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Susie you wanted a Sulsa recipe. Here is mine. Sheryl's Salsa


4 or 5 vine ripened Tomatoes (chopped/cubed)

1/2 Medium Red onion (chopped/cubes)

2 Green Onions (Scallions) finely chop entire onion

1 Serrano Chillies finely chopped

1 Handfull fresh Cilantro Leaves (minced) Use about 1/2 of the bunch

Don't use the long stems just the leaves.

3 or 4 Garlic Cloves (minced)

1 Lime Juiced or a couple squirts of lime from store container.

1/4 cup Extra Virgin Olive Oil

1 tsp. Kosher Salt

1 tsp. Vinegar (optional)



Excellent as a dip for you salsa chips or as a topping for tocos. Stir all ingredients together I like to make the day before I need it so the flavors mingle. You can add more of most ingredients for your taste. I had to make a batch so that I could write this down. I do everything by taste. So if you don't like the extra nip of vinegar don't put it in. I like the added flavor. I hope whoever tries this really likes it. Sheryl

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Sheryl's Creamy Chicken Casserole


2 lbs boneless chicken breasts cooked and cut up into bite sized pieces.

2 sleeves of Town House crackers crumbled up.

2 sticks of melted real butter

1 can cream of chicken soup

1 can cream of celery soup

1 large container sour cream (16oz)


Add melted butter to cracker crumbs and mix well until crumbs are coated. Spread 2/3 of cracker mixture into a 9X13 casserole dish or glass pan. Place chicken on top of crumbs.

In a seperate bowl, combine soups and sour cream. Mix thoroughly. Spread soup mixture on top of chicken. Sprinkle remaining cracker mix on top.

Bake at 350 degrees for 30 minutes or until hot and bubbly.

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Chicken Casserole


4 cups cooked chicken cubed

1 + 1/2 cups finely chopped sauteed celery

1/4cup chopped sauteed onions

2 cups sliced water chestnuts

2 cups cream of chicken soup

1 cup Mayonnaise

Corn bread stuffing mix



Mix all ingredients. Put into a 9X13 baking dish. Top with cornbread stuffing mix. Optional: Melt 1/2 cup butter and drizzle over top. Bake at 350 degrees until hot throughout. About 40 minutes.

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Poppy Seed Chicken


4 double chicken breasts

2 cans cream of chicken soup

2 cups sour cream

55 Ritz crackers

4 Tbsp poppy seeds

1 stick Butter, melted


Cut chicken in small pieces, boil until tender. Mix soup and sour cream in a dish. Save your chicken broth for soup or something else. Put cooked chicken pieces into soup and sour cream mixture. Stir in another bowl the poppyseeds, crackers and melted butter, mixing well. In baking dish, layer cracker mixture, chicken sauce and cracker mixture, etc. Bake uncovered at 350 degrees for one hour.


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All in one Chicken Dinner


4 to 6 chicken breast halves

3 to 4 potatoes (peeled and sliced)

2 cans green beans (drained)

1 stick butter

1 envelope Good Seasons Italian dressing (dry)


In a greased 9X13 dish, place chicken breasts down in the middle at an angle.

Put the potato slices on one side of the chicken and the green beans on the other side. melt butter and add the good seasons dressing, stirring well. Pour over the chicken and vegetables. Cover with foil and bake for 1 to 1 1/2 hours at 350 degrees. Test at one hour to see if chicken is tender, if not continue for another half an hour.

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Chicken Chop Suey

1 can fancy Chinese mixed vegetables

2 boneless, skinless chicken breasts (cut up)

1 cup celery (chopped)

1/2 cup onion (chopped)

2 Tbsp cooking oil or olive oil

1 can cream of celery soup

1 can cream of mushroom soup

1/2 cup soy sauce (Kikkoman preferred)

Prepared rice for 4

1 can crunchy chow mein noodles.


Saute chicken, onion, celery, and oil over medium high heat until chicken is cooked and no longer pink. Add soups and soy sauce. Mix well. Cook over medium heat for 20 minutes. Stir frequently. To serve, put over prepared rice, and sprinkle crunchy chow mein noodles over top.

To prepare Rice.

1 + 1/2 cups water in pot. Bring to a boil with a dash of salt and a tsp of butter.

Add 3/4 cup uncooked rice. Stir and put lid on pan. Turn heat to lowest temp. Cook for 15 minutes. Do not touch lid. Turn off and let rest 5 minutes or so. Ready to serve when suey dish is finished. Serves 4 nicely. Sheryl

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One of my favorite cookies.

Summer Citrus Crisps

1/2 cup unsalted butter (soft)

1/2 cup sugar

1 large Egg (white)

1/8 tsp salt

1+1/2 tsp orange zest (grated)

1 tsp vanilla

2/3 cup flour


The clean, fresh flavor of citrus is delectable in these crisp wafers. I love to serve them in warm weather with a tall glass of iced tea or lemon aid.

Preheat the oven to 350 degrees. In a medium bowl, with and elevtric mixer on medium speed, cream the butter and sugar together until quite creamy. Mix in the egg white, salt, lemonzest, orange zest, and the vanilla flavoring. On low speed, add the flour and mix well. Drop rounded teaspoonfuls of dough 3 inches apart on ungreased baking sheets. The cookies will spread (alot). Bake in the center of the oven for about 12 to 15 minutes, or until the crisps are nicely golden around the edges. Not brown. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Store in an airtight container if you have any left to store. You can also freeze these cookies. Makes about 2 dozen very thin delicate cookies. Let me know if you like them. Sheryl

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2 Cans 30 oz. Garbanzo beans

1/2 cup Tahini (sesame seeds)

1/2 to 3/4 cup (extra virgin) olive oil

3 tbsp lemon juice

3 Tbsp minced garlic

Garlic salt (to taste) Maybe 1/8 tsp.

1 tsp black pepper (to taste)

2 Jalapeno peppers


Instructions: In food processor combine until smooth all ingredients above. You might need all of the juice from one of the cans of garbanzo beans. Reserve the juice from the second can in case hummus is too thick or you wish a thinner hummus. Pre-slice the jalapeno peppers: removing the seeds and stem. Make long thin slices and add to the food processor. Mix until you reach the consistency you like. sometimes you ned a bit more olive oil or lemon juice, especially to refresh the dip a few days later. Will last 3 to 4 weeks in refrigerator. I usually use entire pulp and juice from 1 lemon. Yummy! Serve with Pita Bread or any type nacho or vegies.

Hint : Try not to breath in the fumes while working with the jalapeno. Wash hands throughly after cutting up jalapeno pepper. Do not put fingers or hands near eyes. Sheryl

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Pumpkin Trifle

1 Package (14 1/2 oz) Betty Crocker;s Gingerbread Cake Mix

1 1/2 cups water

1 egg

4 cups cold fat-free milk

4 pkgs. (1 oz)each) sugar-free instant butterscotch pudding mix

1 can (15 oz) solid-pack pumpkin

1 tsp ground cinnamon

1/4 tsp each ground ginger, nutmeg, and allspice

1 ctn (12oz) reduced-fat frozen whipped topping, thawed

Combine cake mix, water and egg (mix well) - Pour into an ungreased 8 inch square baking pan. Bake at 350 for 35 to 40 minutes, or until a toothpick in center comes out clean. Cool 10 minutes before removing from pan onto a wire rack. When cool, crumble cake in chunks. Set aside 1/4 cup for garnish.

In bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Let stand 2 or 3 minutes or until a soft set. Stir in pumpkin and spices and mix well.

In a trigle bowl or 3 1/2 qt.glass serving bowl, layer a fourth of the cake crumbs and half of the pumpkin mixture, a fourth of cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate. Sheryl

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You rock, Sheryl! Thanks a bunch... I'm so excited to try these recipes of yours!

I don't have my favorite recipes unpacked, as they are still in storage :o , but I'm really looking forward to doing some real cooking, oncethe cold weather sets in ;)


Thank you, my friend ;)

Big Hugs, Susie

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  • 2 weeks later...

Sheryl's Family & Friends Recipe Club©

Category: From the Kitchen of: Recipe Name: Date: 11-09-2007

Cookie Sheryl D. Doom Chocolate-Dipped Melting Moments


Pre Heat: Time: Serves/Amt: Note: Information: 375 degreesº 10to15 Mins


Measure: Ingredient(s):


3/4 Cup + 1 Tbls Flour Bleached

1 Cup Cornstarch

1/8 Tsp Salt

1/2 Cup Powdered Sugar (Conf)

1 Cup Butter ( Unsalted )


3/4 Cup Powdered Sugar

2 3 oz. Bars Bittersweet or

Semisweet chocolate


Instructions: Electric Mixer Needed


Soften butter. In a medium bowl, whisk together the flour, cornstarch, and salt. In a mixing bowl, cream the butter and sugar until fluffy. Beat in the vanilla extract. On low speed, beat in the flour mixture until incorporated. Scrap dough into a bowl and refrigerate it for at least 2 hours. Cover with plastic wrap. Put oven racks in the upper and lower thirds of your oven. Preheat oven to 375 degrees. Use non-stick or buttered cookie sheets. Unsalted butter won't burn or brown as quickly.

Divide the dough into 10 portions. I made 10 balls and took one ball out of the refrigerater at a time. Knead the dough between lightly floured hands until malleable. On a lightly floured pastry cloth, roll each dough portion back and forth, stretching to form ropes about 1/2 inch in diameter. Cut the ropes into about five 2 1/2 lengths and place then on the cookie sheets 1 1/2 inches apart, curving them slightly into a crescent type shape. Knead any leftover pieces of dough into the next portion. Bake for 10 to 15 minutes or until just beginning to brown around the bottom edges. For even baking rotate the cookie sheets from the top to the bottom racks halfway through baking. Or just cook one pan at a time. That is what I do.Allow the cookies to cool on the sheets for a few minutes. Use a small , angled metal spatula or pancake turner to transfer the cookies to the powdered sugar and gently roll them in powdered sugar. The cookies are Very Fragile. Transfer the cookies to wire racks and when cool, dip them a second time in the powdered sugar.

Chocolate. Break chocolate ino squares and place them in the top of a double boiler set over very hot water ( but not hotter than 160 degrees) Water must not touch the bottom of the double boiler insert. Stir until the chocolate begins to melt. Teturn the pan to low heat if the water cools , but be careful that it does not get too hot. Keep chocolate warm and stir. Tilt the top part of the double boiler over the hot water so that all the chocolate collects in one area of the pot. A large serving spoon placed between the two pans helps to hold the pan at a tilt. Lay sheets of wax paper on the counter. Lightly brush away the powdered sugar from one end of each crescent and dip this end into the chocolate. Gently tap the chocolate-dipped end against the back of the stirring spoon to remove excess chocolate. I didn't tap mine because they would break. So I let them drip on the wax paper.


Utensil(s): Electric Mixer Needed

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Sheryl's Family & Friends Recipe Club©

Category: From the Kitchen of: Recipe Name: Date: 11-09-2007


Pastry Sheryl D. Doom Cinnamon Rolls - Sour Cream


Pre Heat: Time: Serves/Amt: Note: Information:


375º 12-15 Mins. 1 Doz.


Measure: Ingredient(s):


1 - 8 Oz. Sour Cream 2 Tsp Cinnamon

2 Tbsp Butter (softened) 2/3 - 3/4 Cup Brown Sugar

3 Tbsp Sugar

1/2 Tsp Salt 1 Tbsp Milk

1/8 Tsp Baking Soda 1 Tbsp Butter (softened)

1 Large Egg (lightly beaten) 3/4 Cup Conf. Sugar

1 Pkg Yeast (dry)

3 Cup Flour

2 Tbsp Butter (softened) 1/2 Flour




Set out butter and large egg or two small eggs to room temperature.


Heat sour cream in a small saucepan over medium-low heat. To about 105 to 115 degrees. Very warm to the touch.


Put butter, sugar, baking soda and yeast packet in a large mixing bowl blend in the slightly beaten large egg and the warm sour cream. Blend well then add 1 1/2 cups of the flour; beat at medium speed until well blended. Gradually add enough of the remaining flour to make a soft dough.


Turn out on lightly floured work surface and knead 6 to 10 times. Invert mixing bowl over dough and let rest 5 minutes. Meanwhile grease a cupcake pan lightly with crisco. In a small dish add cinnamon and brown sugar stir together well.


Sometimes I add a teaspoon of regular sugar to this also.


Roll dough into an 18 x 6 rectangle. Spread 2 tbls. softened butter on the entire surface. Sprinkle brown sugar and cinnamon over the dough. Roll with hands into and 18 inch long log sealing and pinching ends, pressing firmly to get out any air pockets. Seal seam by pinching lightly.


Slice the log roll into 12 ( 1 1/2 inch slices. Place cut side down, into the greased muffin pan. Cover with a towel and keep from draft 30 minutes or until doubled in size.


Bake at 375 degrees in a preheated hot oven, 12 to 15 Minutes. Remove when deep golden brown. Then remove from pan immediately. Cool on a wire rack.

Combine powdered sugar, milk, and butter. Or just milk and powdered sugar works. Drizzle over buns. These are great. Enjoy!

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Sheryl's Family & Friends Recipe Club©


Category: From the Kitchen of: Recipe Name: Date: 11-11-2007


Casserole Chicken Pot Pie


Pre Heat: Time: Serves/Amt: Note: Information:


350º 55 minutes 4 or 5 Cool 15 mins Color - Deep Golden Brown


Measure: Ingredient(s): Measure: Ingredient(s):


1/2 Cup Onion (chopped fine) 1 Large or 2 Med Potatoes (cubed+cooked)

6 Tbls Butter 2 Carrots (cubed + cooked)

7 Tbsp Flour 2 Cubes Boullion (chicken flavor)

1 tsp Salt

1/4 Tsp Rosemary or Poultry

Seasoning or bit of both

1/8 Tsp Pepper

3 To 4 Cups Chicken Broth

3 Cups Chicken (cooked + cubed)

4 Oz Or 1/4 CupPeas (frozen works best)




Saute' 1/2 cup chopped onion in the 6 tablespoons butter. Simmer to cook not browned. Set aside to cool slightly. Stir in the 7 tablespoons of flour. Then add the rosemary or poultry seasoning and salt and pepper. Stir throughly. Put boullion cubes in and pour broth in and stir until a nice thick gravy developes.

Then through in your potatoes and carrots and chicken. When that is done put in your 1/2 cup or so of peas. Pour into a pie crust and put a top crust on. Bake in a pre heated oven at 350 degrees for 45 to 55 minutes or until a deep golden brown. Sometimes it takes longer. Enjoy


Cook 1 or 2 Potatoes. Diced in small squares. Do the 2 Carrots the same. Cook until almost tender but not mushy. They will continue cooking in the pie. Drain and set aside.

Use about 3 chicken half breasts planks or strips enough to equal 3 cups. I cook the chicken in 5 cups water and keep the broth for my pie. If using skinless chicken you may wish to use a couple extra boullion cubes. I let my chicken cool in refrig and it will cut into cubes nicely that way. You can do your chicken the day before or early in the day if desired. Save that great broth. You can also use your potato water if needed. 4 cups broth is usually all that you will need.


Crust: You can use frozen or make your own.

2 crusts: 2 cups flour, 1 tsp salt and 2/3 cup Crisco. (Cut in)Add slowly a little at a time. 1/4 cup cold water and flip around with fork. Ball up and split ball into two and shape into two big patties warming dough with hands ever so lightly. Form and place on counter surface or flour cloth floured and roll each into a size large enough to cover your 9 inch pie pan. Place in pan pour your mixture in and place the second one on top. Cut a few slits in top for excaping heat. Follow baking instructions.



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