Saturday, November 22, 2008

Pumpkin Soup

INGREDIENTS
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
DIRECTIONS
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Friday, November 21, 2008

Quick Pumpkin Cookies

Quick Pumpkin Cookies

1 box of spice cake mix
15 oz of canned pumpkin (or 1/2 of a 29 oz. can)
1 whole egg (or 1 egg white for lower fat)
1 tsp. of pumpkin pie spice or 1/2 tsp.
cinnamon, 1/4 tsp. cloves, nutmeg & ginger.

Stir together till completely moistened
add 1 to 2 cups of chocolate chips
Optional: chopped walnuts or pecans

Place by spoonfuls on greased cookie sheet
Bake at 350 degrees for about 12 minutes

yield: about 3 dozen

Can be baked in muffin tins, baking time will be longer.

Sunday, November 2, 2008

Chili Jack Sandwiches

4 chicken breasts (or enough chicken tenders to make 4 sandwiches)
1 can diced green chilies
4 slices pepperjack cheese
mayo (optional)
Romain lettuce
Tomato, sliced
Cream cheese (optional)
Buns
Butter (optional)

Season and grill chicken.

Butter and toast buns, if desired. Place hot, cooked chicken on buns and put a slice of cheese on top, so it will melt. Spread a teaspoon of green chilies on top of cheese. Top with a slice of tomato and a leaf of lettuce. Spread mayonnaise or cream cheese on the top bun.

Chicken Cacciatore

2 to 2 1/2 lbs meaty chicken pieces (breasts, thighs, drumsticks)
2 TB olive oil
1 medium onion, sliced
1 clove garlic, minced
One 7 1/2 oz can tomatoes, cut up
One 6 oz can tomato paste
3/4 c water
8-10 fresh mushrooms, sliced (may substitute 4 oz drained can of mushrooms)
2 TB fresh parsley
1 tsp sugar
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme, crushed
1/4 tsp dried oregano, crushed
Hot, cooked spaghetti (optional)

Skin and rinse chicken. Pat dry. In a 12 in skillet cook chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Add onion and garlic the last 5 minutes of cooking. Drain off fat.

Meanwhile, in a medium mixing bowl combine undrained tomatoes, tomato paste, water, mushrooms, parsley, sugar, salt, rosemary, thyme, oregano and 1/2 tsp pepper. Pour over chicken in skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or till chicken is tender. Turn once during cooking. If desired, serve over hot cooked spaghetti. About 6 servings.

Roasted Potatoes

Great for breakfast or at dinner.

1 lb. new potatoes, quartered (about 4 medium sized, or 10 tiny sized)
3 TB olive oil or melted margarine or butter
1/2 tsp onion powder
1/4 tsp garlic salt
1/4 tsp pepper
1/8 tsp paprika

Place potatoes in a greased 9x9x2 inch baking pan. Combine oil and seasonings. Drizzle over potatoes, tossing to coat. Bake, covered, in a 325 degree oven 45 minutes. Stir potatoes. Bake, uncovered 10 - 20 minutes more till potatoes are tender and brown on edges. Makes 4 servings.

Tip: To speed it up, roast potatoes uncovered in a 450 degree oven 30 minutes, stirring occasionally.

Chipped Beef on Toast

This is a quick, delicious, and filling recipe (not to mention starchy!). I always have a couple cans of dried beef in my pantry, so this is always a great last minute meal because I always have all the ingredients.

1 can dried beef
3 TB butter or margarine
3 TB all purpose flour
1/2 tsp salt (taste first)
dash pepper
1 1/2 c milk
4-6 pieces of toast

Open dried beef. Cut into small, bite size squares. Set aside.

In a small saucepan melt butter or margarine. Stir in flour and pepper. Stir in milk all at once. Cook and stir over medium heat till tickened and bubbly. Makes 1 1/2 c of sauce. Stir in dried beef. Taste. Add salt if needed (the dried beef is pretty salty as is. If it is too salty, rinse it before cutting it up).

Serve over warm pieces of toast.

Hawaiian Haystacks

White Rice
Cooked chicken cut into bite size pieces
Chicken Gravy (combine 1 can of chicken broth with 2 cans of Cream of Chicken soup. Simmer)

Toppings:
Chow mein
Pineapple chunks
Chopped green onion
Chopped green pepper
Shredded coconut
Chopped celery
Diced tomatoes
Sliced water chestnuts
Slivered almonds

Put rice on your plate, then chicken. Cover with gravy and top off with any of the above toppings.

Candied Apple Pie

This recipe prompted my mother-in-law to deem me a better cook than her mother. Wow!

1/2 c unsalted butter
3 TB all purpose flour
1/4 c water
1/2 c white sugar
1/2 c packed brown sugar
2 TB butter
1 tsp cinnamon
dash of nutmeg
dash of salt
8 Granny Smith apples, peeled, cored, and thinly sliced

Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, adn brown sugar. Bring to a boil. Reduce temperature and let simmer.

Combine cinnamon, nutmeg, and salt. Coat apple slices with cinnamon mixture. Mount in crust. Dot with butter. Cover with a lattice work of crust. Gently pour the sugar/butter liquid over the crust. Pour slowly so it does not run off.

Bake 15 minutes in the preheated oven. Reduce heat to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.

Tips: You can also pour the sugar/butter liquid directly onto the apples, then cover with the crust, and add more to the top. Be sure to use tart apples as they really compliment the sweet caramel-like topping.

Walnut Cranberry Butter

3/4 c butter, softened
2 TB brown suger
2 TB honey
1 c chopped fresh cranberries
2 TB chopped walnuts, toasted

In a small mixing bowl, beat the butter, brown sugar, and honey until fluffy - about five minutes. Add cranberries and walnuts; beat five more minutes or until butter turns pink.

Transfer to a sheet of plastic wrap. Roll into a log. Refrigerate until chilled. Place on a butter dish.

Basic Pie Pastry

Makes two 9" pies or one with top crust

3 c flour
1 tsp salt
1 c shortening
4 to 5 TB cold water

Mix flour and salt. Add half the shortening and blend until mixture looks like corn meal. Then add the remainder of shortening and mix in but be careful not to overmix. Mixture should look like small peas. Sprinkle one TB water over mixture at a time until all is moistened. Gather with fingers, form a ball. Divide for upper and lower crusts and form each into a ball. On a lightly floured surface (Mom uses wax paper on top and bottom) flatten and roll until 1/8" thick. If edges split, pinch together. Fit lower crust into pie plate. Put prepared fruit/filling on top of crust. Trim lower crust edge even with pie plate. Moisten the edge. Add top crust and trim 1/2" beyond edge and tuck it under edge of lower crust. Slash upper crust to release steam. Bake as directed on pie recipe.

Chicken and Dumplings

3 lbs meaty chicken pieces - breasts and thighs
1 medium yellow onion, chopped
2 carrots, chopped
3 stalks of celery, chopped
3 cloves of garlic, chopped*
2 dried bay leaves*
1 tsp dried thyme
2 tsp coarse salt (table salt works fine, too)
4 sprigs of parsley*
1/2 tsp black pepper
dash cayenne pepper

Dumplings:
1 c flour
2 tsp baking powder
1 tsp sugar
1/2 tsp salt
1 TB butter/margerine
1/2 c milk

Place chicken, carrots, onion, celery, and spices in a dutch oven or large pot. Add enough cold water to cover. Bring to boil, then reduce heat. Simmer until tender, about an hour. Remove chicken and let rest until cold enough to handle. Remove bay leaves from broth and discard. Skim fat from broth. Skin and bone chicken, leaving meat in large chunks**. Heat broth to a steady boil.

For dumplings, combine dry ingredients. Cut in butter. Stir in milk to make a soft dough. Drop by spoonful into broth. Add chicken. Cover and simmer for 15 minutes without lifting lid. Serve.
*I don't always have these seasonsings on hand. The meal is delicious even if I leave them out.

**I use chicken that is already boned and skin and I cut it into manageable pieces while still raw, so I remove this entire chicken step.

Plum Bundt Cake

3 eggs
1 c cooking oil OR 2 cubes melted margarine/butter
16 oz. plum/prune baby food (applesauce will work if you can't find the baby food)
2 1/4 c flour
1 tsp cinnamon
1 1/2 tsp baking soda
2 c sugar
1 tsp ground cloves
1 tsp salt
chopped nuts (optional)

Beat eggs, add sugar, oil, and plums/prunes. Mix all dry ingredients separately and slowly spoon into egg mixture. Add nuts.

Pour into greased and floured bundt pan. Bake at 350 degrees for 1 hour. When done, immediately turn onto a plate, poke holes with a knife and pour Brown Sugar Frosting on.

Brown Sugar Frosting

Boil for 2 minutes:
3/4 cube butter or margarine
1 c brown sugar
3 TB milk

Add 1/2 c powdered sugar
1 tsp vanilla

Mix well with wire wisk. Pour onto warm cake.

Tuna Noodle Casserole

6 oz. medium width egg noodles (3 1/2 c dry)
1 can tuna
1/2 c mayo or Miracle Whip
1 can cream of mushroom soup
1 c sliced celery (optional)
1/3 c chopped onions
1/2 c milk
1 c grated cheese
1 tsp salt

Preheat oven to 425 degrees. Boil water in a sauce pan. Add noodles. Boil until tender. Drain.

Blend soup and milk. Heat in a sauce pan. Add onions, celery, and half the cheese.

Drain the can of tuna. Mix tuna, noodles, and mayo together in a casserole dish. Add soup mix to noodles. Sprinkle remaining cheese on top and cover with foil. Bake for 20 minutes, or microwave until thoroughly heated.

Perfect Apple Pie

6 or 7 tart apples
3/4 to 1 c sugar
2 TB flour
1/2 to 1 tsp cinnamon
Dash of nutmeg
Dash of salt
2 TB butter

Makes 2 pies.

Preheat oven to 400 degrees.

Peel apples and slice thinly. Combine sugar, flour, spices, and salt. Mix with apples. Line a 9" pie plate with pastry, fill with apple mixture. Dot with butter. Adjust top crust making sure to cut air holes into the crust for steam to escape. Brush crust with milk or egg yolk or egg white, then sprinkle sugar on top for sparkle.

Bake in hot oven 50 minutes or until done.

Pumpkin Cookies (Aunt Lorrie's recipe)

Cream:
2 c shortening or 1 c shortening and 1 c of applesauce
2 c sugar

Stir:
1 lb canned or real pumpkin
2 eggs
2 tsp vanilla

Sift:
4 c flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda

Stir into cream mixture and add 3 c chocolate chips (no less). Drop 2 TB balls on ungreased cooking sheet.

Bake at 370 degrees for 10 minutes. Open oven door and bake 5 more minutes.

Homemade Suckers

2 c sugar
3/4 c Karo syrup
1/2 c water
1 tsp oil flavoring
food coloring

Bring sugar, Karo, and water to a boil. Must be 300 degrees or hard crack (use a candy thermometer). When mixture gets to 300 degrees, add flavoring adn food coloring. Pour into molds.

Makes about 20 suckers.

No Bake Cookies

2 c sugar
1/4 cocoa
1/2 c milk
1 cube margarine
1/2 c peanut butter
1 tsp vanilla
3 c oatmeal

Bring sugar, cocoa, milk, margarine to a boil for one minute. Remove from heat. Add peanut butter, oats, and vanilla. Drop by spoonfuls on waxed paper. Let harden for 15-20 minutes.

frosting

3 c powdered sugar
3/4 cube margarine, softened
2 tsp vanilla
2-4 TB milk

Substitue shortening for margarine for white frosting. Add cocoa for chocolate frosting. Add flavor extracts and food coloring for different kinds of frosting.

Bubble Pancakes/German Pancakes

6 eggs
1 c milk
1 c flour
1/2 tsp salt
1/2 - 1 cube butter or margarine

Heat oven to 425 degrees. While oven is heating, place butter in 9x13 pan and melt in oven (check so it doesn't burn). Remove. Also while oven is heating, place eggs in bowl and whip with electric mixer. Add milk, then gradually add flour and salt. Continue to beat mixture until oven reaches 425 degrees (very important). Pour into pan with melted butter. Place in oven for 20 minutes.

Cut into serving size squares. Sprinkle with powdered sugar and syrup.

Garlic mashed potatoes

6 small new potatoes, diced 9no need to peel)
1 TB milk
2 TB sour cream
2 TB butter
garlic salt

Boil new potatoes until tender. Blend for about 20 seconds with a hand mixer. Add milk. Blend thoroughly. Add sour cream and butter. Blend thoroughly. Add more milk to get desired consistency. Add garlic salt to taste.

Dilled New Potatoes

1 pound (8 to 10) small new potatoes, quartered
2 c froezen peas (optional)
1 12oz. jar Heinze Homestyle Chicken or Turkey Gravy
1/2 c light sour cream
1 tsp dried dill weed

Cook potatoes in 2 quart saucepan in lightly salted water 10-15 minutes or until tender. Add peas. Cook 1 minute. Drain well. Combine gravy, sour cream, and dill. Heat (do not boil), stirring occasionally.

Makes 4 cups, about 8 servings.

Meat Loaf

1 egg, beaten
1/4 c milk
1 1/2 c bread crumbs
1/4 tsp pepper
2 lbs ground beef
2 TB fresh chopped onion
2 tsp salt
1 small can tomato sauce

Mix ingredients together, reserving about 1/4 of tomato sauce. Put in a loaf pan. Spread the rest of the tomato sauce on top. Bake 1 hour at 350 degrees.

Super Playdough

In a heavy aluminum pan combine:
3 c flour
1 1/2 c salt
6 tsp cream of tartar
3 c water
3 TBL cooking oil
Food coloring

Blend all ingredients together. Cook over medium heat stirring constantly until dough pulls away from side of pan (about 5 minutes). Store in a plastic bag in a canister. Stays soft a long time.

New York Cheesecake

15 graham crackers crushed, 2 TB melted butter

4 8oz. pkgs cream cheese
1 1/2 c white sugar
3/4 c milk
1 c sour cream
1 tsp vanilla
1/4 c all purpose flour
4 eggs

Preheat oven to 350 degrees. Greas a 9" springform pan. In a medium bowl mix cracker crumbs and butter. Press into bottom of springform.

In a large bowl beat cream cheese, sugar, just until smooth. Blend in milk by hand then eggs one at a time by hand, mixing just enough to incorporate. Stir in sour cream, vanilla, and flour by hand until smooth. Let filling sit for apx 30 minutes. Pour into crust.

Bake in oven for 1 hour in water bath. Tun oven off and let cake cool with door shut for 5-6 hours. Don't check on cake at all. Chill in refrigerator overnight and until serving.

Tips: Letting the cheesecake mixture set for 30 minutes is a luxury that will help remove excess air. If you don't have time for this, that's ok. Wrap springform pan with at least two sheets of tin foil before putting in the water bath. Bake for 1 hour, then turn off the oven and let cool for several hours. Do not even open the door once, as this will cause the cake to crack.

Clam Chowder

1 c finely chopped onion
1 c finely chopped celery
2 c diced potatoes
3-4 6oz. cans chopped clams and juice
1 1/2 squares of butter
3/4 c flour
4-5 c milk or half and half (half and half makes this oh so delicious!). Less liquid will be thicker chowder.
1 1/2 tsp salt (taste first)
1 TB Worcestershire sauce
1-2 TB sugar
1 TB pepper

Simmer vegetables in clam juices until barely tender - add water if needed.

Melt butter. Add flour, stirring constantly. Add milk, stirring constantly. Add veggies, clams, and then seasonings. Add more salt, pepper, and sugar to taste. The best combination is when you get a sweet flavor right off the bat, then get the salty, and last you get just a hint of heat from the pepper in the back of your throat.

Swedish Pancakes/Crepes

6 eggs
1 1/2 c flour
2 TB sugar
2 c milk
1 tsp salt

Mix in blender or with a hand mixer. Fry very thin pancakes in butter until lightly brown on each side. Sprinkle with powdered sugar and fruit or jam.

Connie's Macaroni Salad

I don't have exact measurements on these. Just adjust ingredients to taste.

Hard boiled eggs
Sugar
Miracle whip
Mustard
Salt
Pepper
Milk
Sweet pickls, diced small
celery
onion
Salad macaroni

Boil macaroni until soft. Peel and slice hard boiled eggs. Add other ingredients to taste.

Clam Dip

8 oz. cream cheese, softened.
1 can minced clams
onion or garlic salt (I prefer garlic)
1 TB worcestershire sauce
minced onion

Whip cream cheese with a hand mixer. Slowly add juice from canned clams.
Add garlic/onion salt to taste.
Add worchestershire sauce and about a TB of minced onion. Add clams. Mix thoroughly. Let sit so minced clams will soften.

Serve with potato chips.

Orange Julius

1 6oz. can of frozen orange juice concentrate
1 c milk
1 c water
1/3 c sugar
1 tsp vanilla
7-8 ice cubes

Blend all ingredients until smooth.

Banana Bread

2 c flour
1 tsp soda
1/2 tsp salt
1/2 c butter
1 c sugar
2 eggs
1 tsp vanilla
4 small mashed bananas
1 c chopped walnuts

Cream butter and sugar. Add eggs and vanilla. Stir until mixed. Stir in mashed bananas and fold in dry ingredients. Pour into a 9x5x3 bread pan and bake for 55-60 minutes at 350 degrees.

Lemon Bars

This is a creamier take on traditional lemon bars.

1 white cake mix
1/2 c soft margerine
1 egg
2 8oz. pkg cream cheese
1 c powdered sugar
1 TB lemon juice
3 c milk
2 pkgs vanilla or lemon instant pudding

Preheat oven to 350 degrees. Mix cake mix, margerine, and egg until it resembles cookie dough. Press into bottom of ungreased 9x13 pan. Bake for 10-15 minutes. Cool. Mix cream cheese, powdered sugar, and lemon juice until creamy and smooth. Spread over crust. Mix pudding and milk. Spread on top. Chill and serve.

Chewy Chocolate Chip Cookies

This recipe is tripled

Cream Together:
3 c granulated sugar
1 1/2 c brown sugar
2 c shortening
3 tsp vanilla

Add 6 eggs well beaten

Sift together:
7 c sifted flour
3 tsp salt
3 tsp soda

Slowly blend into wet ingredients.

Add:
3 c semisweet chocolate chips
1 1/2 c walnuts (optional)

Bake at 375 degrees for 10 minutes

Chicken Salad

I don't really have exact measurements for this, just kind of add ingredients to the taste and consistency you prefer.

Cooked chicken (canned works fine, too)
Mayonnaise
Garlic salt
Chopped green onions
Chopped celery
Cashews or slivered almonds
Grapes chopped in half

Mix together. Serve on rolls or in cantaloupe halves.

Chicken Enchiladas

1 cooked chicken (deboned)
Flour tortillas

Mix together:
2 cans cream of chicken soup
1/2 can mlk
lrg. sour cream
1 can diced green chilies (optional)
2 c grated cheese and olives

Put in a greased 9x13 pan. Put filling in flour tortillas and cover with additional filling. Bake at 350 degrees for 45 minutes.

Cranberry Jell-O Salad

2 large pkgs cherry jell-o
1/2 c sugar or splenda
1 1/2 c boiling water
1 c orange juice
1 c pineapple juice
2 c fresh ground cranberries
20 oz. crushed pineapple
1 can mandarin oranges
grated rind of an orange

Boil water. Remove from heat. Add jell-o and sugar. Stir until dissolved then add orange juice and pineapple juice. Add cranberries and other fruit. Pour into 9x13 pan and refrigerate for at least 8 hours.

Hot Cocoa Mix

6 1/2 c powdered milk
5 oz non-instant chocolate pudding
1 c powdered drink mix
1/2 c powdered nondairy creamer
1/2 c confectioners sugar
1/2 c unsweetened cocoa powder

Combine until all ingredients are smooth and evenly distributed. Will keep for about a year in an unsealed mason jar. Add 1/3 cup of mix to 1 cup of hot water and enjoy.

Yields apx. 4 pints.

Beef Stroganoff

1 lb hamburger
1 onion
3 1/2 c dry noodles*
1 can mushroom soup
1/2 c sour cream

Fry hamburger and onions, drain. Boil noodles until tender, drain. Heat soup and sour cream in a sauce pan. Add beef and onions to soup. Heat. Serve over noodles*.

*Can also be served over baked potatoes.

Fruit Pizza

Crust:
1 c soft butter
1/2 c powdered sugar
2 c flour
dash of salt
Combine and mix. Press into a greased pizza pan. Bake at 350 degrees for 15 minutes until golden brown.

Filling:
1 envelope Dreamwhip
1/2 c sugar
1 8oz pkg of cream cheese
Mix and spread onto crust and chill.

Top with fruit - strawberries, kiwi, banana, berries, etc.

Sharp Bread Stuffing

4 c unseasoned dried sour dough bread cubes
1 1/2 c chopped celery
1 1/3 c sliced mushrooms
1 lb mild Italian sausage
3 TB chopped red onion (optional)
1 c butter or more
1 1/2 tsp Bell or other poultry seasoning
Hot chicken broth or hot water to moisten

Put bread cubes in a large pan, add seasoning. Cook sausage, drain, and pour over bread. Cook celery in butter and add to mix. Cook mushrooms in butter and add to mix. If using onion, cook in butter and add last. Mix ingredients, taste, and if necessary add more poultry seasoning. Add broth or hot water to keep stuffing together. This makes enough to stuff a 4-5 pound chicken. Double for a 10 pound turkey. If not using as stuffing, cook in oven at 350 degress for 45 minutes to 1 hour.

Baked Chicken and Rice

1 1/2 c rice
1/2 c dried onion soup mix
1 can liquid (water, chicken broth)
1 can cream of chicken soup
1 can cream of mushroom soup
5 or 6 chicken pieces

Sprinkle rice and onion soup mix in a baking pan sprayed with Pam. Lay unseasoned chicken on top. Mix soups and liquid together adn pour on top of chicken pieces.

Baked covered at 375 degrees for 1 1/2 to 2 hours.

Jalapeno Popper Spread

2 8oz. packages cream cheese
1 c mayonnaise
1 4oz. can chopped green chilis, drained
2 oz canned or fresh diced jalapenos
1 c grated parmesan cheese

Stir together cream cheese and mayo in a large bowl until smooth. Stir in green chilies and jalapenos. Pour mixture into a microwave serving dish. Sprinkle with parmesan cheese. Microwave for 3 minutes.

For a browned crispy top, add bread crumbs with parmesan cheese. Bake in oven at 375 degrees for about 30 minutes instead of microwaving.

Serve with dried sour dough bread cubes or tortilla chips.

*Tips: I've found that the canned jalapenos are spicier than freshly chopped jalapenos. If you want the browned crispy top but don't want to bake for 30 minutes, microwave the dip for 3 minutes, add the parmesan and bread crumbs and broil in the oven for about 3 minutes. Be watchful as it can burn rather quickly.

Party Cake

1 white cake mix
1 8 oz. tub of Cool Whip or whipped cream
1 8 oz. package of cream cheese
1 large (6 oz) instant vanilla pudding
2 c milk
1 15 oz. can crushed pineapple, drained
coconut for top

Mix cake as directed. Bake in jelly roll pan until light brown.

Beat cream cheese and fold in Cool Whip.

Add milk to pudding, beat for 1 minute. Fold into cheese and Cool Whip mixture. Frost cooled cake. Top with drained pineapple and coconut. Let set up.

Keeps for several days in the fridge.

Chicken with Scalloped Potatoes

1 cut up chicken or 4-5 breasts
6 c thinly sliced potatoes
2 c water
1/2 tsp salt
4 slices raw onion
1 can cream of celery or mushroom soup
1 c evaporated milk (add regular milk for more sauce)

Season chicken and brown in olive oil. Add onions and brown along with chicken. Cook potatoes in water for 6 - 8 minutes. Drain well. Place in a 9x13 baking dish sprayed with cooking spray. Pour sauce over potatoes. Arrange browned chicken on top. Bake at 350 degrees for 30 minutes covered with foil or a lid. Remove covering and bake 15 more minutes.

Hot Fudge Sauce (Mom's old recipe)

1 c sugar
2 TB cocoa
stir over low heat for 10 minutes

Add:
1/2 c canned-evaporated milk
2 TB butter

Bring to boil. Boil for 2 mintues. Tak off heat. Add one tsp of vanilla.

Hot Fudge Sauce (Mom's new recipe)

2 3/4 c canned milk
12 oz. semisweet chocolate chips
4 c powdered sugar
2 cubes of butter (1 cup)
1 tsp vanilla

Melt chocolate chips and butter together. Add milk and sugar. Boil 8 to 10 minutes, stirring constantly. Remove from heat. Add vanilla as it cools.

See's Fudge

Mix together:
2 eggs well beaten
3 c powdered sugar (1 at a time)
1 tsp vanilla

Melt together:
1 1/2 cubes of butter
1 1/2 c bittersweet chocolate chips
Stir into above mixture. Add chopped nuts if desired. Place in a greased 9x9 pan and refrigerate for 4 hours.

Pork Chops and Rice

4-6 Porkchops (boneless sirloin is best)
2 eggs
Seasoned flour, bread crumbs, or Winco chicken coating
Splash of olive oil
1/2 green pepper, chopped (optional)
1/2 medium onion, diced
1 c rice
2 cans consumme soup
1/2 can of water
1 carrot, grated
dash of pepper

Dip pork chops in egg and coat with seasoned flour, bread crumbs, or Winco chicken coating. Brown in olive oil. After removing chops from pan, add green pepper and onion and brownin oil.

Place 1 c of rice in a 9 x 13 casserole dish. Add 2 cans of consumme soup and 1/2 can of water. Stir in grated carrot and a dash of pepper. Lay chops on top and bake for 1 hour at 350 degrees.

Chili Con Carne

1 ½ dry red or kidney beans*
1 onion, chopped
1 pound ground beef
1 one pound can (2 cups) diced tomatoes
1 green pepper, chopped (optional)
1 8 ounce can tomato sauce
1 can tomato paste
1 to 1 & ½ Tbl chili powder
1 & ½ tsp salt
1 bay leaf

Rinse beans; then add to 1 & ½ quarts cold water and let stand overnight. Add 1 teaspoon salt to beans and soaking water; cover, and simmer until tender, about 1 hour. Drain, reserving bean liquid.

Spray pan with cooking spray and brown ground beef, then drain off any fat. Add onions and green pepper to ground beef and cook until onions are tender. Add beans, tomatoes, tomato sauce, tomato paste, seasonings, including a dash of cayenne pepper & dash of paprika.

Cover and simmer 1 ½ hours, adding reserved bean liquid or water as needed. Makes 6 servings.

*Or use two 1 pound cans (4 cups ) red or kidney beans. Drain beans, add to meat mixture with tomatoes and etc.

Ham and Bean Soup

Thoroughly wash 1 pound dry navy beans, or great northern, pinto, or baby lima beans. (all are very good)
Add 2 quarts cold water and soak overnight. (Or simmer 2 minutes, then soak 1 hour.) Don’t drain. Add 1 meaty ham bone or diced up ham meat, ½ tsp salt, 6 whole black peppercorns, and 1 bay leaf. Cover; simmer about 3 to 3& ½ hours adding 1 chopped onion the last hour.

Remove ham bone. Mash beans slightly if you like soup more mushy with potato masher. Cut ham off bone, return ham to soup. Season to taste. Makes 6 servings.

French Dips

4-6 French sandwich rolls
8-12 slices of swiss cheese
1 lb. deli precooked sliced roast beef
Au Jus mix
8-12 slices of swiss cheese (optional)
Half an onion (optional)

Split sandwich bread and spread with butter. Place on cookie sheet and broil in oven, watching closely so they don't burn. Remove when toasted. If desired, sautee mushrooms in butter on the stove. Heat roast beef in the mircowave. Spread roast beef on toasted sandwich bread. Add sauteed onions and two slices of swiss cheese. Broil in oven to melt cheese and heat sandwiches. Make au jus while sandwiches are broiling. Cut sandwiches in half and serve with 1/2 cup of au jus for dipping.