Game Day Recipes

I want to remind everyone please share some more recipes

This first recipe is one I just love and goes a long way by itself or with other dishes.

Slow-Cooker Beef Stroganoff recipe

2 lb. beef stew meat, cut into 1-inch cubes

10 oz. fresh mushrooms, halved

1 onion, chopped

1 clove garlic, minced

1 cup beef broth

2 tsp. paprika

1 tsp. salt

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 Tbsp. flour

1 Tbsp. GREY POUPON Dijon

1 pkg. (16 oz.) egg noodles, uncooked

2 Tbsp. chopped fresh parsley

PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).

MIX sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package.

DRAIN noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.

Meal preparation is made easy with this satisfying dish. Serve with hot steamed vegetables for a well-balanced meal.

For More Robust Flavor

Brown meat in 2 to 3 Tbsp. oil in large skillet on medium-high heat before adding to the slow cooker.

Quick Chicken Enchilada Nachos

Easy to make and fun to eat, the topping for these kicked up nachos is made on the stovetop. Chicken, corn, beans and chiles...these nachos have it all!

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (about 15 ounces) whole kernel corn, drained
1 jar (16 ounces) Pace® Picante Sauce
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can (4.5 ounces) chopped green chiles
1 tablespoon chili powder
1 bag (12- to 14-ounces) tortilla chips

Assorted Toppings (shredded Cheddar cheese or Mexican cheese blend, sliced ripe olives, chopped green onion, diced avocado, sliced jalapeño peppers and/or chopped fresh cilantro leaves)

Heat the chicken, beans, corn, picante sauce, soup, chiles and chili powder in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

Arrange the tortilla chips on a large serving platter. Top with the chicken mixture and Assorted Toppings, if desired..yummmy

Potatoe Wedges With Cheese

These are very good made on the grill but are good in the oven also..

White Potatoes cut in wedges, with peeling on
Bacon, will depending on how many you make
garlic pepper
shredded cheddar cheese

Wrap a piece of thin cut bacon around the potatoe and add garlic pepper. Put in oven or on the grill and cook till done. Sprinkle with cheddar cheese.

Sausage-Bean Supper

another crock pot meal

1 cup dried large lima beans
3 cups water
1 lb. bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 (16 oz) can whole tomatoes, undrained and coarsely chopped
1/2 cup tomato sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Sort and wash lima beans, place in a large saucepan with 3 cups water. Bring to a boil, cook 2 min. Remove beans from heat, cover and let beans soak 1 hr. Place beans over medium heat, cover and simmer 1 hour or until beans are tender, adding more water if necessary.

Combine sausage, onion, celery, and green pepper in a large skillet. Cook until sausage is browned, stirring to crumble. Drain off pan drippings. Add beans, tomatoes, tomato sauce and seasonings, stir well. Spoon into a lightly greased shallow 2 qt. casserole dish. Bake at 350 for 20 min or until throughly heated.

Loaded Baked Potato Dip

a dish that can be made a day or two ahead of time.

1 (2.1-ounce) package fully cooked bacon slices
1 (16-ounce) container sour cream
1/2 cup sliced fresh chives
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons hot sauce
Waffle potato fries, to serve with dip

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon, sour cream, cheese, chives and hot sauce. Cover and chill 1 to 24 hours before serving. If desired, garnish with cooked, crumbled bacon or sliced chives. Serve with warm, baked waffle fries. Store leftovers in refrigerator for up to 7 days.

Cold Spaghetti Salad

12 ounces thin spaghetti
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup diced pepperoni
1/2 cup diced fully cooked ham, chicken or turkey
1/2 cup chopped green pepper
1/2 cup diced tomato
1/2 cup chopped onion
1/2 cup chopped cucumber
1/4 cup sliced ripe olives
1 avocado, peeled and diced, optional
1 bottle (8 ounces) Italian salad dressing

In a large saucepan, cook spaghetti according to package directions. Meanwhile in a large salad bowl, add the cheese, pepperoni, ham, green pepper, tomato, onion, cucumber and olives. Add avocado if desired. Rinse pasta with cold water; drain well. Place on top of salad ingredients. Drizzle with salad dressing: toss lightly to coat. Chill until serving. Yield: 15 to 20 servings.