Orange Mandarin Pie--DELISH!

Orange Mandarin Pie

From the recipe box of beloved

Claudette Hilton Buckner

 

 

1 container of Cool Whip

 

1 can Sweetened Condensed Milk (DO NOT USE evaporated milk)

 

1 small can of Mandarin Oranges, drained and cut in half, with about six whole sections reserved for top of pie

 

1/4 cup fresh or bottled lemon juice

 

1 Graham Cracker Crust Pie Shell

 

Mix first four ingredients together, pour into graham cracker crust shell, decorate top with reserved orange sections. Chill.

 

This is the best pie! And, it is so very simple. I am not a huge fan of citrus desserts, but this one knocked my socks off. So creamy and delicious. From our late auntie, Claudette Hilton Buckner, a very loving, kind and beautiful woman.

 

 

 



The Best Broccoli & Cheese Casserole

Aunt Gayle Turnage's

Best Broccoli Casserole Ever

***Always use the brands listed below, or your casserole will not taste the same if you use generic/store brands.

2 heads of fresh Broccoli (I use fresh, but you can use 2 or 3 pkgs. Frozen Broccoli)

1 large Onion, diced

1 large or 2 small cans of Campbell's Cream of Mushroom Soup

1/3 (or a little more) block of (large package) Velveeta Cheese (the more cheese, the merrier---trust me on this)

1 sleeve Ritz Crackers

1 stick of Butter or Margarine

Cut heads of broccoli into large bite size pieces (I use a little of the stalk below the head of the broccoli---just slice it into rather thin disks---it is just as good and it's nutritious!). Boil broccoli and diced onion in 1 inch of water for 7 minutes only in covered saucepan. Set timer, and don't overcook---you do not want mushy broccoli! Remove from heat. (When using frozen broccoli, only cook half the time that the package says--it will continue to cook in the oven. I prefer fresh broccoli because it stays firmer.)

While veggies are cooking, melt butter in a medium size bowl in microwave, crush Ritz Crackers, mix into butter. Set aside.

Preheat oven to 350 degrees.

Once broccoli and onions are done, immediately spoon into a large (9x13 inch) casserole dish. Distribute onions evenly in casserole with the broccoli, leaving any liquid in pan.

Cut chunks of Velveeta (golf ball sized or slightly smaller) and tuck into veggies every 3 inches or so, so that each area has cheese. If you are using a smaller, but deeper casserole, be sure and tuck cheese down into the lower layers of broccoli and onions to make sure that there is plenty of cheese throughout.

Mix reserved liquid from the veggies (this contains a lot of vitamins!) with mushroom soup in saucepan, then spoon dollops of mushroom soup every few inches and spread the soup with the back of the spoon all over the top of the veggies to evenly distribute the soup. 


Sprinkle buttered Ritz Cracker crumbs over top of casserole, covering entirely.

Bake for about 25 minutes, or until cracker crumbs are golden.

This casserole is one of my favorites, and I am always asked for the recipe. If I do not make or bring this casserole for Thanksgiving, I am in big trouble---people love it that much. :) 

Chicken & Vegetable Casserole

Delicious Chicken & Vegetable Casserole

Serves 4



 

 

 

2-3 Boneless, Skinless Chicken Breast

3 Tbl. Butter or Margarine (or vegetable oil)

Garlic Powder

2 small cans Mixed Vegetables, or 1 large can Mixed Vegetables

1 small Can Green Beans (my Mom always said: "Blue Lake Green Beans are best", or use your favorite)

1 Can French Fried Onions

1 Lg. Can Cream of Mushroom Soup (14.75 oz), or 2 small cans

 

Saute Chicken Breasts, that have been sprinkled with the garlic powder, in butter. Cut into 1 inch pieces halfway through cooking, browning the bite size pieces. Preheat Oven to 350 degrees.

Drain vegetables,  put into 9 x 13 casserole dish. Pour in mushroom soup, adding half a can of french fried onions, then add chicken. Mix well all ingredients. Cover top of casserole with the rest of french fried onions. Bake for 25 minutes.

Delicious Cherry Crisp with a Twist

Cherry Crisp with a Twist

 

 

 

 

 

 

      

      1 can cherry pie filling

      1/4 cup butter or margarine, softened

      3/4 cup quick oats

      1/2 cup brown sugar

      1 tsp. vanilla flavoring (or you can use almond extract, if you prefer)

      1/4 cup chopped pecans or slivered almonds, optional

Preheat oven to 350. Pour can of Cherry Pie Filling into the bottom of a shallow baking dish, like one for a quiche. Mix in vanilla flavoring into the pie filling. In a separate bowl, blend softened butter, oatmeal, brown sugar and nuts until the mixture is crumbly; sprinkle the mixture over top of the pie filling. Bake 30 minutes or until golden brown. Serve alone, with whipped cream, or vanilla ice cream.              

Delish!



Versatile Nacho Salad

Taco Salad

Yellow or White Corn Chips, or use Nacho Cheese Doritos if you use Catalina Dressing (below)

Lettuce

Chili, warmed (van Camps is my favorite canned, or recipe follows for homemade),

Or

Catalina Dressing is delicous, instead of chili, but you may want to add some mexacali, seasoned, cooked ground beef (recipe follows-great for Tacos, too)  

Tomatoes, diced (or salsa)

Cheddar Cheese shredded or chunks 

Sour Cream

Black Olives, sliced

Heat chips in over safe bowl for 7-10 minutes in 350 degree oven. Lay chips on plate, with lettuce next, add chili or seasoned ground beef, then Catalina dressing, tomatoes or salsa, cheddar cheese, sour cream, then sliced black olives. Delicious! Ole!

Seasoned Ground Beef/Chili

(Use as a base for Taco Salad, Tacos, and Chili)

 

1 lb. of ground beef

3 TBL. chili powder

1 TBL. garlic powder

2 tsp. onion powder, or dried or fresh minced onions

3/4 cup to 1 cup water

 1 tsp. chicken base (Like Knorr's), optional, for tacos. (2 tsp. for chili)

Brown ground beef in skillet. Drain oil or rinse with cool water to remove fat. Add seasonings and water. Stir over med high heat until most of the water has evaporated. Good for tacos, salads, and most mexican dishes.

Makes a great base for chili, just add 2 small cans or one regular can tomato sauce, paste or tomatoes, 1 can pinto, chili, or kidney beans. Cook as above in a saucepan, adding a TBL. of sugar and more onions, adjusting seasonings to your taste. Simmer chili for about 20 minutes while assembling other ingredients for salad, or eat chili alone, with shredded cheese on top, mexican cornbread on the side is great, too!