Ingredients:
1 can tuna fish
2 Tbsp. mayonnaise
cheddar cheese, sliced
1 medium tomato, sliced
salt and pepper, to taste
whole wheat bread slices
Directions:
Preheat the oven to 400 degrees. In a small bowl, combine the tuna fish and the mayonnaise. Mix well. Spread some tuna on top of a slice of bread and place cheddar cheese slices across the bread. Top with the slices of tomato and sprinkle with salt and pepper. Place in the oven at 400 degrees and bake until the cheese is melted and the tuna fish is hot.
Difficulty: Easy
Time to Make: about 20 minutes
Recipe Origin: Mom
Tuesday, August 3, 2010
Tamale Sandwiches
Ingredients:
1 can chile
1 can tamales, sliced
hamburger buns
cheddar cheese, grated (for topping)
ketchup
Directions:
In a small pot, combine the chile and tamales. Heat over medium until hot all the way through. Split the hamburger bun halves and place them on a baking sheet. Place a few spoonfuls of the chile mixture on each bun and top with the cheddar cheese. Broil the sandwiches until the cheese is melted. Serve topped with ketchup.
Difficulty: Easy
Time to Make: about 20 minutes
Recipe Origin: Mom
Meatball Subs
Ingredients:
1 lb. extra lean ground beef
10 ritz crackers, crushed
1 egg, beaten
1/4 tsp. pepper
1 + 1/2 cups spaghetti sauce
mozzarella cheese, grated (for topping)
3-4 subway buns
Directions:
Preheat the oven to 375 degrees. In a medium bowl, combine the beef, crackers, egg, and pepper and mix well. Shape into 12 meatballs and place on a baking sheet. Bake at 375 degrees for 20 minutes (until cooked through). Meanwhile, heat the spaghetti sauce in a small pot. When the meatballs are done, toss them in the sauce and place 3-4 meatballs on each toasted sandwich bun. Top with additional sauce and mozzarella cheese.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: kraftfoods.com
1 lb. extra lean ground beef
10 ritz crackers, crushed
1 egg, beaten
1/4 tsp. pepper
1 + 1/2 cups spaghetti sauce
mozzarella cheese, grated (for topping)
3-4 subway buns
Directions:
Preheat the oven to 375 degrees. In a medium bowl, combine the beef, crackers, egg, and pepper and mix well. Shape into 12 meatballs and place on a baking sheet. Bake at 375 degrees for 20 minutes (until cooked through). Meanwhile, heat the spaghetti sauce in a small pot. When the meatballs are done, toss them in the sauce and place 3-4 meatballs on each toasted sandwich bun. Top with additional sauce and mozzarella cheese.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: kraftfoods.com
Home Ec Soup
Ingredients:
1 lb ground hamburger, browned and drained
salt and pepper, to taste
1/2 pkg mixed vegetables
1 cup water
1 can tomato soup
1/4 tsp. celery salt
1 beef bouillon cube
1/4 tsp. garlic salt
Directions:
Brown the ground beef in a large skillet and add salt and pepper, to taste. Meanwhile, cook the vegetables in the water until they are heated. Add the vegetables to the ground beef and add the tomato soup, celery salt, beef bouillon, and garlic salt. Continue cooking until the bouillon cube is dissolved. Serve hot.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
1 lb ground hamburger, browned and drained
salt and pepper, to taste
1/2 pkg mixed vegetables
1 cup water
1 can tomato soup
1/4 tsp. celery salt
1 beef bouillon cube
1/4 tsp. garlic salt
Directions:
Brown the ground beef in a large skillet and add salt and pepper, to taste. Meanwhile, cook the vegetables in the water until they are heated. Add the vegetables to the ground beef and add the tomato soup, celery salt, beef bouillon, and garlic salt. Continue cooking until the bouillon cube is dissolved. Serve hot.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Gooey Buns
Ingredients:
1 lb cold hot dogs
3/4 lb cheddar cheese, grated
2 Tbsp. grated sweet or dill pickles
1/4 cup mustard
1/2 cup mayonnaise
1 Tbsp. onion, chopped (optional)
hot dog buns
Directions:
Preheat the oven to 350 degrees. In a large bowl, grate the hot dogs, cheese, and pickles. Add the mustard, mayonnaise, and onion and stir till its blended. Spread some mixture across a hot dog bun and wrap the bun in tin foil. Bake at 350 degrees for 15-20 minutes (until the mixture is heated through).
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Fiesta Sandwiches
Ingredients:
1 medium tomato, diced
1 small onion, diced
1 green pepper, diced
apple cider vinegar (enough to moisten the vegetables)
Monterey Jack cheese, sliced
3 eggs
bread
1 can green chilies
Directions:
In a medium bowl, combine the tomato, onion, green pepper and vinegar. Stir till well blended and set aside. Heat a griddle with non-stick spray. In a small bowl, beat the eggs. Place the monterey jack cheese slices in between two slices of bread topped with some green chilies and dip both sides of the sandwich in egg batter (like french toast). Place sandwiches on the hot griddle and cook both sides like a grilled cheese sandwich. Cut the sandwich in half and top with the vegetable mix. Serve warm.
Difficulty: Easy
Time to Make: about 20 minutes
Recipe Origin: Mom
Corn Chowder
Ingredients:
4 medium potatoes, diced
2 large carrots, diced
1/2 large onion, diced
1 can corn (with the juice)
1/2 can evaporated milk
1 + 1/2 cups diced ham or 4-8 slices of bacon, chopped
salt and pepper, to taste
melted butter, to taste
Directions:
In a large pot, combine the potatoes, carrots, and onion and cover with water. Boil till the vegetables are tender. Add the can of corn and evaporated milk and heat until just before boiling. Add the ham, salt and pepper, and melted butter. Heat and serve warm.
Tips: If the soup thick, add more milk or water.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner
4 medium potatoes, diced
2 large carrots, diced
1/2 large onion, diced
1 can corn (with the juice)
1/2 can evaporated milk
1 + 1/2 cups diced ham or 4-8 slices of bacon, chopped
salt and pepper, to taste
melted butter, to taste
Directions:
In a large pot, combine the potatoes, carrots, and onion and cover with water. Boil till the vegetables are tender. Add the can of corn and evaporated milk and heat until just before boiling. Add the ham, salt and pepper, and melted butter. Heat and serve warm.
Tips: If the soup thick, add more milk or water.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner
Clam Chowder
Ingredients:
1 cup celery, diced
1 cup onion, diced
2 cups potatoes, finely chopped
2 cans minced clams
3/4 cup butter, melted
3/4 cup flour
1 quart half and half
1/4 tsp. pepper
1 + 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. thyme
Directions:
In a large pot, combine the celery, onion, and potatoes. Drain the juice from the cans of clams over the veggies and add enough water to cover the veggies. Simmer the veggies over med heat until the potatoes are tender. Meanwhile, combine and blend the melted butter and flour in a medium bowl. Add the half and half to the flour mixture and whisk until it is smooth. Once the potatoes are tender, add the half and half mixture to it as well as the chopped minced clams, pepper, salt, sugar, and thyme. Stir till blended and continue cooking until it is heated well. Serve warm.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner
1 cup celery, diced
1 cup onion, diced
2 cups potatoes, finely chopped
2 cans minced clams
3/4 cup butter, melted
3/4 cup flour
1 quart half and half
1/4 tsp. pepper
1 + 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. thyme
Directions:
In a large pot, combine the celery, onion, and potatoes. Drain the juice from the cans of clams over the veggies and add enough water to cover the veggies. Simmer the veggies over med heat until the potatoes are tender. Meanwhile, combine and blend the melted butter and flour in a medium bowl. Add the half and half to the flour mixture and whisk until it is smooth. Once the potatoes are tender, add the half and half mixture to it as well as the chopped minced clams, pepper, salt, sugar, and thyme. Stir till blended and continue cooking until it is heated well. Serve warm.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner
Chicken Noodle Soup
Ingredients:
egg noodles
1 can canned chicken (the juice and the chicken)
1 chicken bouillon (can add another if it needs more flavor)
frozen peas
baby carrots
salt and pepper, to taste
celery salt, to taste
Directions:
Add the desired amount of egg noodles in a large pot and cook according to the directions on the bag. Once the noodles are cooked, add the carrots, chicken and the chicken bouillon. Stir until the chicken bouillon is dissolved. Then add the frozen peas, salt, pepper, and celery salt. Heat till the peas are done and serve warm.
Tip: You can cook the noodles in chicken broth, just dont add the chicken bouillon later.
Difficulty: Easy
Time to Make: about 25 minutes
Recipe Origin: Mom
egg noodles
1 can canned chicken (the juice and the chicken)
1 chicken bouillon (can add another if it needs more flavor)
frozen peas
baby carrots
salt and pepper, to taste
celery salt, to taste
Directions:
Add the desired amount of egg noodles in a large pot and cook according to the directions on the bag. Once the noodles are cooked, add the carrots, chicken and the chicken bouillon. Stir until the chicken bouillon is dissolved. Then add the frozen peas, salt, pepper, and celery salt. Heat till the peas are done and serve warm.
Tip: You can cook the noodles in chicken broth, just dont add the chicken bouillon later.
Difficulty: Easy
Time to Make: about 25 minutes
Recipe Origin: Mom
Taco Dip Dinner
Ingredients:
1 lbs ground beef, cooked and drained
1 pkg. taco seasoning
1 small onion, diced
1 cup cheddar cheese, grated
3 cups shredded lettuce
3 tomatoes, diced
tortilla chips
Directions:
In a large skillet, prepare the ground beef according to the directions on the taco seasoning package. Add the onion to the ground beef and cook it till tender. Place the ground beef in the middle of a large serving platter and cover it with the grated cheese. For the next ring, spread around the shredded lettuce. For the next ring, spread around the diced tomato. Serve with tortilla ships and salsa.
Difficulty: Easy
Time to Make: about 15 minutes
Recipe Origin: Mom
1 lbs ground beef, cooked and drained
1 pkg. taco seasoning
1 small onion, diced
1 cup cheddar cheese, grated
3 cups shredded lettuce
3 tomatoes, diced
tortilla chips
Directions:
In a large skillet, prepare the ground beef according to the directions on the taco seasoning package. Add the onion to the ground beef and cook it till tender. Place the ground beef in the middle of a large serving platter and cover it with the grated cheese. For the next ring, spread around the shredded lettuce. For the next ring, spread around the diced tomato. Serve with tortilla ships and salsa.
Difficulty: Easy
Time to Make: about 15 minutes
Recipe Origin: Mom
Sweet and Sour Sauce
Ingredients:
2 cups tomatoes, diced
1 cup onion, diced
1 cup green pepper, chopped
2 Tbsp. soy sauce
1 + 3/4 cups sugar
3/4 cup vinegar
10 ounces pineapple, chunked (save the juice)
1/4 cup sugar
1/6 cup corn starch
1/8 cup water
cooked rice
Directions:
In a large skillet, combine the tomatoes, onion, green pepper, soy sauce, sugar, vinegar, and chunked pineapple. In a medium bowl, mix together the juice from the pineapple, sugar, corn starch, and water. Mix till blended and add to the skillet. Stir all ingredients and cook on low heat for 20-30 minutes. Serve hot over rice.
Tips: Can add cooked chicken or pork to sauce while it is cooking.
Difficulty: Easy
Time to Make: about 45 minutes
Recipe Origin: Mom
2 cups tomatoes, diced
1 cup onion, diced
1 cup green pepper, chopped
2 Tbsp. soy sauce
1 + 3/4 cups sugar
3/4 cup vinegar
10 ounces pineapple, chunked (save the juice)
1/4 cup sugar
1/6 cup corn starch
1/8 cup water
cooked rice
Directions:
In a large skillet, combine the tomatoes, onion, green pepper, soy sauce, sugar, vinegar, and chunked pineapple. In a medium bowl, mix together the juice from the pineapple, sugar, corn starch, and water. Mix till blended and add to the skillet. Stir all ingredients and cook on low heat for 20-30 minutes. Serve hot over rice.
Tips: Can add cooked chicken or pork to sauce while it is cooking.
Difficulty: Easy
Time to Make: about 45 minutes
Recipe Origin: Mom
Stuffed Peppers
Ingredients:
5 green peppers
1 lbs ground beef, browned and drained
1 cup rice, cooked
1/2 cup onions, chopped
1/2 tsp. salt
1/4 tsp. pepper
Directions:
Preheat the oven to 325 degrees. Wash the green peppers and cut off the tops. Clean the inside and boil the peppers until they are tender. In a large skillet, brown the hamburger and drain off the grease. Add the rice, onion, salt and pepper and cook till the onion is tender. Stuff the peppers with the meat mixture and bake at 325 degrees for 40 minutes.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom
5 green peppers
1 lbs ground beef, browned and drained
1 cup rice, cooked
1/2 cup onions, chopped
1/2 tsp. salt
1/4 tsp. pepper
Directions:
Preheat the oven to 325 degrees. Wash the green peppers and cut off the tops. Clean the inside and boil the peppers until they are tender. In a large skillet, brown the hamburger and drain off the grease. Add the rice, onion, salt and pepper and cook till the onion is tender. Stuff the peppers with the meat mixture and bake at 325 degrees for 40 minutes.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom
Stir Fry
Ingredients:
broccoli
carrots
onion
celery
green pepper
zucchini
3 Tbsp. olive oil
1/4 cup water
Gravy:
1/4 cup water
2 Tbsp. cornstarch
1 chicken bouillon cube
cooked rice
cooked chicken
Directions:
Wash and chunk any of the vegetables you want to use in the stir fry. Set aside. Heat a large skillet with the olive oil over med/high heat. Add your vegetables and cook till slightly wilted (stirring often). Add 1/4 cup water and simmer vegetables until they are soft. Add the ingredients for the gravy and cook until the bouillon is dissolved. Serve hot over cooked rice.
Tip: Cook any type of meat in a separate skillet and add it to the vegetables once they are cooking to add flavor.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Spinach Tortellini
ingredients:
1 lbs fresh cheese tortellini
2 Tbsp. olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
9 ounces fresh baby spinach
1 cup tomato, diced
1/4 cup fresh basil, copped OR 1 + 1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
1 cup whipping cream
1/4 cup parmesan cheese, grated
Directions:
In a large pot, boil the tortellini until its tender. Meanwhile, in a large skillet, heat the olive oil, onion, and garlic. Cook till the onion is tender. Add the spinach, tomatoes, basil, salt and pepper and cook ingredients for 5 minutes. Stir in the whipping cream and parmesan cheese and then add the cooked tortellini. Stir everything together and serve warm.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
1 lbs fresh cheese tortellini
2 Tbsp. olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
9 ounces fresh baby spinach
1 cup tomato, diced
1/4 cup fresh basil, copped OR 1 + 1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
1 cup whipping cream
1/4 cup parmesan cheese, grated
Directions:
In a large pot, boil the tortellini until its tender. Meanwhile, in a large skillet, heat the olive oil, onion, and garlic. Cook till the onion is tender. Add the spinach, tomatoes, basil, salt and pepper and cook ingredients for 5 minutes. Stir in the whipping cream and parmesan cheese and then add the cooked tortellini. Stir everything together and serve warm.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Sassy Meatballs
Ingredients:
Meatballs:
2 eggs
1 envelope onion soup mix
1/2 cup bread crumbs
1/4 cup chopped craisins
2 Tbsp. minced parsley
1.5 lbs. ground beef
Sauce:
1 can whole berry cranberry sauce
3/4 cup ketchup
1/2 cup beef broth
3 Tbsp. brown sugar
3 Tbsp. chopped onions
2 Tbsp. apple cider vinegar
Directions:
In a large bowl, combine all the ingredients for the meatballs and stir till well blended. Shape into balls and cook in a large skillet over med heat until they are done all the way through. In a medium pot, combine all the ingredients for the sauce and stir till well blended. Heat over med heat and stir until the sauce is smooth. Place the hot sauce and the cooked meatballs into a crock pot and cook on low for 4-5 hours. Serve hot.
Tip: You can also use frozen meatballs if you don't want to make your own, just brown them before adding them to the sauce.
Difficulty: Easy
Time to Make: about 30 minutes prep plus 4 hours cooking
Recipe Origin: Devin Walker's Mom
Meatballs:
2 eggs
1 envelope onion soup mix
1/2 cup bread crumbs
1/4 cup chopped craisins
2 Tbsp. minced parsley
1.5 lbs. ground beef
Sauce:
1 can whole berry cranberry sauce
3/4 cup ketchup
1/2 cup beef broth
3 Tbsp. brown sugar
3 Tbsp. chopped onions
2 Tbsp. apple cider vinegar
Directions:
In a large bowl, combine all the ingredients for the meatballs and stir till well blended. Shape into balls and cook in a large skillet over med heat until they are done all the way through. In a medium pot, combine all the ingredients for the sauce and stir till well blended. Heat over med heat and stir until the sauce is smooth. Place the hot sauce and the cooked meatballs into a crock pot and cook on low for 4-5 hours. Serve hot.
Tip: You can also use frozen meatballs if you don't want to make your own, just brown them before adding them to the sauce.
Difficulty: Easy
Time to Make: about 30 minutes prep plus 4 hours cooking
Recipe Origin: Devin Walker's Mom
Pepper Steak
Ingredients:
1 + 1/2 pounds beef steak, chunked into small pieces
1 cup onion, chopped
1 cup beef broth
3 Tbsp. soy sauce
1 clove garlic, minced
2 green peppers, chopped
2 medium tomatoes, peeled and diced
2 Tbsp. cornstarch
1/4 cup water
cooked rice
Directions:
In a large skillet, brown the steak over med/high heat until all sides are browned. Turn heat to med and add the onion to the skillet. Cook till the onion is tender. in a small bowl, mix the beef broth, soy sauce, and garlic until well blended. Add the mixture to the skillet, cover and simmer the mixture for about 10 minutes. After the 10 minutes, add the green peppers and simmer (covered) for 5 more minutes. Add the tomatoes and the cornstarch and water. (Mix the cornstarch and water in a small cup together first before adding them). Cook the ingredients until it starts to thicken and serve hot over rice.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Parmesan Salmon
ingredients:
1/4 cup mayonnaise
2 Tbsp. parmesan cheese
1/8 tsp. red pepper (cayenne)
1 lbs salmon fillets (4 fillets)
2 tsp. lemon juice
ritz crackers, crushed (for topping)
Directions:
In a small bowl, mix together the mayonnaise, parmesan cheese, and red pepper. Preheat the oven to 400 degrees. Place the salmon fillets on a foil lined pan skin side down. Drizzle each of the fish with the lemon juice and top with the cheese mixture (spreading the cheese mixture evenly across the top). Top with the crushed ritz crackers. Bake at 400 degrees for 12-15 minutes. (Salmon is done when it flakes easily).
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: kraftfoods.com
1/4 cup mayonnaise
2 Tbsp. parmesan cheese
1/8 tsp. red pepper (cayenne)
1 lbs salmon fillets (4 fillets)
2 tsp. lemon juice
ritz crackers, crushed (for topping)
Directions:
In a small bowl, mix together the mayonnaise, parmesan cheese, and red pepper. Preheat the oven to 400 degrees. Place the salmon fillets on a foil lined pan skin side down. Drizzle each of the fish with the lemon juice and top with the cheese mixture (spreading the cheese mixture evenly across the top). Top with the crushed ritz crackers. Bake at 400 degrees for 12-15 minutes. (Salmon is done when it flakes easily).
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: kraftfoods.com
Meatloaf
Ingredients:
1.5 - 2 lbs. ground beef
1 large egg
1 cup quick oats
salt and pepper, to taste
1 can tomato sauce
1 medium onion, chopped
1 tsp. garlic salt
Tomato soup or catsup for topping
Directions:
In a large bowl, combine all the ingredients and mix till well blended. Spread the mixture into a bread pan and bake at 350 degrees for 90 minutes (until hamburger is done in the middle). Serve hot topped with catsup or tomato soup.
Difficulty: Easy
Time to Make: about 2 hours
Recipe Origin: Mom
Many Way Meatballs
Ingredients:
1 lbs ground beef
1/4 cup ritz crackers, crushed
1/4 cup onion, minced
1 egg
1/4 tsp. salt
1 can cream of vegetable soup
1/2 cup water
2 Tbsp. parsley, chopped
Directions:
In a large bowl, combine the ground beef, ritz crackers, onion, egg, and salt. Stir well and shape into balls. Brown the meatballs in a large skillet over med heat. In a medium bowl, combine the soup, water, and parsley and mix well. When the meatballs are browned, drain the grease off and add the soup mixture. Cover and cook over low heat for 15 minutes. Serve hot.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
1 lbs ground beef
1/4 cup ritz crackers, crushed
1/4 cup onion, minced
1 egg
1/4 tsp. salt
1 can cream of vegetable soup
1/2 cup water
2 Tbsp. parsley, chopped
Directions:
In a large bowl, combine the ground beef, ritz crackers, onion, egg, and salt. Stir well and shape into balls. Brown the meatballs in a large skillet over med heat. In a medium bowl, combine the soup, water, and parsley and mix well. When the meatballs are browned, drain the grease off and add the soup mixture. Cover and cook over low heat for 15 minutes. Serve hot.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Hawaiian Haystacks
Ingredients:
3 cans Cream of Chicken Soup
1 can water
6 cups rice cooked
3 cups chicken, cooked and chopped
Toppings:
tomato, chopped
celery, diced
green onion, diced
cheddar cheese, grated
crushed pineapple
flaked coconut
slivered almonds
maraschino cherries
chinese noodles
black olives, sliced
Directions:
In a large pot, combine the soup, water, and cooked chicken and cook over med till hot. To make the haystacks, place the rice on your plate followed by the chicken gravy mixture, followed by any of the toppings that you want.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
3 cans Cream of Chicken Soup
1 can water
6 cups rice cooked
3 cups chicken, cooked and chopped
Toppings:
tomato, chopped
celery, diced
green onion, diced
cheddar cheese, grated
crushed pineapple
flaked coconut
slivered almonds
maraschino cherries
chinese noodles
black olives, sliced
Directions:
In a large pot, combine the soup, water, and cooked chicken and cook over med till hot. To make the haystacks, place the rice on your plate followed by the chicken gravy mixture, followed by any of the toppings that you want.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Enchiladas
Ingredients:
1 lb ground hamburger, cooked and drained
1 medium onion, minced
salt and pepper, to taste
1 can tomato sauce
1 can enchilada sauce
1 cup milk
1 Tbsp. corn meal
12 small tortillas
2 cups cheddar cheese, grated
lettuce (for garnishing)
sour cream (for garnishing)
salsa (for garnishing)
Directions:
Preheat oven to 350 degrees. In a large skillet, brown the ground beef and drain. Add the onion, salt, and pepper and cook till tender. In a medium bowl, combine the tomato sauce, enchilada sauce, milk, and corn meal. Stir till blended. Dip each of the flour tortillas into the sauce until they are coated and then fill them with the meat mixture. Place them seam side down in a large baking dish. Pour any remaining sauce onto the enchiladas and top them with the grated cheese. Bake at 350 degrees for 20 minutes. Serve on lettuce with sour cream and salsa.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Mom
1 lb ground hamburger, cooked and drained
1 medium onion, minced
salt and pepper, to taste
1 can tomato sauce
1 can enchilada sauce
1 cup milk
1 Tbsp. corn meal
12 small tortillas
2 cups cheddar cheese, grated
lettuce (for garnishing)
sour cream (for garnishing)
salsa (for garnishing)
Directions:
Preheat oven to 350 degrees. In a large skillet, brown the ground beef and drain. Add the onion, salt, and pepper and cook till tender. In a medium bowl, combine the tomato sauce, enchilada sauce, milk, and corn meal. Stir till blended. Dip each of the flour tortillas into the sauce until they are coated and then fill them with the meat mixture. Place them seam side down in a large baking dish. Pour any remaining sauce onto the enchiladas and top them with the grated cheese. Bake at 350 degrees for 20 minutes. Serve on lettuce with sour cream and salsa.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Mom
Deviled Ham Pie
Ingredients:
Pie Crust
4.5 ounce can deviled ham
3 ounce can mushrooms, sliced (optional)
10 ounces broccoli or asparagus, cooked
1/4 cup milk
1 can Cheddar Cheese soup
Directions:
Prepare a single pie crust recipe. Preheat the oven to 425 degrees. Roll out the pie crust to a square. Spread the deviled ham out on 1/2 of the crust to within 1/2" of the edge of the crust. Top the ham with the mushrooms. Fold the crust onto itself and seal the edges with a little bit of water. Bake at 425 degrees for about 15 minutes. While the pie cooks, combine the milk and cheddar cheese soup in a small pot and heat over med till hot. In a medium pot, cook your vegetable until they are tender. Once the pie is done cooking, cut it into serving pieces and top each serving with the cooked vegetables and cheddar soup mix.
Tip: You can use grated cheddar cheese in place of the soup and milk mixture if you want.
Difficulty: Medium
Time to Make: about 30 minutes
Recipe Origin: Mom
Pie Crust
4.5 ounce can deviled ham
3 ounce can mushrooms, sliced (optional)
10 ounces broccoli or asparagus, cooked
1/4 cup milk
1 can Cheddar Cheese soup
Directions:
Prepare a single pie crust recipe. Preheat the oven to 425 degrees. Roll out the pie crust to a square. Spread the deviled ham out on 1/2 of the crust to within 1/2" of the edge of the crust. Top the ham with the mushrooms. Fold the crust onto itself and seal the edges with a little bit of water. Bake at 425 degrees for about 15 minutes. While the pie cooks, combine the milk and cheddar cheese soup in a small pot and heat over med till hot. In a medium pot, cook your vegetable until they are tender. Once the pie is done cooking, cut it into serving pieces and top each serving with the cooked vegetables and cheddar soup mix.
Tip: You can use grated cheddar cheese in place of the soup and milk mixture if you want.
Difficulty: Medium
Time to Make: about 30 minutes
Recipe Origin: Mom
Chicken Quesadillas
Ingredients:
1 can Cream of Chicken soup
10 ounces chicken, cooked and chunked
1 cup cheddar cheese, grated
flour tortillas
salsa
green onions (optional)
cilantro (optional)
Directions:
Preheat the oven to 400 degrees. In a large bowl, combine the chicken soup, chicken, and 1/2 cup of the cheddar cheese. Mix together till blended. Spread 1/4 cup of the mixture onto 1/2 of a floured tortilla. Spread the mixture to within 1/2" of the edge of the tortilla. Fold over the tortillas and seal the edge with a little bit of water. Place the tortillas on a large baking sheet. Bake at 400 degrees for about 8 minutes (until the tortillas are hot). Remove the tortillas from the oven and top with the remaining cheddar cheese. Garnish with salsa, green onions, and cilantro if desired.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: campbell soups recipe book
1 can Cream of Chicken soup
10 ounces chicken, cooked and chunked
1 cup cheddar cheese, grated
flour tortillas
salsa
green onions (optional)
cilantro (optional)
Directions:
Preheat the oven to 400 degrees. In a large bowl, combine the chicken soup, chicken, and 1/2 cup of the cheddar cheese. Mix together till blended. Spread 1/4 cup of the mixture onto 1/2 of a floured tortilla. Spread the mixture to within 1/2" of the edge of the tortilla. Fold over the tortillas and seal the edge with a little bit of water. Place the tortillas on a large baking sheet. Bake at 400 degrees for about 8 minutes (until the tortillas are hot). Remove the tortillas from the oven and top with the remaining cheddar cheese. Garnish with salsa, green onions, and cilantro if desired.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: campbell soups recipe book
Chicken in Creamy Pan Sauce
Ingredients:
4 small boneless, skinless chicken breasts
2 Tbsp. flour
1 Tbsp. olive oil
3/4 cup chicken broth
4 ounces cream cheese, cubed
2 Tbsp. fresh basil, chopped
1 cup cherry tomatoes, quartered
Directions:
Place a large skillet on the stove and add the olive oil. Heat the skillet over med/high heat while you prepare the chicken for cooking. Coat the chicken breasts with the flour and place them in the skillet. Cook each side for 5-6 minutes until the chicken is cooked through. Remove the chicken to a plate and cover it with foil to keep it warm. Add the chicken broth to the skillet and scrape the bottom to loosen the chicken drippings. Add the cream cheese and cook for 2-3 minutes (stirring constantly) until the cheese is melted and starting to thicken. Return the chicken to the pan and turn it to coat both sides. Cook it for a few more minutes to reheat the chicken through. Place the chicken and sauce on your serving dish and sprinkle with the basil and cherry tomatoes.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: online somewhere
4 small boneless, skinless chicken breasts
2 Tbsp. flour
1 Tbsp. olive oil
3/4 cup chicken broth
4 ounces cream cheese, cubed
2 Tbsp. fresh basil, chopped
1 cup cherry tomatoes, quartered
Directions:
Place a large skillet on the stove and add the olive oil. Heat the skillet over med/high heat while you prepare the chicken for cooking. Coat the chicken breasts with the flour and place them in the skillet. Cook each side for 5-6 minutes until the chicken is cooked through. Remove the chicken to a plate and cover it with foil to keep it warm. Add the chicken broth to the skillet and scrape the bottom to loosen the chicken drippings. Add the cream cheese and cook for 2-3 minutes (stirring constantly) until the cheese is melted and starting to thicken. Return the chicken to the pan and turn it to coat both sides. Cook it for a few more minutes to reheat the chicken through. Place the chicken and sauce on your serving dish and sprinkle with the basil and cherry tomatoes.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: online somewhere
Broccoli Stuffed Chicken Breasts
Ingredients:
1 pkg. Chicken Stuffing Mix
1 cup water
6 small boneless, skinless chicken breasts (halves)
10 ounces broccoli, cooked and drained
1 can cream of chicken soup
1/2 cup milk
1 tsp. paprika
2 Tbsp. parmesan cheese
Directions:
Preheat the oven to 400 degrees. In a medium bowl, combine the stuffing mix and water and stir till mixed, set aside. Pound the chicken breasts down to 1/4" thickness. Add the cooked broccoli to the stuffing mix and stir till blended. Spread the stuffing mix onto the chicken breast to just before the edge of the chicken. Roll up the chicken and place it seam side down in a 9x13 baking dish. Place any extra stuffing around the chicken. In a medium bowl, mix together the chicken soup and milk. Pour the soup mix over the chicken and sprinkle the chicken with the paprika and parmesan cheese. Bake at 400 degrees for 30 minutes (until chicken is cooked through). Serve warm.
Difficulty: Medium
Time to Make: about an hour
Recipe Origin: kraftfoods.com
1 pkg. Chicken Stuffing Mix
1 cup water
6 small boneless, skinless chicken breasts (halves)
10 ounces broccoli, cooked and drained
1 can cream of chicken soup
1/2 cup milk
1 tsp. paprika
2 Tbsp. parmesan cheese
Directions:
Preheat the oven to 400 degrees. In a medium bowl, combine the stuffing mix and water and stir till mixed, set aside. Pound the chicken breasts down to 1/4" thickness. Add the cooked broccoli to the stuffing mix and stir till blended. Spread the stuffing mix onto the chicken breast to just before the edge of the chicken. Roll up the chicken and place it seam side down in a 9x13 baking dish. Place any extra stuffing around the chicken. In a medium bowl, mix together the chicken soup and milk. Pour the soup mix over the chicken and sprinkle the chicken with the paprika and parmesan cheese. Bake at 400 degrees for 30 minutes (until chicken is cooked through). Serve warm.
Difficulty: Medium
Time to Make: about an hour
Recipe Origin: kraftfoods.com
BBQ Ribs
Ingredients:
1 pkg boneless pork ribs
1 bottle BBQ sauce
Directions:
Place the ribs in a large pot and cover with hot water. Put the pot on the stove on med/high heat and bring to a boil. Once boiling, turn heat to med and continue boiling for 2 hours. (Check the water level throughout the boiling time and add more if it starts to get below the ribs). Preheat the oven to 350 degrees. After 2 hours, drain the water and place the ribs in a 9x13 baking dish. Top with the BBQ sauce. Cover the dish with tinfoil and bake at 350 degrees for 30 minutes.
Tip: There is no need to cut the ribs apart, they will fall apart on their own.
Difficulty: Easy
Time to Make: about 2 + 1/2 hours
Recipe Origin: Mom
1 pkg boneless pork ribs
1 bottle BBQ sauce
Directions:
Place the ribs in a large pot and cover with hot water. Put the pot on the stove on med/high heat and bring to a boil. Once boiling, turn heat to med and continue boiling for 2 hours. (Check the water level throughout the boiling time and add more if it starts to get below the ribs). Preheat the oven to 350 degrees. After 2 hours, drain the water and place the ribs in a 9x13 baking dish. Top with the BBQ sauce. Cover the dish with tinfoil and bake at 350 degrees for 30 minutes.
Tip: There is no need to cut the ribs apart, they will fall apart on their own.
Difficulty: Easy
Time to Make: about 2 + 1/2 hours
Recipe Origin: Mom
Tuna Noodle Casserole
Ingredients:
2 cups macaroni noodles
4 cups hot water
1 can drained tuna
1 can cream of mushroom soup
1/2 cup milk
2 cups cheddar cheese, grated
crushed potato chips
Directions:
Preheat the oven to 350 degrees. In a large pot, boil the macaroni noodles in the 4 cups of water until it is tender. Drain the noodles. In a large bowl, combine the noodles, tuna, soup, and milk. Stir till well blended. Put mixture into a casserole dish and top with the grated cheese and crushed potato chips. Bake at 350 degrees for 30 minutes.
Difficulty: Easy
Time to Make: about 45 minutes
Recipe Origin: Mom
2 cups macaroni noodles
4 cups hot water
1 can drained tuna
1 can cream of mushroom soup
1/2 cup milk
2 cups cheddar cheese, grated
crushed potato chips
Directions:
Preheat the oven to 350 degrees. In a large pot, boil the macaroni noodles in the 4 cups of water until it is tender. Drain the noodles. In a large bowl, combine the noodles, tuna, soup, and milk. Stir till well blended. Put mixture into a casserole dish and top with the grated cheese and crushed potato chips. Bake at 350 degrees for 30 minutes.
Difficulty: Easy
Time to Make: about 45 minutes
Recipe Origin: Mom
Hamburger and Rice Casserole
Ingredients:
1 lb. ground beef, cooked and drained
1/4 cup onion, diced
1/4 cup green pepper, diced
3 cups cooked rice
1 can Cream of Chicken Soup
1/4 cup evaporated milk
soy sauce, to taste
salt and pepper, to taste
cheddar cheese, grated (for topping)
Directions:
In a large skillet, brown the ground beef and drain. Add the onion and green pepper and cook until the veggies are tender. Set aside. In a large bowl, combine the cooked rice and the soup. Add the hamburger mixture stir till well blended. Add teh evaporated milk and stir again. Add soy sauce and salt and pepper to taste and stir again. Place ingredients in a square 8x8 microwavable pan and cover. Microwave for 10 minutes. Remove from microwave and top with cheese. Cover the casserole until the cheese melts and serve hot.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Tricia Richards
1 lb. ground beef, cooked and drained
1/4 cup onion, diced
1/4 cup green pepper, diced
3 cups cooked rice
1 can Cream of Chicken Soup
1/4 cup evaporated milk
soy sauce, to taste
salt and pepper, to taste
cheddar cheese, grated (for topping)
Directions:
In a large skillet, brown the ground beef and drain. Add the onion and green pepper and cook until the veggies are tender. Set aside. In a large bowl, combine the cooked rice and the soup. Add the hamburger mixture stir till well blended. Add teh evaporated milk and stir again. Add soy sauce and salt and pepper to taste and stir again. Place ingredients in a square 8x8 microwavable pan and cover. Microwave for 10 minutes. Remove from microwave and top with cheese. Cover the casserole until the cheese melts and serve hot.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Tricia Richards
Easy Lasagna
Ingredients:
1/2 lb. ground beef, cooked and drained
3/4 cup water
16 ounces spaghetti sauce
1 tsp. salt
1 - 8 ounce pkg. lasagna noodles
1 cup ricotta or cottage cheese
12 ounces mozzarella cheese, grated
Directions:
Preheat the oven to 375 degrees. In a large skillet, cook and drain the ground beef. Add the water, spaghetti sauce, and salt to the ground beef and bring the ingredients to a boil. Once boiling, remove from heat. In an 11x7 casserole dish, layer the ingredients in the following order: sauce, uncooked noodles, ricotta (or cottage cheese), and mozzarella. Repeat the layers until you are almost out of sauce (end with the sauce). Cover the pan tightly with foil and bake at 375 degrees for 1 hour. After the hour is over, LET THE LASAGNA STAND for 10 minutes. Garnish it with parmesan cheese and serve hot.
Difficulty: Easy
Time to Make: 90 minutes
Recipe Origin: Annette Gardner
1/2 lb. ground beef, cooked and drained
3/4 cup water
16 ounces spaghetti sauce
1 tsp. salt
1 - 8 ounce pkg. lasagna noodles
1 cup ricotta or cottage cheese
12 ounces mozzarella cheese, grated
Directions:
Preheat the oven to 375 degrees. In a large skillet, cook and drain the ground beef. Add the water, spaghetti sauce, and salt to the ground beef and bring the ingredients to a boil. Once boiling, remove from heat. In an 11x7 casserole dish, layer the ingredients in the following order: sauce, uncooked noodles, ricotta (or cottage cheese), and mozzarella. Repeat the layers until you are almost out of sauce (end with the sauce). Cover the pan tightly with foil and bake at 375 degrees for 1 hour. After the hour is over, LET THE LASAGNA STAND for 10 minutes. Garnish it with parmesan cheese and serve hot.
Difficulty: Easy
Time to Make: 90 minutes
Recipe Origin: Annette Gardner
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