Forever Eating

 

Baked Bean Chili

By A. Brown

Ingredients:
2 lbs. ground beef (although I prefer to use 3 lbs. of ground chuck)
3 cans (28 ounces each) baked beans
1 can (46 ounces) tomato juice
1 can (11 1/2 ounces) V8 juice
1 envelope chili seasoning
2 cans rotel chili tomatoes (chili fixin's)

Directions:
In a Dutch oven, cook beef over medium heat until no longer pink; drain.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes. 

Yield:  24 servings.

Time:  Prep/Total Time:  30 min.

Easiest Cheese Cake

by E. Kortness

Ingredients:
1 egg
1/2 c. sugar
1 pk of cream cheese
splash of vanilla ( 1tsp)

Directions:
Mix  all ingredients in a blender (I use a bullet mixer).
Pour into a gramcracker crust and bake in preheated oven at 350 for 30 mins or till the top center looks like warm pudding.  Turn off the stove and let sit.
Add your favorite toppings.
(the blender makes it creamy and so easy to put together, just in time for last minute hosting of the speaker. :)

Maple Chicken n'Ribs....

By A. Brown

 

Ingredients:

12 pork ribs

12 chicken thighs with skin on,

250ml sharp apple juice,

4 tablespoons. maple syrup,

2 tablespoons. vegetable oil

2 tablespoons. soy sauce

2 star anise

1 cinnamon stick halved,

6 cloves garlic unpeeled.....

Directions:
Put ribs and chicken in two large freezer bags and set in a dish. Add all other ingredients, divided equally between bags. Squelch everything together well, coating the meat. Leave to marinate for approx 24 hrs, even a little longer, in fridge. To cook, preheat the oven to 200c/gas mark6. Empty both bags into large ovenproof container,(making sure chicken is skin side up)Cook for about 60/70mins until sticky and golden.(keep an eye on timing depending on oven! Delicious served with baked potato(cook in oven at same time as meat)and sour cream...lots of time to spend with your company!!! serves 6-8.  

Simple Fruit Cobbler

 

Simple Fruit Cobbler

 

 

by C. Houseright

Ingredients:
1 cup milk
1 cup self rising flour
1 cup sugar
1 T vanilla extract
1 stick of butter
2 cups of fruit (if you use canned peaches I suggest pouring out liquid..fresh fruit works best)
cinnamon to taste

Directions:

Melt butter in baking dish. Mix all ingredients except fruit.  Pour into dish of melted butter. Add fruit (do not stir). Bake at 350 degrees for 35-45 mins or until done

Homemade Oreo Cookies Ice Cream

By H. Thompson

Ingredients:

3 egg yolks
1 (14-oz) can Sweetened Condensed milk
2 T water
4 t vanilla extract
1 cup coarsly crushed oreo chocolate cookies
2 cups (1 pint) whipping cream-whipped (do not use pre-made whipped topping)

Directions:
In large bowl, beat egg yolks, stir in Condensed Milk, water, & vanilla.  Fold in cookies and whipped cream.  Pour into 9x5-inch loaf pan or 2-quart container.  Cover; freeze 6 hours or until firm.  Scoop... enjoy! 

 

McKenna's  Idaho Potato Salad

 by M. McKenna

5-6 large Yukon Gold potatoes, steamed, cooled,  peeled, and cut into small pieces.

1 large sweet onion, (red or yellow,) diced.

Best Foods Mayonnaise (amount according to taste). I use quite a bit.

Dried dill weed (amount according to taste). I use quite a bit.

Sea salt and pepper (amount according to taste).

Refrigerate for a few hours.

Irish Stew

By P. Walsh

Ingredients:

3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat

650g floury potatoes, such as King Edward

650g waxy potatoes, such as Desirée or Pentland Javelin

1kg carrots

2 onions

½ tsp fresh thyme leaves

chopped fresh chives and parsley, to garnish

bones from the lamb

1 large carrot , quartered

1 onion , quartered

½ celery stick, quartered

1 bay leaf

2 large sprigs of thyme

a generous sprig of parsley

6 black peppercorns , lightly crushed

 

Directions:

Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1⁄4 pints water. Bring to the boil and simmer uncovered for 2 hours.

Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/21⁄4 pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)

Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.

Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.

Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.

Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

LUBIA  (an Arabic dish)

By H. Joseph

This does make a big pot (6 quart)  It has been tried cutting it in half or thirds it just does not work and ruins the recipe (believe me, it won't last that long!)

Please use the brands I ask as it will affect the taste of the recipe.  After you make it the first time, and you want to use other brands, that's up to you.

Ingredients:

Cooked rice (3 cups of water to one cup of rice--Uncle Bens the best.) Please -no instant rice.  If you use brown rice it will not taste like Lubia.  Set aside.

1 pound of lean hamburg or ground chuck.  (if you make with ground turkey or ground chicken it will not taste anything like it is supposed to.)

One pound can of Progresso tomatoes with basil in juice, not puree.  Please, don't use any brand.

3 regular size cans of cut green beans with their juice.  (not french long style beans and not frozen but cut beans in cans.Try not to buy a cheap brand. unless you know it's quality.

One large diced onion

Oil to cook with

Salt and pepper to taste.

Directions:

Salt as you go along.

In large pot, sautee the chopped onion in some oil till soft and transparent -do not brown.

Remove onion with oil and set aside.

Lightly cook in the same pan only till pink has left it -do not overcook..  Salt as it is cooking.  Break up as you cook it so it is in small pieces no chunks.

When it is done, drain out as much of the fat as you can and keep in pan.

then, add the onions back  with its oil and the 3 cans of green beans with their juice and the can of progresso tomatoes with it's juice.

Break up the tomatoes as much as you can either in the pot or before you put it in.

Stir very well.  Get it to a boil and then put it to a low simmer for 15 minutes covered.  Remove from heat stir well, taste and add more salt if you need.   Salt and pepper are the only seasoning if you want to play with the recipe do it after you make it traditional the first time.

This is important.  Do not mix the rice with the lubia.  Serve the rice in the bottom of a bowl and pour the lubia on top. Do not mix through.  When you eat, just dig up from the bottom of bowl to top.  If you mix it all together the intensity of the flavor is gone.

 

Pork Chops

by L. Deal

 

Ingredients:

4 Potatoes sliced

2 cups carrots (sliced) or (whole baby carrots),

1 onion sliced

Season Salt

4 pork chops

Directions:
Cut up potatoes, carrots(I use baby carrots), & onions as you would for a roast. Put in 9X13 pan or one to fit the number of people you want to feed. Put about 1/4 to 1/3 inch water in bottom of pan.  Sprinkle vegetables in pan with Season Salt.  Put Season Salt on top and bottom of pork chops, then place them on top of the vegetables.  Bake uncovered in 375-400 degree oven about 1 hour until all are done.  The water should be almost gone if not completely gone. Pork Chops will be crispy on top and vegetables delicious. You can feed a few or a lot depending on how many pork chops and vegetables you cook.  My daughter also cooks it with chicken breasts.

Vegetarian Red & White Crock Pot Lasagna

By E. Dennison

This is perfect when hosting the speaker. You'll never miss the meat.

Ingredients:
1 large green pepper, seeded and chopped
1 cup mushrooms, sliced
1 cup black olives, sliced
2 cups fresh baby spinach
12 oven ready lasagna noodles
2 1/2 cups marinara sauce
2 cups alfredo sauce
2 cups ricotta or cottage cheese
2 cups shredded mozzarella cheese
parmesan cheese
1/2 cup water. (You can just dilute sauces each with 1/4 cup water.)

Directions:
Grease a 6 quart slow cooker. Pour 1/2 cup marinara sauce and spread in bottom. Break 3 uncooked lasagna noodles to fit in bottom of cooker.
Red Layer:
1 cup marinara and a third each: green pepper, mushrooms, olives & ricotta or cottage cheese. Top with a third of the mozzarella and sprinkle with parmesan. Break three more noodles to fit.
White Layer:
1 cup alfredo sauce & 1 cup spinach.
Repeat Red Layer, then another White Layer.
Top with remaining veggies and sprinkle with remaining cheese.

Cook in slow cooker on Low for 6 hours.

 

 

Chocolate Dump Cake

By V. Silveri

Ingredients:
1 (5 ounce) package non-instant chocolate pudding mix
1/3 cups milk
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips

 

Directions:
1.    Preheat oven to 350. Lightly grease one 9 x 13 inch baking pan.
2.    Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
3.    Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
4.    Bake for 40 to 45 minutes. Let cake cool and serve.

Great with ice cream!

 

 

Fruity Dump Cake

By V. Silveri

Ingredients:
1 (21 ounce) can cherry pie filling
1 (20 ounce) can crushed pineapple, use the juice too
1 (18.25 ounce) package white or yellow cake mix
1 stick butter
1 cup flaked coconut
1/2 cup chopped walnuts

Directions:

1.    Preheat oven to 350 degrees F (175 degrees C). Lightly grease or spray a 9x13 inch baking dish.

2.    In the prepared dish, layer the cherry pie filling and the pineapple. Sprinkle the dry cake mix over the top, covering evenly.

3.    Sprinkle the top with the coconut and chopped walnuts.

4.    Place butter evenly over top (One sister used a cheese grater to do this, it worked great!)

5.    Bake 50 to 60 minutes in the preheated oven, until browned and bubbly.

 

 

Pumpkin Dump Cake
By V. Silveri

Ingredients:
30 oz. can pumpkin pie mix
2 eggs, slightly beaten
2/3 cup canned milk(evaporated)
1 box yellow or spice cake mix
2 sticks butter
1 c. pecans

Mix pumpkin, eggs, milk together.

Pour mix in 9x13 inch pan.

Spread dry cake mix over mix.

Spread pecans over cake mix.  (ok to get mix all over them to get a glazed effect)

Slice butter and spread evenly over dry cake.

Bake at 350 degrees for 1 hour.

Serve with whipped cream.

 

Sour Cream Chicken Enchiladas
By V. Silveri

Preheat oven to 400.

Ingredients:

2 cans of cream of chicken soup
1 soup can (see above) chicken broth (Pour the broth into one of the empty cans of chicken soup to measure)
8 oz sour cream
1 small can of diced green chiles (hot or mild, your preference)
12 oz cooked chicken, shredded or one 12 oz can (leftovers are great)
12 corn tortillas
10 – 12 oz shredded cheddar, or Mexican mix cheeses
Directions:
1.    Combine chicken soup with broth, sour cream, green chiles and chicken in a saucepan and heat through.
2.    Spread about 2 tbsp of mixture on the bottom of a  9 x 13 baking dish.
3.    Using tongs, dip 4 corn torillas briefly into the warmed sauce and place evenly on the bottom of the baking dish. (I usually cut one of the tortillas to make it fit)
4.    Add a layer of the cheese (1/3)
5.    Repeat steps 3 and 4.
6.    For the last layer, once more dip the remaining corn tortillas in sauce and layer on the top.
7.    Pour remaining sauce over the top, spread to even out. 
8.    Layer with remaining cheese.
9.    Cover with foil and place in the over for 20 to 25 minutes (until bubbly).
10.    If you’d like, remove foil and place under broiler until cheese is slightly browned.

Variation: To “kick it up a notch” add half of a small can of jalapenos, especially the juice from the can to the sauce. 

 

Broccoli Rice Bake

by S. Edmark

This recipe is quite a hit when I have taken it to congregation picnics.

Ingredients:
1 can cream of mushroom soup
1 small jar Cheese Whiz
 1/2 cup onion chopped
1/2 cup celery chopped
3/4 stick butter
1 1/3 cup minute rice
1 pkg. thawed chopped broccoli

Directions:

Mix both soup and cheese till blended. Then  mix everything together, pour into buttered casserole dish.
Bake 350 for 40 min.

 

 

 

 

Pork Chops

by L. Deal

 

Ingredients:

4 Potatoes sliced

2 cups carrots (sliced) or (whole baby carrots),

1 onion sliced

Season Salt

4 pork chops

Directions:
Cut up potatoes, carrots(I use baby carrots), & onions as you would for a roast. Put in 9X13 pan or one to fit the number of people you want to feed. Put about 1/4 to 1/3 inch water in bottom of pan.  Sprinkle vegetables in pan with Season Salt.  Put Season Salt on top and bottom of pork chops, then place them on top of the vegetables.  Bake uncovered in 375-400 degree oven about 1 hour until all are done.  The water should be almost gone if not completely gone. Pork Chops will be crispy on top and vegetables delicious. You can feed a few or a lot depending on how many pork chops and vegetables you cook.  My daughter also cooks it with chicken breasts.

Vegetarian Red & White Crock Pot Lasagna

By E. Dennison

This is perfect when hosting the speaker. You'll never miss the meat.

Ingredients:
1 large green pepper, seeded and chopped
1 cup mushrooms, sliced
1 cup black olives, sliced
2 cups fresh baby spinach
12 oven ready lasagna noodles
2 1/2 cups marinara sauce
2 cups alfredo sauce
2 cups ricotta or cottage cheese
2 cups shredded mozzarella cheese
parmesan cheese
1/2 cup water. (You can just dilute sauces each with 1/4 cup water.)

Directions:
Grease a 6 quart slow cooker. Pour 1/2 cup marinara sauce and spread in bottom. Break 3 uncooked lasagna noodles to fit in bottom of cooker.
Red Layer:
1 cup marinara and a third each: green pepper, mushrooms, olives & ricotta or cottage cheese. Top with a third of the mozzarella and sprinkle with parmesan. Break three more noodles to fit.
White Layer:
1 cup alfredo sauce & 1 cup spinach.
Repeat Red Layer, then another White Layer.
Top with remaining veggies and sprinkle with remaining cheese.

Cook in slow cooker on Low for 6 hours.

 

 

Chocolate Dump Cake

By V. Silveri

Ingredients:
1 (5 ounce) package non-instant chocolate pudding mix
1/3 cups milk
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips

 

Directions:
1.    Preheat oven to 350. Lightly grease one 9 x 13 inch baking pan.
2.    Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
3.    Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
4.    Bake for 40 to 45 minutes. Let cake cool and serve.

Great with ice cream!

 

 

Fruity Dump Cake

By V. Silveri

Ingredients:
1 (21 ounce) can cherry pie filling
1 (20 ounce) can crushed pineapple, use the juice too
1 (18.25 ounce) package white or yellow cake mix
1 stick butter
1 cup flaked coconut
1/2 cup chopped walnuts

Directions:

1.    Preheat oven to 350 degrees F (175 degrees C). Lightly grease or spray a 9x13 inch baking dish.

2.    In the prepared dish, layer the cherry pie filling and the pineapple. Sprinkle the dry cake mix over the top, covering evenly.

3.    Sprinkle the top with the coconut and chopped walnuts.

4.    Place butter evenly over top (One sister used a cheese grater to do this, it worked great!)

5.    Bake 50 to 60 minutes in the preheated oven, until browned and bubbly.

 

 

Pumpkin Dump Cake
By V. Silveri

Ingredients:
30 oz. can pumpkin pie mix
2 eggs, slightly beaten
2/3 cup canned milk(evaporated)
1 box yellow or spice cake mix
2 sticks butter
1 c. pecans

Mix pumpkin, eggs, milk together.

Pour mix in 9x13 inch pan.

Spread dry cake mix over mix.

Spread pecans over cake mix.  (ok to get mix all over them to get a glazed effect)

Slice butter and spread evenly over dry cake.

Bake at 350 degrees for 1 hour.

Serve with whipped cream.

 

Sour Cream Chicken Enchiladas
By V. Silveri

Preheat oven to 400.

Ingredients:

2 cans of cream of chicken soup
1 soup can (see above) chicken broth (Pour the broth into one of the empty cans of chicken soup to measure)
8 oz sour cream
1 small can of diced green chiles (hot or mild, your preference)
12 oz cooked chicken, shredded or one 12 oz can (leftovers are great)
12 corn tortillas
10 – 12 oz shredded cheddar, or Mexican mix cheeses
Directions:
1.    Combine chicken soup with broth, sour cream, green chiles and chicken in a saucepan and heat through.
2.    Spread about 2 tbsp of mixture on the bottom of a  9 x 13 baking dish.
3.    Using tongs, dip 4 corn torillas briefly into the warmed sauce and place evenly on the bottom of the baking dish. (I usually cut one of the tortillas to make it fit)
4.    Add a layer of the cheese (1/3)
5.    Repeat steps 3 and 4.
6.    For the last layer, once more dip the remaining corn tortillas in sauce and layer on the top.
7.    Pour remaining sauce over the top, spread to even out. 
8.    Layer with remaining cheese.
9.    Cover with foil and place in the over for 20 to 25 minutes (until bubbly).
10.    If you’d like, remove foil and place under broiler until cheese is slightly browned.

Variation: To “kick it up a notch” add half of a small can of jalapenos, especially the juice from the can to the sauce. 

 

Broccoli Rice Bake

by S. Edmark

This recipe is quite a hit when I have taken it to congregation picnics.

Ingredients:
1 can cream of mushroom soup
1 small jar Cheese Whiz
 1/2 cup onion chopped
1/2 cup celery chopped
3/4 stick butter
1 1/3 cup minute rice
1 pkg. thawed chopped broccoli

Directions:

Mix both soup and cheese till blended. Then  mix everything together, pour into buttered casserole dish.
Bake 350 for 40 min.