Oatmeal Muffins by bdm

Soak for 1 hour (or overnight):

1 c oatmeal

1 c sour milk

Mix together:

1/3 c shortening (part butter)

¼ c brown sugar

1 egg

Stir in: oatmeal mixture

1 c flour

1 t baking powder

½ t soda

½ t salt

Fill greased muffin tin 2/3 full.

Bake at 400˚ for 20 – 25 minutes

Beef and Potato Bake by CK

1 to 2 envelopes onion soup mix

12 oz can evaporated milk

¾ cup bread crumbs

10 potatoes, thinly sliced

1 cup grated cheddar cheese

2 lbs lean ground beef

1 tsp salt

1 tsp parsley

Paprika

Stir dry soup mix well. Combine 3 T of soup mix with burger, milk, crumbs and ½ tsp salt. Spread this mixture in bottom of a cake pan. Set aside. Combine remaining soup mix with potatoes, parsley and ½ tsp salt. Mix lightly. Arrange potato mix over meat mix. Cover. Bake for one hour at 350 or until potatoes are tender. Uncover, sprinkle with cheese. Bake 15 minutes more. Sprinkle with paprika and serve.

OVEN BEEF STEW by CK

2 pounds stew beef, cubed
3 cloves garlic, crushed
1 onion, diced
3 stalks celery, sliced
2 beef bouillon cubes
1 to 2 cups of baby carrots (I usually cut them in quarters)
7 or 8 potatoes, chunked
1 1/2 tsp. salt

2 tsp. Lawry’s Seasoned Salt

2 teaspoons black pepper

1 bottle V-8 tomato cocktail

2 Tablespoons tapioca

2 beef bouillon cubes

Cover and bake at 250° F for at least four hours. If using a slow cooker, which also works well for this dish, set your timer for six to eight hours on the medium setting.

CHICKEN CHEEZ WHIZ CASSEROLE - BDM

Sautee in 2 T butter:

¼ c chopped onion

¼ c chopped celery

Cook one 10 oz package of frozen broccoli per instructions.

Combine sauteed vegetables, broccoli and:

3 c cooked rice

1 jar Cheez whiz

1 can cream of mushroom soup

2 c cooked chicken cubes

Pour into sprayed 2 quart baking dish. Sprinkle with paprika. Bake 20 minutes at 350˚

Spritz (Spurted out of a Press) Cookies by bdm

Mix thoroughly:

1 cup real butter at room temperature

2/3 c sugar

3 egg yolks (make scrambled eggs with the whites)

1 t almond flavoring

Stir in 2 ½ c flour

Fill cookie press with dough and press onto ungreased baking sheet.

If desired, sprinkle cookies with colored sugar

Bake until set – but not brown

A very neat effect can be made by using food coloring to tint some of the dough, and then alternating colors within the tube of the press. The dough is pushed out from the center so the cookies have one color at their outer edges, another in the centers.

Bake at 400 degrees until just set. You do not want them to brown on the bottom – usually about 8 to 10 minutes

Hamburger Stroganoff by CK

1.5 pounds ground beef

½ cup chopped onion

¼ cup margarine

2 T flour

1 tsp salt

1 tsp garlic powder

½ tsp pepper

1 can mushrooms, drained

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

Noodles or rice

Brown ground beef and onion. Drain fat. Add butter and flour, salt, pepper and garlic powder (CK uses a Tablespoon of garlic powder). Stir until thick. Add mushrooms. Stir in soups and cook 10 minutes or until heated thoroughly. Stir in sour cream just before serving. Serve over boiled noodles or rice.

Apple Pumpkin Muffins with Cream Cheese Filling by CK

In a large bowl, combine dry ingredients:

2 ½ cups flour

1 tsp baking soda

½ tsp ginger

4 tsp nutmeg

2 cups sugar

1 tsp cinnamon

½ tsp salt

In a small bowl, combine the following:

2 eggs

½ cup vegetable oil

1 cup canned pumpkin

2 cups finely chopped apples

Stir small bowl mixture into the dry ingredients. Fold in the apples.

In another bowl, mix the filling by combining softened cream cheese and a little sugar. Put about ¼ tsp in the middle of the muffins before baking. Bake at 350 degrees for 30 to 35 minutes. Allow to cool 10 minutes before removing from tin.

Little Smokies by BDM

5 to 5 ½ oz cocktail wieners – score each 2 or 3 times

Heat over medium heat until dissolved well:

1 can jellied cranberry sauce

2 T mustard

2 T lemon juice

½ t salt

Pour mixture over wieners and cook on low in crockpot for 3 – 4 hours

Dill Pickle Chips by BDM

Let package of cream cheese come to room temperature and soften.

Dry whole dill pickles with paper towel.

Spread cream cheese on dried beef slices.

Wrap 1 beef slice around pickle. Repeat with 1 slice at a time, until

pickle is totally wrapped and covered, usually 4 slices is enough.

Let chill until cream cheese is solid again. Cut pickles into slices

ITALIAN SAUSAGE, PASTA & BROCCOLI by CK

5 tbsp. olive oil
4 cloves garlic, slivered
12 oz. Penne pasta
3/4 tsp. salt
Pepper to taste
4 c. broccoli, cut up
1 lb. sweet Italian sausage
1/4 c. Parmesan cheese
1/2 tsp. fennel seeds (opt.)

Heat 1 tablespoon oil in large skillet. Add garlic, saute until golden and crisp (a couple of minutes). Remove garlic with slotted spoon, set aside. Remove sausage from casing, crumble and cook in skillet until brown (3 to 4 minutes), cover and simmer about 10 minutes. Remove meat with slotted spoon, set aside, save fat.

Bring large pot of water to boil. Add broccoli, blanch for 3 minutes. Remove with slotted spoon, rinse with cold water, set aside, save liquid.

Bring broccoli cooking liquid to boil again and add Penne and cook until tender. Drain, reserve 1/2 cup of cooking liquid. Keep Penne warm in covered bowl.

In large saucepan heat sausage, broccoli, reserved 1/2 cup of liquid remaining 4 tablespoons olive oil, 2 tablespoons fat.

Mix pasta with above. Add Parmesan cheese and fennel seed (if desired), sprinkle with sauteed garlic (optional), salt and pepper to taste.

Green Burritos by Beth (Miller) Dowty

2 – 3 chicken quarters

2 T olive oil

1 – 2 cloves of garlic

1 green bell pepper

1 onion

other fresh peppers optional (Anaheim, jalapeno)

2 cans (3 – 4 oz) diced green chiles

½ t cumin

½ t oregano

½ t salt

6 – 8 large flour tortillas

1 can green enchilada sauce

1 8 oz bag of shredded cheddar or Monterey jack cheese

Prebake chicken quarters, cool, remove skin, remove meat, chop.

Heat oven to 350˚. Chop all vegetables, sauté in olive oil. Add in spices.

When vegetables start to become translucent, stir in entire cans of chiles and chopped chicken. Heat until warmed through.

Divide filling into 6 – 8 portions. Put into the center of tortilla and either fold over twice or roll. Place in a 13 by 9 inch baking dish. Pour green enchilada sauce over all of the burritos. Top with cheese. Cover with foil.

Bake 20 minutes, remove foil. Bake another 10 minutes until brown and bubbly.

Serve with sour cream, chips and salsa.

Mexi-Hamburger Casserole by Brenda Miller

Brown 1 lb hamburger, drain

Stir in and simmer:

1 can corn, drained

1 can stewed tomatoes

½ package chili seasoning mix

Pour into 9 inch square baking dish

Mix 1 package Jiffy corn muffin mix per package directions

Pour over meat mixture

Bake at 350˚ until corn bread is golden brown (about ½ hour)

APPLE CINNAMON PORK CHOPS by CK

2-4 boneless pork chops (example: butterfly cut)

2 apples, peeled, sliced (Granny Smith are good)

1 can frozen apple juice concentrate
1 cup applesauce
cinnamon
nutmeg (optional)
salt and pepper
potatoes cut coarsely in chunks
1 heavy bottomed deep frying pan and lid

Cut the potatoes and set aside; peel and slice apples and set aside. Heat the frying pan WITHOUT OIL (do not use oil in this recipe). Sprinkle salt, pepper, cinnamon and nutmeg on 1 side of the pork chops. Place the seasoned side down on the hot pan and sear the meat for 1-2 minutes.

Meanwhile, season the side face up with salt, pepper, cinnamon, nutmeg. Flip the chops and sear the side you just seasoned for 1 minute.

Now add the can of apple juice and apple sauce, being sure to scrape loose the fried bits (fond) which is stuck to the pan - this adds extra flavor.

Add the apples and potatoes. Put the lid on.

Cook until apples and potatoes have become tender.

Onion Rings Chicken Bake by BDM

Coat thawed chicken breasts with crushed French’s French Fried Onions.

Bake in shallow baking dish for ½ hour at 350˚

Peanut Butter Pie by CK

3 oz cream cheese, softened

1/3 cup peanut butter

1 cup confectioners’ sugar

¼ cup milk

8oz frozen whipped topping, thawed

1 chocolate crumb pie crust (9 inch)

¼ cup chopped peanuts

In a mixing bowl, beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.

Ham & Bean Soup by BDM

Place 1 lb dried navy beans in a soup kettle.

Add water to cover by 2 inches. Bring to a boil;

boil for 2 minutes. Remove from heat, cover and

let stand for 1 hour. Drain and rinse beans.

Sauté: 2 medium onions, chopped in 2 t vegetable oil

Add: 2 celery ribs, chopped, cooked until tender

Stir sautéed vegetables into beans in kettle.

Add: 10 c water

4 c cubed fully cooked ham

1 c prepared mashed potatoes

1/2 c shredded carrots

2 T Worcestershire sauce

1 t salt

1/2 t dried thyme

1/2 t pepper

2 bay leaves

1 meaty ham bone or 2 smoked ham hocks

Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until tender. Remove ham bone and bay leaves. Cut any remaining meat off the bone, and stir back into soup.