smoked ham; extra lean,Ground: 1.5 pounds
pork; Ground: 2 pounds
ground beef: 1 pound
graham crackers; crushed: 3 cups
milk: 2 cups
eggs: 3
tomato soup: 2 cans
vinegar: 0.75 cup
brown sugar: 2 cups
dry mustard: 2 teaspoons
mix the meat, graham crackers, milk, and eggs together and form into ~30 small loaves
mix the soup, vinegar, brown sugar, and dry mustard to make the marinade, pour over the loaves
bake at 350 degrees for 1 hour, spooning more marinade over the loaves at 20 minute intervals
ham; diced: 1 cup
rice: 3 cups
green pepper; diced: 0.5
green onion; diced: 1
celery; diced: 2
eggs; beaten: 1
Cook rice as per directions on box (day old rice is best)
Oil botton of pan, add ingredients and cook until egg is cooked
cream of mushroom soup: 2 cans
mustard: 2 tablespoons
kitchen bouquet: 1 tablespoon
onion; chopped: 1
garlic salt: 1 teaspoon
mix together and pour over roast
bake at 325 degrees for 2-3 hours
or
slow cook for 3 hours
enchilada sauce: 1 can
tomato soup: 1 can
green chilis: 1 can
onion; diced: 1
ground beef: 1 pound
cheese: 1 pound
tortilla shells:
olives: 1 can
lettuce:
sour cream:
guacamole:
Brown ground beef and onion
add canned ingredients: enchilada sauce, tomato soup, and green chilis
bring to a boil
Layar sauce, shells, sauce, cheese, shells, sauce, cheese
Bake at 350 degrees for 20 minutes
chicken; cubed:
cream of chicken soup: 2 cans
mayonnaise: 1 cup
curry powder: 1 teaspoon
lemon juice: 2 tablespoons
Brown chicken
mix in wet ingredients, do not allow it to boil or mayonnaise will seperate
serve over rice
cream cheese: 3 ounces
butter; softened: 1 tablespoon
chicken; cubed: 2 cups
onion; chopped: 1 tablespoon
salt: 0.25 teaspoon
pepper: 0.125 teaspoon
milk: 2 tablespoons
butter; melted: 1 tablespoon
crescent dinner rolls: 8 ounces
chicken gravy mix: 1
Beat cream cheese and butter, add chicken, onion, salt, pepper, and milk
Seperate dough into 4 rectangles and spoon chicken into dough, press edges to seal, brush tops with melted butter
Bake at 350 degrees for 25-30 minutes or until golden brown
Serve with chicken gravy
carrots; diced: 1 cup
green peas: 10 ounces
butter: 0.5 cup
celery; diced: 1 cup
chicken broth: 3 cups
milk: 1 cup
chicken; cubed: 5-6 cups
flour: 2 cups
baking powder: 2 teaspoons
egg yolks; beaten: 2
shortening: 0.5 cup
margarine: 0.5 cup
water; hot: 0.5 cup
onion; diced: 1
thyme: 0.25 teaspoon
flour: 0.5 cup
salt: 1 teaspoon
lemon juice: 2 teaspoons
Boil chicken, remove chicken and cut up
Add vegetables
carrots 10 min, then peas 5 min,
saute celery, onion in butter, remove from heat, then add flour, thyme, milk, salt and pepper into chicken broth
cook, stirring constantly until sauce thickens, add chicken, carrots, peas
Pastry:
mix 2 cups flour, salt, baking powder, cut in shortening
pour hot water over margarine until melted, cool to lukewarm then add lemon juice and egg yolks, add to dry ingredients, mix well and chill thoroughly
roll out and cup circles around buttom side of a muffin tin
Bake at 375 degrees for 12-15 minutes
chicken breasts; cubed: 3
broccoli: 1 bunch, or
broccoli; frozen: 2 packages
lemon juice: 1 tablespoon
cream of chicken soup: 1 can
mayonnaise: 1 cup
cheese; grated: 1 cup
bread crumbs; browned in butter: 1 cup
Mix chicken breasts, broccoli, mayonnaise, cream of chicken soup, and lemon juice in 19×13 pan
top with cheese and bread crumbs
Bake at 350 degrees for 25 minutes
ham; thinly sliced
chicken breasts
cream of chicken soup: 1 can
sour cream: 1 cup
soy sauce: 1 tablespoon
rice
wrap chicken breasts with ham and place in baking dish
mix cream of chicken soup, sour cream, and soy sauce and pour into pan
fill the baking dish with rice
and bake at 350 degrees for 1 hour
hash browns: 24 ounces
butter: 2 tablespoons
cheese; grated: 1.5 cups
bacon: 1 cup, or
ham: 1 cup
half and half: 1 cup
eggs; beaten: 4
Mix hash browns and melted butter together and press into a 9 inch round, deep pie pan
Bake at 375 degrees for 20 minutes
Put cheese and bacon on top of hash browns
Mix eggs and half and half and pour over the top
Bake at 375 degrees for 35 minutes