Misfit Recipies

Aimee's Pea Salad -Yummo!

submitted by Aimee (Royalstamper)

Lettuce, shredded
1 c. celery
10 oz. pkg. frozen peas (thaw, but don't cook)
1/2 c. green pepper
red onion (diced, amt. to personal taste)
8 slices cooked bacon, crumbled
1/2 c. mayo
1 1/2 c. sour cream
2 Tbs. sugar
4 oz. shredded cheddar cheese

Prepare at least 8 hours in advance.
In a 9 X 13 pan, layer the following
Lettuce, layer in the pan, 1- 1 1/2" thick
Celery
Peas
Green Pepper
Red onion

Mix together the mayo, sour cream, and sugar in a bowl. Spread over the layered ingredients. Next add shredded cheese, top with crumbled bacon. Refrigerate for at least 8 hours.

Brownie Trifle

Submitted by Aimee (Royalstamper)

(taken from 1 of the Taste of Home Magazines)

1 pkg. brownie mix (9 X 13 size) I use my brownie recipe that I previously posted, will post again at the bottom. Your favorite brownie recipe will work just fine!

2-1/2 c. cold milk
1 sm. pkg. instant cheesecake or vanilla pudding mix
1 sm. pkg. instant white chocolate pudding mix
1 carton (8 oz) frozen whipped topping, thawed
2 to 3 Heath candy bars (1.4 oz ea.) chopped

Prepare and bake brownies according to directions for cake-like brownies. Cool completely.

In a mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in the whipped topping. Cut the brownies into 1 inch cubes; place half in a 3 qt. glass trifle bowl. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

Todd's Brownies

Cream together:
1 3/4 c. sugar
4 eggs
2 tsp. vanilla

Melt together:
1/2 lb. butter
6 oz. bittersweet chocolate.
Add to above mixture.

Add 2 c. flour.

Bake at 350 degrees, for 30-35 minutes

Chicken Pot Pie

Submitted by Joanne (jor)

Okay, here is the Chicken Pot Pie recipe that we all loved so much tonight. Very easy!

2 Tbsp butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped (I used shredded carrots)
4 Tbsp flour
4 cups chicken stock
2 potatoes, peeled and diced (I used a canned potatoes)
2 cups cubed chicken
2 Tbsp chopped parsley
1/2 cup frozen peas (I used more)
1/2 cup frozen corn (I used more)
1 prepared pie crust (pillsbury)

Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in chicken parsley, peas and corn. Pour mixture into casserole. Top with pie crust. Bake 30 minutes or until crust is golden.