Stuffed Green Peppers

Prepare 3 large green peppers by slicing off the stem ends, removing the webs, and then boiling them for 5 minutes in salted water. 

While the peppers are boiling, combine the following in a separate bowl:

1/2 lb. ground beef

1 c. cracker crumbs

1 T. chopped onion

1 t. salt

1/4 t. pepper

1 can (8 oz.) tomato sauce

Drain the peppers and place them in an ungreased casserole dish.  Stuff them with the ground beef mixture. Cover the casserole dish, and bake at 350 for 45 min., then uncover the casserole dish and bake 15 min. longer.

I usually serve these with baked potatoes that share the same oven, and with frozen corn prepared on top of the stove during the last several minutes before the peppers are done.

Soup - Chicken with Black Beans, Pineapple, and Salsa

I like to be creative with food preparation, and when I make something that's a keeper, I try to remember what I did, and write it down so I can do it again.

This was really easy to remember, and tasted delicious; plus it was easy to prepare.

Layer the following items in your crock pot:

boneless, skinless chicken thighs (I used one small package from the grocer ... I think it was maybe 6 thighs ... but they look so small without their bones, you know)
fresh or frozen pineapple chunks (I used about 1 cup ... actually it was 7 large pieces that I had frozen from fresh ... but it looked like about 1 cup)
canned black beans, undrained (I used one can)
salsa (I used 1 jar of Spartan Salsa)

Set your crock pot on High and let it cook for 4 hours.  Before serving, break up the chicken pieces with a fork, and stir the soup.

That's it!  I think it might even be "good for you" ... and it certainly does taste good!

BONUS RECIPE:  The Chicken, Black Beans, and Salsa if you don't add the extra liquidity from the pineapple, make a very good burrito filling.  When I make it for burritos, I sometimes buy Peach & Mango Salsa ... which is what made me think about adding the pineapple today ... because I only had regular salsa in the house.  I think the soup today tasted even better than the burritos.

My Grandma's Christmas Cookies

2 cups sugar 
1 cup shortening
3 eggs 
1 cup sour milk 
1 teaspoon vanilla  
2 teaspoons baking powder 
1 teaspoon baking soda 
5 cups flour 
1 1/4 teaspoons nutmeg   

Combine sugar, shortening, and eggs.  Add sour milk, and vanilla.  Sift in flour, baking soda, baking powder, and nutmeg.  Chill overnight. 

 

Roll out on well-floured surface and cut with cookie cutter. 

For filled cookies, use 1 teaspoon filling between 2 cookies (see recipes below), and seal edges with warm water before placing on ungreased cookie sheet.  For unfilled cookies, just bake on ungreased cookie sheet, and then decorate cooled cookies with icing (see below).  Bake at 350. 

Raisin Filling:  Combine 1 pound raisins with 1/2 cup sugar, 1/2 teaspoon mace, 1 teaspoon lemon juice, and 1 cup water.  Bring to boil and thicken with a little cornstarch.                                                                         

Date Filling:  Combine 1 pound chopped dates with 1/2 cup sugar and 1 cup water.  Bring to boil.                                                                           

Icing:  Beat 1/4 pound butter with 1 1/2 teaspoons vanilla, 3 cups confectioners sugar, and approximately 1/2 cup milk.  Put into separate little dishes and add different color of food coloring to each dish to decorate cooled, unfilled cookies.

 

 

My grandma made these cookies every year when I was a child, and I have made them every year since I have been grown.

Balloon head-gear is optional.

 

 

 

 

Napping while the dough chills is optional.

 

 

 

 

 

 

 

Burning your arm when removing the cookies from the oven is optional.

 

 

 

 

 

Flouring the dog is optional.

 

 

 

 

 

 

 

 

 

 

Men and boys will definitely paint cookies.

 

 

 

 

 

 

Because they taste EXACTLY like Christmas!

Chicken and Noodles

This is an easy recipe.  Can tell you from memory.

My family prefers chicken thighs, but you can use a whole chicken, cut up ... or any parts you prefer.  This even works perfectly if the chicken is still frozen!  I've started it as a last minute plan several times that way and it comes out very good!

Spray Pam in bottom of a 9 x 12 cake pan.  I usually use a glass one, but metal works fine, too.  Place the chicken pieces in the coated pan.  Sprinkle with Lawrys salt, curry powder, garlic powder, and turmeric.  Add a little water to the pan (but don't rinse the seasonings off the chicken).  Bake uncovered at 350 till the juices run clear.

Remove the chicken from the pan and place in another oven-safe dish & put it back in the oven but turn the oven off.  This is just to keep it warm while you make the noodles.

(Well, you don't actually MAKE the noodles -- what you do is PREPARE the noodles.)

Pour the chicken broth into a saucepan.  Taste the broth to see if you should add a little salt.  Put some uncooked noodles into the broth (enough to come up to whatever level the broth is at -- just so there's a little more liquid than there are noodles).  Cook the noodles in the broth.

That's all there is to it.  Also prepare a vegetable or salad or both, and maybe open a can of cranberry sauce to serve with the meal, or else some other fruit to be the dessert.

This is COMFORT food!  Very nummy!

Stuffed Cabbage

1 lg. cabbage (scald to remove leaves)
1/2 c. brown rice (boil in 1 qt. salt water 10 min, drain, & rinse)
1 med. onion (dice & cook in 2 T. olive oil 'til transparent)
1 lb. ground lamb
1/2 lb. bulk turkey sausage
1 egg
1-1.2 t. Lawry's seasoned salt
1/2 t. garlic powder
1/4 t. garlic pepper
5 slices turkey bacon (uncooked)
1 can tomato soup, combined with 1 soup can of water

Spray roasting pan with canola oil spray. 
Combine the rice, onion, meats, egg, and seasonings in a separate bowl. 
Remove the leaves from the scalded cabbage, drain them, and then put the meat mixture into the cabbage leaves and roll them up like a cigar or something. 
Place the rolls into the roasting pan.  Top with 5 slices of turkey bacon. 
Combine 1 can of tomato soup with 1 soup can of water, and then pour this over the bacon-topped cabbage rolls. 
Cover the roaster with either its lid, or some Reynolds Wrap.  Bake at 350 for about 2 hours. 

Delicious!  Even little kids will eat it IF YOU DON'T TELL THEM WHAT IT'S CALLED UNTIL AFTER THEY HAVE TRIED IT.

Pea Soup

1 pkg. split peas, rinsed & sorted
3 cans chicken broth
4 cups water
sliced carrots
chopped onion
1/2 teaspoon thyme
1 bay leaf
1 & 1/2 Tablespoons celery leaves
diced, uncooked turkey bacon

Combine all ingredients in a large kettle, and place over high heat. When it starts to boil, reduce the heat. Cover and simmer until done, stirring occasionally to keep it from sticking. I think it takes about an hour and a half. You will know when it is done, because it will look like pea soup. Remove the bay leaf before serving.

Chocolate Cake and Meatloaf

Chocolate Cherry Cake

1 chocolate cake mix
2 eggs
1 can cherry pie filling

Mix all ingredients with an electric mixer. Add no other liquids. Bake according to directions on the cake mix package. When cooled, frost with canned chocolate frosting.

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Best Ever Meat Loaf

1 egg, beaten
1 small onion, finely chopped
1 cup milk
3/4 cup rolled oats
1 1/2 t. Lawrys seasoned salt
1 t. minced garlic
2 lb. ground beef
1/4 t. pepper
1 t. dry mustard
1 t. paprika
1 t. worchestershire sauce
dash of allspice
2 T. red cooking wine

Bake at 375 degrees for 1 1/2 hours.

Broccoli Cheese Soup

1 c. diced Vidalia onion -- cook till transparent in 1 T olive oil & 1 t butter; add 2 cloves fresh minced garlic & 1 T celery flakes. Add 2 cans chicken broth & 1 can water. Rinse & chop 1 lg. bag frozen broccoli & add it to the stock. Peel, rinse, & dice 1 medium Idaho potato & add it to the stock. Bring to full boil; reduce heat, cover & simmer 30 minutes, stirring occasionally. Whisk together 1/2 c. flour & 2 c. milk; stir that slowly into broth; stir in 12 oz american cheese & heat through -- be careful not to scorch.

An Awesome Meal -- Warm and Mild Flavored

This takes about an hour from the time you enter the kitchen till you serve it to your family.

First thing to start -- Mild Sauerkraut:
Drain one can of sauerkraut, rinse with cold water, and drain again. Put into medium-sized saucepan. Add 1/4 cup dry minced onion, 1/8 cup sugar, 1/2 teaspoon poultry seasoning, 1 bay leaf, and 1 can chicken broth. Boil together till nearly all the liquid is absorbed/evaporated. Remove the bay leaf before serving. Makes 4 servings.

While the saurkraut is cooking, start the Brown Bread Muffins:
Preheat oven to 375. Put 2 cups bran flakes, 1/4 cup raisins, 1 cup milk, and 1/2 cup water into a microwave-safe mixing bowl. Microwave on high for 1 minute. Remove from microwave and add 1 large grated carrot, 1/4 cup vegetable oil, 1/2 cup molasses, 1 egg, and 1-1/2 cups Bisquick. Stir until well blended. Spoon batter into muffin tins that have been lined with cupcake papers. Bake at 375 for 8-10 minutes. Check with a toothpick inserted in center of muffin to see if they are done. Makes 15 muffins.

While the muffins are baking, start the Mild Skillet Barbeque Chicken:
Brown 8 boneless, skinless chicken thighs on high heat in skillet with 2 tablespoons olive oil, turning frequently. Sprinkle chicken with garlic powder and curry powder. Pour about 1/4 cup red cooking wine over chicken and continue cooking. In a separate bowl, mix together 1 can tomato soup, 1 tablespoon brown sugar, 1 tablespoon cider vinegar, and 1/4 cup water. Pour this over the chicken. Continue to cook the chicken, turning frequently, until it is tender and cooked through. Remove from heat. The extra sauce from the chicken will be used for the beans.

After the chicken is done, put one can of Butter Beans (undrained) into a microwave-safe covered dish and microwave on high for 4 minutes. Drain the beans, and return them to the dish. Spoon the tomato soup mixture from the chicken pan over the beans and stir to coat them.

I re-warmed the saurkraut at this point before serving everything. This was an awesome meal which my family really loved.

Recipe for Corn Chowder

Corn Chowder

1 pound ground turkey
1 teaspoon dried basil
1 1/2 teaspoons dried thyme
1/2 t. McCormick Garlic Pepper
1 can chicken broth
1 can cream of mushroom soup
1 soup can water
1 can whole kernel corn, incl. liquid
1/2 cup grated cheddar cheese

Brown 1 pound ground turkey with 1 t. dried basil, 1½ t. dried thyme, and ½ t. McCormick Garlic Pepper.

Add: 1 can chicken broth, 1 can cream of mushroom soup & one soup can of water, and 1 can whole kernel corn, including liquid.

Bring to a boil, and then add 2 cups uncooked noodles.

Simmer until noodles are tender and then add ½ cup grated cheddar. Stir until cheese is melted, and serve.

Bean Soup

 

Soak 1 lb. great northern beans overnight.

Drain the soaked beans the next day, and then add fresh water.

Cut up: 6-8 slices of turkeybacon, a few carrots, some onion.

Boil together with beans; add: salt, accent, and celery seed to taste; also a little garlic powder or fresh minced garlic.

Simmer, stirring from time to time and adding water as needed. It takes several hours until the beans break apart, which thickens the broth.

Chicken Casserole

4 cups cooked chicken
1 can cream of chicken soup
1/2 cup sour cream
1 cup frozen peas
top with buttered Ritz cracker crumbs

Notes: You can use leftover cooked chicken, or even canned chicken, but I usually make this with fresh chicken: I put boneless, skinless chicken into a glass baking dish, sprinkle with garlic powder and crushed rosemary, cover loosely with wax paper, and microwave until the juices run clear -- about 12 minutes in my microwave. (No need to add any liquid when cooking the chicken in the microwave.) Then I cut the cooked chicken into chunks and combine the chicken and the juices with the soup, sour cream, and peas, and top with the cracker crumbs.

For the cracker crumbs, I seal 1/2 tube of Ritz crackers in a ziploc bag to crush them, then add 1 tablespoon of melted butter and reseal and shake the bag.

You can bake this casserole in the oven or in the microwave. It also works well to prepare a day ahead and refrigerate and then heat the casserole the next day.

I fixed this for dinner today. This time I cooked it as soon as it was prepared by putting the assembled casserole in the microwave for 10 minutes, and then into a 350 degree oven for 5 minutes to brown the cracker crumb topping. If you prepare after refrigerating it takes longer than this to heat through.

Dutch Tuna Melts

Tuna Melts

 

1 pkg. Rusk
2 cans tuna
1 can cream of mushroom soup
1/4 c. onion, diced
1/4 t. celery seed
sliced swiss cheese
sliced fresh tomatoes

 

Combine tuna with soup, onion, and celery seed. Place on Rusk. Top with tomato slice, and slice of swiss cheese. Bake 350 till cheese melts (approx 8 min).