Stew meat
potatoes
carrots
onion
2 cups V 8 juice
salt and pepper
Preparations:
Cover and bake 250 for 5 hours
Do not peek (uncover) until done
Tortilla Soup
Ingredients:
4 large or 5 small chicken breasts
2 Tbsp Olive Oil
1 small chopped onion
1 small can chopped green chiles
1 16 oz. can chopped tomatoes (can use Rotel)
1 package Taco seasoning
4 cans chicken broth
2 cups frozen corn (optional)
Cilantro (chopped & add to taste)
1 avocado
Grated mozzarella cheese
Preparations:
Saute onion in a little olive oil
Add all ingredients EXCEPT for the avocado & cheese
Cook over a medium heat until chicken is fully cooked
Cube or shred chicken (after you cool it a bit)
Serve:
Break a few baked tortilla chips into the soup
Add a bit of chopped avocado
Sprinkle some shredded cheese on top
Southwest Stew
Ingredients:
2 pounds ground beef
1 1/2 cups onion
28oz diced tomatoes..reserve liquid(I use mexican diced tomatoes)
15 oz pinto beans; rinsed/drained(I also add mexican black beans)
17 oz whole kernel corn; drained
1 cup picante sauce
3/4 cup water
1 teasp cumin
1/2 teasp garlic powder
Pepper
Salt
shredded cheddar cheese
Preparations:
Brown ground beef in skillet..and onions
Add remaining ingredients and bring to a boil
Simmer covered for 15-20 minutes
Garnish with cheese and crumble tortilla chips in it
8 servings
Bean Soup *****
Ingredients:
Drain and rinse a can of each:
Kidney beans
Lima beans
Black beans
White beans
Preparations:
Add to large pot with 32 ounces of chicken broth
Add diced tomatoes, 3 ounces tomato paste and onions
I also add sliced smoked sausage
Simmer for 20 minutes or more
Potato Broccoli Soup
Ingredients:
3 cups peeled cubed potatoes
1 cup frozen chopped broccoli; thawed
1/2 cup chopped carrot
14.5 ounce chicken broth
1 1/2 cups milk
3 Tblesp flour
6 oz Velvetta cubed
Preparations:
In large pan combine first 4 ingredients
Bring to a boil.,cover and reduce heat
Simmer 20 minutes
In medium bowl, combine milk and flour, stir until smooth
Add milk mixture and cheese to vegetable mixture
Cook over medium heat, stirring constantly,until cheese melts
and mixture thickens
7 servings
Salads
7 Layer Salad
Ingredients:
1/2 bowl shredded lettuce
1/2 cup chopped celery
1 green pepper, chopped
1 sweet onion, chopped
1 pkg. frozen small peas (cook these first, to cool)
1 pt. mayo
3 T. sugar
1/2 lb. bacon, fried nice & crisp, can use Bacos
Parmesan cheese
Preparation:
Fill bowl 1/2 full of lettuce.
Make a layer of each next 4 ingredients.
Mix mayo & sugar, spread on top.
Sprinkle Parmesan cheese all over top.
Crumble bacon & sprinkle on top. DO NOT STIR!
Cover with plastic wrap & let stand over night in fridge.
Serve without stirring!
JELLO SALAD
Ingredients:
1 small pkg lemon jello
1/2 cup hot water
1 cup cottage cheese
1 small can crushed pineapples
3-4 stalks celery
1/2 cup chopped nuts
3/4 cup maynaise
Preparation:
DISSOLVE 1 SMALL PKG LEMON JELLLO IN 1/2 CUP HOT WATER
ADD:
1 CUP COTTAGE CHEESE
1 SMALL CAN CRUSHED PINEAPPLE
3-4 STALKS CELERY CUT FINE
1/2 CUP CHOPPED NUTS
3/4 CUP MAYONAISE
CHILL
CHERRY DESSERT SALAD
Ingredients:
1 can cherry pie filling
1 can crushed pineapple,drained
1 can Eagle Brand Milk
1 large Cool Whip
1 cup chopped nuts
Preparation:
Fold all ingredients together
Freeze in 9x13 pan
Thaw 20-30 minutes before serving
Can be re-frozen
HOLIDAY FRUIT SALAD
Ingredients:
15 ounces pineapple chunks...reserve juice
1/2 cup sugar
2 Tblesp flour
1 egg, beaten
1 cup pecans chopped
3 bananas, sliced
2 cans mandarin oranges,drained
3 medium unpeeled apples,chopped
1/2 pound red seedless grapes,halved
Preparation:
Drain pineapple, place juice in small pan
Add sugar, flour and egg to juice..cook over low heat
Stir constantly until smooth and thick
Cool..Combine pecans and fruit
Add dressing,stirring well
Chill before serving
APRICOT CHEESE DELIGHT
Ingredients & Preparation:
DRAIN AND CHILL LARGE CAN APRICOTS CUT FINE
AND A MEDIUM CAN CRUSHED PINEAPPLE.. SAVE JUICES
DISSOLVE 2 PKG. ORANDE JELLO IN 2 CUPS HOT WATER
ADD ONE CUP OF THE MIXED JUICE
RESERVE REMAINING JUICE FOR TOPPING
WHEN JELLO BEGINS TO THICKEN ADD FRUIT AND 1 CUP SMALL MARSHMALLOWS
POUR INTO 9 X 13 PAN AND LET SET UNTIL SOLID
TOPPING:
COMBINE:
1/2 CUP SUGAR
3 TBLESP FLOUR
1 BEATEN EGG
1 CUP FRUIT JUICE
COOK UNTIL THICK STIRRING CONSTANTLY
ADD 2 TBLES BUTTER
WHEN COLD ADD 1 CUP OF WHIPPED CREAM
SPREAD OVER CHILLED SALAD AND SPRINKLE WITH 1 CUP SHREDDED CHEDDAR CHEESE
HOLIDAY WALDORF SALAD
Ingredients:
ONE LARGE BOX STRAWBERRY JELLO
2 CUPS BOILING WATER
1 TBLES LEMON JUICE
1 CUP COLD WATER
ICE CUBES
1 MEDIUM APPLE,DICED
1/2 CUP HALVED SEEDLESS GRAPES
1/2 CUP THINLY SLICED CELERY
1/2 CUP CHOPPED WALNUTS
1 CUP MAYONAISE
Preparation:
DISSOLVE JELLO IN BOILING WATER....ADD LEMON JUICE
COMBINE WATER AND ICE CUBES TO MAKE 2 CUPS
ADD TO JELLO STIRRING UNTIL SLIGHTLY THICKENED
CHILL UNTIL THICKENED...ABOUT 10 MINUTES
FOLD IN APPLES, GRAPES, CELERY AND WALNUTS
MEASURE 1 CUP AND SET ASIDE
POUR REMAINING JELLO INTO 8 CUP BOWL
CHILL UNTIL SET BUT NOT FIRM
BLEND MAYONAISE IN RESERVED JELLO
SPOON OVER CLEAR JELLO
CHILL UNTIL SET ABOUT 3 HOURS
GARNISH WITH LETTUCE,APPLE SLICES, AND GRAPES
Combine all ingredients in a clean, large glass jar
Stir gently with wooden spoon
Cover and let stand at room temperature for three weeks,
stirring at least twice a week
Serve over ice cream or pound cake, use in recipes or feed as directed
To keep the starter going, retain at least three cups at all times
To feed and maintain: Stir mixture daily
Add one cup sugar and one cup of pineapple, peaches or cherries every two weeks, alternating fruits each time and stirring gently
Brandy should not be required
Do not add fruit more often than once every two weeks
Do not delay adding fruit for more than one or two days past schedule
Cover and let stand at room temperature at least three days before using
Fruit is fermented when it is translucent
Makes about nine cups
Variation:
Substitute canned fruit cocktail, mandarin oranges or pears To share: Whenever you have more than six cups of fermented fruit, you
may divide it into two portions, being sure there are at least three
cups in each portion. Do this just before you would do a normal feeding.
Feed each portion. Give one portion to a friend and keep one for
yourself.
VEGETABLE SALAD
Ingredients:
10 ounces peas/carrots
Tomato diced
1/2 cup sharp shredded cheese
3 eggs boiled and chopped
Green pepper chopped
Mayonaise about 5 Tblesp
Crumbled bacon
Salt and pepper
Preparations:
Combine all and mix well
TACO SALAD
Ingredients & Preparations:
Heat together 2 cans Campbells Chili, tomatos and green chili
lettuce shredded
tomato
cheese
black olives
onions
sour cream
Doritos
Salsa
TACO SALAD
Ingredients:
1 bag Fritos
1 lb. hamburger, browned
1 small onion, finely chopped
1 pkg. taco seasoning mix, added dry
1 can of refried beans
1 head lettuce chopped
1 tomato diced
8 oz. sharp cheddar cheese, shredded
1 can of jumbo black olives
Preparations:
Layer together in a large bowl
Do not add chips until ready to serve, or on the side (They get soggy)
Tex-Mex Rice Meal
Ingredients & Preparations:
Brown:
1 large chopped onion in
1/3 cup oil until soft
Add:
2-3 Tbsp chopped garlic
let garlic soften slightly, then
Add:
(include all juice in cans accept Beans)
1-28 oz can of Diced Tomatoes
1-15-1/4 oz can Whole Kernel corn
1-15oz can Black Beans-rinsed
1-14 1/2oz can Diced Tomatoes and Green Chilies
2 1/2 Cups water
1 tsp Salt or to taste
Bring to Boil and add:
3 cups Instant Rice
Cook until rice is tender and most of liquid is absorbed
About 10-15 minutes
That's it! It is so wonderful
Can sprinkle cheese on top
BEAN SALAD
Ingredients:
1 cup chopped celery
1 can shoe-peg corn;drained
1 can French style green beans
1 can Lasure peas
1 medium onion chopped
1 green pepper chopped
1 jar pimentos
Salt and pepper
Mix 1 cup sugar
1/2 cup white vinegar
1/2 cup oil
Preparations:
Pour over vegetables and let stand overnight
Boots Spinach & Salad Dressing
Ingredients & Preparations:
Onion
1 lb fresh spinach; deveined
1 cup oil
5 strips crisp crumbled bacon
1/4 cup vinegar
1 can chilled bean sprouts
1/3 cup catsup
1 can water chestnuts sliced thin
3/4 cup sugar
3 hard boiled eggs; diced
1 teasp Worchester sauce
GERMAN POTATO SALAD
Ingredients & Preparations:
2 POUND SMALL POTATOES
1/2 CUP DICED BACON
1/2 CUP ONION
COOK POTATOES UNTIL NEARLY DONE
PUT IN SHALLOW PAN OR DISH
MIX TOGETHER AND POUR OVER POTATOES:
1 1/2 TEASP FLOUR
4 TEASP SUGAR
SALT
PEPPER
1/4-1/3 CUP VINEGAR
1/2 CUP WATER
1/4 CUP ONION
COOK POTATOES IN JACKETS
PEEL AND CUT INTO SLICES
FRY BACON UNTIL CRISP
ADD ONION AND SAUTE
MIX FLOUR, SUGAR, SALT AND PEPPER
STIR VINEGAR AND WATER INTO FLOUR MIXTURE UNTIL SMOOTH
ADD TO BACON
SIMMER UNTIL THICKENED
POUR OVER POTATOES
ADD REST OF ONION
BAKE UNTIL HOT
BROCCOLI SALAD
Ingredients & Preparations:
1 BUNCH BROCCOLI CHOPPED
ONION CHOPPED FINE
1/2-2/3 CUPS RAISINS
1/3 CUP SUGAR
2 TBLES VINEGAR
MAYONAISE TO MOISTEN
IMPROVES WITH REFRIGERATION
SPRINKLE WITH BACON BITS WHEN SERVED
CHICKEN SALAD
Ingredients & Preparations:
4 chicken breast-cooked and chopped
2 hard boiled eggs
2 celery stalks
5oz mandarin oranges
Mayonnaise
Cheddar cheese shredded
Mix and serve
Egg Noodles
Ingredients:
6 eggs(or just the yokes)
1/2 teaspoon salt
1/4 teaspoon baking powder
Flour
Preparations:
Mix together the eggs, salt and pepper add enough flour a little at a time
till the mixture holds together
On a well floured surface dump the mix and knead, adding as much flour as
needed, till it is not sticky
Roll out and cut into strips
Let dry for a while
The thinner you can roll it the more tender the noodles will be
-------------------
Cold Pea Salad
1 can of peas, drained
1/8 cup prepared mustard
1/8 cup mayonnaise
2 oz. American cheese, cubed
3 Tblsps finely chopped onion, (optional)
2 boiled and peeled eggs
pepper to taste
Paprika
In a bowl, whisk the mustard and mayonnaise together until well blended. Add
the peas and gently stir to combine. Add cheese and onion. Chop one egg and
add. Add pepper if desired. Top with remaining boiled egg by cutting it
into slices and placing on top of salad. Finally sprinkle with a bit of
paprika for garnish.
-------------------------------------------------------------------------
KIDNEY BEAN SALAD
1-15.5 oz can kidney beans, drained
1/4 cup sweet pickle relish
1/2 cup cheddar cheese, grated
1/4 cup onion, cut fine
2 boiled eggs, cut fine
3 Tblsps mayonnaise
1 Tblsp lemon juice, (optional)
Stir together all ingredients. Chill, at least a couple of hours before
serving.
-------------------------------------------------------------------------------
Potato Salad
5 pounds red potatoes,boiled and peeled
sweet relish to taste
4 boiled eggs
mustard to taste
3 tbles vinegar
2 tbles sugar
Mayonaise
onion to taste
diced celery
------------------------------------------
MARINATED TOMATOES
1/3 cup vegetable oil
2 tbs wine vinegar
12 slices of thinly sliced onion
2 tbs chopped fresh parsley
1/2 tsp salt
1/4 tsp dried whole marjoram
1/8 tsp ground black pepper
3 medium tomatoes, peeled and quartered
Combine all ingredients except tomatoes in a jar. Cover tightly and shake
vigorously. Pour over tomatoes; cover and marinate 4 to 6 hours. Serves 4
to 6.
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