2 pkgs. Spanish rice
4 to 5 chicken fillets
2 cans salsa sauce
2 c. shredded cheese
Cook the Spanish rice. Put in the bottom of a cake pan. Cook the chicken fillets until done. Put on top of the rice. Pour the salsa over the chicken and sprinkle with cheese. Heat in the oven until the cheese melts.
Poor Man's Tin Foil Dinners
1 lb. hamburger
1 medium onion
3 potatoes, with skin left on
1 pkg. sliced carrots
stone ground pepper
1/2 c. catsup, divided
1/4 c. Western dressing, divided
Tear two pieces of heavy duty foil and place on a flat surface. Break the hamburger into pieces and place 1/2 lb. on each piece of tin foil. Slice the onion and divide between the two pieces of foil. Wash the potatoes and slice into thin slices. Divide between the two pieces of oil. Divide the carrots slices between the foil pieces and add stone ground pepper. Add 1/4 cup of catsup to each packet. Add 1/8 cup of Western dressing to each packet. Wrap each package up. Add another piece of heavy foil on the packets before placing on the gas grill. Cook over medium heat for 30 minutes or until done.
Tanya's Hamburger Gravy
3 lbs. extra lean hamburger, browned and drained
1 can golden mushroom soup
1 family can cream of mushroom soup
1 tsp. beef bouillon base
3 shakes Worcestershire sauce
3 shakes of soy sauce
pepper to taste
Mix all into a large skillet and simmer for 20 minutes. If too thick, add water. Serve on mashed potatoes.
To any leftover gravy, add 1 small can French fried onions, 1 small can of mushrooms, 5 to 6 cups of cooked rice (not Minute rice), 1/2 cup of sour cream and simmer for 20 minutes for another meal.
Bourbon Street Style Chicken
1/2 c. bourbon
1/2 c. catsup
1/4 c. honey
cayenne pepper hot sauce to taste
Worcestershire sauce to taste
boneless, skinless chicken breasts
salt and pepper to taste
Combine the bourbon, catsup, and honey in a non-stick frying pan. Add the hot sauce and Worcestershire. Simmer on me-dium heat for 10 minutes or until thickened. Add the chicken breasts to the sauce, cover and simmer, turning the meat once or twice, until the meat is cooked through. Add salt and pepper to taste. Serve the chicken with the sauce spooned over individual portions.
2 1/2 lbs. hamburger
1 can Carnation milk
5 slices of bread
1 can chicken gumbo soup
1 can onion soup
Soak the bread in the milk and then mix well with the hamburger. Form meatballs. Place in a baking dish and cover with the gumbo and onion soup. Bake at 325 degrees for 90 minutes, covered.
1 c. cranberry juice
3 oz. box raspberry Jell-o
1 can jellied cranberries
2 c. Cool Whip
Boil the cranberry juice for 1 minute and stir in the Jell-o. Beat the jellied cranberries for 1 minute with an electric mixer. Add to the Jell-o mixture. Cool until thick but not set. Stir the Cool Whip in gently with a rubber spatula. Chill until firm.
1 - 20 oz. can chunk pineapple, drain and save the juice
1 - 20 oz. can Mandarin oranges, drain and save the juice
1 - 3 oz. pkg. regular vanilla pudding (not instant)
1 c. drained juice
16 maraschino cherries, halved
3 large bananas, sliced
Drain the pineapple chunks and oranges; save the juice. Use one cup of juice and add to the pudding. Cook the juice and pudding until it becomes clear and slightly thick. Cool for a few minutes and then add to the pineapple, oranges and cher-ries. Chill for several hours. Add banana slices just before serving.
1 lb. ground beef - cooked, drained and cooled
2 c. Western dressing
2 c. shredded co-jack cheese
1 head iceberg lettuce, washed and drained
1 - 12.5 oz. bag nacho cheese Doritos
Mix the cooled ground beef in a medium-sized bowl with Western dressing and cheese. Chill for 4 hours or overnight. Tear the lettuce into a large bowl and crush the Doritos. Mix all the ingredients just before serving.
1 can sweetened condensed milk
1 can cherry pie filling
1 can crushed pineapple, drained
8 oz. Cool Whip
Fold the Cool Whip into the other 3 ingredients.
1 quart milk
2 eggs, slightly beaten
2 T. sugar
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 c. flour
Mix well and pour into a 13 x 9 inch cake pan that has been well greased with butter. Bake in a 375 degree oven for 30 min-utes or until golden brown. Cut into large squares and sprinkle with sugar. Serve warm.
Mrs. Anita Storlie
6 boneless, skinless chicken breasts
12 strips of bacon
1 - 3 oz. pkg. dried beef
2 c. sour cream
1 c. grated Swiss cheese
2 cans cream of chicken soup
Arrange the dried beef on the bottom of a 9 x 13 inch pan. Wrap the bacon around each chicken breast and place on top of the dried beef. Mix the soup and sour cream; pour over the chicken. Bake, uncovered, for 2 hours at 300 degrees. Before removing from the oven, sprinkle the Swiss cheese over all and remove from oven when melted.
Lake Park, Minn.
1 lb. hamburger
1 small pkg. elbow noodles
8 oz. shredded mozzarella cheese
2 small jars or cans of pizza sauce
1 small pkg. of sliced pepperoni
Cook the noodles. Brown the hamburger and mix in the cheese, pepperoni and pizza sauce. Bake at 325 degrees for 45 min-utes.
Baked Pork Chops
6 large pork chops
salt and pepper to taste
1/4 c. brown sugar
1/2 c. ketchup
3/4 c. water
6 onion slices
Season the pork chops and arrange in a large baking dish. Combine the ketchup, water and sugar. Pour over the chops. Place onion slices over each chop. Cover and bake at 375 degrees for 60 minutes. Baste several times with sauce.
Yummy Yogurt Jell-o
1 - 3 oz. pkg. Jell-o (raspberry, strawberry or orange)
1 - 6 oz. carton fruit-flavored yogurt (same flavor as the Jell-o)
1 c. fruit (fresh or frozen raspberries, strawberries and canned Mandarin oranges)
Prepare the Jell-o according to package directions. Add the yogurt and beat until smooth. Stir in the fruit and place in the refrigerator until set.
One Cup Salad
1 c. crushed pineapple, drained
1 c. Mandarin oranges, drained
1 c. mini marshmallows
1 c. coconut
1 c. sour cream
Mix all the ingredients and serve.
Summertime Spaghetti Salad
1 lb. vermicelli, cooked
1/2 bottle salad supreme seasoning
8 oz. bottle Italian dressing
1 - 6 oz. pkg. pepperoni
cherry tomatoes, cut in half
green pepper, chopped (optional)
Mix all together and chill for a couple of hours before serving.
Easy Buffalo Chicken Salad
3 to 4 boneless, skinless chicken breasts
1 to 2 bunches Romaine lettuce
1/2 to 3/4 c. chopped celery, cut on the diagonal
1/4 thinly sliced medium red onion
a bottle of Frank's red hot buffalo wing sauce
chunky blue cheese dressing
large croutons, optional
Brown the chicken breasts in a skillet covered with one turn of olive oil. Slice or dice-up the chicken into bite-sized pieces. Place in a bowl and use as much wing sauce as desired to coat; cover bowl and shake. Tear or chop the lettuce and place in a large bowl. Add celery, red onion, and chicken; toss. Serve with blue cheese dressing and croutons on side.