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Ham Pot Pie


  • 1 lb new potatoes, coarsely chopped
  • 10-oz package frozen cut broccoli or flowerets
  • 2 tablespoons butter of margarine
  • 1 cup chopped onion
  • 10 & 3/4 –oz can cream of potato soup, undiluted
  • 8-oz container sour cream
  • 1 cup of sharp cheddar cheese, shredded
  • 3/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2  & 1/2 cups chopped baked ham
  • 1/2 (15-oz) pkg. refrigerated pie crusts

Cook chopped potatoes in boiling water for 10 minutes or until barely tender; drain.  Meanwhile cook broccoli according to package directions; drain.

Melt butter in a large skillet over medium heat; add onion.  cook 10 minutes or until onion is tender and begins to brown, stirring often

Combine soup and next 6 ingredients in a large bowl, stirring well.  Stir in onions, potatoes, broccoli and ham.  Spoon ham mixture in a greased 3 & 1/2 quart baking dish.

Unfold pie crust onto a lightly floured surface and press out fold lines.  roll pastry to extend 3/4 inches beyond edges of casserole.  Place pasty over ham minture.  Seal edges and crimp.  Cut slits in top of pastry to allow steam to escape.  Bake uncovered, at 400 degrees for 45 minutes or until crust is golden.  let stand 10 minutes before serving.  Makes 6 to 8 servings.

Cheesy Pasta Bake


I have new recipes sent to me automatically from Kraft.  I love Kraft Foods.  The big Kraft Foods factory where many of their items are made was located not far from my old home in Champaign IL.

I will be trying this soon.  For now I am sharing this Kraft recipe with you all.

What You Need

4 cups penne pasta, uncooked

1 lb. lean ground beef

2 cups sliced fresh mushrooms

1 onion, chopped

1 jar (24 oz.) spaghetti sauce

3 Tbsp. OSCAR MAYER Real Bacon Bits

1 tsp. Italian seasoning

1-1/3 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA

Make It

HEAT oven 375°F.

COOK pasta as directed on package, omitting salt.

MEANWHILE, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.

DRAIN pasta. Add to sauce; mix well. Pour into 13×9-inch baking dish sprayed with cooking spray; top with cheese.

BAKE 25 to 30 min. or until heated through.

Kraft Kitchens Tips

Make Ahead

Casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, as directed.

Substitute

Prepare using KRAFT Finely Shredded Triple Cheddar Cheese.

Substitute

Prepare using OSCAR MAYER Bacon Pieces or chopped OSCAR MAYER Fully Cooked Bacon.

 

Quick Skillet Chicken Parmigiana


I love this.  It is very easy to prepare. 

  • 4 boneless chicken breasts (about 1 & 1/4 lb)
  • 1/3 cup Italian bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 egg
  • 1 tablespoons oil
  • 2 cups pasta sauce (any variety, I like Ragu)
  • 1/2 cup shredded mozzarella cheese
  1. Between sheets of plastic wrap or waxed paper, flatten each piece of chicken to 1/4 inch thickness.  In a shallow dish, mix bread crumbs and Parmesan cheese.  In another shallow dish, beat egg.  Dip chicken into egg, then coat with bread crumb mixture.
  2. In 12 inch skillet,  heat oil over medium heat.  Cook chicken in oil 10 – 15 minutes, turning once, until no longer pink in center.  Pour pasta sauce around chicken in skillet; heat until hot.  Sprinkle mozzarella cheese over chicken.

4 servings.  Serve the chicken over hot spaghetti and top with the sauce and more cheese if desired.

Cheesy Chicken Pot Pie


A new recipe from Kraft foods that I will be trying soon.

What You Need

3 cups chopped cooked chicken

1 pkg.  (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1 can (8 oz.) refrigerated crescent dinner rolls

Make It

HEAT oven to 375ºF.

COMBINE first 4 ingredients in 13×9-inch baking dish.

UNROLL dough; place over chicken mixture.

BAKE 20 to 25 min. or until crust is golden brown.

NOTE:  I will use canned drained peas for this recipe. 

Turkey Loaf


I  made this turkey loaf a couple of weeks ago.  I am not a turkey fan but I like this.  It is moist and slices very nicely. 

  • 1 pound ground turkey
  • 1/2 cup milk
  • 1/2 cup Italian bread crumbs
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon Mrs. Dash
  • 1 teaspoon dried minced onions

Have oven preheated to 350 degrees.  Use a medium size loaf pan that you have sprayed with pan spray.

Mix all ingredients together thoroughly.  I was surprised to find that it was easy to mix with a large spoon.  Put into prepared loaf pan.  Bake for 45 – 50 minutes until lightly browned on top.

This recipe doubles easily.  Just use a large loaf pan if you double the recipe.

Ground Beef Casserole


  • 2 teaspoons margarine
  • 1 pound lean ground beef
  • 1 medium onion chopped
  • 1 tablespoon green pepper (chopped)
  • 1 teaspoon salt
  • pepper to taste
  • 1 teaspoon sugar
  • 1 (6 ounce) can tomato sauce
  • 1 (8 ounce) package wide noodles, cooked and drained
  • 1 (3 ounce) package cream cheese
  • 1 (8 ounce) container sour cream
  • 1/2 cup shredded cheddar cheese

Melt margarine.  Brown meat with onion, green pepper, salt, pepper, and sugar until done,  Add tomato sauce and bring to a boil.  Remove from heat.  Stir together cream cheese and sour cream.  Add to drained noodles and mix well.   Make a layer of the noodle mixture in a greased 13X9 pan.  Then add a layer of the meat mixture.  Repeat layers, top with cheddar cheese.  Cover with foil and bake in a preheated 350 degree oven for 45 to 50 minutes.