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Thread: Recipes

  1. #1

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    Sausage Bake

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    Breakfast for Dinner

    Estimated Times:

    Preparation - 20 min | Cooking - 45 min | Yields - 10 to 12 servings


    1 lb. hot bulk pork sausage, cooked, drained and crumbled

    2 cans (12 fl. oz. each) NESTLÉ CARNATION Evaporated Milk

    8 large eggs, beaten

    2 cups (8-oz. pkg.) shredded cheddar cheese

    1/2 cup chopped red pepper

    2 green onions (green parts only), sliced

    1/2 teaspoon onion powder

    1/4 teaspoon garlic powder

    8 cups 1/2-inch cubed Italian or French bread (about 9 slices)


    PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

    COMBINE milk, eggs, sausage, cheese, red pepper, green onions, onion

    powder and garlic powder in large bowl. Add bread cubes, stirring

    gently to moisten bread. Pour mixture into baking dish.

    BAKE for 45 minutes or until set. Serve warm.


    • Substitute pre-cooked, sliced sausage links for bulk pork sausage

    to save time.

    • Substitute multi-grain bread for Italian or French bread.


    Pepperoni Pizza Quiche

    Estimated Times:

    Preparation - 10 min | Cooking - 40 min | Yields - 8 servings


    1 unbaked 9-inch (4 cup volume) frozen pie shell

    1 pkg. (8 oz.) shredded Italian blend cheese, divided

    2 ozs. thinly sliced pepperoni (about 20 to 30, 1 1/2 to 2-inch

    diameter slices), cut into quarters, divided

    1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk

    3 large eggs, beaten

    2 tablespoons all-purpose flour

    1 teaspoon dried basil leaves

    1/8 teaspoon garlic powder


    PREHEAT oven to 350° F.

    SPRINKLE 1 cup cheese and half of pepperoni pieces onto bottom of pie


    WHISK evaporated milk, eggs, flour, basil and garlic powder in medium

    bowl until blended. Pour mixture into pie shell. Sprinkle with

    remaining cheese. Decorate top with remaining pepperoni pieces and

    any other topping you like. Place quiche on baking sheet (if pie pan

    is made of aluminum foil).

    BAKE for 40 to 45 minutes or until knife inserted near center comes

    out clean. Cool for 5 minutes before serving.


    Chicken Tortilla Stew

    Estimated Times:

    Preparation - 15 min | Cooking - 20 min | Yields - 9 servings


    4 to 5 cooked, boneless, skinless chicken breast halves or 1

    rotisserie chicken, shredded (about 6 cups)

    3 cans (14 fl. oz. each) reduced sodium chicken broth

    2 cans (10 oz. each) mild red or green chili enchilada sauce

    1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk

    2 cups matchstick or shredded carrots

    1 cup uncooked long or medium grain rice

    1 1/2 teaspoons ground cumin

    2 cups frozen whole-kernel corn, thawed

    1 1/2 cups broken tortilla chips

    Fresh cilantro leaves, sliced green onions (optional)


    COMBINE broth, enchilada sauce, evaporated milk, carrots, rice and

    cumin in large saucepan. Cook over medium-high heat until mixture

    begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20

    minutes, stirring occasionally, until rice is tender. Add chicken and

    corn; stir well.

    SPOON into serving bowls; top each serving with tortilla chips,

    cilantro leaves and green onions, if desired.


    • Different brands of enchilada sauce may have different heat levels.

    A hotter enchilada sauce can be used if a spicier stew is desired.

    • Freeze half the stew for another meal. Thaw in refrigerator and

    reheat in microwave or on stovetop.



    Estimated Times:

    Preparation - 10 min | Cooking - 45 min | Cooling Time - 10 min

    cooling | Yields - 10 to 12 servings


    2 to 3 cooked, boneless, skinless chicken breast halves, cut into

    small pieces (about 3 cups), divided

    1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce

    1 container (8 oz.) sour cream

    1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk

    2 cups (8-oz. pkg.) shredded cheddar cheese

    1 can (4 oz.) diced green chilies, undrained

    1 pkg. (12 tortillas) 7-inch corn tortillas


    PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

    COMBINE enchilada sauce and sour cream in medium bowl. Combine

    evaporated milk, cheese and chiles in medium saucepan. Cook over

    medium heat, stirring constantly, until cheese has melted and mixture

    is smooth. Remove from heat.

    SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking

    dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2

    cups chicken, 1 cup cheese sauce; repeat layers one more time,

    starting with tortillas. Top with remaining tortillas, enchilada

    sauce mixture and cheese sauce. Cover with foil.

    BAKE for 40 minutes. Uncover; cool for at least 10 minutes before



    Cheesy Bacon Potatoes

    Prep Time: 10 min

    Total Time: 10 min

    Makes: Makes 10 servings, about 1/2 cup each.

    4 cups hot mashed potatoes

    1 container (8 oz.)Sour Cream

    6 slices Center Cut Bacon, crisply cooked, drained and crumbled

    1 cup Shredded Mild Cheddar Cheese

    2 green onions, sliced

    MIX all ingredients until well blended.

    Try serving this potato side dish with a crisp, mixed green salad or

    cooked green vegetable and a serving of cooked lean fish, meat or



    This recipe works equally well with any type of mashed potatoes,

    whether you mash your own from cooked fresh potatoes or use one of

    the already prepared mashed potato products available in your

    supermarket. Look for already prepared mashed potatoes in either the

    dairy or meat case, or in the frozen food section. Or prepare the

    mashed potatoes yourself using one of the many packaged mixes

    available in the potato/pasta section.


    All-In-One Veggie Mac and Cheese

    Prep Time: 5 min

    Total Time: 15 min

    Makes: 8 servings

    1-1/2 cups water

    1 cup fat-free milk

    1 pkg. (14 oz.)Deluxe Macaroni & Cheese Dinner Made With 2% Milk


    3 cups frozen mixed vegetables, thawed

    1 Tbsp. margarine

    BRING water and milk just to boil in saucepan on medium heat. Add

    Macaroni; reduce heat to low. Simmer 6 min. or until Macaroni is


    ADD vegetables; cover. Cook 3 min. until liquid is almost absorbed

    and vegetables are heated through.

    STIR in Cheese Sauce and margarine until well blended.


    Crispy Baked Bananas

    Prep Time: 10 min

    Total Time: 20 min

    Makes: 4 servings, two banana halves each

    1-1/2 cups HONEY BUNCHES OF OATS with Almonds Cereal, crushed

    1/2 tsp. ground cinnamon

    2 Tbsp. honey

    4 small ripe bananas, cut crosswise in half

    1/4 cup thawed COOL WHIP Whipped Topping

    PREHEAT oven to 375ºF. Line 15x10x1-inch baking pan with foil; set

    aside. Mix crushed cereal and the cinnamon on large plate. Pour honey

    onto second plate.

    ROLL each banana piece in honey, then in cereal mixture until evenly

    coated. Place in prepared baking pan.

    BAKE 15 min. or until bananas are soft. Place two banana halves in

    each serving dish. Top evenly with the whipped topping.


    Home-Style Beef and Potato Skillet

    Prep Time:20 min

    Start to Finish:40 min

    Makes:4 servings

    1 lb lean (at least 80%) ground beef

    4 medium green onions, chopped (1/4 cup)

    1 cup water

    1/2 teaspoon garlic salt

    1 package (0.87 oz) onion gravy mix

    2 cups frozen potatoes with onions and peppers (from 24-oz bag)

    1/2 cup frozen baby sweet peas

    1 large tomato, chopped (1 cup)

    1 1/2 cups Original Bisquick® mix

    1/2 cup water

    1. In 10-inch skillet, cook beef over medium-high heat 5 to 7

    minutes, stirring occasionally, until brown; drain. Stir in 2

    tablespoons of the onions, 1 cup water, the garlic salt and gravy mix

    (dry). Cook, stirring constantly, until mixture thickens. Stir in

    potatoes, peas and tomato. Heat until hot; reduce heat to medium-low.

    2. In small bowl, stir Bisquick mix, remaining 2 tablespoons onions

    and 1/2 cup water until soft dough forms. Drop dough by

    tablespoonfuls (see Success tip) onto beef mixture.

    3. Cover; cook 8 minutes. Uncover; cook 8 to 10 minutes longer or

    until toothpick inserted in center of dumplings comes out clean.


    Pasta and Bean Skillet

    Prep Time:10 min

    Start to Finish:30 min

    Makes:4 main dish servings

    1 cup salsa (any variety)

    2/3 cup uncooked elbow macaroni (2 ounces)

    3/4 cup water

    2 teaspoons chili powder

    2 cups red kidney beans (from 19-oz can), drained, rinsed

    1 can (8 ounces) tomato sauce

    1/2 cup shredded Cheddar cheese (2 ounces)

    1. Heat all ingredients except cheese to boiling in 10-inch nonstick

    skillet; reduce heat.

    2. Cover and simmer about 15 minutes, stirring frequently, until

    macaroni is tender. Sprinkle with cheese.


    Chicken Rice Skillet

    Prep Time:20 min

    Start to Finish:20 min

    Makes:4 servings

    1 tablespoon vegetable oil

    1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch


    2 cups water

    1 tablespoon margarine or butter

    1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms,


    2 cups uncooked instant rice

    1 teaspoon salt

    1/4 teaspoon pepper

    1 cup shredded Cheddar cheese (4 ounces)

    1. In 12-inch skillet, heat oil over medium-high heat. Cook chicken

    in oil 3 to 4 minutes, stirring occasionally, until no longer pink in


    2. Add water and margarine; heat to boiling. Stir in vegetables,

    rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover

    and let stand about 5 minutes or until water is absorbed.


    Kelly in IL

  2. #2
    Talea Ranker

    Default Recipes

    <div style="font-family:garamond,new york,times,serif;font-size:14pt;"><div style="font-family: garamond,new york,times,serif;font-size: 14pt;">No the tradition isn't dead we do it every night.

    ----- Original Message ----
    From: Diane <>
    Sent: Monday, June 16, 2008 10:36:15 PM
    Subject: : Recipes


    Lurker speaking up! I have been away for about 2 weeks on a WORKING

    vacation of sorts. Long story - death in the family and mother moving.

    I returned home to find 165 e-mails of all kinds. I spent most of the

    afternoon going through them. The ones I enjoyed the most were the ones

    with all the recipes from others in the group and Liss. Oh, what a

    wonderful time I had looking at all the recipes and trying to decide

    what to keep. Even for us working people, homecooking from time to time

    is frugal and fun. When I'm not at work during dinner the 4 of us still

    sit down to a family style meal because it's about the only time we are

    all together in one place. Are there other people/families that still

    do this? Just wondering if it is a "lost" tradition. Anyway, I enjoyed

    the recipes! If the subject doesn't interest me, as with some others, I

    know where the delete key is.

    Diane in IL



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