Apple Pecan Crisp

8 cups sliced apples

6 tablespoons butter cut into pats

1 teaspoon cinnamon

Topping:

2 cups flour

½ teaspoon baking powder

2 cups oatmeal

½ teaspoon salt

2 cups brown sugar

¾ cup butter

½ teaspoon baking soda

2 cups whole pecans

Sauce: Mix apples, sugar and cinnamon together and place in bottom of 12 inch Dutch oven. Spread pats of butter on top.

Topping: Mix together thoroughly and spread over apple mixture. Put 6 to 8 coals on bottom and 14 to 16 coals on top. Bake for 45 to 50 minutes. Serve hot with a side of ice cream.

Caramelized Peach Cobbler

2 large cans sliced peaches

Brown sugar

Cinnamon

1 box Bisquick baking mix

Milk

Butter

Place the peaches in a bowl. Drain and discard only half the syrup. Add brown sugar and cinnamon to taste. Place in a foil-lined oven. Mix up a batch of Bisquick dumplings as directed on Bisquick box. Add a little more milk to make thin and runny butter. Place in oven over the peach mixture. Add additional brown sugar and cinnamon to borderline. It is very sweet. Cook until top is almost brown. Place melted butter on top with brown sugar and cinnamon to make a glaze.

Cherry Cobbler

1 large can cherry pie filling

1 box yellow or white cake mix (we like chocolate cake mix)

1 can Sprite or 7-Up

Put pie filling in bottom of a foil lined oven. Now sprinkle dry cake mix over the cherry pie filling. Then evenly pour 7-up over the dry cake mix. Bake at 350*F for 35 to 40 minutes.

Raspberry Peach Delight

1 can Raspberry pie filling

1 can peaches, drained

1 White cake mix, dry

1 can cream soda

Layer raspberry filling, peaches and cake mix in Dutch oven. Gently pour cream soda over the top. DO NOT MIX. Bake in Dutch oven at 350*F for about 30 minutes.

Chicken and Vegetables

1 fryer chicken, cut up

4 tablespoons oil, divided

Potatoes, 1 inch slices

Carrots, sliced in 1 inch slices

1 cup water

1 package Lipton onion soup mix.

Brown chicken in 2 tablespoons oil. Remove from oven. Mix onion soup mix and remaining 2 tablespoons oil. Toss potatoes and carrots in mixture. Add water to bottom of Dutch oven. Add vegetables. Place chicken on top. Cook 45 minutes. (10 to 12 coals on bottom, 18 to 20 coals on lid).

Lasagna

1 pound lasagna noodles

2 pounds mozzarella cheese

3 to 4 onions, chopped

2 (8 ounce) cans tomato sauce

2 teaspoons minced garlic

1 (46 ounce) can tomato juice

2 pounds ground beef

Parmesan cheese

3 tablespoons Italian seasoning

Fry ground beef and remove all grease possible. Add onions and cook 5 to 6 minutes. Remove from oven. Mix garlic and spices into ground beef. Pour small amount of juice into Dutch oven. Add a single layer of noodles then more juice. Sprinkle with meat mix and cheese. Repeat until gone, finishing with tomato sauce and Parmesan cheese. Bake for 1 hour at 350*F (10 to 12 coals on bottom, 18 to 22 on lid).

Barbecued Meatballs

1 pound lean ground beef

¾ cu dry bread crumbs

½ cup milk

½ cup chopped onions

1 teaspoon salt

½ teaspoon pepper

½ teaspoon oregano

2 egg whites

1 bottle of your favorite Barbecue Sauce

Combine ingredients, except barbecue sauce. Form into 1 inch meatballs. Brown in a Dutch oven and drain fat. Add 1 recipe Sweet Basil Barbecue Sauce. Simmer for 30 minutes at 350*F (6 to 8 coals on bottom, 16 to 18 on lid). Serve over rice or noodles.

Honey Glazed Ham

1 bone-in ham, fat removed

1 teaspoon cloves

1 teaspoon ginger

1 cup honey

1 teaspoon nutmeg

1 teaspoon dry mustard

NOTE: Use 12 inch or 14 inch oven.

Place ham in oven with small amount of water; add water as needed. Mix honey with spices. Bake at 350*F (10 to 12 coals under, 18 to 22 on lid; more for 14 inch oven). Add coals as needed. Drizzle honey over ham at intervals as it bakes.

Thai Pork and Pineapple

1½ to 2 pounds coarse ground lean pork

1 to 2 jalapeno peppers, minced

1 tablespoon fish sauce

2 tablespoons snipped fresh cilantro

4 cloves garlic, finely chopped

3 tablespoons sugar

½ chopped dry roasted peanuts 1 can pineapple rings

Fry pork and garlic in oven until brown; spoon off any fat. Add peppers, sugar and fish sauce. Cook and stir 3 to 4 minutes then add peanuts and 2 tablespoons cilantro. Cook and stir 3 to 4 minutes then spoon over pineapple slices. Excellent served with hot rice.

Breaded Pork Chops

6 pork chops

2 teaspoons seasoned salt

1 egg, beaten

¼ cup water

1 can crushed corn flakes

½ teaspoon seasoned pepper

1/3 cup milk

Mix egg and milk. Stir salt, pepper and corn flakes together. Dip chops in milk, then into crumbs, then place in oven. Add water to oven and place over 12 coals with 20 to 25 on lid. Bake for about 45 minutes

Sweet and Sour Pork Chops

6 pork chops

3 tablespoons cornstarch

1 medium onion, chopped

1 teaspoon instant bouillon

2 carrots, thin sliced

½ cup lemon juice ½ cup brown sugar

2 tablespoons soy sauce

1 (20 ounce) can pineapple chunks

1 green pepper, cut into strips

Brown pork chops in oven. Remove and add onion; cook 2 to 3 minutes. Mix cornstarch with lemon juice and add to pot. Add juice from pineapple, bouillon, sugar and soy. Cook until thickened. Add carrots and chops and mix well. Bake for 40 minutes at 350*F (10 to 12 coals under, 18 to 22 on lid). Add pineapple and green pepper and bake another 10 to 20 minutes.

Chow Mein

2 pounds pork or chicken, chopped

3 cups chopped celery

½ pound sliced mushrooms

1 green pepper, diced

1 can sliced bamboo shoots

1 cup water

2 onions, chopped

1 pound bean sprouts

½ pound snow peas

1 can sliced water chestnuts

1 tablespoon cornstarch

1 bouillon cube

Over 20 coals or low heat, fry meat with onions until cooked. Add all other ingredients, except cornstarch and ¼ cup water. Cover and cook 20 to 25 minutes. Mix starch and water and add to oven. Cook 5 to 6 minutes more. Serve over rice or chow mein noodles.

Barbecued Pork Ribs

4 to 5 pounds boneless pork spareribs

1 cup ketchup

½ cup brown sugar

2 tablespoons soy sauce

1 tablespoon soy sauce

1 tablespoon dry mustard

½ teaspoon garlic powder

1 teaspoon Tabasco sauce

1 medium onion, chopped

1 green pepper, chopped

1 tablespoon Worcestershire sauce

2 tablespoons cider vinegar

1 teaspoon Liquid Smoke

Place ribs in oven and cook for 1 hour at 350*F, stirring occasionally, (10 to 12 coals under and 18 to 22 on lid). Combine other ingredients and pour over ribs in oven. Continue cooking until ribs are tender, 30 to 60 minutes more.

Sunday Supper Waffles

2 cup sifted flour

4 teaspoon baking powder

1 teaspoon salt

2 cup milk

4 eggs, separated

1 cup melted butter, regular margarine or salad oil

Start heating waffle iron. Sift together flour, baking powder and salt.

Combine milk and egg yolks. Beat egg whites until stiff. Add milk-egg yolk mixture to dry ingredients; beat with electric mixer at high speed, or with rotary beater, just enough to moisten dry ingredients. Stir in slightly cooled butter. Fold in egg whites, leaving little fluffs of them showing in butter. Pour batter from pitcher onto center of waffle iron until it spreads about 1” from edge. Close lid and do not open during baking. Bake until steaming stops or signal light shows waffle is done.

Hootenanny (German Pancakes)

This was a favorite of my kids growing up. Aunt Pauline gave me the recipe and it took off from there. They make it for their kids now.

1 cup flour

1 cup sugar

6 eggs

1 teaspoon baking powder

1 cup milk

Blend in blender. Melt ½ cup butter in 9” pan. Pour batter into pan. Cook at 350*F for 30 minutes.

Cut into squares and sprinkle with: Jam, Powdered sugar or Cinnamon and sugar

Healthy Pancakes

Blend in a blender:

1 cup fat-free cottage cheese

3 eggs

½ cup skim milk

Add:

1 cup whole wheat flour

2 teaspoons stevia

Blend in a blender again. Pour onto hot griddle and serve hot.

Granola Cereal

I made Granola for my kids quite often. I remember the first time I was introduced to it. I was babysiting for some friends in Texas and their kids wanted the granola for breakfast. I cooked it just like you do oatmeal and gave it to them. They told me it didn't taste or look anything like what their mother gave them. When she came home, she laughted and told me it was served just like a cold cereal. Lesson learned and I found a great recipe for my kids.

1 cup honey

½ cup oil

¼ cup butter

½ cup water

2 teaspoon vanilla

Pinch of salt

Mix well and stir over low heat until honey is melted

Add ½ of mixture to 10 cups of oats.

Stir until all of the oats are moistened. Put on 3 cookie sheets and place in 200* oven for 1 ½ hours. Stir every 20 minutes. Remove from oven and add remaining liquid. Mix thoroughly. Return to 225* oven for 1 hour or until dry and slightly toasted. Put in large bowl and add 1 cup wheat germ.

You can add any or all of the following:

1 cup chopped walnuts

1 cup chopped almonds

1 cup coconut

1 cup sesame seeds

1 cup sunflower seeds

1 cup dried and crushed bananas

1 cup dried and crushed apples

1 cup raisins

Gingerbread Waffles

1 package dry yeast

2 tablespoons sugar

1 cup warm water

1 cup flour

1 cup whole-wheat flour

1/3 cup instant nonfat dry milk

2 teaspoons ground ginger

1 teaspoon cinnamon

2 teaspoon light molasses

¼ teaspoon ground cloves

3 tablespoons vegetable oil

1 whole egg 4 egg whites

Vegetable cooking spray

Combine yeast, sugar and water in a large mixing bowl; let stand 5 minutes. Add flours, dry milk, ginger, cinnamon, molasses, cloves, oil, egg and egg whites. Beat at medium speed with an electric mixer until blended. Cover and chill 8 hours.

Coat an 8-inch waffle iron with vegetable cooking spray; allow to preheat as directed. Stir batter; spoon ¼ cup batter per waffle onto hot waffle iron. Bake about 5 minutes or until steaming stops. Repeat using remaining batter.

Fantastic French-Toast

2 eggs

½ cup milk

½ teaspoon vanilla extract

6 slices whole wheat or white bread

Syrup or other toppings

Preheat the griddle over medium heat or set an electric frying pan at 375 degrees

Put eggs, milk and vanilla in a pie pan or shallow bowl and beat with a fork until well mixed

Grease the griddle or pan with a thin layer of oil

Dip both sides of bread, one slice at a time, in the egg mixture and cook on the hot griddle or frying pan.

Cook on one side until golden brown. Turn the bread over to cook the other side. It will take about 4 minutes on each side.

Delicious Pancakes

2 eggs

1 1/3 cup buttermilk

2/3 cup sweet milk

½ cup sugar

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ stick butter, melted

Add all ingredients to flour. Mix well. Can be kept covered in the refrigerator until all is used.

Corn Meal Waffles

1¾ cup flour

1½ cup corn meal

1 teaspoon salt

1 teaspoon sugar

1 tablespoon baking powder

2 cup milk

2 eggs

3 tablespoon oil

Combine all ingredients and mix well. Pour onto waffle iron and cook until done.

Great served with chili.

Cinnamon French-Toast Waffles

• 2 slices whole-wheat bread
• 1/4 C liquid egg substitute OR 1 egg
• 1/4 tsp. vanilla
• 3 TB milk
• 1/8 tsp. cinnamon
• Dash of salt -- optional
• Vegetable oil spray

Pre-heat waffle iron while mixing up the following: In a medium-sized shallow bowl; stir together the egg, milk vanilla cinnamon and salt. Dip bread into mixture, making sure to soak up all of mixture between the two slices. Spray the bottom of waffle iron and place one slice of bread in the center of iron. Spray top of waffle iron and close it. Cook accordingly. This recipe can easily be double and tripled.

French toast and waffles together! The best of both worlds!

Chocolate Brownie Waffles

• 1/4 cup semi-sweet chocolate chips
• 3 tbsp unsweetened cocoa
• 1/3 cup chopped walnuts
• 1 and 3/4 cups pancake mix
• 2 tbsp sugar
• 3 tbsp vegetable oil
• 1 and 1/3 cups water

Heat waffle iron to its medium setting. In a medium-sized mixing bowl, sift together the pancake mix, walnuts, chocolate chips, cocoa and sugar. Add water and oil; mix with wire whisk just until large lumps disappear. Let batter rest for at least 5 minutes. Pour desired amount of batter into well greased waffle iron. Bake until indicator light goes off or until the steam stops.

What could be better than this! Top with a little whipped cream and a big strawberry for the perfect extra flare.

Meredith’s Cream Cheese Frosting

8 tablespoons margarine or butter, softened

1½ cups powdered sugar

½ cup cream cheese, room temperature

½ teaspoon vanilla

1/8 teaspoon salt

Combine the butter and cream cheese, whip until blended and fluffy. Stir in the vanilla and salt. Slowly add the powdered sugar. Beat until fluffy.

Janet and Meredith’s Cinnamon Rolls

Mix and let stand 15 minutes:

3 tablespoons yeast

½ cup honey or ¾ cup sugar

1¾ cups warm water

½ cup oil

Add:

2 slightly beaten eggs

½ teaspoon salt

5 to 6 cups flour

Mix until thoroughly combined.

Separate dough into two balls. Roll out and top with Cinnamon Filling. Roll up and slice with string into 1-inch circles. Placed on a greased cookie sheet about ¼ inch apart. Let rise 30 to 45 minutes. Bake at 350*F for 12 to 20 minutes or until lightly browned. Frost with Cream Cheese Frosting.

Cinnamon Filling

1 cup brown sugar

1 cup regular white sugar

½ cup melted butter

¼ cup flour

1½ tablespoons cinnamon

Mix sugars and butter together. Add flour and cinnamon. Stir until well blended. Spread evenly over dough.

Meredith’s Raspberry Pretzel Salad

12 ounces Cream cheese, softened

1 (6 ounce) package Raspberry jell-o

1 pound or 2 to 3 cups Raspberry crumbs

2 2/3 cup broken pretzels

9 ounce tub Whipped cream or cool whip

1½ cups butter, melted

1¼ cup sugar

2 cups pineapple juice or water

Place broken pretzels and butter in a 9x13 inch pan. Bake 10 minutes at 400*F. Cool. Cream cheese and sugar together and spread over cooled pretzels (drop by spoonfuls, then spread carefully. Next spread Cook Whip over cream cheese layer and chill. Dissolve jell-o in hot pineapple juice or water. Stir in strawberries and allow to thicken to almost jellied point. Spread over Cool Whip layer and refrigerate. Other flavored jell-o and fruit may be used Strawberries are excellent in Strawberry jell-o

Meredith’s Salmon Rub

2 teaspoons paprika

2 teaspoons chilli powder

½ teaspoon cumin

¼ cup brown sugar

1 teaspoon salt

Combine all ingredients until well blended. Rub on salmon. Broil the salmon until flaky. When done, drizzle with maple syrup. Serve hot.

Amanda’s Potato Salad

Sauce:

1 cup mayonnaise

1 cup miracle whip

1½ tablespoons sugar

2 tablespoons pickle relish

½ tablespoon mustard

celery salt to taste

½ tablespoon salt

¼ teaspoon pepper

Combine all ingredients and pour over:

5 to 6 big potatoes, peeled, cubed and cooked

3 stalks celery, diced

6 hardboiled eggs, cut up

4 green onions cut up

Meredith’s Crepes

1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
2 eggs

Mis flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Butter a 6 to 8 inch skillet. Heat over medium heat until bubbly. For each crepe, pour some of the batter into skillet. Immediately rotate pan until a thin film covers the bottom. Cook until light brown. Run spatula around edges to lossen; turn and cook the other side until light brown. Stack crepes placing a papaer towl between layers. Keep covered.

**Top with applesauce, strawberries, jam or jelly thinly spread over cresp. Roll up. Sprinkle with powdered sugar.

Meredith’s Banana Bread

1 3/4 cups flour
1/2 teaspoon salt
1 1/4 teaspoons cream of tartar
3/4 teaspoon baking soda
2 eggs
3/4 cup sugar
1/2 cup oil or applesauce
2 bananas, mashed

Combine bananas, eggs, oil and sugar. In a separate bowl, combine the flour, salt, cream of tartar and baking soda. Slowly add the dry ingredients to the banana mixture. Bake at 350*F for one hour or until toothpick inserted in center comes out clean.

Meredith’s Butterscotch Pull-Aparts

18 frozen Rhodes rolls
1 small butterscotch pudding mix (not instant)
1/2 cup brown sugar
1 cube butter

Arrange frozen rolls in a heavy weight Bundt pan (greased). Sprinkle dry pudding mix and brown sugar over rolls. Drizzle butter over top. Let stand overnight in a cool location (not refrigerated). Cook in the morning at 350* F for 35 minutes. Cool a few minutes, then turn upside down on a plate and serve.

Dinner Eggs

Just want eggs for dinner? Try this!

12 slices Canadian bacon

12 slices Swiss cheese

12 eggs

2 cups whipping cream

1/3 cup grated Parmesan cheese

¾ teaspoon paprika

½ teaspoon pepper

2 teaspoons minced fresh parsley

6 English muffins, split and toasted

Place Canadian bacon in a greased 13x9x2 inch baking dish; top with Swiss cheese. Break eggs over cheese. Pour cream over eggs. Sprinkle with Parmesan cheese, paprika and pepper. Bake, uncovered, at 400*F for 4 to 8 minutes or until eggs reach desired doneness. Sprinkle with parsley. Let stand 5 minutes before serving. Cut between each egg; serve over muffin halves.

Martha’s Easy Vegetarian Lasagna

8 dried lasagna noodles

1-10 ounce package frozen chopped broccoli, carrots, and cauliflower

1-14½ ounce can diced tomatoes

1-15 ounce can tomato sauce

1 cup chopped celery

1 cup chopped onion

1 cup chopped green or red sweet pepper

1½ teaspoons dried basil or oregano, crushed

2 bay leaves

1 clove garlic, minced

1 beaten egg

2 cups fat-free ricotta cheese

¼ cup grated Parmesan cheese

1 cup shredded part-skim mozzarella cheese (4 ounces)

1/8 teaspoon salt

¼ teaspoon black pepper

Cook noodles and broccoli separately according to their package directions; drain well. Set aside. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, parmesan cheese and black pepper. Stir in cooked broccoli. Spread about ½ cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling and half of the remaining sauce. Repeat layers, ending with the sauce. Bake, uncovered, in a 350*F oven for 25 minutes. Sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.

Meat Loaf

1 pound ground beef

1 egg, slightly beaten

½ to 1 cup broken bread or crackers

1 cup chopped potatoes, optional

½ cup ketchup

1 teaspoon salt

1/8 teaspoon pepper

2 tablespoons onion, chopped

Combine all ingredients and shape into loaf pan. Bake for 45 minutes to 1 hour at 350*F. May top with catsup and brown sugar. Cover with tinfoil.

Hint: You can make meat loaf just about any way you want it. You can add Italian seasons for Italian Meat Loaf or add shredded carrots to the above recipe. My mom did that. She also added chopped green peppers when we had them. This makes it a meal by itself. Just use your imagination for an old stand-by.

Sauce for top(if desired): 1 cup ketchup, ½ cup brown sugar, 2 tablespoons Worcestershire sauce. Pour over top of meatloaf before baking.

Easy Green Chili

1 2-3 pound Chuck roast

1 2-3 pound Pork roast

3 tablespoons flour

3 cloves garlic, minced

3 large onions, diced

2 6-ounce cans green chili

2 8-ounce cans Ortega taco sauce

2 8-ounce cans Ortega green chili salsa

2 cups water

Cumin, salt, pepper and oregano to taste

Cook meat in the water until cone. Shred meat and remove all fat and gristle. Brown onions and garlic; add seasonings and flour. Brown onions and garlic; Add seasonings and flour. Add cans of chili salsa and taco sauce, 2 cups drippings from cooking the meat and lemon juice. Simmer at least 2 hours before serving. Makes about 20 burros and freezes nicely.

Chicken Stuffing Bake

2 boxes chicken stuffing

2 cans cream-of-chicken soup

Cubed chicken breast

½ cup sour cream

½ cup milk

Spray pan. Cube chicken and add: salt, pepper, garlic salt, celery salt in amounts desired. Sautee onion in butter and mix with sour cream, milk and soup. Add fresh garlic if desired. Pour over chicken. Mix stuffing mix in 16 ounces of boiling chicken broth. Spoon over chicken mixture. Bake at 400*F for 35 to 40 minutes.

James’ Angel Hair Pasta with Chicken

2 tablespoons Olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1 inch cubes.
1 carrot, sliced diagonally into ¼ inch pieces.
1 (10 ounce) package frozen broccoli florets, thawed.
May use fresh broccoli
2 garlic cloves minced
12 ounces angel hair pasta
2/3 cup chicken broth
1 teaspoon dried basil
¼ cup grated parmesan cheese.

Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook; stirring until chicken is cooked through (about 5 minutes). Remove from skillet and drain on paper towel.

Heat the remaining oil in same skillet. Begin heating water for pasta. Add carrots to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.

Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and parmesan cheese to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.

Variations
Add 1 cup of chopped cashews.

Substitute frozen peas for broccoli
Substitute 1 cup chopped ham for the chicken.
Use bag of frozen mixed Vegetables.

Enjoy.

Loaded Baked Potato Casserole

No-stick cooking spray

2 (12 ounce) cans evaporated milk

2 cups water

6 tablespoons butter or margarine

3 (4.9 ounce) boxes Hungry Jack cheddar & Bacon Potatoes

2 cups sour cream

½ cup chopped chives or green onions 1 cup (4 ounce) shredded sharp Cheddar cheese

• Heat oven to 350*F. spray a 13x9 inch with cooking spray
• Combine evaporated milk, water, butter, potato slices and sauce mix in a 5-quart pot. Cook over medium heat, just until mixture comes to a boil. Remove from heat. Stir in sour cream and chives or green onions. Pour into prepared pan. Sprinkle with cheese.
• Bake 40 minutes or until bubbly and golden brown.

Ramen Stir-Fry

1		pound beef boneless sirloin (I use hamburger)
1		tablespoon vegetable oil
2		cups water
1		package (3 ounces) Oriental-flavor ramen noodle soup mix
1		package (16 oz) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
1/4		cup stir-fry sauce
1.	Remove fat from beef. Cut beef into thin strips. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.
2.	In same skillet, heat water to boiling. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
3.	Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in contents of seasoning packet from soup mix, stir-fry sauce and beef. Cook 3 to 5 minutes, stirring frequently, until hot.

Substitution

Use 1 pound boneless skinless chicken breasts instead of the sirloin.

Success

You will find the beef easier to cut if it's partially frozen; about 30 minutes in the freezer should do.

Mexican Skillet Rice

¾ pound lean ground pork or lean ground beef

1 medium onion, chopped

1 ½ tablespoons chili powder

1 teaspoon ground cumin

½ teaspoon salt

3 cups cooked brown rice

1 can (16 ounces) pinto beans, drained

2 (4 ounces) cans diced green chilies

1 medium fresh tornado, seeded and chopped (optional)

½ to 1 cup salsa

Fresh cilantro sprig for garnish

Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain. Return meat to skillet. Add onion, chili powder, cumin and salt; cook until onion is soft but not brown. Stir in rice, beans, chilies and salsa; thoroughly heat. Top with tomato; garnish with cilantro. Serve immediately.

Taco Salad

2 cans red kidney beans, drained

1 large onion, chopped

1 pound cheese, shredded

1 stalk celery, chopped

3 tomatoes, cubed

1 head lettuce, chopped

1 ½ pounds hamburger, browned and drained

2 bags taco chips (add just before serving)

Top with dressing.

Dressing:

1 pint mayonnaise

1 package taco seasoning mix

1 cup catsup

½ cup milk

1/3 cup lemon juice

1/3 cup sugar

Pour dressing over salad.

Grandpa Norton’s Bean Casserole

1 pound hamburger

1 medium onion, chopped

1 large can pork ‘n beans

1 large can spaghetti-o’s

¼ cup brown sugar

½ cup catsup

¼ cup mustard

Brown hamburger and onion; drain grease. Add remaining ingredients and heat together. Serve. You can use 1 or 2 pounds of hotdogs, sliced and heated with the beans and spaghetti-o’s, instead of the hamburger.

Kick-It-Right Chili

2 tablespoons olive oil

1 pound ground beef

1 onion, peeled and finely chopped

1 green pepper, finely chopped

3 cloves garlic, finely chopped

1 can (15½ ounce) red kidney beans, drained and rinsed

1 can chili beans, undrained

1 can (14½ ounce) stewed tomatoes

¼ cup tomato paste

¼ cup honey

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon hot sauce

Shredded cheddar cheese and sliced scallions (optional)

In a large Dutch oven, heat the oil over medium high heat. Add the ground beef and break up with a spoon. Cook for 5 minutes or until browned. Add the onion, green pepper and garlic and cook for an additional 5 minutes, stirring occasionally, until vegetables are soft. Add the beans, tomatoes, 1 cup water, the tomato paste, honey, chili powder, cumin, oregano, salt and hot sauce. Simmer, covered, for 2 hours on medium low heat. Stir occasionally. Serve chili topped with shredded cheese and sliced scallions, if desired.

Beef Taco Skillet

1 pound ground beef

1 can tomato soup

½ cup salsa

½ cup water

6 flour tortillas, cut into 1 inch pieces

½ cup shredded Cheddar cheese

Cook beef in skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese

* For a Creamy Mexican Fiesta: Stir in ½ cup sour cream with soup.

* For a Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese instead of Cheddar.

* Corn is good to add, too.

Crazy Pizza

Mix together:

1 cup flour

1 teaspoon salt

1 teaspoon Italian seasoning

1/8 teaspoon pepper

2 eggs

2/3 cup milk

Pour onto greased cookie sheet

Top with:

1 cup pizza sauce

1 ½ pounds ground beef, cooked

¼ cup chopped onion

1 can mushrooms

1 cup grated cheese

You can use pepperoni, sausage or whatever you like on a pizza.

Bake at 425*F for about 15-20 minutes or until golden brown.

Delores’ Zingy Zucchini Casserole

¼ cup chopped onion

6 cups sliced zucchini

1 can cream of chicken soup

1 cup sour cream

1 cup shredded cheese

1 8-ounce package herb seasoned stuffing mix, crushed (I always double this)

1 cube melted margarine

Cook squash and onions in boiling water, drain. Fold together soup, sour cream and cheese. Fold in drained vegetables. Combine stuffing mix and melted margarine. Spread half of the crumb mix on bottom of pan. Spoon on vegetable mix. Cover with remaining crumbs. Bake at 350*F for 30 minutes.

Gina’s White Chicken Chili

(Jenna is Meredith and April’s friend. She does their nails and is a great person. We that know her have come to love her)

2 to 3 cans white beans

6 cups of chicken broth

4 cups chopped chicken

1 tablespoon olive oil

2 medium chopped onions

2 to 4 cloves garlic

1 can green chilies

2 teaspoons ground cumin

1½ teaspoon oregano

1 teaspoon cayenne pepper

1 can corn, optional

Place all ingredients in a crock pot. Cook for 1 hour. If using uncooked white beans; cook beans in water first, then proceed. Top with Monterey Jack Cheese and sour cream

Meredith’s Tater Tot Casserole

1 pound hamburger

1 small onion, chopped

1 can cream of mushroom soup

½ soup can of milk

1 can cream of chicken soup

1 package tater tots

Shredded cheddar cheese

Heat oven to 375* F. Press cooked hamburger and onion into bottom of casserole dish. Sprinkle some of the cheddar cheese on top. Mix cream of chicken, cream of mushroom soup and milk together. Pour over hamburger and top with tater tots. Top with shredded cheddar cheese. Bake 25 minutes.

Leslie Stoddard’s Lasagna

1 pound Italian sausage

1 clove garlic, minced

1 tablespoon whole basil (leaves)

1 ½ teaspoon salt

1-1pound can tomatoes

2-6 ounce cans tomato paste

10 ounces lasagna noodles

2 eggs

3 cups ricotta or cottage cheese

½ cup Parmesan or Romano cheese

2 tablespoons parsley flakes

1 teaspoon salt

½ teaspoon pepper

½ pound mozzarella cheese

½ pound cheddar cheese

Brown meat, drain. Add next 5 ingredients and 1 cup water. Simmer for 15 minutes, covered. Cook noodles, drain. Beat eggs and add the eggs and the rest of the ingredients to the cheeses. Layer in 9x13 inch pan by alternating: Noodles, ricotta filling, meat sauce. Continue until all ingredients are used up. Top with cheese and bake at 375*F or 30 to 45 minutes.

Easy Chicken & Cheese Enchiladas

1 can cream of chicken soup

½ cup sour cream

1 cup picante sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

½ cup shredded Monterey Jack cheese

6 flour tortillas, warmed

1 small tomato, chopped 1 green onion, sliced

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11 x 8 inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350*F for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Cheesy Enchiladas

1/2	cup small curd creamed cottage cheese
3/4	cup shredded Monterey Jack or Cheddar cheese (3 ounces)
1	small tomato, chopped (1/2 cup)
2	medium green onion, sliced (2 tablespoons)
1	teaspoon chili powder
1/4	teaspoon salt
1	small garlic clove, finely chopped
4	corn tortillas (6 inches in diameter)
1/4	cup jarred Old El Paso® taco sauce
Heat oven to 375ºF. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.
Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

Baked Macaroni and Cheese

¼ cup butter

2 tablespoons salt

2 cup milk

2 cups cheddar cheese, shredded

1 package elbow macaroni, cooked and drained

¼ cup flour

1/8 teaspoon pepper

Cook and drain the macaroni. Melt butter and remove from heart, stir in the flour, salt and pepper until smooth. Stir in milk, bringing to a boil. Reduce heat and simmer for 1 minute. Stir in the cheese and macaroni. Pour into a casserole dish. Sprinkle cheese on top. Bake at 350*F until cheese melts.

Beef Stroganoff

1 pound ground beef

1 small onion, chopped

1 can beef gravy mix or use dry package mixed with directions

Salt and pepper to taste

½ teaspoon paprika

½ teaspoon nutmeg

1-8 ounce can mushrooms

1 small carton sour cream

Brown meat with onions. Add gravy seasoning with spices. Cover and simmer until tender. Add mushrooms. When mushrooms are hot add sour cream. Serve hot but do not let boil. After sour cream has been added, serve over noodles or rice.

Toffee

2 cubes butter, melted

Add: 2 cups packed brown sugar

1 cup toffee bits

1 cup sweetened condensed milk

Combine all ingredients. Cook on medium heat until candy thermometer reaches 256*.

Soft Caramels

2 cups sugar

1 cup firmly packed brown sugar

1 cup butter (not margarine)

1 cup milk

1 cup Heavy Whipping Cream

1 cup light corn syrup

1 teaspoon vanilla

Butter a 13x9-inch pan; set aside. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (14 to 20 minutes). Continue cooking until candy thermometer reaches 244*F or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).

Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Cut into 1½ x 1-inch pieces; wrap candies in waxed paper. Store refrigerated.

Reese Peanut Butter Cups

1 pound butter (1 stick)

2 cups peanut butter

2½ to 3 pounds sugar

3 teaspoon vanilla

5-ounces semi-sweet chocolate chips

¼ pound paraffin wax

Cream butter and peanut butter. Add sugar until able to form into balls the size of large marbles. Add vanilla. Mix thoroughly. This is best done by hand. Melt chocolate and paraffin wax in double boiler. Dip balls in chocolate mixture using toothpick to dip with. Place on wax paper to cool. Can be frozen to keep longer.

Potato Candy

Boil 1 medium potato until done. Mash potato and add pinch of salt. Add 2 pounds of powdered sugar, mix well. Roll mixture (using powdered sugar sprinkled on surface) until thickness of pie crust. Spread with peanut butter. Roll up like a jelly roll. Cut into 1 to 1½ inch pieces (use a string or doubled thread to cut). Store in air-tight container in refrigerator.

Mom (Grandma Christine) used to make this for us all the time. We loved it!!! I made it once or twice for my kids, but they were little and probably won’t remember it. Hope it is as good as I remember.

Peanut Butter Fudge

3 cups sugar

¼ pound butter (1 stick)

1 small can evaporated milk

17-ounce jar marshmallow cream

1-12 ounce jar peanut butter

1 teaspoon vanilla

Blend together first 3 ingredients. Cook for 5 minutes over medium heat. After mixture comes to a boil; add remaining 3 ingredients. Blend well. Pour into buttered plate to cool. Cut into squares.

Peanut Brittle

3 cups white sugar 1½ cups white karo syrup

1 1/3 cup water ¼ teaspoon salt

1 pound peanuts 2 tablespoons butter

2 tablespoons soda 1 teaspoon vanilla

Use a large pot as candy will bubble when the soda is added. Stir sugar, syrup and water together and boil until forms a soft ball. (Use a candy thermometer). Add salt and peanuts and stir mixture on stove using medium low heat until it becomes a light yellow color. Stir in butter and soda. Mixture will bubble. Pour on greased pan and cool partially by lifting around edges with spatula. Keep the spatula moving under candy so it won’t stick. When candy is firm, but still warm, turn over. Break in pieces when cold.

Mints

3 tablespoon soft butter

1 teaspoon peppermint extract

¼ cup cream

4 cups powdered sugar

½ teaspoon salt

Food coloring (any color you want)

Mix the ingredients together with your hands. Take a small amount and roll into long strips on powdered sugar surface about ¾ inch in diameter. Slice with butter knife. Let dry overnight.

You can make small balls and flatten them.

Creamy Chocolate Fudge

3 cups sugar

2 cups chocolate chips

1 1/3 cups evaporated milk

½ cup butter

1 teaspoon vanilla

1 cup marshmallow cream

1 cup chopped nuts

Combine sugar and milk; bring to a boil and boil 10 minutes over low heat, stirring frequently. Meanwhile, combine remaining ingredients in a bowl. Stir into the boiling mixture. Stir until chocolate chips are melted and mixture is smooth. Pour into 2 buttered 8-inch square pans. Cool and cut.

Chocolate Easter Eggs

¾ cup chunky peanut butter

¼ cup butter or margarine, softened

1 cup flaked coconut

½ cup finely chopped walnuts

1½ to 2 cups confectioners’ sugar, divided

2 cups (12 ounces) semisweet chocolate chips

2 tablespoons shortening

In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for one hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.

Chocolate Covered Raisins

Melt over hot water:

1 package (6 oz.) semi-sweet chocolate morsels

Remove from heat and add:

2 cups seedless raisins

Stir until raisins are well coated. Drop by teaspoonfuls onto waxed paper. Let stand until cool. If you want to take the time, you can separate the raisins and let dry individually.

Cherry Pecan Logs

Combine:

2 tablespoons evaporated milk

½ teaspoon peppermint extract

1 cup coarsely chopped candied cherries

Gradually add, mixing well:

1 pound sifted confectioners’ sugar

Knead until smooth, but not sticky. Shape into logs. Wrap in waxed paper and chill until firm.

Combine in top of double boiler:

¼ pound vanilla caramels

3 tablespoons evaporated milk

Heat over hot water; stirring to melt caramels. Turn into a shallow pie pan. Roll chilled logs in caramel. Then roll in finely chopped pecans. Chill until firm. Slice.

Carnation’s Famous Fudge

1½ cups granulated sugar

2/3 cup (5 fl-oz. can) Carnation Evaporated milk

2 tablespoon butter or margarine

¼ teaspoon salt

2 cups miniature marshmallows

1½ cups (9 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels

½ cup chopped pecans or walnuts, optional

1 teaspoon vanilla extract

Line 8-inch pan with foil. Combine sugar, evaporated milk, butter and slat in medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil; stirring constantly for 4 to 5 minutes. Remove from heat Stir in marshmallows, chocolate morsels, nuts and vanilla. Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan and cut into squares.

Candy Kisses

I used to make these for Easter treats for the kids. The Easter Bunny brought them.

1 (12 ounce) package chocolate chips

4 Tablespoons milk

1 cup Rice Krispies

Melt chocolate chips with milk. Add rice krispies. Pour into buttered Tupperware funnel.

Cool for 20 minutes and remove from funnel.

Butterscotch Crunchies

Makes about 3 ½ dozen

Place in top of double boiler:

2 packages butterscotch morsels

Melt over hot water.

Remove from heat and add:

1 cup peanuts, coarsely chopped

1 can Chow Mein noodles

Mix well. Drop by teaspoonfuls onto waxed paper. Let stand about 30 minutes to harden.

Meredith’s Corn Bread

2 cups flour

1 cup cornmeal

1 tablespoon baking powder

½ teaspoon baking soda

1½ cups sugar

¾ cup butter, melted

5 large eggs, separated

1¼ cups milk

1 teaspoon vanilla

Beat egg whites until stiff. Mix egg yolks with milk, vanilla and butter. Mix dry ingredients and add to egg mixture. Gently fold in egg whites. Pour into a 9x13 inch pan. Bake at 350*F for 30 to 35 minutes.

Pita Bread

4½ to 4¾ cups flour

1 package yeast (1 tablespoon)

1½ teaspoons sugar

1½ teaspoons salt

1¾ cups warm water

2 tablespoons oil

Preheat oven to 500*F. Makes 12 pocket breads. In a large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. Add warm water and oil. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand; gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 10 minutes. Cover with plastic wrap then a towel. Let rest 20 minutes. Punch down dough. Divide into 2 parts. Divide each half into 6 pieces. Shape each piece into a smooth ball. Cover; let rise 30 minutes. On lightly floured surface, roll each ball into a 5-inch circle. Place 6 circles on a large cooling rack. Place cooling rack on oven rack. Bake at 500*F for 5 minutes until puffed and tops just begin to brown. Remove from rack; cool. Cut circles in half and fill.

VARIATION: Stir in 1 cup wheat germ with the second addition of flour.

Whole Wheat Pita

6 cups whole wheat flour

1 package yeast (1 tablespoon)

1 tablespoon salt

1 ½ teaspoons sugar

2 ½ cups warm water

2 tablespoons oil

Preheat oven to 500*F. Makes 24 pocket breads. In large mixer bowl, combine 3 cups flour, yeast, sugar, and salt; mix well. Add warm water and oil. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes. Punch down dough. Divide into 4 parts. Divide each fourth into 6 pieces. Shape each piece into a smooth ball. On lightly floured surface, roll each ball into a 5-inch circle. Cover; let rise 30 minutes. Place 6 circles on large cooling rack. Place cooling rack on oven rack. Bake at 500*F for 5 minutes until puffed and tops just begin to brown. Remove from rack; cool. Cut circles in half and fill.

***The rolling and baking instructions should be carefully followed to be sure the bread bakes with a pocket. Pita is easier to make than most loaf type breads and there is an added health benefit because it is low-fat and low-sugar. Like other wheat products, it is very nutritious, contributing the three B vitamins (thiamine, niacin and riboflavin), Protein and iron. And the carbohydrate in wheat is a primary source of energy.

Pita Fillings can include: Your favorite Chicken Salad; Tuna Salad; Taco Filling; Egg Salad; Bacon, Lettuce and Tomato; Peanut butter, bananas and honey; Pepperoni, green pepper and mushrooms; Corned beef, sauerkraut and Swiss cheese; or Sloppy Joe mix. Just use your imagination.

Potato Rolls

¼ cup warm water 1 tablespoon yeast

½ cup mashed potatoes ¾ cup sugar

¼ cup margarine 1 ½ teaspoon salt

4 ½ cup to 5 ½ cups flour 2 eggs

1 cup scalded milk

Combine warm water and yeast. Let set until softened. Mix together remaining ingredients and add to yeast mixture. Mix well. Knead well. Cover and let rise 1 hour. Punch down and roll out. Shape into rolls and place in a well greased pan. Let rise 1 hour and bake at 350*F for 10 to 12 minutes. Makes 2 dozen.

Fry Bread

1 package Yeast ¼ cup warm water

2 cups milk, scalded 2 tablespoons sugar

2 teaspoons salt 1 tablespoon shortening

5¾ to 6¼ cups flour

Soften yeast in warm water. Combine hot milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups of flour; beat well. Add the softened yeast; mix. Add enough of remaining flour to make moderately stiff dough. Turn out on a lightly floured surface; knead till smooth and satiny. Shape in a ball; place in lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place till double. Punch down.

Shape dough into bun size pieces and put on a cookie sheet to let rise until double. After it doubles in size, roll out with a rolling pin and fry in hot oil.

Toppings: Chili meat, beans, lettuce, cheese, tomatoes, olives, green onion, and salsa. You can top with butter, honey or powdered sugar for a sweet treat.