Chili

1 lb. Hamburger
1 c. cold water
1/2 c. tomato ketchup
2 or 3 Tbsp. chili powder
1 tsp. salt
dash of red and black pepper
1 c. red beans
1 medium onion, diced

Combine in large pot; hamburger, water, ketchup, chili powder, salt, red and black pepper, beans and onion. Simmer 2 hours. Serve

asparagus Casserole

1 can asparagus (drained)
1 can peas (drained)
2 eggs (boiled and chopped)
1 can cream of mushroom soup
1/3 c. slivered almonds
1/2 c. shredded cheese

Mix asparagus, peas, eggs, and mushroom soup in 8x8 baking dish and bake for 25 min. at 350. Remove from oven, sprinkle with cheese and return to oven until cheese melts. Remove from oven, garnish with almonds and enjoy.

Butternut squash casserole

2 c. drained, mashed butternut squash
6 Tbsp. margarine
1 c. sugar
1 c. milk
3 eggs
1/2 tsp. ginger
1/2 tsp. coconut flavoring

Combine squash, margarine, sugar, milk, eggs, ginger, and coconut flavoring. Then place in greased casserole dish. Place casserole in pan of water. Bake in preheated 320 oven for about 45 minutes or until knife inserted in center comes out clean.

Cranberry sauce

1 lb. fresh cranberries
2 c. sugar
2 c. water

In sauce pan boil sugar and water for 5 minutes. Add cranberries and boil without stirring until all the skins pop, about 5 minutes. Remove from heat and cool in sauce pan.

Apple dumpling salad

1 small apple-peeled, cored, and chopped
10 broken wheat crackers
1/4 c. raisins
1/4 c. honey roasted nuts
1-2 pinches of brown sugar

In medium bowl, combine; apple, crackers, raisins, nuts, and brown sugar. Mix well. serve.

Pink cloud salad

1 pkg. 8 oz. cream cheese- softened
1 c. vanilla ice cream
2 c. Frozen Strawberries- thawed

In large bowl, beat cream cheese until fluffy; blend in ice cream; stir in strawberries. Pour into 9x5 inch loaf pan. Freeze. Let stand at room temperature for 10 minutes. Invert pan to unmold. Serve by cutting frozen salad into slices or squares. Serve

quick salad dressing

1 c. mayonnaise
2 Tbsp. sugar
1/2 c. milk

Mix mayo, sugar and milk together. Taste test for desired sweetness and consistency. Add more milk for thinner or less for thicker consistency. Good in a pinch!

Zucchini soup

2 strips bacon
4 c. coarsely grated zucchini
1 small onion, chopped
2 c. beef stock
1/2 tsp. sweet basil
1 small clove of garlic, crushed
2 tsp. chopped parsley
1/2 tsp salt
1/8 tsp pepper
1/2 tsp. seasoned salt

Fry bacon until crisp; drain. Combine zucchini, onion, beef stock, swet basil, garlic clove-crushed, parsley flakes, salt, pepper, and seasoned salt in kettle; cook until zucchini is soft. Place in blender container; process until smooth. Reheat.

egg salad

6 egg whites
1 or 2 tablespoons olive oil mayo
1 tsp. mustard
salt and pepper to taste
2 to 3 sliced pickles


Blend all these ingredients together in a bowl. Microwave for 1 to 2 minutes and serve

Corn chowder

1 can cream of potato soup
1 can cream corn
1 soup can of half and half
1 soup can of milk

Combine soup, cream corn, half and half cream, and milk. Stir until heated thoroughly.

Black bean soup

2 chicken cans (drained)
4 cans black beans
26 oz. jar of salsa (your choice)

In large sauce pan combine drained chicken, black beans, and salsa. Stir well. Bring to boil, reduce heat. Simmer for 20 minutes. Serve with shredded cheese.

A happy home recipe

love
loyalty
forgiveness
friendship
hope
tenderness
kindness
understanding
faith
barrel of laughter

Take love and loyalty. Mix it thoroughly with faith. Blend it with tenderness, kindness, and understanding. Add friendship and hope. Sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings.

Gelatin milk shake

1 c. milk
1 pkg. any flavor gelatin  (4 serving size)
1 pt. vanilla ice cream

In blender, add milk and gelatin and blend for 30 seconds. Add softened ice cream and blend for 1 minute. Enjoy

Artichoke dip

1 c. artichokes-drained, chopped
8 oz. parmesan cheese
8 oz. mayonnaise

Mix artichokes, cheese and mayo. Bake in oven @ 350 until light brown on top. Serve hot or cold, with crackers.

lemonade

1 c. sugar
1 c. water
1/2 c. lemon juice
4 c. water

Combine in sauce pan, sugar and 1 cup water. Boil for 1 minute to make syrup. Mix lemon juice, syrup, and 4 cups of water into pitcher. Pour over ice in tall glasses.

instant hot cocoa mix

1 (8 qt.) box instant nonfat dry milk
1 (2 lb.) can Nestles quik
1/2 (6 oz.) jar non-dairy coffee creamer
1 c. powdered sugar

Mix all ingredients together until well blended. Store in air tight container until ready to use. Place 1/4 cup cocoa mix in cup, fill with hot water; stir until cocoa mix is dissolved.

Banana shakes

1 c. half and half
4 c. vanilla ice cream, softened
1 medium banana, sliced
1/4 tsp. banana extract

In blender, combine all ingredients. Cover and process until smooth. Pour into chilled glasses.

protein fruit smoothie

1 scoop vanilla whey protein
1 c. skim milk
1 c. frozen or fresh fruit

Blend and serve

chili cheese dip

15 ounces can chili con carne
4 ounces can green chilies (chopped)
1 lb. velveeta cheese (cubed)
tortilla chips
Combine chili con carde, cubed cheese, and green chilies in a sauce pan fondue pot. Heat stirring frequently until the cheese melts. Serve warm with tortilla chips.

Deep dish turkey pie

Yellow squash casserole

Crispy chargrilled chicken

Cold winters night stew

Brueschetta chicken bake