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BAKED FISH STICKS

8 oz can tomato sauce

1 tsp instant onion flakes

1/2 tsp salt

1/2 tsp pepper

1/2 tsp basil

16 oz grated cheese

Pkg of fish sticks to bake

1. Bake the fish sticks in a shallow pan according to package directions, uncovered.

2. Mix together the other ingredients and pour over the top.

3. Bake at 400 degrees for 15 minutes.

EASY CHILI

1 lb ground beef

1 medium onion, chopped

1 tsp oil

1 tsp salt

1 to 2 tsp chili powder

1/4 tsp pepper

16 oz can tomatoes (or 1 pint home-canned)

16 oz can pinto or kidney beans

1/4 cup ketchup

1. Brown beef and onion in hot oil in a skillet; drain.

2. Add remaining ingredients. Cook over heat, stirring occasionally, for 20 to 30 minutes.

Linda’s note: I like to chop up the tomatoes or buy a can of them done that way. I also add some finely diced green pepper to taste. I add the juice from the can of beans. You can use ½-pound meat in this recipe. I do that and often add a can of chili beans and juice. Have fun!

SKILLET SPAGHETTI

1 lb ground beef

18 oz can tomato juice

6 oz can tomato paste

2 tbsp minced dry onion

1½ tsp chili powder

1 tsp garlic salt

1 tsp oregano

3 cups water

1 tsp salt

7 oz pkg spaghetti noodles

7 oz grated Parmesan cheese

1. Combine the first seven ingredients, the water and teaspoon of salt. Bring to a boil; simmer, covered for 30 minutes. Stir often.

2. Add spaghetti (I break mine in half — L), and simmer, covered, for 30 minutes. Stir often.

3. Serve with the cheese.

Makes 5 to 6 servings

Linda’s Note: As John and I have no little ones here to be picky, we also add a drained can of mushroom stems and pieces and one of sliced black olives.

MAMA’S EASY LEMON PIE

1 large lemon, rind and all, seeds removed

4 large eggs

1½ cups sugar

1 stick butter

9-inch pie shell

1. Cut the lemon in chunks along with the rind; put in the blender (seeds removed). Blend till almost smooth.

2. Add eggs, sugar and butter (cut butter up into chunks for this); blend with the lemon.

3. Pour into crust.

4. Bake in preheated 350-degree oven for 30 minutes or till set.

Serves 6

CAULIFLOWER SALAD

1 head cauliflower

1 head lettuce

1 onion diced

10 slices fried bacon, crumbled

Mayonnaise (to seal with)

Parmesan Cheese (to sprinkle with)

1. Cut up cauliflower and lettuce. Add onion and bacon. Put in glass cake pan. Seal top with mayonnaise. Sprinkle with Parmesan cheese.

2. Cover and refrigerate. Let stand 24 hours with lid over the top. Then mix well, and serve.

PEA SALAD

1 can peas

1 medium tomato, chopped

1 medium onion, chopped

3 boiled eggs, cooled, shelled and chopped

Mayonnaise

Salt and pepper to taste

1. Heat the peas,  and drain off the liquid.

2. In a large bowl, mix tomato, onion, eggs and peas together.

3. Add desired amount of mayonnaise and salt and pepper. Mix well. Chill if not serving right away. Cover while chilling, and stir before serving

Linda’s Note: as most things are less ounces in cans these days, it is also the same with peas. I use two cans of these. I also save the juice in a covered container in the refrigerator, and add it to stew or soup.

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