Cooking is one of the things I really enjoy doing and my family enjoys eating! I want to share some of my recipe's with you now. I hope you enjoy making these recipe's and I hope your family enjoys the results. Please sign my guestbook and let me know where you are from and how you found me. I love meeting new people from all over.

MY SPAGHETTI
1/2 LB. sausage
1 LB. ground chuck
1 small can mushrooms
1 1/2 cans of tomato sauce
small onion, chopped
1 bell pepper, chopped
enough italian seasoning, and garlic salt to your taste.
I brown the meats and then put them in a crock pot along with the rest of the ingredients. Make sure they are stirred together well and cook on low all day. I usually put this together in the mornings and let it sit in the crock pot all day. Then I boil the spaghetti and mix it all together and serve with fresh made garlic bread. ///////////////////////////////////////////////// \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ SQUASH CASSEROLE 2 cups yellow squash 4 cups grated carrots 1 can mushroom soup 1 stick butter 1 chopped onoin 1/2 pint sour creme 1 pkg. herb seasoned cornbread mix Mix all ingredients, except butter; put in 9x13 pan. Melt butter; pour over mixture and bake at 350° for 40-45 minutes. ///////////////////////////////////////////////// \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ MEXICAN CHICKEN whole chicken, boiled and deboned 1 can cream of mushroom soup1 can cream of chicken soup 1can Rotel tomatoes 1 bag Dorito chips shredded cheddar cheese Crush chips and put a layer of chips in bottom of baking dish. Mix and heat chicken, soups and Rotel; Pour hot mixture into dish and cover with a layer of chips and shredded cheese. Put in oven at 400° until cheese melts. ///////////////////////////////////////////////// \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ This recipe was sent to me by a lifelong friend, (and I ended up marrying her cousin.) Her name is Linda (Altom) Smith, she is the one responsible for getting my pages linked and for putting the pictures up, Thanks bunches Linda! Theres also a link to her home page on this page. She did such a good job with the "elegant" wording in this recipe that I am going to put it in exactly as she sent it to me. LINDA'S REDNECKIN' STIR FRY I don't measure my ingredients like most folks....a dab of this and a handful of that and a few shakes of....well, you get the picture, or you will by the end of this recipe. Seasoning to your own taste is always best, doncha think? THIS IS WHATCHA NEED boneless chicken breasts(sliced thin) soy sauce red pepper flakes garlic powder salt & pepper 2 chicken bullion cubes corn starch red wine vinegar You can use cider vinegar if you prefer. VEGGIES This is a matter of taste as well, but this is what I use: broccoli(broken into small pieces) 1 whole onion(chunked) 1 stalk celery(cut into thin strips 1 crookneck squash(sliced into thin strips) couple of scallions(entire thang cut 3 times can of water chestnuts MY REDNECKIN' UTENSILS large cast iron skillet regular ol' tablespoon for stirrin' OK, LET'S GET TO COOKIN' Heat the skillet on high for a couple minutes then add a couple tablespoons of oil, just enough to coat the chicken well while stirrin'...(not much,we ain't makin elbow drippin' chicken till Sunday dinner). Immediatly add chicken, salt, pepper a couple shakes of soy sauce and get to stirrin'. Stir constantly till done which don't take very long and don't worry if it tries to stick to the bottom of the skillet at first, that just means your doin' it right!!!!Trust me on this! When it's showing no signs of pink,remove to a plate or you'll be eatin' 'rubber ducky' chicken. NEXT With skillet on high, add a couple more tablespoons of oil and dump all the veggies 'cept the scallions and the water chestnuts(they ain't veggies anyway, are they?) Stir constantly for about 3 or 4 minutes then shake on some vinegar..(not much, we ain't makin' pickles either). Then add the scallions, chestnuts, red pepper flakes, garlic powder, salt & pepper to suit your taste buds! Get down your best coffee cup and fill it to the top with cold water and the two bullion cubes and nuke it in the microwave for 1 minute and add to veggies...then fill the cup 'bout half full of cold water, stir in 1 tablespoon of cornstarch and add to veggies. Return chicken to skillet and stir all this fine smellin' stuff together for another couple of minutes. At this point I take me a taste and shake on some more soy sauce and maybe a little more spices!! When it starts tastin' just right, your done...serve it over rice...if you was raised on commodities as I was....I don't need to tell you how to cook the rice!!!! ALWAYS REMEMBER TO HUG THE REDNECKIN' COOK.... ....ELSE YOU MAY NEVER HAVE IT AGAIN..... ///////////////////////////////////////////////// \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\This is a recipe that I found in a cookbook and tried it a few nights ago and it turned out so good I thought I would share it with you.SIRLOIN TIP N RICE
1 nice sirloin steak
1 tsp. seasoned salt
1 tsp. pepper
1 tsp. garlic powder
1 medium onion (diced)
2 beef bulion cubes
2 cups water
1 cup long grain ricebring water to a boil in saucepan and add bullion;dissolve. Add rice and simmer till you can fluff it with a fork. While rice is simmering,sprinkle steak with seasoned salt, garlic powder and pepper. Spray bottom of skillet and cook steak on medium heat. put half of the onion n top of steak. when ready to turn, turn it over and put the rest of the onion on top of it. Let it cook for 10 minutes. Fill casserole with rice and top with steak. You may cut the steak up some before putting it on the rice.Serve this with Braised asparagus and spoon rolls and you have a perfect dinner.

//////////////////////////////////////////////// \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ This is my very own recipe for chicken fried steak. I have been making this for years now and everyone always enjoys it, hope you do too.CHICKEN FRIED STEAK
3 or 4 cube steaks
2 beaten eggs
crushed crackers
salt & pepper to taste
Roll steaks in egg and then in crushed crackers. I always press the crackers into the steak a little bit. Fry this in hot oil until good and brown and turn. When the other side is good and brown, take up. This is excellent served with brown gravy, mashed potatoes, whole kernal corn and spoon rolls.
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