Emailing List Recipes

It's Friday, time for another recipe. Of course, if you're like many of us, you've been spending more time at home than you're used to. But that's beside the point: the weekend means we're (hopefully) that much closer to getting to the end of this pandemic. (Remember to wash your hands, stay safe, etc.)

Most of us have been on emailing lists at one time or another. Today's recipes are from the infamous long-since-forgotten emailing list/lists, and should be able to help you through the weekend. Check out the Easy-to-Tackle Jambalaya, the Crock Pot Lasagna, or any of the other recipes in today's post. (There are even two cookie recipes, because in trying times, we need something snacky to make us feel a little better.) Enjoy!

SWEET POTATO CASSEROLE

This is from the infamous long-since-forgotten emailing list.

Ingredients

4 medium Sweet potatoes or yams (about 2 lb)

1/4 cup Packed brown sugar

1/4 cup Butter

1/2 teaspoon Salt

1 Can (8 oz) crushed pineapple

1 tablespoon Packed brown sugar

1 tablespoon Butter

1 teaspoon Water

1/2 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1 1/2 cups Miniature marshmallows

1/4 cup Chopped pecans

Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.

Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.

EASY-TO-TACKLE JAMBALAYA

This wonderful recipe begins, “Make this tasty rice dish anytime you gather a crowd. For zing, use spicy sausage and a little more cayenne pepper.”

Prep Time: 25 minutes; Cooking Time: 45 minutes to 1 hour; Serves: 8 to 10

Ingredients

1 1/2 pounds smoked pork sausage, cut into 1/4-inch-thick slices

1 1/2 pounds Boneless skinless chicken breast halves, cut into 1-inch pieces

1/2 teaspoon salt

1/4 teaspoon black pepper

3 medium onions, chopped

2 cups chopped celery

2 medium green bell peppers, chopped

3 cloves garlic, minced

1/2 teaspoon cayenne pepper

6 cups chicken broth

4 cups long grain white rice

1/2 teaspoon paprika

Directions

Preheat the oven to 375 degrees F.

Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.

Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat leaving 1 tablespoon.

Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil.

Place covered pot in the oven and bake at 375 degrees for 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.

BAKED POTATO CASSEROLE

First the Sweet Potato Casserole, now this. But comfort food is always a good call, especially now.

Ingredients

8 medium potatoes, peeled and cut into 1-inch chunks

1 cup Carnation Evaporated Lowfat 2% Milk

1/2 cup light sour cream

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups (8 oz. Pkg) shredded 2% cheddar cheese, divided

6 slices turkey bacon, cooked and crumbled, divided

Sliced green onions (optional)

Directions

Place potatoes in large saucepan. Cover with water, bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.

Preheat oven to 350º F. Grease 2 1/2 to 3-quart casserole dish.

Return potatoes to saucepan, add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

Bake for 20-25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

CHOCOLATE FUDGE COOKIES

This yummy recipes (which takes 15 minutes) begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.”

Ingredients
1-1/2 cups unsalted butter

3 cups sugar

1/4 cup plus 2 Tbs. cocoa powder

3/4 cup milk

4 cups quick oatmeal

1 tsp. vanilla extract

2 cups walnuts, chopped

1 cup raisins (optional)

Directions
Combine butter, sugar & cocoa in heavy saucepan over medium heat. Stir until butter is melted & mixture is combined. Stir in milk. Increase heat to high & bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat & stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.

OATMEAL CRANBERRY COOKIES

Another cookie recipe.

Ingredients
1/2 Pound Unsalted Butter (2 Sticks)

1 1/4 Cups Brown Sugar

1/2 Cup Granulated Sugar

2 Large Eggs

2 Teaspoons Vanilla Extract

2 Tablespoons Milk

2 Cups Rolled Oats

2 Cups All-Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Cinnamon

1 Teaspoon Salt

2 Cups Dried Cranberries

Directions

Cream butter and sugars until fluffy, beat in eggs, vanilla and milk. In a separate bowl, combine oats, flour, baking soda, cinnamon, salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1 1/2 inches in diameter. Refrigerate until firm. Heat oven to 350, slice logs into cookies, bake on parchment lined cookie sheets leaving 1 1/2 inches between cookies. Bake for 12 to 14 minutes or until golden brown. Cool on a wire rack.

CROCK POT LASAGNA

This last recipe from the infamous long-since-forgotten emailing list begins, “Discover the fix-it-and-forget-it way to make lasagna! It's so easy.”

Makes 8 servings.

Ingredients

1 lb. lean ground beef

1 jar (26 to 28 oz.) tomato pasta sauce

1 can (8 oz.) no-salt-added tomato sauce

1/2 pkg. (9 oz. = about 8) no-boil lasagna noodles

1 jar (1 lb.) Alfredo pasta sauce

3 cups (12 oz.) shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Directions

Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Spray 4 to 5 quart crock pot/slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.

Layer 3 lasagna noodles over sauce in the crock pot/slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.

Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.

Cover and cook on LOW heat setting for 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.