Skillet Macaroni & Beef

Hamburger Recipe
Originally uploaded by MagnoliaH

Skillet Macaroni & Beef

1 pound ground beef
1.5 cup of elbow macaroni
1/2 cup minced onion
1/2 cup green pepper
2 cans (8 oz. each) tomato sauce
1 cup of water
1/4 tsp. pepper
1 tablespoon Worcester sauce

Brown beef in large skillet until meat loses its redness. Remove from skillet. Brown uncooked macaroni, onion, green pepper in meat fat left in skillet until macaroni is yellow. Do not burn. Stir and watch while cooking. Return meat to skillet along with tomato sauce, water, salt, pepper and Worcestershire sauce. Mix in skillet.

Cover and simmer 25 minutes or until macaroni is cooked to suit your taste. Makes 6 servings.

Note: This could also be put in a casserole and baked for 25 mintues at 350 degrees.

CONFETTI CHICKEN

CONFETTI CHICKEN

Casserole

1 cup diced carrots
¾ cup chopped onion
½ cup diced celery
¼ cup chicken broth
1 can (10 ½ ounces) cream of chicken soup
1 cup dairy sour cream
3 cups cubed cooked chicken (~3 boneless, skinless breasts)
½ cup (4 ounces sliced mushrooms
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/8 teaspoon pepper


Confetti Topping
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs, slightly beaten
½ cup milk
1 tablespoon chopped green pepper
1 tablespoon chopped pimiento
1 ¼ cups (5 ounces) shredded Wisconsin Cheddar Cheese, divided

For casserole: In saucepan, combine carrots, onion, celery and chicken broth. Simmer 20 minutes. In 3-quart casserole, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.

For confetti topping: In mixing bowl, combine flour, baking powder and salt. Add eggs, milk, green pepper, pimiento and 1 cup of the cheese. Mix just until well blended. Drop tablespoons of topping onto casserole and bake in 350 degree F oven for 40 to 45 minutes or until golden brown. Sprinkle with remaining ¼ cup cheese and return to oven until melted. Garnish as desired.

Makes 6 to 8 servings

Acorn Squash Recipe

Bake 4 of 5 acorn squash that have been cut in half and cleaned out. Place them cut side down on a baking sheet and bake for 1 hour at 375.

Scrap out the inside of the squash into a big bowl and add 2 sticks or 1 cup of butter, 3/4 cup brown sugar, 2 tsp of salt and 3/4 tsp pepper.

Smash with a potato masher and then through a food processor to get it mixed and all the fibers smooth. Bake it at 325 for 45 mintues and then serve or freeze.

Chocolate Chip Cookies - Robin

Mix Thoughly:
2/3 cup Crisco
2/3 cup margarine or butter
1 cup brown sugar (packed)
2 eggs
2 tsp. Vanilla

Sift together and stir in:
3.5 cups of flour
1 tsp. soda
1 tsp. salt

Stir in
12 oz. Chocolate chips
Add chopped nuts if desired.

Bake at 375 for 8-9 minutes. Drop by tsps. about 2" apart on ungreased baking sheet. Bake until delicately brown. Cookies should still be soft. Cool slightly before removing from baking sheet.

Hash Brown Potato Casserole

2 lb. bag frozen hash brown potatoes
1 stick butter, melted
1/2 cup chopped onion
10 oz. sour cream
2 cups shredded sharp cheese

Topping:
1.5 cups crushed corn flakes
1 can cream of chicken soup
1 tsp. salt
1 small clove garlic, minced or 1 tsp. garlic powder

Thaw the potatoes overnight in refrigerator. In a very large bowl, combine potatoes with all other ingredients; mix well and pour into 9x13 casserole dish sprayed with Pam. Spread the topping mixture over the top. Bake at 375 degrees for about 45 mintues.

Blueberry Salad

2 (3 oz) pkgs. black raspberry (or blackberry) Jello
1 large can blueberry pie filling
1 small can crushed pineapple
3 cups boiling water
1/2 cup sour cream
1 (8 oz.) pkg cream cheese
1/2 cup sugar
1 tsp. vanilla
1/2 cup chopped pecans

Dissolve Jello in water. Jell slightly. Add pie filling and pineapple. Mix well and congeal.

Topping: Cream remaining ingredients (except pecans). Put on top of above mixture. Then spread nuts on top.

Passion Delight

Passion Delight

Layer 1:
1 cup plain flour
1 stick margarine
1/2 cup pecans

Layer 2:
1 cup powdered sugar
1 cup Cool Whip
1 (8 oz.) cream cheese, softened green food coloring

Layer 3:
2 small boxes vanilla instant pudding
3 cups milk (whole)
red food coloring

Layer 4:
remainder of 8 oz. Cool Whip
3/4 cup browned coconut

Melt margarine in 9x11 pan at 350 degrees. Combine all ingredients for layer 1 and mix in small bowl. Put as a crust in bottom of 9x11 pan. Bake at 350 degrees for 15 minutes. Let cool.

Brown coconut in 350 degree oven. Let cool and set aside.

Mix all ingredients for layer 2 and spoon over the cooled layer 1.

Mix all ingredients for layer 3. Beat 2 minutes at lowest speed. let set 5 minutes and spoon over layer 2.

Spoon Cool Whip over layer 3 and sprinkle browned coconut on top. Refrigerate for at least 6 hours before serving.

Sue's Punch Recipe (Scott)

Make this concentrate first:
1 large box Strawberry jello
1 qt of boiling water
3 cups sugar

Mix well and stir in 2 cans of pineapple juice 32oz each. Freeze a block in a mold and set aside the rest.
To serve place block in punch bowl and pour the mix you set aside into the bowl. Top that with 4 qts of ginger ale.

Easiest Coconut Cake Recipe

THE Easiest Coconut Cake Recipe in the World!
1 boxed yellow cake mix; any brand
1 can cream of coconut {found in the baking aisle or with the booze mixers}
1 bag shredded coconut
1 small tub Cool Whip; thawed
Prepare cake mix according to package directions & bake in a 9x13 pan. After removing the cake from the oven, let it cool for about 5 minutes. Using the handle of a wooden spoon, poke holes in the cake; all over. Pour the cream of coconut over the cake so that it soaks in. Frost with Cool Whip and sprinkle with shredded coconut. Chill for about an hour or until ready to serve.