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.

Mexican Strata

2 to 3 cups good quality tomato salsa
10 to 12 corn tortillas
2 cups grated Monterey Jack cheese
1--16 oz. can kidney beans in chili sauce
sliced olives
sour cream
fresh cilantro (optional)
Heat oven to 450 degrees
Lightly grease an 8 inch cake pan
Spread about 1/2 cup salsa on the bottom of the pan.
Top with a tortilla. Sprinkle with cheese; then a generous helping of salsa and beans.
Repeat layers, using most of cheese, most of salsa and all of the beans.
Spread the top with salsa and sprinkle with cheese. Bake for 15 min or until cheese melts and tomato mixture bubbles. Cut into wedges.. Serve with extra salsa (warmed), and pass olives, sour cream and cilantro, if desired.

Chicken Casserole

1/2 onion ,chopped
1 can cheddar soup
1 can cream of mushroom soup
4 cups cooked chicken
1 lb. broccoli, chopped
Bake 30 minutes at 350 degrees. Add 2 cups Durkees onion rings on top. Bake an additional 15 min.

Cheese Grits

1 cup grits
Put in pan and add 4 cups boiling water. Cook until thick.
Add:
1 1/2 cups shredded cheese
1/2 stick butter
1/2 cup milk
2 eggs, beaten
1 tsp. garlic powder
Pour into greased baking dish. Bake at 350 degrees for 1 hour.

Rita's Chicken Casserole

1-16 oz. pkg. Long Grain Wild Rice--original, cooked according to pkg. directions.
1 can cream of chicken soup
3 cups cooked chicken or turkey
1 cup celery
1/4 cup chopped onion
1 can chopped mushrooms
1 cup water chestnuts
3 Tbsp. soy sauce
1 cup buttered bread crumbs
Mix all together and pour into a buttered 3 qt. casserole dish. Sprinkle with bread crumbs. Bake 45 minutes to 1 hour in 350 degree oven.

Oriental Chicken Casserole

Another recipe of my Mom's.

1/4 cup margarine or butter
2 cups sliced celery
2 med. carrots, sliced
1 lg. onion, chopped
1 cup water
1 tsp. instant bouillon
3 cups cubed, cooked chicken or turkey
3 Tbsp. corn starch
1 Tbsp. soy sauce
1/2 tsp. salt
10 oz. frozen peas
1 4oz. can mushroom stems and pcs.
Melt butter in 2 qt. casserole. Layer celery, carrots, and onions. Microwave, covered, 8 - 10 minutes or until vegetables are just tender. Stir in remaining ingredients. Mix well. Bake at 350 degrees for 1 hour.

Mexican Casserole

10 oz. ground turkey
1/2 cup green pepper, diced
1 med. onion, chopped
2 cups canned tomatoes, chopped
salt and pepper to taste
8 oz. jalapeno cheese
1 tsp. garlic, chopped
1 Tbsp. chili powder
2 cups cooked rice
Brown meat in skillet. Add onions and peppers. Simmer 5 min. Add tomatoes, chili powder, salt and pepper. Simmer until liquid is gone. Stir in the rice. Add cheese (saving some for top). Stir until cheese has melted. In 9 x 13 dish, layer 1/2 meat mixture, then rice mix, then rest of meat mixture. Top with cheese. Bake at 350 degrees until cheese melts. (15 min.)

Cashew Chicken Casserole

This is another of the recipes from my sister, Rita Clark. If you are new to the blog, Rita was killed by a hit and run driver Nov. 20, 2003. She was a wonderful sister, 4 1/2 years younger than me, and we were best of friends. I miss her terribly. She was a great cook and worked for many years in the Springfield Schools cafeterias. I will say to all of you, that it is true that the Lord does give you grace to deal with the hard times in life, such as the loss of my sister, if you have Him as your personal Savior. Rita was a Christian so I know she is in a far better place than here on Earth.

1/2 cup chopped onion
1 cup chopped celery
3 Tbsp. margarine
3/4 cup chicken broth
4 Tbsp. soy sauce
4 cups chopped chicken
2 cans cream of mushroom soup
3 cups cooked rice
1 large can chow mein noodles
1 cup cashews

Saute onion and celery in margarine about 5 min. Add chicken broth, soy sauce and soup. Simmer for 2 min. Add chicken and rice. Place in 9 x 13 pan and bake 10 to 15 min. at 350 degrees until liquid bubbles. Put noodles and nuts on top and return to oven for 2 minutes.

Cream Tacos

Brown 1 lb. hamburger--Drain fat.
Add 2 cans chili beans and 1 can Rotel tomatoes and green chilies
Add:
1 lb. brick chili
1 lb. velveeta cheese
Heat til cheese is melted.
add 1 cup whipping cream
Recipe freezes well.
Eat over tortilla chips. Can add chopped lettuce, tomatoes, and onions, if desired.

Gumbo

Another of the recipes given to me by my sister, Rita Clark.

1 1/2 lbs. ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1 bell pepper, chopped
1 tsp. garlic salt
1 Tbsp. chili powder
Cook all together 15 min.
Add:
1 can Ro-Tel tomatoes and green chilies
1 can pinto beans
1 1/2 cups uncooked rice
1 1/2 -2 cups water
Cook until rice is done.

Chicken or Turkey Noodle Scallop

3 cups of medium white sauce
1/4 cup finely minced onion
3 cups cooked noodles (6 oz. pkg.)
1/2 cup cooked or canned peas
2 cups diced cooked chicken or turkey
1/2 cup grated cheese
Bread or cracker crumbs, mixed with melted butter or margarine.

Brown at 400 degrees about 20 minutes or until sauce starts to bubble through crumbs. Makes 8 servings.

For 3 cups medium white sauce:
6 Tbsp. margarine
6 Tbsp. flour
3/4 tsp. salt
1/2 tsp. pepper
3 cups milk
Melt margarine over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth, bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 min.

Linda's Chili

Today is the anniversary of the day George and I became engaged 43 years ago. It was an extremely exciting day. We have had a wonderful life together and I thank God for him every day. This chili recipe is one I made up myself and my family seemed to like it very much. Hope you will enjoy it.

2 lbs. hamburger
1 onion, chopped
Salt to taste.
Brown together and then drain fat.
While meat and onion are browning, put all other ingredients into large cooking pan.
4 ( 15 oz. ) cans tomatoes (Put in blender, and just blend for a few seconds maybe 30r4)
1/4 cup sugar
3 cans ( 15 oz. ) mexican style beans
1 can ( 15 oz. ) Van Camp's Pork and Beans (Must be Van Camp's to get the right taste)
12 tsp. chili powder
6 tsp. cumin
1 Tbsp. garlic powder
Add hamburger mixture and simmer on low heat for about 1 hour.

Kings Ranch Casserole

1 3lb.hen or large fryer
1 large onion, chopped
1 large stalk celery, chopped
1 can cream of chicken soup
1 can cream of celery soup
1 pkg. corn tortillas (12 )
1/2 can Ro-Tel tomatoes with green chilies ( 10 oz. )
1 pkg. chili seasoning ( Williams )
1 8 or 10 oz. pkg. grated cheddar cheese
Place chicken with onion and celery in water almost to cover, then simmer until tender. Drain, bone and cut into bite size pieces. Boil liquid down to 1 1/2 to 2 cups. Add soups to liquid. Tear tortillas in small stips and cover bottom of 9 x 12 baking dish. Top tortillas with chicken, cover with tomatoes and sprinkle with chili seasoning. Cover with foil and bake 45 minutes at 350 degrees. remove from oven and sprinkle with grated cheese. Return uncovered to oven until cheese melts. Good next day and freezes well. Serves 8-10.

Exotic Chicken and Rice

This is another of my mother's recipes from long ago. It is wonderful.

1-- 3 lb. chicken, cut-up
3 Tbsp. oil
1 cup chopped onion
2 14 1/2 oz. cans tomatoes
1 cup regular rice--cooked according to pkg. directions
1/2 cup seedless raisins
2 Tbsp. margarine
1/2 tsp. garlic salt
1/2 tsp. celery salt
1/2 tsp. salt
1/2 tsp. oregano
1 tsp. paprika
2 chicken bouillon cubes
1 cup hot water

Salt pieces of chicken and dredge in flour. Brown in oil. Remove and add to casserole dish. Saute onions in dripping until tender. Add remaining ingredients to onion in fry pan. Mix well until margarine melts and bouillon cubes dissolve. Pour mixture over chicken in casserole. Cover and bake 45 minutes at 375 degrees.

Potato Casserole

9 medium potatoes, boiled, peeled, and cooled.
Grate.
1/2 cup butter
1/3 cup chopped onion
1 can Cream of Mushroom soup
16 oz. sour cream
2 cups shredded cheddar cheese
1 tsp. salt
1/4 tsp. pepper
Mix altogether. Put in casserole dish (9X13) or 2 smaller dishes, sprayed with Pam. Bake 45 minutes at 350 degrees.

Corn Casserole

1 can ceam style corn
1 can whole kernel corn and liquid
2 eggs, beaten
1 pkg. Jiffy corn muffin mix
1 medium onion, chopped
1 medium green pepper, chopped
1 stick margarine
1 cup sour cream
1 cup shredded cheddar cheese
Mix: both corns, eggs, and muffin mix.
Saute onion and green pepper in margarine. Add to corn mixture. Place in 9 x 13 dish. Dollop sour cream over top, cover with cheddar cheese. Bake at 400 degrees for 30 minutes.

Easy Beef Stroganoff

Brown 1 medium chopped onion in a little oil.
Add 1 lb. hamburger and brown well. Drain.
Add 1 can cream of mushroom soup and
1 can mushrooms
Season to taste.
Simmer slowly for awhile and about 5 min. before finished, add 1 8 oz. carton of sour cream. Just
needs to get mixed good and get warm through.
While this is cooking---Cook 1 small pkg. noodles, drain, blanche and stir into meat mixture.

Mostaccioli

1/2 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2 cups tomatoes
1 6 0z. can tomato paste
1/2 cup water
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
8 oz. mostaccioli noodles, cooked and drained
1/2 lb. velveeta, thinly sliced
Grated parmesan cheese
Heat oven to 350 degrees. Brown meat, add green pepper and onion. Cook until tender. Stir in tomatoes, tomato paste, water, and seasonings. In a 2 qt. casserole, layer half the noodles, meat sauce and velveeta; repeat layers. Sprinkle with parmesan cheese. Bake at 350 degrees for 30 min. 6-8 servings