Egg Noodles with Ground Beef...

   Egg noodles, Ground beef and cheese, what could be better.  Slice up a loaf of bread.  Toast it with a little butter and sprinkled with cheese.  A salad served on the side.  Pour yourself the drink of your choice.  And you have got yourself a great meal.  To think it only took one skillet...less dishes to wash. Woo Hoo...  Okay I'm a little corny...Hey, I bet cornbread would be great with this recipe too.













Egg Noodles with Ground Beef

Ingredients:

1 lb Ground Beef
1 medium Onion
½ green pepper
1 can (14 ½ oz) can tomatoes or 6 oz can tomato paste
½ cup water or enough to keep noodles from sticking together
1 tsp Chili powder
Salt and Pepper to taste
Grated cheddar cheese to top.

Directions:
   Brown ground beef, onion, and green pepper in large skillet. Pour off grease.  Add in tomatoes or tomato paste, seasonings, water and egg noodles.  Cook until noodles are soft.  Add more water if noodle start to stick together. Top with grated cheese and let melt.
   Serve.

Lipton Campfire Bean Dinner

   Today's recipe is another quick skillet meal.  When I look at the title I can just picture cowboys sitting around a campfire, stirring a cast iron skillet or dutch oven.  In the background you can hear the cows and an occasional horse. .... Okay drifted off there for a second, sorry.

Lipton Campfire Bean Dinner

Ingredients: 


1 ½ lb. Ground Beef
1 envelope Lipton Onion Soup mix
1 can (14 oz) Red Kidney Beans
1 can (14 oz) White Beans
¼ cup Chili Sauce
1 ½ cups water

Directions:
   Brown ground beef in large skillet. Pour off grease. Add soup mix, beans, chili sauce, and water.  Reduce heat and simmer 20 minutes.
Serve.


                           

                                 So their not cooking... they still look good.

Western Hash

   My mother had to feed a family of 6 on very little money.  She collected a lot of quick skillet meal recipes.  This was before Hamburger Helper came along.  Back when a mom's best friend was a pound of hamburger, a good skillet and a can opener.  I pretty sure a new hamburger recipe made the rounds faster than the call your mom got when you did something wrong.  I really hated those calls.

Western Hash

Ingredients:

1 lb ground beef
1 cup green pepper, chopped
½ cup onion, chopped
1 can (14 ½ oz) Tomatoes, juice and all
½ cup uncooked rice
½ tsp chili pepper
Salt and pepper to taste
2 cups grated cheddar cheese


Directions:
   Brown ground beef, peppers, and onions in large skillet. Add in tomatoes, rice and seasonings. Stir to combine.  Simmer 25 minutes, add water if necessary.
   Top with grated cheese and let melt.
   Serve.

Picante Sauce ...

   Since we live in Texas, you know this has to be a staple in the pantry.  If you have a garden for the tomatoes and peppers this is under a dollar a pint.  That's if you have to buy the jars.  I not sure who gave Momma this recipe, but they had their phone number written on the bottom for questions.  Being a gardener I know how many kinds of peppers there are so when it calls for 20 to 25 hot peppers add at your own risk.  I think I would stick to just a little at a time, and add more to get to the heat you like.  Depends on how hot your mouth and stomach can take.












Picante

Ingredients:

7 Tbsp  oil
9 Tbsp  white vinegar
6 tsp  salt
9 tsp  Accent
12 pieces  garlic
2 large onions
20 – 25 Hot pepper or 6 Jalapeno peppers
7 cups ripe tomatoes
2 small cans tomato sauce or 1 can sauce and 1 can tomato paste
3 tsp  sugar



Directions:
    Mix all ingredients in a non reactive pan and boil.  Reduce to simmer and cook for 30 minutes.
   Pour into clean Jars and process with a hot water-bath.  Place jars with 1 inch of water over the lids and boil for  15 min. (If you are over 1000 ft elevation longer processing time is needed...over 1001 ft  20 min... over 6000ft 25min.)
   Remove jars from water-bath set in a draft free area overnight to cool.

Yields 3 quarts or 6 pints.

Chow Chow Relish

   I see by my garden and by the seasonal foods list that it is time to start canning and preserving for the winter pantry.  If you don't have a garden never fear there is a farmer's market near by I'm sure.  You can find local food by checking out this site.  If you don't have a pantry start one, it comes in real handy in times of bad weather or bad health, like being sick of going to the store.  This is a recipe for Chow-Chow relish we would spread it to sandwiches.














Chow Chow Relish

Ingredients:


½ cup Salt
4 cups Green Tomatoes (ground)
4 cups Onion (ground) –2 extra large
4 cups Cabbage (ground)  -- 1 + lbs.
4 only Sweet Peppers (ground)
2 only Red Sweet Peppers (ground)
8 Little Hot peppers (ground)

2 Tbsp Mustard Seed
4-6 cups Sugar
4 cups Cider Vinegar (1 quart)
2 cups Water
1 ½ tsp Tumeric

Directions:
   Drain ground cabbage, onions, green tomatoes, and peppers.  Sprinkle with ½ cup salt.  Let stand overnight.
   Next morning, rinse mixture in cheese cloth lined colander under running water.
(Important step do not skip)
   Mix spices, sugar, vinegar, and water with vegetables.  Place in large sauce pan and bring to a boil.  Reduce heat and simmer 3 minutes.
      Seal in clean jars.  Using hot water-bath method, place filled jars in boiling water (make sure you have a inch over the tops).  Process in boiling water for 5 minutes.  (Over 1000 ft altitude process for 10 to 15 min.)
   Remove jars from water sit them in draft free area to cool overnight.  Jars will keep in dark place for 12 to 18 months.  Remember to refrigerate after opening.
 

Makes about 6-7 pints.

















Check out these articles for a well stocked pantry:
Stocking Your Pantry: Essential Ingredients to Have on Hand
Tips For A Well Stocked Pantry
Build a Frugal Pantry

Chicken Rice Salad

   This is not one of my Mom's recipes, this is one of mine.  When I worked in an office this was the second most requested dish for me to bring in.  The other was one of my Mom's of course.  This chicken salad has mandarin oranges and pineapple in it that gives it the perfect touch for summer.  Try this and you will not be disappointed.
   The recipe says it makes 12 servings, but if your taking this to a party count on doubling it.  It goes really fast.















Chicken Rice Salad

Ingredients

5 cups cubed cooked chicken
3 cups cooked rice
1-1/2 cups diced green pepper
1-1/2 cups sliced celery
1 can (20 ounces) pineapple tidbits, drained
3/4 cup mayonnaise
4 teaspoons orange juice
2 teaspoons vinegar
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1 can (15 ounces) mandarin oranges, drained
1 cup slivered almonds, toasted (this recipe tastes great without the almonds too)

 Directions

   In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds.

Yield: 12 servings.



Remember this is made with chicken don't leave it unrefrigerated for too long.  You want to be remembered for what you made, not for what you gave your guests.

                       This will definitely make your taste buds stand to attention.

Cranberry-Cherry Jell-o Salad

   Here is the last, so far, Jell-o salad I found.  Wait you may say didn't I already post the cranberry salad... yes and no.  My mother had two different cranberry salad recipes.  So check them both out and see which one is your favorite.  Besides come November we will be looking for anything quick to take to the holiday gatherings.  You can never have enough cranberry recipes.  Red is the color of the season and this is a very pretty dark red
jello mold.













Cranberry-Cherry Jell-o Salad

Ingredients:

1 large pkg black cherry jell-o
1 cup hot water
1 large pkg cream cheese, softened
1 can whole cranberry sauce
Pecans if desired
 
Directions:
    Dissolve jell-o in hot water.  Add ice cubes and stir until jell-o is chilled and starts to thicken. Remove any unmelted ice cubes.
   Beat cream cheese until cream.  Slowly add jell-o to cream cheese while still beating.  Stir in cranberrys and add pecans if desired.  Pour into a mold and place in refrigerator until set.  Turn mold out on serving dish and serve.






Just a reminder:  If you are taking this to a party, make sure you let everyone know if you added the pecans.  There are some people that are allergic to nuts and we want everyone to enjoy themselves.

                                 You got to admit that looks good.

Lime Jell-o Salad

   Okay, its been a while since I posted a recipe.  My keyboard on my laptop was jammed.  For that story check out my other blog here.  But now I'm baack ... and so is the jell-o.  I know I've done a lot of these but it seems there are unlimited ways to make it.  No.  I am not going to devote the whole blog to only jell-o molds.  That being said my Mom did have 2 more that I found, and since I have taken a pledge to copy all her recipes here goes the next one.













Lime Jell-o Salad

Ingredients:

1 small (3oz) pkg lime jell-o
1 cup hot water
1 cup cottage cheese
1 mall can crushed pineapple
1 cup shredded  cheddar cheese
1 small container cool whip or whip 1 can (well chilled) condensed
             milk with juice of one lemon

Directions:
   Dissolve jell-o in hot water.  Place in refrigerator to cool and thicken slightly.  Stir in remaining ingredients.  Pour into a mold and place back into the refrigerator to set.  Turn out mold onto serving dish and serve.

Did you know the first 4 flavors of Jell-o were orange, lemon, strawberry and raspberry.  Lime wasn't introduced until 1930.

For more trivia and to learn more about Jell-o check out this  link

Old Fashion Fruit Salad

   Today's salad recipe is one my mother got from her Aunt.  It calls for 2 eggs and real whip cream so I know its rich.  But hey in the summer calories don't count in a salad right.  Oh yeah, and about the whole egg thing... you don't tell my doctor and I wont tell yours.  It will be our little secret right.













Old Fashion Fruit Salad

Ingredients:

2 well beaten eggs
½ cup sugar
2 Tbsp lemon juice
1 cup whipped heavy cream
1 can fruit cocktail
2 cups miniature marshmallows
Pecans is desired

Directions:
   Combine eggs, sugar and lemon juice in a double boiler.  Cook until slightly thick and sugar is melted.  Remove pan from heat and sit aside to cool.
   When egg mixture is cooled, fold in remaining ingredients.  Chill 5 to 6 hours or overnight. 

                                      Don't they always tell us to eat more fruit...

Scandinavian Slaw

   After that last recipe I decided I need a break from the molded salads.  So today I've got a recipe for Scandinavian Slaw.  Picnic season is here.  So pack a picnic basket with a tablecloth, napkins and fried chicken with all the trimings.  And what goes better with fried chicken than slaw right.  Oh, and in keeping with our don't want to heat up the kitchen thing...invite someone along and put them in charge of the chicken.













Scandinavian Slaw

Ingredients:

2 Tbsp  brown sugar
1 Tbsp  water
2 Tbsp  lemon juice
¼ cup  salad oil
Salt to taste
1  apple
Green and Red cabbage

Directions:
   Stir sugar, water, lemon juice and oil in a large bowl until sugar is dissolved.  Dice apple and add to bowl with dressing immediately to prevent from browning.
   Shred cabbage.  Add to bowl and toss with dressing  until throughly mixed.  Serve.

                            Here comes the guests...Hope I made enough slaw.

Beth's Salad (Pineapple-Orange)

   Alright these molded salads are making want to collect gelatin molds, and cake molds and candy molds.  Okay I've lost it.  I have officially gone into collection mold, I mean mode.  I think I need to go make today's salad and calm my mold...MIND.














Beth's Salad (Pineapple-Orange)

Ingredients:

 1 large can crushed pineapple
1 package (3 oz) orange gelatin
1 small carton cottage cheese
1 small carton Cool whip

Directions:
   Drain pineapple juice into a pan and bring to a boil.  Add orange gelatin and let cool.  Fold pineapple, cottage cheese and cool whip together with the gelatin mixture.  Pour into a mold and refrigerate until set.