Pesto Zoodles by Kraft

*************haven't tried yet

https://www.myfoodandfamily.com/recipe/211402/pesto-zoodles?utm_source=Pinterest&utm_medium=Social&utm_campaign=Ahalogy&utm_content=211402

15 Min(s)

15 Min(s) Prep

Healthy Living

Make 'noodles' out of zucchini for one-of-a-kind Pesto Zoodles. A smart alternative to pasta, Pesto Zoodles help get more veggies into your diet.

What You Need

Select All

4 Servings

2 large zucchini (1 lb.)

1 Tbsp. olive oil

1 cup grape tomatoes, cut in half

1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread

2 Tbsp. KRAFT Shredded Parmesan Cheese

Make It

1

Use spiralizer to cut zucchini into thin lengthwise curled strips.

2

Heat oil in medium skillet on medium heat. Add zucchini; cook 2 to 3 min. or until slightly softened.

3

Add tomatoes and pesto sauce; mix lightly. Cook 1 to 2 min. or until heated through, stirring frequently.

4

Sprinkle with cheese.

Calories

180

% Daily Value*

Total Fat 16g

21%

Saturated Fat 3g

15%

Trans Fat 0g

Cholesterol 5mg

2%

Sodium 320mg

14%

Total Carbohydrates 7g

3%

Dietary Fibers 2g

7%

Sugars 4g

8%

Protein 4g

8%

Vitamin A

35%

Vitamin C

30%

Calcium

6%

Iron

6%

* Percent Daily Values are based on a 2,000 calorie diet.

Funeral Potatoes by www.tasteandtellblog.com

INGREDIENTS

• 1/2 cup butter
• 2 cans cream of chicken soup
• 2 cups sour cream
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup chopped onions
• 32 oz package frozen shredded or cubed hash browns
• 3 cups coarsely crushed corn flakes
• 2 tablespoons melted butter

INSTRUCTIONS

Preheat the oven to 350º.  Spray a 9×13 inch baking dish with nonstick cooking spray.

Melt the 1/2 cup butter in a large bowl.  Add the cream of chicken soup, sour cream, cheese and onions and mix to combine.  Stir in the hash browns.  Spread into the prepared baking dish.

Sprinkle the corn flakes evenly on top of the potatoes.  Drizzle the 2 tablespoons butter over the top.

Bake in the preheated oven.  For shredded hash browns, bake about 30 minutes.  For cubed hash browns, bake for 55-60 minutes.

Patton Potato Salad

1 cup mayo in seperate bowl
1/2 cup. relish
1/2 c. add juce to make soupy - thin mixture

sometimes olives or pimentos

6 eggs
10 potatoes
1/2 c. dill relish
1/2 c. pickle juice
1 cup mayo
1 clove garlic
2 Tbsp onion
1 tsp salt
1/2 tsp pepper

Potato Salad Instant Pot & Carol Patton recipe

6 medium potatoes, peeled and cubed
1 1/2 cups water
4 large eggs
1/4 cup finely chopped onion
1 cup mayonnaise
2 Tbsp finely chopped parsley
1 Tbsp dill pickle juice
1 Tbsp mustard
salt & pepper to taste




Put steamer basket in pressure cooker pot.  Add water, potatoes, and the eggs.  Lock lid in place.  Select High Pressure, 4 minutes cook time and press start.


When timer beeps, turn off pressure cooker and do quick pressure release.  When pressure is released, carefully remove lid.  Remove steamer basket from pressure cooking pot.  Put eggs into ice cold water to cool.


In large bowl, combine onion, mayo, parsley, pickle juice and mustard.  Add cooled potatoes and gently mix mayonnaise mixture into potatoes.  Peel and dice three of the cooled eggs and stir into potato salad.  Add salt and pepper to taste.  If needed, add more mayonnaise to achieve desired consistency.


Chill at least an hour before serving.  Top with remaining hard boiled egg.


_____________________________
Another recipe :
6 medium potatoes
1 cup water
1 stalk celery, diced
1/2 cup diced onion
1 cup mayo
3 hard boiled eggs, peeled and chopped
2 tsp dill
salt and pepper to taste


Wash potatoes & place in Instant pot.  Add 1 cup water.  Manual 10 minutes.


When done, quick release and see if potatoes easily pierced with fork.  if not, cook 2 minutes.


when potatoes cool, peel and chop into large pieces.  place in large bowl and add celery and onion.


in separate bowl, whisk together mayo, chopped egg and dill.  Gently stir into potatoes in bowl.  add more mayo if desired.  add salt and pepper to taste. 


cover and refrigerate 15 minutes or until ready to serve.


_________________
Carol Patton recipe: (not instant pot)


6 eggs
10? potatoes - depends on size
dill relish
pickle juice
diced garlic
onions, diced really fine




It takes 10 minutes to cook diced potatoes and 15 minutes to cook eggs.  Then I put in relish and with a little bit of diced garlic and pickle juice.  You need about half a jar of mayo and it needs to be pretty runny.  Pour dressing on potatoes and finely diced onions.  Just a little bit of onions and it should be diced really fine.  To cook eggs put water and eggs into a pan on the stove.  when it starts boiling turn off heat and let it sit for 10 minutes.


Mash eggs with fork to make them blend with potatoes

Nan Barker's Spanish Rice - Yum!

Spanish Rice

¼ C. oil

 3 1/2  c. uncooked rice

3-4 bouillon cubes

3 ½ c. water

salt

2-3 crushed garlic cloves

4 c. stewed tomatoes

½ c. salsa

 1 bunch green onions, chopped

green chilis

Put bouillon cubes in 3 1/2 cups hot water in rice cooker.

Brown rice in heated oil until lightly browned (about 10-15 minutes).

Add remaining ingredients to rice cooker. Add browned rice. Stir and heat to a boil. Cover and turn

down heat. Let sit on low heat for 20 minutes. Don’t lift lid to

check—it needs the steam to cook the rice.

**Or you can put browned rice along with all of the other ingredients

into a rice cooker and just cook the rice the way you normally would.
___________
Nan said:
put cubes in 3 1/2 cups hot water.

In rice cooker:
brown rice in oil
add salt, garlic, salsa, green chilis, tomatoes to rice cooker. 
add browned rice to rice cooker
turn on

Nani's Thanksgiving Stuffing

Mrs. Cubbison traditional box
Mrs. Cubbison cornbread box
3 sticks butter, melted
2 eggs
1 cup or more of celery
1 onion, diced

Cook celery, onion, butter in microwave bowl for 3 minutes or until butter is melted.

Add all together and mix together.  Add chicken broth (2-3 cans) until moist.

Cook covered at 350 for 45 minutes, uncover for the last 10-15 minutes to brown top.

*makes two 9x13 pans

Spanish Rice from Ginni Patton

2 Tbsp oil
2 cups long grain white rice
5 cps water
5 tsp Knorr's bouillon, chicken flavor
8 oz can tomato sauce
Garlic salt & pepper

Brown rice and oil in skillet.  In sauce pan, bring water and bouillon to a boil.  Add tomato sauce to browned rice and stir until well coated.  Put everything in a rice cooker and season with garlic salt and pepper.  If you don't have a rice cooker, simmer everything together in large skillet or large sauce pan for 15 minutes, stirring occasionally.

Canning Pinto Beans by Dawn Norton

One cup plus 2 Tbsp dry, cleaned beans in quart jar.  Add 1 tsp salt. Fill with water.  Process for 90 minutes.

1/2 everything for 75 minutes for pints.

*You can also put in dry onion, galic, a teeny bit of sugar, etc.

Pinto Beans by Granny

Rinse beans and fill crock pot about half full of beans and double the water.

ADD:
2 slices bacon
1/2 tsp salt

Cook on high 6 hours, or low 8-10 hours

*on stove - cook 2 1/2 -3 hours. Bring to boil and turn down to low.

For chili beans
1 can or less of tomatoes
chili powder
1 can green chili
onions, diced
salt
pepper
garlic salt

Ken's Easy Shrimp Scampi

Ingredients:
1 lb Cooked/Peeled Shrimp (any size, bigger is better)
2 Tbsp Olive Oil
3 Tbsp Butter
3 Tsp of Minced Garlic (heaping, or 4 minced whole cloves)
1/4 Tsp Crushed Red Pepper (more for more spicy, less for less spicy)
2 Tbsp Parsley (crushed up to small bits if dried, finely chopped if fresh)
1 Tbsp Lemon Juice
1/2 Tsp Salt
1 Tsp Pepper

Heat up large sauce pan on medium high heat, once warm add olive oil and butter.
Mix until butter is completely dissolved and begins to foam up a bit. If using unsalted butter, add salt here.
Stir in the garlic and red pepper flakes and saute for about a minute until it begins to brown at the edges.
Add the shrimp and mix around to completely cover the shrimp with the mixture and then spread out shrimp. Remember the shrimp is already cooked so we don't want to cook very long at this stage.
Add the parsley, lemon, and black pepper then mix everything up. Let this cook for maybe another minute then remove from heat.
Pour shrimp and sauce into a bowl so the shrimp doesn't continue to cook in the pan.

This is best served with or over some kind of pasta. We use Pasta Roni Angel Hair Pasta With Herbs which is perfect.