GLORIFIED GROUND BEEF CASSEROLE
1 lb ground beef
1 pkg. dry onion soup
1 can cream of mushroom soup
1 can soup can of water
1 cup regular rice
1. In a baking dish, crumble 1 pound of lean ground beef, 1 package of onion soup mix, 1 can of mushroom soup, 1 can of water and 1 cup of regular rice.
2. Bake, covered, for 1 hour at 350 degrees.
3. Remove from oven, and cover top with 1 cup of grated cheddar cheese. Put lid back on and let sit 7 minutes for cheese to melt.
Linda's Note: It's so easy and delicious. Doesn't even brown the meat. Now that's easy! I do stir the entire casserole about 20 minutes into baking to be sure the meat is getting distributed evenly. I also use fairly lean beef.
GRANDMA'S PORK CHOPS
4 nice lean pork chops
2 cans of tomato soup
1 can of peas
1/2 can of water
1. Brown pork chops in large skillet.
2. Add two cans of tomato soup over the pork chops, and add 1/2 can of water and 1 can of undrained peas.
3. Simmer until meat almost falls off the bones.
4. Serve over mashed potatoes or rice.
Linda's Note: Sometimes I add carrots in with the peas. Also, I just mix the soup, water and vegetables and juice in a bowl and pour the entire shebang over the chops as things get distributed better this way.
2 cups or raspberries, or 2 (10 0z) pkg. of frozen raspberries
3 tbsp honey (to taste)
2 tsp. cornstarch
1/4 cup water
1. In a small saucepan, combine berries and honey. Stir over low heat until just below boiling.
2. Mix cornstarch and water; add berry/honey mixture.
3. Cook slowly until thick and smooth, 5 to 7 minutes. Stir using whisk. Strain sauce through coarse sieve. Cool and place in a covered container and store in refrigerator.
Makes 2 cups
Linda's Note: Great over ice cream or pancakes.
1 cup chopped dates
3 tbsp milk
1 cup sugar
1 tsp. baking powder
1/2 cup cracker crumbs
1/2 cup nuts
2 tbsp flour
1. Beat eggs and milk together. Add dates; add baking powder to crumbs and then nuts and flour.
2. Mix sugar with eggs and milk. Add cracker mixture, and add dates last.
3. Bake at 350 degrees, in a greased pan, till set. Set mixture in baking pan inside another nonbreak pan with 2 inches of warm water before baking.
4. Serve with whipped cream.
20 oz. can of cherry pie filling
20 oz. can of crushed pineapple
1 box white cake mix
1 stick of butter
1 cup of coconut
1 cup of walnuts
1. Spread cherry pie mix evenly in a 9x13-inch cake pan.
2. Strain pineapple. Set pineapple juice aside.
3. Spread pineapple evenly over cherries. Add cake mix over pineapple.
4. Add coconut, then nuts and then one stick of melted butter. Add to pineapple juice, and pour over the entire cake.
5. Bake for 45 minutes at 350 degrees.
Serves 12 to 15 people
BANANA SAUCE CAKE
1-1/2 cups of sugar
1/2 cup butter
2 cups of flour
1 tsp. of soda
4 Tbsp. buttermilk
1 tsp. of vanilla flavoring
3 really ripe mashed bananas
1. Cream butter and sugar well. Add eggs and vanilla; beat until creamy.
2. Combine soda and flour; add egg mixture alternately with milk. Add mashed bananas to completed dough; mix well.
3. Grease and flour an angel food cake pan. Spoon in dough, and cook at 325 degrees for 1 hour. Test cake by inserting a toothpick in the center of the cake. Ovens vary, and some may need 5 to 10 minutes longer. This cake should cool in the pan 1 minute before turning out on rack to cool completely before slicing.
4. No icing or frosting is needed as the cake stays very moist. However, a 'dribbled' icing on top makes the cake look dressy for serving.
5. Freezes well if wrapped airtight for up to three or four months. Thaw thoroughly before serving. Great with vanilla ice cream.
Serves 12 to 16.
Linda's Note: Easy to bake and easy to serve.
GRAHAM CRACKER BARS
1 cup butter
1 cup of brown sugar
1 cup chopped nuts
6 Hershey bars
1 tbsp Crisco
Whole graham crackers
1. Line a 9x13-inch pan with whole graham crackers. Bring butter, brown sugar and nuts to boil; cook 5 minutes over medium heat.
2. Spread over crackers, and cool.
3. Melt Hershey bars and Crisco in a double boiler. Spread over filling.
4. When nearly cool, cut in squares.