Porcupine Meatballs

1 ½ pound ground beef
½ cups uncooked white rice
1 teaspoon salt
¼ teaspoon pepper
¼ cup chopped onion, or 2 Tablespoons dried onion
1 can condensed tomato soup
½ cup water

Combine meat, rice, salt, pepper, and onion.
Shape into small balls. Blend soup and water; heat in pressure cooker until soup mixture begins to simmer. Add meatballs. Cook under pressure for 10 minutes. Let pressure naturally release.

Serves 6-8

Mom's Chili

3 15 oz. cans Chili beans (no meat added)
3 15-oz cans Kidney beans
2 15-oz cans diced tomatoes with pepper and onions
1 pound ground beef, browned & grease spooned out
1 large onion, chopped
1 ½ teaspoons chili powder
¾ teaspoon ground cumin
Dash of Worcestershire Sauce
2 small cans diced green chilies

Mix together and simmer 45 minutes to one hour, or put in crock pot.

Meatloaf

3/4 to 1 pound ground beef
1 small onion, chopped
1 egg
1 ½ slices of bread, or oatmeal
Salt & pepper to taste

Mix all ingredients with hands, forming into a ball.
Top with ketchup before baking.
Bake at 350° for 45 minutes to an hour.

Chinese Noodle Casserole

¾ to 1 pound ground beef 

1 small onion, chopped
½ cup uncooked white rice 

1 can cream of chicken (or mushroom) soup
1 ½ cup milk
½ bag of crunchy Chinese noodles

salt & pepper, to taste

Brown ground beef with chopped onion; drain off grease; add soup, rice, milk, and salt and
pepper to ground beef mixture; stir together. Spoon into a 9 x 13” dish.
Bake at 350° for 50 minutes; top with Chinese noodles and bake for 10 more minutes.

4-6 servings

SWEET & SOUR MEATBALLS

Meatballs

1.5 lbs hamburger
3/4 c dry breadcrumbs
3/8 c (5 T) milk
3 T finely chopped onion
1.5 tsp salt
3/4 tsp Worcestershire sauce
1 lg egg

Mix ingredients; shape into about 10 1.5 inch balls. Cook over medium heat, turning occasionally until brown, about 20 minutes or cook in a 9x13 oblong pan (ungreased) at 400* oven for 20-25 minutes.

Sweet & Sour Sauce
3/4 c packed brown sugar
1 1/2 TBL cornstart
1 can (134 1/4 oz) pineapple chunks or tidbits
1/2 cup vinegar (or a little less)
1 1/2 TBL soy sauce
1 small green pepper, coarsely chopped (optional)

Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar, and soy sauce.

Heat to boiling, stirring constantly, reduce heat. Add meatballs. Cover; simmer, stirring occasionally, 10 minutes. Stir in green pepper. Cover, simmer until crisp tender 5 minutes.

TACO SOUP

1 1/2 lbs ground beef, browned with onion
1 medium onion
2 cans (14.5 oz) canned diced tomatoes
1 (8oz) can tomato sauce
1 can olives (6 oz), sliced
3 cans (about 15 oz) pinto, pink, or black beans
2 cans (14.5 oz) water
1 to 2 pkg. taco seasoning mix
1 can (15 oz) corn

Brown ground beef with onion. Add all other ingredients and simmer. Serve over Fritos corn chips, Garnish with grated cheese.

CREAM OF POTATO SOUP

8-9 potatoes, peeled and cubed

5-6 cups of water

1 medium onion, diced

1 Tablespoon salt

3 tsp. instant chicken bouillon or 3 bouillon cubes

Optional: You can add sliced carrots and/or celery if desired.

 

Combine and boil until potatoes are tender.

In another saucepan, once potatoes are done, mix:

1 cube margarine or butter, melted

1 can evaporated milk

¼ cup flour

Cook until thick and smooth. Then add to soup mixture. Stir to blend well.

Serve. Makes about 6 servings.

RICE PILAF WITH CHICKEN

1 cup white rice

4 Tbl. butter or marg.

½ cup chopped onion

½ c. diced green pepper

½ lb. mushrooms, sliced

(or one small can)

1 tsp. salt

2 cups chicken broth

Diced cooked chicken

(optional)

Saute rice in butter; add onion, gr. pepper & mushrooms and sauté. Add salt, broth, and chicken.

Pour into casserole dish; cover and bake at 375° for 40 min. to 1 hour until liquid is absorbed and rice is tender. Stir once after done.

ORANGE CHICKEN STIR FRY

2 lbs. uncooked chicken without skin and bones, cut into 1” cubes

onions, green and red peppers (can be the packaged frozen ones)

Orange Sauce:

½ cup fresh squeezed orange juice

2 T. grated orange peel

½ cup sugar

½ cup water

2 tsp. cornstarch

2 T. butter

1 tsp. soy sauce

salt & pepper

Make sauce first. Boil all ingredients, except orange juice and peel, for 3-4 minutes. Add orange juice and peel. Bring to boil and boil for another 5 minutes, stirring constantly.

Stir fry raw chicken cubes in 1 Tbl. oil until chicken is cooked through. Drain. Add stir fry vegetables (onions and peppers). Stir fry until done. (You may need to drain some liquid before adding the sauce.) Add orange sauce and boil until thick.

Serve over rice.                  

MEXICAN SPANISH RICE

1 ½ cups white rice

3 cups water

1 ½ tsp. salt

1 pkg. taco seasoning mix

¾ to 1 pound ground beef

1 small onion, chopped

Brown ground beef with onion. In a medium-sized sauce pan mix all ingredients together. Bring to a bowl. Simmer for about 20 minutes until rice is tender. Stir carefully only until mixed. Serve with fried corn or flour tortillas. Serves 8.

LASAGNA

(Submitted by Donna Sorenson; received recipe from Lillian Peacock)

9 lasagna noodles, cooked

1 – 24 oz. jar Prego Italian Sauce (I use the Fresh Mushroom variety)

1 pint cottage cheese

½ pound Italian Sausage, browned

1 pound Mozzarella cheese, grated

Cook lasagna noodles according to package instructions. While they are cooking, brown Italian sausage and grate cheese. In 9”x13” pan, layer: noodles, sauce, cottage cheese, mozzarella cheese, and sausage. Make three layers with top layer only having sauce and cheese on top of the noodles. Bake at 350° for 30 minutes, uncovered. Cover with foil and allow to set for 5-10 minutes for easier serving.

1^st (bottom) layer – Noodles, 1/3 of sauce, ½ of cottage cheese, ½ of sausage, 1/3 of grated cheese

2^nd (middle) layer – Noodles, 1/3 of sauce, other half of cottage cheese, other half of sausage, 1/3 of grated cheese

3^rd (top) layer—Noodles, last 1/3 of sauce, rest of grated cheese

HAWAIIAN HAYSTACKS

Cook 4 chicken breasts in water until tender (about 45 minutes). Skin and debone if needed. Chop into chunks.

Cream sauce: Melt 1 cup butter or margarine

                       Stir in ½ cup flour

                       Stir in 1 tsp. salt and ½ tsp. pepper

                       Add 2 cups chicken broth

                       Add 2 cups half and half or milk

           

Stir and cook slowly until thick. Stir in chicken cubes and keep warm.

Prepare sticky rice: Add 2 cups rice to 4 cups water

                                Add 1 tsp. salt and 2 T. butter or margarine      

Cook slowly until all water in absorbed and rice is tender. Do not stir.

Let guests build their own haystack. Start with rice, topped with chicken cream sauce. Then add a variety of toppings as desired.

Suggested toppings:

Chinese noodles

Chopped green onions

Diced celery

Chopped bell pepper

Sliced olives

Shredded cheese

Tomatoes

Crushed pineapple

Grated coconut

Chopped nuts

ENCHILADA CASSEROLE

10 corn tortillas torn in bite-sized pieces

1 pkg. Lawry’s Enchilada Sauce Mix prepared according to pkg. directions

½ lb. browned hamburger

1 cup sour cream, divided

1 sm. can green chilies

About 2 cups shredded cheddar cheese

Sliced olives

Prepare sauce. In a 9”x13” pan put half of the torn tortillas and pour half of the sauce over tortillas and mix all together. Spread coated tortilla pieces out to make a somewhat flat layer. Layer hamburger, green chilies, half of the sour cream, half of the grated cheese, and half of the sliced olives. Then for the other layer, start by putting the rest of the torn tortilla pieces into the pan of leftover sauce to coat tortillas. If you want, you can also add the rest of the gr. chilies, hamburger to the mix (or you can layer as you did the first layer). Spread out on first layer. Then spread the remaining sour cream over the tortilla mix. Top with the rest of the grated cheese and sliced olives.

Cover with foil and bake at 350° for 25-30 minutes.

CHICKEN-NOODLE CASSEROLE

6 oz. med. or large egg noodles                                            1 can cream of celery soup

2-3 cups cooked chicken, cubed or shredded                       ½ cup milk

½ cup mayonnaise                                                                 ½ cups shredded cheese

2 Tbl. butter or margarine

½ cup chopped celery

1/3 cup chopped onion

¼ cup chopped green pepper

¼ cup chopped canned pimiento (opt.)

½ tsp. salt

Cook noodles according to package directions. Sauté celery, onion, and gr. pepper in butter or margarine. Combine in large bowl: noodles, chicken, mayonnaise, celery-onion-gr. pepper mixture, pimiento, and salt.

In medium saucepan combine soup, milk, and shredded cheese. Heat over medium heat until blended and cheese is melted. Pour mixture over combined ingredients in bowl and stir to combine. Spoon into a 2-qt. casserole dish or 9” X 13” pan. Bake, uncovered, at 425° for 30 minutes.

CHICKEN ENCHILADAS – GREEN SAUCE

6 chicken breasts, cooked and cubed or shredded

1 can cream of chicken soup

1 cup sour cream

1- 4 oz. can diced green chiles

salt to taste (don’t forget the salt)

18 flour tortillas

1 small bottle green taco sauce (I use La Victoria brand)

2 cups Monterey jack cheese (grated)

2 cups cheddar cheese (grated)

Mix chicken, soup, sour cream, gr. chilies, about half of the cheese, and the salt in a large bowl. Dip tortilla shells into mixture of ½ taco sauce, ½ warm water. Place about 2 Tablespoons mixture onto shell. Roll and put into a greased baking dish. Sprinkle remaining cheese on top. Cover with foil and bake at 350° for 30-35 minutes. Makes 18-20 enchiladas.