TORTILLA CHIP CASSEROLE
2007-11-15 01:43:00
3/4 cup chopped onion2 tbsp. butter1 can (15 oz.) tomato sauce1 can (4 oz.) diced green chilies2 tsp. cumin1 tsp. salt1/4 tsp. red pepper1 pkg. (7-1/4 oz.) tortilla chips, crushed2 cups Monterey Jack cheese, shredded1 cup dairy sour cream1 lb. ground beef1 cup cheddar cheeseSaute onion in butter. Add sauce, chilies, cumin, salt, redpepper. Simmer 10 minutes. Layer in buttered 9 inch square pan,half of each of the following: Tortilla chips, Monterey Jackcheese, beef and sauce. Repeat once.Bake in preheated 350 degree oven, about 25 minutes. Spread sourcream on top and cheddar cheese. Return to oven 10 minutes.Makes 6 - 8 servings.
MEXICAN MEATBALLS
2007-11-15 01:42:00
1 beaten egg3/4 cup soft bread crumbs1/4 cup milk1/2 tsp. salt1/4 tsp. pepper1/4 tsp dried oregano1 lb. ground beef1/2 lb. ground pork24 pimento stuffed olives1 - 16 oz. can tomatoes, cut up1/2 cup water1/4 cup chopped onion2 tsp. instant beef bouillon1 clove garlic, minced1/4 tsp. dried oregano, crushedbottled hot pepper sauceIn a bowl, combine egg, bread crumbs, milk, salt, pepper andoregano; mix well. Add beef and pork; combine thoroughly. Shapemeat mixture into 24 meatballs around the 24 olives. Set aside.In 10 inch skillet, combine undrained tomatoes, 1/2 cup water,onion, bouillon granules, garlic, 1/4 tsp. oregano, and bottledhot pepper sauce. Bring to boil; simmer uncovered for 15 minutes.Drop meatballs into sauce, cover and simmer about 30 minutes orUNtil meatballs are done. Remove meatballs from sauce, cover andkeep warm. Skim excess fat from sauce. Boil sauce about 10minutes to reduce mixture to 1-1/2 cups. Serve over meatballs.Makes 6 servings.
MEXICAN HOT DISH
2007-11-15 01:34:00
1 lb. pork sausage1/4 cup chopped onion1/2 cup chopped green pepper1 cup uncooked macaroni2 tbsp. sugar1 tsp. salt1 tsp. chili powder1 - 1 lb. can tomatoes1/2 cup dairy sour creamgrated cheeseLightly brown the meat. Drain off fat. Add onions and green pepper. Cook until tender. Stir in next six ingredients. Cover and simmer 20 minutes. Check macaroni to make sure it is cookedthroughout. Stir in sour cream - heat throughout. Pass grated cheddar with this hot dish. Makes 4 - 6 servings.
TRAILSIDE OATMEAL TREATS
2007-11-29 23:19:00
1/2 c. margarine1/2 c. peanut butter1 c. sugar1 c. brown sugar2 eggs1/4 c. milk1 tsp. vanilla2 c. flour1 tsp. baking soda1/2 tsp. salt2 1/2 c. oatmeal1/2 c. chocolate chips1/2 c. raisinsWalnuts Beat margarine, peanut butter, and sugars until creamy. Blend in eggs, milk and vanilla. Mix in all the rest. Drop by spoonfuls (make small) on cookie sheet. Bake at 350 degrees for approximately 14 minutes. Remove before they turn brown, underbake them.
CAMPER'S MIX
2007-11-29 23:19:00
2 qts. popped corn1 c. salted peanuts1 c. raisins1 c. flaked coconut1 c. sunflower nutsSalt if desired Mix all ingredients and store in tightly covered container.
TRAIL MIX
2007-11-29 23:18:00
1 c. granola cereal1/2 c. salted sunflower kernels1/2 c. salted roasted soy beans1/2 c. chopped dates1/2 c. raisins You'll need: Medium bowl, wooden spoon, dry measuring cups, jar. In a medium bowl, mix cereal, sunflower kernels, soy beans, dates and raisins with a wooden spoon. Store in a jar or a plastic container with a tight lid. Makes 2 1/2 cups.
BAKED CHICKEN
2007-12-10 22:52:00
1/2 c. ketchup1/2 c. mayonnaise3 tbsp. minced onionBread crumbs or crushed corn flakes2 to 2 1/2 cut up chickenMix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on greased pan or roll lined pan. Bake at 375 degrees for 40 to 45 minutes.
HONEY BAKED CHICKEN
2007-12-10 22:51:00
3 or 4 lbs. chicken, cut up1/2 c. margarine, melted1/2 c. honey1 tsp. salt1/4 c. prep. mustard1 tsp. curryPour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.
SUNDAY FRIED CHICKEN
2007-12-10 22:50:00
1 whole chicken or any combo ofchicken pieces1 to 2 c. of flour for coatingSalt and pepper to taste4 tbsp. butter4 tbsp. Crisco2 beaten eggsWash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible. Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken which you have arranged on a platter.
BEEF BARLEY SOUP (FOR CROCK POT)
2008-03-11 00:39:01
2 lb. beef shanks2 c. thinly sliced carrots1 c. sliced celery3/4 c. chopped green pepper1 lg. onion, sliced1 (16 oz.) can cut up tomatoes1/4 c. snipped parsley1 tbsp. instant beef bouillon granules2 tsp. salt3/4 tsp. dried basil, crushed5 c. water Cut beef into cubes, brown on all sides, and drain well. In crockery cooker place carrot, celery, green pepper and onion. Place beef on top. Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. DO NOT STIR. Cover. Cook on low heat 10 to 12 hours. Remove bones if used. Skim any fat. Season with salt and pepper to taste.
CROCK POT STEAK SOUP
2008-03-06 00:39:19
3 c. water2 sm. onions, chopped3 stalks celery, chopped2 carrots, sliced1 (1 lb.) can tomatoes1 tsp. pepper1 tbsp. monosodium glutamate1 (10 oz.) pkg. frozen mixed vegetables1 lb. coarsely ground beef or stew meat, browned and drained2 to 4 tbsp. beef base or granules1/2 c. butter1/2 c. flour Put all ingredients except butter and flour in crock pot. Cover and cook on low 8 to 10 hours. One hour before serving, turn to high. Make a roux of 1 stick melted butter and 1/2 cup flour. Stir until smooth. Pour into crock pot and stir until thickened. Cook soup on high until thickened.
JONESTOWN PUNCH
2008-02-05 20:47:48
1 pt. raspberry sherbet1 pt. vanilla ice cream1 qt. raspberry ginger aleSouthern ComfortPunch bowl In punch bowl, place raspberry sherbet and raspberry ginger ale. Next put in vanilla ice cream (it will foam less this way). Add Southern Comfort to taste. VARIATION: Use orange sherbet and plain ginger ale for a "creamsicle" punch.
CHAMPAGNE-SOUTHERN COMFORT PUNCH
2008-02-05 20:47:48
2 bottles champagne1 bottle Southern Comfort8 oz. pineapple juiceMandarin orange slices1 c. grape fruit juice1/2 c. lemon juice (fresh)1 liter 7-Up Fill ice ring with 2 parts 7-Up and 1 part water, add orange slices and freeze. In punch bowl mix remaining ingredients, including leftover 7-Up. Add ice ring, garnish with remaining mandarin oranges.
ALL SEASON PUNCH
2008-02-05 20:47:48
1 fifth Southern Comfort3 qts. carbonated soda6 oz. dry white wine6 oz. frozen orange juice6 oz. frozen pink lemonade6 oz. pineapple juice1 fresh pineapple, sliced & sprinkled with sugar Chill all ingredients. Mix in punch bowl, adding soda last; stir to blend. Float block of ice or add ice cubes. Add pineapple slices. If desired, a small jar of maraschino cherries may be added for color. Yield: approximately 40 servings.
MISSISSIPPI MUD DRINK
2008-02-05 20:47:48
1 1/2 oz. Southern Comfort or Bourbon1 1/2 oz. coffee liqueur (Kalva or Tia Maria)2 lg. scoops vanilla ice creamShaved chocolate for garnish (optional) Place ice cream, Southern Comfort and liqueur in blender. Blend just until thick. Spoon into cocktail or parfait glasses and garnish with shaved chocolate.
FIVE OUNCE DRINKS
2008-02-05 20:47:48
1 fifth Southern Comfort2 c. (16 oz.) Ocean Spray Cranberry Juice cocktail1 qt. sparkling water3/4 c. fresh lemon or fresh lime juice (there is usually a little over an ounce of juice in a lemon)1 dash Angostura Bitters (optional)2 qts. champagne Prechill ingredients, pour into punch bowl over large piece of ice. Add champagne last and decorate with slices of oranges and lemons.
CANADIAN CHEESE SOUP
2008-01-27 22:36:54
1/4 c. onion, minced1/4 c. flour1 3/4 c. chicken broth1/4 c. celery, mincedDash of paprika2 tbsp. butter2 c. milk1/4 c. carrot, mincedDash of salt1/2 c. cubed sharp process AmericancheeseCook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until mixture thickens slightly. Reduce heat; add cheese, stirring until cheese melts. Simmer 15 minutes. Do not boil. Serves 4.
TOMATO SOUP SALAD
2008-01-27 22:36:54
2 (3 oz.) pkgs. lemon Jello1 pt. boiling water1 can tomato soup1 lg. pkg. cream cheese1 c. mayonnaise1 1/2 tsp. onion, finely chopped1 1/2 c. celery1 green pepper1 c. nuts, choppedDissolve gelatin in boiling water. Cool. Combine soup and cheese and heat until melted. Mix in gelatin. Pour into mold and chill.
BEEF & VEGETABLE SOUP
2008-01-27 22:36:54
1 qt. beef stock1/4 to 1/2 lb. boiled beef1 to 1 1/2 c. frozen mixed vegetables1 sm. tomato, peeled, dicedChives, finely choppedFreshly grated Parmesan cheese, ifdesiredBring stock to a boil in a medium saucepan. Trim any fat from beef; slice or dice beef. Add beef and frozen vegetables to boiling stock. Cook 5 minutes. Vegetables should be slightly crisp but tender. Add tomato and chives to taste. Ladle hot soup into 4 soup bowls. Sprinkle with Parmesan cheese, if desired. Serve with fresh crusty French bread. VARIATION: For a more substantial soup, add pieces of boiled potato, leftover pasta, rice or small flour dumpling.
NEW YORK MINESTRONE
2008-01-27 22:36:54
1 lb. Italian sausage1 tbsp. salad oil1 c. diced onion1 clove garlic, minced1 c. sliced carrots1 tsp. dry basil2 sm. zucchini, sliced1 can tomatoes, chopped2 cans (10 3/4 oz.) beef bouillon or3 beef bouillon cubes & 1 1/2 c.water1 c. coarsely shredded cabbage1 tsp. salt1/4 tsp. pepper1 can (1 lb.) Great Northern beans,undrainedChopped fresh parsleySlice sausage crosswise into 1/2 inch pieces; brown in oil in Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer for 1 hour, covered. Add beans and liquid, cook another 20 minutes. Garnish with fresh parsley. Serves 8. Freezes well, even better the next day.
BLACK BEAN SOUP
2008-01-27 22:36:54
1 c. black beans4 c. cold water2 sm. onions, chopped2 tbsp. margarine1 bay leaf1 clove garlic, crushed1 tbsp. parsley flakesHam pieces, ground (about 1/4 lb.)1/4 tsp. saltPepper to tastePlace beans in soup kettle with enough water to cover entirely. Soak overnight. Drain water off beans and fill kettle with 4 cups cold water. Cook beans on low heat until soft. Saute garlic, onions and parsley in margarine and add to soup kettle along with all other ingredients. Continue cooking over low heat until soft (about 3 hours). Add water if beans become too thick. Recipe can be doubled if desired.
CREAM PUDDING ICING
2008-01-05 21:05:37
1 pkg. prepared pudding mix1 c. milk1 c. butter or margarine1 c. sugar1/2 tsp. vanilla extractCombine pudding mix and milk. Cook over low heat, stirring constantly, until thickened. Cool. Combine butter and sugar. Beat until light and fluffy. Add cooled pudding, gradually and vanilla. Beat until mixture is creamy and spread on cake. Yield: enough for 2 (9") layers.
LEMON PUDDING COOKIES
2008-01-05 21:05:37
1 c. Bisquick baking mix1 pkg. (3 3/4 oz.) lemon instant pudding (dry)1 tsp. grated lemon peel1/4 c. vegetable oil1 eggSugar Heat oven to 350 degrees. Mix all ingredients until dough forms a ball. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten each to 1/4 inch thickness with bottom of glass dipped in sugar. Bake until edges are delicate brown, about 8 minutes; cool. Frost with Lemon Butter Frosting (below), if desired. Makes about 2 1/2 dozen cookies.LEMON BUTTER FROSTING:1 1/2 c. powdered sugar3 tbsp. margarine or butter, softened1/2 tsp. grated lemon peel1-2 tbsp. lemon juice1-2 drops yellow food color Mix powdered sugar and margarine. Stir in lemon peel, lemon juice and food color; beat until frosting is of spreading consistency.PIS
PUDDINGWICHES
2008-01-05 21:05:37
35 graham cracker squares1 (4 oz.) pkg. instant chocolate pudding1 1/2 c. cold milk1/2 c. peanut butter Line a 13 x 9 inch baking pan with 17 crackers. Combine pudding, milk and peanut butter. Beat until smooth and mixture starts to thicken. Carefully spread over crackers. Cover with remaining crackers, pressing down slightly. Cover and freeze 3 hours.
SUGAR PLUM PUDDING
2008-01-05 21:05:37
2 c. flour1 1/2 c. sugar1 1/2 tbsp. soda1 tsp. allspice1 tsp. cinnamon3/4 c. salad oil3 eggs1 c. buttermilk1 c. cooked prunes1 c. chopped nuts2 1/2 tsp. baking powder1/2 tsp. saltSift dry ingredients together. Add to other ingredients and mix together. --ICING:--1 c. sugar1/2 c. buttermilk1 tbsp. white corn syrup1 stick butter1 tbsp. vanillaBring to boil and pour over pudding while hot.
CROCKPOT HAMBURGER SOUP
2008-03-16 00:40:01
Mix together in crockpot with hands: 1/4 tsp. pepper Add to meat and stir: 8 oz. can tomato sauce 1 tbsp. soy sauce 1/4 tsp. basil 1/4 tsp. seasoned salt 1 env. dry onion soup mix 1 c. sliced celery 1 c. sliced carrots Cook 6-8 hours at low setting. Turn control to high and add the following to soup: 1/4 c. Parmesan cheese
CROCK POT POTATO SOUP
2008-03-21 00:40:00
4 c. peeled, diced potatoes2 c. peeled, diced carrots1/2 c. diced onionChicken bouillon cubesWater1 can evaporated milk Place vegetables in crockpot. Dissolve bouillon in hot water (about 4 cups water and 4 bouillon cubes). Cover vegetables with bouillon. Cover and cook on low 8 hours. Before serving, add 1 can evaporated milk. Individual servings may be garnished with a small amount of butter and a sprig of fresh parsley.
DOUBLE CHOCOLATE MINT DESSERT
2008-03-24 23:53:52
--CAKE:--1 c. flour1/2 c. butter16 oz. Hershey syrup (1 1/2 c.)1 c. sugar4 eggs--MINT LAYER:--2 c. 10X sugar1 tbsp. water3 drops green food color1/2 c. butter1/2 tsp. mint (6 drops) Beat until smooth. Heat oven 350 degrees. Grease 13x9 pan. In large bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan. Bake 25-30 minutes or until it springs back when lightly touched. Cool completely. Spread mint cream layer on cake. Chill. Pour chocolate topping over dessert. Cover and chill. --CHOCOLATE TOPPING:-- Melt in microwave: 6 tbsp. butter1 c. mint chocolate chips Melt 1 - 1 1/2 minutes or until smooth when stirred.
CROCK POT PORK ROAST
2008-03-26 00:40:00
1 Boston Butt1 onion Put roast in crock pot, slice onion on top. Sprinkle with pepper. Pour small amount of barbeque sauce over top of the onions. Put about 1 cup of water in bottom of the pot and cook on low for 10-12 hours. Can be sliced and serve with vegetables or chopped and served on buns.
CROCK POT SPAGHETTI SAUCE
2008-03-31 00:41:01
1 lb. ground beef1 lg. onion, chopped1 clove garlic, minced2 (1 lb.) cans tomatoes, cut up1 (8 oz.) can tomato sauce1 (12 oz.) can tomato paste1 c. beef bouillon2 tbsp. minced parsley1 tbsp. brown sugar1 tsp. dried oregano leaves1 tsp. dried basil leaves1 tsp. salt1/4 tsp. pepper In large skillet, crumble eat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color. Drain off excess fat. In crock pot combine browned meat, onions and garlic with remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve over hot spaghetti. May be made ahead of time and frozen. Makes 6 to 8 servings.
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