cook beef and onion, drain off fat, stir in chili powder, and cinnamon, then stir in beans, marinara, and water bring to a boil, stirring occasionally.. Serve Meat Sauce over noodles, w/cheese
1lb beef
1 cup chopped onion
1 1/2 tbl spoon chili powder
1 can kidney bean, rinsed and drained
1 14oz jar marinara pasta sauce
1/2 cup water
1 cup shredded cheddar cheese
Cook spaghetti according to package directions, drain, return spaghetti to hot pan, cover and keep warm, In a large skillet, cook beef and onion, drain off fat, stir in chili powder, and cinnamon, then stir in beans, marinara, and water bring to a boil, stirring occasionally.. Serve Meat Sauce over noodles, w/cheese
Foot Long Pizza
Loaf of unsliced French bread
1 lb ground beef
8oz can pizza sauce
1/2cup finely chopped onion
1/2 tspoon salt
1/8tspoon ground pepper
1 med tomato thinly sliced
3/4 cup chopped green sweet pepper
1 cup. shredded mozzarella cheese
Preheat boiler Cut bread in half horizontally.. Hollow out the bread halves leaving 1/2 in shells, Place bread about 4 inches from the heat about 1 minute or until lightly toasted... Set aside
Set oven at three fifty...
In large skillet cook ground beef over med. hig heat until brown breaking up meat as it cooks, drain off fat, stir in pizza sauce onion salt and pepper cook and til heated through...
Spoon meat mixture over bread halves, top with sauce mix, top w/ tomato and peppers sprinkle w/cheese... bake for 10minutes, or until cheese is melted...
1 lb ground beef
8oz can pizza sauce
1/2cup finely chopped onion
1/2 tspoon salt
1/8tspoon ground pepper
1 med tomato thinly sliced
3/4 cup chopped green sweet pepper
1 cup. shredded mozzarella cheese
Preheat boiler Cut bread in half horizontally.. Hollow out the bread halves leaving 1/2 in shells, Place bread about 4 inches from the heat about 1 minute or until lightly toasted... Set aside
Set oven at three fifty...
In large skillet cook ground beef over med. hig heat until brown breaking up meat as it cooks, drain off fat, stir in pizza sauce onion salt and pepper cook and til heated through...
Spoon meat mixture over bread halves, top with sauce mix, top w/ tomato and peppers sprinkle w/cheese... bake for 10minutes, or until cheese is melted...
Monday, October 5, 2009
Taco Soup
Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jal
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jal
Monday, March 2, 2009
Chicken fried rice
3 tbsp low-sodium soy sauce
1/2 cup(s) frozen green peas
2 cup(s) cooked brown rice
1/2 cup(s) carrot(s)
12 oz uncooked boneless, skinless chicken breast
2 medium garlic clove(s)
1/2 cup(s) scallion(s)
4 large egg white(s)
2 spray(s) cooking spray
Instructions
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.
Point Value 3
Servings: 6
1/2 cup(s) frozen green peas
2 cup(s) cooked brown rice
1/2 cup(s) carrot(s)
12 oz uncooked boneless, skinless chicken breast
2 medium garlic clove(s)
1/2 cup(s) scallion(s)
4 large egg white(s)
2 spray(s) cooking spray
Instructions
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.
Point Value 3
Servings: 6
Chicken Parmesan
2 Large egg whites, lightly beaten
1 Tbsp Italian seasoning
Cooking spray
1 lb (4-4oz pieces) boneless, skinless chicken breast, slightly pounded
1/2 tsp salt, or to taste
1 tsp olive oil
1/2 Cup dried bread crumbs
1 1/2 Cup canned tomato sauce
1/2 Cup part-skim mozzarella cheese, shredded (I used FF)
1 tbsp grated parmesan cheese
Preheat oven to 350. Spray an 8-inch square pan with cooking spray.
In a small, shallow bowl, place the egg whites. In another shallow bowl, mix the bread crumbs with salt and italian seasoning. Place the chicken in the egg whites, coat evenly, and then into the bread crumb mixture, coat evenly.
Spray a large skillet with cooking spray and add oil. Heat over medium-high heat, place chicken in skillet and cook until lightly browned and no longer pink in the center (approx 4 minutes per side)
In baking dish, pour 1/2 cup of tomato sauce, place chicken in dish and evenly distribute the remaining sauce over the chicken. Cover with both cheeses and bake until chicken is cooked thoroughly, approx 25 minutes.
Serves 4
1 Tbsp Italian seasoning
Cooking spray
1 lb (4-4oz pieces) boneless, skinless chicken breast, slightly pounded
1/2 tsp salt, or to taste
1 tsp olive oil
1/2 Cup dried bread crumbs
1 1/2 Cup canned tomato sauce
1/2 Cup part-skim mozzarella cheese, shredded (I used FF)
1 tbsp grated parmesan cheese
Preheat oven to 350. Spray an 8-inch square pan with cooking spray.
In a small, shallow bowl, place the egg whites. In another shallow bowl, mix the bread crumbs with salt and italian seasoning. Place the chicken in the egg whites, coat evenly, and then into the bread crumb mixture, coat evenly.
Spray a large skillet with cooking spray and add oil. Heat over medium-high heat, place chicken in skillet and cook until lightly browned and no longer pink in the center (approx 4 minutes per side)
In baking dish, pour 1/2 cup of tomato sauce, place chicken in dish and evenly distribute the remaining sauce over the chicken. Cover with both cheeses and bake until chicken is cooked thoroughly, approx 25 minutes.
Serves 4
Wednesday, February 25, 2009
baked chicken w/OJ and Pineapple juice
3 pounds boned and skinned chicken breast halves(or 1 chicken or 3 pound chicken parts)
4 teaspoons Dijon mustard
2 tablespoons honey
1/2 cup chopped onions
1/4 cup chopped green bell pepper -- or red
2 tablespoons unsalted butter -- cut into bits
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
2 teaspoons basil
1/4 cup dark brown sugar -- firmly packed
Salt and ground black pepper to taste
Position rack in the center of the oven. Preheat oven to 350º. Mix together Dijon mustard, basil and honey. Smear the chicken with Dijon mustard and honey mixture. Arrange chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and pepper, and paprika. Pour orange and pineapple juice around the chicken. Bake, basting once for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry. Pour the juice into a small sauce pan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.
Makes 6 servings
Per serving (boneless skinless chicken breasts): 7.88 points
4 teaspoons Dijon mustard
2 tablespoons honey
1/2 cup chopped onions
1/4 cup chopped green bell pepper -- or red
2 tablespoons unsalted butter -- cut into bits
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
2 teaspoons basil
1/4 cup dark brown sugar -- firmly packed
Salt and ground black pepper to taste
Position rack in the center of the oven. Preheat oven to 350º. Mix together Dijon mustard, basil and honey. Smear the chicken with Dijon mustard and honey mixture. Arrange chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and pepper, and paprika. Pour orange and pineapple juice around the chicken. Bake, basting once for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry. Pour the juice into a small sauce pan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.
Makes 6 servings
Per serving (boneless skinless chicken breasts): 7.88 points
Asian Beef Noodles
1 lb. ground beef
2 packages Oriental-flavor instant ramen noodles (3 oz. packages)
2 c. water
2 c. frozen Oriental vegetable mixture
1/8 tsp. ground ginger
2 TBS. green onion, thinly sliced
In large nonstick skillet, brown ground beef over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside. In same skillet, combine water, vegetables, noodles (broken into several pieces), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover, simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion before serving.
Makes 4 servings 9 pts per serving
--> This dinner was absolutely wonderful!!!! It was a huge hit!!!
2 packages Oriental-flavor instant ramen noodles (3 oz. packages)
2 c. water
2 c. frozen Oriental vegetable mixture
1/8 tsp. ground ginger
2 TBS. green onion, thinly sliced
In large nonstick skillet, brown ground beef over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside. In same skillet, combine water, vegetables, noodles (broken into several pieces), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover, simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion before serving.
Makes 4 servings 9 pts per serving
--> This dinner was absolutely wonderful!!!! It was a huge hit!!!
Wednesday, December 3, 2008
Frozen Punch
Ingredients
2cups sugar
2 cups water
1 large 46 oz Pineapple juice
10 total cups water
1 small box jello any flavor
---------------------------------------------------------------
bring to boil
2 cup sugar
2 cups water
In large bowl put 1 small box of jello (any flavor) add sugar/water and mix well, add 1 lg can of pineapple juice (46oz), add 8 cups of water, mix well.
-->probably the best punch I have ever had in my life!
2cups sugar
2 cups water
1 large 46 oz Pineapple juice
10 total cups water
1 small box jello any flavor
---------------------------------------------------------------
bring to boil
2 cup sugar
2 cups water
In large bowl put 1 small box of jello (any flavor) add sugar/water and mix well, add 1 lg can of pineapple juice (46oz), add 8 cups of water, mix well.
-->probably the best punch I have ever had in my life!
Saturday, November 22, 2008
Kicken Chicken Stew
5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese
Directions
Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
This can be served over rice or wrapped in flour tortillas
--->I didnt have any salsa verde so I just added regular salsa to it instead..
I am not a stew/soup kind of person, so drain off as much liquid as I could... and served it in tortillas like a burrito... OH MY GOODNESS SO FABULOUS!! DD LOVED IT!!! and I did too!!!
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese
Directions
Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
This can be served over rice or wrapped in flour tortillas
--->I didnt have any salsa verde so I just added regular salsa to it instead..
I am not a stew/soup kind of person, so drain off as much liquid as I could... and served it in tortillas like a burrito... OH MY GOODNESS SO FABULOUS!! DD LOVED IT!!! and I did too!!!
Thursday, September 11, 2008
Bourbon Chicken
* 2 lbs boneless chicken breasts, cut into bite-size pieces
* 1-2 tablespoon olive oil
* 1 garlic clove, crushed
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup light brown sugar
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minute. Serve over hot rice and ENJOY.
* 1-2 tablespoon olive oil
* 1 garlic clove, crushed
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup light brown sugar
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minute. Serve over hot rice and ENJOY.
Chicken Quesadillas
1/2 cup Thick 'N Chunky Salsa
2 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. chili powder
8 Flour Tortillas
3/4 lb. cooked boneless skinless chicken breasts, sliced
1 cup Mexican Style Shredded Four Cheese
MIX salsa, dressing and chili powder; spread evenly onto tortillas.
LAYER chicken and cheese evenly on half of each tortilla; fold in half to enclose filling.
HEAT large skillet sprayed with cooking spray on medium heat. Add quesadillas, two at a time; cook 4 to 5 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Cut each quesadilla into three wedges to serve.
2 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. chili powder
8 Flour Tortillas
3/4 lb. cooked boneless skinless chicken breasts, sliced
1 cup Mexican Style Shredded Four Cheese
MIX salsa, dressing and chili powder; spread evenly onto tortillas.
LAYER chicken and cheese evenly on half of each tortilla; fold in half to enclose filling.
HEAT large skillet sprayed with cooking spray on medium heat. Add quesadillas, two at a time; cook 4 to 5 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Cut each quesadilla into three wedges to serve.
Zesty BBQ Chicken
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Foil Chicken Package
4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/2 cup Thick 'N Chunky Salsa
1/4 cup Light Sour Cream
HEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on center of each of four large sheets of heavy-duty foil; top with chicken, cheese and salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.
I am not a sour cream fan so I didnt put it on mine! But w/o it is still really good!!
4 tsp. Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/2 cup Thick 'N Chunky Salsa
1/4 cup Light Sour Cream
HEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on center of each of four large sheets of heavy-duty foil; top with chicken, cheese and salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.
I am not a sour cream fan so I didnt put it on mine! But w/o it is still really good!!
Monday, September 1, 2008
Thursday, August 21, 2008
Crispy Yogurt Chicken -->PW
3 large boneless skinless chicken breast
1 thing of Plain Yogurt
2 garlic cloves diced
parsley, chopped
a squirt of lemon juice
Italian Bread Crumbs
Butter
I cut the chicken breast into strips, then mixed the yogurt, garlic, parsley. lemon juice... dip the chicken in the then in a separate bowl put the bread crumbs place in a baking dish... then add a slice of butter on top of the chicken and bake 350 til chicken is done....
---> I have changed a few things in the original recipe...nothing major just used what I had on hand.... :)
Pioneer Women
Friday, August 8, 2008
Taco Meatball Ring
2 cups (8 ounces) shredded cheddar cheese, divided
2 tablespoons water
2 to 4 tablespoons taco seasoning
1/2 pound ground beef
2 tubes (8 ounces each) refrigerated crescent rolls
1/2 medium head iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 cup ripe olives
sour cream
2 small jalapeno peppers, seeded and sliced
salsa (optional)
In a large bowl, combine 1 cup cheese, water, and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
Place meatballs on a greased rack in a shallow baking pan. Bake meatballs, uncovered, at 400 degrees for 12 minutes or until the meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375 degrees.
Arrange crescent rolls on a greased 15 -inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball wit be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
Fill the center of ring with lettuce, tomato, onions, olives, remaining cheese, sour cream, jalapenos and salsa if desired.
Iowa Corn Casserole
1 pound bacon, diced
2 cups bread crumbs
1/4 cup minced onion
1/2 cup chopped green pepper
2 (15 ounce) cans cream-style corn
In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1-qt. baking dish; sprinkle with crumbs. Bake at 350 degrees F for 20-25 minutes or until bubbly and heated through.
2 cups bread crumbs
1/4 cup minced onion
1/2 cup chopped green pepper
2 (15 ounce) cans cream-style corn
In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1-qt. baking dish; sprinkle with crumbs. Bake at 350 degrees F for 20-25 minutes or until bubbly and heated through.
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