Main Dishes


Bacon Pie:

12 Bacon Slices, crumbled 
1 c Shredded Swiss Cheese
1/3 c Onion, chopped 
2 c Milk
1 c Bisquick Baking Mix 
4 Eggs
¼ tsp Salt 
1/8 tsp Pepper
Separate dough; roll each piece into 15 inch rope. Starting at one end, wrap dough in a spiral around hot dog; pinch ends to seal. Place 1 inch apart on a baking sheet that has been coated with nonstick cooking spray. Bake at 350 degrees for 18 to 20 minutes. 8 Servings.
Baked Bean Dish:
4 cans pork and beans 
2 c. brown sugar
1 c. ketchup
1 large onion 
10 strips bacon 
2 pkg. Wieners
Cut wieners into ½ inch pieces.  Mix beans, sugar, ketchup and onions together.  Put wieners in beans and mix well.  Layer bacon strips on top of bean 
mixture.  Bake at 350 degrees for 45-60 minutes.  
Baked Beans:
2 large Onion, cut in rings 
¼ to ½ c Brown Sugar
4 Tbsp Dark Molasses 
1 tsp Dry Mustard
½ tsp Garlic Powder 
1 tsp Salt
½ c Cider Vinegar 
6 slices Bacon
1 can Green Lima Bean, drained 
1 can Dark Kidney Beans, drained
1 large can New England Style Baked Beans
Cove and cook onions, brown sugar, molasses, mustard, garlic powder, salt and vinegar for 20 minutes. Fry bacon until crisp; drain and crumble. Add beans and bacon to cooked mixture. Place in 3 qt casserole; bake at 350 degrees for 1 hour. 6 to 8 servings.
Baked Rice:
1 cup of rice (not instant)
1 stick of butter
1 can of French onion soup
1 can of beef consommé (beef bouillon)
1 small can of sliced mushrooms (optional)
Mix all together in a covered casserole dish bake 1 hour in a 350 degree oven. 
Baked Tuna Casserole:
1 (3 oz)can Chow Mein Noodles 
1 can Mushroom Soup
½ c Milk 
¼ c Minced Onion
1 can Tuna, flaked 
1 c Celery, chopped
 ¼ lb Cashews, chopped
Spread noodles, reserving ½ cup, in bottom of buttered baking dish. Mix soup and milk; combine with remaining ingredients. Spread over noodles. Sprinkle top with remaining noodles. Bake at 350 degrees for 40 minutes. 4 servings.
Baked Potato Casserole:
8 medium potatoes (about 2 1/2 to 3 lb. total peeled and cut into 1-inch chunks) 
1 cup NESTLÉ® CARNATION® Evaporated Low fat 2% Milk 
1/2 cup light sour cream 
1 teaspoon salt 
1/2 teaspoon ground black pepper
2 cups (8 ounce package) shredded 2% cheddar cheese divided 
6 slices turkey bacon, cooked and crumbled - divided use
Sliced green onions (optional) 
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.  Preheat oven to 350°F (175°C). Grease 2 1/2- to 3-quart casserole dish.  Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.  Makes 18 servings.
 TIP: This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.
Barbeque Beef:
5 lb sirloin tip beef
½  to 1 cup brown sugar 
1 bottle of Hickory Smoked Barbeque Sauce
Cut beef into 1 to 2 inch squares, cook till tender.  Pull apart into strips, and Add brown sugar and barbeque sauce to taste.  Serve on hamburger buns.
Barbecue Beef Sandwiches:
2 lb. cooked beef
2 c. barbecue sauce
1 tbsp. sugar
Shred beef; add barbecue sauce and sugar.  Simmer on low heat, about 20 minutes. 
Bean Fritters:
1 (16oz) can Cut Green Beans 
1-½ c Flour
3 tsp Baking Powder 
¾ tsp Salt
1 Egg, beaten 
1 c Milk
Drain the green beans thoroughly and cut up any large bean pieces; set aside. In a bowl, combine the flour, baking powder, and salt. Combine the egg, milk, and drained beans. Add bean mixture to dry ingredients. Mix just until moistened. Drop batter by tablespoonfuls into deep Crisco heated to 365 degrees; fry a few at a time, till fritters are golden brown, about 4 minutes, turning once. Drain on paper toweling. Makes 24.

Beef Stew and Potato Pie Recipe:

Yield: 5-6 servings



2-crust batch of pie dough

2 pounds lean stew beef

2 medium onions

1 bay leaf



6 large potatoes

1/8 teaspoon salt



1. Roll the pie dough into 2 flat pieces, place them on ungreased cookie sheet; brush with a little milk. Bake in 425 degrees F oven until brown. Or brown store-bought pie shells. Cut the crust in squares; set aside.


2. Cut beef into bite-size pieces and cook in a saucepan. Chop the onions and bay leaf (remove bay leaf after cooking), and pepper; add to the meat. Add just enough water to cover. Then let water cook down so meat will brown. When done, add enough water to make 3 cups liquid.


3. Cook the potatoes in a saucepan on top of the stove until done. Drain.


4. Place potatoes in the pot with meat. Thicken liquid with flour paste to make gravy. Heat until bubbly. 5. Spoon the stew into deep plates and serve with the piecrust squares, which could be crumbled over the top of each serving right before it is eaten.


(Enjoy fixing and eating this dish on cold wintery days. Recipe can be varied to taste.)

Submitted By: Vickie W.

Broccoli and Onion Casserole:
2 (10oz) pkgs Frozen Broccoli Spears 
16 oz can small Whole Onions, drained
1/8 and ¼ tsp Lemon Pepper 
1/8 and ¼ tsp Salt
¼ c Butter 
¼ c Flour
¼ tsp Pepper
2 c Milk
¼ and ½ c Shredded Cheddar cheese 
¼ tsp Worcestershire Sauce
Cook broccoli as directed on package; drain. Heat oven to 325 degrees. Alternate layers of broccoli and onions in ungreased 1-½ to 2qt casserole; sprinkle with 1/8 tsp lemon pepper and salt. Stir together butter, flour, ½ tsp salt, pepper, and milk; blend well. Add to the sauce mixture; ¼ cup cheese, ¼ tsp lemon pepper and Worcestershire sauce; pour over vegetables. Sprinkle with ½ cup cheese and paprika. Bake for 1 hour. 6 to 8 servings.
Broccoli Bake:
2 (10 oz) pkg Frozen Broccoli Spears
2 Tbsp Butter
2 Tbsp Flour 
½ tsp Salt
¾ c Milk
1 c Shredded Cheddar or American Cheese
1 large Tomato, sliced
Heat oven to 350 degrees. In med. Saucepan, cook broccoli as directed on package; drain. Arrange in 10x6 inch baking dish. In small saucepan, melt butter; blend in flour and salt. Cook until mixture is smooth and bubbly. Stir in milk; heat until mixture boils and thickens, stirring occasionally. Blend in cheese; pour over broccoli. Bake uncovered for 20 to 25 minutes or until bubbly and heated through. Garnish with tomato slices, return to oven for 5 minutes. 6 to 8 servings.
Broccoli Casserole: 
1 pkg. frozen broccoli or 4 c. fresh broccoli 
1 can cream of mushroom soup 
1 lb. Velveeta cheese 
1 pkg. Ritz Crackers 
In bottom of pan crumble Ritz crackers.  Reserve ½ cups mixed broccoli and soup.  Top with Velveeta cheese (slice thinly.)  Sprinkle remaining crackers on top.  Bake at 350 degrees for 45 minutes.
Broccoli Casserole:
10 oz Broccoli, cooked and drained 
1 c Mayonnaise
1 small Onion, chopped 
1 Egg
1 c Cheddar Cheese Ritz Crackers
Mix mayonnaise, onion, egg, cheese. Add cooked broccoli. Cover with ritz crackers and dot with butter. Bake in casserole dish at 400 degrees for 45 minutes.
Busy Day Chicken:
2-3 lbs. boneless chicken 
1 pkg. dry onion soup
1 can cream of celery soup
1 cup rice, uncooked
Place rice in crock pot with chicken on top.  Add in onion soup.  Mix celery soup and add in enough water that it covers above the chicken and other ingredients in the pot (maybe two cups or a little more of water.)  Cover with lid and cook 4-6 hours or until chicken is done.  
Candied Sweet Potatoes:
6 sweet potatoes
1-1/2 cups brown sugar
1-1/2 cups water, cold
1/4 Teaspoon Salt
Peel the potatoes and cut in slices 1/2 inch thick. Lay in an iron skillet and add the remaining ingredients. Cover and bake at 350-F for 40 minutes. Uncover and continue baking for 30 minutes. 
Charlotte’s Crock Pot Beef Stew:
2lb. beef stew cube chunks
½ c. flour 
1 tsp. chives 
½ tsp. garlic powder
1 tbsp. meat tenderizer
¼ c. Canola oil
Salt to taste
Pepper to taste
6-8 Potatoes
1 bag baby carrots
6 pkg. brown gravy mix
Note: (If Meat is frozen be sure to thaw it out completely.)  
Place flour and beef cubes in a zip lock bag, shake and lightly coat the meat.  Preheat a large skillet on med. High heat.  To the skillet add, the coated beef cubes, chives, garlic powder, meat tenderizer, salt and pepper then brown the beef cubes on all sides for about 3-5 minutes.  Then add the cubes to crock pot.  Cut potatoes into cubes and add them to the meat and add one bag of baby carrots.  Fill crock pot up with water, covering meat and vegetables completely.  Add salt to taste.  Cook for 6 hours on high.  Then remove only the meat, potatoes, and carrots from the water or broth in a bowl, and set aside.  Next, measure out how much broth you have left per one cup and be sure to keep count.  Ever how much broth you have is how many gravy pkgs. you will be using.  You may end up with at least 5 cup fulls of broth and if so, add one more cup of water to the broth to make 6 cups total.  In a medium saucepan, combine 6 pkg. gravy mix in with the 6 cups broth and bring to a boil.  Place meat, potatoes, and carrots back into crock pot, and add the gravy.  Stir in the gravy gently, being careful not to mash the potatoes or carrots.   Enjoy! 
Hungry Man’s Casserole: 
1½ Lb ground hamburger meat 
Salt to taste
Black pepper to taste
1 tsp. Chives
1½ tsp.  Italian Seasoning 
½ tsp. garlic powder
½ tsp. red crushed pepper 
1 pkg. taco seasoning
2/3 c. water
½ pkg. Pepperoni slices
1 can cream of mushroom soup
1 can cream of onion soup
1 (14 oz) Deluxe Macaroni & Cheese 
1 ½ pkg. round crackers (crushed fine)
1 tbsp. butter
½ c. milk
1 ½ to 2 c. shredded sharp cheddar cheese
Crumble hamburger meat in skillet and fry on med. Heat adding in salt, black pepper, chives, Italian seasoning, garlic powder, and red crushed pepper.  Stir in all seasoning well, and let meat fry until done.  Then drain grease from meat.  Then mix together the taco seasoning and 2/3 cups water as directed on package and add into the meat and add in the pepperoni slices. Blend pepperoni in with meat well. Cover skillet with a lid and let this simmer for about 4-5 min. Cook the Deluxe Macaroni & Cheese together as directed and when macaroni’s have cooked, drain them and put back into pot.  Add butter and milk and cheese sauce pkg. that came with the macaroni & Cheese and cook on med.-low heat for about 3-4 mins. or until cheese sauce is thickened. Stir well. Then add together the hamburger mixture, deluxe macaroni & cheese cream of mushroom soup, and the cream of onion soup and blend together well.  Poor into a 9x13 inch baking pan and spread out.  Sprinkle 1 ½ to 2 cups shredded sharp cheddar cheese over top evenly making sure all sides are covered.  Then sprinkle crushed round cracker crumbs on top of the cheddar cheese. Bake for 25-30 minutes.  
Note:  You can put in this bacon, ham, and vegetables if you prefer.  
 Charlotte’s Low Fat Salmon Patties:
1 (15oz.) can Salmons (drained)
2 eggs (Beaten)
1 tsp. Lemon Juice
1 pkg. Unsalted top crackers (crushed finely)
Black Pepper as desired
Crushed Red Pepper to taste (opt.)
In a bowl, mix together drained Salmons, beaten eggs, Lemon Juice, and crushed unsalted top crackers. (Note: More crackers may be used if your salmon mixture is not thick enough. Also if a whole pkg. of crackers makes a mixture too thick or too dry, just add a little bit a water until consistency is a little wetter and thinner. You don’t want them too dry, but thick enough to make into a ball or thick enough to hold together.)  Mix well.  Add black pepper as desired to your own taste and stir well.  Heat oil in a skillet and drop by spoonfuls.  Sprinkle crushed red pepper on top of each one if desired.  Fry until lightly golden brown on both sides.  Drain excess oil on paper towel.  Enjoy!  
Opt. #2
If you are on a diet and only want one small salmon or the serving size of the Salmon which is ¼ cup, you would place the ¼ cup Salmon in a bowl.  In another bowl beat one egg well, and add only half of the egg to the Salmon and stir well.  Crush about ¼ to ½ half  pkg. of unsalted top crackers and add ¼ tsp. lemon juice and black pepper to taste.  Drop by spoonful onto pre-heated oil in skillet, sprinkle crushed red pepper on top (if desired) and fry until both sides are golden brown.  Drain on paper towel.  
Cheeseburger Fries Casserole:
2 lb Ground Beef 
1 (10-¾ oz) can Mushroom Soup
1 (10-¾ oz) can Cheddar Cheese Soup 
1 (20oz) pkg Frozen French Fries
1 c Ketchup
In a skillet brown the beef; drain. Stir in soup. Pour into a greased 13x9x2 inch baking dish. Arrange French fries on top. Bake uncovered at 350 degrees for 50 to 55 minutes or until the fries are golden brown. 6 to 8 servings.
Cheesy Sloppy Joes:
1 lb. ground beef
½ c. green peppers, chopped
¼ c. Barbecue sauce
¼ c. Ketchup sauce
1 (14.5 oz.) tomatoes, drained
1 c. shredded cheddar cheese
Brown ground beef and green pepper in a large skillet over medium-high heat.  Add barbecue sauce, ketchup, and tomatoes to meat and mix slightly.  Stir in cheese and heat altogether thoroughly.  Serve on hamburger buns.  Serves 4.
Cheesy Tuna Patties:
1 can tuna in water
2 slices bread crumbled
¼  cup Bisquick mix
1 Tbsp mustard
1 egg
2 tsp lemon juice (I think I'll use less next time)
1 cup shredded cheese (whatever your favorite is)
4 oz whipped cream cheese
Dash of salt
Combine all ingredients in a bowl. Heat oil (I use canola) in frying pan on medium to low.  Spoon tuna mix into pan to make a patty.  Fry on each side until a little brown. 
Cheesy Vegetable Casserole:
½ lb American Cheese 
½ c Butter
1 bag Frozen vegetables, thawed and drained
1 c Butter Crackers, crushed
Cut cheese into cubes. Place in saucepan with ¼ cup butter. Heat over medium heat until melted and smooth, stirring often. Place vegetables in a 1qt casserole dish. Pour cheese mixture over and mix well. Melt remaining butter; stir in cracker crumbs. Sprinkle over top of casserole. Bake uncovered, at 350 degrees for 20 to 25 minutes. Serve while hot.
Chicken and Dressing:
18 slices toasted bread, cubed
2 cups diced cooked potatoes
1 cup chopped carrots
3 cups chopped celery
½  cup chopped parsley
6 eggs
1 quart chicken broth
1 pint cooked diced chicken
In large mixing bowl, put bread cubes, potatoes, carrots, parsley and celery. Add well beaten eggs. Add 1 quart chicken broth. (Any meat stock, milk, cream or condensed milk may be used.) Add 1 pint or more of cooked diced chicken and toss lightly. Place in well buttered casserole. Bake at 350 degrees for 30 minutes.  
 Chicken and Vegetable Bake:
 1 whole chicken
 2 pkgs. mixed frozen vegetables
 1 stick butter (melted)
 Salt and pepper 
 1 Reynolds Cooking bag (or any brand)
 1 (13X9’’) Pan for baking
Wash Chicken and place in pan.  Spread butter over chicken. Place mixed vegetables around chicken.  Salt and Pepper.  Tie bag and cut 1-2 slits in top of bag.  Bake at 350 degrees for about 1½ hours. 
Chicken Broccoli Crescents:
1 tube refrigerated crescent rolls
3 oz. cream cheese
2 chicken breasts, cooked and diced
Green onions, mushrooms (opt.)
Broccoli, shredded cheddar cheese
Mix chicken, cream cheese, veggies, and cheese. Spoon into crescent rolls. Roll up. Seal edges well. Bake at 350 until golden brown.
Chicken Casserole:
2 big cans of chicken
1½ c. of minute rice
2 cans Cream of chicken soup
3 cups of chicken broth
1 chicken bouillon cube
1 (8oz) sour cream
Pour all ingredients into a pan or dish.
1 stick of butter
1 pack of Ritz crackers
Pour topping over chicken mixture in the pan. Bake at 350 for 1 hour. 
Note: You can freeze this too!
Chicken Casserole:
1 whole chicken
1 can cream of chicken soup or mushroom soup
1 can cream of celery soup
1 (8 oz.) pkg. stuffing mix
2 Tbsp. chopped onion
1 c. milk 
½ to 1 stick butter
Cook chicken. (Be sure to save 2 cups of broth.) Cook onions in broth, along with the season package that comes with the stuffing, until tender.  
Add soups and milk and heat until warm.  Grease bottom of 9x13 inch casserole dish; remove chicken from bone and place over entire bottom of dish.  Pour soup mixture over chicken; sprinkle dry dressing over soup. Melt butter and pour over top.  Bake at 350 degrees until hot and bubbly.  This one is a big hit at all our Holiday Dinners…and anytime throughout the year.  This recipe is Award Worthy!
Chicken Casserole:
6 chicken breasts
3 cans of cream of mushroom soup
1 (14 oz) pkg. of Herb and Garlic Croutons
½ tsp. salt 
Cook chicken breasts with salt.  Then skin and pull into strips, set aside chicken broth.  Mix cream of mushroom soup like it says, (instead of using water use chicken broth.) Mix Croutons in baking pan, then place chicken strips over Croutons. Pour cream of Mushroom over soup mixture.  Bake at 350 degrees for about 30 minutes.  Serves 6.
Chicken fajitas: 
2 chicken breast, cooked and shredded
1 bell pepper sliced 
½ onion sliced
1 can Rotel tomatoes
Salt and pepper
Cook all together in skillet; until bell pepper is tender...add to tortillas with sour cream and cheese.
Chicken Dumplings:
1 chicken
1 can cream of chicken soup
2 c. self-rising flour
½ c. Crisco
2 c. milk
Extra Flour
Put chicken broth and cream of chicken soup in a cooking pot. Let it come to boiling. Mix: flour, Crisco, and milk to make the dough; flour the work surface and roll dough out thin. Cut dumplings 1-inch wide and 4- inches long. Drop in broth and cook until done. 
Chicken Gizzard Dumplings:
2 cups self-rising flour (White Lily) or any brand
1 pkg. chicken gizzards
½ stick butter 
Salt to taste
Pressure gizzards about 25 minutes, then take off pressure, remove lid and return to heat.  Salt to taste.  Bring to a boil.  Mix flour with cold water until very stiff and thick. Spoon by teaspoon into gizzards and cook until done.  Stir to keep it from burning. 
Chicken Pot Pie:
1 c Self Rising Flour 
1 c Milk
1 Egg
6 Chicken Breast, cooked and torn apart 
¾ c Butter 
1 can Mixed vegetables
1 can Cream of Broccoli 
1 can Cream of Chicken and Herb
Salt Pepper
Make up dough and pour half on the bottom of pan. Mix up filling and pour over crust mixture. Pour the remaining half of dough over the filling. Heat oven to 350 degrees and bake for one hour.
1½ c. water
2 ½ lbs ground beef
1 Lg. Onion
2 cans chili hot beans (if desired)
1 pkg. chili seasoning mix
Salt to taste
1 can tomato sauce (2 small cans or 1 large)
(Note: For Hotdog chili, leave out beans) 
Cook ground beef stirring until it changes its color; break it down until very fine.  Then let cook 
Until done for about 2 minutes.  Then in a bowl, strain off water.  Wash meat, and drain again making sure to get all grease out.  Put meat back in pot, add water and bring to a boil.  Add remaining ingredients and bring to a boil.  Cook about 15 minutes, then lower the heat down to medium high; let simmer for about 30 minutes, stirring occasionally.  
Chili Dogs:  
3 pounds ground chuck
1 pound hot bulk sausage 
3 onions, chopped 
4 garlic cloves, minced 
¼ cup chili powder 
2 tablespoons all-purpose flour 
1 tablespoon sugar 
1 tablespoon dried oregano 
1 teaspoon salt 
2 (28-ounce) cans whole tomatoes, chopped 
3 (16-ounce) cans kidney beans 
4 hot dogs 
4 hot dog buns 
1 cup grated Cheddar 
Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain the pan drippings. Stir in the chili powder, flour, sugar, oregano, salt, and stir well. Cover pot and simmer for 30 minutes, stirring occasionally. Add the tomatoes and beans, and simmer for another 20 to 30 minutes.
Preheat a grill. Butterfly, or gently slice hot dogs lengthwise, making sure not to cut all the way through. Grill butterflied hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun. Put the hot dog on the plate with split side facing up. Ladle chili over and top with cheese.  
Corn Custard Scallop:
2 slices Bacon 
¼ c Green Pepper, chopped
1 Tbsp Onion, chopped 
16oz can Cream Style Corn
½ c Dry Bread Crumbs
1 tsp Sugar
½ tsp Salt 
2 Eggs, slightly beaten
Heat oven to 475 degrees. In med skillet, fry bacon until crisp. Drain on paper towel; crumble. In same skillet, saute green pepper and onion in bacon drippings until tender. Remove from heat and pour off excess drippings. Add corn, bread crumbs, sugar, salt, eggs and bacon; mix well. Pour into 1-½ qt casserole. If desired, sprinkle with paprika. Bake uncovered for 40 to 45 minutes or until set. 5 to 6 servings.
Corn Frittata:
Vegetable Cooking Spray 
1-¼ c Corn
¼ c green Onions, chopped 
1-½ c Egg
1/3 c Milk 
1-½ tsp Minced Fresh Basil
1/8 tsp Salt 
1/8 tsp Pepper
2 small Tomatoes, cut into 12 wedges
1 c Shredded Cheddar Cheese
Coat a med. Skillet with cooking spray; place over med high heat until hot. Add corn and green onions; saute until tender. Combine egg, milk, basil, salt, and pepper; stir well. Pour egg mixture over vegetables in skillet. Cover and cook over med low heat 15 minutes or until mixture is almost set. Arrange tomato wedges near center of egg mixture and sprinkle with cheese. Cover and cook and additional 5 minutes or until cheese is melted. Cut frittata into 6 wedges. Serve immediately. 6 servings.
Corn Pudding:
Vegetable Cooking Spray 
¾ c Onion, chopped
¾ c Green Pepper, chopped 
¾ c Red Pepper, chopped
3 Tbsp All Purpose Flour 
½ tsp Ground Cumin
½ tsp Chili Powder 
¼ tsp Salt
1/8 tsp Pepper 
1 (12oz/can Evaporated Milk
½ c Egg
4 c Corn, drained
Coat a large skillet with cooking spray; place over med high heat until hot. Add onions and peppers; saute 5 minutes or until crisp and tender. Add flour, cumin, chili powder, salt, and pepper; cook 1 minute, stirring constantly. Gradually add milk; stir constantly. Cook, stirring constantly, until mixture is thickened and bubbly. Gradually stir about ¼ to hot mixture into egg; add to remaining hot mixture, stirring constantly. Remove from heat; stir in corn. Spoon mixture into a 2qt casserole coated with cooking spray. Bake at 350 degrees for 40 minutes or until set. 12 servings.
Country Baby Potatoes N Gravy:
6-8 small Potatoes (whole)
½ c. flour
½ c. milk
Salt and Pepper to taste
Cook potatoes until fork tender on Med. high heat. (Do not cook until they get mushy. Also, Do not Drain Potatoes.) In a bowl, mix together, Flour and milk and blend smoothly. (Note:  You can use a pint jar and shake the flour mixture together if you prefer.) Then add this slowly to the potatoes and stir in gently, stirring out all lumps.  Let this come to a slight bubbling boil, then remove from heat.  Salt and Pepper to taste.  Great with Corn Bread! 
Country Chicken n’ Dumplings:
4-5 Chicken legs (with lots of fat)
2½ c. flour 
Ice water
2 Tbsp. Butter (You may put a little more if you desire)
Salt to Taste
Cook chicken in water for about 1 hour. While the chicken is cooking, mix flour and ice cold water together and mix as if making thick biscuit dough.  Add water little at a time and do not put too much water in the flour or it will become sticky.  On a floured surface roll out dough thin with rolling pin or a floured glass jar and cut into long strips. You can either take a knife and cut the strips into 1 inch squares or you can pinch them off by hand and roll each piece in some extra flour and place onto a plate. Sprinkle some extra flour over top of the dough balls to prevent them from sticking together and set aside. When chicken is done, remove chicken from broth and place in a bowl and let it cool.  Set broth on Medium High heat Then tear chicken into pieces or chunks and carefully add them to the chicken broth. Next add butter and salt to broth. I found that lots of butter make the dumplings taste better and have more of a yellow color. Now, slowly drop the dumpling balls in the broth a few at a time and stir them in.  Be sure to let some of the flour fall into the broth with them to create gravy in the dumpling broth. Stir in all dumpling balls or squares and cook for 10-20 minutes and you may also check a dumpling with a fork to see if the middle has been cooked through.  Add more salt to taste if need be and black pepper can also be used for taste.  
Country Corn Fritters:
2 c. Bisquick 
2/3 c. milk
1 egg
2 c. whole kernel corn 
Mix Bisquick, milk, and egg until well blended.  Stir in corn.  Drop by small teaspoonfuls into deep hot grease.  Turn and fry until golden brown on both sides.  Drain on paper towel.  Serve warm! 
Creamy Broccoli Bake: 
2 (10 oz) pkg Frozen Broccoli Spears 
1 (10-¾ oz) can Cream of Mushroom Soup
¼ c Milk 
½ c Shredded Cheddar Cheese
1 c Bisquick Baking Mix 
¼ c Butter
Heat 1 inch salted water (½ tsp Salt to 1c Water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1-½ qt round casserole. Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. 
Sprinkle with cheese. Mix baking mix and butter until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes 6 to 8 servings.
Crock Pot Baked Ham:
1 sm. ham
Apple juice to cover
1 c. brown sugar
2 tsp. dry mustard
1 tsp. ground cloves
2 c. white raisins
Cook ham in juice 8-10 hours on low. Before serving turn oven to 375 degrees. Make a paste of the sugar, mustard, cloves and about 1 tablespoon of the hot juice. Smear on ham. Place ham in a baking pan and pour in a cup full of the hot juice and the raisins. Bake 30 minutes or until the paste has turned into a glaze.
Crock Pot Beef N Gravy:
1 Beef Roast
6-7 pkg. brown gravy mix (Read directions concerning the gravy!)
Salt to taste (Opt.) 
Cut uncooked Beef Roast Meat into separate chunk size pieces.  Wash Meat.  Place Meat in Crock Pot and fill Crock Pot up with water, until it covers the Meat. Set Crock Pot temp. on High heat and cook for 8 -10 hours or overnight until Meat is tender and done.  Take meat out of the water and put into a bowl to cool to touch.  Save Broth. When Meat is cool enough, tear meat into pieces or rake apart with a fork.  Next, Measure out the broth by cup fulls and ever how many cups you have of broth, is how many brown gravy pkg. you will need to use.  It will be 1 pkg. of gravy per cup of broth. You also can add a little more water to the broth for extra gravy if needed.  In a saucepan on med. Low heat, mix together the cups of broth with the brown gravy pkgs. Stir Well.  Do not let this burn. When gravy is done according to instructions on the brown gravy package, put Meat back into Crock Pot and pour this Gravy mixture over top and blend in well. If you think it needs salt then add to suit your own taste.  Keep Warm.  Serve on bread as a sandwich, with any style potatoes or how ever you prefer. This is very tender and Tasty and makes a lot of servings! Enjoy!  
Crockpot Chicken:
1 (3lb.) chicken, whole or cut up
2 carrots, sliced
2 onions, sliced
2 celery sticks with leaves, cut in 1 inch pieces
1 tsp. salt
½ tsp. coarse black pepper
½ -1 cup water or chicken broth
Put carrots, onions, and celery in the bottom of Crockpot.  Add chicken.  Top with salt, pepper and water or broth.  Cover and cook until done.  Cook on low for 7-10 hours.  This can be cooked on high for 2½ to 3½ hours using 1 cup of water or broth. 
Down Home Fried Chicken:
1-½ c Flour 
1 tsp Salt
1/8 tsp Pepper 
1-½ c Buttermilk
3 Large Chicken Breast, 
2-¼ to 2-½ lb cut in halves
Crisco for shallow frying
Combined flour, salt, and pepper. Coat chicken with mixture. Dip in buttermilk. Coat again with flour mixture. Heat enough Crisco to partially submerge chicken and to approximately 365 degrees. Fry and brown all sides. Reduce to medium heat. Cook uncovered until chicken is tender. About 30 to 40 minutes. Turn several times. Drain. Makes 6 servings.
2 c. flour 
1 tbsp. baking powder
1 tsp. salt
1/3 c. fat
3/4 c. milk
Chicken, in thickened broth
Mix flour, baking powder, salt and fat with fork until blended.  Mix in milk.  Bring broth and chicken to boil. Add dumplings by spoonfuls.  Cover and cook 18 minutes. 
Easy Chicken Enchiladas:
1-1/2 c. shredded chicken
8 oz. cream cheese
16 oz. Pace picante sauce
1/2 tsp. cumin
1-1/2 c. shredded cheese (cheddar or Monterey jack)
8 medium flour tortillas
Cook cream cheese, 1/4 c. salsa, shredded chicken, and cumin until cream cheese melts. Add 1/2 c. shredded cheese. Mix well. Add mixture in tortillas and roll up. Grease glass casserole dish with cooking spray. Place enchiladas in dish. Pour remaining salsa over enchiladas and sprinkle remaining cheese on top. Bake at 350 for 15 minutes.
Frank and Corn Fritters:
1-½ c Flour 
3 tsp Baking Powder
2 tsp Chili Powder 
¾ tsp Seasoned Salt
1 Egg, beaten 
1 c Milk
1 Tbsp Crisco, melted 
1 (12oz) can Whole Kernel Corn 
4 Franks, finely chopped green sweet peppers, drained
In a bowl, combine the flour, baking powder, chili powder, and seasoned salt. Combine the egg, milk, and melted Crisco. Add to dry ingredients with the drained corn and chopped franks. Stir just till moistened. Drop batter by tablespoonfuls into heated deep fryer. Fry a few at a time, until golden brown, about 3 to 4 minutes, turning once. Drain on paper toweling. Makes about 24.
French Dips in Crock-Pot: 
1 roast
1 can French Onion Soup
2 cans beef broth
Put roast in crock-pot. Pour in cans of soup and broth. Cook on high for 5 hours or low for 8 hours. Shred roast and serve on hoagie buns. Use broth for au jus dipping.
Garlic Basil Tomato Pie:
1 (8oz) can Refrigerated Crescent Dinner Rolls
2 to 4 tsp Oil 
½ c Chopped Basil
1 to 3 tsp Minced Garlic 
8 oz Provolone Cheese, thinly sliced
8 Italian Plum Tomatoes, thinly sliced lengthwise, seeded
¼ c Grated Parmesan Cheese Black Pepper
Heat over to 375 degrees. Lightly spray 10 inch pie pan. Separate dough into 4 rectangles. Place rectangles in spray coated pan. Press evenly over bottom and up sides; firmly press edges and perforations to seal. Prick dough with fork. Bake at 375 degrees for 15 to 17 minutes or until golden brown. Meanwhile, in small saucepan, combine oil, basil and garlic. Cook over low heat just until heated, stirring occasionally. Cover to keep warm. Arrange half of the provolone cheese slices over partially baked crust. Top with half of the tomatoes. Sprinkle with 2 Tbsp of the parmesan cheese. Repeat layers with remaining provolone cheese. Spoon basil mixture over pie; sprinkle with pepper.
Green Beans Casserole: 
2 bags frozen cut green beans
1 can condense cream of mushroom soup
1 cup cheez whiz sauce
1 ½ c. hot water
¼ c. margarine
1 box stove top stuffing mix for chicken 
Preheat oven to 350 degrees. Mix 2 bags (16 oz.) each frozen French cut green beans (thawed.)  1 can (10 oz.) condense cream of mushroom soup and 1 cup cheez whiz cheese sauce in a medium casserole dish.  Mix 1½ cups hot water, ¼ cup margarine (cut up), and 1 pkg. stove top stuffing mix for chicken.  Spoon over green beans.  Bake 30 mins. Makes 6 servings. 
Green Bean Chicken Casserole: 
1 whole cooked chicken taken off the bone
2 cans green beans
2 boxes of stove top (fixed as directed on box)
1 can cream of chicken soup
Mix all together and bake for 15-20 minutes or until light brown.  
Ground Beef Casserole:
21bs Ground beef
1 onion chopped 
1 can cream of mushroom soup
1 can cream of chicken soup
1 can whole kernel corn
1 pkg. noodles
1 c. sour cream
Preheat oven to 400 degrees. Cook ground beef and onion together. Boil the noodles, then mix all ingredients together in large baking pan.  Bake in oven 10 minutes.  Serves 12.
Holiday Dressing:
2 bags Croutons (Sage and Celery Flavor)
1 bag Herbal Flavor Stuffing Mix
2 Large eggs
1 stick butter (softened)
2 stalks Celery (chopped fine)
1 Sweet onion (chopped fine)
2 cans cream of Chicken soup
2 cans cream of celery soup
1 can Store bought biscuits (crumbs) 
1-2 tsp. Sage
1 tsp. salt
½ tsp. black pepper
Turkey Broth (Saved broth from your baked Turkey)
Bake your turkey as directed on package in a baking bag and fill with 6-8 (8 oz.) cups of water inside the bag.  Tie bag together and prick small holes in the bag to let steam escape.  While turkey is baking, cook chopped celery and onion on stove in saucepan until tender.  In large bowl, mix together 2 bags Croutons, 1 box Herbal stove top stuffing mix, 2 eggs, 1 stick softened butter,  2 cans chicken soup, 2 cans celery soup, 1 can store bought biscuit crumbs, 1-2 tsp. Sage, 1 tsp. salt, ½ tsp. black pepper, and add the cooked celery and onion.  Mix well and set aside. When Turkey is done, tear a hole in bag and carefully drain all the broth out of bag and pour into a bowl (may be around 10 c. broth total or a little less.)  Add this broth to the dressing mixture and stir really well. Make sure all is incorporated well. Then pack dressing all around turkey in baking pan and put turkey back into the oven and bake turkey and dressing for 15-20 more minutes.  (Note: This recipe makes a large batch of dressing for a large crowd of people. Use only half of the above ingredients to make a smaller batch.) 

Holiday Ham:

Ham any type or size

Oven bag

1 tablespoon of flour

1 can of fruit cocktail or any can fruit

2 cups brown sugar



Sprinkle flour inside the oven bag and shake around. Pour in brown sugar and can of fruit juice and all. Squish the fruit and brown sugar together.

Put in ham and rub the fruit and brown sugar over ham. Close bag with tie.cut 6-8 slits in top of bag. Bake according to instructions on ham or oven bag.


Submitted By: Melissa Hartsell: NC

Homemade Sloppy Joes:
3 lb. Hamburger
2 c Ketchup
3 tsp.  Chili Powder
1 tomato diced
1 onion diced
Hamburger Buns
Brown meat with onion. Drain. Add tomatoes, ketchup and chili powder. Mix well. Let simmer 5 minutes. May add more chili powder if like. Serve on buns.
Hot German Potatoes:
½ lb Bacon, cut into 1 inch pieces 
1 (7.8oz) pkg Creamy Scalloped Potatoes
1 Tbsp Sugar 
½ tsp Celery Seed
¼  to ½ tsp Pepper 
2-2/3 c Boiling Water
1 c Milk 
1 Tbsp Vinegar
1 Tbsp Worcestershire Sauce
1 c Sauerkraut, drained
1 (2oz) jar Diced Pimiento, drained
Heat oven to 400 degrees. Cook bacon in medium skillet over medium heat until crisp. Drain bacon; reserve 2 Tbsp bacon drippings. In ungreased 2 to 2-½ qt casserole, combine served bacon drippings, potatoes and sauce mix from packet. Stir in sugar, celery seed, pepper, water, milk, vinegar and Worcestershire sauce until well mixed. Add sauerkraut, pimiento and cooked bacon; mix well. Bake at 400 degrees for 40 to 50 minutes or until potatoes are tender. Let stand 5 minutes. Stir before serving. (sauce will thicken as it stands.)

Janet’s Homemade Chili:

2 lb. Hamburger Meat

1 large onion, diced

1 c. celery, diced

1 c. bell peppers, diced

1 can hot chili beans

1 can kidney beans

1 pkg. chili mix

1 tsp. salt (or more if needed)

1 to 2 tsp.  Black pepper

2 cans tomato sauce

2 c. water (more if needed)



Brown hamburger meat and drain all the grease out.  Use a sifter to wash meat in, so not to loose any, then return meat to the heat.  Add 2 cups water.  Add onions, celery, peppers, beans, chili mix, salt, pepper and tomato sauce and let cook about 30 to 40 minutes on medium heat.  Good meal to fix during cold snowy days.


Submitted By: Janet M.: KY

1-2 lbs. Ground Beef
1-2 Can of Cream Corn
Mashed Potatoes (enough to spread evenly)
Egg (For brushing on top) 
Brown ground beef and put a layer in bottom of a 9 x 12 pan, then a layer of cream corn and a layer of mashed potatoes. You can brush top with egg, or what ever you use.  Bake for 30 minutes on 350 degrees.   
Note: You can make 6 layers instead of three if you prefer.  
Macaroni and Cheese:
2 c Uncooked Macaroni 
3 Tbsp Flour
½ tsp Salt Dash of Pepper
1 small Onion, chopped 
2 c Milk
3 Tbsp Butter 
2 c Shredded Cheese
In med. Saucepan, cook macaroni as directed on package; drain. In same saucepan, melt butter; blend in flour, salt and pepper. Heat until bubbly. Add milk; heat until mixture boils and thickens, stirring constantly. Stir in cheese and macaroni. Heat through. 5 to 6 servings.
Meatball Subs:
1 bag frozen meatballs
1 jar marinara sauce
1 pack of hoagie deli rolls
1 bag Mozzarella cheese
Parmesan cheese (optional)
Cook meatballs in a large pot on medium with marinara sauce. Add about a half of jar water and stir well. Cook about 25 minutes. Stir to keep from burning. Once done put several meatballs on hoagie roll. Top with cheese.
Meat Loaf:
1 egg
¾ c. soft bread crumbs
¼ c. milk or water
¼ c. finely chopped onion or 1 tbsp. dried minced onion
¼ c. finely chopped celery
½ tsp. dried sage, thyme, basil, or oregano
½ tsp. salt
¼ tsp. pepper
1 lb. ground beef
2 tbsp. catsup
Microwave direction: 
In large bowl, combine egg, bread crumbs, milk, onion, celery, herb, salt and pepper.  Add ground meat and mix well.  Shape into a circle in microwave dish.  Cover with wax paper. Cook on 100% or on high for 8-10 minutes. Turn every 3 minutes.  Done when no pink remains.  
Meat Loaf: 
2 lbs ground beef 
2 eggs
½ tsp. Salt
Dash Black Pepper
16 oz. Tomato Sauce
1 med. Onion chopped
½ c. oatmeal
1 sleeve crushed crackers
2 Tbsp. Brown Sugar
1 c. Ketchup
Mix all ingredients together (except topping.)  Place in a heavy 9x13 pan.  Mix topping ingredients, spread over meatloaf.  Bake at 350 for 1 hr. and 45 minutes.  

Meat Loaf:

2 lbs. ground beef

1 small onion (finely chopped

1 small green bell pepper (finely chopped)

1 egg

1 c. oatmeal

½ Pkg. crackers (crushed)

1 c.  Tomato Juice (add gradually)

1 tsp. salt

1 tsp. black pepper



In Mixing Bowl, mix all together.  Bake at 350 degrees until done or about 45 minutes to 1 hour.  Take out of oven and top with ketchup.


  Submitted By: Janet M. KY      
Mexican Rice Dish:
1 lb. hamburger
2 cups instant brown rice
1 or 2 cans beef broth
10 ounce bag frozen corn
1 jar mild salsa
1 bag Mexican cheese
Brown meat. Drain in large pot put broth with one cup water. Bring to boil. Add rice and corn. Reduce heat let cook 20 mins. Add salsa and meat. Stir to keep from sticking. Add cheese, put lid on until melted.
Mexican Shepherd’s Pie:
2 lbs Browned Ground Beef flavored with Taco Seasoning
8 cups of Mashed Potatoes (real or instant)
2 cups Cheese (nacho or shredded cheddar)
Small Can Refried beans (optional)
1 1/2 Salsa (optional)
Using a 13 x 9 pan or a casserole dish - if you want the refried beans, spread them on the bottom. Then put ground beef. If you’re using salsa, put that next. Then a layer of half the cheese. Then potatoes. Then sprinkle the remainder of the cheese on top. Of course most of this will be already hot or room temperature, so you only have to bake it at 350 until it's heated through.
Note:These measurements are approximate - you can increase or decreased to suit your family.
Microwave Chicken & Rice Casserole:
2 c. boneless chicken (1 inch cubed)
1 can cream of chicken soup
1 c. milk
1 c. sliced mushrooms
2/3 c. quick cooking rice
1 pkg. dry onion soup
¼ tsp. poultry seasoning
½ c. shredded cheddar cheese
Mix all ingredients together, except the cheese.  Pour into 1½ quart sized microwave proof casserole dish.  Cover with plastic wrap.  Poke a few small slits in the plastic for steam to escape. Cook 19-21 minutes, stirring twice during the cooking.  When done, sprinkle with cheese.  Cover again and let stand for at least 10 minutes before serving. 
Onion Rings:
2 c Flour 
1-½ c Milk
2 Tbsp Butter 
2 tsp Sugar
2 tsp Baking Powder 
1 tsp Salt
1 Egg
4 Onions
Slice onions into several rings. Mix all other ingredients together to make batter. Dip the onions into the batter and deep fry until golden brown.

Our Family (Thanksgiving or Christmas) Dressing:

2-bags of cornbread dressing mix (make sure it is cornbread and not herbed)

3-stalks of celery chopped

1-onion chopped

3-tbs butter

1/4 tsp poultry seasoning

1/4 tsp sage



Enough chicken stock to make mixture moist (probably about 4 cups.) Saute onions and celery with butter and poultry seasoning and sage until translucent. Pour both bags of dressing mix into a large bowl. Add celery/onion mix.add a little bit of chicken broth and mix well. Keep adding chicken broth until very moist.this can be made a day ahead,if you do just pour a little broth or water over top to moisten. Bake uncovered in a 350 degree oven for 45 minutes.


Submitted By: Melissa H. NC. 

Pineapple Casserole:
2 cans crushed pineapple
1 c. sugar
5 T. flour
2 c. shredded cheese
1 sleeve Ritz crackers, crushed
1 stick margarine
Mix crushed pineapple, sugar, flour, and shredded cheese. Melt margarine, and mix with crushed Ritz crackers. Crumble over pineapple mixture. Bake at 350 for 30 minutes.
Pinto Bean Patties:
4 c. pinto beans
1 c. flour
Salt to taste
2 tbsp. oil 
Drain most of the juice from the pinto beans.  Pour the flour and salt into the beans.  Stir thoroughly until well mixed.  Mixture should be very thick; if not, add a little more flour. Form into round size patties and drop into oil carefully. Fry until golden brown on both sides.  Drain on paper towel.
Pizza Puffs:
1 pkg. hot dog
1 pkg. hot dog buns
1 jar pizza sauce
Mozzarella cheese
Preheat oven to 350.arrange buns opened on baking sheet. Spread pizza sauce on buns.  Add hot dogs to buns. Add cheese. Bake until toasty and cheese is bubbly and melted.
Rice Granada:
1 Tbsp Olive Oil 
1/3 c Onion, chopped
1 tsp Minced Garlic 
14-½ oz can Stewed Tomatoes and Juice
1-¼ c Water 
1 c uncooked Rice
¼ c canned Diced Green Chiles 
½ tsp Chili Powder
¼ tsp Salt
In 2 qt saucepan, heat oil. Saute onion and garlic for 2 to 3 minutes. Stir in tomatoes and juice, water, rice, olives, chiles, chili powder, and salt. Mix well to break up tomatoes. Bring to a boil; cover. Cook over low heat for 20 minutes until rice is tender and liquid is absorbed. Let stand for 5 minutes; fluff with fork before servings.

Roast Beef (Baked Pot Roast):

1 Beef Roast

1 tsp. Salt

1 large onion

3-4 carrots

5-6 Potatoes (washed, pealed, and halved) (or Quartered)

1 can cream of celery soup

1 can cream of chicken soup



Wash Roast Meat and cut up into chunks.  Pressure cook meat for about 20 minutes first for tenderness.  Cut up onion, potatoes, and carrots in a bowl.  Then put pre-cooked meat and remaining ingredients in a baking bag and bake on 350 degrees for about 1 hour.


 Submitted By:  Janet M.: KY                                                                                           

Savory Baked Beans:
1 med. Onion, chopped 
2 slices Bacon
1 can Pork and Beans 
2 Tbsp Brown Sugar
¼ tsp Dry Mustard 
¼ c Ketchup
Brown Onion. Mix all ingredients. Bake in covered casserole at 350 degrees for 20 minutes. Uncover and bake for 20 minutes longer. (or bake coved for 2 hours at 300 degrees.) 4 servings.
Scalloped Garlic Potatoes:
3 med. Potatoes (peeled and thinly sliced)
1 garlic mushroom soup mix
1 c. heavy cream 
½ c. water
Preheat oven to 375 degrees. Arrange sliced potatoes in a shallow baking dish. In a bowl, blend the rest of the ingredients together, and then pour this over the potatoes.  Bake for 45 minutes (uncovered) until potatoes are fork tender. 
Southern Fried Chicken:
1 c Flour 
½ tsp Salt
½ tsp Pepper 
1 c. Milk
2 Eggs 
2 (3½ lb) Chicken, cut into pieces
½ c Peanut Oil 
Combine flour, salt, pepper, milk, and eggs; mix well. Dip chicken pieces in batter; set aside. Pour oil into frying pan; heat to app. 350 degrees. Gently place chicken, skin side down in skillet. Turn pieces of chicken over when beginning to brown. When all pieces are lightly browned, reduce hear and cover. Cook for 25 to 30 minutes. Uncover and cook 10 to 15 minutes more or until large pieces are easily pierced with fork. Drain chicken on paper towels.
Spaghetti and Meat:
1-2 lb. ground beef
1 bell pepper diced
½ Onion diced
1 sm. can mushrooms
1 can Rotel tomato’s
Cook all ingredients together, until meat is cooked. Drain, add your favorite Spaghetti sauce, and pour over spaghetti noodles.
Spanish Rice:
6 slices Bacon 
1 c Uncooked Rice
¼ c Green Pepper, chopped 
1 med. Onion, sliced
1 tsp Salt 
1/8 tsp Pepper
2 c Water 
¼ c Ketchup
16 oz can Tomato, diced and undrained
In large skillet, try bacon until crisp, drain on paper towel. Reserve 2 Tbsp drippings. Cook rice, onion and green pepper in drippings until onion is tender. Add crumbled bacon and remaining ingredients. Simmer covered, 30 to 45 minutes or until rice is tender and liquid is absorbed. 5 to 6 servings.
Special Mash Potatoes:
2 lbs Red Potatoes  
¼ c Butter
4 oz Cream Cheese, softened 
8oz Sour Cream
Salt Pepper
Wash, cut, and cook potatoes until done. Mash and add all rest of ingredients. Serve immediately.
Spoon Dressing:
2 c. chopped celery
1 med. Onion, chopped
1 tsp. sage
1½ c. corn meal
1 tsp. salt
1 tsp. black pepper 
½ to 1c. Water
Bake your turkey in oven as directed.  Use stock from turkey, about 4 to 5 cups; mix in onions and celery and cook until tender.  Mix in sage, salt and pepper while boiling. Mix meal up with water into a batter and pour into mixture; let cook about 2-3 minutes, stirring constantly. Remove from heat. 
Note: You can also spoon the meal in with a spoon and you can use a chicken as well as turkey. 
Spuds and Onions:
4 med. Potatoes, peeled 
2 med. Onions, thinly sliced and cut in half
6 Tbsp Butter, softened 
1 tsp Salt
Paprika Parsley
Parmesan cheese
Heat oven to 425 degrees. Cut potatoes almost through crosswise in ¼ inch slices. Place each on square of foil. Insert ½ onion slice between potato slices. Spread top of each potato with 1-½ Tbsp butter; season with salt and a mixture of paprika, parsley, chives and parmesan cheese. Bring up edges of foil; fold in double fold and seal potato inside. Bake for 40 to 50 minutes or until tender. 4 servings.
Swiss steak:
3 tbsp. flour 
¾ tsp. salt
Dash of pepper
1½ lb round steak (3/4 inch thick)
2 tbsp. shortening 
1 (8oz) can tomato
½ c. diced celery
1 small clove garlic, minced
½ tsp. salt
Combine flour, salt and dash of pepper. Pound dry ingredients into steak on both sides. Melt
shortening in pressure cooker, brown steak in it. Combine tomatoes, onion, celery, Garlic, and 
½ tsp. salt with ½ cup water, pour over meat. Cook 35 minutes at 10 lb pressure. Makes 4 servings. 
Tangy Spaghetti Sauce:
2 lb. hamburger meat
¼ c. onion (chopped) 
1 tsp. Chile Habanero hot sauce
1 tsp.  Parmesan cheese (opt.)
Salt and Pepper to taste
½ tsp. garlic powder
½ tsp.  Cajun Seasoning
Preheat skillet on med. High heat. (You may want to add a little oil or cooking spray to the skillet so the meat doesn’t stick.)  Next add the uncooked hamburger meat and rest of ingredients altogether in skillet and fry altogether until meat is brown.  Stir every once and a while. Let simmer on low for about 10 mins. Sprinkle Parmesan cheese on top for extra flavor.
Tater tot Casserole:
1 bag tater tots
small onion chopped
1 to 2 lb. hamburger
1 big can cream of mushroom soup
¼  cup milk
2 cans mixed veggies(drained)
1 bag cheddar cheese
Preheat oven to 350. Brown hamburger with onion. Drain. Add to a 13x 9 dish. Add veggies. Mix milk with soup. Pour over veggies. Top with half of cheese. Put tater tots on top. Add rest of cheese. Bake for about 45 minutes or until tater tots are browned.
Three Cheese Pizza Meal:
1 Large Ready to Bake Italian Bread Shell
1 c Pizza Sauce 
1 c Shredded Mozzarella Cheese
½ c Shredded Pepper Jack Cheese 
½ c Grated Parmesan Cheese
¼ lb Sliced Ham
Heat oven to 375 degrees. Top 1 large Italian bread shell with 1 cup pizza sauce, 1 cup shredded mozzarella cheese, ½ cup shredded pepper jack cheese, and ½ cup grated parmesan cheese. Dot with ¼ lb sliced ham, cut into strips. Bake 15 minutes or until bubbly.
White Chicken Chili:
1 lb. chicken breast, cut in 1/2" cubes
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 T. oil
1 can northern beans, drained
2 cans green chilies
14-1/2 oz. chicken broth
1 tsp. cumin
1/2 tsp. pepper
1 tsp. salt
1 tsp. oregano
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream
Sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes. Stir in sour cream and whipping cream. Serve immediately.
(You can boil the chicken breast whole with the chopped onions. This does away with the oil.)
Zucchini Casserole:
Box stuffing mix
1 can cream of chicken 
Carrots (opt.)
Celery (opt.) 
Sauté zucchini and onion together, then place in the bottom of a baking pan.  Then fix dressing mix according to directions on box and spread over the zucchini and onion in the pan. Then add a can of cream of chicken soup and spread over stuffing mix.  You can add carrots and celery too.  
Bake 20 minutes.  


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