Tuesday, May 24, 2011

Taco Salad

1 lb hamburger cooked with onions and taco seasoning or salsa
add a can of kidney beans and heat through

Combine with....
Lettuce
Chopped tomatoes
Shredded cheese
Fritos scoops
Avocado

Serve immediately

Hamburger Buns (from Rhodes Rolls)

Dip each roll in flour and flatten into a 4-inch circle. Place on a large sprayed baking sheet.
Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F
15-20 minutes.

Chicken Gumbo Sloppy Joes

1 1/2 lbs. ground beef
1 med. onion, chopped
1/2 green pepper, chopped
2 tbsp. prepared mustard
1/3 c. catsup
1 c. chicken gumbo soup
Salt & pepper to taste

Toasted hamburger buns

Brown ground beef. Drain fat. Add onion and green peppers. Saute 1 to 2
minutes. Add next 3 ingredients, (mustard, catsup and soup). Add 1/2 cup
water and salt and pepper. Mix well. Bring to a boil. Cover and simmer about 30
minutes. Stir occasionally.

5 Cup Salad

1 cup coconut
1 cup miniature marshmallows
1 cup pineapple tidbits, drained
1 cup mandarin oranges, drained
1 cup sour cream
Mix together and chill for several hours. Makes 10 half-cup servings.

Monday, May 23, 2011

Pot Roast

Put roast in crock pot & season with Garlic Salt & a little Pepper.

Mix & Pour Over Top:
1 Tblsp Worcestershire Sauce
1/3 c Brown Sugar
3 Tblsp Vinegar
2 Tblsp Soysauce
1 can Cream of Mushroom
1 env Dry Onion Soup Mix
1 Can Beef or Brown Gravy

Cook all day on low or 4-5 hours on high.

Tuesday, May 17, 2011

Missionary Potatoes

1 large aluminum foil roasting pan
5 pounds frozen Shred's potatoes
1 large can cream of chicken soup
1 16oz sour cream
1 quart half and half
4 cups cheddar cheese, shredded
salt and pepper, to taste
crushed corn flakes

Let the frozen potatoes sit out overnight. They don't have to thaw all the way (or at all - it just decreases cooking time)

Stir together in the roasting pan, first the soup and sour cream, then 2 cups of the cheese, then the milk, salt and pepper, then potatoes last. On top sprinkle last two cups of cheese, a little more salt and pepper and crushed corn flakes. Bake uncovered in 350 degree oven for at least 2 hours. I think the baking time is the key to making these turn out. They can be cooked a half hour longer if they were really frozen.

Tuesday, May 3, 2011

Cashew Chicken Casserole

Ingredients
2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup cubed Cheddar cheese
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 (8 ounce) can sliced water chestnuts, drained
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 1/3 cups milk
1 (14.5 ounce) can chicken broth
1/4 cup butter or margarine, melted
2/3 cup crushed ritz crackers
3/4 cup cashew halves

Directions
1. In a greased 13-in. x 9-in. x 2-in. baking dish, layer the first seven ingredients in the order listed. In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight. Sprinkle crackers over casserole. Top with cashews.
2. Bake, uncovered, at 350 degrees for 35-40 minutes or until macaroni is tender.

***After trying this reciepe out, the only thing I would change is I would probably cook the noodles first and put cooked noodles in the pan instead of uncooked. The noodles all stuck together and it took a little longer to get them cooked. Otherwise the flavor was really good and I would make it again.***