This recipe comes from Cooking Light Magazine. My family loves it.
Ingredients
1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions
Directions
Preheat oven to 375°.
Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
Sunday, July 25, 2010
Cowboy Caviar
This is a great recipe for a new appetizer or dip. It comes from Sunset Magazine, along with several other places.
Ingredients
2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons salad oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado (about 10 oz.)
1 can (15 oz.) black-eyed peas
1 can (11 oz.) corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1/2 pound Roma tomatoes, coarsely chopped
Salt
1 bag tortilla chips
Directions
1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer
Ingredients
2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons salad oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado (about 10 oz.)
1 can (15 oz.) black-eyed peas
1 can (11 oz.) corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1/2 pound Roma tomatoes, coarsely chopped
Salt
1 bag tortilla chips
Directions
1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer
Sunday, July 11, 2010
Cheesy Potato Soup
I am not sure where this recipe comes from, but I love it.
Ingredients
4 medium potatoes, peeled and diced
1 large onion
1 quart water
¼ cup margarine
3 tablespoons flour
½ cup milk
1½ cups cheese
1 teaspoon salt
¼ teaspoon seasoned salt
¼ teaspoon paprika
1/8 teaspoon pepper
parsley
Directions
Combine potatoes, onion and water in heavy saucepan. Bring to a boil; reduce heat, simmer until tender - about 20 minutes. In heavy skillet melt butter, add flour, cook and stir until mixture bubbles. Remove from heat - stir in milk. Return to heat; stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings.
Ingredients
4 medium potatoes, peeled and diced
1 large onion
1 quart water
¼ cup margarine
3 tablespoons flour
½ cup milk
1½ cups cheese
1 teaspoon salt
¼ teaspoon seasoned salt
¼ teaspoon paprika
1/8 teaspoon pepper
parsley
Directions
Combine potatoes, onion and water in heavy saucepan. Bring to a boil; reduce heat, simmer until tender - about 20 minutes. In heavy skillet melt butter, add flour, cook and stir until mixture bubbles. Remove from heat - stir in milk. Return to heat; stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings.
Grandma Longs Corn Chowder
This recipe comes from my mom. It is very good.
Ingredients
1 cup diced onion
½ cup finely chopped celery
1 can condensed chicken broth
1 can corn (cream or whole kernel)
2 cups cubed, sliced raw potatoes
1½ cups milk
½ cup cream
2-3 slices bacon, cooked and crumbled
salt and pepper to taste
Directions
Saute onion and celery in bacon drippings. Add corn, broth, salt, pepper and potatoes. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender. Add milk, cream and bacon. Heat through.
Ingredients
1 cup diced onion
½ cup finely chopped celery
1 can condensed chicken broth
1 can corn (cream or whole kernel)
2 cups cubed, sliced raw potatoes
1½ cups milk
½ cup cream
2-3 slices bacon, cooked and crumbled
salt and pepper to taste
Directions
Saute onion and celery in bacon drippings. Add corn, broth, salt, pepper and potatoes. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender. Add milk, cream and bacon. Heat through.
Snickerdoodle Cheerio Cookies
This recipe came from Noble Pig. http://noblepig.com/ I made these tonight. I thought they were pretty good but Vickie wasn't to sure, but then I like Cherrio's.
Ingredients
1 cup all purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1-3/4 cups Honey Nut Cheerios
For cinnamon-sugar:
1/4 cup sugar
1 teaspoon cinnamon
Directions
Mix together flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
Beat butter and both sugars together on medium speed for about 2 minutes. Add in the egg and vanilla beat for an additional minute. Turn the mixer to low and slowly add in the dry ingredients until well blended. Fold in cheerios.
Chill the dough for 2 hours, as dough will be too soft to roll in sugar without chilling. Once chilled, roll dough into balls and roll in cinnamon sugar mixture. Bake for 12-14 minutes in a 375o F oven (let them sit on the cookie sheet for at least 5 minutes before moving cookies to a cooling rack).
It made about two dozen.
Friday, July 9, 2010
Hawaiian Haystacks
The first time I had these haytacks was in 1973, while I was on my mission. There are all kinds of recipes on hte net. Here is mine.
Ingredients
2 or 3 chicken breasts cooked and cut into small chunks
1 can cream of chicken soup
1 cup of milk or chicken broth
3-4 cups steamed rice/ any kind you like
Garnishes: Use any or all (what ever you like)
1 small package chow mein noodles
diced fresh tomato
sliced olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
grated cheese
slivered almonds
frozen peas (thawed)
shredded coconut
maraschino cherries
salt & pepper to taste
Directions
Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like. We finish it off with either soy sauce or teriyaki sauce.
Ingredients
2 or 3 chicken breasts cooked and cut into small chunks
1 can cream of chicken soup
1 cup of milk or chicken broth
3-4 cups steamed rice/ any kind you like
Garnishes: Use any or all (what ever you like)
1 small package chow mein noodles
diced fresh tomato
sliced olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
grated cheese
slivered almonds
frozen peas (thawed)
shredded coconut
maraschino cherries
salt & pepper to taste
Directions
Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like. We finish it off with either soy sauce or teriyaki sauce.
Hearty Sausage Supper
I am not sure where I got this reciepe, but I know it is on Cooks.oc. http://www.cooks.com/ It is another quick and easy recipe.
Ingredients
1 lb. fully cooked bratwurst, cut into 1 inch to 1 1/2 inch pieces
8 to 9 (1 lbs) new red potatoes, quartered
4 med. carrots, sliced into 1/2 inch pieces
1/2 c. water
1/8 tsp. pepper
1 tbsp. lemon juice
1 tbsp. chopped fresh parsley
Directions
In large skillet, combine bratwurst, potatoes, carrots, water and pepper. Bring to boil, reduce heat, cover and simmer 10 to 15 minutes or until vegetables are crisp and tender. Stir in lemon juice, sprinkle with parsley. 4 servings.
Ingredients
1 lb. fully cooked bratwurst, cut into 1 inch to 1 1/2 inch pieces
8 to 9 (1 lbs) new red potatoes, quartered
4 med. carrots, sliced into 1/2 inch pieces
1/2 c. water
1/8 tsp. pepper
1 tbsp. lemon juice
1 tbsp. chopped fresh parsley
Directions
In large skillet, combine bratwurst, potatoes, carrots, water and pepper. Bring to boil, reduce heat, cover and simmer 10 to 15 minutes or until vegetables are crisp and tender. Stir in lemon juice, sprinkle with parsley. 4 servings.
No-Cook Coconut Pie
This is another recipe from Taste of Home. http://www.tasteofhome.com/ I have subscribed to the magazine for a number of years. The recipes are the type of food I like to cook. This pie is very good and easy.
Ingredients
2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut
Directions
In a large bowl, beat dry pudding mixes, milk and coconut extract on low speed until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until ready to serve. Refrigerate leftovers. Yield: 6-8 servings.
Ingredients
2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut
Directions
In a large bowl, beat dry pudding mixes, milk and coconut extract on low speed until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until ready to serve. Refrigerate leftovers. Yield: 6-8 servings.
Fiesta Corn Quesadillas
This recipe comes from Del Monte Foods. http://recipes.delmonte.com/ I have made these a couple of times and my family enjoys them.
Ingredients
1 can (15.25 oz.) Whole Kernel Corn, drained
2 cups shredded cheddar or Monterey Jack cheese
¼ cup chunky salsa
1 Tablespoon chopped cilantro (optional)
4 7-8 inch flour tortillas
Directions
Mix ingredients and spread over half of each tortilla. Fold tortillas in half, pressing gently. Cook in skillet over medium heat 1 minute per side or until lightly browned. Serve with additional salsa. Can add sliced olives and diced cooked chicken to corn mixture.
Ingredients
1 can (15.25 oz.) Whole Kernel Corn, drained
2 cups shredded cheddar or Monterey Jack cheese
¼ cup chunky salsa
1 Tablespoon chopped cilantro (optional)
4 7-8 inch flour tortillas
Directions
Mix ingredients and spread over half of each tortilla. Fold tortillas in half, pressing gently. Cook in skillet over medium heat 1 minute per side or until lightly browned. Serve with additional salsa. Can add sliced olives and diced cooked chicken to corn mixture.
Carrot Cake
If yo like carrot cake, this one is very good. It is another recipe from Vickie's friend Becky. Anything from Becky is worth making. This is probably Vickie's favorite cake.
Ingredients
1 cup Crisco oil
2 cups sugar
3 eggs
2 cups grated carrots
2 cups flour
1 cup chopped walnuts or pecans
1 cup crushed pineapple, drained
2 teaspoons vanilla
2 teaspoons cinnamon
2 teaspoons soda
1 teaspoon salt
Directions
Beat together the eggs, oil, sugar and vanilla. Stir in carrots and pineapple. Stir in dry ingredients, which have been sifted together. Mix well. Bake at 350 degrees in a 9x13, greased and floured pan. (may also be baked in a 10 inch bundt pan or two 10 inch can pans) Bake 35-45 minutes or until done. Cool thoroughly. Frost with cream cheese frosting.
Cream Cheese Frosting
½ to ¾ of a two pound bag of powdered sugar
1 8 ounce cream cheese, softened
1 stick butter or real margarine, softened
Cream butter and cream cheese together. Gradually add powdered sugar. Beat until smooth. Add 1 to 2 Tablespoons of milk or cream if frosting is too thick to spread easily.
Ingredients
1 cup Crisco oil
2 cups sugar
3 eggs
2 cups grated carrots
2 cups flour
1 cup chopped walnuts or pecans
1 cup crushed pineapple, drained
2 teaspoons vanilla
2 teaspoons cinnamon
2 teaspoons soda
1 teaspoon salt
Directions
Beat together the eggs, oil, sugar and vanilla. Stir in carrots and pineapple. Stir in dry ingredients, which have been sifted together. Mix well. Bake at 350 degrees in a 9x13, greased and floured pan. (may also be baked in a 10 inch bundt pan or two 10 inch can pans) Bake 35-45 minutes or until done. Cool thoroughly. Frost with cream cheese frosting.
Cream Cheese Frosting
½ to ¾ of a two pound bag of powdered sugar
1 8 ounce cream cheese, softened
1 stick butter or real margarine, softened
Cream butter and cream cheese together. Gradually add powdered sugar. Beat until smooth. Add 1 to 2 Tablespoons of milk or cream if frosting is too thick to spread easily.
Chocolate Stuffed Sticky Bundt
If you like chocolate you will like this one. It also comes from the Rhodes Bread web site. http://www.rhodesbread.com/ Ihave made this one a couple of times. A litle work but worth it.
Ingredients
24 Rhodes™ Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
Dircetions
Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.
Ingredients
24 Rhodes™ Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
Dircetions
Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.
Butterscotch Bubbleloaf
This recipe comes from http://www.rhodesbread.com/. This is the Rhodes bread web site. In our family it is called Butterscoth Pull Apart and is a family favorite.
Ingredients
24 Rhodes™ Dinner Rolls
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
Directions
Arrange frozen rolls in sprayed bundt pan. Sprinkle pudding mixbrown sugar and pecans over the top. Heat butter until butter is melted. Pour over rolls. Cover with dish towel. Let rise until double in size or even with top of bundt pan. (I usually let it rise overnite and bake in the morning) Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Ingredients
24 Rhodes™ Dinner Rolls
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
Directions
Arrange frozen rolls in sprayed bundt pan. Sprinkle pudding mixbrown sugar and pecans over the top. Heat butter until butter is melted. Pour over rolls. Cover with dish towel. Let rise until double in size or even with top of bundt pan. (I usually let it rise overnite and bake in the morning) Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Monday, July 5, 2010
Chicken Salad
This recipe comes from a friend ours by the name of Sandy Lawrence.
Ingredients
2 cups chopped, cooked chicken breasts
2 cups cooked rice
¾ cup chopped celery
Chopped green onion to taste
1 cup seedless grapes
½ cup toasted silvered almonds
1 Tablespoon lemon juice
1 Tablespoon sugar
Directions
Mix thoroughly. Salt and pepper to taste.
In a separate bowl mix ½-3/4 cup mayonnaise with enough milk to make soupy mixture. Mix with salad.
Add 1 can mandarin oranges. Toss gently
Ingredients
2 cups chopped, cooked chicken breasts
2 cups cooked rice
¾ cup chopped celery
Chopped green onion to taste
1 cup seedless grapes
½ cup toasted silvered almonds
1 Tablespoon lemon juice
1 Tablespoon sugar
Directions
Mix thoroughly. Salt and pepper to taste.
In a separate bowl mix ½-3/4 cup mayonnaise with enough milk to make soupy mixture. Mix with salad.
Add 1 can mandarin oranges. Toss gently
Sunday, July 4, 2010
Sunshine Salad
I believe this recipe came from Taste of Home Magazine. Taste of Home is a great magazine filled with good, homestyle recipes.
Ingredients
1 3 ounce package lemon Jell-O
1 cup boiling water
1 8 ounce can crushed pineapple (drained)
1/3 cup orange juice concentrate
1 11 ounce can mandarin oranges
Directions
In a bowl, dissolve gelatin in boiling water. Add enough water to pineapple juice to make one cup; stir into gelatin. Add orange juice concentrate. Chill until partially set. Fold in the pineapple and oranges. Pour into a four cup mold or glass bowl. Chill until set.
Ingredients
1 3 ounce package lemon Jell-O
1 cup boiling water
1 8 ounce can crushed pineapple (drained)
1/3 cup orange juice concentrate
1 11 ounce can mandarin oranges
Directions
In a bowl, dissolve gelatin in boiling water. Add enough water to pineapple juice to make one cup; stir into gelatin. Add orange juice concentrate. Chill until partially set. Fold in the pineapple and oranges. Pour into a four cup mold or glass bowl. Chill until set.
Fruit Salad Dressing
Since it is July and there is an abundance of fresh fruit, I thought I would include this recipe. It is from my mother. She taught me how to cook when I was very young and at one point said she would put me up against any woman she knew. Thanks mom.
Ingredients
1 cup pineapple juice
½ cup sugar
2 eggs, beaten
2 Tablespoons flour
1 pinch salt
1 cup whipping cream
Directions
Mix eggs, flour, sugar, salt. Heat pineapple juice. Before juice boils, add egg mix. Stir till thickens. Remove from heat, cool.
Before serving, whip cream and add. Serve as topping for fresh fruit salads.
Ingredients
1 cup pineapple juice
½ cup sugar
2 eggs, beaten
2 Tablespoons flour
1 pinch salt
1 cup whipping cream
Directions
Mix eggs, flour, sugar, salt. Heat pineapple juice. Before juice boils, add egg mix. Stir till thickens. Remove from heat, cool.
Before serving, whip cream and add. Serve as topping for fresh fruit salads.
Becky's Tortilla Chip Casserole
This is another recipe from Vickie's friend Becky. It is a great way to use up your stale tortilla chips.
Ingredients
1 can or package enchilada sauce
1 small can chopped olives
1 can kidney (or black) beans
grated cheese
hamburger
Directions
Brown hamburger. Prepare enchilada sauce, and add hamburger, olives, and beans. Fill 9x9 pan with the old tortilla chips. Cover with hamburger mixture. Cover with grated cheese. Bake in real oven 350o for about 20-30 minutes. Top with sour cream
Ingredients
1 can or package enchilada sauce
1 small can chopped olives
1 can kidney (or black) beans
grated cheese
hamburger
Directions
Brown hamburger. Prepare enchilada sauce, and add hamburger, olives, and beans. Fill 9x9 pan with the old tortilla chips. Cover with hamburger mixture. Cover with grated cheese. Bake in real oven 350o for about 20-30 minutes. Top with sour cream
Pecan Brittle (or peanut)
This recipe comes from a very good friend of Vickie's, Becky Foulger. Vickie and Becky worked together at Qwest. Becky is a great cook and turns out awsome food. If you want a very good brittle recipe this is it.
Ingredients
6 cups pecan halves
½ cup whipping cream
½ cup light corn syrup
¼ cup water
2 cups sugar
2 sticks butter
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Directions
Spray a large cookie sheet or marble slab lightly with cooking spray; set aside. On another cookie sheet, spread out nuts and place in a 250 degree oven to warm while cooking the candy. In a heavy 3-4 quart pan, combine cream, syrup, water and sugar. Bring to a boil. Attach candy thermometer to pan, cook and stir over medium high heat to 300 degrees. Stir in butter, which reduces the temperature. Continue to cook and stir until temperature reaches 285 degrees. Remove pan from heat, quickly stir in baking soda, salt and vanilla. Add warmed nuts. Stir to coat all nuts. Pour onto sprayed sheet. Spread out candy with 2 forks as thin as possible. Cool. Break into pieces.
Roasted peanuts maybe used, but use only 4 cups and if peanuts are heavily salted, omit 1 teaspoon salt from recipe. Do not use raw peanuts.
Ingredients
6 cups pecan halves
½ cup whipping cream
½ cup light corn syrup
¼ cup water
2 cups sugar
2 sticks butter
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Directions
Spray a large cookie sheet or marble slab lightly with cooking spray; set aside. On another cookie sheet, spread out nuts and place in a 250 degree oven to warm while cooking the candy. In a heavy 3-4 quart pan, combine cream, syrup, water and sugar. Bring to a boil. Attach candy thermometer to pan, cook and stir over medium high heat to 300 degrees. Stir in butter, which reduces the temperature. Continue to cook and stir until temperature reaches 285 degrees. Remove pan from heat, quickly stir in baking soda, salt and vanilla. Add warmed nuts. Stir to coat all nuts. Pour onto sprayed sheet. Spread out candy with 2 forks as thin as possible. Cool. Break into pieces.
Roasted peanuts maybe used, but use only 4 cups and if peanuts are heavily salted, omit 1 teaspoon salt from recipe. Do not use raw peanuts.
Pork and Bean Casserole
When Vickie and I were first married(over 35 years ago), we were in a college branch. The Relief Society put together a cookbook of favorite, inexpensive recipes. This recipe was submitted by one of the sisters and has become one of our favorites.
Ingedients
1 pound hamburger
1 can pork and beans
1 can cream corn
3 tablespoons brown sugar
1 tablespoon vinegar
Directions
Brown hamburger and drain. Combine all ingredients. Bake at 375 degrees for 15-20 minutes.
Ingedients
1 pound hamburger
1 can pork and beans
1 can cream corn
3 tablespoons brown sugar
1 tablespoon vinegar
Directions
Brown hamburger and drain. Combine all ingredients. Bake at 375 degrees for 15-20 minutes.
Cathi's Taco Soup
This recipe comes from my daughter Cathi. Easy and very good. She loves to share it with us when she makes it.
Brown 1 pound ground beef with 1/2 package Taco Seasoning
1 small onion (optional)
Add:
1 can whole kernel corn; undrained
1 can stewed tomatoes
1 can tomato sauce
1 can black beans; drained and rinsed
1 can black olives; chopped coarsely
½ package Taco Seasoning
Heat thoroughly. Top with cheese, sour cream
Brown 1 pound ground beef with 1/2 package Taco Seasoning
1 small onion (optional)
Add:
1 can whole kernel corn; undrained
1 can stewed tomatoes
1 can tomato sauce
1 can black beans; drained and rinsed
1 can black olives; chopped coarsely
½ package Taco Seasoning
Heat thoroughly. Top with cheese, sour cream
Raspberry Tapioca Salad
This recipe comes from some very special friends. When we lived in Ogden in the early 1980's, they babysat Cathi and Dave was our Bishop. When we moved back to Ogden in the 1990's we ended up back in the ward with Dave and Jean. They are special friends and we love them dearly. Vickie does not like tapioca but loves this salad.
Ingredients
3 c. water
1 small raspberry jello
1 small instant vanilla pudding
1 small tapioca pudding
1 package frozen raspberries (thawed) – or 1-2 cups fresh
1 small can crushed pineapple
1 (8 oz.) whipped topping
Directions
Boil water; add puddings and jello. Return to a boil, stirring constantly. Boil 1 minute. Remove from heat and allow to cool completely. Fold in drained fruit and whipped topping. Pour into bowl. Refrigerate at least two hours.
You can use different combinations of fruit and jello to suit your preference.
Ingredients
3 c. water
1 small raspberry jello
1 small instant vanilla pudding
1 small tapioca pudding
1 package frozen raspberries (thawed) – or 1-2 cups fresh
1 small can crushed pineapple
1 (8 oz.) whipped topping
Directions
Boil water; add puddings and jello. Return to a boil, stirring constantly. Boil 1 minute. Remove from heat and allow to cool completely. Fold in drained fruit and whipped topping. Pour into bowl. Refrigerate at least two hours.
You can use different combinations of fruit and jello to suit your preference.
Cinnamon Candied Apples
This recipe comes from our Bishop's wife. She made this when they had us in their home for dinner. They are very good, especially if they sit in the fridge for a couple of days.
Ingredients
6 medium tart apples (I used Braeburn)
2 cups water
1 cup sugar
1 cup red-hot candies
Directions
Peel and core apples. Slice lengthwise for cooking. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook uncovered, until apples are tender, about 8 minutes. May be served hot or cold. If made in advance the color will deepen as they sit in the syrup.
Ingredients
6 medium tart apples (I used Braeburn)
2 cups water
1 cup sugar
1 cup red-hot candies
Directions
Peel and core apples. Slice lengthwise for cooking. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook uncovered, until apples are tender, about 8 minutes. May be served hot or cold. If made in advance the color will deepen as they sit in the syrup.
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