Friday, December 31, 2010

Campfire Stew

Campfire Stew
1 pound Ground meat
2 cans Vegetable Soup (we prefer Vegetarian Vegetable)
1 can whole-kernel Corn, drained
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
1/2 tsp Black Pepper

Brown the ground meat and drain off excess fat. Add other ingredients plus 1/3 can of water. Cover and simmer about 15 minutes.

I first made this recipe when I was in Brownies. I think I was in 2nd grade. ("A few years ago") This recipe is super easy and your kids will enjoy helping with this one!


Thursday, December 30, 2010

Play Clay

-If your kids are getting bored, this is fun to make together. We found this recipe in our 2nd grade Handwriting activities.


Play Clay

2 cups flour
2 cups water
2 Tbsp oil
4 Tbsp cream of tartar
1 cup salt
food coloring

Directions: Cook over low heat until mixture forms a ball; remove from heat. When cool, store in airtight container. (A ziploc bag works great!). Do not refrigerate. It will keep several months.


1 cup Peanut Butter-creamy
1 (12 oz pkg) Butterscotch Morsels
4 cups Rice Krispies
4 cups mini Marshmallows

Cook peant butter and butterscotch morsels in the microwave on 30% power for 5 minutes. Stir until blended. Add rice krispies and marshmellows and stir.  Press in 9x13 pan and chill.

From the kitchen of Dot Clegg 

Tuesday, December 28, 2010

Crock Pot Cream Cheese Chicken

Crock Pot Cream Cheese Chicken

·                     2.5 pounds boneless, skinless chicken breasts (I usually use 4)
·                     8 oz reduced fat cream cheese
·                     10.75 oz can cream of chicken or mushroom soup
·                     1/2 cup water
·                     1 packet Italian salad dressing dry seasoning
·                     16 oz pasta of choice (I use Penne or Rotini)

Use an electric mixer to combine cream cheese, soup, water and seasoning packet. Pour over chicken in crock-pot. Cook on high 4-5 hours or low 8-9 hours. 

Can be served over noodles or rice. Good with broccoli, drizzled with sauce. 
Makes 6 servings

Monday, December 27, 2010

Shrimp and Yellow Rice

Shrimp and Yellow Rice
2 lb Shrimp, peeled, raw
1 pkg Yellow Rice
1 can Cream of Mushroom Soup
1 can Rotel Tomatoes
1 med Onion, chopped
1 med Bell Pepper - green, chopped
1/4 c (1/2 stick) Butter

Saute shrimp and margarine until pink, then add onion and bell pepper. Saute 5 minutes more. Cook rice according to directions. Combine shrimp mixture and rice. Add soup and tomatoes. Pour into 13 x 9 greased casserole dish. Bake at 350 for 15 minutes. Serves 6 to 8.

My favorite place to find recipes is in CHURCH COOKBOOKS. Images of delicious Dinners on the Ground come to mind. YUM! This recipe was submitted by Vivian Brown, Our Best Homecooking, Ebenezer Baptish Church Youth Ministry cookbook (1997).


Sunday, December 26, 2010

Ritz Chicken Casserole

Ritz Chicken Casserole
6 Boneless Skinless Chicken Breasts
1 can Cream of Chicken Soup
8 oz Sour Cream
1 sleeve Ritz Crackers
3 tbsp Butter
2 cups Minute Rice, cooked

Cook chicken and cut up into bite size pieces. Put in casserole dish. Heat soup and sour cream. When heated, stir in rice and pour over chicken. Crush crackers and sprinkle on top. Dot with butter and bake at 350 degrees for 20 to 30 minutes

Tracey Duren from Wilmer, AL introduced us to this recipe! It quickly became a favorite. We later added the rice variation to the recipe.


Saturday, December 25, 2010

Merry Christmas

We wanted to stop this day 
and wish all of you a

Merry Christmas!

Looking forward to sharing time with you 
around our kitchen table in 2011!

Enjoy this song by Glad

Thursday, December 23, 2010

Pecan Praline Sandies

Pecan Praline Sandies

1 cup butter, softened
¼ cup powdered sugar
¼ cup brown sugar, packed
2 tsp vanilla
1 tbsp water
2 cups all-purpose flour
1 cup finely chopped pecans
Powdered sugar

Preheat oven to 300°. In large bowl, cream butter and sugars. Stir in vanilla and water. Add flour and nuts; mix until well blended. Form dough into 1-inch balls and place on cookie sheets; flatten balls slightly. Bake about 20 min or until golden brown. While still warm. Roll in powdered sugar; cool. Roll again in powdered sugar; store in airtight container.

Makes 4 dozen cookies.

Rachel loves these cookies.


Ranch Chicken

Ranch Chicken
6 Chicken - Boneless Skinless Breast
1 can Cream of Chicken Soup
1 envelope Ranch Dressing Mix
1/2 Cup Water
1/2 cup Sour Cream
2 tbsp Ranch Dressing
2 tbsp Flour (all-purpose)
2 bags Flour Tortillas, large

Spray crock pot with non-stick cooking spray. Place chicken breasts in crock pot. In a small bowl, combine soup, ranch dressing mix, and water; pour over chicken. Cover and cook on low 8 hours or high 4 hours. Remove chicken from crock pot and shred (if using in tortillas) or cut into serving size pieces. Stir in sour cream, ranch dressing, and flour; replace chicken. Cover and cook on high 20 minutes.

Serve over rice, pasta, or in tortilla wraps. 

Our favorite way to eat this is with tortillas. The kids often request this when they are having sleepovers because their friends love it, too.


Wednesday, December 22, 2010

Aunt Dot`s Ice Cream Pie

Aunt Dot`s Ice Cream Pie

8-10 whole (1 sleeve) Graham Crackers, crushed
1/3 cup Sugar
1 stick Butter, melted

1/2 gallon Vanilla Ice Cream, softened

1 12 oz pkg Chocolate Chips - semi sweet
1 can Evaporated Milk
1 cup mini Marshmallows
1/2 cup Pecans, chopped

Make crust:
Combine crushed graham crackers, sugar, and melted butter. Put in
bottom of 9x13 pan and freeze until hard. (at least 2 hours)

Ice Cream Layer:
Soften ice cream and then spread over crust. Return to freezer to harden (at least 4 hours)

Add choc chips, evap milk, and marshmellows to heavy saucepan. Cook over med low until thickened. Stirring constantly. Remove from heat and allow to cool for 30 minutes stirring every 5 minutes. Pour over ice cream and sprinkle with pecans.

Return to freezer to harden. At least 3 hours. 

This recipe was given to me by my mother-in-law Dot Clegg. The recipe was handed down to her by her Aunt Dot. I love recipes that have been enjoyed for generations! (smile) It is easy to make but you do need to plan ahead to give yourself time to complete each layer.



Monday, December 20, 2010

Crawfish Etouffee`

Crawfish Etouffee`
3/4 cup Cooking Oil
3/4 cup Flour (all-purpose)
1 chopped Onion
1/4 cup chopped Celery
1 clove Garlic
1 chopped Green Pepper
1/4 cup Butter
1 can Tomato Paste
3 cups Water
2 Chicken boullion cubes
2 tsp Salt
2 tsp Black Pepper
1 tsp (optional) Tabasco sauce
1 tsp Paprika
2 pounds Crawfish Tails

Cook roux from oil and flour in microwave. (Put oil and flour in microwave safe bowl. We like to use 8 qt Pyrex measuring cup. Stir. Cook on High 2 minutes. Stir. Continue cooking for 1 minute intervals and stirring until roux is the color of a penny. CAUTION: ROUX IS VERY HOT!) Immediately add onion, celery, garlic, and green pepper and stir. Vegetables will cook in the hot roux. 

In a small skillet, melt butter and then add tomato paste.  Saute paste in butter until smooth and thick, about 5 minutes. Combine paste mixture and roux in dutch oven. Pour in broth (water with melted bouillon cubes) and add balance of seasonings. Cook on medium heat for 30 minutes. Add crawfish tails 5 minutes before serving. Serve over rice. 

Poppa's Pizza (Christmas Eve Tradition)

Poppa`s Pizza
1 box (2 pizzas) Chef Boyardee Pizza Mix
1 pkg Canadian Bacon
6 slices Bacon
1 pkg Pepperoni
1 can Pineapple slices
1 pkg Cheese - Cheddar - medium, grated
1 Ground meat, cooked
1 Black Olives, sliced

Cook according to package directions. Larry customizes the pizza to meet each individual taste. 

We have this every year on Christmas Eve and any other time the kids can convince Larry to cook it often as a birthday meal request. 

Charla`s Bread Recipe (Bread Machine)

Charla`s Bread Recipe
1 cup Water, HOT
2 TBSP Sugar
2 TBSP Cooking Oil
1/4 tsp Salt
3 cups Flour (unbleached bread flour)
2 tsp Yeast for Bread Machines

Put in bread machine in order given. Cook on Regular bread baking cycle.

1 1/2 lb loaf 

This recipe was given to me by Charla Miley. 

Pepper Steak

Pepper Steak
2 pounds Flank steak
2 tbsp Cooking Oil
1 medium Onion, chopped
1 pkg Brown Gravy Mix
1 1/4 cups Water
1 tbsp Soy Sauce
2 large Green Pepper, cut in thin strips
1 large Tomatoes, cut in wedges

Thinly slice steak diagonally. Brown with onion in oil. Stir in gravy mix, water, and soy sauce. Stir until thickened. Cover and simmer 30 minutes. Add green peppers and tomato. Simmer 10 minutes. Serve over rice. 

Spaghetti with Meat Sauce (Heddy`s Spaghetti)

Spaghetti with Meat Sauce (Heddy`s Spaghetti)
1-1/2 lb Ground meat
4 Spaghetti Sauce, Garlic and Herb
2 lbs Spaghetti

Cook groundmeat. Add spaghetti sauce. Cook for about 20 minutes.

Cook spaghetti according to package directions. 

Serve sauce over spaghetti. 

Friday, December 17, 2010

Pecan Pralines (Microwave)

Pecan Pralines
1 cup Whipping Cream, heavy
2 cups light Brown Sugar
2 tbsp Butter
1 1/2 cups, chopped Pecans

Mix whipping cream and brown sugar in large microwave safe bowl. Cook in microwave 12 minutes. Add butter and pecans and stir. Quickly drop by spoonful onto aluminum foil. Remove when hardened.

I usually store these in an airtight container with wax paper separating the layers of pralines.

(Recipe from Dot Clegg)


3 cups Flour (self-rising)
1 Egg(s)
1/6 cup Cooking Oil
3 cups Milk

Put flour, eggs, and cooking oil in a large mixing bowl. Add milk slowly while mixing to a good consistency. Brown on one side on a griddle set to about 280 degrees. Flip and brown the other side (this is much quicker than the first side).

This makes about 15 pancakes

-recipe from Larry

Maple Syrup

Maple Syrup

2 cups Sugar
2 cups light Brown Sugar
2 cups Water
1/4 tsp Maple Flavoring
1/4 tsp Vanilla

Combine water and both sugars in a saucepan. Bring to a boil. Boil for 1 minute. Remove from heat. Stir in maple and vanilla.

NOTE from the cook : I "cheated" and bought a bottle of syrup that can be reheated in the microwave. We used this up and have been re-using the bottle ever since. This recipe fits just right in the bottle that we bought.

-recipe from Larry

Friday, November 12, 2010

Nanny's Cornbread Dressing

Cornbread Dressing
1 cup Cornmeal, self-rising
1 1/2 cup Flour (self-rising)
1 Egg(s)
1/2 cup Cooking Oil plus small amount (*see below)
1 1/2 cup Milk
2-3 Chicken - Boneless Skinless Breast, boiled and diced (save broth)
4 Egg(s), boiled and diced
1 Onion, diced
4 stalks green onions, diced

Make Cornbread:
Heat oven to 400 degrees. Mix cornmeal, flour, 1 egg, 1/2 cup cooking oil, and milk. Put enough cooking oil* in the bottom of an oven-safe skillet (cast iron is best) to cover the bottom. Preheat the skillet and oil. (Oil is ready when a drop of mixture sizzles in pan.) Pour mixed ingredients into skillet. Bake 15-17 minutes until center springs back. Broil until golden brown. Set aside.

Cook chicken. Save 4 cups of broth. Set aside.

Boil Eggs. Set aside.

Cook onions and green onions in oil*. Set aside.

After everything is done, combine all ingredients including saved broth and put in 9x13 pan. Cook at 350 for 30 minutes.

(Mary Hagan "NANNY")

Wednesday, November 10, 2010

Beef Taco Foldovers

1/2 lb Ground meat
1/4 cup Onion, chopped
1/2 cup Black Beans (15 oz), drained
1 8 oz can Tomato Sauce
1 tbsp Taco Seasoning
1 can Biscuits, Pillsbury Grands! 
1 cup (4 oz) Cheddar Cheese, shredded
Salsa for garnish
Sour Cream for garnish

Heat oven to 375. Cook groundmeat and onions until brown, drain. Stir in beans, tomato sauce, and seasoning mix. Simmer 3-5 minutes, stirring occasionally, until liquid is absorbed. Seperate dough into 5 biscuits. Press or roll each to form 5-inch round. Spoon 1/2 cup meat mixture onto center of each flattened biscuit. Sprinkle cheese evenly onto biscuit. Fold half of biscuit over filling; press edges with fork to seal. Place on ungreased cookie sheet. Bake 12-15 minutes or until golden brown. Top with salsa and sour cream. 

YIELD: 5 sandwiches 

Tuesday, November 9, 2010

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream - 16 oz
2 Egg(s), beaten
Pam, quick sprayCrisco, enough for pan

1. Preheat oven to 350 degrees. Spray or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.

This is a great recipe to take and share.

Taco Soup with Black Beans

1 pound Ground meat, browned and drained
1 can Crushed Tomatoes
1 can Corn, whole kernel - Can (SB), undrained
1 can Black beans, undrained
1 can Kidney Beans, undrained
1 pkg Ranch Dressing Mix
1 pkg Taco Seasoning
1 small Onion, chopped
1 bag Chips, Fritos or Tostidos
Cheese - Cheddar (shredded), 1 cup
1/2 cup Sour Cream

Combine all ingredients except chips, shredded cheese, and sour cream in crock pot.

Cover and cook on LOW 4 to 6 hours.

Garnish individual servings with chips, cheese, and sour cream.

Makes 6-8 servings. This is an easy recipe to double.

Tuesday, November 2, 2010

Rice Balls

Rice Balls

1 pound Ground meat

1/2 cup Rice, long-grain

1/3 cup Milk

1 can Tomato Soup

1 can Zesty Tomato Soup

Mix ground meat, rice, and milk. If desired, season with salt, pepper, chopped onions, celery, and green pepper or creole seasoning. Form mixture into balls about 1-1/2 to 2 inches in diameter. Put in a covered casserole dish. Pour tomato soups and 1 can of water over the meat balls. Cook slowly (250 degrees) for 1-1/2 hours. Check rice for doneness.

*** Can also be added - saute onions and bell peppers to add to the riceballs.

*** Can use minute rice for less cook time.

*** Instead of the tomato soups, use a spaghetti sauce that includes green peppers.

*** Highly recommended to eat these with Corn. Heather won't eat them unless they are served with corn! True story!

Saturday, October 16, 2010

Pumpkin Pie

Pumpkin Pie

1 Pie Shell - Unbaked - Regular

1 Pumpkin - 15 oz can

1 can Condensed Milk

2 Egg(s)

1 tsp Cinnamon, ground

1/2 tsp Ginger, ground

1/2 tsp Nutmeg, ground

1/2 tsp Salt

Preheat oven to 425. In large mixing bowl combine all ingredients except pastry shell.; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

Saturday, October 9, 2010

Pecan Pie

Pecan Pie

1/2 stick Butter - sticks (salted)

1 cup Sugar

3 Egg(s)

1/2 cup Karo Syrup

1 tsp Vanilla

1 cup Pecans

1 Pie Shell - Unbaked - Deep Dish

Cream butter and sugar. Add eggs, Karo syrup, vanilla, and pecans. Pour into unbaked pie shell. Bake at 325 degrees for 1 hour and 15 minutes.

Tuesday, February 23, 2010

Hamburger Helper Oriental Rice


(From facebook page)

Remember Hamburger Helper Oriental Rice? It was one of our family's favorite dishes. We think we've gotten pretty close to their recipe. Here's what we came up with:

1 lb. Ground meat
5 Beef Bouillon Cubes
1 tbsp Brown Gravy Mix Tone`s
2 cups Minute Rice
2-1/2 tbsp Soy Sauce

In a medium frying pan brown ground meat.

Add 2-1/2 cups water and heat to boiling. Reduce to a medium low heat andadd bouillon cubes and brown gravy mix; stir until dissolved.

Add rice, remove from heat, cover pan let sit for 5 to 7 minutes or untilrice is done.

Stir in soy sauce and enjoy.

Wednesday, February 3, 2010

Spanish Chicken

Spanish Chicken

3-4 boneless skinless chicken breast
1 pkg corn tortillas, 10-12 pkg
2 cans cream of chicken soup
1 stick butter
1 lg onion, chopped
1 can Rotel tomatoes
2 cups grated cheese

Boil Chicken and cut into small pieces. Put chicken in layers in bottom of casserole. Tear tortillas in pieces and put on top of chicken. Melt butter in saucepan and saute onions. Add soup and Rotel tomatoes to butter and onions. Pour over chicken and tortillas. Top with cheese. Bake 30 minutes at 350*.

From Dee Nelson, Pumpkin Center Baptist Church, LA

Tuesday, February 2, 2010

Hush Puppies

Hush Puppies

3 cups self rising corn meal
1/2 cups finely chopped onions
2 cups buttermilk
1 well-beaten egg

In a bowl, mix corn meal, onion, buttermilk and egg until well blended. Drop by heaping teaspoons into hot fat or oil (375*). Fry 3 to 4 minutes, turning hush puppies for even browning. Drain on absorbent paper. Serve hot as a snack or with fried fish.

For extra flavor, mix 1 cup grated cheddar cheese into batter and fry as above.

Monday, February 1, 2010

Lemon Squares

Lemon Squares

1 pkg Lemon Cake Mix (w/ pudding)
1 stick butter
3 eggs, divided
1 cup pecans, finely chopped
8 oz cream cheese, softened
1 (16 oz) box powdered sugar

1. Mix cake mix, 1 egg, pecans, and melted butter together. Beat by hand until well mixed.

2. Mix the cream cheese, powdered sugar, and 2 eggs together. Beat with mixer until smooth. Pour over cake batter.

3. Bake in 350 degree oven for 45 minutes to 1 hour, or until top is just golden brown.

4. Cool completely then cut into small squares.

My great-grandmother (nanny) Mary Hagan's favorite dessert

Sunday, January 31, 2010

Mama's Cornbread

Mama's Cornbread

1 cup self-rising cornmeal
1 1/2 cup self rising flour
1 egg
1/2 cup cooking oil
1 1/2 cup milk

Heat oven to 400*. Mix all ingredients. Put enough cooking oil in the bottom of a skillet to over the bottom. Preheat the skillet and oil. Pour mixed ingredients into skillet. Bake 15-17 minutes until center springs back. Broil until golden brown.

Edith Aline Hagan Rainey

Toll House Chocolate Chip Cookie

Toll House Chocolate Chip Cookie

1/2 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon water
1 cup self rising flour (or 1 cup, 2 tbsp all purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt)
1 6oz pkg semisweet chocolate morsels

Cream butter and sugars. Beat in egg; add vanilla extract and water. Combine flour, soda, and salt. Stir into creamed mixture. Add semisweet chocolate morsels; mix well. Drop by well-rounded 1/2 teaspoonful onto greased cookie sheets. Bake at 375* for 10 to 12 minutes.

Yield: about 4 dozen

Saturday, January 30, 2010

Hamburger Potato Casserole

Hamburger Potato Casserole

1 pound ground meat
4 large potatoes, sliced
1 can cream of mushroom soup
8 slices American cheese
1 soup can of water

Brown ground meat and drain.
Layer ground meat, half of sliced potatoes, cheese slices, and finish with remainder of potatoes in a casserole dish.
Mix soup and water and pour over meat, potato, cheese layers.
Cover with aluminum foil and bake for 1 hour at 350*.

Friday, January 29, 2010

Egg Drop Soup

Egg Drop Soup

4 cans chicken broth
3 tbsp cornstarch
1/2 tsp sugar
1 tsp salt
1/4 tsp black pepper
2 eggs, beaten

1. Heat broth to boiling point in a large sauce pan.

2. Meanwhile, in a small bowl, make a smooth paste of cornstarch and 1/4 cup cold water. Stir in sugar, salt, and pepper.

3. Into hot broth, slowly stir cornstarch mixture. Heat to boiling point stirring constantly.

4. Reduce heat, add eggs, a small amount at a time, stirring to separate them into shreds.

5. Remove from heat. Serve at once.

Thursday, January 28, 2010

Peanut Butter Cookies

Peanut Butter Cookies

1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
1 tsp vanilla
2 eggs
1 cup peanut butter
2 cups all purpose flour
2 tsp baking soda
1 tsp salt

Cream shortening, sugars, and vanilla extract. Add beaten eggs, and beat thoroughly. Stir in peanut butter. Combine dry ingredients; stir into creamed mixture. Drop by teaspoonful onto ungreased cookie sheets. Press with fork to make criss-cross design. Bake at 350* for about 10 minutes, or until lightly browned.

Yield about 6 dozen.

Wednesday, January 27, 2010

Blueberry Muffins

Blueberry Muffins

1 egg
3/4 cups milk
1 cup blueberries
1/2 cup cooking oil
2 cups self rising flour
1/3 cup sugar

Heat oven to 400*. Grease bottoms only of a 12 muffin pan or line with paper baking cups. Beat egg in medium bowl. Stir in milk, berries, and oil. Stir in flour and sugar together just until flour is moistened. The batter will be lumpy. Fill cups about 3/4 full. Bake until golden brown, about 20 minutes. Remove from pan immediately.

Tuesday, January 26, 2010

Blueberry Cobbler

Blueberry Cobbler

1 cup sugar
1/2 cup water
3 cups blueberries
1/3 cup stick butter
1 cup sugar
1 cup milk
1 cup self rising flour

Boil 1 cup sugar with water and blueberries for 30 minutes.

Melt butter and pour in bottom of pan.

Pour blueberry mixture in pan on top of melted butter.

Mix second cup of sugar, milk and flour together in a mixing bowl.

Pour flour mixture over blueberry mixture, but don't mix it in.

Bake 40-45 minutes at 350*.

Monday, January 25, 2010

Blackberry Crunch

2 cups of blackberries
1 cup water
1 cup sugar
3 tbsp cornstarch
1/4 tsp salt
1 stick butter
1 1/4 cups all purpose flour
1/4 cup sugar

Boil 2 cups of berries and 1 cup of water. Drain off 1 1/4 cups of juice. Mix 1 cup sugar, cornstarch, and salt. Add to juice and boil until thick. Add berries that have been drained. Turn off heat.

Mix melted butter, flour and 1/4 cup sugar. Set aside small portion of this mixture for crumbling on top. Press remaining mix in 8" pie pan. Pour berry mixture into pie pan. Crumble set aside dough on top of pie.

Bake at 350* for 30 minutes.

From Brenda Majors at Southminster Baptist Chuch, Baton Rouge, LA

Sunday, January 24, 2010

Tuna on Toast

Tuna on Toast

1 can tuna in water
1 can cream of celery soup
load of bread

Warm tuna and soup on stove top. Serve over toast.

From Dot Clegg

Beef Stroganoff - crockpot

Beef Stroganoff - crockpot

2 cans cream of mushroom soup
1 pkg onion soup mix
1 pkg sliced mushrooms
1 onion cut into rings
1 pkg beef stew meat

16 oz sour cream
1 pkg egg noodles

Place stew meat, onions, mushrooms, onion soup mix and cream of mushroom soup in the crock pot stir and cook all day on low.

Cook noodles. Add sour cream to crock pot before serving with noodles.

Saturday, January 23, 2010

Hash Brown Bake

Hash Brown Bake

1 package hash browns
16 oz sour cream
1/2 cup minced onion
2 cups shredded cheddar cheese
1 stick butter, melted

Mix ingredients together. Add salt and pepper to taste. Bake in a greased baking dish at 350* for 1 hour.

Barbecue Pork Ribs, crockpot

Barbecue Pork Ribs, crockpot

3 pounds Pork Boneless Ribs
1 bottle BBQ sauce

Put boneless ribs in the crockpot. Pour BBQ over ribs. Add water to BBQ sauce bottle, shake and pour over ribs. Cook on low for 4 hours.

Friday, January 22, 2010

Chicken Spaghetti

Chicken Spaghetti

4 boneless skinless chicken breast
5 cans cream of celery coup
2 pounds of spaghetti

Cook chicken with soup in crockpot on HIGH for 4 hours.

Cook Spaghetti and add to crockpot. Serve!

Bar-Be-Cue Cups

Bar-be-Cue Cups

3/4 pound ground meat
1/2 cup barbecue sauce
2 tbsp brown sugar
1 canned biscuits
3/4 cheddar cheese (optional)

In large skillet, brown meat and drain. Add barbecue sauce and brown sugar. Let simmer.

Stretch biscuits to fit in the cups of a muffin pan. Spoon mean into biscuits in cups.

Sprinkle with cheese. (optional)

Bake in 400* oven until biscuits brown.

from Dot Clegg

Thursday, January 21, 2010

Crock Pot Potatoes

Crock Pot Potatoes

1 package hash browns
1 can evaporated milk
2 cans cream of mushroom soup
1 cup french fried onions
2 cups cheddar cheese

Mix all ingredients and place in well greased crock pot. Cook on high heat for 4 hours or low heat for 6 to 7 hours

Baked Chicken

Baked Chicken

6 boneless skinless chicken breast
1/2 bottle Italian dressing

Spread Italian dressing over chicken. Cover with foil. Bake until done.

Wednesday, January 20, 2010

Pound Cake - Any Flavor

Pound Cake
can be made with any flavor cake mix

1 pkg cake mix
1 box instant pudding (to match cake flavor)
4 eggs
1 cup water
1/3 cup cooking oil

Preheat oven to 350*. Grease 10 inch bundt pan or tube pan. Combine cake mix, pudding, eggs, water, and oil in large bowl. Pour into pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15-25 minutes. Invert onto serving plate.

Aunt Betty's Pork Chops

Aunt Betty's Pork Chops

4 boneless pork chops
1 can evaporated milk
1 can cream of chicken soup

Spray frying pan with cooking spray. Sprinkle both sides of pork chops with paprika. Brown both sides of chops. Place in casserole dish. Mix evaporated milk and soup together. Pour over chops. Bake at 350* for 25-30 minutes or until bubbly.

This is great served over rice or noodles. Makes a delicious gravy.

Recipe from Lisa Speights.

Tuesday, January 19, 2010

Chicken Cheese Enchiladas

Chicken Cheese Enchiladas

3 boneless skinless chicken breast
1/2 butter
1/2 cup all purpose flour
1 cup sour cream
1 bag flour tortillas
2 cups Monterrey jack cheese, shredded
1 cup cheddar cheese, shredded

Boil chicken breast. Save 3 cups of broth for later use. Cut chicken up into small pieces.

Heat oven to 350*.

Melt butter. Stir in flour to make a smooth paste. Add broth slowly to make a sauce. Add sour cream.

Mix chicken and cheese. Save some of the cheese for sprinkling on top.

Roll chicken and cheese in tortillas. Place in 11x14 greased cooking pan. Pour sauce over the top and sprinkle with cheese. Bake until bubbly, about 20 minutes.

Can be made and frozen for another day!

From Mary Hatcher

Barbecue Shrimp

Barbecue Shrimp

5 pounds Shirmp, in shells, no need to dehead
1 pound butter
1 2 oz can black pepper
1 bottle Italian dressing
3/4 cup lemon juice
2-3 loaves french bread, heated

Preheat oven to 350*. Place shrimp in large roating pan. In a seperate bowl, melt butter and then add pepper, salad dressing and lemon juice. Pour over shrimp and cook uncovered for 45 minutes in the oven. Sprimp will be pink with red tails when done. Serve on large platters. Pour pepper and butter sauce from pan over shrimp. Give guest large napkins and bibs and invite them to "peel 'em and eat 'em". Dunk French bread into sauce. Gives 8-10 servings.

Monday, January 18, 2010

Upside-down Pizza

Upside-down Pizza

1/2 onion, chopped
1 1/2 pounds ground meat
1 jar pizza sauce
2 cups shredded Mozzarella cheese
1 can crescent rolls
1/4 cup Parmesan cheese
1 can slided black olives
10 slices bacon

Cook and crumble bacon. Brown onions and ground meat. Drain and add pizza sauce, bacon and black olives. In a 9x13inch pan, layer ground beef mixture, then Mozzarella cheese. Arrange crescent rolls to form a crust on top. Spray top with Pam or dot with butter. Sprinkle Parmesan cheese on top. Bake at 350* until brown.

Lemon Ice Box Pie

Lemon Ice Box Pie

2 Eggs
1 can condensed milk
1/4 cup lemon juice
1 graham cracker crust

Separate eggs. Mix yolk and condensed milk, add in lemon juice. Pour into graham cracker crust. Refrigerate.

from Dot Clegg

Spicy Chicken Ro-Tel

This recipe can easily be doubled or made a little milder by using the mild Ro-Tel Tomatoes.

Spicy Chicken Ro-Tel
3-4 chicken breast
1 lb Velveeta cheese
1 can Ro-Tel Tomatoes
1 (16 oz) pkg spaghetti (any type of pasta can be used here, egg noodle, angle hair, ect.
black olives

Boil chicken. Cook noodles in stock. Cut up cooked chicken. Cut up Velveeta to help ensure it melting. Combined cooked noodles and chicken, Velveeta, and Ro-Tel.

There are two options from here. 1)Warm on medium heat until Velveeta is melted. OR 2) Put in pan and bake at 350 degrees until bubbly.

From Vonda Downing, Ebenezer Baptist Chuch Cookbook, Hammond, LA