Welcome Diners!

  • ~~Click Image to Purchase this fun doormat~~
  • Thursday, August 13, 2009

    More Cooking With Bobbie

    Cheesy Potatoes
    (vegetables & side dishes)

    1 can condensed cream of chicken soup
    1 8 oz. carton dairy sour cream
    1 cup shredded cheddar cheese (4 oz.)
    ¼ teaspoon pepper
    1 28-oz. package frozen loose-pack diced potatoes with onion and peppers, thawed
    2 cups cornflakes, crushed
    2 tablespoons butter or margarine, melted

    In a large mixing bowl, combine condensed soup, sour cream, cheddar cheese and pepper. Stir in potatoes. Transfer mixture to an ungreased 2-quart rectangular baking dish.
    Mix the crushed cornflakes and melted butter or margarine; sprinkle over the potato mixture.
    Bake, uncovered, in a 375 degree oven about 35 minutes or until bubbly and golden brown.


    Chinese Fried Asparagus
    (vegetables & side dishes)

    1 tablespoon cornstarch
    1 tablespoon water
    ¾ cup chicken broth
    1 tablespoon soy sauce
    1 large clove garlic, minced
    1½ pounds fresh asparagus
    1 tablespoon vegetable oil

    Dissolve cornstarch in water. In a saucepan, combine chicken broth, soy sauce, cornstarch mixture and garlic. Bring to a slow boil and cook until thickened. Set aside and keep warm.
    Cut asparagus into ½-inch pieces, using only the tender portions. Saute in oil for approximately 5 minutes until barely tender. Do not overcook. Cover with warm sauce and serve immediately.


    Consomme Rice
    (vegetables & side dishes)

    2 C white rice
    1 stick butter
    1 can beef consommé
    1 can french onion soup
    1 small can mushrooms

    In a large saucepan, sauté rice in the butter until a bit golden.
    Add beef consommé and french onion soups, along with one can of water.
    Add the mushrooms.
    Bring to a boil, then cover and reduce heat to low and simmer until cooked. You may need to add more water.


    Special Holiday Pecans
    (this & that)

    1 pound of pecans
    1 egg white
    1 tablespoon water
    1 cup sugar
    1 teaspoon cinnamon
    1 teaspoon salt

    Beat egg white and water together in a large bowl.
    Add pecans and coat with egg mixture.
    Combine sugar, cinnamon and salt in a bag.
    Add pecan mixture and coat in sugar mixture.
    Pour coated pecans evenly on a cookie sheet.
    Bake at 300 degrees for 1 hour stirring very often.


    Pistachio Pudding Dessert

    1 cup flour
    1 stick margarine
    ½ cup crushed walnuts

    First layer:
    ½ large Cool Whip
    1 8 oz. package cream cheese, softened
    1 cup powdered sugar

    Second layer:
    2 packages pistachio instant pudding
    3 cups cold milk

    Combine flour, margarine and walnuts. Mix and spread on bottom of 9x13 pan. Bake at 375 degrees for 10-15 minutes. Cool.
    Combine ½ large Cool Whip, cream cheese and powdered sugar. Mix for 2 minutes and spread over cooled crust.
    Combine pistachio pudding and milk in large mixing bowl. Mix well with hand mixer for 3 minutes. Spread over first layer.
    Spread rest of Cool Whip over pudding.
    Sprinkle with crushed walnuts.
    Refrigerate overnight.