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Spinach Enchiladas Popeye Gonzales

Sherryl Baacke Haile

 3  poblano  chile  peppers  2  boxes  frozen  spinach,  thawed  1  stick  of  margarine  1  cup  of  chopped  onions  1  Tbsp.  chopped  garlic  2  tsp.  chili  powder  salt/black  pepper  to  taste  pinch  cayenne  ½  cup  flour  4  cups  skim  milk  ½  cup  chicken  broth  1  cup  parmesan  cheese  (grated)  1  ½  cup  graded  cheddar  cheese  20  corn  tortillas  (cut  into  pieces)    Roast  peppers  under  broiler,  turning  till  roasted  on  all  sides,  place  in  plastic  bag  15  minutes.  Peel  peppers  and  cut  in  half  and  discard  seeds,  chop  and  set  aside.  In  large  pot  melt  margarine,  add  onion  and  garlic  sauté  until  onion  is  clear  (3  to  4  minutes)  Add  chili  powder,  salt,  pepper,  and  cayenne,  stir  till  blended.  Add  flower  stirring  to  make  a  light  roux  (2  minutes).  Add  milk  and  broth,  stirring  until  thick,  then  add  spinach  and  chopped  peppers  to  mixture.  In  a  9  x  13  pan  sprayed  with  cooking  spray,  place  half  of  the  tortillas  in  pan,  pour  half  of  the  spinach  mixture  over  tortillas  sprinkle  with  half  of  the  parmesan  cheese  and  cheddar  cheese.  Place  the  remaining  tortillas  and  top  with  the  remaining  spinach  mixture  and  cheeses.  Bake  at  350  for  30  minutes.                        

Cold Corn Casserole Sherryl Baacke Haile

1  (10  oz)  package  whole  kernel  corn,  thawed  ¼  cup  diced  yellow  bell  pepper  ¼  cup  diced  red  bell  pepper  ¼  cup  diced  green  bell  pepper  ¼  cup  diced  orange  bell  pepper  ½  cup  chopped  red  onion  ¼  cup  chopped  cucumber  1  small  chopped  tomato  ½  cup  mayonnaise,  or  to  taste    Mix  all  together.  Adjust  mayo  to  your  liking;  I  prefer  Duke’s  Salad  dressing.                                                  

Apple Salad

Susie Albert 2-3 large crisp apples (I use Gala, Jonathan's) 2-3 stalks celery Approx. 1 cup golden raisins (or dried cranberries) Approx. 1 cup chopped walnuts Cup Mayonnaise 1 T. Sugar Leave peel on apples and chop into tiny bite size pieces. Chop celery into same size. Add raisins, walnuts. In a separate bowl, mix mayonnaise and sugar well. Mix dressing in apple mixture. Add a pinch of salt to taste. Mix well. Store in refrigerator.

Orange Salad

Susie Albert 1 can Mandarin oranges, well drained 1 container Cool Whip 1 container small churn cottage cheese 1 package orange jello 1 cup mini marshmallows Mix jello in Cool Whip until well blended. Add cottage cheese, mix. Add remaining ingredients and mix well. Let sit in refrigerator for a couple of hours before serving.

Cherry Kuchen Bars Shirley Mueller

PREP: 24 min. BAKE: 42 min. at 350 degrees COOL: 10 min. 1/2 cup butter, softened 1/2 cup shortening 1 3/4 cups sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 eggs 1 teaspoon vanilla 3 cups all-purpose flour 1 21-oz. can cherry pie filling 1 recipe Powdered Sugar Icing 1. Preheat oven to 350 degrees. For crust, in a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Remove 1 1/2 cups of the dough for topping. Press the remaining dough evenly into the bottom of an ungreased 15x10x1 inch baking pan. 2. Bake for 12 minutes. Spread pie filling over hot crust. Spoon the reserved dough into small mounds on top of pie filling. Bake about 30 minutes more or until toppings light brown. 3. Cool in pan on a wire rack for 10 minutes. Drizzle with Powdered Sugar Icing. Cool completely. Makes 32 bars. POWDERED SSUGAR ICING: In a small bowl combine 1 1/2 cups powdered sugar, 1/4 teaspoon vanilla, and enough milk (3 to 4 teaspoons) to make smooth and of drizzling consistency. Makes about 1/2 cup. TO STORE: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days. Per bar: 189 cal., 6 g fat (3 g sat.fat), 27 mg chol., 84 mg sodium, 31 g carb., 0 g fiber, 2 g pro.                        

Angie’s Sausage Corn Chowder Brenda Comstock

1 pound Owen’s Hot Pork Sausage 1/3 cup sliced green onions 2 cans cream of chicken soup 2 cans of milk 2 cans whole kernel corn undrained 1 cup Swiss cheese 1/4 tsp. Hot Pepper Sauce Cook sausage until brown. Spoon off fat. Add green onions, then cook 1 minute. Stir in soup, milk, corn, cheese, and hot sauce. Heat thoroughly but do not boil.

Lemon Apricot Cake

Lynda Grantham 1 box lemon cake mix 1 cup apricot nectar ¾ cup veg oil ½ cup sugar 4 eggs Mix eggs and oil and nectar together. Add rest and mix well. Pour into and well greased and flour bundt pan. Bake on 325 degree for about 50 to 60 minutes. Take out of pan while still hot and ice when warm. Icing 2 cups powder sugar juice of two lemons Mix together and drizzle over cake.

Texas’ Best Chocolate Chip Cookies Patricia Woods

½ cups unsalted butter 1 cup butter flavored Crisco 1 ½ cups brown sugar 1 ½ cups white sugar 4 whole eggs 1 tsp vanilla 5 cups flour 2 tsp baking soda 2 tsp baking powder 1 tsp salt 1 whole bag of semisweet chocolate chips (12 oz) Preheat oven to 365F Cream together butter and shortening. Add sugars and cream thoroughly. Add eggs one at a time. Mix thoroughly after each addition, then add your vanilla. Next, combine dry ingredients in another bowl and add all your dry ingredients to the creamed mixture, one Bake for 11 to 14 minutes

Chicken Enchiladas Elsie Ottinger

12-15 White Corn Tortillas (amount depending on servings) 2 cans cream of chicken soup 2 cans cooked chicken (or cook your own) 1 can mild (or hotter) chopped chilies 1 container sour cream grated cheddar cheese In a sauce pan mix soup, cream, and chilies and bring to boil. In a frying pan with a little oil, heat the tortillas, just till soft. In a 9x13" baking dish place a small amount of the sauce over the bottom. In tortilla add small amount of sauce and the cooked chicken (shredded/chopped) and roll and place in baking dish. After all the tortilla are rolled pour remaining sauce over the top. Then sprinkle top with the grated cheddar cheese (this is more for looks and can be omitted if desired). Bake in 350 deg oven for 45 minutes. Serve alone with a vegetable salad or with Spanish Rice and Pinto beans.

OLD FASHIONED RICE PUDDING

Elsie Ottinger 2/3 c. Minute Rice 2 3/4 c. milk 1/3 c. sugar 1 tbsp. butter 1/2 tsp. salt 1/2 tsp. vanilla 1/4 tsp. nutmeg Cinnamon 1/2 c. raisins Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Old Fashioned Pot Roast 3 to 5 pound beef chuck roast

Several garlic cloves, cut into slivers, optional

2 tablespoons of bacon fat, Crisco shortening, or canola oil Heaping 1/4 cup of all purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 medium onion, sliced 1-1/2 cups of beef stock or broth 1 large bay leaf

Stud the roast by using the tip of a knife to cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut, if desired. Heat 2 tablespoons of fat or oil in large pot that has a lid over medium high heat. In a small bowl, stir together flour, salt, pepper, Cajun seasoning, onion powder and garlic powder with a fork. Sprinkle half of the flour mixture on the top of the roast, rub in, turn and sprinkle remaining flour mix over the other side of roast. Rub mixture into the roast, turning until thoroughly covered, including sides. Using tongs, carefully place the roast into the hot oil and sear it on all sides. While meat is browning, slice onion into slightly thick rings. When both sides of the roast are browned, sprinkle rosemary into your palm and crush it to break it up. Sprinkle over the top of the meat. Repeat with the thyme. Break the onion slices apart into separate rings and toss along sides and top of roast. Pour beef stock all around roast and bring to a boil. Drop in a bay leaf, reduce to a medium-low simmer, cover and cook for about 2-1/2 to 3 hours, or until tender, turning once. Baste roast or make gravy from the pan drippings and serve with rolls or French bread. Serving size is dependent on size of the roast. Cook's Notes: Use a wide spatula to extract your roast in one large piece. Set aside to rest as you use the pan drippings to make gravy, or simply pour pan drippings over the roast. Cut into chunks. Yankee Pot Roast Variation: Add 1 stalk of celery, chopped or cut into thick slices with the onion. Last half hour, add in 1 to 1-1/2 pounds of potatoes, peeled and cut into quarters or chunks, and 2 to 3 large carrots, cut into chunks or sliced thick. Add additional stock or broth if needed, and cook remaining 1/2 hour or more, until vegetables are fork tender. Serve roast on a platter, surrounded with veggies, spooning pan juices over both. Crockpot Variation: Sear off beef as above, if desired. Otherwise, simply salt and pepper the roast and omit the flour seasoning. If using vegetables, place all of them into the bottom of the crockpot. Add roast to the top and pour 1/2 cup of beef stock or broth over and around the roast. Reduce thyme and rosemary to 1/2 teaspoon and sprinkle on top of roast. Cover and cook on low for 8 to 9 hours, depending on the size of the roast. Tip: DO NOT BOIL! Boiling will toughen the fibers of the meat and give you a tough and chewy roast; a slow simmer will result in a tender and moist roast. Check it with an instant read thermometer for desired doneness. The roast is done when the temperature in the center reaches 120°F to 125°F, (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done (Note: 120° is a pretty rare roast).

Depression Era Cake Elsie Ottinger

1 cup lard/shortening (Crisco) 2 cups water 2 cups raisins 2 cups white sugar 1 t ground cinnamon 1 t ground nutmeg 1 t ground allspice ½ t ground cloves 3 cups flour 1 t baking soda ¼ cup boiling water 2 cups chopped nuts or 1 cup sliced almonds 2 container chopped candied fruit (fruit cake mix) Candied cherries and candied sliced pineapple Put shortening, water, raisins, sugar, and spices in saucepan and bring to boil and simmer for 5 min, let cool to room temp. Stir in flour a little at a time, mixing well. Stir baking soda into boiling water (make sure water is in a measuring cup (1 cup or 2 cup size to make room for the foaming process when the soda is put in) and after dissolved stir into mixture. Pour into a 9x13” prepared baking dish and bake at 350 deg for 45 min until toothpick in center comes out clean. Nut Cake Version. Follow above recipe adding nuts after you've mixed in the flour and bake at 325 deg for 1 hour or until toothpick comes out clean. Fruitcake Version Follow recipe and either add the fruit after the flour addition of either the basic cake or the nut version, depending on what you want in your fruit cake. Pour into 2 loaf pans, doubled recipe will make a larger cake baked in an angel food cake pan or bundt pan. Bake at 325 deg for 1 hour 20 minutes or until toothpick inserted comes out clean. If you want your cake top decorated, you can place candied sliced pineapple, cherries in the bottom of the pan before pouring in batter. NOTE: to prepare dish for backing grease and flour, or you can cut parchment paper and line bottom and then just grease and flour sides, shaking off excess flour. My mother, Marie Ivanora Howard Hearn baked the depression cake often and changed it by adding the nuts. We liked it both ways. Then one Christmas she wanted a fruit cake and decided to add the fruit. After that it was made every Christmas and I make it most Christmases. I think it is the best fruit cake I've eaten.

Tiny Tuna Delights Heather Gisler

2 eggs 2 cans (5 oz. each) chunk light tuna in water, drained, flaked (can use chicken) 1 pkg (6 oz) Stove Top stuffing mix for chicken 1 cup water 1 stalk celery, finely chopped 4 green onions, chopped 1/2 cup real mayonnaise 1/4 lb. (4 oz) velveeta cut into 12 cubes Heat oven to 400 degrees. Mix all ingredients except velveeta until blended. Spoon into 12 muffin pan cups sprayed with cooking spray. Press 1 velveeta cube into center of tuna mixture in each cup, completely enclosing velveeta cube. Bake 15 minutes or until golden brown. Cool 5 minutes before removing from pan to serve.

Kielbasa with Cabbage Elsie Ottinger

Amount can vary depending on size of pan and how many you are feeding. Ingredients for 1 large serving or 2 regular: 1/2 link of Kielbasa, 1/4 head of cabbage 1 small to med "flat" onion (onion that are more flat than round are usually sweeter). Directions: Add small amount of vegetable oil to pan and add onions, saute a few minutes, add sliced kielbasa, and sear a bit before added the cabbage, cut small. Either sliced or in bite sized pieces. Let cabbage fry a bit until it begins to get limp then add small amount of water, turn to simmer, put on lid and cook till cabbage is done. NOTE: you need to watch and add water as needed in small amounts as you want it to cook out. I don't use a lot of seasonings but a little salt is all I need, but you can season to your taste.

Kielbasa & Potatoes

Ingredients: (for 1 large serving or 2) 1 or 2 potatoes (depending on size) 1 small to med onion (flat not round) 1/2 link Kielbasa sausage Directions Add small amount of oil to pan add chopped onions and saute, add potatoes (I cut in quarters, then slice in thin slices - bite sized across the quarter). Fry till almost done (I try not to use much oil). Then add sausage. Both are quick easy one pan meals all you need is a small salad.

Fresh Tomato Flatbread Valerie Coetzee

What You'll Need:

• 1 (8-ounce) package refrigerated crescent rolls • 1 large tomato, thinly sliced • 1/2 onion, thinly sliced • 2 tablespoons olive oil • 1 teaspoon dried Italian seasoning • 1 teaspoon chopped garlic • 1/4 teaspoon salt • 1/8 teaspoon black pepper

What To Do:

1. Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.

2. Unroll crescent roll dough and press seams together to form a complete crust. Place tomato and onion slices over crust.

3. In a small bowl, combine remaining ingredients; mix well. Brush over sliced tomato, onion, and crust.

4. Bake 17 to 20 minutes, or until golden. Cut into squares and serve.

Pumpkin Stuff Joy Salmon

1 (16 oz.) can pumpkin 1 box cake mix, yellow or white 1 regular size evaporated milk 2 sticks of butter, melted 1 cup sugar 1 cup chopped pecans 1 tsp. cinnamon 3 eggs Mix together & pour into a greased 9 x 13 pan. Sprinkle dry cake mix over top of pie filling in the pan. Sprinkle 1 cup chopped pecans over cake mix. Pour melted butter over this. Bake at 350 for 60 minutes or until done. Remove from oven & let cool. Frosting: 1 (8 oz) cream cheese, softened 1 cup powder sugar 2 cups Cool Whip Mix cream cheese & powder sugar until fluffy. Fold in Cool Whip until smooth. Spread on top of Pumpkin Stuff & add more pecans to top if you want. Chill in refrigerator.