Dripping Roast Beef Sandwich
1 can Campbell’s Condensed French Onion soup
1 tbsp Worcestershire sauce
¾ lb thinly sliced deli roast beef
4 hoagie rolls
4 slices provolone cheese, cut in half
¼ cup drained pickled banana pepper rings
• Heat oven to 400
• Heat soup and Worcestershire sauce in saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally.
• Divide beef mixture among rolls. Top beef mixture with cheese slices and place sandwiches onto baking sheet.
• Bake 3 min. or until sandwiches are toasted and cheese is melted. Top each sandwich with pepper rings.
Spicy Crackers
Makes an entire box of Saltines (4 tubes)
Mix:
1 1/3 cup canola oil
1 envelope Hidden Valley Ranch dressing mix
2+ tbsp crushed red pepper
Approx. 1 tbsp cayenne pepper
Pour mixture over crackers in an airtight container and turn container to spread the mixture for 48 hours.
You can divide the recipe in ½ and use large ziplock freezer bags.
Good to refrigerate after 24 hours, but still turn the bag/container as often as possible.
Meatloaf Muffins
1 lb hamburger meat
Box of Stovetop cornbread stuffing
Package of onion soup mix
2 eggs
1 cup water
• Mix all ingredients together
• Grease muffin pans
• Fill muffin cups 2/3 full
• Bake at 350 for 20-30 minutes
• Top with ketchup or your favorite bbq sauce
Cinnamon Ripple Cake
1 package Angel Food cake mix
1 ½ cups water
3 ½ teaspoons ground cinnamon
¾ cup whipping cream
½ cup cold milk
1/3 cup powdered sugar
1 tsp. vanilla extract
• Preheat oven to 375
• Prepare cake with water as directed on package. Spoon ¼ of batter into ungreased 10-inch tube pan and spread evenly. With small fine sieve, sprinkle one teaspoon cinnamon over batter. Repeat layering two more times, ending with batter.
• Bake at 375 for 30-40 minutes or until top crust is golden brown, firm, and looks very dry. Do no underbake.
• To cool cake, hang pan upside down on bottle or funnel. When completely cooled, remove from pan.
• To serve, beat whipping cream and milk in chilled bowl with chilled beaters until thick. Blend in powdered sugar, vanilla extract, and remaining ½ tsp cinnamon.
• Cut cake into slices and top with cinnamon cream.
Wednesday, December 22, 2010
Meme's Orange Delights
Meme's Orange Delights
1 stick margarine (melted)
1 cup finely chopped pecans
1 12 oz package vanilla wafers, crushed
1 box powdered sugar
1 6 oz can frozen orange juice concentrate, thawed slightly
1 cup angel flake coconut
Blend all ingredients (except coconut) and roll into inch-size balls. Roll balls in coconut and place in wax paper-lined container. Store in the refrigerator for up to one week. Enjoy!
These cookies are super easy, and super special to me. They have been one of my favorite cookies since early childhood, and my sweet "Meme" still makes them for me each Christmas because she knows how I love them. Truth be told, although I do enjoy the orange yumminess of them, what I really love is the sweet tradition of love they represent to me.
1 stick margarine (melted)
1 cup finely chopped pecans
1 12 oz package vanilla wafers, crushed
1 box powdered sugar
1 6 oz can frozen orange juice concentrate, thawed slightly
1 cup angel flake coconut
Blend all ingredients (except coconut) and roll into inch-size balls. Roll balls in coconut and place in wax paper-lined container. Store in the refrigerator for up to one week. Enjoy!
These cookies are super easy, and super special to me. They have been one of my favorite cookies since early childhood, and my sweet "Meme" still makes them for me each Christmas because she knows how I love them. Truth be told, although I do enjoy the orange yumminess of them, what I really love is the sweet tradition of love they represent to me.
Chicken Tetrazzini Recipe
Chicken Tetrazzini Recipe
3 skinless chicken breasts 1 can family sized cream of mushroom soup
½ large block of Velveeta cheese 1 can Rotel
2 cups sliced mushrooms (adjust for taste more or less)
1 box bowtie pasta
Boil chicken and cut into cubes. Cook pasta. Melt Velveeta cheese, soup and rotel in saucepan or Crock Pot. Add chicken and pasta and mushrooms if desired. Heat through. If preparing stovetop keep an eye on the mix and stir occasionally over medium heat to avoid sticking/burning of cheese. If in Crock Pot can heat over several hours to be ready to serve whenever if schedules are less predictable.
Shared by Amy Johnson via Holly Page
3 skinless chicken breasts 1 can family sized cream of mushroom soup
½ large block of Velveeta cheese 1 can Rotel
2 cups sliced mushrooms (adjust for taste more or less)
1 box bowtie pasta
Boil chicken and cut into cubes. Cook pasta. Melt Velveeta cheese, soup and rotel in saucepan or Crock Pot. Add chicken and pasta and mushrooms if desired. Heat through. If preparing stovetop keep an eye on the mix and stir occasionally over medium heat to avoid sticking/burning of cheese. If in Crock Pot can heat over several hours to be ready to serve whenever if schedules are less predictable.
Shared by Amy Johnson via Holly Page
Fruit Dip
Fruit Dip
Shared with me by Barbara Smith (Matt's mom)
One small can of marshmallow creme
1 softened package of cream cheese*
1 tablespoon of pineapple juice
mix together and refrigerate.
It is great on any fresh fruit and no Smith party or brunch is complete
without it!
*for a pink dip, I use the strawberry cream cheese.
Shared with me by Barbara Smith (Matt's mom)
One small can of marshmallow creme
1 softened package of cream cheese*
1 tablespoon of pineapple juice
mix together and refrigerate.
It is great on any fresh fruit and no Smith party or brunch is complete
without it!
*for a pink dip, I use the strawberry cream cheese.
Deborah Stovall 2008
Texas Caviar Dip
2 cans black beans, wash and drain
1 can shoepeg corn, wash and drain
1 green pepper, diced
4 roma tomatoes, diced
3 avocados, diced
¼ bunch cilantro, chopped
½ - ¾ bottle of Kraft Seven Seas Viva Italian Dressing
Combine all ingredients in a large bowl and toss. Enjoy with your favorite tortilla chips!
Creamy Chicken Casserole
4-6 servings
(Southern Living)
3 cups chopped cooked chicken (appx. 4 average boneless, skinless chicken breasts)
1 (10¾ oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 Tbsp. poppy seeds
1½ cups crushed round buttery crackers (40 crackers)
¼ c. butter or margarine, melted
Combine first 4 ingredients; spoon into a lightly greased 11 x 7 x 1½ -inch baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 degrees for 30 minutes.
Hershey Pie
From the kitchen of mom, Harriet Cobb ☺
4-6 Hershey candy bars
1 8-ounce Cool Whip
1 Graham Cracker pie crust
Melt Hershey candy bars in microwave and cool. Blend in Cool Whip. Pour into pie crust and chill.
Zesty Beef and Vegetable Soup
8 servings
1 lb. ground beef
½ c. chopped onion
2 cloves garlic, minced
2 c. pre-shredded coleslaw mix
1 20-ounce pkg. frozen mixed vegetables
4 c. hot-style vegetable juice
1 14½ oz. can Italian-style stewed tomatoes
2 Tbsp. Worcestershire sauce
1 tsp. dried basil, crushed
¼ tsp. pepper
In a large skillet, cook ground beef, onion and garlic till meat is brown and onion is tender. Drain off fat.
In a 4-quart or larger crockpot, combine meat mixture, coleslaw mix, frozen vegetables, vegetable juice, undrained tomatoes, Worcestershire sauce, basil and pepper.
Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
Note: I usually use regular V8 juice, instead of the hot…just a family preference.
This soup is great either way!
2 cans black beans, wash and drain
1 can shoepeg corn, wash and drain
1 green pepper, diced
4 roma tomatoes, diced
3 avocados, diced
¼ bunch cilantro, chopped
½ - ¾ bottle of Kraft Seven Seas Viva Italian Dressing
Combine all ingredients in a large bowl and toss. Enjoy with your favorite tortilla chips!
Creamy Chicken Casserole
4-6 servings
(Southern Living)
3 cups chopped cooked chicken (appx. 4 average boneless, skinless chicken breasts)
1 (10¾ oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 Tbsp. poppy seeds
1½ cups crushed round buttery crackers (40 crackers)
¼ c. butter or margarine, melted
Combine first 4 ingredients; spoon into a lightly greased 11 x 7 x 1½ -inch baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 degrees for 30 minutes.
Hershey Pie
From the kitchen of mom, Harriet Cobb ☺
4-6 Hershey candy bars
1 8-ounce Cool Whip
1 Graham Cracker pie crust
Melt Hershey candy bars in microwave and cool. Blend in Cool Whip. Pour into pie crust and chill.
Zesty Beef and Vegetable Soup
8 servings
1 lb. ground beef
½ c. chopped onion
2 cloves garlic, minced
2 c. pre-shredded coleslaw mix
1 20-ounce pkg. frozen mixed vegetables
4 c. hot-style vegetable juice
1 14½ oz. can Italian-style stewed tomatoes
2 Tbsp. Worcestershire sauce
1 tsp. dried basil, crushed
¼ tsp. pepper
In a large skillet, cook ground beef, onion and garlic till meat is brown and onion is tender. Drain off fat.
In a 4-quart or larger crockpot, combine meat mixture, coleslaw mix, frozen vegetables, vegetable juice, undrained tomatoes, Worcestershire sauce, basil and pepper.
Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
Note: I usually use regular V8 juice, instead of the hot…just a family preference.
This soup is great either way!
Camille Smith
These are some of the recipes I've shared throughout the years, and I continue to receive requests for them, so here they are for your enjoyment. They are not original to me, but were shared by others somewhere along the way ...
Candy Cane Thumbprints
Ingredients:
2/3 cup butter, softened
½ cup sugar
¼ tsp salt
1 egg
1 tsp vanilla
1 ½ cups all-purpose flour
Peppermint Filling
Peppermint candy canes, crushed OR red sugar sprinkles
Beat butter for 30 seconds. Beat in sugar and salt until combined; scrape bowl. Beat in egg and vanilla. Beat in as much flour as you can; stir in any remaining flour. Cover; chill 1 hour or until dough is firm enough to handle. Preheat oven to 375F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until cookies are lightly brown around edges. Remove from oven and make a small indentation in the center of each cookie with the bowl of a small measuring spoon. Transfer cookies to a wire rack and let cool.
Just before serving, pipe or spoon Peppermint Filling into the center of each cookie. Sprinkle with crushed candy canes or red sprinkles.
Peppermint Filling:
Beat ¼ cup softened butter for 30 seconds. Beat in ¼ tsp peppermint extract. Gradually beat in 1 ½ cups powdered sugar. Beat in enough milk (2-3 tsp) to create piping consistency.
ENJOY!
Peppermint Snowballs
18 oz pkg double-stuffed oreos, crushed (I do mine in the food processor)
8 oz pkg cream cheese, softened
20 oz pkg almond bark white chocolate
1 to 1 ½ cups candy canes, finely crushed
Mix together crushed oreos and cream cheese. Place in bowl in refrigerator to stiffen. Roll into 1-1/2 inch balls and set aside. Melt almond bark in microwave according to package directions. Stir in crushed candy canes. Dip balls into almond bark and set on wax paper to harden. Store in refrigerator. Makes 2-1/2 dozen.
These are so yummy. Matt’s office requests them every year!
Spinach Artichoke Dip
Ingredients:
1 10oz package frozen creamed spinach
1 14 oz can hearts of artichokes, drained and chopped fine
2 cups total of mozzarella and parmesan cheese (you can buy them in a mixed bag)
½ cup sour cream
¼ tsp garlic powder or 1 garlic clove, pressed
salt to taste
Mix ingredients and spoon into a 9-inch pie plate, spreading mixture evenly. Bake at 350 degrees for 15-18 minutes, until bubbly and light brown. Serve immediately with tortilla chips.
Bacon Tomato Cups
8 slices of bacon, cooked and crumbled OR you can use Hormel diced ham
1 16 oz can refrigerated Grands biscuits
1 tomato, seeded & diced
½ small white onion, diced (or equiv. onion powder)
3 oz swiss cheese, finely grated
½ cup mayonnaise
salt and pepper to taste
dried Italian seasoning
Grease muffin tin and preheat oven according to biscuit directions. Cut each biscuit in half and fill each muffin cup with half a biscuit. Press into tin, slightly molding each into a cup-type shape.
Mix bacon, tomato, onion, mayo, cheese and salt/pepper in a bowl. Spoon mixture into each cup. Sprinkle tops lightly with Italian seasoning. Bake according to biscuit package directions. Serve warm. Can be microwaved to reheat if you make ahead of time. Great as an appetizer or brunch item.
Karie Patton makes this Southern Living recipe and we love it – I’ve been making it for several years. I have also spread the biscuits into a greased casserole dish and put the filling over top, then cut it into squares to save time.
Red Velvet Christmas Cookies
18-1/2 oz pkg Red Velvet Cake mix
½ cup oil
2 Tbsp water
2 eggs
12 oz pkg white chocolate chips
Combine all ingredients; mix well. Drop by teaspoonfuls onto baking sheets sprayed with Pam. Bake at 350 degrees F for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen.
Butterscotch Bars
18-1/2 oz pkg butter pecan cake mix
½ cup butter, softened
1 egg
12 ½ oz jar caramel topping
Combine dry cake mix, butter and egg; mix well. Press half of mixture into the bottom of an ungreased 13 x9 pan. Bake fro 10 min at 350 degrees F. Pour caramel topping over baked crust; sprinkle with remaining cake mixture. Bake an additional 20 to 25 minutes at 350 degrees; until lightly golden. Cool completely. Cut into bars. Makes 2 dozen.
Cupid Punch
1 pint peppermint ice cream, softened
1 quart eggnog
1 liter seven up or ginerale
Mix all ingredients in a punch bowl; serve immediately. Hang candy canes along the punch bowl rim for a festive look.
Coffee Punch
1-1/2 quarts water
½ cup chocolate drink mix
½ cup sugar
¼ cup instant coffee granules
½ gallon vanilla ice cream
½ gallon chocolate ice cream
Garnish: whipped cream
Bring water to a boil; remove from heat. Add drink mix, sugar and coffee granules; stir until dissolved. Pour into a container; cover and refrigerate for at least 4 hours. Remove from refrigerator at least 30 minutes before serving; pour into a punch bowl. Spoon in ice cream; stir until partially melted. Garnish with whipped cream. Serves about 20-25.
Even non-coffee drinkers like this! I use decaf instant coffee.
Easy Pecan Pralines
2 cups sugar
1 cup brown sugar, packed
1 cup evaporated milk
2 cups chopped pecans
2 Tbsp margarine
1 tsp vanilla
1/8 tsp salt
Combine sugars and evaporated milk in a microwave-safe bowl. Microwave on high for 6 minutes; stir well. Add pecans, margarine, vanilla and salt; heat on high for an additional 6 minutes. Stir until thick; drop by teaspoonfuls onto wax paper. Let cool. Makes about 3 dozen.
SUPER easy!
Candy Cane Thumbprints
Ingredients:
2/3 cup butter, softened
½ cup sugar
¼ tsp salt
1 egg
1 tsp vanilla
1 ½ cups all-purpose flour
Peppermint Filling
Peppermint candy canes, crushed OR red sugar sprinkles
Beat butter for 30 seconds. Beat in sugar and salt until combined; scrape bowl. Beat in egg and vanilla. Beat in as much flour as you can; stir in any remaining flour. Cover; chill 1 hour or until dough is firm enough to handle. Preheat oven to 375F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until cookies are lightly brown around edges. Remove from oven and make a small indentation in the center of each cookie with the bowl of a small measuring spoon. Transfer cookies to a wire rack and let cool.
Just before serving, pipe or spoon Peppermint Filling into the center of each cookie. Sprinkle with crushed candy canes or red sprinkles.
Peppermint Filling:
Beat ¼ cup softened butter for 30 seconds. Beat in ¼ tsp peppermint extract. Gradually beat in 1 ½ cups powdered sugar. Beat in enough milk (2-3 tsp) to create piping consistency.
ENJOY!
Peppermint Snowballs
18 oz pkg double-stuffed oreos, crushed (I do mine in the food processor)
8 oz pkg cream cheese, softened
20 oz pkg almond bark white chocolate
1 to 1 ½ cups candy canes, finely crushed
Mix together crushed oreos and cream cheese. Place in bowl in refrigerator to stiffen. Roll into 1-1/2 inch balls and set aside. Melt almond bark in microwave according to package directions. Stir in crushed candy canes. Dip balls into almond bark and set on wax paper to harden. Store in refrigerator. Makes 2-1/2 dozen.
These are so yummy. Matt’s office requests them every year!
Spinach Artichoke Dip
Ingredients:
1 10oz package frozen creamed spinach
1 14 oz can hearts of artichokes, drained and chopped fine
2 cups total of mozzarella and parmesan cheese (you can buy them in a mixed bag)
½ cup sour cream
¼ tsp garlic powder or 1 garlic clove, pressed
salt to taste
Mix ingredients and spoon into a 9-inch pie plate, spreading mixture evenly. Bake at 350 degrees for 15-18 minutes, until bubbly and light brown. Serve immediately with tortilla chips.
Bacon Tomato Cups
8 slices of bacon, cooked and crumbled OR you can use Hormel diced ham
1 16 oz can refrigerated Grands biscuits
1 tomato, seeded & diced
½ small white onion, diced (or equiv. onion powder)
3 oz swiss cheese, finely grated
½ cup mayonnaise
salt and pepper to taste
dried Italian seasoning
Grease muffin tin and preheat oven according to biscuit directions. Cut each biscuit in half and fill each muffin cup with half a biscuit. Press into tin, slightly molding each into a cup-type shape.
Mix bacon, tomato, onion, mayo, cheese and salt/pepper in a bowl. Spoon mixture into each cup. Sprinkle tops lightly with Italian seasoning. Bake according to biscuit package directions. Serve warm. Can be microwaved to reheat if you make ahead of time. Great as an appetizer or brunch item.
Karie Patton makes this Southern Living recipe and we love it – I’ve been making it for several years. I have also spread the biscuits into a greased casserole dish and put the filling over top, then cut it into squares to save time.
Red Velvet Christmas Cookies
18-1/2 oz pkg Red Velvet Cake mix
½ cup oil
2 Tbsp water
2 eggs
12 oz pkg white chocolate chips
Combine all ingredients; mix well. Drop by teaspoonfuls onto baking sheets sprayed with Pam. Bake at 350 degrees F for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen.
Butterscotch Bars
18-1/2 oz pkg butter pecan cake mix
½ cup butter, softened
1 egg
12 ½ oz jar caramel topping
Combine dry cake mix, butter and egg; mix well. Press half of mixture into the bottom of an ungreased 13 x9 pan. Bake fro 10 min at 350 degrees F. Pour caramel topping over baked crust; sprinkle with remaining cake mixture. Bake an additional 20 to 25 minutes at 350 degrees; until lightly golden. Cool completely. Cut into bars. Makes 2 dozen.
Cupid Punch
1 pint peppermint ice cream, softened
1 quart eggnog
1 liter seven up or ginerale
Mix all ingredients in a punch bowl; serve immediately. Hang candy canes along the punch bowl rim for a festive look.
Coffee Punch
1-1/2 quarts water
½ cup chocolate drink mix
½ cup sugar
¼ cup instant coffee granules
½ gallon vanilla ice cream
½ gallon chocolate ice cream
Garnish: whipped cream
Bring water to a boil; remove from heat. Add drink mix, sugar and coffee granules; stir until dissolved. Pour into a container; cover and refrigerate for at least 4 hours. Remove from refrigerator at least 30 minutes before serving; pour into a punch bowl. Spoon in ice cream; stir until partially melted. Garnish with whipped cream. Serves about 20-25.
Even non-coffee drinkers like this! I use decaf instant coffee.
Easy Pecan Pralines
2 cups sugar
1 cup brown sugar, packed
1 cup evaporated milk
2 cups chopped pecans
2 Tbsp margarine
1 tsp vanilla
1/8 tsp salt
Combine sugars and evaporated milk in a microwave-safe bowl. Microwave on high for 6 minutes; stir well. Add pecans, margarine, vanilla and salt; heat on high for an additional 6 minutes. Stir until thick; drop by teaspoonfuls onto wax paper. Let cool. Makes about 3 dozen.
SUPER easy!
Malia Irby
Easy Beef Dish
from the Christ Church Frederica Cookbook, St. Simons Island, GA
1 can cream of celery soup
1 can cream of mushroom soup
1 package dry onion soup mix
2 pounds stew meat (DO NOT BROWN MEAT)
3/4 cup white sherry wine
Mix all ingredients together. Bake in a deep casserole dish for 3
hours in 300F oven. Serve over rice or noodles.
Nelda's Ground Beef Casserole
An Irby family favorite!
1 pound ground beef
1/4 onion, diced (or more to taste)
1/4 green pepper, diced (or more to taste)
1 can chicken noodle soup
1 can cream of mushroom soup
1/2 cup instant rice
1/2 cup shredded cheddar cheese (or more to taste)
Preheat oven to 350F. Grease a 9"X9" baking pan. Brown beef and drain
grease. Add beef to baking pan and mix in all remaining ingredients
except the cheese which goes on top. Bake in oven for 30 minutes and
let cool for 5 before serving.
Cranberry Cake
A traditional holiday dessert from the Mills family
Cake ingredients:
1 cup sugar
2 cups flour
1 tsp baking powder
1 tbsp melted butter
1 cup milk
3 cups (or 1 bag) whole fresh cranberries, rinsed and fairly dried off
Sauce ingredients:
1 cup sugar
1 cup butter
1 cup cream
Cake:
Preheat oven to 350F. Grease a 9"X9" baking pan. Mix all cake
ingredients together in a bowl and pour into pan. Bake for 30-45
minutes until lightly brown.
Sauce:
Add all ingredients to a medium pot and bring to a boil for 4 minutes,
stirring frequently. The sauce will thicken as it cools. Stir again to
recombine before serving.
Ham Casserole
From Miss Mary's Down-home Cooking by Diana Dalsass
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups shredded cheddar cheese
1/4 teaspoon pepper
1 bunch (2-3 stalks broccoli)
8 ounces spaghetti, cooked until tender and drained
2 cups cooked, diced ham
Melt the butter in a medium saucepan. Stir in the flour. Add the milk
and cook, stirring, until the sauce thickens and comes to a boil. Add
the cheese and pepper and cook, stirring, until the cheese has melted.
Remove from heat.
Trim the tough ends off the broccoli. Cut the broccoli lengthwise into
quarters. Cook in boiling water or steam until tender, about 20
minutes. Drain and chop coarsely.
When the spaghetti has cooked, stir in the cheese sauce. Add the ham
and broccoli. Turn the mixture into a grease 2-quart casserole. Bake,
covered, in a 350F oven 40 minutes, or until hot and bubbly.
** note from Malia**
We really like this but realize it is a calorie-fat bomb! You can
always try angel hair pasta or a multigrain/whole wheat pasta if that is
better for your family. I also recommend light cheese and light
margarine as well as pre-chopped, frozen broccoli. This recipe is from
a boarding house that opened over 100 years ago! Enjoy!
from the Christ Church Frederica Cookbook, St. Simons Island, GA
1 can cream of celery soup
1 can cream of mushroom soup
1 package dry onion soup mix
2 pounds stew meat (DO NOT BROWN MEAT)
3/4 cup white sherry wine
Mix all ingredients together. Bake in a deep casserole dish for 3
hours in 300F oven. Serve over rice or noodles.
Nelda's Ground Beef Casserole
An Irby family favorite!
1 pound ground beef
1/4 onion, diced (or more to taste)
1/4 green pepper, diced (or more to taste)
1 can chicken noodle soup
1 can cream of mushroom soup
1/2 cup instant rice
1/2 cup shredded cheddar cheese (or more to taste)
Preheat oven to 350F. Grease a 9"X9" baking pan. Brown beef and drain
grease. Add beef to baking pan and mix in all remaining ingredients
except the cheese which goes on top. Bake in oven for 30 minutes and
let cool for 5 before serving.
Cranberry Cake
A traditional holiday dessert from the Mills family
Cake ingredients:
1 cup sugar
2 cups flour
1 tsp baking powder
1 tbsp melted butter
1 cup milk
3 cups (or 1 bag) whole fresh cranberries, rinsed and fairly dried off
Sauce ingredients:
1 cup sugar
1 cup butter
1 cup cream
Cake:
Preheat oven to 350F. Grease a 9"X9" baking pan. Mix all cake
ingredients together in a bowl and pour into pan. Bake for 30-45
minutes until lightly brown.
Sauce:
Add all ingredients to a medium pot and bring to a boil for 4 minutes,
stirring frequently. The sauce will thicken as it cools. Stir again to
recombine before serving.
Ham Casserole
From Miss Mary's Down-home Cooking by Diana Dalsass
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups shredded cheddar cheese
1/4 teaspoon pepper
1 bunch (2-3 stalks broccoli)
8 ounces spaghetti, cooked until tender and drained
2 cups cooked, diced ham
Melt the butter in a medium saucepan. Stir in the flour. Add the milk
and cook, stirring, until the sauce thickens and comes to a boil. Add
the cheese and pepper and cook, stirring, until the cheese has melted.
Remove from heat.
Trim the tough ends off the broccoli. Cut the broccoli lengthwise into
quarters. Cook in boiling water or steam until tender, about 20
minutes. Drain and chop coarsely.
When the spaghetti has cooked, stir in the cheese sauce. Add the ham
and broccoli. Turn the mixture into a grease 2-quart casserole. Bake,
covered, in a 350F oven 40 minutes, or until hot and bubbly.
** note from Malia**
We really like this but realize it is a calorie-fat bomb! You can
always try angel hair pasta or a multigrain/whole wheat pasta if that is
better for your family. I also recommend light cheese and light
margarine as well as pre-chopped, frozen broccoli. This recipe is from
a boarding house that opened over 100 years ago! Enjoy!
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