The Kuntry Koop Down-home Recipes Main Dishes
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2 -1/2 lb. cube steak 1 pkg. onion gravy mix 1 can cream of mushroom soup 2 c. water
Dip steak in seasoned(with salt and pepper)flour and fry until brown. Place in crockpot. Add water, soup and gravy mix. Cover and cook on low for 6 to 8 hours. Serve with mashed potatoes or rice.
Hamburger Pie
1 lb. ground beef 1/2 c. chopped onion 1- 16 oz. can cut green beans, drained 1- 10 3/4 oz. can condensed tomato soup 3 medium potatoes, peeled and quartered (1 lb.) 1 beaten egg Milk 1/2 c. shredded american cheese
Preheat oven to 350º In a large skillet cook ground beef and onion till meat is browned and onion is tender;drain off fat. Stir in beans, soup, 3/4 T. salt, and 1/8 tsp. of pepper. Turn mixture into a 1- 1/2 quart casserole dish.
In a covered pan cook potatoes in boiling salted water about 20 minutes or just till tender; drain. Mash while hot; stir in egg. Add enough milk to make potatoes fluffy, yet stiff enough to hold their shape. Season with salt and pepper. Drop potatoes in mounds atop meat mixture. Sprinkle with cheese. Bake, uncovered, in a 350º oven for 25 to 30 minutes or till heated through. Makes 4 to 6 servings.(can use instant mashed potatoes)
1 lb. pinto beans 2-1/2 c. cold water 1 med. chili pepper 1 med. onion 1 clove garlic 1 (16 oz.) can tomato sauce 2 tbs. chili powder 1 tsp. salt 1 tsp. cumin seed 1/2 tsp. marjoram
Cook beans on simmer 1 hour. Add remaining ingredients and cook on simmer 3 hours more. Add hot water as needed.
Beef Pot Pie
2 - 3 lbs.Top Round or Chuck cut in chunks about one inch in size. Trim excess fat 1/2 tbs. salt 1/4 tsp. black pepper 1 med. onion, chopped 4 med. potatoes, peeled and cut in chunks water as needed 3 tbs. flour Top and bottom pie crust pastry
Place beef in a sauce pan with a cover, add salt, pepper, onion and potatoes.Pour in water until the surface is slightly covered.Bring to a boil over high heat, lower heat,cover and let simmer for 1- 1/2 hours or until beef is tender. Stir occasionally.Put flour in a small mixing bowl, add 1/3 cup water and mix until smooth, pour into the pot and stir until thickened. Check seasoning.Cover the bottom of a greased baking dish with the pie crust pastry.Using a slotted spoon transfer the beef and potatoes to the baking dish, add enough broth using a ladle to bring the liquid level to the surface, cover the top with the pastry,fold over the edges and cut a few vent holes. Preheat oven to 350º, bake 40 to 45 minutes or until the crust is golden brown.
Macaroni Pizza
2 c. (8 oz) elbow macaroni 1 (11 oz.) can condensed cheddar cheese soup 1/4 c. minced onion 1/4 c. minced green pepper 3 eggs 1 tsp. oregano 1 tsp. sweet basil leaves 1/2 tsp. garlic powder 2 (8 oz.) cans tomato sauce 12 oz. mozzarella cheese 1 small package sliced pepperoni
Cook macaroni according to package,drain thoroughly. Combine with soup, onion, peppers & eggs. Spread in greased pan. Bake at 350º for 25 minutes. Add seasonings to sauce; pour over macaroni & spread evenly. Sprinkle cheese on top & then top with pepperoni slices. Bake for 10 minutes longer.
1 lb. ground beef 1/2 c. chopped onion 1- 16 oz. can cut green beans, drained 1- 10 3/4 oz. can condensed tomato soup 3 medium potatoes, peeled and quartered (1 lb.) 1 beaten egg Milk 1/2 c. shredded american cheese Preheat oven to 350º
In a large skillet cook ground beef and onion till meat is browned and onion is tender;drain off fat. Stir in beans, soup, 3/4 T. salt, and 1/8 tsp. of pepper. Turn mixture into a 1- 1/2 quart casserole dish. In a covered pan cook potatoes in boiling salted water about 20 minutes or just till tender; drain. Mash while hot; stir in egg. Add enough milk to make potatoes fluffy,yet stiff enough to hold their shape. Season with salt and pepper. Drop potatoes in mounds atop meat mixture. Sprinkle with cheese. Bake, uncovered, in a 350º oven for 25 to 30 minutes or till heated through. Makes 4 to 6 servings.(can use instant mashed potatoes)
2 tbs. butter, or margarine 1/2 c. chopped yellow onion 1 lb. wieners (whatever kind you use), sliced in 1/4 inch slices 2- 1 lb. cans pork and beans 1/2 c. catsup 2 tbs. prepared mustard 2 tbs. brown sugar, molasses, or honey
In a skillet heat the fat, add 1/2 c. chopped yellow onion and the wiener slices and cook a few minutes over medium heat until the onion is transparent and the wiener slices begin to brown, about 10 minutes. Remove the fat from the two cans of pork and beans and add to onions and wiener slices in skillet,stirring to mix the ingredients well. Add the catsup, mustard and sweetening, stirring as you go. Make sure the heat is on medium low to medium at this point.Continue to stir to keep from sticking. When thoroughly heated, it is ready to serve, about 10-15 minutes.
2 - 3 lbs.Top Round or Chuck cut in chunks about one inch in size. Trim excess fat 1/2 tbs. salt 1/4 tsp. black pepper 1 med. onion, chopped 4 med. potatoes, peeled and cut in chunks Water as needed 3 tbs. flour Top and bottom pie crust pastry
Place beef in a sauce pan with a cover, add salt, pepper, onion and potatoes.Pour in water until the surface is slightly covered.Bring to a boil over high heat, lower heat, cover and let simmer for 1- 1/2 hours or until beef is tender. Stir occasionally.Put flour in a small mixing bowl, add 1/3 cup water and mix until smooth, pour into the pot and stir until thickened. Check seasoning.Cover the bottom of a greased baking dish with the pie crust pastry.Using a slotted spoon transfer the beef and potatoes to the baking dish, add enough broth using a ladle to bring the liquid level to the surface, cover the top with the pastry,fold over the edges and cut a few vent holes.Preheat oven to 350º, bake 40 to 45 minutes or until the crust is golden brown.
Lasagna Toss
12 lasagna noodles, broken into large pieces 1 lb. hot Italian sausage, casings removed 1 jar (26 ounces) spaghetti sauce 1 c. ricotta cheese 2 c. (8 ounces) shredded mozzarella cheese 1/2 c. grated Parmesan cheese 1/2 tsp. dried basil 1/2 tsp. black pepper
Cook the noodles according to the pkg. directions; drain. Meanwhile, in a soup pot cook the sausage over medium-high heat for 6 to 8 minutes, or until no pink remains,stirring to crumble the sausage; drain. Add the noodles and the remaining ingredients;mix well. Reduce the heat to medium-low and cook for 6 to 8 minutes, or until heated through and the cheese is melted. Serve immediately.
Down Home Supper
1/2 c. water 1 lb. ground beef 1/2 tsp. pepper 1 can of tomato soup 1 tbs. salt 1 c. sliced onion 1 c. chopped celery 1 diced bell pepper 4 c. sliced raw potato
Put potatoes in a large casserole and 2/3 of the remaining vegetables. Sprinkle each layer with salt. Spread meat on top of vegetables, then add remaining vegetables. Mix tomato soup with water and pour over all. Cover and bake at 350º 1-1/2- 2 hours.
1 c. raw long grain rice 1 c. water 2/3 c.chopped onion 2 tsp. salt 1 tsp. celery salt 1/4 tsp. pepper 1/4 tsp. garlic powder 2 lb. ground beef 3 tbs. cooking oil 2 cans tomato sauce 2 c. water 4 tbs. brown sugar 4 tbs. Worcestershire sauce
In a large bowl, combine first 7 ingredients. Add beef and mix well. Shape into 1- 1/2 in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water,brown sugar and Worcestershire sauce, pour over meatballs. Reduce heat, cover, and simmer 1 hour.
1 pkg. (10 - 11 oz.) refrigerated pizza dough 1 tsp. .olive oil 1/4 c. (1/2 stick) butter, melted 1/4 c. hot cayenne pepper sauce 2 c. diced cooked chicken 1/2 c. chopped celery 1 c. (4 oz.)crumbled blue cheese
Preheat the oven to 450º. Coat a 12- to 14-inch pizza pan with nonstick cooking spray. Unroll the pizza dough. Using your fingertips or the heel of your hand, spread the dough to cover the bottom of the pizza pan. Push the dough up to the edge of the pan, forming a rim. If the dough is too sticky, dust it and your hands lightly with flour. With a fork, prick the dough 15 to 20 times. Brush with the oil. In a medium bowl, combine the butter and hot pepper sauce; mix well. Add the chicken and celery and toss to coat well. Spread evenly over the prepared base, then sprinkle with the blue cheese. Bake for 10 to 12 minutes,or until the crust is crisp and brown. Cut and serve.
Simple Salisbury Steak
1 can cream of mushroom soup 1 lb. ground beef 1/3 c. dry bread crumbs 1 small onion, chopped fine 1 egg, beaten 1 tbs. vegetable oil 1- 1/2 c. sliced fresh mushrooms
In large bowl, mix 1/4 c. soup, beef, bread crumbs, onion and egg. Shape into patties. In 10" skillet, over medium high heat, in hot oil,cook patties (in batches) until browned on both sides. Remove and set aside. Repeat until all patties are cooked. Pour off fat from skillet. Combine remaining soup and mushrooms in skillet and heat to boiling. Return patties to skillet and reduce heat to low. Cover and cook 20 minutes before serving.
Hearty Chili-Roni
1 lb. lean ground beef 1 pkg. chili seasoning 1/2 c. chopped onion 1/2 c.chopped bell pepper(opt.) 1 can (14-1/2 oz.) tomatoes, chopped 3/4 c. water 2 cups elbow macaroni, cooked and drained shredded cheddar cheese(opt.)
In a large skillet brown meat. Drain fat. Stir in chili seasoning mix, onion, bell pepper,tomatoes and water. Bring to a boil and simmer 15 minutes. Add cooked macaroni and simmer 5 minutes. Before serving, top with shredded cheddar cheese if desired.
1 can chicken broth 1 small onion,chopped 1 10 oz. pkg. frozen peas and carrots,thawed 3 tbs. cornstarch 1 12 oz. can evaporated milk 3 c. cubed cooked turkey 3/4 tsp. ground sage 1/2 tsp. dried parsley flakes 1/8 tsp. black pepper 1- 12 oz. can refrigerated flaky biscuits
Preheat oven to 350°. Coat a 2 quart casserole dish with nonstick cooking spray.In a medium saucepan, combine broth, onion, and peas and carrots;bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes.In a medium bowl, combine cornstarch and evaporated milk; stir until cornstarch is dissolved. Slowly stir the milk mixture into the broth mixture. Add turkey, sage, parsley, and black pepper. Continue cooking until mixture thickens,stirring constantly. Pour into casserole dish.Place biscuits on top of filling in casserole dish. Bake 25 to 30 minutes, or until biscuits are golden brown and filling is bubbly.
1 lb.ground beef 1 medium onion,chopped 1 envelope taco seasoning mix 1- 8 oz. can tomato sauce 1- 16 oz. can refried beans 1- 4 oz. can chopped green chilies 1/2 c.sliced ripe olives 1 c. Bisquick Baking mix 1/2 c. cornmeal 1/4 c. milk 1 egg, beaten 2 tbs. vegetable oil 1 c. sour cream 1 egg 2 c. shredded cheddar cheese
Heat oven to 375°. Grease rectangular baking dish. Cook and stir ground beef and onion in skillet until beef is brown; drain. Stir in seasoning mix, tomato sauce, beans, chilies, and olives.Mix Bisquick., cornmeal, milk, beaten egg, and oil until moistened;beat vigorously 30 seconds. Spread in prepared baking dish. Spoon beef mixture over dough. Mix remaining ingredients; spoon over beef mixture. Bake uncovered 30 minutes. Let stand 10 minutes before cutting.
Charles' Spanish Rice
1 lb. ground chuck 1 16-oz. can tomatoes,chopped 1 c, Minute Rice, cooked 1/4 c. onions, chopped 1/4 c. green pepper, chopped 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. chili powder 1 c. water
Brown the meat in a saucepan, drain and add to rest of the ingredients. Stir together. Bake in ungreased casserole dish, uncovered, at 350º for 1 hour. Add water if necessary to keep from drying out.
Baked Beans
3 strips bacon 1 med. onion, peeled and chopped 3-16 oz. cans pork and beans, undrained 1/2 c. firmly packed light brown sugar 1/2 c. catsup 1/4 tsp. pepper
Preheat oven to 350°. Cook bacon until crisp; remove from skillet and drain. Crumble bacon and set aside. Add onions to skillet and saute until golden. remove from heat and stir in crumbled bacon and remaining ingredients; mix well. Pour into a greased 1-1/2 qt.baking dish. Bake, uncovered , for 30-40 mins. Makes 8-10 servings.
Classic Macaroni Salad
3 cups (12 oz.) AMERICAN BEAUTY Elbo-Roni, uncooked 1-1/3 cups mayonnaise 1/2 cup finely chopped celery 1/3 cup finely chopped carrot 1/4 cup finely chopped onion 1 hard cooked egg, chopped 2 tbs. sweet pickle relish 3/4 tsp. dry ground mustard 1/4 tsp. salt 1/8 tsp. ground black pepper Dash paprika
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine cooled pasta with remaining ingredients; toss lightly. Cover; refrigerate. 8 servings (1-1/3 cups each).
Skillet Macaroni and Beef
1 lb. ground beef 1 c. uncooked elbow macaroni 1/2 c. minced onion 1/2 c. chopped green pepper 1 tsp. salt 1/8 tsp. pepper 2 (8 oz.) tomato sauce 1 c. water 2-3 tsp. Worcestershire sauce
Cook beef in large skillet until it loses its redness. Drain fat; stir in macaroni, onion,pepper, salt, and pepper. Cook, stirring until macaroni is transparent. Add sauce, water,and Worcestershire sauce. Cover and simmer 20 mins.; stir and let stand 5 mins. with heat off.
Fried Apples
1 cup sugar 1/4 cup cornstarch 1/2 tsp. cinnamon 3 cups peeled & sliced Granny Smith apples 3 cups peeled & sliced Rome Beauty apples
In a small mixing bowl, combine the sugar, cornstarch,and cinnamon, stirring until the cornstarch is fully distributed.
Arrange the apples in a casserole dish, and cover with the sugar mixture. Cover, and microwave on high for 5 minutes, or until the sugar is melted. Stir and cook,uncovered, another 4 minutes, or until the apples are soft through the center. They should be fork tender. Stir and serve
Corn pudding
16 oz. cream style corn( or 8 oz. whole kernel and 8 oz. cream style) 1/c milk 2 tbs. chopped onion 1/4c. chopped green pepper 2 tbs. butter Salt and pepper to taste 1 c. cracker crumbs
Combine all ingredients. Pour into greased 1-1/2qt. casserole dish. Dot with butter. Bake at 350° for 30 mins. until slightly brown. Serves 8.
B-B-Q Meatballs and Spaghetti
8 oz. spaghetti 1 lb. ground beef 2 tsp. salt 1/4 tsp. pepper 2 tbs. vegetable oil 1 can tomato soup 1/4 c. sweet pickle relish 2 tbs. instant minced onion 2 tbs. vinegar 3 tbs. catsup 1 tbs. brown sugar
Mix ground beef well with 1 t. salt and the pepper. Form into 1" balls.Brown in hot oil.Combine all the other ingredients and 1 t. salt. Add to meatballs and simmer, uncovered for 25 mins. Arrange cooked spaghetti on platter and cover with meatballs and sauce.
Ooh-La-La
1 lb. ground chuck 1/2 head cabbage 1 c.uncooked rice 1 onion,cut up 1/4 c. cooking oil 1 tsp. chili powder 1 bell pepper, chopped 1- 8 oz. tomato sauce 1 c. water 1 egg Pepper and garlic salt to taste
Mix all ingredients together and place in a well greased baking dish. Cover and bake at 350° for 1-1/2 hr..
Pinto Beans
Put 2 c. dried pinto beans into a deep pot. Add enough water so it will be 3” above the beans. Add; 3 cloves garlic 4 tbs. bacon drippings 2x8” chunk smoked bacon
Boil hard and add water hot water when needed. Cook until done. Add salt to taste and a level T. sugar. All together these beans should be cooked at a hard boil for at least 3 hr... By this time you have a thick soup, but the beans will still be whole. It is necessary that the beans be cooked at a fast boil to get the right thickness of soup.
Scalloped Potatoes with Ham
1 pkg. Scalloped potato mix 1 c. cut up ham Milk Water
Heat oven to 400°. Measure contents of potato mix and divide in half. Place potatoes slices in ungreased 1 qt. casserole dish.; sprinkle half the sauce mix on potato slices. Add 1 c. cut up ham and stir in half the amounts of water and milk called for on the pkg. Bake uncovered until potatoes are tender and golden brown, 25-30 mins.
Chicken Ro-Tel
4 chicken breasts 1 can cream of mushroom soup 1 can cream of celery soup 1 c. milk 1 lg. bag Doritos 1 onion, chopped 1 bell pepper, chopped 1/2 lb. Velvetta cheese 1/2 lb. Jalapenos cheese whiz 1 can Ro-tel tomatoes
Boil chicken and debone. Mix soups, milk, and Ro-tel tomatoes. Layer doritos, chicken, onion,bell pepper, cheese and soup mixture. Repeat layers until all the mixture is used. bake at 350° for 45 mins.
Spanish Rice
2 tbs. shortening 1/2c. rice 1 med. onion, chopped 1/2c green pepper, chopped 3/4 tsp. salt 1-#2 can tomatoes 1/2 lb.. Ground beef
Melt shortening in skillet. Add rice, onion, green pepper, and ground meat. Cook over medium heat, stirring occasionally, until rice and meat are lightly browned. Add 1 c. water, salt and tomatoes.Cover. Simmer for about 30 mins. or until rice is tender.
Mexican Luncheon
1 lb. pan sausage 1 c. diced onions diced Jalapenos peppers to taste 1 c. diced green pepper 1- 1 lb. can tomatoes 1 c. sour cream 1 c. milk 2 tbs. sugar 1 tbs. chili powder 1 tsp. salt 1 pkg. macaroni
Saute sausage in skillet until browned; drain off fat. Add onions, Jalapenos peppers,and green pepper. Saute until onion is transparent. Add macaroni, tomatoes, sour cream, milk, chili powder and salt. Cover and simmer for 20-25 mins. or until macaroni is tender.
Million Dollar Spaghetti
7 oz. thin spaghetti 1 (8 oz. ) carton cottage cheese 1 –1/2 lb.. lean ground beef 1/4c. sour cream 2 ( 8 oz. ) cans tomato sauce 1/3c. chopped onion 1/2 tsp. salt 1 tbs. finely chopped green pepper 1/4 tsp. black pepper 2 tbs. butter, melted 1 ( 8 oz.) cream cheese, softened
Cook spaghetti according to package directions. Drain well. Cook meat in a large skillet, stirring occasionally to break up meat. Drain off fat. Add tomato sauce, salt and pepper; mix well. Remove from heat. In a medium bowl, combine cream cheese, onion,cottage cheese, sour cream, onion and green pepper, mix well. Place half of the spaghetti in a lightly greased 2 qt. baking dish. Spread cheese mixture on top of spaghetti. Place remaining spaghetti over cheese mixture. Bake uncovered in a preheated 350° for 45 mins. or until hot and bubbly.
Spanish Style Rice
2 cans tomato sauce 1/2 c. water 1/2 c. finely chopped onion 1/3 c. diced green pepper 1/4 c. butter 1 tsp. salt 1 tsp. sugar 1/2 tsp. mustard 1-1/3 c. Minute Rice®
Combine sauce, water, onion, pepper, butter, salt, pepper, sugar, and mustard in saucepan. Cover and bring to a full boil. Remove from heat; add rice and let stand for 5 mins. Stir with a fork to make fluffy.
Dorito Pie
2 lb. hamburger 1 onion 1 can cream of chicken soup 1 can of cream of mushroom soup 1 can enchilada sauce 1 lb. cheese 1 can evaporated milk 1 bag Doritos®
Mix all ingredients except cheese. Top with cheese and bake at 350° for 30-45 mins.
Stuffed Cabbage Rolls
1 med. head cabbage 1 lb. ground beef 1 med. onion, chopped 1 egg, slightly beaten 1 c. cooked rice 1/4 c. parmesan cheese 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic salt 1 can (15 oz) tomato sauce 1 t. chili powder
Remove core from cabbage. Cook in boiling water until loose and limp. Drain, then pull 12 leaves ot and set aside. Mix remaining ingredients except tomato sauce and chili powder, Blend together the sauce and chili powder and add 1/3c. to meat mixture.Fill each leaf with 1/4 c. of meat mixture. Put near the base of the leaf, fold leaf base over filling, then roll toward the top of the leaf.Fold outer edges of leaf under. Place in a 13"x9" dish. Spoon remaining sauce over cabbage rolls. Cover with foil and bake at 350° for 1 hr.
Enchiladas
Cheddar cheese onion 1 lg. can chili Pkg. flour tortillas 1 small can enchilada sauce 1 can cream of mushroom soup 1-1/2 lb. ground meat 1 small pkg. enchilada seasoning mix
Brown meat, add seasonings and soups. Place a spoon of meat in tortilla, add cheese and onion and roll up. Place in baking dish. heat sauce and spread over enchilada, then add cheese and onion. Place in oven to melt cheese.
Texas Chili & Biscuits
Filling: 1/2 tsp. oil 1 lb. lean ground beef 1/2 c. chopped onion 1/2 c. chopped bell pepper 1 pkg. chili seasoning mix 2-3/4 c. frozen corn,thawed 14-1/2 oz. crushed tomatoes 1/2 c. water
Topping: 3/4 c. baking mix 2/3 c. cornmeal 2/3 c. milk, at room temperature 1/2 c. shredded Monterey Jack cheese
Preheat to 400°. Prepare a 2 quart casserole dish with cooking spray; set aside. To prepare filling, heat oil over medium heat. Add ground beef, onions, and bell peppers. Cook until meat is no longer pink and vegetables are tender. Stir in chili seasoning, corn, crushed tomatoes, and water.
Reduce heat and simmer, uncovered, 10 minutes. Pour meat mixture into prepared pan. Meanwhile, to prepare topping, combine baking mix, cornmeal, and milk in a mixing bowl. Spoon biscuit dough in mounds around edge of casserole. Bake, uncovered, for 15 minutes or until biscuits are light brown. Top with Monterey Jack cheese. Bake, uncovered again, for 3 minutes more.
Luncheon Meat Rice Dinner
2/3 c. raw rice 1/2 c. chopped onion 1-1/3 c. water 1/2 tsp. salt 2 c. frozen green peas, thawed and cooked 12 oz. can Spam, cubed 1 can cream of mushroom soup 1 c. milk 1 /2 tsp. poultry seasoning
Preheat oven to 350°. Prepare a 10 x 6 x 2" pan (brownie pan) with cooking spray; set aside. In a saucepan, combine rice, onions, water, and salt. Bring to a boil. Reduce heat and simmer 15 minutes, or until rice is done. Remove from heat and let stand covered for ten minutes. Add peas, meat cubes, soup, milk, and poultry seasoning. Mix well. Spread into prepared pan. Cover and bake for 40 minutes.
Spaghetti Southern Style
2 slices bacon. cooked and crumbled 1/2 tsp. oil 1 c. light turkey meat ,cooked and cubed 1/2 c. chopped onion 1/2 c. chopped bell pepper 1 tsp. chili powder 1 clove garlic, minced 1 can tomato soup 1/2 soup can of water 2 c. thin spaghetti, cooked
In a skillet, heat oil over medium heat. Add turkey, bell peppers, onions, chili powder, and garlic. Cook until turkey is no longer pink and vegetables are tender. Stir in tomato soup, water, and bacon. Cook, covered, over low heat for 30 minutes, stirring occasionally.
Ham Hot Dish
2 c. cooked macaroni 1 -1/2 c. diced ham 1/2 lb. Velvetta 2 cans cream of celery soup 2 cans milk(evaporated milk)
Combine all ingredients and place in greased casserole. Bake at 350 for 45 minutes.
Chicken Pot Pie Made Easy
1 can of cream of chicken mushroom soup 1 can of home style vegetables or stew vegetables 1 can of mixed vegetables 3 lg. cans chicken (can use leftover chicken) 2 frozen pie crusts
Preheat oven 300°. Mix the first 4 ingredients well. Season to taste. Put mixture in the pie shells. Bake until crust is brown. The pie takes approx. 30 minutes.
Rise-and-Shine Ham Frittata
1 dozen eggs 1/2 cup milk 1 pound deli ham, diced 1/2 cup (2 ounces) shredded mozzarella cheese ) 3 scallions, thinly sliced 1 small red bell pepper, finely chopped
Preheat the oven to 400 ° F.Coat an 8-inch square baking dish with nonstick cooking spray. In a medium bowl, whisk the eggs and milk until well combined. Add the remaining ingredients; mix well. Pour into the baking dish and bake for 45 to 55 minutes, or until firm in the center. Allow to sit for 5 minutes then cut and serve.
Baked Noodles with Ham
This recipe is good, with slightly more prep time.
6-8 oz noodles, cooked and drained 3 tbs. butter 3 tbs. flour 1 tbs. mustard 1 1/2 cups milk 2 cups cooked ham, chopped fine or shredded 1 cup celery, chopped fine salt and pepper to taste bread crumbs dots of butter
Combine butter, flour and mustard in saucepan. Add milk gradually, stirring constantly, cook until thick. Add ham, salt, pepper and celery, then stir in the noodles. Pour into greased baking dish. Sprinkle with bread crumbs and dot with butter over the whole mixture. Bake at 350 ° for 30-45 minutes.
Spaghetti-Q
2 tbs. vegetable oil 1 cup chopped onion 3 cloves garlic, minced 1 lb. lean ground beef 1-3/4 cups (15-oz. can) tomato sauce 1 cup barbecue sauce 1 cup chopped tomato 1/2 cup chopped fresh parsley or 1 tbs. dried parsley leaves 1 tsp. dried oregano leaves 1/2 tsp. salt 1/4 tsp. ground cayenne pepper 1/4 tsp. crushed red pepper (optional) 12 oz. AMERICAN BEAUTY Spaghetti® or Thin Spaghetti , uncooked
In large skillet over medium heat, heat oil. Add onion and garlic; cook until soft, about 3 minutes. Add meat; cook until brown. Drain; add remaining ingredients except pasta. Heat to boiling; reduce heat. Simmer, uncovered, 15 minutes. Meanwhile, cook pasta according to package directions; drain. Serve hot pasta with sauce; serve immediately. 4 to 6 servings.
Mexican Pie
1 lb. ground meat 1/2 c. chopped onion 1- 4 oz. chili peppers 1 envelope taco mix 1-1/4 c. milk 2 eggs 1 c. shredded cheese
Grease a 10" pie plate. Cook meat and onion until brown. Drain; Stir in taco mix and chili peppers. Pour mixture into pie plate. Mix eggs, milk, and flour. Pour over meat mixture. Top with cheese. Bake at 350° for 25-30 mins.
Quick Franks and Macaroni
1 pkg. turkey (or chicken) franks 12 oz. elbow macaroni 1/2 onion, chopped 1 pkg. frozen corn 1 can cream of chicken soup 1 c. shredded cheddar cheese
Bring a large pot of water to boil. Chop frozen franks. When water reaches the boil, add pasta, franks, onions and corn. Cook until pasta is "al dente". Remove from heat. Pour off water, stir in soup and cheddar cheese until mixture is heated through and cheese has melted. Add a dash of Worcestershire sauce and pepper. Serve with lettuce wedges.
Until next time,Good cookin',Sue