Kathy Calculates: Potluck Recipes

DEEP FRIED MACARONI AND CHEESE SQUARES

2011-06-14T05:41:00.000-07:00

This recipe is one that I came up with when we had leftover macaroni and cheese from the evening before and I was on an economy binge! Nothing looks sorrier than Kraft Mac and Cheese the second day. I could have tossed it with a little extra milk and warmed it back up in the microwave...maybe even added a little grated cheese on it before serving it...but it would probably have sat there uneaten and been tossed later.

I have been known to crumble a little into scrambled eggs in the morning and that is pretty tasty but we had a good sized bowl left and I didn't want to be responsible for eating the rest in eggs for the rest of the week!

I thought of the deep fried square I've heard about from the fairs and bars and thought it might be fun to try my own version. I was having my daughter, son-in-law, and granddaughter over and they enjoy that type of food.

Early in the day, I removed the mac and cheese from the bowl it was in and pressed it firmly into a rectangular dish that I had sprayed with a vegetable spray. I covered it and placed it in the freezer for a few hours and when it was firm, I sliced it into approximately 1 inch squares. I then put it in the fridge until I was ready to prepare it for supper but I think it would be easier to prepare if it was still frozen and was firm before breading it. My refrigerated squares became a little soft and harder to handle as they waited their turn to be fried.

I floured the squares, dipped them in egg wash, and then into bread crumbs before frying them in oil.

They came out golden brown, soft and pillowy in the center, and were a nice side with a big salad and grilled chicken.

CORNBREAD MIX

2010-09-17T04:33:00.000-07:00

1 CUP FLOUR
1 CUP CORNMEAL
2/3 CUP SUGAR
1 TSP SALT
1 TBSP BAKING POWDER
2 EGGS
1 CUP MILK
1/3 CUP OIL
COMBINE ALL DRY INGREDIENTS. THESE CAN BE STORED IN A JAR UNTIL YOU ARE READY TO MAKE THE CORNBREAD. ADD WET INGREDIENTS AND BAKE IN A GREASED 8X8 PAN AT 400 DEGREES FOR ABOUT 30 MINUTES.

SPAGHETTI AMATRICIANA

2010-05-17T12:22:00.000-07:00

I discovered this recipe when we dined at the Napoli Villa Restaurant in Beech Grove, Indiana. I loved the flavor of bacon, onion, and tomato combined in the sauce and ordered it every time we found ourselves eating there. I wanted to make it at home but feared that the recipe was too complicated for me to tackle.

As luck would have it, one of my daughter's best friends from high school began working in the kitchen and I asked him if he could look over the cook's shoulder and find out the secrets that went into my favorite dish! To my surprise, he came back to me with the basics and I began making it at home.

I never had any exact measurements, but this recipe is almost identical to what I came to refer to as "my" version.

1 pound angel hair pasta, cooked and drained
1/2 lb bacon, cut into large dice
1 Tablespoon garlic, minced
1/2 sweet onion, finely diced
1 Tablespoon olive oil
2 cups Roma tomatoes, chopped or a large can of diced tomatoes
red pepper flakes to taste...about 1/4 teaspoon
Salt to taste
Freshly grated Parmesan or Romano cheese

In heavy skillet over medium heat, saute bacon in oil for 5 minutes, until bacon has rendered quite a bit of fat and is beginning to brown. Add onion and garlic; saute five minutes more. Add tomatoes and break them up with wooden spoon. Simmer about 8 minutes until sauce is boiling and begins to thicken. Add pepper flakes and salt to taste. Drain spaghetti and toss with sauce. Serve immediately with grated cheese.

SEAFOOD CHOWDER

2010-02-03T14:38:00.000-08:00

This is perfect chowder. The seasoning is just right. We both thought it would be good with even more types of seafood in it such as oysters, scallops, crabmeat, or lobster.

5 strips bacon
2 lb. red potatoes, peeled and cubed
1 cup onions, chopped
1 cup carrots, peeled and diced
1 Tbsp Old Bay seasoning
1 cup clam juice
1 cup water
2 chicken broth cubes
1 can (11 oz) vacuum-packed corn1
1 small can chopped clams in juice
2 cups small cooked shrimp
(or seafood of choice)
5 cups whole milk
1/3 cup flour
1/2 cup butter
1 tsp salt

1. Fry bacon in a 5-qt pot until crisp; drain on paper towels, then crumble. Discard all but 1 tablespoon of fat.
2. Add potatoes, onions, and carrots to pot. Saute over medium-high heat 4 minutes or until onions wilt. Add seasoning, clam juice, water and bouillon cubes. Bring to a boil, reduce heat, cover and simmer about 15 minutes until vegetables are tender.
3. In a saucepan, melt butter and stir in flour and salt. Add milk and stir until thickened. Add corn, seafood, and cooked vegetables. Reduce liquid from vegetables and add to pot.
4. Ladle into bowls and sprinkle with bacon.

MEATBALLS AND SAUCE

2010-02-01T16:04:00.000-08:00

Meatballs
2 pounds ground pork
2 pounds ground beef
2 cups plain breadcrumbs
1 cup grated Romano cheese
1 cup grated Parmesan cheese
1/2 cup milk
1 egg
1 tablespoon minced garlic
1 teaspoon salt
Mix everything the night before so flavors can blend.
Make into meatballs and place in large baking pan.

Sauce
1 large can crushed tomatoes
1 jar pizza sauce
1 jar water
1 tablespoon garlic powder
red pepper flakes
Mix sauce and pour over the meatballs. Bake uncovered for 1 hour at 350 degrees.
Reduce temperature to 300 degrees and bake until beginning to brown on top and edges...about 45 minutes.

FRESH TOMATO PIE

2009-07-31T06:45:00.000-07:00

4 beefsteak tomatoes, sliced
1/2 cup chopped green onion
9 inch pie shell
3/4 cup mayonnaise
1-1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil leaves
Salt and pepper to taste

2008-12-15T04:35:00.000-08:00

This recipe is from my friend, Noelle, of "In the Kitchen with Another Mama".

Spicy Squash Cake

2 c granulated sugar*
1 c brown sugar*
4 eggs, beaten
1 c vegetable oil*
2 c squash, cooked, strained
2 c flour*
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp gr cloves
1 tsp nutmeg
3/4 c raisins (optional)

In a large mixing bowl, blend sugars, eggs and oil. Beat in squash. In a separate bowl combine dry ingredients and stir into liquid mixture. Stir in raisins. Pour batter into a greased 10-inch tube pan. Bake 50-60 minutes in a 350 F oven.

*I've always made this with a combination of sucanat and turbinado. I use 1 c turbinado and 1/2 c sucanat. It's the right sweetness for us this way. I've used butter instead of oil, too, but it doesn't have the same crumb. And I've substituted all whole wheat flour or part whole wheat or all-purpose flour.

LARA'S HAWAIIAN HAM ROLLS

2008-12-03T17:37:00.000-08:00

12 pack of Hawaiian Rolls
Shaved ham
Sliced cheese of your choice
1 stick butter, melted
1 Tbsp dried minced onion
1 Tbsp Dijon mustard
1/4 tsp Worcestershire sauce
Split rolls in half and layer the ham and cheese on the bottom half. Place in 9x13" pan and cover with the other half of the roll. Stir together the remaining ingredients and pour evenly over the rolls. Cover with foil and refrigerate overnight. Bake at 350 degrees for about 20 minutes. Serve while hot.

CHRISTMAS EVE MENU

2008-12-02T04:54:00.000-08:00

Appetizers:
1. Boursin cheese and crackers (L)
2. Carrots, Celery, Cucumber slices, Blue-cheese stuffed olives with homemade Ranch Dressing (L)
3. Asian Popcorn (K)
4. Chex Mix (L)

Ready to serve when they arrive:
1. Bacon wrapped sausages (L)
2. Turkey and Cranberry Roll-ups (K)
3. Chili-Lime Drumsticks
4. Empanadas (K)

Deep-fryer goodies to pass after they arrive:
1. Breaded Raviolis with marinara sauce (L)
2. Shrimp Rangoons with cocktail sauce (K)

Mini-Sandwiches about an hour later:
1. Mini-hamburgers...really good hamburger on little Pepperidge Farm rolls with toppings...bacon, bleu cheese (L)
2. Chicken Gyros...chicken breast roasted with oregano and lemon juice in 1/2 mini pitas...tomato, onion, lettuce and yogurt sauce with diced onion and cucumber (K)
3. Ham and Cheese on Hawaiian rolls (L)

Desserts and Coffee:
1. Mini-Pumpkin Cheesecakes with Turtle Topping (K)
2. Strawberry Tiramisu Tarts (K)
3. Peanut butter cookies with pretzels (K)
4. Red Devilsfood Cake (K)

RECIPES

BOURSIN CHEESE
Yield: 1 cup

8 ounces cream cheese at room temperature
1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp chopped chives
pinch dried marjoram, crushed
1 Tbsp chopped parsley
1/2 tsp dried thyme, crushed
1/8 tsp ground pepper
Blend and refrigerate covered at least 12 to 24 hours.

RANCH DRESSING

1/2 cup mayonnaise
1/4 cup buttermilk
3 Tbsp sour cream
2 Tbsp cider vinegar
2 tsp Dijon mustard
2 green onions, thinly sliced
1/2 tsp minced garlic
2 Tbsp parsley
1/4 tsp salt
1/8 tsp pepper
1/4 tsp mustard powder
Combine all ingredients and refrigerate.

ASIAN POPCORN

1 Bag Microwave Popcorn
1 Tbsp black sesame seeds
1 tsp mustard powder
1 tsp salt
3 Tbsp butter, melted
1 Tbsp dark sesame oil
Pop the popcorn and remove the unpopped kernels. Combine the butter and sesame oil and pour it over the popcorn and toss around to coat the popcorn. Then sprinkle the sesame seeds, mustard powder and salt over the buttered corn and toss again.
Note: I'm going to throw in some Wasabi Peas, too.
Don't do this too far ahead of serving.

BACON-WRAPPED SAUSAGES

1 Pkg mini smoked sausages
1 pound bacon, each slice cut into thirds
Brown sugar
Wrap each sausage with bacon and secure with wooden toothpicks. Place on baking sheet. Sprinkle with brown sugar. Bake at 350 degrees until bacon is done...about 30 minutes.

TURKEY AND CRANBERRY ROLL-UPS

3/4 pound sliced deli-turkey
6 8" flour tortillas
8 ounces cream cheese at room temperature
6 Tbsp finely chopped pecans
1/4 cup dried cranberries, chopped
1/4 cup orange marmalade
Combine cream cheese, pecans, cranberries, and marmalade in small bowl. Divide the cream cheese among the tortillas and spread evenly. Top with the turkey and roll tightly. Slice each roll into 6 pieces.

SWEET CHILE-LIME DRUMSTICKS

Marinade:
Juice and zest from 1 lime
2 Tbsp brown sugar
1 Tbsp smoked paprika
1 tsp Kosher salt
1/2 tsp Mexican chile powder
1/2 tsp red pepper flakes
1/2 tsp black pepper
1 tsp grated ginger
1 tsp minced garlic
1 Tbsp Dijon mustard
2 Tbsp canola oil

6 chicken drumsticks
Marinate the chicken in the marinade overnight. Remove from marinade and place on sheet pan. Bake at 400 degrees for about 45 minutes, turning once after about 20 minutes.

DEEP-FRIED BREADED RAVIOLIS

1 pkg cheese-stuffed raviolis
2 eggs beaten well with 2 Tbsp water
Italian bread crumbs
Oil
Dip each ravioli in the egg-wash and then into bread crumbs. Fry until brown in oil at 375 degrees. Serve with prepared marinara sauce.

SHRIMP RANGOONS

50 WonTon wrappers
1 egg beaten
12 ounces softened cream cheese
1 cup shrimp, large chop
2 green onions, minced
1/4 garlic powder
1/2 tsp soy sauce
Oil
Combine cream cheese, shrimp, onion, garlic powder, and soy sauce in bowl. Place a small spoonful of the cream cheese filling on each wonton and paint edges with the egg. Fold in half and seal edges well. Curve each end of the triangle toward the center. Fry in oil at 350 to 375 degrees until brown. Serve with cocktail sauce.

MINI CHICKEN GYROS WITH TZATZIKI SAUCE

2 or 3 boneless, skinless chicken breasts, baked and shredded
2 Tbsp lemon juice
1 tsp oregano
Salt and Pepper
1/2 cup chopped, seeded cucumber
1/4 cup minced red onion
2 tsp fresh mint leaves, minced
1 cup good quality plain yogurt
Mini Pita rounds, cut in half, and warmed
Chopped tomatoes, shredded lettuce
Toss the chicken with the lemon juice, oregano, salt, and pepper. In another bowl, prepare the sauce by combining the cucumber, onion, mint and yogurt. Open the pitas and distribute the chicken among them; top with the tomatoes, lettuce and a spoon of the sauce.

MINI-PUMPKIN CHEESECAKES WITH TURTLE TOPPING
makes 12

1 cup pumpkin
1/2 cup heavy cream
2 tsp vanilla
1 tsp pumpkin pie spice
1/4 tsp salt
1 1/4 pounds cream cheese
1/2 cup sugar
1/2 cup brown sugar
1 Tbsp cornstarch
4 large eggs
12 vanilla wafers
1 jar good quality fudge sauce
1 jar good quality caramel sauce
1 cup chopped pecans
Whisk together the pumpkin, cream, vanilla, spices, and salt. In separate bowl, beat the cream cheese until fluffy. Add the sugars and cornstarch and beat until well blended. Continue beating while adding eggs, one at a time. Finally, add the pumpkin mixture. Drop foil muffin cup liners into each muffin cup. Place vanilla wafer into each cup and then divide the cream cheese mixture among the 12 cups. Place muffin pan in a roasting pan. Add hot water to 1" depth. Bake at 350 degrees for about 40 minutes until the filling is set. Remove and cool. Refrigerate for at least 4 hours.
When ready to serve, drizzle them with the warmed fudge sauce and then the caramel; sprinkle with the pecans.

STRAWBERRY TIRAMISU BITES
Makes 36

1/2 cup strawberry preserves
1 1/2 packages bite-size sweet tart shells
8 ounces Mascarpone cheese
1/4 cup lemonade
2 Tbsp fresh lemon juice
3/4 cup heavy whipping cream
1/4 cup confectioner's sugar
2 quarts fresh strawberries
Combine the cheese and lemonade, in a medium bowl. In a separate bowl, combine the cream, sugar and lemon juice and whip until light and fluffy. Fold into the cheese. Place small dollop of the strawberry preserves in each of the tart shells. Top with the cheese mixture and a fresh strawberry.

PEANUT BUTTER PRETZEL COOKIES
makes 60

2 1/2 cups flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/2 cup butter at room temperature
1/2 cup Crisco
1 cup brown sugar
1 cup white sugar
1 tsp vanilla
2 eggs
1 cup chunky peanut butter
1 cup salted pretzel pieces
Ghiardelli Bittersweet chocolate chips
Kosher salt
Combine the flour, baking powder, soda, and salt and set aside. Cream the butter, Crisco, peanut butter and sugars. Add the vanilla and eggs and beat well. Add the flour mixture and beat until all the flour has been absorbed. Add the pretzels and beat until they are evenly distributed throughout the dough. Roll the dough into 1" balls and place about 2 inches apart on cookie sheet. Flatten with fork tines, place 3 or 4 chocolate chips on each and sprinkle lightly with Kosher salt. Bake at 350 degrees for about 10 minutes. Cool on sheet for 2 minutes before removing to cooling rack.

SHRIMP ENCHILADA SUIZA

2008-07-19T11:37:00.000-07:00

I made this recipe today and it is one of the best Mexican casseroles I have ever tasted! Gotta do this one again.

1/2 cup onion, small dice
1/2 cup bell pepper, small dice (a mixture of colors if you can)
1/4 cup butter
1 garlic clove, minced
1/4 tsp oregano
1/2 tsp salt
1/4 tsp red pepper flakes (to taste)
1 Tablespoon flour
3/4 cup whole milk
3 cups shredded Mexican cheese, divided
1/2 cup sour cream
4 ounce can mild jalapeno chiles, diced
2 cups cooked shrimp, roughly chopped
2 medium tomatoes, seeded and chopped
corn tortillas

Combine onion, bell pepper, garlic, and butter in skillet and cook until vegetables are limp. Add the salt, oregano, pepper flakes, and flour. Stir well and cook for a minute or two. Add milk and stir continuously until mixture thickens. Add half the shredded cheese and stir over low heat until the cheese is melted. Remove from heat and stir in the sour cream, shrimp, and chiles. When the mixture has cooled a little, stir in the chopped tomatoes.

Grease a 9x13" pan and place a single layer of the corn tortillas in the bottom. Top with 1/3 of the shrimp mixture. Add a second layer of tortills, the second third of the shrimp, a final layer of tortillas and the last of the shrimp mixture. Top with the second half of the shredded cheese.

Bake in a pre-heated 350 degree oven for about 40 minutes or until hot and bubbly and the cheese is just beginning to brown.

BLACKBERRY PIE BARS

2008-05-11T17:00:00.000-07:00

from The Pastry Queen

I made these for Mother's Day Brunch and they were really good. Not too sweet...the crust nice and crispy like a sweet pie crust. I baked mine a bit longer than the recipe called for so that the top was brown all over.

I think these would be just fine made with half the recipe and baked in an 8x8" pan. I would like to try them made with sour cherries instead of the blackberries sometime, as well.

Crust & Topping
3 cups all purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups chlled unsalted butter

Fruit Filling
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
Pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained

For the crust and topping:
Preheat the oven to 350F. Grease a 9x13-inch baking pan.

Combine the flour, sugar and salt in a food processor fitted with the metal blade. Process until fully combined. Cut the butter into 1/2-inch cubes. Add the butter to the flour mixture and process until the butter is evenly distributed, but the mixture is still crumbly.

Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 12-15 minutes, or until it is golden brown. Cool for at least 10 minutes.

To make the filling:
Whisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top. Bake for 45 to 55 minutes, or until the crust is lightly browned. Cool for at least 1 hour before cutting.

Makes approximately 2 dozen bars.

BETTA BRUSCHETTA

2007-12-29T10:43:00.000-08:00

1 French Style loaf of bread
½ cup mayonnaise
1 cup grated mozzarella cheese
½ cup chopped pitted ripe olives
1 tomato, chopped
1 small clove garlic, crushed
1 tsp dried oregano
½ tsp pepper

Preheat oven to 350 F.

Cut bread into slices. Combine remaining ingredients; spread onto slices.

Place slices on a baking sheet, and bake for 15 minutes or until cheese is
melted.

Serve warm.

Makes 10 servings.

APPLE DUMPLINGS

2007-11-28T18:04:00.000-08:00

These are deceptively simple and nothing short of delicious! You must try them!

1 can crescent rolls
1 Granny Smith apple, peeled, cored, and cut into 8 wedges
1 stick butter
3/4 cup brown sugar
1/2 teaspoon cinnamon
3/4 cup Mountain Dew

Preheat the oven to 350 degrees. Unfold the rolls and separate into 8 triangles. Place an apple wedge on the wide edge of each piece of dough and roll up. Place the dumplings in an 8-inch square baking dish.
In a saucepan, melt the butter with the sugar and cinnamon over medium heat. Stir in the Mountain Dew. Pour the mixture on the dumplings. Cover with foil and bake for 25 minutes; remove the foil and bake 15 minutes longer.

Note: This can be prepared ahead of time with the syrup poured over the dumplings, covered with foil and stored in the refrigerator before baking. I found I wanted them baked longer than the recipe called for...just look for the pastry to be brown and the syrup to be hot and bubbly.

I have made multiples of the recipe in a large pan and it will also take longer to bake them under these circumstances, and I also cut back on the amount of syrup...I just doubled the sauce recipe when I made a triple recipe and it was fine.

CHICKEN CRESCENTS

2007-11-03T18:52:00.000-07:00

I used to go to a little tea shop in a nearby town and this was one of the favorite items on their menu. We always looked forward to having this, a little salad, and then...after many protestations...one of their desserts!

3 chicken breasts, cooked and cubed
3 oz tub of cream cheese with chives
1 pkg herb croûtons, crushed
4 oz walnuts, finely chopped
2 Tbsp melted butter
2 pkgs Crescent rolls
1 jar of prepared chicken gravy

Combine the chicken and cream cheese in a bowl.
Combine crushed croutons and walnuts in pie pan or shallow bowl.
Divide crescent rolls into 4 squares per package...8 total. Press perforated line flat.
Divide chicken mixture evenly among the crescent roll squares. Bring up the sides and seal the filling inside.
Brush the outside of the rolls with the butter and roll in the croutons and nuts.
Bake on a cookie sheet at 375 degrees until browned...about 30 minutes.
Serve with the chicken gravy on the side.

EASY GINGER PUMPKIN COOKIES

2007-10-30T08:41:00.000-07:00

These are so good and so easy. Recipe makes 24.

1 box Pillsbury Pumpkin Quick Bread Mix
1 tsp ground ginger
2 Tbsp molasses
1 egg
1/2 cup butter, melted
2 Tbsp granulated sugar
1/2 tsp cinnamon

Combine granulated sugar and cinnamon and set aside.
Combine melted butter, egg, and molasses well. Stir in quick bread mix and ground ginger.
Form dough into 24 walnut-sized balls and roll in cinnamon sugar.
Place 2" apart on ungreased cookie sheets and flatten with fork tines.
Bake at 350 degrees for 12 to 13 minutes.

STUFFED CABBAGE AND VARIATIONS

2007-10-30T06:32:00.000-07:00

And...no...it is not a recipe designed for NASCAR tailgating!!! So relax!

This is really kind of a follow-up on my blog of last week where I said that it would be ideal if my cooking didn't have to be divided between "on-plan" and "off-plan" recipes. This is a lesson about taking a family recipe and putting so many spins on it that even a political pundit would be proud!

Ever heard of "Stuffed Cabbage Leaves"? Well, it has been a favorite of mine ever since my Mom...the genie of all cooking...used to make it when I was a kid. There were no crockpots back then, so she put it in the "deep-well" that was made into the far-left back corner of our old gas stove, turned it to low, and let it cook for hours.

So here are the basic ingredients:

1 head of cabbage
1 pound of ground beef
1 cup of rice
1 medium onion
Salt and Pepper
1 26-ounce jar of spaghetti sauce

The original recipe calls for the head of cabbage to be cored and dunked into a pan of simmering water until the outer leaves begin to soften. The leaves are then cut away from the core end one at a time until you get to the center and the leaves become too small and thick to worry with. At that point, just chop the remaining center of the cabbage and reserve. Cut the thick center "veins" from the cabbage leaves and let them sit while you prepare the filling.

Cook the cup of rice with 2 cups of water and a teaspoon of salt. I put the rice, water and salt in a heavy medium pan, bring it to a boil, cover, lower the heat and set the timer for 20 minutes.

Dice the onion and place it, the raw hamburger and the cooled, cooked rice, salt and pepper into a mixing bowl and combine it well.

Now, take a couple of tablespoons of the rice mixture and place it at one end of a cabbage leaf, tuck in the sides, and roll it...like a burrito. Keep doing this until you have run out of rice or cabbage leaves.

Place the cabbage rolls in a crockpot. Pour any left-over rice and the chopped cabbage around it, and pour the jar of spaghetti sauce over it. Rinse out the jar with half a cup of water and pour that over everything, cover, and let it cook for 6 to 8 hours on low.

Now the variations:

LOW FAT: Substitute ground chicken or turkey for the ground beef.

LOW CALORIE: Decrease the amount of rice by half and use ground chicken or turkey instead of the ground beef.

VEGETARIAN: Leave out the ground beef and substitute a 15-ounce can of drained and rinsed kidney or black beans and 1 cup frozen corn kernels. You could also add 1/2 cup shredded cheddar cheese or 1/2 cup grated Parmesan or Romano.

MEXICAN: Add the corn, beans, and ground beef to the rice and onions. Use an equal amount of Salsa in place of the spaghetti sauce.

ORIENTAL: Use Savoy cabbage or Romaine lettuce leaves in place of the cabbage. Substitute ground chicken for the ground beef. Add a cup of frozen peas to the rice mixture. Substitute chicken broth for the spaghetti sauce and add 1 tsp minced garlic, 1 tsp grated ginger, and 2 Tbsp soy sauce.

LAZY VERSION: Chop the head of cabbage and place in salted boiling water for about 10 minutes. Drain and cool. Combine cabbage and rice mixture and spread in large baking dish. Cover with the spaghetti sauce and 1/2 cup water and bake at 350 degrees for about an hour.

SOUP: Brown the ground beef and chopped onion in a soup pot. Add chopped cabbage, 1/2 cup uncooked rice and jar of spaghetti sauce. Also add 1 large can diced tomatoes. Cook over medium heat for about an hour.

So...how's that for a recipe with loads of variations? My casserole is in the fridge now waiting for the oven this evening...yeah, I went the lazy route and used lean ground beef and half the rice...another variation!!.

And now I have even another variation thanks to my friend in the kitchen, knitting, and blogging...Noelle! Go here and see!

CHILI OUR WAY

2007-10-28T05:30:00.000-07:00

We love chili at our house and I fix it about once a week during the cold winter months. I even drag out the chili pot during the summer if we have a run of dark overcast days.

Chili recipes vary sharply as you cross the country and even within each region, individual families are very particular about what goes into their chili.

My mother always had home-canned tomato juice and used Mexene chili powder to season it. I tried for years to duplicate hers once I became the cook at my house, and I never could match it. I finally figured out that there was a huge difference in the flavor and texture of the juice she was using and what I bought at the local supermarket. Once I came to terms with that, I relaxed and went on to create a recipe that suited our family and this is what that experimentation has come to...although, I have to admit, even though I use the same ingredients in roughly the same amounts each time I prepare it, my chili is always just a little different each time I serve it up.

1 to 2 pounds of lean ground beef...we prefer less meat and opt for the smaller amount
1 medium onion, diced
1 package chili seasoning mix...I use the Aldi's brand
3 15-ounce cans kidney beans, drained and rinsed
1 46-ounce can tomato juice
1 cup macaroni
Salt to taste

In large soup pot over medium high heat, brown the ground beef and onion. Drain off any grease which may result.
Add the chili seasoning mix and blend well with the beef and onion.
Add the kidney beans and tomato juice and bring to a boil.
Add the macaroni and stir to keep the macaroni from settling to the bottom and sticking.
Lower heat to medium and continue to stir occasionally for the next 15 minutes or until pasta is nearly done.
Cover and turn heat to low for about an hour. Salt to taste.

HAYSTACKS

2007-10-25T07:08:00.000-07:00

I grew up on a farm in the midwest and I have to admit we had some family meals that were probably a little unorthodox when compared to others. When I began reading Amish cookbooks, I found some of the meals to be very familiar, even though we were not in Amish country or familiar with any Amish families on a personal level. I guess some of the traditional Amish cooking must have made its way into the regional households. We had scrapple with maple syrup for breakfast...milk gravy served over sliced tomatoes...and cut leftover corn from the cob, browned it up with a little bacon and onion, and then poured beaten egg over the whole mixture and had it for dinner.

There was little waste in our kitchen so some of our meals were pretty inventive...but good. I suspect that may be another similarity between how we ate and the way Amish people prepare their family meals.

Haystacks seem to be a common meal among the Amish. I find this recipe over and over again in their cookbooks. It reminds me of the taco salads that are popular...but then some.

Prepare meat layer:
2 lb. hamburger
1/2 tsp garlic salt
1 tsp salt
16 ounces tomato sauce
1 tsp chili powder
1 medium onion diced

Brown the hamburger, seasonings, and onion in frying pan. Add tomato sauce and cook over medium heat for 10 minutes.

Prepare Cheese Sauce:
1 stick butter or margarine
2 Tbsp flour
1 tsp salt
Pepper to taste
1 1/2 cups milk
1/2 pound Velveeta cheese

In medium saucepan, melt butter and add flour. Stir until bubbling. Remove from heat and, still stirring, slowly add milk. Return to heat and stir constantly until mixture begins to thicken. Add seasonings and cheese. Stir until cheese has melted.

Haystacks are made by layering small amounts of the following items on a plate.
In this order, layer the following:

Crushed saltine crackers
Cooked rice
Hamburger in sauce
Shredded lettuce
Chopped tomatoes
Corn chips
Peanuts
Olives
Chopped onion
Prepared Cheese sauce

Use desired amounts of each item...a little goes a long way when so many items are combined.

I think this would be a fun way to use up leftovers...let your refrigerator, your family's taste, and your imagination be your guide.

OVEN BARBECUED PORK CHOPS

2007-10-24T17:49:00.002-07:00

This is a very simple recipe and the combination of the ketchup, brown sugar and onion blends to create a thick, sweet sauce on the top of each pork chop. We like these served with augratin potatoes and a salad. I like to prepare these early in the morning on busy days and cover the baking dish with the foil, ready to pop in the oven when I'm ready to prepare dinner. The potato casserole can go in at the same time and leaves little to fuss with at the last minute.

4 lean pork chops, 1 inch thick
1/2 cup ketchup
1/4 cup brown sugar
1 onion thinly sliced

Heat oven to 350 degrees.
Place chops in 9x13 inch baking dish.
Top each chop with an onion slice, 2 Tbsp ketchup, and 1 Tbsp brown sugar.
Cover and bake for 1 hour.
Uncover and bake for 15 to 20 minutes.

SALMON PATTIES

2007-10-24T17:43:00.000-07:00

I have to say that I love salmon patties and have the worst time not overeating them. I love the way they are soft and flavorful in the middle and so crispy on the outside. My family loves creamed peas (just a simple white sauce with a can of peas, drained, stirred in) over the top, but I like them free-standing...don't want the sauce to soften up the crisp edges!

Years ago my husband brought a couple of guys he worked with home with him for lunch. I served them up a meal of salmon patties, creamed peas, and macaroni and cheese. One of the fellows...who evidently didn't get too many home-cooked meals...would greet me for years following that simple meal, by telling me how much he loved it and going on to recite every item on the menu that day. We still laugh about it.

I've found that a lot of people find this type of meal far more memorable than anything "fancy" that I've brought out to "impress"...just saying!

1 can salmon
1/2 cup minced onion
2 eggs
1 cup crushed saltine crackers
Salt and Pepper

Combine all ingredients well. Form into 8 patties. Fry in oil until brown. Drain on paper towel.
We like these served with creamed peas poured over them.

TUNA CASSEROLE

2007-10-24T17:39:00.000-07:00

We never had tuna casserole when I was growing up on the farm, so I didn't realize how popular it was in more urban kitchens. We visited a friend of mine for a simple supper one night and she brought out a tuna casserole and I was in love. I figured she had really worked hard to make that sauce and cut up all those vegetables...I was truly impressed...and asked her for her recipe. When she wrote it out and handed it to me, I was struck with a head-slapping V-8 moment...this was not something it took hours to make...it was from cans (she used canned mixed vegetables)...easy and cheap and good. It soon went on my menu rotation and remains one of my family's favorite meals...and is the first meal on my list if I need to trim the grocery budget in a meaningful way.

It is also quite adaptable...any kind of vegetable can be used depending on what I have in the house...different soups can be used or I can get fancy and make my own sauce...cheese can be added to the sauce or sprinkled on top for a different taste...and I can even change up the seafood and substitute shrimp or crabmeat for the tuna....instant gourmet!!!

Everyone needs to have the ingredients for a few meals in the house at all times...spaghetti and sauce...a can of salmon...and everything necessary to make up a quick tuna casserole!

2 6 1/2 ounce cans tuna
2 cups frozen mixed vegetables, cooked as directed
6 cups cooked and drained egg noodles
2 cans Cream of Mushroom soup
1 can evaporated milk

Combine all ingredients and bake in greased casserole dish at 350 degrees for 30 to 40 minutes or until hot and bubbly.

CRANBERRY ICE CREAM PIE

2007-10-24T17:26:00.000-07:00

1 chocolate crumb pie shell...such as oreo cookie shell
1 pint vanilla ice cream, softened
1 cup whole cranberry sauce
1 Tbsp Grand Marnier or orange liqueur
1/2 carton frozen whipped dessert topping, thawed
2 Tbsp toasted sliced almonds

Place pie shell in freezer while preparing filling.
In large mixing bowl, stir together softened ice cream, cranberry sauce, and orange liqueur till combined.
Spoon filling into chilled pie shell.
Freeze at least 4 hours or until firm.
Pipe whipped topping on top and sprinkle with almonds.

RACHAEL RAY'S FUDGE

2007-10-24T17:20:00.001-07:00

12 ounce bag semi-sweet chocolate chips
8 ounces butterscotch chips
14 ounce can sweetened condensed milk
1 tsp vanilla

Place all ingredients in medium pan and warm over medium heat, stirring constantly, until melted and blended.
Pour into pan and cool before cutting into serving pieces.

CAKE MIX COOKIES

2007-10-24T17:14:00.000-07:00

Want cookies? Have cake mix? You can use any flavor cake mix to make a batch of drop cookies. Add optional extras such as chocolate chips, nuts, or raisins to vary them even more.

1 Cake mix of your choice
2 eggs
1/2 cup vegetable oil

Mix all ingredients well. Drop by teaspoonful 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees for 8 to 10 minutes.

STRAWBERRY PRETZEL SALAD

2007-10-24T17:05:00.000-07:00

My sister-in-law used to bring this to family dinners years ago and the combination of the sweet strawberries and the salty pretzels made it a favorite of mine.

First layer:
2 1/2 cups coarsely crushed pretzels
3 Tbsp sugar
3/4 cup melted butter
Mix and press into 9x13" pan. Bake at 350 degrees for 10 minutes. Cool.

Second layer:
1 8-ounce package softened cream cheese
1 cup powdered sugar
1 8-ounce carton frozen whipped topping, thawed
Mix cream cheese with sugar. Fold in whipped topping. Spread on top of pretzel layer and refrigerate to set.

Third layer:
1 6-ounce package strawberry gelatin
2 cups hot water
2 10-ounce pkgs frozen strawberries
Dissolve gelatin in hot water. Add strawberries. Pour over cream cheese layer when partially set. Refrigerate and let completely gel for several hours before serving.

CONEY DOG CASSEROLE

2007-10-24T16:56:00.000-07:00

This recipe is far from gourmet, but it made my kids happy many times when they were growing up...and we always had the ingredients in the house.

A very big thank you to Joe Grimm for featuring this recipe in his fun blog about the wonders of Detroit's Coney Dogs...a real honor.

1 box corn muffin mix such as Jiffy
6 hot dogs
1 can chili of your choice
Optional extras:
Grated cheese
Chopped Onion
Sour cream

Preheat oven to 375 degrees.
Prepare muffin mix according to package directions.
Slice hot dogs and stir into muffin mix.
Pour batter into greased 8" baking dish and bake for 25 to 30 minutes or until cornbread tests done.
Cut into squares and serve with heated chili poured over the top. Garnish with any of the optional extras you care for.

HARVEY HOUSE SLAW

2007-10-24T05:12:00.000-07:00

My mother used to make this and I would steal out of the house with a big container of it to take home with me any time she did. This is so good!

1 large head cabbage, shredded
2 large onions, sliced thinly
1 cup sugar

Layer cabbage and onions in an earthenware, stainless steel or porcelain bowl.
Pour the sugar over top; do not stir.

2 Tbsp sugar
1 tsp celery seed
1 cup cider vinegar
1 tsp dry mustard
1 Tbsp salt
3/4 cup salad oil

Heat above ingredients to boiling. Pour over cabbage mix and cover tightly to hold in heat.
Place in refrigerator for at least 4 hours before stirring well.

Keeps in refrigerator for several weeks.

CRANBERRY SPICE CAKE

2007-10-24T05:05:00.000-07:00

1/2 cup vegetable shortening
1 cup brown sugar
2 eggs
1 cup whole cranberry sauce
1 cup chopped pecans
1 cup raisins
2 3/4 cups flour
1 tsp soda
1 tsp nutmeg
1 tsp salt
1 tsp cinnamon
3/4 cup buttermilk

Cream shortening and sugar; add eggs and beat until light and fluffy. Add cranberry sauce and beat until combined.
Combine dry ingredients and add them alternately with the buttermilk, beating well between additions.
Stir in raisins and nuts.
Pour into greased and floured bundt pan and bake at 350 degrees for about an hour or until it tests done.
Good as is or with cream cheese frosting with a little lemon or orange zest added.

SWEET ONION SALAD DRESSING

2007-10-24T05:01:00.000-07:00

1/2 cup sugar
1 tsp salt
1 medium sweet onion, peeled and roughly chopped
1 cup oil
1 tsp celery seed
1 tsp dry mustard
1/3 cup cider vinegar

Blend all ingredients until smooth and store in glass container in refrigerator.

SKID ROAD STROGANOFF

2007-10-24T04:53:00.000-07:00

Easy on the budget stroganoff...just as tasty as the original, but less expensive and so easy.

1 pound ground beef
1/2 medium onion, chopped
1 6-ounce can mushroom slices
1 can Cream of Mushroom soup
1 cup sour cream
Salt and Pepper to taste
4 cups cooked noodles

Brown ground beef and onions. Drain any grease from pan. Add mushrooms and soup and heat through. Remove from heat and stir in sour cream.
Serve over cooked noodles.

STAY ABED STEW

2007-10-24T04:48:00.000-07:00

Not feeling like cooking...just want to stay under the covers today...throw this into the crockpot and grab the quilt!

1 pound beef stew meat, cubed
1 cup frozen peas
1 cup sliced carrots
1 onion, chopped
1 cup potatoes, peeled and cubed
1 can Cream of Mushroom soup plus 1/2 can water
Salt and Pepper to taste

Combine all ingredients in crockpot and set to cook on low for 6 to 8 hours.

HAM HODGEPODGE

2007-10-24T04:41:00.000-07:00

This is a great winter soup I used to make after serving bone-in ham for a big family meal. It's a great way to use up that ham bone and little chunks of ham that are left over.

1 Ham bone and small chunks of ham
1 medium head cabbage, cut into chunks
2 large potatoes, peeled and cut into chunks
6 large carrots, peeled and cut into chunks
1 medium onion, chopped
3 cups water
1/2 tsp salt (or to taste)
1/8 tsp pepper
1 16-ounce can garbanzo beans

Place all ingredients in crockpot and cook on low for 6 to 8 hours.

VEDA'S TEA

2007-10-24T04:33:00.000-07:00

I got this recipe for a tea mix...I think it was also called Russian tea...from a patient who visited the doctor's office I worked at. She brought us in a jar that we used to make a great hot drink that whole cold winter. This is great when you have a cough or tickley throat following a cold.

1 large jar Tang (2 1/2 cups)
1 cup instant tea with lemon and sugar (Lipton's)
1 1/2 cups sugar (omit if you don't want it as sweet)
2 tsp cinnamon
2 tsp allspice
2 tsp ground cloves

Mix well and store in sealed glass container.
To serve, add 2 heaping teaspoons to 1 cup hot water.

NANCY'S CRAB DIP

2007-10-24T04:26:00.000-07:00

I worked for a pair of doctors in their office for a couple of years when my kids were little. I attended a Christmas party at Dr. Steve's house and his wife, Nancy, served up this great crab dip that was just scrumptious. She served it with Triscuits and I still think they are just the right accompaniment for the dip.

8 ounces crab meat, either fresh, frozen, or drained canned
1 8-ounce package cream cheese
1 1/2 Tbsp horseradish
2 Tbsp minced onion
2 Tbsp milk (if needed to thin the dip a little)

Combine all ingredients. Best if made a few hours prior to serving so flavors blend.

SOUPER TUNA CRUNCH

2007-10-24T04:19:00.000-07:00

This is another recipe I made frequently when my kids were young. It is a particular favorite of mine. The recipe came from Campbell's Soup.

1 3-ounce can Chow Mein noodles...reserve 1/2 cup for sprinkling on top after baking
1 can Cream of Mushroom soup
3/4 cup water
1 6 1/2 ounce can tuna
1 cup cashews
1 cup chopped celery
1/2 cup finely chopped onion
1/2 cup frozen peas
2 Tbsp soy sauce

Combine ingredients and bake in casserole dish at 350 degrees for about 30 to 40 minutes or until hot and bubbly.
Sprinkle reserved chow mein noodles on top and bake for 5 more minutes before serving.

RUM RAISIN COOKIES

2007-10-24T04:12:00.000-07:00

These cookies are from a recipe Land'o'Lakes Butter put out years ago. The cookies are very similar to shortbread cookies in texture...buttery and not too sweet...and the rum is a great addition.

1 cup raisins
1/2 cup warmed rum
1 cup butter, softened
1/2 cup sifted powdered sugar
2 cups flour
1/4 tsp salt
1/4 tsp baking powder

Bring raisins and rum to boil. Remove from heat, cover, and let stand 30 minutes. Drain.
Cream butter and sugar. Sift dry ingredients together and gradually add to the butter and sugar mixture.
Add raisins.
Roll out dough to 1/2 inch thickness on floured board. Cut into circles or squares and bake at 375 degrees for about 20 minutes.
Makes about 12 cookies.

THALIA READING'S CHEESEBALL

2007-10-24T04:04:00.000-07:00

My nursing supervisor, Thalia Reading, brought this to a pitch-in at the hospital once and I loved it so much that I begged for the recipe and it has been my favorite cheeseball recipe ever sense.

2 8-ounce packages cream cheese
1/2 pound shredded cheddar cheese
1 small onion, minced
1 Tbsp Worcestershire sauce
1/2 tsp salt
1 Tbsp celery seed
1 small jar dried beef, finely chopped

Combine cheeses, onion, salt, and celery seed well.
Form into ball and roll in dried beef.
Best made the day before so flavors have a chance to blend.
This is also great for a party made into individual walnut sized balls before rolling in the dried beef.
I love it with Ritz crackers...I think the saltiness of the beef is best matched with the sweetness of the Ritz.

HOT CHINESE CHICKEN SALAD

2007-10-24T03:56:00.001-07:00

This is another recipe that I made frequently back when my kids were young. I found the recipe in a Wesson oil ad.

4 boneless, skinless chicken breasts, cut into 1 inch pieces
1/4 cup cornstarch
1/4 cup corn oil
1/8 tsp garlic powder
1 large tomato, seeded and cut into large chunks
1/3 cup water chestnuts, sliced, drained
1/2 cup sliced fresh mushrooms
1 cup sliced celery
1 cup coarsely chopped green onion
1/4 cup soy sauce
2 cups shredded head lettuce

Sprinkle chicken with garlic powder and then roll in cornstarch. Brown in oil and remove to paper towel to drain. Drain most of oil from skillet and then add the tomato, water chestnuts, mushrooms, celery, and onions. Stir fry quickly and then add soy sauce. Remove from heat and stir in lettuce just prior to serving. Good with rice as a side.

OH DAD...POOR DAD

2007-10-24T03:49:00.001-07:00

This recipe is an old one from early in our marriage. It is from a Peg Bracken cookbook and is named after the response the recipe got from her kids when she made the loaf for supper...not Dad's favorite recipe...but, as a Spam lover, I quite understood the beauty of the recipe and made it once in awhile for my young family.

1 can of Spam, ground in food processor
2 eggs, beaten
20 saltine crackers, crushed
2 cups milk
3/4 cups grated sharp cheddar cheese

Combine all ingredients and shape into a loaf. Bake at 350 degrees for about an hour.

FIBER ONE BANANA BREAD

2007-10-24T03:45:00.000-07:00

Makes 1 large loaf.

2 cups flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 1/2 cups mashed bananas
1 1/2 cups Fiber One cereal
1/2 cup oil
3/4 cup sugar
2 eggs
1/2 cup nuts (optional)

Combine all ingredients and bake in greased and floured loaf pan at 350 degrees for 1 hour.

ZUCCHINI BREAD

2007-10-24T03:36:00.000-07:00

Makes 2 large loaves.

3 eggs
2 cups sugar
1 cup oil
2 cups grated, raw, unpeeled zucchini
3 cups flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 Tbsp vanilla
1 Tbsp cinnamon
1/2 cup chopped walnuts or pecans

Combine all ingredients and divide between two greased and floured loaf pans.
Bake at 350 degrees for 1 hour.

ORIENTAL ROAST BEEF WRAPS

2007-10-23T11:38:00.000-07:00

Serves 6.

1/2 pound thinly sliced roast beef
1/4 cup Kikkoman Teriyaki Marinade
1 cup shredded havarti with dill cheese...about 4 ounces
1/2 cup minced green onion
6 8-inch flour tortillas
1 cup coarsely chopped crisp lettuce
1 Tbsp vegetable oil

Spread roast beef slices out in shallow pan; pour in teriyaki sauce. Turn beef slices over to coat each piece. Marinate at least 5 minutes, turning occasionally.
Meanwhile, sprinkle 2 rounded Tbsp cheese and about 1 Tbsp green onion on each tortilla.
Remove beef from marinade; drain off excess.
On each tortilla, place equal amounts of beef slices and lettuce; roll up tortilla, jelly-roll fashion. Stick wooden pick vertically through center of roll.
Place rolls, seam side down, on rack placed on baking sheet or pan. Brush tops of rolls with oil.
Bake in preheated 400 degree oven 10 minutes, or until tops are crisp and edges are golden brown.
Serve immediately.

HOT CRAB RANGOON DIP

2007-10-23T11:32:00.000-07:00

2 8-ounce packages cream cheese, cut into cubes
2 6-ounce cans lump crabmeat, drained and shredded
1 10-ounce can condensed shrimp bisque
1 tsp Worcestershire sauce
2 tsp lemon juice
2 tsp soy sauce
1 green onion, finely sliced

Combine all ingredients and place in oven-proof serving bowl. Bake at 350 degrees until hot and bubbly. Serve with pita chips or wonton wrappers fried in peanut oil and drained.

EASY AMBROSIA FOR A CROWD

2007-10-23T11:29:00.000-07:00

Recipe for 60 people.

2 tubs Cool Whip
4 cans Mandarin oranges
4 cans Pineapple chunks
1 bag Coconut
1 bag mini marshmallows

Combine all ingredients and store in refrigerator.

CHICKEN AND GREEN CHILI CASSEROLE

2007-10-23T11:13:00.000-07:00

Serves 24. Good for a crowd.

Combine the following:
10 cups diced cooked chicken
5 cups chopped celery
2 4-ounce cans green chilis
2 bunches green onions, sliced
2 cups shredded cheddar cheese
2 cups mayonnaise
2 cups sour cream

Spoon into 2 greased 9x13 inch baking pans.
When ready to bake, top with the following:

2 cups slivered almonds
3 cups shredded cheese
5 cups crushed potato chips

Bake at 350 degrees for 50 to 60 minutes or until hot and bubbly.

ANTIPASTO KABOBS

2007-10-23T11:09:00.000-07:00

Assemble the following items on skewers in this order:

Salami or Pepperoni slice
Pitted black olive
Cheese cube
Cheese tortellini, cooked, drained, and cooled

Place skewers in a circle on a platter and drizzle with bottled Italian dressing.

MARTHA STEWART PECAN CHICKEN SALAD

2007-10-23T10:58:00.000-07:00

I've catered several wedding and bridal shower celebrations for friends and family and the food plan always includes this chicken salad and slices of assorted fruit breads. The recipe is easy to adapt for a large party or for just a few and there are never any leftovers!

1 cup chicken breast, cooked and shredded
2 tsp chopped fresh tarragon (or 1 tsp dried)Note: Don't leave this out...it won't be the same!
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup minced celery
1/4 cup chopped pecans
Salt and Pepper to taste

Combine all ingredients and store covered in refrigerator.
This is also good with grapes added.

MENNONITE SWISS STEAK

2007-10-22T17:35:00.000-07:00

2 pounds round steak, cut into pieces and pounded to tenderize
2 Tbsp flour
Salt and Pepper
2 Tbsp oil
1 15-oz can diced tomatoes
1 large onion, sliced
1 stalk celery, thinly sliced
1 Tbsp A-1

Dust the round steak with the flour, salt and pepper. Brown in the oil.
Place in crockpot and cover with remaining ingredients.
Cook 6 to 8 hours on low until meat is tender. Good with mashed potatoes or noodles.

CHILI MEATBALLS

2007-10-22T17:27:00.000-07:00

This list of ingredients will put some people off and keep them from trying it...don't let that happen to you. No one will ever know the secret ingredients...the crockpot works magic and these are delicious. Trust me!!!

1 bag frozen Armour Homestyle Meatballs , or similar
1 can Armour Chili without beans
1 15-ounce can sauerkraut, drained
1 can whole cranberry sauce
2/3 cup brown sugar

Place all ingredients in crockpot and cook on low for 6 hours.

SPAGHETTI PIE

2007-10-22T17:19:00.000-07:00

1 pound ground beef
1/2 cup chopped onion
1 jar spaghetti sauce
8 ounce box spaghetti, cooked and drained
1/3 cup Parmesan cheese
2 eggs, beaten
1 cup cottage cheese
1/2 cup Mozzarella cheese

In large pie pan, layer the following:

Layer Number 1:
Brown the ground beef and onion; add spaghetti sauce.

Layer Number 2:
Combine cooked spaghetti, Parmesan cheese, cottage cheese, and eggs.

Layer Number 3:
Top first two layers with Mozzarella cheese.

Bake at 350 degrees until hot and cheese is bubbly: about 40 minutes.

KATHY'S OATMEAL COOKIES

2007-10-22T17:14:00.000-07:00

1 1/2 cups flour
1 tsp soda
2 sticks butter
3/4 cups sugar
3/4 cups brown sugar
1 egg
1 tsp vanilla
1 1/2 cups oatmeal
1 cup dried cranberries
1 cup semi-sweet chocolate chips
1 cup broken Heath bars
1 cup pecans

Cream butter and sugars together until light and fluffy. Beat in egg and vanilla. Stir in flour and salt. Stir in oatmeal, cranberries, chips, candy and nuts.
Drop by tablespoon onto baking sheet. Bake at 350 degrees for about 13 minutes.

TIJUANA TIDBITS

2007-10-22T17:09:00.000-07:00

4 cups broken tortilla chips
3 cups Rice Chex
1 bag microwave popcorn, popped
1 12-oz can mixed nuts

Seasoning:
1/2 cup light corn syrup
1/2 cup butter
1/2 cup brown sugar
1 Tbsp chili powder
1/8 tsp cinnamon
1/8 tsp ground red pepper

Bring seasoning mix to a boil and allow to boil for 2 minutes. Pour over chips and nuts and mix well. Spread on two cookie sheets and bake at 250 degrees for 1 hour, stirring every 20 minutes.

APPLE SLAW

2007-10-22T14:38:00.000-07:00

Vinaigrette:
1/3 cup packed brown sugar
1/3 cup cider vinegar
1 1/2 Tablespoons vegetable oil
Salt and Pepper

Slaw:
2 cups chopped tart apple
1 12-ounce package broccoli slaw
1 3-ounce package dried tart cherries
1/4 cup sunflower seed kernels

Combine all ingredients and chill for 3 hours.
Serves 8.

CREAMY HORSERADISH DRESSING

2007-10-22T14:33:00.001-07:00

1/4 cup drained bottled horseradish
1 cup mayonnaise
1/2 cup sour cream
1 Tbsp fresh lemon juice
1 1/2 tsp Dijon-style mustard
1 1/2 tsp Worcestershire sauce
1/8 tsp salt
1/4 tsp ground pepper
a drop of Tabasco
1 tsp poppy seeds

Mix all ingredients well and store in a jar with a tight-fitting lid.

MEXICAN BAKED CHICKEN

2007-10-22T14:25:00.000-07:00

2 15 -ounce cans stewed tomatoes
2 Tablespoons chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
4 pounds chicken pieces

Preheat the oven to 400 degrees. Grease 9x13 inch glass baking dish.
Pour the tomatoes into the dish. Add 1 1/2 tablespoons of the chili powder, the cumin and the oregano; mix well. Mix the remaining chili powder with the salt and rub on the chicken parts. Arrange the chicken skin side up on top of the tomato mixture.
Bake uncovered for 30 minutes, then remove from the oven and baste with the tomato sauce. Return to the oven and bake for 15 minutes longer or until the chicken is tender. Serve hot with rice.

RAISIN-FILLED BAR COOKIES

2007-10-22T14:15:00.000-07:00

2 cups raisins
1 cup orange juice
3 Tablespoons cornstarch
2 Tablespoons water
1 cup sugar
1 tsp vanilla
1 cup brown sugar
1 1/2 cups rolled oats
1 cup melted butter
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup chopped pecans

To make filling, cook raisins in the orange juice until tender. Dissolve cornstarch in the water. Add the sugar and the cornstarch mixture to the raisins and stir until mixture thickens. Remove from heat, add vanilla and set aside to cool.

Add brown sugar and oats to melted butter; mix well.

Sift together the flour, baking soda and salt; add to sugar and butter mixture. Stir in nuts. Pack half of crumb mixture into bottom of greased, 9" square pan. Spread raisin filling evenly on top. Then top with remaining crumb mixture.

Bake at 350 degrees for 30 minutes. Cool in pan. Slice into 1x3" bars...makes 27 bars.

LAYERED CORNBREAD SALAD

2007-10-22T14:08:00.000-07:00

In large, clear glass bowl, layer the following in this order (onions on top...muffins on bottom):

Green Onions, sliced
Cheddar cheese, shredded
Ranch dressing
3 corn muffins, crumbled
1 tomato, seeded and diced
Chopped red onion
Cooked bacon, crumbled
Chopped green peppers
Ranch dressing
Corn
Kidney beans, drained and rinsed
Black olives
3 corn muffins, crumbled

I adjust amounts according to the number of people I will be serving.

STREUSEL COFFEE CAKE

2007-10-22T13:57:00.000-07:00

I make a treat every Christmas that I give to the neighbors in our little neighborhood. This was my gift in 2003 and was met with a lot of positive comments.

1 Pillsbury Coffee Cake Mix
Set aside the streusel topping.

Cake portion of mix
3 large eggs
1 cup sour cream
1/3 cup butter
1/4 cup water
1 tsp vanilla
Combine above ingredients and beat until light and fluffy.

Streusel:
Streusel topping from box
1 cup toffee chips
1 cup chopped pecans
1/3 cup regular oats

In a buttered and floured 9x13 baking pan, layer 1/2 cake batter, 1/2 streusel and repeat.
Bake at 350 degrees for 40 to 50 minutes.

BROWN SUGAR PUMPKIN PIE

2007-10-22T08:29:00.000-07:00

This is my favorite pumpkin pie filling. It's not too sweet and allows the pumpkin flavor to really come through. Makes 2 pies.

Filling:
1 large can pumpkin
1 tsp salt
10 ounces evaporated milk
4 eggs, beaten
1 cup brown sugar
1 tsp pumpkin pie spice

2 9" pie shells

Combine filling ingredients and pour into unbaked pie shells. Bake at 425 degrees for about 50 minutes or until filling is set.

SMITH FAMILY GARLIC BREAD

2007-10-22T08:24:00.000-07:00

1 cup mayonnaise
6 cloves garlic, minced
3/4 cup Parmesan cheese
1/2 cup shredded Mozzarella cheese
1 loaf French bread

Combine mayonnaise, garlic, and cheeses. Spread on split bread. Bake at 400 degrees until topping is bubbling and beginning to brown.

CARAMEL APPLE SALAD

2007-10-22T08:20:00.000-07:00

8 ounces Cool Whip
1 box instant butterscotch pudding
8 ounce can crushed pineapple with juice
3 cups diced apples
1 cup dry roasted peanuts
1 cup mini-marshmallows

Mix together Cool Whip, pudding mix, and pineapple. Fold in remaining ingredients.

BANANA WALNUT CAKE

2007-10-22T07:52:00.000-07:00

Dry ingredients:
2 1/2 cups flour
1 tsp soda
1 tsp salt
1/2 cup black walnuts

Wet ingredients:
1 cup buttermilk
2 eggs, beaten
1 tsp vanilla
1 cup ripe bananas, mashed

Cream together:
2/3 cup butter at room temperature
1 1/2 cups sugar

Alternately add wet and dry ingredients, mixing well after each addition.
Bake in buttered and floured 9x13 inch baking pan for about 50 minutes or until it checks done.
Good without frosting, but creamed cheese frosting is good if you must.

CHILI BEEF MACARONI

2007-10-22T07:47:00.000-07:00

1 pound lean hamburger
1 medium onion, chopped
1 garlic clove, minced
2 cups cooked macaroni
1 15-ounce can kidney beans, drained
2 15-ounce cans diced tomatoes
1 Tbsp mustard
2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
Salt to taste

Brown ground beef, onion, and garlic. Add remaining ingredients and cook over medium heat for about 20 minutes.

DEAN'S MEATLOAF

2007-10-22T07:33:00.001-07:00

My nephew, Dean, always brought this meatloaf to family potlucks and I could not get enough of it. I couldn't figure out what made his meatloaf so different from mine. In spite of my efforts to duplicate it, I just could not get the same flavor. So...I finally asked him. He told me he added green pepper and used crackers instead of oats or bread...yeah, I got all that and started to turn around to grab another slice before it disappeared. I felt a hand on my shoulder and turned to see him trying to hide a guilty smile. He finally divulged his secret...a little brown sugar in the mix. Well, I never...but I knew he was telling me the truth...that was the taste I was missing. So...I give you Dean's meatloaf!

3 pounds ground chuck
1 green pepper, minced
1 sweet onion, minced
3 eggs, beaten
salt and pepper to taste
1/2 cup ketchup
1 sleeve saltine crackers, crushed
3 Tablespoons brown sugar

Mix all ingredients and form into a loaf. Bake at 350 degrees for about an hour or until done in center.

Topping:
1 cup ketchup
1 Tbsp prepared mustard
2 Tbsp brown sugar

Combine and spread over top of meatloaf. Return to oven for 15 minutes to set.

BACON AND TOMATO CUPS

2007-10-22T05:15:00.000-07:00

Little buttermilk biscuit cups baked with a savory mixture inside.

8 slices bacon, browned, drained, and crumbled
1 tomato, seeded and chopped
1/2 onion, minced
3 ounces shredded cheese...cheddar or Swiss
1/2 cup mayonnaise
1 tsp dried basil
1 16-ounce can refrigerated buttermilk biscuit dough...regular size

Preheat oven to 375 degrees. Lightly grease a mini-muffin pan.
Mix bacon, tomato, onion, cheese, mayonnaise, and basil.
Separate biscuits into halves horizontally. Press each half into prepared muffin tin. Fill with the bacon mixture.
Bake for 10 to 12 minutes.

CORN PUDDING

2007-10-22T05:09:00.000-07:00

1 15-ounce can creamed corn
1 15-ounce whole kernel corn, drained
1/4 cup flour
1 Tablespoon cornmeal
3 Tablespoons brown sugar
3 Tablespoons melted butter
3/4 cup milk
2 large eggs, beaten
1/8 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp vanilla

Combine all ingredients and pour into a lightly greased shallow 2-quart baking dish.
Bake at 350 degrees for 35 minutes or until set. Makes about 8 servings.

NUTTY CREAM CHEESE-STUFFED CELERY

2007-10-22T05:04:00.000-07:00

1 pound cream cheese at room temperature
2 Tablespoons milk
1 Tablespoon Worcestershire sauce
1 cup walnuts, chopped
1/2 tsp onion salt
1/2 tsp pepper
1 bunch celery, trimmed, separated into ribs, rinsed, leafy ends removed

Combine cream cheese and remaining ingredients except celery. Stuff celery sticks with the crea, cheese mixture.

JOHN THORNE'S CHOCOLATE CAKE

2007-10-22T04:59:00.000-07:00

This is a very moist, dense cake...almost brownie-like...but not too sweet.

1 small package instant chocolate pudding mix
1 box Duncan Hines Devils food cake mix
12 ounce package chocolate chips
2 eggs, beaten
1 3/4 cups sour cream

Combine all ingredients. Mixture will be very thick. Make sure all dry ingredients are incorporated. Pour into buttered and floured Bundt pan and bake at 350 degrees for about an hour.

TEA ROOM CORNBREAD CASSEROLE

2007-10-22T04:55:00.000-07:00

4 cups Jiffy Mix
4 eggs, beaten
1 cup cottage cheese
1/2 cup butter, softened
10 ounces frozen, chopped broccoli, thawed
1 small onion, minced

Preheat oven to 350 degrees.
Mix all ingredients and pour batter into greased 9x13 inch pan. Bake at 350 degrees for about 40 minutes.

DICED VEGETABLE SALAD

2007-10-22T04:48:00.000-07:00

All vegetables except beans should be diced the size of peas and corn kernels for uniformity.

1 cup corn kernels
1 English cucumber
1 tomato, seeded
1/2 green pepper
1 jalapeño pepper, seeded and membranes removed
1/2 sweet onion
1 cup frozen peas, thawed
1 15 ounce can kidney beans, drained and rinsed

1/2 cup rice wine vinegar
2 Tablespoons sugar
2 Tablespoons olive oil
Salt and Pepper

Combine all ingredients and allow to set for a couple of hours before serving.

ASIAN PARTY MIX

2007-10-22T04:40:00.000-07:00

Makes 8 cups

2 cups Corn Chex
2 cups Rice Chex
2 cups Sesame Rice Crackers
1 cup pretzels
1 cup Wasabi peas
1cup mixed nuts
2 cups Chinese noodles
1 cup raisins

Sauce:
1/2 cup melted butter
1 Tablespoon sugar
1 Tablespoon curry powder
1 Tablespoon soy sauce
1 tsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp salt
1/4 tsp red pepper

Combine sauce and pour over dry cereal mix. Combine well and pour onto jellyroll pan. Bake at 200 degrees for 45 minutes. Stir every 15 minutes.

STUFFED MUSHROOMS

2007-10-22T04:31:00.000-07:00

12 large mushroom caps

Filling:
1 green onion, thinly sliced
1 egg, beaten
1/4 cup clam juice
1/2 tsp minced garlic
1/8 tsp salt
1/2 cup bread crumbs
1 tsp oregano
1 Tbsp melted butter
3 Tbsp Parmesan or Romano cheese, grated
2 Tbsp Mozzarella cheese

Combine filling and stuff mushroom caps. Place in an oiled baking dish.

1/4 cup melted butter
Pour over stuffed mushrooms. Cover and bake at 350 degrees for about 35 minutes.

1/4 cup shredded Mozzarella
Uncover mushrooms. Top with cheese and return to oven until cheese melts and begins to brown.

SWEET'N'SOUR CHICKEN

2007-10-22T04:24:00.000-07:00

4 chicken breasts, skinless, boneless
seasoned salt
garlic powder

Season chicken with the salt and garlic. Saute in skillet until brown.

Sauce:
1/2 cup rice wine vinegar
1/2 cup brown sugar
1/2 cup drained crushed pineapple
1/4 cup minced onion
1 Tablespoon soy sauce
1 teaspoon grated fresh ginger root

Add sauce to the browned chicken and simmer for about 15 to 20 minutes. Remove chicken to plate and add the following to the sauce:

2 Tablespoons water
1 Tablespoon cornstarch

Stir until thickened. Pour over chicken. Serve with rice.

THE BEST SLAW

2007-10-22T04:21:00.000-07:00

Harold ate 2 bowls of this and he doesn't really like slaw!!!

1 small head cabbage, grated
1 carrot, grated
1/2 cup mayonnaise
1/4 cup sugar
3 Tablespoons cider vinegar
Salt and Pepper to taste
1/4 cup evaporated milk

Combine all ingredients and allow to set in refrigerator for several hours before serving.

BBQ BEEF FOR SANDWICHES

2007-10-22T04:13:00.000-07:00

3 pound chuck roast
1 cup water
2 beef bouillon cubes

Place in crockpot and cook 6 to 8 hours until beef is done. Remove and shred the beef. Remove all but about 1 cup of the broth before returning beef to crockpot with the following ingredients:
1/4 cup minced onion
15 ounce can tomato sauce
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup prepared mustard
dash Worcestershire sauce

Cook for an additional 3 to 4 hours. Serve on buns.

SPICY CORNBREAD MUFFINS

2007-10-22T03:49:00.002-07:00

Dry ingredients:
2 1/4 cups flour
1 3/4 cups corn meal
1/2 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon soda
3/4 teaspoon salt
1/2 teaspoon pepper

Wet ingredients:
3 large eggs, beaten
1 cup milk
1/2 cup oil
1 cup buttermilk

Add-ins:
1 cup corn
4 slices bacon, cooked and crumbled
2 green onions, sliced
4 ounces cheddar cheese, shredded
4 ounce can jalapeño peppers

Stir wet ingredients into dry ingredients. Stir in add-ins. Divide batter into 12 greased muffin cups and bake at 375 degrees for 20 to 25 minutes.

SOUR CREAM APPLE PIE

2007-10-22T03:41:00.000-07:00

Filling:
1 cup sour cream
2/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg, beaten
3 cups peeled, sliced tart apples ( blackberries are also good as a substitute)

9" pie crust

Topping:
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter
1/2 teaspoon cinnamon

Combine filling ingredients and pour into pie shell. Bake at 400 degrees for 25 minutes.
Combine topping ingredients and crumble over top of pie filling. Bake for about 20 more minutes or until apples are tender and topping is brown.

7-LAYER SALAD

2007-10-22T03:31:00.000-07:00

1 head lettuce, shredded
1 small head cauliflower, cut into very small pieces
1 medium onion, small dice
2 cups frozen peas, thawed
1 cup bacon bits
4 hard boiled eggs, diced
4 ounces shredded cheddar cheese
2 cups Miracle Whip
1/4 cup sugar
1/2 cup Parmesan cheese

Layer lettuce, cauliflower, onion, peas, bacon, eggs, and cheese in a large bowl or 9x13 pan in the order listed. Combine Miracle whip, sugar, and Parmesan and then spread on top of salad. Cover and let set overnight. Stir before serving.

ONE STEP LASAGNA

2007-10-22T03:16:00.000-07:00

This recipe can also be made in a crockpot. Layer ingredients as you would when preparing for the oven and make sure all the noodles are covered by the sauce. Cook on low for 6 to 8 hours. Add Mozarella cheese to top about 1/2 hour before serving.

1 16-ounce box lasagna noodles
32-ounces spaghetti sauce
1 1/2 pounds ground beef, browned and drained...optional
32-ounces small curd cottage cheese
3 eggs, beaten
1 cup Parmesan cheese
Salt and Pepper, to taste
1 tsp garlic powder
1 pound shredded Mozzarella cheese
2 cups water

Brown and drain ground beef, if using, and add spaghetti sauce and water.
Stir beaten eggs, cottage cheese, Parmesan cheese, salt and pepper, and garlic powder together.
Cover bottom of 9x13" pan with 1 1/2 cups sauce. Layer lasagna noodles, cheese mixture, and sauce in pan, ending with sauce. Cover tightly with foil and bake at 350 degrees for 1 hour and 15 minutes. Remove foil and add Mozzarella cheese. Return to oven for about 20 minutes until cheese is melted and browning. Let set for 10 minutes before serving.

CARROT CAKE

2007-10-22T03:06:00.000-07:00

3 eggs, beaten
1 1/4 cups oil
2 cups sugar
2 cups flour
2 tsp baking powder
2 tsp soda
1 tsp cinnamon
2 cups grated carrots
8 ounce can crushed pineapple and juice
1 cup chopped nuts
8 ounce package coconut
1 tsp salt
2 tsp vanilla

Beat eggs, oil, and sugar. Add dry ingredients. Add remaining ingredients and pour into a greased 9x13 baking pan. Bake at 350 degrees for 50 to 55 minutes.

Frosting:
3/4 cup butter
1 box powdered sugar
2 tsp vanilla
2 3-ounce packages cream cheese

Beat room temperature butter and cream cheese together. Add sugar and vanilla and beat until incorporated into butter and cream cheese.

BASIC CREAM PIE

2007-10-22T02:54:00.000-07:00

1 baked pie shell
3 Tablespoons cornstarch
3 egg yolks, beaten (save whites for meringue)
2 Tablespoons butter
1/2 cup sugar
2 cups milk
1 teaspoon vanilla
dash salt

Combine cornstarch, sugar and salt and break up any lumps in the cornstarch. Beat egg yolks and then stir into milk. Add milk and egg mixture slowly into cornstarch and sugar making sure there are no lumps of cornstarch. Cook over medium heat, stirring constantly, until thick. Add the butter and the vanilla. Cool before adding extras and pouring into cooled pie shell.

Variations:
Pineapple Cream--Fold a 9 oz can drained pineapple into filling before adding to crust.
Chocolate--Mix 3 Tablespoons cocoa with dry ingredients before adding milk and egg mix.
Banana--Slice 2 large bananas into pie shell before adding filling.
Butterscotch--Substitute 3/4 cup brown sugar for white and increase butter to 1/4 cup.
Coconut--Add 1/2 cup shredded coconut to filling.