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Chocolate cake mix cookies
Pork Chop Casserole
Chicken with Sour Cream Noodles
Chili
Hazel's Bean Soup
Hazel's Meat Loaf
Chicken Wings and Dumplings
Mom Marie's Quick Pigs in a Blanket
Easy Stroganoff
Foil Dinner
Pot Roast (Crock Pot)
Easy German Bacon Potato Dumpling Soup
Cake with Pudding Filling
Chicken Enchiladas
Corn Salad
Mandarin Chicken
CHOCOLATE CAKE MIX COOKIES
You'll need the following ingredients:
18.25 oz. chocolate cake mix
1 cup chocolate chips
1/2 cup vegetable oil
2 eggs
1. mix together eggs, oil and cake mix
2. mix in chocolate chips
3. drop by teaspoon on ungreased cookie sheets.
Bake about 8-10 minutes at 375 degrees.
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Pork Chop Casserole
This is a favorite. It can be made the day before and tastes great.
Ingredients:
cooking oil
1 cup elbow macaroni (1/4 pound)
pork chops (5 or 6)
2 teaspoons salt
1/4 teaspoon pepper
minced medium size onion
2 tablespoons flour
1 tablespoon brown sugar
1/2 cup water
1/2 cup ketchup
1 tablespoon vinegar
Instructions:
Early in day: Cook macaroni, drain. Season chops with salt and pepper. Brown chops well in oil; remove from pan; add onion to skillet; brown lightly. Stir in flour, then sugar and remaining ingredients. Cook and stir until thick. Remove from heat. Add macaroni. Pour into casserole and arrange chops on top. (Refrigerate now if you are planning to serve at a later time.) Heat oven to 350 degrees. Bake covered until chops are tender, about one hour. (if refrigerated, bake for 1 1/2 hours.)
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Chicken with Sour Cream Noodles
This is a bit time consuming, but well worth the effort.
Ingredients:
1 three pound chicken, cut up
1/4 cup flour
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons salad oil
1 medium onion, chopped
1 clove garlic, minced
1/2 cup water
3 tablespoons lemon juice
1 chicken bouillon cube
1 cup sour cream
1 8oz. package noodles, cooked
Instructions:
1. Mix flour, paprika, salt and pepper. Shake chicken in mixture, save flour mixture that remains.
2. Brown chicken in oil; remove chicken from pan and drain on paper towels.
3. Saute onion and garlic in oil that remains in pan.
4. Return chicken to pan and add water, lemon juice, and bouillon cube. Stir, cover, and simmer 30-40 minutes.
5. Remove pan from heat and remove chicken from pan. Stir 1 tablespoon reserved flour mixture into pan drippings and stir to thicken slightly. Gradually stir in sour cream. Add noodles and toss in sour cream mixture to coat.
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CHILI
Note: I usually reserve some of the chili powder and cumin to add toward the end of the cooking time. This seems to make the flavors more distinct.
1-1 1/2 pounds ground chuck
4 tsps cumin
3 tblsp chili powder
1 medium onion, chopped
2-15 1/2 oz. cans kidney beans, drained and rinsed
46 oz. can tomato juice
1/4 tsp pepper
1/2-3/4 tsp salt, or to taste
1/4 tsp sugar
5 canned skinned tomatoes-chunked
optional
1/2-1 tsp hot sauce
1-2 dashes of cinnamon
1/8 tsp cocoa
1. Brown meat and onion
2. Add rest of ingredients, cover and simmer 1-2 hours.
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Hazel's Bean Soup
Ham bone with a bit of ham on it.
1 minced garlic clove, or 1 tsp garlic powder.
2-3 carrots-cut into chunks.
1-2 stalks celery-sliced.
1 medium onion-chopped.
1 or 2 potatoes-cut small.
Great Northern bean-big jar or can.
1. Put bone in large pot and cover with cold water. Add onions, celery and garlic. Bring to a boil, cover, lower heat and simmer 1 1/2-2 hours.
2. Add carrots, potatoes and beans. Return to boil, lower heat, cover and simmer another 1-1 1/2 hours.
Taste--add salt and pepper IF necessary (sometimes the ham is salty, so none is needed.)
___________________________________________________________ Hazel's Meat Loaf
(The ingredients are approximate since I don't usually measure)
1-1 1/2 pounds of ground beef
1/2 cup picante sauce
onion chopped, about 2-3 tbsps
garlic minced, about 1/2-1 tsps
1 egg-slightly beaten
bread crumbs, 1/2-1 cup
1 can mushroom soup with or without garlic, undiluted
lemon pepper, a few sprinkles
tiny bit red and black pepper
salt, about 1/4 tsp
dried parsley, about 1 tbls
Mix all ingredients, shape into loaf, and bake 1-1 1/2 hours at 350-375 degrees.
___________________________________________________________ Chicken Wings and Dumplings
Ingredients:
6-8 fryer wing or parts
3 tablespoons oil
salt and pepper to taste
1 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 cup chicken broth (canned is fine)
1/2 cup milk
2 tablespoons flour
Instructions:
1. brown chicken lightly in oil. Drain fat, sprinkle chicken with salt and pepper.
2. Add vegetables, chicken broth, and 1/2 teaspoon of salt to chicken and cover, simmer 15 minutes.
3. Blend flour with milk, stir into skillet mixture until slightly thickened.
4. Prepare dumplings.
Dumplings:
sift together into mixing bowl
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1. In a cup mix 3 tablespoons oil and 1/2 cup milk. Stir well but lightly into flour.
2. Spoon dumplings over top of chicken, simmer 10 minutes uncovered, then 10 minutes covered.
___________________________________________________________ Mom Marie's Quick Pigs in a Blanket
1 small head of cabbage
1 lb. ground beef
1/2 cup chopped onion
1/2 cup rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 can tomato soup
1 1/2 cup water
1/4 cup grated cheese
1. Chop cabbage into medium pieces, spread in bottom of greased baking dish 13x9
2. Brown meat and onion. Stir in rice, salt and pepper. Spoon mixture over cabbage.
3. In small saucepan, heat tomato soup and water to boiling. Pour over all ingredients. Sprinkle with cheese.
4. Cover casserole with foil tightly and bake 1 1/2 hours at 350 degrees.
Fluff lightly with fork before serving. 4 servings.
___________________________________________________________ Easy Stroganoff
Gently brown 3 cups cooked beef or veal, cut into strips, in 2 tablespoons butter.
Remove meat; in same pan, heat
1 can (10 3/4ozs.) beef gravy,
1 tablespoon tomato paste,
2 teaspoons Worcestershire,
dash Tabasco
and 1 can (4ozs) button mushrooms, undrained.
Add meat and heat.
Serve over 2 cups noodles cooked and mixed with 2 tablespoons toasted sesame seeds.
Top with sour cream and paprika. Or stir sour cream into sauce while it is heating (but do not let it boil), and top with a sprinkling of paprika.
Good with spiced peaches and dark bread. Makes 6 servings.
___________________________________________________________ Foil Dinner
Hamburger patty
Potato Chunks
Carrots
Celery
Onion
Put hamburger patty on rectangle of heavy foil.
Top with chunks of potato, celery, carrots and onion slices.
Top with salt, pepper and butter.
Fold foil and seal leaving space for steam.
bake at 350 degrees for 45 minutes.
Can make individual packets or use enough for two or three serving in one packet.
___________________________________________________________ Pot Roast (Crock Pot)
Layer into crock pot in order given.
This is excellent for the busy person, and oh so good!
Chuck roast
6-8 potatoes, peeled and sliced thin
a little salt and pepper
1 onion, chopped or sliced
1 cup grated cheddar cheese
2 cans cream of celery soup
Cook on high 4-5 hours, or low 8-10 hours. (I put mine in an oven after it's been in the crock pot for 3-4 hours because I like it good and brown. I transfer to roasting pan, cover, and roast 1-2 hours at 350 degrees)
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Here's a soup I concocted one day that turned out to be real tasty. A hearty meal with a salad and sliced crusty bread.
EASY GERMAN BACON POTATO DUMPLING SOUP
2 cans condensed cream of potato soup
2 soup cans of milk
1 tablespoon margarine
1 tablespoon bacon grease
2-3 slices crisp bacon, crumbled
Put soup, milk, margarine, bacon grease and bacon into large pot and start heating over medium heat. While mixture is heating, prepare dumplings.
DUMPLINGS
1 cup sifted flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons shortening
2/3 cup milk
1 egg, beaten
Sift together dry ingredients. Cut in shortening with pastry blender or use 2 knives, until mixture is crumbly. Mix together egg and milk and add to flour mixture. Stir only until flour is dampened. Dough will be lumpy. Drop by spoonfuls on top of simmering soup. Cover tightly and steam 15 minutes without removing cover.
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Very Simple and Very Good!
Cake with Pudding Filling
1 box (18.25oz.) cake mix.
2-3oz. or 1-6oz. instant pudding mix
1-cup powdered sugar
3 3/4 cups milk
Bake cake as directed on box.
Use 9x13" pan, greased and floured.
When almost cool, poke holes to bottom of cake with handle of wooden spoon, about 2" apart. Wiggle spoon to make the holes large enough and open at the top so you can pour filling into them.
Whisk dry pudding together with the powdered sugar. Add milk and whisk for 2 minutes. Immediately pour into holes in cake. Pour rest of filling over top of cake to "frost".
Keep refrigerated.
White cake with lemon pudding (not lemon meringue kind) is good.
Spice cake with butterscotch pudding is SUPER GOOD!
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CHICKEN ENCHILADAS (This is simple and good.)
1 pint sour cream
1/2 package dry Hidden Valley Ranch salad dressing
mix 3 cups cooked chicken (I use canned or frozen, cooked chunks, thawed out)
1 cup shredded Cheddar
1 cup sliced black olives
10 flour tortillas
salsa (optional)
Combine sour cream and Ranch dressing mix, stir well and add chicken, cheese, and olives.
Mix this gently.
Put equal amounts onto 10 flour soft tortillas and roll up.
Lightly spray 9 x 13" pan with olive oil and put in the rolled up tortillas.
Sprinkle with a little bit of grated cheese.
Cover with foil.
Bake 375 degrees for 25 minutes.
Serve with salsa if desired. Good served with refried beans and rice.
Enjoy!
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CORN SALAD
Cooked corn, any kind will do, drained. (Can of Mexicorn is the best).
Add some mayo and finely chopped onion.
(optional: little bit of dried or fresh chopped green onions, tops also)
Mix together. Chill
MANDARIN CHICKEN
1 1/2 cups uncooked long grain rice
4 boneless skinless chicken breast halves ( 1 pound)
2 cups orange juice
1 cup chicken broth
1/2 teaspoon salt
pepper to taste
1 can (15 ounces) mandarin oranges, drained
paprika and minced fresh parsley (optional)
Spread rice in a greased shallow 3-qt. baking dish. Top with chicken. Pour orange juice and broth over all. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 50-60 minutes or until chicken juices run clear and rice is tender. Garnish with oranges. Sprinkle with paprika and parsley, if desired. Yield: 4 servings.
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