Ziay!

secretkessa

I am looking to use up some canned food in a recipe to wash the cans and use for an art project. It can be any food, but I would like the size of about 15.25 oz... the kind canned vegetables come in. Thank you so much!!

mybfflikestopissmeoff

greenbean casserole

baby4bluehoney

1 coconut, shell removed and flesh grated (or 2.5 ounces fresh grated coconut), coconut water reserved
Reserved coconut water, pluse enough cream or milk to measure 1 quart

PREPARATION:
In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature

Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.

The remaining coconut flesh may be air-dryed and/ or toasted for other uses.
Refrigerate the coconut cream and use within 5 days.
Use coconut cream in savory dishes, desserts, and drinks.

smdiner

Ten Minute Dinner

1 Pound ground beef
1 large onion, chopped
* 1 can (10 3/4 ounces) cream of mushroom soup, undiluted*
*1 can ( 10 3/4 ounces) cream of chicken soup, undiluted*
1 can (15 ounces) mixed vegetables, drained
1 can (5 ounces) chow mein noodles

Brown beef and onion; add both soups, mixed vegetables and 3/4 can of chow mein noodles. Pour into casserole dish. Top with remaining chow mein noodles. Bake at 400 degrees F. for 10 minutes or until hot.

NOTE: *Golden Mushroom with Sliced Mushrooms Soup can be substituted for the Cream of Mushroom soup OR Chicken Rice soup can be substituted for the Cream of Chicken soup.*

*THIS 10 Minute casserole is GOOD! GOOD! GOOD!*
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Chicken and Stuffing Casserole

INGREDIENTS
3/8 (3 pound) whole chicken
3 ounces dry bread stuffing mix
3/8 (10.75 ounce) can condensed cream of chicken soup
3/8 (10.75 ounce) can condensed cream of celery soup
1/3 cup and 2 tablespoons chicken broth (from boiling the chicken)
1/4 cup and 2 tablespoons evaporated milk


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center
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bubbles

Easy Chili
1 pound ground beef, browned with 1/2 cup each, onions and green peppers. Drain fat. Add:
2 cans hot chili beans
1 can drained whole kernel corn
1can diced tomatoes w/ chili peppers
1 can tomato sauce. Simmer gently for 1/2 hour, adjust seasoning by adding more salt, pepper, chili powder.