yes, it is soon the holidays!

This is my mother in law's recipe.  It is a hit everywhere it is served

I serve this on small baget that are sliced.

CRAB MOLD - Iris Brown

1 8 oz. cream cheese             

1-cup mayo.    

1 can cream of celery soup                          

1 can shrimp or crab with liquid

1 pkg. Knox Jell-O - (1 T.) dissolved in 3 T cold water

3 green onions, diced

Heat soup and blend in the cream cheese.  Add Gelatin and other ingredients.  Put into the mold.  Makes 8 small or 1-quart mold.  Can be frozen (But, i don't like it when it thaws out).  Serve with crackers

spinach lasagna - Wow!

Years ago, I was looking for a meatless recipe to serve my family.

Then I found this -  What a hit.  

Now all my kids ask for it -  for their Birthdays, even when they have a choice.  So, I thought you might like it.  

I have reformated it, because I am allergic to Tomato Paste, that why there is Tomato Sauce.

Spinach Lasagna  Carol Jean Brown

1 Pkg. Spaghetti Sauce Mix

1 15 oz tomato sauce

1 3//4 c. Water

2 eggs

1 lb. cottage cheese

1 -10 oz. pkg. Spinach, Thawed and drained

1/2 c. Parmesan Cheese

1/2 lb. Mozzarella Cheese

1/2 to 1 lb. uncooked lasagna noodles

Empty sauce mix into tomato sauce, Heat until blended.  Remove from Heat

Beat egg in bowl, add cottage cheese, spinach and 1/4 c. of Parmesan cheese

Lightly grease a 13 X 9 Pan.  

Coat bottom on pan with tomato sauce mixture.  

Layer noodles, half the spinach mixture, then top with mozzarella Cheese, then spoon sauce (1/2 of the total).

Repeat layers.

Sprinkle with Remaining parmesan cheese.  

Cover with Aluminum Foil. 

Bake at 300 degrees for 1 hour 

Must stand for 10 min.

(this of course is better the next day) like all tomato products. 

Yes, Yes, Yes

sorry I forgot the mushrooms.

1 cup of chopped mushrooms

Then add everything into the pumpkin

Pumpkin --- It's Halloween - YEAH

DINNER IN A PUMPKIN - -- YEAH 

So, it is the time of year for Pumpkin---

Buy one from the store, make sure it is the right size for your family.

1 pumpkin

Make sure you have cut the lid with a notch, so you can put the lid back on.

Know for the filling:

1 lb. hamburger

1 small onion

1 cup cooked rice

1 can of cream of mushroom

1 TBS soy sauce

2 TBS brown sugar

Start by  clean out -- all the icky stuff out - we call it guts.  Then put a face on it with permanent ink, on the outside.

Then fry up the hamburger and the onion.  Add all the rest of the ingredients.

Put the filling in the pumpkin -  you can make 2 batches of filling if you need to, I used to put 3-4 batches of filling, when you have teenagers.

Put on a cookie sheet - covered in foil.  

Bake 350 degrees for 1 hour -  plus or minus 1/2 hour, depending on the size of the pumpkin.

When serving, put the pumpkin out and serve the filling, cut the pumpkin for each serving.  

This is a great activity to do with your kids.

OOP'S I forgot

The Waffles are to be eaten as they are ---- Not with Syrup or Jam or other items.

Just plain waffle.   They are like pound cake.

Sorry, I didn't include in the recipes.

YUM - Waffles to go

I met Veronique quite  a while ago.  But, the story goes - I had cookies that could be cook in the waffle maker.

Yup, no eat from the oven during the week.  Veronique told me that she had a recipe that was much better.

Wow!  What great waffles.

So, for you who need waffles to go, early breakfast, or just snack.  Here you go, waffle that can be taken anywhere.

(Yes, I made these for my kids during early morning Seminary)

Belgium Waffles  - Veronique 

Separate 9 eggs, beat the whites until they are stiff

In another bowl, beat all the yokes plus 2 cups of sugar.

Beat until light in color.

Add 1 lb. Butter, softened

1/4 tsp salt 

4 cups flour

1 tsp of vanilla

Cook in a waffle iron.  Cook until brown.

They are really fragile while they are hot.  

When they are cool, they won’t crumb as easy.

Store in foil or tin box.

(There was never enough to store anywhere -  Thank Veronique)

7 Layer Taco Mix

Seven Layer Dip

 I know, I know -- It is to early for seasonal favorites -  But you, know, you need this recipe.

I have served this so many times, wedding receptions, fun get togethers, 1/2 for a no cook night.

Now you have no excuse for now having some now !   

Yeah!

INGREDIENTS

1 (1 ounce) package taco seasoning mix

1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container sour cream

1 (16 ounce) jar salsa

1 large tomato, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 small head iceberg lettuce, shredded

1 (6 ounce) can sliced black olives, drained

2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa