• Taco Soup

• 2 lbs ground chuck
• 1 onion
• 15 ounce can tomato sauce
• 15 ounce can water (adjust as needed)
• 2 - 10 ounce cans rotel
• 2 cans Ranch Style pintos
• 1 pkg. taco seasoning
• 1 - 16 ounce pkg. frozen corn

Brown meat with proper seasoning. Add all the above ingrediants and simmer untill done.

Forgotten Chicken

• 1 cup uncooked rice
• 2 cans cream of chicken soup
• 1-1/2 cups water
• Chicken pieces for 6 or 8 servings
• 1/2 pkg. dry onion soup
• salt & pepper

Preheat oven to 350 degrees. Place rice in bottom of shallow, greased baking pan. Combine cream soup & water. Pour some of soup mixture over rice & let stand a few minutes. Place chicken pieces on top of rice. Salt & pepper chicken. Pour remaining soup mixture over it. Top with dry onion soup & cover with foil, place in oven & forget it for 1 1/2 to 2 hours.

Mom's Cornbread

• 6 heaping tbsps. flour
• 4 teaspoons baking powder
• 3 eggs
• 1 tbsps. sugar
• 1 pinch of salt
• 3/4 stick margarine
• 1 cup cornmeal
• 1 cup milk

Mix all ingredients. Then add melted margarine. Pour into skillet, margarine was melted in and bake approx. 25 to 30 minutes in 400 degree oven.

Mom's Sage Cornbread Dressing

• 1 pan of cornbread
• an equal amount of Pepperidge Farm Herb Seasoning Mix
• 6-7 heaping teaspoons of rubbed sage
• a couple of hands full of lightly salted cashew halves
• 1 to 1-1/2 cups of cooked rice
• 1-1/2 to 2 cups of chopped celery (about half of a bunch of celery)
• 2 very large, bell peppers
• 8 eggs
• 2 49-1/2 ounce cans of fat free chicken broth

Combine ingredients (except chicken broth). Heat chicken broth (1 can at a time). Add to mixture and stir. Add second can a little at a time (it may not require whole can) until moist (mushy) but not standing in liquid. If additional liquid is required use boiling water. Bake in ungreased pan at 400 for 1 hour.



West of the Pecos Casserole

• 1 stick butter
• 2 pounds ground beef
• 1 large onion, chopped
• 16 ounce can mushrooms
• 2 teaspoons chili powder
• 1/4 cup worcestershire sauce
• 1 can tomato soup
• 1 - 16 ounce can cream style corn
• 1 - 16 ounce can tomato & green chilies
• 1 - 12 ounce pk noodles, cooked
• salt & pepper
Melt butter in heavy skillet, add meat, onion, pepper, mushrooms, chili powder, worcestershire sauce, salt & pepper. Cook until meat is brown. Add soup, corn, tomatoes, simmer 30 minutes. Add cooked noodles. Pour into large casserole & let cool. Bake 1 hour in 325 heated oven. Topping with grated cheese makes this special.



Orange Candy Cake

• 1 Cup Butter
• 2 Cups Granulated Sugar
• 4 Eggs
• 1 Teaspoon baking soda
• 1/2 Cup Buttermilk
• *4 Cups unsifted all-purpose flour
• 1 Box (14 0unces) dates, cut into small pieces; or 2- Cups of Raisins.
• 1 Pound orange candy slices, cut into small pieces
• 2 Cups chopped nuts
• 1 Cup flaked coconut
• 1 Cup reconstituted frozen or fresh orange juice
• 1 Cup unsifted confectioners' sugar

Cream butter with granulated sugar. Add eggs, one at a time, creaming well after each. Dissolve soda in buttermilk; then alternately add to creamed mixture with 3-1/2 cups of flour. Mix remaining 1/2 cup flour with dates, candy pieces, and chopped nuts. Add to batter with coconut. Pour batter into 10-inch tube pan that has been greased and floured on bottom and sides. Bake at 250 degrees for 3 hours or until cake springs back when lightly pressed.

Meanwhile, combine orange juice and confectioners' sugar; mix well. Immediately pour over hot cake in pan. Let stand overnight in pan and slice to serve.

NOTE: Cake may be wrapped in aluminum foil or plastic wrap and stored in refrigerator for about 2 weeks.

*(I normally use regular cake flour and do not sift in preference to unsifted all purpose flour.)



Panhandle Barbecue Sauce

• 1/2 Cup Butter
• 1/2 Cup Light Brown Sugar
• 1/4 Teaspoon Cayenne Pepper
• 1/4 cup worcestershire sauce
• 14 ounce bottle catsup
• 2 tablespoons chili sauce
• 2 cloves garlic, crushed
• 1 onion, finely chipped
• 1/2 cup salad oil
• 1 teaspoon dry mustard
• 1/4 cup lemon juice
• 3 drops Tabasco sause

Melt butter in sauce pan and add remaining ingredients, stirring constantly. Simmer 15 minutes, stirring frequently. Sauce may be stored in tightly closed jar in refigerator one week or in freezer indefinitely. Use as a marinade, or basting or serving sauce for poultry, veal, lamb or beef.



Applesauce Spice Cake

• 1/2 Cup Butter
• 1/2 cup sugar
• 1 egg
• 1-1/2 cup applesauce
• 1 cup nuts (chopped coarse)
• 1 cup raisins
• 1 cup dates chopped
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking soda

Cream butter & sugar, add well beaten egg & vanilla, add the rest of the ingredients mixed, turn into well greased & floured bread pans. Bake 350 degrees 1 hour