|
|
The Kuntry Koop Down-home RecipesMain Dishes
2 -1/2 lb. cube steak
1 pkg. onion gravy mix
1 can cream of mushroom soup
2 c. water
Dip steak in seasoned (with salt and pepper) flour and fry until brown. Place in crockpot. Add water, soup and gravy mix. Cover and cook on low for 6 to 8 hours. Serve with mashed potatoes or rice.
1 lb. ground beef
1/2 c. chopped onion
1- 16 oz. can cut
green
beans, drained
1- 10 3/4 oz. can condensed
tomato soup
3 medium potatoes,
peeled
and quartered (1 lb.)
1 beaten egg
Milk
1/2 c. shredded
american
cheese
Preheat oven to 350º
In a large skillet cook
ground
beef and onion till meat is browned and onion is tender;drain off fat.
Stir in beans, soup, 3/4 tbs. salt, and 1/8 tsp. of pepper. Turn
mixture
into a 1- 1/2 quart casserole dish.
In a covered pan cook
potatoes
in boiling salted water about 20 minutes or just till tender; drain.
Mash
while hot; stir in egg. Add enough milk to make potatoes fluffy, yet
stiff
enough to hold their shape. Season with salt and pepper. Drop potatoes
in mounds atop meat mixture. Sprinkle with cheese. Bake, uncovered, in
a 350º oven for 25 to 30 minutes or till heated through. Makes 4
to
6 servings.(can use instant mashed
potatoes)
1 lb. pinto beans
2-1/2 c. cold water
1 med. chili pepper
1 med. onion
1 clove garlic
1 (16 oz.) can tomato sauce
2 tbs. chili powder
1 tsp. salt
1 tsp. cumin seed
1/2 tsp. marjoram
Cook beans on simmer 1 hour. Add remaining ingredients and cook on simmer 3 hours more. Add hot water as needed.
2 - 3 lbs.Top Round or
Chuck
cut in chunks about one inch in size. Trim excess fat
1/2 tbs. salt
1/4 tsp. black pepper
1 med. onion, chopped
4 med. potatoes, peeled and
cut in chunks
water as needed
3 tbs. flour
Top and bottom pie crust
pastry
Place beef in a sauce pan
with
a cover, add salt, pepper, onion and potatoes. Pour in water until the
surface
is slightly covered. Bring to a boil over high heat, lower
heat,cover
and let simmer for 1- 1/2 hours or until beef is tender. Stir
occasionally. Put
flour in a small mixing bowl, add 1/3 cup water and mix until smooth,
pour
into the pot and stir until
thickened. Check
seasoning. Cover
the bottom of a greased baking dish with the pie crust pastry. Using a
slotted
spoon transfer the beef and potatoes to the baking dish, add enough
broth
using a ladle to bring the liquid level to the surface, cover the top
with
the pastry,fold over the edges and cut a few vent holes.
Preheat oven to
350º,
bake 40 to 45 minutes or until the crust is golden brown.
2 c. (8 oz) elbow macaroni
1 (11 oz.) can condensed
cheddar
cheese soup
1/4 c. minced onion
1/4 c. minced green pepper
3 eggs
1 tsp. oregano
1 tsp. sweet basil leaves
1/2 tsp. garlic powder
2 (8 oz.) cans tomato sauce
12 oz. mozzarella cheese
1 small package sliced
pepperoni
Cook macaroni
according
to package,drain thoroughly. Combine with soup,
onion, peppers &
eggs. Spread in greased pan. Bake at 350º for 25 minutes. Add
seasonings
to sauce; pour over macaroni & spread evenly. Sprinkle cheese on
top
& then top with pepperoni slices. Bake for 10 minutes longer.
1 lb. ground beef
1/2 c. chopped onion
1- 16 oz. can cut
green
beans, drained
1- 10 3/4 oz. can condensed
tomato soup
3 medium potatoes,
peeled
and quartered (1 lb.)
1 beaten egg
Milk
1/2 c. shredded
american
cheese
Preheat oven to
350º
In a large skillet cook
ground
beef and onion till meat is browned and onion is tender;drain off fat.
Stir in beans, soup, 3/4 T. salt, and 1/8 tsp. of pepper. Turn mixture
into a 1- 1/2 quart casserole dish.
In a covered pan cook
potatoes
in boiling salted water about 20 minutes or just till tender; drain.
Mash
while hot; stir in egg. Add enough milk to make potatoes fluffy,yet
stiff
enough to hold their shape. Season with salt and pepper. Drop potatoes
in mounds atop meat mixture. Sprinkle with cheese. Bake, uncovered, in
a 350º oven for 25 to 30 minutes or till heated through. Makes 4
to
6 servings.(can use instant mashed
potatoes)
2 tbs. butter, or
margarine
1/2 c. chopped yellow onion
1 lb. wieners (whatever kind
you use), sliced in 1/4 inch slices
2- 1 lb. cans pork and beans
1/2 c. catsup
2 tbs. prepared mustard
2 tbs. brown sugar,
molasses,
or honey
In a skillet heat the
fat,
add 1/2 c. chopped yellow onion and the wiener slices and cook a few
minutes
over medium heat until the onion is transparent and the wiener
slices
begin to brown, about 10 minutes. Remove the fat from the two cans of
pork
and beans and add to onions and wiener slices in skillet,stirring to
mix
the ingredients well. Add the
catsup, mustard and
sweetening,
stirring as you go. Make sure the heat is on medium low to medium at
this
point.Continue to stir to keep from sticking. When thoroughly
heated,
it is ready to serve, about 10-15 minutes.
2 - 3 lbs.Top Round or
Chuck
cut in chunks about one inch in size. Trim excess fat
1/2 tbs. salt
1/4 tsp. black pepper
1 med. onion, chopped
4 med. potatoes, peeled and
cut in chunks
Water as needed
3 tbs. flour
Top and bottom pie crust
pastry
Place beef in a sauce pan
with
a cover, add salt, pepper, onion and potatoes.Pour in water until the
surface
is slightly covered.Bring to a boil over high heat, lower heat,
cover
and let simmer for 1- 1/2 hours or until beef is tender. Stir
occasionally.Put
flour in a small mixing bowl, add 1/3 cup water and mix until smooth,
pour
into the pot and stir until
thickened. Check
seasoning. Cover
the bottom of a greased baking dish with the pie crust pastry. Using a
slotted
spoon transfer the beef and potatoes to the baking dish, add enough
broth
using a ladle to bring the liquid level to the surface, cover the top
with
the pastry,fold over the edges and cut a few vent holes. Preheat oven
to
350º, bake 40 to 45 minutes or until the crust is golden
brown.
12 lasagna noodles,
broken
into large pieces
1 lb. hot Italian sausage,
casings removed
1 jar (26 ounces) spaghetti
sauce
1 c. ricotta cheese
2 c. (8 ounces) shredded
mozzarella
cheese
1/2 c. grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. black pepper
Cook the noodles
according
to the pkg. directions; drain. Meanwhile, in a soup pot cook the
sausage over medium-high heat for 6 to 8 minutes, or until no pink
remains,stirring
to crumble the sausage; drain. Add the noodles and the remaining
ingredients;mix
well.
Reduce the heat to
medium-low
and cook for 6 to 8 minutes, or until heated through and the cheese is
melted. Serve immediately.
1/2 c. water
1 lb. ground beef
1/2 tsp. pepper
1 can of tomato soup
1 tbs. salt
1 c. sliced onion
1 c. chopped celery
1 diced bell pepper
4 c. sliced raw potato
Put potatoes in a large
casserole
and 2/3 of the remaining vegetables. Sprinkle each layer with salt.
Spread
meat on top of vegetables,
then add remaining
vegetables.
Mix tomato soup with water and pour over all. Cover and bake at
350º
1-1/2- 2 hours.
1 c. raw long grain rice
1 c. water
2/3 c. chopped onion
2 tsp. salt
1 tsp. celery salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 lb. ground beef
3 tbs. cooking oil
2 cans tomato sauce
2 c. water
4 tbs. brown sugar
4 tbs. Worcestershire
sauce
In a large bowl, combine
first
7 ingredients. Add beef and mix well.
Shape into 1- 1/2 in. balls.
In a large skillet, brown meatballs in oil;
drain. Combine tomato sauce,
water,brown sugar and Worcestershire sauce, pour over meatballs. Reduce
heat, cover, and simmer 1 hour.
1 pkg. (10 - 11 oz.)
refrigerated
pizza dough
1 tsp. .olive oil
1/4 c. (1/2 stick) butter,
melted
1/4 c. hot cayenne pepper
sauce
2 c. diced cooked chicken
1/2 c. chopped celery
1 c. (4 oz.)crumbled blue
cheese
Preheat the oven to
450º.
Coat a 12- to 14-inch pizza pan with nonstick cooking spray. Unroll the
pizza dough. Using your fingertips or the heel of your hand,
spread
the dough to cover the bottom of the pizza pan. Push the dough up
to the edge of the pan, forming a rim. If the dough is too
sticky,
dust it and your hands lightly with flour. With a fork, prick the
dough 15 to 20 times.
Brush with the oil. In a
medium
bowl, combine the butter and hot
pepper sauce; mix well. Add
the chicken and celery and toss to coat well. Spread evenly over the
prepared
base, then sprinkle with the blue cheese. Bake for 10 to 12 minutes,or
until the crust is crisp and brown. Cut and serve.
1 can cream of mushroom
soup
1 lb. ground beef
1/3 c. dry bread crumbs
1 small onion, chopped fine
1 egg, beaten
1 tbs. vegetable oil
1- 1/2 c. sliced fresh
mushrooms
In large bowl, mix 1/4 c.
soup,
beef, bread crumbs, onion and egg. Shape into patties. In 10" skillet,
over medium high heat, in hot oil,cook patties (in batches) until
browned
on both sides. Remove and set aside. Repeat until all patties are
cooked.
Pour off fat from skillet.
Combine remaining soup and
mushrooms in skillet and heat to boiling. Return patties to skillet and
reduce heat to low. Cover and cook
20 minutes before serving.
1 lb. lean ground beef
1 pkg. chili seasoning
1/2 c. chopped onion
1/2 c.chopped
bell
pepper(opt.)
1 can (14-1/2 oz.)
tomatoes,
chopped
3/4 c. water
2 cups elbow macaroni,
cooked
and drained
shredded cheddar cheese(opt.)
In a large skillet brown meat. Drain fat. Stir in chili seasoning mix, onion, bell pepper,tomatoes and water. Bring to a boil and simmer 15 minutes. Add cooked macaroni and simmer 5 minutes. Before serving, top with shredded cheddar cheese if desired.
1 can chicken broth
1 small onion,chopped
1 10 oz. pkg. frozen peas
and carrots,thawed
3 tbs. cornstarch
1 12 oz. can evaporated milk
3 c. cubed cooked turkey
3/4 tsp. ground sage
1/2 tsp. dried parsley
flakes
1/8 tsp. black pepper
1- 12 oz. can refrigerated
flaky biscuits
Preheat oven to 350°.
Coat
a 2 quart casserole dish with nonstick
cooking spray.In a medium
saucepan, combine broth, onion, and peas and carrots;bring to a boil
over
medium-high heat. Reduce heat to low and simmer 5 minutes.In a medium
bowl,
combine cornstarch and evaporated milk; stir until cornstarch is
dissolved.
Slowly stir the milk mixture into the broth mixture.
Add turkey, sage, parsley,
and black pepper. Continue cooking until mixture thickens,stirring
constantly.
Pour into casserole dish.Place biscuits on top of filling in casserole
dish. Bake 25 to 30 minutes, or until biscuits are golden brown and
filling
is bubbly.
1 lb.ground beef
1 medium onion,chopped
1 envelope taco seasoning
mix
1- 8 oz. can tomato sauce
1- 16 oz. can refried beans
1- 4 oz. can chopped
green
chilies
1/2 c.sliced ripe
olives
1 c. Bisquick Baking mix
1/2 c. cornmeal
1/4 c. milk
1 egg, beaten
2 tbs. vegetable oil
1 c. sour cream
1 egg
2 c. shredded cheddar cheese
Heat oven to 375°. Grease rectangular baking dish. Cook and stir ground beef and onion in skillet until beef is brown; drain. Stir in seasoning mix, tomato sauce, beans, chilies, and olives.Mix Bisquick., cornmeal, milk, beaten egg, and oil until moistened;beat vigorously 30 seconds. Spread in prepared baking dish. Spoon beef mixture over dough. Mix remaining ingredients; spoon over beef mixture. Bake uncovered 30 minutes. Let stand 10 minutes before cutting.
1 lb. ground chuck
1 16-oz. can tomatoes,chopped
1 c, Minute Rice, cooked
1/4 c. onions, chopped
1/4 c. green pepper, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. chili powder
1 c. water
Brown the meat in a saucepan, drain and add to rest of the ingredients. Stir together. Bake in ungreased casserole dish, uncovered, at 350º for 1 hour. Add water if necessary to keep from drying out.
3 strips bacon
1 med. onion, peeled and
chopped
3-16 oz. cans pork and
beans,
undrained
1/2 c. firmly packed light
brown sugar
1/2 c. catsup
1/4 tsp. pepper
Preheat oven to 350°. Cook bacon until crisp; remove from skillet and drain. Crumble bacon and set aside. Add onions to skillet and sauté until golden. remove from heat and stir in crumbled bacon and remaining ingredients; mix well. Pour into a greased 1-1/2 qt. baking dish. Bake, uncovered , for 30-40 mins. Makes 8-10 servings.
3 cups (12 oz.) AMERICAN
BEAUTY
Elbo-Roni, uncooked
1-1/3 cups mayonnaise
1/2 cup finely chopped celery
1/3 cup finely chopped carrot
1/4 cup finely chopped onion
1 hard cooked egg, chopped
2 tbs. sweet pickle relish
3/4 tsp. dry ground mustard
1/4 tsp. salt
1/8 tsp. ground black pepper
Dash paprika
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine cooled pasta with remaining ingredients; toss lightly. Cover; refrigerate. 8 servings (1-1/3 cups each).
1 lb. ground beef
1 c. uncooked elbow macaroni
1/2 c. minced onion
1/2 c. chopped green pepper
1 tsp. salt
1/8 tsp. pepper
2 (8 oz.) tomato sauce
1 c. water
2-3 tsp. Worcestershire sauce
Cook beef in large
skillet
until it loses its redness. Drain fat; stir in macaroni, onion,pepper,
salt, and pepper. Cook, stirring until macaroni is transparent. Add
sauce,
water,and Worcestershire sauce. Cover and simmer 20 mins.; stir and let
stand 5 mins. with heat off.
1 cup sugar
1/4 cup cornstarch
1/2 tsp. cinnamon
3 cups peeled & sliced
Granny Smith apples
3 cups peeled & sliced
Rome Beauty apples
In a small mixing bowl, combine the sugar, cornstarch,and cinnamon, stirring until the cornstarch is fully distributed.
Arrange the apples in a
casserole
dish, and cover with the sugar mixture. Cover, and microwave on high
for
5 minutes, or until the sugar is melted. Stir and cook,uncovered,
another
4 minutes, or until the apples are soft
through the center. They
should
be fork tender. Stir and serve
16 oz. cream style corn(
or
8 oz. whole kernel and 8 oz. cream style)
1/c milk
2 tbs. chopped onion
1/4c. chopped green pepper
2 tbs. butter
Salt and pepper to taste
1 c. cracker crumbs
Combine all ingredients.
Pour
into greased 1-1/2qt. casserole dish. Dot with butter.
Bake at 350° for 30
mins.
until slightly brown. Serves 8.
8 oz. spaghetti
1 lb. ground beef
2 tsp. salt
1/4 tsp. pepper
2 tbs. vegetable oil
1 can tomato soup
1/4 c. sweet pickle relish
2 tbs. instant minced onion
2 tbs. vinegar
3 tbs. catsup
1 tbs. brown sugar
Mix ground beef well with 1 t. salt and the pepper. Form into 1" balls.Brown in hot oil.Combine all the other ingredients and 1 t. salt. Add to meatballs and simmer, uncovered for 25 mins. Arrange cooked spaghetti on platter and cover with meatballs and sauce.
1 lb. ground chuck
1/2 head cabbage
1 c.uncooked rice
1 onion,cut up
1/4 c. cooking oil
1 tsp. chili powder
1 bell pepper, chopped
1- 8 oz. tomato sauce
1 c. water
1 egg
Pepper and garlic salt to
taste
Mix all ingredients together and place in a well greased baking dish. Cover and bake at 350° for 1-1/2 hr..
Put 2 c. dried pinto
beans
into a deep pot. Add enough water so it will be 3” above the beans.
Add; 3 cloves garlic
4 tbs. bacon drippings
2x8” chunk smoked bacon
Boil hard and add water hot water when needed. Cook until done. Add salt to taste and a level T. sugar. All together these beans should be cooked at a hard boil for at least 3 hr... By this time you have a thick soup, but the beans will still be whole. It is necessary that the beans be cooked at a fast boil to get the right thickness of soup.
1 pkg. Scalloped potato
mix
1 c. cut up ham
Milk
Water
Heat oven to 400°.
Measure
contents of potato mix and divide in half. Place potatoes slices in
ungreased
1 qt. casserole dish.; sprinkle half the sauce mix on potato slices.
Add 1 c. cut up ham and stir
in half the amounts of water and milk called for on the pkg.
Bake uncovered until
potatoes
are tender and golden brown, 25-30 mins.
4 chicken breasts
1 can cream of mushroom soup
1 can cream of celery soup
1 c. milk
1 lg. bag Doritos
1 onion, chopped
1 bell pepper, chopped
1/2 lb. Velvetta cheese
1/2 lb. Jalapenos cheese whiz
1 can Ro-tel tomatoes
Boil chicken and debone. Mix soups, milk, and Ro-tel tomatoes. Layer doritos, chicken, onion,bell pepper, cheese and soup mixture. Repeat layers until all the mixture is used. bake at 350° for 45 mins.
2 tbs. shortening
1/2c. rice
1 med. onion, chopped
1/2c green pepper, chopped
3/4 tsp. salt
1-#2 can tomatoes
1/2 lb.. Ground beef
Melt shortening in skillet. Add rice, onion, green pepper, and ground meat. Cook over medium heat, stirring occasionally, until rice and meat are lightly browned. Add 1 c. water, salt and tomatoes. Cover. Simmer for about 30 mins. or until rice is tender.
1 lb. pan sausage
1 c. diced onions
diced Jalapenos peppers to
taste
1 c. diced green pepper
1- 1 lb. can tomatoes
1 c. sour cream
1 c. milk
2 tbs. sugar
1 tbs. chili powder
1 tsp. salt
1 pkg. macaroni
Sauté sausage in skillet until browned; drain off fat. Add onions, Jalapenos peppers,and green pepper. Sauté until onion is transparent. Add macaroni, tomatoes, sour cream, milk, chili powder and salt. Cover and simmer for 20-25 mins. or until macaroni is tender.
7 oz. thin spaghetti
1 (8 oz. ) carton cottage
cheese
1 –1/2 lb.. lean ground beef
1/4c. sour cream
2 ( 8 oz. ) cans tomato sauce
1/3c. chopped onion
1/2 tsp. salt
1 tbs. finely chopped green
pepper
1/4 tsp. black pepper
2 tbs. butter, melted
1 ( 8 oz.) cream cheese,
softened
Cook spaghetti according
to
package directions. Drain well. Cook meat in a large skillet, stirring
occasionally to break up meat. Drain off fat. Add tomato sauce, salt
and
pepper; mix well. Remove from heat. In a medium bowl, combine cream
cheese,
onion,cottage cheese, sour cream, onion and green pepper, mix well.
Place
half of the spaghetti in a lightly greased 2 qt. baking dish. Spread
cheese
mixture on top of spaghetti. Place remaining spaghetti over cheese
mixture.
Bake uncovered in a
preheated 350° for 45
mins. or until hot and bubbly.
2 cans tomato sauce
1/2 c. water
1/2 c. finely chopped onion
1/3 c. diced green pepper
1/4 c. butter
1 tsp. salt
1 tsp. sugar
1/2 tsp. mustard
1-1/3 c. Minute Rice®
Combine sauce, water, onion, pepper, butter, salt, pepper, sugar, and mustard in saucepan. Cover and bring to a full boil. Remove from heat; add rice and let stand for 5 mins. Stir with a fork to make fluffy.
2 lb. hamburger
1 onion
1 can cream of chicken soup
1 can of cream of mushroom
soup
1 can enchilada sauce
1 lb. cheese
1 can evaporated milk
1 bag Doritos®
Mix all ingredients except cheese. Top with cheese and bake at 350° for 30-45 mins.
1 med. head cabbage
1 lb. ground beef
1 med. onion, chopped
1 egg, slightly beaten
1 c. cooked rice
1/4 c. parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1 can (15 oz) tomato sauce
1 tsp. chili powder
Remove core from cabbage.
Cook
in boiling water until loose and limp. Drain, then pull 12 leaves ot
and
set aside. Mix remaining ingredients except tomato sauce and chili
powder,
Blend together the sauce and chili powder and add 1/3c. to meat
mixture.Fill
each leaf with 1/4 c. of meat mixture. Put near the base of the leaf,
fold
leaf base over
filling, then roll toward
the top of the leaf.Fold outer edges of leaf under. Place in a
13"x9"
dish. Spoon remaining sauce over cabbage rolls. Cover with foil and
bake
at 350° for 1 hr.
Cheddar cheese
onion
1 lg. can chili
Pkg. flour tortillas
1 small can enchilada sauce
1 can cream of mushroom soup
1-1/2 lb. ground meat
1 small pkg. enchilada
seasoning
mix
Brown meat, add seasonings and soups. Place a spoon of meat in tortilla, add cheese and onion and roll up. Place in baking dish. heat sauce and spread over enchilada, then add cheese and onion. Place in oven to melt cheese.
Filling:
1/2 tsp. oil
1 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 pkg. chili seasoning mix
2-3/4 c. frozen corn,thawed
14-1/2 oz. crushed tomatoes
1/2 c. water
Topping:
3/4 c. baking mix
2/3 c. cornmeal
2/3 c. milk, at room
temperature
1/2 c. shredded Monterey
Jack
cheese
Preheat to 400°. Prepare a 2 quart casserole dish with cooking spray; set aside. To prepare filling, heat oil over medium heat. Add ground beef, onions, and bell peppers. Cook until meat is no longer pink and vegetables are tender. Stir in chili seasoning, corn, crushed tomatoes, and water.
Reduce heat and simmer, uncovered, 10 minutes. Pour meat mixture into prepared pan. Meanwhile, to prepare topping, combine baking mix, cornmeal, and milk in a mixing bowl. Spoon biscuit dough in mounds around edge of casserole. Bake, uncovered, for 15 minutes or until biscuits are light brown. Top with Monterey Jack cheese. Bake, uncovered again, for 3 minutes more.
2/3 c. raw rice
1/2 c. chopped onion
1-1/3 c. water
1/2 tsp. salt
2 c. frozen green peas,
thawed
and cooked
12 oz. can Spam, cubed
1 can cream of mushroom soup
1 c. milk
1 /2 tsp. poultry seasoning
Preheat oven to 350°. Prepare a 10 x 6 x 2" pan (brownie pan) with cooking spray; set aside. In a saucepan, combine rice, onions, water, and salt. Bring to a boil. Reduce heat and simmer 15 minutes, or until rice is done. Remove from heat and let stand covered for ten minutes. Add peas, meat cubes, soup, milk, and poultry seasoning. Mix well. Spread into prepared pan. Cover and bake for 40 minutes.
2 slices bacon.
cooked
and crumbled
1/2 tsp. oil
1 c. light turkey meat
,cooked
and cubed
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 tsp. chili powder
1 clove garlic, minced
1 can tomato soup
1/2 soup can of water
2 c. thin spaghetti, cooked
In a skillet, heat oil over medium heat. Add turkey, bell peppers, onions, chili powder, and garlic. Cook until turkey is no longer pink and vegetables are tender. Stir in tomato soup, water, and bacon. Cook, covered, over low heat for 30 minutes, stirring occasionally.
2 c. cooked macaroni
1 -1/2 c. diced ham
1/2 lb. Velvetta
2 cans cream of celery soup
2 cans milk(evaporated milk)
Combine all ingredients and place in greased casserole. Bake at 350 for 45 minutes.
1 can of cream of chicken
mushroom
soup
1 can of home style
vegetables
or stew vegetables
1 can of mixed vegetables
3 lg. cans chicken (can use
leftover chicken)
2 frozen pie crusts
Preheat oven 300°.
Mix the first 4 ingredients
well.
Season to taste. Put mixture
in the pie shells. Bake until crust is brown. The pie takes approx. 30
minutes.
1 dozen eggs
1/2 cup milk
1 pound deli ham, diced
1/2 cup (2 ounces) shredded
mozzarella cheese )
3 scallions, thinly sliced
1 small red bell pepper,
finely
chopped
Preheat the oven to 400 ° F.Coat an 8-inch square baking dish with nonstick cooking spray. In a medium bowl, whisk the eggs and milk until well combined. Add the remaining ingredients; mix well. Pour into the baking dish and bake for 45 to 55 minutes, or until firm in the center. Allow to sit for 5 minutes then cut and serve.
This recipe is good, with slightly more prep time.
6-8 oz noodles, cooked
and
drained
3 tbs. butter
3 tbs. flour
1 tbs. mustard
1 1/2 c.milk
2 cups cooked ham, chopped
fine or shredded
1 cup celery, chopped fine
salt and pepper to taste
bread crumbs
dots of butter
Combine butter, flour and mustard in saucepan. Add milk gradually, stirring constantly, cook until thick. Add ham, salt, pepper and celery, then stir in the noodles. Pour into greased baking dish. Sprinkle with bread crumbs and dot with butter over the whole mixture. Bake at 350 ° for 30-45 minutes.
2 tbs. vegetable oil
1 c. chopped onion
3 cloves garlic, minced
1 lb. lean ground beef
1-3/4 cups (15-oz. can)
tomato
sauce
1 c. barbecue sauce
1 c. chopped tomato
1/2 c. chopped fresh
parsley or 1 tbs. dried
parsley
leaves
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. ground cayenne
pepper
1/4 tsp. crushed red pepper
(optional)
12 oz. AMERICAN BEAUTY
Spaghetti®
or Thin Spaghetti , uncooked
In large skillet over medium heat, heat oil. Add onion and garlic; cook until soft, about 3 minutes. Add meat; cook until brown. Drain; add remaining ingredients except pasta. Heat to boiling; reduce heat. Simmer, uncovered, 15 minutes. Meanwhile, cook pasta according to package directions; drain. Serve hot pasta with sauce; serve immediately. 4 to 6 servings.
1 lb. pan sausage
1 c. diced onions
diced Jalapenos peppers to
taste
1 c. diced green pepper
1- 1 lb. can tomatoes
1 c. sour cream
1 c. milk
2 tbs. sugar
1 tbs. chili powder
1 tsp. salt
1 pkg. macaroni
Sauté sausage in skillet until browned; drain off fat. Add onions, Jalapenos peppers,and green pepper. Sauté until onion is transparent. Add macaroni, tomatoes, sour cream, milk, chili powder and salt. Cover and simmer for 20-25 mins. or until macaroni is tender.
1 lb. ground meat
1/2 c. chopped onion
1- 4 oz. chili peppers
1 envelope taco mix
1-1/4 c. milk
2 eggs
1 c. shredded cheese
Grease a 10" pie plate. Cook meat and onion until brown. Drain; Stir in taco mix and chili peppers. Pour mixture into pie plate. Mix eggs, milk, and flour. Pour over meat mixture. Top with cheese. Bake at 350° for 25-30 mins.
1 pkg. turkey (or
chicken)
franks
12 oz. elbow macaroni
1/2 onion, chopped
1 pkg. frozen corn
1 can cream of chicken soup
1 c. shredded cheddar cheese
Bring a large pot of
water
to boil. Chop frozen franks. When water reaches the boil, add pasta,
franks,
onions and corn. Cook until pasta is "al dente". Remove from heat. Pour
off water, stir in soup and cheddar cheese until mixture is heated
through
and cheese has melted. Add a
dash of Worcestershire sauce
and pepper. Serve with lettuce wedges.
Until next time,Good
cookin',Sue
| Site Map |
bravenet.com