Mom's Noodle Casserole

12 oz. package egg noodles
2 lbs. ground round
1 can sliced mushrooms, drained
1 jar stuffed green olives, chopped
1 can petite cut tomatoes
1 can tomato soup
1 green pepper, chopped
1 large onion, chopped
1 T. salt
1 T. Worcestershire sauce
1/4 tsp. dry mustard
3/4 lbs. New York sharp cheese, grated

Cook noodles according to package. Brown meat--in last 5 minutes, when meat is nearly all browned, add onions and green peppers. Drain.

In a large stock pot, mix together mushrooms, olives, tomatoes, soup, salt, Worcestershire sauce and mustard. Simmer on medium heat for 10 minutes. Reduce heat to medium low and add 1/2 of the cheddar, stirring constantly until cheese is melted. Add in meat mixture and stir well.

In a baking dish, layer sauce, noodles, sauce and then top with the remaining cheese. Bake at 350 degrees for 30 minutes. Serves 8. Serve with rolls and a salad. From my dear friend, Melisa--her mom's recipe.


Grocery List:
egg noodles
2 lbs. ground round
1 can mushrooms
jar of stuffed olives
1 can tomatoes
green pepper
large onion
salt
Worcestershire sauce
dry mustard
New York sharp cheese

Approximate cost: $12.87

Fruit Dip

2 bars cream cheese
1 c. sour cream
1/2 c. sugar
1/2 c. brown sugar
1/2 t. maple flavoring

Beat cream cheese until smooth. Add sour cream, sugar, brown sugar and maple flavoring and beat until smooth. Use for any kind of fresh fruit that you enjoy! From my sister-in-law Carol, which she made for her daughter, Shaina's wedding last year. My Chris loved it!


Grocery List:
1 bars cream cheese
sour cream
sugar
brown sugar
maple flavoring

Approximate cost: $3.09

Fried Bow Tie Pasta

8 ounces bow tie pasta
2 eggs
3 T. milk
Italian bread crumbs (recipe below)
2/3 c. olive oil

Italian bread crumbs:
12 slices bread (cook for 15 minutes at 250 degrees to dry), grate finely with food processor
Add in:
1 t. oregano
1 t. sweet basil
1/2 t. garlic powder
1 t. salt
1/8 t. cayenne pepper
4 T. Parmesan cheese, grated

Boil bow tie pasta in boiling water for 7 to 8 minutes. Remove from heat and drain.

Mix eggs and milk in a small bowl. Dip each piece of pasta in egg mixture, then roll in Italian bread crumbs in a large bowl. Set on a plate.

Heat oil on medium high heat for 5 minutes. Place a handful of pasta in oil. Cook for 2 1/2 minutes and turn. Cook another 2 1/2 minutes. Set aside on a plate with a paper towel to drain excess oil. Serve with spinach artichoke dip or 3 cheese fondue or just eat by themselves!


Grocery List:
bow tie pasta
2 eggs
milk
olive oil
12 slices bread
oregano
sweet basil
garlic powder
salt
cayenne pepper
Parmesan cheese, grated

Approximate cost: $5.38

Shirley's Soup

1 lb. turkey sausage links, sliced in pieces about 1/4 inch wide
1 large red onion, coarsely chopped
1 large red bell pepper, coarsely chopped
2 T. olive oil
4 cans stewed tomatoes
1 can diced Rotel tomatoes
2 cans red beans, drained
2 cans great northern beans, drained
2 T. mixed Italian seasoning
1/3 t. garlic powder
1/3 t. white pepper
salt to taste

Heat olive oil on medium heat. Sauté turkey links, onion and bell pepper for about 10 minutes, stirring occasionally. Add in stewed tomatoes, Rotel, red beans, northern beans, Italian seasoning, garlic powder, white pepper and salt. Stir, cover and simmer on low heat until hot and bubbly. Serves 8-10 hearty appetites.


Grocery List:
turkey sausage links
red onion
red bell pepper
olive oil
4 can stewed tomatoes
1 can Rotel
2 cans red beans
2 cans
great northern beans
Italian seasoning
garlic powder
white pepper
salt

Approximate cost: $8.99

3 Cheese Fondue

3 oz. cream cheese
3 oz. sharp cheddar, grated
3 oz. Swiss cheese, grated (may substitute mozzarella cheese)
1 T. flour
1/2 c. white wine (or dry white cooking wine)
1/8 t. garlic salt
dash cayenne pepper

Toss cheese with flour. Pour wine into fondue bowl and heat until bubbles rise to surface. Gradually stir in cheeses, a handful at a time, stirring until melted. Beat with fork to blend smoothly. Stir in garlic salt and cayenne. Great with sour dough or french bread and vegetables like carrots, radishes, celery or green and red peppers.


Grocery List:
bar of cream cheese
small bar of sharp cheddar
small bar of Swiss cheese
flour
white wine (or dry white cooking wine)
garlic salt
cayenne

Approximate cost: $7.08

Special Potato Soup

2 stalks celery, sliced
1 medium onion, chopped
2 T. butter
6 medium potatoes, peeled and cubed
2 carrots, peeled and sliced
3 C. water (can substitute chicken broth, then reduce bouillon cubes to 2)
5 chicken bouillon cubes
3/4 t. seasoned salt
1/2 t. thyme
1/2 t. rosemary, crushed
dash of garlic powder
dash of pepper
1 c. sharp cheddar cheese, shredded
1/4 c. milk

Sauté celery and onion in butter in a large stock pot for 5 minutes on medium heat. Add potatoes, carrots, water, bouillon cubes, seasoned salt, thyme, rosemary, garlic powder, and pepper. Cover and simmer on medium to med high heat for 20 minutes.

Remove from heat and mash with a potato masher. Add milk and cheese. Cook, stirring constantly, on low hear for about 5 minutes. Yields 10 cups. From my dear friend Holly S.


Grocery List:
celery
medium onion
butter
6 potatoes
2 carrots
chicken bouillon
seasoned salt
thyme
rosemary
garlic powder
pepper
sharp cheddar cheese
milk

Approximate cost: $6.47

Vegetarian Gourmet toppings for Pizza

1 small package fresh spinach, chopped
2 medium fresh zucchini , sliced
1 sweet red pepper, chopped finely
1 small package fresh mushrooms, sliced
6-8 green onions, finely chopped
1 medium red onion, finely chopped
2 cloves garlic, finely minced
1 can artichoke hearts (not marinated), chopped
2 Roma tomatoes, chopped
1 small can black olives, sliced
1 c. ranch (Hidden Valley Ranch dip is my favorite.)
1 T. olive oil
2 c. shredded Monterrey Jack cheese
1/4 c. grated Parmesan cheese

Sauté zucchini, red pepper, mushrooms, minced garlic, green and red onion in olive oil.
Prepare pizza dough. Spread 1 c. ranch on first. Top with tomatoes, spinach, artichokes, black olives and then sautéed mixture (spread evenly over crusts). Top with both cheeses. Cook at 425 degrees for 20-25 minutes. Makes two 10 inch thin crust pizzas. If you like irony, like we do, add some Canadian bacon and pepperoni (pictured). It was wonderful!


Grocery List:
small package fresh spinach
2 medium fresh zucchini
1 sweet red pepper
1 small package fresh mushrooms
bunch of green onions
1 medium red onion
1 garlic pod
1 can artichoke hearts (not marinated)
2 Roma tomatoes
1 small can black olives
olive oil
Monterrey Jack cheese
Parmesan cheese

Approximate Cost (with pizza dough): $12.39

Traditional Toppings for Pizza

1 can petite cut tomatoes
1 small can tomato paste
1 c. water
1/4 c. sugar
3 T. ketchup
1/2 t. oregano
2 cloves minced garlic
1/2 t. salt
1/4 c. dry white cooking wine
1/4 t. pepper
1 small onion finely minced (optional)
1 c. sliced mushrooms (optional)
2 T. olive oil

Sweet sauce:
Sauté onion (opt.), garlic and mushrooms (opt.) for 2 minutes in olive oil. Add tomatoes, paste, water, wine, sugar, ketchup, oregano, salt and pepper. Mix and simmer on low heat (with the lid on) for 30 minutes.

Spread evenly over pizza dough.

Then add your favorite toppings:
pineapple chunks
Canadian bacon
cooked sausage
cooked hamburger
pepperoni
sliced olives
minced onions
bell peppers
mushrooms

Then top with 2 c. mozzarella cheese and 1/4 c. freshly grated Parmesan. Cook in preheated oven at 425 degrees for 20-25 minutes.


Grocery List:
Olive oil
Parmesan cheese
Mozzarella cheese
1 pod of garlic
1 small onion
salt
pepper
oregano
sugar
ketchup
white cooking wine
mushrooms
1 can petite cut tomatoes
1 small can tomato paste
(Any optional toppings you desire)

Approximate cost with pizza dough (without optional toppings): $7.89

Pizza Dough

1 c. warm water
1/2 t. sugar
1 envelope yeast or 2 1/2 t. bread machine yeast
3 c. flour (plus 1/4 c. extra for kneading)
1 t. salt
1 T. olive oil

In a glass measuring cup, mix 1/4 c. warm water, sugar and yeast. Let stand for 10 minutes.

In a large mixing bowl, mix together flour and salt. Pour in 3/4 c. warm water and olive oil. Mix thoroughly and add yeast mixture. Mix thoroughly again. Knead on floured surface for 5 minutes (leave surface with flour for later). Make a ball. Place in cleaned large bowl and cover with a hand towel. Let rise for 2 hours.

Punch down dough and knead on floured surface again for one minute. Roll out pizza for crust. This makes two 10 inch in diameter thin crust pizzas or one deep dish or two calzones.

Place crust on pizza pan and add toppings. Cook at 425 degrees for 20 minutes.


Grocery List:
sugar
yeast
salt
olive oil
flour

Approximate Cost: $1.33

Fancy Chicken Salad

3 cups cold, diced chicken (This is how I cook it)
1 cup finely chopped celery
1/2 cup Almond Accents
2 1/2 tablespoon minced parsley
1 cup sliced seedless red grapes
1 teaspoon salt
1 cup mayonnaise
1/2 cup whipping cream, whipped

Combine first 7 ingredients and fold in last. Chill until ready to serve. Serves 8. Makes wonderful croissant sandwiches. Great on a bed of lettuce with crackers on the side as well. Serves 4-6. Perhaps, you could serve it with these for company. This for dessert would be yummy, too (we used 8 oz. non-fat plain yogurt in substitute for 1 bar cream cheese for this recipe, and it was great)! Then go for a 10 mile run to work off the calories.


Grocery List:
1 bag boneless, skinless chicken breasts
celery
1 bag Almond Accents (in the salad area, by the croutons)
bunch of fresh parsley
bunch of red seedless grapes
salt
mayonnaise
1/2 pint whipping cream

Approximate cost: $10.28

Enchilada Squares

1 lb. ground chuck
1/4 c. onion, finely chopped
4 eggs
1 can evaporated milk
1 c. salsa or picante sauce (Mary Ann's Homemade Hot Sauce is the best!)
2 T. chili powder (This is my favorite brand)
1 1/2 T. cumin (My favorite brand)
1/3 c. pitted, sliced black olives (optional)
2 c. Fritos, crushed
1 c. finely shredded sharp cheddar cheese (I like this grater)

Cook beef until almost browned. Add in onion and cook 4 more minutes on medium high heat. Drain. Spread beef and onion on the bottom of a 9 X 13 inch. (I like this one--no I do not sell Pampered Chef, but I enjoy using it!) Beat together eggs, cumin, chili powder, and salsa thoroughly. Top with olives, then Fritos. Bake uncovered at 350 degrees for 20 minutes. Then sprinkle cheese on top and cook 5 minutes more. Serves 6.


Grocery List:
1 lb. ground chuck
1 medium onion
4 eggs
1 can evaporated milk
1 jar salsa (or make this recipe)
cumin
chili powder
1 jar black olives
1 small bag Fritos
1 small bar sharp cheddar

Approximate cost: $10.65

Wonderful Pot Roast

3 lb. roast
1 can cream of mushroom soup
1 pkg. Lipton onion soup mix
16 oz. Pepsi

Place roast, then soup, onion soup mix then Pepsi in large crock pot.

Cook on high for 6 hours. Can make french bread and dip it in the juice or thicken the juice with 1 T. corn starch and make gravy for mashed potatoes or rice.


Grocery List:
3 lb. roast
1 can cream of mushroom soup
Lipton Onion Soup Mix
Pepsi

Approximate cost: $11.89

Banana Puddin'

1 1/3 c. sugar
2 T. flour
pinch of salt
2 c. milk
2 eggs
2 t. vanilla
1/2 stick butter
1 box Nilla Wafers
1 large container Cool Whip, thawed
8 ripe bananas, sliced (May want to sprinkle a bit of fruit fresh on top of the slices to keep bananas from turning brown.)

Stir together in large sauce pan, 1 1/3 c. sugar, 2 T. flour, pinch of salt, 1 c. milk. Heat on medium-low for 5 minutes. Stir together eggs and 1 c. milk in dish. Slowly stir into pan mixture. Cook on medium low, stirring frequently until mixture coats the spoon. Remove custard from heat and add vanilla and butter. Cool.

In a trifle dish (I like this one from Pampered Chef), layer wafers, 2 bananas, then 1/3 custard mixture, then 1/3 whipped topping. Then layer wafers, 2 bananas, 1/3 custard mixture, whipped topping. Then layer wafers, 2 bananas, 1/3 custard mixture, whipped topping and last two bananas on top. Chill for at least two hours before serving.


Grocery List:
8 bananas
1 large container Cool Whip
sugar
flour
salt
vanilla
butter
milk
eggs
Box of Nilla Wafers

Approximate cost: $7.65

German Pancakes

1 stick butter
1 c. flour
1 c. milk
4 eggs
2 T. sugar
1/8 t. salt
5 T. favorite jelly or jam
1/4 c. powdered sugar

Melt butter in oven at 425 degrees in a large iron skillet (I use my Pampered Chef deep dish stone)--swish butter around to cover bottom. Be careful not to burn butter.

Mix flour, milk eggs, sugar and salt thoroughly. Pour into melted butter in pan and swish around a bit, so that mix is completely covering bottom.

Bake at 425 degrees for 12-15 minutes. Fun to watch with kids--turn on oven light and watch the hills and valleys form.

Take from oven and cool for 5 minutes. Move to large plate and spread jelly around top. Roll into a jelly-like roll. Sprinkle powdered sugar on top. Slice into servings and enjoy!
(From our dear friends Trace and Christine)

We like to serve this on Sunday nights with sausage, scrambled eggs and juice. Yummy and fast!


Grocery List:
flour
milk
4 eggs
sugar
salt
jelly or jam of your choice
powdered sugar

Approximate cost: $2.89

How I Cook Chicken for Recipes

Bag of boneless, skinless chicken breasts
water
1 t. sweet basil
1 small onion, minced
3 cloves garlic, minced
2 t. salt
1/2 t. pepper
4 stalks celery, sliced

Boil for 1 hour. Save broth for recipe, if needed. Chop chicken according to directions for recipe.

Chicken Pot Pie

1 recipe of never fail pie crust
1 10 oz. pkg. frozen peas and carrots
1/2 c. onion, minced
1/4 c. butter
1/2 t. salt
1/8 t. pepper
3/4 c. milk
3 c. cooked and diced chicken (save broth)--see How I cook chicken for recipes.
1/4 c. pimento (optional)
1/4 c. parsley
1/2 c. mushrooms, sliced (optional)
1/3 c. flour
1/4 t. sage
2 c. chicken broth
2 chicken bouillon cubes

Cook peas and carrots according to package directions. Drain. Melt butter in large sauce pan. Sauté onion and mushroom for 3 minutes (until tender) on medium heat. Slowly stir in flour, salt, sage and pepper. Cook for 1 minute on low heat. Add broth, milk and bouillon cubes. Cook on medium heat until thick and bubbly. Stir in vegetables, chicken, pimento and parsley. Heat until bubbly.

Prepare pie crust and place in your pie pan (I use the Pampered Chef deep dish stone). Pour mixture into pie crust.

(You may want to prepare another half recipe of the pie crust for a top. If you do this, be sure and use a sharp knife to create a few cuts in the top (we like to make a flower) or use a fork to put a few holes in it.)

Bake at 425 degrees for 15-18 minutes or until crust is golden brown.


Grocery List:
flour
salt
margarine
10 oz pkg. frozen peas and carrots
medium onion
butter
pepper
milk
bag of frozen chicken breasts, boneless and skinless
pimento
parsley
mushrooms
sage
chicken bouillon cubes

Approximate cost: $12.22

Never Fail Pie Crust

3 c. flour
1 t. salt
6 T. water
1 c. margarine

Blend all thoroughly. Put a little extra flour on a counter top and roll to desired size and thickness to fit your pie pan.


Grocery List:
flour
salt
margarine

Approximate cost: $2.63

Tortilla Soup

4 chicken breast halves
1 clove garlic, minced (about 1/2 t.)
2 T. minced onion
2 T. butter
30 oz. chicken broth
2 14 1/2 oz cans chopped stewed tomatoes
1 c. of your favorite salsa
1/2 c. cilantro
1 T. ground cumin
8 oz Monterrey jack, shredded

Toppings (optional): Sour cream, sharp cheddar, tortilla chips, jalapenos

Boil Chicken in a large stock pot with about 10 c. water. Season to taste (salt, pepper, basil, onions, garlic). Save broth. Cube chicken. In another small pan, melt butter. Saute minced garlic and onion. In a crock pot on low, mix together broth, tomatoes, sauteed garlic and onion, cubed chicken, salsa, cilantro, and cumin. Cook on low for about 6 hours. Divide cheese on the bottom of 6 bowls, layer tortilla chips, soup, extra cheddar, sour cream, and jalapenos (if you'd like). So very good and hearty!


Grocery List:
bag of frozen, boneless, skinless chicken breasts
clove of garlic
medium onion
butter
2 large cans stewed tomatoes
1 jar of your favorite salsa or this homemade hot sauce
cilantro
cumin
Monterrey jack cheese
Optional toppings (jalapenos, sour cream, cheddar, and tostados)

Approximate cost: $8.80 (more if you make the salsa homemade or add optional toppings)

Creamy Chicken Tacos

2 small cans green chilies
4 frozen chicken breasts, boneless and skinless
1 medium onion, chopped
3 T. butter
2 T. flour
1 can redi-cut tomatoes. puréed
2 c. sharp cheddar cheese, grated
2 c. half and half cream
6 large flour tortillas
5 T. canola oil
salt and pepper to taste

Heat 3 T. oil in frying pan on medium-high heat. Salt and pepper chicken. Place in frying pan and cover. Turn every 10 minutes until cooked through and lightly browned. Shred chicken, when cool enough to handle.

Sauté green chilies and onion in butter for 3 minutes on medium heat. Stir in flour and cook for 1 minute. Slowly add half and half, stirring continually. When mixture is heated through, turn temperature down to low and add 1 c. cheddar. When melted, add chicken and tomato purée and stir.

In frying pan, add 2 T. oil and cook each tortilla on both side for about 30 seconds each.

In a 9 X 13 inch baking dish, place one tortilla in the center, then add 1/2 - 1 cup of the mixture inside. Fold flour tortilla and place seam-side down. Do each one this way. Pour any extra sauce on top and then sprinkle rest of cheese on top.

Bake at 350 degrees for 15 minutes.
Makes for great tasting leftovers, as well!


Grocery List:
bag frozen, boneless, skinless chicken breasts
2 cans green chilies
1 medium onion
butter
flour
1 can redi-cut tomatoes
sharp cheddar cheese
half and half cream
large bag flour tortillas
canola oil
salt
pepper

Approximate cost: $9.67

Southern Fruit Salad

1 can peach pie filling
1 large can pineapple chunks, drained
5-6 medium bananas
1 small can mandarin oranges, drained
1 small bag frozen whole strawberries
sprinkle of fruit fresh (in the canning section)

Slice bananas and place in a round 2 qt. casserole dish. Sprinkle with fruit fresh. Combine rest of ingredients and pour over the bananas. Refrigerate for 1 hour before serving.


Grocery List:
1 can peach pie filling
1 large can pineapple chunks
bananas
1 small can mandarin oranges
1 small bag frozen whole strawberries

Approximate cost: $8.59

Texas Cobbler

1 can cherry pie filling
1 can crushed pineapple
1 c. chopped pecans
1 stick margarine
1 box golden moist cake mix

In a 9 X 13 inch pan, spread pie filling and pineapple. Sprinkle dry cake mix on top. Then sprinkle pecans on top. Cut up margarine into squares and place them around the top of the cake mix. Bake at 350 degrees for 1 hour.


Grocery List:
1 can cherry pie filling
1 can crushed pineapple
pecans, shelled
margarine
1 box golden moist cake mix

Approximate cost: $6.54

Squash Cheese Bake

1 lb. yellow squash
2 eggs, beaten
1/4 c. finely chopped onion
1/2 t. sage
1 c. sharp cheddar cheese, grated
1/2 t. salt
1/4 t. paprika

Steam (see how to steam vegetables) the squash until tender and drain it. In a large bowl, blend together the squash, eggs, onion, sage, salt and 1/2 c. cheese. Pour into a greased round 2 qt. casserole dish. Sprinkle the top with paprika and remaining cheese.

Bake at 350 degrees for 20-25 minutes (golden brown). Serves 4-6.


Grocery List:
1 lb. yellow squash
2 eggs
medium onion
sage
salt
paprika
sharp cheddar

Approximate cost: $4.35

Guacamole

2 medium avocados, peeled, seeded and mashed
1/4 c. finely chopped onion
1 bar (8 oz.) cream cheese
1/2 tsp. salt
1/4 t. garlic
1 T. lemon juice
1 c. finely chopped tomatoes
1/4 t. hot pepper sauce

Blend all together completely. May leave out tomatoes and onions and cream it all, then stir these in for chunky guacamole or can cream it all together.
This recipe is from my friend Holly S. Hi Holly! Also, it is written on a very, cool sheet of paper from the House of Representatives. :)

Serve with chips and enjoy!


Grocery List:
2 medium avocados
1 medium onion
1 bar cream cheese
salt
garlic powder
lemon juice
2 small tomatoes
hot pepper (Tabasco) sauce

Approximate cost: $4.65

Chicken Enchiladas

4-6 skinless, boneless, chicken breasts--cubed
48 oz. tomato juice
3 4 oz. cans chopped mild green chilies
1 can cream of mushroom soup
2 large onions, diced
2 c. instant rice
1 lb. fresh corn tortillas
1 lb. grated fiesta mix cheese or shredded Velveeta
1 t. powdered garlic
1 t. cumin
1/2 t. oregano
1 t. salt plus salt to taste
1 bottle canola oil

Heat 2 T. canola oil in frying pan. Thoroughly cook and brown chicken on medium heat. Place to the side on a plate with a paper towel to soak up excess oil.

Add 2 more T. oil and sauté onions. Place to the side in a separate dish from the chicken.

In a large stock pot, combine tomato juice, chilies, soup, cumin, garlic, 1 t. salt and sautéed onions. Heat sauce on medium low.

In the frying pan, heat 4 T. oil on medium high heat. Heat 18 of the corn tortillas on each side for about 30 seconds. Lightly salt to taste on each side. They will be soft, and not too crisp when they are taken from the pan. Soak up oil from each one on a paper towel.

Then layer in a 9 X 13 inch dish like this:
6 tortillas, 1 c. sauce, 1/2 of the chicken, 1/3 shredded cheese
6 tortillas, 1 c. sauce, 1/2 chicken, 1/3 cheese
6 tortillas, 1/3 cheese

Bake in the oven at 350 degrees for 30 minutes or until bubbly.

With the rest of the tomato sauce mixture, heat until bubbly. Then add instant rice. Turn off heat and cover. This will make Spanish rice.

With the rest of the tortillas, cut into pie shapes. Heat 4 T. oil (add more as it gets dry) on medium high heat. Cook each piece for 1minute on each side. Lightly salt on each side to taste. They should be crispy and golden brown when the oil is drained off. Again, use a paper towel to soak up the oil. Serves 8-10 people. This recipe is from my dear friend Cathy or Dr. C.--she is a native of New Mexico, so this dish is as authentic, as you can get. Mmm Mmm! I told a little about our day to make this dish here.

These are great with Mary Ann's Homemade Hot Sauce!

Corn bread and some fresh fruit will complete the meal.


Grocery List:
48 oz. tomato juice
3 cans (4 oz) green chilies
1 can cream of mushroom soup
2 large onions
instant rice
1 lb fresh tortillas (whole foods or an authentic Mexican store is the best)
1 lb grated fiesta or Velveeta cheese
powdered garlic
cumin
oregano
salt
canola oil
at least 4 frozen boneless, skinless chicken breasts

Approximate cost: $17.37 (for the casserole, rice and tostados)