Funeral Potatoes

• 2 Sticks Butter
• 2 (16 oz) containers Sour Cream
• 2 pkgs (8oz) grated Cheese
• 2-3 lbs hash-browns
  
• red/green bell peppers (optional)
• Crackers (Ritz, Saltines, etc)
  

- Melt butter, stir in sour cream, cheese, hash-browns, and peppers.
- Pour into large baking dish/dutch-oven.
- Top with cracker crumbs & dot with butter.

Bake @ 350 Degrees for 1-1/2 hours (uncovered for conventional oven, covered for dutch-oven).

For Dutch-Oven w/ coals:
Add 2 coals more on top then size of oven and 2 less on bottom for 350 degrees
(ex. 10" oven = 12 coals top, 8 coals bottom)
Add/Subtract 1 coal top AND bottom for 25 degree increments.

Strawberry Cobbler

Filling:

• 4 C. Strawberries
• 3/4 C. Sugar
• 3/4 C. Water
• 3 Tbsp Cornstarch
• 1/4 tsp Salt

- Crush 1 Cup strawberries, add 3/4 Cup water. Bring to boil, simmer 3 min. Strain Juice from cooked strawberries and add water to make 1 Cup.
-Combine Sugar, cornstarch and salt in same pan. Slowly add juice, stirring until smooth, bring to a boil. Keep stirring until mixture is clear and thick. Cool slightly.
- Put cut/whole strawberries into pan/duct-oven.
- Pour Cooked Mixture over Berries, mix together.

Cake:

• 1 pkg white/yellow cake mix
• 2 eggs
• 1 stick butter
• 1 1/2 C. Sprite/7-up/sierra-mist

- Empty Cake mix onto Berries.
-Melt Butter, add Sprite (butter will seem to crystallize) and eggs, beat together.
- Pour mixture over cake mix.

Bake @ 350 degrees for about 45 min. (or until cake is done)

For Dutch-Oven w/ coals:
Add 2 coals more on top then size of oven and 2 less on bottom for 350 degrees
(ex. 10" oven = 12 coals top, 8 coals bottom)
Add/Subtract 1 coal top AND bottom for 25 degree increments.

Lemon Meringue Pie

Filling:
- 1 1/2 C. Sugar
- 1/4 C. + 2 Tbsp Cornstarch
- 1 Tbsp Flour
- 1/8 tsp Salt
- 1/2 C. Lemon Juice
- 3 Egg Yolks, Well Beaten
- 1 1/2 C. Boiling Water
- 1 Tbsp Grated Lemon Rind
- 1 C. Cold Water
- 1 Baked 9in (deep dish) pie shell


Meringue:
- 3 Egg Whites
- 2/3 C. Sugar
- 1/2 tsp Cream of Tartar

• Blend: sugar, cornstarch, flour, and salt in medium saucepan. Add lemon juice, rind, cold water, beaten egg yolks, blending until very smooth. Add boiling water.
• Bring to a boil over medium heat, stirring constantly, then boil 2-3 minutes. Remove from heat. Stir filling occasionally until warm. When cool, add to pie shell.

• Beat 3 egg whites, cream of tartar. Add sugar gradually. (use Electric mixer, can take up to 45min) Beat until mixture can stand on own. Apply to top of pie filling, sealing in the pie filling.

• Bake @ 350 degrees for 10-13 minutes (until tips are light brown.)
  

Garden Chowder

In a large Pot Saute 2 medium zucchini, diced & 1 medium onion diced until tender
In a large glass measuring cup add 3 cups Chicken broth, 1 tsp. lemon juice, and 2 T cornstarch. Mix until blended. add to Pot. bring to a boil.
Add 1 can or 2-3 fresh roma tomatoes, 1 can (12oz) evaporated milk, one can (14.5 oz) corn, and 1 T dry parsley, 1 T dry basil. simmer 5 min.
Just before serving add 1/3 C Parmesan cheese, and 2 cups of cheddar. salt and pepper to taste.

Chicken pot Pie

1 C. California blend Veggies
2/3 C peas and carrots
1 C chicken cooked and diced or a can of chicken would work
1/4 C FF sour cream
1/4 C diced onion or 1 T dried onion flakes
1 Can cream of celery soup
1 C heart healthy Bisquik
3/4 C milk
1 egg

Mix veggies, chicken, soup, sour cream. & onions. Pour into a deep 9 inch pie plate. Mix remaining ingredients until blended. pour over chicken mixture in pie plate. cook and 400 for 25-30 min.

Pepper Casserole

1 lb ground turkey (optional)
1/2 onion sliced
2 cloves garlic
1 zucchini diced
1 can unsalted diced tomatoes
2 C cooked brown rice
1/2 C cheddar cheese, grated
1-2 bell peppers seeded and diced

brown turkey if using it. add a little oil or sprites of oil in large skillet over medium heat and saute onions, garlic, zucchini, peppers and tomatoes. combine rice and cheese and add to this mixture.

Carrot Cake (low fat)

¾ C Brown sugar

¾ C all purpose flour

¾ C whole wheat Flour

1 tsp. Baking soda

1 tsp. Cinnamon

1/8 tsp. Salt

1/3 C Chopped Walnuts

½ C raisins

4 egg whites (or two eggs)

1 tsp. Vanilla

3 ¼ C shredded carrots

2 T Oil

1 can (8oz) crushed pineapple (do not drain)

Peel carrots and shred

Place sugar, flour, baking soda, cinnamon, salt, walnuts, raisins in a bowl and mix by hand.

Add all remaining ingredients and mix by hand until well blended.

Place mix into a greased 9 inch pan and bake at 350 degrees for 45 min or until done.

Cream Cheese Frosting

8 oz cream cheese (low or non-fat)

1 tsp. Vanilla

¾ C powder sugar

let cream cheese come to room temp. whip in mixer add Vanilla and sugar and mix until blended.

Taco Salad

brown ground hamburger 1/2 to 1lb. and season with taco seasoning. (optional)
1 bag of pre-made salad greens (your choice)
1 can of black beans (Drained and rinsed)
1 can of kidney beans (Drained and rinsed)
1 can of Garbanzo beans also known and chick peas(Drained and rinsed)
1 cup for grated cheese
1 avocado diced (optional)
2-3 Roma tomatoes diced (optional)
tortilla chips
mix all but the tortillas chips in a large bowl. when served top with desired amount of crumbled tortillas chips and favorite salad dressing.

Harvest Grain 'N Nut Pancakes

Mix:
3/4 C Oats (grind into flour)
3/4 C wheat flour
1/3 C white flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt

in another bowl combine:
1/3 C milk
1 1/4 C buttermilk
1/4 C vegetable oil
2 eggs
1/4 granulated sugar

mix with electric mixer until smooth. Combine dry ingredients with wet. Add nuts (6T of any variety of chopped nuts) & mix well by hand. Make 1/4 C pancakes.
Serving 2 pancakes. 221 Cal

Carrot Salad

1/3 cup vanilla yogurt
3 dashes cinnamon
2 dashes of nutmeg
1/2 C raisins
1 can (8oz) pineapple tidbits drained
3 cups (10oz bag) shredded or Julianne style carrots

mix well. chill salad until ready to serve.

Balsamic Chicken

Balsamic Vinegar
Thyme
chives
Parsley
chicken stalk
chicken cubed

in a deep frying pan cook chicken with olive oil until fully cooked. add chicken stalk until about 3/4 of the way up the chicken pieces, add balsamic vinegar and thyme to taste. Cover and cook for about 5 min. Add chives & Parsley at the end.

(you could add dried apricots at time of chicken stalk if desired.) I serve this with or on top of rice with a side of asparagus or green beans.

Shepard's pie

1lb hamburger
2 cans green beans (drained)
5 medium potatoes (boiled and mashed) or pre-made instant potatoes 6 servings
2 cans tomato soup
1 cup cheese

brown hamburger. In a greased baking pan (9x4, or a 9x13 will probably work) layer in this order: hamburger, green beans, tomato soup, potatoes, sprinkle cheese over the top. cover with foil cook at 350 for 30 min.

chicken Enchilada Casserole

1lb of shredded chicken
1 can cream of chicken soup
1 can (10oz) green chili enchilada sauce
1 cup cheddar cheese
corn tortillas

in a bowl mix chicken, soup, and enchilada sauce. in a greased 8x8 pan add 1/3 of the mixture. layer ripped or cut up tortillas in one layer, add another 1/3 of the mixture followed by another layer of tortillas, followed by another layer of mixture, then cover with cheese, cook uncovered at 350 for 45 min.

Cabbage Rolls

1 head cabbage
1 egg, beaten
1/4 cup milk
1 tsp salt
1/4 tsp pepper
1 lb ground sausage, cooked and drained
1 cup cooked rice
8 oz can tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce

immerse cabbage in boiling water for 10 mins until limp, drain and separate leaves. combine egg, milk, salt, pepper, meat, and rice. place about 1/4 cup meat mixture in center of each leaf. fold in sides and roll ends over meat place in 9x13 pan. combine tomato sauce, brown sugar, lemon juice and Worcestershire sauce pour over cabbage cook at 350 F for 20-25 mins
* you may also put this in the crock pot and cook on low for 7-9 hrs

Penne Pasta and Veggies

cook 2 cups of penne pasta (about 4 Cups cooked)
sliced 1/2 red bell pepper
1 can drained diced tomatoes
asparagus cut into 1" pieces
Italian seasoning to taste

saute veggies in some olive oil until tender. add drained pasta and Italian seasoning and toss until well mixed. serve.
(we thought it would be good to add shrimp or chicken also)

Creamy Chicken and Potato Soup

Add to large pot:
peeled and diced potatoes
chopped celery
chopped onion
sliced carrots
diced chicken (bite size)

cover with water so barley covered. boil until chicken is done. Leave water/ broth in pot and add:
half & half (quart) or canned evaporated milk.
flour or corn starch if needed
Season with salt & pepper and parsley flakes
add:
8 oz cream cheese
1 C cheddar cheese.
Cook until all is melted.

Pancit

1 C shredded chicken
1 C shredded pork
1 bag (14 oz) coleslaw cabbage
1/2 onion sliced thinly
1 bag Julienne sliced carrots
1 package rice sticks
2-3 T oil
soy sauce to taste
1-2 cloves garlic
1 C chicken broth

Start soaking noodles according to package. Saute garlic & onion in oil. add meat. Season with soy sauce. add chicken broth, cabbage & carrots. Add drained noodles. add more soy sauce to taste.

(I took a recipe from Aunt Barbra and adjusted it to our liking, she uses two bags of noodles and adds celery and other veggies. I changed the shredded cabbage to the bag of coleslaw for easiness.)

Cheesy Potatoes

6 medium potatoes (peeled, boiled, and shredded or chopped into small pieces) or a 32oz bag of hash-browns
1 can cream of chicken soup
1/3 C. chopped onion or 2 T dried onion flakes
1 pint of sour cream
1 1/2 C cheddar cheese
1/2 C corn flakes (optional)

combine soup, sour cream, onions and cheese/ mix in potatoes. pour into greased 9x13 pan. Sprinkle corn flakes over top. bake at 350 for 45 min.

Simple Baked Chicken & Rice

1 can of cream of mushroom or chicken soup
1 can reduced-sodium chicken broth
1/3 C light sour cream or nonfat plain yogurt

stir together in a 9"x 13" baking dish

1 bag (16 oz) California blend frozen vegetables
1 can (10 oz) cooked white chicken, drained
1 1/2 Cups whole-grain instant brown rice, dry
1tsp dried onion flakes
10 dashes or grinds of fresh ground pepper.

Add to dish and stir, cover and put in preheated oven 375 degrees for 45 min. serve with fruit and salad or a fruity salad.

No-Bake Cheesecake

1/3 C lemon juice
1 tsp. vanilla
1 15oz can sweetened condensed milk
1 8oz cream cheese(soften to room temp. this is a must)

whip sweetened condensed milk until fluffy. add cream cheese and beat until well blended. add lemon juice and vanilla. blend well. pour into graham cracker crust. chill 2-3 hrs.

Em's Healthy Oatmeal Cookies (similar to the ones we grew up with)

3/4 C brown sugar
1/2 C white sugar
4oz Fat free cream cheese (best if at room temp.)
3T canola oil
2 egg whites
1 tsp. vanilla extract
Mix well with electric mixer.
in a separate bowl combine the fallowing ingredients.
3C oats
1/2 C wheat flour
1/2 C all-purpose flour
1/4 tsp salt
1/4 tsp. baking soda
mix together. slowly pour dry ingredients with wet as electric mixer is mixing. add any of the following as desired 1/2 C nuts, 2.5T mini chocolate chips, 5T butterscotch chips. mix. Use cookie scoop and put on greased cookie sheet. Use fork to slightly flatten. Cook at 350 for 12 to 15 min. don't let these stay out to long they dry up faster than some cookies.

Rob's Oatmeal Sugar Cookies

1C Shortening
1C sugar
1/2C brown sugar
cream together.
1 egg
mix.
1 1/2C flour
1 tsp. baking soda
1 tsp. cinnamon
mix.
1 1/2C Oats
Mix.
1 tsp. Vanilla
Mix. Chill 1 hour. make into balls and smash flat on a greased cookie sheet with bottom of a cup dipped into sugar each time. Cook at 350 for 10 min.

Spinach Salad

one 16oz bag baby spinach
two 11oz cans of mandarin oranges drained
2oz of feta cheese crumble
sliced or slivered almonds (optional)

put in bowl and toss. add balsamic vinaigrette or your choice of dressing.

Navajo Tacos

Navajo Bread

2 C flour
1/2 tsp. salt
1/2 C instant dry milk
1 T baking powder
1 1/2 T shortening

mix together in a bowl. Make a well in the middle of ingredients. Add enough water (about 1/2 C) to make soft dough consistency. break off small pieces and flatten in hand or roll thin. Fry on hot oil until golden brown on both sides.

Taco meat
1/2lb. ground hamburger browned in a pan add 1 can black beans drained and rinsed. add taco seasoning packet according to instructions and simmer until done.

top Navajo bread with taco meat, sour cream, diced tomatoes, shredded lettuce, shredded cheese, diced avocado or guacamole.

Em's supreme Pizza

make your own pizza crust or have a pre-made one
1 (8oz) can tomato sauce
1 T Italian seasoning
1/2 tsp garlic powder
1 C finely shredded mozzarella cheese
1/3 C finely shredded Parmesan cheese
1/2 bell pepper chopped into small pieces
1/4 C sliced mushrooms
1/2 can (2.25 oz) sliced black olives
1 Jimmy Dean pre-cooked Turkey sausage link, chopped up
about 8 turkey pepperoni's
2 thin slices of red onion, cut slices into quarters and separate.

Mix Italian seasoning and garlic powder to tomato sauce. add desired amount of sauce to your crust. sprinkle cheeses on top. after preparation of the rest of ingredients mix them together in a bowl and top the pizza. cook to instructions for dough or about 425 degrees for 10 min if crust is pre-made or 20 -30 min if raw dough, just watch for browned edges and melted cheese.

I normally take the other half of the ingredients (ex. bell pepper, olives, etc.) and freeze them in a bag for the next time I want a pizza.

Stir-Fry

About 3C cooked rice
1T oil (canola or sesame)
2 bags (16 oz each) frozen mixed stir-fry vegetables
boneless, skinless chicken breast (about 12 oz) cut into bite size or strips
1/2 slivered almonds or chopped walnuts or cashews (opt.)

In a large frying pan or a Wok medium-high heat add oil and chicken. cook until chicken is browned. add veggies to wok (no need to thaw) cook 11 to 13 min to desired tenderness. add nuts if desired. mix with rice or serve 1 C stir-fry over 1/2 C rice.

Em's Homemade Mac & Cheese

1 1/2 C (uncooked) whole wheat elbow macaroni
2 T flour
3/4 skim milk
2 C reduced fat shredded cheese

cook macaroni drain and set aside. put cheese in a bowl and coat with flour (this helps prevent lumping) add milk to pan and start to warm up then add cheese. stir until melted add back the macaroni. mix well.

Buttermilk Syrup

1 C sugar
1 cube butter
1/2 C buttermilk
1/2 tsp. vanilla
1 T corn syrup
1/2 tsp baking soda

1. Boil sugar, buttermilk, corn syrup, & butter for 2 min.
2. remove from heat & mix in vanilla
3. stir in baking soda
4.serve

Restaurant style taco salad (ex. Bajio)

PORK

2-3lbs Pork roast or tenderloin
1 med onion sliced or diced
2T or about half a taco seasoning packet
2 cans of red enchilada sauce (about 10oz)
1/4 C brown sugar

combine into crock-pot. cook on low 8 hours or high 4 hours. remove pork to a large bowl and shred with forks. pour juices from crock-pot on top of shredded pork.


CILANTRO-LIME RICE

follow cooking instructions for your rice, except replace half the water with chicken broth. add lime zest and cook. when done add fresh squeezed lime juice and about 3T chopped cilantro (about 1 T for every cup of rice) mix.

CREAMY TOMATILLO SALAD DRESSING

1C sour cream
1 envelope Ranch Salad Dressing
1/2 envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half*
1 garlic clove, minced
juice from 2 freshly squeezed limes
1/4 C freshly chopped cilantro

Combine all ingredients in a blender. Blend until smooth. store in refrigerator up to 1 week.
*for those who don't know what tomatillos are, they look like green tomatoes with a green husk on them. they are in most produce departments.

RESTAURANT STYLE TACO SALAD

Tortillas
shredded cheese
cilantro-lime rice
black or refried beans
shredded pork
salad greens
Creamy Tomatillo Salad Dressing
salsa (opt.)
guacamole (opt.)
corn chips (opt.)

to assemble..
melt a little cheese on your tortilla
add about 1/4 c of the following- shredded pork, beans, rice.
add desired amount of salad greens and dressing and any other toppings. Enjoy.