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Mom’s Cheese Summer Salad
Submitted by: John S. Makuhan, of Willowick Ohio Ingredients: 1 cup mozzarella and cheddar cheese, cut into 1/2 inch chunks 1 cucumber (seeded) chopped into 1/4 inch chunks Half of a Vadalia onion, finely chopped 1/2 a cup of cherry tomatoes, halved Italian salad dressing, 1/3 of cup Directions: In a large mixing bowl combine
Venison Chili
Ingredients 1 pound boneless venison steak, cubed 1/2 cup chopped onion 2 tablespoons olive oil 1 can (15 oz) chili without beans 1/2 cup water 1/2 teaspoon garlic powder 1/2 teaspoon celery salt Directions In a large saucepan, cook venison and onion in oil until meat is browned. Stir in the remaining ingredients. Bring to
Canned Hot Peppers
Ingredients 3 tablespoon vinegar 1 teaspoon salt 1 sm. onion 1 tablespoon cooking oil 2 cups water 1 clove garlic 1 teaspoon mixed spices Peppers of your choice such as hungarian wax peppers, banana peppers, jalapenos, etc. Directions Put spices, garlic, onion and salt in bottom of jar. Fill with peppers that have been cut
Venison Steak
Ingredients 2 to 3 lb. venison steak 2 tablespoons garlic powder 1 medium onion, sliced 1 (14.5 oz.) can stewed tomatoes 1 (7.3 oz.) can sliced mushrooms 2 cups water Directions Place steak in roasting pan. Cover steak with garlic powder. Place onions, tomatoes and mushrooms on top of steak. Add water. Put on lid
Beefy Baked Beans
Ingredients 1 lb. ground beef 1 small green pepper, diced 1 1/2 s onion, diced 1 (16 oz.) can pork and beans 1/2 ketchup 2 tablespoons brown sugar 2 tablespoons vinegar 1 tablespoon chili powder 1/2 teaspoon each salt and pepper Directions Brown ground beef with peppers and onions. Stir into beans. Combine last 5
Caesar’S Palace Stuffed Mushrooms
Ingredients 1 lb. large mushrooms 4 tablespoons butter 1 tablespoon lemon juice 1/2 teaspoon seasoned salt 1 tablespoon onion, grated 4 tablespoons parsley, minced 2 tablespoons mayonnaise 1/2 almonds, toasted and chopped Directions Remove stems from mushrooms. saute caps lightly in two tablespoons butter and lemon juice; drain. Chop stems; saute in remaining butter; cool
Au Gratin Potatoes
Ingredients: 6 russet potatoes (medium, 3-4 inch, peeled and sliced into 1/4 inch slices) 1 cup onion (chopped) 2 Tbsp. margarine 4 Tbsp. flour 1 tsp. salt black pepper 1-1/2 cups cheddar cheese, mild shredded 2 cups milk, non-fat Quickest Method: Prepare a large casserole baking pan by coating lightly with oil or cooking oil
Turkey & Barley Soup
Turkey & Barley Soup Ingredients: 1 Tbsp. olive oil 1 med. onion (peeled and diced) 2 med. carrots (diced (about 1 1/2 cups)) 2 stalks celery (diced) 8 oz. sliced mushrooms 1/2 cup quick cooking barley 4 cups fat-free low-sodium chicken broth 2 cups water 2 cups (about 10 oz) cooked turkey breast (shredded or
Four Layer Supper
Four Layer Supper Yield: 4 servings Prep time: 15 minutes Cooking time: 1 hour 10 minutes Total time:1 hour and 25 minutes Ingredients: 1 pound lean ground beef 1 medium onion, diced (about 1 cup) 4 cups potatoes (sweet or white), cubed 1 can (14.5 ounces) green beans (drained and rinsed) 3/4 cup cheese (cubed
Corned Beef Pinwheels
Ingredients: 1 package (8 ounces) cream cheese, softened 1 tablespoon prepared horseradish 8 drops green food color 6 green onions, (green part only) 4 flour tortillas, (10-inch) 6 ounces sliced cooked corned beef Directions: Mix cream cheese, horseradish and green food color in medium bowl until well blended and smooth. hop two green onions and
