Ok, cut the chestnuts cleanly across the top or
f desired, cut larger water chestnuts in half for easier eating
Cook peas in salted water until done.
Add flour to melted butter; mix until a smooth paste.
Stir flour mixture into peas, stirring until smooth and thick.
Add water chestnuts.
(May substitute drained, sliced mushrooms for chestnuts.)
Add basil. Stir until mixed.
Pulp the chestnuts with the food processor.
pen the can of water chestnuts, drain and pat dry. Stack
Peel, boil and mash the potatoes.
Brown the hamburger (loose).
In a 2-quart casserole dish, put in potatoes (bottom layer), put in loose hamburger (middle layer) and add creamed corn (top layer).
Place in oven preheated to 350\u00b0.
Heat until creamed corn starts to bubble (15 to 20 minutes).
While heating, wash potato pan and frying pan.
Eat and enjoy!
arge bowl. Add the bread, chestnuts, parsley, cream and stock and
Cook celery in lightly salted water until tender; drain.
Add water chestnuts, soup and pimento.
Top with bread crumbs, almonds and melted butter.
Bake at 350\u00b0 for 25 to 30 minutes.
Serves 6 to 8.
Cut cucumbers lengthwise into halves; remove seeds.
Cut into 1/2-inch slices.
Mix cucumbers, soup, water chestnuts and milk; heat to boiling, then reduce heat.
Cover and simmer until cucumbers are tender (about 6 minutes).
Stir in dill weed and pimiento.
Preheat oven to 375\u00b0.
Steam broccoli just until crisp; drain. Mix broccoli, soup, water chestnuts, Cheez Whiz and rice.
Place in greased 2-quart casserole.
Top with cracker crumbs.
Bake 20 to 30 minutes,
until bubbling.
Makes 6 to 8 servings.
Spread about 1/2 cup of Creamed Mushrooms in a greased 13 x 9 x 2-inch baking pan.
Layer noodles (seasoned with pepper), broccoli, cottage cheese, Mozzarella, remaining Creamed Mushrooms and Parmesan cheese 3 times.
Bake in preheated 325\u00b0 oven for 45 minutes.
Let stand 20 minutes before cutting into servings. Serves 6.
In a medium bowl, combine the peas, sliced/chopped water chestnuts, red pepper and chopped green onions (if using).
In a small bowl, mix the yogurt, dill, mustard, salt and pepper.
Add the dressing to the pea mixture and stir to combine all the ingredients.
Chill for at least 30 minutes before serving.
Cut
cucumbers
lengthwise
into
halves; remove seeds. Cut each
half
into
1/2-inch
slices.
Mix cucumbers, soup, water chestnuts
and milk in 3 quart saucepan.
Heat to boiling; reduce heat. Cover and simmer until cucumbers are tender, about 6 minutes.
Stir in dill weed and pimento.
Cook and drain spinach well.
Mix with cream cheese, margarine, water chestnuts, mushrooms and onions.
Top with bread crumbs and Parmesan cheese.
Bake, uncovered, at 350\u00b0 for 40 minutes in a 2-quart casserole.
Cut cucumbers lengthwise into halves; remove seeds.
Cut each half into 1/2 inch slices.
Mix cucumbers, soup, water chestnuts and milk in 3 quart saucepan.
Heat to boiling; reduce heat. Cover and simmer until cucumbers are tender, about 6 minutes. Stir in dill weed and pimento.
8 servings; 40 calories per serving.
Cook spinach and drain.
Add cream cheese, sour cream, water chestnuts, chicken bouillon, salt and pepper.
Put in long, narrow pan.
Add dressing to butter.
Spread over top of spinach or cover with Parmesan cheese or both.
You may want to add more sour cream or cream cheese, or use just one.
Cook at 350\u00b0 for 25 minutes.
arge bowl, mix almonds, water chestnuts, mushrooms and salt with celery
Cut chicken livers into halves; cut each water chestnut into 3 pieces.
Pour teriyaki sauce on livers and water chestnuts in bowl.
Refrigerate at least 4 hours; drain.* Cut bacon slices into halves.
Wrap a piece of liver and a piece of water chestnut in each bacon piece.
Secure with wooden pick; roll in brown sugar. Set oven control to broil and/or 550\u00b0.
Broil 3 to 4 inches from heat, turning occasionally, until bacon is crisp, about 10 minutes.
Makes 12 appetizers.
Combine shrimp, pork, water chestnuts, ginger, and green onions.
Mix well.
Add salt, soy sauce, 5 spice, and pepper.
Spread wrappers out and place a portion of filling in each wrapper.
Moisten edges with water and fold over and seal.
Deep fry until crisp.
For sweet-sour sauce: Combine all ingredients and bring to a boil to thicken.
Layer half the black beans, water chestnuts, corn, leeks,.
onions, carrots, jalapeno, garlic & tomatoes.
Sprinkle with the Oregano & chili flakes.
Place the thighs on top & repeat layers ending with the last.
half of the tomatoes on top.
Turn Crock Pot to low and cook for 6 hours.
That's all there is to it Hope you enjoy it!