Red beans and rice

INGREDIENTS:
2 cups water
1 cup uncooked rice
1 (16 ounce) package kielbasa,
cut diagonally into 1/4 inch slices
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15 ounce) cans canned kidney beans,
drained
1 (16 ounce) can whole peeled tomatoes,
chopped
1/2 teaspoon dried oregano
salt to taste
1/2 teaspoon pepper
DIRECTIONS:
1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and
simmer for 20 minutes.
2. In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green
pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season
with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Ginger Snaps

2 Cups flour
1 Tbs ground ginger
2 tsp baking soda
1 tsp cinnamon
3/4 C Shortening
1 C white sugar
1 egg
1/4 C molasses
1/3 C cinnamon sugar (for rolling cookies in)
Preheat oven to 350-mix flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.-place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir until thoroughly blended. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off a small amount of dough and roll into 1 inch balls. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet-bake in oven until the tops are rounded and slightly cracked, about 10 min.

Muddy buddies

9 C. Chex cereal
1 6oz bag chocolate chips
1/2 C. peanut butter
1/4 Cup butter
1 tsp. vanilla
1 1/2 C. powdered sugar
Melt chocolate chips, with peanut butter and butter. Stir until smooth. Add vanilla. Pour mixture over chex cereal. Pour into a 2 gallon plastic bag with powdered sugar. seal bag and shake until well coated. Spread on a cookie sheet ot cool then store in an airtight container. Will keep for 2 weeks.

Brownie

Ingredients:

1 c. butter
2 c. sugar
cream together
4 eggs
2 tsp vanilla
1/2 c. coco
1/2 tsp salt
1 1/2 c. flour

Use a 9x13 pan and bake at 350 for 20 minutes

Oatmeal Raisin cookies

1 C butter
1 C sugar
1 C brown sugar
2 eggs
1 tsp. vanilla
2 C flour
1 tsp. salt
1 1/2 tsp. cinnamon
3 C quick cook oats
1 C raisins

Bake at 375 for 8-10 minutes

Beef Mushroom Lasagna

Prep Time: 25 min. Bake Time: 30 min. Stand Time: 10 min. Broil Time: 2 min.
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 lb. ground beef
2 cups Prego® Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese

Directions:
Heat the oven to 400°F. Stir the soup and milk in a small bowl until the mixture is smooth.Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.Serves 6

Beef Stroganoff

Roast Beef - Chopped Onion - cut into rings
2 -T. ketchup
Fresh or canned mushrooms
½ cup sour cream
1 can cream of mushroom soup
1 cup beef broth
1 garlic bud chopped
Saute- onion and garlic together until tender.
Add remaining ingredients heat and serve over cooked noodles.

Taco soup

(makes a lot so make in large pan)

2 cans of chili
1 can corn
1 can black beans
1 can red beans
1 can tomato sauce
1 can diced tomatoes
1 can water
1 packet taco seasoning
1 lb. hamburger

brown meat ( in the big pot). Add the rest and bring to boil. Serve with cheese, sour cream, and tortilla chips or Frito's.

Poppy Seed Chicken

2-3 chicken breasts
1 can cream of chicken
2/3 c. sour cream
1/2 can water
2 tbsp. margarine /butter
1 Tbsp poppy seeds
minced onion to taste
salt and pepper
Rice (to go with 4 servings of sauce)

Cook your chicken and shred or cut it up. In a casserole dish or large glass bowl - combine the soup, sour cream, water, butter, poppy seeds, and spices. Add your chicken chunks. Either microwave (if in glass dish or bowl) or cook at 350 for 25 min. to warm through. serve over rice.

Apple Blueberry Crisp

4 cups sliced peeled tart apples
2 cups fresh or frozen blueberries
1/4 cup packed brown sugar
1/4 cup orange juice concentrate
2 T all purpose flour
1 tsp cinnamon
Topping:
1 cup old-fashioned oats
1/2 cup packed brown sugar
2 T flour
1/2 tsp cinnamon
1/3 C cold butter, cubed
Combine the first six ingredients. Transfer to a greased 9-in. square baking dish. For topping combine oats, brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly: sprinkle over fruit. Bake 350 for 30-35 min. until topping is golden and fruit is tender. Serve warm with ice cream.. 8 servings.

Bubble loaf

Skill: Beginning
Prep Time: 20 minutes
Bake Time:
Servings: 10-12
Ingredients:
24 Rhodes™ Dinner Rolls, thawed but still cold1/2 box butterscotch or vanilla pudding mix, non-instant1/2 cup pecans, chopped1/2 cup brown sugar1/2 cup butter or margarine
Directions:
Thaw rolls until soft (about 2 hours at room temperature). Spray bunt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bunt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Hawaiian Haystacks

Ingredients: Sides/Toppings:

1 lb. chicken cooked and shredded sliced almonds
(or 1 lb. canned chicken) chow mien noodles
2 cans cream of chicken green onions
9 oz. chicken gravy (bottle) sliced olives
¼ - ½ c. water pineapple
rice coconut
cheese

Directions:

1. Cook rice.
2. Put cans of cream of chicken soup, gravy, and water into a sauce pan on medium heat until warm. Add enough water that it will pour and not be too thick.
3. Add cooked or canned chicken to sauce pan.
4. Prepare the desired toppings.
5. Pour sauce over rice and add toppings.

Quiche

1 9-inch unbaked pie crust
1 cup shredded Swiss cheese
6 slices bacon -cooked & crumbled
1/4 cup ham
2 green onions, chopped
3 eggs, slightly beaten
1/2 green pepper (opt)
1 cup light cream or milk
1/4 teaspoon dry mustard
Bake unpricked pastry shell for 5 minutes at 425 degrees F. Remove from oven and arrange cheese, bacon, and ham in bottom of shell. Sprinkle with green onion and green pepper. In a medium bowl combine eggs, cream and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about ten minutes before serving.

The crust burns easily-cover crust with tin foil.