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* Exported from MasterCook *

4 Bean Casserole

Recipe By : Janis Alling (Durrell), Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Hamburger
1 Pound Bacon
4 Cans Beans
1/2 Cup Catsup
1 Tablespoon Mustard
2 Tablespoons Worcestershire Sauce
Salt -- to taste
Pepper -- to taste
3 Tablespoons Vinegar
1/2 Cup Brown Sugar
Onion

Place all ingredients in a casserole dish and bake.

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* Exported from MasterCook *

Biscuit Topped Stroganoff

Recipe By : Barbara Price


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
1 onion -- chopped
1/2 green pepper -- chopped
1 teaspoon salt
1 can mushroom soup
2 tablespoons pimiento -- chopped
1 pint sour cream
2 cans biscuits -- refrigerated

Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer
uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove
from heat and pour into 1 1/2 quart baking dish. Top with Biscuits.

Bake 20 to 25 minutes at 375 degrees or until biscuits are done.


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NOTES : Adapated from an old family recipe from 1949.

* Exported from MasterCook *

Broccoli Casserole #2

Recipe By : Janis Alling, Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Rice, Instant
1 Can Cream Of Mushroom Soup
1 Can Cream Of Chicken Soup
1 Package Frozen Broccoli
Cheese -- grated

Combine and heat thoroughly at 350 degrees.

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* Exported from MasterCook *

Casseroles

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons margarine
2 tablespoons corn starch
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
4 cups cooked cubed meat or fish
1/4 cup seasoned bread crumbs
1 tablespoon melted margarine

In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn
starch, salt and pepper until smooth.

Remove from heat. Gradually stir in milk until smooth.

Bring to boil over medium heat, stirring constantly, and boil 1 minute.

Mix in meat or fish.

Turn into 1 1/2 qt. casserole.

Mix seasoned bread with melted margarine.

Sprinkle on top of casserole.

Bake in 375 degree oven 25 minutes or until heated.

Busted by Barb at <abprice@wf.net>

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* Exported from MasterCook *

Cedric's Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped
2 tablespoons butter
1/2 pound ground beef
3/4 teaspoon salt
1/8 teaspoon pepper
6 cups cabbage -- coarsely shredded
10 1/2 ounces tomato soup, condensed

Add onion and butter together and heat throughout but not browning.
Spread in 2 quart baking dish. Add 3 cups shredded cabbage, cover with
meat mixture. Top with 3 more cups of shredded cabbage. Pour over the top
the tomato soup. Bake 1 hour and serve.

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* Exported from MasterCook *

Cheese & Spinach Pie - Kiesch

Recipe By : Gene Mooney


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie shell -- 9", deep dish
2 slices swiss cheese
1/2 cup cooked spinach -- chopped
1/2 cup sliced mushrooms
1 can tender chunk ham * -- chicken or turkey
-- flake with fork
3 egg -- beaten
1 cup half and half
2 teaspoons flour
1/2 teaspoon salt
1/4 cup shredded cheddar cheese

Place Swiss cheese on bottom of pie crust. Sprinkle with spinach,


mushrooms and tender chunk meat.
Mix next four ingredients, pour into pie shell. Sprinkle with cheddar
cheese. Bake at 350 degrees for 40 or 45 minutes.

Serves 4 - 6.

Serve with salad, lettuce, onion rings - 1 large onion. walnuts or pecans
toasted - handful.
Very good.
2 cans drained Mandarine oranges, mix with cream Italian dressing.
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NOTES : Very good, Fla. 1980.

* Exported from MasterCook *

Chicken Almondine Casserole

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds fryer chicken -- (up to 3)
1 6 ounces box long grain and wild rice
1 tablespoon margarine
1/4 cup adams diced onions
2 1/4 cups chicken broth
1 can french style green beans -- drained
1 can cream of chicken soup
3/4 cup almonds -- sliced
1 can pimentos -- chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 tablespoons bacon bits

Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to
debone and cut into bite size pieces.

Add rice, margarine and onions to chicken bouillon; cook over low heat
approximately 25 minutes or until all water is absorbed.

In a large casserole dish combine green beans, soup, 1/2-cup almonds,


pimentos, black pepper, garlic salt and chicken.

Add hot rice last and mix all ingredients thoroughly.

Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.

Cover and heat at 350 degrees 35 - 30 minutes.

Serve stemming hot.

Busted by Barb
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* Exported from MasterCook *

Chicken Breast Casserole

Recipe By : Susie & George Hendersons


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can mushroom soup
1 can celery soup
2/3 cup milk
1 cup rice -- whole grain
-- uncooked
2 tablespoons chopped pimentos
chicken breasts
1/2 package lipton onion soup mix

In a large baking dish mix soups. Arrange chicken. Add pimentos, milk and
rice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for 1
1/2 hours.

Busted by Barb

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NOTES : Possum Kingdom Lake Cookbook


* Exported from MasterCook *

Chicken Casserole

Recipe By : Marie Roe & Helen Wilson, Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 fryer -- boil and debone
1 can cream of mushroom soup
1 can chicken broth
1 carton borden jalepano sour cream dip
1 dash celery salt
1 large onion -- chopped fine
1 1/2 tubes ritz crackers

Saute onion in butter. Crumble Ritz crackers in 2 quart casserole dish


Combine all other ingredients and pour over crumbled crackers. Bake at 350
degrees for about 30 minutes.

Busted by Barb

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* Exported from MasterCook *

Chiles Rellenos Casserole

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 can whole green chili peppers*
3 cups sharp cheddar cheese**
4 green onions -- sliced
3 cups shredded mozzarella cheese
6 eggs
4 cups milk
3/4 cup all-purpose flour
1/4 teaspoon salt
2 can green chili salsa

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise


and remove seeds and pith. Spread chilies in a single layer in a greased
9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2
cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk,
flour, and salt together until smooth. Pour over chilies and cheese. Bake
in a 325 degrees oven for 50 minutes or until a knife inserted in custard
comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups
mozzarella cheese. Sprinkle over casserole and return to oven for 10
minutes or until cheese melts. Let stand for 5 minutes before serving.

Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams


cholesterol, 490 calories.

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* Exported from MasterCook *

Chili Casserole With Cornmeal Topping

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 small onion -- chopped
1 clove garlic -- chopped
1 tablespoon chili powder -- (up to 2)
1 tablespoon bisquick baking mix
3 tablespoons water
1 can tomatoes
1 can whole kernel corn -- drained
1 can chopped pitted ripe olives -- drained
1 1/2 teaspoons salt
3/4 cup bisquick baking mix
3/4 cup cornmeal
2/3 cup milk
1 egg

Heat oven to 350 degrees. Cook and stir beef, onion and garlic until
brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add
to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour
into ungreased square baking dish, 8x8x2 inches, or 2 quart round
casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over
beef mixture. Bake until golden brown, 50 to 60 minutes.

Busted by Barb
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* Exported from MasterCook *

Corn Beef Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces macaroni
12 ounces corned beef brisket, canned -- cubed
1 can cream of chicken soup
1 cup milk -- optional
1/2 cup chopped onions
1 cup bread crumbs -- buttered, OR
1 cup potato chips -- crushed

Cook macaroni in boiling salted water, drain and rinse. Set aside.

Combine all remaining ingredients except bread crumbs.

Alternate beef mixture with layers of macaroni in greased 2 quart


casserole. Top with buttered bread crumbs or crushed potato chips.

Bake at 350 degrees for 1 hour.

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* Exported from MasterCook *

Corn Casserole

Recipe By : Joanne Wakefield


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups corn, cream-style
1/4 teaspoon pepper
1 cup dry bread crumbs -- med. fine
1 cup milk
2 tablespoons chopped green bell pepper
1 teaspoon salt
4 ounces cheddar cheese -- cut in strips
3 slices bacon -- cut into 1 1/2" leng

Combine first 6 ingredients. Pour into 10x6x2" baking dish. Arrange


alternate pieces of bacon and cheese across top. Bake at 325 degrees for
1 hour.

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Serving Ideas : Great with lobster, steak or ham.

* Exported from MasterCook *

Corn-Rice Casserole

Recipe By : Mrs. Sam S. Levine, Bringham, Alabama


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped celery
1 cup chopped onion
3/4 tablespoon butter -- melted
2 cups cooked regular rice
1 can whole kernel white corn -- drained (16 oz.)
1/4 cup slivered almonds
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients; spoon into a 2 quart casserole.

Bake, uncovered, at 350 degrees for 1 hour.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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* Exported from MasterCook *

Crumb Topping #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Soft Crumbs form bread slices
1 tablespoon butter
1 tablespoon minced parsley

Toss the crumbs and butter together in a fry pan over medium heat until
brown.

Remove from heat and add parsley.

Sprinkle on top of casserole before baking in oven.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Cubed Steak and Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cube steaks
salt and pepper -- to taste
1 cup rice -- un`
1 can beef broth
1 can consomme
1 cup water

Brown and season steak. Place in casserole dish. Pour rice over steak.
Mix broth, consomme and water. Pour over steak and rice. Cover; cook
about 1 hour at 400 degrees.
Serve Hot.

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NOTES : I use round steak cut in very thin strips.

* Exported from MasterCook *

Deluxe Turkey Potpie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
3 large ribs -- celery, cut into 1"
-- slices
3 Medium-size carrots -- cut into 1" chunks
1 large onion -- cut into 1" chunks
3 Medium-size red-skinned potatoes -- cut into 1" chunks
2 cloves garlic -- crushed
3 cans low-sodium chicken broth -- (10 1/2 oz.)
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot red pepper sauce
2 Homemade pastry pie crust -- or 1
1 15 ounce pa all-ready piecrusts
1 large egg yolk
1 tablespoon water
1/4 cup butter
1/4 cup all-purpose flour
10 ounces frozen peas
8 ounces sliced cooked turkey breast

In deep 12" skillet over medium-high heat, heat oil; add celery, carrots,
onion and potatoes; cook 15 minutes, stirring occasionally until
vegetables are lightly browned. Add garlic; cook 1 minute. Stir in
chicken broth. Reduce heat to low; simmer, covered, 25 minutes until
vegetables are tender.

Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin
dishes.

If using homemade pastry, roll out on lightly floured surface to 1/8"


thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish
as pattern, cut out 1 "lids"; cut out small hole in center of each and
several slits as vents for steam. Arrange on ungreased large cookie
sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake
10 to 12 minutes until lightly browned.

In small saucepan over medium heat, melt butter; add flour; stir until
smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir
mixture gradually into vegetables simmering in skillet; cook 2 to 3
minutes longer, stirring occasionally until thickened. Stir in peas and
turkey; remove from heat.

Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on
top of each; bake 5 to 10 minutes until filling is heated through.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Do-Ahead Individual Hamburger-Bean Casseroles

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/2 cup chopped onion
1 clove garlic -- crushed
1 tablespoon prepared mustard
16 ounces pork and beans -- canned
8 ounces tomato sauce
1 drops Biscuits -- see recipe

Crumble ground beef into 2-quart microwave casserole; add onion and
garlic.

Cover loosely and microwave on high (100%) 3 minutes; break up beef and
stir. Cover and microwave until very little pink remains in beef, 2 to 3
minutes longer; drain.

Stir in mustard, pork and beans and tomato sauce.

Divide mixture among six 10 oz. microwaveable casseroles (about 2/3 cup
each).

Cover tightly and freeze.

Prepare Drop Biscuits.

For each serving, microwave 1 minute; rotate casserole 1/2 turn.


Microwave until biscuit is puffed and dry, 3/4 to 1 3/4 minutes longer.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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* Exported from MasterCook *

Dough Formulas For Quiche

Recipe By : Julia Child


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***NONE***

These top-quality doughs use plenty of butter - after all, half the
pleasure in eating a quiche is enjoying the crisply crunchy buttery pastry
dough that surrounds it. For both formulas, make the dough in your usual
way. To measure the flour, dip a dry-measure cup into the flour, filling
the cup to overflowing; sweep off the excess level with the lip.
(Measured this way, 1 cup averages 5 ounces or 145 grams.)

WITH A QUICHE RING

INGREDIENTS: 3 1/2 Cups all-purpose flour 2 Tsp.. salt 2 1/2 Sticks


chilled butter (preferably unsalted) 4 Tbsp. chilled lard or shortening
2/3 to 1 /Cup iced water

Wrap and chill the dough for at least 2 hours. Butter the inside of your
quiche ring and the baking sheet (or inside of a false-bottom cake pan).
Roll the chilled dough up onto your pin and unroll over the ring.

Press dough in place. To make the sides of the free-standing shell


strong enough to hold the filling, push dough down with your fingers all
around the ring. Work fast so the dough doesn't soften.

Roll you pin over the top of the ring to remove excess dough thickening
the sides.

Now push the dough up the sides with your thumbs to form a rim standing
1/4" or so above the top of the ring. Patch any thin areas with raw
dough. Prick the bottom of the shell with the tines of a fork.

Using the dull edge of a table knife, press a decorative pattern on the
rim of the shell. Cover with plastic wrap and chill 30 minutes so shell
will bake evenly. To freeze the unbaked shell, slip into a plastic bag.

To prevent a soggy bottom, it's always best to pre-bake the shell. Kept
the sides and bottom in place by bracing them with buttered foil and dried
beans.

Preheat oven to 450 degrees. Bake in lower middle level until bottom of
pastry is set but still slightly soft. (If edges have sunk down, gently
push them up with a spatula, or patch them with raw dough.) Remove liner
(or top pan) and bake a few minutes more, until pastry is just beginning
to color and to separate slightly from edges of mold or pan. Cool for 10
minutes before unmolding.

For 2 shells baked in 8" rings or false bottom pans.

You don't need an imported ring to bake a shell. Use a cake pan turned
upside down and this special dough.

Dough on an upside-down pan. Prebake it with a buttered pan on top to


prevent crust from puffing up.

UPSIDE-DOWN SHELLS

INGREDIENTS: 3 1/2 Cups all-purpose flour 2 1/4 Sticks chilled butter 5


Tbsp. chilled lard or shortening 2 Tsp. salt Liquid: 1 Egg plus ice water
to make 3/4 cup; droplets more water as needed

For 2 shells baked on 8" upside-down cake pans.

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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* Exported from MasterCook *

Eggplant Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant
3/4 cup mayonnaise
3/4 cup italian seasoned bread crumbs
1/2 cup parmesan cheese -- grated
1 ounce tomato paste

Peel eggplant and slice into 1/4" slices. Spread with mayonnaise. Pour
bread crumbs on waxed paper, coat each slice will. Place on cookie sheet
and bake at 400 degrees for 15 minutes.
Remove and place slices in overlapping in a shallow baking dish. Pour
tomato paste over and sprinkle with cheese.
Bake at 350 degrees for 15 minutes.

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* Exported from MasterCook *

Eggplant Quiche

Recipe By : Julia Child


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Eggplant -- peeled and diced
2 tablespoons butter
Minced garlic
olive oil
Salt
Pepper
Parsley
1 pinch tarragon
1/4 cup dry white vermouth
Custard:
3 large eggs -- blended with enough
-- milk or cream to
-- make 1 1/2 cups in
-- all
3 tablespoons grated Swiss cheese
1 Prebaked shell

Steep eggplant for 10 minutes in a sprinkling of salt, pat dry.

Saute the eggplant in olive oil; add minced garlic, herbs and parsley.

Add the vermouth and boil for 1/2 minute.

Strew eggplant in pie shell.

Pour custard into 1/8" of rim of shell.

Sprinkle on cheese.

Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Foolproof Beef And Broccoli

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound beef sirloin steak -- boneless
1 tablespoon vegetable oil
1 clove garlic -- minced
1 medium onion -- cut into wedges
1 can Campbell's Cream of Broccoli Soup -- (10 3/4 oz.)
1/4 cup water
1 tablespoon soy sauce
2 cups broccoli flowerets
Hot cooked noodles

Slice beef across the grain into very thin strips.

In skillet, over medium-high heat, in hot oil, cook beef and garlic until
beef is browned.

Add onion. Cook 5 minutes, stirring often.

Stir in soup, water and soy sauce. Heat to boiling.

Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until


vegetables are tender.

Serve over hot noodles.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Frances Chicken Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken
1 small velvette cheese -- box
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can tomatoes -- rotel
1 onion
1 small Dorito chips -- bag

Boil and debone chicken.


Put in bottom of pan.
Cut up onion onto the chicken.
Slice cheese then add the chips.
Mix soups and tomatoes, pour over top.
Bake 350 degrees for about 30 minutes or until real hot.
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* Exported from MasterCook *

Green Bean Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can green beans -- french style
1 can cream of mushroom soup
1 can onion rings

In casserole dish mix beans and soup. Top with onion rings. Heat in
moderate oven for 20 minutes. Mrs Robert F. Lewis

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* Exported from MasterCook *

Hamburger Stroganoff

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
2 onions -- chopped
1 teaspoon parsley
4 ounces mushrooms, canned -- drained and chopped
1/2 pint sour cream
1/2 cup milk
1 can vegetable soup
1 teaspoon salt
1/4 teaspoon pepper
biscuit dough -- canned

Brown beef, then add rest of ingredients and heat thoroughly.

Put in casserole dish and top with biscuits: Bake 20 to 25 minutes or


until brown at 350 degree oven.

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* Exported from MasterCook *

Hamburger-Bean Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/2 cup chopped onion
1 clove garlic -- crushed
1 tablespoon prepared mustard
1 can pork and beans -- (16 oz.)
1 can tomato sauce -- (8 oz.)
1 drop Biscuits -- See recipe

Heat oven to 350 degrees.

Cook and stir ground beef, onion and garlic in 10" skillet until beef is
brown; drain.

Mix beef mixture, mustard, pork and beans and tomato sauce in ungreased 1
1/2 quart round casserole.

Prepare Drop Biscuits as directed.

Drop by 6 spoonfuls onto beef mixture; sprinkle with cornmeal mixture.

Bake uncovered until biscuits are golden brown, 25 to 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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* Exported from MasterCook *

Hot Chicken Salad Casserole

Recipe By : From the kitchen of Margret Gibbs


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chicken -- chopped
2 cups cooked rice
1 cup diced celery
1/2 cup mayonnaise
2 ounces chopped pimentos
1 cup cream chicken soup -- undiluted
1 small can chopped mushrooms -- optional
3 Hard boiled eggs -- chopped
2 tablespoons green peppers -- optional
2 tablespoons chopped onions
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup slivered almonds
1 cup dry bread crumbs

Mix chicken with all ingredients, except crumbs.

Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12x8x2).

Sprinkle top with crumbs.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Impossible Burrito Bake

Recipe By : Bisquick "No Time to Cook" Recipe booklet


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Bisquick. baking mix
Salt & pepper -- to taste
1/3 cup Water
1 cup Salsa
1 can Refried beans -- any variety
1 cup shredded cheddar cheese -- or to taste
1 pound Ground beef

Mix Bisquick, water and refried beans together and put it in the bottom of
a greased pie plate. Brown and drain seasoned ground beef; put on top of
mixture in pie plate.

Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till
golden brown.

We have found if you let it sit for about 15 min, it tends to cut more
like a pie.

Serve with extra salsa, sour cream and mexican chips.

Can be made the night before and refrigerated; then put in the oven.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98

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* Exported from MasterCook *

Leslie's One Dish Meal

Recipe By : Cookbook USA


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Potatoes -- sliced
Carrots -- sliced
4 Veal Cutlet -- or beef
1 package Onion Soup Mix -- dry
1 can Cream Of Mushroom Soup

Cover bottom of 9x13 inch pan with sliced carrots and potatoes. Place
cutlets on top. Sprinkle dry soup mix over meat and vegetables, then
spoon soup on to top and spread - do not stir. (Soup will not appear to
cover entire dish.) Bake in 350 degree oven for about 45 minutes or until
vegetables are done.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Mushroom Florentine Casserole

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Savory Crunch -- see recipe
10 ounces frozen chopped spinach -- thawed and well
-- drained
1 can condensed cream of mushroom soup -- (10 3/4 oz.)
1/2 teaspoon Worcestershire sauce
1 1/2 cups mushrooms -- sliced
Lemon wedges

Heat oven to 400 degrees.

Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate;
arrange mushrooms on top.

Sprinkle Savory crunch evenly over mushrooms.

Bake uncovered until hot and bubbly, about 20 minutes.

Serve with lemon wedges.

Makes 5 or 6 servings.
Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Onion Butter Casserole Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 1/3 cups buttermilk biscuit mix
3/4 teaspoon dill weed
1/2 teaspoon celery seed
1/3 cup sweet cream butter -- softened
1/2 cup chopped onion
1 Egg
1 Cup milk

Preheat oven to 400 degrees. Grease 1 1/2 quart casserole.

In medium bowl combine biscuit mix, dill weed and celery seed. Cut in
butter until mixture resembles a fine meal. Stir in onion.

Combine egg and milk; add to biscuit mix. Stir just until ingredients
are moistened.

Turn into casserole. About 1" from edge of casserole, cut through batter
with a knife making a circle.

Bake at 400 degrees for 30 to 35 minutes until toothpick inserted in


center comes out clean.

Brush immediately with Topping. Cool 10 minutes; remove from casserole.


Serve warm.

TOPPING: 2 Tbsp. sweet cream butter, melted 1 Tbsp. grated Parmesan cheese

Combine ingredients.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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* Exported from MasterCook *

Party Mushrooms-Spinach

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds fresh mushrooms -- or
3 cans whole mushrooms -- (6 - 8 oz. each)
6 tablespoons butter or margarine -- divided
1 can condensed cream of chicken soup -- (10 3/4 oz.)
1/4 cup milk
2 packages frozen creamed spinach -- thawed (9 oz. each)
1/8 teaspoon ground black pepper
1 1/2 cups plain croutons

Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.

In large skillet, melt 5 Tbsp. butter. Add mushrooms; saute# 5 minutes.

Stir in chicken soup, milk, spinach and black pepper.

Cook and stir until mixture comes to boiling point.

Pour into 2-quart casserole.

In small saucepan, melt remaining 1 Tbsp. butter. Stir in croutons.

Sprinkle over casserole.

Bake uncovered, in preheated moderate 375 degree oven until hot and
bubbly, about 5 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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* Exported from MasterCook *

Pork Chop Casserole 1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pork chops -- boneless
1 teaspoon dill weed -- crumbled
salt and pepper -- to taste
2 tablespoons peanut oil
6 cups potatoes -- thinly sliced
1 can cream of mushroom soup -- Family size
2 cups Sargento 6 Cheese Italian blend
1 cup sour cream
1/2 cup water
1/2 teaspoon dried dill weed
2 cups sharp cheddar cheese -- grated

Preheat oven to 375 degrees.

Brown pork chops seasoned with dill weed, salt and pepper in oil.

Place chops in a baking dish. Top with potatoes.

Combine other ingredients, except cheddar cheese, and pour over potatoes.

Bake for 1 1/2 hours or until pork chops are tender.

Sprinkle cheddar cheese over the top and return to oven to melt and brown
cheese. About 5 minutes to melt and 5 minutes under boiler to brown
cheese.

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* Exported from MasterCook *

Quiche - The All Purpose Pie


Recipe By : Julia Child
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***None***

By Julia Child

The quiche- that delicious, cheesy, open-faced custard pie invented by


some clever Alsatian cook - is a wonderfully easy first course or main
course that is fast to prepare and makes great eating.

It's quick to assemble because all you need on hand is the base - eggs and
milk - plus anything else: cheese, bacon, onions, canned pimiento,
leftover cooked vegetables, tomato sauce and so forth.

You can build from the bottom up with your own pie crust dough or a
homemade frozen shell formed earlier. Or use a frozen store-bough shell -
and offer no apologies. Or the other hand, you can bake any of the quiche
fillings in a plain dish and call it a custard. That's what a quiche is,
anyway - a custard in a pie shell.

NOTE:

Pre-Baking Shells.

So often you see people eat all the filling of an apple pie - or quiche -
but leave the bottom crust untouched. They don't even taste it, knowing
from sad experience that it's soggy. The solution: Pre-bake the empty
shell- well worth the time and really the only way to achieve a perfect
crust with tender crunch throughout.

Weight down store-bought shells before pre-baking with buttered foil and
dried beans. This keeps sides and bottom in place by bracing them.

QUICHE FILLINGS:

A quiche filling is a flavoring that is held together with a custard -


that is, eggs and a liquid of some sort. The eggs slowly coagulate in the
oven, maintaining the rest of the ingredients in creamy suspension. You
don't want too much custard - just the right balance between it and the
garnish, whatever it may be. You can't be exact about measures, because
shells vary in depth. but you can calculate by the egg, adding more or
using less. FOR EACH "LARGE" EGG. Break the egg into a cup; add liquid
to reach the 1/2 cup level.

QUICHE LORRAINE - This is the original Alsatian model. It's bacon only
(no cheese) plus the custard, which is made of real cream that blends
deliciously with the smoky taste of the bacon. Try it - on one of those
days when you're slim as a scallion

Julia Child
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* Exported from MasterCook *

Rice With Chicken

Recipe By : Mary McKinnon, Beech Island, SC


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken breast
1/2 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 can water
2 tablespoons pimientos -- chopped
3 cups cooked rice
1/2 cup grated cheese -- American

Cook chicken until tender. Remove meat from bones, cut into bite size
pieces.
Combine soup mix and pimientos.
Alternate layers of rice, chicken and soup mixture. sprinkle with cheese.
Bake at 375 degrees until cheese is melted and golden brown.

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NOTES : I add 1/2 cup soup greens to the rice.

* Exported from MasterCook *


Shrimp Quiche

Recipe By : Julia Child


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked shelled shrimp
2 tablespoons butter
Salt
Pepper
1 pinch tarragon
1/4 cup dry white vermouth
Custard: 3 "large" eggs -- blended with enough
-- milk or cream to
-- make 1 1/2 cups in
-- all
3 tablespoons grated Swiss cheese
1 Prebaked shell

Saute the shrimp with the butter and seasoning for 1 minute.

Add the vermouth and boil for 1/2 minute.

Strew shrimp in pie shell.

Pour custard into 1/8" of rim of shell.

Sprinkle on cheese.

Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.

VARIATION: Can substitute crab and lobster for the shrimp.

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Six Layer Dinner

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups potatoes -- diced
1 pound hamburger
1 cup diced onion
1 can tomato soup
2 cups water
1 cup diced carrot
salt and pepper -- to taste

Spread layers of vegetables potatoes and meat in baking dish in order


given. Season each layer. Mix water with soup and pour over all.

Bake in 350 degrees oven for about 1 1/2 hours.

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* Exported from MasterCook *

Sour Cream Corn

Recipe By : Flordia Department of Agriculture and Consummer Services


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 slices bacon
2 tablespoons chopped onions
2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup sour cream
6 ears fresh corn
1 tablespoon chopped parsley

Remove husks and silks from corn, rinse ears. Cut kernels from corn to
measure 2 cups. Fry bacon; drain and crumble. Set aside.

Saute onion in butter; blend in flour, salt and pepper. Gradually add
sour cream, stirring until mixture is smooth. Heat just to boiling; add
corn, and heat thoroughly (about 5 minutes). Fold in half of bacon.

Spoon into a greased 1 quart casserole; top with parsley and remaining
bacon. Bake at 350 degrees for 25 to 30 minutes.

Serves 4 to 6
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* Exported from MasterCook *

Squash Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cooked squash -- drained
1 cup chopped onion
3/4 stick butter or margarine -- melted
1 cup evaporated milk
1 package sharp cheddar cheese -- grated
2 cups pepperidge Fram Dressing
1 dash salt and pepper

Mix all ingredients and pour into well greased casserole dish.

Bake 40 minutes at 375 degrees.

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* Exported from MasterCook *

Squash Casserole #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Yellow squash
2 tablespoons grated onion
1 small jar pimiento
1/2 cup grated cheese -- up to 1
3/4 cup cracker crumbs
1 Egg
1/2 stick margarine
1/4 cup milk
Salt -- to taste

Clean squash well and cut in 1/2 inch slices and boil or steam until
tender. Cool at least slightly. Drain and mash.

Add onion, pimiento, cheese, cracker crumbs, egg, margarine, milk and
salt.

Bake in a greased casserole dish at 350 degrees for about 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Squash Casserole #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Yellow squash
1 cup sour cream
1 can mushroom soup -- or chicken soup
2 tablespoons grated onion
1 Carrot -- grated
Wheat germ
Butter

Clean squash well and cut into 1/2 inch slices and stem until tender.
It's important to drain well.

Add sour cream, soup, onion and carrots.

Top with wheat germ and dot with butter.

Bake 30 minutes at 350 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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* Exported from MasterCook *

Squash Casserole #3

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds squash -- sliced
1 small onion -- chopped
Salt and pepper to taste
1 tablespoon melted butter
1 cream of chicken soup -- undiluted (10 3/4
-- oz.)
8 ounces sour cream
2 tablespoons chopped pimiento
1/2 cup melted butter
1 package herb-seasoned stuffing mix. -- (8 oz.)

Cook squash and onion until tender in a small amount of boiling salted
water; drain. Season with salt, pepper, and 1 Tbsp. butter; stir in
chicken soup, sour cream and pimiento.

Combine 1/2 Cup butter and stuffing mix, stirring until well blended.
Combine half of stuffing mix and squash mixture. Spoon into 2-qt.
casserole dish. Top with remaining stuffing mix.

Bake at 375 degrees for 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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* Exported from MasterCook *

Supreme Beef casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground chuck
1 teaspoon shortening
16 ounces canned tomatoes
8 ounces tomato sauce
2 teaspoons salt
2 teaspoons sugar
2 cloves garlic -- crushed
1 ounce noodles
1 cup sour cream
3 ounces cream cheese
6 green onions -- chopped with tops

Lightly grease a 2 quart casserole dish.

Melt shortening in skillet; add beef, breaking into pieces with fork, cook
until lightly brown. Drain off fat.

Add the tomatoes and tomato sauce, adding salt, sugar and garlic. Simmer
for 5 to 10 minutes.

Cook noodles, drain well and blend in the sour cream, cream cheese and
onions.

Pour small amount of meat sauce in casserole. Cover with layer of noodles
and grated cheese. Repeat layers. Bake at 350 degrees for 35 minutes.

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* Exported from MasterCook *

Sweet Potato Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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7 cups grated raw sweet poatoes
4 eggs
1 cup raisins
1/4 teaspoon orange juice
1 cup chopped pecans -- optional
1/2 cup brown sugar
2 cups water
1 dash cinnamon
crushed pineapple -- optional

Mix all ingredients. Pour in to 1 1 1/2 quart greased casserole. cover


and bake at 350 degrees for one hour. Remove cover and continue baking 15
minutes longer.

serves 10 - 12

Can put marshmallows on top last few minutes of cooking if desired.

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* Exported from MasterCook *

Sweet Potato Casserole #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large sweet potatoes
1/2 cup butter
raisins
2 oranges -- juice and all
1 dash cinnamon
1 cup brown sugar
2 eggs
minature marshmellows -- for topping

Ahead of time bake sweet potatoes. Peel and mash.

Add eggs, butter, orange juice, orange sections, cinnamon and brown sugar
to mashed potatoes. Place in a baking dish and bake at 400 degrees for 30
minutes. Top with miniature marshmallows and brown.
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* Exported from MasterCook *

Tomato-Green Bean Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Strips bacon
1 can stewed tomatoes with green peppers and -- (16 oz.)
-- onions
1 can green beans -- drained (16 oz.)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash pepper
1 dash Cayenne pepper
2 tablespoons mayonnaise
1 cup soft bread crumbs
2 tablespoons butter -- melted

Fry bacon. Drain off excess fat. Break bacon into pieces.

Add tomatoes; simmer a few minutes.

Add beans, seasoning and mayonnaise.

Place in oiled 8" round baking dish.

Combine bread crumbs and butter. Sprinkle over vegetable mixture.

Bake, uncovered, from 30 to 35 minutes in a 325 degree oven. (This can


be prepared ahead and baked just before serving.)

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Turkey Chow Mein Casserole

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed chicken broth -- (10 3/4 oz.)
1/2 cup Bisquick baking mix
2 cups cut-up cooked turkey
1/3 cup blanched whole almonds
1 can chow mein vegetables -- drained (16 oz.)
1 can mushroom stems and pieces -- drained (4 oz.)
1 jar sliced pimientos -- drained (2 oz.)
1 cup chow mein noodles

Heat oven to 375 degrees.

Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole.
(Mixture will be slightly lumpy.)

Stir in remaining ingredients except chow mein noodles.

Bake uncovered until thick and bubbly, about 40 minutes.

Sprinkle with chow mein noodles; bake uncovered 5 minutes longer.

Let stand uncovered 5 minutes before serving.

Makes 5 or 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Vegetable Casseroles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons margarine
2 tablespoons corn starch
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
4 cups cooked vegetables
1/4 cup seasoned bread crumbs
1 tablespoon melted margarine

In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn
starch, salt and pepper until smooth.

Remove from heat. Gradually stir in milk until smooth.

Bring to boil over medium heat, stirring constantly, and boil 1 minute.

Stir in vegetables.

Turn into 1-1/2 qt. casserole.

Mix seasoned bread with melted margarine.

Sprinkle on top of casserole.

Bake in 375 degree oven 25 minutes or until heated.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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