Zippy Beef Casserole Kelly from Milwaukee, Wisconsin
1 lb. ground beef - cooked
1 medium onion - chopped
1 medium green pepper - chopped
2 C. Medium or Sharp cheddar cheese - grated
1 can cream of mushroom soup
1 C. milk
1/2 C. ketchup
1/2 C. BBQ sauce
salt & pepper to taste
crushed potato chips for topping
Cook ground beef. Mix all ingredients together except potato chips and
place in casserole dish, top with crushed chips.
Bake at 350 for about 35-40 minutes, or until it is bubbly.
Add other favorites like corn, mushrooms, chopped tomatoes.
Enjoy! Kids love it!
Czechoslovakian Delight from Angie/Anglinstork
14 oz. package light caramels
1/3 cup evaporated milk
(melt caramels and milk together in microwave on very low heat,stirring to mix.)
1 pkg. German chocolate cake mix
3/4 cup melted butter
1/3 cup evaporated milk
Combine cake mix, milk, butter.
Press 1/2 of cake mixture in 9x13 pan. Bake at 350 for 6 minutes.
1 cup chopped walnuts
6 ounce package chocolate chips
After baking first half of cake mixture, pour nuts and chocolate chips over baked
dough and pour melted caramel mixture over this. Crumble remaining cake mixture
over top and return to oven for 10-15 minutes.
Cool until firm. Cut into squares!!
Broccoli N Rice Casserolefrom Angie/Anglinstork
1 med. Chopped onion
¼ cup oleo
1 pkg. Frozen chopped broccoli
½ cup cheese whiz
1 can mushroom soup (12 oz)
½ cup water
1 can mushrooms – if desired
¼ cup milk
1 cup minute rice
Cook broccoli in microwave as directed. Sauté oleo and onions together. Mix all
ingredients in cooking dish. Bake at 350 for 45 minutes. Stir once while baking.
Leftover chicken or turkey can be added for a complete meal dish. If using fresh
chicken, par cook in the oven first and then chop up into casserole. Melt
cheese whiz in the microwave on LOW heat for easier mixing into casserole.
Chicken salad from Angie/Anglinstork
½ cup green grapes or red
1 cup chopped dates
4 chicken breasts (cooked and cubed)
1 cup pineapple chunks (drained)
1 cup celery (chopped)
½ cup slivered almonds
½ cup mayonnaise
2 tablespoons lemon juice
½ cup sour cream
dash of salt
Mix top 6 ingredients in separate bowl. Mix dressing. Toss first mixture with
Refrigerate. Serves 6-8.
Cucumber Salad from Angie/Anglinstork
1 - 3 oz package lemon Jell-O
½ cup boiling water
1 small (pint) small curd cottage cheese
½ cup chopped nuts (pecans)
1 cucumber finely chopped
1 small onion
1 cup mayonnaise
Small amount of stuffed olives chopped dissolve Jell-O in water. Set aside to
cool. Prepare and mix together other ingredients then add to cooled Jell-O. Pour
into molds. Let set.
Buttermilk Pancakes from Angie/Anglinstork
1 ¼ cup buttermilk
2 tablespoons oil
1 cup flour
1 tablespoon sugar
2 tsp baking powder
½ tsp salt
½ tsp baking soda
Blend liquids together then mix in dry ingredients!
Crab Dipfrom Angie/Anglinstork
8 oz cream cheese
1 tablespoon lemon juice
small grated onion
2 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
half bottle of chili sauce
one can of crab meat
Use a dish about the size of a pie pan. Blend cream cheese, grated onion, lemon
juice, Mayo, and
Worcestershire sauce all together until creamy. Spread the cream cheese mixture
in the dish.
Then the chili sauce, crab meat and parsley.