Janet, here are the ones I saved. I don't think I copied all of them but I got most of them.
Meat-Macaroni Supper from Better Homes & Garden
2 T butter
1/2 c chopped onion
1 can cream of celery soup
8-oz. can tomatoes, cut up
1/4 t dried thyme, crushed
dash pepper
1 c cooked elbow macaroni
12 oz. can luncheon meat (Spam), diced
1/4 c chopped green pepper
1/4 c shredded process American cheese
In medium skillet, cook onion in butter until tender but not brown. Stir in soup, tomatoes, thyme and pepper. Add elbow macaroni, luncheon meat, and green pepper. Turn into 1-1/2 qt. casserole. Top with 1/4 c shredded process American cheese. Bake, uncovered at 350 degrees for 35 to 40 minutes.
Casserole Italiano
1# ground beef
1/3 c chopped onion
1 med clove garlic, minced
1/2-1 t oregano
1/2 t salt
1 can tomato soup
1/3 c water
2 c cooked noodles
1 c shredded processed cheese (we just use cheese slices)
Brown beef with seasonings. Combine with soup, water, noodles in 1-1/2 qt. casserole dish. Place cheese over top. Bake 350 degrees for 30 minutes.
Hamburger Pie - also from Better Homes & Gardens but they called for Tomato soup.
1 # ground beef
1/2 c chopped onion
1/2 t salt
dash pepper
1 # can cut green beans
1 can cream of mushroom soup
mashed potatoes from 5 med. potatoes (I use instant - 4 servings)
2 oz. process American cheese, shredded (1/2 cup)
In large skillet, cook meat and onion till meat is lightly browned and onion is tender. Add salt and pepper. Add drained beans and soup; pour into greased 1-1/2 quart casserole. Spoon mashed potatoes in mounds pver casserole. Sprinkle potatoes with cheese. Bake at 350 degrees for 25 to 30 minutes.
Crock-pot chicken
Chicken pieces (any kind)
1 can cheddar cheese soup
1 can cream mushroom soup
Cook on low in the crock pot all day. Serve with noodles or mashed potatoes.
Hobo Stew
1 # hamburger
2 cans vegetable soup
1 can diced potatoes
Combine and heat through on the stove. I add biscuit dumplings on the top made from Bisquick before serving.
Skillet
Olive Oil
Polish Keilbasa
Rutabaga
Carrots
Sweet Potato
White Potato
Onion
Green Pepper
Yellow Pepper
Red Pepper
Yellow Squash
Zucchini
Garlic if desired
Cut everything in bite size pieces. Cook on medium heat. Start with the hard vegetables first and add the others as they start soften. No seasoning is necessary. Use Olive Oil as needed to keep things from sticking.
This is very yummy!!!!
You boil chicken (any parts or whole) until it is falling apart. You can do this with stock on hand, or add carrots and celery and seasonings to water and make the stock right along with the chicken as it cooks.
When it is done, remove the chicken and chop it into bite-sized pieces and put them back into the liquid. Bring it back to a boil and add "homemade" thick egg noodles (or those square dumplings) and cook until tender. When we lived in Ohio you could buy these noodles and/or dumplings in the grocery store freezer section. No luck here so far. I would think in your area they would probably be available if you don't want to make your own.
This should thicken the liquid to the point that it can be served over mashed potatoes. If not, make a slurry of flour and water and thicken it to your preference! It is a stick-to-your-ribs kind of meal, that is for sure. All of the elementary schools in the area of Ohio where we lived served this at their fall festivals.
Pork Chops with Gravy
4 pork chops
1 tablespoon margarine
1 can cream of mushroom soup
½ cup water
1 teaspoon Kitchen Bouquet (browning and seasoning sauce)
1 teaspoon Worcestershire sauce
1 teaspoon dried minced onions
Melt margarine in frying pan using medium heat. Wipe pork chops dry with paper towels and salt and pepper each chop. Brown well in melted margarine. Remove chops to plate and pour off grease from pan. Dont scrape pan, since you want the brown bits to add flavor to the gravy. Add the water to the pan and stir well. Add mushroom soup and stir. Add Kitchen Bouquet, Worcestershire sauce, and minced onions. Stir. Add the pork chops. Cover and cook on low, so that the gravy is simmering but not boiling hard. Cook for one hour, turning chops once.
Serve with white rice.
Barbeque Roasted Salmon
4 six ounce salmon fillets
2 tablespoons fresh lemon juice
¼ cup pineapple juice
4 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons grated lemon rind
½ teaspoon salt
Thaw salmon, if frozen. In a zip top plastic bag, combine pineapple and lemon juice. Add salmon and marinate in refrigerator for one hour, turning occasionally.
Preheat oven to 400 degrees.
Remove fish from bag and discard marinade. Combine brown sugar, chili powder, lemon rind, and salt in bowl. Place fish on a roasting pan lined with foil and sprayed with cooking spray. Evenly distribute spice mixture over salmon. Bake for 15 minutes.
Orange Chicken and Rice
1 cup rice
1 cup fat-free, reduced sodium chicken broth
1 cup orange juice
¼ teaspoon nutmeg
4 cooked chicken boneless, skinless chicken breasts, cut in bite-size pieces
11 oz can mandarin orange segments, drained
¼ cup chopped pecans or walnuts (optional)
Combine rice, broth, juice, and nutmeg in a pot over medium heat. Bring to a boil, cover, reduce heat to simmer and cook for 15 minutes. Add chicken to rice and cook another 5 to 7 minutes or until rice is tender. Remove from heat and stir in oranges. Sprinkle individual servings with nuts for those who like them.
Spicy Citrus Chicken Skewers
½ cup honey
¼ cup orange juice
1 envelope Good Seasons Italian Dressing Mix
1 tablespoon hot pepper sauce
1 ¼ pound boneless, skinless chicken breasts, cut lengthwise into 20 strips
20 wooden skewers, soaked in water for at least 30 minutes
Mix honey, juice, salad dressing mix, and hot pepper sauce in large bowl. Reserve ¼ cup of the honey mixture and cover. Refrigerate until ready to use. Add chicken to remaining honey mixture, toss to coat, and cover. Refrigerate at least one hour to marinate. Drain and discard marinade. Thread chicken onto skewers. Place on rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until chicken is cooked through, turning and brushing occasionally with reserved ¼ cup honey mixture. Also good on the grill!
Cheesy Chicken and Rice Bake
1 can Campbells Cream of Chicken soup
1 1/3 cup water
¾ cup uncooked regular white rice
½ teaspoon onion powder
¼ teaspoon ground black pepper
4 boneless, skinless chicken breasts
1 cup shredded cheddar cheese
Mix soup, water, rice, onion powder, and black pepper in a 2 quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 degrees for 45 minutes or until chicken is no longer pink and rice is done. Top with cheese and bake a few minutes more until cheese is melted.
Optional: stir in 2 cups fresh, canned, or frozen vegetables into soup mixture before topping with chicken.
For a Mexican twist: Omit onion powder and pepper. Add 1 teaspoon chili powder to soup mixture and substitute Mexican cheese blend for the cheddar.
For an Italian twist: Omit onion powder and pepper. Add 1 teaspoon Italian seasoning, crushed, to soup mixture. Substitute 1/3 cup shredded parmesan cheese for the cheddar.
Chicken Burritos
1 tablespoon cooking oil
2 cups sliced red and/or green peppers and onion
2 cups shredded or diced cooked chicken
½ cup mayonnaise
½ cup chunky salsa
6 (8 inch) flour tortillas
Mexican blend cheese
Heat oil in a skillet over medium heat. Add red/green pepper and onion; sauté until tender. Add chicken, mayonnaise, and salsa. Reduce heat to low and simmer one minute, stirring. Spoon 1/6 of filling down the center of each tortilla (to warm tortillas, microwave them between wet paper towels for about 45 seconds). If desired, top with cheese. Fold sides over filling and place in shallow pan. Bake in 400 degree oven for 10 minutes. Serve warm.
Lemon Squares
1 cup flour
½ cup softened butter
¼ cup powdered sugar
2 eggs
2 tablespoons fresh lemon juice
1 cup sugar
2 tablespoons flour
½ teaspoon baking powder
grated rind of one lemon
sifted powdered sugar
Preheat oven to 350 degrees and grease 8 x 8 pan.
Cream ½ cup butter and ¼ cup powdered sugar. Add 1 cup flour and blend well. Pat mixture into bottom of pan. Bake for 15 minutes.
While cookie dough is baking, combine eggs, lemon juice, lemon rind, 1 cup sugar, 2 tablespoons flour, and baking powder. Blend well. When cookie dough has baked 15 minutes, pour lemon mixture on top and bake an additional 25 minutes.
Remove from oven. While still warm, sprinkle with sifted powdered sugar. Cool and cut into squares.
Sloppy Joes
2 T fat
1 # ground beef
1/2 c onion
1/2 c celery
1/4 green pepper
1 T worcestshire sauce
2 T vinegar
1 t brown sugar
1 t dry mustard
1 clove garlic
1/4 c heinz chili sauce
1/4 c ketchup
1 t salt
1/8 t pepper
1/2 t paprika
1/2 t chili powder
1 T parsley (optional)
Serve on rolls. Serves 4-6.
Easy Mexican Lasagna
3 cups chopped cooked chicken breast
1 can black beans, rinsed and drained
2/3 cup canned diced tomatoes and green chilies
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon pepper
1 can fat-free cream of chicken soup
1 can fat-free cream of mushroom soup
1 can enchilada sauce
Vegetable cooking spray
9 (6-inch) corn tortillas
1 cup low-fat shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa
Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.
Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring
often, 10 minutes or until thoroughly heated.
Spoon one-third of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 3
tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of
Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar
cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese.
Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.
*Note: I use mild enchilada sauce
Apple Crisp
Preheat oven to 375˚F.
Have ready an unbuttered 2-quart earthenware or glass baking dish, 2 inches deep.
Peel and core 8 medium apples (about 2 ½ pounds)
Cut the apples in half and then into 1-inch chunks. Spread them evenly in the baking dish. Combine:
¾ cup all-purpose flour
¾ cup sugar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Add:
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Or do this with a mixer or in a food processor, taking care not to blend the butter too thoroughly. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle the crumbs. Bake until the topping is golden brown, the juices are bubbling, and the apples are tender when pierced with a skewer, 50 to 55 minutes.
Serve warm with:
Softly whipped cream or vanilla ice cream
Hot Taco Dip
2 cups sour cream
2 8 ounce packages softened cream cheese
1 cup shredded four cheese Mexican blend
1 package taco seasoning mix
1 (4.5 ounce) can sliced black olives, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (4 ounce) can diced green chilies, drained
½ cup chopped green pepper (optional)
cooking spray
tortilla chips
Beat sour cream, cream cheese, and cheese blend in medium bowl with an electric mixer until well-combined. Stir in remaining ingredients; pour into baking dish that has been sprayed with cooking spray. Bake in oven preheated to 325 degrees for 50 minutes or until hot and bubbly. Serve with tortilla chips.
Note: For a gourmet touch, place tortilla chips in a single layer on a baking sheet. Spray chips with cooking spray. Sprinkle with black pepper, crushed red pepper, and oregano. Bake at 350 degrees for 5 to 7 minutes.
Fancy Fast Chicken
6 boneless, skinless chicken breasts
6 slices Swiss cheese
¼ pound fresh, sliced mushrooms
1 can condensed cream of chicken soup
½ cup dry white wine
2 cups herb seasoned stuffing mix
½ cup melted butter
Preheat oven to 350 degrees. Place chicken in a lightly greased 9 x 13 pan. Top each piece with a slice of Swiss cheese. Arrange mushrooms over cheese, if desired. In a small bowl, combine soup and wine; pour over chicken. Sprinkle stuffing mix over top and drizzle on melted butter. Bake for 45 to 50 minutes.
Pantry Pot Roast
1 two pound beef chuck pot roast
1 tablespoon cooking oil
dash of salt and pepper
1 (7 ounce) package mixed dry fruit
1 large onion, cut into thick wedges
½ teaspoon ground allspice
1 (6 ounce) can apple juice
Trim fat from meat. In a dutch oven, brown meat on all sides in hot oil. Sprinkle meat with salt and pepper. Cut up any large pieces of dried fruit. In a four quart crockpot, place fruit and onion. Add browned meat. Sprinkle with allspice; add apple juice. Cover and cook on low for 8 to 10 hours or until meat is tender.
Chocolate Chip Zucchini Bread
6 tablespoons sugar
¼ cup unsweetened cocoa powder
3 tablespoons chilled butter
1 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup shortening
1 cup sugar
1 large egg
1 egg yolk
1 ½ teaspoon vanilla extract
1 cup grated zucchini, peeled and seeded
½ cup chopped walnuts
1 cup milk chocolate chips
In small bowl, combine 6 tablespoons sugar and the cocoa. Cut in chilled butter until coarse crumbs form. Squeeze between fingers if necessary. Set aside. Combine the flour, baking soda, baking powder, and salt. Set aside. Beat the shortening, 1 cup sugar, and eggs until well-blended. Stir in the vanilla and zucchini. Stir in the flour mixture. Stir in the nuts and chocolate chips. Spread half the mixture into a greased loaf pan. Sprinkle about 2/3 of the chocolate crumb mixture. Spread remaining batter over crumbs. Swirl a knife through, as with a marble cake. Sprinkle with the rest of the chocolate crumb mixture. Bake at 325 degrees for one hour or until a toothpick inserted in the center comes out clean.
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Pork Cutlets with Spiced Apples
3 apples, cored and sliced
1/3 cup lemon juice
boneless pork loin cutlets, ¼ inch thick
2 tablespoons butter
1 tablespoon olive oil
2 ounces fresh ginger, cut into julienne strips
½ teaspoon dried thyme, crushed
salt and pepper to taste
Toss apples with lemon juice. Cook pork in hot butter and oil for 5 minutes. Season with salt and pepper. Add apples, ginger, and thyme. Turn pork and cook 4 minutes longer. Add 1 tablespoon water, cover, and simmer on low heat for 5 minutes.
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Chicken Quesadillas from Campbells soup label
1 # skinless, boneless chicken breasts, cubed
1 can Campbells cheddar cheese soup
1/2 c salsa (medium)
10 flour tortillas (8")
Preheat oven to 425 degrees. In non-stick skillet over medium high heat, cook chicken 5 min. or until done. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 c soup mixture. Spread to withing 1/2" of edge. Moisten edges of tortillas with water. Fold over & seal. Bake 5 min. or until hot.
Holiday Hot Cider
1 gallon apple cider
2 pkg cherry koolaid w/ nutrasweet
1/4 t cinnamon
1/4 t nutmeg
1/4 t cloves
cinnamon sticks to float (optional)
orange rind to float (optional)
Mix and warm. After mixed good, I put it back in the apple cider container and when it cools put it in the fridge. When I want a glass, I warm it in the microwave. It makes the house smell so good. I love making this during the holidays. I made this for after the visitation and Chuck's aunt & uncle loved it.
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I need to get some housework done. I haven't been home long enough this week to accomplish much of anything.
