Good "N" Plenty Skillet:

1 lb. ground beef, browned     1 can (4 oz) sliced

   and drained                             mushrooms

5 or 6 cups water                    1 can (8 oz) tomato

2 envelopes onion soup mix        sauce

1/4 tsp. pepper                        1 1/2 cup uncooked

                                                    elbow macaroni

Mix all ingredients except macaroni.  Bring to a boil, then add macaroni.  Reduce heat.  Cover and boil slowly, stirring frequently for 25-30 minutes, until pasta is cooked through.  Makes 6-8 generous servings.

 

 

 

 

 

Potatoes always make a great meal.  During the heat of the summer you can always bake your potatoes on the grill so you don't heat up the house.  We hope you enjoy this fun recipe as much as we do.

Potato Bar:

(Like a salad bar, but with potatoes)

6 baked potatoes               Dash of paprika

1 lb ground beef                 2-3 Tbs flour

1 green pepper, chopped    1 cup grated cheese

1 zucchini, chopped           1 tsp mustard

1 onion, chopped               Grated cheese(for topping)

Salt to taste                     Sour cream

Pepper to taste                 Bacon bits

2 cups milk                        Croutons

                                         Parmesan cheese

Cook ground beef and onions.  Add green pepper and zucchini; cook to soften.  Set aside.  Make cheese sauce: combine milk, paprika, flour and mustard and cook until thickened.  Remove from heat, add cheese and mix until melted.  Mix with ground beef mixture.  For each serving, have an open baked potato.  Top with some meat mixture, grated cheese, sour cream, bacon bits, croutons, and Parmesan cheese.  We often open up a can of chili for a little variety.  Or use your imagination and see what tastes good to you.  With a variety of things, everyone can choose what they want to put on the potato.

 

 

Hershey Bar Dessert :

15 large marshmallows (fresh)          1/2 pint whipping cream

1/2 cup milk                                   1/2 tsp vanilla

5-6 Hershey chocolate bars             18 graham crackers

 (we prefer them with almonds)         1/2 cup butter

Mix marshmallows and milk together in a double boiler and melt.  Add chocolate bars and stir until they are melted.  Let mixture cool.  Whip cream with vanilla and fold into cooled chocolate mixture.  Crush graham crackers and add melted butter.  Press into a 9X13 inch pan to make a crust.  Pour the chocolate filling over the crust and chill in the refrigerator until ready to serve.

 

Baked Barbecued Spare Ribs:

4 lbs spare ribs                        2 Tbs Worcestershire sauce

1 cup sliced onions                     1/4 cup vinegar

1 cup catsup                              1/4 cup brown sugar

1 cup water                               2 tsp dry mustard

2 tsp salt

 

Cut the spare ribs into serving size pieces, trimming off excess fat.  Brown well in skillet and drain off fat.  Combine all other ingredients and pour over ribs.  Cover and bake at 300 F for about 2 hours.  Baste sauce over ribs 2 or 3 times during baking period.  Bake uncovered for the last half hour of cooking.

 

 

 

Frog Eye Salad:

1 cup sugar                                  2 cans pineapple chunks

2 Tbs flour                                 3 cans mandarin oranges

2 eggs                                         1 20 oz can crushed pineapple

2 1/2 cup pineapple juice             1 large carton frozen whipped topping

Acini de-pepe'                             1 cup miniature marshmallows

Place frozen whipped topping into the refrigerator to thaw overnight.  Cook in a saucepan the sugar, flour, eggs and pineapple juice until thickened.  Let cool.  Cook acini de-pepe' for 8 minutes in either salted or unsalted water, depending on your taste.  Drain and let cool.  Fold in the pineapple juice mixture.  Put in an airtight container and refrigerate overnight.  The next day, drain the juice from the pineapple chunks, mandarin oranges, and crushed  pineapple and add these fruits to the salad.  Add the thawed whipped topping and miniature marshmallows.  This makes a very large bowl full.  This salad keeps very well in the refrigerator for 4 to 5 days.  Note: Acini de-pepe' is a type of macaroni product and will be found in the macaroni section of your local grocery store.

 

 

Missionary Goulash:

1 pound ground beef                         1/4 tsp oregano

1 box macaroni and cheese                1/4 tsp thyme

1 16 oz can peas and carrots            1 bay leaf

1 16 oz can corn                             Salt to taste

1 can cream of mushroom soup         Pepper to taste

Brown ground beef in a large skillet.  While the meat cooks, cook the macaroni.  Save the cheese packet for later.  Drain the meat and stir in the macaroni.  Add the vegetables (undrained), soup and spices.  Simmer 15 to 20 minutes.  Sprinkle the cheese packet over the mixture and serve.  A great change from macaroni and cheese.

 

 

 

Chicken Enchi ladas:

3 1/2 cups sour cream                   1  tsp chili powder

1  whole chicken                            1  tsp salt

2  4 oz cans mushrooms                 1/2 tsp garlic salt

1  4 oz can green chilies                1/4 tsp pepper

1/3  cup chopped onions                12-20  corn tortillas

1  tsp cumin                                  1/2  lb grated cheese

Cook chicken, bone and chop meat.  Spread 1 cup sour cream in the bottom of a dripper pan.  In a 2 quart sauce pan, put chicken, 1/2 cup sour cream, mushrooms (may substitute 1 can mushroom soup for 1 can mushrooms), chopped green chilies, onion and spices.  Cook over low heat until heated through.  Fry tortillas in oil until soft, or warm in oven.  Fill tortillas with chicken mixture and roll up shell.  Place on top of sour cream in pan.  Spread with remaining chicken mixture and the rest of the sour cream.  Top with lots of cheese.  Bake at 350 F for 20-30 minutes.  Serve with sour cream and salsa.  Fresh salsa can be made by blending in blender, 1 can stewed tomatoes, 4 oz can chilies, 1 can tomato sauce and season to taste with oregano, garlic and onion salt, pepper and sugar.

 

Egg Ocean (German pancakes):

6 eggs                                        1/4 tsp salt

1 cup flour                                 1/8 tsp pepper

1 cup milk                                  6 Tbs butter or butter flavored shortening

Melt butter in 9 x 13 pan in 400 F oven.  Mix eggs, flour, milk, salt and pepper.  Pour into pan and bake for 20 minutes.  It puffs as it cooks.  Serve warm with syrup.  Variation: add chopped ham or bacon if desired.

 

 

 

 

Snicker doodles:

1/2 cup of granulated sugar          1 1/4 tea. cinnamon

1 cup of butter, softened              2 1/2 cups sugar

4 eggs                                         1 tea. vanilla

2 1/2 Tbl. water                         6 cups all purpose flour

2 tea. cream of tarter                  1 tea. soda

1/2 tea. salt

Preheat oven to 350 F. Mix 1/2 cup of sugar and cinnamon together and set aside. Combine butter and 2 1/2 cups sugar and beat until fluffy.  Add eggs, vanilla, and water and beat in.  Add cram of tarter, soda, and salt.  Continue mixing until all ingredients are mixed well.  Roll dough into small balls and then roll in cinnamon & sugar.  Place on greased cookie sheet or on parchment paper (no mess) and bake for  9 to 10 min. until golden brown.

Makes 5 dozen 3-inch cookies.

 

 

 

 

 

 

 

 

Ham and Chicken Salad:

2 cups  chopped celery                        1 can pineapple tidbits

2 cups cooked and cubed chicken         3 cups cooked & cooled shell

2 cups cubed ham                                   or curled macaroni

2 cups grated cheese                           1 cup mayonnaise

4 hard boiled eggs, cut up                    Salt and pepper to taste

Mix all ingredients together well, but don't mash.  Chill several hours before serving.  This is great served with hot rolls. 

 

 

Creamy Coconut Pie:

1 graham cracker pie crust     1 1/3 cup flaked coconut

1 Tbs sugar                             1   8 oz. carton whipped topping

1/2 cup milk                           1/2 tsp almond extract (opt)

1  3 oz. pkg. cream cheese

Beat sugar and milk into cream cheese until smooth.  Fold in whipped topping and extract.  Spoon into pie crust.  Freeze until firm (about 4 hours).  Let stand at room temperature about 15 minutes before cutting.  Store any leftover pie in freezer.  BLENDER METHOD: combine cream cheese, sugar, milk and coconut in blender.  Cover and blend at low speed for 30 seconds.  Fold into whipped topping.  Add extract.  Spoon into pie crust.  Freeze until firm.