Mock Gyros

1 lb lean ground beef
1 t curry powder (I use more)
1 clove garlic, crushed
2 t sugar
1/4 t ginger
1 t salt


Mix all together.  Spread on large baking sheet with sides.  It takes about 1/2 the pan.  Meat will be 1/2 inch thick.

Bake at 325 for 15 minutes.

Remove from oven and cut into strips about 3/4 inch wide and a few inches long.  We use a pizza wheel.

Fill a pita (or flour tortilla) with strips of the meat and:

chopped tomatoes
sliced cucumbers
thin cut red onion
ranch dressing or cucumber sauce

Cucumber sauce:

1/2 a cucumber, grated
16 oz sour cream
Hidden Valley Ranch powder, to taste

From Linda Heath

We love these!!

Macaroni and Cheese--Lucille Kerksiek Hansen, my grandmother

Cook elbow macaroni in boiling water until soft.  (This is not al dente people, or your finsihed product will be too dry.)  Cook the amount you need for the amount of people you need to feed. (A pound will feed about 8 people.)

Drain pasta and rinse in cold water.

Mix 1 part grated cheddar cheese to 2-3 parts macaroni.  Grandma says the amount of cheese used is of great importance in the taste of the final product.  The more cheese the better.

You can mix it directly in the baking pan.  Mix in salt and pepper to taste.

Pour in the milk (any percent milkfat you desire) until you can see the milk from the top.  You don't want to cover all the pasta, just to where you can start to see the milk.

Bake at 350 for 50 minutes in a 9x13 or 1 hour 15 minutes in a deep pan.

You can cover it if you want a soft end-product or or leave it uncovered if you desire a crisy/crunchy top.


(And this is the best kind of recipe--no measurements)

Chicken Tortilla Soup

4 chicken breast halves
2 15 oz cans black beans, not drained
2 15 oz cans Mexican stewed tomatoes
1 c salsa
4 oz can chopped green chilies
14 oz can tomato sauce

Combine all in slower cooker and cover.  Cook on low 8 hours (or less.)

Before serving remove chicken and cut into pieces or shred.

Serve with tortilla chips and cheese.

From Canada Montreal Mission crockpot cookbook.

Italian Beef

4 lb beef roast
12 oz jar of italian giardiniera
12 oz jar pepperocini peppers
1 envelope Italian salad dressing, dry powder mix
10oz can of beef broth

Place everything in a crock pot. Cook on low 6 hours+.
Shred meat and serve on hard rolls or buns.

American Hamburger Soup

1 lb hamburger
2 c potatoes, cubed
3 diced carrots
2 T parsley
1 bay leaf
1 T garlic
1 t worchestershire sauce
1 c celery, diced
1 T sugar
2 c tomato juice
4 quarts water
2 t salt
3/4 c soup mix (from storehouse, lentils etc)
1 t pepper

Brown Hamburger: Mix all ingredients and simmer 2 hours.

Rice Pudding-Baked

6 c milk
1/2 c sugar
1/4 t salt
3/4 c rice

Bake at 325 for 1 1/2 hours covered.  Add raisins, cinnamon, nutmeg as desired before baking.

Rice Krispee Treats

1/4 c butter
1 10 package marshmallows (or 4 cups mini marshmallows)
6 cups rice krispies cereal

Melt the butter in large saucepan.  Add marshmallows.  Stir until completely melted.Remove from heat.  Add cereal and stir until well coated.  Put in 9x13 pan.  Cut into squares when slightly cooled.

Southwest Chicken Soup

3 boneless skinless chicken breasts
1/4 c olive oil
chopped cilantro
1 t garlic powder

Cook these in a slow cooker for several hours.  Remove cooked cilantro and shred the chicken.

Add:

56 oz chicken broth
1 10 oz can rotel tomatoes
1 15 oz can black beans
diced jalapenos, however hot you like
1/3 c diced cilantro
1 c shredded cheese
1 c frozen corn

Rice Pudding

• 2 1/2 cups (600 ml) of whole milk
• 1/3 cup (66 grams) of uncooked short grain white rice
• Pinch of salt
• 1 egg
• 1/4 cup (50 grams) dark brown sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon
• 1/3 cup (40 grams) raisins, optional

We double.

Method

1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

 

3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Filling for Chimichangas

3 c pinto beans (about 1 lb)
9 c water

Cook for 5 hours in a crockpot.

Drain most of water off.

Add:
1 T cumin
1 T chili powder
1 T salt
1 T garlic
some chopped onions

Mix and then put in tortillas with cheese and fry in a little oil.

Porcupine Meatballs

1  lb lean ground beef
1 c uncooked rice
3 T chopped onion
1 c milk
1 T minced garlic
salt and pepper to taste

Mix together and form into balls in a casserole dish.

Cover with:
1 can of tomato soup mixed with one can of water

Cover and Bake 1 1/2 hours at 350 degrees.

Pumpkin Bars

From Mrs. White--Ezra and Esther's Kindergarten Teacher

2 c sugar
1 small can of pumpkin (2 cups)
1 c oil
4 eggs
 Combine.  Then add:


2 t baking powder
 1/2 t salt
2 T cinnamon
1 t soda
2 c flour

Pour into greased and floured jelly roll pan (cookie sheet with sides.)

Bake at 350 for 25 minutes.  We like to frost with cream cheese frosting.

This a favorite!!

No Sour Cream Beef Stroganoff

• 1  pound ground beef
• salt to taste
• 1 tablespoon butter
• 1 (8 ounce) can mushrooms, drained
• 1 onion, chopped
• 1 clove garlic, minced

• 4 tablespoons flour
• 1/2 c white vinegar
• 1 (10.5 ounce) can cream of mushroom soup
• 1/2 (10.5 ounce) can beef broth
• Worcestershire sauce to taste
• 
  

Directions

Print 

• Prep
  20 m
• Cook
  15 m
• Ready In
  35 m

1. Brown ground beef in a large skillet over medium heat. Season with salt. Stir in butter, mushrooms, onion, and garlic; cook until the onions are soft.
2. In a small bowl, stir together white vinegar and flour. Stir into meat, along with mushroom soup and beef broth. Simmer for 10 to 15 minutes, allowing to thicken. (If you need more liquid, stir in additional broth.) Serve seasoned with a dash of Worcestershire sauce.  Serve over cooked egg noodles.

Snack Bites

2 c dry oatmeal
1 1/3 c coconut flakes
1 c peanut butter
1 cup ground flax seed
1 c chocolate chips
2/3 c honey
2 T chia seeds (optional)
1 t vanilla


Mix all together in a mixer.  Form into balls and place on cookie sheet.  Makes about 36.  Eat for snacks or as a main dish in lunches.

Snickerdoodles

Mix:
1/2 c butter
 1 t vanilla
2 eggs
1/2 c shortening
1 1/2 c sugar

Sift together and stir in:
2 3/4 c flour
1/4 t salt
1 t soda
2 t cream of tartar


Roll into walnut sized balls and then roll in cinnamon sugar.  Place 2 inches apart on ungreased cookie sheet.  Bake 8-10 minutes at 400. Do not overbake.

My Favorite Chocolate Chip Cookies

1 c sugar
1 c brown sugar
1 c butter
2 eggs
1 1/2 t vanilla

Cream together.

Add 3 c flour
1 t salt
1 t baking soda
12 oz chocolate chips

Make into 1 1/2 inch balls.  Bake at 375 for 10-12 minutes.

One Dish Chicken and Rice

1 can cream of mushrom soup
1 c water
3/4 c regular white rice
1/4 paprika
1/4 t pepper
4 skinless, boneless chicken breast halves

Mix and then place chicken on top.  Bake at 375 for 45 minutes.

Barbecued Spare Ribs

5# Ribs browned on all sides (I often skip the browning)

Put in crock-pot and cover with sauce made of:
2 c ketchup
1/4 c vinegar
1/4 c Worcestershire sauce
3/4 c brown sugar
1 T prepared mustard
salt and pepper


Cook 4 hours.

Can also simmer in 275 degree oven for 4 hours.

Beef Stroganoff

1 pound lean stew meat
1 envelope of Lipton Onion Soup
1 can cream of mushroom soup
1/2 can of water

Mix all ingredients well in a covered casserole dish. Cook 3 hours at 300. Serve over rice, mashed potatoes or noodles.

From my mom, Grandma Judy.

Green Chili Chicken Enchiladas

This recipe is from our real New Mexico friends who know how to do chilies. Ryan and Heather Jackson (and they are also our Parkinson partners.)

4 chicken breasts, cook and cut up--set aside

1 small onion chopped
2 cloves of garlic
Sautee these in a bit of oil.
Add:
2 cans cream of chicken soup
1 can chicken broth
8 oz sour cream
green chilies (a sandwich ziploc back half full that you grew in your garden and roasted at the Jackson's house--or a can if you don't have this luxury)

Add chicken

Serve on tortillas.  Put fold over and add a spoonful on top of the tortilla, and sprinkle with grated cheddar cheese. Then  either warm in broiler or microwave to melt the cheese.

So good!