Thompson Girls' Recipes

 Zucchini Stir Fry 28 oz. cooked shrimp 12 oz. sausage 3 c. zucchini 3 c. yellow squash 1 c. asparagus 2 c. red bell pepper 1/4 t. salt 1/2 t. pepper 2 T. olive oil 2 T. Cajun seasoning In a large bowl, add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper, salt, and pepper. Add olive oil and cajun seasoning and toss until coated.  Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the veggies are tender. Garnish with fresh parsley if desired. 

 Cowboy Casserole  Full of calories...but so worth it 1/2 lb ground beef 1 c. corn 2/3 c cream of mushroom soup 1 c shredded cheddar cheese, divided 1/3 c. whole milk 1/4 c sour cream 1 t. onion powder 1/2 t. pepper 1/2 c. crumbled bacon 32 oz. tater tots Preheat over to 375. In a large skillet, brown beef. Add the corn, soup, 1/2 c. of cheese, milk, sour cream, onion seasoning, pepper, and bacon. Mix well. In a 9x13 pan layer the beef, cheese, and tater tots. Bake fro 40-45 min. uncovered. Sprinkle with remaining cheese and bake 5 more minutes. 

 Ingredients:  Slices of thick bread (I use Sara Lee Artisan)  Sliced Deli Ham Swiss Cheese slices Honey Mustard Strawberry Jam Eggs (about 1 per/sandwich) powdered sugar  Lay out bread slices. Spread honey mustard on one piece of bread. Spread strawberry jam on other piece of bread. Layer desired amount of ham and Swiss cheese on bread slices. Put together the two halves so that the honey mustard and strawberry jam sides are on the inside of the sandwich. Beat eggs and put in a shallow dish. Dip both sides of the sandwich into the egg. Place on a griddle or frying pan and cook till golden brown. Sprinkle with powdered sugar. May be served with extra honey mustard or strawberry jam to dip sandwich. 

Grandma Marilyn's Flap Jack Recipe 2 c. flour 3 heaping forks baking powder 1 T sugar 1/2 t salt milk oil Heat oil in frying pain on medium heat. Mix dry ingredients then add milk until dough-like. Roll dough our and cut in squares. Then, fry in oil until brown. Serve with peanut butter and syrup. (Nutella is good too)

4 boneless skinless chicken breasts Salt and pepper Lemon juice 2 large baking potatoes scrubbed or peeled 4 T evoo 1 t thyme 1 med. onion finally chopped 2 garlic cloves 1 bag of frozen corn kernels 1 1/4 c chicken stock 2 T butter 1/4 c fresh parsley Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going. Cut the potato into bit sized pieces. Heat a large nonstick skillet over med-high heat with 2 T of the evoo. Add the potatoes; resist stirring for two minutes allowing them to brown. Add onions and garlic  and cook stirring occasionally for 7 to 8 min or until the potatoes are tender. While the potatoes are cooking, preheat a second large skillet with the remaining 2 T of evil. Add the chicken breasts and cook for 5-6 min on each side. While chicken is cooking, add corn kernels to the potatoes and cook, stirring frequently for 2-3 min. Add the chicken stock, turn the heat up to high, ...

1 1/2 lbs. hamburger 1 egg 1 pkg Lipton onion soup mix 1/2 c crushed saltine crackers /13-1/2 c ketchup Shredded cheese Combine ingredients except for cheese. Pat into large rectangle on seran wrapped counter. Roll into log shape. Top with cheese and set in a loaf pan. Add 1/2 in water in bottom. Bake at 325 for 1 hr to 1 hr 15 min.

3 eggs 1/2 c pancake mix 1 1/2 c milk 1/4 c butter or margarine Chosen chopped ingredients for filling. Possibilities included chopped broccoli and crumbled bacon; ham and spinach; cooked potato and onion, etc. Mix quiche ingredients in blender. Pour into greased pie pan. Chop ingredients for filling and add to quiche. Cook at 350 for 45 min.

1 lb ground beef 2-3 stalks of celery minced  1 small onion minced 1 8 oz can tomato sauce 1/4 c ketchup 1/4 c bbq sauce 1 T firmly packed brown sugar 1 t dry mustard 1 T Worcestershire sauce 1 T vinegar In a large skillet, brown ground beef, celery and onion. Drain the fat, who needs it?. Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally. If Joes appear too runny, leave cover off and let moisture evaporate. Cook until it's the consistency you like for serving on hamburger buns.

These are the best hamburgers in the world. 2-3 lbs hamburger meat 1 egg 1 pkg lipton onion soup miz 1/2 bbq sauce (I eyeball it) Mix and press into 1/2 inch patties. Grill and serve with favorite hamburger fixings!

This tortilla soup is amazing! 2 large chicken breasts shredded 2 15 oz cans diced tomatos 1 can green chillies 1 t. garlic powder 1 t. scant chille powder 1 t. cumin 3 15 oz. can chicken broth 1 can corn 1 can black beans (drained) 1 t. salt 1/2 onion chopped 1 t. Worcestershire sauce 1 t. sugar corn tortilla chips monterey jack cheese Through all ingredients except cheese and chips into crock pot. Cook for 4 hours on low. (I put the whole chicken breasts in and then shredded them after 2 hours in the crock pot.) Garnish with cheese and serve with chips.

4 eggs 1/2 t vanilla 3 T butter 1 c flour 1/2 t salt 1 c milk Separate yolks and whites into two bowels. Beat egg yolks until very light. Add vanilla and butter. Combine flour and salt; add with milk to egg yolk mix. Beat well. Beat egg whites until stiff and fold DO NOT STIR into batter. Batter should not look completely mixed but should have a vomit consistency. Bake in a waffle iron.

Crockpot Chicken Parmesan 4-6 boneless, skinless chicken breasts (frozen of non) 1/2 Cup italian seasoning breadcrumbs 1/2 Cup shredded parmesan 1/4 tsp black pepper 1 tsp salt 1 Tbs olive oil 1 egg 2 Cups shredded mozzarella 1 jar marinara sauce pour olive oil in bottom of crockpot, beat egg, dip chicken in egg then coat in breadcrumbs/parmesan cheese mixture (if using frozen chicken layer egg, breadcrumb, parmesan mixture on top of chicken) Cover with mozzaralla then marinara cook on low 4-6 hours (6-8 with frozen chicken) Serve with any type of pasta

4 chicken breasts or Pork chops 1/2 cup flour 1/2 cup salad oil/ shortening 1 t salt 1/4 t pepper Sauce: 1 can sliced pineapple 1 c sugar 2 T cornstarch 3/4 c vinegar 1 T soy sauce 1 T ginger 1 chicken bouillon cube 1 green pepper (optional) Preheat oven to 350 F. Wash meat and coat with flour. Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides. Remove and place in shallow pan (jelly roll pan in foil) skin side up. Sprinkle salt and pepper. Drain pineapple, pouring syrup into measuring cup. Add water to make 1 1/4 cup. In medium saucepan, combine sugar, corn starch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube. Bring to boiling, stirring constantly. Boil 2 min. Pour over chicken. Bake uncovered for 30 min. Add pineapple slices and green pepper. Bake another 30 min or until tender. Serve with rice. Makes 4 servings.

These are a Rachel Ray creation that are fast and taste gourmet delicious! We've had them 3 times in 2 days! 1 box Eggo waffles 1 can of cranberry sauce Honey mustard sauce Seasoned turkey lunchmeat Swiss cheese Butter Thaw the waffles by toasting them until slightly warm. Butter 1 side of waffles. On non-buttered side, take one waffle and spread honey mustard. On the other waffle spread the cranberry sauce on non buttered side. Build sandwich with lunchmeat and cheese. Then, toast sandwich in skillet (buttered side down) until golden brown and cheese is melted. Enjoy!

1 small bottle Kraft Zesty Italian 1 T chili powder 1 T cumin 3 cloves garlic 5 chicken breasts Put all ingredients on low for 4 hours. Shred meat and cook for 1 more hour.

16 oz jar of salsa 1 can of Dr. Pepper 2 cups brown sugar 1 pork roast about 3 lbs Cook on low in crock pot for 10 hours. Shred meat.

1 c finely chopped onions 1 c finely chopped celery 2 c finely chopped potatoes 2 6oz cans minced clams 3/4 c butter 3/4 c flour 1 quart half and half cream 1 1/2 t salt 2 T red wine vinegar Simmer clams and set aside. Par boil vegetables and set aside. Melt butter and add flour, blending well. Add cream with wire whisk until smooth and thick. When sauce is ready add clams and vegetables, simmer, serve.

1 lb hamburger cooked and drained 1/2 c chopped onion 2 26-oz cans stewed tomatoes, undrained 3 c water 2 16oz cans kidney beans 1 16oz can tomato sauce 1 pkg taco seasoning Mix all together, simmer covered for about 15 minutes. Serve over corn chips (Fritos) with cheese, sour cream, and guacamole. Can also be served with chopped tomatoes, olives, etc.

Cooked chicken, chopped or shredded (about 3 breasts) 2 small cans or 1 large can Cream of Chicken Soup 1 1/2-2 c milk Cooked Rice (enough for everyone) 1 pkg crunchy chow mein noodles 1 c chopped tomatoes 2 c frozen petite peas 1 c chopped celery 1 c chopped yellow onion 2 c cheese 1 can pineapple tidbits 1/2 c shredded coconut 1 c nuts 1/2 c chopped parsley to garnish Cook the chicken in boiling water until done. Drain, shred or chop and set aside. Open cans of soup and add the milk. Dump in the chicken and let it simmer on low. Put out the rest of the toppings in bowls. Let eaters build their own.

6 boneless, skinless chicken breasts 1 c cream of chicken soup 1/2 can of milk (use soup can) 1 sm pkg of dry Italian salad dressing 8 oz cream cheese Layer ingredients in order in your crock pot, do not stir or mix--just layer. Cook 4 hours on low then stir 4 hours on low. Serve over rice, potatoes, or noodles.