CHEESY POTATO CASSEROLE
2 lb. frozen shredded potatoes
16 oz. (2 cups) sour cream
2 cups cheddar cheese (shredded)
1/2 cup butter or margarine (melted)
1/2 cup onion (chopped)
1 can cream of chicken soup
salt and pepper to taste
1 cup potato chips (crushed)
Mix all ingredients except potato chips. Put into a 13x9 pan.
Sprinkle with chips and bake at 350* 1 hour
(1/2 hour covered to keep the potatoes moist, then additional 1/2 hour
uncovered to brown potatoes).
CHILI
1 lb. hamburger
1/2 cup onion
1/2 cup green pepper
1 lb. 12 oz. can petite diced or crushed tomatoes
15 1/2 oz. can Brooks Mild Chili Beans
8 oz. can tomato sauce
2 tsp. chili powder
1 tsp. salt
Brown hamburger, add onions and green pepper; drain grease.
Add remaining ingredients and simmer uncovered 30 minutes.
* This chili recipe is my signature recipe that won our daughter Mary Ann 1st Place
in her culinary class and vocational high school.
CHOCOLATE CHIP COOKIES
2/3 cup shortening
2/3 cup margarine
1 cup sugar
1 cup brown sugwr
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
12 oz. chocolate chips
3 cups flour
1 cup coconut
(optional)
Mix all ingredients and add flour last.
Drop by heaping teaspoons on
ungreased cookie sheet.
Bake at 375 8-10 minutes.
*
I usually take them out of the oven at 8 minutes so they don't overbake.
Cool
slightly before removing from cookie sheet.
Cool and put in closed plastic comtainer to keep soft.
MEATLOAF
1 � lbs. hamburger
6 oz. evaporatd milk
� cup oatmeal
� cup cracker crumbs
1 egg
1 tsp chili powder
1 tsp. salt
� tsp. garlic powder
pepper
SAUCE
� cup catsup
1/8 cup brown sugar
Mix all (except sauce) together well and put in loaf pan.
Add sauce to top and bake 350 for I hour
MUSHROOM GRAVY
1 small can mushrooms
onion slices
2 T. butter or margarine
2 T. flour
1 tsp. instant beef bouillion or 1 beef bouillion cube.
Drain mushrooms and reserve juice.
Add water to mushroom juice to equal 1 cup.
Cook onion slices in butter or margarine.
Add flour and mix well.
Add bouillion and mushroom water.
Cook until starts to boil then cook 1 minute until gravy thickens.
ORANGE PINEAPPLE JELLO
1-6 oz. pkg. orange jello
2 cups boiling water
2-20 oz. crushed pineapple
1 cup frozen orange juice (concentrated & undiluted)
2-15 oz. mandarin oranges
3 1/2 oz. pkg. instant vanilla pudding
1 cup milk
8 oz. Cool Whip
Drain pineapple, reserving 1 cup of the juice.
Drain mandarin oranges.
Dissolve jello in boiling water; add orange and pineapple juices, pineapple, and mandarin oranges.
Chill until firm.
TOPPING
Beat pudding and milk on low speed until blended. Add Cool Whip. Spread over firm jello and chill.
POTATO OR MACARONI SALAD
2 lbs. (6 medium) potatoes or 3 cups uncooked elbow macaroni
6 hard boiled eggs
1 cup chopped celery
1/2 cup chopped onion
1 T. apple cider vinegar
1 T. mustard
1 T. sugar
1 tsp. salt
peeled grated carrots and chopped pickles
(optional)
Cook macaroni or peeled and cut potatoes. Cool thoroughly (rinse macaroni in cold water).
Add eggs, celery and onion. Mix mayonnaise with sugar, vinegar, mustard and salt.
Add to potatoes and mix well.
Tastes best if chilled overnight.
You may need to add more mayonnaise before serving. |
