Onion Casserole
3 T. butter3 med. sweet onions, sliced8 oz. fresh mushrooms, sliced1 c. shredded Swiss cheese1 c. ( 10 3/4 oz) cream of mushroom soup, undiluted1 c. (5 oz) evaporated milk2 tsp. soy sauce6-8 slices French bread (1/2 in. thick)6-8 thin slices Swiss cheese (about 4 oz)
In large skillet, melt butter over med. high heat. Saute onions &
mushroomsuntil tender. Place in 12 in. x 7 1/2 in. x 2 in. baking dish.
Sprinkle shreddedcheese on top. Combine soup, milk & soy sauce; pour over cheese.
Top w/bread& cheese slices. Cover & refrigerate 4 hrs. or overnight. Bake,
looselycovered, 375 for 30 min. Uncover & bake 15-20 min. longer or until
heated through.Let stand 5 min. before serving. 6-8 servings
KELLOGG'S ORIGINAL ALL-BRAN MUFFINS
2 c All-bran original cereal1-1/4 c flour1/2 c sugar1 Tbls baking powder1/4 tsp salt1-1/4 c fat-free milk1 egg1/4 c vegetable oil
Preheat oven to 400°. In large mixing bowl, combine cereal and
milk. Let stand about5 minutes or until cereal softens. While cereal is softening, stir
together flour,sugar, baking powder and salt. Set aside. Add egg and oil to
softened cereal. Mixwell. Add flour mixture, stirring only until combined. Portion
batter evenly intotwelve 2 ½" muffin pan cups coated with cooking spray. Bake at
400° about 20minutes or until lightly browned.
Note: If desired, before baking put about 1/2 tsp of your favorite
jam or jelly in the center (on top) of each muffin. It will wind up in the
middle and sweetenthe muffin.
APPLE ENCHILADAS
1 (21-ounce) can apple fruit filling6 (8-INCH) flour tortillas1 teaspoon ground cinnamon1/3 cup butter or margarine1/2 cup sugar1/2 cup firmly packed light brown sugar1/2 cup water
Spoon fruit filling evenly down center of each tortilla; sprinkle
evenlywith cinnamon. Roll up, and place seam side down, in a lightly
greased 2-quart dish.Bring butter and next three ingredients to a boil in a medium
saucepan; reduce heat,and simmer. stirring constantly, 3 minutes. Pour over enchiladas;
let stand 30 mins.Bake at 350 degrees for 20 minutes. Yeild: 4 to 6 servings.
Ground Beef and Biscuit Casserole
1 lb. ground beef1 (16 oz.) can pork and beans3/4 c. barbecue sauce2 tbsp. brown sugar1 tbsp. minced onion1 pkg. 10 flaky biscuits, halved1 c. Cheddar cheese, shredded
Brown hamburger. Add beans, barbecue sauce, brown sugar and minced
onion. Cook untilbubbly. Place in greased 2 quart casserole. Place biscuits (cut
side down) on beefmixture. Sprinkle Cheddar cheese over the top. Cook at 375 degrees
for 20-25 minutesor until biscuits are golden brown.
NO BAKE BARS
4 c. cheerios2 c. rice crispes cereal2 c. dry roasted peanuts2 c. m &m's1 c. light corn syrup1 t. vanilla
In large bowl, combine the first 4 ingredients; set aside. In a saucepan, bring corn syrup and sugar to a boil. Cook and stir just till sugar is dissolved. Removefrom heat; stir in peanut butter and vanilla. Pour over cereal to coat. Spread intoa greased 15 x 10 x1 inch cookie sheet. Cool. Cut into 3 x 3 inch square bars. Yields15 bars