Recipes from Home
Contributor: Debbie Fowler2002 Cowley Cookbook 1/2 cup coarsely chopped onion1/2 cup butter or margarine, melted1 (17 oz) can cream-style corn1/2 cup half and half1 cup chopped cook ham1/8 tsp salt1/8 tsp pepper Saute’ onion in butter in a Dutch oven until tender. Add remaining ingredients; …
Contributor: Jolene Lynn2002 Cowley Cookbook 3 cups mixed beans8 cups water4 (10 oz) cans chicken broth, undiluted1 tsp garlic powder1/2 tsp pepper2 cups diced cooked ham1 large onion3 T lemon juice2 (16 oz) cans whole tomatoes, undrained, coarsely chopped1 (4 oz) can chopped green chilies, …
Contributor: Ann Bridges
2002 Cowley Cookbook
1 to 1 1/2 lb hamburger
2 cups cubed potatoes
3 medium carrots, diced
2 T minced parsley
3/4 cup celery, diced
1 tsp sugar
2 cups canned tomatoes
2 medium onions, chopped
1 large bay leaf, crushed
1 small garlic button, chopped
1 tsp Worcestershire sauce
1 1/2 quart water
3 1/2 tsp salt
1/4 cup raw rice or barley
1/8 tsp pepper
Brown hamburger. Add remaining ingredients in large kettle, including water, and bring to a boil. Simmer several hours with lid on. Serves 6-8.
Contributor: Debbie Fowler2002 Cowley Cookbook 1/2 lb ground beef3/4 cup chopped onions3/4 cup shredded carrots3/4 cup diced celery1 tsp dried basil1 tsp dried parsley flakes4 T butter or margarine, divided3 cups chicken broth4 cups diced peeled potatoes (1 3/4 lbs)1/4 cup flour1/2 lb processed American …
Contributor: Debbie Fowler2002 Cowley Cookbook 4 medium baking potatoes3/4 cup chopped onion1/2 cup butter or margarine1/2 cup flour1/2 tsp dried basil1/2 tsp seasoned salt1/4 tsp celery salt1/4 tsp garlic powder1/4 tsp onion salt1/4 tsp pepper1/4 tsp rubbed sage1/4 tsp dried thyme4 1/2 cups chicken broth6 …
Contributor: Debbie Fowler
2002 Cowley Cookbook
8 oz mushrooms
4 T margarine or butter
1 medium onion, chopped
1/4 cup flour
1/2 tsp salt
1/4 tsp white pepper
1/4 cup water
1 can (10 3/4 oz) condensed chicken broth
1 cup half and half
snipped parsley
Slice enough mushrooms to measure one cup; chop remaining mushrooms. Cook and stir sliced mushrooms in 2 T of the margarine in 3-quart saucepan over low heat until golden brown. Remove mushrooms with slotted spoon.
Cook and stir chopped mushrooms and onion in remaining margarine until onion is tender. Stir in flour, salt and white pepper. Cook over low heat, stirring constantly, about 1 minute. Remove from heat; stir in water and broth. Heat to boiling, stirring constantly. boil and stir 1 minute. Stir in half and half and sliced mushrooms; heat just until hot (do not boil). Garnish each serving with parsley.
Yields 6 servings (about 3/4 cup each); 170 calories per serving. Good source of protein, riboflavin and niacin.
Contributor: Gloria Phister2002 Cowley Cookbook 1 lb ground beef1 package Hamburger Helper mix for Rice Oriental6 cups water1 T + 1 tsp soy sauce1/2 tsp ground ginger1/2 tsp salt1/8 tsp pepper1/2 cup sliced radishes1/2 cup diagonally sliced green onions2 T dry sherry, optional Cook and …
Contributor: Wilma Anderson
2002 Cowley Cookbook
Use blender to chop vegetables in water, then drain.
6 medium carrots, chopped
3 large onions, chopped
3 large green peppers, chopped
1 yellow sweet pepper, chopped
1 red sweet pepper, chopped
1 large chili pepper, chopped
1/2 grocery sack rip tomatoes, scaled, peeled and cut up
3-6 ribs celery, cut in 1/2-inch chunks
2 tsp salt
1 cup water
1 T beef bouillon granules
Cook until vegetables are done. Put in jars. Process 15 minutes in water bath.
Yields 7 quarts.
Contributor: Pat Stevens2002 Cowley Cookbook 1 (3 oz) lemon jello1 cup boiling water1 (14 oz) can crushed pineapple, with juice1 cup whole cranberry sauce1/2 cup celery, chopped fine Combine jello and water; stir to dissolve. Add pineapple. Chill until syrupy. Fold in celery and sauce. …