Crockpot: Asparagus Casserole (Vegetarian)

Haven't tried this one personally yet, but it sounds yummy and I have a daughter that is vegetarian so this is something we'll try out.

Ingredients: 2 cans sliced asparagus, (10 oz each) 1 can cream of celery soup, (10 oz) 2 hard cooked eggs, thinly sliced 1 cup grated cheddar cheese 1/2 cup coarsely crushed saltines or Ritz crackers 1 teaspoon butter Directions: Place drained asparagus in lightly buttered slow cooker/Crock Pot or slow cooker/Crock Pot baking insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.

Sweet Potato Fruit Salad

INGREDIENTS: 
1 54 oz. can Bruce's Whole Yams
1-1/2 cup seedless grapes
3/4 cup sliced celery (1/2 inch slices)
6 tablespoons honey
2 cups pineapple chunks (drained)6 oranges (peeled, sectioned, seeded) 1
cup raisins
6 oz. cream cheese, softened
6 Tbsp. orange juice
3 cups pecans

DIRECTIONS: 
In a large bowl, combine orange sections, Bruce's Yams, grapes, raisins,
celery, pineapple, and pecans. Blend cream cheese, honey and orange
juice in a second dish. Pour dressing over potato/fruit mixture and toss
to coat. Chill.

Butter Glazed Asparagus

From: Campbell's Kitchen
Prep: 5 minutes
Cook: 10 minutes
Serves: 6


Ingredients:

1/2 cup Swanson® Chicken Broth OR Swanson® Vegetable Broth
2 pound asparagus, trimmed and cut into 1-inch pieces
6 tablespoon butter

Directions:

Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.

Reduce the heat to medium. Cook for 5 minutes more or until the liquid thickens and the asparagus is tender-crisp.

Easy Substitution Tip: Use frozen broccoli flowerets or sliced carrots for the asparagus.

Marinated Carrots

3 lbs. carrots
1 medium onion, sliced and separated into rings
3/4 cup cider vinegar
2/3 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon prepared mustard
1/4 cup snipped parsley

Peel and cut the carrots diagonally into 1/4 inch slices. Cook in boiling, salted water until crisp-tender, 6-8 minutes; drain. Combine the remaining ingredients, stirring until sugar and salt are dissolved. Pour over warm carrots. Refrigerate, covered or in a Tupperware, at least 12 hours. Serve with slotted spoon.

Mardi Gras Side Dish - Creole Okra

INGREDIENTS (Nutrition)

* 2 tablespoons olive oil
* 1/2 large onion, chopped
* 2 cloves garlic, minced
* 1/2 green bell pepper, chopped
* 1 (16 ounce) can diced tomatoes in juice
* 3/8 teaspoon dried thyme
* 2 tablespoons chopped fresh parsley
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1 (16 ounce) package frozen cut okra

DIRECTIONS

1. Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
2. Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

What can you do with Ramen noodles?

RAMEN STEAK, BROCCOLI, AND CHEESE
Cook 2 pkg. Ramen Noodles in water. Drain. Add 1 cup chopped cooked broccoli. Mix 1 cup cooked chopped steak with 1 flavor pkt. and 1/2 jar Cheese Sauce. Add 1/4 tsp. garlic. Microwave for 20 seconds. Mix all ingredients. Serve.



RAMEN THAI
Cook 2 pkg. Ramen Oriental with flavor packets. Do not drain. Add 2 Tbsp. soy sauce, 2 Tbsp. peanut butter, 1 Tbsp. brown sugar, 1/2 tsp. lemon peel or lemongrass, and 1/2 tsp. cayenne or hot sauce. Mix well. Garnish with chopped peanuts and a few chives.





RAMEN CORDON BLEU
Cook 2 pkg. Ramen. Drain. In a bowl pour in 1/2 jar Alfredo Sauce and mix in 1 flavor pkt. Add 1/2 tsp. garlic minced. Add Ramen, 4 slices cooked Pastrami, sliced in thin strips. Place one cooked chicken breast, sliced very thin, on a plate. Pour the noodles and sauce over it. Sprinkle with sliced black olives and shredded cheese. Serve.





RAMEN HOT DOG AND VEGGIES CASSEROLE
Cook 1 weiner and chop it up. Cook 1 pkg. Ramen and drain. Mix weiner, Ramen, and 1 can mixed vegetables. Season with flavor pkt. Serve.





RAMEN NOODLE COLESLAW
1 pkg. coleslaw mix
2 green onions, diced
2 Tbsp. toasted sesame seeds
1/2 cup slivered almonds
1 pkg. crumbled Oriental Ramen noodles

Combine all ingredients in a bowl. Set aside.

COLESLAW DRESSING:
3 Tbsp. mayonnaise
1 tsp. sesame oil
1 Tbsp. soy sauce
1 tsp. minced garlic
1 tsp. minced ginger
1/4 tsp. cayenne pepper
flavor packet from Oriental Ramen Noodles

In another bowl combine Dressing ingredients, mixing well, and pour over your bowl of coleslaw. Toss well so everything is coated with the dressing.

Garlic & Wine Rice Pilaf

Garlic-Wine Rice Pilaf
Servings: 4

1 Tbs lemon rind
8 cloves garlic, peeled
1/2 cup parsley
6 Tbs unsalted butter
1 cup regular rice (not instant)
1 1/4 cups chicken stock
3/4 cup dry vermouth
salt & pepper to taste

Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes.

Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until it begins to bubble at the sides. Stir into rice; add salt and freshly ground pepper.

Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to serve. Serve hot or at room temperature.