SKILLET SPAGHETTI from Jan
2 T. cooking oil
4 cups hot water
1 med. onion - chopped
1 t. salt
1 lb. ground beef
1 t. garlic salt
2 - 8 oz. cans tomato sauce
8 oz. pkg. spaghetti
Brown onion in oil, then add ground beef... brown beef. Add tomato sauce, hot water, salt, garlic salt.. bring to boil. Break spaghetti in half .. add to meat mixture.. reduce heat to barely boiling. Stir frequently and cook for 12 - 15 min or until spaghetti is tender.
Serves 4 -6
KING RANCH CASSEROLE
4 chicken breasts
8 - 10 corn tortillas
block of sharp cheese ( I buy 2 packages of shredded sharp cheese.. 8 oz each)
1 can (10 oz) of cream of mushroom soup
1 can (10 oz) of cream of chicken soup
1 can (10 oz) of Rotel w/ chilis ( i prefer diced tomatoes and chili's)
boil chicken... you can use a whole chicken too... you just need enough for about 2 1/2 cups of cooked shredded boneless chicken. Save broth from chicken that you boiled.. approx. 1/2 cup. set aside.
in a large bowl.. combine.. chicken.. cream of mushroom, cream of chicken, Rotel, and chicken broth. Mix in a 13 x 9 pan.. tear corn tortillas into strips.. and make 1 layer of corn tortillas.. pour chicken mixture on top of corn tortilla layer...
add a layer of sharp shredded cheese.. repeat.. another layer of tortillas, chicken mix, and cheese.
Bake in a 350 degree oven for 25 min. great w/ cornbread! also freezes well and tastes great after reheating!
STUFFED FRANKS N' TATERS from Christina
4 cups frozen hash brown potatoes, thawed
1 can condensed cream of celery soup
1 cup(4 oz.) shredded Cheddar cheese
1 cup sour cream
1 can(2.8 oz) FRENCH'S French fried onions
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 400 degrees. In large bowl, combine potatoes, soup, 1/2 cup
cheese, the sour cream, 1/2 can French Fried Onions and the seasonings.
Spread potato mixture in 12 by 8 inch baking dish. Split frankfurters
lengthwise almost into halves. Arrange frankfurters, split-side up, along
center of casserole. Bake, covered, at 400 degrees for 30 min. or until
heated through. Fill frankfurters with remaining cheese and onions; bake,
uncovered, 1 to 3 min. or until onions are golden brown.
Makes 6 servings
Coconut-Carmel Pies from Jennifer Greg's Mommy
1/4 cup butter or margarine
1 (3.5) oz coconut
1 (8 oz) cream cheese softened
1 (14 oz) sweetened condensed milk
1 (16 oz) frozen whipped topping, thawed
1 (12 oz) Carmel ice cream topping
2 (9") baked pastry shells
Bake pie shells according to directions. Cool and set aside.
Melt butter in large skillet. Add coconut and pecans; cook until golden brown, stirring frequently. Set mixture aside.
Combine cream cheese and sweetened condensed milk; beat until smooth. Fold in whipped topping. Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of Carmel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature before slicing (about 20 or 30 min). Yield: Two 9 inch pies.
Santa Fe Stew
1 lb. of ground beef browned with onion
1 can Rotel tomatoes
1 can Stewed tomatoes
1 can Ranch Style Beans
1 can whole kernel corn, drained
1 can chopped green chilies
1 lb Velvetta cheese
1 bag Fritos corn chips, small chips
Cook HB meat in skillet with onion. Combine it with all the other ingredients in your crockpot....(except fritos). Cook until cheese is melted. Put Fritos in individual serving bowls and pour stew over them.
Cheesy Potato Soup from Amy/Netgirl she is Quoted as saying "This is a really good soup. Enjoy! "
9 med. potatoes, peeled & cubed
1 med. onion, diced
2 chicken bouillon cubes
6 cups water
1 lb. bacon, cooked & crumbled
1/2 c. margarine
1/3 c. flour
2 1/2 c. milk
3/4 lb. Velvetta Cheese
1 c. instant potatoes for thickening (if desired)
Bring water to a boil. Add potatoes, onion, and bouillon cubes. Cook until potatoes are tender. Remove from heat. DO NOT DRAIN.
Melt margarine in saucepan. Add flour, stirring until smooth. Stir in milk. Bring to a boil. Add cheese and bacon. Stir until cheese is melted. Pour cheese sauce mixture into potato mixture. Mix well. Add up to 1 c. of instant potatoes if thickening is desired.
Beef Barley Soup from Angie
Fill crock pot ½ full of water.
2/3 neck beef neck bones
salt and pepper to taste
Let simmer after brought to a boil. Add about 1/3 cup barley