Hamburger Surprise

Hamburger Surprise
2 C. cooked Beans (2/3 C. dried beans)
2 lbs. meat, ground
2 tsp. sage
1 1/4 tsp. salt
1 1/2 C. carrots, finely shredded
2 stalks celery (~3/4 C.)
3/4 C. Onion
4 Tbsp. fresh parsley

Makes about 14 burgers. If beans are too wet, you can add oat or rye flakes as well to absorb liquid (~1/2 C). May also desire to add an egg or two.

Nutritional Yeast Basics

Cooking With Nutritional Yeast

Fake Slicing Cheese
½ C. Hot water
3 Tbsp. gelatin
¼ C. raw millet (1 C. cooked)
3 Tbsp. nutritional yeast flakes
1/8 tsp. garlic powder
1 ½ tsp. onion powder
Pimento (for color – optional)
¼ C. cashews
1 Tbsp. lemon juice

Soak cold water and gelatin in a blender a few minutes. Add millet, yeast flakes, garlic powder, onion powder, pimento, cashews, and lemon juice to blender. Liquefy when smooth. Pour into mold (like a loaf pan); refrigerate. To use as grated cheese, freeze first, then it will grate like regular cheese. Makes 1 mini loaf pan (like pan with plastic wrap for getting it out easier).


Melty Cheese

2 1/3 C. water
2 oz. pimentos (optional for color)
2/3 C. yeast flakes
1/3 C. oil
2 Tbsp. lemon juice or more
1 tsp. onion salt
2 Tbsp. cornstarch
1/3 C. whole wheat
1 tsp. garlic powder

Whiz in blender, and then simmer on stove until thickened. If it lumps, return to blender after thickening. Good for nachos, broccoli, pizza, cracker dip, and whatever else you desire. NOTE: Can use paprika if you don’t have pimentos.


Sites that give health benefits about nutritional yeast (not to be confused with Brewer’s yeast; will not rise bread) and recipes are below:

http://vegetariancuisine.suite101.com/article.cfm/benefits_and_uses_of_nutritional_yeast

http://recipes.wikia.com/wiki/Category:Nutritional_yeast_Recipes

http://vegetarian.lovetoknow.com/Nutritional_Yeast_Recipes

Gluten: The Wheat Meat!

Gluten: The Wheat Meat!



Gluten (long version)


10 C. whole wheat flour
5 C. water
Put in mixer with dough hook. Knead 10 minutes. Remove hook. Dough should be very stretchy. Cover dough with more water. Knead by hand and pour off starchy water. Take one handful of dough & rinse under a trickle of water until rubbery. Repeat until all dough in rinsed. After washing gluten, place on an oiled sheet of aluminum foil (on a cookie sheet). Bake 350° for 15-20 minutes. Grind to look like ground beef (and then cook like beef) or instead of grinding can cut into “steaks” and simmer about 45 minutes in broth, then pan fry. You can also simmer it in broth and then grind it up as well.



Quick Homemade Gluten

(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups)
This is the basic recipe for gluten.
2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1-1/4 cups water or vegetable stock (or another broth of your choice)
3 Tablespoons lite tamari, Braggs liquid amino acids (Health food store), or soy sauce
1-3 teaspoons toasted sesame oil (optional)
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.


Broth:
4 cups water
1/4 cup tamari or soy sauce
3-inch piece of kombu (a type of seaweed)
3-4 slices ginger (optional)
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.



Laura Cannon’s notes:
The quick homemade gluten recipe as well as other recipes can be found at http://www.vrg.org/recipes/vjseitan.htm . On there are recipes such as: Seitan Stew, Seitan and Shiitake Mushroom Stroganoff, Seitan Fusion Sauté, Barbecued Seitan, Seitan-Squash Sauté, & Mock BBQ Pork. Seitan (say-tahn) is basically gluten that is flavored. Although we may not be vegetarian, it helps to be used to these recipes and make the ones we like on occasion in case we aren’t able to obtain meat. It is a good substitute. It can also help to stretch the budget!


Other places that seem good to look for information and recipes are:
http://www.ellenskitchen.com/recipebox/wheaties.html
http://dianagrayministries.net/recipes/5-meat-meatsub.html


Other vegetarian sites are helpful in finding things like egg substitutes (which I found you can substitute in a recipe to have 1 egg = 1 Tbsp. flour or cornstarch). I also use nutritional yeast to make a cheese sauce or mock cheese. It is not the same as the real thing, but it is a good substitute to which I have grown accustomed to the flavor as my mom made it growing up. Again, it’s great for low budget and also when you can’t get the real thing. I also like it for convenience sometimes. < br/>

WARNING: Some people have an intolerance to gluten. Some may not even realize they have it until later. For this reason, there are so many gluten-free products. You can overdo anything – meat, water, wheat, etc. I recommend keeping a mixture of options. Other options, though, will help us to eat meat sparingly (as read in D&C).

Impossible Pumpkin Pie

3/4 C. Sugar (or honey)
1/2 C. Bisquick
2 Tbsp. butter
12 oz. evaporated milk
2 eggs
16 oz. pumpkin
2 1/2 tsp. pumpkin pie spice (ratio: 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves)
2 tsp. vanilla

Grease pie plate. Beat all ingredients until smooth. Pour into pan. Bake until knife comes out clean. Cool. Garnish with whipped cream.

Bake 376ºF 45-50 minutes in oven.

As an alternative, it could be baked in the microwave. Cook 7 minutes, stir, cook 7 more minutes. (more than that if cooled some and still too wet) I didn't stir because it messes up the smooth look of the pie... but I did have to go another 7 minutes and then let it cool. It was perfect (minus a few cracks)! :)

Apple Cinnamon Oatmeal

Apple Cinnamon Oatmeal

1 1/2 C. Apple Juice
1 1/2 C. Water
1 1/2 C. Oats
1 C. Milk Powder (optional)
3/4 tsp. Cinnamon (or leave out if using dried cinnamon apple)
1/2 tsp. Salt
Handful of dried apples (or regular cut up apples would work, too)
1 C. Applesauce

Bring the water to a boil in a saucepan and while waiting mix everything except applesauce.

When it is boiling briskly, gradually stir in the oatmeal mixture. Boil this for 5 minutes.

Remove pan from the heat, cover, and allow it to stand for 5-10 minutes. Stir in the applesauce right before serving.

Makes 2-4 servings.

Cooking with Beans

Instant Pot Black Beans

Ingredients

• 1 pound dry black beans  (or 2 C. dry beans which yields 6 C. cooked [4 - 15 oz. cans])
• 3 ½ cups water
• ½ onion chopped
• 3 cloves garlic minced
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon pepper
• 1 teaspoon salt or to taste

Instructions

• Rinse and pick over dry beans to make sure there aren’t any small pebbles or other debris.
• Optional: Soak beans by placing beans in a large bowl and filling the bowl with cool, filtered water. Cover the bowl and let it sit at room temperature for 8-12 hours. Then drain and rinse beans.
• Place black beans (soaked or unsoaked), water, onion, garlic, cumin, chili powder and pepper in Instant Pot. Stir.
• Close the Instant Pot lid and turn the steam release valve to the sealing position.
• Set the cook time using the Pressure Cook or Manual button, at high pressure:

  Unsoaked Beans: 25 minutes for firmer beans or 30 minutes for softer beans.

  Soaked Beans: 8 minutes for firmer beans or 10 minutes for softer beans.
• The Instant Pot will take about 10-15 minutes to reach pressure and then the cook time will begin counting down.
• When the cook time ends, allow the pressure to release naturally for 15 minutes (just leave the Instant Pot alone after the cook time ends).
• Quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
• Stir in salt. Serve.

Notes

• To cook unseasoned black beans (for baking) omit all ingredients except for the beans and water and follow the method as written. Add salt after cooking, if desired. Plain beans with no salt or seasoning will taste very bland on their own. If you plan to add the black beans to your meals, you will probably want to add a little salt or other spices/seasonings.
• Beans can be cooled and then stored in the refrigerator for 3-4 days or in the freezer for 2-3 months in an airtight container.

Source: https://kristineskitchenblog.com/how-to-cook-black-beans-in-your-instant-pot/

As much as I love meat, I think that we as Americans eat way too much meat. It gets expensive, and it isn't very healthy. I think it's important that meat be in our diets, but not in the way we currently use it. I have been reading various meatless meals and learned a lot from books and reading online. I will share some with you. First, I wanted to cut down costs even more by using dry beans instead of canned ones. Someone gave a wonderful idea of equivalency. So now I know how to use these in recipes! http://answers.yahoo.com/question/index?qid=20080128040131AAyM7ax 

15-oz can beans = 1 1/2 cooked beans, drained 

1 pound dry beans = 6 cups cooked beans, drained 

1 pound dry beans = 2 cups dry beans 

1 cup dry beans = 3 cups cooked beans, drained 

 i highly recommend this awesome recipe! my friends and family can never get enough!! http://www.epicurious.com/recipes/food/v… 

 Great Bean Recipes http://www.centralbean.com/recipes/Recipe_List.html http://74.125.47.132/search?q=cache:1en1YtAQQNYJ:extension.usu.edu/duchesne/files/uploads/FCS/Cooking%2520with%2520Food%2520Storage/dry%2520beans_plus.pdf+dried+beans+canned+beans+equivalent&cd=21&hl=en&ct=clnk&gl=us 

Hints: 

1. Rinse all beans and legumes in cold water. Remove all dirt, rocks, or bad beans. 

2. Add ⅛ tsp. baking soda and 1 Tbsp. cooking oil to each cup of beans while soaking. This will shorten the cooking time and decrease foaming. 

3. Add meat, onions, celery, and herbs during cooking to add more flavor. Add tomatoes, catsup, vinegar and other acid foods after the beans are tender. The acid prevents softening of the beans. 

4. Cooked beans freeze well and will keep up to 6 months in the freezer This link gives information on cooking with beans including canning them and also cooking them in a pressure cooker (check out the short amount of time! I hear it's better to soak them first though to keep them from plugging up the hole).  

It also has some bean recipes. http://74.125.47.132/search?q=cache:1en1YtAQQNYJ:extension.usu.edu/duchesne/files/uploads/FCS/Cooking%2520with%2520Food%2520Storage/dry%2520beans_plus.pdf+dried+beans+canned+beans+equivalent&cd=21&hl=en&ct=clnk&gl=us 

 In the past, I have cooked dried beans of mine in the crockpot... with no soaking... cooking on high about 8 hours. It made things so easy. It looks like someone else did similar... plus a nice recipe for refried beans (although I have my own recipe) http://www.beingfrugalisfabulous.com/2009/06/using-dried-beans.html And last, I found a sample of a cookbook on google books which seemed useful even with what was shown. The book is called "Not Your Mother's Slow Cooker Cookbook http://books.google.com/books?id=cDNRHs_f5P8C&pg=PA183&lpg=PA183&dq=dried+beans+canned+beans+equivalent&source=bl&ots=cLzYhphu0c&sig=qXJaEsi9Bwtxu0mtiYZqXpPFz-s&hl=en&ei=bKPKSuGUMtuQtgfQ3NjtAQ&sa=X&oi=book_result&ct=result&resnum=28#v=onepage&q=dried%20beans%20canned%20beans%20equivalent&f=false

Budget101's MYO Recipes

Although I have my own versions that I will post one of these days, some of pretty much what I do. Not all of the time, but most of the time, the more that you make, the more you save instead of buying it already made at the store. A great website with recipes to MYO (make your own) food is at http://www.budget101.com/myo02.htm

Texican Chili

Texican Chili

Makes 15 servings

8 bacon strips, diced

2 lbs. ground beef

14 ½ oz. can stewed tomatoes

2 8-oz. cans tomato sauce

16 oz. can kidney beans, rinsed and drained

2 cups sliced carrots

1 medium onion, chopped

1 cup chopped celery

½ cup chopped green pepper

½ cup minced fresh parsley

1 Tbsp. chili powder (can try half if you want it less spicy)

1 tsp. salt (try half)

½ tsp. ground cumin

¼ tsp. pepper

1. Cook bacon in skillet until crisp. Drain on paper towel.

2. Brown beef in bacon drippings in skillet.

3. Combine all ingredients in slow cooker.

4. Cover. Cook on low 9-10 hours or until meat is tender. Stir occasionally.

Crockpot Tips

• Cut up vegetables for your slow-cooker dish the night before and place them in ziplock bags in the refrigerator. This cuts down on preparation time in the morning.

• One hour on high equals about 2 to 2 ½ hours on low.

Kelly's Split Pea Soup

Kelly’s Split Pea Soup

Makes 8 servings

2 cups dry split peas

2 quarts water

2 onions, chopped

2 carrots, peeled and sliced

4 slices bacon, chopped

2 Tbsp. chicken bouillon granules or 2 chicken bouillon cubes

1 tsp. salt

¼ - ½ tsp. pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on low 8-9 hours.

Variation:

For a creamier soup, remove half of soup when done and puree. Stir back into rest of soup.

Shipwreck

Shipwreck

Makes 8 servings

1 lb. ground beef, browned

4-5 potatoes, cut in French-fry like strips

1-2 onions, chopped

16 oz. can light red kidney beans, drained

¼ lb. Velveeta Cheese, cubed

10 ¾ oz. can tomato soup

1 ½ tsp. salt

¼ tsp. pepper

Butter

1. Layer in slow cooker in this order: ground beef, potatoes, onions, kidney beans, and cheese. Pour soup over top. Season with salt and pepper. Dot with butter.

2. Cover. Cook on low 6-8 hours.

Note: This is particularly good served with Parmesan cheese sprinkled on top at the table.

Yum-e-Setti

Yum-e-Setti

Makes 6-8 servings

32 oz. bag frozen tater tots

1 lb. ground beef, browned

½ tsp. salt

¼. tsp. pepper

2 14 ½ oz. cans green beans, drained

10 ¾ oz. can cream of mushroom soup

1 Tbsp. dried onions

¼ cup milk

1. Line slow cooker with frozen tater tots.

2. Combine remaining ingredients. Pour over potatoes.

3. Cover. Cook on high 3 hours.

Note: Sprinkle individual servings with your choice of grated cheese.

Potluck Potatatoes

Potluck Potatoes

Makes 6-8 servings

4 cups potatoes, cooked, peeled, diced

10 ¾ oz. can cream of chicken soup

1 cup sour cream

1 cup shredded cheddar cheese

1/3 cup butter, melted

¼ cup chopped onions

½ tsp. garlic salt

½ tsp. salt

½ tsp. pepper

1. Combine all ingredients in slow cooker. Mix well.

2. Cover. Cook on low 3-4 hours.

Variations:

1. If you prefer soft onions, sauté in skillet in butter before combing with other ingredients.

2. Add chopped ham or dried beef

Beef Stroganoff

Beef Stroganoff

Makes 6 servings

2 lbs. ground beef

2 medium onions, chopped

2 garlic cloves, minced

6 ½ oz. can mushrooms

1 ½ cups sour cream

4 Tbsp. flour

2 ½ tsp. salt

¼ tsp. pepper

Milk for desired consistency

1 cup bouillon (optional)

3 Tbsp. tomato paste (optional)

1. In skillet, brown beef, onions, garlic, and mushrooms until meat and onions are brown. Drain. Pour into slow cooker.

2. Combine sour cream and flour. Add to mixture in slow cooker. Stir in remaining ingredients.

3. Cover. Cook on low 6-8 hours.

4. Serve over hot buttered noodles.

So You Forgot To Defrost

So You Forgot to Defrost

Makes 6 servings

6 boneless, skinless frozen chicken-breast halves

2 10 ¾ oz. cans cream of chicken soup

4 oz. can sliced mushrooms, or ½ cup sliced fresh mushrooms

¾ tsp. salt

¼ tsp. pepper

1 cup milk

1. Place frozen chicken in slow cooker.

2. Mix together soup, mushrooms, salt, and pepper and pour over chicken.

3. Cover. Cook of low 10-12 hours.

4. Serve over rice.

Tator Tot Casserole

Tator Tot Casserole

Makes 6-8 servings

32 oz. bag frozen tater tots

1 lb. ground beef, browned

½ tsp. salt

¼ tsp. pepper

2 14 ½ oz. cans green beans, drained

1 Tbsp. dried onions

¼ cup milk

1. Line slow cooker with frozen tator tots.

2. Combine remaining ingredients. Pour over potatoes.

3. Cover. Cook on high 3 hours.

Note: Sprinkle individual servings with your choice of grated cheese.

Golden Chicken and Noodles

Golden Chicken and Noodles

Makes 6 servings

6 boneless, skinless chicken-breast halves

2 10 ¾ oz. cans broccoli cheese soup

2 cups milk

1 small onion, chopped

½ - 1 tsp. salt

½ - 1 tsp. dried basil

1/8 tsp. pepper

1. Place chicken pieces in slow cooker.

2. Combine remaining ingredients. Pour over chicken.

3. Cover. Cook on high 1 hour. Reduce heat to low. Cook 5-6 hours.

4. Serve over noodles.

German Pancakes

German Pancake

½ C. Margarine (1 stick)

6 Eggs

1tsp. Vanilla

1 C. Flour

1 C. Milk

¼ C. Sugar

Dash of salt

Place stick of butter in a 9x13 pan and place in the oven while oven preheats to 350 degrees.

Put remaining ingredients into the blender and mix well.

Remove the pan from the oven. By now the butter should be completely melted. Pour egg mixture into the pan and place back in the oven for approximately 15? minutes or till light golden brown.

Allow to cool long enough so that you do not burn your mouth then serve.

6 servings -  10.5g protein per serving

Whole Wheat Pancakes

Whole Wheat Pancakes / Waffles

2 C. Biscuit Mix

1 ½ C. Water

1 Can drained Corn

1 Egg

1 tsp. Baking Soda

1 tsp. Vinegar

Blend all wet ingredients in the blender. Add dry ingredients. Let mixture sit for a minute or two. Cook on non-stick skillet or waffle iron. Pancake should be measured with 1/3 cup.

Strawberry Banana Crepes

Strawberry Banana Crepes

From: Quick Cooking

1 C. All-purpose flour

1 Tbsp. sugar

½ tsp. ground cinnamon

1½ C. Milk

2 eggs

1 to 2 Tbsp. butter or margarine

FILLING:

1 pkg. (8 oz.) cream cheese, softened

1 carton (8 oz.) frozen whipped topping, thawed

½ C. confectioners’ sugar

TOPPING:

2 C. sliced fresh strawberries

2 medium firm bananas, sliced

¼ C. sugar, optional

In a mixing bowl, combine the flour, sugar, cinnamon, milk, and eggs; mix well. Cover and refrigerate for 1 hour.

In an 8-in. nonstick skillet, melt 1 tsp. butter. Stir batter; pour about 2 Tbsp. into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

In a mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoonfuls on each crepe; roll up. Combine topping ingredients; spoon over crepes.

Yield: 18 crepes

Oven-Baked French Toast

Oven-Baked French Toast

PREP TIME: 10 minutes plus refrigeration BAKE TIME: 18 minutes

9 cinnamon grahams, broken crosswise in half (18 squares)

3 eggs

¾ C. milk, fat free

1 tsp. powdered sugar

4 medium strawberries

PLACE graham crackers in 2 even layers in greased 9-inch square baking dish; set aside. Beat eggs and milk with wire whisk until well blended; pour over grahams. Cover; refrigerate 30 minutes.

PREHEAT oven to 350°F. Bake graham mixture, uncovered, 18 to 20 minutes, or until toothpick in center comes out clean. Let stand 5 minutes before serving.

SPRINKLE with powdered sugar. Serve with strawberries.

Makes 4 servings.

Make it easy:

Assemble as directed; cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.

Nutrition information per serving:

220 calories, 7 g total fat, 1.5g Saturated fat, 160 mg cholesterol, 240mg sodium, 32g carbohydrate, 1g dietary fiber, 15g sugars, 8g protein

Cold Breakfast Oatmeal

Cold Breakfast Oatmeal

(This recipe yields 1 serving) Printable Version

• 3/4 cup rolled oats (non-instant and uncooked)
• 3/4 cup skim milk (may use rice or soy or almond milk)
• 1/2 teaspoon cinnamon
• 1 packet sweetner of choice (optional)
• 1/4 cup dried or fresh blueberries

The night before your breakfast, mix oats, milk, cinnamon and sweetner (if using) together in a cereal bowl. (If you are using the dried blueberries, go ahead and add these the night before also making sure they have plenty of liquid covering them.) Now cover with plastic wrap and place in the fridge overnight.

In the morning, add your fresh berries (if using) and stir gently. Enjoy.


This is my very favorite oatmeal. Once I ate this, cooked oatmeal took a vacation in my home. For a twist, use steel cut oats one morning. Either way you are getting plenty of fiber and a no-sugar option as well.

No Fuss Potato Soup

No-Fuss Potato Soup

Fix-it and Forget it Cookbook

6 C. diced, peeled potatoes

5 C. water

2 C. diced onions

½ C. diced celery

½ C. chopped carrots

¼ C. butter

4 tsp. (or 4 cubes) of chicken bouillon granules

1 tsp. salt

¼ tsp. pepper

12 oz. can evaporated milk

3 Tbsp. chopped fresh parsley (or dried)

8 oz. cheddar, or Colby, cheese, shredded

1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on High 7-8 hours, or until vegetables are tender.
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.

Makes 8-10 servings

Variations:

1. For added flavor, stir in 3 slices bacon, browned until crisp, and crumbled.
2. Top individual servings with chopped chives.

Bean Quesadillas

Bean Quesadillas

PREP TIME: 15 minutes

COOK TIME: 30 minutes

READY IN: 45 minutes

SERVINGS 12

1 Tbsp. vegetable oil

1 onion, finely diced

2 cloves garlic, minced

15 oz. black beans, canned, rinsed, and drained

1 green bell pepper, chopped

2 tomatoes, chopped

10 oz. frozen corn

12 (12 inch) flour tortillas

1 C. shredded cheddar cheese

¼ C. vegetable oil

1. Heat 1 tablespoon oil in a skillet over medium heat, and sauté the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.

2. Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the cheddar cheese, and top with the remaining tortillas to form quesadillas.

3. Heat ¼ cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Spinach Crumb Casserole

Spinach Crumb Casserole

From: Quick Cooking

10 oz. frozen chopped spinach, thawed and squeezed dry

2 eggs, beaten

½ C. milk

½ C. cubed process cheese (Velveeta)

1 Tbsp. chopped onion

½ tsp. salt

1 C. soft bread crumbs

4½ tsps. Butter or margarine, melted

In a large bowl, combine the spinach, eggs, milk, cheese, onion, and salt. Pour into a greased 1-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean,

Spinach Quiche

Spinach Quiche

2 Pie Crusts:

1 tsp. salt

2/3 C. shortening

7 Tbsp. cold water

2 C. flour

Filling:

20 oz. spinach, chopped

½ C. onion, Chopped

1 C. cheddar cheese, shredded

24 oz. Cottage Cheese

4 eggs

½ C. Parmesan Cheese

½ tsp. salt

¼ tsp. garlic powder

Grease 2 pie pans. Roll out your pie crusts and put the filling in both crusts. Bake at 350° for 1 hour.

Chicken Divan

Delicious Turkey/Chicken Divan(with Broccoli)

10 oz. frozen broccoli spears, cooked until barely tender & drained

1/3 C. milk

½ C. shredded cheddar cheese

4 lg. slices cooked chicken or turkey

10-1/2 oz. can condensed cream of chicken, mushroom, or celery soup

Arrange broccoli in shallow baking dish. Top with meat slices. Blend soup and milk; pour over turkey, sprinkle with cheese. Bake at 450° until lightly browned, about 15 minutes. Makes 4 servings.

Chicken, Broccoli, and Rice Casserole

Chicken Broccoli and Rice Casserole

2 ½ C. Frozen Broccoli, cooked and drained

12-20 onces cooked chicken in bite sized pieces

(You have the above already in bags in your freezer)

2 C. cream of chicken soup

2 C. milk

1 C. Mayo

2 tsp lemon juice

¼ - ½ tsp. garlic powder

2 C. cheese

1 C. crushed Ritz crackers (I don’t use them)

Spray casserole dish with vegetable oil spray.

In bowl: mix soup, mayo, lemon juice, garlic, and milk. Mix in rice, broccoli, and chicken. Place in casserole dish. Cover with cheese (and crackers if you like). Bake for 25 minutes at 375 degrees to melt cheese and heat through…can do this in microwave too.

Easy Chicken Pot Pie

Jackie’s Chicken Pot Pie

2-3 chicken breasts

2 cans cream of chicken soup

2 cans mixed vegetables

1 stick butter

2 C. Bisquick

1and ½ C. Milk

½ C. Sour Cream

Season to taste

Boil chicken until done. Let cool and remove from bone.

Mix vegetables and chicken together with ½ cup sour cream and soup.

Spray 9x13 pan with Pam (or other nonstick agent) then pour chicken mixture into the pan.

Mix Bisquick and milk in separate bowl then pour on top of the chicken mixture.

Bake at 350 degrees for 10 minutes.

Melt butter and pour on top of pie. Bake for an additional 45 minutes or until crust is golden brown.

“Cream of Chicken” Soup mix

“Cream of Chicken” Soup mix

2 C. nonfat dry milk powder

¼ C. unsalted instant chicken bouillon granules

2 Tbs. dried onion flakes

1 tsp dried thyme

¾ cup Cornstarch

1 teaspoon pepper.

Blend ingredients. When ready to use, combine 1/3 cup casserole mix with 1 and ¼ cups water to equal 1 can of soup.

Kolleen's Enchiladas

Kolleen’s Enchiladas

1 onion, puree or chop, optional

¼ C. Cilantro or parsley or 1 Tbsp. of dried parsley

1 small can chili’s, optional

1 pkg enchilada seasonings

1 lb. chicken breast (cubed and cooked) or ground meat

4 cups/32 oz. refried beans

10 tortillas

Fill and wrap.

Sauce (May need to multiply the sauce ingredients by 2 or 3)

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

½ C. Sour Cream

1 C. Cheese

Heat and whip these leaving no lumps.

Pour sauce in bottom of pan ¼ inch. Place enchiladas on top sauce then pour rest of sauce over enchiladas. Bake at 350° until brown on top (approx 20 minutes give or take).

Mom's Cole Slaw

Cole Slaw and dressing

One small head cabbage, shred in Bosch

3 medium to large carrots, shred in Bosch

2 stalks celery, chopped fine

1/2 - 1 onion, chopped fine

I suppose you can try to "shred" the onion and celery as well, but the celery is stringy and is better cut.

Mix all the vegetables together.

DRESSING

1 Cup mayo

1 tsp. sugar

1/4 Cup milk or water

2 tsp. seasoned salt

Mix the dressing. Pour over the vegetables and mix well. Your hands are the best mixing tools for this. Use at least a gallon size bowl or old ice-cream bucket to mix the salad, but once it is mixed, you can pack it in a smaller container.

This is a good salad to serve with chicken or fish...or BBQ ribs.

Mom's Corn Bread

Mom’s Corn Bread

400 degrees, 20-25 minutes in greased pan

In a 2-cup measuring cup:
9 oz. flour
9 oz. cornmeal
1/3 C. instant milk powder (or 1/4 C. regular milk powder)
1/8-1/4 C. sugar (optional)

If NOT using Self-Rising Flour, ADD:
1 TBLS. baking powder
1 tsp. salt
If USING Self-Rising Flour,
do NOT add baking powder and salt.

Also add:
3 eggs
9 oz. water
1/3 C. oil

Sweet Potato Casserole

Sweet Potato Casserole

6 Medium sized sweet potatoes

½ C. Sugar

2 Eggs

1 tsp. vanilla

1/3 C. Milk

½ C. butter or margarine

¼ C. brown sugar

1/3 C. pecans

2 Tbs. Flour

2 Tbs. butter or Margarine

Boil sweet potatoes until tender. Peel and mash. Combine 1^st 6 ingredients. Beat at medium speed until smooth. Pour into 8x12 pan. Combine last 4 ingredients. Sprinkle on top. Bake at 350 degrees for 30 minutes.

Potato Salad

Potato Salad

4 C. cube potatoes, rinse (4-5 medium potatoes)

¼ C. onion

1 C. celery

4 hard cooked eggs, chopped

Approx. ¾ C. Mayo

Dry mustard, sprinkled

1 tsp. salt

Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole

I prefer this recipe better: https://www.lovefromtheoven.com/cheesy-hashbrown-casserole/#wprm-recipe-container-46904

3½ C. Shredded potatoes or 1lb. 4 oz. shredded hashbrowns

1 can Cream of Chicken soup (or any variety)

1 C. Cheddar Cheese, shredded

¾ C. Sour Cream

¼ C. butter, melted

2 Tbsp. Onion, chopped (optional) or dash garlic or 1 clove of garlic, minced

1. Preheat oven to 350°F

2. Thoroughly combine all ingredients except hashbrowns

3. Mix hashbrowns with ingredients. Stir until well mixed

4. Place hashbrowns in a greased 2-quart baking dish

5. Bake at 350° for 45 minutes

Add a topping:

2 C. cornflakes

½ C. margarine, melted

Mix together and sprinkle over casserole and bake.

OR

Top with cheese

Stuffing

Stuffing

Loaf of bread – 2 lbs. cut in cubes

1 bag celery and onions – pre-cooked  cook in ¼ lb butter

1 tsp. salt

¼ tsp. pepper

¼ tsp. parsley

4 tsp. poultry seasoning

2 lbs. sausage, cooked and drained

Turkey giblets (cook in water approx. 2 hours on simmer until tender) and chop into stuffing

Take turkey juices in stuffing and bake 350° on day of Thanksgiving in casserole dish.

If you bake with the turkey, bake up stuffing in between meat and skin.

Fish N' Chips Casserole

Fish N’ Chips Casserole

1 (6 oz.) canned tuna, drained

2 (10 ¾ oz.) cans cream of mushroom soup

1 (10 ¾ oz.) can milk

1 (15 oz.) can peas

1 (15 oz.) bag ruffled style potato chips

1. Preheat the oven to 350°.

2. Grease a 9 x 13 casserole dish (preferably glass). You can use a round casserole too; it doesn’t matter.

3. Mix together in pan the tuna, soup, and milk. The milk is measured by filling up the soup can you just emptied out.

4. Gently stir in the peas.

5. Crumble two handfuls of potato chips over the top.

6. Bake 20 minutes or until slightly golden brown and bubbling hot.

7. Let stand 5 minutes.

8. Enjoy!

Salmon Patties

Salmon Patties

2 Cans salmon or Mackerel

1 stack of crackers. (1/4 of the box)

1 Large chopped onion

4 Eggs

Mix all ingredients then for into patties. Fry in a little oil or broil for 10 minutes then flip and broil for 5 minutes. Makes 16 patties.

Oven-Barbecued Ribs

Mom’s Oven-Barbecued Ribs

From: Quick Cooking

3 - 4 lbs. country-style pork ribs

1½ C. water

1 C. ketchup

1/3 C. Worcestershire sauce

1 tsp. salt

1 tsp. chili powder

½ tsp. onion powder

1/8 tsp. hot pepper sauce (optional)

Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1½ hours. Uncover; bake 30 minutes longer, basting once. Yield: 4 – 6 servings.

Lasagna

Lasagna

1 lb. lasagna noodles (approx. 12 – 18 noodles)

30 oz. Ricotta or cottage cheese

2 Tbs. Parmesan Cheese

1 lb. sausage

2 Tbs. Parsley

2 raw eggs

Mozzarella or Muenster cheese

In a large pot, cook the noodles. Add the oil to the water. Drain and add cool water so you can handle the noodles. Leave noodles covered in cool water as you work.

In a large bowl, empty the cottage cheese. Add the parmesan, parsley, and eggs. Mix well. NO SALT. Lay aside.

Spread the bottom of the lasagna pan with sauce…Then a layer of noodles. Then add mixture of ricotta, then sausage, then mozzarella, then sauce, then noodle. (repeat underlined part.) Cover the top with a little sauce, then mozzarella cheese.

Bake at 350° for 35 minutes. Let cool for ½ hour before serving.