For Carolyn in Wheelchair
Crock Pot Asian Pot Roast
14 1/2 oz. can chicken broth
2 tsp. fresh ginger; minced
4 cloves garlic, halved
1/2 c. soy sauce
3 lb. lean boneless beef pot roast, trimmed of fat and cut into 3
4 chunks
2 large onions; sliced and separated
1/4 c. Wondra flour
In crock pot, mix together chicken broth, ginger, garlic and soy sauce. Place
beef chunks in the broth mixture. Top with onion slices. Cover and cook on low
heat for 9 hours or until meat is
tender. In small bowl, whisk together flour and 3/4 c. liquid from crock pot.
Stir the flour mixture into the liquid and pour back into crock pot. Increase
the heat to the high setting and cook uncovered on high for 40 minutes or until
sauce is slightly thickened. Cut the meat into slices before serving.
Crock Pot BBQ Beef
1-1/2 cups ketchup
1 cup packed brown sugar
1/4 cup red wine vinegar
2 tbs Dijon-style mustard
2 tbs Worcestershire sauce
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
4 pounds boneless chuck roast
In a large bowl, combine ketchup, brown sugar, red wine vinegar, mustard,
Worcestershire sauce and liquid smoke. Stir in salt, pepper, and garlic
powder. Place chuck roast in a slow cooker. Pour mixture over roast. Cover and
cook on low for 8 to 10 hours. Remove chuck roast, shred with fork, and return
to crock pot. Stir meat and continue cooking for 1 hour. Note: Make the Beef up
the day before and reheat in the microwave. This
also freezes very well.
Crock Pot Bean Soup
in your crock pot, place:
2 to 3 c. pinto beans or several mixed varieties.
1 bay leaf
10 cups of water or broth
1 small chopped onion
1 chopped green pepper
1/2 cup grated carrot
1 teaspoon salt or to preference
dash red or black pepper
1 clove of garlic
Cook overnight or 6 to 8 hours on high. Variation: Add taco seasoning and 1 can
tomato sauce after cooking and one can of corn, no need to drain.
Serve with corn chips or corn bread.
Crock Pot Cherry Cobbler
1 16 -oz. can cherry pie filling
1-3/4 cups cake mix from two layer package
1 egg
3 tbsp. evaporated milk
1/2 tsp. cinnamon
Lightly butter a 3-4 quart crock pot. Place pie
filling in prepared crock pot and cook on high for 30 minutes. Mix together the
remaining ingredients in a medium bowl until crumbly and spoon onto the hot pie
filling. Cover and cook for 2-3 hours on low.
Yield: serves 8
Crockpot Chicken And Taters
I wash and pat dry chicken. Then wash and dry potatoes. Double wrap potatoes in
aluminum foil very tightly. Place potatoes on bottom of crock
pot. Then sprinkle salt, pepper, paprika (opt) on each piece of chicken . Place
one piece of chicken at a time on top of potatoes pour some BBQ sauce over it,
same thing with each piece of chicken. When the last piece is in the pot , put
the lid on . Put the temperature on low and let it cook all day. When you get
home add a green salad or a side dish of cottage cheese and you have a good hot
meal almost instantly. When you open the lid after 6-8 hrs of cooking , You will
see all the fat from the chicken is all around the potatoes. Take them out with
tongs and all the grease is left behind and the potatoes are cooked perfectly.
That is why the double wrap on the taters.
Crockpot Corn Chowder
6 slices of bacon
2 (10 oz.) packages of frozen corn
1 (16 oz.) can of cream style corn
1 tablespoon of Worcestershire sauce
2 cups of water
1/2 cup of onion, chopped
2 cups of diced potatoes
1 tablespoon of sugar
1 tablespoon of seasoned salt
1 (16 oz.) can of chicken broth
1 cup of milk
1/4 cup of butter
In skillet, fry bacon until crisp, remove and
reserve. Add onion and potatoes to bacon drippings, saut?for 5 minutes. Combine
everything in crock pot except butter and milk. Cover and cook on low for 7
hours. Pour 1/2 of the mixture into blender and puree until almost smooth.
Return to crock pot with milk and butter. Cover and cook on high one hour more.
Crockpot Cream Cheese Chicken
3 lbs. chicken pieces
1 package Italian salad dressing mix
4 tablespoons melted butter, divided
1 small onion, chopped
1 clove garlic, chopped
1 can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Place chicken pieces in crock pot and sprinkle
Italian salad dressing mix over the chicken. Drizzle 2 Tbsp. melted butter over
chicken. Cook on low for 6 hours. Melt 2 Tbsp. butter in a saucepan and saut?
onion and garlic. Add the cream of chicken soup, cream cheese, and
chicken broth. Stir until smooth. Add this mixture to the crock pot and cook on
low for an additional 1 1/2 to 2 hours.
If she will send me her email address, I have a lot of recipes I can send to
her.
wayne_lange2000@yahoo.com
Wayne
Hi Nancy;
This is for Pam in Illinois who is looking for a homemade Grape wine recipe. I
make several kinds of wine every year, each type is made slightly different. It
depends on the sugar content of the fruit you use. I make beet wine using the
water from boiling beets for pickling. I just finished bottling some rhubarb
wine and green grape wine.
Here is my grape wine recipe (any kind of grapes may be used). I got it from a
Hutterite cookbook (they are a sect like Amish and Mennonites).
Grape Wine (Basic directions)
1 gallon grapes
3 gallons water
For each gallon of water used, ad 5 lbs sugar. Ferment for 1 week ( I use a 5
gallon plastic pail with a lid, but a plastic sheet could be used and tied over
the top of the pail). Take off juices and sieve 3 or 4 times to make sure you
get all the juice (throw away dregs), I put on my compost pile. Pour into gallon
jugs and place on a fermenting tube or screw tops on loosely as air needs to
escape, very slowly. I use fermenting tubes as it is safer no air can get back
in. They can be picked up at any wine supply store and are not expensive, wash
after using and use over and over. After 3 months the wine can be siphoned into
wine bottles, as long as it has stopped fermenting. If not continue in large
jugs until it stops fermenting, then bottle. Let age in bottles for a year for
best results, my friends can never seem to wait that long. LOL .
I do have more complicated recipes for grape wine, this is the simplest. Good
luck. I hope you have good results.
Betty in Canada
Family Pie Recipe
1 handful forgiveness
1 heaping cup love
1 full pound unselfishness
Mix together smoothly with complete faith in God. Add 2 tablespoon wisdom and 1
teaspoon good nature. Flavor and sprinkle generously with thoughtfulness. This
makes a wonderful family pie.
Chef Raymo
This is the cabbage soup for the lady that wanted the
recipe from a Chicago
Rest.
Sweet and Sour Cabbage Soup
This is a soup that we both enjoy! The recipe is served at Scott's Prime Rib
restaurant in East Hazel Crest, Illinois.
2 quarts of water
1 c. diced cooked roast beef
1 c. chopped onions
1 c. chopped tomato (or 1 can of drained chunky tomatoes)
1. c. shredded cabbage
1/2 c. sliced celery
1/3 c. chopped carrots
1 c. sugar
1/2 c. cider vinegar
1/4 c. red wine
2 T. browning sauce (Kitchen Bouquet)
2 T. Worcestershire sauce
1 T. tomato sauce
6 beef bouillon cubes or granules (6tsp)
1 tsp garlic powder
salt and pepper to taste
1/4 tsp dried thyme
2 T. flour
2 T. vegetable oil
In a Dutch oven, combine all ingredients except flour and oil. Bring to a boil
over medium heat. Reduce heat, simmer uncovered until veggies are
tender. Combine flour and oil and stir into soup. Simmer until thickened. Makes
8 to 10 servings or 3 quarts.
Verla Monge Roanoke, Il.
In a Chinese restaurant, I had a dish consisting of
broccoli and prawns in a coconut milk sauce.
Delicious! Does anyone out there know how to prepare the sauce? I have only
found dessert type sauces on the Internet and would like the savory type.
Also, is there a 'secret'
ingredient to put in bread machine bread to keep it fresher longer? I
found the bread goes stale far too soon.
Wonderful newsletter, Nancy, keep up the good work.
Shirley from Burnaby, BC, Canada
Here is a recipe for the lady that asked for some
ideas..on tailgate recipes..
Minnesota Four Bean Hot Dish
8-10 servings
( goes good with grilled bratwurst/ or pork chops)
8 oz. bacon (8 slices) cut up
1/4 cup chopped onion
1 19oz.con of cannelloni beans, rinsed and drained
1 (15- 16oz) can butter beans, rinsed and drained
1 (15oz.) can kidney beans, rinsed and drained
1 (14oz) can green beans rinsed and drained, or 2 cups of frozen cut green
beans. thawed
1 8oz. can tomato sauce
1/4 cup ketchup
2 Tbsp. brown sugar
1 tsp. yellow mustard
In a large saucepan cook bacon and onion until bacon is browned and onion is
tender. Drain off fat.
Stir in remaining ingredients Transfer the mixture to a 2 Qt. casserole dish,
Cover and bake in a 350F oven for 20 minutes. Stir gently.. bake uncovered for
20 minutes or until heated through, stirring once. Cover casserole. Tote
casserole in an insulated carrier.
Eva
Hi Nancy,
This is the recipe that Sue B. from CA wanted. It's from the Betty Crocker
Cookbook.
Chicken Breast Supreme
2 T. butter or margarine
2T. salad oil
6 large chicken breast halves (2 1/2 to 3 pounds)
1 can condensed cream of chicken soup ( 10-1/2 oz.)
1/2 cup light cream
1/2 cup dry sherry or if desired, 1/2 cup apple juice plus 3 T sherry flavoring
1 t. tarragon leaves
1 t. Worcestershire sauce
1/4 t. chervil leaves
1/4 t. garlic powder
1 can (6oz.) sliced mushrooms
Heat oven to 350. In oven heat butter and oil in baking dish until butter is
melted. Place chicken in baking dish, turning to coat with butter. Arrange skin
side up, bake uncovered one hour.
Heat up soup, cream and wine, stirring occasionally. Stir in tarragon leaves,
Worcestershire sauce, chervil leaves, garlic powder and mushrooms. Remove
chicken from oven, drain fat from dish. Pour soup mixture over chicken. Cover
tightly, cook 15 to 20 minutes longer or until fork tender.
Hope this is the recipe your looking for. Enjoy.
Renie from Mass
Hi Nancy this is for Sue B from the 1973 edition of
Betty Crocker's Cook book
Baked Chicken Breasts Supreme
2 Tbsp. Butter or Margarine
2 Tbsp Salad Oil
6 large Chicken breasts halves
(2 1/2 to 3 pounds)
1Can (10 1/2 oz) cream of chicken soup
1/2 cup light cream (20%)
1/2 cup dry sherry or 1/2 cup apple juice plus 3 Tbsp sherry flavoring
1 tsp. Tarragon leaves
1 tsp. Worcestershire sauce
1/4 tsp. chervil leaves
1/4 tsp garlic powder
1 can (6 oz) sliced mushrooms drained
Heat oven to 350 degrees. In oven heat butter and oil in baking dish,13X9X2
inches until butter is melted. Place chicken in baking dish, turning to coat
with butter. Arrange skin side up; bake uncovered 1 hour.
Heat soup, cream and wine, stirring occasionally. Stir in tarragon leaves and
Worcestershire sauce, chervil leaves, garlic powder and mushrooms. Remove
chicken from oven; drain fat from dish. Pour soup mixture over chicken. Cover
tightly; cook 15 to 20 minutes longer or until fork tender.
Variation:
Sherried Chicken with fruit:
Omit tarragon leaves Worcestershire sauce, chervil leaves and garlic powder;
stir 1 can (13 1/2 oz) pineapple tidbits, drained and 1/2 cup sliced seedless
green grapes into soup mixture with the mushrooms.
Rita
Hi Nancy,
I wanted to make the rice pudding recipe but it does not state how many cups of
rice I need to add.
Easy Rice Pudding
4 c. milk
1 (4 serving size) pkg. vanilla pudding mix (cooking kind)
3/4 c. raisins
1 egg, well beaten
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Combine all ingredients in a large saucepan and stir over medium heat until
mixture comes to a boil. Cool 10 minutes, stirring twice. Pour into dishes and
serve warm. Serves 4.
Thanks, Erika
Nancy,
First let me say I love your site and emails. I am looking for a recipe for
fish sauce. It is white or creamy in color and I do not have one in
particular in mind. I was at a restaurant in San Diego and down near the boating
docks adjacent to the Hyatt Hotel and ate at one of the restaurants there that
served very good fish among other items. On the fish they put a sauce over it
and it was delicious. I believe the fish was fresh cod but could be wrong I am
in general looking to make fish with a sauce. I'm wondering if any of your
readers know the restaurant I am speaking of, a long shot I know or if they have
a good recipe for a fish sauce? I am having a dinner part and am looking to make
baked fish and would love a sauce to serve over it. I am also looking for
lobster ravioli's recipe if any of your readers have one. Thank you for all you
do. I know it must be a time consuming job and I for one, as well as many others
I know, appreciate you and your site. Thank you. Please let any one know my
email address to send the recipes to. Thank you again,
D.Turner
I have a whole bunch of green
bell, jalapenos, cayenne and hot banana peppers from the garden. If I
just rinse them off and put them in freezer bags, will they still be crisp and
fresh in the winter or is there a better way to preserve them besides canning?
Any help would be greatly appreciated.
Thanks, Kim
Thanks so much to
Pat in Idaho for the Fresh Apple Cake recipe. Can't
wait to try it!
Joyce
Hi Nancy, I read the letter from Sarah who is having
trouble selecting just one recipe to print. I have AOL
and have had lots of problems with it in other areas. We have had to wipe
it off and reload it a number of times and it is still giving us problems. We
have found that with our computer, the 9.0 version does not work very well. (Our
computer is older.) We have gone back to the 8.0 version and when I want to
print just a portion of something, such as a
recipe, I have to highlight it, then hold the right hand button down on the
mouse and "drag" the highlighted portion off the screen, and then click on
print. Not all versions of AOL have a selection option. Hope this helps a few
out there. Thanks,
Terri
Hi
I am looking for a recipe for the pumpkin bread
served at the "Machine Shed" restaurants. Would
appreciate any one sharing it with me. Thanks.
I know this has been said a million times before, but it bares repeating, this
is the best site ever! I have found many old familiar recipes and so many new
ones. Thanks to Nancy, and thanks to all of you for sharing!
Kotton in MN
Hello Nancy and everyone!
Someone in your newsletter was looking for an Italian Iced
Tea recipe. I was curious as to what that was so I looked it up. This is
the recipe I found: 1-1/4 oz. of Vermouth, and Ginger Ale(no measurement), and
serve over ice with a twist of lemon. Hope this is it!
FF
I peel bananas and freeze them all the time. I prefer
to eat them frozen straight out off the freezer. They never freeze so hard that
you can't eat them. I also like to eat frozen grapes.
Carol from Texas
Hello, does anyone out there have a Hash brown recipe
casserole that uses frozen hash browns, sour cream, creamed soup and grated
cheese? I had one at one time but lost it.
Thanking you all in advance, Sandra from Oregon
Comment
It can be found on Alicia's Kitchen under
potato recipes
Nancy
Nancy,
Thank you for this wonderful site and for all your hard work in keeping it
going.
One of my favorite restaurants is the Black Forest Mill Rest (German food) They serve you a
bowl of very thinly sliced cucumbers that are
delicious. All the food is excellent. There is a dill taste, but you do not see
fresh dill in the juice. Does anyone have a recipe like this one?
Thank you, Nanci
Hudson Valley, NY
For Carolyn in her Wheelchair, I have a very useful
series of books from the 1980s called The Microwave Cooking Library. I must have
at least 18 volumes, each devoted to a different food specialty or special
occasion. Please let me know a few meal items as far as meat that you would like
especially to start off with there is so much to select from this souse. This
series bought one at a time the first month had purchased my microwave. Well,
several microwaves later I still continue to use the set, I even bake corn
muffins in it too! The volume am looking at is for "microwaving for one & two."
The following is one of the selections, yes there are plenty more ideas in this
volume to share.
Linda in Patterson, NY
Barbecued Meatballs
Serves 2
1/4 pound ground beef
1 tablespoon seasoned bread crumbs
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried minced onion
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon lemon juice
1/2 cup barbecue sauce, divided
In a small bowl mix ground beef, bread crumbs, parsley flakes, minced onion,
salt, pepper, lemon juice and 2 teaspoons barbecue sauce. Shape by heaping
teaspoonfuls into 10 meatballs. Place in 6 3/4 x 4 1/2-inch dish. Add remaining
barbecue sauce. Cover with wax paper. Microwave at High 2 to 3 1/2 minutes, or
until meatballs are firm and no longer pink, stirring sauce and rearranging
meatballs after half the time. Skim fat before serving. Refrigerate leftover
meatballs no longer than 2 days.
My changes when noted that there is a note of time limit on how fresh a food
item is as the above after cooking. Just a thought what I do is to place in
small freezer bags meal size you will need to use the next time. Mark date &
item name on a white tag, placing in your freezer. This way the next time you
want something different, you will locate without being a ": mystery meal in a
bag."
Enjoy!
I am looking for anyone here that may have an older
Pillsbury Cookbook that was published between the 1950s to sometime in the
1970s? My Mom had one, got rid of it when sold their home, moved south in early
1990s. There are two favorite recipes I have not located, that were in there
that Mom had for us in school days all the time. They are Macaroni and Beef-Bake
and Marvelous Muffins.
Any cookie ideas in
there would be welcome too.
Many thanks, Linda in Patterson, NY
I would like to try the Pace
Texas Two-step Chicken recipe that they have on the back of their jar
that I have enjoyed on boneless Chicken Breast as advised. What my question is
has anyone used it on their Chicken or Turkey Meat Ball Recipe. I thought of
making with these meatballs after purchasing ground up Turkey yesterday at the
market. It is in the freezer at the moment awaiting ideas.
Thanks Linda in Patterson, NY
Dear Nancy,
I just love your newsletter. It is the first thing I read each morning. I am
wondering if anyone out there has the recipe for the brown
chili gravy that is served over wet burritos in Mexican restaurants.
Verna from Michigan
Need a recipe for chili please let me know if you
have any,
ELyse
Comment
There are more than 20 on
Nancy's Kitchen. Just put the word chili in the search blank
and click on SUBMIT.
We live in a peach state and put up
peaches yearly. All I do is peel the peaches, slice
to desired size you want, and put into freezer bags. I usually slice my peaches
so that I can use them for pies or for shakes. You can purchase fruit fresh (in
canning section of your store, where pectine is found). It keeps your fruit from
turning brown, but very rarely do I put on peaches. Try to get as much air out
of your freezer bags as possible. I usually lay my bags down on the side and
press the air out as I close the freezer bag.
Betty Turner
This is for Judy in Iowa, wanting to know how to
freeze fresh peaches. This is going to sound dumb,
but just put the whole peach, unwashed-yes, unwashed-in gallon zip bags and put
in the freezer. When you get ready to use them, simply remove however many you
need, and run under lukewarm water and the peel will start to slip off. You can
then slice them and proceed with your recipe. They are just like they had just
come off the tree! Warning: don't let the frozen peaches sit out on the counter,
thinking they will thaw and be like fresh-this is not a pretty picture! Good
luck with your peaches.
Connie in TX
Judy from South Florida sent in a recipe in today's
newsletter for Best Ever Muffins from a 1953 Better Homes cookbook. I was given
a Better Homes cookbook in 1956 and when it tore up I replaced it with a later
version and threw away the old one. I'm still looking for an
Orange Chiffon Cake recipe from the old book that
wasn't in my newer one. Judy, if your cookbook has this recipe would you please
send it to Nancy's Newsletter?
Thanks from Margaret in MS
Ground Beef Recipes
Chili--Getti
1-1/2 pound ground beef
3 stacks celery
1 large onion
2 teaspoons chili powder
2 large cans tomatoes
1/4 bottle catsup
1 can tomato sauce
2 small cans mushroom with juice
6 to 8 garlic cloves
2 tablespoons Worcestershire sauce
1 pound pkg. spaghetti
Chop onion and celery in grease- brown and add meat, salt and pepper. Pour off
grease. Add chili powder and all other ingredients except spaghetti. Cook at
least 30 minutes. Add broken spaghetti and cook 30 minutes more.
Scrambled Hamburger
1 1/2 pounds ground beef
1 cup onion, chopped
1 cup celery, chopped
1 can tomato soup
1/2 teaspoon salt
dash cayenne and pepper
1 teaspoon butter
1 teaspoon Worcestershire sauce
1 teaspoon vinegar
1 teaspoon brown sugar
1 teaspoon prepared mustard
1/4 cup catsup
Brown meat. Drain off grease. Add all ingredients. Simmer 1 hour. Serve on buns
Burrito Bake
1 cup Bisquick
1/4 cup water
1 can refried beans
1 pound ground beef
1 cup thick salsa
1 1/2 cup shredded Cheddar cheese
Grease a 9-inch pie plate. Mix together. Bisquick and water. Spread mixture in
the bottom of pie plate. Spread beans over this. Mix together browned meat,
salsa, and cheese. Spread it on top of refried beans. Bake 30 minutes at 400.
Serve with shredded lettuce and sour cream.
Chop Suey Casserole
1 (28 oz.) can chop suey vegetables, drained
1 can mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 small onion, chopped
1 cup Minute rice (uncooked)
1 pound ground beef, cooked
Mix all ingredients together in baking dish. Bake at 350 for 60 minutes.
Chef Raymo
Favorite Recipes from Nancy's Kitchen
Crock Pot Stew
1 lb. ground beef, browned
1 can tomato soup
1 can vegetable beef soup
1 1/2 c. water
2 stalks celery, chopped
3 carrots, thinly sliced
5 med. potatoes, peeled & chunked or sliced
1/2 lg. onion, diced
1/2 tsp. chili powder
Salt to taste
Dash of garlic powder & pepper
Combine all ingredients in crock pot. Cook until vegetables are tender, (usually
6 hours). Can be cooked on stove top. Cooking time will be considerably shorter.
Crockpot Meatloaf
3 lbs. ground turkey or chicken
1 pound ground beef
1 c. instant rice
1/4 c. A-1
2 whole eggs
1/4 c. flour, bread crumbs or crushed crackers or chips
Salt, pepper, onion powder, garlic powder to taste
Combine all ingredients. Form into ball. Wrap well in foil. Poke small holes in
bottom side of ball. Place in crock pot on canning lids or something that will
keep the meat above any drippings. Cook on low 8 hours.
Crock Pot Sloppy Joes
3 lbs. ground beef
1-2 onions, finely chopped
1 green pepper, chopped
2 (8 oz.) cans tomato sauce
1 c. water
2 pkgs. Sloppy Joe seasoning mix
2 tbsp. brown sugar
Brown hamburger in skillet. Drain. Put into crock pot. Add onions, green pepper,
tomato sauce, water, seasoning mix and sugar. Stir thoroughly. Cover. Cook on
low for 8-10 hours, or on high for 3-4 hours
Cheeseburger Pie
3/4 lb. ground beef
1/2 onion, chopped
1 1/2 slices bread, cubed
1/2 c. Ragu sauce
Salt, pepper and oregano
Saut?beef and onions in butter. Add Ragu, bread and seasonings. Pour into 9"
unbaked pie shell. Beat one egg, add 1/2 cup milk, 1 cup grated cheddar cheese.
Spread over beef mixture. Bake 1/2 hour at 350 degrees.
Stuffed Peppers
6 oz. box Uncle Ben's long grain & wild rice
5 med. green peppers
1 1/2 lb. ground beef.
1/2 c. chopped onion
Chopped pepper tops
1 can tomato soup
6 oz. can tomato paste
2 tsp. Worcestershire sauce
Generous dash of pepper
Pinch of parsley
5 slices American cheese
Paprika
Remove tops and seeds from peppers. Cook peppers in boiling water for 5 minutes.
Drain and cool. Brown ground beef, onion and pepper tops. Add soup, paste,
cooked rice and seasoning. Stuff peppers. Arrange in a 1 1/2 quart casserole.
Place strips of cheese on the tops. Sprinkle with paprika. Bake covered for 30
minutes at 375 degrees. Freeze remaining filling.
Ground Beef Stroganoff
1 lb. ground beef, browned and drained
1 med. onion, diced
1 can cream of mushroom soup
1 can milk
1 can mushrooms, drained
1 tbsp. soy sauce
1 (8 oz.) sour cream
Brown together ground beef and onion. Add rest of ingredients. Heat until
bubbly. Serve over 3/4 package cooked and drained egg noodles.
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
