Meat Loaf

1. 2 lbs ground beef
2. 1 T. minced onion
3. 1/3 c. tapioca
4. 2 1/2 t. salt
5. 1 cup milk
6. 1/4 t. celery salt
7. 1/4 t. cayenne pepper, optional
8. 3/4 c. hot water
9. 4 T. butter
10. 3 C. mashed potatoes, optional
11. parlsey , optional

Combine ground beef, onion, tapioca, salt, milk, celery salt and cayenne pepper together. Mix ingredients well and shape into a loaf. Bake at 450 degrees for 15 minutes. Decrease heat to 350 degrees and bake for 30 minutes. Baste the meat loaf often using 4 tablespoons of butter melted in the 3/4 cup hot water.

Meat Loaf

Macarroni and Cheese

1. 16 oz box elbow macaroni pasta
2. 16 oz. brick Velveeeta cheese( cut into squares)
3. 1/2 cup shredded cheddar cheese (mild)
4. 1/2 cup Colby chees
5. 1/2 cup Monterey Jack cheese
6. 2 cups Milk
7. 3 small eggs (slightly beaten)
8. cooking spray

Preheat oven to 375 degrees. Boil macaroni according to package, drain. Combine all shredded cheese in 1 bowl and mix. Spray 3 qt. baking dish with cooking spray. Pour macaroni into the dish and stir in half the shredded cheeses (mix well, this should cool down pasta). Stir eggs into pasta and cheese (don't add eggs to extremely hot pasta). In sausepan, melt half the Velveeta cheese with milk slowly. Pour cheese sauce over pasta. Add remaining diced Velveeta cheese. Mix well. Spread remaining shredded cheese over top. Bake 45 minutes or untill cheese is slighty brown.

By Sonia McKenzie

Perfect Chili

1. 2 lb. Lean ground beef
2. 1 cup chopped onion
3. 1 Cup chopped green pepper
4. 1 cup chopped or thinly sliced celery
5. 2 garlic cloves minced
6. 3 cans chili- hot brown beans
7. 1 bottle of chili sauce
8. 1 8 oz can of tonato paste
9. 1 cup water
10. 1 large can of tomatoes chopped
11. 1 1/2 Tablespoon chili powder or more to your tast
12. 2 Teaspoon salt
13. 1 Tablespoon sugar

Cook beef, drain and vegetables and cook untill tender. Add all other ingredients. Mix well. simmer in slow cooker for at least 3 hours.

By Hazell Ziebell

Homemad Vegetable Soup

1. 1 lb. ground chuck
2. 1 small onion
3. 1 large can diced tomatoes
4. 1 160z jar Prego Mushroom spaghetti sauce
5. 1 16 oz. jar of water (enough to cove ingredients)
6. 1 large package of frozen mixed vegtables (or frozen soup vegetables)

Saute onion and ground chuck together until fully cooked.

Mix other ingredients in a crock pot or slow cooker, then add onion and meat. Add salt and pepper to taste; stir.

Cook for 8-10 hours; half of the time on high, half on low setting, stirring occasionally.

By Stella Ziebell

Homemad Vegetable Soup

Meatloaf

1. 4 pound lean ground beef
2. 4 very large eggs
3. 1 extra large onion, chopped
4. 1 3/4 cup Italian style bread crumbs
5. 4 garlic cloves, minced
6. 1 teaspoon Herbamare or regular salt
7. 1 teaspoon pepper

Topping

1. 1 jar chili suce
2. 1/2 cup brown sugar
3. 1/4 cup mustard

Mix together first group really well. Spread meat mixture into large 14 x 9 pan. Mix topping together. Spread topping on top meatloaf.

Cook at 350 degrees for 1 1/2 hours or until done

By Hazel Ziebell

Creamy Ranch Pork Chops & Rice

1. 1 tbsp. vegetable oil
2. 4 boneless pork chops 3/4" thick
3. 1 Can (10 3/4 oz.) Campbell's Condensed Cream Of Mushroom Soup
4. 1/2 soup can milk
5. 1 pkg. (1oz.) ranch salad dressing mix
6. paprika
7. ranch-style rice

Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 min. or until done. Sprinkle with paprika.

Serve with Ranch-Style Rice
Tip: Ranch-Style rice: Add remaining salad dressing mix to water when making rice.

Serve with your favorite frozen vegetable blend.

Hurry Up Chicken Pot Pie by Paula Deen

2 cup chopped cooked chicken breast 2 hard-boiled eggs, sliced 1/2 cup thinly sliced carrots 1/2 cup frozen green peas 1 (10 3/4-ounce) can cream of chicken soup Salt and pepper, optional 1 1/2 cup instant biscuit mix 1 cup milk 1 stick melted butter
Directions:
Preheat oven to 350 degrees F. In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake at 350 degrees F until the topping is golden brown, 30-40 minutes. Yield: 4-6 servings Prep time: 5 minutes Cook time: 30-45 minutes Ease of Preparation: Easy Recipe courtesy of Paula Deen

Sausage Stuffed Chicken

1. 6- 8 bonless chicken breast halves
2. 1 lb. sausage
3. 1 can mushroom soup
4. 1 8 oz. sour cream
5. stuffing mix or bread crumbs

Pound chicken breast thin. Brown and crumble sausage, the drain. Put 1/4 to 1/2 cup sausage on each breast and fold over. Place in greased casserole dish. Mix soup and sourcream, then spread over chicken. Top with stuffing mix or bread crumbs. Bake at 350 degrees for 1 - 1 1/2 hours.

Sante Fe Chicken

1. 4 oz. boned and skinned chicken breast
2. 1 Tsp Butter
3. Tblsp. lime juice
4. 1/4 Tsp. chili powder
5. 1/8 Tsp. garlic powder
6. 1 Tblsp. chopped cilantro
7. 3 slices lime

Pound chicken breast between 2 pieces of plastic wrap. Microwave butter for 15 seconds. Stir in lime juice. Place chicken on plate and coat with butter-lime mixture. Sprinkle with chili powder, garlic, powder and cilantro. Arrange lime slices over chicken. Cover with plastic wrap and microwave on High for 1 Minute.
1 Serving

Chicken Casserole

1. chicken cook and take off bone
2. 5 0z. noodles
3. 1 cup milk
4. 1 pkg. 8 slices of pimento & cheese
5. 1 can cream of mushroom soup
6. 2 Tblsp. Flower
7. 1/2 tsp. pepper
8. 1 11/2 tsp. celery salt
9. pinch sugar
10. 1 medium onion chopped
11. 1 medium bell pepper chopped
12. 1 tblsp. butter

Cook chicken (boil)& leave water to cook noodles in for about 15 minutes, pour off if to much water.
Saute onion and pepper in butter. Put milk in sauce pan, add soup, celery salt,cheese slices, flour, pepper and sugar. Put chicken in noodles and add sauce and mix well. Cook 30 minutes at 450 degrees then sprinkle with paprika and cook at 300 degrees for 15 more minutes.

Beef and Mushroom Soup

Beef and Mushroom Stew

1. 1 1/2 teaspoon olive oil, divided
2. 1 pound beef top round, trimmed of all fat and cu into 3/4 inch cubes
3. 1 onion chopped
4. 1 leek, chopped (white part only)
5. 1 garlic clove, minced
6. 12 ounces mushrooms, sliced
7. 2 ribs celery, chopped
8. 3 carrots, halved and sliced
9. 1/2 teaspoon pepper
10. 1/2 teaspoon dried thyme
11. 1/2 teaspoon paprika
12. 1/4 teaspoon salt
13. 1 bay leaf
14. 1 14.5 ounce can sodium reduced beef broth
15. 1/2 cup red wine
16. 1/2 cup frozen peas
17. 1 tablespoon cornstarch
18. 3/4 cup hot, cooked brown rice
19. Chopped green onions, for garnish

Heat 1 teaspoon oil in Dutch oven over med-high heat. Add beef and cook until browned. Drain and set aside. add remaining 1/2 teaspoon oil to Dutch oven. Add onion, leek, and garlic, and cook, stirring frequently, until onion is tender. Add mushrooms and saute, stirring frequently, 3 to 4 minutes. Stir in celery, carrots,pepper, thyme,paprika, salt, bay leaf, broth, wine and browned beef. Heat to boil, cover, reduce heat and simmer 1 hour or until beef is tender. Stir in peas. Increase heat to medium. Dissolve cornstarch in 1 tablespoon cold water; blend cornstarch mixture into stew, and cook, stirring frequently, about 10 minutes.

Ladle stew into individual bowls. Top each with 2 tablespoons rice, the garnish with onions.

Makes about 6 servings.

Source Kathryn Moore and Roxanne Wyss/ Kansas City

DYNAMITE CHILI WITH BEANS

2 cup water
1/2 cup dried pinto beans, soaked overnight then drained
1 tblsp oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, cut into 1/2" cubes
1/3 lb beef stew meat, cut into 1/2" cubes
16 oz canned whole tomatoes, drained
2 tblsp chili powder
1 diced green chile, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 cup dry red wine
salt and fresh ground black pepper to taste
2 tblsp prepared tortilla flour or masa harina, mixed with water
to form a paste (optional)

Instructions:
-------------
Combine water and beans in medium saucepan and bring to boil
over medium high heat. Reduce heat and simmer until tender,
about 1 hour.

Heat oil in large skillet over med-high heat. Add onion,
green pepper,and garlic. Saute until tender.
Transfer to Dutch Oven and set aside.

Add pork and beef to same skillet. Brown well.
Stir into vegetables in Dutch Oven.
Add beans and their liquid along with tomatoes and
seasonings. Mix well, cover and simmer 1 hour.
Add wine and cook,uncovered, 30 minutes.
Season with salt and pepper to taste.

Shel Talmy

Chili

CHILI
=====
(Serves 4)

Ingredients:
------------
1 small can tomatoe paste
3 (15 oz.) cans tomatoe sauce
1 large can stewed tomatoes
1 green pepper (diced)
1 onion (diced)
3 jalepeno peppers (diced)
1 lb ground beef or sliced steak
2 tsp chilli powder(approximate)
chayenne pepper (to taste)
1 can kidney or red beans

Instructions:
-------------
Brown beef, peppers, and onion. Drain off any grease.
Stir in the rest of the ingredients. Add the beans last.

Bring to a boil, and reduce heat to VERY low. cook with
the lid off an Hour.
Then cook 1 hour with the lid on. Cook on VERY low!

For a milder chilli take out the cheyenne pepper and
the jalopenos.

Its best with grated chedder cheese on top and corn
bread on the side!
Sandy Stempien

Twice Baked Potato Casserole

1. 8 medium size baking potaoes (4 Pounds), baked
2. 2 Cups (8oz.) shredded cheddar chees, divided
3. 1 16 ounce container sour cream
4. 1 8 ounce package cream cheese, softened
5. 1/2 cup milk
6. 1/2 cup butter or margarine, melted
7. 2 garlic cloves, minced
8. 1 tablespoon chopped fresh chives
9. 1 1/2 teaspoons salt
10. 1/2 teaspoon pepper
11. 6 bacon slices, cooked and crumble
12. 1/4 cup chopped fresh chives

Peel potatoes and coarsely mash pulp with ptato masher. Stir in 1 cup cheddar cheese, sourcream, and next 7 ingredents.

Spoon into lightly greased 13x9 inch baking dish.

Bake at 350 for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon, and chives. Garnish with chives if desired.

Yield: 8 servings.

Garnish: cut 2 inch wide strips of wax paper and arrange on top of casserole. Then sprinkle the uncovered area withe cheese. Next remove paper, and sprinkle remaining areas with chives and bacon.

Broccol Casserole

1. 3 Cups cooked riace
2. 10 oz. frozen broccoli
3. 1/2 cup chopped celery
4. 1 small onion chopped
5. 5 0z. can Pet Milk
6. 8 0z. cheese spread (cheese Whiz)
7. can cram of mushroom soup
8. 2 Tblsp. margarine

Saute onion, celery , and broccoli in margarine for 5 minutes. Add milk and cheese to this.
Grease casserole dish and put rice in bottom. Pour other ingredients over rice. Bake 30 minutes at 325 until bubbly.
.

Cheese Garlic Biscuits

1. 2 Cups biscuit baking mix
2. 2/3 cup mik
3. 1/2 cup Cheddar cheese, shredde
4. 1/4 cup butter or margarine melted
5. 1/4 t. garlic powder

Preheat oven to 450. Combine baking mix, milk and cheese and mix to a soft dough.

Drop by spoonfuls onto an ungrease cookie sheet.

Bake 8-10 minutes or untill golden brown

Mix melted butter/margarine with garlic powder and brush over warm biscuits before removing from cookie sheet. Serve warm

Corn Bread

1. 1 cup corn meal (self rising), use a little more if you want thicker bread
2. 1 Tblsp. flour
3. 1/2 Tblsp sugar
4. 2 Tblsp. cooking oil
5. 1/2 cup milk
6. water

Heat oven to 450; put oil in iron skellet and heat. Mix corn meal, flour and sugar in bowl. Add milk, stir. Add enough water to make thin batter. pour hot oil from skillet into batter, stir. Sprinkle flour in skillet and pour batter into skillet. Bake at 450 for about 20 minutes.

Lipton Pepper Steak

1. 1 1/2 lbs round, chuck or sirloin steak.
2. 2 Tbsp oil
3. 1 Envelope Lipton Onion Soup Mix
4. 2 cups water
5. 1 medium green pepper, cut in strips
6. 1 1/2 Tbsp. corn starch
7. 1 pint tomatoes, optional
8. 1 Tsp. soy sauce, Optional

Cut meat in thin strips. Brown, turning often in oil. Stir in soup mix and water, and tomatoes and soy sauce. Simmer 30 minutes. Stir in pepper. Simmer 10 minutes or until meat is tender. Blend cornstarch in 1/2 cup cold water, and stir into skillet. Cook while string until thick. Serve with rice.

Lipton Pepper Steak

Fruit Cake Cookies

1. 5 eggs
2. 1 cup sugar
3. 1 cup butter or 2 sticks margarine
4. 2 1/2 cups plain flower
5. 1/2 Tsp cloves
6. 1/2 Tsp cinnamon
7. 1/2 Tsp salt
8. 1/4 cup wine or fruit juice
9. 1 lb. candied cherries (red and green)
10. 1 lb. candied pinapple
11. 2 cups pecans

Cream together butter, sugar, 1 cup flower, salt, cinnamon and cloves, wine and eggs. Blend together well. Cut up fruit and pecans, mix in and add the other flour. Mix well. Drop in balls and press out on greased cookie sheet.Bake at 300 for 25 minutes, they will burn easily. These do good to leave batter in refrigerator overnight and bake later.

Hash Brown Potato Casserole

1. Large bag Frozen has Brown Potatoes
2. 1 cup Melted Butter
   
3. Scallions to taste
4. 1 cups Cream of Mushroom soup
5. 2 cups sour cream
6. salt & pepper to taste
7. Corn Flakes

Mix together. Pour in casserole and bake at 350 for 40 minutes. Cover top with corn flakes and bake 5 more minutes.

Poppy Seed Chicken

This is one everybody is going to need to try. Great for covered dish events.

1. Lg. Fryer, boiled and deboned, chop into small pieces
   
2. 1 Can cream of chicken soup
3. 1 small carton sour cream
4. 1 stick margarine
5. 1 stack Ritz Crackers
6. Poppy seeds

Place chicken in baking dish. Mix soup and sour cream, spread over chicken. Crush crackers and spread over chicken mixture. Melt butter and pour over the crackers. Sprinkle Poppy Seeds over casserole. Bake at 350 degrees for 30-40 minutes.

20 Minute Spagahetti

Meat Sause

1. 1 lb. ground chuck
2. 2 sm. cans tomato paste
3. 3 cups water
4. 2 Tblsp. dry minced onion
5. 1 Tblsp. grated Parmesan Cheese
6. 1 Tblsp. sugar
7. 1 Tsp. Italian Herb Seasoning
8. 1/2 Tsp. salt
9. 1/2 Tsp garlic powder
10. 1 Tsp/ beef bouillon granules
11. Optional Can drained mushrooms
12. Spaghetti

Brow meat an drain fat. Add to this tomato paste, 1/2 water, onion, pepper, bouillion and other half of water. Simmer covered for 20 minutes or longer .

Cook spaghetti according to package directions. Serve with meat sauce.

Hint: cook spaghetti in plenty of water. Don't let water stop boiling when you cook spaghetti. or it gets gummy. Rinse in hot water after cooked.

Tamalie Pie

CORNMEAL MIXTURE 2 cups Boiling water

1 cup yellow cornmeal

1 teaspoon Salt

1 cup Cold water

CHILI: 1 pound Ground beef

1 Tablespoon Margarine

3/4 cup Onion -- chopped

1 medium Green pepper -- seeded & chopped

1 8-oz. can Tomato sauce

1 12-oz. can Whole kernel corn -- drained

2 teaspoons Chili powder

2 teaspoons Seasoned salt

1/2 teaspoon Worcestershire sauce

Cornmeal: Mix cornmeal, salt and 1 cup cold water. Pour slowly into hot water. Cook over moderate heat, stirring until thickened. Then cover and cook over low heat about 10 minutes. Put 2/3 into the bottom of a 2-quart casserole. Add chili mixture and cover with remaining 1/3 cornmeal mixture. Bake 20 minutes at 350 deg. F.

Chili: Saute onion and green pepper in margarine until tender. Add ground beef, and lightly brown. Add tomato sauce, corn, chili powder, seasoned salt and worcestershire sauce.

Sweet Potato Casserole

3 cups cooked mashed sweet potatoes (4or 5 Med)
1/2 cup sugar (Recipe calls for 1 cup)
2 eggs
1 t. vanilla
1/2 c. margarine, melted
1/3 c/ Milk

Mix above ingredients and pour into greased casserole dish. (Shallow 12x12)
topping:
1 cup Brown sugar
1/3 cup Flower
1 cup pecans, chopped
1/3 cup margarine, melted
Mix and crumble on top of potato mixture
Bake at 350 for 25 to 35 minutes.

This can be frozen before baking, and baked at a later date.

Mararoni and Cheese

Macaroni and Cheese

1. 3 T. margarine, melted
2. 3 T Flour
3. 2 Cups Milk
4. 1 lb Velveeta Cheese
5. 8 oz Macaroni
6. 8 oz. Med Cheddar Cheese

Cook macaroni according to package directions. Melt margarine and mix in flour.
Add milk and heat on low. Add cheese and heat through.
Pour sauce over macaroni in casserole dish, mix.
Grate medium Cheddar cheese and put on top
Bake at 350 degrees for 30 to 40 minutes.
You can add chopped ham.

Mararoni and Cheese

Macaroni and Cheese

1. 3 T. margarine, melted
2. 3 T Flour
3. 2 Cups Milk
4. 1 lb Velveeta Cheese
5. 8 oz Macaroni
6. 8 oz. Med Cheddar Cheese

Cook macaroni according to package directions. Melt margarine and mix in flour.
Add milk and heat on low. Add cheese and heat through.
Pour sauce over macaroni in casserole dish, mix.
Grate medium Cheddar cheese and put on top
Bake at 350 degrees for 30 to 40 minutes.
You can add chopped ham.

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Red Beans Ham Sausage and Rice

This is one of my favorite left over ham recipes. When you cook a large ham there is always ham left over. Left over ham can be used for many things, sandwiches, breakfast, and main dish.

1 lb Left over Ham
1 lb smoked sausage, ( I use RL Zeigler smoked sausage. You can use any brand , just don't get one thats real spicy.
1 large yellow onion
4 or 5 cloves of garlic
3 cans of Red Beans

Cut the ham,into small pieces about 1/2 square, slice the sausage (about 1/4 inch thickness)
chop the onion into small pieces. Chop the garlic into small pieces.

Put about 3/4 cup of water in pan with the onions and garlic. Cook for about 10 minutes over
medium heat. When the onions have started cooking down add the ham and sausage.
There should be enough liquid left to simmer the mixture, if not add water. Just enough to simmer the mixture. Simmer for 15 minutes.

Drain the beans from can and wash. Mix with the ham and sausage. Cover simmer on low heat for 35 minutes. Mean while make your rice .

Serve hot on rice with french bread.

baked ham recipe