2 CUPS COOKED CHICKEN, DICED ½ CUP VELVETTA CHEESE
1 CAN PINTO BEANS, 16 OUNCE 1 CAN RIPE OLIVES, DRAINED, AND SLICED
1 TABLESPOON CHILI POWDER ¼ TEASPOON GARLIC POWDER
1 CUP BAKING MIX ¾ CUP MILK
2 TABLESPOONS MARGARINE ½ CUP SALSA
Preheat oven to 425 degrees. Grease a 2 quart baking dish. Combine chicken, cheese, beans, olives, salsa, chili powders and garlic powders in large mixing bowl,
Blend well. Spoon in prepared baking dish and set aside. To prepare crust, combine baking mix, milk and butter in mixing bowl; blend well. Pour over chicken mixture. Bake 30 to 35 minutes or until crust is golden brown.
5 OR 6 CHICKEN BREASTS 1 MEDIUM ONION, CHOPPED
3 HEAPING TABLESPOONS FLOUR SALT AND PEPPER TO TASTE
2 TABLESPOONS OLEO
CHICKEN BROTH, ENOUGH TO MAKE A MEDIUM SAUCE
PIE DOUGH FOR BOTTOM, SIDES AND TOP OF CASSEROLE DISH
Boil, debone and cut chicken into bite sized pieces. Retain broth. Sauté chopped onion in 2 tablespoons oleo. Add 3 heaping flour and enough chicken broth to make a medium sauce. Salt and to taste. Add the chicken to the sauce.
Line a casserole dish with pie dough, be sure to line the sides. Pour chicken mixture into casserole dish and put a cover of pie dough on top. Brush with melted oleo and prick top with a fork. Bake in a preheated 400 degree oven until golden brown. About 30 minutes or more. You can add vegetables to chicken mixture.
2 ½ CUPS BAKING MIX 3 TABLESPOONS PREPARED MUSTARD
6 TABLESPOONS WATER 1 PACKAGE HOT DOGS
2 CANS CHILI OR 4 CUPS HOMEMADE CHILI ½ CUP SHREDDED CHEDDAR CHEESE
Preheat coven to 425 degrees. Grease a large baking dish. Combine baking mix, mustard and water in a small mixing bowl, stir until dough forms. With fingertips dipped in baking mix press dough in bottom and up sides of prepared dish, set aside. Quarter hot dogs by cutting in half lengthwise and again crosswise. Hot dogs on dough. Spoon chili over hot dogs. Sprinkle with cheese. Bake 20 --25 minutes or until crust is done.
1 CHICKEN, BOILED AND DEBONED 1 CAN CREAM OF MUSHROOM SOUP
1 CAN CHICKEN BROTH 1 CAN VEG-ALL, DRAINED
MIX TOGETHER WELL.
1 CUP SELF-RISING FLOUR 1 CUP MILK
1 STICK OLEO
Put flour and milk in a bowl and mix well. In a large casserole dish. Put in the melted oleo. Pour in the chicken mixture. Bake in a preheated 350 degree oven until done, about 40 minutes.
2 CUPS RAW RICE 5 OR 6 CHICKEN BREASTS
WATER 1 CUP CHOPPED ONIONS
1 CUP CHOPPED CARROTS 1 CUP CHOPPED BELL PEPPERS
1 CUP CHOPPED CELERY 3 TABLESPOONS OLEO
SALT AND PEPPER TO TASTE
In South Carolina they use another meat with the chicken; they call it butts meat, some type of pork. I just use chicken. Cover chicken with water and boil until tender. Take chicken out of broth and tear or cut into small pieces, retain broth. Sauté vegetables in oleo until tender. Strain broth and add water until you have 5 cups. Put broth, chicken, vegetables and rice in a large boiler; salt and pepper to taste. Bring to a boil for 20 minutes.
Let stand for 10 minutes before you serve.
2 TABLESPOONS OIL, DIVIDED
1 POUND BONELESS, SKINLESS CHICKEN BREASTS, TRIMMED
¾ POUND FRESH ASPARAGUS (12 TO 15) TRIMMED AND CUT INTO 1 INCH PIECES OR 1 (10 OUNCE) PACKAGE FROZEN CUT, THAWED.
4 GREEN ONIONS, CUT DIAGONALLY INTO 1 INCH PIECES, ABOUT I CUP
2 MEDIUM CARROTS, CUT DIAGONALLY INTO 1 INCH CUTS
ABOUT ¼ TEASPOON GINGER
1 CAN CREAM OF ASPARAGUS SOUP
¼ CUP WATER
1 TABLESPOON SOY SAUCE
HOT COOKED RICE
In 10 inch skillet or wok over medium-high heat in 1 tablespoon hot oil, stir-fry half the chicken until brown. Remove; set aside. Repeat with remaining chicken. In new skillet, in remaining tablespoon oil, stir-fry asparagus, onions, carrots and ginger 3 minutes or until tender crisp. Stir in soup, water and soy. Heat to boiling. Stir in reserved chicken. Reduce heat to low. Heat thoroughly stirring. occasionally. Serve over rice
ABOUT 8 TO 10 PIECES OF CHICKEN 2 WHOLE EGGS
1 CAN WHOLE (NOT SKIMMED) EVAPORATED MILK SALT AND PEPPER
Beat eggs, milk, salt and pepper together in a large bowl. Skin, wash, and dry chicken. Place in marinate and let sit in refrigerator at least 2 or 3 hours or over night. Dredge in flour and fry in deep fat.
1 [10 OUNCE] PACKAGE FROZEN GREEN PEAS
2 CUPS FULLY COOKED SMOKED HAM
1 CUP SHREDDED CHEDDAR CHEESE
1 CUP MILK
1/3 CUP MUSTARD OR SOUR CREAM
1 ½ TEASPOONS PREPARED MUSTARD
¾ CUP BAKING MIX
Heat oven to 400 degrees. Grease pie plate. Rinse peas under running water to separate; drain. Mix peas, ham and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minutes with hand mixer. Pour into plate. Bake until knife inserted in center comes clean, 30 to 35 minutes. Cool 5 minutes.
1 UNBAKED PIE SHELL 2 TABLESPOON OIL
½ CUP CHOPPED ONION ½ CUP CHOPPED GREEN PEPPERS
1 POUND GROUND CHUCK 1 TEASPOON SALT
1 TABLESPOON CHILI POWDERS 1 CAN TOMATO SAUCE
¼ CUP SLICED OLIVES
Sauté onions and peppers, add beef; brown. Add tomato sauce, cook 15 minutes. Cool and add olives. Pour into pie shell and bake in a 400 degree oven for 30 minutes.
1 CUP ALL-PURPOSE FLOUR ½ TEASPOON SALT
½ CUP CORNMEAL ½ TEASPOON CUMIN
½ CUP SHORTENING 8 TABLESPOONS WATER
Mix flour, salt, cornmeal and cumin, cut in shortening thoroughly; sprinkle in water 1 tablespoon at a time until all dry ingredients are moistened. Roll to ¼ thick to fit a 11 inch pie plate. Chill at least 1 hour before filling.
1 POUND GROUND BEEF 1 CAN CHOPPED CHILIES (4 OUNCE)
¼ TEASPOON PEPPER 1/8 TEASPOON GARLIC POWDER
1 CAN PIMENTO (4 OUNCE) 1 TABLESPOON CHILI POWDER
¼ TEASPOON RED PEPPER 2 OR 3 CHOPPED GREEN ONIONS
1 TABLESPOON BEEF BOUILLON 1 CAN TOMATOES, CHOPPED
Brown beef, drain, add all above and simmer for 15 to 2o minutes; until all moisture has evaporated. Pour into crust, top with the following:
3 EGGS ½ TEASPOON SALT
1 ½ CUPS CREAM HALF AND HALF
( CAN USE 2 PERCENT MILK PLUS 4 TABLESPOONS CREAMORA)
Mix well, but not frothy. Bake in a 370 degree oven for 45 minutes or until knife inserted in the center comes out clean. Dress with chopped lettuce and ripe tomatoes.--good
2 POUNDS BEEF SHORT RIBS 2 QUARTS WATER
½ CUP CHOPPED CELERY 2 CHOPPED MEDIUM ONIONS
1 CHOPPED GREEN PEPPER 1 TEASPOON PARSLEY FLAKES
1 TEASPOON MINCED GARLIC 1 TEASPOON SALT
1 TEASPOON PEPPER ONE 12-OUNCE PACKAGE WIDE NOODLES
1n a 5 quart pan, boil ribs in water with onions, celery, green pepper, parsley flakes, garlic, salt and pepper. Skim most of the fat off from top of the broth. Add uncooked noodles and slowly boil for another 20 minutes. Stir occasionally to avoid sticking. Sprinkle with parmesan cheese.
1 PACKAGE (16 OUNCE) FROZEN BROCCOLI CUT, RINSED AND DRAINED
1 CAN CREAM OF MUSHROOM SOUP
1 CAN OF CHEDDAR CHEESE SOUP
1 CUP MILK
3 CUPS CUT UP COOKED HAM, CHICKEN OR BEEF
½ TEASPOON ONION POWDER
2 CUPS BAKING MIX
1 ½ CUPS MILK
Heat oven to 450 degrees. Mix broccoli, soup, 1 cup milk, ham and onion powder in ungreased 9 by 13 baking dish; mix baking mix and 1 ½ cups milk. Pour evenly over soup mixture. Sprinkle with parsley if desired. Bake 27 to 30 minutes or until light golden brown. Let stand for at least 5 minutes.
2 PACKAGES ELBOW MACARONI 2 POUNDS HAMBURGER
2 ONIONS, CHOPPED 6 EGGS
3 CUPS MILK 3 TABLESPOONS FLOUR
1 TEASPOON SALT 1 TEASPOON PEPPER
1 CUP PARMESAN, FOR SAUCE, MORE FOR TOP 1 TEASPOON CINNAMON
3 TABLESPOONS BUTTER OR OLEO
MAKES ENOUGH FOR 2 LOAF PANS
Cook macaroni, drain and set aside. Brown beef, drain. Add onions, salt and pepper, cook until onions are clear. Make a white sauce with oleo, flour and milk. Add parmesan and milk to beaten eggs. Lower heat and add the egg mixture to the white sauce, add cinnamon. Make the white sauce about medium . Layer in greased (2) loaf pans as following: macaroni--beef--macaroni. Before you start halve macaroni and beef mixture. Last layer always macaroni. Halve white sauce and pour over all. Take a knife and poke between so the white sauce can go down. Top with parmesan and bake in a 350 degree oven until is slightly brown.
1 MEDIUM ONION, CHOPPED 1 SMALL BELL PEPPER, CHOPPED
½ CUP MARGARINE 2 POUND PACKAGE VELVETTA CHEESE
1 CAN MUSHROOM SOUP ½ CUP MILK
1 [16 OUNCE] PACKAGE SPAGHETTI 5 OR 6 CHICKEN BREASTS
1 CAN ROTEL TOMATOES
USE THE AMOUNT YOU WANT TO.
GROUND BEEF OR GROUND LAMB CHOPPED ONIONS
CUBED POTATOES CHOPPED CARROTS
SALT AND PEPPER WORCESTERSHIRE SAUCE
Brown meat, add onions, potatoes and carrots and cook until onions are clear. Add 1 cup water and seasonings and cook for 30 minutes on low heat. Check you may need more water. Serve over rice.
8 MANICOTTI SHELLS 2 TABLESPOONS OLEO
2 TABLESPOONS ALL-PURPOSE FLOUR ¼ TEASPOON PEPPER ¼ TEASPOON SALT
1/8 TEASPOON NUTMEG 1 ½ CUPS SKIM MILK
½ OF A 10 OUNCE FROZEN CHOPPED SPINACH, THAWED AND WELL DRAINED.
1 CUP LIGHT RICOTTA CHEESE
1 ¼ CUP DICED FULLY COOKED HAM
1 TEASPOON DRIED OREGANO OR 1 TABLESPOON SNIPPED FRESH
¼ CUP GRATED PARMESAN CHEESE
In a Dutch oven or large sauce pan, cook manicotti shells according to directions, drain. For sauce, in a medium sauce pan melt oleo. Stir in flour, pepper , salt and nutmeg. Add milk, cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. For filling, in a medium mixing bowl stir together spinach, ricotta cheese, ham and 1 teaspoon crushed oregano. Stir in ¼ cup of sauce. Spoon about 1/3 cup of the filling into each pasta shell. Arrange in a 2 quart rectangular baking dish. Pour remaining sauce over top. Cover with foil. Bake in a 350 degree oven about 25 minutes or until heated through. Top with parmesan cheese, bake until melted and brown.
Makes 4 main-dish meals.
4 CHICKEN BREASTS 1 CUP MUSHROOMS, CHOPPED
½ CUP GREEN ONIONS, CHOPPED ½ CUP CARROTS, FINELY CHOPPED
½ CUP GREEN PEPPERS, CHOPPED ½ CUP CELERY, CHOPPED
1 CUP FRESH TOMATOES, CHOPPED
PUT ALL VEGETABLES IN THE 2 TABLESPOONS OF OIL AND SAUTÉ. SET ASIDE.
FLOUR TO COAT CHICKEN BREAD CRUMBS
EGG WASH (YOKE OF EGG PLUS SMALL AMOUNT OF WATER, BEATEN)
Cut boneless chicken breasts in half, not cutting into. Pound out until thinner, dipping pounder into ice water to keep from sticking. Stuff with sautéed vegetables, putting some of the egg wash around the edges to seal. Carefully dip in flour, then egg wash, then coat in bread crumbs. Brown in a small amount of oil. Place in a baking pan and bake in a preheated 400 degree oven for 20 minutes or until done.
1 ENVELOPE LIPTON’S BEEFY RECIPE SOUP MIX 1 POUND GROUND CHUCK
½ CUP CHOPPED TOMATOES ¼ CUP GREEN PEPPER
1 TEASPOON CHILI POWDER ¼ CUP WATER
Combine all ingredients, shape into 4 inch patties. Grill to preferred doneness. Garnish with shredded lettuce, cheddar cheese and chopped tomatoes.
¾ CUP BULGER WHEAT 1 SMALL ONION
1 SMALL ZUCCHINI ¼ POUND MUSHROOMS
1 CUP MOZZARELLA CHEESE, SHREDDED 1/3 CUP PARMESAN CHEESE
2 EGGS 2 TBLS. TOMATO PASTE
SALT AND PEPPER
CAN USE CRACKED WHEAT CEREAL FOR BULGUR WHEAT.
Whirl wheat in food processor until fine. Stir in the rest of the ingredients. Mix well. Make in size of hamburgers and fry all of them. Cool and freeze. Bag them according to how many you will use. Take out of the freezer, defrost, heat and proceed as making a hamburger. Good.