Sunday, May 10, 2015

Recipes from today's show :) Happy Mother's Day to all you moms!!



CARROT SOUFFLE’                  




1 Large (14-ounce bag) of Pepperidge Farm Herb-Seasoned Stuffing

1 Stick Real butter melted in 1 ½  cups  hot water or chicken broth

¼ cup chopped green onions

½ cup diced celery

½ cup real mayo

¾ t. salt & pepper

2 ½ cups cooked chicken, chopped

2 eggs

1 ½ cup whole milk

1 ½ to 2 (10-ounce) cans Cream of Mushroom Soup

8 ounces grated Sharp Cheddar

In a large bowl, mix stuffing and butter melted in water or broth and set aside.  Combine with onions, celery, mayo, salt and pepper;  mix well with stuffing mixture.  In greased 13x9x2 pan, put half of stuffing mixture in the pan making sure to cover entire bottom of pan.  Add chicken on top of that.  Top the chicken with the rest of the stuffing mixture.  Beat eggs and milk well and pour evenly over stuffing.  Cover with foil and refrigerate overnight.  Take out 2 hours before cooking it.  Before placing it in the oven, spread Cream of Mushroom soup evenly all over the top.  Bake uncovered at 350 for 40 minutes.  Take out and spread with grated cheese and bake 10 minutes longer.  Let it sit for 10 minutes before cutting.   This serves 9 to 12, depending upon how you cut and serve it.


8 slices bacon, chopped

1 large onion, sliced

¼ cup white vinegar

½ cup sugar

1 lb. frozen green beans (I like the Italian cut)

Boil green beans according to package directions, drain and place in a serving bowl.  Cook bacon and onion in a large skillet over medium heat, stirring often until bacon is crisp.  Remove bacon and onion with a slotted spoon and place on paper towels, reserving drippings in skillet.  Combine vinegar and sugar and pour into drippings; bring to a boil.  Remove from the stove and pour over the green beans.  Top with the bacon and onions.  Serves 8.


1 pound bag frozen sliced carrots (never use canned)

3 large eggs

½ cup sugar

½ cup butter, melted

3 T. self-rising flour

1 t. vanilla extract

Boil carrots until they are very tender, about 25 minutes.  Drain and mash with a potato masher.  Beat together carrots, eggs and remaining ingredients.  Pour into a lightly greased 1 quart baking dish.  Bake at 350 for 45 minutes.  Serves 8.


1 (20-ounce) can crushed pineapple, drained but save the juice

2 small boxes strawberry Jell-O

1 (16-ounce) can whole berry cranberry sauce

2/3 cup chopped walnuts

Drain the pineapple very well, reserving the juice.  Add enough cold water to the pineapple juice to equal 3 cups.  Pour into a sauce pan and bring to a boil.  Place the Jell-O in a large mixing bowl and add pineapple juice and water mixture to the Jell-O.  Stir for 2 minutes and then stir in the cranberry sauce, mixing well, and then stir in the nuts.

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