Beef Taco Skillet - bdm
Cook 1 lb ground beef in 10 inch skillet until well browned,
stirring to break up meat. Pour off fat.
Stir in: 1 can (10 ¾ oz) tomato soup
½ c salsa
½ c water
6 flour tortillas (6 inch), cut into 1 inch pieces
Heat to a boil, reduce heat to low and simmer for 5 minutes.
Stir and top with ½ c shredded Cheddar cheese
1 2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 1/2 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup Sour Cream
HEAT oven to 400ºF.
ADD hot water to stuffing mix; stir just until moistened.
PLACE chicken in 13x9-inch baking dish. Mix soup and sour cream until well blended; pour over chicken. Top with stuffing.
BAKE 30 min. or until chicken is done.
Special Extra:Top chicken with 1 cup frozen mixed vegetables before covering with soup mixture.
Potato Soup - BDM
Put the following into a stockpot with 5 c water:
6 potatoes, peeled and cubed
1 onion, diced
1 c carrots, sliced
1 c celery, sliced
4 chicken bullion cubes
1 T dried parsley
1 T salt
½ T pepper
Simmer until vegetables are tender. Remove from heat.
Add 1 (13 oz) can evaporated milk
1/3 c butter
Stir until butter is melted.
Mom’s Goulash by CK
1 large pkg macaroni noodles
1.5 pounds ground beef
2 Tbsp onion, finely chopped
1 large can tomato juice
1.5 tsp Worchestershire sauce
Boil the macaroni noodles according to package directions (CK likes to add a tsp of regular salt, or garlic salt to the boiling water) Drain and rinse well. Brown the ground beef and onion. Drain well!!!! Combine the browned burger and the cooked noodles in the fry pan. Add the tomato juice [mom uses juice but CK uses (3) 15 oz cans of tomato sauce so it’s thicker] and Worchestershire sauce. Stir well and allow to simmer for at least 30 minutes.
Oreo Truffles by Gena
1 pkg Oreo cookies
8 oz pkg cream cheese
1 pkg semi sweet Baker’s chocolate
1 small square of Baker’s white chocolate
Crush cookies in a food processor until fine. Blend in cream cheese until well mixed. Form small balls - can use a melon baller). Refrigerate 30 minutes to 1 hour. Melt chocolate. Dip balls in chocolate and place on waxed paper. Melt white chocolate. Put in small baggie. Cut a hole in the corner to drizzle over balls.
Bruschetta by CK
1 (8 ounce) loaf French bread (Costco’s roasted garlic bread is wonderful)
1/4 cup softened cream cheese
1 - 2 tablespoons grated hard cheese (parmigiano or parmesan)
1 1 /4 cups chopped red tomato
1/4 cup thinly sliced onion
1/4 cup thinly sliced kalamata olives
1/4 cup chopped sweet peppers
1 tablespoon fresh, chopped basil
1/2 cup crumbled feta cheese
(These amounts are suggestions only. I keep chopping whatever’s available until there’s enough to cover all the bread. I often use a bigger loaf, too.)
Preheat broiler. Slice bread into 1/2 inch thick slices. Mix cream cheese and grated cheese. Spread a thin layer on each slice of bread. Place slices on a large cookie sheet or broiler pan.
Combine all vegetables and spices. Spoon onto bread slices. Sprinkle with feta cheese. Broil 3 to 4 minutes until bread is toasted and cheese is bubbly.
Gooey Butter Cake by Gena
1 box yellow cake mix
2 eggs
½ cup butter flavor Crisco or oleo
Mix above ingredients ( will be thick). May add 2 Tbsp oil. Spread in 9x13 pan.
8 oz softened cream cheese
3 cups powdered sugar
2 eggs
Mix and spread over cake mixture. Bake at 340 degrees for 35 to 40 minutes.
