My Kitchen

Pineapple-Cheese Casserole
2 large (20oz.) cans pineapple chunks or tidbits (in natural juices, not heavy syrup)
2 cups shredded cheddar cheese
3/4 cups sugar
8 Tbsp. flour (self rising if you have it on hand)
8 Tbsp. of reserved syrup
1 Tube (3 doz.) Ritz crackers, crushed (~2 cups) (or can use crushed corn flakes)
4 Oz. butter (1/2 cup) melted

Drain pineapple juice and put aside; mix pineapple and cheese; set aside. Mix flour and sugar; gradually add reserved juice to flour and sugar and mix thoroughly. Add to pineapple and cheese and mix. Spread in 8" x 11" or 9" x 12" casserole. Spread crushed crackers over top and then the melted butter. Bake at 350 degrees for 35-40 minutes. This is also good cold.

Barbecue Biscuit Cups
8 ounces extra lean ground beef 1 teaspoon prepared mustard
1/4 cup chopped green pepper 1/8 teaspoon black pepper
1/4 cup finely chopped onion 1 can Pillsbury refrigerated Flaky Biscuits
1 cup tomato sauce 2-1/4 oz. reduced fat Cheddar Cheese-shredded
1 tablespoon brown sugar twin (or Splenda)

Preheat oven to 400 degrees. In a large skillet, sprayed with olive oil flavored Pam, brown the ground meat, onion and green pepper. Drain, then add the tomato sauce, sweetener, mustard and black pepper; simmer 5 minutes. Place each biscuit in a sprayed muffin cup, pressing dough up the sides, to the edge of the cups. Evenly spoon mixture into cups. Bake 10-15 minutes or until golden brown. Sprinkle on the cheese and continue baking for 2-3 minutes or until cheese is melted.

Forgotten Chicken 1 cup uncooked rice
2 cans cream of chicken soup
1-1/2 cups water
uncooked chicken pieces to serve 6
salt and pepper
1/2 pkg. dry onion soup mix

Grease 9" x 13" baking dish and spread rice over bottom evenly. Combine soup and water. Pour half the soup mixture over rice and let stand a few minutes. Place chicken pieces over rice; add salt and pepper (& paprika, if desired). Pour remaining soup mixture over chicken. Top with 1/2 pkg. dry onion soup mix (or less, if desired - it is pretty salty). Cover with foil and bake @ 350 for 1-1/2 - 2 hours. This can be prepared hours beforehand and kept in refrigerator until time to bake.

Open-Faced Reuben Casserole
6 slices unseeded rye bread (cubed - approx. 5-1/2 cups)
1 (16 oz.) can sauerkraut, drained
3/4-1 lb. thinly sliced cooked corn beef, pastrami or turkey pastrami, cut in strips
3/4 cup Russian salad dressing (about one 8-oz. jar)
8 oz. shredded swiss cheese

Heat oven to 400 degrees. Spray 12 x 8 (2 qt.) glass baking dish with nonstick cooking spray

Place bread cubes evenly in bottom of sprayed baking dish. Spread sauerkraut evenly over bread. Layer corned beef over sauerkraut. Pour dressing over corned beef. Spray sheet of foil with cooking spray and place, sprayed side down, over baking dish.

Bake at 400 degrees for 20-25 minutes. Uncover and sprinkle with cheese. Bake uncovered an additional 5-10 minutes or until bubbly and cheese is melted.

6 Servings - Can be made ahead of time and kept in refrigerator before baking.

Bisquick Lasagna Pie
1/2 cup creamed cottage cheese 1 pound ground beef or turkey 1 cup shredded mozzarella cheese 1/2 teaspoon salt 1/2 teaspoon oregano 1 can (6 oz.) tomato paste 1 cup milk 2 eggs (or equivalent with egg-beaters) 1/2 cup Bisquick
Spread cottage cheese in greased 9" pie pan or dish. Cook ground meat and drain. Stir in 1/2 cup of the mozzarella cheese, salt, oregano and tomato paste. Spoon over cottage cheese.
Stir milk, eggs and baking mix with fork until blended. Pour into plate.
Bake 35-40 minutes (uncovered) at 400 degrees or until knife inserted in center comes out clean. Sprinkle with remaining cheese and bake 1-2 minutes until melted.
8 servings.

Kitty Litter Cake

1 box (18.25 ounce) spice cake mix

1 box (18.25 ounce)white cake mix

2 (4 serving size) vanilla instant pudding mix

1 (12 ounce) bag white sandwich cookies
1 (12 ounce) bag tootsie rolls
1 new kitty litter box
1 new kitty litter box liner
1 new pooper scooper

Prepare cake mixes and bake according to package directions (any size pan).
Prepare pudding according to package directions and chill until ready to assemble.
Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside.
When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, You want the cake to be just moist, not soggy.
Line kitty litter box with the kitty litter liner. Put cake mixture into box.
Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs.
Heat 3 or four of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over the side of the litter box and sprinkle with a tiny bit of cookie crumbs. Serve with the pooper scooper for a gross dessert.

Grannie Coulbourn's Mustard Pickle This recipe is one that I don't think anybody will be wanting to make but I am including it here because I think it is interesting. This was my great-grandmother's(Lida Belle Collins Coulbourn) recipe which has been passed down thru the years. The paper it is written on is almost transparent with use and age and is torn and stained but I consider it a treasure.
2 quarts small cucumbers 2 quarts cucumbers cut fine 1 quart small onions 1 quart onions, sliced 1 quart green tomatoes, sliced 1/2 basket red & green sweet peppers 4 hot peppers cut fine (green) 6 tablespoons best mustard 1 tablespoon tumeric 1 cup flour 4 pounds sugar 2 quarts good vinegar Let vinegar and sugar boil then thicken with the mustard, tumeric and flour, stirring all the time to prevent lumping. Then pour over the fruit and bring to a boil. Then bottle.

DocB's Sweet Potato Cake
1 stick butter or margarine 1 egg 1 sm.can crushed pineapple 4-1/2 oz. baby food sweet potatoes 1 tsp vanilla 1 c. sugar 1-1/4 c. flour 3/4 c. chopped walnuts 2 tsp cinammon 1 tsp.baking soda 1/2 tsp salt
Melt butter in 8" square pan. Stir in egg, pineapple, sweet potatoes and vanilla thoroughly. Add sifted remaining ingredients. Bake at 325 degrees for 40-45 minutes. Serve with whipped cream or warm with ice cream.
(Note: I used only 1/2 stick of butter and an 8 oz.jar of baby food sweet potatoes and it was fine. Also, I used egg beaters instead of real egg. Next time am going to try with slightly less sugar, too.)
(This recipe came from a lady who was a tremendous help to me in getting this web site organized and running, Dr. Barbara Strand.)

Creamy Chicken & Broccoli Casserole

12 oz. steam-in-bag broccoli florets
1 T Canola oil
1 cup chopped onion
2 (8oz) pkgs. presliced mushrooms
3 T all purpose flour
1-1/2 cup fat-free milk
12 oz. boneless, skinless,cooked and chopped
chicken breast (about 3 cups)
1/2 cup fat free plain Greek yogurt
1/4 cup mayonnaise
1/4 t. salt
1/4 t. pepper
2 oz. shredded sharp cheddar cheese (about 1/2 cup)
1 oz. Parmesan grated cheese (about 1/4 cup)
1. Cook chicken and chop into bite sized pieces
2. Prepare broccoli in microwave
3. Heat medium sized pot; add oil. Add onion & mushrooms until liquid evaporates, stirring occasionally
4. Sprinkle mushroom mixture with flour and cook 1 minute,
stirring constantly
5. Stir in milk - bring to boil - cook 3 minutes or until thick
and bubbly.
6. Stir in broccoli and chicken - cook 1 minute and remove
from heat.
7. Stir in yogurt , mayonnaise, pepper and salt.
8. Transfer to baking dish and top with cheeses. Melt and
brown under broiler.

(This recipe came from my good friend,Barbara, who served it for lunch one day at her home. Yum!)
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