Crock Pot Beef And Potatoes

Crock Pot Beef And Potatoes

2 pounds lean ground beef
1 can condensed tomato soup
1 teaspoon salt
6 medium potatoes
1/2 teaspoon pepper
1 cup light cream
1/4 cup finely chopped onions

In large skillet or crockpot with browning unit, brown beef; break up large chunks with fork. Pour off excess fat. In a small bowl, mix together salt, pepper, onion, and undiluted soup. Peel and slice potatoes. In crockpot arrange alternate layers of potatoes and meat, with potatoes on bottom. Pour soup mixture over. Cover and cook on low for 4 to 6 hours. Turn control to high. Pour cream over all; cover and cook on high for 15 to 20 minutes.

Serves 6.

Pork Chops

Pork Chops

3 bone-in pork chops
1 tablespoon or less vegetable oil, I use olive oil
½ cup seedless sugar free strawberry jam
4 tablespoon white vinegar
2 tablespoon spicy mustard

In a large skillet, brown pork chops in oil over medium high heat for 2 to 3 minutes on each side. Reduce heat; pour the sauce mixture over the chops cook uncovered for 15 to 20 minutes. Make mashed potatoes, noodles or rice have a salad or vegetable and fruit.

by : Susie Indy

Lemon Jell-O

Lemon Jell-O

1 pkg. Lemon Jell-O
1 cup boiling water
1/2 cup red hots (cinnamon candies)

Melt all above ingredients together. Add one pint (2cups) applesauce.

Old Time Recipes From Chris in NM

Spaghetti Salad

Spaghetti Salad

12 oz. thin spaghetti, cooked and drained
16 oz. Italian dressing
1/2 jar Schilling salad supreme
2 to 3 chopped tomatoes
1 red onion, chopped
1 cucumber, chopped
1/2 c. chopped black olives.

Combine all and marinade overnight.

by : Mary J.

Ground Beef and French Fries

Ground Beef and French Fries

1 pound of ground beef
1 small onion
1 can of cheddar cheese soup
1 can of cream of celery soup
frozen French fries
pepper

Dice onion and mix with ground meat and pepper to taste. Press into the bottom of a 9x9 inch pan. Mix together the two cans of soup. Spread mixture over the meat. Cover entire surface ...generously. .. with frozen French fries. Bake at 350 F for 40 minutes or until done; fries should be golden and crispy.

by : Mary J

Barbecue Burgers

Barbecue Burgers

1-1/2 Pounds Ground Beef
1/2 Cup Onion; Chopped, 1 medium
1 Teaspoon Salt
1/3 Cup Catsup
1/2 Cup Chili Sauce
2 Tablespoons Brown Sugar
1 Tablespoon Lemon Juice

Mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown
sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties.

Teriyaki Marinade

Teriyaki Marinade

1 1/4 cups pineapple juice
1/4 cup Worcestershire sauce
1 tablespoon liquid smoke
1/4 cup low sodium soy sauce
1 tablespoon oil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Combine all ingredients and use to marinade meat, chicken, pork or beef.
Can be used for basting.

Roll the Can Ice Cream

Roll the Can Ice Cream

2 empty cans, 1 lb. & a 3 lb. with plastic lids
1 1/2 c. rock or kosher salt
20 c. (about 7 1/2 lbs.) crushed ice
1 c. heavy cream
1/3 c. any of the following:
raisins, diced peaches, crushed
Oreos, diced strawberries
1 c. milk
1 tsp. vanilla

Combine ice cream ingredients in smaller can. Cover can tightly with lid and set in the center of the larger can. Layer 1/2 the ice alternately with 1/2 the salt in the empty space between cans. Cover the larger can with lid. Roll the can back and forth 10 minutes on a hard surface. Open
outer can, empty old ice and water. Lift out small can, wipe lid dry and remove. Scrape ice cream from sides with a knife. Replace in large and and re-pack with remaining ice and salt. Cover and roll about 5 more minutes or until done.

Pudding Popsicles

Pudding Popsicles

1 pkg. pudding (not instant*)
3 cups milk

Combine 1 large package of pudding with 3 cups of milk. Mix only enough to blend well. Quickly pour into popsicle molds and freeze. Chocolate and vanilla pudding may be layered for a fun treat.

Makes 8-10 popsicles.

Almond Bars

Almond Bars

1 pkg. yellow pudding cake mix
1/3 c. margarine, softened
1 c. ground or finely chopped almonds
1 c. powdered sugar
1 tsp. almond extract
4 egg whites
1/2 c. chopped almonds

Heat oven to 350 degrees. Grease a 13 x 9 inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground almonds, powdered sugar, almond extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup reserved crumbs and chopped almonds; sprinkle over egg white mixture. Bake for 20 to 30 minutes or until light golden brown. Cool. Cut into bars.

Sour Cream Chicken

Sour Cream Chicken

2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons paprika
1 clove garlic, pressed
2 teaspoons pepper
3 whole chicken...breasts. .., split and skinned
3/4 cup bread crumbs
1/2 cup butter, melted

Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic and pepper until well mixed. Add chicken pieces and coat thoroughly. Allow to marinate in the sour cream mixture covered overnight in the refrigerator. Remove pieces of chicken from the sauce and roll in the crumbs. Arrange in a large baking dish and dot with butter. Bake uncovered at 350F for 45 minutes or until done.

Serves 6.

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What We Do
During our 30-year history, Feed The Children has grown into one of the world's largest private organizations dedicated to helping hungry and hurting people. Last year, Feed The Children shipped 133 million pounds of food and other essentials to children and families in all 50 states and in 34 foreign countries, supplementing more than 760,000 meals a day worldwide. Since our founding in 1979, Feed The Children has reached out to help children and families in 119 countries around the globe.

International Outreach


Feed The Children's international programs focus on providing food, medical assistance, emergency relief, and creating sustainable development.

Since 1979, we have provided food, clothing, medical assistance, and educational opportunities to those in need in more than 119 nations around the world. Through schools, orphanages and church-related programs, Feed The Children touches the lives of millions of children. We also provide assistance to orphanages, schools, and other charitable groups in these regions.

A key goal is to help families in need move past needing help and into becoming self-sufficient members of their community. Through long-term, self-help development programs funded by grants and individual donors, thousands of families in countries around the world have increased their ability to be self-sufficient by learning and applying new, marketable skills. Find out how you can be a part of the solution to the problem of child hunger around the world.

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Party Cocktail Sausages & Baked Beans

Party Cocktail Sausages

1 lb. mini smokies
1 c. BBQ sauce
¼ c. orange marmalade

In a large skillet combine sausages and BBQ sauce. Stir over med. heat till heated through. Gradually stir in marmalade. Serve warm.

*****

Baked Beans

1 c. BBQ sauce
4 slices bacon, diced
1 tsp. bacon drippings or oil
¼ c. finely chopped onion
¼ c. finely chopped green bell pepper
2 cans – 15 oz. ea. White kidney beans, rinsed and drained
3 Tbl. chili sauce

Cook bacon in med. skillet till crisp; drain on paper towels and set aside. Reserving 1 tsp., discard drippings. Sauté onion and pepper in reserved drippings. Combine all ingredients in 1 qt. casserole dish and bake, uncovered at 350 ºF for 30 minutes.

**I doubled all ingredients of both recipes, except, I used 1 whole med. to large onion and 2 whole lg. green bell peppers. I also used 1 whole pound of bacon. I simmered it all in the crock pot for 4 to 6 hours on low.

By : Chris in NM

Chris's Lemon Dream Pie

Chris's Lemon Dream Pie

1 (15 1/2 oz.) can lemon pie filling – larger would be better!
1 (6 oz.) container lemon yogurt
8 oz. cream cheese
1 lg. container cool whip
1 ready made deep dish graham cracker pie crust

Let cream cheese come to room temp. Beat in cool whip (room temp.), pie filling and yogurt till all is blended. Spoon mixture into crust and refrigerate for 2 – 3 hours. You may sprinkle some graham cracker crumbs on top if you wish. Serve!

By : Chris in NM

Spinach Au Gratin

Spinach Au Gratin

1 tablespoon butter
3 tablespoons flour
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/3 cups milk
1 cup (4 ounces) shredded Sharp Cheddar cheese
1 pound fresh spinach, or 3 packages (10 ounces each) chopped spinach, thawed
1/3 cup fine, dry bread crumbs

In a saucepan, melt butter. Add flour, mustard, salt and pepper.
Gradually add milk and cook until thickened, stirring constantly. Add 2/3 cup of the cheese to sauce. Stir until cheese is melted.

Drain spinach and chop coarsely. Place in 12x9x2" baking pan. Pour cheese sauce over spinach. Mix remaining cheese with bread crumbs. Sprinkle over casserole. Bake at 375° F for 30 minutes or until crumbs are browned.

Makes: 8 servings

By : Marti in AL

Easy Hamburger Soup

Easy Hamburger Soup

1 - 16 oz bag or more of frozen mixed vegetables
1 package of McCormick's Beef Stew mix in the packets you buy in the store
3 cups of water [mix package requirements]
1lb. of ground beef or maybe ground turkey
any other seasonings to your liking, like maybe some garlic or onion or other vegetables not in the mixed veggie bag.

Brown the ground beef, drain off and discard the fat. Add the 3 cups of water, the Beef Stew mix and the vegetables. Bring to a boil, then turn down to a simmer, and cook till the vegetables are to the tenderness of your liking. Serve with French bread or rolls.

By : Barb in Texas

Susie's Layered Lemon Pie

Susie's Layered Lemon Pie

2 cups cold milk
2, 4 serving size, pkgs. Jell-O Lemon flavor instant pudding & pie
filling can use cooked one
1 tablespoon fresh lemon juice
1 pkg. Dream Whip
1 baked pie crust

Pour milk into a large bowl and add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. Spread all but 1 cup of pie filling in the crust. Mix the 1 package of Dream Whip as on the package. Take the cup of pie filling and 1 cup of Dream Whip and mix together. Carefully spread the mixture over the first layer. Return to the refrigerator for at least 3 hours or until ready to serve it. With the Dream Whip spread on the pieces and grate some lemon peel if you wish. Return the remainder of the pie to the refrigerator.
If you use the cooked pudding and pie filling to cut back on time use the microwave instructions to cut back on time. Before you put this in the pie crust it must be cool or at least room temperature.

By : Susie Indy - Chris in NM

Strawberry Smoothie

Strawberry Smoothie

2 c. vanilla ice cream
1- 1/2 c. strawberries
2 tbsp. sugar
2 tsp. lemon juice
2 c. crushed ice

Combine in blender and process until smooth. Serve immediately. 4 cups.

By : Chris in NM
http://www.nancyskitchen.com/2009August/strawberry- smoothie- recipe.html

Dump Cobbler

Dump Cobbler

1 stick of butter
2 cups of sugar
1 1/2 cups of flour
2 tsp salt
2 tsp baking powder
1 1/2 cups of milk
2 cans pie ( apple, strawberry, blueberry, cherry or peach )

Melt butter in 8" x 16" pan. Mix all ingredients, except pie filling in a bowl. Pour mix into pan with melted butter. Add pie filling spread evenly throughout mix, bake at 350 degrees for approximately 1 hour.

By : Sue
http://www.nancyskitchen.com/2009August/dump-cobbler-recipe.html

Pickled Beets and Eggs

Pickled Beets and Eggs

2 cans/jars plain Beets
Eggs - boiled
l cup sugar
l cup vinegar

Mix and cook in micro till sugar is dissolved. Add 2 cans or jars of beets, not pickled, just plain ones. Add boiled eggs and place in refrigerator for about 1 week.

Genie
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