Frito Chili Pie

   Here is a quick throw together casserole.  It takes only 15 minutes from start to table.  No mess other than the casserole dish. What could be better.  Just keep the ingredients on hand and you have a quick go to meal in minutes.  This would also go great with the Avocado with fresh tomato and pepper dressing.  Ah, a meal fit for a king on a servants budget.












Frito Chili Pie

Ingredients:

2 ½ cups Frito Corn Chips
1 large onion, chopped
1 can chili (regular or turkey)
1 cup grated cheese

Directions:
   Preheat oven 350 degrees.
   Place 1 ½ cups Fritos in baking dish.  Arrange chopped onions and half of cheese over Fritos.  Pour hot chili over onions and cheese.  Top with remaining Fritos and cheese.  Bake for 10 minutes in preheated oven.

                        Oops, Looks like someone heard me say Turkey.

Asparagus Casserole

   My mother use to make this asparagus casserole at the holidays.  I have always loved asparagus and it just wasn't a holiday meal without it.  Get a really pretty covered casserole dish and take this to the next pot luck dinner. It is real quick and real good.












Asparagus Casserole

Ingredients:

2 small cans Asparagus tips
1 ½ cups grated American cheese
1 can Cream of Mushroom soup
1 small can Evaporated Milk
Bread crumbs




Directions:
   Preheat oven to 350 degrees.
   Drain asparagus and place in a well greased casserole dish.  Cover with cheese.
   Mix soup and milk together.  Pore over cheese.  Sprinkle bread crumbs over the top.
   Bake in oven 35 to 40 minutes, or until bread crumbs are browned.
Remove from oven and serve.

Noodle Quickie Casserole

   I thought I better change from the hamburger skillet meals for a while.  The cows across the river where picketing, and I think I saw a couple of bull building a boat.  So let's let the skillet rest a bit and pull out the casserole dish.

Noodle Quickie Casserole

Ingredients:

1 reg. Size package of egg noodles
1 can cream of mushroom soup
1 can green peas, drained
1 can (6 oz) tuna, drained and flaked
Salt and Pepper to taste
Buttered bread crumbs

Directions:
   Preheat oven to 350 degrees.
   Cook noodles according to package directions and drain.  Combine with remaining ingredients in casserole dish.  Top with buttered bread crumbs.
   Bake in oven for 30 minutes.  Remove from oven and serve.

    
         I think I'm safe these guys live in Salt water and I am no where near the coast.

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.