Year: 2024

  • Quick Salsa

    Quick Salsa

    By: Mark S.

    1 can pealed tomatoes
    8 oz can tomato sauce
    1 small onion
    1 small green pepper
    4 small green chilies (or 1 4oz can)

    Place all ingredients in blender for 5 seconds.

    Makes 1 pint.

  • Spinach & Artichoke Dip

    Spinach & Artichoke Dip

    By: Bonnie R.

    2 jars (6.5 oz) marinated artichoke heartrs, drained, chopped
    1 package (10oz) frozen, chopped spinach, thawed and drained
    1/2 cup sour cream
    1/2 cup mayo
    3/4 cup (3 oz) grated fresh parmesan cheese
    1 garlic clove

    Preheat oven 375. Combine, Combine all ingredients and mix well. Bake 20-25 minutes or until heated through.

    Alternative, Place in crock pot, mix well. Cook on high for 1 hour.

  • Stuffed Mushrooms

    Stuffed Mushrooms

    By: Betty Crocker

    24 large fresh mushroom 1 1/2″ diameter
    1/4 cup sliced green onions
    1 clove garlic, minced
    1/4 cup butter
    2/3 cup fine dry bread crumbs
    1/2 cup shredded chedder or blue cheese(2 oz)

    Rinse, drain, and remove stems from mushrooms. Chop stems to make 1 cup. In sauce pan, cook the chopped stems, green onions, garlic, butter until tender. Stir in bread crumbs and cheese. Spoon mixture into mushroom heads. Place on baking sheet and bake at 425 for 8 to 10 minutes.

    Makes 24 mushrooms.

  • Slow Cooker Pot Roast

    Slow Cooker Pot Roast

  • Beef Stroganoff

    Beef Stroganoff

    By: Betty Crocker

  • Apple Cider Pulled Pork

    Apple Cider Pulled Pork

    By: www.gimmesomeoven.com

    Cook in slow cooker

    3.5 lb. pork shoulder
    1 small white onion
    1 cup apple cider
    1/4 cup apple cide vinegar
    1/4 cup brown sugar
    2 Tsp. ground cummin
    2 Tsp. kosher salt
    1 Tsp. black pepper
    1 bay leaf

    Place half of onion in slow cooker. Set port on top of onions. Cover pork with remaining onions. In a seperate bowl, whisk together all remaining ingredients. Pour on top of pork and onions.

    Cook on low for 6-8 hrs. Or until pork is cooked and pulls apart easily w fork. Shred pork using two forks, then toss once more in juices so that it is coated.

    Serve warm, serves 6-8.