Quick Tomato Salad

(not in the cookbook)

YOU WILL NEED:

Knife

Small bowl

Measuring spoon

INGREDIENTS:

1 Roma (Plum) tomato, diced

2 green onions, sliced

1  tsp. mayo

Salt and pepper to taste

1.  Mix all ingredients in bowl and enjoy.

SERVES:  1.-2

SERVING HINTS:  You can add basil or rosemary to give the salad a fresh taste.

WHITE CHEDDAR PASTA AND HAM

                                                  (not in the cookbook)

YOU WILL NEED:

  Saucepan
  Mixing spoon
  Measuring spoon
  Measuring cup


INGREDIENTS:

1 box white cheddar and pasta dinner
1/2 package diced ham
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup milk
2 cups water
2 tbsp. butter


1.  Make pasta with the 2 cups of water, after 10 minutes add the ham, packaged cheddar cheese and spices.  Cook another 3 minutes, add milk and butter.  Simmer until butter is melted.


SERVES:  1 - 2

SERVING HINTS:  It you want to have the pasta a little thicker, just add a little less water.  You can serve with a tomato salad or green vegetable.  You can also add real cheese to make it even cheesier.     If you have access to real herbs you can add basil or rosemary.
 


  

Coming soon.

I just made some sausage soup.  It was very good.  I will be posting it here in a few days.

CHICKEN CHILI

(not in the cookbook)

YOU WILL NEED:

Can opener
Lg. pan or Dutch oven
Lg. spoon
knife



INGREDIENTS:

2 tbsp. oil
1 sm. onion diced
1 chicken breast, cooked and cut into bite sizes or 1 can of chicken
2 cans Northern beans 
1 can corn
1 16 oz. salsa (use mild or hot)
1/2 tsp. garlic powder
2 tsp. chili powder
1 cup chicken stock
salt and pepper to taste
1 tsp. oregano-optional

1.  Saute onions in oil, add rest of ingredients and simmer until hot.


SERVES:  1 OR 2

SERVING HINTS:  Serve with crackers.  Cole slaw on the side would be good.  You can also add cumin to give it a more chili taste.  Adjust the spices to suit your taste.  Easy and fast recipe.

Taco Soup

Meal in one   (not in the cookbook)

(makes a lot of soup, great for company)


YOU WILL NEED:


Can opener
Lg. saucepan (Dutch oven would be better)
Lg. spoon
Knife
Measuring cup


INGREDIENTS:

1 pound hamburger
1 medium onion, diced
2 cans diced tomatoes
1 can black beans
1 can northern beans
1 can kidney beans
1 can whole corn
1 pkg. taco seasoning mix
1 pkg. dry ranch dressing
1 cup of water
salt and pepper to taste
Optional:  corn chips and sour cream for garnish.


1.  Slowly brown hamburger, add diced onions.  Cook until meat is done.

2.  Add rest of ingredients and simmer till hot.

3.  Pour into a small bowl and garnish with corn chips and sour cream.


SERVES:  1-6

VEGETABLE SOUP Update

Another item you can put in this soup is cabbage.  About 1/4 head of cabbage cut up into bite size pieces.  Don't have a leftover head of cabbage?  Use about 1 cup of raw cole slaw.  You can put anything into vegetable soup.  I always freeze any leftover veggies or small pieces of meat (sausage, pork, beef or hamburger).  If you have any leftover pasta--put it in the soup. 

It is even better the second day.  Play around with the different veggies and meats, make it your "signature" dish.  Have fun and enjoy.

VEGETABLE SOUP

MEAL IN ONE
(Not in the cookbook)

YOU WILL NEED:

Lg. Dutch oven
Can opener
Lg. spoon
Measuring spoons and cup
Paring knife


2 tbsp. oil
1/3 to 1/2 of chuck roast, raw, cut into bites size chunks
1 can Veg-all
1 can diced tomatoes
1 lg. potato, cut into small cubes
1 can beans (Lima, pinto, kidney)
1 lg. onion, diced
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
2 to 3 cups of water
Optional:  1/3 cup frozen peas, 1/3 to 1/2 cup leftover vegetables, leftover cooked cut up sausage, diced celery


1.  Heat oil on medium heat, add roast (if it is frozen, cover pan until it is thawed then cut up and put back in pan) brown meat on both sides until meat is dark brown.

2.  Add onion and cook until translucent.

3.  Add rest of ingredients and turn heat on low.  Cook for several hours or until meat is tender.  Taste during cooking time to see if you need to add more seasonings.



SERVES:  2 TO 8

SERVING HINTS:  Serve with a salad or by itself.  You can serve crusty bread or crackers on the side.  I had about 3/4 cup of chili frozen and put that in my soup--really good.  Add whatever spices you like and whatever vegetables you like.  This is great the next day.  It takes several hours to cook so you have plenty of time for homework or housework.  If you have a crockpot you can use this after you brown the meat instead of a Dutch oven.

BAKE BEANS, quick & easy

(Not in the cookbook)

YOU WILL NEED:

Oven at 350 degrees

Oven safe bowl or you can use your sauce pan or skillet

Can opener

Measuring spoons

Lg. spoon

Paring knife

INGREDIENTS:

1 can (16 oz.) bake beans or pork and beans

1/2 sm. onion diced

1/4 tsp. salt

1/8 tsp. pepper

2 tbsp. catshup

1 tbsp. sugar (white or brown)

1 tsp. bacon grease (optional)

1.  Put all ingredients in bowl or pan and bake for 1 hour uncovered.  You can do the beans on top of the stove, but you really have to watch them so they don't stick and burn.

SERVES:  1 TO 4

SERVING HINTS:  These are great with hamburgers.  You can also use any leftovers for vegetable soup.  Freeze them and take them out when you need them for the soup.

EASY COLE SLAW

(Not in the cookbook)

YOU WILL NEED:

Lg. bowl
Lg. spoon
Paring knife
Measuring spoon (you can guess on this)


INGREDIENTS:

1 bag pre-mixed Cole slaw mix with carrots
1 jar (15 oz.) slaw dressing (found in the salad aisle)
2 tbsp. sugar
1/2 tsp. pepper
1/2 to 1 sm. onion, diced (depends on how much onion you like)



1.  Mix all ingredients in lg. bowl.  Cover with plastic wrap and sit in refrigerator for at least one hour.  If you don't  like you slaw this creamy, add less of the slaw dressing.


SERVES:  1 TO 8

SERVING HINTS:  For less slaw you can cut recipe in half or even one fourth.  Slaw goes well with hamburgers chili and just about any kind of meat.  Don't add salt until you are ready to serve the slaw, otherwise, it will get to moist.  The salt draws out the moisture from the cabbage.

ORANGE CHICKEN PACKET

YOU WILL NEED:

Oven to 350 degrees
Aluminum foil
Foil lined cookie sheet
Measuring spoons and cup
Can opener


INGREDIENTS:

1  chicken breast or 3 chicken strips
1/2  can (15oz.) mixed vegetables, drained,
 refrigerate the other half in plastic bowl.
2 tbsp.  orange marmalade
1/4  tsp. salt
1/8  tsp. pepper
1 tbsp. water or orange juice if you have it.


1.   Shape foil into bowl shape, add vegetables, and sprinkle with half of the spices.

2.   Put chicken breast on top of vegetables, sprinkle with rest of spices, then spread the marmalade over the top of the chicken.  Add the water.

3.   Close top of packet (bowl), place on foil lined sheet pan and bake for 1 hour or until chicken is done.


SERVES:  1


SERVING HINTS:   This is pretty much a meal in one.  But you could add a salad or potatoes.

                        You can also add any spices you prefer, garlic powder, onion, poultry seasoning, Cajun seasonings, make it   yours.

SALMON PATTIES

YOU WILL NEED:

Iron skillet
Spatula
Bowl
Spoon
Can opener
Fork


INGREDIENTS:

1 can (15oz) pink salmon, drained & cleaned
1/2 sleeve round buttery crackers, crushed
1 egg, beaten
1/2 tsp. salt
1/2 tsp. pepper
1 small onion, diced fine
1/2 tsp. lemon juice
1/4 cup vegetable oil for frying


1.   Put drained cleaned salmon (break salmon in half lengthwise and remove the spines and the black skin) in bowl.  Add the egg, onion, cracker crumbs and  spices.  Mix well with spoon or fork and form into four patties.  If the patties are to moist just add some more crushed crackers.

2.   Fry on low to medium heat until one side is browned, flip over and brown the other side.


SERVES:  1 - 4

SERVING HINTS:  I always serve salmon with creamed peas.  I pour the peas right on top of the patty.  You could also serve tarter sauce , lemon juice or cocktail sauce with the patties.  Add a side salad or those quick cooking mashed potatoes and you have a fantastic meal.  Refrigerate leftovers.  Heat up for sandwiches the next day or crumble over a salad.