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Mexicali Corn Casserole

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1 cn Corn with red and green

Peppers — drained 1 cn Corn, cream-style

2 tb Peanut oil

1 ts Sesame oil

1 lg Garlic clove — crushed

1 ts Fresh ginger root — grated

1 1/2 lb Vegetables — sliced

1/2 c Light stock or hot water

1 tb Oyster sauce

2 ts Soy sauce, low sodium

1/2 ts Salt

1/2 ts Monosodium glutamate –

Optional 2 ts Cornstarch

1 tb Cold water

Heat oils in wok with garlic and ginger, add vegetables and fry, stirring, for 2 minutes.
Add hot water or stock and sauces, salt and msg mixed together.
Cover and simmer for 4 minutes.
Push vegetables to side of wok, add cornstarch mixed with cold water, stir until thick.
Toss vegetables in sauce and serve immediately with boiled rice.
Recipe By : “Kwanzaa” , African-American Culture and Cuisine

Quick Casserole

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1 tablespoon butter
1 tablespoon onion, chopped
1 cup celery, chopped
3/4 cup rice
1 each cream of mushroom soup, can
1 each chicken & rice soup, can
1 each beef consomme, can

Saute onion & celery, add to other ingredients in casserole & bake at 350 degrees until rice is cooked approximately 1 hour.

Potato Chowder

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4 c Potatoes; peel & dice

1/2 c Onion; finely chopped

1 c Carrot; grated

1 ts Salt; optional

1/4 ts Pepper

1 tb Dried parsley; flakes

4 ts Chicken bouillon; low sodium

; vegetarian 6 c Skim milk

1/2 c Flour, all-purpose

Paprika; sprinkle Recipe by: The Mormon Diet Cookbook Preparation Time: 1:00 In lg Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon. Add enough water to just cover veggies; cook until veggies are tender, about 15 - 20 min.
Do not drain.
Measure 1 1/2 C milk and add flour to milk, stirring with wire whisk.
Stir until blended. Simmer for 15 min on low heat and thicken.
Garnish with paprika. From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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