This recipe is from The Frugal Gourmet Cooks American Cookbook and is in response to a request for this recipe. Serve this with some homemade dinner rolls, fruit salad and you will be be asked to host this dinner again, often.
On a trip to Knoxville & Pigeon Forge Tennessee we ate at The Old Mill Restaurant. It's be in operation since 1830 and we had the most amazing Corn Chowder as the start to our meal. I prefer to use a ham base in this soup and the store bought is just as good as the homemade kind. This is a nice soup that tastes like it is more work than it really is.
My mother has made this for longest time and it was only after my husband said "I love this!" did I ever get the recipe. I am posting as my old recipe card (in her handwriting) is just about worn out and I don't ever want to lose this recipe.
This is our family recipe that Mom started making back in the 50's. We laugh now because Chex cereals don't come in "small boxes" anymore so we guessed to keep up with the times. This is a great Christmas tradition with our family.
*Edited to reduce sodium and a tip from another Zaarian (change the flavored salts to powers).
Found the recipe in an old cookie book and tweeked the recipe to my liking. My family ate them before I could even have time to arrange and take pictures! Next batch will be a solo act to be sure. Prep time does not include chill time.
After trying several different recipes for lasagna, and combining the best of the best, I think I found the best combination yet. I will admit that this is not for the faint of heart; this is a very hearty dish.
*At the suggestion of a fellow Zaarian, use regular lasagna noodles (not the no boil type).
Recipe from Kraft Food & Family Magazine and talk about zippy and packed full of flavor. Use your choice of heat on the salsa, we like it hot! Serve with mash potatoes, black beans and tossed green salad.
This was served at a recent church social. Very tasty and easy to make. Make sure you use pineapple in its own juice or else your body will have sugar shock!
Prep time does not include refrigeration time.
My garden runneth over...I've searched and searched for a recipe to use a little of all of my garden bounty and this came up. Adapted from a recipe in Southern Living Cookbook. I served this with a pan of cornbread with honey butter. Delish!! *The key to this dish is to use freshest vegetables you can.