Sunday, June 18, 2017

Creamy Corn and Rotel

Creamy Corn and Rotel

2 cans Le Sueur white shoepeg corn, drained
1 can yellow sweet corn, drained
1 pkg cream cheese - 8 oz
2 tablespoons butter
1 can Original Rotel, drained
1/4 teaspoon garlic sea salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper

Cube cream cheese into bowl.  Add butter, salt, black and red pepper.  Heat in microwave for 1-2 minutes - until bubbly.  Mix until smooth.  Add corn and tomatoes.  Stir well.  Heat 5 minutes in microwave and serve.  You can also refrigerate this and serve it cold.  If you don't have garlic flavored salt, just substitute a little salt and garlic powder.

Wednesday, June 14, 2017

Beef Jumble Casserole


1 pound ground beef
1/4 cup onion, chopped fine
2 cups uncooked spiral noodles
1 can diced tomatoes
2 cups shredded cabbage
1 can sliced carrots, drained
1 can cream of mushroom soup
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper.

Pre-heat oven to 350 degrees.
Mix ground beef, onion, salt, pepper together and form into a large patty.  Brown on each side in a skillet - about 5 minutes each side - and then break the patty up into small bite size pieces.  Mix in remaining ingredients and pour into casserole dish.  Bake at 350 degrees for 40 minutes.

Sunday, June 11, 2017

Simple Pasta Salad


1 box small shells
1 cup apple cider vinegar
1 cucumber
1 small red onion
4 roma tomatoes
1 can medium black olives
Olive Garden Italian dressing

Prepare shells according to package directions careful not to overcook them.  Drain and rinse two or three times with cold water.  Place in bowl and add vinegar, stir well.  Let set 15 minutes and then drain.

Quarter and slice cucumber, onion and tomatoes.  Add to pasta.  Drain can of black olives and add to pasta bowl.  Toss ingredients.  Add about a cup of dressing adjusting to what you prefer.  Chill at least two hours.  Sprinkle with Parmesan cheese before serving.

Thursday, June 8, 2017

Mayan Candy

Mayan Candy

1 package chocolate almond bark
1 cup pecans, chopped
1 cup miniature marshmallows
1 cup coconut
2 tablespoons sugar
1 teaspoon cinnamon

Melt almond bark according to package directions.  Mix cinnamon and sugar until blended.  Stir into melted almond bark until well mixed.  Add pecans, coconut, and marshmallows.  Stir until blended.  Drop by tablespoonfuls onto wax paper.  Let cool until hardened and store in air-tight container.

Friday, May 12, 2017

Tomato Soup

Tomato Soup

1 large can tomatoes
1 small onion
1 tablespoon salt
dash paprika
2½ tablespoons sugar
1 tablespoon butter
2½ tablespoons flour
2 cups hot milk
1 pint water
Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry onion in butter and add to soup with sugar and salt. When thoroughly cooked thicken with the flour blended with a little water. Now strain. Have the milk very hot, not boiling. Stir constantly while adding milk to soup and serve at once.
Do not place on the stove after the milk is in the soup. 1 cup of cream instead of 2 cups of milk greatly improves the soup.

Wednesday, May 10, 2017

Tomato Chops

A quick use for some leftovers....


Measure three-quarters of a cup of tomatoes after the water has been drained off, put in a saucepan medium-high heat and stir into it a cupful of mashed 
potatoes, a heaping tablespoonful of butter, salt and pepper to taste, half a cup of grated bread crumbs. Mix thoroughly and add one egg beaten light. Remove from the heat, turn into a deep plate, let it get cold, then form in the shape of chops, dip in egg and roll in dried bread or cracker crumbs and fry a nice brown in oil. Arrange on a platter and serve with tomato sauce, or place around a dish of stewed tomatoes.

Thursday, May 4, 2017


2 cans white beans
2 slices bacon (diced)
1 small onion, chopped
1 can corn
1 can tomatoes
salt and pepper
cracker crumbs

Pre-heat oven to 350 degrees.  Fry the bacon and onion until bacon is crisp and onion tender - take care not to burn. Pour into casserole dish.  Then add corn, seasoning and tomatoes. Mix all and add beans. Sprinkle cracker crumbs over the top and bake twenty-five minutes at 350 degrees.