Author: sarah

Grandma’s Hamburger Casserole

1 pound lean ground beef
1/2 cup diced celery
1 tablespoon instant minced onion
1 28 ounce can whole tomatoes and liquid
1/2 cup uncooked long grain rice
1 teaspoon chili powder
1/4 teaspoon pepper — optional
1 4 ounce can mushroom pieces and liquid

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Microwave ground beef in a plastic colander covered with waxed paper. Cook on high, stirring every 2 1/2 minutes, until ground beef is no longer pink. In a 3 quart casserole combine all ingredients. Microwave uncovered on high for 10 minutes–stirring halfway through cooking time. Reduce microwave to medium heat and microwave 20 minutes or until rice is soft.

Enchilada Sauce

2 T. oil
1 T. flour
1 T. chili powder
2 cups water
1/2 teaspoon instant minced onion
1/8 teaspoon oregano
1/8 teaspoon paprika
a few drops tabasco sauce
1 chicken and tomato bouillon tablet
1/2 a small (8 oz) can tomato sauce

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In medium saucepan heat oil over medium high. Add flour and chili powder, stir to combine. Add remaining ingredients. Simmer for 15-20 minutes until sauce reduces slightly.

Grandma Todd’s Rolls

1 envelope dry yeast
1 cup warm water
1 rounded tablespoon sugar
1 dab crisco, the size of an egg
a little salt
flour

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Combine yeast and warm water. Let work. Add sugar, crisco and salt. Stir in all the flour you can until it is stiff. Let rise one hour (or until doubled in size). Make into rolls. Let rise again. Bake at 375 degrees for 20 minutes.

Garlic Cheese Grits

1/2 cup grits
1 cup water
1 cup milk
1/4 cup margarine
3 ounces garlic cheese
3 ounces sharp cheddar cheese — grated
1 egg — beaten

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Preheat oven to 350 degrees. Grease a small casserole. Place grits in a saucepan. Gradually stir in water and milk. Cook over medium-high heat until thick, 3-5 minutes. Add margarine and blend thoroughly. Remove from heat. Stir in cheese and egg until mixture is smooth. Pour into casserole. Bake 35 minutes, until bubbly. Let stand 5 minutes before serving.

Fried Potatoes

6 medium potatoes
1 onion, — finely chopped
4 tablespoons butter
1 1/2 teaspoons salt
3 dashes pepper

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Pare potatoes and cut into thin slices. Melt 2 tablespoons butter in heavy skillet. Spread potato slices in 3 layers, each one slice thick, sprinkling each layer with 1/2 teaspoon salt, a dash of pepper and chopped onions. Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover; cook until potatoes are brown, turning once.

Fried Chicken

2 1/2 to 3 pound broiler-fryer chicken — cut up
1/2 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
salad oil

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Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat salad oil (1/4 inch) in large skillet. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes or until light brown. Reduce heat; cover tightly and simmer 30 to 40 minutes or until thickest pieces are fork-tender. If skillet cannot be covered tightly, add 1 to 2 tablespoons water. Turn chicken once or twice to ensure even cooking. Remove cover for last 5 minutes of cooking to crisp chicken.

French Rhubarb Pie

1 egg
1 cup sugar
1 tablespoon flour
1 teaspoon vanilla
3 cups diced rhubarb
3/4 cup flour
1/3 cup butter
1/2 cup brown sugar
1 9 inch pie shell — unbaked

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Combine egg, white sugar, 1 tablespoon flour, and vanilla and mix well. Fold in rhubarb. Spoon into unbaked pie shell. Combine 3/4 cup flour, margarine, and brown sugar. Crumble with fingers. Spread over rhubarb mixture. Bake at 400 degrees for 10 minutes. Reduce temperature to 350 and bake 40 minutes longer.

Five Flavor Cake

2 sticks butter or margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs — well beaten
3 cups all-purpose flour
1 cup milk
1 teaspoon coconut extract
1 teaspoon butter extract
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon vanilla extract
1/2 teaspoon baking powder

Glaze:
1 cup sugar
1/2 cup water
1 teaspoon butter extract
1 teaspoon lemon extract
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon vanilla extract
1 teaspoon almond extract

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Cream butter, shortening and sugar until light and fluffy. Add beaten eggs and mix until the mixture is lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into greased 10″ tube pan and bake for about 1 1/2 hours or until cake tests done. Make glaze by combining all glaze ingredients until well mixed. Add glaze to cake, if desired, or cool cake in pan about 10 minutes before turning out on rack to cool.

Fajitas

2 boneless skinless chicken breast halves
1 tablespoon Fiesta brand fajita seasoning
1 tablespoon oil
1 green pepper
1 medium onion
8 flour tortillas — fajita size
cheddar cheese
sour cream
salsa
guacamole

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Sprinkle fajita seasoning over both sides of chicken breasts. Let stand for 15 minutes. Wrap tortillas tightly in aluminum foil. Place in 325 degree oven to warm. Preheat grill or broiler. Broil or grill chicken breasts approximately 10 minutes per side, or until no longer pink in the center. Meanwhile, slice green pepper and onion into strips. Heat 1 tablespoon oil in a frying pan and add vegetables. Saute until onions are golden, 10 to 15 minutes. Once chicken breasts are done, slice them into thin strips. Combine chicken and vegetables in serving dish. To assemble fajitas place a small amount of chicken and vegetable mixture inside a tortilla, top with cheddar cheese, sour cream, salsa and guacamole if desired.

Ted’s Enchiladas

1/2 pound ground beef
1/2 cup chopped onion
1 can Hormel chili, no beans
6 flour tortillas — burrito size
1 can red enchilada sauce
2 cups shredded cheddar cheese

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Spread half of the enchilada sauce in the bottom of a 9×13 baking pan. Brown ground beef and onion and drain. Add chili and heat through. Divide meat mixture evenly amoung 6 tortillas. Place a tablespoon or two of shredded cheese over the meat on each tortilla. Roll up tortillas and place seam side down in baking pan. Cover with remaining enchilada sauce. Bake at 350 for 25 minutes. Sprinkle remaining cheddar cheese over the top of enchiladas and bake 5 minutes more, or until cheese melts.