1 1/2 lb ground beef
1/2 c. uncooked rice
1 c. chopped onion
2/3 c. milk
1 tsp. salt
1/4 tsp pepper
1 can (10-12 oz) tomato soup
3/4 c. water
Preparation instructions
In a bowl, combine ground beef, rice, onion, milk, salt, and pepper and mix well.
Make meatballs, using a tbsp of mixture for each one. Put in a 9×13 inch baking pan. In a small bowl, combine soup with water. Pour sauce over meatballs and cover baking pan tightly with anuminum foil. Bake at 350° for 1 hour.
6 large baking apples
3/4 c raisins or snipped pitted dates
1/2 c. packed brown sugar
1/2 c. water
Preparation instructions
Core Apples; peel off a strip around the top of each. Place apples in a 10x6x2 inch baking dish. Fill apples with raisins or dates. I a sauce pan combine brown sugar, water, butter or margarine, cinnamon, and nutmeg; bring to a boiling; Pour hot sugar mixture around apples. Bake, uncovered, i a 350° oven about 1 hour or till apples are tender. Basting occasionally with the sugar mixture. Serve warm with light cream or ice cream.
Peel and cut rind in cubes: sprinkle with 1/4 cup salt and enough cold water to cover. Let stand several hours or overnight. Drain. Cook until tender in the following syrup:
3 cups water 1 cup vinegar drain thoroughly. put cooked cubes into a syrup made from 2 cups sugar 2 cups water and 2 cups vinegar.
bring all to a boil and set aside overnight. In the morning, drain off syrup and add to it 4 more cups sugar and 3 drops oil of cinnamon and 2 drops oil of cloves. Add cubes and bring to a boil, Pour into a crock and let stand overnight. Drain. Scald syrup and pour over cubes for 3 successive mornings. Seal in sterrilized jars.
2 pkg cresent rolls
16 oz cream cheese
3/4 cup mayonaise
1 1(1oz) hidden vally dressing mix
1/2 tsp dill weed
1/4 tsp garlic salt
1/4 tsp pepper
vetables cut up
Preparation instructions
spread rolls on a 17×11 inch pan and bake according to package directions. Cool. Mix cream cheese, mayonaise, dressing mix and seasonnings; spread over crust. Place cup of vegetables on top of pizza suggestions; cauliflower, broccoli carrots ,green onions or chives or ripe olives. cut vegetables very small cut pizza into squares and serve.
2 lge red bell peppers
2 lge unpeeled garlic cloves
1 8 oz Neufchatel cheese
2 t. balsamic vinegar
1/4 t. salt
1/8- 1/4 t. crushd red pepper
Preparation instructions
To shorten preparation of this recipe, you can buy the bottled roasted red peppers. If not, then, cut peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil lined baking sheet. Flatten with hand. Add garlic to sheet and broil 4 minutes. Turn garlic over; broil 4 min or until blackened. remove garlic from sheet, set aside. Broil peppers an additional 2 min or until blackened. Place peppers in a zip loc bag and seal. Let stand for 15 min. Peel peppers and garlic. Discard skins.
Place roasted peppers and garlic in food processor and process until smooth. Add cheese and process until smooth. Spoon mixture into bowl and blend in balsamic vinegar, salt and red pepper. Serve immediately or cover and chill. Serve with raw veggies and crackers.
1 lb boneless pork loin, cut into 1-inch strips
1 (1 1/4-oz.) pkg. taco seasoning
1c salsa
1 (15-oz.) can spicy chili beans, undrained
1/4 c. apricot preserves
1c. cooked sweet corn kernels (opt.)
flour tortillas
Preparation instructions
In a shallow bowl, combine pork and taco seasoning. Coat hot frying pan with cooking spray and stir fry pork until no longer pink. Stir in salsa, beans, preserves and corn (if using). Reduce heat to low and simmer 10-12 minutes. Spoon mixture into flour tortilla shells and garnish with shredded cheese if desired.
1 lb Ground beef
2 Tbsp. minced garlic
1Tbsp. worchester sauce
1 tsp. oregano
salt
pepper
1/2 cup finely chopped spinach (optional)
2Tbsp. olive oil
8 oz. can tomato sauce
1 diced tomato
2 tsp. oregano
Mozzerella cheese
Hoagie Rolls or French Bread Loaf
Preparation instructions
Mix the ground beef with the garlic, worchester sauce, and oregano. Add dashes of salt and pepper. Add the spinach. Divide mixture into 1-2 inch pieces and roll into balls. Place large skillet on the stove and add olive oil, turn to medium heat and add meatballs. Cook until no longer pink. Add tomato sauce, tomato, salt, pepper and oregano. Heat through.
Turn on the oven to 350 degrees. On a cookie sheet cut the hogie rolls or french bread and dig a small trench in the bread. Put meatballs into the trench of the bread and add sauce. Place strips of mozzerella cheese over the meatballs and sauce and put in the oven for 10 minutes or until cheese is melted.
1 med onion- chopped fine
1/2C. celery- diced
1 lb hamburger
3/4 cup catsup
2T brown sugar
1/2C. water
1T Worcestershire Sauce
2T Apple Cider Vinegar
1T mustard
lots of salt & Pepper
Preparation instructions
Brown hamburger, onion, and celery together in a frying pan. Break up hamburger with a large fork, mix together, and add:
3/4 C. catsup, 2T brown sugar, 1/2 C. water, 1T Worcestershire sauce,
2 T Apple Cider Vinegar, 1 T Mustard, & lots of Salt & Pepper.
1 stick oleo, melted
1 can whole kernel corn with juice
1 can cream corn
3 eggs, beaten
1 pkg. Jiffy Corn muffin mix
1 c. sour cream
Preparation instructions
Mix all ingredients together and put in a 2 1/2 quart buttered baking dish. Put 1 cup grated Cheddar Cheese on top. Bake at 350 degrees for about 45 minutes or until a knife comes out clean.
