Easy Enchilada Bake
4 to 6 large soft shell taco/enchiladas shells
2 lbs. hamburger
1 can medium or mild chili beans
2 c. grated cheddar cheese
1 can cream of chicken soup
1 can of Ro-tel tomatoes with green chilies and the juice
Line a 9 x 13 inch pan with a layer of soft shells, cut to fit if necessary. Top with browned hamburger, seasoned to your taste. Add the chili beans and smooth over the burger. Spread the cheese over this layer and add another layer of soft taco shells. Make several large slits on the top with a sharp knife. Mix the cream of chicken and Ro-tel tomatoes and juice in a bowl until smooth; pour over the top of the shells. Cover with foil and bake for 45 minutes to 1 hour in a 350 degree oven. Cool for 10 minutes and cut into squares. You can also add, 1/2 c. Minute rice, a can of kernel corn, green onions or sour cream for variety if desired.
4 chicken breasts, cooked and diced
1/4 c. fresh basil, thinly sliced
1/2 to 3/4 c. sweet chili sauce
1 c. red onion, diced
2 c. mozzarella cheese
6 - 8 inch whole wheat tortilla wraps
Spread the sweet chili sauce equally among one side of the whole wheat tortillas. Top with cooked chicken and red onion. Sprinkle with cheese and top with basil. Place individual pizzas on an ungreased baking sheet. Bake at 375 degrees for 12 minutes or until golden brown.
Sweet and Spicy Chicken
1 large chicken breast, cut into chunks
1.5 oz. red pepper, sliced
1.5 oz. green pepper, sliced
1/3 c. sweet chili sauce
1/3 c. teriyaki sauce
1/4 c. cashews
In a medium skillet, fry the chicken until cooked. Add peppers and cashews. Toss around for a minute and add the two sauces. When the mixture bubbles, it is ready to eat. Serve over rice or on a bun or over a bed of lettuce with cheese and tomato.
Garden Zucchini Squash Hot Dish
1 lb. lean ground beef, browned and drained
1 onion, diced
1/4 lb. pork sausage, browned and cut into cubes
3 c. zucchini squash, cut into 1/2 inch squares
3 to 4 tomatoes, cut up or 1 bottle of spaghetti sauce
2 T. Italian seasoning or basil to taste
garlic salt, optional
Brown the ground beef with onion. Add garlic salt if desired. Turn into a 1-1/2 quart casserole. Add zucchini, sausage, tomatoes and Italian seasoning.
4 lbs. fresh spareribs
1 green pepper, chopped
1 tsp. black pepper
2 T. horseradish
2 medium onions, chopped
1 T. salt
1 c. catsup
1 1/2 c. water
Cut spareribs into small pieces. Roll in flour if desired and brown in butter. Combine the rest of the ingredients in a saucepan and cook for 10 minutes. Pour over the ribs and cook for 1 hour in a covered heavy skillet.
Helen C. Desich
Peach Pork Chops
4 to 6 boneless pork chops
1 T. olive oil
1 can of peaches with 1/2 of the nectar
2 cloves garlic, crushed
3 sprigs of fresh thyme
2 T. butter
Rub olive oil in the bottom of a 9 x 9 inch glass baking dish. Place the pork chops in a dish. Rub garlic on the pork chops. Pour the peaches with nectar over the pork chops. Remove the leaves from the thyme and sprinkle over the peaches; squish mixture together with your hands. Place pats of butter on top. Bake, covered, at 400 degrees for 30 to 40 minutes or until done.
Lil' Beans 'n Shortribs
1 pkg. large fancy lima beans, washed
2 to 3 lbs. lean short ribs, well seasoned with salt & pepper and paprika, optional
1 large onion, diced
1/2 bottle or more of catsup
1/2 to 1 c. brown sugar (depending on your taste)
1/2 to 1 tsp. dry mustard
In a Dutch oven on the stove, cover the beans with water. Cover the pan and boil gently for 30 minutes to soften. Add the rest of the ingredients and add more water if necessary. Uncover the pot and bake in a 325 degree oven for 3 to 4 hours. Check occasionally; if too thick, stir in more water. This will thicken as it cools. This is best on the second day. Keeps well and freezes well.
1 pkg. crescent rolls
1 lb. lean hamburger
1 pkg. taco seasoning
1 - 12 oz. container of sour cream
2 pkgs. taco cheese
a handful of nacho-flavored tortilla chips
Preheat the oven to 350 degrees. Brown the hamburger, drain the fat and add taco seasoning as directed on package. Add sour cream and simmer. In a casserole dish, spread out the crescent rolls in the bottom of the dish. Add the hamburger mixture. Add cheese on top on the hamburger. Crush the chips and add them to the top. Bake for 15 to 20 minutes or until the crust is done and the cheese is melted. Serve with any taco condiment desired: lettuce, black olives, sour cream, taco sauce, salsa.
Cinnamon Monkey Bread
1 loaf frozen bread dough
8 T. butter or margarine
1/2 c. sugar
4 to 5 tsp. cinnamon
Thaw the bread dough and cut into 20 pieces. Melt the butter. Mix the sugar and cinnamon together. Dip the pieces of dough into the melted butter and cinnamon/sugar mixture. Arrange the pieces in a large loaf pan. Cover and let rise until the pan is filled; about 90 minutes. Bake at 350 degrees for 25 minutes.
Mother’s Sponge Cake
6 medium eggs
6 T. cold water
1 1/8 c. sifted flour, sifted 3 times
1 c. sugar
1/2 tsp. salt
1/8 tsp. cream of tartar
1 tsp. vanilla
Separate the eggs and put the yolks into a large bowl; beating well. Add water, vanilla, salt and sugar. Beat, then fold in the cream of tartar and flour. Beat the egg whites until stiff and fold into batter until the whites disappear. Bake in an ungreased angel food cake pan for 50 to 60 minutes at 325 degrees.
Mrs. Anita Storlie
Baked Pork Chops
4 to 5 pork chops
1 1/2 c. corn flake crumbs
1 to 2 tsp. paprika
salt and pepper to taste
2 eggs, beaten
1 can Campbell's chicken noodle soup
Heat the oven to 350 degrees. Beat the eggs in a shallow dish. Mix the corn crumbs, paprika, salt and pepper. Dip the pork chops in the egg and then in the corn flake mixture. Place in a baking pan. Top with an onion slice. Pour the chicken noodle soup over the pork chops. Bake for 1 to 1 1/2 hours or until tender.
Pork Chops Carol
6 to 8 pork chops, 1 inch thick
1/2 c. catsup
1/2 c. water
1 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
2 T. brown sugar
Sauté the pork chops until brown. Add all the other ingredients. Simmer, covered, for 1 to 1 1/2 hours. Serve over rice or noodles.
All-in-One Pork Chop Bake
4 bone-in pork chops
1 packet of Shake 'N Bake, original seasoning
1 lb. potatoes, cut into thin wedges
2 T. Kraft Zesty Italian dressing
1/2 c. barbecue sauce
1 c. mozzarella cheese, shredded
Preheat the oven to 400 degrees. Coat the pork chops with the coating mix. Place in a foil-lined 13 x 9 inch baking pan. Add the potatoes; drizzle with dressing. Bake for 30 minutes. Top each pork chop with 2 tablespoons of barbecue sauce and 1/4 cup of cheese. Bake an additional 5 minutes or until the cheese is melted.
Easy Pineapple Up-side Down Cake
1 pkg. white cake mix
3 T. melted butter
1/2 c. light brown sugar
8 to 10 oz. can crushed pineapple
10 to 12 maraschino cherries, cut in half lengthwise
Melt the butter and mix the brown sugar in the bottom of a 8 or 9 inch circle cake pan. Add the crushed pineapple and place the halved cherries around the pineapple mixture. Mix the cake mix according to the package directions on the box and pour 3/4 of the batter over the top of the pineapple in the cake pan. Bake at 350 degrees for 40 to 45 minutes. Let the cake cool for 8 to 10 minutes. Turn the cake over onto the platter. Serve warm or cold. Serve with a dollop of Cool Whip.
Tator Tot Hotdish
1 lb. hamburger, cooked and drained
1 can cream of celery soup
1 can cream of chicken soup
1 small bag tator tots
1/2 c. milk
Combine all the ingredients and put into a casserole pan. Bake at 350 degrees, covered, for 40 minutes. Bake an additional 15 minutes, uncovered.