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In search of a few Older Recipes


Veteran Member
Gold Member
Jun 24, 2005
Hi all,
I've only been selling for under a year and have had a great hostess ask me for some "old" recipes and I'm having hard time finding them. Maybe if someone could look in their files for these??

German chocolate flan
Southwest country casserole
Chicken and biscuit bake

These are recipes from around 2001 from what she's telling me.

Thanks so much for any help. She's been great to me, had a fantastic show and have had 2 shows from her's with bookings from each, so I'd really like to help her out!! :D

Thanks again,
Mar 7, 2006
Southwest Country Casserole

Here's the recipe for the Southwest Country Casserole:

Southwest Country Casserole

1 ¾ pounds lean (90%) ground beef
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup onion, sliced
1 can (10.25 ounces) beef gravy
1 garlic clove, pressed
2 tablespoons Pantry Southwestern Seasoning Mix, divided
1 ¼ cups thick and chunky salsa, divided
¾ cup milk
2 eggs
16 slices firm white bread
1 ounce cheddar cheese, shredded (¼ cup)
Sour cream (optional)

Preheat oven to 400F. Using 5” Utility Knife, thinly slice bell peppers and onion into 2-inch strips. In Generation II 12” Family Skillet, cook and stir ground beef until no longer pink; drain. Stir in gravy, garlic pressed with Garlic Press, 1 tablespoon plus 2 teaspoons of the Seasoning Mix and ½ cup of the salsa. Add bell peppers and onion. Pour filling mixture into Oval Baker, mounding slightly in center.

In 1-Qt. Batter Bowl, blend milk, eggs and remaining 1 teaspoon Seasoning Mix using 10” Whisk. Cut crusts off bread using Serrated Bread Knife. Dip each bread slice into egg mixture to coat lightly; arrange in an overlapping circular pattern on top of filling, leaving center open. Pour any remaining egg mixture over bread.

Bake 25-30 minutes or until edges of bread are deep golden brown. Remove from oven to Nonstick Cooling Rack. Fill center opening with remaining salsa; sprinkle with cheese grated with Deluxe Cheese Grater. Serve with additional salsa and sour cream, if desired.

Yield: 8 servings