Laurie Speltz - The Creative Coach

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Main Dishes

Chicken Rice Bake

2 cups regular rice

3 envelopes Lipton chicken noodle soup

1 lb. Pork sausage

1 medium onion, chopped

1 green pepper, diced

1 cup celery diced

1 can mushroom soup

1 can celery soup

3 cans chicken

Parmesan cheese

To 9 cups boiling water add 3 envelopes of the chicken noodle soup. Cook according to package instructions. Set aside. Brown sausage, onion, green pepper, and celery. Add 1 can mushroom soup and 1 can celery soup, and 3 cans of drained chicken to sausage mixture. Spray baking dish with Pam. Combine sausage mixture and rice mixture in a baking dish. Bake covered for 1 hour at 350 °. Uncover and sprinkle Parmesan cheese on top. Bake an additional 15 minutes.

 

Hamburger Chow Mein Casserole

1 lb. Hamburger

1 medium onion

1 can mushroom soup

1 can chicken rice soup

¾ to 1 can milk

1 large can or package chow mein noodles

Brown hamburger and onions. Add cans of soup and milk. Pam a casserole dish and add noodles. Pour mixture over top of noodles. Bake covered for ¾ hour at 350° and 15 minutes uncovered.

Dried Beef Cheese Ball

8 oz. cream cheese

3 oz. dried beef, chopped

¼ tsp. onion salt

1-1/4 tsp. Accent

1 tsp. Worcestershire sauce

1 tsp. lemon juice

3 green onions, chopped

Mix ingredients in a bowl and form into a ball. Refrigerate for several hours before serving.

Barbecue Hamburger

2 lbs. ground beef

4 small onions cut up

2 cans tomato soup

2 Tbsp. Sugar

2 tsp. dry mustard

4 tsp. vinegar

6-8 Tbsp. catsup

1 can water

Salt & pepper

Brown hamburger and onions. Combine other ingredients and pour mixture over hamburger. Salt & pepper as desired. Cook for about 1 hour.

 

Upside-Down Pizza

1-1/2 lbs. ground beef

1 pkg. spaghetti sauce mix

1 (15 oz.) can tomato sauce

3 c. grated mozzarella cheese

2 T. margarine

Grated Parmesan cheese

1 can crescent rolls

Brown ground beef; drain. Add spaghetti sauce mix and tomato sauce together. Let simmer until flavors are blended. Put into a layer in bottom of 10 X 12 inch or 9 X 13-inch pan. Layer 3 cups mozzarella cheese over meat mixture. Spread crescent rolls over cheese layer. Melt margarine and brush onto crescent rolls. Sprinkle Parmesan cheese over margarine. Bake at 350° for 30 minutes or until crescent rolls are golden brown.

 

Veggie Pizza

1 lg. can crescent rolls

1 small can crescent rolls

3 oz. cream cheese

1/2 cup mayonnaise

1/2 cup sour cream

1 tbsp. dry minced onion

1 pkg. Hidden Valley Ranch Original dry mix

Toppings:

2-3 stalks broccoli

Cauliflower

1 cup grated cheddar cheese

Spread crescent rolls on pizza pan. Pinch up to make edge. Pierce dough all over with fork. Bake according to directions on can. Watch dough, if it puffs up, pierce again to keep flat. It should be lightly browned. Cool, then cut into bite-sized pieces (if you cut it later, it's a mess). Mix everything except crust and toppings. Spread on cool crust. Top with broccoli and cauliflower. Use enough to garnish top evenly. Top with cheddar cheese. Refrigerate until ready to serve.

 

 

Crockpot Potatoes

1-1/2 pkg. (32 oz. pkg.) frozen hash browns

1 can cheese soup

1 (13 oz.) can evaporated milk

Salt & pepper to taste

8 oz. cheddar grated cheese

1 can onion rings (optional)

Place all ingredients in crockpot, reserving 1/2 can onion rings to place on top of mixture when serving. Cook on low for 8-9 hours or high for 4 hours

 

Chicken and Noodles

Egg Noodles

Please 6 eggs in a bowl. Add 3 teaspoons salt. Gradually mix in flour until it becomes a stiff dough (approx. 2 ½-3 cups). Place dough onto well-floured cutting board and knead. Divide dough into 4-6 parts. Roll each part of dough out until it is paper thin and let dry. (I normally place on cookie sheet and put in the oven for a few minutes.) When dry, cut into noodles.

Boil 3 full chicken breast. Let chicken cool before taking off skin and bones. Save chicken broth. Cook noodles in boiling salt water until tender. Rinse thoroughly. Place noodles and chicken in chicken broth. Canned chicken broth can be added it you don’t have enough chicken broth after cooking chicken. Cook on low heat for about an hour to let mixture season through.

Lasagna

I use the recipe off the Barilla Lasagna box. It is quick and easy and best of all you don’t need to precook their noodles. We love meat and cheese so we add extra hamburger and mozzarella cheese. Check it out in your local grocery store

Emergency Goulash

1 lb. ground beef

1 onion (diced)

1 cup rice

2 Tbsp. of margarine or butter

1 can tomato soup

1 can water

Salt

Pepper

¼ tsp. Curry powder

Melt butter over medium heat and then put in rice (uncooked) and brown slightly. Add ground beef and onion and brown. Salt and pepper. Pour soup and water over mixture and then stir in curry powder. Turn to low and cook at least ½ hour with cover on.

Oven Browned Steak

I normally buy 1slab of round steak (2-1/2 to 3 lbs.) and have the grocery store run it through the meat tenderizer twice. I off the excess fat and then cut into serving size pieces. Flour the steak and then fry in oil. While the steak is frying I mix 2 regular sized cans of mushroom soup with one can of milk. Stray PAM in your baking pan and then pour the soup mixture into the pan. Add the fried steak to the pan. Cover the pan and bake for 1 hour at 350 degrees. Service the steak and mushroom gravy with homemade mashed potatoes.

Chicken and Rice

1-1/2 cups uncooked Minute Rice

1 can celery soup

1 can cream of chicken soup

¼ cup milk

Spray baking pan with PAM. Mix ingredients together and place in baking pan. Lay pieces of chicken on top (I normally use boneless skinless chicken breasts) on top of mixture. Sprinkle with dry onion soup mix. Seal tightly with aluminum foil. Bake for 1-1/2 hours at 350 degrees.


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