6 slices bacon, cut off excess fat
1/2 cup onion, chopped
2 lb. ground beef
Partially cook bacon, add onions and beef, cook until beef is browned.
Drain off fat.
Add:
1 can stewed tomatoes (I put in blender first)
1 can tomato soup
1 can cream of potato soup
1 can mushrooms of use fresh
1 can beef stock
1 pkg. frozen mixed vegetables (10 oz.)
1 c. celery, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
Simmer for 45 minutes
Mix 2 cups cold water with 2 T. corn starch, add to soup
cook 15 minutes longer
Friday, June 10, 2016
White Bean Chili
5-6 chicken breasts
16 oz. of salsa
4 oz velveeta cheese or 8 oz if you want it really cheesy
4 oz of monterey jack cheese
4 oz pepper jack cheese
5-6 cans of great northern beans
This will make a big batch.
Bake the chicken first, you can salt and pepper it when its baking. Take it out just before you think its completely done because it will cook more in the pot with the rest of the stuff. It will make it tender.
After you take it out, put the beans, salsa, and cheese into the pot to start warming and melting. then start shredding the chicken.
Once you are done shredding, add the chicken to the pot and let cook until all the cheese is melted. Put stove on about medium, or med high. Bake chicken at 425 degrees.
16 oz. of salsa
4 oz velveeta cheese or 8 oz if you want it really cheesy
4 oz of monterey jack cheese
4 oz pepper jack cheese
5-6 cans of great northern beans
This will make a big batch.
Bake the chicken first, you can salt and pepper it when its baking. Take it out just before you think its completely done because it will cook more in the pot with the rest of the stuff. It will make it tender.
After you take it out, put the beans, salsa, and cheese into the pot to start warming and melting. then start shredding the chicken.
Once you are done shredding, add the chicken to the pot and let cook until all the cheese is melted. Put stove on about medium, or med high. Bake chicken at 425 degrees.
Banana Bread
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
chocolate chips, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter into large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts/chocolate chips. Pour into pans.
3. Bake 8 inch loaves about 1 hour, 9 inch loaves about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
chocolate chips, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter into large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts/chocolate chips. Pour into pans.
3. Bake 8 inch loaves about 1 hour, 9 inch loaves about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Prophet's Dessert
1) Combine 1 c. margerine, 1 c. flour and 1 c. chopped nuts. Press into 9 x 13'' pan. Bake 15 minutes @ 350 degrees. Cool.
2) Combine 8 oz. cream cheese, 1 c. powdered sugar, 1 c. Cool Whip. Spread in pan.
3) Combine 2 small packages of lemon instant pudding with 4 cups of cold milk. Stir until set. Add 1 small can well-drained crushed pineappe. Spread in pan.
4) Spread remaining Cool Whip on top and garnish with chopped nuts.
VARIATON: In place of lemon pudding-pineapple layer, use 1 small package instant vanilla and 1 small package instant chocolate pudding with 3 cups cold milk.
2) Combine 8 oz. cream cheese, 1 c. powdered sugar, 1 c. Cool Whip. Spread in pan.
3) Combine 2 small packages of lemon instant pudding with 4 cups of cold milk. Stir until set. Add 1 small can well-drained crushed pineappe. Spread in pan.
4) Spread remaining Cool Whip on top and garnish with chopped nuts.
VARIATON: In place of lemon pudding-pineapple layer, use 1 small package instant vanilla and 1 small package instant chocolate pudding with 3 cups cold milk.
Porcupine Meatballs from Grandma
Spanish rice and meatballs.
Mix 1 lb. hamburger with 1 egg. Add 1 cup rice. Brown over medium heat, careful not to break balls.
Pour 1 quart tomato juice over balls and simmer one hour until rice is tender.
Mix 1 lb. hamburger with 1 egg. Add 1 cup rice. Brown over medium heat, careful not to break balls.
Pour 1 quart tomato juice over balls and simmer one hour until rice is tender.
Crepes
Serves 10
2 cup flour
2 cup milk
8 eggs
2 t. salt
Mix all ingredients in a blender. Put some butter in a frying pan. When it melts, pour in enough batter for a thin coat in the bottom of the pan. When the edges peel away, flip the crepe over for a second.
2 cup flour
2 cup milk
8 eggs
2 t. salt
Mix all ingredients in a blender. Put some butter in a frying pan. When it melts, pour in enough batter for a thin coat in the bottom of the pan. When the edges peel away, flip the crepe over for a second.
Pumpkin Bread
1 3/4 cup all-purpose flour, sifted
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 1/3 cup sugar
1/3 cup shortening
2 eggs
1 cup pumpkin, cooked or canned
1/3 cup milk
1/2 tsp. vanilla
1/2 cup nuts, chopped (optional)
chocolate chips (optional)
Sift together dry ingredients and set aside. In a large bowl, cream sugar and shortening. Add eggs and beat until light and fluffy. Add pumpkin and beat until smooth. Add sifted dry ingredients in 3 additions, alternating with milk and vanilla. Don't overbeat. Fold in nuts or chocolate chips. Bake at 350 in a greased loaf pan for 1 hour.
1 3/4 cup all-purpose flour, sifted
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 1/3 cup sugar
1/3 cup shortening
2 eggs
1 cup pumpkin, cooked or canned
1/3 cup milk
1/2 tsp. vanilla
1/2 cup nuts, chopped (optional)
chocolate chips (optional)
Sift together dry ingredients and set aside. In a large bowl, cream sugar and shortening. Add eggs and beat until light and fluffy. Add pumpkin and beat until smooth. Add sifted dry ingredients in 3 additions, alternating with milk and vanilla. Don't overbeat. Fold in nuts or chocolate chips. Bake at 350 in a greased loaf pan for 1 hour.
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