1 lb. hamburger
1 small onion, grated
1 t minced garlic
salt and pepper
1 15 oz can diced tomatoes
2 cans tomato soup
Chicken bouillon
½ lb. baby carrots
6 small potatoes, peeled and cubed
Jack cheese, cubed
Brown hamburger with onion and garlic; salt and pepper to taste. Add tomatoes + 2 cans of water and bouillon to make broth. Add tomato soup, carrots, and potatoes. Simmer 30 minutes or until veggies are tender. Add salt and pepper to taste. Serve with cheese cubes for topping.
Showing posts with label Greg and Marilee Jolley. Show all posts
Showing posts with label Greg and Marilee Jolley. Show all posts
Guacamole
2 lg. avocados, mashed
1 ripe tomato, chopped
2 green chilies
1 t. salt
1 T. salad oil
1 T. vinegar
Mix all ingredients. Refrigerate.
*Another way to make this is to mix in ¼ C. salsa for a spicier guacamole.
*Sour cream, ½ pt., mixed with green chilies & onion is another tasty way to make this recipe.
1 ripe tomato, chopped
2 green chilies
1 t. salt
1 T. salad oil
1 T. vinegar
Mix all ingredients. Refrigerate.
*Another way to make this is to mix in ¼ C. salsa for a spicier guacamole.
*Sour cream, ½ pt., mixed with green chilies & onion is another tasty way to make this recipe.
Salsa
4-6 jalepenos
1 can whole tomatoes, mashed
½ onion
3-4 green onions
1 clove chopped garlic
¼ t. oregano
¼ t. cumin
Salt & pepper
1 can tomato sauce (optional)
Add all ingredients & mix well. Salsa gets spicier with age. Recipe may be halved.
1 can whole tomatoes, mashed
½ onion
3-4 green onions
1 clove chopped garlic
¼ t. oregano
¼ t. cumin
Salt & pepper
1 can tomato sauce (optional)
Add all ingredients & mix well. Salsa gets spicier with age. Recipe may be halved.
Dessert Granola
½ lg. box Corn Chex
½ lg. box Golden Grahams
Sm. pkg. sliced almonds
Sm. pkg. coconut
Mix above together.
Mix together:
1-1 ½ C. real butter
1 C. light Karo syrup
1 C. sugar
Stir. Heat & boil for two min. Pour over cereal mixture & flatten on wax paper.
½ lg. box Golden Grahams
Sm. pkg. sliced almonds
Sm. pkg. coconut
Mix above together.
Mix together:
1-1 ½ C. real butter
1 C. light Karo syrup
1 C. sugar
Stir. Heat & boil for two min. Pour over cereal mixture & flatten on wax paper.
Albondigas Soup
2 lbs. uncooked hamburger
½ C. uncooked rice
½ sm. chopped onion
1 egg
Mix all ingredients together & form into small balls. Fill pan with enough water to cover meatballs & bring to a boil; simmer on med. heat for 30 min. Skim off the fat during & after simmering.
Add to the above:
3 sliced carrots
3 chopped med. potatoes
1 can green beans, corn, or peas
Season to taste with salt, pepper, cumin, oregano, garlic or onion salt. Add 1 lg. can tomatoes. If needed, add more water. Cook till veggies are tender.
½ C. uncooked rice
½ sm. chopped onion
1 egg
Mix all ingredients together & form into small balls. Fill pan with enough water to cover meatballs & bring to a boil; simmer on med. heat for 30 min. Skim off the fat during & after simmering.
Add to the above:
3 sliced carrots
3 chopped med. potatoes
1 can green beans, corn, or peas
Season to taste with salt, pepper, cumin, oregano, garlic or onion salt. Add 1 lg. can tomatoes. If needed, add more water. Cook till veggies are tender.
Chicken Salad
3 C. chicken
2 C. red grapes
¾ C. celery
1/3 C. green onion
½ C. mayonnaise
1/3 C. sour cream
2 T. honey
1 T. lemon juice
1/8 t. ginger
2 C. red grapes
¾ C. celery
1/3 C. green onion
½ C. mayonnaise
1/3 C. sour cream
2 T. honey
1 T. lemon juice
1/8 t. ginger
Mexican Cornbread
1 C. cornmeal
¼ C. sugar
1 t. salt
1 C. flour
3 t. baking powder
1 egg
1 C. milk
¼ c. shortening
1 can creamed corn
1 C. cottage cheese
Filling:
1 sm. can green chilies
¼ - ½ lb. diced longhorn cheese
Combine dry ingredients. Add egg, milk, shortening, corn & cottage cheese. Stir lightly. Pour ½ of batter into greased square pan & add layer of filling. Top with remaining batter. Bake at 425° 35-45 min.
¼ C. sugar
1 t. salt
1 C. flour
3 t. baking powder
1 egg
1 C. milk
¼ c. shortening
1 can creamed corn
1 C. cottage cheese
Filling:
1 sm. can green chilies
¼ - ½ lb. diced longhorn cheese
Combine dry ingredients. Add egg, milk, shortening, corn & cottage cheese. Stir lightly. Pour ½ of batter into greased square pan & add layer of filling. Top with remaining batter. Bake at 425° 35-45 min.
Mexican Cornbread
1 C. cornmeal
¼ C. sugar
1 t. salt
1 C. flour
3 t. baking powder
1 egg
1 C. milk
¼ c. shortening
1 can creamed corn
1 C. cottage cheese
Filling:
1 sm. can green chilies
¼ - ½ lb. diced longhorn cheese
Combine dry ingredients. Add egg, milk, shortening, corn & cottage cheese. Stir lightly. Pour ½ of batter into greased square pan & add layer of filling. Top with remaining batter. Bake at 425° 35-45 min.
¼ C. sugar
1 t. salt
1 C. flour
3 t. baking powder
1 egg
1 C. milk
¼ c. shortening
1 can creamed corn
1 C. cottage cheese
Filling:
1 sm. can green chilies
¼ - ½ lb. diced longhorn cheese
Combine dry ingredients. Add egg, milk, shortening, corn & cottage cheese. Stir lightly. Pour ½ of batter into greased square pan & add layer of filling. Top with remaining batter. Bake at 425° 35-45 min.
Arroz (Rice)
2 C. long grain rice
¼ C. olive or vegetable oil
1 clove garlic, minced
2-3 sliced green onions (¼ C.)
¼ t. oregano
¼ t. cumin
Salt & pepper
½ chopped carrot (optional)
Fry rice & onion in oil until lightly browned. Add spices. Add dry chicken bouillon (4 T.) & stir or use chicken broth (remember to include the broth as part of your liquid). For the liquid part, use 8 oz. tomato sauce & water or chicken broth to equal 4 C. liquid. Bring to a boil & stir. Turn heat to low & simmer 30 min. or till done. Turn heat up slightly if needed. Do not lift lid or stir while simmering!
¼ C. olive or vegetable oil
1 clove garlic, minced
2-3 sliced green onions (¼ C.)
¼ t. oregano
¼ t. cumin
Salt & pepper
½ chopped carrot (optional)
Fry rice & onion in oil until lightly browned. Add spices. Add dry chicken bouillon (4 T.) & stir or use chicken broth (remember to include the broth as part of your liquid). For the liquid part, use 8 oz. tomato sauce & water or chicken broth to equal 4 C. liquid. Bring to a boil & stir. Turn heat to low & simmer 30 min. or till done. Turn heat up slightly if needed. Do not lift lid or stir while simmering!
Frijoles (Refried Beans)
1 lb. pinto beans
Cook beans until done (about 3 hours). Add 1 chopped onion, salt & pepper while cooking. Add water as needed.
Frying the beans:
Saute ¼ onion (chopped) in oil or bacon grease. Add cooked beans & about 1 C. bean liquid. Mash beans. Stir in a little milk & ½ C. grated cheese till it looks creamy.
Cook beans until done (about 3 hours). Add 1 chopped onion, salt & pepper while cooking. Add water as needed.
Frying the beans:
Saute ¼ onion (chopped) in oil or bacon grease. Add cooked beans & about 1 C. bean liquid. Mash beans. Stir in a little milk & ½ C. grated cheese till it looks creamy.
Whipped Cream Mallow Frosting for Brownies
24 lg. marshmallows or 2 ½ C. mini-marshmallows
½ C. milk
1 t. vanilla
1/8 t. salt
1 C. chilled whipping cream
Heat mallows & milk in 3 qt. saucepan over med. heat, stirring constantly, until mallows are melted; remove from heat.
Stir in vanilla & salt. Refrigerate until thickened.
Beat cream until stiff (in chilled bowl). Blend in mallow mixture.
Frost brownies, store chilled.
½ C. milk
1 t. vanilla
1/8 t. salt
1 C. chilled whipping cream
Heat mallows & milk in 3 qt. saucepan over med. heat, stirring constantly, until mallows are melted; remove from heat.
Stir in vanilla & salt. Refrigerate until thickened.
Beat cream until stiff (in chilled bowl). Blend in mallow mixture.
Frost brownies, store chilled.
Mom's Mac n' Cheese
2 T. butter
2 T. flour (heaping)
Milk
Mild or medium cheddar, shredded
Elbow macaroni, cooked & drained
Melt butter in pan. Add flour & stir to combine, then add milk. Start w/ 1 C. milk; heat slowly. As you add cheese, add milk as needed to thin until you have a thick cheesy sauce. Stir in pasta & small chunks of cheese. Bake at 350° for 20-30 min. Sprinkle w/ crushed chips & more cheese, then bake 10 more min.
2 T. flour (heaping)
Milk
Mild or medium cheddar, shredded
Elbow macaroni, cooked & drained
Melt butter in pan. Add flour & stir to combine, then add milk. Start w/ 1 C. milk; heat slowly. As you add cheese, add milk as needed to thin until you have a thick cheesy sauce. Stir in pasta & small chunks of cheese. Bake at 350° for 20-30 min. Sprinkle w/ crushed chips & more cheese, then bake 10 more min.
Dad's Mac n' Cheese
1 lg. can cream of mushroom soup
1/3 – ½ can milk to thin
1 t. yellow mustard
1 can French fried onions
2-4 C. grated cheddar
Elbow macaroni, cooked & drained
Mix first three ingredients for sauce. Add to pasta & stir to combine. Stir in cheese & ½ can onions. Bake until heated through. Sprinkle remaining onions on top & bake a few minutes more.
1/3 – ½ can milk to thin
1 t. yellow mustard
1 can French fried onions
2-4 C. grated cheddar
Elbow macaroni, cooked & drained
Mix first three ingredients for sauce. Add to pasta & stir to combine. Stir in cheese & ½ can onions. Bake until heated through. Sprinkle remaining onions on top & bake a few minutes more.
Sweet & Sour Chicken
1 T. cornstarch
½ C. sugar
½ c. soy sauce
¼ C. vinegar
1 clove garlic, minced
½ t. ground ginger
¼ t. pepper
2 2 ½ lb. broiler-fryer chickens, split in half lengthwise
20 oz. can pineapple spears or chunks
In small saucepan, combine cornstarch with 1 T. cold water. Add sugar, soy sauce, vinegar, garlic, ginger, & pepper. Cook, stirring constantly, over med. heat till mixture thickens & bubbles. Brush chicken halves with soy mixture. Place skin side down in greased shallow baking pan. Bake at 425° for 30 min. Brush with soy mixture every 10 min. Turn chicken skin side up. Bake 30 min., brushing occasionally with soy mixture. Drain pineapple; add to chicken halves in baking pan during last 10 min. of baking. Serves 4
½ C. sugar
½ c. soy sauce
¼ C. vinegar
1 clove garlic, minced
½ t. ground ginger
¼ t. pepper
2 2 ½ lb. broiler-fryer chickens, split in half lengthwise
20 oz. can pineapple spears or chunks
In small saucepan, combine cornstarch with 1 T. cold water. Add sugar, soy sauce, vinegar, garlic, ginger, & pepper. Cook, stirring constantly, over med. heat till mixture thickens & bubbles. Brush chicken halves with soy mixture. Place skin side down in greased shallow baking pan. Bake at 425° for 30 min. Brush with soy mixture every 10 min. Turn chicken skin side up. Bake 30 min., brushing occasionally with soy mixture. Drain pineapple; add to chicken halves in baking pan during last 10 min. of baking. Serves 4
Orange Chicken
2 2 ½ - 3 lb. broiler-fryer chickens, cut up
2 slightly beaten eggs
½ C. orange juice
1 C. fine dry bread crumbs
1 t. salt
1 t. paprika
1 t. shredded orange peel.
6 T. butter
Dip chicken pieces into mixture of eggs & orange juice, then into mixture of bread crumbs, salt, paprika, & shredded peel.
Melt butter in large shallow baking pan in 400° oven. Remove pan from oven. Turn chicken in butter to coat; arrange skin side down (don’t crowd). Bake at 400° for 30 min. Turn chicken. Bake 30 min. more. If necessary, cover with foil last 10 min.
Makes 6 servings.
2 slightly beaten eggs
½ C. orange juice
1 C. fine dry bread crumbs
1 t. salt
1 t. paprika
1 t. shredded orange peel.
6 T. butter
Dip chicken pieces into mixture of eggs & orange juice, then into mixture of bread crumbs, salt, paprika, & shredded peel.
Melt butter in large shallow baking pan in 400° oven. Remove pan from oven. Turn chicken in butter to coat; arrange skin side down (don’t crowd). Bake at 400° for 30 min. Turn chicken. Bake 30 min. more. If necessary, cover with foil last 10 min.
Makes 6 servings.
Posole
1 ½ lbs. pork, cubed or 2-3 pork chops
2 lg. cans yellow or white hominy (do not drain)
½ t. oregano
1 onion, chopped
1 clove garlic, chopped
1 T. chili powder
1 sm. head cabbage, shredded
Boil pork in pot of water & simmer until tender. Add the remaining ingredients & bring to a boil & simmer on low for 40 min. Season with salt & pepper. Makes a lg. pot.
2 lg. cans yellow or white hominy (do not drain)
½ t. oregano
1 onion, chopped
1 clove garlic, chopped
1 T. chili powder
1 sm. head cabbage, shredded
Boil pork in pot of water & simmer until tender. Add the remaining ingredients & bring to a boil & simmer on low for 40 min. Season with salt & pepper. Makes a lg. pot.
Cheese Enchiladas
1 lb. grated longhorn or Monterey Jack cheese, or shredded chicken or beef
2 sliced green onions
1 dz. corn tortillas
Sliced olives & green chilies (optional)
Spread a thin layer of enchilada sauce on bottom of square pan. Fry the tortilla in hot oil till soft (5 sec.), blot dry. Spread cheese in middle of tortilla & top with olives & chilies or onion. Roll up & place seam side down. Pour enchilada sauce on top. Spread cheese on top of that. Bake 20 min. at 350°.
Enchilada Sauce:
1 sm. can tomato sauce
1 ½ cans water
¼ C. oil
3 T. flour
2 t. chili powder
¼ t. oregano
¼ t. cumin
Garlic powder
Salt & pepper
Mix flour in oil until smooth & bubbly. Remove from heat & add tomato sauce, water & spices. Heat to boiling. Simmer for 40 min. Makes 2 cups.
2 sliced green onions
1 dz. corn tortillas
Sliced olives & green chilies (optional)
Spread a thin layer of enchilada sauce on bottom of square pan. Fry the tortilla in hot oil till soft (5 sec.), blot dry. Spread cheese in middle of tortilla & top with olives & chilies or onion. Roll up & place seam side down. Pour enchilada sauce on top. Spread cheese on top of that. Bake 20 min. at 350°.
Enchilada Sauce:
1 sm. can tomato sauce
1 ½ cans water
¼ C. oil
3 T. flour
2 t. chili powder
¼ t. oregano
¼ t. cumin
Garlic powder
Salt & pepper
Mix flour in oil until smooth & bubbly. Remove from heat & add tomato sauce, water & spices. Heat to boiling. Simmer for 40 min. Makes 2 cups.
Subscribe to:
Posts (Atom)