Month: June 2011

Open Face Chicken Pot Pie

Contributor:  Genevieve MannCC Original 2 T butter or margarine2T Bisquick1 tsp salt1/8 tsp pepper1/8 tsp thyme1/2 cup milk1/2 cup chicken broth2 cups cut up cooked chicken10 oz pkg peas and carrots, cooked, drained1 cup whole tiny onions Melt butter over low heat.  Blend in baking 

Easy Oven Stew

Contributor:  Mable CoxCC Original 2 lbs beef stew meat2 T flour1 tsp salt1/8 tsp pepper1 cup water2 T oil1/8 tsp paprika4 small onions4 medium carrots, sliced4 medium potatoes16 oz can tomato sauce Combine flour, salt, pepper, paprika.  Roll beef in seasoned flour.  Toss with oil 

Quick Pork & Beans

Contributor:  Beth Sibbett
CC Original

Place in casserole dish or an electric frying pan one or two cans of pork and beans.  (For my family, I buy the gallon-sized pork and beans, but that’s a lot!)

Add:

1/4 – 1/2 cup ketchup (depending on how many beans you’re using)
1/8 – 1/4 cup mustard
4/8 weiners, chopped up

Mix into beans.  Bake 20 minutes at 350 degrees or until hot in frying pan.

Printable Version

Sweet & Sour for Chicken/Rabbit

Contributor:  Mable CoxCC Original 1/4 cup water3/4 cup sugar or honey1/2 cup vinegar1/2 tsp salt2 tsp soy sauce1/3 cup ketchup Bring above to a boil.  Flour chicken/rabbit and brown in frying pan.  Don’t overcook.  Salt and pepper while frying.  Place in baking dish or pan 

Chicken-Rice Casserole

Contributor:  Vivian Nicholls RobertsonCC Original 4 lb stewing hen1 large onion1 1/2 tsp salt salt Simmer in water to tender.  Tear into small pieces, reserve broth. 1 1/2 cups long grain rice3 3/4 cups boiling water1 1/2 T butter2 tsp salt Put rice in 3 

Mexican Casserole

Contributor:  Reva Bennion
CC Original

“This recipe came from Powell, from our daughter-in law Lynn, who is an excellent cook.”

Brown 2 lbs hamburger, 1 chopped onion, a dash of garlic powder and salt and pepper.

Sauce:

3 cups beef broth (I use bouillon cubes)
2-8 oz cans tomato sauce
4 oz can El Paso taco sauce
Thicken with 1/2 cup flour

Cut in wedges 8-9 tortillas.  In casserole, place sauce, then tortillas, meat and top with grated cheddar cheese.  Bake at 350 degrees until hot and bubbly, about 1/2 hour.

Printable Version

Casserole

Contributor:  Reva BennionCC Original Brown 1/2 lb hamburger. Add to meat and simmer for 15 minutes: 1 T seasoning salt1 T sugar1 T minced garlic or garlic powder2 T soy sauce1-15 oz. can tomato sauce Boil 1/2 package noodles and drain. Cream together: 6 oz 

Quick and Easy Sweet & Sour Chicken

Contributor:  Barbara BassettCC Original “Sweet and sour is a delicious different taste.” 1 frying chicken or selected pieces1 8 oz bottle of Russian salad dressing12 oz jar apricot jam or preserves1 pkg instant onion soup Washing and cut chicken into desired pieces and arrange, meaty 

Pizza Pockets

Contributor:  Peggy Rasmussen
CC Original

“These are called pizza pockets but have taco seasoning.  Don’t ask me why!”

Cook 1 lb of hamburger.  Drain off all the grease

Add:
1 package taco seasoning mix
1/3 cup water

Simmer, and then add 3/4 cup grated cheese.  Set aside.

Prepare dough of:

2 cups Bisquick
Enough milk to make dough

Roll dough until then.  Cut in 6-8″ circles.  (I use a Cool Whip dish.)  Put a tablespoon or so of filling on circle.  Fold in half, sealing the edges with a fork.  Prick to let steam escape.  Bake for 10 minutes at 400 degrees.


Printable Version

Zucchini & Cheese

Contributor:  Frankleen CozzensCC Original “A bright as well as tasty dish.” Boil: 2 lbs of sliced, unpeeled zucchini in salted water until barely tender.  Drain Mix and pour over zucchini in greased casserole dish: 4 eggs, beaten2 tsp baking powder3 T flour3/4 lb cubed Monterey