A Kitchen Of My Own

1 lb hamburger, browned 1 can corn 1 can kidney beans 1 can red beans 1 pkg. dry taco seasoning 1 can chopped black olives 2 cans (14oz) tomato sauce 1 c. water Toppings: Lettuce, cheese, sour cream, salsa, onions, tomatoes, chips etc. Brown the hamburger in a frying pan and drain the grease from the meat. In a large pot, heat the remaining ingredients. Once the remaining ingredients are heated, add the hamburger to the pot and serve over tortilla chips.

1 c. margarine 2 c. brown sugar 1/2 c. karo syrup 1 tsp. soda 1 tsp. vanilla Combine in large mixing bowl and microwave on high for 2 min. Stir. Microwave until mixture forms a soft ball in cool water. (about 6-8 min.) Add vanilla and pour over 6-8 quarts of popped corn.

1 (6oz.) can of orange concentrate 1 tsp. vanilla Ice 1/2 c. milk 1/2 c. water 1/2 c. sugar Combine together and blend. Continue to add ice until thick.

1/2 c. butter/ margarine 1/2 c. shortening 1 1/2 c. sugar 2 eggs 2 3/4 c. flour 2 tsp. cream of tartar 1 tsp. baking soda 1/4 tsp. salt 2 Tbs. sugar 2 Tbs. cinnamon Combine 2Tbs sugar and 2Tbs cinnamon and set aside. Combine all other ingredients to make dough. Make dough balls and roll them in cinnamon and sugar mixture. Bake at 400° for 8-10 min.

1 c. sugar 1 c. brown sugar 1 c. shortening 2 eggs 2 tsp. vanilla 1 tsp. salt 1 tsp. soda 2 c. flour 3 c. oats Combine and bake at 350° for about 10 min.

2 3oz. pkg. chocolate pudding 1 can evaporated milk 2 c. cream 2 c. sugar 6 c. milk Combine and whisk together well. Use ice cream maker. Follow instructions.

1 5-6lb roast 1 family sized can of cream of mushroom soup 2 cans Campbells beef gravy 2-3 Tbs of browning & seasoning Onion powder- to taste Mix together cream of mushroom soup, beef gravy, browning and seasoning and onion powder. Mix well and water down slightly. Cover roast and cook on low for 6-8 hours.

1 1/2 c. flour 1 Tbs. sugar 1/2 tsp. baking powder 1/2 tsp. salt 2 c. milk 2 eggs 1/2 tsp. vanilla 2 Tbs. margarine Combine dry ingredients and then add eggs, margarine and vanilla. Cook 1/4 cup at a time making a small, thin pancake.

2 eggs 2 c. butter milk 1 tsp. salt 1 tsp. baking soda 2 tsp. baking powder 3 Tbs. sugar 2 c. flour Combine ingredients and cook as desired.

2 c. fudge cookie crumbs 1/2 c. margarine 1 c. powdered sugar 8 oz. cream cheese (softened) 1/2 large (12oz) cool whip 2 small pkg. instant chocolate pudding 3c. milk Melt margarine and combine with cookie crumbs. Press into a 9x13 pan. Place pan in fridge or freezer to solidify. Combine powdered sugar, cream cheese and 1/2 cool whip in a bowl and spread over cookie crumbs. Combine milk and pudding packages and pour over white layer. After the pudding has set up, cover with last of the cool whip.

1 tube ground sausage 2 med. potatoes, cut up with peel on 3/4 c. onions, diced 6 slices bacon 1 1/2 tsp. minced garlic 2 c. kale leaves, cut in half then sliced 1 quart chicken broth 1/2 c. heavy whipping cream Cook sausage. Place onions and bacon in a lagre saucepan and cook over med. heat until onions are almost clear. Remove bacon and crumble. Add garlic to onions and cook an additional one min. Add chicken broth and potatoes; simmer 15 min. Add crumbled bacon, sausage, kale, and cream. Simmer 4 min. and serve.

1 head garlic olive oil 4-6 medium russet potatoes (scrub well and leave the skin on) 4 Tbs. butter 1/2 c. milk 1 tsp. salt To roast the garlic: Cut off the top 1/2 inch of the garlic head. Place garlic on a piece of tin foil. Drizzle with olive oil. Wrap foil over garlic and close. Roast garlic at 400° for 30 min. or until garlic is very tender. (Tip: use a toaster oven so you aren't heating up your entire oven just for a head of garlic.) Let cool then squeeze the roasted cloves. Coarsely chop. For the potatoes: Cut the potatoes into large cubes. Place in a large pot and cover with water. Boil until potatoes are tender. Drain. Return the potatoes to the pot over low heat. Add the butter, milk, salt, and garlic (quantities are approximate- add more or less according to taste and number of potatoes). Mash potatoes but do not over-mix as potatoes will become gummy. Taste and adjust seasonings as desired.

1 cup water Plus 2 Tbs. water 2 Tbs. oil 3 c. bread flour 1 tsp. sugar 1 tsp. salt 2 1/2 tsp. active dry yeast Place ingredients in pan in order listed or as directed per machine instructions. Select white dough cycle. Makes two 12 inch regular crusts, one 16 inch deep crust, or 4 personal-sized crusts. Top with desired toppings and bake at 400°f for 18-20 min. or until crust is light brown.

1 3/4 c. flour 1/2 tsp. salt 1/2 tsp. baking powder 1/4 tsp. garlic powder 5 Tbs. cold butter 1 c. shredded cheddar cheese 1 c. milk 1/4 c. butter dash garlic salt dash oregano dash salt In a large bowl combine flour, salt, baking powder, and garlic powder. Cut in butter until mixture resembles coarse crumbs. Add the cheese, then the milk; stir by hand until just combined. Drop by spoonfuls on greased baking sheet. Bake at 425° for about 15 min. or until slightly brown on top. While biscuits are baking, combine butter, garlic powder, oregano, and salt. Brush butter over hot baked biscuits. Serve warm. Makes 12-15 biscuits.

1lb. Chicken breast cubed 1 medium onion, chopped 1 1/2 tsp. garlic powder 1 Tbsp. vegetable oil 2 (15oz.) cans Great Northern beans, rinsed and drained 2 (4oz.) cans chopped green chiles 2 (14oz.) can chicken broth (2 cups) 1 tsp. salt 1 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp. pepper 1/4 tsp. cayenne pepper 1 c. sour cream 1/2 c. whipping cream Saute chicken, onion, and garlic powder in oil until chicken is done. Add beans, broth, chilies and seasoning. Bring to a boil. Reduce heat and simmer uncovered for 30 min. Remove from heat. Stir in sour cream and whipping cream. Serve. Makes about 2 quarts.

8 medium potatoes, grated (or 1 lg. bag frozen hash browns) 1/2 c. chopped green onion 1 1/2 c. grated cheese 1 c. sour cream 1 can cream of chicken soup 3/4 can water corn flakes, crushed Place grated potatoes in 9x13 pan. Mix remaining ingredients together and pour over potatoes. Toss lightly to mix. Top with crushed Corn Flakes. Bake at 350° for 30 min.

Refried beans Avocado Dip Sour Cream Shredded chedder cheese Sliced olives Spread bean in a baking dish. Layer with avocado dip then sour cream. Top with cheese and olives. Bake at 350° for 1/2 hr. or until hot. Serve with tortilla chips.

3 c. oats, regular (quick oats work too but will be less chewy) 1/4 tsp. salt 1/4 tsp. cinnamon 1/2 c. coarsely chopped walnuts 1/2 c. coarsely chopped almonds 1/2 c. coarsely chopped pecans 1/2 c. real maple syrup 1/2 c. raisins, craisins, or dried blueberries Put the oats in a large bowl, stir in salt and cinnamon. Add the nuts and then pour the syrup over all. Mix it all up, and then add the fruit and mix it in. Spread on a large cookie sheet sprayed with cooking spray. Bake in a 300° oven for 30 min. Let it cool, and then put it into an airtight container.

6 Tbs. butter 6 Tbs. flour 3/4 tsp. salt 3 cups milk 3-4 eggs, hard boiled toast Melt butter then stir in flour and salt. Whisk in milk. Microwave in 2 min. increments, stirring in between, until thickened. Dice eggs and add to sauce. Serve over toast. Serves 6

Combine & let bubble: 1 Tbs. Yeast 2 Tbs. Sugar 1 1/2 c. Warm water Then Add: 1 tsp. Salt 3 1/2 c. Flour Knead. Let rise for 1 ht. In a bowl, melt 1/2 cube of butter. On the counter, flatten out dough with hands and form into rectangle. Cut with a pizza cutter into 12 strips. Roll each breadstick in melted butter, twist several times, and place in 9x13 pan. Sprinkle breadsticks with Italian seasoning and garlic powder. Sprinkle generously with grated parmesan. Bake at 390° for 10 min. or till breadsticks start to brown. Sprinkle generously with shredded mozzarella. Bake 5 min. more or till cheese melts.

4 c. white rice (do not salt) 1/2-1 c. diced ham 3-4 sliced green onions 2 eggs, scrambled Soy Sauce Stir fry together. Add soy sauce to taste.

3 c. cooked rice 1 can cream of chicken 3/4 can of water 1 small can chicken (or cooked chicken, chopped up) chow mien noodles Cheddar cheese toppings: pineapple tidbits, carrots, celery, green onions, coconut, tomatoes, etc. Combine chicken, soup, and water and heat through to make gravy. To assemble "haystacks" layer rice, chow mien noodles, gravy, cheddar cheese, then add desired toppings.

8 oz. uncooked fettuccine 1/2 c. butter 1/2 c. heavy whipping cream 3/4 c. grated parmesan cheese 1/2 tsp. salt dash of pepper chopped fresh parsley (opt.) Cook fettuccine in salted water. For alfredo sauce, heat the butter and whipping cream in a saucepan over low heat, stirring constantly, until butter is melted. Stir in the cheese, salt, and pepper until mixture is smooth. Drain fettuccine. Pour sauce over noodles and stir until well coated. Sprinkle with parsley. Add in cooked chicken if desired.