Below are the list of Recipes on this page........

"King Ranch" Chicken Casserole,  Texas Sweet Potato Pie,  Hamburger Goulash , Baked Chicken and Cornbread Stuffing,  English Pea Salad,  Louann's "Angel"  Buttermilk Biscuits, Old Fashioned Pound Cake,

  "7-Up"  Biscuits,  "Lone Star" Buttermilk Pie,  "Hombre" Hominy Casserole,  Cheesy Potatoes and Sausage Soup

Nacho Tater Tot Casserole, Sauerkraut Relish, Dorothy's Candied Yams, Homemade Chicken Vegetable Soup

Company Chicken Pot Pie, Dorothy's Swedish Meatballs, Baked Cabbage with Cheese Sauce, Pineapple Casserole

Hot Fruit Compote,  Tex-Mex Green Chili Rice, Beef Steak and Potato Casserole, Chilled Corn Salad,

Chicken Fried Steak and Cream Gravy , Fluffy Sweet Potato Casserole ,  Dot's 9 Layer Taco Dip , Creamy Macaroni and Cheese , Corn Dressing Casserole , Krispy Kreme Bread Pudding ,  Italian Shrimp Linguine ,

Homemade Sloppy Joe Burgers ,   Hamburger Steaks with Onion Gravy , Tuna Macaroni Loaf ,

"King Ranch" Chicken Casserole

4 boneless chicken breasts, cooked and cubed

1 tsp. garlic salt

1 tsp. chili powder

1 can cream of mushroom soup

1 can cream of chicken soup

12 corn tortillas, stacked and quartered (not necessary to preheat)

olive oil

1 large onion, diced

1 large green bell pepper, chopped

1 can diced Ro-tel tomatoes with diced green chilies

1 med. pkg. grated cheddar cheese or colby cheese

1 cup chicken broth (reserved from boiling the chicken breasts)

Drizzle a little olive oil in the bottom of a 9x13x2-inch casserole pan.  Layer one-half of the tortilla chip triangles in bottom.   Layer one-half of the diced cooked chicken over the tortilla triangles.  Sprinkle with 1/2 tsp. garlic salt and 1/2 tsp. chili powder.  Spoon one-half can of the Ro-tel tomatoes with green chilies over seasoned chicken.  Sprinkle one-half of onions and one-half of bell pepper over the Ro-tel tomatoes.  Layer one-half can of cream of mushroom soup (and one-half can of cream of chicken soup over the onions and bell pepper.  Pour one cup of chicken broth over all to moisten.  Then layer one-half of the grated cheese over soups.  Now repeat layers in the order above using the rest of the ingredients (except chicken broth) and ending with the grated cheese on top.  Bake in a 350 degree oven until hot and bubbly.  Serve hot with crackers or garlic bread and a green salad.  Yippee!

 Texas Sweet Potato Pie

1 c. cooked, mashed sweet potatoes

1-1/2 c. sugar 

3 eggs

1 stick butter, melted

1 small can evaporated milk (not sweetened condensed milk)

1 tsp. vanilla

1/2 tsp. cinnamon

Mix all ingredients with electric mixer on "low" setting.  Pour into unbaked pie shell.  Bake at 350 degrees until center is set (soft-firm but not runny).  Be sure to place a sheet of foil lightly over pie when crust rim is browned, so as not to burn pie crust while pie continues to bake.  Pie will firm up some after it cools, so don't overcook.  I usually bake a long pan full of sweet potatoes, mash them up and package 2 cups to a quart-size zip-lock freezer bag and when I'm ready for pie, I thaw out one bag and bake 2 pies at a time.  This is my favorite pie recipe!

 Hamburger Goulash

1 med. pkg. elbow macaroni

2 lbs. lean ground beef

salt or salt substitute and black pepper, to taste

1 c. chopped onion

1 c. chopped green bell pepper

1 can stewed tomatoes

1 small can tomato sauce

6 tbsp. chili powder

In a large Dutch pot, boil enough water to cook the macaroni.  Add macaroni to boiling water and cook until tender.  Do not overcook.  Drain macaroni well.  Do not rinse.  Set aside.  In a large skillet, brown ground beef until done.  Add bell pepper and onion last few minutes of browning the beef and cook until vegetables are glazed and tender.  Drain ground beef and vegetables well.  Return to stove and season with salt or salt substitute and black pepper, according to taste.  Add stewed tomatoes, tomato sauce and chili powder.  Stir to blend.  Add seasoned beef mixture to cooked macaroni.  Stir all together.   Serve hot with yeast rolls, butter and salad.

 Baked Chicken and Cornbread Stuffing

4 skinless, boneless chicken breasts

1 bag of "cornbread" stuffing

1 med. onion, chopped

1 stalk celery, chopped

1 can condensed Campbell's Golden Corn Soup

1/2 c. chicken broth (low sodium)

salt or salt substitute and black pepper, to taste

4 tbsp. melted butter

Preheat oven to 350 degrees.  Mix soup, broth, onion, celery and cornbread stuffing.  Spoon into a buttered casserole dish.  Place uncooked chicken breasts on top of stuffing mixture.  Season tops of chicken with salt or salt substitute and black pepper.  Drizzle melted butter over chicken.  Bake for 30 minutes at 350 degrees or until chicken is thoroughly done.  Fluff stuffing and serve hot.  You may garnish chicken with parsley or sprinkle with a little paprika for color.   Serve hot with a cooked green vegetable like green beans, asparagus, broccoli, or English peas.  Add stuffed eggs and you will have a nice well-rounded meal.  No bread is needed with the stuffing.

 English Pea Salad

1 chilled refrigerated can of English peas or 1 small pkg. frozen green peas, thawed

1/2 c. minced onion

1 small jar of chopped pimiento peppers

2 tbsp. sweet pickle relish

dash of salt or salt substitute

1/2 tsp. black pepper

1 tbsp. sugar or 1 tsp. Splenda

2 tbsp. white vinegar

1/2 c. grated cheddar cheese or small cubes of American cheese

light mayonnaise (enough just to moisten all ingredients but do not saturate)

Mix all ingredients and add mayonnaise to right consistency.  Cover and chill until serving time.

 Louann's "Angel"  Buttermilk Biscuits

5 c. all-purpose flour

1/4 c. sugar 

1 tbsp. baking powder

1 tsp. salt or salt substitute

1 tsp. baking soda

1 c. shortening (I use Crisco golden shortening)

1 pkg. dry yeast

4 tbsp. warm water

2 c. buttermilk

Sift dry ingredients together, cut in shortening.  Dissolve yeast in warm water and add with buttermilk to dry ingredients; mix well.  Roll out 1/2-inch thick.  Cut with biscuit cutter or glass.  Place on lightly sprayed cookie sheet and brush tops with melted butter.  Bake at 400 degrees for 15 minutes.  Delicious!

 Old Fashioned Pound Cake

1 pound (4 sticks) butter, softened

1 pound (2-1/2 cups) granulated sugar (Note: Splenda does not work in this recipe)

1 pound (8) large whole eggs

1 pound (4 cups) unsifted all-purpose flour

2 tsp. vanilla

1/2 tsp. nutmeg or 1 tbsp. lemon peel (for a lemony taste) or pure orange flavoring

1.  Preheat oven to 325 degrees.  Grease and flour a 10-inch tube pan.

2.  In a large bowl, beat butter and sugar until light and fluffy.  Beat in eggs (two at a time) beating until very light and fluffy.

3.  Add flour and flavorings all at once.  Stir in gently just until well combined.  Turn into prepared pan.

4.  Bake until a toothpick when inserted in cake comes out clean (about 80 to 90 minutes).  Cool 10 minutes in pan.  Remove from pan by using a knife around the edges to loosen. 

(Makes a large cake for 20 servings.)

   "7-Up"  Biscuits

3 c. Bisquick baking mix

1 small carton sour cream

1 c. 7-up soda

1/4 c. melted butter

butter spray

Mix first 3 ingredients together in a medium bowl to form a soft dough.  Handle gently and lay soft dough out onto a floured surface.  Shape dough into round balls about 2-1/2 inches across.  Place biscuits 3 inches apart on a lightly butter sprayed baking sheet.  Brush tops with melted butter or drizzle butter over top of biscuits with a spoon.  Bake at 400 degrees for about 20 minutes or until biscuits are golden brown.  These biscuits are so light they will melt in your mouth.  Sometimes I bake them in a large size muffin pan to keep them from spreading out and you have biscuit muffins.

 "Lone Star" Buttermilk Pie

1 c. sugar 

4 tbsp. all-purpose flour or wheat flour

1/2 c. melted butter

3 eggs, beaten

1 c. buttermilk

1 tsp. vanilla

dash of nutmeg

1 (9-inch) unbaked pie shell

Preheat oven to 415 degrees.  Mix sugar or Splenda and flour together until well blended.  Add cooled, melted butter, beaten eggs, buttermilk and vanilla.  Mix and pour into pie shell.  Bake 15 minutes at 415 degrees.  Turn temperature down to 325 degrees and continue to bake until pie "sets" (soft-firm in center and is not runny (about 25 minutes or so).  Test with toothpick.  Cool on wire rack; do not cut pie while hot.  This is a custard type pie that is sweet and creamy.  One of my favorite pies!

 "Hombre" Hominy Casserole

1 small jar diced pimiento peppers

2 cans white or yellow hominy, drained

1 c. grated colby cheese

1 small green bell pepper, chopped

1 med. onion, chopped

1 can cream of celery soup

1 can cream of mushroom soup (low sodium)

1 tsp. Tabasco sauce

Salt or salt substitute and black pepper ( to taste)

Place drained hominy in dish; add salt or salt substitute and black pepper.  Mix the rest of ingredients together and spoon into a  buttered casserole dish.  Bake for 45 minutes at 350 degrees.

 Cheesy Potatoes and Sausage Soup

Cook in a large stock pot until potatoes are tender:

4 large Russet potatoes, peeled and cut into bite-size pieces

2 reg.-size cans (low sodium) chicken broth

In a large skillet, cook and brown:

1-1/2 lbs. sausage ( I prefer using a non-pork sausage like turkey sausage)

2 large onions, diced

When sausage and onions are cooked, drain juices

Add to soup pot:

1 stick of butter

1 quart or 2 pints cream

Stir to blend.

Add to soup pot:

Sausage and onion mixture

Salt (to taste) or salt substitute

1 tsp. pure vanilla extract

1 tbsp. white Balsamic vinegar

1 c. grated Colby cheese

Blend all together.

Sprinkle top of soup with:

Fresh chopped parsley

Serve hot with fresh made cornbread.  Yummy!

Nacho Tater Tot Casserole

2 lbs. lean ground beef

2 lb. bag of frozen Tater Tots with onions, unthawed

1 can Campbell's Nacho or Fiesta Cheese Soup

1 can cream of mushroom soup (low sodium)

1/2 soup can of water

1/4 c. grated cheddar cheese

In a large skillet, brown ground beef; drain.  Add cream of mushroom soup and nacho or fiesta cheese soup.  Add 1/2 can water.  Stir well and bring mixture to a boil.  Pour into a buttered baking dish (9x13x2-inch) and place all of frozen tater tots on top of sauce.  Sprinkle grated cheese over Tater Tots.  Bake at 350 degrees until Tater Tots are cooked and tops are golden brown.  Serve hot with biscuits and a green salad.

Sauerkraut Relish

2 c. bottled sauerkraut

1 med. onion, chopped

1/2 c. chopped green bell pepper

1 small jar diced red pimiento peppers

1/2 c. white vinegar

2/3 c. granulated sugar or 1/3 c. Splenda

Pinch of salt

Mix sugar and vinegar in a saucepan; heat to boiling.  Pour over other ingredients.  Let stand in jar or in covered bowl in refrigerator for 24 hours.  Sweet and Sour!  Good with barbecued beef or chicken.

Dorothy's Candied Yams

6 medium - size or 4 large size sweet potatoes, washed and peeled

2 c. granulated sugar 

2 tsp. cinnamon

1 stick of butter

2 tbsp. wheat flour or all-purpose flour

1 c. water

large size marshmallows (optional)

Cut potatoes into 1/2 inch thick rounds.  Layer in bottom of a buttered 9x13x2-inch baking pan.  Cover potatoes with sugar.  Sprinkle cinnamon over all and dot butter evenly over top.  Sift flour evenly over potatoes.  Add water to bottom and bake at 400 degrees until sweet potatoes are tender and have a glazed syrup.   (Serves 4 - 6)  Double recipe for larger amount if needed.  Before serving, you may want to scatter large size marshmallows over top after removing from oven.  They will melt some from the hot potatoes and will look festive. 

Homemade Chicken Vegetable Soup

3 large boneless chicken breasts

1 c. thin egg noodles, uncooked

1 regular-size can of small-size mixed vegetables (carrots, potatoes, celery, and peas)  I prefer Veg-All Brand Mixed Vegetables. 

2 cans cream of chicken soup

1 med.-size can (low sodium) chicken broth

1 c. whole milk

1 tsp. onion powder

salt (to taste)

1 tsp. black pepper

1/2 tsp. red cayenne pepper

2 tbsp. dried parsley flakes

1/4 stick of butter

water or milk to finish filling pot up to 2/3 full mark

In a Dutch pot, cover chicken with cold water and bring to a boil.  Boil until chicken is done and tender.  Remove chicken and set aside to cool.  Put egg noodles in the same boiling water in pot and cook over medium heat until done.  When chicken cools enough to handle, dice chicken into small size pieces.  Add a can of (low sodium) chicken broth to the cooked noodles in the pot.  In a bowl, combine cream of chicken soup with a little broth from the pot and stir until blended.  Add the cream of chicken soup  and milk to the pot and stir well.  Add diced chicken to pot.  Add black pepper, red cayenne pepper, onion powder, butter, mixed vegetables, and parsley flakes.  Stir to blend.   Season (to taste) with salt or Mrs. Dash (table blend) or a no salt substitute.  Remember the soups have a lot of sodium in them unless you buy low-sodium soups.  Pot should be up to 2/3 full and if you need to bring it up more, just add a little more water or milk.  Turn heat down to simmer. Heat thoroughly and turn heat off and put a lid on pot to keep hot.  Serve warm to hot with crackers and iced tea.  Good for what ails you!

Company Chicken Pot Pie

6 boneless chicken breasts

1 can chicken broth (low-sodium)

1 stick butter

2 reg.-size cans of small size Veg-All Brand Mixed Vegetables, drained

1 can Franco American Chicken Gravy (I tried other brands of chicken gravy and this is the best.)

2 cans cream of chicken soup

1 tbsp. dried parsley flakes

1 tsp. onion powder

salt and black pepper, to taste

butter spray

2 unbaked pie crusts (I either make my own pie crust dough or buy Pillsbury round folded flat pastries that come two to a box.  Then I roll out each pie crust longer and wider to cover my 9x13x2-inch baking pan or a similar Pyrex casserole dish.)

Directions:

Place chicken in a large pot; cover with cold water and add 1 can of chicken broth.  Boil chicken breasts until done and tender.  Remove from broth and cool for handling.  Cut chicken breasts into bite-size pieces.  Set aside.  Lightly spray and coat the bottom of a 9x13x2-inch pan or casserole dish with butter spray.  Place one pie crust in pan or dish to cover the bottom.  Do not prick crust with fork.  Melt butter and pour 1/2 of butter over bottom crust.  Layer the chicken over the crust in the bottom.  Season with salt or salt substitute and black pepper, to taste.  Thin the cream of chicken soup with a little broth from pot.  Blend to remove lumps.  Pour over chicken.  Layer the mixed vegetables over all and season with onion powder.  Next pour the Franco American chicken gravy evenly over the other ingredients in pan and sprinkle top with dried parsley flakes.   Now drizzle the rest of the melted butter over all.  Pour a little broth from the pot over the pot pie ingredients, just enough to moisten and add a little juice.  You don't want your pot pie to be too dry or too watery, just creamy and juicy.   Add your top crust; crimp or carefully fold in edges of pastry dough and prick with fork to vent.  If you want to put a glaze on your top crust, brush with one egg yolk mixed with a little water.  Bake at 350 degrees until hot and bubbly and top crust is golden brown.  Makes a large pot pie and any leftovers can be put in smaller pie pans; wrapped and put in the freezer.  Enjoy!

Dorothy's Swedish Meatballs

2 lbs. lean ground beef

1/2 lb. bulk sausage 

1 c. bread crumbs (plain)

2 eggs

1/2 c. evaporated milk 

1 tbsp. dried onion flakes or 1/4 c. finely minced onion

1 tsp. dried parsley flakes

2 tsp. ginger

1 tsp. allspice

2 tsp. salt 

1 tsp. black pepper

1/2 tsp. sage

olive oil

1 bottle sweet and sour sauce

Combine all ingredients except olive oil and sweet and sour sauce.  Pour enough olive oil in a large skillet, heat oil and brown meatballs on all sides.  Cover skillet and simmer over low heat until meatballs are done through and through.  Serve meatballs with sweet and sour sauce.

Baked Cabbage with Cheese Sauce

1 large head cabbage, cut into chunks

1/2 stick butter, divided

3 tbsp. all-purpose flour 

1/2 tsp. paprika

1 c. milk

1 lb. Velveeta  cheese or other soft cheese, cubed

2 c. croutons

Put cut up cabbage into a large pot and cover cabbage with water.  Bring water to a boil. Cook about 3 minutes and drain.  Heat oven to 350 degrees.  Melt butter in a saucepan over medium-low heat.  Reserve 1/2 of melted butter for croutons in a medium size bowl.  Blend flour and paprika with the butter in saucepan and gradually stir in milk.  Cook, stirring constantly, until mixture thickens.  Add cheese cubes and stir until cheese melts.   Put cabbage into a baking dish.  Spoon or pour cheese mixture over cabbage.  Toss croutons with remaining melted butter and sprinkle over the top of the cabbage and cheese.  Cover and bake 25 minutes.  Then uncover and bake 20 more minutes or until croutons are toasted.  Serves 8.

Pineapple Casserole

1 large can crushed pineapple, drained

4 eggs, slightly beaten

3/4 c. granulated sugar 

1 stick melted butter

5 slices cubed sourdough bread (crusts removed)

Mix together eggs, sugar and melted butter.  Fold in crushed pineapple and bread cubes.  Pour mixture into a casserole baking dish or pan and bake at 350 degrees for 1 hour or until golden brown.

Hot Fruit Compote

1 med. can pineapple chunks

1 med. can peach halves

1 med. can pear halves

1 jar spiced apple rings

2 tbsp. all-purpose flour 

1/2 c. brown sugar

1 stick butter

1 tsp. vanilla

Drain all fruit and put into a baking dish.  Melt butter in the top of a double boiler and stir in flour and brown sugar.  Cook this mixture over hot water until thickened, stirring constantly.  Stir in vanilla and blend.  Pour sauce over the fruit.  Cover and place in refrigerator overnight.  Before serving, bake in oven about 20 minutes or until hot and bubbly.  Serves 10.

 Tex-Mex Green Chili Rice

3 c. sour cream

2 (4 oz.) cans chopped mild green chilies

4 c. cooked rice

2-1/2 c. grated Monterey Jack cheese

2-1/2 c. grated cheddar cheese

Mix sour cream and chilies and set aside.  Mix cheeses together.  Butter a casserole dish or pan.  Put 1/2 of cooked rice in casserole dish.   On top put 1/2 of the sour cream and green chilies mixture.  Sprinkle on salt and pepper.  Then put 1/2 of mixed cheeses.  Then repeat layers in same order using the remaining rice, sour cream and chilies mixture, seasonings and cheeses.  Cover and bake 25 minutes at 375 degrees.  Take cover off and bake for 10 minutes longer or until hot and bubbly.  Serves 8 to 10.

Beef Steak and Potato Casserole

4-6 tenderized cube steaks

1 tbsp. herb and garlic seasoning (any brand)

black pepper, to taste

1 can cream of mushroom soup, mixed with 1/2 can water

2 sliced potatoes

1 thinly sliced onion

2 tbsp. butter

Season cubed steaks with salt and pepper and brown on both sides in a large skillet with a little oil.  Place steaks in the bottom of a casserole pan.  Top with layer of sliced potatoes, seasoned with herb and garlic seasoning and black pepper, to taste, and a layer of sliced onions.  Pour soup mixture over the top.  Dot with butter.  Cover and bake in a 350 degree oven for about 45 min. to 1 hour.

Chilled Corn Salad

1 (8 oz.) pkg. cream cheese

1 sm. carton sour cream

1 tsp. lemon juice

2 garlic cloves, minced

1/2 c. diced green bell pepper

1 med. jar diced pimiento

1 c. chopped green onions

1 med.-size pkg. whole kernel corn, thawed

Cream together the cream cheese, sour cream, lemon juice and garlic.  Add the rest of the ingredients and stir.  Chill in refrigerator until serving time.  Serve cold as a salad dish.

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