½ c. shortening 1 ¼ c. packed brown sugar ¾ c. peanut butter 1 egg 3 Tbs. milk 1 Tbs. vanilla 1 ¾ c. flour ¾ tsp. baking soda ¾ tsp. salt Preheat oven to 375. In a medium bowl, cream shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt. Stir into the peanut butter mixture until well blended. Drop by spoonfuls onto ungreased cookie sheets and bake for 8 to 10 minutes.
1 c. vegetable oil ½ c. apple cider vinegar ½ c. sugar 1 tsp. mustard 1 tsp. salt 1 Tbs. bermuda (or sweet) onion Blend all, then add 1 Tbs. poppy seeds and gently stir in.
4 chicken breasts 1 c. extra virgin olive oil 1 lemon, juiced 2 tsp. crushed garlic 1 tsp. salt 1 ½ tsp. black pepper 1/3 tsp. paprika Cut 3 slits in each breast to allow marinade to penetrate. In a small bowl, whisk olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. (Or shake in a gallon bag.) Add chicken and work in, then let marinate overnight. Preheat grill for medium heat and lightly oil grate. Cook until juices run clear.
Cook linguini For sauce: puree 1 lb. thawed frozen peas ½ c. ricotta cheese 1 tsp. salt When mixing, add up to 1/3 c. water from pasta . Top with a spoonful of ricotta and drizzle with olive oil and salt and pepper.
1 tsp. oil 3 lbs. chicken breast, cut into strips 1 onion, chopped 1 green pepper, chopped 1 red pepper, chopped 1 can mexican style diced tomatoes ¼ tsp. cumin 1 tsp. oregano In a large skillet, heat oil and cook chicken until brown. Season the chicken with garlic powder. Saute the onion and peppers until slightly cooked. Add all ingredients to the crock pot. Cook on low for 8 hours or high for 4. Serve on tortillas or over rice.
1 lb. beef stew (do not brown) 2 c. sliced carrots 1 c. sliced celery 4-6 med. potatoes, peeled and cubed 2 Tbs. dry minced onion 1 can tomato soup 1 ½ can water 1 Tbs. worcestershire sauce 3 Tbs. tapioca 2 tsp. salt 1/8 tsp. pepper 2 Tbs. sugar Mix tomato soup, water and seasonings in crock pot. Add remaining ingredients and stir well. Cook on low 5 hours. Do not raise lid until done.
1 ½ c. cornmeal 1 c. chicken broth (or use one bouillon cube) 1 lb. hamburger 1 tsp. chili powder ½ tsp. cumin 14-16 oz. jar salsa 16 oz. can corn ¼ c. sliced black olives ~1/2 c. shredded cheddar Brown hamburger. Add chili powder, cumin, salsa, and corn. Pour into slow cooker. In a separate bowl, mix cornmeal and broth. Let stand for 5 minutes and pour over meat mixture. Cover and cook on low on low 5-7 hours, until set. Sprinkle with cheese and olives and cook another 5 minutes, to melt cheese.
2 lbs. cubed stew beef 2 cans golden mushroom soup ½ pkg. dried onion soup mix ½ c. water 2 Tbs. worcestershire sauce ½ c. chopped onion 8 oz. fresh mushrooms, sliced 4 oz. cream cheese ½ c. sour cream 1 can beef stock Flour and brown beef cubes in a small amount of oil. Add onions and mushrooms and saute. Spray crock pot with nonstick spray. Place beef and onion/mushroom mix in a crock pot. Pour in soup and beef broth. Add pepper and a little garlic powder if desired and stir. Set on low and cook for 8 hours. Add cream cheese and sour cream a few minutes before serving. Serve over egg noodles.
(BBQ sauce Recipe per pkg. of frozen meatballs) 3 c. ketchup 2 c. sugar 1 c. apple cider vinegar 3 Tbs. worcestershire sauce 2 Tbs. dry mustard Frozen package of finely diced onions Mix all ingredients and add meatballs. Cook on low for several hours.
½ lb. ground beef 1 sm. onion, chopped 28 oz. blended tomatoes 15 oz. can kidney beans (undrained) 17 oz. can corn (undrained) 2-3 Tbs. taco seasoning 2 c. water tortilla chips cheese sour cream Brown beef and onion, drain. Add remaining ingredients and simmer 15 min. Top with chips, cheese, and sour cream.
1 pkg. dry brown gravy mix ¾ c. water 1 Tbs. soy sauce 1 Tbs. vegetable oil 1 lb. boneless sirloin or flank steak, cut into thin strips 1 small onion, cut into thin strips 1 medium bell pepper cut into thin strips Stir gravy mix, water, soy sauce, and red pepper in small bowl until well blended. Heat oil in a large skillet on medium-high heat. Add beef, cook for 2 min. or until no longer pink and add remaining ingredients. Bring to a boil. Reduce and simmer 6-8 minutes or until thickened. Serve over rice.
Chicken pieces Bullseye to cover 24 oz. coke ~1 c. brown sugar Cook for 2 hours with 15 coals on top and 12 on bottom.
3 c. sugar 3 Tbs. cocoa 1 pt. cream Combine sugar and cocoa, smashing lumps in a large pot. Add cream and place on medium heat and cook to soft ball stage. DO NOT STIR. Pour about 1 tsp. vanilla on glass plates, then add fudge. Once it is cool, whip until not glossy.
In a blender: 3 egg yolks 2+ lemon juice salt and pepper Beat, then drizzle in: ¾ c. melted butter
8 oz. plain yogurt 2 Tbs. olive oil 1 Tbs. lemon juice ½ tsp. salt ½ tsp. black pepper 1 Tbs. chopped dill 3 Cloves pressed garlic Blend all ingredients well. Best when allowed to marinate.
3 oz. grilled chicken strips ½ Tbs. lime juice ¾ Tbs. olive oil ½ can black beans, drained and rinsed 2 Tbs. red bell pepper, chopped pinch minced garlic ¼ tsp. salt dash black pepper ¾ tsp. chopped cilantro ½ avocado Whisk lime juice and oil in a large bowl and stir in remaining ingredients. Top with avocado.
1 can cream of mushroom soup ¾ milk 1/8 tsp. pepper 4 c. cooked, cut green beans 1 1/3 c. french fried onions Mix ½ of the onions with remaining ingredients in a casserole dish. Bake at 350 and top with remaining onions and bake another 5 minutes.
¼ c. sugar 2 c. milk (evaporated tastes best) ¼ tsp. salt 2 egg yolks, beaten 2 Tbs. cornstarch 2 Tbs. butter 1 Tbs. flour 1 tsp. vanilla 2 Tbs. cocoa Mix sugar, salt, cornstarch, flour, and cocoa in a pot. Turn heat to medium and stir in milk and eggs with a wisk. Boil for 2 minutes until thick, stirring constantly. Remove from heat, stir in butter and vanilla.