Grandma Jewell's Cabbage Casserole

1lb ground beef
1 small onion
1 small head of cabbage, chopped
1/2 cup raw rice
1 can tomato sauce (big can)
soup can size of water
salt/pepper/garlic powder to taste

Brown ground beef and onion in a small amount of shortening. Layer cabbage, ground beef and rice, ending with chopped cabbage in a sprayed 9x13 pan.

ok, the recipe just ended,, what about the tomato sauce grandma!! lol!!! pour tomato sauce over layers. I baked this at 350,, she doesn't have written down for how long,i would think until the cabbage is cooked through. You can always play around w/the sauce,, add your own touch,, I think I would add some worcestershire sauce to it. I have made this,, it's yummy

Cheese Cracker Spread

Cheese Cracker Spread

2 jars of Kraft Old English Cheese
1 - 2 bricks cream cheese (depending how cheesy you want it)
crumbled blue cheese (as little or as much as you want)

Mix all ingredients well and let sit in fridge until ready to serve.

Skillet Lasagna

1 jar marinara sauce
3 cups water
8 oz. lasagna noodles
1 lb hamburg or italian sausage
2 garlic cloves, crushed
2 oz. parmesan cheese
2 tbsp parsley
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 tsp ground black pepper

Combine sauce and water in skillet and cover, bring to a boil. Meanwhile wrap noodles in a kitchen towel and break them crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer for 16 to 18 minutes or until noodles are tender, stirring occasionally. As noodles are cooking, brown your meat (add a little onion), garlic, cook until done and add to noodles and sauce. Combine parsley and cheeses and pepper in bowl. (could also add some italian seasoning). Scoop this mixture over the noodles, cover and simmer 3 to 5 minutes or until cheese is melted and ricotta mixture is heated through. I added more mozzarella cheese on the top. Sprinkle with Parmesan when serving.

Mom's Apple Crisp

1 cup flour
1/2 tsp salt
1/2 tsp. baking soda
1/2 cup brown sugar
1/2 cup soft butter
1 cup Oatmeal
3 cups apples (chopped in bite size pieces or slices, remove peelings)
3/4 cup sugar
Cinnamon


Mix together the first six ingredients and press half the mixture of the bottom of a 8" sprayed pan.

In separate bowl combine apples, sugar and dashes of cinnamon and mix.  Pour on top of oatmeal mixture and then top with the remaining Oatmeal mixture you have left.

Bake at 350 for 30 mins.

(double for a 9x13 pan)

Baked Spaghetti

• 1 (16 ounce) package spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 1 (26 ounce) jar meatless spaghetti sauce (sometimes I use a jar and a half)
• salt/pepper/garlic and italian seasoning
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups ricotta cheese
• 4 cups shredded mozzarella cheese
• 1 package pepperoni

Directions

1. Cook spaghetti, meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasonings ; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place some of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers, after the last layer of meat sauce, top with pepperoni and cover with mozzarella cheese. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. (usually does not take that long, just watch it)

Chef Mommy: Slow Cooker Creamy Chicken and Wild Rice Soup

Chef Mommy: Slow Cooker Creamy Chicken and Wild Rice Soup: "Last week we had 2 days with the temperature in the high 60's. Then this week starts out with the temperture in the 30's and a small amoun..."

Busia's Meatloaf & Meatballs

2 lbs hamburg
2 lbs pork sausage
1 1/2 cups of Pepperidge Farms Herb Seasoned bread crumbs
2 onions chopped
4 eggs
4 tsp salt and pepper
1 small can evaporated milk

Pour bread crumbs in a separate bowl and pour milk over them, so it soaks in, set aside.

Mix the rest of your ingredients, and add the bread crumbs, mix well.  Pour into bread pans, this could probably be poured into two bread pans, makes alot, or reduce for just one loaf.  Bake at 350 for 1 1/2 hours or less if using a smaller portion.

Meatballs:

Follow instructions for making meatloaf. Roll into balls, and place oil in a pan, fry until brown and transfer to a roaster pan or deep baking dish.

1 can of French Onion soup + one can of water, puree this in your blender and pour over meatballs. May need to add more water or even beef broth if it looks like there isn't enough soup mixture.  Cover at bake at 350 for 1 1/2 hr, keep checking and turning while cooking, depending on the size of the meatballs, they may get done earlier.

Wednesday's Chili

2 tbsp oil (optional)
1 1/2 to 2lbs ground beef
10 oz. can french onion soup (not creamy)
1 tbsp chili powder
2 tsp cumin
1/2 tsp black pepper
few drops of tabasco sauce
21 oz. can red kidney beans, not drained
6 oz can tomato paste
8 oz. can tomato sauce

In medium skillet, heat oil and brown beef over medium heat until no longer pink. Set aside; puree' onion soup in a blender and pour over beef, stirring over medium heat until it has the consistency of rice, breaking it up with a fork as it heats.  Stir in spices and add beans, tomato paste, and tomato sauce, stirring until well combined.  Heat over low heat at least 20 minutes until piping hot and flavors have blended.

Rainbow Bran Muffins

Melt 1 cup crisco in 2 cups boiling water, and set aside

Mix the following ingredients in order:

4 eggs
3 cups sugar
3 tsp. salt
shortening mixture
5 cups flour
1 box Bran Buds (Kelloggs)
1 quart buttermilk, and add 5 tsp. soda

Mix, but do not "over mix"
Store in refrigerator a day before baking

Bake at 350 for 15-20 mins.

Chicken Bean Dip

1 large jar of Great Northern Beans
4 boneless/skinless chicken breasts
1 large jar of your favorite salsa
1 package dry taco mix

Simmer in crock pot for 2 hours

Add 10 ounce package of Monterey Jack Cheese (chunk size/brick),, cube this

Cook another hour, then stir, chicken should fall apart, shredd if needed.  Serve with tortilla chips!

Italian Barbecue's

1 lb ground beef
1 lb Italian sausage
1 onion, chopped
1 green pepper chopped
1 red pepper chopped
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
3/4 cup Italian salad dressing

12 sandwich rolls or hamburg buns if you want larger sandwiches. (sandwich rolls are good for parties)
12 slices of provolone or mozzarella cheese

Brown meat together and set aside

Place 1/3 of the onions and peppers in crockpot, top with 1/2 the meat mixture, repeat layers with remaining veggies and meat.  Sprinkle with salt and pepper and red pepper flakes.  Pour dressing over the top, cover and cook on low for 6 hours.

Creamy Chicken & Noodles in a Crockpot

1 package boneless/skinless chicken breasts
2 cans of cream of chicken soup
1/2 cup butter
42 oz. of chicken broth
1 bag of Reames Frozen Noodles (in the frozen section by the fries)

In a crockpot layer:

cut up raw chicken into pieces
2 cans of cream of chicken soup
1/2 cup butter sliced
about 4 cans of chicken broth, or you can buy the box

cook on low for 7 hours, or high for about 4, when done stir it up then add the frozen noodles and cook about another hour. if it's to thick for you, add more broth,, if it's to soupy well you probably used to much broth,, can thicken it w/a water and flour mixture, or add more cream of chicken soup. salt and pepper and garlic salt

this is WONDERFUL kids love it!

Grandma's Sloppy Joe's

2 lbs hamburg
Onion
Celery
Ketchup
Tomato soup or a can of Manwich (optional, only use half a can)
Mustard
Approx. 1 tblsp brown sugar
Approx. 4 dashes of worcestershire sauce
Salt/pepper/garlic powder
Zing Zang bloody mary mix (optional)

Brown hamburg with onion and celery and drain. Add all other ingredients, I don't measuring I just keep adding and tasting.  I usually have to play with the ketchup, mustard and brown sugar. It all depends if you like it tangy, sweet, or tomato flavor.

Mom's Potato Salad

5 lbs potatoes, peeled and cut in 1/2, 1/4 or cubed (boil potatoes in water and salt and drain,, don't over boil, when done, spread potatoes on cookie sheets to cool
Celery
1 large bag radishes
1 onion
1 dozen hard boiled eggs
(cucumbers optional, seeded,, I don't always add them)

Chop veggies and cut hard boiled eggs, add to a large bowl.  Add cooled, cubed potatoes, salt/pepper, little garlic powder and mix (if you have dill weed, you can sprinkle a little of this also).

Dressing:

Hellman's Mayo
Miracle Whip
Touch of mustard for color and a few dash of milk
Mix well with whisk or fork and add to potato salad.  Keep making  more dressing until potato salad is as creamy as you would like.  Careful on adding to much,, it will make the potato salad "cry" the next day! :)  I use more Hellman's then Miracle Whip. Sorry I don't measure.

Sprinkle salad with parsley and paprika, you can slice some hard boiled eggs and add them to the top.  You may have to add more salt and pepper,, keep tasting!

Taco Soup

1 lb. hamburg
1 onion, chopped
2-3 cans Mexican style chili beans, undrained
1 can corn, drained
1 can tomato sauce
1 14 oz. can diced tomatoes undrained
1 can chopped green chiles
1 envelope taco seasoning mix
1 envelope Ranch style dressing mix
1 1/2 c. water

Cook beef and onions and drain. Transfer to a large pot and add beans and all other ingredients. I also add some chili powder, cumin, garlic powder, and salt/pepper and to top it off Zing Zang bloody mary mix! Stir and bring to boil. Reduce heat and simmer. When serving top with corn chips, shredded lettuce, sour cream and cheddar cheese.

Stuffed Jalapeno's

Jalapeno's, sliced and seeded
Pork sausage
2 pkgs. cream cheese
1 cup parmesan cheese
Shredded mozzarella cheese

Brown sausage and drain. Add cream cheese and parmesan cheese and mix well.  Spoon sausage mixture to each slice of jalapeno's and top with mozzeralla cheese.  Place on cookie sheets and bake at 350 for about 15 minutes, until cheese is melted.

USE GLOVES WHEN CUTTING AND SEEDING JALAPENO'S!

Grandma Jewell's Chili Sauce

1 pk. red tomatoes
4 large onions
3 green peppers
3 red peppers
5 stalks celery
3 cups brown sugar or white
2 cups cider vinegar
1 tablespoon each of ground cinnamon, cloves, mustard ginger
2 tablespoons salt

Cook for 3 hours or untl thick.

This is a very old recipe,, I have never made it, but Grandma always had it sitting out on the holidays, I know she like to mix it in baked beans.

Burrito's!

2 lbs ground beef
1 lg. onion
1/4 c. green pepper
6 to 8 roma tomatoes
2 lbs. mild cheddar cheese
chopped lettuce (optional)

1/2 can or so of beef broth
3 tbsp cumin
3 tbsp chili powder
3 tbsp garlic powder
mexican oregano
2 packets brown gravy mix
salt and pepper
1 (16 oz. can) tomato sauce
1 package burrito shells

Meat: Brown ground beef with 1/4 cup onion and drain. add 2 tbsp of cumin, 2 tbsp. garlic powder, 2 tbsp. chili powder ( you can add a packet of burrito mix or taco seasoning also) if you have mexican oregano add that too, let simmer, salt and pepper to taste. if it looks like it needs a little water add that.

Sauce: Mix tomato sauce, beef broth, 1/4 cup green pepper, 1/4 cup onion, 1/4 cup tomato, 1 tbsp cumin, 1 tbsp garlic powder, 1 tbsp chili powder. bring to boil and let simmer until meat is done. i usually have to make a little more of this, the red sauce i always seem to run out of. (this red sauce is optional,,I have made them w/o the red sauce too)

Mix brown gravy packs in a saucepan

Wrap meat, and whatever you want inside, tomato, onion, cheese, lettuce, pour desired amout of sauce over the burrito, then the brown gravy and LOAD THAT BURRITO WITH CHEESE! pop it in the microwave for about 1 min. 20 secs. or until cheese is nice and melted!

Taco Mix

1T dry onion
1t paprika
2t chili powder
3/4 t salt
1 t garlic powder
1t + corn starch or flour (+ indicates how thick you prefer)
1 t cumin
1/8 - 1/2 t cayenne or chipoltle powder
1/4 t or so of oregano (spanish preferred but whatever)
1/4 - 1/2 sugar

Warm spices in pan before adding to meat.... Add broth or water about 3/4 cup or so to reduce... If using broth add less salt at first and adjust at end...

If you like it, increase accordingly and fill a jar...

Cole Slaw

1 head green cabbage, cored and thinly sliced
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
1 1/2 cups shredded carrots
2 teaspoons kosher salt
1 teaspoon freshly cracked white pepper
1 cup apple cider vinegar
1 cup sugar
1 teaspoon dry mustard powder
2 teaspoons celery seeds
1/2 cup vegetable oil
1/4 cup finely chopped green onion tops
2 tablespoons chopped fresh parsley leaves

Directions

In a large, non-reactive bowl, combine the cabbage, bell pepper, onion and carrot, season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding.

Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil, green onions and parsley, and toss well to thoroughly combine.

Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally.

Best when served on top of pulled pork BBQ sandwich

My Fajita's!

INGREDIENTS:
1 ½ lb. skirt steak, flank steak or even round or sirloin (ask your meat dept. to cut it into fajita strips,, saves time!)
2 medium onions
Flour tortillas
Salsa
Sour cream
Lettuce
Tomatoes
Shredded Cheese
Peppers, green, red, yellow (any)

Marinade for Vegetables:
1 lime; juice of
¼ c. olive oil
1 tsp. cumin
1 tsp. chili powder
1 tsp. dried oregano
3 cloves of garlic minced

Marinade for Steak:
1/4 c. olive oil
1/4 c. vegetable oil
1/2 c. soy sauce
1/2 c. minced onion
1 tsp. pepper
1/4 c. vinegar
1/4 c. lemon juice
3 cloves garlic minced
¼ c. chopped cilantro
2 tbsp. Worcestershire sauce
1 tsp. salt

For Steak:
Combine marinade ingredients in a bowl and pour into a zip lock bag or pour in a big bowl, add steak strips and onions.
Marinade for 2 hours in the fridge, if you have time, minimum 45 mins if you are in a pinch.
Same for VEGETABLES,, marinade in a separate bowl or bag
Grill steak and veggies together on med/high heat in a stir fry basket for the grill, shut lid, but keep mixing until meat is done,, does not take to long.

Warm tortilla shells and fill them with fajita’s,, add lettuce, tomatoes, cheese, salsa, anything you want. DELISH!!!!!!!!!!! They are so good we eat them without the shells sometimes!

Quick Tortilla Dip

1 roll of Bob Evans Zesty Italian sausage
1 roll of original sausage
2 bricks of cream cheese
2 cans Rotel tomatoes

Fry half of the zesty and half of the regular sausage in a pan, when done add cream cheese, stir until melted, add rotel tomatoes. Serve hot with tortilla chips. A small crock works good to keep it warm. ( i have used all zesty sausage,, but it does have a kick!)

LASAGNA

8 oz no boil noodles
16 oz Ricotta cheese
2 C or more Mozzerella cheese
1/2 to 3/4 C Fresh Parmasean
2 eggs
52 oz spag. or marinara sauce
1/2 1b ground beef-brown with garlic and onion1/2 1b Italian Sausage  (if you don't have sausage in the house, I have used just the hamburg)
1 package pepperoni (optional)
3/4 teaspoon parsley flakes
3/4 teasoon italian seasoning
salt/pepper and garlic powder


Preheat oven to 350

combine ricotta cheese, 1 C mozzerella, fresh Parmesean add eggs, ,mix well, mix in the spices. 
Add sauce to cooked meat, stir well
spread meat sauce on the bottom of a 9x13 pan (spray first)
top with noodles
spread cheese mixture on top of noodles
sprinkle some mozzerlla cheese on top of cheese mixture
spaghetti sauce, noodles, keep repeating
top if off with pepperoni and LOTS of mozzerlla cheese!

Cover and bake one hour and 15 minutes, the last 15 mins. uncover.
Let stand for 15 mins. before cutting. ovens vary, may cook faster.

Sun Pickles

 Garlic

 dill (not dill weed! actual dill w/the sprigs on it)

 pickles (not cucumbers)  do not buy large pickles,, medium to small is better

 pickling spice (couple dashes)

Brine:

6 1/2 cups water

3 3/4 cups vinegar (white)

2/3 cups canning salt (ball brand)

1 tsp. alum

cook over stove until disolves then let cool.

(old pickle jars work good, otherwise use bigger canning jars).

layer garlic (3-4 heads), dill heads, and i add a little pickling spice, pierce pickles a few times and put them in jars, put in sprigs of dill,pour cool brine over the pickles, place a piece of white bread on the top, cover w/saran wrap and put a rubber band over it,, leave out in the sun for 3 days, then refridge,, eat as soon as you want!

Milk Dud Cake

Cream together :  6 egg yolks and 1 cup sugar

Add to that:  1 cup of rusk crumbs (about 7 or 8 of them) (you can find these down the ethnic isle)

                      1/2 cup chopped walnuts

                      1 tsp vanilla

                      1 tsp baking powder

Mix all the above well.

Beat egg whites until stiff, and fold into the above mixture. Pour into a greased 9x13 pan, bake 30 mins. at 350,,, or 325 for glass pans,, then cool.  while the cake is cooling,, start your topping

Topping:

8 oz tub of cool whip  (spread this on the cake after it cools)

Melt in a double boiler - 2 boxes of Milk  Duds

1/4 cup conf. sugar  plus 1 tbsp butter

1/4 cup milk

stir until melted and then let cool 

once cool, drizzle over the cool whip and refrigerate