1 lb white meat chicken (about 8 tenders)
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp Wyler’s chicken granules
¼ tsp salt
1/8 tsp pepper
2 Tbsp oil
1 cup chopped celery
1 cup chopped onion
½ cup sliced baby carrots
½ cup frozen peas
1 can (8 oz) sliced water chestnuts
2 cups cooked rice
½ - 1 cup salted cashews
Chow mein noodles, optional
Start the rice cooking.
In a small bowl, combine cornstarch, soy sauce, chicken granules, and juice
from water chestnuts; set aside. Cut chicken into bite-sized pieces, sprinkle
with salt and pepper to taste. Quick fry them (covered) in hot oil at medium-high
to high heat for 1-2 minutes. Turn and brown on the other side for 1-2 minutes.
Turn the heat down to low and drain off any excess grease. Add corn starch
mixture and all other ingredients, except rice. Cook and stir until vegetables are
tender but crisp (about 5 minutes or so). Add water if the mixture is too dry or
gummy. When finished, sprinkle cashews over the top and serve over cooked
rice.
Garnish each serving with chow mein noodles, if desired.
As made by Ethel
Thursday, October 9, 2008
Chop Suey
1/2 lb round steak
1/2 lb boneless pork chops
2 Tbsp cornstarch
5 Tbsp soy sauce
2 tsp salt
¼ tsp pepper
2 Tbsp oil
1 cup sliced celery (including leaves)
1 large Bell pepper, sliced or chopped
1 medium onion, sliced or chopped
1 can (16oz) bean sprouts
1 or 2 cans (6 oz) sliced water chestnuts
3 cups cooked rice
Chow mein noodles, optional
Start the rice cooking.
In a small bowl, combine cornstarch and soy sauce; set aside. Cut steak and pork and into bite-sized pieces, sprinkle with salt and pepper, and brown in oil. Add corn starch mixture and all other ingredients (undrained), except rice. Cook and stir until vegetables are tender but crisp (about 5 minutes or so). When finished, serve over cooked rice.
Garnish each serving with chow mein noodles, if desired.
As made by Ethel
1/2 lb boneless pork chops
2 Tbsp cornstarch
5 Tbsp soy sauce
2 tsp salt
¼ tsp pepper
2 Tbsp oil
1 cup sliced celery (including leaves)
1 large Bell pepper, sliced or chopped
1 medium onion, sliced or chopped
1 can (16oz) bean sprouts
1 or 2 cans (6 oz) sliced water chestnuts
3 cups cooked rice
Chow mein noodles, optional
Start the rice cooking.
In a small bowl, combine cornstarch and soy sauce; set aside. Cut steak and pork and into bite-sized pieces, sprinkle with salt and pepper, and brown in oil. Add corn starch mixture and all other ingredients (undrained), except rice. Cook and stir until vegetables are tender but crisp (about 5 minutes or so). When finished, serve over cooked rice.
Garnish each serving with chow mein noodles, if desired.
As made by Ethel
Hamburger and Cabbage
1 & 1/2 lbs lean hamburger meat
2 T oil
2 tsp salt
¼ tsp pepper
1 cabbage (medium sized, 3 lbs)
2 tsp salt
2 cups water
Bread dough (enough to make 3-4 medium sized loaves)
Butter or margarine
Either use Grandma’s bread recipe or Rhodes frozen bread loaves to make 4 medium sized loaves of bread. Allow the dough to rise but do not bake. Plan ahead this part will take 4 to 5 hours minimum.
Shred the cleaned cabbage into small pieces and place in a Dutch oven or other large pot with 2 tsp salt and 2 cups of water. Cook over medium heat for about 20 min until cabbage is soft. When finished drain excess water in a colander and return cabbage to the pot.
While cabbage is cooking, break the hamburger meat into small pieces and season to taste (2 tsp salt and ¼ tsp pepper.) Brown the hamburger meat in 2 Tbsp. of oil over medium heat for about 20 min. Drain any excess grease and add the meat to the cabbage and mix well.
Pinch off 1/3 the risen bread dough and place on a flour dusted board or wax paper. With your hands or a rolling pin, flatten the dough into a circle or oval as thin as you can without tearing holes in the dough. Place a generous scoop of the hamburger/cabbage mixture on half of your circle. Pull the other side of the dough over and press the edges together to seal it. It should look like a big turnover. Place the packet on a greased cookie sheet with at least an inch between them. Repeat until you have used up your ingredients.
Preheat oven to 350 F. Bake for 30 min. until bread golden brown. Take
out of oven and coat top with butter. Makes 10-12 (6” x 4”)
NOTE: Serve with canned peaches. This recipe came from a very nice
neighbor in Hereford who had emigrated from Russia. Mrs. Helmke
shared it with Mama in the early 1950s.
As made by Grandma
2 T oil
2 tsp salt
¼ tsp pepper
1 cabbage (medium sized, 3 lbs)
2 tsp salt
2 cups water
Bread dough (enough to make 3-4 medium sized loaves)
Butter or margarine
Either use Grandma’s bread recipe or Rhodes frozen bread loaves to make 4 medium sized loaves of bread. Allow the dough to rise but do not bake. Plan ahead this part will take 4 to 5 hours minimum.
Shred the cleaned cabbage into small pieces and place in a Dutch oven or other large pot with 2 tsp salt and 2 cups of water. Cook over medium heat for about 20 min until cabbage is soft. When finished drain excess water in a colander and return cabbage to the pot.
While cabbage is cooking, break the hamburger meat into small pieces and season to taste (2 tsp salt and ¼ tsp pepper.) Brown the hamburger meat in 2 Tbsp. of oil over medium heat for about 20 min. Drain any excess grease and add the meat to the cabbage and mix well.
Pinch off 1/3 the risen bread dough and place on a flour dusted board or wax paper. With your hands or a rolling pin, flatten the dough into a circle or oval as thin as you can without tearing holes in the dough. Place a generous scoop of the hamburger/cabbage mixture on half of your circle. Pull the other side of the dough over and press the edges together to seal it. It should look like a big turnover. Place the packet on a greased cookie sheet with at least an inch between them. Repeat until you have used up your ingredients.
Preheat oven to 350 F. Bake for 30 min. until bread golden brown. Take
out of oven and coat top with butter. Makes 10-12 (6” x 4”)
NOTE: Serve with canned peaches. This recipe came from a very nice
neighbor in Hereford who had emigrated from Russia. Mrs. Helmke
shared it with Mama in the early 1950s.
As made by Grandma
King Ranch Chicken
2 lbs chicken (1 whole chicken or 4 chicken breasts)
10 corn tortillas, quartered
1 large green bell pepper, diced
1 large onion, diced
1 can cream of chicken soup (Healthy Request or reg.)
1 can cream of mushroom soup (Healthy Request or reg.)
½ lb grated cheddar cheese
1 can Ro-Tel tomatoes (drained)
Pre-heat oven to 350° F.
In a pot, salt and pepper the chicken. Add 2 cups or so of water and boil about 20 minutes or until chicken is tender and cooked.
Take out chicken, let cool, and cut into bite-sized pieces.
Spray a 9 x 13 in. pan with PAM.
Drop tortillas into the boiling broth from chicken and line pan.
Put the chicken on top of tortilla lining.
Add other ingredients in order. Garnish the top with Rotel and some green pepper.
Bake in oven for 30-40 minutes.
As made by Ethel
10 corn tortillas, quartered
1 large green bell pepper, diced
1 large onion, diced
1 can cream of chicken soup (Healthy Request or reg.)
1 can cream of mushroom soup (Healthy Request or reg.)
½ lb grated cheddar cheese
1 can Ro-Tel tomatoes (drained)
Pre-heat oven to 350° F.
In a pot, salt and pepper the chicken. Add 2 cups or so of water and boil about 20 minutes or until chicken is tender and cooked.
Take out chicken, let cool, and cut into bite-sized pieces.
Spray a 9 x 13 in. pan with PAM.
Drop tortillas into the boiling broth from chicken and line pan.
Put the chicken on top of tortilla lining.
Add other ingredients in order. Garnish the top with Rotel and some green pepper.
Bake in oven for 30-40 minutes.
As made by Ethel
Meatloaf
1&1/2-2lbs ground meat
1 cup bread crumbs
1 egg
1/4 cup milk
1/2-1 can cream of celery soup
½ onion chopped
1 tsp salt
1/2 tsp pepper
1 Tbsp mustard
1 Tbsp Worcestershire
1/2 cup catsup to be placed on top
Mix ingredients, form into loaves, and place on a greased cookie sheet.
Bake at 350 degrees for 50 to 60 minutes
15 minutes before finished, drain grease, and put catsup on top. Finish baking.
As made by Grandma
1 cup bread crumbs
1 egg
1/4 cup milk
1/2-1 can cream of celery soup
½ onion chopped
1 tsp salt
1/2 tsp pepper
1 Tbsp mustard
1 Tbsp Worcestershire
1/2 cup catsup to be placed on top
Mix ingredients, form into loaves, and place on a greased cookie sheet.
Bake at 350 degrees for 50 to 60 minutes
15 minutes before finished, drain grease, and put catsup on top. Finish baking.
As made by Grandma
Salmon Croquettes
1 can (15-16 oz) salmon
1 cup cracker crumbs
1 egg
1/2 cup chopped onions
1 Tbsp flour
1/4 tsp salt
1/8 tsp pepper
3 Tbsp milk
oil
Place undrained salmon in a bowl. Remove bones and skin if desired.
Mix in cracker crumbs, onions, salt, pepper, and flour.
Add egg and milk and mix until thoroughly blended.
Form into balls and flatten.
Fry in a small amount of oil on medium heat for 4-5 min. on each side until golden brown.
Makes approximately 8 patties.
As made by Grandma
1 cup cracker crumbs
1 egg
1/2 cup chopped onions
1 Tbsp flour
1/4 tsp salt
1/8 tsp pepper
3 Tbsp milk
oil
Place undrained salmon in a bowl. Remove bones and skin if desired.
Mix in cracker crumbs, onions, salt, pepper, and flour.
Add egg and milk and mix until thoroughly blended.
Form into balls and flatten.
Fry in a small amount of oil on medium heat for 4-5 min. on each side until golden brown.
Makes approximately 8 patties.
As made by Grandma
Shortcut Stroganoff
1 lbs round steak 1/2 tsp salt
1/8 tsp pepper ½ cup onions
1 small onion dip (8 oz) 1 cups water
½ tsp Wyler’s beef bullion granules
Flour
Cooked Egg Noodles
Partially thaw round steak and cut into thin strips. Salt and pepper the steak to taste. Lightly dust the strips with flour and quick fry them (covered) in hot oil at medium high to high heat for 1-2 minutes. Turn and brown on the other side for 1-2 minutes. Turn the heat down, add the chopped onions and cook until the onions are soft and somewhat clear. Drain off any excess oil. Add a cup of water and the onion dip. Stir. The crusty part will dissolve and become part of the gravy. Sprinkle the beef bullion granules on top and stir. If gravy is too thick add more water. Sometimes you need to add more salt or pepper. Simmer on low heat
for 5- 10 min. Drain the noodles and butter them. Serve the Stroganoff on top of the noodles.
As made by Ethel
1/8 tsp pepper ½ cup onions
1 small onion dip (8 oz) 1 cups water
½ tsp Wyler’s beef bullion granules
Flour
Cooked Egg Noodles
Partially thaw round steak and cut into thin strips. Salt and pepper the steak to taste. Lightly dust the strips with flour and quick fry them (covered) in hot oil at medium high to high heat for 1-2 minutes. Turn and brown on the other side for 1-2 minutes. Turn the heat down, add the chopped onions and cook until the onions are soft and somewhat clear. Drain off any excess oil. Add a cup of water and the onion dip. Stir. The crusty part will dissolve and become part of the gravy. Sprinkle the beef bullion granules on top and stir. If gravy is too thick add more water. Sometimes you need to add more salt or pepper. Simmer on low heat
for 5- 10 min. Drain the noodles and butter them. Serve the Stroganoff on top of the noodles.
As made by Ethel
Sloppy Joes
1 lb hamburger meat
onion or dried onion flakes
salt
pepper
Sloppy Joe Sauce
Coat a skillet with Pam or a little oil. Salt and pepper the meat and brown for about 10 min. Break into smaller pieces and add about ½ cup chopped onion (less if they are dried) and cook until onions are clear and meat is browned. Drain excess grease. Add sauce and simmer.
Sloppy Joe Sauce
1 small can tomato sauce
½ - 1 cup catsup
½ cup barbeque sauce or ½ tsp. smoke extract
1 tsp. mustard
1 Tbsp oil
Mix all ingredients until well blended. Proportions are not critical. You may use more or less of each depending on taste. Makes enough for 1-2 lbs of meat. Store leftover sauce in fridge.
As made by Grandma
NOTE: I would like to edit this recipe so it flows better. Any ideas? -Kimmie
onion or dried onion flakes
salt
pepper
Sloppy Joe Sauce
Coat a skillet with Pam or a little oil. Salt and pepper the meat and brown for about 10 min. Break into smaller pieces and add about ½ cup chopped onion (less if they are dried) and cook until onions are clear and meat is browned. Drain excess grease. Add sauce and simmer.
Sloppy Joe Sauce
1 small can tomato sauce
½ - 1 cup catsup
½ cup barbeque sauce or ½ tsp. smoke extract
1 tsp. mustard
1 Tbsp oil
Mix all ingredients until well blended. Proportions are not critical. You may use more or less of each depending on taste. Makes enough for 1-2 lbs of meat. Store leftover sauce in fridge.
As made by Grandma
NOTE: I would like to edit this recipe so it flows better. Any ideas? -Kimmie
Tacos
1 lb hamburger meat
salt
pepper
chopped lettuce
chopped tomatoes
grated cheese
tortillas or taco shells
Coat a skillet with Pam or a little oil. Salt and pepper the meat and brown for about 10 min. Break into smaller pieces and cook until meat is browned. Drain excess grease.
Add desired toppings to meat in shells or tortillas.
Prepare corn taco shells in oven according to pkg. directions.
Fry flour tortillas in oil for greasy tacos.
For tacos similar to restaurant or Taco Bell, add a pkg. of Taco Seasoning instead of salt and pepper when frying the hamburger meat. The Taco Seasoning found in the spice aisle of any grocery store.
Salsa or picante sauce can also be added as a topping instead of Taco Seasoning.
As made by Ethel
salt
pepper
chopped lettuce
chopped tomatoes
grated cheese
tortillas or taco shells
Coat a skillet with Pam or a little oil. Salt and pepper the meat and brown for about 10 min. Break into smaller pieces and cook until meat is browned. Drain excess grease.
Add desired toppings to meat in shells or tortillas.
Prepare corn taco shells in oven according to pkg. directions.
Fry flour tortillas in oil for greasy tacos.
For tacos similar to restaurant or Taco Bell, add a pkg. of Taco Seasoning instead of salt and pepper when frying the hamburger meat. The Taco Seasoning found in the spice aisle of any grocery store.
Salsa or picante sauce can also be added as a topping instead of Taco Seasoning.
As made by Ethel
Carrot Jello Salad
2 boxes lemon jello (small, 3 oz boxes)
3 cups of boiling water
2 cups of grated carrots (5 or 6)
1 16 oz can of crushed pineapple
Peel and grate enough carrots to make 2 cups. Dissolve 2 small boxes of
lemon jello in hot water. Add grated carrots and 1 can of crushed
pineapple. Mix and put in fridge until jello is set (at least 2 hrs.)
As made by Grandma
3 cups of boiling water
2 cups of grated carrots (5 or 6)
1 16 oz can of crushed pineapple
Peel and grate enough carrots to make 2 cups. Dissolve 2 small boxes of
lemon jello in hot water. Add grated carrots and 1 can of crushed
pineapple. Mix and put in fridge until jello is set (at least 2 hrs.)
As made by Grandma
Corn Casserole
1 stick butter
1 can 14 oz cream style sweet corn
1 can 14 oz sweet whole kernel corn
1 box 8.5 oz Jiffy Corn Muffin mix
1 8 oz carton sour cream
1 cup shredded yellow cheese
Melt butter in a 6 x 9 glass baking dish. Pour all ingredients, except cheese, into the pan. Mix ingredients. Bake at 350 F for 45 minutes. Remove from oven and layer with cheese. Bake 15 more minutes.
As made by Ethel
1 can 14 oz cream style sweet corn
1 can 14 oz sweet whole kernel corn
1 box 8.5 oz Jiffy Corn Muffin mix
1 8 oz carton sour cream
1 cup shredded yellow cheese
Melt butter in a 6 x 9 glass baking dish. Pour all ingredients, except cheese, into the pan. Mix ingredients. Bake at 350 F for 45 minutes. Remove from oven and layer with cheese. Bake 15 more minutes.
As made by Ethel
Green Bean Casserole
1 can (10 3/4 ounces) Campbell's® Cream of Mushroom Soup
(Healthy Request or regular)
½ cup milk
1/8 tsp. ground black pepper
2 cans cut green beans
1&1/3 cups French's® French Fried Onions
Stir the soup, milk, black pepper, beans and 1/2 of the onions in a 9 x13 glass casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture and top with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
As made by Ethel
(Healthy Request or regular)
½ cup milk
1/8 tsp. ground black pepper
2 cans cut green beans
1&1/3 cups French's® French Fried Onions
Stir the soup, milk, black pepper, beans and 1/2 of the onions in a 9 x13 glass casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture and top with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
As made by Ethel
Hot Corn
2 cans whole kernel corn, drained
1 pkg (8oz) cream cheese
1 stick butter
4 Tbsp flour
1 cup milk
2 fresh chopped jalapenos
Spray a 9 x 13 inch baking pan with PAM. Place drained corn and chopped jalapenos in the pan. Cream butter and cream cheese. Add flour and milk. Pour over corn and chopped jalapenos. Bake at 350 F until brown. (about 30 minutes.)
As made by Elaine
1 pkg (8oz) cream cheese
1 stick butter
4 Tbsp flour
1 cup milk
2 fresh chopped jalapenos
Spray a 9 x 13 inch baking pan with PAM. Place drained corn and chopped jalapenos in the pan. Cream butter and cream cheese. Add flour and milk. Pour over corn and chopped jalapenos. Bake at 350 F until brown. (about 30 minutes.)
As made by Elaine
Lime Jello Salad
1 8 oz. package cream cheese
1 can crushed pineapple (8 oz or 16 oz works)
1 pkg.(4 oz) lime jello
1 cup (about ½ can) evaporated milk
1 small package marshmallows
½ cup chopped pecans
Soften cream cheese and spread evenly over the bottom of a 9 x 13 dish. Heat pineapple, juice and all, and lime jello powder in a pot. Bring to a boil. Then set aside.
Whip one cup of evaporated milk. (It works better if the beaters and glass bowl are cold) Cover the cream cheese with marshmallows and then pour on the whipped cream. Next add the jello and pineapple mixture. Gently fold cream over the jello mixture. Sprinkle top with nuts. Allow to set at least 2 to 3 hrs.
As made by Grandma
1 can crushed pineapple (8 oz or 16 oz works)
1 pkg.(4 oz) lime jello
1 cup (about ½ can) evaporated milk
1 small package marshmallows
½ cup chopped pecans
Soften cream cheese and spread evenly over the bottom of a 9 x 13 dish. Heat pineapple, juice and all, and lime jello powder in a pot. Bring to a boil. Then set aside.
Whip one cup of evaporated milk. (It works better if the beaters and glass bowl are cold) Cover the cream cheese with marshmallows and then pour on the whipped cream. Next add the jello and pineapple mixture. Gently fold cream over the jello mixture. Sprinkle top with nuts. Allow to set at least 2 to 3 hrs.
As made by Grandma
Pistachio Salad
1 tub (8 oz) Cool Whip
1 cup miniature marshmallows
1 can crushed pineapple (small or large)
1 pkg (4oz) Pistachio instant pudding
½ cup coconut (optional)
½ cup pecans (optional)
Fold all ingredients together. Add coconut and pecans if desired. Chill in fridge for at least one hour.
As made by Grandma
1 cup miniature marshmallows
1 can crushed pineapple (small or large)
1 pkg (4oz) Pistachio instant pudding
½ cup coconut (optional)
½ cup pecans (optional)
Fold all ingredients together. Add coconut and pecans if desired. Chill in fridge for at least one hour.
As made by Grandma
Potato Salad
1 cup celery
½ cup onion
½ cup radishes
1 ½ tsp salt(reg or celery )
2 cups salad dressing or mayonnaise
3 oz pimentos (1 small jar)
2 lbs potatoes (about 6 medium)
Dice celery and onions and thinly slice the radishes. Soak for 30 min in
salt water. Peel and cube potatoes. Boil the potatoes in salt water until
they are soft. Drain & cool. Drain veggies and add to potatoes. Add
salad dressing and mix. Cool in fridge for 2 hrs.
As made by Grandma
½ cup onion
½ cup radishes
1 ½ tsp salt(reg or celery )
2 cups salad dressing or mayonnaise
3 oz pimentos (1 small jar)
2 lbs potatoes (about 6 medium)
Dice celery and onions and thinly slice the radishes. Soak for 30 min in
salt water. Peel and cube potatoes. Boil the potatoes in salt water until
they are soft. Drain & cool. Drain veggies and add to potatoes. Add
salad dressing and mix. Cool in fridge for 2 hrs.
As made by Grandma
Sweet Rice
1/2cup butter, diced
1 cup white rice
1 tsp salt
2&1/4 cup water
1/2 cup milk
1/2 cup sugar
1 Tbsp cinnamon
In a skillet, melt butter over very low heat until golden brown and set aside.
In a covered pot, boil rice and salt in water over medium heat. After water has evaporated, stir in milk and sugar. Cook until creamy. Pour into serving dish and sprinkle with cinnamon. Pour butter over rice. Serve warm.
As made by Grandma
1 cup white rice
1 tsp salt
2&1/4 cup water
1/2 cup milk
1/2 cup sugar
1 Tbsp cinnamon
In a skillet, melt butter over very low heat until golden brown and set aside.
In a covered pot, boil rice and salt in water over medium heat. After water has evaporated, stir in milk and sugar. Cook until creamy. Pour into serving dish and sprinkle with cinnamon. Pour butter over rice. Serve warm.
As made by Grandma
Thanksgiving Dressing
6 cups dried cornbread and white bread crumbs
(or 16 oz pkg Pepperridge Farms Cornbread Stuffing mix)
2 cups broth (from turkey or Swanson’s)
6-8 Tbsp butter
1 cup chopped onion
1 cup chopped celery
½ - 1 can cream of chicken soup
1/8 tsp pepper
dash nutmeg
salt (if necessary)
Take cornbread and old bread and break them into small pieces. Spread them out on a cookie sheet and place in the oven at 300 degrees for at least an hour. Stir twice so the crumbs are dry on all sides. Cool and set aside. Or use prepared crumbs from the grocery store.
Pour broth and butter into a large pot. On medium heat cook the onion and celery in the broth until tender (approximately 10 minutes). Add 1/2 can chicken soup, pepper, nutmeg, and dried crumbs. Mix by hand until well-blended and moist. If needed add rest of soup and/or more broth. Taste. Add salt if necessary. Pour into a greased baking dish. Bake at 350 degrees for 30 minutes or until it bubbles around the edges and is golden brown on top.
As made by Grandma
(or 16 oz pkg Pepperridge Farms Cornbread Stuffing mix)
2 cups broth (from turkey or Swanson’s)
6-8 Tbsp butter
1 cup chopped onion
1 cup chopped celery
½ - 1 can cream of chicken soup
1/8 tsp pepper
dash nutmeg
salt (if necessary)
Take cornbread and old bread and break them into small pieces. Spread them out on a cookie sheet and place in the oven at 300 degrees for at least an hour. Stir twice so the crumbs are dry on all sides. Cool and set aside. Or use prepared crumbs from the grocery store.
Pour broth and butter into a large pot. On medium heat cook the onion and celery in the broth until tender (approximately 10 minutes). Add 1/2 can chicken soup, pepper, nutmeg, and dried crumbs. Mix by hand until well-blended and moist. If needed add rest of soup and/or more broth. Taste. Add salt if necessary. Pour into a greased baking dish. Bake at 350 degrees for 30 minutes or until it bubbles around the edges and is golden brown on top.
As made by Grandma
Sunday, October 5, 2008
Breakfast Pizza
Breakfast Pizza
1 pkg Owens breakfast sausage
5-6 eggs
1 can biscuits
8 oz shredded cheese
Heat oven to 375°F. Brown sausage in a skillet. Drain and set aside. Spray a 9 x 13 inch pan with PAM. Place biscuits between 2 sheets of waxed paper and roll out to form bottom layer to fit pan. Remove wax paper and place biscuit layer in the bottom of the pan. Spread drained sausage evenly on top of biscuit layer. Scramble the eggs and pour on top of the sausage. Sprinkle grated cheese on top. Bake at 375°F for 20 minutes or until done.
1 pkg Owens breakfast sausage
5-6 eggs
1 can biscuits
8 oz shredded cheese
Heat oven to 375°F. Brown sausage in a skillet. Drain and set aside. Spray a 9 x 13 inch pan with PAM. Place biscuits between 2 sheets of waxed paper and roll out to form bottom layer to fit pan. Remove wax paper and place biscuit layer in the bottom of the pan. Spread drained sausage evenly on top of biscuit layer. Scramble the eggs and pour on top of the sausage. Sprinkle grated cheese on top. Bake at 375°F for 20 minutes or until done.
Broccoli Dip
Broccoli Dip
1 pkg (12 oz) frozen chopped broccoli
½ tsp salt
¼ cup water
1 small onion
2 Tbsp butter or margarine
1 can cream of mushroom soup
1 (6 oz) roll Kraft garlic cheese
½ tsp salt
1/8 tsp pepper
1/8 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 (4 oz) jar sliced mushrooms
½ cup sliced almonds
Cook broccoli, salt, and water. Drain and set aside. Saute chopped onion in butter or margarine. When onion is translucent, turn heat to simmer. Add soup, cheese, and seasoning. Cook on medium heat until cheese melts. Add broccoli and cook one minute longer. Stir occasionally to blend ingredients. Add drained mushrooms and almonds. Serve hot with crisp crackers or chips.
1 pkg (12 oz) frozen chopped broccoli
½ tsp salt
¼ cup water
1 small onion
2 Tbsp butter or margarine
1 can cream of mushroom soup
1 (6 oz) roll Kraft garlic cheese
½ tsp salt
1/8 tsp pepper
1/8 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 (4 oz) jar sliced mushrooms
½ cup sliced almonds
Cook broccoli, salt, and water. Drain and set aside. Saute chopped onion in butter or margarine. When onion is translucent, turn heat to simmer. Add soup, cheese, and seasoning. Cook on medium heat until cheese melts. Add broccoli and cook one minute longer. Stir occasionally to blend ingredients. Add drained mushrooms and almonds. Serve hot with crisp crackers or chips.
Cheese Ball
Cheese Ball
2 pkg (8oz) cream cheese
1 can small (8oz) crushed pineapple, drained
1/4 cup finely chopped bell pepper
2 Tbsp finely chopped green onions
1 tsp seasoned salt
3/4 cup finely chopped pecans inside
1 cup finely chopped pecans for the outside
Soften the cream cheese. Mix in the next 5 ingredients and place in the freezer for 20 minutes. Line a small rounded bowl with plastic wrap. Shape the cold cheese mixture into a ball, coat with chopped pecans and place in lined bowl. Refrigerate. When serving, invert bowl onto a flat dish and remove plastic wrap. Serve with Ritz crackers.
NOTE: Leftover cheese ball can be reshaped and rolled in more pecans.
As made by Elvera
2 pkg (8oz) cream cheese
1 can small (8oz) crushed pineapple, drained
1/4 cup finely chopped bell pepper
2 Tbsp finely chopped green onions
1 tsp seasoned salt
3/4 cup finely chopped pecans inside
1 cup finely chopped pecans for the outside
Soften the cream cheese. Mix in the next 5 ingredients and place in the freezer for 20 minutes. Line a small rounded bowl with plastic wrap. Shape the cold cheese mixture into a ball, coat with chopped pecans and place in lined bowl. Refrigerate. When serving, invert bowl onto a flat dish and remove plastic wrap. Serve with Ritz crackers.
NOTE: Leftover cheese ball can be reshaped and rolled in more pecans.
As made by Elvera
Corn Bread
Corn Bread
1 & ½ cups yellow corn meal
½ cup flour
1 Tbsp sugar
4 tsp baking powder
½ tsp salt
1 cup milk
¼ cup oil
1 egg
Preheat oven to 425 °F. Spray a square 9 x 9 inch pan or muffin pans (12) with PAM. Blend all ingredients. Beat vigorously one minute. Pour in prepared pan. Bake 20 minutes or until golden brown.
As made by Ethel
1 & ½ cups yellow corn meal
½ cup flour
1 Tbsp sugar
4 tsp baking powder
½ tsp salt
1 cup milk
¼ cup oil
1 egg
Preheat oven to 425 °F. Spray a square 9 x 9 inch pan or muffin pans (12) with PAM. Blend all ingredients. Beat vigorously one minute. Pour in prepared pan. Bake 20 minutes or until golden brown.
As made by Ethel
Homemade Bread
Homemade Bread
5 cups of water
2 - 3 pks. of dried yeast
1/2 cup of sugar
1\4 cup of oil
4-5 lbs. of flour
Preheat oven to 400 °F
In a very large bowl (not plastic) put very warm water, sugar and yeast then add oil. Let it sit for a few minutes until the yeast starts to work. Stir. Add flour until it gets sticky consistency. Put down the spoon and add more flour until it is not sticky. Then dump it out on a floured surface and add a little more until it is smooth. DO not knead it to much or it will get tough. Put it back into the bowl and let it rise to the top. Punch it down and put into greased loaf pans. Spray the tops with PAM and cover. Let it rise again. Bake at 400°F for 15 minutes and then turn it down to 350°F until browned. The last five minutes, put butter on the top. Take the loaf out and set it side ways over the pan to cool.
As made by Grandma
5 cups of water
2 - 3 pks. of dried yeast
1/2 cup of sugar
1\4 cup of oil
4-5 lbs. of flour
Preheat oven to 400 °F
In a very large bowl (not plastic) put very warm water, sugar and yeast then add oil. Let it sit for a few minutes until the yeast starts to work. Stir. Add flour until it gets sticky consistency. Put down the spoon and add more flour until it is not sticky. Then dump it out on a floured surface and add a little more until it is smooth. DO not knead it to much or it will get tough. Put it back into the bowl and let it rise to the top. Punch it down and put into greased loaf pans. Spray the tops with PAM and cover. Let it rise again. Bake at 400°F for 15 minutes and then turn it down to 350°F until browned. The last five minutes, put butter on the top. Take the loaf out and set it side ways over the pan to cool.
As made by Grandma
Pancakes
Pancakes
1 egg
2 Tbsp sugar
2 tsp baking powder
pinch salt
1 cup milk
1 cup flour
Beat egg; add remaining ingredients and beat with a mixer until smooth.
Pour batter onto greased hot griddle. Turn pancakes as soon as they are puffed
but before bubbles break. Bake other side until golden brown.
As made by Grandma
1 egg
2 Tbsp sugar
2 tsp baking powder
pinch salt
1 cup milk
1 cup flour
Beat egg; add remaining ingredients and beat with a mixer until smooth.
Pour batter onto greased hot griddle. Turn pancakes as soon as they are puffed
but before bubbles break. Bake other side until golden brown.
As made by Grandma
Party Mix
Party Mix
6 Tbsp butter or margarine
1 tsp seasoned salt
4 tsp Worcestershire sauce
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Wheat Chex cereal
1 cups salted nuts
Melt butter in a 9 x 13 baking pan over low heat. When melted, remove form heat and stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in 250°F oven for 45 minutes. Stir every 15 minutes. Spread out on paper towels to cool.
NOTE: Crispex cereal can be used instead of Chex. Goldfish crackers, CheeseIts, or Pretzels can also be added after baking. Party Mix can be made ahead of time and frozen. Thaw at room temperature when ready to use.
As made by Ethel
6 Tbsp butter or margarine
1 tsp seasoned salt
4 tsp Worcestershire sauce
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Wheat Chex cereal
1 cups salted nuts
Melt butter in a 9 x 13 baking pan over low heat. When melted, remove form heat and stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in 250°F oven for 45 minutes. Stir every 15 minutes. Spread out on paper towels to cool.
NOTE: Crispex cereal can be used instead of Chex. Goldfish crackers, CheeseIts, or Pretzels can also be added after baking. Party Mix can be made ahead of time and frozen. Thaw at room temperature when ready to use.
As made by Ethel
Ro-Tel Cheese Dip
Ro-tel Cheese Dip
1 can (10 oz) Ro-tel tomatoes, undrained
1 lb Velveeta cheese
1 lb breakfast sausage (optional)
Cut Velveeta cheese into chunks. Combine cheese and undrained Ro-tel tomatoes. Cover and heat in microwave on high for about 5 minutes or until cheese is melted. Stir after 3 minutes. If using a crockpot, set the heat to medium. Stir frequently until cheese is melted. Serve warm with crackers or chips.
VARIATION: Brown a roll of breakfast sausage, drain, and add to cheese and tomatoes.
As made by Ethel
1 can (10 oz) Ro-tel tomatoes, undrained
1 lb Velveeta cheese
1 lb breakfast sausage (optional)
Cut Velveeta cheese into chunks. Combine cheese and undrained Ro-tel tomatoes. Cover and heat in microwave on high for about 5 minutes or until cheese is melted. Stir after 3 minutes. If using a crockpot, set the heat to medium. Stir frequently until cheese is melted. Serve warm with crackers or chips.
VARIATION: Brown a roll of breakfast sausage, drain, and add to cheese and tomatoes.
As made by Ethel
Tamale dip
Tamale Dip
2 cans (16 oz) chili (no beans)
1 doz tamales
1 lb Velveeta cheese
¼ - 1 cup Ro-tel tomatoes
Break tamales into bite-sized pieces and put in a glass dish or crock pot. Cut Velveeta cheese into chunks and add to the tamales. Empty chili into same dish and add Ro-tel tomatoes to taste. Heat in microwave on high for about 5 minutes or until cheese is melted. Stir after 3 minutes. If using a crockpot, set the heat to medium. Stir frequently until cheese is melted. Serve warm with crackers.
As made by Ethel
2 cans (16 oz) chili (no beans)
1 doz tamales
1 lb Velveeta cheese
¼ - 1 cup Ro-tel tomatoes
Break tamales into bite-sized pieces and put in a glass dish or crock pot. Cut Velveeta cheese into chunks and add to the tamales. Empty chili into same dish and add Ro-tel tomatoes to taste. Heat in microwave on high for about 5 minutes or until cheese is melted. Stir after 3 minutes. If using a crockpot, set the heat to medium. Stir frequently until cheese is melted. Serve warm with crackers.
As made by Ethel
Taco Soup
Taco Soup
½-1 lb hamburger meat
1/4 cup chopped onions
1 pkg taco seasoning
1 can chicken broth
1 can diced tomatoes
1 can Ranch Style beans
1 can whole kernel corn
Brown meat with ½ of taco seasoning and onions. Add rest of seasoning to crock pot or large sauce pan containing the vegetables. (Do not drain the veggies.) Simmer for at least 20 minutes. Serve with corn bread, tortillas, or chips.
NOTE: You can add carrots, peas, or other veggies also.
As made by Elvera
½-1 lb hamburger meat
1/4 cup chopped onions
1 pkg taco seasoning
1 can chicken broth
1 can diced tomatoes
1 can Ranch Style beans
1 can whole kernel corn
Brown meat with ½ of taco seasoning and onions. Add rest of seasoning to crock pot or large sauce pan containing the vegetables. (Do not drain the veggies.) Simmer for at least 20 minutes. Serve with corn bread, tortillas, or chips.
NOTE: You can add carrots, peas, or other veggies also.
As made by Elvera
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