Mommm, what's for dinner?

[chrispeters]

Please add the sound effect of three kids whining in unison to the title above! :eek:

Has anyone else tried investment cooking(freezer meals, OMAC). I've been doing it on a small scale for a year or so. I'd love to have someone to trade recipes and hints with. It's nice not having to cook some nights.
Chris

[Dianna]

Chris, I thought about you today when I fixed the same old thing for dinner. I need some new recipes and would love to learn more about OAMC, crockpot cooking, and anything else that may add variety and convenience to my family's meals.

You posted that you were doing it on a small scale. Can you share how you do it?

Dianna

[chrispeters]

Dianna,
I really like to put away a few meals in the freezer. It has saved us from having to eat take-out many times. With gas prices being what they are, I'm trying to save money where I can(either that or I'm going to have to start selling organs!).
Some people do mega sessions and cook for an entire month in one day. I'm just not that organized. I double or triple dishes that freeze well and slowly build my stock up that way. After awhile, you can start to cook with what's on sale that week, so it saves money. I have a few favorite recipes that I've found work well. If you would like, I could post them here or send them by private e-mail. Some of my favorites are Beef Burgundy, NC BBQ pork, Curry Chick or Beef, Chris' Everything Spaghetti Sauce, Hamburger Stroganoff, Sausage and Sweet Potato stew; just to name a few.
Here are a few hints and tips:
1.Stews, sauces, and casseroles freeze really well.
2. After the dish has cooled, put it in a ziploc and freeze flat. Then you can store it like old LP's(showing my age a little here). That way you don't need much extra freezer space or fancy containers.
3. Cooked noodles(spaghetti, egg noodles) keep well frozen and you just pour hot water over them to serve. Rice also freezes well and can be reheated in micro.
4. I mostly try to stick with things that can just be reheated in the microwave so I have a night that I don't cook at all.
5. After a couple of months, you'll have enough freezer stock to only have to actually cook half the month.
6. I've never found that I needed tons of extra freezer space. You are replacing the food you would likely store in your freezer anyway with prepared dishes.
7. I also do some freezer things that are packed individually. My husband loves to have breakfast burritos to pop in the micro(regular burritos make nice snacks for bottomless pit teenagers or dinner) and the kids like homemade muffins that I make large batches of and freeze.
8. Many of my recipes are crockpot recipes.

[Dianna]

I have a few favorite recipes that I've found work well. If you would like, I could post them here or send them by private e-mail.

Chris, thanks for all the great tips! Yes, I would love to have your recipes. Could you post them here?

I have a few recipes that you (and others) might like and that would be good for freezing -- chili (tastes very much like Wendy's chili), tater tot bake, and burrito pie. If anyone is interested, let me know and I'll post them. :smile2:

I look forward to trying your recipes!

Dianna

[chrispeters]

Hi Dianna,
Just wanted to let you know I haven't forgotten about this. A virus spread through our house this weekend like wildfire. I'm starting to try to dig my way out. For some reason, I'm always the last person to catch anything my family is passing around. I'll get going on this shortly. i've been going through my recipes and was wondering if anyone else likes ethnic food. My family and I especially like Indian and Thai food. I wasn't sure if there would be much interest in these. I mostly tricked mine by not telling them what things were until they had already tried them. My husband just found out yesterday that I put apples in my curries! I've been making these for years! There would have been many a turned up nose if I had told them the real names of things first. I usually just say something like "it's a kind of chicken casserole or stew". Now my kids even like to go out for Indian, Thai, Chinese etc. But I digress( medicine's kicking in) :rolleyes: Talk again soon.
Chris

[raven4487]

I am interested in big batch cooking also and would love to swap recipes. I am all about saving money and time.

[hh_spring]

i've been going through my recipes and was wondering if anyone else likes ethnic food.



Hi, Chris
sorry ya'll been sick...it has been running through our town too!!

My kids love chinese and italiian, I have never tried Thai or Indian cuisine, would be interested!! I have a picky eater and one that eats anything!! I have learned to wrap all kinds of things in eggroll wraps to get him to eat veggies....he wouldn't eat a salad if you paid him!!

I wanted to pass on my fast easy lasagna to you(HAS TO SIT OVERNIGHT TO SOFTEN NOODLES!!)...when you are making that huge pot of spaghetti with or without meat to freeze....just pull out some lasagna noodles and a baking pan(corningware) put some sauce in the bottom(about 3-4 tablespoons or cover pan bottom), lay the uncooked noodles, break to fit on top, more sauce, any cheese, I usually use, at least three, for example coupla spoonfuls of cottage, ricotta, sour cream, plain yogurt, parmesan, sprinkle some mozarella, chunks of cream cheese, last time I used some of that mexican cheese that is white and comes in a round shape...can't remember what its called. as you can tell I use what ever is in the fridge! put another layer of noodles, kinda squish em down, add sauce, and do the same thing for layers, as deep as your pan will allow....top it off with more sauce and I always cook it covered and add some mozarrella or cheddar if no mozarella, uncover for last 10 minutes....cook at 350 till starts to bubble...then uncover. Usually takes about an hour if complete dish, single servings will be less...I always oven cook too as microwave, can make rubber outta noodles!! But can be rewarmed in microwave....I sometimes cook it then divide and freeze, so kids can microwave to warm later! SO ITS SAUCE, NOODLES, CHEESE, NOODLES SAUCE, CHEESE, TOP LAST NOODLES WITH PLENTY OF SAUCE TO RUN DOWN THE SIDES OF ALL NOODLES AND ONLY USE MOZARELLA or another shredded type OVER THE LAST SAUCE. DON"T FILL TO THE BRIM OR WILL BUBBLE EVERYWHERE!! Sounds complicated but really can be done FAST! All in a single Pan.

The easy part and the most important part is...when you put this together, make sure sauce is HOT and cover it up and put it in the Fridge after it cools....it has to sit over night....for the noodles to soften....you can cook it the next Day or you can cut it up into servings and freeeze and cook it when you want later on...Just make sure you cover it while cooking so it doesn't get too dried out!!

I love doing it this way...cause I hate cooking lasagna noodles and dealing with them sticking together!!

It really works and it makes the construction of lasagna easy and fast!! It took me longer to explain, than it does to make....:biggrin2:

Ok..I rambled a little there...any confusion or questions...just ask!!! I have always been a no cookbook cooker...LOL...my husband said the other night what is this....I said i dunno....he said....well when you say that I know its GOOD!:lol: Only problem is if he really liked something it will probably never come around exactly the same again:rolleyes2 .....A cookbook to me is purely for Inspiration!! I might follow a recipe for somethings but...never can resists changing something....:biggrin2:

[chrispeters]

I was thinking I would post a couple of recipes at a time depending on what dishes I'm preparing that day.

Yea! I found ground turkey on sale! I'm making meat balls and meatloaf tomorrow.
Menu: Tonight- meatloaf
for freezer- 3 nights worth meatball subs and 1 dinner of individual meatloaves
Tip: label all ziplocs before filling!
Shopping list:
6 lbs. ground meat (I use turkey)
3 cups dry breadcrumbs
3 (28 oz.) cans Hunt's or Del Monte Spaghetti sauce
3 (8 oz.) cans Hunt's tomato sauce with garlic and oregano
3 pkg. hoagie rolls
5 eggs
1.5-2 cups parm. cheese
2 Tbsp. Worcestershire sauce
garlic powder to taste
Opt.- chopped green pepper, onion, mushrooms

1. Preheat oven to 375
2.In a very large bowl, combine 3 lbs. meat, 1.5 cups breadcrumbs, 2 (8 oz.) cans tomato sauce, 2 eggs, garlic powder to taste, and opt. ingredients: mix well.
3. Divide mixture into 2 portions. Place 1 portion in a loaf pan and bake for 1 hour. Divide the rest into a 12 cup muffin tin and bake this for 30 minutes.
4. In the same bowl combine the rest of the meat, breadcrumbs, eggs, Worcestershire sauce, and garlic powder; mix well.
5. Shape mixture into 1 inch meatballs (I use a 1 Tbsp. cookie scoop) and place on ungreased cookie sheets. Bake for 30 minutes.
6. When the meat loaf in the loaf pan has finished baking, pour half the remaining 8oz can of tomato sauce over the top and return to the oven to bake for 15 minutes.
7. When the muffin tin meat loaf is finished, divide the remaining tomato sauce equally over the tops and bake for an additional 10 minutes.
8. Once everything is out of the oven, allow to cool completely
.
9. Flash freeze the individual meatloaves and then store in a ziploc bag in the freezer. When ready to use; thaw and reheat in the microwave. (I usually serve with my garlic mashed potatoes from the freezer).
10. Divide the meatballs in 3 ziplocs. Pour 1 can of spaghetti sauce over each. Put parm. cheese in small ziploc. Tape together: 1 bag meatballs, 1 pkg. hoagie rolls, and 1 bag cheese and store in freezer. When ready to use; thaw and either heat in microwave or simmer on stove top on low heat for 20 minutes.

Quick side dishes: bag salad, mashed potatoes from freezer, green beans with Italian herbs(recipe follows).
Quick green beans with Italian herbs.
1 16oz pkg. frozen green beans
2 Tbsp. oil(olive, sesame, vegeatable, etc)
1 Tbsp. dried italian seasoning

Place all ingredients in a microwave safe bowl and microwave and stir in three minute intervals until beans are cooked.

[Barbara]

Check out Menus 4 Moms at www.thehomeschoolmom.com. You can subscribe for free and receive a weeks menu plans, shopping list, etc. every week. It is really well done.

Barbara

[SChomemomof3]

Southern Yeast Biscuits

¼ c warm water
2 TBS sugar
2 pkgs. ¼ oz. each active dry yeast
5 c. self – rising flour
1 tsp. baking soda
1 c shortening
2 cups buttermilk ( I use regular)

Combine first three ingredients in bowl & set aside until bubbly.

Combine flour & baking soda. Cut in shortening till crumbly. Add yeast & buttermilk and stir til
well mixed. Cover and keep in fridge until needed.

Note: The dough will look wet but that is OK it is supposed to look like that. Make sure you have
a big enough bowl because it will rise a bit in the fridge.

For biscuits, (I don’t measure amount but usually half of bowl) – knead dough on lightly floured
board 2 – 3 times. Roll or pat ½ thick and cut into 2” pieces.

Bake for 7 – 8 min. in 450-degree oven.

For cinnamon rolls I take what is left and roll in out to about ¼ inch or thinner then add my
softened butter and cinnamon and raisins. I usually make this on a piece of Saran Wrap that I use
to help me roll the dough up with and I cut it with dental floss into the pieces I want. I make a
glaze from powdered sugar and water with a tiny bit of vanilla. I don’t measure for this one so if
you absolutely need measurement you make want to consult another person or a cookbook for
that info. I just play with my sugar til I get it right. You cook the rolls at 450 degrees for about
9-11 minutes. Again, I stick mine in the oven and hope I don’t forget them :-).

[SChomemomof3]

Chocolate Dream Dessert

1 package chocolate cake mix
1 package (3.4 oz.) instant vanilla pudding
1 cup chocolate syrup
1 tub (12 oz.) Cool Whip
1/2 cup chopped pecans

1. Prepare and bake cake according to package directions using 13 x 9 x 2 baking pan. Cool on a
wire rack.

2. Prepare pudding according to package directions; pour into 13 x 9 x 2 dish.

3. Tear cake into small pieces and gently push down into the pudding.

4. Drizzle with 3/4 cup of chocolate syrup.

5. Spread with Cool-Whip. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Keep
refrigerated.

Yield: 15 servings

Note: I have made this using the larger size package of pudding and it's been maybe even better
with extra pudding. I don't like to use quite as much chocolate syrup; just drizzle it to taste. I also
have used Heath bar bits on top instead of nuts. Very easy and very good!
__________________
"A little consideration, a little thought for others, makes all the difference. Or so they say," said
Eeyore.

Chocolate Chip Ice Cream Pie

1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened

Prep Time: 30 minutes plus freezing
Cooking Time: None
Serves 6 to 8

Directions
1. Coat bottom and sides of an 8-inch pie plate lightly with butter.

2. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on
HIGH (100 percent power) until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the
chocolate mixture.

3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.
Press mixture over bottom and up side of prepared pie plate. Freeze until firm, about 15 minutes.

4. Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread
half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with
remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until
firm, about 1 hour.

Per serving: 370 Cal.; 6g Protein; 16g Fat; 54g Carb.; 164mg Sodium; 42mg Chol.; 2g Fiber

Village Tip
For clean, even slices of pie, dip the knife in hot water and wipe it off before cutting each piece.
The hot knife will slice right through the frozen ice cream and crust with a minimum of effort.

Breakfast Pizza

6 slices of white bread, coarsely torn*
1 lb. sausage, cooked & drained
1 cup shredded cheddar cheese
6 eggs
2 cups milk
1 tsp. salt
1/4 tsp. pepper

Preheat oven to 350, grease 13x9 cassarole dish/pan. Place bread on the bottom of the pan.
Sprinkle with sausage and shredded cheese. Beat eggs, milk salt and pepper and pour over the
bread mixture in the pan.

Bake 40 to 45 minutes until it's set in the middle (not soupy) and lightly browned.

*You can use any type of bread (rolls, english muffins, bagels, etc.--whatever you have on hand)

The great thing about this one is that you can make it up the night before and just get up and
throw it in the oven while you're doing other things. Great for holidays when you're going to be
short on time!!


Cookie Salad
1 sm. pkg. vanilla or banana pudding mix
1 cup buttermilk
1 can pineapple tidbit, drained well
2 cans very cherry fruit cocktail, drained well
1 contailer cool whip, thawed
1 pkg. stripped shortbread cookies
Mix pudding mix with buttermilk, mix in drained fruit, reserving 5 of the cherries, mix in cool
whip and 10 of the cookies, broken up, Place in nice serving bow, and smooth out place 5 whole
cookies on top, place the reserved cherries in centers. Serves a lot about 10.
Refrigerate leftovers.

QUICK Bread Sticks-Pizza Dough
1 cup warm water
1 pkg yeast
1 Tbsp sugar
1 tsp salt
2 Tbsp. olive oil or veg oil
2 1/2 cips flour

Dissolve yeast, sugar and salt with water. Add rest of ing. knead for 3 minutes, until smooth.
While allowing to let it rest, oil cookie sheet. Spread dough on cookie sheet and cut into strips if
making bread sticks. If pizza put on sauce and toppings.

Bake 425 degrees for 15-20 minutes.

For bread sticks remove from oven and brush with melted butter and put on parms. cheese, garlic
and Italian Seas. blend. Serve, quick and easy snack. Can serve with warmed spag. sauce too.
Enjoy!
Here is a quick dessert I am sure most of you tried

Biscuit donuts

1 tube of refrig biscuits
1 t cinnamon with 1 c sugar

Heat up skillet with 1/4 in cooking oil
Poke holes in the middle of the biscuits if desired if not just leave alone
fry one side till brown flip brown --roll in cin/sugar mix and enjoy. Kids LOVE these
"homemade donuts" Ok I am starving now! Jill

[SChomemomof3]

Peanut Butter Pie
8 oz. cream cheese
1/2 cup peanut butter
2 tablespoons milk
1 cup powdered sugar
4 oz. cool whip
1 graham pie shell
cream cheese and sugar
add peanut butter, milk and mix well
add cool whip and mix
pour in pie shell
chill for about 3 or 4 hours until firm

[SChomemomof3]

Sugar Cookies
(Makes a HUGE batch, but they freeze well! I often make just half a recipe's worth, since my
mixer can only handle that much at a time anyway.)

12 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons salt
4 cups sugar
1 cup shortening
1 cup butter (actually, I use butter for both the shortening and the butter, but this is the original
recipe I'm giving you)
2 cups sour cream (16 oz.)
6 eggs, beaten
2 teaspoons vanilla

Sift dry ingredients together. Cream sugar, shortening and butter together, then add sour cream,
eggs and vanilla and mix well. Gradually stir in flour mixture. Chill dough. Roll out (not too
thin), cut out and bake cookies at 350 degrees until edges barely brown.

Enjoy!


:rolleyes2

[chrispeters]

I love the sugar cookie recipe! I make big batches of all my cookie recipes. I use a cookie scoop(1 TBSP) and drop them on a baking sheet to flash freeze. Then you can store them in ziplocs and take a few(or alot) out of the freezer at a time to bake. They usually require a few minutes more baking time and produce really thick, yummy cookies.

[chrispeters]

Here's another freezer recipe.

Sausage and Sweet Potato Stew
1 pound smoked sausage, cut into coins
1 pound sweet potatoes, peeled and quartered
1 can (28 oz) of tomatoes or Hunts spaghetti sauce(I use the spaghetti sauce)
2 med. potatoes, scrubbed and quartered
1 lg. onion chopped
2 carrots, sliced
2 stalks celery, sliced
1 small bell pepper. chopped
1 can of beans, undrained (any variety except black beans, I like white kidney)
2/3 cup red wine ( I use either cooking wine or I buy a very cheap bottle to keep in the fridge to cook with)

Combine all ingredients in a crock pot and cook for 4-6 hours on high or 8-10 on low. I double this recipe in my 7 quart crock pot and save half for another night. Once it cools completely, spoon into gallon size ziploc and freeze. When ready to use, thaw and reheat in microwave. This dish goes well with wild rice.

[Dianna]

Sticky Chicken

My family loves the way this combination of spices makes our chicken taste. I use these spices on a 5-pound chicken, but the amount would also be fine for a larger chicken, or two 4-pounders.

Preheat oven to 350 degrees
Rinse a whole chicken, let it drain, then wipe it down with a paper towel.

In a small bowl, mix together:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper (also called ground red pepper)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Rub your chicken inside and out with the mixture. When I do this, I pull the skin away from the chicken on all sides (as much as possible without tearing it off) and then rub the mixture into the meat. Then I rub the remaining mixture inside the chicken and around the outside of the chicken (on top of the skin).

You can bake by itself like this in a roasting pan (spray with Pam or other non-stick spray first), or you can do what I do and add one or two sliced onions, four or five (or so) potatoes, and 3 or 4 (or so) carrots. I then add about an inch or two of water in the bottom to cook the potatoes, carrots, and onions. I usually baste the chicken midway through (or so).

In my oven, it takes a 5-pound chicken from 1 1/2 hours to 1 hour and 45 minutes to cook through at 350 degrees. But your oven temp may vary, so follow the cooking instructions for the weight of your chicken and keep an eye on it.

Mmmmmm.... :biggrin2:

Dianna

[Edited to add: Every time I tried to type chicken, I typed "children" instead. Imagine what kind of recipe that would make! :lol: ]

[SChomemomof3]

chicken Pot Pie
2 c. diced cooked chicken
1 med. onion chopped
4 boiled egg, sliced
2 cns mixed vegetables
2 cans cream of chicken soup
1 can mushroom soup
1/2 cup chicken broth

Crust: 1 cup milk, 1 cup manonnaise, 1 cup self-rising flour

Layer chicken, onion and egg in large greased casserole dish. Mix vegs, soups and broth. Pour evenly over chicken mixture. Mix crust ingredients, spread over chicken mixture. Bake 350* for 1 1/2 hours until golden brown.

[SChomemomof3]

Pepper Steak

7oz. ground beef
salt and pepper to taste
1/4 green pepper, chopped fine

mix green pepper, beef, salt and pepper. Broil until done.


Oven cooked beef

2 ob stew meat
1 pk. onion soup mix
1 can Golden Cream of Mushroom soup

Cut all fat off meat. Mix with soup. Put in baking pan and bake at 350* for 1 1/2 hours until tender. Serve with rice.



Honey Baked Chicken

1/2 cup honey
1/4 cup mustard
1 tsp. salt
1 lb. chicken breasts

Mix first 3 ingredents together and let chicken soak 1 hour in mixture. Bake at 425* for 30 minutes.

[hh_spring]

STUFFED ROLLED CHICKEN

boneless chicken breasts
1 large green pepper
1-2 onions
canned spaghetti sauce like Hunt's in the big cans(I like the Herb one for this)
stone ground mustard(brown mustard)
bag of shredded mozarella

You can make this as big as you want or for just a few. Baking Dish to fit how many breasts you are cooking.

Take you chicken breast and place it on a cutting board, shiny side up and pound it to flatten, I use my rolling pin, so not to tear the meat. When you get them all flattened to an even level, take a knife and slather the underside of the breasts with stone ground mustard, about a tablespoon. Don't beat it to death, just uniform enough so it rolls up easy.

Take a handful of mozarella and smash it into a ball and place it on the breast and roll it up and place it in your baking dish, with the shiny side up. No need to butter or coat the pan.

After you fill the pan with the breasts, Slice up the onion and green pepper in thin strips and place a few over each breast.

Take the Hunt's Spaghetti Sauce(you may need more than one can if making a big batch) and pour over the chicken. Make sure the sauce is enough that the chicken is almost covered but not completely.

Bake in the oven on 350 for about 30-40 minutes and then check to see if they are done, chicken should be white all the way through...just slice open one!

Top this with more mozarella and put back in to melt the cheese!

You can use your own sauce too if you want, just faster this way, just make sure it is meatless!!

This dish is so easy and really yummy and you can bag a couple of breasts together with some sauce and it freezes real well!! Make a salad and some bread sticks and your good to go!!:biggrin2:

[Lynn]

I had a minute and thought I would share an all time QUICK family favorite of ours.....................

Chicken Pot Pie
2 folded pastry shells
2-3 boneless chicken breasts cooked and chopped or 2 cans chunk chicken meat
1 can no fat cream of chicken soup (store brands work fine)(Don't add liquid)
1/2 cup low fat sour cream
1 cup graded cheddar cheese
1 bag frozen mixed veggies

First, set out pie crusts to come to room temp. Then stir soup, sour cream, cheese together in a bowl. Add chopped chicken and stir. Lastly, add frozen mixed veggies to mixture in the bowl. (It helps to kind of break them up while they are in the bag.)

Pat one pie crust into a 9 inch deep dish - corning ware. Pour in chicken mixture. Top with second pie crust. Pinch edges to seal. I put this dish on a baking pan because it has a tendency to bubble out, and bake at 350 F for about 40 - or until crusts are golden brown. Let cool for about 10 minutes.

This serves our family of 9 ages 3-43 :biggrin2: I usually have some bread and a fruit salad for the complete meal!

Enjoy!

[raven4487]

CREAMY CHICKEN ALFREDO

1/4 C all purpose flour
6 boneless chicken breasts
1/2 tsp salt
2 Tbls plus 1 tsp olive oil divided
3 clove of garlic, minced
1 Tbls minced onion
1 1/2 C whipping cream
1/3 C grated parmesan cheese
1/2 tsp ground black pepper
1 Tbls coarsely chopped fresh parsley

Preheat oven to 350*. Sprinkle chicken with salt then dredge in the flour. Brown the chicken in 2 Tbls of olive in skillet 2 to 4 min per side put into a 13x9 baking dish. Put in remaining olive oil is same skillet, put in garlic and
onion for 1-2 min increase heat to med-high add whipping cream, parmesan cheese and pepper. Cook until sauce is bubbly and slightly thickened about 2-3 minutes pour over chicken bake until thermometer reads 180*, about 8-12 minutes. Sprinkle with parsley. This recipe is so tastey I serve it with spaghetti dipped in the alfredo sauce. mmm! mmm! mmm!!

[Dianna]

Wendy's Chili (without any fingers :lol: )


2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies, or I just use a 4 oz can)
1/4 cup diced celery (I just use 1 stalk)
3 medium tomatoes, chopped (I use a 28 oz can of diced tomatoes, Hunt’s is best)
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the cooked beef into pea-size pieces. (After doing this I boil the meat in a large pot for a while and then pour off the fat that floats to the top of the water. Then drain the remaining water and carry on with the rest of the directions.)

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings. I serve it with some Jiffy cornbread and it's plenty for our family of six, with enough left over for another meal. We tried to use Great Value and other store brands for the beans and tomato sauces, but it resulted in a weaker flavor. We now use name brands (Hunts for the tomato products, and any name brand for the bean products).

Dianna

[Dianna]

I'm going to try some of these recipes when I get the ingredients. They sound so good! Keep them coming, ladies! :smile2:

Dianna

[Rebecca Anderson]

Wow, great recipes. I wish I read the lasagna recipe earlier - I spent five hours (I'm embarrassed to say) making lasagna last Saturday for a potluck. At least we had enough leftovers to last a couple days!

Lately I've been fascinated with vintage cookbooks, particularly those from the early 1900's. With all that homemakers had to do back then (no modern appliances to do the chores), it is interesting to see what kinds of meals they put on their tables. Here is a recipe from The Pillsbury Cookbook (1914) that looked pretty good, especially if you have leftover mashed potatoes in the fridge. (I'd probably substitute some ingredients, e.g., bacon or ham for the salt pork.)

Potato Stuffing. (For Fowl.)
Materials:
2 c hot, mashed potatoes.
1 c crumbs.
1/4 c salt pork, chopped.
1 t onion juice.
1/4 c butter.
1 t. salt.
1/2 t. sage.
1 egg.

Way of Preparing:
Add to the potatoes the butter, egg, salt, onion juice, sage, crumbs, and pork, mix thoroughly and use as stuffing.

[hh_spring]

Wow, great recipes. I wish I read the lasagna recipe earlier - I spent five hours (I'm embarrassed to say) making lasagna last Saturday for a potluck. At least we had enough leftovers to last a couple days!



I know....i remember having to seperate those cooked noodles...they stick together and they are HOT!!

I like old cookbooks too....I love the Southern Living Heritage I think its called series cause it has such neat facts and old time ways of cooking!! I love Amish & Mennonite recipes too, I have one Amish Cookbook in sad shape, ive loved it so long....My mom has the huge pillsbury cookbook, from the 50's I grew up with it!!

Can't wait to try some of these....and post some more of my own!!

[SChomemomof3]

Crock pot apple butter

5-6 large cooking apples
1/4 tsp. cloves
1/4 tsp allspice
1 tsp cinnamon
1/2 tsp salt
sweetner as desired

peel and core apples. Cook on low setting in crock pot for 12 hours. Stir in spices and sweeten to desired taste. May use sugar or sugar substitute.

[SChomemomof3]

Mint punch for kids

2 cans hawaiian punch
2 - 2 liter sprite or 7-up
1/2 gal. raspberry sherbet or your favorite flavor
1 large candy cane, straight stick
Hawaiian Punch ice cubes

In punch bowl, pour in punch and soda. Stir with candy stick. Add sherbet and ice cubes. Great for any time or Christmas parties.

[SChomemomof3]

Easy pudding milkshake

1 cup cold milk
1 tbsp instant pudding any flavor
a scoop ice cream softened

pour milk into quart jar with lid. Add pudding and ice cream. Shake very hard for one minute. Pour into glass and enjoy.

[SChomemomof3]

Pinto bean pie

1 cup crushed pinto beans
1 can coconut
1 cup chopped pecans
4 eggs beaten
3 cup sugar
1 tsp vanilla
2 sticks butter, melted

mix all ingredients together. Pour into 3 frozen pie shells and bake for 40 to 45 minutes or until brown

[SChomemomof3]

Pumpkin roll

3/4 c. self rising flour
1 tsp baking soda
3 eggs
1 small can pumpkin
1 cup sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1 c confectioners sugar
1 oz cream cheese
1 tsp vanilla
1 tbsp butter

grease and flour jelly roll pan. Mix flour, soda, eggs, pumpkin, sugar, nutmeg, and cinnamon. Pour on pan and bake at 350 for 15 mins. When done and while it is still hot, powder both sides with confectioners sugar. Lay on a towel and roll up. Let it cool. After roll is cool. make filling with cream cheese, vanilla, and butter. Unroll pumpkin roll and ice with frosting mixture on inside and roll back up.

[SChomemomof3]

Corn pudding

1 can creamed corn
1 can non-creamed corn
1 box Jiffy cornbread mix
8 oz sour cream
1 stick melted butter

mix all ingredients until moistened. Pour into baking dish. Bake for 1 hour at 375.

[DawnR]

Hi to you all!
Just thought I would add a couple of recipes my family enjoys.

Ham and Rice Soup

4-5 cups Diced Ham (this could be left over) or cut from most ham except Deli sliced ham

2 Family sized boil in bags of rice
1 small onion
3-4 small potatoes
Salt & Pepper to taste
Enough Water to cover the bags of rice

Add all ingredients, except potatoes to a stock pot and boil until rice is done. Open bags and continue to boil until flavors have blended. Add potatoes and cook until soft.


Baked Chicken and Rice Casserole

3 Chicken Breasts, paraboiled
1 bag of boil in bag rice, opened and uncooked
1 can chicken broth (this can be the stock from boiling the chicken)
1 can broccoli and cheddar soup or substitute a can of cream of celery, chicken or mushroom, if you like.

Add all ingredients to a baking dish making sure to cover the uncooked rice with the broth and soup.
Bake for 45mins in 350 degrees oven

[DawnR]

This sounds great. I've been looking for an easy recipe for apple butter. My kids love it. thanks! DawnR

[hh_spring]

This sounds so easy....yaay!! I love peach butter too, but you never find it!!
Thanks!!

[william j]

Tuna and Noodle Casserole

Serving Size : 6 Preparation Time :0:20

Ingredients:
1 can tuna in water
1 can mushroom soup
1 package egg noodles
1 tablespoon margarine
1/2 cup frozen peas
1 dash pepper

Boil a good-sized pan of water. Add egg noodles. It is important to remember that egg noodles get done much quicker than regular pasta noodles, so test them for doneness often and early. When noodles are soft, strain out water.

Dump noodles back into pan. Drain water off from tuna fish. Add all ingredients and return to medium heat until mixture is hot YUMMY

[SChomemomof3]

This sounds great. I've been looking for an easy recipe for apple butter. My kids love it. thanks! DawnR


I would cut down the allspice in the apple butter. It is a little spicy after I made it. It is good but a little to gingery for my taste. Good luck with it. I am going to start on another batch here soon.

[SChomemomof3]

Peanut Butter Pie

8 oz cream cheese
1/2 cup peanut butter
2 tablespoons milk
1 cup powdered sugar
4 oz cool whip
graham shell

cream cheese and sugar
add p-nut butter, milk and mix well
add cool whip and mix again (not a hard this time)
pour in pie shell
chill for several hours

[SChomemomof3]

If you are like me and run out of things about the time you start a recipe this may be what you need.

condensed milk

1 cup non-fat dry milk
2/3 cup sugar
1/3 cup boiling water
3 t. butter

blend in blender.

[SChomemomof3]

Lunch delight

place one lb. link sausage in center of glass baking dish. Place pineapple slices around the edge. Bake at 375 degrees for one hour.

[SChomemomof3]

One dish meal serves 2 adults

8 oz ground beef browned
2 med. sliced potatoes
2 med. sliced carrots
1 large sliced onion
2 small cans tomato juice
salt and pepper to taste

Put meat in casserole, place vegetables on meat. Pour in tomato juice and bake at 400 degree for 1 hour

[SChomemomof3]

Broccoli casserole

2 pkgs of chopped broccoli
1 can mushroom soup
1 small pkg. velvetta cheese
1/2 cup chopped onion
1/2 cup chopped celery (opt)
3 tablespoon butter

Brown celery and onion in butter. Cook and drain broccoli. Warm soup. Add cheese. Mix and turn into casserole dish. Top with bread crumbs or crackers. Bake at 350 degrees until hot.

[SChomemomof3]

Squash puffs

2 cups cooked squash - mashed
1 egg
1/2 cup milk
1 teaspoon salt
1/2 cup corn meal
1 meduim - large onion finely chopped

stir all ingredients until well mixed. Drop by tablespoons into hot oil. cook until golden brown. Maybe 3 mins each. serve hot.

[Booklovers]

When I'm feeling ill (which is now) I enjoyed sitting down with a HOT cup of tea and any cookbook I can get my hands on. I don't actually cook as much as I read these books but I sure do love to bake. So here is a quick recipe.

Chocolate Chip Cheesecake Bars:

1 roll of pre-made chocolate chip cookie dough
1 egg
1/2 c sugar
1 block of cream cheese - room temp

Preheat oven to 350. In a 9 inch pan, place 1/2 to 3/4 of cookie dough on the bottom (flatten out). Cream together egg, sugar and cream cheese and then pour over cookie dough. Break the remaining dough into little pieces and scatter over the top of the cream cheese mixture. Cook for about 40 -50 min or until toothpick comes out clean.

[Booklovers]

Creamed Chicken & Biscuits

1/2 large onion
1 1/2 tsp butter
4 c chopped cooked chicken
1 can of cream of chicken soup
1 c sour cream
1/2 c milk
1 c shredded mild cheddar cheese, divided
6 frozen biscuits, thawed

Preheat oven to 350. Grease the bottom and sides of 11 inch baking dish.

Chop onion and heat butter in a skillet and saute onion until tender.

Combine onion, chicken, soup, sour cream, milk and mix well Spoon mixture into baking dish and bake for 15 min.

Remove from oven, sprinkle baked layer with 3/4 c of cheese. Place biscuits in a single layer over top, then sprinkle with remaining cheese.

Bake until biscuits are golden brown and sauce is bubbling, about 20 min.

It's delicious!
Kimberley:wave:

[SChomemomof3]

Boy those cheesecake bars sound wonderful. LOL