Rice Pilaf - Margie Owen

 SAUTE:

2 cups rice

1 cup slivered almonds

1/4 cup melted butter

(Stir until rice and almonds are lightly golden)

ADD: 

4 cups boiling chicken broth

Salt and Pepper to taste

Bake for 30 minutes at 375

STIR IN:

3/4 cup chopped celery

3/4 cup grated carrots

3/4 cup chopped green onions

Bake another 30 minutes

TIP:  Walmart has bags of chopped onions, carrots, and celery in the produce section!

Roast Beef

Ingredients

1 beef roast, any cut, to fit size of crock pot.

1 pkg. hidden valley ranch dressing mix

1 pkg. McCormick brown gravy mix

1 pkg. Italian dressing mix

1 Cup water

small red potatoes, scrubbed and quartered. (optional)

1 Cup celery, chopped (optional)

1 pkg baby carrots (optional)

Instructions

Combine mixes well and sprinkle over roast in pot. Pour water into bottom of pot. Cook on low for 6-7 hours.

During the last 3 hours, add potatoes and carrots.

Barbara Millett's Spanish Rice

Cut up onion in oil and saute till slightly brown.

Add rice  - ½ cup for small, 1 cup for average, 1 ½ cup for large.

Brown Rice

Than add sliced thin bell pepper however much you want.

Add 1 small can stewed Tomatoes

Add 1 can chicken Broth

Cover and Simmer about 30 minutes or so stirring often.

Chicken Enchiladas

6-8 corn tortillas

2-3 Chicken breasts cooked and shredded

4 c Shredded Mexi Blend Cheese

1 Can of Sweet Corn

1 Can of Cream Of Chicken Soup

3T Butter

3T Flour

1 1/4 c Chicken Broth

1 C Sour Cream

1-4oz Can Of Chopped Green Chiles

1/4 tsp Ground Pepper

1/4 tsp Salt

Pre boil chicken or use a rotisserie chicken, shred and season with a little season salt- Set aside

In medium pot over medium heat melt butter, then add flour and whisk into a paste. Add chicken broth, Cream of Chicken Soup, Sour Cream, Chiles and Salt & Pepper. Whisk for 5 minutes or until smooth. Turn stove to warm.

Fill tortillas with chicken, cheese and sprinkle corn inside. Roll and place seam down in 9X13 glass pan. I usually make about 6 of the flour ones and then fill the rest of the pan in with Tyson’s Corn tortillas. (to help roll the tortillas easier make before filling warm them up in the microwave for a few seconds. That will help them roll without breaking. For corn tortillas wrap them in a damp paper towel before heating for extra rolling)

Pour mixture in the pot over the top of the enchiladas and I always sprinkle with a little more corn (I can never get enough corn) and cheese over the top. Pop them in the oven and bake for 30 minutes. 

Easy Corn Enchiladas

Easy Corn tortillas

1 cup sour cream

1 small can green chili peppers

2 cups cheddar cheese, grated

3 cups enchilada sauce

Grated cheddar cheese (for topping)

Sliced olives (for topping)

Spread each tortilla with sour cream. Sprinkle with chili peppers and cheese. Roll up and place in 9x13 casserole dish. 

Pour enchilada sauce over rolled tortillas. 

Cover with additional cheese and sprinkle olives on top. 

Bake covered at 325° F for about 20 minutes or until heated through. 

Uncover and bake for additional 2–5 minutes or until cheese is bubbling.

Roast Beef

Ingredients

1 beef roast, any cut, to fit size of crock pot.

1 pkg. hidden valley ranch dressing mix

1 pkg. McCormick brown gravy mix

1 pkg. Italian dressing mix

1 Cup water

small red potatoes, scrubbed and quartered. (optional)

1 Cup celery , chopped (optional)

1 pkg baby carrots (optional)

Instructions

Combine mixes well and sprinkle over roast in pot. Pour water into bottom of pot. Cook on low for 6-7 hours.

During the last 3 hours, add potatoes and carrots.

Hawaiian Haystacks

• 2 cups chopped rotisserie chicken
• 2 cups sour cream
• 2 cans of cream of chicken soup
• ½ cup milk
• 4 cups cooked rice

Toppings

• shredded cheese
• chow mien noodles
• pineapple chunks
• green onions
• raisins or craisins
• tomatoes
• coconut
• cashews

Instructions

1. In sauce pan add chicken, sour cream, cream of chicken soup and milk. Heat and stir in saucepan over medium heat until mixture is heated evenly throughout.
2. Serve over rice.
3. Top it with all your favorite toppings.

Chicken Enchilada Casserole

Chicken Enchilada Casserole

 

• 1.5 lbs. boneless skinless raw chicken breasts
• 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)

Add these ingredients at the end

• 10 corn tortillas (I used an entire 11.7 ounce bag)
• 3 cups grated cheddar cheese (divided)
• 1 3.8 ounce can black olives (divided)

Instructions

1. Put the chicken breasts and the enchilada sauce in your slow cooker.
2. Cook on HIGH for 4 hours or LOW for 8 hours.
3. Shred the chicken with 2 forks right in the slow cooker.
4. Cut the tortillas in to strips, add to chicken and sauce.
5. Stir.
6. Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
7. Stir again.
8. Flatten the mixture slightly.
9. Add the rest of the cheese and the olives on top.
10. Cook on low for about 40 - 60 minutes longer.
11. Top with sour cream (optional)

Taco Pizza Rolls

 

To make these delectable pizza rolls, you'll need:

— 1/2 pound of ground beef
— 1 can of Pillsbury Refrigerated Classic Pizza Crust
— 2 tablespoons of  taco seasoning mix
— 3 tablespoons of water
— 1 cup of shredded Mexican cheese blend

 

Don't forget optional toppings such as shredded lettuce, diced tomato, sour cream, diced onion, guacamole, hot sauce, etc.

 

To begin, preheat the oven to 400 degrees and spray a baking sheet with a light layer of cooking spray. 

 

Cook the beef until no longer pink, then add the taco seasoning and water. Mix together well.

Unroll the pizza dough onto a large, flat surface and flatten it into a rectangle. Then, spread the taco meat over the dough in an even layer and cover with cheese. 

 

Next, tightly but carefully roll the dough starting with one of the longer sides of the rectangle. When it's finished, it should look like a spiral from the side. 

 

With a sharp serrated knife, cut the roll into inch-thick slices. One log should yield roughly 18 pieces.

 

Arrange the rolls on the baking sheet and bake for 10 to 12 minutes, or until golden-brown.

Add whatever toppings you like and serve.

 

Not only do they look adorable, but they're absolutely scrumptious. Best of all, the entire process should take less than half an hour. 

 

Best beef stew ever.

2 tbsps of olive oil.
2 pounds of cubed beef stew meat.
2 tbsps of all purpose flour.
4 cups of water.
2 cups of beef broth.
½ tsp of salt.
½ tsp of ground black pepper.
4 cups of cubed potatoes.
2 cups of chopped carrots.
1 tsp of dried rosemary.
1 cup of fresh corn kernels.
1 cup of fresh green beans cut into 1” pieces.
1 cup of chopped turnip (optional).
2 cups of chopped fresh tomatoes (optional).

In a large pot, heat the oil and stir in the beef and flour until browned.
Pour in the water and broth and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 1 hour.
Mix in the potatoes, carrots and rosemary and simmer for 1 to 2 more hours.
Mix in the corn, green beans and simmer for 30 minutes and Voila!
Simple, easy and delicious! This beef stew is super delicious. I love tomatoes, so I use them, and I advise you do the same if you are trying this recipe!

Blueberry Cheesecake

Ingredients:

Crust – 3 cups of graham cracker crumbs – ½ cup melted butter – 1/3 cup sugar

1 8 oz packages cream cheese softened

1 Cup confectioner sugar

1 (8 oz) container frozen whipped cream thawed

2 teaspoons vanilla

1 can blueberry pie filling

Directions:

Preheat oven to 350

Crust:  Combine crumbs, melted butter, and sugar in mixing bowl until well combined.  Transfer to 9X13 dish and press down firmly to form crust.  Bake until edges are golden brown for 10-12 min.  Set aside to cool completely before filling.

Cheesecake:  Beat together with mixer cream cheese, sugar and vanilla.  Use a spoon to fold into the whipped topping and mix until well combined.  Carefully spread cheesecake mixture over prepared crust. 

Spoon blueberry topping on top of filling, spreading out evenly.  Cover and refrigerate for several hours or overnight.  Slice into squares and serve.

Crepes

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk

• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Beef Barley Soup (Crockpot)

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– 1-½ to 2 tablespoons olive oil
– 2 pounds beef stew meat, cut into 1-inch cubes
– 4 medium Yukon Gold potatoes, diced into 1-inch pieces
– 4 medium carrots, diced into ½-inch pieces
– 1 small onion, diced small
– 3 stalks celery, diced small
– 6 cloves garlic, minced
– 2 quarts beef broth, divided
– 1½ teaspoons dried thyme
– 1 – 15-ounce can diced tomatoes
– 3/4 cup barley, rinsed
– Salt and pepper, to taste

1. Generously season the cubed beef with salt and pepper.
2. Heat a large skillet over medium-high heat and add about half of the oil. Working in batches, sear beef on all sides, using more oil as needed. Transfer the seared beef to a 6-quart slow cooker.
3. Return the skillet to the heat and add 1 cup of beef broth. Heat to a boil and scrape any browned bits from the bottom of the pan, then add to slow cooker.
4. Add the potatoes, onions, carrots, celery, garlic, thyme, diced tomatoes, barley and remaining beef broth to the slow cooker. Stir to combine.
5. Cover and cook on high for 4 hours.
6. Season with salt and pepper to taste. Serve garnished with fresh parsley or thyme.

Stuffed Porkchops

Makes 8

16 ounces cream cheese, softened
1 teaspoon freshly ground black pepper
1 tablespoons garlic powder
¼ cup chives, chopped
1 cup provolone cheese, shredded
4 strips cooked bacon, crumbled
8 boneless pork chops
Salt
Pepper
2 cups flour
3 eggs, beaten
2 cups Panko breadcrumbs
4 tablespoons canola oil

Preheat oven to 350°F.

In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.'

Season all sides of the pork chops with salt and pepper. Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs.

Repeat with the remaining pork chops.

Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from heat and bake for 15-20 minutes, until cheese is bubbly starting to brown. Serve!

Chicken Salad

Liz Call

Pecan Chicken Salad

Author: Liz - lizoncall.com

Pecan chicken salad is great for parties, luncheons and showers. Great crunch and perfect tang.

Ingredients

• 6 chicken breasts - cooked and cubed
• 1 cup mayo
• ¾ cup sour cream
• 3 green onions - chopped
• 2 stalks celery - chopped
• ½ tsp. salt
• ½ tsp. pepper
• ½ tsp. sugar
• 2 tsp. white vinegar
• ⅓ cup chopped pecans

Instructions

1. Mix all ingredients together in bowl and let set overnight (if possible) before serving.
2. **You can use canned chicken for this too. You will need about 3-4 cups of chopped/cubed/shredded chicken.

Mother's Old Soup Recipe

Buy either - small roast or short ribs or boiling beef and a soup bone.

Put salt, meat, water in large pan.

Fill pan with water and bring to a boil.

Scrap the stuff off that comes to the top before it boils or it will boil into the water.

Then cup up onion and celery and put in.,  Let this boil slowly 2-3 hours.

Then add 1 can tomato sauce, some spuds, carrots, rice and 2-3 T of rice.

Let that cook until all of the vegetables are tender - about one hour more.

Cream Cheese Frosting

From Magazine


1 3oz cream cheese softened
1/4 C butter softened
1 t vanilla
1 cups powdered sugar sifted

In medium bowl with electric mixer, combine cream cheese, butter and vanilla, beating till fluffy.

Add powdered sugar gradually and continue beating until smooth and creamy.

Use to frost one 9" cake or the tops of two  9" layers.

Mustard

(Maybe Aunt Melba.  Or Grandma Bright.)


1/3 cup sifted flour
1/2 Cup sugar
1 T. salt
3/4 C dry mustard
1 1/2 C White vinegar
1 green onion finely chopped

Blend dry ingredients.  Add vinegar and blend well.

Cooking a Round Steak

From Mother

Brown floured pieces of steak.  Put into baking pan.  Cover with 1 can mushroom soup (or tomato sauce or tomatoes stewed).  Bake in 350 oven 2-3 hours.   Dilute the mushroom soup.

Baked Chop Suey

From 16th Denver Ward Relief Society in Lakewood, Colorado

1 lb. ground beef -cooked
2 medium onions -chopped
2 cup celery -diced
1 can of cream of Mushroom soup
1 can cream of Chicken soup
3/4 cup uncooked rice
2 cups water

Bake 350 1 1/2 - 2 hours.  Cover for 1 hour.