My recipes

The picture here is of my latest Mexican recipe...Enchilada Meatloaf...it was pretty and yummy! One day we were all talking about what each of us like to do...Jeb said he liked trucks and animals...Daddy likes horses, tractors, and animals too, ...I said, "What does Mommy like to do?" To which he adds, "kitchen." NO, son, I don't enjoy doing kitchen...it is just what I HAVE TO DO! Anyway, I hope you can find something new to try!
Abby’s Recipes

Enchilada Meatloaf

1 egg, beat slightly; 1 med onion, chopped; ½ tsp salt, pepper; ¼ cup salsa, 2 tbsp. Chili powder;3 cloves garlic, minced; 1 lb. Ground beef, 1 8.5-oz. Pkg. Corn muffin mix, 2 oz. Sharp Cheddar cheese

1. Preheat oven to 350. In lg bowl, combine egg, onion, salsa, chili powder, garlic, salt; add ground beef and mix well. Shape into a ball and place in a 9-inch plate. Flatten meat into a 6-in. circle, set aside.
2. Prepare corn muffin mix according to directions (I use Jiffy). Spread cornbread over meat mix in pie plate. Bake 50 mins. Or until meat is cooked. Remove and put cheese over cornbread. Let stand 10 mins. Before serving. Serve with sour cream and more salsa, chips, salad.

Chicken and Corn Chili

1 onion,chopped; 1 lb chicken breasts, 2 cups chicken broth; 1 green pepper; 1 jalapeno chile; 13/4 cumin; ½ tsp. Cayenne pepper; ¾ tsp. Salt; 1 can diced tomatoes w/ jalepenos, drain;1 ½ c. corn, thawed; 2 can cannelloni beans, drained, rinsed; 2 tbs. Cornmeal; Mont. Jack Cheese.

In slow cooker, cook chicken, onion, broth, pepper, and parts of the jalepeno, cumin cayenne and salt. Cover and cook on High for 4-6 hours. Remove chicken onto cutting board and shred …return it to cooker and add remaining ingredients. Gently mash some of the beans against the side of the bowl to thicken chili. Stir in cornmeal and salt. Let sit..serve sprinkled with cheese.



Spaghetti Rolls

1 pkge. Manicotti (8oz. Shells)
2 lbs. G. beef
1 tsp. Onion powder
some salt
½ pepper
2 cups spag. Sauce divided
1 cup shredded pizza-flavored cheese or mozzarella cheese

1. Cook pasta according to package directions. Place in colander and rinse in cool water. Drain well.
2. Preheat oven to 350 and grease 9/13 inch pan
3. Brown beef in skillet and drain. Put in onion, pepper, salt, and 1 c. sauce…cool.
4. Reserve ¼ of g. beef mixture. Combine the rest of the meet with cheese. Fill shells with beef and cheese with spoon.
5. Arrange the shells in your pan and combine what is left of beef and cheese with your reserve of sauce…blend well and pour over shells. Cover with foil.
6. Bake 20-30 minutes. Garnish as desired.

Chicken Enchiladas

1 c. cream of chicken soup
½ cup of sour cream
1 tsp. Butter
1 med chopped onion
1 tsp. Chili powder
2 c. chopped cooked chicken (I usually use at least 4 breast)
1 c. green chilies
8 flour tortillas
1 c. shredded cheddar cheese or mont. Jack cheese

In small bowl, mix soup and sour cream.
In med. Saucepan over med heat add butter, onion and chili powder—cook until tender (this is optional).
Add chicken and chilis and 2 tbs. Soup mixture.
Spread ½ c. soup mixture in the bottom of a shallow baking pan (I use a glass 9/13). Along one side of each tortilla, spread ¼ co. chicken mixture. Roll up each tortilla around filling and place seam down in baking dish. (You can use g.beef but be sure and brown the beef with some taco seasoning and water.)
Spread remaining soup mixture on top of tortillas in pan. Sprinkle cheese over the top and BAKE AT 350 for 25 min.

YUMMY!

Lisa’s Taco Soup

2 lbs. Drained g. beef
1 qt. of crushed tomatoes
4 cans of rotelle toms and chiles
1 can pinto beans
1 can kidney beans
1 can corn
1 pkge taco seasoning
1pkge. Ranch dressing

Mix all ingredients, heat and serve with Mexican rice, tortilla chips, or fritos.

Heather’s Tortilla Chicken Soup

½ c. cilantro
1 med. Onion
3 garlic cloves (optional)
1 tsp. Olive oil
2 tsp. Chili powder
1 tsp. Oregano
28 oz. Of crushed tomatoes
16 oz. Chicken broth
1 c. water
1 sm. Can of corn
1 sm. Can of green chilis
16 oz. Black beans, drained

1. Over med heat sauté onion, garlic and olive oil
2. add chili powder, oregano, tomatoes, broth, water, and corn. Simmer 10 min.
3. Put in crockpot on Low for several hours. Serve with sour cream, cheese and tortilla chips!

Libby’s Pork Chop Casserole

4-6 thin pork chops
1 c. rice, not instant
½ stick margarine
1 can beef bouillon soup
1 can French onion soup

In skillet, brown rice in margarine until transparent. Place in baking dish. Brown p.chops in skillet and place on top of rice..cover with soup. Bake covered for one hour on 350.



Skillet Stuffing and Chops

Brown pork chops in a skillet with a little oil. Cook 4-5mins on each side or until done. Transfer to plate and keep warm..
Add a handfuls of apples/ onions and 1 ½ cup of water. This is optional.
Stir in 1 pkg. Of Stove Top Stuffing Mix. Top with chops. Cover then remove from heat and let stand for 5 min.

Mexican Shells and Chops

Brown chops in skillet with oil. Cook 4-5mins on each side or until done. Transfer to plate and keep warm. Add ½ c. of salsa and 2 cups of water. Bring to a boil.
Stir in pasta from 1 pkge. Velveeta shells and cheese and 2 handfuls of chopped green pepper. Cook on med. Heat for 10 min. Stir in cheese sauce and top with pork chops. Cook 5 min on low heat.

Spicy Salsa Mac and Beef

1lb. G. beef
1 c. beef broth
1 soup can of water
2 cups dry shell macaroni
1 can of cheddar cheese soup
1 cup of thick and chunky salsa
IN med skillet over med-high heat, brown beef. Pour off fat. Add broth and water. Heat to a boil. Stir in macaroni. Reduce heat to medium. Cook covered 10 min or till done. Stir in soup and salsa. Garnish with shredded cheese.

Red Chicken Stew

1 can tomato soup
1 sm. Bottle of ketchup (not the whole thing, but most of it.)
1 pkge. Lipton onion soup mix
1 tsp. Worcershire sauce
1 can chicken broth
**Bring all of the above to a boil, then simmer while chicken cooks.
**Boil chopped chicken until almost done. Put in stew. Let cook 10-15 min. more. I usually serve this over white rice.








Sandy’s Mexican Surprise

2 cans of corn
1 can of black beans
16 oz. Jar of salsa
4 chicken breast
grated cheese
Rice-a-Roni Spanish flavor
**Drain corn and beans and dump in crockpot. Add n ½ cup of salsa and lay chicken on top. Pour rest of salsa over top of chicken and cook on low for 6-7 hours or high 3-4 hours. Sprinkle grated cheese on top 5 min. before finished. Serve with rice-a-roni.


Swiss Chicken Casserole

6 chicken breast
6 slices of swiss cheese
1 c. cream of mushroom soup
¼ c. of milk
2 cups of stuffing mix
½ cup butter
**Lightly grease slow cooker or use cooking spray. Place chicken in pot and top with cheese. Combine soup and milk stirring well, spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8-10 hours or high 4-6 hours.


Myra’s Easy Chicken Casserole

1 can Swanson’s white chicken
**1 box chicken rice-a-roni
½ cup of sour cream
1 can c. of chicken soup
2 cups of cheese (or more…save some for on top!)

Bake at 350 for 30 min.
**You must cook rice according to directions before adding it to recipe.

Santa Fe Chicken and Rice (can be put in tortillas)

Make some white rice (whatever you like OR use Mexican rice)
**Spray a skillet with cooking spray and heat it up.
Add ¾ lb. (about 4 breast) of seasoned/marinate raw chicken. Brown it.
Add 8 oz. Salsa, 11 oz. Mexi-corn (drained), 11 oz. Black beans.
Serve over rice with ½ cup of jalepeno cheese on top. Heat until cheese is melted.


Ranch Broiled Chicken

1 pkt. (1 oz.) Hidden Valley ranch dressing mix
2 tsp. Olive oil
1 tbsp. Red wine vinegar
Chicken Breast
Combine dressing mix, oil and vinegar in a plastic bag. Add chicken; shake, and work mixture into meat. Marinate for one hour. Broil chicken for 10-14 minutes total, turning once.

Easy Parmesan Garlic Chicken (can be served with a side of sghetti!)

½ cup parmesan cheese.
1 envelope of Italian salad dressing mix
6 boneless, skinless chicken breast
½ tsp. Garlic powder
1. Mix cheese, garlic, and salad dressing mix.
2. Moisten chicken with water; coat with cheese mixture.
3. Bake at 400 for 20-25 minutes or until chicken is cooked through.

Jeanie’s Poppy Seed Chicken

4 chicken breast. Boil or put in crock pot until tender. Line 9/13 pan with chicken.
Mix together: 2 c. of cream of chicken soup, 8 oz. Of sour cream and spread over chicken. Crush a stack of Ritz crackers to put on top. Melt ½ stick of butter to pour over the top. Then, sprinkle ½ tblsp. Of poppy seed on top. Cook on 325: 40-45 minutes.

Small Mac and Cheese

8 oz. Grated cheese (about 2 cups)
1 cup of noodles
1 egg
some milk
Preheat oven to 375.
Boil noodles 5-7 mins. 2. Layer noodles 3. Layer Cheese 4. SALT 5. Noodles 6. cheese 7. salt 8. in separate cup beat egg and add to 1 cup. Of milk—beat together and pour over mac and cheese. Add milk until level with top. 9. Put a few pats of butter on top. 9. Cook at 375 until boils in middle—about 1 hour.










Baked Spaghetti

1 lb. G. beef
onion to taste
1 can cream of mushroom soup
1 can cream of tomato soup
1 soup can of water
½ cup of shredded cheese (and another ½ cup for on top)
½ lb. Of spaghetti cooked and drained
**Brown beef, onion and pepper. Add soups and water. Blend in cheese and spaghetti. Top with grated cheese and bake for 30 mins. On 350.

Penne Pasta Casserole

1 lb. G. beef
1 onion (or to taste)
1 can Hunt’s diced tomatoes with Basil, Garlic and oregano
1 can tomato paste
12 oz. Uncooked penne pasta, prepare as directions say.
3 cups of shredded mozzarella cheese, divided

Cook beef and onion in lg. Skillet until no longer pink. Drain. Stir in tomatoes, and paste and ½ cup of water. Heat thoroughly.
Coat a 9/13 pan with cooking spray. Combine cooked pasta with meat-tomato mix, add 2 cups of cheese. Pour into baking dish. Top with remaining cheese.

Bake uncovered on 350 for 20-25 minutes.


Sweet and Sour Chicken (Jason and Sabrina Ray)

4 Chicken Breast pieces
2 tbsp. Oil
2 onions
6 tbsp. Ketchup
6 tbsp. Sugar
4 tbsp Soy sauce
4 tsp. Pepper
2 tbsp. Cornstarch
4 tbsp. Water

Sautee onion in oil. In small bowl, mix ketchup, sugar and soy sauce, pepper and add to onions Bring to simmer and add chicken. Cover and simmer until tender. Take out chicken. Mix with cornstarch and water and juices in pan. Stirring until thickened. Put chicken back in pan and heat through. Serve over rice.

Crock-Pot BBQ Beef

2 lbs Stew Beef
1 bottle BBQ sauce
2 tsp. Liquid smoke
¼ tsp. Blk pepper
1 tsp. Garlic powder
2 tsp. Sugar
½ tsp. Salt
Put meat in crockpot. Combine other ingredients and pour over meat. Add BBQ sauce if needed. Cook on low 8-10 hours and high 4-6 until meat is tender. Shred with fork while stirring. Mix wellin sauce. Serve on buns or with bread.


Get out of the Same Old Grind

1 lb hamburger
1 can cream of chicken
1 can rotel tomatoes
cheddar cheese
Tortilla chips
*may add Tabasco to taste for spicier recipe

Brown hamburger. Mix with cream of chicken and rotel tomatoes. Place tortilla chips on bottom of casserole dish. pour mixture on top of chips. cover with shredded cheddar cheese. Top with more crushed tortilla chips. Bake for 30 minutes at 350 degrees or till bubbly.



Chicken Cordon Bleu Casserole

6 chicken breasts
6 slices Swiss cheese
6 pieces boiled ham (I just use lunchmeat ham)
1 can cream of chicken soup
1/2 can water

Place raw chicken breasts on the bottom of 9x13 pan. Place ham on top of chicken. Place Swiss cheese on top of ham. Mix water and cream of chicken and pour over whole thing. Sprinkle buttered breadcrumbs on top. Bake for 45 minutes at 350 degrees or until chicken cooked all the way through.


Taco Pasta

4 oz penne pasta 1 can corn drained
1 lb hamburger 1 cup black olives
1/2 cup onion (I use onion flakes) 1 cup cheddar cheese
3/4 cup water 1/2 cup salsa
1/2 package taco seasoning 4oz can green chilies

Cook pasta and set aside. Cook hamburger and onion. Stir in water and seasoning. Bring to boil, turn down heat and simmer 2 minutes. Stir in pasta, corn chilies, olives, salsa and 1/2 of cheese. Put in baking dish for 30 min at 350 degrees. Place rest of cheese on top when done. Serve with tortilla chips and sour cream.


San Francisco Pork Chops (slow cooker recipe)
This is one of my favorite recipes!!!!!!!!!!

1-2 T. veg. oil 2 T. brown sugar
1/4 cup soy sauce 1/4 tsp crushed red pepper
1 garlic clove minced 1 T. cornstarch
1/4 cup chicken broth 1 T. cold water
2 pork chops

Brown chops in oil and transfer to slow cooker. Add garlic to drippings. Cook and stir for 1 minute or until brown. Stir in soy sauce, broth, brown sugar and pepper flakes. Cook and stir until sugar dissolves. Pour over chops. Cover and cook 7-8 hours or on high for 1/2 that time.

30min before you want to eat: Remove chops from sauce. Combine cornstarch and water until smooth. Gradually stir into slow cooker. Return chops and cook for another 30 minutes. Sever over rice. I also will serve alone and instead make mashed potatoes and use the sauce as gravy. A friend of mine shreds the meat, mixes in steamed broccoli and serves over rice for an oriental meal.


Shake and Bake Chicken

2 T. milk 1/3 cup Parmesan cheese (grated)
1/4 cup miracles whip 1 pkt shake and bake seasoning (chicken flavored)
4 chicken breast

Preheat oven to 400 degrees. Mix milk and miracle whip. Mix shake and bake and Parmesan. Dip chicken in milk mixture and then in shake and bake mixture. Place in slightly greased pan and bake for 40-50 minutes.


Bistro Chicken---Great for serving with company. Delicious and simple!

2 tsp. Veg. Oil
3 cups fresh (or not) sliced mushrooms
1 med onion (or not)
1 can 15 0z. stewed tomatoes ( I buy the ones with basil and oregano in them)
¼ cup Italian dressing
3 tbsp. Tomato paste
4 chicken breast
1 cup. Mozzarella cheese (or more)
Bacon to taste (at least 2 slices) Cook it before you add it.

Heat oil in large skillet on med-high heat. Add mushrooms and onions, cook 5 mins, stirring. Stir in tomatoes with their liquid, the dressing and the paste.

Add chicken and cover. Reduce heat to med-low. Simmer 12 mins until chicken is cooked.

Sprinkle with cheese and bacon; simmer uncovered about 5 mins. Serve over whole-wheat pasta…I like fettuccine with it!




Ramen Noodle Salad—Lisa May

2 bags coleslaw (Recipe calls for 2 bags – but did not give size—the bags I use are about the size of bagged Dole lettuce in the grocery store—perhaps a little smaller)
2 ¼-slivered almonds
8 oz pkg sunflower seeds
3 green onions chopped
1 Red Pepper
1 Green pepper
2 pkg Ramen Noodles Beef Flavor

Toss 1st 6 ingredients together. Crunch Ramen noodles all over (do not cook noodles)
Dressing: 1 cup oil, ½ cup sugar, 1/3 cup white vinegar, 2 pkg Seasoning form Ramen noodles.
Mix and Refrigerate. Feel free to make the day before. I think it takes better when the flavors get to mingle.
This makes a ton!! For a group of 10 or less half the recipe.

Dad's Stuffed Bell Peppers Recipe
Ingredients
· 4 green or red bell peppers
· Salt
· 5 Tbsp extra-virgin olive oil
· 1 medium yellow onion, peeled and chopped
· 1 clove of garlic, peeled and chopped
· 1 lb of lean ground beef
· 1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
· 1 cup chopped tomatoes, fresh or canned
· 1 tbsp chopped fresh oregano or 1 tsp of dried oregano
· Fresh ground pepper
· 1/2 cup ketchup
· 1/2 tsp of Worcestershire Sauce
· Dash of Tabasco sauce
Method
1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.
Ingredients:
· 6 green bell peppers
· 1 tablespoons butter
· 1 tablespoon olive oil
· 1/2 cup chopped onion
· 1/2 cup chopped celery
· 1 can (14.5 ounces) diced tomatoes
· 1 can (8 ounces) tomato sauce
· 1 clove garlic, crushed
· 1 teaspoon dried leaf oregano
· 1/2 teaspoon dried leaf basil
· 2 teaspoons salt, divided
· 1/2 teaspoon ground black pepper, divided
· 1 egg, lightly beaten
· 1 1/2 teaspoons Worcestershire sauce
· 1 1/2 pounds lean ground beef or chuck
· 1 1/2 cups cooked long-grain rice
· shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Preparation:
Directions for stuffed peppers with ground beef and rice
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Fiesta Taco Skillet
1lb. Ground beef
1 can Mexi-corn—drain
2/3 cup water
1 pkg Taco seasoning
1 cup cheese
¾ cup yellow corn meal
¼ all purpose flour
2 tbsp. Sugar
2 tsp. Baking powder
¾ tsp. Salt
1 cup Nestle evap milk
1 lg. Egg, beaten lightly

Preheat oven to 400. Brown beef/drain. Stir in corn, water and seasoning. Cook on low heat for 6-8 minutes or until thick. Top with cheese.

Combine flour, corn meal, sugar and baking powder and salt in medium bowl. Combine evap. Milk and egg in small bowl. Mix well. Add milk mixture to corn meal mixture; stir just until blended. Spread over the top of meat-cheese mixture.

Bake for 20-25 minutes or until wooden pick inserted in middle comes out clean.

Chicken Tetrazzini

1 (16 oz) pkge vermicelli—you can use Rice-A-Roni (I do!)
½ chicken broth
4 cups cooked, chicken breast
1 can cream of mushroom
1 can cream of celery
1 8 0z. sour cream
1 6 oz. Jar of mushrooms
½ cup parmesan cheese/ shredded
1tsp. Pepper/salt
2 cups cheddar cheese/shredded

Prepare vermicelli—drain. Return to pot/toss with chicken broth.
Stir together chopped, cooked chicken and the next 8 ingredients in a large bowl. Add vermicelli and toss well. Spoon mixture into 2 lightly greased 11/7 backign dishes…sprinkle with Cheddar.

Bake uncovered 30 minutes at 350. Uncover and bake 5 more minutes. Freeze unbaked casserole for up to a month. Then, thaw it out overnight in the fridge and bake it when you want to!


Squash Casserole –can be done with white cheddar cheese too/Italian breadcrumbs, etc…

1 lb. Yellow squash—sliced
1 small green bell pepper
½ small chopped onion
¼ stick margarine
11/2 cup cheddar cheese-grated
1 egg beaten
¼ cup evaporated milk
at least 10 Ritz Crackers or Saltines
salt and pepper to taste

Cook squash in water till tender/drain WELL. Mash them a little bit. Add margarine, half of cheese (put the other half on top). Add eggs, milk, crackers and mix well…season. Top with cheese and back uncovered at 350 for 8-10 minutes.

THE BEST Broccoli Salad EVER

¼ cup mayo
½ cup sugar
4 T. red wine vinegar
1 bunch of broccoli
Cooked Bacon
Optional: sunflower seeds, raisins, onion sliced.
Mix all the ingredients and pour over broccoli. Mix it up really well and refrigerate for at least a few hours before serving.