Cornbread-Jo Ann Seely

2 cups Bisquick

½ tsp. baking soda

4 heaping tablespoons cornmeal

3 eggs

1 cup milk

½ cup margarine/butter

¾ cup sugar

 Add liquid ingredients to dry.  Bake in 9×13 pan at 350 degrees for 25 minutes

Meatloaf-Jo Ann Seely

Preheat oven to 350 degrees.

 2/3 cups dry bread crumbs

1 cup milk

1 ½ lbs. lean ground beef

2 eggs (slightly beaten)

¼ cup onion (chopped)

1 tsp. salt

1/8 tsp. pepper

½ tsp. ground sage

 Combine in loaf pan or rectangular baking dish. Spread sauce on top and bake 1-1 ½  hours at 350 degrees.

 Sauce

¾ cup brown sugar

1 can tomato sauce

¾ tsp. nutmeg

3 tsp. mustard

Chicken Cordon Bleu Casserole-Jo Ann Seely

Heat oven to 350 degrees.

Spray bottom of pan with Pam

Lay pieces of ham (about 1 pound of ham) on bottom of 9×13 pan

Lay chicken breasts (no bones) on top of ham

1 pound of fresh mushrooms sliced thickly (mounded on top)

Sauce

1 can cream of celery soup

¼ cup half and half cream (can use skim milk to reduce fat)

1 tablespoon dried parsley

½ teaspoon garlic powder

Pepper to taste

Mix sauce and pour over chicken and mushrooms

1 and ½ cups shredded cheese on top

¾ cup seasoned bread crumbs spread on top of cheese

Cover with foil.   Bake 70 minutes in oven. Last 10 minutes uncover and continue baking. Serve with rice.

Seven Layer Salad – Jo Ann Seely

Nice for formal meals

Layer in deep glass bowl (very visual so must use glass):

       1 med head of lettuce in bite-size pieces

       1 cup diced green pepper

       half red onion sliced, only around edges

       1 cup sliced celery

       one 8 oz can water chestnuts, sliced and drained

       1 pkg (10 oz) frozen petite peas—cooked and chilled

Spread 2 cups mayonnaise over top, sealing to salad bowl on all sides (this keeps salad crispy). 

Sprinkle with:

2 tsp sugar

1/2 cup grated parmesan cheese.

Cover and chill for up to 24 hours.  Just before serving sprinkle with 8 slices crisply fried and crumbled bacon, garnish with tomato wedges.  Serves 8-10. 

Chili Chicken Sauce Over Rice – Jo Ann Seely

Great way to use left over chicken or turkey

2 cans cream of chicken soup

1 pint sour cream

2 cups grated cheese (best if 1cup is swiss and 1 cheddar)

1 small can green chilies chopped with juice

cut up cooked chicken or turkey 

 

Combine and heat all ingredients in large sauce pan or in microwave.  Serve over rice.

Jo Ann Seely 

Katy’s favorite

Carbonara-Jo Ann Seely

Elegant pasta dish

Let stand at room temp for several hours:

       4 eggs

       1/4 cup cream

       1/4 cup butter

Cut up, fry and drain 1/2 lb bacon

1 cup grated Parmesan or Romano cheese (4 oz)

1/4 cup snipped parsley

Pepper

12 oz hot cooked linguine, fettuccine or spaghetti

 Beat eggs and cream until just blended.  When pasta is done drain it then as soon as possible toss with butter and the egg mixture.  The eggs should cook on the hot noodles.  Add bacon, parmesan, parsley and some pepper.  Toss and serve immediately.

Jo Ann Seely

Apricot Sauce for Chicken-Jo Ann Seely

Nice for formal meals

1 jar Apricot preserves (approx 400 grams or 1 1/2 cups)

1/2 cup Catalina or French Dressing

1/4 cup Mayonaise

Seasoned salt

Garlic powder

 

Combine and heat until bubbly.  Pour over 6-8 cooked chicken breasts.  Heat together for a few minutes. Goes well on wild rice.

Jo Ann Seely 

Seely family favorite

Hamburger Soup-Jo Ann Seely

Brown together:

1-1/2 lbs ground lean hamburger

3 large onions chopped

 1/3 green pepper chopped

Add and simmer for 5 minutes:

       2 stalks celery chopped

       6 carrots chopped

       1 qt canned beef stock

       1 Tbs salt

       1-1/2 tsp pepper

Add and simmer for awhile:

       1 large can stewed tomatoes

       1 small can tomato sauce

       1 can kidney beans

       1 can string beans

       1 can kernal corn drained

Freezes well. Great to have on hand for cold days. 

Jo Ann Seely

Seely family favorite

Minestrone Soup – Jo Ann Seely

1/4 cup olive oil

1 medium chopped onion

2 cloves fresh garlic minced

One 28 oz can tomatoes broken apart

1 qt chicken broth

1 Tbs chopped fresh parsley

1/4 tsp pepper

2 cups shredded cabbage

1/2 cup uncooked small shell macaroni

4 carrots sliced

2 stalks celery sliced

1 leek sliced

1/2 tsp oregano

2 tsp basil

1 tsp salt

2 cans kidney beans

2 small zucchini sliced 

Heat oil in large pot.  Add onion, garlic, carrots, celery, and leek.  Saute until onion is tender, add tomatoes with liquid.  Break up tomatoes with fork.  Stir in broth, parsley, basil, oregano, salt and pepper.  Reduce heat—cover and simmer 20 min.  Stir in beans, cabbage.  Simmer 10 min.  Optional—serve with parmesan cheese. 

Freezes well, so you can have future meals ready. 

Seely family favorite

Mrs. Field’s Chocolate Chips Cookies – Seely’s

3/4 c. sugar
1 c. brown sugar
1/2 lb. real butter (2 cubes)
2 beaten eggs
1 tsp. vanilla
3 1/8 c. flour
1/2 tsp. salt
1 tsp. soda
1 pkg chocolate chips
1/2 c. chopped nuts (opt)

Cream sugar, butter, vanilla, and eggs. Then add dry ingredients and mix well. Stir in nuts and chips. Bake 375 F for 8-10 minutes. Don’t over bake.

Seely’s favorite treat – both the dough and the cooked