Welcome to Laurie's Kitchen!
This is the beginning of new adventure for me! I love cooking, but I just don't have the time for it that I use to.
So.. I want to make a page with some of my favorite recipes.
When I have a good picture of the finished product, there will be a link on the recipe title!
If you have one you would like to share with me, please submit it by email! Thanks!
Taco Quiche
2 pounds ground beef2 envolopes taco seasoning
4 eggs
3/4 cup milk
1 1/4 cups biscuit/baking mix
dash pepper
1/2 cup sour cream
2 to 3 cups chopped lettuce
3/4 cup chopped tomato
1/4 cup chopped green pepper
1/4 cup chopped green onions
2 cups shredded cheddar cheese (8 ounces)
In a skillet, brown beef: drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13"x9"x2" baking dish. In a bowl, beat eggs and milk. Add biscuit mix and pepper; mix well. Pour over meat. Bake, uncovered at 400 degrees for 20-25 minutes or until golden rown. Cool for 5-10 minutes. Spread sour cream over the top; springkle with lettuce, tomato, onions, and cheese. Serve immediately. YEILD: 8 servings
Chicken Pasta Primavera
1 Package (8 ounce) spaghetti (or any pasta! I've tried a couple of different ones!)
1 Bag (16 ounces)frozen broccoli, cauliflower and carrots combination
1 Can (10 3/4 oz) Campbell's Chicken with Herbs Soup (undiluted)
2 Tablespoons grated Parmesan cheese
1 1/2 cups cubed cooked boneless/skinless chicken breast
In a large saucepan, cook pasta according to package directions. Add frozen vegetables for last 5 minutes of cooking time. Drain into colander. In same saucepan, combine soup, cheese, cooked & cubed chicken, and pasta mixture; mix well. Heat through, stiring occassionally. Yield: 4 servings.
I love this recipe because it is fast, easy and tastes really good!
Deserts!
Fruit Medley
1 can (21 oz) peach or apricot pie filling
2 cans (15 oz each)fruit cocktail, drained
1 can (20 oz) pineapple chunks, drained
1 can (15 oz)mandarin oranges, drained
2 medium firm bananas, sliced
In a large bowl, combine pie filling and drained, canned fruits.
Cover and refrigerate. Stir in bananas just before serving.
Yield: 12-14 servings.
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**MOST OF THESE RECIPES CAME FROM MAGAZINES, IF YOU SEE ONE THAT YOU FEEL IS YOUR ORIGINAL, AND WOULD LIKE TO BE ACKNOWLEDGED FOR IT, PLEASE LET ME KNOW! THANKS!
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