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6-8 small potatoes
2-3 small carrots (cut up)
1 small green pepper
1 small onion
2-3 cups cut cabbage
Cook until done. Drain most of the water. Add the following ingredients:
1 can or bag frozen tomatoes
1 can Veg-Alll
1 can beef broth
1 can tomato soup
Seasoning (to taste):
Garlic powder
Seasoning salt
Chili powder
Salt
Bring to boil, then simmer for about 15-20 minutes.
Pepper steak
1 onion
1 pepper
1/4 cup worcestershire sauce
Salt
Pepper
1 can tomatoes
1/2 cup cold water
1 tablespoon corn starch
Brown steak in small amount of oil. Transfer to slow cooker. Put sliced green pepper and onion in slow cooker. Add worcestershire sauce, salt, and pepper. Cover and cook for 5-6 hours on low until tender.
Add tomatoes and cook 1 hour longer. Combine cold water and corn starch to make paste. Stir into liquid in slow cooker and cook on high until thickened.
Serve over noodles or rice.
1. Dissolve 2 packages of dry yeast in 1/2 cup of warm water (set aside)
2. Bring to a boil 1 cup water and add 1 stick of margarine and 3/4 cup shortening in hot water. Remove from heat and cool.
3. In a large bowl, mix 2 eggs and 2/3 cup of sugar. Add 1 cup of cold water. Combine this with the above mixtures. To this add approximately 7 cups of self-rising flour.
4. Cover and place in the refrigerator until time to use. Roll on floured board, and cut with a biscuit cutter. Dip in melted margarine and place on baking sheet to rise at least 1 hour. Bake at 400 to 450 degrees for 10 to 12 minutes. Mix will keep for 3 or 4 days. Makes approximately 50 rounds.
Note: Dough will be sticky if it doesn’t set several hours in the refrigerator. Letting them rise more makes them fluffier.
1 large box jello
4 cups boiling water
Stir until dissolved.
Add 3 quarts water. Add enough lemonade mix for 4 quarts. Add 1 large pineapple juice.
Stir and freeze.
Melt 1 lb. margarine. Add 2 1/2 boxes powdered sugar and 2 cups peanut butter. Add 1 tablespoon vanilla. Mix thoroughly in large bowl. Roll into one inch balls and place on waxed paper.
In the top of a double boiler, melt 12 oz. chocolate chips and 1 square paraffin. Dip peanut butter ball in chocolate and top with pecan chip to cover the hole.
Makes a lot. Can half recipe for less. You can also use 1/2 chocolate chips and 1/2 butterscotch chips.
4 cups cooked chicken breast
2 cans cream of chicken soup
1 1/2 cup sour cream
2 cups Ritz cracker crumbs
1 stick margarine, melted
1 cup grated medium sharp cheddar cheese
2 Tbsp. poppy seed
Melt margarine and add cracker crumbs. Set aside. Mix soup and sour cream together. Put 2 cups chicken in long baking dish. Pour 1/2 of soup and sour cream mixture on top of chicken. Pour 1/2 of the cracker crumbs and sprinkle all of the cheddar cheese, plus 1 tablespoon poppy seed. Repeat a layer of chicken, soup mixture, poppy seed, and crumbs on top. Bake 20 to 30 minutes at 350 degrees. Can be made ahead and refrigerated.
1 small yellow onion, finely diced
2 stalks celery, finely diced
4 ounces whole butter
4 ounces all purpose flour
1 pint heavy cream
1 pint water
2 pints whole milk
1 1/2 teaspoons salt
Several dashes hot sauce
1/4 pound crab roe
1/4 pound jumbo lump crab meat
1 bunch fresh chives, finely diced
1 bunch scallions tops, finely diced
Fine Sherry
In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabasco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.
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