I was going to list my top 10 recipes, but I couldn't narrow it down, so here's the top 10 appetizer/entree/side dishes, sweets will be next! We don't really do any fancy cooking, so for the most part, these recipes are fairly simple.
1.
Chicken Almond Casserole
This is my Grandma Wynia's recipe and probably my favorite hotdish/casserole of all times.
Combine: 2 1/2 cups cubed cooked chicken
1 can cream of chicken soup
1 cup uncooked minute rice
1 1/2 cups chicken broth
Add: 1/2 cup finely chopped celery
1 small onion grated
6 tablespoons mayo
1 small can mushroom pieces (I saute a whole pkg of fresh mushrooms)
Put in 2 qt. casserole. Top with chopped blanched almonds or buttered Ritz cracker crumbs. (I've never used the almonds, just the crackers) Bake at 350 for 45 minutes to 1 hour. This can be made a while ahead and refrigerated.
2.
Baked Potato Soup
6 large russet potatoes, peeled and cut into 1/2 inch cubes (about 3 3/4 pounds)
1 large onion, chopped (about 1 1/2 cups) - (I usually don't use this much)
3 (14 oz.) cans chicken broth with roasted garlic - (I've never found this, so I just use regular)
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground pepper
1 cup whipping cream or half-and-half
1 cup (4 oz.) sharp Cheddar cheese, shredded (I use the whole bag - 2 cups)
3 tablespoons chopped fresh chives (I don't use the chives every time)
1 (8oz) container sour cream (optional)
bacon slices, cooked and crumbled
extra shredded cheddar cheese
-Combine first 6 ingredients in a 5-qt. slow cooker.
-Cover and cook on high 4 hours or on low 8 hours or until potatoes are tender.
-Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives. Top with sour cream, if desired, and sprinkle with bacon and cheese before serving.
(I've served this with cubes of ham as well. And since I mix all the cheese in, I don't need to serve it with extra cheese on top.)
3. Crab Cakes
1/4 cup mayo or salad dressing
1 large egg
1 1/4 cups soft bread crumbs (about 2 slices bread)
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)
2 cans (6 oz each) crabmeat, drained, cartilage removed and flaked
2 tablespoons vegetable oil
1/4 cup dry bread crumbs
-Mix mayo and egg in medium bowl. Stir in remaining ingredients except oil and dry bread crumbs. Shape mixture into 6 patties, about 3 inches in diameter.
-Heat oil in 12-inch skillet over medium heat. Coat each patty with dry bread crumbs. Cook in oil over medium heat about 10 minutes, turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.
4. BBQ Meatballs
Mix the following together, make into balls.
3 lbs. hamburger
1 can (12 oz) evaporated milk
1 cup quick oatmeal
1 cup soda cracker crumbs
2 whipped eggs
1/2 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 teaspoons salt
2 teaspoons chili powder
Sauce: 2 cups ketchup
2 teaspoons liquid smoke
1/2 teaspoon garlic powder
1 cup brown sugar
1/4 cup chopped onion
Mix until sugar is dissolved.
Pour sauce over meatballs. Bake at 350 for 1 hour.
These are great for freezing. We will often triple the recipe to stock up the freezer, it's an easy thing to throw in the oven after work. Freeze the meatballs and sauce separately, then add as much sauce as you want. When you initially make them, place meatballs on cookie sheets and set in freezer overnight. The next day, take them off the pan and place in a freezer bag or seal/package it up.
5. Garlic Mashed Potatoes - another from my Grandma Wynia
!
Cook 5 lbs of potatos in boiling salted water until done.
Mix with: 6 oz. cream cheese
1 cup sour cream
2 teaspoons garlic salt (can substitute onion salt if garlic is too much)
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
6.
Spinach Dip (Green Mill recipe)
I found this recipe online because I love the Green Mill spinach dip. I like this recipe a little better though because I can cut down on the garlic a bit.
2 cups mayo
1 1/4 cups sour cream
1 pound frozen spinach, thawed, squeezed tightly to drain off all liquid, and chopped
1 teaspoon minced fresh garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1/4 teaspoon seasoning salt
1 (8 oz) can water chestnuts, drained and chopped
1 (1.4 oz) package Knorr vegetable soup mix
In large bowl, combine all ingredients and mix well. Refrigerate for at least 3 hours before using. Serve with torn bread chunks or tortilla chips. (My favorite with this is beer bread.)
7.
Beef Burgundy
Cut a 3-5 pound roast into small cubes. Put in casserole and top with onion soup mix.
Combine: 1 can cream of celery soup
1 can cream of mushroom soup
1/2 can water
1 cup red wine
Pour mixture on meat and bake at 350 for 2 hours 45 minutes, stirring occasionally.
Boil egg noodles, strain, add 1/2 stick butter, 3/4 cup sour cream - stir - add 1 cup freshly grated parmesan cheese. Spray dish and warm in over 15 minutes.
8.
Chicken and Wild Rice Soup
1 box Uncle Ben's long grain and wild rice mix, regular
1 lb bacon
3 tablespoons bacon drippings
3/4 cup celery (I always use more)
1 cup onion (I always use less)
29 oz. chicken broth
4 oz. can mushrooms
3 (10.75 oz) cans cream of mushroom soup
turkey or chicken cubed
Cook rice according to package, set aside. Fry bacon until crisp, remove from pan and save 3 T. drippings. Saute celery and onion. Put in crock pot and add rice, seasoning packet from rice box, broth, mushrooms, soups, and diced bacon. Cook on low for 1 hour or more.
Optional: Add 1 to 1 1/2 cups milk to thin out a bit.
9.
Tortilla Pinwheels
8 oz. cream cheese
8 oz. sour cream
4 oz. diced black olives
4 oz. green chiles
1/2 cup chopped onions
1 cup shredded cheddar cheese
1/4 teaspoon garlic salt
1/4 teaspoon seasoning salt
6 to 8 soft flour tortilla shells
Mix all ingredients together, except cheese. Blend until smooth; add cheese. Spread mix onto individual shells, roll up. Freeze for 1 hour; take out and cut up into 1-inch bite-size pieces. Serve with salsa.
10.
Tuna Casserole
2/3 cup crushed potato chips (I usually use Ritz or Club cracker crumbs)
1 1/4 cup uncooked medium pasta shells or elbow macaroni (about 5 oz.)
2 tablespoons butter or stick margarine
2 tablespoons all-purpose flour
3/4 teaspoon salt
2 cups milk
1 cup shredded sharp process American or Cheddar cheese (4 oz)
2 cups cooked broccoli flowerets or 1 cup frozen (thawed) green peas
2 cans (6 oz each) tuna in water, drained
-Heat oven to 350. Cook and drain pasta as directed on package.
-While pasta is cooking, melt butter in 1 1/2-qt. saucepan over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
-Mix pasta, broccoli, tuna and sauce in ungreased 2-qt. casserole. Cover and bake about 25 minutes or until hot and bubbly. Sprinkle with crushed potato chips. Bake uncovered about 5 minutes or until topping is toasted.
