Sunday, March 29, 2009


GRAVY 3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper

Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.


1/2 bag Northern beans (dry)
4 c. water
2 (8 oz.) cans tomato sauce Lawry's season
2 med. potatoes, diced
2 carrots, shredded
2 sm. onions, diced

Ham, diced Soak beans overnight in enough water to cover. Drain beans, put in crock pot and add all other ingredients. Stir. Cook on low all day


2 lbs. beef stew meat, cut into 1 inch pieces
1/4 c. flour
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1 bay leaf
3 potatoes, diced
1 stalk celery, sliced
1 1/2 tsp. salt
1 1/2 c. beef broth
1 clove garlic
1 tsp. paprika
2 onions, chopped
2 tsp. Kitchen Bouquet (optional)

Place meat in crock pot. Mix flour, salt, pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10 to 12 hours or high for 4 to 6 hours. Stir stew thoroughly before serving.


2 lg. pork-n-beans (3-21 oz. cans)
1 pt. chili sauce
1 c. barbecue sauce
1 c. sweet and sour sauce
1 1/2 lbs. smoked sausage (sliced into bite-size pieces)
12-inch Dutch oven.

Place all ingredients in Dutch oven. Mix together. Bake for 30 minutes at 375 degrees


4 potatoes
1 can cream of mushroom soup
Favorite meat loaf recipe

Arrange sliced potatoes in bottom of 13x9-inch baking dish. cover with 1 can cream of mushroom soup. Next add your favorite meat loaf recipe. Bake at 350 degrees for 30 minutes. Add cheese to top and bake for 30 more minutes


Chopped green onions
1 red onion, chopped
1 bell pepper, chopped
1 lb. lean ground beef
1 can tomato paste
1 clove garlic, minced
3 tsp. chili seasoning or Hungarian paprika
1 (16 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 (7 oz.) pkg. rotini pasta

Saute onions and bell pepper in oil until tender. Add beef, garlic, chili seasoning or paprika. Cook until beef is browned. Add undrained tomatoes and sauce and add tomato paste to taste starting with half a can. Cook pasta, drain and add to mixture. Cook on medium-high heat 8-10 minutes. Serves 4-6


1 1/2 lb. shin beef with bone
1 qt. water
1/2 c. dried red kidney beans
1 tbsp. salt
1 tsp. Accent
2 bay leaves
3/4 tsp. Tabasco
1 1/4 c. chopped parsley
1/2 c. diced celery
1 c. shredded cabbage
3 carrots
1 can tomatoes
1 lg. zucchini


6 lb. ground beef
4 lg. onions, chopped
6 (15 oz.) cans chili beans
6 (10 oz.) cans enchilada sauce
Salt to taste
5 heads lettuce, coarsely chopped
1 (8 oz.) bottle commercial Italian salad dressing
6 bunches green onions, chopped
10 fresh tomatoes, chopped
2 lbs. shredded cheddar cheese
3 (7 oz.) pkgs. corn chips, crumbled Select a covered roasting pan with tight fitting cover.

Place meat in pan and cook, stirring, until it loses its redness. Add onions and cook. Add beans and enchilada sauce, rinsing each can with water and adding a little of the water to the pan. Bring to boil and add salt, about 2 teaspoons or more, to the taste. Cover roasting pan and simmer for about 1 or 2 hours. To assemble this dish, place lettuce in a large salad bowl and toss with dressing to coat each bite. Then place onions, tomatoes, cheese and chips on top. Enjoy! You can also let guests fix their own dish


8 eggs
6 slices bread (with crust on)
1 c. grated cheddar cheese
2 c. milk
1 tsp. salt
1 tsp. dry mustard
1 lb. bulk sausage

Cook sausage, drain. Then add to other ingredients. Let set in refrigerator overnight. Use 9x13 pan. Bake at 350 degrees for 35 minutes.


1 lb. lean ground beef
1 med. onion1 c. elbow macaroni
1 qt. whole tomatoes1 tsp. salt
1/4 tsp. pepper Brown ground beef in heavy skillet.

Add onion, salt and pepper, tomatoes. Bring to a boil. Add macaroni.
Cover with tight lid; cook for 10 minutes. Chili powder may be used for seasoning if desired.