 |
| Recipes |
| Breathitt Online Cookbook We here at Breathitt Online are currently in the process of creating a cookbook. We are looking for recipes from you. If you have a special or favorite recipe send it to recipes@breathittonline.com Be sure to include your name if it is your own. If it came from someone else or another cookbook, be sure to give proper recognition. |
| Submissions |
| RENE’S CORNBREAD SALAD
Here is an old recipe that I have used for years. It is good with any kind of meat and gets better after staying in the refrigerator for a day or two (if there is any left). 1 box Jiffy Cornbread Mix baked according to directions on box. Cool and crumble. 1 medium sweet onion, chopped fine 1 medium green pepper, chopped Mix these three ingredients in a bowl and let set in the refrigerator overnight. Before serving mix with Real Mayonnaise Add one large tomato Serve cold. Lasagna 2 pounds Hamburger 2 cloves of Garlic 16 Oz Tomato Paste 16 Oz Tomato Sauce 2 Cup of Mozzarella cheese 2 cups shredded American cheese (I use Velveeta cheese original type) 2 Carton Cottage Cheese-regular Lasagna Noodles Cook noodles Brown hamburger meat with your 2 cloves of garlic (I used garlic powder) Drain hamburger I wipe my skillet dry from all the grease. Put hamburger back in skillet Add Tomato paste & Tomato Sauce Add 1 teaspoon of Thyme Add 2 teaspoon of Salt Add 2 teaspoon of Black Pepper Add l teaspoon of oregano Cover and simmer for 20 minutes Spray pan with Pam to keep from burning First layer noodles Your hamburger tomato sauce mixture. Cottage cheese Mozzarella cheese Velveeta cheese Second layer- noodles Hamburger tomato Sauce Cottage cheese Mozzarella Cheese Velvetta cheese Pre-heat oven at 350 Bake for 30 Minutes- cool at least 10 minutes before eating. Recipe by Mable T. Brandys sugar free chocolate pie 1 Chocolate or vanilla wafer pie crust 1 Small thing of lite whip cream 1 Small box of sugar free chocolate. pudding (mix as it says on back) Directions: Put pudding mix in bottom of crust then put whip cream on top let set in fridge for a sec and then enjoy. perfect for diabetics. Its goooooooood. By Brandy Rhoads Slow Cooker Corned Beef and Cabbage Submitted by: Renee Snowden Ingredients 4 cups water 2 tablespoons cider vinegar 2 tablespoons sugar ½ teaspoon pepper 1-2 onions cut into wedges 1-3 pounds corned beef (round or brisket) 8 potatoes cut into quarters 1 head cabbage cut into wedges Directions Put water, vinegar, sugar, pepper, and onions in crock pot and stir well. Place corned beef in and scatter potatoes on top. Cover and cook for 4 hours on high. Add cabbage over top and continue cooking 3-4 hours. Amish Friendship bread Part 1 Starter: 3-1/2 cups bread flour 1 tablespoon sugar 1 package active dry yeast 2 cups warm water Combine flour, sugar, & yeast in a large bowl (not metal). Gradually add warm water & beat until smooth. Cover with plastic wrap & let stand for 2 days. Mixture starts to get bubbly & ferment. Part 2 2 cups all purpose flour 2 cups granulated sugar 2 cups milk Day 1: do nothing to starter. Day 2, 3, 4: stir starter with a wooden ( not metal) spoon; cover. Day 5: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with wooden spoon; cover. Day 6, 7, 8, 9: stir with wooden spoon; cover. Day 10: Add 1cup flour, 1 cup sugar, 1 cupmilk to starter. Stir and divide into 3 containers( 1 cup each) give to 3 friends w/ these directions, which makes 2 loaves of delicious friendship bread. Remainder of starter 2/3 cup oil 2 cups flour 1/2 cup sugar 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3 eggs, room temperature, slightly beaten 1 tablespoon cinnamon 2 teaspoons vanilla 1/2 teaspoon salt 1 large box vanilla instant pudding (approx. 1.5 oz) 1 cup chopped nuts (optional) Preheat oven to 350 degrees take remainder of starter & ingredients blend well & add pudding & nuts. Pour into well greased loaf pans. Bake for 50 mins. Bread is done when toothpick comes out clean. Cool pans 10 minutes and remove. Peanut Butter & Jelly Spin by Renee Snowden Ingredients 1 tablespoons REESE'S peanut butter 2 tablespoons jelly or jam (grape, raspberry or strawberry) 1/2 cup milk 1 cup vanilla ice cream Description Combine REESE'S peanut butter and jelly. Place in blender container. Add milk and ice cream. Cover; blend until smooth. Pour into tall glass. Serve immediately. EASY QUICK & DELICIOUS BEAN DIP By: Jamie O. 1 pkg. Philadelphia cream cheese 1/2 can Refried Beans small jar of your favorite salsa small bag shredded Mexican cheese Tostitos or other dipping chip of your choice Soften the cream cheese before you begin. Use a small round or square glass casserole dish. Layer the cream cheese on the bottom of the pan. This only needs to be a small layer, but enough to thoroughly cover the pan. Next, spread a layer of refried beans followed by a layer of salsa. Lastly, sprinkle as much cheese as you like and put in the oven on 350 degrees. Leave in long enough to thoroughly heat all layers and until cheese melts well. You may also choose to brown the top of the cheese. Let cool some and dip away! This dip is awesome - it never lasts to get cold at our house! Supper on a Bread Slice Submitted by: Kay Miller 2/3 sm can undiluted Carnation Evaporated milk 1 ½ pounds ground beef ½ cup cracker meal 1 egg ½ cup chopped onion 1 tbsp prepared mustard 1 ½ tsp salt 1/8 tsp pepper 2 cups (8 ounces) grated American cheese Reynolds Wrap 1 loaf French bread Combine the first 9 ingredients. Cut the loaf of French bread in two the long way. Spread the meat mixture evenly over the top of both soft sections of the bread. Then wrap the Reynolds Wrap around the crust side of each half, leaving the top uncovered. Place the wrapped halves right side up on a cookie sheet. Bake in a moderate oven (350) for 25 minutes. Garnish with strips of cheese and bake 5 minutes longer. To serve, cut strips across diagonally. (Teens especially love this. It’s great for group get-togethers.) Bran Muffins Submitted by: Kay Miller 6 cups of All-bran cereal (divided) 2 cups of boiling water 1 cup Mazola oil 3 cups sugar 4 eggs beaten 5 cups sifted flour 5 tsp baking soda 2 tsp salt 1 qt buttermilk ½ cup raisons (optional) Put 2 cups of bran in a large bowl. Pour boiling water over it and let it stand while you do the next three steps. Mix the shortening with the rest of the bran. Whip the sugar, eggs and buttermilk together. Sift the flour, baking soda and salt together. Combine everything. Raisons can be added before cooking if desired. Cook at 400 for 20 minutes in greased tins, ¼ cup per tin. (The mixture lasts uncooked up to 6 weeks in the refrigerator.) Homemade chip dip the whole family will love!!!! 1 onion diced 1 green bell pepper diced 1 can mushrooms diced 40 olives sliced 1/2 jar of banana hot pepper rings diced 1 box of velveeta processed cheese or kraft cheese (enough to make it kinda thick)...not too much because it will be thin until it cools some. milk 1 huge bag of ruffles,doritos,wavy lays,or any thick chip you like.. Put onions,bell pepper,mushrooms,olives, and hot peppers use a little olive ,mushroom ,and hot pepper juice to heat these in ..not much or it will be watery.. in a big cooker on medium heat stirring until it gets hot...then have your cheese diced (if using sliced just tear it in half) add your cheese a little at a time pour small amounts of milk in to help melt it and make it smooth...stir constantly or it will scorch, when you get the consistency you like take it off the burner and pour into a big bowl,let it cool some and it will thicken up as it cools,get out a small bowl and dip some out get your chips and ENJOY!!! When you get finished put a lid on the bowl and refrigerate it, it will keep about 3 to 4 days (if it lasts that long )then when you get ready for some more, just put some in a microwave proof bowl and heat it up in the microwave.. submitted by Jennifer Stamper Apple Cobbler Cake Submitted By Mary Fugate 1 can buttered flavor grand biscuits 2 tbs cinnamon 1 cup sugar 1 stick maragine 3/4 cup brown sugar 1 can apple pie filling Mix cinnamon and sugar together set aside. cut each biscuit into 8 pieces.roll in the cinnamon and sugar mixture. Put in a 9x13" pan Cut maragine in pieces and put on top of biscuits.Mix brown sugar and pie filling and put on top of butter.Bake 30minutes at 350degrees, Put topping on and put back in the oven for 1 minute. (Topping) 1 stick maragrine 3 oz cream cheese 11/2 cup powered sugar Mix together and put on top of cake and put back in the oven for 1 minute Squash Casserole Submitted by Kay Miller (Friend, Marietta, gave this to me) 1 8oz package herb dressing mix ½ cup butter melted Stir butter into dressing mix. Pat ½ mixture in bottom of 7x12 dish. Save remainder to put on top of casserole. Cook 6 cups sliced and diced squash and 1 cup chopped onions (rather chunky) in boiling salted water for 5 minutes. Drain. Stir together 1 can condensed cream of chicken soup and ½ pt. Sour cream. Add this to squash and onions. Stir. Put in casserole. Put remaining dressing on top. Bake 30 minutes uncovered at 350. ½ cup grated carrot can be added with squash for color if you like. This can be frozen. Serves 8-10 Deluxe Vanilla Sauce Submitted by Kay Miller (given to me by friend, Vicki West) 2 cups heavy cream ½ cup sugar 4 eggs-yolks 1 Tablespoon flour ¼ teaspoon salt 1 tablespoon vanilla extract (or 3 pieces of vanilla beans) 2 scoops vanilla ice-cream Bring cream and sugar just to a boil in a 2qt. Saucepan. Remove from heat. Beat egg yolks, flour, vanilla and salt. Stir in a little of the hot cream/sugar mixture. Add the mixture to the rest of the hot cream. Cook this, stirring constantly (do not overcook), until just thickened. Remove from heat and add ice-cream, stirring until melted. This sauce can be served either hot or cold. Yield 1 qt. Recipe may be halved. Butternut Squash Souffle Submitted by: Kay Miller (This was given to me by my friend, Helen Rice) 2 cups cooked mashed butternut squash ¾ cup sugar 1 small can PET condensed milk 1 stick melted butter 1 ½ tablespoons lemon extract 3 egg yolks Mix above together-pour into greased dish and cook 30 minutes or until firm. Beat egg whites and a little sugar until firm. Put meringue on top of squash-brown. Allow to cool. “No Fat” Bran Muffins Submitted by Kay Miller 1 ¼ cups all purpose flour 2 tablespoons sugar or substitute 1/8 teaspoon (optional) 1 tablespoon baking powder 1 ½ cups Kellogg’s all Bran 1 ¼ cups skim milk 2 egg whites ¼ cup and 1 tablespoon unsweetened apple sauce. Sift togther flour, sugar, salt and baking powder; set aside. In large bowl combine Kellogg’s all Bran and milk. Let stand 3 minutes add egg and applesauce, mix well. Add flour mixture, stirring only until combined. Put in lightly sprayed muffin pan. Bake at 400 for approximately 20 minutes. muffins-100 calories week. Kentucky Bourbon Balls Submitted by Kay Miller 3 ¼ cups powdered sugar ¼ pound (1/2 cup) semi-soft butter 8 teaspoons bourbon ¾ cup chopped pecans or walnuts 1 ½ pounds melted semi-sweet chocolate (in bars) for dipping Cream sugar, butter and bourbon until smooth. Add nuts; mix well. Form ¾ inch balls. If too soft to form balls, work in more powdered sugar. Place balls on metal trays and chill 1 to 1 ½ hours. Melt chocolate bars. Place each ball on a fork and dip in chocolate, allowing excess to drip off. Drop onto wax paper. When firm, place in air-light containers. Yield: 72 balls, about 2 pounds Dill Dip Submitted by Kay Miller (A friend, Betty West, gave this to me) oz sour cream 16 oz mayonnaise 3 tbsp parsley 1 tbsp dill weed 1 tsp celery salt 3 tbsp minced onions (dried) 1 1//2 tsp accent Blend together Beef Lentil Soup Submitted by Renee Snowden (This recipe was given to me by Kay Miller. It is really good.) 1 pound lean ground round beef 1 quart water 10 (48oz) can tomato juice 1 cup dry lentils rinsed 2 cups chopped cabbage 1 cup carrots 1 cup sliced celery 1 cup chopped onion ½ cup diced green pepper ½ teaspoon pepper ½ teaspoon dried thyme 1 bay leaf In a large kettle brown the meat. (Ground round has less fat.) Drain the meat if you use regular meat. Add water, tomato juice, lentils, cabbage, carrots, celery, green pepper, pepper, thyme and bay leaf. Bring it all to a boil. Reduce heat and simmer uncovered for 1-1 ½ hours or until the lentils and vegetables are tender. Remove they bay leaf before serving. Serves 6-8. Baked Spinach Cheese Squares Submitted by Kay Miller 2 packages frozen chopped spinach ½ cup flour 2 teaspoons salt ½ teaspoon pepper 6 eggs, well beaten 1 16oz cottage cheese 4 cups grated cheese Thaw spinach. Blend all ingredients together and put into an 11x7 buttered casserole pan. Bake at 350 for 45 minutes. Cut into squares to serve. Impossible Pie Submitted by Kay Miller 4 egg 2 cups cold milk ¾ cups sugar ½ cup flour ¼ cup margarine 1 teaspoon vanilla 1 cup coconut Put all of these ingredients in a blender. Pour into a greased 10 inch pie plate and bake at 350 for 40 minutes. Creamy Pineapple Dip Submitted by Kay Miller 1 cup lemon lowfat yogurt 3 Tablespoon frozen pineapple juice concentrate, thawed and undiluted 1 Tablespoon sour cream alternative Combine all ingredients in small bowl. Stir well. Cover and chill at least 25 minutes. Stir just before serving. Serve with assorted fresh fruit. Store in refrigerator covered at least five days. No Sugar Date-Raisin Cookies Submitted by Kay Miller 1 cup raisons ½ cup chopped dates 1 cup water 2 eggs, beaten ¼ cup margarine 1 tablespoon liquid sweetener 1 teaspoon vanilla ¼ teaspoon cinnamon 1 cup flour 1 teaspoon flour 1teaspoon soda Combine raisins, dates and water and cook 3 minutes stirring constantly. Cool. Cream together eggs, margarine, sugar substitute and vanilla. Sift together flour, soda and cinnamon. Add dry ingredients to creamed mixture add raisin-date mixture. Beat well. Chill several hours. Drop from teaspoon onto greased baking pan. Bake at 350 for 10 to 12 minutes. Sugarless Bishops’ Chocolate Pie Submitted by Kay Miller 1.4 serving size sugar free jello instant vanilla pudding 1 4 serving size sugar free jello instant chocolate pudding 2 cups low fat milk 1 tsp vanilla 2 cups sugar free vanilla ice cream Baked in 9” pie shell Whipped topping-sugar free or light. Beat together first four ingredients as directed on pudding package. Blend in ice cream (softened). Put in baked pie shell. Refrigerate. Add topping when ready to serve. Can obtain extra chocolate flavor with both chocolate puddings or chocolate ice cream. Sweet Potatoes with Pineapple Submitted by Kay Miller 3 medium sweet potatoes 1 8oz crushed pineapple-hold juice back ½ teaspoon finely shredded orange peel ½ cup unsweetened orange juice 1 teaspoon cornstarch ¼ teaspoon ground cinnamon dash nutmug In a large saucepan cook sweet potatoes, covered in enough boiling water to cover for 25-35 minutes or until tender. Drain. Cool slightly. Peel and cut into ¼ slices. Drain pineapple, reserving juice. In medium saucepan stir together pineapple juice, orange juice, cornstarch, cinnamon, and nutmeg. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in cooked sweet potatoes, pineapple and orange peel. Heat through. Roast Chicken Submitted by Shawn Snowden 1 to 2 pounds roasting chicken Italian marinade seasoning 2/3 cup Vinegar 1/3 cup Water Heat oven to 375 to 400 Bake one hour for every 2 pounds. Pizza Burgers by Jennifer Stamper 2 lbs. ground beef 1 big onion banana hot pepper rings chilli powder american cheese (or sliced mozzerella if you like) spaghetti sauce buns take your hamburger and roll it into patties ever how many you need salt them put them in a 350 degree oven until done get them out and put enough spaghetti sauce to cover the top of the burger about a tablespoon and a half sprinkle chilli powder on top add one thin slice of onion then put 5 or 6 hot pepper rings on top of that then lay your cheese on top and put back in the oven and bake until cheese is melted and toppings are hot...about 15 minutes or so..get them out and put them on buns ..delicious... (you can add mushroom slices if you like them also) Easy Peanut Butter Candy by Jennifer Stamper 2 cups of sugar 1 teaspoon of butter 2/3-1/2 cup of milk ( just enough to wet the sugar) 1 teaspoon of vanilla flavoring 2 heaping tablespoons of peanut butter put the sugar ,butter and milk in a cooker bring to a boil on medium heat ,boil for 5 to 7 minutes stirring often (until a small drop forms a soft ball when dropped in cold water, take it off the heat add the vanilla flavoring and peanut butter then pour onto a well buttered plate ,let it cool then cut into squares and enjoy..... by the way this is my brother -in - laws recipe ....and peanut butter Egg Casserole Submitted By Virginia Meagher 6 slices white bread 1 pound sausage, browned in skillet 6 eggs 2 cups milk salt (optional) 1 teaspoon dry mustard (optional) 1 cup grated cheddar cheese Put bread cubes in casserole bowl. Cover with browned sausage meat. In separate bowl, beat eggs. Add milk and seasoning to eggs. Pour eggs and milk into casserole dish. Cover with cheese Bake 45 minutes at 325. French toast, By Larry Shepherd,( mantrajet@tds.net ) Knoxville, Tenn.( In memory of my father Wiley Shepherd) French Toast: 3 eggs, small dash of Mace, 1-2 Dash’s of ground cloves, few drops of Vanilla, 2 teaspoons ground Cinnamon more or less, 1/4 teasp. nutmeg, 1/3 cup sugar more of less , ¼ cup milk. More or less mix well and dip light bread in batter ( both sides.) Fry in a well buttered pan on medium heat till lightly toasted on each side. makes about 8 -10 peaces of toast. Feel free to change recipe to suit your taste.I never measure just pour it in. Serve with Honey, syrup, butter,ect This is my kind of recipe, few ingredients, little preparation and YUMMY results. Try it soon, you will love it. CHEESECAKE by T Young 2 pkg. 8 oz. PHILADELPHIA Cream Cheese (don't try the bargain brands, they just don't work, trust me, tried that) 1/2 cup of white sugar 1/2 teas. vanilla 2 eggs 1 small graham cracker pie crust Mix with mixer SOFTENED cream cheese, sugar, and vanilla, add eggs. Pour into graham cracker crust and bake for about 60 min. at 350 degrees. TIPS---depending on oven will have to do with baking time, top should appear cracked, maybe lightly browned and maybe puffy--when cool the puffy will go away. Very important to let cheesecake, cool and then put in refrigerator for at least 8 hr. I make mine the night before I plan to have it so it is completely cool, and set. If you are having company or a big family I suggest making 2 cheesecakes. I also try to find the PHILADELPHIA cream cheese on sale...as it is expensive, it keeps well in the refrigerator. ENJOY EASY Taco Salad By Kristal EASY TACO SALAD!!! ground beef taco seasoning green onions (chopped) tomatoes (diced) large head of lettuce (shredded) shredded cheddar cheese doritos (slightly crushed) catalina salad dressing Ok I just make it as I go so I am not going to use a certain quanity of any items because I dont know how large or small the family. First brown and drain the ground beef and add the taco seasoning as directed on package after it is finished set it to the side to cool. Now in a large bowl mix tomatoes, green onions, lettuce, cheese, doritos. You can also add peppers, salsa, whateverelse that you prefer to the salad. After the taco meat has cooled blend it into the salad mixture along with the catalina salad dressing. Serve with more doritos, sour cream, or whatever tickles your taste buds. My family and I love this recipe and we hope that you do also. Submitted by Kristal Easy to make CHEESE BALL: By Opal Cole. (This is quick and easy and it is very good) 2 (8oz) blocks of cream cheese 1 large can of deviled ham 1 small can of deviled ham 1 tsp worchestshire sauce 1 tsp accent salt 1/4 cup chopped onions mix together with the large can of deviled ham and roll into a ball, then coat the ball with the small can of deviled ham. Serve with your favorite crackers Peanut Butter and Hot Fudge Pudding Cake By: Renee Snowden (I found this online but it tastes delicious) Ingredients: 1/2 C. flour 1/4 C. sugar 3/4 t. baking powder 1/3 C. milk 1 T. oil 1/2 t. vanilla 1/4 C. peanut butter 1/2 C. sugar 3 T. unsweetened cocoa powder 1 C. boiling water Vanilla ice cream and fudge topping for serving Directions: In a bowl combine flour, 1/3 C. sugar, and baking powder. Add milk, oil, and vanilla; stir until smooth. Stir in peanut butter and pour into a 1&1/2 qt. casserole. In the same bowl, stir together sugar and cocoa. Gradually stir in boiling water. Pour over batter. Bake at 400' for about 30 minutes. Serve hot with ice cream and fudge sauce. CaveWoman's Quick Eggplant/Zucchini Parmesean Slice Eggplant or Very Large Fresh Black Zucchini into about 1 in. to 1 and a 1/2 in. thick slices.. then in small bowl make eggWash, {2 eggs beaten with alittle milk and some Parsley flakes, salt and pepper} then dip each slice of vegetable in eggwash then coat with Italian style Bread Crumbs.. Pan fry till Golden brown in Veggy or Canola Oil. In baking Pan layer one layer of veggies Layer of tomatoe sauce {with or without meat is fine} Evenly distribute at least 6 Big spoons full of Ricatta Cheese/Cottage Cheese. {Taste better with Ricatta} then layer of Shredded Mozarella Cheese. Repeat til all veggies and other ingredients are layered and gone... Then Put in a 350 degree Preheated oven and bake til cheese is golden brown About 35 - 45 minutes.... Quick Garden Supper by Cavewoman Half Head of Fresh Cabbage 2 medium Yellow Summer Squash 2 medium Back or Green Zucchini 3 green onions or one Big Fresh Onion 2 medium Fresh Potatoes { Peeled and Sliced} Handful of Fresh Peas with whole Pod One Ring of Smoked sausage or Kielbasi Slice or dice Everything above then in Canoli oil or Bacon grease or even just Pam Nonstick Spray fry all the above til Golden Brown. Make a fresh Garden Salad on the side and you have a wonderful Dinner for 4 that tastes Delicious and Doesn't take about 15 - 20 minutes to be finished... My husband is diabetic and has high blood pressure. I try to cook healthy, and here is one breakfast dish he enjoys once or twice a week, especially with vegetables. Breakfast Quince (Healthy Version) Egg Beaters equiv. to 3-5 eggs 1/2 cup self-rising flour 1/2 cup butter 1/4 tsp. dry mustard pepper to taste (may use salt if preferred) 1 cup shredded cheese 1/2 cup crumbled bacon, ham or sausage vegetables, if preferred (we use vegetables most of the time) melt the 1/2 cup butter next mix the first six ingredients in mixer or processor next pour batter into a 91/2" baking pan (greased with olive oil or butter) now sprinkle cheese and meat and/or vegetables bake at 350 degree oven for 35 to 40 minutes Let cool and enjoy! Elizabeth I have a recipe for dip that our family thinks is just the greatest! Garlic Dip 1 can mushroom soup 1 8 0z Cream Cheese medium size onion diced small 1 teaspoon Whortershire Sauce. sprinkle garlic salt on the top and refrigerate overnight. Yum Yum. Joyce Weckerling CAVEWOMAN'S HOME MADE TOMATOE SAUCE Busshel of Red Ripe Roma Tomatoes/or any Ripe Tomatoes. {Comes out better with Roma's} Blanch in Hot Boiling water for 1 minute. then peel skin off. put in blender or processor. {Hand Squeezing is best for stress} in 8 quart Pot brown 5 cloves of fresh garlic {thinly sliced} in 3 Tbsp of Olive Oil {Thinly layer bottom of Pot w/Olive Oil} 1 tsp parsley 1 tsp basil {or 3 Basil Leaves from garden} 1 tsp majoram {or Italian seasoning} pinch of salt pinch of pepper {You made add a diced Onion and Bell Pepper if you like} when garlic is browned, pour in tomatoes Bring to a Boil add 1 Tbsp Sugar then simmer for an hour In skillet brown 1 lb of ground beef or Country Style Boneless Pork Ribs add meet to sauce then add 2-4 small cans tomatoe paste {or One to Two Big cans} all depending on how thick you like your sauce. Now simmer for 2 more hours. Boil Macaroni in separate pot and Pour Sauce over it and enjoy...... This Home Made sauce takes about 4 hours to completely cook. The longer it takes the Better it Tastes.. Hamburger Casserole by Brenda Little 1 bag tater tots 1 &1/2 lbs. hambuger 1 can cream of mushroom soup 1 can chicken soup 1 bag shreeded cheese Pour tater tots in a large pan Brown and drain hambuger then spoon it all over your tater tots Mix your cream of mushroom and chicken soup together, if you use the condensed kind mix water with it according to directions, mix it together and then pour it all over your hambuger. Top it with your choice of shreeded cheese, you can add a small can of mushrooms if you like them, or use the kind of tater tots that has onions in them "ore-ida" brand I think, I think it makes it taste better, Bake at 350 degrees for about 45 minutes or untill the cheese is melted and is golden brown. This is my version of a casserole recipe that Janice Spencer gave me ,I changed it to suit our tatse. Brenda Little Chocolate Peanut Butter Milkshake Submitted by: Renee Snowden Ingredients: 1 cup cold milk 1/3 cup chocolate syrup 2 tablespoons creamy peanut butter 1 ½ cups vanilla ice cream put all ingredients in blender and mix. Cornbread Salad by Fsad03 You take rotini pasta and cook it. You take cornbread and crumble it up. Put contents into a big bowl and add redishs,onions,peppers,tomatoes,cucumbers,carrots. Mix all together. Season with Italian dressing . This is my late Grandmother Rachel Stacy's recipe |
| Back to Online News CLICK HERE |