Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning | Country Cooking Recipes

Taco Seasoning:

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

Post by Southern Gals Tips & Tricks.

Large Hot Dog Cradele and Recipe - Hot Dog Chili

1 lb. ground beef
2 c. chopped onion
1 c. ketchup
1/4 c. dark corn syrup
1/4 c. prepared spicy brown mustard
2 tbsp. vinegar
1 tbsp. chili powder
1/2 tsp. crushed dried red pepper
2 lbs. frankfurters & buns

Cook beef and onion. Drain off excess fat. Stir in ketchup, corn syrup, mustard, vinegar, chili powder and red pepper. Bring to boil, reduce heat and simmer, stirring occasionally for 30 minutes. 

Large Hot Dog Cradle  - Click the Picture Below for More Info.
 

Peanut Butter Bars Recipe - Cooking | Add a Pinch | Robyn Stone

Peanut Butter Bars Recipe - Cooking | Add a Pinch | Robyn Stone
http://www.delightfullydowling.com/2012/09/mangia-mondays-81-crock-pot-buffalo_23.html
http://www.plainchicken.com/2012/09/sausage-biscuit-bites-football-friday.html

Facts on Oxygen Absorbers and How They Work - Country Cooking Recipes

What are Oxygen Absorbers and how do they work?

Oxygen absorbers use a base metal (iron) and a basic chemical reaction (oxidation) to remove and sequester oxygen inside the little packet.  If you open a packet up you will see a dark gray or black substance, which is just powdered iron.  As a packet is used up, the material inside the packet will become a little hard and crunchy, and will turn a reddish brown.

How Many Oxygen Absorbers Should I use?

A general rule of thumb is to use 300-500cc of oxygen absorber per gallon of food you are storing.

A little chart on how that works out:

1 Quart Bag - 100cc oxygen absorber

1 Gallon Bag - 1-2 300cc oxygen absorbers

2 Gallon Bag - 2-500cc oxygen absorbers or 1-1000cc oxygen absorber

5 Gallon Bag - 1-2 2000cc oxygen absorbers or 2-3 1000cc oxygen absorbers

Fried Halibut Sandwiches — Jamie and Bobby Deen — Recipes, Blogs, Podcast and Videos

Fried Halibut Sandwiches — Jamie and Bobby Deen — Recipes, Blogs, Podcast and Videos

Grilled Chili-Lime Fish Tacos with Sour Cream Cabbage Slaw Mango & Avocado | Ambitious Kitchen

Grilled Chili-Lime Fish Tacos with Sour Cream Cabbage Slaw Mango & Avocado | Ambitious Kitchen

Sausage & Cheese Muffins - Football Friday | Plain Chicken

Sausage & Cheese Muffins - Football Friday | Plain Chicken

Teriyaki Pork Ribs

Before Cutting Into Bite Size Pieces

After Cutting

• 5 min
• total time 7 hr 5 min
• ingredients 6
• servings 2

Ingredients

3/4 to 1 lb boneless country-style pork ribs

1/2 teaspoon garlic-pepper blend

1/4 teaspoon ground ginger

1/4 cup teriyaki baste and glaze

2 tablespoons chili sauce or ketchup

2 tablespoons pineapple preserves

1 Spray 1 - 1 1/2-quart slow cooker with cooking spray. Trim fat from ribs, and cut in half to fit slow cooker. Sprinkle ribs with garlic-pepper blend and ginger; place in slow cooker.

2 In small bowl, mix remaining ingredients; pour over ribs.

3 Cover; cook on Low heat setting 7 to 8 hours.

4 Remove ribs from slow cooker. Skim off and discard fat from surface of liquid in slow cooker. Stir mixture well; serve with ribs.

If you've purchased country-style ribs with bones (instead of boneless), you'll need 1 to 1 1/4 lb to make this dish. Cut them into sections to fit in the slow cooker.

Macaroni and Cheese | Country Cooking Recipes

Post by Hillbilly Recipes.

Extra Crispy Fried Chicken...My Way

Fried Green Tomatoes - Country Cooking Recipes

Fried Green Tomatoes and Fried Zucchini Video

Special Spice Blends–Homemade

This is homemade Seasonings if you don’t want to make your own spices and prefer store bought then I would suggest to buy in bulk.  Links are given as to where to buy some of these products to get the most for your buck.

Chicken Seasoning
1 T rosemary; 1 T oregano; 1 T ground sage; 1 tsp. powdered ginger 1 tsp. marjoram; 1½ tsp. thyme; 3 T packed brown sugar; 3 T dry minced parsley; 1 t. pepper; 1 T paprika; 2 T garlic salt; 2 T onion salt; 2 T chicken bouillon powder; 1 pkg. Lipton cup tomato soup mix (Pulse in blender; store in airtight container; to coat chicken add 1 oz. mix to 1 C flour)
Chili Powder 3 T paprika; 1 T ground cumin; 2 T oregano; 1 t. red or cayenne pepper; ½ tsp. garlic powder
Chinese Five-Spice Powder: 1 t. ground Szechwan pepper; ½ t. ground cinnamon; ½ t. ground cloves; 1¼ t. ground fennel seeds; 1 t. ground star anise
Cinnamon Sugar: 1 c granulated sugar: 2 T ground cinnamon
Creole Meat Seasoning: ½ C salt: ¼ C finely minced garlic: ¼ C freshly ground black pepper: ¼ C cayenne pepper:
2 tsp. cumin seed
Creole Seasoning: 4 t. salt; 4 t. paprika; 1 T garlic powder; 1 T black pepper; 2½ t. onion powder; 1½ t. dried thyme leaves;
1½ t. dried oregano leaves; 1½ t. cayenne pepper
Fajita Seasoning 1: 1 t cumin; 1/2 t oregano; 1/4 t onion powder; 1/4 t garlic powder; 1/4 t salt; 1/4 t pepper. Stir and Store.
Fajita Seasoning 2: 1 T cornstarch; 2 t chili powder; 1 t salt; 1 t paprika; 1 tsp. sugar; ¾ tsp. crushed chicken bouillon;
½ tsp. onion powder; ¼ tsp. garlic powder; ¼ tsp. cayenne pepper; 1/4 tsp. cumin. Stir and Store.
Garlic Pepper: 8 t. garlic powder; 4½ t. black pepper; 1 T parsley flakes
Greek Seasoning: ¼ C dried oregano leaves 2 TBS fennel seeds 2 TBS crushed dried lemon grass¾ tsp. black pepper
Herb Mix: 1 T onion powder; 1 T garlic powder; 1 T dried parsley flakes; 1 t. dried basil leaves; 1 t. dried thyme leaves; 1 t. dried marjoram leaves; 1 t. pepper
Herbs de Provence: 1 T dried basil leaves; 1 T dried marjoram leaves; 1 T dried summer savory leaves; 1 T dried thyme leaves; 2 t. orange zest; 1 powdered bay leaf; 1 t. fennel seeds
Indian Spice Blend: 8 t. cumin; 4 t. ground ginger; 2 t. ground coriander; 2 t. cayenne; 4 t. turmeric; 2 t.. black pepper
Italian Herb Seasoning: 1/4 c oregano; 2 T marjoram; 2 T thyme; 1/4 c basil; 2 T rosemary; 2 T. garlic powder 1/4 c parsley
Kitchen Spice Mix: 2 salt; 1 ground dried lemon peel; 1 T dry English-style mustard; 2 t. ground allspice; 2 t. ground ginger; 2 t. ground nutmeg; 2 t. black pepper; 2 t. cayenne pepper; (For roasted meats and cutlets)
“Lowry’s” Seasoned Salt: 2 T pepper; 1 T chicken bouillon powder; 1 t. onion salt; 1 t. onion powder; 1 T garlic salt; 1 t. cumin powder; 1 t. dry marjoram leaves; 1 T minced parsley; 1 t. paprika; ½ t. curry powder; 1 T chili powder; 1/3 C salt
 

Middle Eastern Spice Mix: 1 t. cumin; 1 t. cardamom; ½ t. allspice; ½ t. coriander; ½ t. cloves; 1 t. pepper; 1 t. red pepper flakes, crushed; ½ t. ginger; 1 t. turmeric; 1 t. salt; 1 T paprika; 1 t. cinnamon
Mrs. Dash Seasoning Blend: ½ t. cayenne pepper; 1 T garlic powder; 1 t. basil; 1 t. marjoram; 1 t. thyme; 1 t. parsley; 1 t. savory; 1 t. mace; 1 t. onion powder; 1 t. sage; 1 t. black pepper; ( blend well and keep dry)
Mulling Spice: 1 C brown sugar; 2 t. ground cinnamon; 1 t. ground cloves; 1 t. dried ground orange peel; 1 t. ground allspice; ½ t. ground nutmeg
No-Salt Seasoned Salt: 1 T garlic powder: 2½ t. thyme leaves; 2½ t. onion powder; 2½ t. paprika; 2¼ t. celery seed; 2½ t. ground white pepper; 1 T dry mustard; 2¼ t. dried finely chopped lemon peel; 1 T ground black pepper
Old Bay Seasoning Mix: 1 T ground bay leaves; 2½ t. celery salt; 1½ t. dry mustard; 1½ t. ground black pepper; ¾ t. ground nutmeg; ½ t. ground cloves; ½ t. ground ginger; ½ t. paprika; ½ t. red pepper; ¼ t. ground mace; ¼ t. ground cardamom
Onion-Paprika Blend: 2 t. paprika; 1 t. onion powder; ½ t. salt; ¼ t. cayenne pepper; (opt.) ¼ t. white pepper (opt.)
Onion Soup Mix (Lipton’s): ¾ C instant minced onion; 1/2 C beef bouillon powder; 4 t. onion powder; ¼ t. crushed celery seeds ¼ t. sugar
Oriental Spice for Stir Fry(keep refrigerated): 1 t. freshly grated lemon peel; ¼ t. fennel seed, crushed; ¼ t. ground cloves; ¼ t. anise seed, crushed; ¼ t. ground cinnamon; ¼ t. ground ginger
Parmesan Mix: 1 lb parmesan or Romano cheese, grated; ¼ C oregano; ¼ C basil; ¼ C parsley flakes
Pasta Blend: 5 T dried basil; 3 T dried oregano; 2 T dried thyme;1 tsp. dried garlic
Pickling Mix: ¼ C mustard seeds; ¼ C dill seed; ¼ C coriander seeds; 2 T crushed chili peppers; 2 T crushed bay leaves; 1 T celery seeds; 1 T white peppercorns
Poultry Seasoning: 2 T marjoram; 2 T savory; 2 tsp. parsley; 1 T sage; 1½ t. thyme
Pumpkin Pie Spice Mix: 2 t. ground cinnamon; 1 t. ground ginger; ½ t. ground cloves; ½ t. ground nutmeg
Seafood Herbs: 5 t. dried basil; 5 t. crushed fennel seeds; 4 t. dried parsley; 1 t. dried lemon peel
Seasoned Salt: ¾ C salt; ¼ C garlic salt; 1 t. ground pepper; ½ t. dried oregano leaves; 1 t. paprika; 1/8 t. celery seed;
¼ t. ground white pepper; ¼ t. dry mustard
Shake N’ Bake Mix: 1 C all-purpose flour; 2 C fine dry breadcrumbs; 2 t. cornstarch; 2 t. paprika; 2 t. onion powder; 2 t. salt; 2 t. sugar; 3½ t. poultry seasoning; 2 T crumbled dried parsley
Stuffing Blend: 6 T dried rubbed sage’ 3 T dried sweet marjoram; 2 T dried parsley; 4 t. dried celery flakes
Taco Seasoning: 4 T instant minced onion; 2 T chili powder; 2 t. paprika; 2 t. dried red pepper, crushed; 1½ t. dried oregano; 4 t. salt; 1 T cornstarch; 1 T instant minced garlic; 2 t. ground cumin
Vegetable Blend: 1 T marjoram; 1 T basil; 1 T chervil  , 1 T tarragon; 1 T celery seed (Goes well with vegetables and on salads)
Vegetable Seasoning Blend: ¼ C onion powder; ¼ C dried parsley flakes; 2 T salt-free lemon pepper; 2 T garlic powder; 2 T celery seeds; 2 t. sage; 2 t. marjoram; 2 t. thyme; 2 t. basil; 2 t. oregano; 2 t. pepper; 2 t. dill weed
(For use with vegetables; or make broth by mixing 1 rounded teaspoon with each cup of warm water)
Salt Free Seasoning Mix: 3 T garlic granules; 1 T onion powder; 1 T dried basil, crushed; 1 T ground black pepper; 1 T dried thyme, crushed; 1 T dried sage, crushed; 1 T mace.
Seafood Seasoning: 4 t. dried parsley, crushed; 1-1/2 T dried chives, dill or tarragon, crushed; 2 t. dried lemon peel; 1-1/2 t. dried mustard; 1/2 t. garlic granules. (Use about 2 t per pound of fish, and poach in about 1/4 c water or salt free broth. For variety, sprinkle the fish with paprika or toasted nuts.
Oriental Seasoning: 2 T onion powder; 2 T ground ginger; 2 T garlic granules; 2 T ground black pepper.
Use ¼-1/2 t per pound of meat, fish or poultry.
Caesar Salad Dressing Mix
1 1/2 t grated lemon peel 1 t oregano 1/8 t instant minced garlic
2 t graded parmesan cheese 1/2 t pepper
Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar. Label as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months.
Instructions for Label: Caesar Salad Dressing: Combine mix, 1/2 c vegetable oil, and 1/4c lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 c of Salad Dressing.
Apple Pie Spice
¼ c cinnamon 2 t. nutmeg 1 t. allspice
1 t. ground ginger
Mix and store in air-tight container.
Baking Powder
½ t. cream of tartar ¼ t. baking soda ¼ tsp. cornstarch
Mix and store in air tight container. Recipe can be doubled or tripled
Beau Monde Seasoning
1 TBS ground cloves1¼ tsp. ground cinnamon1 TBS salt1 TBS ground bay leaf1 TBS ground allspice2 TBS ground black pepper1 tsp. ground nutmeg1 tsp. ground mace1 tsp. celery seed 2 TBS ground white pepper
Blackening Spice Mix
1 tsp. ground basil 1 tsp. ground thyme 1 tsp. garlic 1 tsp. white pepper 1 tsp. black pepper 1 tsp. salt or sea salt 1 tsp. onion powder 2 tsp. cayenne pepper 1 tsp. paprika (Recipe can also be doubled or quadrupled; refrigeration recommended but not required)
Chai Masala (dried)1 black cardamom pod Seeds
from 25 green cardamom pods4 cloves½ tsp. fennel seeds)¼ tsp. black
peppercorns¼ tsp. carom seeds1 tsp. dried ginger (optional)1 tsp. ground cinnamon(Grind until fine; store in glass container in cool, dark place for 6 months; makes 3 TBS)

Spicy KFC Cloned Chicken

The ingredients of Spicy Kentucky Fried Chicken Recipe




Gather all these ingredients needed in making your own spice Kentucky fried chicken and set on a clear table for a clutter free working space:
For the brine
2 tsp Tabasco sauce
2 tsp Cajun seasoning
2 tsp chicken bouillon (powder)
2 tsp MSG (optional)
2 tsp cayenne pepper (ground)
2 tsp garlic powder
2 tsp onion powder
1 tsp seasoned salt
1 tsp white pepper
1 qt water
For the breading
1 tsp black pepper
1 tsp Accent
1 tsp garlic powder
2 ½ cups all purpose flour
Kosher salt (to taste)
As you have noticed, there are two sets of ingredients listed. It would be wise to separate each set to avoid any confusion before putting them all together. Make sure that these ingredients are already set in individual bowls for an easier time with the preparation. Mise en Place or to put things in place is what we call this step. It makes everything easier with every ingredient ready for the cooking process.
Preparing and cooking Spicy Kentucky Fried Chicken Recipe
The first thing to be done is preparing the brine from where the chicken will be marinated. What you need to do is to mix all the ingredients needed for the brine in a container that comes with a lid and can be stored air tight. Make sure that it is deep enough to give a little height to the mixture high enough to cover all the pieces of chicken. Place the cut chicken pieces in the brine and store in your refrigerator for 24 hours. This will allow the brine to get as much exposure to the chicken making it more flavourful.
Before taking out the brine and chicken from the fridge, prepare the flour by mixing all the ingredients that’s needed. Mix well every ingredient so that to have a more consistent spread of flavour in the flour.
Drain the chicken from the brine and don’t pat it dry. The liquid around it will help the flour bind to the chicken’s outer layer. Drench the chicken to the flour covering every surface, then shakes off any excess. Set aside in a plate and place inside the refrigerator for a couple of minutes or a good half an hour.
Cook in a deep fryer of about 330°F until the chicken is fully cooked. Drain off excess oil and serve for everyone to eat.

Best Grape Salad | CountryFixings2009

Best Grape Salad

Ingredients

• 2 lbs green seedless grapes
• 2 lbs red seedless grapes
• 8 ounces sour cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract, to taste

Topping Ingredients

• 1 cup brown sugar, packed, to taste
• 1 cup crushed pecans, to taste

Directions

1. Wash and stem grapes.
2. Set aside.
3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4. Stir grapes into mixture, and pour in large serving bowl.
5. For topping: Combine brown sugar, and crushed pecans.
6. Sprinkle over top of grapes to cover completely.
7. Chill overnight.

Amish Cooks Cherry Cheesecake | Country Cooking Recipes

Amish Cook’s Cherry Cheesecake

Cherry Coffeecake

1 cup of butter, softened
1 1/2 cups sugar
4 large eggs, beaten
1 tsp vanilla extract
3 cups flour
1 1/2 tsp baking powder
1/2 teaspoon salt
21 oz cherry pie filling

Glaze

3 tablespoons butter
2 1/2 cups powdered sugar
1 tsp vanilla extract
6 tbsp milk

Preheat the oven to 350

In a medium bowl, cream the butter. Gradually add the sugar and continue stirring until the mixture is creamy. Add the beaten eggs into the sugar mixture in four additions, stirring vigorously for about 1 minute after each addition. Stir in the vanilla. In a separate bowl, sift the flour, baking powder and salt. Gradually add the dry ingredients to the egg-sugar mixture.

Spoon the batter into a 10 by 15 jelly roll pan, reserving 2/3 cup of the batter. Spread the batter evenly in the pan with a spatula. Then pour the cherry pie filling over the batter, spooning it smoothly all the way to the edges. Then drop teaspoonsfuls of the reserved batter over the cherry layer in 4 even dollops  each. Bake until the edges are slightly brown and begin to pull away from the pan, about 30 minutes. Remove and let cool.

To make the glaze: Melt the butter over low heat in saucepan, and then pour into a bowl. Gradually add the powdered sugar, beating well after each addition and scraping down the sides frequently. Add the vanilla. Then add the milk, 1 tbsp at a time until the glaze is smooth. Drizzle over warm coffeecake.

Let the cake cool completely and then store in a sealed container.

Lemon Raspberry Ribbon Pie | Country Cooking Recipes

Ingredients

• 1 (12 oz.) package frozen red raspberries, thawed
• 1 tablespoon cornstarch
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/2 cup lemon juice
• Yellow food coloring
• 1 cup heavy cream, stiffly whipped
• 1 (9-inch) baked pie crust

Instructions

• COMBINE raspberries and cornstarch in small saucepan; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly about 30 minutes.
• COMBINE sweetened condensed milk, lemon juice and food coloring, if desired, in large bowl. Fold in whipped cream. Spread one-third lemon mixture in prepared pie crust; top with raspberry mixture, then remaining two-thirds lemon mixture. Chill thoroughly. Garnish as desired.

Source:

Meatless Lasagna Pie | Country Cooking Recipes

Ingredients

• 14 dried lasagna noodles
• 2 tablespoons olive oil
• 1-1/2 cups finely chopped carrots (3 medium)
• 2 cups finely chopped zucchini (1 medium)
• 4 cloves garlic, minced
• 3 cups sliced fresh mushrooms (8 ounces)
• 2 6-ounce packages prewashed baby spinach
• 2 tablespoons snipped fresh basil
• 1 egg, lightly beaten
• 1 15-ounce carton ricotta cheese
• 1/3 cupfinely shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 26-ounce jar tomato-and-basil pasta sauce (2-1/2 cups)
• 2 cups shredded Italian Fontina or mozzarella cheese (8 ounces)
• Rosemary sprigs (optional)

Instructions

1. Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.
2. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to a bowl. Add the remaining oil to the same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes or until tender. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach-mushroom mixture from skillet to a bowl. Stir basil into spinach-mushroom mixture; set aside.
3. In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.
4. To assemble pie, in the bottom of a 9×3-inch springform pan, spread 1/2 cup of the pasta sauce. Arrange three to four of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach-mushroom mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the vegetable mixture. Sprinkle with half the Fontina cheese. Top with another layer of noodles. Layer with remaining spinach-mushroom mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining sauce. Gently press down pie with the back of a spatula.
5. Place springform pan on a foil-lined baking sheet. Bake for 45 minutes. Sprinkle with remaining Fontina cheese; bake about 15 minutes more or until heated through. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs.

Preparation time: 50 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 10

Source: 

Manicotti | Country Cooking Recipes

Baked Manicotti

Author: Missouri Farm Chick

Recipe type: Main Dish

 

Ingredients

• 1 package (8 oz.) Manicotti, uncooked pasta
• 1 pound ground chuck beef
• 2 cups mozzarella cheese, shredded
• 1 – 15 ounce container ricotta cheese
• ½ cup Parmesan cheese, grated
• 3 tablespoons fresh parsley, chopped
• ¾ teaspoon kosher salt
• ½ teaspoon fresh ground pepper, coarsely ground
• 1 24-28 oz jar pasta sauce

Instructions

1. Cook pasta according to package directions.
2. Lay pasta shells flat on waxed paper to cool.
3. Brown ground chuck, drain and layer half of it into a 9 x 13 casserole dish.
4. Shred mozzarella cheese. Reserve a little cheese for top of casserole.
5. In a large bowl, stir together cheeses…including mozzarella, ricotta and Parmesan cheeses.
6. Add chopped fresh parsley (save a little), kosher salt and freshly ground black pepper. Stir to mix and set aside.
7. Pour half a jar of pasta sauce over layer of beef in casserole dish. Save remaining sauce for later.
8. Fill pasta shells and arrange in single layer over sauce.
9. Sprinkle remaining cooked beef on top of pasta shells.
10. Pour remaining pasta sauce over top of beef and shells.
11. Sprinkle remaining cheese and a little of the chopped parsley on top.
12. Cover with foil and bake 40 minutes at 350ºF.
13. Remove foil; bake 15 minutes longer.

Ready For Some Great Summertime Recipes | Country Cooking Recipes

The Ultimate BLT-Sandwich | Quick and Easy Recipes



Quick and Easy Recipes |

Guacamole

Moms Southern Baked Beans

Parmesan Chicken | Country Cooking Recipes

Crispy Ranch Chicken

3/4 cup crushed Ritz crackers (or similar type)
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 cup butter, melted

1. In a shallow bowl, combine the crackers, Parmesan cheese and salad dressing
mix.

2. Dip chicken in the melted butter, then roll in cracker mixture being sure to
coat well.

3. Place in a greased 13x9 baking dish.

4. Bake, uncovered, at 350°F for 45 minutes or until chicken juices run clear.

Seasoning Mix Homemade Hamburger Helper | Country Cooking Recipes

Hamburger Helper Seasoning Mix

1 1/4 teaspoons black pepper
1 tablespoon garlic powder
2 tablespoons dried parsley
1/3 cup instant onion
3 tablespoons onion powder
1 tablespoon salt
1 2/3 cups nonfat dry milk powder
3 1/2 tablespoons beef bouillon granules

Cheeseburger Casserole: Brown 1 pound hamburger; drain fat. Add 1 cup water, 1
cup uncooked macaroni, 1 can (16 ounces) chopped tomatoes and 1/2 cup seasoning
mix. Simmer, covered, 20 minutes or until macaroni is tender. Remove from heat,
add 1/2 cup grated cheese.

Chili Tomato Macaroni: Brown 1 pound hamburger; drain off fat. Add 1 cup water,
1 cup uncooked macaroni, 1 can (16 ounces) chopped tomatoes, 1 tablespoon chili
powder and 1/2 cup seasoning mix. Simmer, covered, 20 minutes or until macaroni
is tender.

Potato Casserole: Brown 1 pound hamburger; drain off fat. Add 3/4 cup water, 6
peeled and thinly sliced potatoes and 2/3 cup seasoning mix. Simmer, covered, 20
to 30 minutes or until potatoes are tender. Stir. Uncover and cook until excess
water is evaporated

Prepared Nacho Supreme Dinner | Country Cooking Recipes

1 lb. Extra-lean ground beef 7 cups (6 oz.) tortilla chips 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 1 cup shredded lettuce 1/2 cup chopped tomatoes 1/4 cup sliced black olives 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

BROWN meat; drain. ARRANGE chips on microwaveable platter; top evenly with VELVEETA. Microwave on HIGH 2 min. Or until VELVEETA is melted. TOP with meat and remaining ingredients. NUTRITION INFORMATION Nutrition (per serving) Calories 400  Total fat 22G  Saturated fat 10G  Cholesterol 85Mg  Sodium 1170Mg  Carbohydrate 26G  Dietary fiber 3G  Sugars 5G  Protein24G  Vitamin A 20%DV  Vitamin C 6%DV  Calcium 40%DV  Iron 15%DV