Savory Stuffing Casserole
6 oz. box
14 oz. of
10.5 oz. can
15.25 oz. can
15 oz. can asparagus spears
4 oz. can mushrooms
1 t. Clover Valley Worcestershire sauce
Preheat oven to 350 degrees. Open and drain all canned vegetables. Empty stuffing mix into large bowl. Mix in cream of chicken soup, chicken broth, whole kernel corn, mushrooms and ½ cup shredded cheese. Cut asparagus spears into third, add to mixture (reserve a few uncut spears for garnish). Add Worcestershire sauce. Stir all ingredients well. Pour mixture into baking dish that has been buttered or sprayed with non-stick spray. Sprinkle ½ cup shredded cheese on top. Leave uncovered and bake at 350 degrees for 30 minutes.
Green Bean Casserole
1 can (16 oz.)
¾ cup milk
2 tsp. soy sauce
½ tsp. ground black pepper
2 cans (about 16 oz. each)
1 can (2.8 oz.) french fried onions
Preheat the oven to 350 degrees. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cups onions in a 2 ½-quart casserole dish. Bake for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
Preheat oven to 375 degrees. Stir together cornflakes, crisp rice cereal and coconut. Add sweetened condensed milk and stir well. Using a tablespoon, drop dough onto lightly greased cookie sheet, keeping cookies about 2 inches apart. Bake for 8 to 10 minutes until golden brown. Cool on cookie sheet for 2 minutes, then place cookies on a wire rack to cool completely.
Colorful Holiday Popcorn
1 bag butter-flavored microwave popcorn
1 ½ T. butter, melted
Red and Green sugar sprinkles
Preheat oven to 325 degrees. Lightly grease cookie sheet with cooking spray. Prepare microwave popcorn according to package directions — set aside to cool. In a large saucepan, slowly melt butter and marshmallows over low heat, stirring frequently. Remove from heat. Slowly stir in popcorn until completely coated. Sprinkle red and green sugar over mixture until desired appearance. Spread on greased cookie sheet and bake for 10 minutes or until dry. Allow to cool completely and break into pieces.
Peppermint Chocolate Candy
12 ounces semi-sweet baking chocolate or white chocolate
Melt chocolate in saucepan over low heat. Line cookie sheet with wax paper. Spread half of the melted chocolate on the wax paper. Sprinkle the crushed peppermint candy onto the melted chocolate. Pour remaining melted chocolate over the top of the candy. Refrigerate until firm. Break into pieces and store at room temperature in a covered container.
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