Onion and Chive Mashed Potatoes PDF Print E-mail
Written by Administrator   
Thursday, 28 August 2014 16:54

ONION AND CHIVE MASHED POTATOES

 

5 LBS. RUSSET POTATOES, PEELED AND CUT INTO CHUNKS

1 CAN EVAPORATED MILK

1 SMALL TUB ONION AND CHIVE CREAM CHEESE

2 TSP SALT

½ STICK BUTTER

 

PLACE POTATOES IN A SAUCEPAN AND COVER WITH WATER.  BRING TO A BOIL, REDUCE HEAT AND COOK UNTIL TENDER.  THIS TAKES ABOUT 20 MINUTES.  DRAIN AND RETURN TO POT.  ADD CREAM CHEESE, SALT, BUTTER AND HALF OF CAN OF EVAPORATED MILK.  MIX WITH HAND MIXER OR POTATO MASHER UNTIL YOUR DESIRED CREAMINESS.  ADD MORE MILK IF NEEDED TO BE CREAMIER. 

 
Berry Cramble PDF Print E-mail
Written by Administrator   
Thursday, 28 August 2014 16:52

BERRY CRAMBLE

 

1 BOX WHITE CAKE MIX

1 28 OZ CAN PEACHES, CUT INTO CHUNKS OF NEEDED

1 C FRESH BLUEBERRIES

1 STICK BUTTER, CUT INTO PIECES

¾ C PACKED BROWN SUGAR

¾ C CHOPPED ALMONDS (OR YOUR FAVORITE NUT)

½ TSP CINNAMON

 

PREHEAT OVEN TO 350.  SPRAY A LARGE BAKING DISH WITH NONSTICK SPRAY.  PLACE PEACHES AND BLUEBERRIES IN BOTTOM OF PAN.  MAKE SURE EVENLY SPREAD OUT.  POUR CAKE MIX OVER THE FRUIT.  DO NOT STIR! PLACE BUTTER PIECES OVER CAKE MIX EVENLY.  COMBINE BROWN SUGAR, ALMONDS AND CINNAMON.  SPRINKLE THIS OVER TOP OF ALL.  BAKE UNCOVERED FOR 45 MINUTES.  SERVE WITH ICE CREAM IF DESIRED. 

 
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A Collection of recipes from the Friends and Family of Everyday Manna

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Everyday Manna Cookbook Collection By Lisa Smith.

A Full Collection of 600 delicious recipes

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                                                                             Everyday Manna 4 Disc DVD Set
Collection Includes:
   •  Disc 1:  Comfort Food, Versatile Meal, and Special Occasion
   •  Disc 2:  Hearty Breakfast, Special Co-Hosts, and Healthy Meal
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   •  Disc 4:  Traditional Meal, All Time Favorite, and A Trip to Italy

   

 

 

 

 
Beef Pot Roast PDF Print E-mail
Written by Administrator   
Thursday, 28 August 2014 16:48

BEEF POT ROAST

 

1 (4-5) POUND CHUCK ROAST

1 ENVELOPE DRY ONION SOUP MIX

1 ½ C BEEF BROTH

1 TSP SALT

½ TSP PEPPER

 

COMBINE SALT, PEPPER AND SOUP MIX.  SPREAD OVER BOTH SIDES OF ROAST AND LET SIT 6 HRS. OR OVERNIGHT.  THE NEXT MORNING, PLACE ROAST IN CROCKPOT AND ADD BROTH.  COOK ON LOW FOR 8-10 HOURS OR UNTIL VERY TENDER.  SERVE WITH JUICES FROM CROCKPOT. 

 

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