Dianna's Recipes

My mom always said that you should keep some
things in stock such as flour, sugar, and baking powder. I keep these things
but also have others that I keep for times when there isn't time to cook
from scratch. Below is a list of some of the things that I try to keep in stock.

Jiffy mix	Mayonnaise
Cream Style and Whole Kernel Corn	Eggs
Evaporated Milk	Potatoes and Onions
Chicken and Beef Gravy	Cream of Celery & Broccoli Soup
Tuna fish	Pasta Sauce
Macaroni & Cheese and other Pasta	Rice
Frozen mixed Vegetables	Vegetable Oil

Below you will find my recipes. I will be adding new ones from time to time so check back often.

Corn Chowder 5 Large Potatoes
1 med. Onion
1 stick butter
1 can cream style corn
1 can whole kernel corn
1-2 cans Evaporated milk
Milk
pepper
Dice the onion and potatoes (med. size dices ) In a large pot melt the butter and add the onion. Add potatoes and cover with water. ( Do not add to much water ) bring to a boil and simmer for about 20 min. ( do not over cook potatoes ) Add corn and evaporated milk then fill the rest of the way with milk. Season with pepper. Let simmer. Serve with your favorite crackers. Remember as with all chowders it's even better the next day.

Tuna Casserole 1 Box Macaroni & Cheese
1 Can Tuna
1 Can Cream of Celery soup
2 Slices of Bread
2 Slices of Cheese
Heat oven 350'
Prepare macaroni & Cheese as directed on the box. In casserole dish mix the tuna, soup and macaroni together. Place the cheese on top. Break up the bread and sprinkle over the top. Bake in oven for about 1/2 an hour or until the bread browns.

Boiled Dinner 3-4 lb. corn beef
5-6 potatoes
5-6 carrots
1 large or 5 small turnips
1 large head of cabbage
2 large onions
Put the corn beef in a large dutch oven. Cover with water. Bring to a boil. Simmer for 2 hours. Add vegetables. Cook for another hour or until vegetables are tender.

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Background by Dianna