Recipes
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Breakfast
Main Dishes
Vegetables and Sides
Breakfast
Apple Breakfast Popover
4 egg whites
1/2 cup fat-free milk
1/2 cup all-purpose flour
1 tablespoon butter or stick margarine, melted
1/8 teaspoon salt
1 1/2 cups finely chopped peeled apple
1/2 cup apple jelly
2 tablespoons water
1/8 teaspoon ground cinnamon
In a mixing bowl, beat the egg whites, milk, flour, butter and salt until smooth. Pour into an
8-in. square baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 20-25
minutes or until golden and puffed. Meanwhile, in a small saucepan, combine the apples, jelly,
water and cinnamon. heat over low heat until jelly is melted and mixture is heated through. Cut
popover into quarters; serve with apple topping.
Breakfast Burritos
1 pound ground pork sausage
6 eggs, beaten
1/2 (4 ounce) can chopped green chile peppers, drained
4 (10 inch) flour tortillas
1/4 pound Cheddar cheese, shredded
1/2 teaspoon all-purpose flour
1/2 cup milk
place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain,
reserving 2 tablespoons drippings; set sausage aside. preheat oven to 350 degrees F (175
degrees C). Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs
are scrambled and set. Lightly grease a 9x13 inch baking pan. place the tortillas on a counter
top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs.
Roll up the tortillas and place them seam side down in the baking dish. Heat reserved sausage
drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy
begins to thicken. pour the gravy on top of the tortilla rolls. Bake in preheated oven for 10 to 15
minutes, until gravy is bubbly.
Main Dishes
Almond and Coconut Crusted Tilapia
3 eggs, beaten
1 cup chopped toasted almonds
1 cup flaked coconut
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 pinch nutmeg
1 (15 ounce) can crushed pineapple, drained
1/2 cup chopped onion
6 (5 ounce) fillets tilapia
preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish. place the
beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and
nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip
each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated
tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets. Bake in the
preheated oven until the fish flakes easily with a fork, about 40 minutes.
Amish Yumazuti
1/4 cup shredded Cheddar cheese
1 pound ground beef
1 (14.5 ounce) can stewed, diced tomatoes
1 onion, chopped
3/4 cup chopped celery
1 (12 ounce) package uncooked egg noodles
1 (10.75 ounce) can condensed cream of chicken soup
1 tablespoon minced garlic
Preheat the oven to 350 degrees F (175 degrees C). Place noodles in a pot of lightly salted
boiling water. Cook until al dente, about 8 minutes. Drain and set aside. Cook ground beef,
onion, celery and garlic in a skillet over medium heat until meat is evenly browned. Drain off ex-
cess grease. Butter a 9x13 inch baking dish. Place half of the cooked noodles in the bottom of
the dish. Cover them with half of the meat mixture, then half of the tomatoes. Spoon half of the
cream of chicken soup over the tomatoes, then sprinkle half of the shredded cheese. Repeat
layers, ending with cheese on the top. Bake for 1 hour in the preheated oven, or until cheese is
browned and bubbly. Let stand for 10 minutes to set before serving.
Baked Fish
1 lb. Pollock
1/4 tsp. salt
1/4 c. melted butter
1/8 tsp. pepper
2 tsp. soy sauce
1 clove garlic, minced
2 tsp. lemon juice
1/4 tsp. crushed red pepper
1 tsp. lime juice
Put fish in 6”x10” baking dish. Combine remaining ingredients and pour over fish. Bake at
400 degrees for approximately 1/2 hour. Baste fish once or twice while baking.
Broccoli Chicken Fettuccini Alfredo
1/2 pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or
until al dente, adding broccoli for the last 4 minutes of cooking. Drain. Cut chicken breast meat
into bite size pieces, trimming any fat off in the process. in a large skillet melt butter or marga-
rine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese
and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.
Campbell’s® Beef and Mushroom Dijon
3/4 pound diced beer sirloin
1/4 cup water
vegetable cooking spray
2 tablespoons Dijon-style mustard
2 cups sliced mushrooms
4 cups hot cooked rice, cooked without salt
1 medium onion, chopped
Chopped fresh parsley (optional)
1 can Campbell’s® Cream of Mushroom Soup
Spray nonstick skillet with cooking spray and heat 1 minute. Add mushrooms and onion and
cook until tender. Remove vegetables. Remove skillet from heat. Spray skillet with cooking
spray. Add beef and cook until browned and juices evaporate, stirring often. Add soup, water,
mustard and vegetables and heat through. Toss rice with parsley, if desired. Serve beef over
rice.
Chicken Creole
1 tablespoon olive oil
2 (16 ounce) cans diced tomatoes
1 clove garlic, minced
1 bay leaf
1 onion, thinly sliced
1/2 teaspoon salt
1 stalk celery, sliced thin
1/8 teaspoon cayenne pepper
1 green bell pepper, minced
4 chicken breasts
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat the oil over medium
heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender
(about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole
sauce 3 minutes longer, stirring often. Arrange the chicken breasts in an 8 x 11 inch baking
dish. Pour the Creole sauce over the chicken. Bake 15 to 20 minutes, until the chicken is tender
and white throughout.
Crab Canapes
1/4 teaspoon curry powder
6 ounces imitation crabmeat
1/2 teaspoon salt
1 tablespoon thinly sliced green onion
1 teaspoon lemon juice
1 cup shredded Swiss cheese
1 (8 ounce) can refrigerated dinner roll dough
1/2 cup mayonnaise
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a baking sheet. In a medium
bowl, combine the crabmeat, green onions, cheese, mayonnaise, curry powder, salt and
lemon juice. Mix well. Separate each refrigerator roll into three layers, making 36 pieces total.
Place the pieces on the prepared baking sheet. Spoon a small amount of the crabmeat mix-
ture onto each pieces of dough. Bake at 400 degrees F (205 degrees C) for 12 minutes, until
puffed and brown. Serve hot.
Cumin Chicken With Apples
4 chicken leg quarters
1/2 cup water
2 tablespoons butter
1 tablespoon ground cumin
2 medium apples, chopped
1 teaspoon Worcestershire sauce
2 small onions, halved and sliced
3/4 teaspoon salt
1 (4.5 ounce) can mushroom stems and pieces, drained
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/4 teaspoon chili powder
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
Hot cooked rice
In a large skillet, brown chicken in butter. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
In the drippings, saute apples, onions and mushrooms until apples are crisp-tender. Add flour,
soup, water, cumin, Worcestershire sauce, salt and pepper; mix well. pour over chicken.
Cover and bake at 350 degrees F for 1 hour or until the chicken juices run clear. Sprinkle with
chili powder. Serve over rice.
Grilled Chicken Citrus Salad
1/2 cup orange juice
1 teaspoon white sugar
1/4 cup lime juice
1 lb. chicken breast strips
2 shallots, minced
8 cups torn romaine lettuce
2 cloves garlic, minced
2 oranges - peeled, segmented, and chopped
1 teaspoon chili powder
2 stalks celery, sliced
1 teaspoon ground cumin
4 green onions, chopped
In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin,
and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken
strips. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing. Preheat an
outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, cel-
ery, and green onions. Set aside. Lightly oil grate, and place chicken on grill. Discard the mari-
nade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced
with a fork. Remove chicken from grill. Toss salad with reserved dressing, and top with chicken.
Hamburger Soup
1 pound ground beef
3 quarts water
1/2 small head cabbage, diced
1/2 cup barley
1 stalk celery, chopped
2 teaspoons dried parsley
1 (29 ounce) can diced tomatoes
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn (optional)
4 carrots, chopped
2 (4.5 ounce) cans sliced mushrooms (optional)
3 potatoes, diced
In a large skillet over medium high heat, saute the ground beef for about 5 minutes, or until
brown and crumbly. In a large soup pot over high heat, combine the ground beef, cabbage,
celery, tomatoes, corn, mushrooms, water, barley, parsley and salt and pepper to taste. Bring to
a boil and reduce heat to medium low. Simmer for about 1 1/2 hours, stirring occasionally. Add
the carrots and potatoes and continue to simmer for about 30 minutes, or until the vegetables
are done to your liking. Serve with a warm loaf of bread.
Jiffy Jambalaya
1 medium onion, chopped
1/2 cup chopped green pepper
2 tablespoons vegetable oil
1 lb fully cooked sausage, cut into 1/4-inch slices
1 (28 ounce) can diced tomatoes, undrained
1/2 cup water
1 tablespoon sugar
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
3 drops hot pepper sauce
1 1/2 cups uncooked instant rice
In a skillet, saute onion and green pepper in oil until tender. Stir in the sausage, tomatoes,
water, sugar and seasonings. Bring to a boil; add the rice. Cover and cook for 5 minutes or until
the rice is tender.
Monterey Chicken with Potatoes
1 1/2 cups shredded Mexican blend cheese
6 medium red potatoes, cubed
1/4 cup chopped fresh cilantro
1/2 cup butter, melted and divided
4 chicken breast halves
1/2 cup salsa
1 lime, cut into wedges (optional)
1 tablespoon fresh lime juice
Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with alumi-
num foil. Toss potatoes with about 1 tablespoon of melted butter until coated.
Arrange in a single layer in the bottom of the prepared baking dish. Bake for 10 minutes in the
preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place
the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush
onto chicken. Return to the oven. Bake for 20 minutes in the preheated oven, or until the chick-
en is no longer pink and the juices run clear.
In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and
potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime
wedges.
Vegetables and Sides
Amish Potato Salad
6 medium white potatoes with skin
1 teaspoon cornstarch
1 small onion, finely chopped
1/2 teaspoon salt
1 cup chopped celery
1/3 cup apple cider vinegar
1 cup chopped carrots
1/2 cup milk
1 teaspoon celery seed
1 teaspoon prepared yellow mustard
4 hard-cooked eggs, peeled and chopped
3 tablespoons butter
2 eggs, beaten
1 cup mayonnaise or salad dressing
3/4 cup white sugar
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook
for about 20 minutes. Drain, and set aside to cool. While the potatoes are cooking, whisk to-
gether 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard.
Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from
heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. peel the potatoes
and cut into medium dice. place in a large bowl, and toss with the onion, celery, carrots, celery
seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.Serve chilled.
Grilled Radishes
20 ounces radishes, sliced
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
1 cube ice
salt and pepper to taste
Preheat the grill for high heat. Place the radishes, garlic, butter, and ice cube on a double layer
of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil
around contents. Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.
Spinach and Potato Frittata
2 tablespoons olive oil
salt and pepper to taste
3 potatoes, sliced
6 eggs
1 cup torn fresh spinach
1/3 cup milk
2 tablespoons sliced green onions
1/2 cup shredded Cheddar cheese
1 teaspoon crushed garlic
Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and
cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season
with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted. in a medium bowl,
beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar
cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
Stewed Cabbage
1 medium head cabbage, cut into squares
1/4 cup butter
1 (14.5 ounce) can stewed tomatoes, with liquid
2 onions, chopped
1 stalk celery, chopped
salt and pepper to taste
2 cloves garlic, chopped
Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute
for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for
15 minutes. Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook
over medium heat for 30 to 40 minutes, or until cabbage is tender.
Sweet Potato Potato Salad
3/4 cup mayonnaise
2 potatoes
1 tablespoon prepared mustard
1 sweet potato
1 teaspoon salt
4 eggs
1 1/2 teaspoons ground black pepper
2 stalks celery, chopped
1/2 onion, chopped
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about
30 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water.
Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water; cool, peel and chop. Combine the potatoes, eggs, celery and
onion. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss
well to coat. Refrigerate and serve chilled.
Zesty Ranch Potato Salad
2 cups ranch dressing
2 lbs. potatoes, rinsed, boiled, cooled and quartered
2 bunches green onions, 6-inch section both green and white parts, chopped
4 hard-boiled eggs, peeled and coarsely chopped
1 1/2 cups chopped celery, 1/4-inch pieces
2 teaspoons minced fresh thyme
1 tablespoon minced chives
2 cups coarsely chopped parsley
in a large bowl, combine all ingredients with. Toss well and serve. Store remaining portion, cov-
ered, in the refrigerator.
Zucchini Souffle
1 cup flour
2 zucchini, peeled and diced
1 teaspoon baking powder
salt and pepper to taste
4 eggs
paprika
1/2 cup vegetable oil
chopped fresh parsley
1 onion, chopped
Preheat the oven to 350 degrees F (175 degrees C). Sift flour and baking powder together
into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and
zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking
dish, and sprinkle with paprika and parsley. Bake in preheated oven for one hour.