Recipe: Tex-Mex Chowder

From: Janice Benton, 28, mommy to Savannah, Monroe, GA

About the Recipe: Here's a recipe I would like to share. I ran across it one day in the coupon section of the local paper. It's called Tex-Mex Chowder and it's so simple My husband and 22 month old daughter love it. I usually serve it with biscuits or cornbread muffins. My mother-in-law makes it often as well, and she usually adds chicken or turkey (pre-cooked), but we like it without any meat.

1 can chicken broth

1 can diced tomatoes (use any flavor, they all work well)

1 can black beans, drained and rinsed

1 can whole kernel corn, drained

1 can cream style corn (may use the smaller can of cream style corn, I use whatever I have on hand.

Mix all ingredients together in a medium saucepan on top of the stove. Bring to a boil, reduce heat and simmer, uncovered for 5 minutes. Serve with sour cream and shredded cheese if desired.

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Recipe: Hobo Stew

From: Lana Wilson, 26, from McAllen TX

About the Recipe: When we have fellowships, everyone is asked to bring one can of something they like in stew. The host prepares the stew, while everyone fellowships. My kids love it. This is how a test a new veggie but don't tell them. Sometimes I use leftovers and it really works great! The best part of the recipe is, it can be prepared while the kids are napping and because it is so fast to prepare, I still have some me time. The only thing I would not put in it is broccoli. It makes it too strong. This is what I put in mine...

1 to 2 lbs. browned & rinsed hamburger meat

1 can whole kernel corn

2 cans diced tomatoes with Italian seasonings

2 cans of green beans

1 can of mixed veggies

1 12 oz or larger can of tomato sauce

Season to taste with garlic powder, salt, pepper, dried parsley, minced onion, & season salt. Top with shredded cheese. YUM! YUM!

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Recipe: Beans & Ground Beef.

From: Ruth Korn, 55, from Joliet IL

About the Recipe: I have 3 grown sons now but when they were growing up, they ate it as fast as it was served. no leftovers at my house. Now they make it or their wives do. Hope you enjoy and its easy to make too.

2 -3 cans of pork & beans

Ketchup to taste

Brown sugar to taste.

1lb of hamburger seasoned the way you like

One onion cut up

Brown hamburger and onion; drain from skillet or big pan. Add the 2-3 cans of pork & beans to hamburger. Add a little ketchup, about a hand full of brown sugar, mix well and simmer 5 min and can serve.

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Recipe: Pot Roast

From: Cheryl from Tampa, FL

About the Recipe: This makes the absolute best-tasting and easiest pot roast ever! My mom used to make this for us for Sunday and company dinners and we were always impressed. Who knew it was so easy??

Take 1 large pot roast (any cut you like) and toss it in the crock pot with 1 can of beer and 1 envelope each of Good Seasons cheese garlic and zesty Italian dressing mixes. Add carrots and potatoes and cook 5-8 hours on low. Delicious and super easy!

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Recipe: Mary Jo's Chicken Paprika

From: Mary Jo

About the Recipe: I hope you and your family enjoy this as much as my family does!

2lbs chicken parts 1/2 teaspoon salt
3tablespoons flour 1 10 3/4 oz. Jar (or can) chicken gravy
2tablespoons shortening 1/2 cup chopped onion
1 teaspoon paprika 1/2 cup chopped canned tomatoes
1/2 cup or more sour cream

Directions: Roll chicken pieces in flour. Brown chicken pieces in shortening. Pour off the fat. Sprinkle chicken with paprika and salt. Add gravy, tomatoes, and onions. Cover and cook over low heat for 45 min. or till tender. Stir now and then while cooking. When nearly done, blend in sour cream. Serve over noodles or rice. 4-6 servings
(I use a deep skillet with lid to fit when I make this dish)

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Recipe: Peanut Butter Bars

From: Michelle Maloney

About the Recipe: My family loves these for it reminds them of peanut butter cups. My mother has been making them for 20 years and is an enjoyable treat that will be asked for over and over again. They are great for family functions as well as great office get-togethers.

3 cups Peanut Butter
4 cups Powder Sugar
1 cup Butter or Margarine
2 pkgs of Crushed Graham Crackers
1 12 oz pkg of Chocolate Chips

Melt the butter in a sauce pan. Then mix 2 cups of peanut butter with the graham crackers, powder sugar, and melted butter. Press the mixture in a 9x13 baking pan. Set in refrigerator. Then take the remainder of the peanut butter and the chocolate chips and melt them together in a sauce pan. Pour mixture over the peanut butter layer. Refrigerate over night or for 4 hours. Cut into bite size pieces and enjoy.

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Recipe: Sour Beans

From: Jackie Schlageter

About the Recipe: This is a old family recipe my Paternal Grandmother brought with her from Austria-Hungry. I remember the story my mother told when she was a young married girl and wanted to make these for my father. This was during the war and she had scrimped and saved to buy the ingredients for making it so dad who was home on leave from the Navy could enjoy them. She mistakenly poured grape juice into the beans instead of the vinegar. She was so upset that she had to throw the whole pot out and ruined her surprise.

4 cans green or wax beans or mixture of both

1# bacon chopped into pieces and fried crisp

2T flour

1/4 to 1/3 cup vinegar (I would start with about 1/8 cup and taste until desired tanginess is reached)

Boil the beans and cook the chopped bacon until really crispy (it softens when put into the beans). Add enough of the flour to make a good rough out of the bacon and bacon grease. Add this to the cooked beans and stir until thickened. Add the vinegar a little at a time until you can just taste the tanginess of it in your beans. If your family likes tangy you can always add more. cook for about 10 minutes and re-taste for taste then add more vinegar if desired. Can be served with boiled or mashed potatoes for a quick easy and fast meal.

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Recipe: Marsha's Tater Tot Dish

From: Trish Gorospe

About the Recipe: This is my husband SONNY'S favorite! A friend, Marsha, gave it to me years ago.

Hamburger

Onion

Celery

Cream of celery or mushroom soup

Tater tots

Preheat oven to 350. Brown hamburger, onion, celery. Put in casserole dish. Add can soup to top. Last, add frozen tater tots on top. Cook for length of time tots are called for, or till golden brown! Easy & delicious!

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Recipe: Homemade Pasta Sauce

From: Sarah, Punta Gorda, FL

About the Recipe: I am a mom of two (soon to be three) and I know how hard it can be to try and get kids to eat a meal that is adult- like , as well as one that will get their attention and taste good. But I have one suggestion for you ~ try this pretty much home made pasta sauce and just boil up your favorite noodles or pasta, and serve. Its really tasty as well as healthy, and it consists of a lot of meat, so if you want it to just be a vegetable sauce, just omit the meat. Serves a large amount of people, or if your family is like mine, maybe just 4 people, since we all love the delicious sauce so much :) (and you know how second helpings go with things we love to eat! ) I had learned this recipe from my mother, who pretty much taught me everything I know about cooking. I love you mom! I hope you all can enjoy this delicious, Italian based meal.

3 cans Hunt's tomato sauce
1 can whole tomatoes, sliced up or crushed
4 cloves garlic, peeled and sliced small
1 medium onion, diced
1 large green pepper, diced
1 medium tomato, diced
butter/margarine
olive oil
1 lb. ground beef
1 lb. Italian sausage (I use mild, but you can use whatever suits your taste)
Italian seasoning, salt, pepper, sugar

1) Brown 1 lb. ground beef, drain, set aside in bowl.
2) Brown 1 lb. Italian sausage in 2 tbsp. olive oil, remove from pan, cut into slices, and then return to pan to continue to heat through.
3)After browning, remove sausage from pan and place in bowl with ground beef (this way, you also save on bowls and on having to wash them!)
4)Add butter/margarine to pan, add chopped onion, chopped garlic, chopped tomato, and chopped pepper. Cook on low/medium heat until the onions are heated through and soft, as well as the peppers.
5) After those are heated through, add the ground beef and Italian sausage into a sauce pot , as well as adding the peppers, garlic, onions, and chopped tomato which were just cooked down, and now just 2 cans of Hunt's tomato sauce can also be added with the can of whole tomatoes, which are crushed or sliced. Cover, and cook on a low simmer for about a half an hour, to an hour.
6) Remove cover from pot and add in , to your likings, the Italian seasoning, salt, pepper, sugar, and just about a teaspoon of olive oil. Now the other can of Hunt's sauce can be added, stirring slowly. Let cook for about an hour, on low heat, stirring occasionally.
7)Boil pasta or spaghetti noodles, drain, serve with sauce and grated parmesan cheese, or for a new twist, try grated mozzarella on top. Enjoy!!

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Recipe: Tenderest Pot Roast

From: Carol Groff, Lititz, PA

About the Recipe: This recipe evolved out of the need to start Sunday dinner before going to church and Sunday School.

3-1/2 to 4 lb. piece of beef

1 or 2 cans whole potatoes

1 can sliced carrots

Small onion, sliced into thin rings

8-oz. can tomato sauce

10-oz. can beef gravy

1/3 c. brown sugar (I use Brownulated)

Place meat, then vegetables in crock pot. Place onion rings on top of beef. Mix remaining ingredients and pour all. Cook on high for 5 to 6 hours. The meat will be buttery soft, and the gravy it produces is delicious. Serves 4.

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Recipe: German Pancakes

From: Linda Lehrman Follett, Anchorage Alaska

About the Recipe: This quick and easy breakfast dish is a favorite Sunday night supper at our house. The German pancake rises like a souffle and then settles. It melts in your mouth. Adjust amounts of butter, powdered sugar and lemon juice to your family's taste. If you don't have a cast iron skillet, use the heaviest skillet you own. This recipe comes from my childhood, and is at least 5 generations old. It came over from Germany in about 1850 when my great-grandmother emigrated to America. I found her immigration records at the Ellis Island website, and I have the earrings she wore on her ocean crossing - a precious heirloom.

3 eggs

1/2 C flour

1/2 C milk

Dash nutmeg

Powdered sugar

Lemon juice (RealLemon will work)

Mix thoroughly in the blender. Add a dash of nutmeg (optional). Preheat oven to 400 degrees and preheat a 12" prepared* cast iron skillet in the oven until it is "spitting" hot. Pour pancake batter into the sizzling skillet and bake for 20 minutes. To serve, slip German Pancake out onto a dinner plate and spread butter over it. Sprinkle generously with powdered sugar using a small sieve or sifter. Drizzle with lemon juice. Fold and repeat process. *Prepare skillet by coating with solid shortening such as Crisco prior to placing in oven.

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Recipe: Mexican Style Pork

From: Lily

About the Recipe: On a Sunday afternoon, after cleaning the entire house, playing with my son, and cleaning up myself, I realized that I only had an hour to make a nice lunch for a couple of friends (plans made a week ago). So I opened the fridge, to scope out what I could make. I knew the theme was Mexican, but had no idea what to make. So I began pulling cans and spices out of the cabinets and did a quick mental inventory. Ah, Mexican style Pork!!

1 package of boneless rib pork
1 large can of chopped tomato
2 cloves chopped garlic
1 small onion
1 bunch of chopped fresh cilantro
1 lemon
1 tablespoon soy sauce
pinch of salt / pepper to taste
1 teaspoon of cumin
1 pinch of dried marjoram (optional)
1 pinch of dried thyme (optional)
1/4 cup of leftover red wine (or any other alcoholic beverage like beer,
white wine, anything that is not sweet)

Cut Pork in large chunks, place in a mixing bowl. Add the garlic, chopped cilantro, soy sauce, juice of 1 lemon, a little salt and pepper. Mix and coat all pork until all thoroughly coated with marinade, refrigerate for an hour or so (or however long you have time for).

In a stewing pot, heat about 2 tablespoons of Olive Oil. Drop in chopped onions, cumin, other spices, salt and pepper. Stir on high heat for about 2 minutes, then slowly add the wine. Keep cooking until alcohol has cooked off and your onions begin to caramelize. Add the Pork, marinade and all to the pot, allowing about 5 minutes for the meat to brown. Slowly add the
large can of tomato and 1 cup of cold water.

Put your heat on low and cover. For best results, allow an hour for stewing. Heat up some tortillas and shred some cheese and you've got a great lunch!

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Recipe: Texas Hot Sauce

From: Chartele, 36, from Tennessee

About the Recipe: The recipe that I am submitting is an old family favorite. My Grandmother Gracie who God Bless her sole is no longer with us made this for years. She got it from a local restaurant called the Loop in Oswego, NY. Which was right on Lake Ontario. We used to go have hot dogs there with this recipe on them as kids and skip rocks in the lake. Now I have the recipe. What fond memories I have of this Texas Hot Sauce as a kid and now I make it for my family and they just love it too. Thanks, Grandma!

1 lb. Hamburger, covered w/ water and simmer for 10 minutes
1 small onion chopped
1 small pepper chopped
1 small can hunts tomato sauce
1/2 cup mustard
1/4 cup ketchup
2 small cans chili powder (really, I thought it was a lot too, but its not)
1/2 tsp. dry mustard
salt & pepper to taste

*After hamburger is done, combine all ingredients together in the large fry pan. Simmer one hour or until thick. Put on hot dogs, hamburgers, keilbasa or whatever your hearts desire. ENJOY!

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Recipe: Grandma’s Crock Pot Make Everyone Happy Pork Dish

From: Frankie Bradley, Gainesville Georgia

About the Recipe: This dish is wonderful everything takes on a totally unique flavor even people who hate sauerkraut love to eat it. My mother always served it with green beans and home make mashed potatoes. I do believe it is the best thing i have ever tasted.

1 large pack boneless pork loin chops
1 bag sauerkraut
1 jar applesauce
1 cup dark brown sugar

brown pork loin chops, place in crock pot, put in sauerkraut next on top of chops, pour 1 jar of applesauce over the kraut, top with brown sugar cook all day while at work on low.

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Recipe: Quick Quiche

From: Leslie Buehrer, 32, from Ohio

About the Recipe: A friend, Julie Cochran, made this absolutely wonderful "Quick Quiche" for my baby shower. It was served with a tossed green salad, strawberries, and cheesecake. The meal looked so impressive. Little did I know how healthy and inexpensive this quiche was. (Our husbands were all Indiana University graduate students at the time, so money was very tight!) I make this at least once a month now. It brings back fond memories of the baby shower every time. Because there is flour in the batter, there is no need for a crust. Even my husband loves this quiche. The recipe is also versatile, so the ingredients are those on hand!

Mix together in a bowl:

1/2 C flour

2 t. baking powder

4 eggs, somewhat beaten

1 cup shredded cheese

1 C milk

Place the following in the bottom of a pie pan:

1 medium onion, diced, and 2 or 3 of the following: 6 -8 slices cooked and crumbled bacon, 1/2 lb cooked breakfast sausage, 1/2 lb diced lunchmeat (any kind), 1/2 head chopped broccoli (I usually thaw some that's frozen), a few shredded carrots, 1-2 diced bell peppers. Just about any kind of vegetable will do. The cheese may be varied -- try using crumbled feta.

Pour egg mixture over ingredients in pie pan. Top with tomato rings and sprinkle with chili powder. Bake for 45 minutes at 350.

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Recipe: Gramma's Fudge

From: Megan Fuller, Greenville, SC

About the Recipe: This recipe has been passed on from generation to generation in our family. My grandmother gave it to me after making it for years for holidays. It makes a great, easy gift for neighbors and friends. And only 5 ingredients.

Melt 2 sticks margarine or butter in pan. Add 1 1lb box powdered sugar to melted butter.

Once butter and sugar are completely melted together, add 1tsp. vanilla and 3 tbs. Hershey powdered cocoa. Add 1 cup peanut butter last. Stir all together, and pour in buttered 8x8 baking dish. Refrigerate for at least 3 hours. You can add raisins or nuts to this for variety, and you can take out the cocoa to just have peanut butter fudge (tastes just as good).

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Recipe: Chicken and Pumpkin Curry

From: Kate from Seattle

About the Recipe: We grow our own veggies during the spring and summer and always have an abundance of pumpkin. This is the meal that my friends and family always ask me to make! (my son has eaten it since he was 8 months old!)

1tbsp veggie oil

2 chicken breasts, boneless, skinless and cut into bite sized pieces

1 onion, chopped

2-3 Tbsp red curry paste or powder

1 lb. (5 oz) fresh pumpkin peeled and sliced. (If can’t find pumpkin, use any “winter squash”)

1 ½ cups coconut milk

One tin of chopped tomatoes (or a few fresh chopped ones.)

3 Tbsp chopped cilantro leaves

1 red chili, chopped

½ cup fresh or frozen peas

½ cup toasted almonds, roughly chopped

Steamed basmati rice

Cook chicken and onion in oil until brown. (Use a wok) Add curry paste, chili and pumpkin, stir about 3 minutes. Add coconut milk and tomatoes. Let this cook on med-low heat until pumpkin softens, about 10 minutes. Add peas, cilantro and almonds, cook until peas are done, serve with rice. (serves 4)

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Recipe: Spaghetti Salad

From: Stephani S. from East Tennessee

About the Recipe: My favorite and easy thing to make is Spaghetti Salad. I got the recipe from a cousin at our yearly family reunion. This is delicious! Enjoy!

1 box Spaghetti noodles
1 head of cabbage
1 sm. onion
carrots
celery
tomatoes
1 large jar of Hidden Valley Ranch dressing

Cook your noodles. While they are cooking, go ahead and chop up your cabbage, onion, carrots, and celery. Put all of those ingredients in a bowl. Drain your noodles in cold water. Once the noodles are completely drained, add them to your other ingredients in thevbowl. Mix together (I use my hands). Once everything is mixed together, add your Ranch dressing. Mix well. The very last thing you do is add your tomatoes. Then serve.

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Recipe: Casserole Dish

From: Deb from MD

About the Recipe: Here's a recipe I use at least once a week because it is fast, the kids love it (Ages 3 & 5), and it has lots of veggies!

1 lb ground turkey/chicken/beef
2 cans diced tomatoes
2 boullion cubes (type is dependent on what meat you use)
Oregano to taste
Onion powder to taste
Garlic powder to taste
Pepper
2 cups frozen mixed veggies (I usu. include chopped spinach to add to vitamin value)
2 cups instant rice

Brown meat and drain. Add all other ingredients except for rice and heat thoroughly. Add rice. Once rice is tender, serve.

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Recipe: Kalua Pig

From: Maile in WA

About the Recipe: Though originally made in an in-ground oven called an imu, this Hawaiian staple can be made right in your own kitchen oven.

4-5 lb pork butt 3 Tbsp hawaiian salt (kosher or sea salt may be used in it's place) 2 Tbsp liquid smoke 8 ti leaves(can be found at some florist shops) or 2-3 banana leaves (can sometimes be found in an oriental market) Note : If you cannot find either the ti or banana leaves, not to worry. It is possible to make this yummy dish without them. Their main purpose is to add flavor while the meat is cooking.

Preheat oven to 350 degrees. Make several slashes along the surface of the pork butt. Rub with salt, then liquid smoke. prepare ti leaves by removing the rib. Lay out a large piece of heavy duty aluminum foil, and place 4 ti leaves on top. place pork on leaves and wrap them around the pork. Cover with the remaining leaves in the opposite direction until pork is completely wrapped. Wrap the foil tightly around the pork to make a watertight seal. Place package in a large roasting pan. Fill with 2 inches of water and cover pan tightly with foil. Bake at 350 degrees for 1 hour. Lower the temperature to 325 degrees and cook for 3-3.5 hours or until tender. Unwrap pork from package and shred before serving. (Serve with rice/poi and enjoy. Poi is ground taro.)

Makes 6-8 servings. Prep time 5 minutes. Cook time 4 hours 30 minutes.

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Recipe: Apple Nut Cake

From: Regina Talbott, 46, from Buckhannon, WV

About the Recipe: I live on a small farm where I grew up on. I am married and have two grown children a boy and girl and I have two grandchildren, one from each both girls. As a girl growing up on the farm we had an apple orchard. There were always plenty of apples most years. My grandparents raised me and this was my grandfathers parents farm. I now own it and my daughter and granddaughter is living on it. That makes the 6th generation to be able to pick apples off of the same trees. My grandparents use to get an old paper from the Southern States and it always had recipes in it. My grandma cut this apple recipe from it and she baked this cake and my parents baked it and now I am baking it and I have taught my daughter how to bake it and someday soon hope to teach my granddaughter to bake it. What a way to save apples and enjoy a recipe of long ago.

3 eggs
1 1/2 cups oil
2 cups sugar
3 cups flour
1 t. salt
1 t. soda
2 t. vanilla
3 cups chopped cooking apples
1 1/2 cups chopped nuts (pecans, walnuts)

Mix eggs, oil, sugar, and blend well. Add flour, salt, and soda, mix well. Add vanilla, chopped apples and nuts. Pour into tube pan which has been greased and floured Bake at 350* for 50 to 60 min. or until cake tests done. While cake is hot and still in the pan, pour topping over it and remove cake after it is cold.

Topping
1 cup brown sugar
1/4 cup milk
1 stick butter
combine all ingredients and cook for 2 1/2 minutes.
Pour hot topping over cake in pan.

When adding apples and nuts do not mix with a beater. Use a wooden spoon. I also like to take my cake out of the pan and I use a pastry brush to put on the topping. That way you can do it slowly and let it soak into the cake.

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Recipe: London Broil

From: Betty G.

About the Recipe: When I got my first apartment in PA, I made
London Broil at the request of the man I was dating (later married him). He was from NJ,
worked in NY and had London Broil there. I had no idea of what it was, so got out a few cookbooks and came up with this recipe over 30 years ago. We still love it. My family would rather have London Broil than Turkey for Christmas. I'm a 58 yr. old grandmother, Mother of one child, one grandchild. Have 13 step-grandchildren and 6 step-children scattered all over the USA.

3 T. low sodium soy sauce
1 T. wine vinegar
1 T. ketchup
1 T. garlic powder
1 T. melted butter
3-4 lb. flank steak

Mix first 5 ingredients in a cup to make a marinade. Set aside. Cut fat off flank steak. Score steak on both sides, in a diamond pattern, not cutting too deep. Pour marinade over steak. Put in a covered container. Refrigerate overnight. Turn once before cooking. Broil until rare, med, rare or well done. We like it rare. Let cool about 10 min. Slice thinly diagonally.

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Recipe: Corned Beef and Cabbage

From: Dana C.

About the Recipe: My mom always fixes the same dish for St. Patties Day, its been a tradition in our family as long as I can remember.

1 large corned beef brisket with seasoning packet

1 large head of cabbage-quartered

lots of potatoes and carrots-peeled and cut into bite size pieces

1 bay leaf

mustard

brown sugar

In a very large pot, add brisket seasoning packet and bay leaf fill with water and cook until fork tender but not falling apart. Don't break up the bay leaf try to keep it whole remove beef from water (save water) and put in a greased shallow baking dish fat side up to rest. In pot of cooking water, put in cabbage, potatoes and carrots cook until done, mean while when veggies are almost done, mix brown sugar and mustard to make a sauce. spread it on the fat side of the beef broil the beef until the sauce is bubbly, slice and serve with the veggies. My mom always makes crescent rolls with this but the traditional would be rye bread.

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Recipe: Chilaquiles

From: Marisol Gil, 35, Dallas, Texas

About the Recipe: My parents are Mexican immigrants. In our family, the number one cook is my Aunt Teresa who lives in Mexico City. Aunt Teresa gave me this recipe, which is a classic dish served regularly in Mexican families.

1 lb ground beef, cooked and seasoned to taste
10 corn tortillas, torn into bite sized pieces
1/4 cup of olive oil
3 Roma tomatoes
1 slice of onion
1 garlic clove or 1 "shake" of garlic powder
1 to 4 serrano peppers, depending on amount of heat desired
1 teaspoon of salt
sour cream
grated farmer's cheese or any other desired white cheese

Boil the tomatoes until the skins have broken, about 3 or 4 minutes. Drain. Set aside to cool. Fry tortilla pieces in 2 or 3 batches in oil until crispy. Add more oil if necessary. Place on a plate and set aside. Peel tomatoes and place in blender. Add onion slice, serrano peppers, garlic, and 1/3 cup of water. Puree.

Place a tablespoon of oil in the pan that was used for the tortilla pieces. Pour pureed tomato into pan. Add salt. Simmer for 5 minutes. Add tortilla pieces and beef. Mix well. Simmer for another 2 or 3 minutes. When serving on plate, place grated cheese and a dollop of sour cream on top.

NOTE: If beef was cooked on a previous day and garlic powder is used, this dish can be made in 25 minutes.

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Recipe: Creamy Wild Rice Soup

From: Jessica Bosman, 23, Slab City, Wisconsin

About the Recipe: This is a recipe that my mom made for us while we were growing up. It's comfort food to me. Mom always made a triple batch so that there was enough for the meal and some left to freeze. Now, I like to make this for my family. It's nice to have a quick meal ready in minutes.

6 T. Butter
1 T. minced onion
1/2 C. flour
3 C. chicken broth
2 C. cooked wild rice
1/3 C. minced ham
1/2 C. grated carrots (I like it better with baby carrots cut into coins)
3 T. slivered almonds
1/2 tsp. salt
1/2 C. Half & Half

Melt butter in sauce pan, saute onions until tender. Blend in flour, gradually add broth. Cook stirring constantly until mixture comes to a boil. Boil 1 minute. Stir in rice, ham, carrots, almonds, and salt. Simmer about 5 minutes. Blend in half & half. Heat to serving temp. Makes 6 cups. Enjoy!

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Recipe: Peas and Potatoes

From: Barbara Cross

About the Recipe: Years ago when I became a mother a neighbor sent this dish to us which my daughters continues to make today for their families. We called it "Peas and Potatoes" though it has ground beef in it as well. Who would think that such a simple little dish would make such a hit. I'm pleased that my now grown daughters liked it so much that they continue to make it from time to time.


Peel a number of potatoes, dice and cook till done and drain liquid.
Brown 1 lb of ground beef along with a chopped onion and drain fat. Place in a 2 qt pot the potatoes and beef and add 1 lb can of green peas not drained. Add also salt and pepper to taste. I also add a spoon or two of sugar.

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Recipe: Wendy's Low Fat Chicken Enchiladas

From: Wendy Hester, 31, from Ridgecrest, CA.

About the Recipe: I'm a stay at home mom to two boys, Alex, 8 and Benji, 1 year old. This is my own creation of Low Fat Chicken Enchiladas. My mom is a diabetic and also has to watch her fat and cholesterol intake. She loves Mexican food and this recipe came as a result of trying to find something that was healthy and still tasted good to her. I usually have enough chicken filling to do 2- 9x13 pans of enchiladas. They freeze wonderfully and the chicken filling is also good for tacos. It's great with Rice a Roni Spanish Rice and a salad. Enjoy!

4 boneless skinless chicken breasts
1 onion, quartered
3 cloves garlic, whole
2 can fat free chicken broth
1 - 16 oz container fresh salsa (your favorite brand)
1 - 29 oz can enchilada sauce
8 oz cheddar cheese, grated
sliced olives, optional
corn tortillas

Place the chicken breasts, onion, garlic cloves and chicken broth in a large saucepan. Bring to a boil and simmer over medium heat until chicken begins to shred. You can also do this step in the crock pot and it will be ready to shred in the afternoon.

Drain the broth and discard the onions and garlic. Shred the chicken and return it to the saucepan. Add the container of salsa and heat through. Add the olives at this time as well, if desired.

Spray a 9x13 baking pan with non-stick spray. Pour enough enchilada sauce to cover the bottom.

Heat a skillet on the stove over medium high heat. Do not spray it with anything or use oil. Place a corn tortilla in the skillet and heat for about 1 minute. Flip over and heat other side. Heat the tortilla until it is soft and pliable and folds without tearing. You will do this with each tortilla.

Place the heated tortilla in the enchilada sauce in the baking pan and cover on both sides with the sauce. Place about 1/4 cup of chicken filling in the tortilla and sprinkle a bit of cheese. Roll tortilla and place ends down in the baking pan, at one end. Continue to roll tortillas until the pan is full. I can usually fit about 10 enchiladas lengthwise and about four enchiladas tucked into the side going the opposite direction. Add enchilada sauce to the pan as needed to the bottom and occasionally baste enchiladas to keep the tortillas from getting dry while rolling. Add another cup or so of enchilada sauce once finished rolling. Sprinkle with cheddar cheese. Bake at 350 degrees for about 30 minutes, until the cheese is melted and the sauce is bubbly.

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Recipe: Tim's Chicken Soup Casserole

From: Melinda Hollis from GA, age 26.

About the Recipe: We were living far from family, when my brother-in-law (Tim) was driving big rigs cross country. It was not unusual for him to stop for a visit if he was in the area. I was at home preparing supper for myself and my new husband (Dale), when Tim called. He said, "When is Dale coming to pick me up?" This was the first I had heard that we were having company. Not wanting to be rude, I said, "Probably after he gets off of work." Then realizing I did NOT have enough of what I was making for all three of us, I had to invent something else, adding this, adding that. The result is a casserole that everyone loves.

1 -- 8 oz bar cream cheese

1 -- 8 oz carton sour cream

1 -- can Campbell's Cream of Chicken Soup

4-6 -- boneless skinless chicken breasts, cooked and cubed

1 -- can Pillsbury Crescent Rolls

1 -- stick butter, melted

1 -- stack Ritz crackers, crushed

Heat oven to temperature needed to cook crescent rolls, plus 10-20 degrees. In a sauce pot, melt the cream cheese, sour cream and soup together. Place the chicken on the bottom of a 9x13 pan (or larger). Cover with the soup mixture. On top of that, lay the crescent rolls. (You could be decorative with this, but I just generally lay out the rectangles to cover the sauce.) Next mix the Ritz crackers and butter together. Sprinkle on top of the crescent rolls. Put in the oven. Cook until crescent rolls are dark golden brown. ** Important!! Time will not work for this recipe. If you cook according to the crescent roll package, you get a bunch of dough. You have to cook longer than the package indicates. ** I usually cook for 30 to 45 minutes. Yummy!

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Recipe: Spaghetti Sauce

From: Jessica, 23, from WI

About the Recipe: This is the most awesome spaghetti sauce that I have ever had. Works great as a meat sauce or with meatballs. My great aunt always made this when we went to visit, my mom made it for us, and now I make it for my kids. It's super easy and freezes GREAT!

First, prepare your hamburger how you want it, either crumbled or as meatballs. Then, to that make the sauce as follows:

2 cans tomato soup

1 soup can water (or more to make sauce thinner, less to be thicker)

3-4 cloves mashed garlic

3 Tbs. lemon juice (this is the secret ingredient!)

Italian spices to taste

I usually use the pre-mixed spices so all I have to do is shake them in. Bring to a small boil. Simmer for about an hour and serve. Also, this is strange, but it tastes better the second day! :)

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Recipe: Pizza

From: Jessica, 23, from WI

About the Recipe: This is a recipe for pizza crust AND sauce that came with my hubby when we got married. It was something that his family had been making for years and is "comfort food" for him. We have also made this our "Christmas Eve Dinner" as part of our Christmas traditions...our kids LOVE IT. Enjoy!

Pizza Sauce (Make First)

1 6oz can tomato paste

1/2 cup water

1 tsp salt

1 tsp oregano

1/4 tsp garlic or onion powder

1/8 tsp pepper

Mix all ingredients and let stand 1 hour before using.

Pizza Crust (Make me while you are waiting for the sauce to sit)

1 pkg dry yeast

1 C warm water (105 - 115)

1 tsp sugar

1 tsp salt

3 Tbs salad oil

3 -31/2 cups flour

Dissolve yeast in warm water in large bowl. Stir in sugar, salt, oil, and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make easy to handle. Let rise 45 minutes. Spread into large pizza pan.

Top with cheese and toppings. Bake at 425 for 25 minutes or until cheese is melted and golden brown.

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Recipe: Spaghetti Dish

From: Rhonda Sharp, 34, from Corinth, Kentucky

About the Recipe: This came from my grandma's recipes, she used to cook it for her family all of the time and so did her mother. It's so simple and easy that I cook it for
my family and they love it!

1 lb. ground beef
1/4 lb. spaghetti
1/2 cup of soft bread crumbs
1/2 cup melted butter
1 chopped onion
1 chopped green pepper
1 can of tomato paste--these last 2 ingredients can be replaced with Hunt's
Ready Special (if available where you live) It comes in a can.
1 can of tomato soup

Cook spaghetti & rinse under cold water, then drain. Grease baking dish. Prepare bread crumbs by adding 1/2 T. of melted butter. Brown onions, green peppers, and ground beef together in skillet. Add 1 can of tomato soup & tomato paste. Salt & Pepper to taste.
Mix with spaghetti GENTLY. Pour into baking dish & add bread crumbs. Then pour melted butter on top. Bake for 30 minutes at 375 degrees.