Welcome to the kitchen at

~*~Silver and Gold and Thee~*~

Recipes  from  friends from different 

areas  of  the

~U S A~  and  ~England~

"Thank you to all of you who contributed your favorite recipes~~ ~~Florida~~ ~~North Carolina~~ ~~Alabama~~ ~~Indiana~~ ~~Oklahoma~~ ~~Iowa~~ ~~England~~ ~~Tennessee~~ ~~Texas~~ ~~Kentucky~~ ~~Pennsylvania~~ ~~Washington~~ ~~Georgia~~ ~~California~~ ~~Virginia~~ ~~Arkansas~~"

Mark 6: 40 ~ 44

And they sat down in ranks, by hundreds, and by
fifties. And when he had taken the five loaves and
the two fishes, he looked up to heaven, and blessed,
and brake the loaves, and gave them to his disciples
to set before them; and the two fishes divided he
among them all. And they did all eat, and were filled.
And they took up twelve baskets full of the fragments,
and of the fishes, and they that did eat of the loaves
were about five thousand men.

Thank you Jimmy for giving 'thanks' for the food
God has provided for us!
Food for our body and for our spirit!

~~~~~~~~~~~~~~~~~~~~~~~~~

Father God we come to you in thanksgiving and praise
as we partake of the provisions that you have provided
for us. Father we thank you for the forgiveness of our
sins through the blood of your Son Jesus who made a
way for us when we had no way. We praise you for all
the provisions that you make for us when we become
your children and your Spirit is reborn in us. You
supply our every need and today we wish to thank you
for this food that has been given to us in your
love that has been prepared in the many special ways
of many of your children. We ask that you use it for
the nourishment of our bodies that we might bring
glory to you Father and your Son Jesus.
We ask this in His name Jesus.
Amen

Jimmy
*Florida*

How abut one more easy but very tasty
*Shrimp Dish*
It is a good one.
Here is a list of what you need.

Fresh small to medium Shrimp
One Large Onion (finely chopped but not to fine)
Fresh Garlic (I like a lot it is good for you)
Sweet Bell Pepper (chopped up, oh about a hand full)
Lemon Juice (use to taste or not at all if you don't like it)
Olive Oil
Yellow Rice

Put the rice on to cook as the directions on the package
call for, except reduce the water by about 3/8 of a
cup (you will get some liquid from the shrimp and other
stuff. Now while this is cooking take a skillet, and
start to cook the onion and bell pepper in olive oil,
till the onion begins to look clear over medium heat.

Now add the shrimp and garlic and reduce the heat.
Add cover so the liquid does not all cook away.
(If they are small, then use them whole, but
don't use popcorn shrimp, they have very little
taste, if the shrimp are large then cut them up)
Salt and pepper to taste, and I like a little
Worcestershire Sauce (boy that's a big word)
Now don't fully cook the shrimp cause they
will finish in the rice.

When the rice has cooked for about 25 minutes
Then add everything in the skillet, and mix it well.

Let it slow cook till the rice is finished cooking,
and ENJOY!
On the shrimp boat my crew always enjoyed this very much.
Hope you enjoy it too.

Shy
*North Carolina*

Cheeseburger Casserole

A lb ground beef
1/2 cup onion
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup catsup
8 ounce can tomato sauce
6 to 8 bisquits (canned)
8 ounce package of cheddar cheese

Combine beef and onion in pan and brown. Drain grease,
add ketchup and sauce to mixture. Mix well, put in
1 l/2 quart casserole and cover with strips of cheese.
Put biscuits on top and place in 425 degree oven and
bake for 20 - 25 minutes.

Gayle
*Alabama*

Vegetable Beef Casserole

3 medium unpeeled potatoes sliced
3 celery ribs, sliced
3 medium carrots, sliced
2 cups green beans
1 medium onion, chopped
1 pound lean ground beef
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
4 med. tomatoes, peeled
seeded and chopped
1 cup shredded cheddar cheese

In a 3-quart casserole, layer half of the potatoes,
carrots, celery, green beans and onions. Crumble
half of the uncooked beef over the vegetables.
Sprinkle with ½ teaspoon each of thyme, salt,
and pepper. Repeat layers. Top with tomatoes.
Cover and bake at 400 degrees for 15 minutes.
Reduce heat to 350 degrees; bake about 1 hour
longer or until vegetables are tender and
meat is no longer showing any pink. Sprinkle
with cheese; cover and let stand until cheese
is melted.

Marie
*Oklahoma*

Swedish Nut Cake

Cake:

2C. sugar
2C. flour
2 tsp. Baking Soda
2 Eggs
2 tsp. Vanilla
1 (20 oz.) Can Crushed Pineapple
1/2 C. Nuts


Icing:

8 oz. Cream Cheese
1 Stick Butter or Margarine
1 3/4 C. Powdered Sugar
1 tsp. Vanilla
1/2 C. Nuts

Preheat oven to 350°. Mix cake
ingredients by hand in a 13x9
baking pan. Bake for 40-45 minutes.
Cream icing ingredients using mixer
and spread on hot cake.
Note:
This is a great recipe for working
moms or anyone who likes a quick and
easy recipe. Very little cleanup.
My family expects this cake
during the holidays.

Karen
*Iowa*

Tomato Cucumber Salad:

2 Large Cukes~~~peeled and diced.
2 Large Tomatoes~~~diced.
1 medium bell pepper~~~diced.
1 medium onion~~~~diced.
1 8oz. Bottle of Fat Free Italian Salad Dressing~
1 equal packet

In a bowl combine cukes, tomatoes, pepper, onions.
Combine salad dressing and equal, pour over
veggies and refrigerate.

29 calories per 1/2 cup serving~
Unless of course you use Ranch Dressing~
which is very good too~

Marian
*England*
 
Put a jelly (Jello) in half a pint of boiling
water and when it is completely dissolved,
leave it for some time until it is partly set. 
Then add a small can of Evaporated Milk
and use a whisk to get it as frothy as
you can.  Leave to set and it tastes
rather like a mousse.

Jo Ann
*Tennessee*

Sweet Potato Casserole

3 cups of mashed sweet potatoes
1 cup white sugar
1 stick or 1/2 cup margarine
2 eggs
1 t. vanilla
Mix well and place in greased casserole bowl

Topping
1 cup Brown Sugar
1/3 cup Margarine
1/3 cup flour
1 cup nuts, optional
Mix well and crumble or pour and spread over the top
Bake at 350 degrees for 20-30 minutes until it bubbles.

Georgia
* England*
A Greek Recipe

Chicken Lemonati

4-6 Pieces of Chicken
5 carrots chopped
2-3 cloves garlic
2 glasses freshly squeezed lemon juice
salt, black coarse pepper, ground Cinnamon
(this is a preference)
Olive oil/ Sunflower oil for browning meat

Brown chicken pieces in the oil, until golden brown.
Drain excess oil.
Add garlic and carrots and lightly brown them too.
Add seasoning to taste.
Finally add lemon juice and allow to simmer on slow.
Heat until the chicken is thoroughly cooked.
You may add as much lemon or less lemon, according
to your preference.

Bettie Lou's Famous Chicken Casserole
*Texas*

Tammy's Mom
Submitted by Tammy

1 Fryer cooked and boned
1 can cream of chicken soup
1 can cream of mushroom soup
1 carton 8 oz. sour cream
1/4 cup chicken broth
1 stick oleo
1 stack of townhouse or ritz
crackers ~ crushed

Mix soups, sour cream, and chicken broth together.
In bottom of an 8 by 8 (or similar casserole dish)
put a layer of cracker crumbs, and a layer of
chicken. Then a layer of soups, (1/2 of mixture)..
Next add a layer of chicken and the rest of the
soup mixture. Add cracker crumbs on top..Pour
melted oleo over crumbs. Bake in oven at 350
until crackers are brown.

Marcie
*Kentucky*

This is my son's favorite casserole:

Tuna Casserole
Cook 1 pkg. of wide noodles as directed.
Combine in large casserole dish:
2 cans mushroom soup
1 can peas
1 can corn
2 cans tuna (I use water packed tuna)
Bake at 375 degrees 30 min.
Serve hot with your favorite bread.

Judie's Broccoli
*Pennsylvania*

"Broccoli Casserole"
2 nice bunches of fresh broccoli (frozen can be use)
1 cup Parmesan cheese
4 eggs
1/4 cup milk
1/2 Tsp.. Cajun seasoning
1/4 butter or oleo

Enough water to cover broccoli
Place freshly cut and cleaned broccoli in casserole dish
Cover with water and salt and place in microwave with lid
on high...for (5) minutes .
Take from microwave...drain and set aside
Beat the eggs together with the milk, pour over the broccoli.
Shake on Cajun Seasoning to taste
Stir in the cup of Parmesan cheese after well mixed...
Dab butter or oleo over top of ingredients.
Cover with lid and place back into microwave for (10)
minutes on high power
Serve to compliment a meat dish or by itself as a
low calorie luncheon dish.

Mickie
*Washington*

"Mother's Mess"

Potatoes, peas, hamburger, white sauce with cheese added.
Fry  hamburger till brown, drain..
Wash potatoes, slice to desired thickness, leaving skins on.
Open 1-2 cans green peas Save liquid.

Make White sauce

Place oleo in skillet, medium heat, add flour, stirring,
Do not let this burn. Add milk and liquid from peas
continue to stir until the desired
consistency has been reached. Now add the cheese,
I used Velveeta. I cannot give measurements, because
I didn't measure. Now, layer potatoes, burger & peas
until all has been used. Pour the Cheese sauce over
entire mixture . Cover and bake at 350 degrees I hour,
uncover continue cooking 15 minutes more.

Angel
*Tennessee*

Summer Squash Casserole

2 pounds yellow squash
1/4 cup sliced onions
1 cup sour cream
1 carrot
1 can mushroom soup
8 oz.croutons
1/2 cup butter

Cook squash and onions 5 minutes in water.
Combine soup and sour cream in a bowl
Add carrot, squash, and onions to soup mixes.
Combine melted butter and croutons tog.
Spread half of croutons in bottom of 13 x 9 dish.
Spoon vegetable mixture on top.
Sprinkle remaining croutons over top.

Brenda
*Texas*

King Ranch Casserole

2 cups cooked diced chicken
1 can Rotel tomatoes and green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can of chicken broth
1 package soft tortillas, cut into small pieces
1 large onion
1 cup grated sharp cheddar cheese
Combine all and layer with tortillas in a greased
2 quart casserole. Repeat layers and sprinkle
with cheese on top.
Bake 350 degrees for 1 hour

Glenda
*Georgia*

Chicken Casserole

2 cups cooked chicken, cut up - 2 cups of cooked rice -
1 tsp. lemon juice - 2/3 cup of cut up celery -
1/2 cup mayonnaise - 1/4 cup chopped onion -
3 hard boiled eggs, chopped - 1 can of cream of
chicken soup -1 pkg. Ritz crackers, crumbled -
1 stick of butter - salt & pepper to taste --

Saute onion & celery in 1/2 block butter.
Combine with the other ingredients except 1/2 butter
& crackers. Put into a casserole dish.
Top with the crackers & dot with the butter.
Bake at 350 for 30 to 40 minutes.

Julie
*California*

Chili Beef and Chips

1 lb ground beef
1/2 cup chopped onion
1 clove garlic minced
1 can cream of mushroom soup
1 can (4oz) chopped green chilies
1 can mild enchilada sauce
1 package(61/4 ounces) corn tortilla chips
2 cups shredded Cheddar cheese
2 tablespoons chopped olives

Cook ground beef, onion and garlic. Drain meat,
stir in soup and chilies, In a 10x8x2 inch oval
pan place about 2 cups of corn chips. Layer
half each of the meat mixture. enchilada sauce,
and cheese. Repeat cook 30 at 350 until
heated through. Sprinkle with remaining corn
chips and olives. Let stand 3 min. before serving.

Melva
*California*

Tater Tot Casserole

1 smoked sausage (cut into small pieces)
1/2 lb. gr. beef
1 teaspoon garlic power
1 teaspoon onion powder
Hot pepper flakes (your taste) optional
1 small onion (chopped)
1/2 bell pepper
1 can mushroom soup
1 can cream of chicken soup
1 cup canned milk
Sharp cheddar cheese
Tater Tots

Saute meats, onion, bell pepper, and seasonings
Drain well. Stir in soups and milk, and
cheese (cheese to your taste). Stir till
cheese melts.
Layer Tater Tots and mixture.
Bake 30 min. at 350, or till bubbly and
Tots are brown.

Andrea
*Kentucky*

Whole Wheat Loaf

1 1/2 cups water (at room temperature)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sugar substitute (I use Splenda)
3 - 3 1/2 cups whole wheat bread flour
(mine just says whole wheat flour - no added stuff)
2 tablespoons gluten flour
1/2 cup walnuts, chopped (gives it a yummy flavor!!!!)
1 1/2 teaspoons salt
1 1/2 teaspoons quick rise yeast

In a large mixing bowl, using an electric mixer,
combine the water, oil, sugar substitute, whole
wheat bread flour, gluten flour, walnuts, salt,
and yeast to form a rough dough. Let the dough
stand for 15 - 20 minutes.
Place the dough on a lightly floured board and
knead for about 10 minutes, until the dough is
smooth and elastic.
Place the dough in an oiled bowl and cover
it with a damp cloth.
(I spray it with 'I Can't Believe It's Not Butter Spray)
Let the dough rise in a warm spot for about an
hour, until it has doubled.
Preheat the oven to 350 degrees F.
Turn the dough onto a board and shape it into
an oblong loaf. Coat an 8 1/2 X 4 1/2 bread pan
with cooking spray. Place the dough in the pan.
Bake the bread for 40 - 45 minutes. Remove
the bread from the oven and turn the bread out
onto a cooling rack..

Makes 16 slices
Nutrition At A Glance:
Per Slice:
Calories 130
Fat 5 g.
Saturated Fat 1/2 g.
Protein 4 g.
Carbs 19 g.
Dietary fiber 3 g.
Cholesterol 0 g.
Sodium 220 mg

This is absolutely wonderful tasting.. By itself or
with a dab of butter or preserves..

 Diane
*Virginia*

Fresh Georgia Peach Pound Cake
Prep time: 20 minutes
Baking time: 1 hour 20 minutes

1 cup butter or margarine, softened
(I always use butter)
3 cups sugar
6 eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon Morton’s salt
1/2 cup sour cream
2 cups peeled, chopped peaches


Preheat oven to 350 degree F.
Grease and flour a 10-inch tube
or bundt pan.
In a large mixer bowl, cream butter
and sugar until light and fluffy.
Add eggs one at a time, beating well
after each addition. Stir in vanilla
and almond extracts. In small bowl
combine dry ingredients
(I don’t do this just add to the mixture
in mixing bowl), add to creamed mixture
gradually. Fold in sour cream and peaches.
Pour batter into prepared pan. Bake 75 to
85 minutes, until toothpick inserted in
center comes out clean. Makes 16 servings,
400 calories each. Freezes well.

Nann
*Arkansas*

Rave Reveiw Cake

1 pkg.white or yellow cake mix/pudding
1 small box of instant vanilla pudding
4 eggs
1/4 cup oil
1 1/3 cups water
2 cups coconut
1 cup chopped nuts

Mix first 5 ingredients together,
and mix for 4 minutes.
Add coconut and nuts
Bake at 350 degrees for 35 or
40 minutes (i use a 9x13 dish, or pan).....
Do not over bake


Coconut Cream Cheese Icing
4T margarine..
(save 2 T of this for toasting coconut)
2 cups coconut (1/4 cup for toasting)
1-8ounce pkg. of cream cheese
2 t. milk
3 1/2 cups of powdered sugar
1/2 t. vanilla

Melt the 2T marg. in skillet, add the
1/4 cup coconut, brown over low heat,
stirring often...
Spread on paper towel..
Cream the cream cheese & the other
2 T of margarine...add milk...beat in sugar
(powdered) gradually...blend in vanilla.....
Stir in the 1 3/4 cups of coconut....
Spread on cooled cake...