Oven Stew

Spread evenly over bottom of roasting pan 1½ lbs. stew meat, cubed.  Add 1 large onion, carrots, celery and potatoes, cut in chunks.  Mix together 2 t. salt, 1 T. sugar and 2 T. tapioca.  Sprinkle over above.  Drizzle not quite 1 quart of tomato juice over all.  Cover and bake 5 hours at 250°.  (Can be started at 350° then reduced after ½ hour to 250° for 3½ hours).

NOTE:  This recipe came from the Bountiful Harvest book.  I like a lot of vegetables in my stew, so when I make it I use 2 cans each beans, peas, carrots and corn.  I dump entire can of vegetables and water over the meat, onion and potatoes.  I then use tomato soup or tomato sauce (I don’t always have tomato juice) mixed with the tapioca in a blender so it doesn’t clump. 

Tuna Casserole

1 can tuna, drained

1 can mushroom soup

1 medium onion, minced

1 C. celery, diced fine

2 C. rice, cooked

½ t. salt

¾ c. mayonnaise

1 T. lemon juice

3 hard cooked eggs, finely chopped

1 4 oz. can mushrooms

½ lb. cheese, grated

Combine all ingredients.  Stir together mixing well.  Bake in 2-quart casserole at 350° for 45 minutes.

NOTE:  I mix everything together in the baking dish then about midway through the cooking process I stir it together again.  Also, I don’t always have celery and it turns out fine without it.

Chicken Oriental Salad

o   2 chicken breasts, cooked and diced (2 cups)

o   2 T. sesame seeds, toasted

o   ½ C. slivered almonds, toasted

o   ½ head cabbage, chopped (4 cups)

o   4 green onions, sliced

o   1 pkg. Ramen noodles (chicken flavor)

Toast sesame seeds and almonds in at 350° over for about 10 minutes or until browned.  In a large salad bowl combine chicken, sesame seeds, almonds, cabbage, onion and broken uncooked noodles.  Set aside.

Dressing

o   2 T. sugar

o   ½ C. oil

o   1 t. salt

o   ½ t. pepper

o   3 T. vinegar

o   Chicken flavoring packet from Ramen noodles

Mix well in a blender or shaker bottle.  Pour over salad and toss.  Is ready to serve in 2 hours or can be covered and refrigerated overnight.

NOTE:  This recipe came from the Bountiful Harvest book.  I also make it the “lazy” way using canned chicken and package cabbage.

Cocoa Mix

1 8 qt. pkg. powdered milk

1 11 oz. jar Coffeemate

1 lb. powdered sugar (4 c.)

1 lb. box instant cocoa mix

Mix together and store in container.  Add 1/3 cup mix to cup of water.

Chilighetti

2 T. butter

¾ C. chopped onion

1 lb. lean ground beef

1 #2 can tomatoes

1 large can (4 c.) mild chili

1 8 oz. pkg. spaghetti

3 C. shredded Cheddar cheese

1 C. sour cream

½ C. grated Parmesan cheese

½ lb. sliced fresh mushrooms, sautéed

Brown ground been and onion in butter.  Drain and add tomatoes and chili.  Simmer covered for 45 minutes.  Cook spaghetti in salted water and drain.  Remove meat mixture from heat and stir in cheese.  Fold in sour cream and mushrooms.  Combine with spaghetti and put in a large casserole.  Top with Parmesan cheese.  Bake covered at 350°.

NOTE: This recipe came from my Tooele Ward cookbook.  When I brown the hamburger, I do not use butter or margarine because I think the meat has plenty of grease.  Also, when I make it I use a large skillet instead of the oven.  I also use canned mushrooms and don't always use the Parmesan.

Renae's Fabulous Candied Yams

Cook Jumbo YAMS* until they are soft enough to scrape/slide off the peelings.  Set aside to cool. 

In large skillet, cook together 2 squares margarine, 1-2 cans evaporated milk, brown sugar and a smidgen of salt.  (Depending on taste, you can add more milk and sugar.)  It’s ready when the sugar dissolves and it’s heated through.  If it tastes too sugary, add more milk. 

Slice peeled yams into baking dish sprayed with cooking spray.  Pour candied mixture over yams.  Bake at 350°.  Check often turning yams to be sure they are all candied.  It doesn’t take long to heat through.

Just before serving, top with marshmallows and melt in oven.  You’ll need to watch closely so the marshmallows don’t burn.

(NOTE:  All quantities depend on how many servings you need.)

*YAMS are NOT sweet potatoes – do not substitute.

Tater Tot Casserole (Mom)

2 lb. ground beef

2 lb. tater tots

2 cans cream of chicken or mushroom soup plus 2 cans milk

Salt & pepper

chopped onions

Brown meat and onions, season.  Mix soup with milk, add meat.  Pour over tater tots in 9x13 dish.  Bake at 375°  for 15 minutes.  Spread grated cheese over top and return to oven to melt cheese.

7-Layer Casserole (Mom)

o   1 cup rice, raw

o   1 can whole-kernel corn, drained

o   salt and pepper

o   1 8 oz. can tomato sauce mixed ½ can of water

o   ½ cup onion, chopped

o   ½ cup green pepper, chopped

o   ½ cup cheese, grated

o   ¾ lb. raw hamburger

o   salt and pepper

o   1 8 oz. can tomato sauce mixed with ¼ can water

o   cheese, grated (enough to cover)

Put in layers in 2 quart baking dish.  Cover tightly.  Bake at 350° for 1 hour.  Uncover and bake 30 minutes longer.

Brownie Cake (Mom)

Mix together:    

      2 C. flour

      2 C. sugar

Bring to a boil:        

      1 sq. margarine

      ½ C. shortening      

      4 T. cocoa

      1 C. cold water

Add boiled mixture to sugar and flour, then add:

      ½ C. milk

      2 eggs

      1 t. soda

      ¼ t. salt

      1 t. vanilla

Pour into large cookie sheet (with sides).  Bake 400° for 20 minutes.  Frost or dust with powdered sugar.

Chicken & Rice Bake (Mom)

1 can cream of mushroom soup

1 cup water

¾ cup uncooked  rice

¼ tsp each paprika and pepper

4 skinless, boneless chicken breast halves

In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper.  Place chicken on rice mixture.  Cover.  Bake at 375° for 45 minutes or until done.    

World Famous Salad

2/3 C. sliced almonds
4 T. sugar
Cook over medium heat until almonds turn a light brown. Careful not to burn them. Cool on waxed paper sprayed with cooking oil.

Combine:
1 head green leaf lettuce, chopped
1 head red leaf lettuce, chopped
4 stalks celery, chopped
4 green onions, chopped
2 cans mandarin oranges or fresh strawberries, sliced

Dressing:
2/3 C. canola oil
6 T. apple cider vinegar
6 T. sugar
2 T. parsley
1 tsp. salt
Pepper to taste
dash Tabasco sauce

Broccoli Salad

4 crowns broccoli, broken apart
1 lb. bacon, cooked & crumbled
Sunflower seeds, raw
4-5 green onions
Almonds, slivered

Dressing: 1 c. mayonnaise, 1/8 c. sugar, 1 T. rice vinegar

Brown almonds and sunflowers seeds in 1 T. oil in 375 degree oven for about 10 min. Mix everything together and serve.

Shipwreck

Place in baking dish or pan two layers of sliced onion, 2 large potatoes sliced, salt, pepper and paprika.  Crumble on top 1 lb. raw hamburger.  Salt and pepper hamburger.  Sprinkle on ½ cup raw rice, 1 cup diced celery, 1 cup sliced carrots, 1 can tomato soup mixed with 1 can of boiling water.  Put on lid.  Bake at 300° for 3 hours.

Easy Fruit Salad

1 large box lemon instant pudding
1 large can peaches
1 large can chunk pineapple
5 bananas, sliced
1 can mandarin oranges
1 pkg. mini marshmallows
Maraschino cherries

Drain juice from peaches and pineapple.  Mix juice with pudding.  Cut peaches into bite size pieces.  Add peaches, pineapple and bananas to pudding mix.  Drain oranges and discard juice.  Add oranges to other ingredients.  Mix well and refrigerate.

(Brendon made this for my Happy Birthday dinner.)

Chili Mac & Cheese Dawgz

1 Box of Mac & Cheese
1 can of chili
1 package of hot dogs
1 package of buns

Make one box of Mac & Cheese. Add one can of chili after Mac & Cheese is done. Then cook 1 package of any type of hot dog any way you like (grill, bake, fry, boil, etc). Place dog on bun. Top with Chili Mac. I also like to put some mustard on there.

Ramen Oriental Salad

1-2 heads of lettuce--Romaine, red leaf of bag of salad

4-6 green onions, chopped
1 C craisins
4-5 stalks of celery, sliced
3/4 C sliced or whole almonds

Topping:
1/4-1/2 C butter or margarine
2-4 T sugar
2 pkg (3 oz) Ramen noodles,broken, (no seasonings)
1/4 C sesame seeds

Melt sugar & butter. Add dry ingredients & cook in skillet until brown. Cool.

Dressing:
3/4 C olive oil
1/2 C sugar
1/4 C red wine vinegar
2 T soy sauce

Mix together Add ramen topping and dressing right before serving.

Jalapeno Jelly (Charlie)

Serve with cream cheese & crackers

·         1 cup jalapeno peppers (canned with seeds), drained

·         1 medium green bell pepper, finely chopped

·         6 cups sugar

·         1¼ cups white vinegar

·         1 box pectin

·         3-4 drops red or green food coloring

Blend peppers with ¼ cup vinegar until smooth (in blender).  Mix remaining vinegar with sugar.  Combine pepper mixture with sugar mixture and cook over medium heat for 15 minutes or to a slow boil.  Add pectin and food coloring to the mixture, bring back to a boil.  Remove from heat, skim off foam, and pour into jars.  Seal jars with wax or canning lids for storage.  Refrigerate after opening.

Chicken Casserole (Charlie)

·         8 to 10 chicken pieces

·         2 tablespoons margarine

·         ½ pound mushrooms, slice

·         1 can cream of chicken soup

·         1 1/3 cups water

·         2 tablespoons chopped parsley

·         ¼ teaspoon salt (opt.)

·         pepper to taste

·         2 cups uncooked rice

Brown chicken in margarine in Dutch oven.  Add mushrooms and cook until lightly browned.  Remove chicken and set aside.  Add soup, water, parsley, salt and pepper.  Cover and bring to a boil.  Stir in rice.  Return chicken to pan, cover.  Simmer at 350° for 30-45 minutes until most of liquid is absorbed.  Makes 6 servings.

Chicken Enchiladas Suizas (Charlie)

·         1 20-ounce can whole tomatoes

·         1 7-ounce can diced green chiles

·         1 medium onion, quartered

·         2-3 cloves garlic, peeled

·         1 cup thick sour cream sauce (from Salsa section)

·         salt and pepper to taste

·         ½ cup corn or canola oil

·         12 corn tortillas

·         2 pounds boneless chicken breasts, cooked and cubed

·          cups Swiss, Chihuahua or Jack cheese, grated

·         1 bunch green onions, chopped1 cup sour cream (or media crema if shopping in Baja)

In food processor, blend together tomatoes, chiles, onion, garlic and sour cream sauce. Season to taste with salt and pepper and pour into a large saucepan. Heat thoroughly.

Heat oil in skillet until a drop of water sizzles when placed in it. Fry a tortilla lightly on both sides so it's still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a 9 x 14 pan. Stuff enchilada with chicken, cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.

When all enchiladas are made, place the pan in a 350° oven for about 20 minutes. Remove from oven, pour remaining enchilada sauce over enchiladas until almost covered. Cover with remaining cheese and onions. Broil for two minutes or until cheese is melted. Serve immediately, topped with sour cream.

Serves 4

Dutch Oven Lasagna (Charlie)

Using a 14” Dutch oven

·         3 pounds lean ground beef

·         23 ounces spaghetti sauce

·         1 lb. shredded mozzarella cheese

·         6 eggs

·         5 cups cottage or ricotta cheese

·         ½ cup grated Parmesan cheese

·         26 lasagna noodles

·         3 teaspoons oregano

·         1½        cups hot water

Preheat the Dutch oven.  Brown the ground beef.  When done, remove the beef to a large mixing bowl.  Add the spaghetti sauce to the beef and mix well.  In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.

Place the layers in the oven in the following order: 

1.       Break up four lasagna noodles into the bottom of the oven. 

2.       Spread about ¼ of the meat mixture over the noodles. 

3.       Spread ¼ of the cheese mixture over the meat mixture. 

Repeat for 4 layers.

Pour the hot water all around the edges of the oven.  Place the lid on the oven and bake one hour or until done.  Check frequently.

Hints:  This recipe works well with charcoal (12 briquettes on bottom and 16 on top).  Cooking time can be reduced by pre-cooking and draining the lasagna noodles.

Texas Caviar (Charlie)

·         1 large can bean dip

·         3 avocados, coarsely mashed

·         Juice of ½ lemon

·         3 T. mayonnaise

·         3 T. sour cream

·         ½ pkg. taco seasoning mix                

·         ½ cup chopped ripe olives

·         1 cup Cheddar cheese, grated

·         4 to 6 green onions, chopped

·         2 tomatoes, chopped

·         Large size corn chips or tostados

Spread the bean dip in the bottom of an 8-inch square serving dish.  Combine the avocado and lemon juice (add a little picante sauce if you like it hot) and spread over the dip.  Combine mayonnaise, sour cream and seasoning mix and spread over avocado mixture.  Top with ripe olives then grated cheese.  Combine the onions and tomatoes and sprinkle over mixture.  Cover and refrigerate several hours for flavors to mingle.  Serve with corn chips or tostados.

Pineapple Upside Down Cake (Charlie)

·         16 ounce can  sliced pineapple

·         ½ cup  brown sugar

·         1/3 cup  butter

·         1 package yellow cake mix

·         maraschino cherries (optional)

·         2  eggs

Preheat Dutch oven and spray with no-stick.  Place 1/3 cup butter and ½ cup brown sugar in oven.  Heat to melt butter.  Place pineapple slices (save pineapple juice) in the butter and place halved cherries in each pineapple center with round side down, and sugar mixture.  (If the oven is too hot the sugar, butter and pineapple will burn).

Mix yellow cake mix as directed on package using pineapple juice as part of your liquid.  Pour batter over pineapple.  Cover oven and place in over 12 coals.  Place 9 coals on the lid.  Bake, covered for 30-40 minutes or until toothpick inserted in center comes out clean.  Allow to cool for 10 minutes and then invert on foil covered cardboard.

Tom's Campbell's Chicken Noodle Soup

Take one can of Campbell’s Chicken Noodle Soup and put in a quart glass container.  Add a can of water.  Microwave for 5 minutes.  Enjoy!

Michael's Meatballs

·         2 cups water

·         2 cups brown sugar

·         2 cups vinegar

Add meatballs and cook until delicious.

Mike Steed's Sausage Soup

1 pkg Johnsonville Italian Sausage

1 onion, chopped

1T. garlic, minced

Olive oil

1 each red, green & yellow peppers, chopped

3 cans Italian stewed tomatoes

2 boxes chicken broth

3 zucchini, chopped

1-2 carrots, shredded

½ pkg Orzo pasta (can use AsiniDePepe)

Parmesan or Asiago, grated

Brown & slice sausage, set aside.  Sauté onion & garlic in oil.  Add peppers & sauté.  Add tomato & broth.  Cook a while.  Add sausages.  Simmer.  Just before serving, add zucchini, carrots & orzo.  When cooked, serve with cheese on top.

Hawaiian Haystacks

o    2 cans chicken

o    2 cans cream of chicken soup

o    juice from large can of pineapple tidbits

o    large pot of cooked rice

o    1 T. soy sauce

o    2 cans chicken broth

o    ½ C. brown sugar

o   Toppings: cheese, green onion, peppers, coconut, almonds, oriental noodles, tomatoes,  pineapple, cucumbers, celery, mushrooms, mandarin oranges (and any others you would like).

Combine all ingredients, except chicken, in a large sauce pan.  Mix and heat through.  (Add cornstarch with water if it needs to thicken.)  Add chicken and heat through.

Layer haystacks with rice, chicken mixture, and toppings. Serves 8

Renae's Baked Beans

Cut up 1 pkg. bacon and cook in a large skillet.  Then add 1 med. onion, diced.  Cook the bacon and onion together until the bacon is crisp.  Drain the grease.  Stir in 2-3 cans pork & beans (depends on how much you want to serve).  Add about ½ c. chili sauce or ketchup & chili powder (I use ketchup & chili powder because that’s what I have on hand and I think the chili powder gives it better flavor.)  Then add 1½-2 t. mustard (a little at a time to taste because too much mustard is just too much mustard; you can also use dry mustard).  Last, add about ½ c. brown sugar.

Simmer, stirring occasionally, so flavors will blend together.  You can always add more of anything until it tastes the way you want it to.  (You can also add about 3 T. molasses, but I don’t because I don’t care for the flavor.  It’s whatever you like.)

NOTE:  All of these measurements are approximates, everything is according to taste, I don’t measure anything, but it always works.

Butterfinger Chocolate Cake

1 pkg. chocolate cake mix
1 jar (17 oz.) butterscotch ice cream topping, optional
1 carton (8 oz.) whipped cream
3 Butterfinger candy bars, chopped

Prepare cake in a 9x13 pan. Cool for 30 min. Using a wooden spoon handle, poke 12 holes in the cake. Pour topping over cake, cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate at least 2 hours before serving.

*You can also can bake two round cakes. Cut them in half horizonally so you have 4 layers. Put whipped cream and Butterfinger on top of each layer. (We don't use topping when making it this way.)

Wilson Family Favorite!