Old Family Favorites

 These are some of our favorites from years ago but we don't eat them much anymore. They are really good but don't go with our improved diets with no red meat.

Baked Potato Soup

6 slices bacon crumbled
4 meduim baked potatoes
2 Tablespoon butter
1 can cream of chicken soup
1 can chicken broth
1 cup half/half (or milk)
salt and pepper -- to taste
1/2 cup cheddar cheese

Bake potatoes, cool, and cut into chunks. Cook bacon and
crumble. Melt butter, and potatoes and other indgredients.
Simmer until hot and then add cheese.

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Beef-Barley Soup

1 1/2 pound beef stew meat
1 tablespoon oil
1 cup carrots -- sliced thin
1 cup celery -- sliced
1 medium onion -- sliced thin
1/2 cup green pepper -- coarsely chopped
1/4 cup parsley -- snipped
4 cup beef broth
1 can tomatoes -- cut up
1 cup spaghetti sauce
2/3 cup pearl barley
1 1/2 teaspoon basil -- dry & crushed
1 teaspoon salt
1/4 teaspoon pepper

Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in
hot oil. Drain well. Meanwhile in crockpot combine carrots, celery,
onion, green pepper, and parsley. Add broth, undrained tomatoes, spaghetti
sauce, barley, basil, salt, and pepper. Stir in browned meat.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for
4 1/2-5 hours. Skim off fat.
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Easy Beef Enchilladas

3 cans Enchilada sauce -- I like Old El Paso
12 corn tortillas
1 pound ground beef
2 cups cheddar cheese -- possible more

Fry beef until done, drain. Add one can of enchillada sauce and at least 1 cup of cheese. I usually use more and just add it to my liking. Stir to combine. Warm Tortillas in Microwave for 1 minute. Put 1 can of enchillada sauce in a bowl or lipped plate big enough for your corn tortillas. Dip tortillas in sauce on both sides. Fill with appx.2 to 3 Tablespoons of meat mixture and roll. I wrap the enchilladas in fours (since I only feed two of us.) in foil to freeze.
To serve, thaw and place in baking dish, top with more enchillada sauce. You will not need a whole can unless you are cooking all 12 at once. Top with the rest of the cheese or add more if needed. Bake for about 20 minutes at 350 or until cheese is melted and enchilladas are hot.
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Hot and Filling Burritos

3 pounds ground beef
1 pound hot pork sausage
1/2 medium onion -- Chopped
Salt and pepper -- to taste
1 tablespoon garlic powder
1 tablespoon cumin
3 tablespoons chili powder
1/2 cup vinegar
1 can chopped jalapeno
2 cans refried beans
30 flour tortilla
24 ounces cheddar cheese

Mix Meats spices all together in bowl and let marinate overnight.
Cook in large skillet on med high heat. Smash meat with a large spoon breaking it up into very small pieces continiously. Do this the whole time meat is cooking. cook a 1/2 hour or more making sure meat mixture is completely cooked. Drain all the grease off and add 2 cans refried beans and let simmer another 10 minutes. Take fresh tortillas and put small amount of meat and cheese in and roll. Wrap individually in foil. To heat after freezing unwrap and place in microwave for 3-6 minutes depending on microwave.
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Mom's Chili Recipe by DeAun Jeter
1 pound hamburger -- cooked
2 cans stewed tomatoes
2 cans chili beans Bushs is best
1 can tomato sauce
1/2 pk William Chili Seasoning

Throw everything in crock pot for 8 hours on low.


I've made this vegitarian and have tweaked it to my families tastes as it's pretty plain, just the way I liked it as a kid. So I use TVP instead of the hamburger, I use diced tomatoes instead of the stewed tomatoes as the kids don't like big tomato pieces. I also when preparing TVP fry it with onions, peppers, and garlic. Sometimes I add 1/2 can of corn too.
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Shish-Ka-Bobs from our friend Mike

1 pound Steak (sirloin or chuck) -- cut into 1 1/2" cube
1/3 cup oil
2 tablespoons Sugar
1 tablespoon Sesame seeds
2 cloves garlic -- minced
1/4 cup soy sauce
2 tablespoons Green onion -- chopped
1/4 teaspoon Ground giner

Cut meat into small chunks, easier to cut if partially frozen. Place meat in heavy plastic bag in shallow dish. Mix remaining ingredients to make marinade. Pour in marinade into bag. Squeeze out air and zip shut. Swish it around. Refridgerate at least 2 hours or overnight if preparing to use right away. Freeze otherwise.
Thaw when ready to cook in refrigerator.

Drain beef, reserve marinade to baste with. Skewer with pineapple, tomatoes, onions, green perppers, mushrooms, or any other veggie of your choice. Grill 5 inches over coals turning and basting with marinade. Grill a total of 10-12 minutes.

This is also simply wonderful with chicken too!


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