Combine above and put in 9×13 pan.  Lay chicken pieces or pork chops over rice.  Sprinkle package of cream of onion soup over the top. Cover tightly with foil.  Bake at 35o for 2 1/2 hours.

—

This is my favorite comfort food recipe of all time.  Yes, me, who complains about cream of __________ soup all the time.  I have tried to recreate this by being fancy, but I just can’t do it.  This is creamy, ricey, dreamy.  I let myself have it once a year.  mmmmm.

• 1 1/2 c. all purpose flour
• 1 1/2 tsp salt
• 1 package Fleishman’s dry yeast
• 1 c. very warm water (120-150 degrees)
• 2 tsp peanut oil
• 2 c. whole wheat flour
• Pam spray
• 1 15 1/2 oz jar pizza sauce
• 8 oz. shredded mozzarella cheese
• toppings of choice

Mix 1 cup flour, salt and yeast.  Add warm water, beat 2 mins at medium speed, scraping bowl occasionally.  Add oil and 1/2 c. wheat flour.  Beat 2 mins at high speed.  Stir in remaining wheat flour and enough white flour to make a stiff dough.  Knead on floured board five minutes.  Spray a bowl with PAM.  Set dough in bowl, turn to grease top.  cover and rise in warm place 30 mins.  Spray 15x10x1 pan with PAM.  Punch down dough.  Roll and stretch to 17×12.  Place in pan making rim at edge.  Bake at 450 for 8 mins.  Spread with sauce, cheese and toppings.  Bake 10-12 min more or until brown.

Heat oven to 300.  Mix cereal and almonds in large bowl; set aside.  Microwave margarine, brown sugar and juice concentrate in 1 cup microwavable measuring cup uncovered on high 30 seconds; stir.  Pour over cereal mixture in bowl, stirring until evenly coated.  Spread in large ungreased roasting pan.   Bake 30 minutes, stirring after 15 minutes.  Stir in cranberries, spread on waxed paper or aluminum foil to coil.  Store in airtight container.  10 cups.

—-

This recipe is absolutely intriguing.

Greek Custard in Phyllo Cups
Ingredients
30 1-3/4-inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade Mini-Phyllo Shells (see recipe below)
1 4-ounce package crumbled feta cheese
1 3-ounce package cream cheese, softened
1 egg
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olives, chopped
1/2 teaspoon dried oregano, crushed
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 clove garlic, minced
Dash ground cumin
Dash ground red pepper
Snipped fresh parsley or snipped fresh oregano
1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.

• 1 8 oz can pitted black olives
• 1/4 c. sun-dried tomatoes
• 2 T. olive oil
• 1/3 c. reduced fat sour cream
• 1/3 c. chopped tomatoes
• 1 tsp chopped fresh parsley

Place olives, sun-dried tomatoes, and olive oil in food processor; process until well blended.

Spread onto serving plate; top with sour cream tomatoes and parsley.

—

Ha Ha!  I literally just read this recipe as I was typing it, even though I made it last night.  When I made it last night I put everything in the food processor and whirled it around and then plopped it down on the table.  It was really good!  Apparently I was not supposed to do that.  Oopsa.

• 1 T. butter (they actually say margarine, but that word does not exist in our house)
• 1 large sweet onion, finely chopped
• 1/3 c. Light Mayo (they say Kraft, but we are a Best Foods/Hellman’s family…sorry Triscuit people)
• 1/2 c. KRAFT 2% shredded reduced fat cheese
• 1/4 c. KRAFT Grated Parmesan cheese
• 1 T. chopped fresh parsley
• 1/2 tsp. hot pepper sauce

Preheat oven to 350.  Melt butter in large skillet on medium heat.  Add onions; cook 5 to 7 min. or until golden brown, stirring occasionally.  Cool slightly.

Mix mayo, cheeses, parsley and pepper sauce in medium bowl.  Stir in onions.  Sppon into baking dish.

Bake 25 mins or until heated through.

Then you are supposed to put little mounds of this on Triscuit Quattro Formaggio Thin Crisps and serve it to your guests.  We ate it out of the dish with a baguette.  Take that Triscuit!

Spread cream cheese in 9×13. Top with chili, top with green taco sauce. Cover with cheese. Put in oven at 350 until the cheese is melted and bubbling around outside edges

–

Ooh maybe this dip will make it so I never have to make Buffalo Chicken Dip again! Except I think I am going to make it with vegetarian chili, because people made fun of me last night because I never bring vegetarian food to parties.

In medium saucepan cook onions, covered in 1/3 c. water for 2-3 minutes.  Thoroughly stir together cornmeal, flour, baking powder, and salt.  Stir in 1 c. cold water.  Gradually stir cornmeal mixture into onions.  Remove from heat add butter stirring to melt.  Using 2-3 T. for each hushpuppy, drop into cornmeal filled pie plates.  Roll in meal, form oblong shape.  Fry in deep fat @ 365 for 3 minutes.

•  1 stick butter
• 2  8 oz.  cream cheese
• 2 c. shredded cheddar cheese
• 1 T. chopped onion
• 2 T. Worcestershire sauce
• 1 tsp lemon juice
• 1 T. each pimento and green pepper

Mix together. Form into ball.  Chill.

Technorati Tags: cheese, party food, family recipes

Mix together.  Form into ball.  Chill.

Technorati Tags: cheese ball, family recipes, party food