Brian and I made this on our 4th or 5th date.
Bottom
3/4 c. cornmeal
1/4 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 c. hot water
2 Tbsp. butter, melted
1.5 c. shredded cheddar cheese
1/2 c. diced ripe olives
Combine all dry ingredients in medium mixing bowl. In large mixing bowl melt butter in microwave. Add water. Add dry ingredients and mix well. Add shredded cheddar cheese and olives. Put into greased 9X9 pan.
Topping:
1 lb. ground beef
1/2 c. chopped onions
2/3 c. tomatoes
1/2 c. sliced ripe olives
1 Tbsp. chili powder
3/4 tsp. salt
1/2 tsp. pepper
Brown ground beef in large frying pan. Drain grease and add the rest of the ingredients. Cook for 10 minutes. Put topping on cornmeal mixture and stick in oven at 400 for 25 minutes. Top with cheese.
TIP: I like my cornmeal more done than this gets it so I typically put the cornmeal in for 10 minutes while I add the rest of the ingredients to the meat. By the time the meat is done I pull it back out and add topping.
From the recipe box of Jackie G.
Saturday, November 20, 2010
Chicken Salad
You can serve these with crackers or on buns for a great lunch.
1.5 c. cooked cubed chicken
equal parts of miracle whip/mayo (about 1/2 c. usually)
1/2 dry ranch dressing mix packet
2 large carrots
1-2 c. grapes
apples
Cook/heat up chicken. Combine mayo/miracle whip and ranch packet in medium bowl. Add chicken. Peal and grate two large carrots into mixture. Cut grapes in half and add. Core peel and cube apples and add. Mix well. This is delicious with warm chicken.
1.5 c. cooked cubed chicken
equal parts of miracle whip/mayo (about 1/2 c. usually)
1/2 dry ranch dressing mix packet
2 large carrots
1-2 c. grapes
apples
Cook/heat up chicken. Combine mayo/miracle whip and ranch packet in medium bowl. Add chicken. Peal and grate two large carrots into mixture. Cut grapes in half and add. Core peel and cube apples and add. Mix well. This is delicious with warm chicken.
Meat Quesadillas
To make quesadillas more filling we will add either chicken or steak fajita meat.
flour tortillas
1/2 lb. meat (either chicken or steak fajita meat)
1/2 onion
sliced or shredded cheddar cheese
butter
tomatoes
Toppings:
sour cream
guacamole
salsa
flour tortillas
1/2 lb. meat (either chicken or steak fajita meat)
1/2 onion
sliced or shredded cheddar cheese
butter
tomatoes
Toppings:
sour cream
guacamole
salsa
Cheese Quesadillas
1 cube cheddar cheese sliced or shredded
tortillas
onions
tomatoes
Toppings
sour cream
salsa
guacamole
tortillas
onions
tomatoes
Toppings
sour cream
salsa
guacamole
Tacos
Since this is mostly to sort my personal recipes by labels, I will only add ingredients w/o instructions.
flour tortillas
1 lb ground beef
1 pkg. taco seasoning
1/2 c. water
1/2 onion
Toppings:
sour cream
cheese
avacado
salsa
flour tortillas
1 lb ground beef
1 pkg. taco seasoning
1/2 c. water
1/2 onion
Toppings:
sour cream
cheese
avacado
salsa
Taco Soup
1 lb. ground beef
1 can kidney beans
1 can black beans
1 can pinto beans
1 can Mexican stewed tomatoes
1 c. salsa
1 can RoTel
Toppings:
sour cream
cheese
tortilla chips
Brown ground beef in large pot and drain fat. Add beef back into pot and add everything else. Cook for 15 minutes on high heat or until hot. Serve into portions and top with desired toppings.
From the recipe box of Mama
1 can kidney beans
1 can black beans
1 can pinto beans
1 can Mexican stewed tomatoes
1 c. salsa
1 can RoTel
Toppings:
sour cream
cheese
tortilla chips
Brown ground beef in large pot and drain fat. Add beef back into pot and add everything else. Cook for 15 minutes on high heat or until hot. Serve into portions and top with desired toppings.
From the recipe box of Mama
Potato Salad
Also my favorite potato salad recipe.
1 c. mayo
1 c. miracle whip
1/4 c. mustard - to taste
Usually you end up needing more to keep up with the potatoes so just make sure the mayo/miracle whip end up in equal parts with mustard to taste.
3 potatoes
8 hard-boiled eggs
6-8 pickles
Boil potatoes until soft. Drain and place in fridge. Make hard-boiled eggs however you are comfortable with. In VERY large mixing bowl mix mayo, miracle whip, and mustard. (This salad has a way of getting bigger on you) Cut pickles into quartered cubes and add to sauce. Peal eggs and dice into cubes and add to sauce. Once potatoes are cool enough to handle cool and cube. Add pickle juice to create desired consistency.
From the recipe box of Mama
1 c. mayo
1 c. miracle whip
1/4 c. mustard - to taste
Usually you end up needing more to keep up with the potatoes so just make sure the mayo/miracle whip end up in equal parts with mustard to taste.
1/4 c. pickle juice
3 potatoes
8 hard-boiled eggs
6-8 pickles
Boil potatoes until soft. Drain and place in fridge. Make hard-boiled eggs however you are comfortable with. In VERY large mixing bowl mix mayo, miracle whip, and mustard. (This salad has a way of getting bigger on you) Cut pickles into quartered cubes and add to sauce. Peal eggs and dice into cubes and add to sauce. Once potatoes are cool enough to handle cool and cube. Add pickle juice to create desired consistency.
From the recipe box of Mama
Baked Beans
This is the BEST baked bean recipe I've ever tasted.
2 cans of baked beans
1 c. ketchup
1 c. brown sugar
1 pkg. bacon
1 onion
1 Tbsp. Worcestershire Sauce
Cook bacon in whatever fashion you are most comfortable with. Set aside to cool. Add baked beans, ketchup, brown sugar, and Worcestershire sauce to large corning ware. Chop onion and add to beans. Once bacon is cool enough to handle crumble into beans. Cover with top and cook on 350 for one hour.
TIP: If you are running short on time turn the oven up and cook just until beans are soft. This doesn't allow much time for the flavor to set in though.
From the recipe box of Mama
2 cans of baked beans
1 c. ketchup
1 c. brown sugar
1 pkg. bacon
1 onion
1 Tbsp. Worcestershire Sauce
Cook bacon in whatever fashion you are most comfortable with. Set aside to cool. Add baked beans, ketchup, brown sugar, and Worcestershire sauce to large corning ware. Chop onion and add to beans. Once bacon is cool enough to handle crumble into beans. Cover with top and cook on 350 for one hour.
TIP: If you are running short on time turn the oven up and cook just until beans are soft. This doesn't allow much time for the flavor to set in though.
From the recipe box of Mama
Chicken Triangles
We serve these with a can of cream of chicken watered down as a sauce on top. These aren't my favorite but many people really enjoy them.
1 can croissant rolls
1 cube of cream cheese
1 pkg. of mushrooms
1/2 onion
butter
Dice onion and slice mushrooms. Put butter in medium frying pan until melted. Add onions and mushrooms and saute. Once soft, remove from heat and add to warmed cream cheese. Usually leaving the cream cheese at room temperature for 15-20 minutes helps a lot. Mash cream cheese with mushroom and onion until soft. Add scoop of mixture to one croissant role and fold sides over one another so it looks like a triangle. Cook on baking pan at 350 until roles are golden brown.
From the recipe box of Mama.
1 can croissant rolls
1 cube of cream cheese
1 pkg. of mushrooms
1/2 onion
butter
Dice onion and slice mushrooms. Put butter in medium frying pan until melted. Add onions and mushrooms and saute. Once soft, remove from heat and add to warmed cream cheese. Usually leaving the cream cheese at room temperature for 15-20 minutes helps a lot. Mash cream cheese with mushroom and onion until soft. Add scoop of mixture to one croissant role and fold sides over one another so it looks like a triangle. Cook on baking pan at 350 until roles are golden brown.
From the recipe box of Mama.
Fruit Dip
We use this when taking a fruit tray somewhere. It always gets rave reviews.
orange juice
cool whip
vanilla pudding packet mix
I have no quantities, next time I make it I'll try to add them. It is super easy so you might be able to figure it out without them.
From the recipe box of Mama
orange juice
cool whip
vanilla pudding packet mix
I have no quantities, next time I make it I'll try to add them. It is super easy so you might be able to figure it out without them.
From the recipe box of Mama
Chocolate Sauce
Brian's family puts this on waffles with peanut butter and banana. It is yummy!
Usually needs to be doubled
1/2 c. sugar
1/4 c. cocoa
dash salt
1/2 c. water
1 tsp. vanilla
Mix everything but vanilla in small saucepan and bring to boil stirring constantly. Reduce heat and cook for 1 minute. Take of heat and add vanilla.
From the recipe box of Jackie G.
Usually needs to be doubled
1/2 c. sugar
1/4 c. cocoa
dash salt
1/2 c. water
1 tsp. vanilla
Mix everything but vanilla in small saucepan and bring to boil stirring constantly. Reduce heat and cook for 1 minute. Take of heat and add vanilla.
From the recipe box of Jackie G.
Fruit Smoothie
Delicious breakfast treat.
1.5 c. frozen fruit
1 c. yogurt
1/2 c. milk
2 c. ice
Put ice and blender and crush. Add fruit of milk and mix until smooth. Add yogurt and mix until smooth. You can also use fresh fruit but the smoothie isn't as thick. This makes enough for two people
From the recipe box of ??? I think I combined recipes I found online.
1.5 c. frozen fruit
1 c. yogurt
1/2 c. milk
2 c. ice
Put ice and blender and crush. Add fruit of milk and mix until smooth. Add yogurt and mix until smooth. You can also use fresh fruit but the smoothie isn't as thick. This makes enough for two people
From the recipe box of ??? I think I combined recipes I found online.
Sour Cream Potatoes
An after-game potluck favorite.
1/2 can cream of chicken
1 can cream of mushroom
6 large potatoes
1 onion
1 medium container of sour cream
1 c. cheese
Boil potatoes in large pot until soft. Drain and stick in fridge to cool. Cut up onions. Combine cream of chicken, cream of mushroom and sour cream in large mixing bowl and pour into your largest piece of corning ware. The 2.5 quart piece doesn't work. Once potatoes are cool enough to handle peel then grate into the corning ware. Add cheese and onion and mix. Cover with more cheese. Cover and bake for 30 or so minutes at 350.
From the recipe box of Mama who got it from grandma.
1/2 can cream of chicken
1 can cream of mushroom
6 large potatoes
1 onion
1 medium container of sour cream
1 c. cheese
Boil potatoes in large pot until soft. Drain and stick in fridge to cool. Cut up onions. Combine cream of chicken, cream of mushroom and sour cream in large mixing bowl and pour into your largest piece of corning ware. The 2.5 quart piece doesn't work. Once potatoes are cool enough to handle peel then grate into the corning ware. Add cheese and onion and mix. Cover with more cheese. Cover and bake for 30 or so minutes at 350.
From the recipe box of Mama who got it from grandma.
Easy Chicken Bake
I found this on the back of a stuffing box.
1 box Stove Top Stuffing
2 c. chicken breasts diced.
1 can cream of chicken
1/3 c. sour cream
16 oz bag of frozen veggies
Prepare stuffing per box directions. Mix chicken, cream of chicken, sour cream, and veggies in 9x13 pan. Top with stuffing at cook per box instructions. I think it is covered for like 45 min. ??? If you cook the chicken before you add to mixture, it only has to be cooked until your veggies are done.
From the recipe box of Stove Top Box.
1 box Stove Top Stuffing
2 c. chicken breasts diced.
1 can cream of chicken
1/3 c. sour cream
16 oz bag of frozen veggies
Prepare stuffing per box directions. Mix chicken, cream of chicken, sour cream, and veggies in 9x13 pan. Top with stuffing at cook per box instructions. I think it is covered for like 45 min. ??? If you cook the chicken before you add to mixture, it only has to be cooked until your veggies are done.
From the recipe box of Stove Top Box.
Chicken Cordon Bleu
...the way Mama makes it
sauce (needs to be doubled)
4 Tbsp. flour
4 Tbsp. butter
2 c. milk
2 bouillon cubes
Meat/cheese
4 cooked chicken breast cut in half down the middle then cut two pieces in half horizontally if large enough.
sliced ham- same amount as chicken pieces
sliced Swiss cheese- you will need two pieces of cheese for each chicken piece
toothpicks
Warm butter in large saucepan until melted. Add flour and stir with whisk. Add milk and bouillon cubes. Cook until sauce thickens. Put Swiss cheese on either side of the chicken and wrap ham around and secure with toothpick. Place in 9X13 pan. Pour sauce over wraps and place in oven on 350 until sauce is bubbly.
From the recipe box of Mama
sauce (needs to be doubled)
4 Tbsp. flour
4 Tbsp. butter
2 c. milk
2 bouillon cubes
Meat/cheese
4 cooked chicken breast cut in half down the middle then cut two pieces in half horizontally if large enough.
sliced ham- same amount as chicken pieces
sliced Swiss cheese- you will need two pieces of cheese for each chicken piece
toothpicks
Warm butter in large saucepan until melted. Add flour and stir with whisk. Add milk and bouillon cubes. Cook until sauce thickens. Put Swiss cheese on either side of the chicken and wrap ham around and secure with toothpick. Place in 9X13 pan. Pour sauce over wraps and place in oven on 350 until sauce is bubbly.
From the recipe box of Mama
Chinese Fried Rice
This version of fried rice doesn't take very long and is a delicious side dish.
4 c. cooked rice
2 eggs
2 Tbsp. ham
2 Tbsp. diced carrots
2 Tbsp. peas
2 Tbsp. green onions
2 Tbsp. soy sauce
salt
MSG (the recipe calls for it but I leave it out and think it tastes just fine)
Dice ham and carrots. Heat oil in wok. Add carrots, peas, and ham. Sprinkle salt and MSG. Mix together until warm and remove to bowl or plate. Beat egg with a little bit of water and salt and use same wok to make scrambled eggs. Add carrot, ham, and peas back into wok. Add rice to the mixture and mix thoroughly. Add salt, soy sauce, MSG and green onions.
TIPS: use frozen carrot/ pea mixture and this is a 15 minute side dish.
4 c. cooked rice
2 eggs
2 Tbsp. ham
2 Tbsp. diced carrots
2 Tbsp. peas
2 Tbsp. green onions
2 Tbsp. soy sauce
salt
MSG (the recipe calls for it but I leave it out and think it tastes just fine)
Dice ham and carrots. Heat oil in wok. Add carrots, peas, and ham. Sprinkle salt and MSG. Mix together until warm and remove to bowl or plate. Beat egg with a little bit of water and salt and use same wok to make scrambled eggs. Add carrot, ham, and peas back into wok. Add rice to the mixture and mix thoroughly. Add salt, soy sauce, MSG and green onions.
TIPS: use frozen carrot/ pea mixture and this is a 15 minute side dish.
Penne Pasta with Suasage
This is another one of my throw together at the last minute meals. It's pretty good, but I am still working to adjust it.
1 pkg. Penne Pasta
1/2 small onion
1 jar Alfredo sauce
2 small tomatoes
1 to 2 cooked sausage links
Cook pasta according to package directions. Drain pasta and add Alfredo sauce. In medium frying pan saute onion in butter/olive oil for 2 minutes. Cut sausage into 1 inch angled pieces and add to onion. Cook until sausage is warm then add chopped tomatoes. Cook for until tomatoes are warm. Add sausage, onion and tomatoes to pasta and mix.
From My recipe box.
1 pkg. Penne Pasta
1/2 small onion
1 jar Alfredo sauce
2 small tomatoes
1 to 2 cooked sausage links
Cook pasta according to package directions. Drain pasta and add Alfredo sauce. In medium frying pan saute onion in butter/olive oil for 2 minutes. Cut sausage into 1 inch angled pieces and add to onion. Cook until sausage is warm then add chopped tomatoes. Cook for until tomatoes are warm. Add sausage, onion and tomatoes to pasta and mix.
From My recipe box.
King Ranch Chicken
This is a great dish for a potluck party.
4 cooked, cubed/shredded chicken breasts
1 can RoTel
1 small can chopped green chiles
1 can cream of mushroom
1 can cream of chicken
1/2 c. chicken broth
6 oz. salsa
1 pkg. chips
2 c. cheese
I forgot to ask how to make this but here is how I did it tonight. I started boiling the chicken at medium heat. I then added Rotel, chiles, cream of mushroom, cream of chicken, broth, and salsa in medium mixing bowl. When mixed thoroughly I poured into 9X13 pan. Once the chicken was done I cubed them and then added to pan. Then I crushed chips a little at a time until I felt like I had enough. I only ended up adding half a bag. I then added cheese and mixed everything together and put in the oven at 350 for 15 minutes. It worked well for us.
From the recipe box of Mama who got it from Luanne H.
4 cooked, cubed/shredded chicken breasts
1 can RoTel
1 small can chopped green chiles
1 can cream of mushroom
1 can cream of chicken
1/2 c. chicken broth
6 oz. salsa
1 pkg. chips
2 c. cheese
I forgot to ask how to make this but here is how I did it tonight. I started boiling the chicken at medium heat. I then added Rotel, chiles, cream of mushroom, cream of chicken, broth, and salsa in medium mixing bowl. When mixed thoroughly I poured into 9X13 pan. Once the chicken was done I cubed them and then added to pan. Then I crushed chips a little at a time until I felt like I had enough. I only ended up adding half a bag. I then added cheese and mixed everything together and put in the oven at 350 for 15 minutes. It worked well for us.
From the recipe box of Mama who got it from Luanne H.
Monday, November 15, 2010
Zucchini Pasta Salad
This is probably the only recipe that I can take credit for. It is fast and a delicious lunch option.
1 pkg. bow-tie pasta
1 tsp. olive oil
2 zucchini
2 tomatos
1/2-1 c. parmesan shredded cheese
1- 1 1/2 c. Italian dressing
Cook pasta according to package directions. You want the pasta al dente. When pasta is done drain and place right back into large pot. Stir in 1 c. Italian dressing and let sit. In a large frying pan pour olive oil and heat to medium-high. Cut zucchini into cubes. The easiest way to do this is to cut it in half longways twice and then cut into 1/2 inch peices. Add zucchini to the olive oil and cook, stirring occasionally, for about 10 minutes. Add zucchini to pasta. Cut up tomatoes into cubes and add tomatos and cheese to the pasta. Stir and add more Italian dressing if needed.
From My recipe box.
1 pkg. bow-tie pasta
1 tsp. olive oil
2 zucchini
2 tomatos
1/2-1 c. parmesan shredded cheese
1- 1 1/2 c. Italian dressing
Cook pasta according to package directions. You want the pasta al dente. When pasta is done drain and place right back into large pot. Stir in 1 c. Italian dressing and let sit. In a large frying pan pour olive oil and heat to medium-high. Cut zucchini into cubes. The easiest way to do this is to cut it in half longways twice and then cut into 1/2 inch peices. Add zucchini to the olive oil and cook, stirring occasionally, for about 10 minutes. Add zucchini to pasta. Cut up tomatoes into cubes and add tomatos and cheese to the pasta. Stir and add more Italian dressing if needed.
From My recipe box.
Peanut Butter Rice Crispies
A delicious twist on your typical rice crispy treats.
1 c. Karo Syrup
1 c. Sugar
1 c. Peanut Butter
6 c. Rice Crispies
Topping:
1 pkg. butterscotch chips
1 pkg. semisweet chocolate chips
Add Karo syrup and sugar into medium sauce pan and place on stove at medium-high heat. Heat to boil while stirring. Boil for less than a minute and remove from heat. Add peanut butter and stir until mixed well. Pour over rice crispies in large mixing bowl. Stir until all rice crispies are coated. Place in 9X13 pan. For the topping heat medium sauce pan to low heat. Add chips and stir until melted. DO NOT try to make this go faster and put on medium heat. The chocolate will burn and you will have lame rice crispies with no tasty toppings. Once all the chocolate is melted pour over the rice crispies and spread evenly with spatula. Let chocolate cool and set before you cut into them.
From the recipe box of Mama who found it online.
1 c. Karo Syrup
1 c. Sugar
1 c. Peanut Butter
6 c. Rice Crispies
Topping:
1 pkg. butterscotch chips
1 pkg. semisweet chocolate chips
Add Karo syrup and sugar into medium sauce pan and place on stove at medium-high heat. Heat to boil while stirring. Boil for less than a minute and remove from heat. Add peanut butter and stir until mixed well. Pour over rice crispies in large mixing bowl. Stir until all rice crispies are coated. Place in 9X13 pan. For the topping heat medium sauce pan to low heat. Add chips and stir until melted. DO NOT try to make this go faster and put on medium heat. The chocolate will burn and you will have lame rice crispies with no tasty toppings. Once all the chocolate is melted pour over the rice crispies and spread evenly with spatula. Let chocolate cool and set before you cut into them.
From the recipe box of Mama who found it online.
Saturday, November 13, 2010
E' Touffe
This is a tasty dish I was introduced to at the after-game parties. This is a Monsen favorite.
butter (1 stick per 2 lbs of meat)
1 onion
1 green bell pepper
1 red bell pepper
1 tsp. garic salt
cooked shrimp - I buy mine frozen and cooked
cooked chicken
1 can cream of mushroom
1 can RoTel
1 can tomato sauce
Tony's Creole seasoning to taste - This is what makes it spicy and flavorful. I believe I use about a tsp or two.
1 to 2 c. cooked rice
In large pot saute green/red bell peppers, onion, and garlic with butter. Go ahead and start your rice. Add meat and saute with mixture. Add COM soup, tomato sauce and rotel. Cook on medium heat until sauce is warm and semi thick. The color of the sauce should be a light orange. Serve over a bed of rice.
A word about the meat: The amount will vary depending on how thick you want yours to be. I usually use two chicken breast and a cup and a half of shrimp.
For the amount of meat that I put in I use the small cans of COM and rotel. The more meat you use the more of these two you will need to add.
From the recipe box of Valerie G.
butter (1 stick per 2 lbs of meat)
1 onion
1 green bell pepper
1 red bell pepper
1 tsp. garic salt
cooked shrimp - I buy mine frozen and cooked
cooked chicken
1 can cream of mushroom
1 can RoTel
1 can tomato sauce
Tony's Creole seasoning to taste - This is what makes it spicy and flavorful. I believe I use about a tsp or two.
1 to 2 c. cooked rice
In large pot saute green/red bell peppers, onion, and garlic with butter. Go ahead and start your rice. Add meat and saute with mixture. Add COM soup, tomato sauce and rotel. Cook on medium heat until sauce is warm and semi thick. The color of the sauce should be a light orange. Serve over a bed of rice.
A word about the meat: The amount will vary depending on how thick you want yours to be. I usually use two chicken breast and a cup and a half of shrimp.
For the amount of meat that I put in I use the small cans of COM and rotel. The more meat you use the more of these two you will need to add.
From the recipe box of Valerie G.
Meatballs and Rice
One of my favorite comfort foods.
1 lb. ground beef
1 c. ketchup
2 cans tomato paste
2 c. water
1/2 c. sugar
1/2 cup vinegar
salt and pepper to taste
2 c. cooked rice
Make meat into meatballs and cook in large pan with at least 2 inch sides (I'm sure it has a more professional name). If you are not fortunate enough to have one of these nifty pans use a regular but add the meatballs to the sauce not the other way around. While waiting on meatballs in large bowl combine ketchup, tomato paste, water, sugar, and vinegar. While you are being an amazing multi-tasker go ahead and throw on the rice (I use 2 c. water to 1 c. rice because I can't make sticky rice to save my life). Actually you should probably start your rice before making your sauce. When meatballs are done and drained from fat, add the sauce and cook another 10 minutes or so until warmed through and thickened. Place on bed of cooked rice.
Unless you have an army of children or you don't want to eat this for 3 days straight I would freeze about half the sauce and use later. If you use half the sauce then half your rice too.
From the recipe box of Grandma Porter.
1 lb. ground beef
1 c. ketchup
2 cans tomato paste
2 c. water
1/2 c. sugar
1/2 cup vinegar
salt and pepper to taste
2 c. cooked rice
Make meat into meatballs and cook in large pan with at least 2 inch sides (I'm sure it has a more professional name). If you are not fortunate enough to have one of these nifty pans use a regular but add the meatballs to the sauce not the other way around. While waiting on meatballs in large bowl combine ketchup, tomato paste, water, sugar, and vinegar. While you are being an amazing multi-tasker go ahead and throw on the rice (I use 2 c. water to 1 c. rice because I can't make sticky rice to save my life). Actually you should probably start your rice before making your sauce. When meatballs are done and drained from fat, add the sauce and cook another 10 minutes or so until warmed through and thickened. Place on bed of cooked rice.
Unless you have an army of children or you don't want to eat this for 3 days straight I would freeze about half the sauce and use later. If you use half the sauce then half your rice too.
From the recipe box of Grandma Porter.
Taco Soup Chili
3 cans corn
1 lb. cooked ground beef
15 oz. canned tomato sauce
1.5 c. water
1 onion
3 (16 oz) cans Hormel chili with beans
1 (16 oz) can chopped tomatoes
1 pkg. taco seasoning
1 pkg. Ranch style dressing
Toppings:
tortilla chips
lettuce
tomatoes
sour cream
avocado
cheese
Cook ground beef in large pot. Drain fat. Add onion and saute. Add corn, tomato sauce, water, beans, canned chopped tomatoes with juice. Stir in taco seasoning and ranch style dressing. Cook on medium heat for 10-15 minutes. Serve with desired toppings!
This goes great with moist corn bread.
From the recipe box of Vanessa who got it from Mrs. Booth.
1 lb. cooked ground beef
15 oz. canned tomato sauce
1.5 c. water
1 onion
3 (16 oz) cans Hormel chili with beans
1 (16 oz) can chopped tomatoes
1 pkg. taco seasoning
1 pkg. Ranch style dressing
Toppings:
tortilla chips
lettuce
tomatoes
sour cream
avocado
cheese
Cook ground beef in large pot. Drain fat. Add onion and saute. Add corn, tomato sauce, water, beans, canned chopped tomatoes with juice. Stir in taco seasoning and ranch style dressing. Cook on medium heat for 10-15 minutes. Serve with desired toppings!
This goes great with moist corn bread.
From the recipe box of Vanessa who got it from Mrs. Booth.
Moist Corn Bread
This stuff is super moist and tasty!
3 eggs
1/2 c. veggie oil
8 oz canned creamed corn
1 c. sour cream
2 boxes Jiffy corn muffin mix
Combine all and put into 9X13 greased pan. Cook on 350 for ??? that's a great question. I think it is around 20 minutes, (good luck with that). Cook until golden brown.
Taken from the recipe box of mama who found it somewhere online.
3 eggs
1/2 c. veggie oil
8 oz canned creamed corn
1 c. sour cream
2 boxes Jiffy corn muffin mix
Combine all and put into 9X13 greased pan. Cook on 350 for ??? that's a great question. I think it is around 20 minutes, (good luck with that). Cook until golden brown.
Taken from the recipe box of mama who found it somewhere online.
Chipotle Bean Burrito
A Brian G Family favorite! This meal is fast, delicous and cheap.
1 Tbsp. olive oil
1 tsp. garlic powder or 1 garlic clove
1/2 tsp. chile powder
1/4 tsp. cayenne pepper
1 can black beans
1 can pinto beans
3/4 c. salsa
8 tortillas
Toppings:
tomato
lettuce
sour cream
cheese
avacado
Heat large pan on medium heat. Saute olive oil, garlic, chile powder, cayenne pepper. Add pinto and black beans drained VERY well. Cook for about 5 minutes. Take a potato masher and mash beans. Add salsa and cook for another minute or so. Put mixture in tortilla and add your favorite toppings.
I found the recipe at myrecipes.com
1 Tbsp. olive oil
1 tsp. garlic powder or 1 garlic clove
1/2 tsp. chile powder
1/4 tsp. cayenne pepper
1 can black beans
1 can pinto beans
3/4 c. salsa
8 tortillas
Toppings:
tomato
lettuce
sour cream
cheese
avacado
Heat large pan on medium heat. Saute olive oil, garlic, chile powder, cayenne pepper. Add pinto and black beans drained VERY well. Cook for about 5 minutes. Take a potato masher and mash beans. Add salsa and cook for another minute or so. Put mixture in tortilla and add your favorite toppings.
I found the recipe at myrecipes.com
Clam Chowder
This is my absolute favorite recipe for clam chowder!
2 c. canned clams
2 c. potato
1 c. onion
1 c. celery
3/4 c. butter
3/4 c. flour
1 quart half n half
1.5 tsp salt
1.5 tsp sugar
Boil potatoes, onion, and celery until all are tender in large pot. In the meantime combine flour, salt, and sugar. Melt butter in medium pot then mix in dry ingredients mixture. Add half n half. When veggies are tender drain almost all the water but put a bowl under the colander to collect broth for thinning soup. Put veggies back on the burner at medium heat and add the sauce to the veggies. Stir in clams with juice and let sit until warm.
Taken from the recipe box of Mama.
2 c. canned clams
2 c. potato
1 c. onion
1 c. celery
3/4 c. butter
3/4 c. flour
1 quart half n half
1.5 tsp salt
1.5 tsp sugar
Boil potatoes, onion, and celery until all are tender in large pot. In the meantime combine flour, salt, and sugar. Melt butter in medium pot then mix in dry ingredients mixture. Add half n half. When veggies are tender drain almost all the water but put a bowl under the colander to collect broth for thinning soup. Put veggies back on the burner at medium heat and add the sauce to the veggies. Stir in clams with juice and let sit until warm.
Taken from the recipe box of Mama.
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