We have also nicknamed this recipe "Hair on the Chest Chili" due to it being too spicey for my husband's taste. Ok, we have a slightly weird sense of humor at times in my household.
List of Ingredients:
- 1 pound ground beef; cooked; drained
- 1 can of diced tomatoes with chilies; do not drain
- 3 cans of chili seasoned kidney beans
- 1 package of chili seasoning mix
- 2 8-ounce cans of tomato sauce
- 2 cups water
- 1/4 teaspoon black pepper
- 1/8 teaspoon minced garlic
- (optional)1/4 cup onions; chopped
- (optional)1/4 cup green peppers; chopped
Preparation:
In a large dutch oven combine all ingredients then simmer over medium, stirring occassionally, for at least 30 minutes although closer to 1 hour is better, in my opinion. Let it simmer, not come to a boil. Serve.
Servings: 6 to 8; depending on heavy-handed you are with the ladle.
Garnishments (optional): Sprinkle a small amount of cheddar cheese on top after dipping.
Family Rating: 5 out of 5 wanted seconds.
I take the label from the meat package, that shares the 'sell by' date. When I freeze the meat, I slip this label into the plastic bag as well. I do this even with the meats I cook and then measure out into packets for later use. Not only to help identify what meats are in what bag but also to know what meats to use first in the freezer.
List of Ingredients:
- 4 cans of mixed vegetables; drained
- 2 8-ounce cans tomato sauce
- 2 cups water or tomato/vegetable juice
- 1 14-ounce can diced tomatoes; do not drain
- 1/4 teaspoon minced garlic
- 1/4 cup onions; chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Preparation:
Combine all ingredients in a large dutch over. Simmer over medium heat for 30 to 45 minutes. Serve.
Servings: 6 to 8; depending on how heavy-handed you are with a soup ladle.
Garnishments: (optional): Sprinkle parsley on top after dipping.
Family Rating: 4 outof 5 wanted seconds.
List of Ingredients:
- 16 ounce bag of frozen peas; cooked
- (optional)2 cups of potatoes; peeled; cubed; boiled until tender for eating but not crumbly
1/4 cup of all-purpose flour- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1-1/4 cup milk; divided
- 1 tablespoon butter or margarine
Preparation:
Combine dry ingredients together then gradually add milk to form a paste then a soup-like mixture. In the saucepan, where the cooked peas are waiting our attention, add 1/2 cup of milk and butter. Simmer over low-medium heat until the margarine is melted. Gradually stir in the flour-soup (or 'thickening' as some people call it). Bring heat up to medium and continue stirring until sauce starts to bubble and thicken. Remove from heat. Stir in the cooked cubed potatoes and let stand for 5 to 10 minutes so the sauce warms the potatoes back up as it continues to become slightly thicker as it cools. If sauce is too thick for your liking, gradually add additional milk (1 to 2 tablespoons at a time) until you reach a consistency you prefer.
Servings: 6 to 8
Garnishments (optional): None.
Family Rating 4 out of 5 wanted seconds (not everyone likes cream sauce on their veggies - go figure).
When I freeze hot dogs, I wrap two hot dogs together in saran wrap then freeze them. I can count on family members wanting at least two hot dogs apiece at meal times, this way I can set out 5 sets to thaw for dinner or, if someone wants some for a lunch, they can take out a set already 'portioned' out for them.
A friend of mine, during my first marriage, was predictable when it came to potluck affairs as she always showed up with this dessert. Then again, she had 3 children under the age of 3 at the time so this was something she could quickly whip up to take somewhere.
List of Ingredients:
- 1 package of white cake mix; prepare and bake in a 9 x 13 cake pan per instructions; cool
- 1 large package of fruit flavored gelatin (lime, cherry, or strawberry is generally what I use)
- 1 to 1-1/2 cups whipped topping (i.e. Cool-Whip)
Preparation: After the cake is cool (leave it in the baking dish), take a fork or butter knife (my friend and I used both for variety) and randomly 'stab' or puncture the cake. You want to create small holes or slits that are random in location and depth in the cake.
Prepare gelatin mix per instructions then gradually pour across the top of the cake. Allow it to seep into the slits and punctures you made across the top before pouring more of the gelatin across the top.
Place cake in refridgerator and let chill for at least 30 minutes. Right before serving, or heading out of the house to the potluck affair, spread a layer of the whipped topping across the top. Slice and serve!
If you want to be fancy, divide the cake mix into 2 8-inch square baking pans and use two small boxes that are different, but complimentary, flavors of gelatin mix. Use one flavor of gelatin on one cake and the second gelatin on the other. After chilling, to let the gelatin set, gently remove one cake from the pan and put on a serving plate. Spread a layer of whipped topping across the top. Place the second cake on top, spread the remaining whipped topping across the top (and sides if you want to go an extra mile).
Servings: 8 to 10
Garnishments (optional): Place sliced strawberries or sprinkle some blueberries or rasberries across the top.
Family Rating: 5 out of 5 wanted seconds.
There are a multitude of variations on the Shepard's Pie recipe - here's one more for your collection.
List of Ingredients:
- 1 pound ground beef; cooked; drained
- 2 cans of french style green beans; drained
- 1 can of Cream of Chicken soup
- 1/2 teaspoon salt (optional)
- 1/8 teaspoon black pepper
- 2 cups mashed potatoes
- 1/2 cup french fried onions; divided
- 1/2 cup shredded cheddar cheese
Preparation:
In the skillet, over a low heat setting, combine the meat, soup, salt, pepper, 1/4 cup french fried onions, and green beans. When meat mixture is warm spread across the bottom of a greased 9 x 13 baking dish. After preparing the mashed potatoes, stir in 1/4 cup french fried onions then spread across the meat mixture in the baking dish. Sprinkle the cheddar cheese across the top.
Bake at 350 degrees for 20 to 25 minutes or until the casserole is bubbly and cheese is melted. Let stand for 5 minutes at least before serving.
Garnishment: (optional): None.
Servings: 6 to 8
Family Rating: 5 out of 5 wanted seconds.
Stretching out the grocery budget can help one discover little tricks. For example, I love coffee but cheap brands doesn't satisfy my tastes so this means I pay more. One tight budget months, I can stretch out the coffee supply by making a regular pot. I leave the grounds in the holder instead of throwing them away. Next time I make a pot, I add only half the amount of fresh grounds to the holder.
The second pot, to my tastebuds, tastes just as good as the first pot did. However, let's do the math: If you make one pot of a coffee every day, and use the above method, then you would be able to make 6 12-cup pots of coffee using the same amount of grounds that would typically make 4-1/2 pots.
This is a great, yet easy, recipe for special occassions or when having company. The roast's juices mix in naturally with the soup mixture to create a yummy tasting gravy. The French Onion Soup Mix was in the recipe, as originally shared with me, but my husband felt it was a little too salty tasting for his preference so I typically leave it out. Still tastes great!
List of Ingredients:
- 1 roast (I prefer London Broil for this recipe but rump or chuck roasts work just as well also)li>
- 1 16-ounce bag of baby carrots
- 8 white potatoes; peeled, cut in half
- 1 package French Onion Soup mix (optional - if not using the mix, then add 1/2 teaspoon salt and 1 tablespoon dried chopped onions)
- 2 cans Cream of Mushroom soup
- 1-1/2 tablespoons low sodium beef bullion
- 2 ribs of celery; cut in half lengthwise then chopped
Preparation or Cooking Instructions:
Arrange roast, potatoes, and carrots into large roasting pan. Mix remaining ingredients together and pour over the top. Cover and bake at 375 degrees for 30 to 45 minutes, periodically checking, or until roast is cooked to your preference and vegetables are tender.
Garnishments: (optional)
Slice beef and serve.
Servings: 6 to 8.
Family Rating: 5 out 5 wanted seconds.
© Carol A. Wells
List of Ingredients:
- 1 pound Chicken Tenderloins or Strips
- 1 cup Italian dressing
- 1/2 cup Instant Potato Mix (i.e. flakes, not the 'Buds', pre-seasoned "just add water", or powder style mixes)
- 1/4 cup Parmesan Cheese
- 1/4 cup bread crumbs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Preparation or Cooking Instructions:
Marinate the chicken strips in Italian dressing for at least 4 hours. Remember to turn chicken frequently.
In a large plastic baggie, combine dry ingredients and shake to mix well. Coat chicken with Italian dressing, on both sides, then place 1 to 2 pieces of chicken into the baggie and cover with the mix.
In a skillet, heat 2 tablespoons of cooking oil, or butter if you prefer, and cook chicken over medium heat for 8-10 minutes, turn chicken, cook for 8-10 minutes or until no longer pink.
Garnishments: (optional)
None.
Servings: 6 to 8.
Family Rating: 5 out 5 wanted seconds.
© Carol A. Wells
Leftover taco meat and diced tomatoes equals a lunchtime sandwich? Add a little ketchup, ground mustard, and leftover diced tomatoes to the meat mixture, microwave for a minute or two, and put some on a bun for an quick sloppy joe style sandwich. Yummy!
My parents enjoyed visiting a couple that lived near Chicago. The couple's daughters always had this cake, that they learned about from their Home Ec teacher, waiting on the kitchen table for our arrival.
List of Ingredients:
- 1 Chocolate Cake box mix (devil's food or regular chocolate)
- 1 16-ounces can of cherry pie filling
- Chocolate Frosting
Preparation or Cooking Instructions:
Prepare cake mix according to directions then mix in the cherry pie filling. Blend well. Bake according to the directions for the cake mix, let cool, then ice with the chocolate frosting.
Garnishments: (optional)
None.
Servings: 6 to 8.
Family Rating: 4 out 5 wanted seconds.
© Carol A. Wells