When summer ends  I look forward to seeing the leaves changing and a plate of my  Slow Cooker Summer Squash Casserole.

Preparation time: 15 minutes
Cooking time: 4 hours on low or 2 hours on high
Servings: 4-6

Ingredients:
3 large carrots, finely grated
10 small or 5 large summer squash, thinly sliced
1 (10.5 ounce) can condensed cream of chicken soup
1 ½ cups white onion, diced
2 cups sour cream
¼ cup all-purpose flour
1 (8 ounce) package chicken stuffing
½ cup butter/margarine, melted
1 teaspoon black pepper

How to:
1. Combine carrots, squash, onion, and cream soup into a large
bowl; set aside.
2. In a small bowl, mix sour cream with flour and fold into
vegetable mixture. Mix well.
3. In extra large bowl, mix melted margarine with stuffing. Pour
half stuffing mixture then vegetable mixture into slow cooker.
4. Pour sour cream mixture and remaining squash into slow
cooker. Cover and cook on low for 4 hours or high for 2 hours.

Tips:
#1 Use an empty ice cream tub to mix vegetables together.
#2 Substitute zucchini for yellow summer squash.

From my book: © Ask Ms Recipe: Simple Recipes that Make Cents Cookbook

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Anyone love salads during the heat of Summer? I do. The fruits, vegetables and Herbs are  fresher during the summer than winter time. Most people prefer can green beans over frozen. Which do you prefer?

1 (16 ounce) package extra firm tofu, drain, cubed
2 large green onions remove tops, slice

1 tablespoon dried parsley
1 (15.5 ounce) can cut green beans, drain
1 large red pepper, seeded, cut thin strips
1/3 cup olive oil
1/2 teaspoon prepared mustard

1/3 cup lemon juice
1/4 teaspoon sea salt or table salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/2 teaspoon cumin
1 large clove garlic, finely minced

How to:

1. In a large glass bowl, combine tofu, green onion, parsley, green beans, and red pepper.
2. Using a dinner fork mix, olive oil, mustard, lemon juice, salt, pepper, oregano, cumin, and garlic together.
3. Pour small bowl contents into large bowl, toss well; cover refrigerate for 3-4 hours to marry.

Serves 4

What Salad Recipes  to create during the Summer?

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Some people call it stuffing others called it dressing. It doesn’t matter what you call it as long as it’s good food with good people. Happy Cooking.

Preparation time 10 minutes
Cooking time 60 minutes
Serves: 6-8
Ingredients
3/4 cup unsalted butter
1/2 cup celery with leaves, chopped
1 cup yellow onion, peeled, chopped

3 (8 ounce) boxes button mushrooms, (remove stems)
1/2 cup dehydrated currants
1 1/4 teaspoon dried thyme
1 1/4 teaspoons dried sage
2 teaspoons kosher salt to taste
1/2 teaspoon black pepper to taste
1 loaf white bread, cut into bite size pieces, toast
1/4 cup turkey or chicken broth
Directions:
1. In a large non-stick skillet over medium-low heat melt butter, add celery and onion. Stir often until vegetables are soft.
2. Add mushrooms with vegetable mixture, stir often, cook over medium heat when mushrooms are soft, cook until most of liquid is evaporated except for 1/2 cup, and add mixture to large bowl.
3. Mix currants, thyme, sage, salt, and pepper, toasted bread, and walnuts into bowl with mushroom mixture together slowly.
4. Preheat the oven 325 degrees F.
5. Spoon the mixture into lightly buttered 4 qt shallow baking dish.
6. Pour chicken broth over stuffing evenly.
7. Bake on middle rack oven covered for 30 minutes, bake uncovered for 20 minutes.

Giveaways

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Cauliflower, red and green peppers baked together to create a creamy and crunchy side dish.

Preparation time: 10 minutes
Cook time: 35 minutes
Servings: 4-6

Ingredients:
1 large cauliflower, broken up and rinsed
1 teaspoon salt
1/2 cup Colby jack cheese, diced
1/4 cup corn flakes
1/2 cup sour cream
1/2 cup plain yogurt
1/2 cup green pepper,diced
1/2 cup red pepper,diced
1/4 teaspoon black pepper
1/4 cup Parmesan cheese

Directions:
1. Preheat oven 325F
2. In a large saucepan, add cauliflower 1/2 teaspoon salt with enough water to cover; cover and cook on medium heat bring to rapid boil, turn heat down low cook about 5 minutes, until tender.
3. Drain cauliflower, pour into large bowl and mix in Colby jack cheese, cornflakes, sour cream, yogurt, green pepper, red pepper, salt, and black pepper, mixing well. Pour into a greased baking dish/pan, sprinkle Parmesan cheese on top.
4. Bake uncovered, on bottom rack of oven for 30 minutes.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

When most people think of meatballs they think of Italian spaghetti and meatballs. For a change of pace theirs nothing better than a hot bowl of soup made with buttery lima beans and meatballs to warm you up from the inside out on a cold winter night.

Preparation: 15-20 minutes
Cooking Time: 2 1/2 hours
Servings: 2-4
1 pound ground beef
1 cup dry lima beans
1 bay leaf (remove after cooking)
1/4 cup onion, diced
1/4 cup carrots,diced
1/4 cup celery with leaves, diced
1/4 cup Italian style bread crumbs
1/2 teaspoon Worcestershire sauce
1/4 cup evaporated milk
1 beef bouillon cube
1/4 cup all-purpose flour
1 (15.5 ounce) can tomatoes, diced
Salt and pepper to taste

1. Preheat the oven to 350 degrees. Rinse lima beans and pour into the Dutch oven with 4 cups of water. Bring water to a rapid boil for 3 minutes; set aside for 1 hour.
2. In a small bowl, mix flour and 1/2 cup water; pour into Dutch oven with lima beans. Cook over medium heat until fork tender; stir in onion, bouillon cube, tomatoes,carrots, celery, salt, pepper, and bay leaf; bring to boil; set aside.
3. In a large bowl, combine with your hands ground beef, Italian style bread crumbs, evaporated milk, and Worcestershire sauce. Roll meat mixture into balls about the size of a quarter. Add to Dutch oven; cover and bake in oven for 1 hour or until meatballs are cooked; stir occasionally.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

In a hurry or having a busy day? Use your slow cooker to save yourself a lot of time and energy. Prepare the meal in the slow cooker the night before and let the slow cooker do all the work, your meal is ready before your home. Happy Cooking

Pulled for upcoming book askmsrecipe: Simple Recipes that Make Cents

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

A reader asked a question about my post for Groovy Reuben Soup.

hello hello. hmm. this one seems to be easy to do. however, i want to ask… what is sauerkraut? quite puzzled about that.

Ms Recipes Answer:
Sauerkraut is actually Fermented Cabbage. You can check out a bit of the history and pictures of sauerkraut at  Wikipedia

A few readers said someone in their home doesn’t like sauerkraut. If they don’t like sauerkraut you can cook the sauerkraut with some butter, salt, and pepper in a saucepan. Just cook enough on the side and add it to you soup bowl.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Not everyday you see a casserole made with carrots. Now your Mother can be proud that you ate your carrots and better yet your eye doctor will be happy with you too.

A home baked carrot casserole made with a blend of carrots and purple onion for a surprising taste.

Preparation time: 25 minutes
Cooking time: 60 minutes
Servings: 6-8

Ingredients:
2 pounds carrots, peeled
1 ½ cups snack crackers
1 cup margarine/butter
1 small purple onion, chopped
¼ teaspoons salt
¼ teaspoon black pepper
2 large eggs, beaten
1 cup milk
¼ white sugar cup sugar

Directions:
1. Preheat the oven to 350 degrees F.
2. In a large skillet, cover carrots with water and cook over
medium heat for 20 minutes or until carrots are fork tender; drain
water.
3. In a large bowl, mash carrots with potato masher. Add 1 cup
of crackers, ¾ cup margarine, onion, salt, beaten eggs, milk, and
sugar; mix well.
4. Pour mixture into ungreased 2-3 quart casserole dish; sprinkle
with remaining crackers. Dab remaining margarine on top; bake
on the bottom rack uncovered for 35-40 minutes.

Tips:
#1 Substitute white onion for purple onion.
#2 Substitute saltine crackers for snack crackers.

This recipe is part of the Ask Ms Recipe: Simple Recipes that Make Cents Cookbook

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Tonight I could not figure out what to bring to the table so I dug out of my recipe index chicken nuggets . This is what we had for dinner. Its funny how something so simple is a family favorite.

And

and

Mixed Vegetables with Margarine

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

An easy appetizer or side dish is an added bonus for any meal. You can easily add this dish to any meal or use it as an appetizer with corn chips.

Pulled for upcoming book Ask Ms Recipe: Simple Recipes that Make Cents

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011