tag:blogger.com,1999:blog-45445042510922112182024-03-13T07:56:14.358-07:00Fun with FoodFun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-4544504251092211218.post-5269019028621482692011-08-02T15:44:00.000-07:002011-08-02T15:52:23.405-07:00Spinach Saladsalad:<br />1 bunch romaine lettuce<br />1 bunch spinach<br />3/4 lb. grated Swiss Cheese<br />1 small chopped red onion<br />1/2 lb. cook and crumbled bacon (Oscar Meyer turkey bacon can also be used)<br />1 8 oz. can mandarin oranges<br />1/2 c. slivered almonds<br />3 Tbsp. sugar (must use real sugar)<br />3/4 tsp. salt<br />2 Tbsp. prepared mustard (plain yellow works the best)<br /><br />Cook sugar and almonds over low heat until sugar melts and is light brown (it happens fast so don't walk away or they will burn) Spread cooked almonds over parchment paper or a silicone mat and let cool. Wash and drain lettuce and spinach. Cut or break into pieces, place on paper towel and dry lightly. Mix lettuce, cheese, onion. Sprinkle almonds, bacon, and oranges on top.<br /><br />Dressing: (A great alternative is Vidalia Onion Dressing I buy at Sam's club)<br />3/4 Tbsp. poppy seeds<br />1/3 cup white vinegar<br />3/4 cup oil (vegetable, canola, olive - it doesn't matter)<br />1/3 cup sugar<br />1 Tbsp. onion powder<br /><br />Mix dressing together, pour over salad and toss just before serving. *I have substituted Splenda for the sugar and reduced the oil to 1/3 cup with good success.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-73362526635573886162010-02-28T06:57:00.001-08:002010-02-28T06:57:32.564-08:00Weekly Menu Feb 21st - 28thMonday - Taco Salad<br />Tuesday- Shepherd's Pie<br />Wednesday- Pasta with Alfredo Sauce and breadsticks<br />Thursday- Leftovers<br />Friday- Chicken Stir Fry with rice<br />Saturday- Miscellaneous / fend for yourself<br />Sunday- Sweet & Sour Chicken with riceFun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-49614459023444789802010-02-21T18:14:00.000-08:002010-02-28T06:56:33.505-08:00Simple Sweet and Sour Chicken**8 servings 3 points each (I used 24 oz. of boneless skinless chicken breasts / 4 oz servings)<br /><br />1 Reynolds plastic oven bag large size (14 x 20 inches)<br />2 Tbsp. flour<br />1/4 cup packed brown sugar<br />1/4 cup vinegar<br />2 Tbsp. Soy Sauce<br />4 skinless, boneless Chicken breast halves<br />1 20 oz. can pineapple chunks, drained<br />1 medium green pepper, cut in rings<br /><br />Heat oven to 350 degrees. Shake flour in oven bag. Place in 13x9x2 inch baking pan. Add sugar, vinegar, and soy sauce to oven bag. Squeeze oven bag to blend in flour. Add chicken, pineapple, and green pepper to oven bag. Turn over bag to coat ingredients with sauce. Arrange ingredients in an even layer in oven bag. Close bag with nylon tie. Cut 6 (1 1/2 to 1 inch) slits in top of bag. Bake until chicken is tender, 30 - 35 minutes. Serve over hot rice.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com1tag:blogger.com,1999:blog-4544504251092211218.post-74077772974460075262010-02-21T17:49:00.000-08:002010-02-21T18:10:33.590-08:00Weekly Menu Feb 15th - 21stMonday - Chuck a Rama Celebration Dinner<br />Tuesday- Chicken Tortilla Casserole<br /> Wednesday- Leftovers<br />Thursday- Meatloaf and Baked Potatoes<br />Friday- funeral potatoes and meatloaf<br />Saturday- Tacos<br />Sunday- Hawaiian HaystacksFun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-29886911235288707732010-02-14T10:31:00.000-08:002010-02-14T11:04:29.953-08:00Tuxedo Brownie Cups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODWC-koVqqNw43qiCSDs2_FMpgO5uHEe41MAnq0nm9f5-gytxiRRO6arPMUK-dDMCWKPAKGnEhhXgEKZoPRY-0g8J1vjJUQqPy3hgHjGRNRxSoBiA_HyWZ8sjOjfweOYI6JVwhzCJ4R-c/s1600-h/100_4030.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODWC-koVqqNw43qiCSDs2_FMpgO5uHEe41MAnq0nm9f5-gytxiRRO6arPMUK-dDMCWKPAKGnEhhXgEKZoPRY-0g8J1vjJUQqPy3hgHjGRNRxSoBiA_HyWZ8sjOjfweOYI6JVwhzCJ4R-c/s400/100_4030.JPG" alt="" id="BLOGGER_PHOTO_ID_5438176973403176994" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlWv7WcNjAf0cCt__7tDvVd1T99IFtLXXwxSd4TOXr6p9Beya_lfSsJhSMjHQ1Ci__JN4ugCV8x4cNTgYpHnGSeSf0MqlgeSS_sj0epbrwjF5idwNT3cBrzbG8Ob4HbqzfKCGbmoJIPYJ/s1600-h/100_4034.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlWv7WcNjAf0cCt__7tDvVd1T99IFtLXXwxSd4TOXr6p9Beya_lfSsJhSMjHQ1Ci__JN4ugCV8x4cNTgYpHnGSeSf0MqlgeSS_sj0epbrwjF5idwNT3cBrzbG8Ob4HbqzfKCGbmoJIPYJ/s400/100_4034.JPG" alt="" id="BLOGGER_PHOTO_ID_5438176952069265650" border="0" /></a><br />*This is a recipe I got from Pampered Chef<br /><br />Servings: 48 (1 brownie cup) 3 points per serving<br /><br />1 package fudge brownie mix plus ingredients to make cake-like brownies<br />2 (1 oz.) squares white chocolate for baking<br />2 Tbsp. milk<br />1 package 8 oz cream cheese<br />1 pint small strawberries sliced<br />1/4 cup powdered sugar<br />1 cup thawed, frozen whipped topping<br /><br />1. Preheat oven to 325 degrees, spray cups of mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions. Using small scoop, 1 scoop of batter in each cup, filling cups 2/3rds full. Bake 14 minutes, or until edges are set. Do not overbake.<br /><br />2. Remove pan to cooling rack, immediately press tops of brownies with mini-tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.<br /><br />3. Microwave white chocolate and milk on high for 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar, mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.<br /><br />4. Fill baggy with cream cheese mixture. Cut hole in one corner, pipe cream cheese mixture into cooled brownie cups. Slice strawberries and arrange on top of brownie cups. Place in airtight container and refrigerate 1-3 hours before serving.<br /><br />**Can garnish with orange zest and mint leaves, or drizzle with melted chocolate if desires.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-86475134031116288072010-02-14T10:24:00.000-08:002010-02-14T10:30:39.152-08:00Apricot Chicken4 points for one piece chicken and 1/4 cup sauce based on 8 Servings<br /><br />1 cup Apricot jam (for points I used sugar free Smuckers)<br />1 8 oz. bottle Russian Dressing<br />1 onion soup mix<br />1 tsp curry powder<br />chicken (I used 8 4oz pieces of boneless skinless breasts)<br /><br />Mix thoroughly and pour over chicken peices. Bake, covered, in a 350 degree oven for 1 hour, then uncovered for 1/2 hour.<br /><br />Good with riceFun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-20796711830542157172010-02-14T10:22:00.000-08:002010-02-14T10:30:53.885-08:00Weekly Menu Feb 8th - 14thMonday - Beef Enchiladas<br />Tuesday- Apricot Chicken<br />Wednesday - Pizza (Homemade)<br />Thursday- Clam Chowder<br />Friday-Leftovers<br />Saturday-Tacos<br />Sunday- Tortilla Black Bean CasseroleFun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-25985399707507090192010-02-14T10:18:00.000-08:002010-02-14T10:31:18.273-08:00Weekly Menu Dec 7th - 13thMonday - leftovers<br />Tuesday- Southern Fried Chicken (Baked)<br />Wednesday -Enchiladas<br />Thursday- Tacos<br />Friday-Pizza<br />Saturday-leftovers?<br />Sunday- Tinfoil Dinner CasseroleFun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-88125690497910310222009-12-06T19:27:00.000-08:002009-12-06T19:39:36.027-08:00Southern "Fried" Chicken**6 servings 4 points per serving<br /><br />1/2 cup buttermilk (or 1/2 cup milk with 1/2 Tbsp. lemon juice. Let stand 5 min or until thickened slightly)<br />1 egg white<br />2 garlic cloves, pressed<br />2 cups corn flakes cereal, crushed<br />1/4 cup cornmeal<br />1 0z. (1/4 cup) parmesan cheese, grated<br />1 tsp paprika<br />1/4 tsp ground black pepper<br />6 boneless, skinless chicken breast halves (1 1/2 pounds)<br /><br />Preheat oven to 425 degrees. Whisk buttermilk and egg white together. Add pressed garlic. Coarsley crush corn flakes, combine with cornmeal, parmesan cheese, and seasonings in shallow dish, mixing well. Dip chicken into buttermilk mixture then into corn flake mixture, coating evenly. Place on a baking stone. Bake 20-25 minutes, or until done.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-53277117625786513792009-12-06T19:17:00.000-08:002009-12-06T19:22:31.158-08:00Salisbury Steak**Points for steaks made with 80/20 hamburger is 8 steaks for 6 points each<br /><br />1 1/2 lbs. hamburger (can substitute 1/2 lb. sausage for 1/2 lb. of hamburger)<br />2 C. cooked rice<br />1 tsp. salt<br />1/4 tsp pepper<br />1 egg well beaten<br />3 cups water<br />1 pkg. onion soup mix<br />2 tsp flour<br /><br />Mix first 5 ingredients together and form into steaks. Place in casserole and bake for 20 minutes at 425 degrees. Meanwhile, add onion soup mix to 2 1/2 cups water, then add flour to other 1/2 cup water and mix with onion soup making a gravy, let thicken. Pour gravy over the steaks and bake for 20 more minutes.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-21454166524060629402009-12-06T19:12:00.000-08:002009-12-06T19:17:06.869-08:00French Dip Sandwiches**Points are about 6-7 with the stuff I use. It would depend upon how much meat and what kind of cheese. I use 2 oz. roast beef and Jarlsburg Lite Swiss cheese that is only one point per slice.<br /><br />Roast Beef sliced deli meat (I buy in package at Sam's club)<br />Swiss Cheese (or other of your choice)<br />Wheat Bullio Rolls (is what I use, rolls of your choice)<br />Au Jus Sauce Packet made according to directions<br /><br />open rolls and place on cookie sheet. Spray one side or use margerine so that it will toast. Put about 2-3 oz of roast beef on other side of rolls. Place cheese on top of roast beef. Broil in oven until cheese is melted and other side of roll is toasted. Serve with Au Jus for dipping. Yummy!Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-82286551001998201492009-12-06T19:10:00.001-08:002009-12-06T19:12:28.767-08:00Weekly Menu Nov 30th - Dec 6thMonday - Macaroni and Cheese (Camille's B-day choice)<br />Tuesday- Chicken and Rice Casserole<br />Wednesday - French Dip Sandwiches<br />Thursday - Ham Fried Rice<br />Friday - Leftovers<br />Saturday - Ward Party Dinner<br />Sunday - Salisbury Steak and Mashed PotatoesFun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-90733044107062387072009-11-18T04:54:00.000-08:002009-11-18T04:56:19.587-08:00Weekly Menu Nov 9th -15thMonday - Beef Enchiladas<br />Tuesday - Poppyseed Casserole<br />Wednesday - Pizza<br />Thursday - Chili<br />Friday - Lasagna<br />Saturday - leftovers<br />Sunday - omeletsFun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-86382442310966915782009-11-09T06:47:00.000-08:002009-11-09T06:51:41.418-08:00Honey Baked ChickenThis is a family favorite! We use the sauce over rice. Yummy!<br /><br />1/2 cup butter/margarine<br />1 cup honey<br />1/2 cup prepared mustard<br />1 tsp salt<br />1 tsp curry<br />6 chicken breasts<br /><br />Heat oven to 375 degrees. Melt butter, mix in casserole dish with honey, mustard, salt, and curry. Roll the chicken in honey mixture and arrange in baking dish. Bake about 1 hour or until fork tender.<br /><br />*This sauce will cover more than 6 pieces, if want to add more chicken.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-13751561527943181532009-11-09T06:45:00.000-08:002009-11-09T06:52:15.918-08:00Weekly Menu Nov 2nd-8thMonday - leftover spaghetti<br />Tuesday- Pizza<br />Wednesday - Shepherds Pie<br />Thursday - Chicken & Baked Potatoes<br />Friday - Tacos<br />Saturday - Leftovers<br />Sunday - Honey Baked Chicken and RiceFun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-7405430906299386172009-11-02T12:05:00.001-08:002009-11-02T12:06:51.978-08:00Weekly Menu Oct 26th-Nov 1stMonday - Sloppy Joes<br />Tuesday- Tuna Casserole<br />Wednesday -Baked Ziti<br />Thursday- Tacos<br />Friday-Soup at Trunk or Treat<br />Saturday-leftover harvest hamburger soup<br />Sunday- spaghettiFun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-4330670505357265242009-11-02T12:01:00.000-08:002009-11-02T12:04:49.918-08:00Harvest Hamburger Soup**1 cup serving 5 points<br /><br />2 lbs. ground beef<br />1 onion chopped<br />10 cups water<br />10 teaspoons beef base<br />2 cans diced tomatoes<br />4 Tbsp. sugar<br />2 cans corn<br />4 carrots, peeled and sliced<br />8 potatoes, peeled and diced<br />2 teaspoons taco seasoning<br />salt and pepper to taste<br /><br />Brown ground beef and onion. In a large pot combine all ingredients and cook uncovered until vegetables are tender.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-60360563997206941872009-10-29T16:06:00.000-07:002009-10-29T16:18:39.943-07:00Costco Rolls - or Cinnamon rolls1 1/2 packages (about 3 1/4 teaspoons) dry yeast<br />1/4 cup warm milk<br />1/2 cup shortening<br />1/3 cup sugar<br />1 1/2 tsp. salt<br />1 cup milk<br />1 egg<br />4-5 cups sifted flour<br /><br />For Cinnamon rolls also needed:<br />melted butter<br />brown sugar<br />cinnamon<br />raisins (optional)<br /><br />Vanilla Frosting<br />2 cups powdered sugar<br />1 Tablespoon butter, melted<br />1 teaspoon vanilla<br />milk or cream (2 to 4 Tbsp.)<br /><br />Preparation:<br />Add the warm water to the yeast and soak 10 minutes.<br />Scald milk; pour over shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.<br /><br />Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1 1/2 hours.<br /><br />For regular rolls shape and put in a pan to bake. Let rise for about an hour and bake in 350 degrees oven for 15 - 20 minutes.<br /><br />For Cinnamon rolls:<br />Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.<br /><br />Using scissors or a piece of string, cut off slices about 1 to 1 1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously.......about an hour.<br /><br />Bake in a 350 degree oven for about 15-20 minutes. If rolls get too brown, cover with a piece of tinfoil until the end of baking. Do not over bake rolls.<br /><br />Remove immediately from the pan by inverting onto a plate and then tip over onto another plate to right the rolls.<br /><br />For the frosting:<br />In a medium bowl, place sugar, butter, and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.<br /><br />Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-70822190108551463312009-10-29T16:02:00.000-07:002009-10-29T16:06:30.749-07:00Cheesy Potatoessauce:<br />1 cube butter<br />3/4 cup flour<br />onion powder<br />pepper<br />milk (even 1% works)<br />grated cheese<br /><br />Melt butter in saucepan. Mix flour in with the butter to make a paste, add in onion powder and pepper and any other seasoning wanted. Stir in milk mixing until the right amount. You want the sauce thickened to a creamy sauce. (white sauce)<br /><br />peel and slice potatoes in a 9x13 inch pan. Put a layer of potatoes, sauce, sprinkle cheese over; then layer each again. Bake in 350 degree oven for 1 1/2 hours.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-55577901308498374642009-10-29T15:41:00.000-07:002009-10-29T15:48:42.729-07:00Ivy's Cream Cheese Banana Bread3/4 cup butter, softened<br />1 (8 oz.) pkg. cream cheese, softened<br />2 cups sugar<br />2 large eggs<br />3 cups flour<br />1/2 tsp. each: baking powder, baking soda, and salt<br />1 1/2 cups mashed bananas<br />1 cup chopped pecans, toasted<br />1/2 tsp. vanilla<br /><br />Topping:<br />1/2 cup firmly packed brown sugar<br />1/2 chopped, toasted pecans<br />1 Tbsp. flour<br />1 Tbsp. melted butter<br />1/8 tsp. ground cinnamon<br /><br />Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating until just blended after each addition.<br /><br />Combine flour, baking powder, baking soda and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and navilla. Pour into 2 greased and floured 8x4 loaf pans; sprinkle with combined topping.<br /><br />Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean and sides pull away from the pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks for 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-83127880548576199762009-10-25T18:45:00.000-07:002009-10-25T18:48:57.135-07:00Weekly Menu Oct 19th-25thMonday - leftover lasagna<br />Tuesday- Chicken Tortilla Casserole<br />Wednesday -Hamburgers<br />Thursday- Fajitas<br />Friday-Chili and rice<br />Saturday-Hawaiian Haystacks<br />Sunday- Shepherd's PieFun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com1tag:blogger.com,1999:blog-4544504251092211218.post-79824825308870948562009-10-19T06:42:00.000-07:002009-10-19T06:51:44.297-07:00chicken Tortilla Casserole8 servings **5 points per serving<br /><br />12 corn tortillas<br />2 cans cream of mushroom soup<br />1 can evaporated milk (or 10 oz. regular milk)<br />small can of chopped green chilies<br />chopped onions to taste<br />1-2 cooked chicken brests<br />1/2 cup grated cheese<br /><br />fry tortillas until soft in a bit of oil, dab to remove extra grease. Saute onions and chilies. Add rest of ingredients then pour over 6 tortillas lining the bottom of pan. Put 6 more tortillas over top and then pour the rest of the mixture over top. Sprinkle with cheese and bake at 350 degrees for 20 to 30 minutes.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-23204433031906162632009-10-19T06:39:00.001-07:002009-10-19T06:39:39.515-07:00Weekly Menu Oct 12 - 18thMonday - Homemade Chicken Noodle Soup<br />Tuesday- Tinfoil Dinner casserole<br />Wednesday -Stroganoff<br />Thursday- Leftovers<br />Friday-Pizza<br />Saturday-cheesy potatoes<br />Sunday- Stouffer's LasagnaFun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-3914285734317261982009-10-11T08:22:00.000-07:002009-10-11T08:28:19.667-07:00Tinfoil Dinner Casserole1 lb. ground beef<br />Approx. 5 potatoes<br />Approx. 3 carrots<br />1 can cream of mushroom soup<br /><br />In a 9x13 inch pan press the hamburger to coat the bottom and sides of pan. peel and slice the potatoes and carrots, add them to the dish. Pour can of soup over the top of it all, cover and bake in the oven at 350 degrees for at least an hour, or until potatoes are soft.<br /><br />I usually add quite a bit of potatoes and carrots on top, so I use two cans of soup. It usually takes<br />1 1/2 hours - 2 hours to cook. So give yourself enough time.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0tag:blogger.com,1999:blog-4544504251092211218.post-8154297920559052542009-10-11T08:20:00.000-07:002009-10-11T08:22:45.767-07:00Homemade Noodles for SoupI usually Double the recipe for a good amount of noodles<br /><br />1 beaten egg<br />2 Tablespoons milk<br />1/2 teaspoon salt<br />1 cup flour<br /><br />Mix together. Let rest 10 minutes. Roll out and cut noodles. Put noodles in boiling soup.Fun Family Timeshttp://www.blogger.com/profile/15037389516077279823noreply@blogger.com0