Mexican Casserole

Just seeing the name of this recipe makes me want some! This is the same recipe my mother has been preparing for as long as I can remember. She has tweaked it over the years, but I'm still faithful to the original because I love it so.

2 lb. lean ground beef
1 medium onion, chopped
1 tbl. cumin
salt and pepper to taste
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes with green chilies
1/4 cup milk
1 cup grated cheese
tortilla chips

Combine ground beef, onion and spices in a large skillet. Cook until meat is browned and onion is tender. Drain off grease. In a large bowl, combine soups, tomatoes, chilies and milk to make a sauce. (If a less spicy dish is desired, mild salsa can be substituted for the chopped tomatoes and green chilies) Line the bottom of a large casserole dish or 13x9x2 baking pan with tortilla chips. Cover chips with browned meat mixture. Pour sauce over top of meat and sprinkle with plenty of grated cheese. Bake at 325ºF for 30 minutes or until cheese is bubbly and casserole is hot through.

Magic Muffins

This recipe came off the side of a Malt-O-Meal box. I made these muffins for Sunday breakfast today; chocolate cereal with 1/2 cup mini chocolate chips added to the batter instead of nuts. They were crispy on top, very chocolatey and yummy! I mixed the batter too much and the tops came out flat, but no one seemed to care.

1 1/4 cups all-purpose flour
1 cup Malt-O-Meal hot cereal, dry (any flavor)
1/2 cup sugar
1 tbl. baking powder
1/2 tsp. salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
1/2 cup finely chopped nuts

In a large bowl, combine all ingredients. Stir together until just moistened. Spoon into greased or paper-lined 12-cup muffin pan, filling cups 3/4 full. Bake at 400ºF about 20 minutes or until lightly browned. Serve warm.

VARIATIONS:
Add 1/2 cup applesauce, 1/2 cup blueberries, 1/2 cup coconut, 3/4 cup mashed bananas or 1 tbl. poppy seed to batter. For streusel topping stir together 2 tbl. sugar, 1 tbl. Malt-O-Meal, 1/4 tsp. cinnamon and 1/4 tsp. nutmeg. Sprinkle on muffins before baking.

Martha Washingtons

I found this recipe many years ago in a cookbook distributed by my mother's church. They've since become a holiday tradition. Easy, but time consuming, these little candies are so worth the effort.

7 oz. coconut
1 cup finely chopped pecans
1 can sweetened condensed milk
1 stick margarine, softened
2 lbs. powdered sugar
12 oz. semi-sweet chocolate chips
1/4 lb. (or less) paraffin
toothpicks for dipping

Blend coconut, pecans, milk, margarine and sugar with hands in a large bowl. Roll into small balls and place on waxed paper lined baking sheet. Insert a toothpick into each ball. Chill one hour. Slowly melt paraffin and chocolate chips over very low heat. Dip balls into chocolate and return to waxed paper. Remove toothpicks and dab a tiny amount of chocolate over holes. Makes between 100-200 candies, depending on size. Smaller candies may require more chocolate for dipping.

Cereal Snack Mix

This is my take on the original Chex Mix recipe. I make huge batches in my 18 quart roaster, especially during the holidays.

8 cups Chex or Crispix cereals
1 cup mini pretzel twists or sticks
1 cup nuts - any variety
2 cups small square cheese crackers
1/2 cup butter - melted
3 tbl. Worcestershire sauce
1 tbl. seasoned salt

Combine butter and seasonings, mix well. Combine cereal, pretzels, nuts and crackers. Pour butter mixture over cereal mixture. Stir to coat evenly. Pour into large roasting pan. Bake at 250ºF for 1 hour, stirring every 15 minutes. Cool and store in airtight container.

Salsa Allison

This salsa is named for my niece because she gave me the recipe. I don't know if she developed it herself, but this is one of the freshest tasting salsas I've ever eaten.

4 large tomatoes
1 medium onion
1 clove garlic or 1 tsp. minced garlic
10-12 slices jalapeno, plus 3 tbl. juice from the jar
1 can Rotel tomatoes
salt, pepper and garlic salt to taste

Dice tomatoes and onion. Mince garlic and jalapeno slices. Mix together and sprinkle with spices and let stand for 10-15 minutes. Add Rotel tomatoes and jalapeno juice. Let sit overnight.

Butter Cookies

This recipe came with the cookie press my mother purchased in the '40s or '50s. I've not found another to equal it. These cookies are super easy and delicious.

1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. vanilla
1/8 tsp. salt
3 tsp. milk or cream
food dye, optional
colored sugar and/or sprinkles, optional

Cream butter, add sugar and stir together thoroughly. Add the unbeaten egg yolk and vanilla, mix well. Sift the flour, baking powder and salt together. Add to the creamed mixture alternately with milk. Stir thoroughly. Tint dough with food dyes, if desired. Press cookies through a cookie press onto ungreased baking sheets. Decorate with colored sugar and/or sprinkles, if desired. Bake at 400ºF for 10 minutes or until edges are slightly browned.

For a more mellow flavor, allow cookies to age 2-6 weeks before eating, but who can wait that long?!

Banana Pudding

Great for pot lucks! I almost never make this full recipe. It's very easy to cut the ingredients in half and makes a much more manageable dessert.

2 small boxes instant vanilla pudding
3 cups milk
8 oz. sour cream
16 oz. whipped topping, divided
4-5 large bananas
1 box vanilla wafers

Put a large handful of vanilla wafers in a zip top bag, crush with a glass or rolling pin and set aside. Whip pudding with milk. Add sour cream and half the whipped topping. Mix well. Layer bananas and vanilla wafers in large (13x9) casserole. Pour pudding over layers. Spread remaining whipped topping on top and sprinkle with crushed vanilla wafers. Chill thoroughly. Makes 8 large servings.

Beef Stew

My friend Patty created this recipe many years ago. Now, Patty is a bit of a perfectionist, so all her vegetables will be cut into perfect little cubes or slices, but I usually just chunk things up. It tastes great all the same. The turnip is surprisingly good in this recipe. I don't usually like turnips, but the flavor blends in well and it holds up better than the potatoes to the long cooking time.

1/2 cup flour
1 tbl. + 1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. thyme
1 tsp. garlic salt
1 tbl. sugar
2 tsp. Worcestershire sauce
1 bay leaf
2 beef bouillon cubes
2 tbl. shortening
2 lb. stew meat
6 cups hot water, divided
3 potatoes, cut into cubes
4 carrots, cut into 1" slices
1 cup sliced celery
1 turnip, cut into cubes
1 green pepper, sliced
1 onion, diced
1 can (16 oz.) tomatoes

Mix flour, salt and pepper. Coat meat with flour mixture. Brown meat in shortening in large stew pot. Add 2 cups of water, vegetables (except tomatoes) and remaining seasoning. Cover and simmer, adding hot water as needed until vegetables are tender. Add tomatoes and cook an additional 15 minutes or until done. To thicken liquid, mix 2-3 tbl. flour with 1/2 cup water to make smooth paste. Stir into stew, cook and stir until thickened, about 5 minutes. Remove bay leaf before serving.

Grape Salad

2 lbs. seedless grapes, green and red, halved
8 oz. cream cheese, softened
8 oz. sour cream
1 tbl. vanilla
1/2 cup sugar
1 cup brown sugar
1/4 cup chopped pecans

Combine brown sugar and pecans and set aside. Beat cream cheese and 1/2 cup sugar together in a large bowl. Add sour cream and vanilla. Stir in washed and drained grapes. Mix well. Transfer to a serving bowl and top with brown sugar mixture. Chill several hours or overnight.

Buttermilk Syrup

1 1/2 cups sugar
1/2 cup butter
1 tsp. baking soda
3/4 cup buttermilk
2 tbl. corn syrup
1 tsp. vanilla

In a 4-6 quart saucepan, combine all ingredients except vanilla. Bring to a boil over medium heat, stirring constantly. Stir and boil for 7 minutes. Remove from heat and stir in vanilla.

German Pancake

6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt
2 tbl. butter or margarine, melted
powdered sugar (optional)

Place eggs, flour, milk and salt into a blender, cover and process until smooth. Pour butter into an ungreased 13x9x2 baking dish. Pour in batter. Bake at 400ºF for 20 minutes. Dust pancake with powdered sugar if desired. Serve immediately with warm buttermilk syrup.

Tuna Noodle Casserole

3 cups cooked egg noodles
1/4 cup chopped onion
2 tbl. butter or margarine
1 can cheddar cheese or mushroom soup
1 large can (or 2 small cans) tuna, drained and flaked
1 cup chopped celery
3/4 cup milk
2 tbl. flour
1/4 cup pimiento
1/4 cup parmesan cheese

Cook noodles according to package directions; drain and set aside. Meanwhile, in a saucepan cook celery and onion in butter or margarine till tender but not brown. Stir in flour and soup. Gradually stir in milk. Cook and stir till thick. Stir in tuna, pimento, and noodles. Turn into 1 1/2 quart casserole sprayed with non-stick cooking spray and sprinkle with cheese. Bake, uncovered, in a 375ºF oven for 20 to 25 minutes.

Potato Sausage Casserole

1 lb. bulk sausage
1/2 cup chopped onion
3 cups sliced potatoes
1 can cream of mushroom soup
3/4 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1 cup grated cheese

Boil potatoes in their jackets, cool and slice (this can be done ahead). Meanwhile brown sausage and onion in skillet. Mix together milk, soup, salt and pepper. In a 2 quart casserole sprayed with non-stick cooking spray, layer half the potatoes, half the soup mixture and half the sausage. Repeat, ending with sausage. Top with grated cheese and bake at 350ºF for 45 minutes or until cheese is melted and casserole is hot through.

Texas White Sheet Cake

1 cup butter
1 cup water
2 cups flour
1/2 cup sour cream
1 tsp. baking powder
2 eggs, slightly beaten
2 cups sugar
1 tsp. salt
1 tsp. almond extract

Butter Pecan Frosting:
1/2 cup butter
1/2 tsp. almond extract
1 cup chopped pecans
1/4 cup milk
3 cups powdered sugar

Melt butter and water in saucepan. Bring to a boil, remove from heat and stir in remaining cake ingredients until smooth. Bake in greased 13x9x2 pan at 350ºF for 20 to 30 minutes. Cool.

For Frosting: Melt butter and milk in saucepan. Bring to a boil, remove from heat and stir in remaining frosting ingredients. Beat until creamy. Pour and spread onto cake.

Tater Tot Casserole

1 lb. hamburger
1 tbl. minced onion flakes
salt, pepper and garlic powder to taste
2 tbl. Worcestershire or soy sauce
1 can cream of mushroom soup
1/2 bag frozen mixed vegetables
tater-tots
shredded cheese

Brown hamburger and onions with salt, pepper and garlic. Stir in Worcestershire sauce, soup and veggies. Pour into greased 11x7 baking dish. Top with tater-tots. Bake at 450ºF for 30 minutes. Top with shredded cheese and bake an additional 10 minutes, or until cheese is melted.

Taco Pizza

1 lb. ground beef
1 env. taco seasoning
1 can refried beans
3/4 c salsa
1 can sliced black olives, optional
Tortilla chips, optional
Shredded cheese
Pre-baked pizza crusts
Chopped lettuce
Chopped tomatoes
Sour cream

Brown ground beef in a skillet and drain. Add taco seasoning, refried beans, salsa and olives. Stir and simmer until heated through. Spread onto pizza crusts. Top with crunched tortilla chips, if desired. Sprinkle with cheese. Bake at 350ºF until cheese is melted and crust is browned. Remove from oven. Top with lettuce, tomatoes and sour cream if desired. Makes 2 pizzas.

Hash Brown Casserole

32 oz. frozen hash browns, thawed
1 stick melted butter
1 tsp. salt and pepper
1/2 cup chopped onions
8 oz sour cream
1 can cream of chicken soup
8 oz grated cheddar cheese
bread crumbs or crushed corn flakes for topping

Stir all ingredients, except topping, together. Transfer to a 13x9x2 baking dish coated with non-stick cooking spray. Sprinkle on topping. Bake at 350ºF for 30 minutes, or until done.

Mexican Cheeseburger Soup

1 lb. shredded cheese (half sharp cheddar/half mild cheddar)
1 lb. ground beef, cooked and drained
1 can (8 1/4 oz) whole kernel corn, undrained
1 can (15 oz) pinto beans, undrained
1 jalapeno pepper, seeded and diced (optional)
1 can (14 1/2 oz) diced tomatoes with green chilies, undrained
1 can (14 1/2 oz) petite diced tomatoes, undrained
1 envelope taco seasoning
1 can beef broth
1 can diced new potatoes, drained

Spray inside of crock with nonstick cooking spray. Combine all ingredients except potatoes in crock. Cover; cook on low 4-5 hours or high 3 hours. Stir in potatoes about 30 minutes to an hour before serving.

Macaroni and Cheese Lasagna

1 pkg. macaroni and cheese, prepared according to package directions
1 1/2 cups spaghetti sauce
1/2 lb. lean ground beef, cooked & drained
1 cup shredded mozzarella cheese
2 tbl. Parmesan cheese

Spoon half of macaroni into lightly greased 8" square baking dish. Top with half each meat, sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake at 350ºF for 20 minutes, or until heated through.

Fireside Coffee

1 cup instant cocoa or instant chocolate drink mix
1 cup non-dairy creamer
2/3 cup instant coffee
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)

Combine all ingredients; mix well. Store in an airtight container. Yield: 3 cups mix (24-36 servings).

To make one serving: Add 4-6 teaspoons mix to 3/4 cup boiling water; stir until dissolved. Yield: 1 serving.

Enchi-Mamas

2 lb. ground beef
2 cans cream of mushroom soup
2 cans enchilada sauce
1 can sliced black olives
grated cheese
flour tortillas
1/4 cup water

Brown ground beef and drain. Add soup, enchilada sauce and olives. Simmer 10 minutes. Spoon mixture into tortillas, add cheese and roll. Place in lightly greased 13x9x2 baking dish. Pour leftover meat mixture over top. Sprinkle with grated cheese and water. Cover and bake at 350ºF for 20-30 minutes.

Adapted from: Golden Plate Cookbook published by Sherman Service League

Green Bean Casserole

I got this recipe from a magazine ad for Cheez Whiz, but I never saw it again and no one I share the recipe with had ever heard of putting cheese into a green bean casserole. I don't like green bean casserole, but I've been told this is a good one. :-D

9 oz French cut green beans, thawed, drained
1 can cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1/8 teaspoon black pepper
2.8 oz French fried onions, divided

Mix all ingredients except 1/2 can of the onions in 1 1/2-quart casserole. Bake at 350ºF for 30 minutes. Top with remaining 1/2 can onions. Bake 5 minutes.