recipe

Hoppin’ John

There are many versions of Hoppin’ John, but this is mine.

4 cups of chicken broth
1/2 cups of brown rice

4 pork chops thawed & uncooked, cut in square chunks
1 can of black-eyed peas
1 can of seasoned black beans
1/2 of a large onion, diced
2 cloves of garlic, crushed
3 tablespoons of brown sugar
1/3 cup chipotle lime marinade or cajun seasoning to taste

Put brown rice and 2 cups of chicken broth in the slow cooker, cook on low for 1 hour.

Put all the rest of the ingredients into the crockpot, turn on high for 2 hours, then low for five.

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Lemon Capellini

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Weight Watchers

  • 6 ounces capellini or angel-hair pasta
  • 2 tsp olive oil
  • 1 – 2 garlic cloves, minced
  • 2 Tbsp fresh lemon juice
  • 1/4 tsp salt
  • Freshly ground pepper to taste

1. Cook the capellini according to package directions omitting the salt, if desired; drain.
2. Heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring
frequently, until softened, 2 – 3 minutes. Add the capellini, parsley, lemon juice, and salt; toss to coat. Serve, sprinkled with pepper.
Makes 4 servings
Wwight Watchers Points – 4
Recipe adapted from Weight Watchers Stir it Up Cookbook

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Dirt Pudding

From the kitchen of: unknown

  • 1 large package oreo cookies
  • 3 cups milk
  • 2 small boxes instant French vanilla pudding
  • 1/4 cup margarine
  • 1 cup sugar
  • 1 (8 oz.) package cream cheese
  • 16 oz. frozen whipped topping

Crush cookies, sprinkle 1/2 on bottom of 13 x 9 dish. Beat together the milk and pudding until the mixture thickens. Beat together margarine, sugar and cream cheese, add whipped topping and pudding, stir well. Pour mixture over crushed cookies, sprinkle remaining cookies on top. Refrigerate 4 hours.

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Verde Enchilada Casserole

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From the kitchen of: Campbell Soups

I’ve made this casserole several times and it’s really great. The soup that you add is really yummy. I add a bit more water than it calls for here, because it can dry out a bit while baking. We also cut the tortillas really small, because otherwise it’s hard to dish up servings.

  • 1 can Campbell’s Creamy Chicken Verde Soup
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 2 cups of cubed cooked chicken
  • 4 flour tortillas, cut in very small strips
  • 1/2 cup shredded cheddar cheese

Mix soup, water, garlic and chicken. Stir in tortillas. Spread in 2 qt. shallow baking dish. Top with cheese. Cover. Bake at 350 degrees for 25 minutes or until hot. Serves 4.

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Ron’s Special Perogies

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From the kitchen of: Ron Bober.

Note from Ron: This is my favorite recipe for Perogies which does spice them up a bit and makes them very tasty.
Dough Ingredients:

  • 2 cups All Purpose Flour
  • 3/4 cups Water
  • 1 Egg

•
Mix all ingredients together until dough leaves side of bowl. Roll out on a well floured surface until 1/8 inch thick. Cut into 3” squares, fill with potato mixture and fold into triangles from corner to corner, press edges to seal. Place on brown paper to dry for at least 2 hours. Place perogie in boiling salted water and when they rise lift out and place on dish. Cover with melted butter or ketchup and eat. Fry leftovers.
Perogie Filling:

  • 6 medium Russet Potatoes cooked and salted to taste.
  • 1 cup Shredded Cheese
  • 1/2 teaspoon Garlic Powder
  • 8 slices of bacon fried crispy.
  • 1 medium Onion
  • 1/2 tube of Spicy/Hot Pork Sausage.

•Mash boil potatoes until they are chunky, NOT Smooth. Cut up bacon and fry with diced onion until crispy, place in small bowl. Brown down small chunks of Spicy Pork Sausage, add Garlic. Use all together, or separately with potatoes for filling.

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Snickers Salad

From the kitchen of: Eric K. Thompson

  • 3 Snickers Bars, chopped
  • 2 bananas, chopped thick
  • 4 Granny Smith apples, sliced into 1/8’s & diced
  • 1 3 oz box of French Vanilla instant pudding
  • 1 cup milk
  • 8 oz whipped topping

Mix together milk and pudding and refrigerate. Before serving, fold in whipped topping and the rest of the ingredients.
Hint: Best if prepared just before serving because it will get watery due to the apples.

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Johnnie Marzetti

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From the kitchen of: Doug Cruzan.

  • 1.5 lbs. hamburger
  • chopped onion
  • 3/4 package Kluski noodles
  • Approx. 1 3/4 cans tomato soup
  • Approx. 1 3/4 cans creme of mushroom soup
  • Velveeta cheese (block slices)
  • salt & pepper to taste

Fry hamburger with onion and drain. Heat oven to 300 degrees. Mix hamburger, tomato and creme of mushroom soup in large bowl. Pour mixture into 9 x 13 baking dish. Top with Velveeta chunk slices. Bake until cheese is completely melted.

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Baked Half Potatoes

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From the kitchen of: Litton Microwave Cookbook and Pat Mineart.

Note: This is a family favorite.

  • 2 tablespoons margarine
  • 1/4 cup grated parmesan cheese
  • 1 teaspoons parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium baking potatoes

    • Œ

Melt butter, combine cheese and seasonings in a small dish. Cut potatoes in half lengthwise, dip each in melted butter, then seasonings. Place cut-side up in a dish. Bake at 350 degrees until cheese is melted and potatoes are soft.

Microwave: 10-12 minutes on High, or until tender.

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Cucumber Dill Dip

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From the kitchen of: Breakstone Sour Cream

  • 1 (16 oz.) container sour cream
  • 1 envelope ranch salad dressing mix
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 tablespoons finely chopped onion
  • 1 teaspoon dill weed

Mix all ingredients until well blended. Refrigerate. Serve with vegetable dippers,
in red or green bell pepper.

Makes 2 1/2 cups.

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Pot Roast

From the kitchen of: Pat Mineart

  • Pot Roast, thawed
  • Salt and pepper
  • Carrots
  • Potatoes
  • Onions

    • Preheat oven to 325 degrees. Place pot roast in pan fat side up. Season with salt/pepper. Add a little water and cook for two hours.

    In the last 45 minutes – add carrots and potatoes.

    In the last half hour, add onions.

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