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2 lbs lean ground meat
2 cups tomato sauce
1 medium onion, chopped
2 T salt
2 T black pepper
2 T sugar [the secret ingredient]
1 large handful crushed crackers
Mix all bake 350' 45 min. to 1 hour
1 c. buttermilk
1 t. salt
1 small can cream style corm
2 t. garlic powder
1 small chopped onion
1 can chopped green chilies
1/2 t. soda
1 cup corn meal
1/3 c melted bacon fat
1/2 lb. grated cheese
Mix all together. Best baked in cast iron skillet heated in oven
until small amount grease has melted and sizzzles. Bake 1 Hr. at 350'
FUDGE JUMBO COOKIE SQUARES
2 c. brown sugar, packed
2 1/2 c. Bisquick baking mix
3 c. quick cooking oats
1 pkg. (12 oz.) chocolate chips
1 can condensed milk
3/4 c. butter or oleo
2 tsp. vanilla
1/2 tsp. salt
2 tsp. vanilla
2 tbsp. oleo
Grease jelly roll pan, 15 x 10 inch. Mix brown sugar, 3/4 cup
butter, eggs and vanilla. Stir in Bisquick mix and oatmeal until
uniform consistency. Heat chocolate chips, milk, 2 tablespoons oleo
and salt in saucepan over low heat, stirring constantly (smooth).
Stir in nuts and vanilla.
1 1/2 cups Buttermilk
3 teaspoons (heaping) Baking Powder
1/2 teaspoon Salt
2 1/2 to 3 cups Flour
Whip baking powder, salt and buttermilk until dissolved and fluffy.
Add flour and mix quickly. Do not mix long. Pour dough on floured
board or counter can add additional flour if needed until mixture
does not stick to your hands. Knead until smooth. Quickly pinch-off
biscuits and place in a greased 10 inch cast iron skillet. "Can use
oil instead bacon grease."
Preheat oven to 425 degrees and bake. Cook 20-30 minutes or until
brown on top. This make a good firm brown crusty bottom on the
biscuits. Yield:"9 Biscuits".
Crock Pot Cheesy Chicken
16 oz. boneless chicken breast (4 oz pieces)
1 can condensed cheddar soup
1 8-oz. can stewed tomatoes
1 cup salsa (I used medium)
Put frozen chicken breasts in crock pot. Mix remaining three
ingredients together and pour on top. Cook on low for 3 hours.
Next, Add about 2 cups of chopped onion, peppers (I used green/red/yellow
combination) and mushrooms. Chop them up really small - diced if you
will. At this point, because it was very saucy, I added in my noodles
also; you could cook your pasta separately. Cook another hour.
Each serving is 1 cup of pasta & sauce and 1 chicken breast.
4 servings. 5 points without the pasta.
Broccoli Raisin Salad
2-3 bunch fresh broccoli, cut into florets (3-4 cups)
½ pound bacon, cooked and crumbled (can be optional)
1 medium onion, fine diced
7 oz raisins (prefer golden)
Optional: 1 c. peanuts or slivered almonds
1 c. sunflower seeds
1 c. grapes (cut up)
1 cup mayonnaise
½ cup granulated sugar
1 tbs. vinegar
Combine broccoli florets, crumbled bacon, diced onion and raisins in
mixing bowl and gently fold in dressing. Serve salad slightly
chilled. It tastes best when served the same day.
Baked Potato Salad
4 to 6 medium potatoes, cooked and cubed
1/2 cup chopped onion
1 lb. cheddar cheese, I use 1/2 lb. cubed or shredded
1 cup mayonnaise, I use Miracle Whip
Blend all together a day ahead of time.