Ledbetter Recipes

Author: mcdougalfavorites

  • Rhonda’s Zucchini Casserole

    1 pound ground beef
    1/2 pound itialian sausage
    12 cups zucchini, grated
    3 eggs
    1 (10 ounce) box frozen spinach, thawed and drained
    1/2 loaf french bread, ground
    2 teaspoons salt
    1 teaspoon pepper
    1 1/2 teaspoon sage

    Directions: Saute beef and sausage, drain. Mix all ingredients together, pour into buttered 9″x13″ baking dish. Bake at 375 degrees for 45 minutes.

  • Zucchini Souffle

    1 (16 ounce) canned green chiles
    6-8 zucchini squash, sliced
    1 1/2 cap cup cheddar cheese, shredded
    2 eggs, beaten
    salt and pepper
    2/3 cup bisquick
    1/2 teaspoon Oregano
    1 1/2 cup milk

    Directions: Layer green chiles, zucchini and cheddar cheese in a 9″x13″ casserole dish. Mix the remaining ingredients and pour over zucchini mixture. Bake for 1 1/2 hours to 2 hours at 300 degrees.

    Note: This is a recipe, that my friend, Eileen Ramorini, gave me. She brought it to one of your church socials, and it was a great hit. It is really light and tasty.

  • Swiss Chard Casserole

    3 bunches of swiss chard
    6 slices of bacon, diced
    1/2 cup cup onion, diced
    4 eggs, beaten
    1 cup monteray jack cheese, shredded
    Pepper, seasoning salt, and garlic

    Directions; Wash, cut and boil chard. In separate pan, saute bacon and onion. Drain chard and combine with bacon and onion; add eggs and half of the chesse and seasonings. Pour into a 9″x13″ baking dish. Spread balance of cheese on top. Bake in 350 degree oven for 25-30 minutes until bubbly and starting to brown.

    Note: Use more bacon and cheese — it even gets better.

  • Crock Pot Dressing

    1 8″ pan of cornbread
    8 slices of day old bread
    4 eggs
    1 medium onion chopped
    1/2 cup cup celery chopped (optional)
    1 1/2 teaspoon sage
    1/2 teaspoon pepper
    2 cans cream of chicken spup
    2 cans chicken broth
    2 teaspoons buuter

    Directions: Crumble breads. Add all ingredients except butter. Butter the sides of the crock pot. Pour the mixture into the crock pot. Dot top of the dressing with butter. Cover and cook on high until hot. Reduce heat to low and cook 3 or 4 hours. Can cook longer if needed. This makes a very moist dressing. If you like a drier dressing, once done you can pour into a pan and place in the oven for a crispier brown top.

  • Squash Dressing

    1 package jalapeno corn bread mix
    1 large onion, chopped
    1 stick margarine
    2 cups yellow summer squash, cooked and drained
    1 can cream of mushroom soup
    2 eggs
    salt and pepper
    cheese, grated

    Cook corn bread according to package directions. Saute onions in margarine, add squash, soup, eggs, salt and pepper and 1/2 cup cheese. Crumble corn bread into squash mixture. Mix all together and pour into 8″x8″ casserole dish. Bake at 350 degrees for 25 minutes. Remove, cover with cheese and put back into the oven until cheese melts.

    Note: This is one of my all time favorites and I don’t even eat squash. This is like chicken dressing, honestly. My Gran made this when she lived in Louisiana, now we are making it in Texas (it tastes the same).

  • Pineapple Cheese Casserole

    1 (20 ounce) cans pineapple chunks
    1 cup sugar
    6 tablespoons flour
    1/2 cup butter, melted
    2 cups cheddar cheese, grated
    1 tube Ritz crackers, crushed

    Combine sugar, flour and juice drained from pineapple. Add butter, cheese and pineapple. Spread in 8″x11 1/2 inch dish and cook 20 minutes at 350 degrees. Sprinkle with cracker crumbs; reduce heat to 300 degrees and bake at 20 minutes or more, until crumbs are brown and moist.

    Note: Good with meat dishes, dressing, or even as a dessert.

  • Green Bean Special

    2 cans French cut green beans, drained
    1 can cream of mushroom soup
    1 cup cheddar cheese
    1 can French’s Onion Rings

    Mix green beans and soup in casserole dish. Sprinkle cheese and onion rings on top. Cover and bake at 350 degrees for 30 minutes. Uncover and back for 15 to 20 minutes until golden brown.

  • Ham, Potato, Cheese Soup

    2 cups water
    2 cups potatoes, diced
    1/2 cup carrots, diced
    1/2 cup celery, diced
    1/4 cup onion, diced
    1 1/2 teaspoon salt
    1 1/4 teaspoon pepper
    1/4 cup butter
    1/4 cup flour
    2 cups milk
    2 cups cheddar cheese, shredded
    1 cup ham, cubed

    Bring water to a boil, add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer about 10 minutes, do not drain. Make white sauce with butter, flour and milk. Add to vegetable mixture. Add cheese and ham. You may put this in a crock pot to keep warm and serve when you are ready. Options: instead of ham you may use crispy bacon, frankfurters, sausage, or any other meat.

  • Taco Bean Soup

    1 1/2 pounds lean ground beef
    2 medium onions, chopped
    1/4 cup bell pepper, chopped
    2 cans pinto beans, undrained
    2 (6 ounce) cans tomato sauce
    1 can Ro-Tel tomatoes
    1 can hominy, drained
    1 package dry taco mix
    1 package dry Italian salad dressing mix
    4-5 cups water
    salt, pepper, and Tabasco to taste

    Saute and drain meat, onions and bell pepper. Add rest of the ingredients and simmer 45 minutes to 1 hour. Serve warm with cheese and taco chips.

    Note: After the meat, onions and peppers are browned I dump all of it in a crock pot. My husband, Harley, accuses me of being part Mexican because i lenjoy this so much.

  • Thai Coconut Chicken Soup

    1 quart chicken stock
    1 stalk lemon grass, white part only, cracked open with the flat side of a knife
    3 kaffir lime leaves, fresh or dried, hand torn
    1 fresh ginger (3″ piece), peeled and thinly sliced
    2 small Thai chilies, halved lengthwise
    2 garlic gloves, crushed
    1 can unsweetened coconut milk, (13 ounce can)
    2 tablespoons Thai fish sauce (nam pla)
    1 1/2 teaspoons sugar
    1 (8 ounce) can straw mushrooms, rinsed
    4 limes, juiced
    1 1/2 cups chicken, cooked and shredded
    Kosher salt and freshly ground pepper
    1/4 cup fresh cilantro leaves, shopped

    Bring the stock to a boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chiles, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth. Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to let the chicken heat though; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemon grass, ginger, or lime leaves.

    Note: I LOVE Thai food. I found this recipe from Tyler Florence on the Food Network and I really liked it.