Ham and Beans

Instead of using 1 pound of dry beans, I used 4 cans of navy bean (drained and rinsed) 

 

Chicken Cordon Bleu Casserole

If you don't have an Insta Pot, then I made it this way: Cook rotini noodles in chicken brothe. However much water it takes to cook it, just put the powdered Chicken Broth granules in the water. I think it took about 6 cups to cook the 16oz of noodles. Then drain and add pre-cooked chicken and Ham cubes, stir together, then add melted cream/cheese mixture. I put 1 cup heavy cream to warm on stove, and broke up the pieces of gouda and swiss cheese into it. Stiring until melted, then poor over the noodles and meat. I squirted the spicy mustard over the top, and the seasonings, and stirred together. I mixed the breadcrumbs and melted butter together and put on top. This makes quite a big casserole. When you consider you've got quite a bit of noodles, a pound each of ham and chicken, AND a pound of cheese (combined).

Pioneer Woman's Mashed Potatoes

Prep Time:

1 Hours

Difficulty:

Easy

Cook Time:

30 Minutes

Servings:

10 Servings

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Chili - Kacey's I think

Ham Fried Rice

From the kitchen of Joni Porter

Melt 1 sq butter and scramble 4 eggs. I add cut up ham and frozen veggies.  To this add 1 cup water and about a half cup soy sauce.  Then add cooked rice.  I usually do 4 cups of Minute Rice.  Then just heat it through.  

Ham and Beans

1 pound small white beans (soaked over night and drained)
Cover with 2 quarts water, add ham bone and bring to boil.
Lower heat, and simmer for 2 1/2 hours.

Remove bone

Add

1/4 cup sweet pickle juice (or 1/4 c. vinegar and 1/8 c. sugar)
1 tsp. dry mustard
 1 tsp. salt
1/2 tsp. pepper

Cover and simmer 30 minutes.

Mtn. Dew Chicken

Cut up and brown 1 pound of bacon in a frying pan or dutch oven (then take it out and drain) 5-6 Chicken breasts - Cut chicken breasts in 1 1/2 in squared pieces Flour and brown in the bacon grease. Put chicken in bottom of dutch oven. Then add a layer of carrots Then add a layer of potatoes Onions are optional salt and pepper (each layer) Fill dutch overn with Mtn. Dew until it is 1/2 inch from the top of the sliced potatoes. When the Mtn. Dew comes to a boil, it takes approximately 1/2 hour to finish cooking. Test carrots for doneness Spoon or dip out Mtn. Dew. Stir all ingredients together Add bacon (cook previously) and top with shredded cheese.

Homemade Macaroni and Cheese

from the kitchen of my mom, Veloy Dickson

If you LOVE Kraft Macaroni and Cheese - you won't like this at all.  But if you HATE Kraft, you will LOVE this.

2 c. Macaroni (cooked and drained)

Mix together

4 T margarine or butter
1 T flour

Melt and stir together, and then add

2 c. milk
2 c. shredded cheese

Stir on Medium until all melted and creamy and then pour over drained macaroni.

Place in a 9 x 13 buttered (bottom and sides) glass pan, and top with shredded cheese (1 c.)

Cook at 400 degrees for 15-20 minutes.

Let stand 5 minutes before serving.

Bar-B-Q

1 pound hamburger
1 medium onion

Brown Hamburger and onion

Add  -

1 can chicken gumbo soup
1/2 c. water or tomato juice
2 T. Ketchup
1 tsp. prepared mustard
brown sugar
salt & pepper
vinegar (just a little)

Simmer 1/2 to 1 hour uncovered.

This recipe come from my mom, Veloy Dickson

Stuffed Green Peppers

Cook the hamburger (about a pound) add onions, rice and spaghetti sauce. (Theresa used her homemade sauce) Boil the peppers for about 5 minutes. Stuff the peppers and cook on 350 for about a half hour. Also put a little water at the bottom of the pan while cooking. I cover mine with tin foil while cooking.

This is Theresa Hyde's recipe, given to me by her "survivor" friend Laney :)
I will try it, but I'll have to make it for someone other than Rog - who hates onions and green pepper :)

Turkey and Turkey Dressing (or stuffing if you like)

Turkey -

Clean out the bird, and wash it out and dry it off with paper towels.  Cut off any icky fat.  Stuff both ends with dressing.  Use the plastic or metal things to hook the legs back in.  The other end will need a turkey skewer to close it back up.  Rub the bird with butter and lay on a huge piece (3-4 feet square) of aluminum foil.  Put the breast side down.  Fold the foil up and around the bird.  Put an extra thickness around the wings.  Cover up completely, but don't seal.  Cook at 450 degrees for 15 minutes per pound.

Dressing -

1 quart diced celery
1 c. finely chopped onion
1 c. butter or margarine
4 quarts (firmly packed)  bread crumbs (cubed or broken into pieces) - use 3-4 day old bread
1 Tablespoon salt
2 teaspoons poultry seasoning
1/2 teaspoon pepper
1 1/2 to 2 cups broth, milk, or water

Cook celery and onion in butter or margarine over low heat, stirring occasionally until onion is tender, but not browned.  If you have people (Roger D and Zac) who can't stand the "crunch" of the onion/celery, they can be ground up finely in a food processor, so you don't have anything but the taste.

Meanwhile, toss together the bread cubes and seasonings.  Add the celery and onion and butter mixture, and toss lightly to blend further.

Pour the broth, milk or water over the surface of the bread mixture, tossing lightly.

Add more seasonings if desired.  Makes enough stuffing for a 14-18 pound turkey.

We usually stuff both ends of the turkey, and put the extra stuffing in a pan to cook (cover with foil) , and when carving the turkey, we pull out the stuffing from the turkey, and mix it in with the "pan" stuffing.

This is the dressing/stuffing that my mom has always fixed since I was a little girl.  It is my FAVORITE part of the Thanksgiving meal.

LuAnn's Enchilada Sauce

2 cans tomato sauce
1 can tomato paste
1 can (small) tomato soup
2 c. water
1/2 t. salt
1/2 c. oil
2 T. chili powder
1 t. garlic powder

Simmer together and use with hamburger, tortillas, and cheese to make enchiladas.

Lemon Chicken

I think my mom got this recipe off the side of a Minute Rice box.

2 boneless chicken breasts
1 small onion (optional) - I use dried onion
2 T. butter/margarine
1 can of chicken broth (or granules)
1 T. corn starch
1 large carrot (sliced)
2 T. lemon juice
1 t. lemon rind (grated)
1/2 t. salt
1 small bag peas (frozen)
1 1/2 c. Minute Rice

Brown chicken, onion and butter together.  add cornstarch and cook another minute.  Add broth, carrots, lemon and salt.  Bring to boil. Add peas and rice. Remove from heat, and let stand 5 minutes.

Creamed Tuna on Toast (now known as Toasty Bake) Name change courtesy of Payson :)

4 T. butter/margarine
4 T. flour
1/2 t. salt
2 c. milk
1 can tuna fish (drained)

Melt the butter in a sauce pan.  Add flour and salt and stir until flour is cooked in the butter.  Remove from the heat and add 1/4 c. milk.  Stir until smooth.  Add the rest of the milk slowly, whisking together until smooth.  Return to heat and cook slowly until it reaches the boiling point.  Add tuna.

Serves 3, and covers 6 slices of toast.

This is a family favorite.  I usually double it.

Funeral Potatoes........it's a "Utah" thing :)

2 cans cream of mushroom soup (I use cream of chicken)
8 potatoes (boiled and cubed)
1 sq. butter/margarine
1 pt. sour cream (That's 2 cups Steph :)
1/2 t. salt
1 med. onion (optional)  I use dry onions
1 c. mild cheese (grated)
2 c. cornflakes


Cook onion in the 1/2 sq. of butter/margarine.  Remove from heat, add soup, sour cream, salt, and cheese, and mix well.  Fold in the potatoes, then smooth into a glass baking dish.

Used the other 1/2 sq. of butter/margarine, and melt in sauce pan on stove.  When melted, stir in the cornflakes until coated.

Sprinkle the cornflakes on top of the potato mixture and bake at 350 degrees for 30-40 minutes.

My Famous Pizza

2 Tablespoons of Yeast (heaping tablespoons)
2 c. warm water
1/2 c. sugar
2 eggs
3T. oil
1 t. salt
5-6 c. flour

Beat together the first four ingredients until foamy.  Add next three ingredients and mix together.  If I have time I'll let it rise a little bit, if not, I just go ahead.  Knead into a ball, and divide in two.  Makes two crusts.

Grease a pizza stone (or pan), and flatten out dough.  Spread with pizza sauce.  I use 1 can of tomato paste, the kind that is flavored with Basil, Oregano, etc.  I dilute this can with a little water, and use it on both crusts.  Top with your favorite toppings and cheese.  **NOTE - a lot of vegetable toppings, i.e. pineapple, green peppers, onions, etc., do not work well on my crust.  I don't know why for sure, but the crust will not cook through, and it is left soggy and doughy.  We are a BORING family, and I will usually put all pepperoni on one pizza, and olives on 1/2 of it.  This seems to work fine.  I just wouldn't put a TON of vegetables together.

Bake at 400 degree for 10-15 minutes

Creamy Chicken Noodle Soup

4-5 potatoes
1-2 carrots
Egg noodles  4-5 handfuls
1 or 2 or 3 chicken breasts
chicken boullion granules
1 pint sour cream
4-5 cans cream of chicken soup

I never make this the same way twice.  I don't measure - sorry.
Peel and cube/cut potatoes and carrots, and "just" cover with water and cook until tender.  Don't empty the water, and just add chicken boullion granules to taste.  While the vegetables are cooking, cut up chicken into small pieces, and cook in frying pan till done, then empty in with vegetables.  While all of this is going on, you can bring a big pan of water to boil, and add the egg noodles.  Cook till tender.  Add sour cream and cream of chicken soup to the vegetable mixture (at this point, you have the heat turned off).  The sour cream will most likely be cold (out of your fridge), and the soup will be at room temperature, but when mixing it with the cooked vegetables and chicken, it will warm up, and then when you add the cooked and drained (hot) noodles to the whole mixture, it won't take much more (if any) to warm the whole mixture to your liking.  Be sure to watch it so it doesn't scorch on the bottom of the pan.  You can add milk to thin as necessary.

This recipe originally came from Shasta Breshears.  I have tweaked it a little.