Cheddar Chicken and Potatoes

4 slices bacon
4 small boneless, skinless chicken breasts
4 cups (1 lb.) frozen diced potatoes with peppers and onions, thawed
4 oz. ( 1 cup) 2% milk shredded sharp cheddar cheese

Cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet.

Add chicken to skillet; cook 5 min. on each side or until done (165 degrees). Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 min. or until heated through.

Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted.

Meatballs--Two Ways

2 lbs. ground beef
1 pkg. (6oz.) Stuffing Mix for Chicken
1 1/4 cups water
2 eggs
Heat oven to 400 degrees. Line 2 jelly roll pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 balls, using 1/4 cup for each.
Place 16 meatballs in each prepared pan. Bake 16 to 18 minutes or until done (160 degrees).
Combine half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use.

1. Tomato-Basil Cream Sauce:
Mix 1 jar (14oz.) spaghetti sauce, 2 oz. cubed cream cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup grated parmesan cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

2. Creamy Brown Gravy:
Mix 1 jar (12oz.) beef gravy, 1/2 cup sour cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Breakfast Burritos

This recipe was given to me by my daughter, Becky Liles. She says this is great to have made up and frozen and is a quick breakfast for your school children on a busy morning.

50 soft flour tortillas (if you can find the kind that say "homestyle" they are soft enough that you don't have to butter the tortillas, saving you a step)
One dozen large eggs
One bunch of green onion tops, chopped ( I use my kitchen scissosrs to cut them up)
1 pound of light sausage
6 pieces of thick bacon
2 pounds of shredded hash browns
Butter
Reynolds Wrap foil sheets (come 50 to a box...can be found with the foil and plastic wrap)
Shredded cheese (optional)

1. In a large skillet brown the sausage. When it is finished, pour it out on a paper towel lined plate and let it sit. After the sausage has drained, pat the top of the sausage with another paper towel to help absorb some more of the fat.

2. While the sausage is browning, cook your bacon in the microwave until crispy. Break into small pieces. Pour the drained sausage and the crumbled bacon into a LARGE bowl.

3. Put a couple of tablespoons of butter or canola oil in a skillet and pour the frozen shredded hashbrowns in the pan along with your cut up green onion tps. Stir and cook them until the hashbrowns are tender and a little browned. Add the cooked hashbrown and green onion mixture to your bacon and sausage mixture and mix well.

4. Crack a dozen eggs and beat them. Cook them until soft (not too hard) in a skillet. Add the scrambled eggs to the hashbrown and meat mixture and mix well.

5. If you bought soft enough tortillas, you can skip this step. You know they are soft enough if you can roll them and they don't crack. If they crack when you roll them- put a stack of tortillas in the microwave and heat for about 30 seconds to a minute... to where they are soft. Then butter the tortilla on both sides. Fill it with a small amount of egg, potato amd meat mixture. Add a little chesse if you like. Then put the loaded tortilla in the middle of a foil sheet. Bring a small amount of the right and left side toward the middle (maybe an inch or so.) Then while holding the right and left sides in with your index fingers and middle fingers, roll the stuffed tortilla away from you with your thumbs. Hold the tortilla in a rolled position. Take the right side of the foil sheet and fold it in over the top of the rolled burrito. Fold the left side in over the rolled burrito. Roll the whole burrito up. Once you get all 50 burritos rolled in foil, put them in some large ziploc bags. Store in the freezer and use in about 6 months. To reheat, take the foil off of the burrito and place the burrito on a microwave safe plate. Microwave at 60% power for about 2 minutes. Serve with salsa. I also have family members that love them with queso on top, also.

Heavenly Pineapple Mold

3 oz. pkg. lemon jello in 1 c. boiling water
add 3/4 cup pineapple juice and 1 Tbsp. lemon juice. Chill til slightly thick. Fold in 1 1/4 cups drained crushed pineapple, 1 cup shredded Cracker-Barrell brand sharp cheddar and 1 cup heavy cream, whipped. Pour into 1 1/2 qt. mold. Chill til firm. Unmold.

Slow-Cooker Lasagna

For my daughter, Becky, who lives in Italy. She just recently got a slow-cooker that is wired to work with the Italian electrical system. She couldn't take a cooker from America because the electrical system there would blow it up. So they ordered one from England. It will really be helpful to her while she is in language school. I haven't tried this recipe myself, but it sounds really good.

1 lb. ground beef
1 jar (26oz.) spaghetti sauce
1 cup water
15 oz. ricotta cheese
7 oz. shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 cups mozzarella, 2 Tbsp. Parmesan, egg, and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half EACH of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted. Note: For best results, do not cook on the HIGH heat setting.

Peggy's Salad

1 pkg. lemon jello
1 pkg. strawberry jello
1 cup boiling water
2 cups cold water---Let set.
1 cup miniature marshmallows
3 mashed bananas
1 can pineapple, drained
Topping:
juice from pineapple, 1/4 cup sugar, and 3 Tbsp. corn starch, boil. Set and cool. Whip 1 cup Dream Whip, stir into custard. Put on top of salad.

Orange-Pineapple Salad

1 small can crushed pineapple, drained
1 box orange jello
1 cup grated cheddar cheese
1 pkg. Dream Whip
Put pineapple in a pan with 1/2 sugar. Bring to a boil. Strain juice off of pineapple. Add enough boiling water to make 1 cup juice. Mix with jello. Add 1 cup cold water to jello. Put in pineapple. Let set until creamy. Add grated cheddar cheese and dream whip fixed according to directions. Mix all together and pour into mold.

This is another of my sister Rita's recipes. It is so good.

Chocolate-Peanut Butter Cookie Bars

1 pkg. chocolate cake mix
1 pkg. Chocolate instant pudding
1/2 cup butter, melted
1/2 cup cold milk
6 squares semi-sweet chocolate, chopped, divided
1 cup dry-roasted peanuts, divided
1 cup creamy peanut butter
Heat oven to 350 degrees. Line 13x9 inch dish with foil; spray with cooking spray. Mix first 4 ingredients until blended.( Mixture will be thick.) Press half the cake mix mixture into prepared pan. Bake 10 min. Sprinkle half each of the chocolate and nuts over crust; top with peanut butter. Cover with layers of remaining cake mix mixture, chocolate and nuts. Press gently with spatula. Bake 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

Carbonara

This is one of Becky's recipes. She made this for us a couple of times this summer while she was here. It is delicious!!

Ham--Cut into bite-size pieces
1/4 cup white wine
1/4 cup oil
Garlic minced
Onion, chopped fine
Saute altogether.

1/2 Cup parmesan cheese
1/3 cup milk
3 eggs
Salt and pepper well.
Stir together.

1 lb. spaghetti, cooked and drained. Pour ham mixture and then egg mixture over spaghetti. Mix well. Hot spaghetti will cook the egg mixture. Serve immediately.

Quick Buttermilk Rolls

1/4 cup warm water
1 pkg. yeast
3/4 cup lukewarm buttermilk
1/4 tsp. soda
1 tsp. sugar
1 1/2 tsp. salt
3 Tbsp. soft shortening
2 1/2 cups sifted flour
Dissolve yeast in water. Stir in buttermilk, soda, sugar, salt, and shortening and half of flour. Add rest of flour and mix with hand. Turn onto lightly floured board. Knead until smooth and elastic. Shape into crescents or any desired shape. Let rise until doubled. Bake in 400 degree for 15 to 20 minutes.

Mark's Favorite Lemon Meringue Pie

This is not a very secret recipe. Anybody can make this very easily.
I buy a My-T-Fine Lemon Pie filling. I can only find them at Price Cutter's. I make according to package directions. Put cooked filling into a pre-baked pie crust. Beat egg whites until they will stand in peaks, adding 1/4 cup of granulated sugar about half way through the beating process. Put meringue on top of hot pie filling. Bake at 400 degrees until nicely browned, probably about 15 to 20 minutes. Love you, Mark, and thanks for your sweet comments.

Mom's Chicken Dressing

4 cups corn bread
4 cups biscuits
4 cups white bread
Tear bread into bite-size pieces
2 eggs
1/2 cup leaf sage (not ground sage)
1 large onion--chopped
6 cups boiling chicken broth
Bake approx. 1 hour at 300 degrees or 45 minutes at 325.
This is my mother's stuffing recipe that she made every year at Thanksgiving and Christmas. To me it is the best in the world. It does make a lot. She always made her own home made cornbread and biscuits ahead of time and froze them to have for the dressing.

Creamy Cheese Capellini

Since my daughter, Becky, has talked me into posting some more recipes, I am using a nice Italian recipe in honor of her as she makes her home in Italy. She will be leaving to go back to Italy on August 18. Please pray for all of us as we all say good-bye. It has been a wonderful, hectic summer and we have enjoyed so much spending time with all of them.

1/2 lb. whole-wheat capellini (looks like angel hair)
2 tsp. extra-virgin olive oil
3 plum tomatoes, diced
2 cloves garlic, crushed
1 (6oz.) bag baby spinach
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 tsp. salt
1. Cook pasta: Drain, reserving 1/4 cup liquid
2. Heat oil--add tomatoes and garlic. Cook about 2 min. Add the spinach in batches, stirring until wilted.
3. Add pasta, reserved cooking liquid, cheeses, and salt. Cook, stirring frequently until the cheeses are melted.

Whole Wheat (Graham) Muffins

1 cup whole wheat flour
1 cup enriched flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1 egg
1 cup milk
Mix together with fork. Then stir just until ingredients are blended. Fill reased muffin cups 2/3 full. Bake until golden brown.

Remembered Recipes

Lately I have missed reading my mom's posts. I am sure I am partly to blame for her absence. For that I will not apologize. However while discussing what she was going to add next, she felt she had run out of things to post. That is not the case. I began asking about different things that she used to make us growing up, and she has agreed to start posting again. YAY! She explained to me that they weren't written down and were just in her memory. All the more reason to blog them. I am sure you are as excited as I am and I hope you will continue to encourage her to add to her blog thru comments and your experience with the recipes. We also thought that adding some pictures with her recipes might spice things up too.

Becky Liles
Guest writer

Sour Cream Apple Pie

2 eggs
1 cup ( 8 oz.) sour cream
1 cup sugar
6 Tbsp. all-purpose flour, divided
1 tsp. vanilla
1/4 tsp. salt
3 cups chopped, peeled baking apples
1 unbaked pie shell ( 9 in. )
3 Tbsp. butter, softened
1/4 cup packed brown sugar
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 Tbsp flour, vanilla and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees for 15 minutes. Meanwhile, combine butter, brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate.

Easy Chocolate Coconut Cream Pie

9 in. baked pie crust
1 pkg. (4 serving) vanilla cook and serve pudding mix
1/2 cup sugar
1/4 cocoa
1 3/4 cups milk
1 cup sweetened coconut flakes
Cook all together. Pour into pie crust.
Top with 2 cups frozen non-dairy whipped topping.

Nutter Butter Frozen Peanut Butter Pie

Crust:
24 Nutter Butter sandwich cookies
5 Tbsp. butter, melted
Filling:
1 8 oz. pkg. cream cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 Tbsp. vanilla
1 tub (8 oz. ) Cool Whip, thawed and divided. Crush cookies in zipper style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9 in. plate. Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on med. speed until well-blended. Gently stir in 1 1/2 cups whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily. Garnish with remaining whipped topping and additonal cookies, if desired. Special Extra: Just before serving, drizzle chocolate-flavored syrup on plates.













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Chocolate Pecan Pie

1 pkg. (4 oz. ) Baker's German Sweet Chocolate, broken into pieces
2 Tbsp. butter
1/3 cup sugar
1 cup Karo light or dark corn syrup
3 eggs, slightly beaten
1 tsp. vanilla
1 1/4 cups pecan halves
1 unbaked pastry shell (9 in.)
1. Microwave chocolate and butter in bowl on high 1-2 min. until melted
2. Stir in sugar, syrup, eggs, and vanilla until well blended. Stir in pecans. Pour into pastry shell.
3. Bake 50 min. or until filling is firm 2 inches from edge. Cool on wire rack. Makes 8 servings.

Key Lime Pie

1 small container Cool-Whip
1 can frozen Lime concentrate
1 small can crushed pineapple(drained)
1 can EagleBrand condensed milk
Nuts
Pour into graham cracker pie crust and refrigerate until time to serve.

Easy As Pie

2 cups coconut
1/2 cup pecan pieces
1/2 cup chocolate chips
1/2 cup peanut butter chips
1--6 oz. ready to use graham cracker pie crust
1-- 14 oz can sweetened condensed milk
Preheat oven to 350 degrees
Mix first four ingredients in ready to use graham cracker pie crust. Pour entire can of milk evenly over mixture. Use a fork to allow milk to seep down through the coconut mixture. Bake for 35-40 minutes.

Sour Cream Pie

Rachel B., this recipe is for you. See if it is different from your Mom's. This is what my Mom always made for my Dad. He loved it and so did I.

1 cup sour cream
1/2 cup sugar
1 tsp. each of:
Allspice, cinnamon, vanilla and lemon extract
1 cup raisins (cooked)
1 egg
Mix all together and pour into pie shell. Cover with top crust and bake.

Raisin Cream Pie

1 cup cooked raisins
1 cup sugar
1 cup half and half
1 heaping Tbsp. flour
1 heaping Tbsp. butter
2 Tbsp. vinegar (scant )
1 tsp. vanilla
2 beaten eggs (save whites for meringue)
Mix all together and cook over low heat until thickened. Pour into baked pie shell. Add meringue and brown in oven.

Lemonade Pie

1 can Eaglebrand Condensed milk
1 can frozen lemonade (small )
1 carton Cool-Whip
Beat for about 5 minutes and put into graham cracker crust.

Magnolia Pie

This recipe came from my dear friend and former neighbor, Ruth Hill.

3 eggs--beaten
1 cup brown sugar
1 cup white sugar
1 Tbsp. corn meal
1 Tbsp. flour
1 cup thin cream( She uses 1 can Milnot, and rest milk for 2 pies)
1/2 cup coconut
1/4 cup melted butter
Pour into unbaked pie crust and bake at 425 degrees for 15 minutes and 350 degrees for 30 minutes.

Chess Pies

Since I have been rebuked by my son for not posting on my blog for awhile, I decided I had better get back to it. I am posting today something that he really likes. I usually only make these at Christmas, but there is no reason they could not be made any time. They are delicious.

2 sticks butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/2 tsp. nutmeg
3 Tbsp. milk
Melt butter, add sugar, eggs, vanilla, and nutmeg. Mix until granulated looking. Heat till smooth. Mix in milk. Put nuts and raisins in small pie shells made out in cup cake pans. Spoon mixture over nuts and raisins. Bake in 350 degree oven for 25 to 30 minutes. Use just a small amount of nuts and raisins in each shell. Fill shell about 2/3 to 3/4 full of liquid, as it rises as it bakes.

Feathery Fudge Cake

2/3 cup butter
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
Beat for 5 min.
2 1/2 (1 oz. squares unsweetened chocolate, melted and cooled) Blend chocolate into above mixture
2 1/2 cups flour
1 1/4 tsp. soda
1 1/4 cups ice water
Mix all together and pour into 2 --9 inch greased and floured round cake pans
Bake for 30 to 35 minutes in 350 degree oven

Frosting:
3 1/2 squares chocolate
3 cups powdered sugar
4 1/2 Tbsp. hot water
1/2 cup butter
1 egg
1 1/2 tsp. vanilla
Melt chocolate in mixing bowl over hot water. Remove from heat. With electric mixer, blend in sugar and water. Beat in egg, then butter and vanilla. Frosting will be thin at this point so place bowl in ice water and beat until spreading consistency.

Strawberry Angel Food Cake

I just got this recipe Friday evening from my great friend, Dottie Davidson. We had dinner at their home in Nixa and she served this for dessert. It is wonderful. You can make it like the recipe or you can make it the way she did, which makes it very low-fat and low-caloried. She used strawberries with no sugar added, and low-fat cool whip.

1. Angel Food cake ( make your own or buy one already baked). Cut top 1/2 of cake off.
2. Hollow out bottom of cake(break into small pieces and set aside.)
3. Mix cake pieces, frozen strawberries(thawed) and Cool Whip(med. size container)
4. Fill hollow cake and put top back on and pour the rest of strawberry mixture over top of cake.
5. Refrigerate

Pineapple Rolls

One of my Grandma Matthews' recipes.

1 cup lard
1 1/2 cups sugar
2 eggs, beaten
2 cups water (lukewarm)
1 tsp. salt
1 pkg. yeast, dissolved in 1/2 cup of the warm water
Beat eggs in crock; add sugar, and lard. Cream all together; add salt and water and yeast and enough flour to make a soft dough, just so you can handle . Let rise for several hours til light. Pat out in round roll about 1/2 inch thick. Cut with biscuit cutter. Put tsp. of pineapple filling in center of each and bake at once.
Filling
1 --10 cent can of crushed pineapple ( You will just have to guess what size that is now) Ha!
1/2 cup water
1 cup sugar
1 heaping Tbsp. flour
1/4 tsp. salt.
Cook to thick paste.
Frost with powdered sugar icing while hot.

Sally's Pecan Perfection Pie

This recipe is from a newspaper, found among my Grandma Matthews' recipes. I was amused about the advertising of Crisco. One lady is saying to the other,"Darling, this pecan pie is luscious! Where did you get the recipe?" The 2nd lady says,"It's a CRISCO recipe. Ialways use them since the doctor advised CRISCO." One reason Crisco digests so well is that it is creamy and light. Taste Criso. It's always pure and sweet. Don't you see the health-value of using this quick-digesting vegetable fat?

And now days we hear, watch the TRANS-Fats. Don't eat anything that is hydrogenated. See how times have changed. I am still printing the recipe because it sounds good.

1/3 cup Crisco
1/2 cup light brown sugar
1/2 cup milk
1 cup chopped pecans
3 eggs
1/4 tsp. salt
1 cup light corn syrup
1/2 tsp. vanilla
Cream Crisco ( the fluffy digestible shortening) with sugar in one easy operation. Add pecans, Combine eggs, salt, syrup, milk, vanilla. Add to sugar mixture. Mix well.
Turn into unbaked Crisco pie shell. Bake in hot oven, 425 degrees 10 min., then reduce to low 325 degrees for 30 min. Chill. If you wish, cover top with sweetened whipped cream.

Vanilla Caramels

Another of my Grandma Matthews recipes.

2 cups sugar
1 cup brown sugar
1 cup light corn syrup
1 cup cream
1 cup milk
3/4 cup of butter or margarine
1 tsp. vanilla
Pinch of salt
1 cup chopped nuts
Mix the sugar, brown sugar, corn syrup, cream, milk, and butter together in a deep, heavy saucepan. Cook over low heat throughout the cooking time. Stir occasionally until the mixture comes to a boil. Then stir only once or twice during the rest of the cooking time. Cook to 248 degrees. If you haven't a candy thermometer, cook until it forms a firm ball when a little is dropped in cold water. It should be just slightly workable with the fingers. Remove from the heat, and add vanilla and salt. Let stand about fifteen minutes and add the nuts. Stir only enough to mix in the nuts. Pour into a square shallow pan that has been buttered very lightly. Pour in the mixture. Let stand until firm. Loosen around edges and turn out upside down on a wooden board. Choose a long, thin-bladed knife for cutting; mark into one-inch strips and cut by moving back and forth in a sort of sawing motion. A paring knife just won't do the trick. If you were to cut straight down the shape would be spoiled. Cut the strips into squares. Let stand in cool place two hours. Wrap in wax paper, if desired.

Home Made Salad Dressing

Today I was taking a walk down "memory lane" by looking through a recipe box that belonged to my maternal grandmother, Delores Jackson Matthews. I found it very interesting and thought I would post a few of her recipes. A lot of the recipes are some that she has cut from a newspaper, and I finally found one dated 1935. That would give you an indication of the age of some of these recipes. My grandmother was a very sweet lady. She was a nurse and a pastor's wife. I never, ever heard my grandmother say an unkind word about anybody. Sure wish the same could be said about me. Hope you enjoy these recipes for the next few days.

Four egg yolks
One-third cup sugar
One-half teaspoon salt
One-fourth teaspoon paprika
One-fourth teaspoon dry mustard
One-fourth teaspoon celery salt
Three tablespoons flour
One-third cup vinegar
Two-thirds cup water
One tablespoon butter
Beat yolks. Add dry ingredients, blend well. Add rest of ingredients. Cook very slowly, stirring constantly, until dressing becomes thick and creamy. Beat well. Cool. Pour into glass jar rinsed out of cold water. Cover and store in icebox.
When ready to use, thin dressing with sweet, sour or whipped cream or fruit juice.

I copied this just the way it was written. This was back before the time you could run to the store and buy a jar of salad dressing. I am glad we have it much easier now.

Maple Sweet Rolls

I got this recipe many years ago from my good friend, Ruth Musick.

1 cup scalded milk
1/2 stick butter or margarine, melted
1/4 cup sugar
scant tsp. of salt
1 egg, beaten
2 pkgs. dry yeast dissolved in 1/4 cup of warm water
3-3 1/2 cups flour

Filling:
1 stick butter or margarine
2/3 cup white sugar
1/2 cup chopped nuts
1 tsp. maple flavoring
2 tsp. cinnamon

Scald milk. Then add butter, sugar and salt. Let stand til cool. Add eggs, yeast , and flour. Knead; let rise once. After risen- divide dough in 3 portions. Work one portion of dough out on buttered pizza pan,(like pizza crust. Pan needs to be about 1 inch deep.)Spread 1/2 of filling mixture on top. Pat out 2nd portion on top. Add remaining filling mixture. Put last layer on top. Put small glass in middle of dough. Cut in wedges, starting at glass and cutting to edge of crust. Cut about 16 wedges. Twist each wedge 4-5 twists. Bake immediately in 350 degree oven for 25 minutes.
Glaze:
1 cup powdered sugar
1 tsp. maple flavoring
2 Tbsp. butter
Enough milk to make creamy.

Stuffed Cabbage Rolls

1 large head cabbage
1 cup quick-cooking rice, cooked and cooled
1 lb. lean ground beef
1 medium onion, chopped
2 Tbsp. worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of tomato soup, undiluted, divided
1/2 cup water.
Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 leaves for rolls and set remaining cabbage aside. Combine rice, beef, onion, worcestershire sauce, salt, pepper, and 1/4 cup soup; mix well. Put 2 to 3 Tbsp. meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. Line a Dutch oven with leftover cabbage. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil; reduce heat and simmer on low for 1 to 1 1/2 hours or until rolls are tender. Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

Basic Salmon Loaf

1 can pink salmon
2 cups soft bread crumbs
1/3 cup finely minced onion
1/4 cup milk
2 eggs
2 Tbsp. minced parsley
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. dill weed
Dash pepper
Drain salmon, reserving 2 Tbsp. liquid. Flake salson and combine all ingredients. Place in greased pan. Shape into loaf. Bake at 350 degrees for 45 minutes.

Quick Chicken Minestrone

1 qt. water
1 (10oz.) pkg. frozen mixed vegetables
3 oz. spaghetti, uncooked and broken into 2 in. pieces
2 tsp. chicken-flavored bouillon granules
1/2 tsp. diced whole basil
1/2 tsp. dried whole oregano
1 lb. sliced fresh mushrooms
2 1/3 cups sliced zucchini
2 cups diced cooked chicken breast
1 can tomatoes (undrained and chopped)
Combine first 6 ingredients in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 5 min. Add mushrooms, zucchini, chicken and tomatoes; stir well. Cover and cook an additional 20 min. or until zucchini is tender. Yield: 11 cups. 1 cup serving equals: 114 calories; 1.6 grams Fat

Texas Hash

2 lbs. ground chuck or beef
2 medium onions, chopped
2 green peppers, chopped
2--1 lb. cans tomatoes
1 1/2 tsp. chili powder
2 1/2 tsp. salt
2 tsp. worchestershire sauce
1 cup raw rice (long grain)
Brown beef in skillet and drain off fat. Put all ingredients in Crock-Pot. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 4 hours.) Ingredients may be increased by half for the 4 1/2 quart model.

Chicken Stuffing

1 chicken
2 cans cream of chicken soup
1 large box Stove Top stuffing
1/2 cup margarine or butter
Paprika and black pepper
Boil or bake chicken until tender. (You could also use an already cooked chicken from Wal-mart or Price Cutters or such for a much easier and faster preparation.)
Dilute each can of soup with 1/3 cup warm water. Pour 1 can of diluted soup in bottom of 9 x 13 baking dish. Spread deboned chicken over soup. Prepare stuffing mix using about 1 1/2 cups of chicken broth. After stuffing is set, spread over chicken. Pour melted margarine over stuffing. Top with second can of diluted soup. Sprinkle paprika and black pepper over all. Bake at 350 degrees for 40 minutes.

Fantastic Beef Goulash

1 cup uncooked macaroni
1 lb. lean ground beef or turkey
1/2 lb. fresh mushrooms, sliced
1 cup chopped onion
1 garlic clove, diced
1 can unsalted tomato paste
3/4 cup water
1 cup tomato catsup
1 small bay leaf
1 tsp. sugar
1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
Cook macaroni; drain and set aside
Brown ground meat with mushrooms, onion and garlic. Pour off fat; add remaining ingredients, simmer gently about 15 min. Add cooked, drained macaroni. Simmer 5 min. Remove bay leaf before serving.

Corn Casserole

A recipe of my mother's.

2 cans yellow cream style corn
2 cups shredded cheddar cheese
1 can chopped green chilies, drain
1/2 cup finely chopped onion
1 cup milk
2 large eggs, lightly beaten
1 cup yellow corn meal
1 1/2 tsp. garlic salt
1/2 tsp. baking soda
Combine first 6 ingredients in large bowl. Combine corn meal and remaining ingredients.
Stir into corn. Pour into greased baking dish. Bake in 350 degree oven for 50 minutes.

Pork and Zucchini Casserole

1 lb. ground pork
3/4 cup chopped onion
1/4 cup water
1 can condensed Cream of Chicken soup
1/2 cup cracker meal
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. rubbed sage
1/4 tsp. pepper
2 medium zucchini, cut in 1/4 in. slices
4 oz. pasteurized process cheese spread, diced.
Grease a 10 in. x 6 in. baking dish. In 12 in. skillet over med. heat, cook ground pork and onion until lightly browned, about 10 min. Stir in water, undiluted soup, cracker meal, parsley, salt, sage, and pepper until well mixed.
In baking dish, layer half of squash slices, spoon meat mixture evenly over squash, then arrange remaining squash in 3 rows on top, leaving space between rows.
Cover dish tightly with foil. Bake in 350 degree oven 1 hour or until squash is fork-tender. Remove foil and sprinkle cheese between squash slices. Return to oven and bake a few min. longer to melt cheese.

Cheddar Potato Slices

1 can Cream of Mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 medium baking potatoes, cut into 1/4 inch slices
1 cup shredded cheddar cheese
1. In a small bowl, combine soup, paprika, and pepper.
2. In greased 2-qt. oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.
3. Cover; bake at 400 degrees for 45 minutes. Uncover; bake 10 min. or until potatoes are fork-tender.