Recipes

Oven Porcupine Meatballs

Oven Porcupine Meatballs

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Ingredients

Instructions

  • Heat oven to 350º.
  • Mix meat, rice, ½ cup water, onion, salts, garlic powder, and pepper.
  • Shape mixture into meatballs.
  • Place meatballs in ungreased, 8 x 8 x 2 baking dish.
  • Stir together remaining ingredients.
  • Pour over meatballs.
  • Cover with aluminum foil.
  • Bake 45
  • minutes; uncover and bake 15 minutes longer.
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Course; Beef

Egg Casserole

Egg Casserole

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Ingredients

  • 12 eggs
  • 1 box Catherine Clark herb seasoned croutons
  • 4 cups milk
  • 1 cup finely chopped ham or bacon bits
  • 10 oz. Kraft American sharp cheese shredded

Instructions

  • Use 2 ½ quart casserole or 9 x 13 pan.
  • Mix cheese and ham.
  • Put croutons in buttered dish.
  • Add ham and cheese.
  • Beat eggs and milk together.
  • Pour over other ingredients and let set in refrigerator overnight.
  • Bake at 350º for one hour or so.
  • Let set 10 minutes before serving.
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Course; Casserole / Eggs

Quiche Lorraine from DyVonne Nelson

Quiche Lorraine from DyVonne Nelson

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Ingredients

  • 1 deep dish frozen pie shell thawed
  • ¼ cup chopped onion
  • 1 cup grated Swiss cheese
  • 1 small can mushrooms
  • ¾ pound browned ground beef (bacon or
  • 4 eggs
  • ham)
  • 1 pint whipping cream

Instructions

  • Beat eggs together; add whipping cream.
  • Pour over other ingredients in pie shell (there may be a little extra).
  • Bake at 425º for 45 minutes.
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Course; Quiche

Quiche Lorraine from Deb Stanley

Quiche Lorraine from Deb Stanley

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Ingredients

  • 1 pie shell
  • 2 cups shredded Swiss cheese
  • 8 slices bacon crisply cooked and drained
  • 2 tablespoons flour
  • 4 eggs
  • 3 slices bacon for bacon curls
  • 1 ½ cups milk
  • sprigs of parsley
  • ½ teaspoon salt

Instructions

  • Heat oven to 350º.
  • Combine eggs, milk, and seasoning.
  • Mix well.
  • Toss cheese and add flour.
  • Add cheese mixture and bacon to egg mixture.
  • Pour into pie shell.
  • Bake at 350º for 40-45
  • minutes.
  • Bacon curls: cook 3 slices bacon until almost crispy.
  • Roll each slice around tines of fork to make curls.
  • Drain on absorbent paper.
  • Arrange with sprigs of parsley in center of quiche.
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Course; Quiche

Taco Salad

Taco Salad

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Ingredients

  • 1 pound hamburger
  • Shredded cheese cheddar, colby-jack, etc.
  • ½ envelope taco seasoning
  • 1 medium head lettuce
  • 1 cup salsa
  • tortilla corn chips

Instructions

  • Brown and drain hamburger.
  • Mix in ½ envelope dry taco seasoning, then add about 1 cup salsa.
  • Allow mixture to cool.
  • Shred or cut lettuce into bite-size pieces.
  • Crush chips into smaller pieces, reserving enough “perfect” chips to arrange around the edge of your bowl.
  • Mix meat mixture, lettuce, and cheese close to serving time.
  • The amount of cheese used can vary according to your taste.
  • I reserve 1/3 to ½ cup of the cheese to garnish the top of the salad.
  • Just before serving, mix in crushed chips.
  • Tuck the perfect chips in around the edge of the bowl and sprinkle top with cheese.

Notes & Wine Advice

You may choose to add other favorite taco ingredients such as olives. (I don’t like olives.) The cheese should not be finely shredded for best results. This dish is best served and eaten all in one sitting as the chips will get soggy and the lettuce may wilt slightly. If you won’t be able to eat it all at once, only mix together as much as you can eat. If taking salad away from home, mix lettuce and chips in once you get to your destination, if possible.
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Course; Salad / Taco’s

Chinese Cabbage Salad

Chinese Cabbage Salad

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Ingredients

  • 1 medium head Chinese cabbage chopped

Dressing:

Instructions

  • Brown together butter, crushed noodles, sesame seeds, and almonds, stirring constantly.
  • Drain on paper towel and chill.
  • Toss together just before serving.
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Course; Salad

Thousand Island Dressing from Carmen & Bill Biddle

Thousand Island Dressing from Carmen & Bill Biddle

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Ingredients

  • 1 cup mayonnaise
  • 3 chopped hard boiled eggs
  • 2 tablespoons chili sauce
  • ½ teaspoon paprika
  • 2 tablespoons chopped stuffed olives

Instructions

  • Mix well and store in jar in refrigerator.
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Course; Dressing

French Dressing

French Dressing

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Ingredients

Instructions

  • Combine ingredients in blender for about 2 minutes.
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Course; Dressing

Carrot Salad

Carrot Salad

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Ingredients

Yield: 12 servings.

Instructions

  • Bring carrots to boil in salted water; boil 5 minutes.
  • Drain; cool.
  • Add onions and green pepper.
  • Combine soup, sugar, vinegar, oil, salt, pepper, and mustard.
  • Pour over carrots.
  • Refrigerate 24 hours.
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Course; Salad

Fiesta Salad

Fiesta Salad

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Ingredients

  • 1 16 oz. can whole kernel corn

Dressing:

Instructions

  • Pour dressing over vegetables and toss.
  • Chill several hours or overnight, stirring occasionally.
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Course; Salad