Mom's Potato Soup

Mom’s Potato Soup

This is a thick and delicious potato soup recipe created by mom. A favorite on a cold night.

Ingredients:

6 russet potatoes, baked and mashed (skins or no skins)

1 stick of butter

1 cup Milk

6 bacon strips, crumbled

6 green onions, chopped

1 cup sour cream

1 cup grated cheddar cheese

Add in order in a pot, over medium heat. Using hand mixer or potato masher to make smooth and creamy. Salt and Pepper to taste.

Spinach-bacon Macaroni and Cheese

Ingredients:
3 cups medium shell macaroni, uncooked
1 pkg. (6 oz.) fresh baby spinach leaves
4 slices bacon, chopped
2 tbsp. flour
2 cups milk
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup kraft grated parmesan cheese

Heat Oven to 350 degrees F.
Cook macaroni as directed on package, adding spinach for the last minute. Cook bacon in large saucepan. Remove bacon, save drippings in pan. Add flour to drippings, cook and stir until bubbly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 3 to 5 minutes or until thickened. Stir in 1 cup cheddar and the parmesan; cook and stir until melted. Add bacon and macaroni; mix well. Spon into 1 1/2 qt. casserole; top with remaining cheddar. Bake 20 minutes.

Creamed Tacos

From Sara Bogan

Ingredients:

1 lb Velveeta Cheese

1 can Rotel's Hot (strained)

Minced onion to taste or 1 large onion

1 can green chilies, chopped

1/2 to 3/4 can evaporated milk

1 1/2 lb hamburger

1 can refried beans

Salt, pepper, garlic salt to taste

Soft corn tortillas or use Tostada Shells

Brown onion and chili in 1/4" oil , add Rotel and cheese at 3. Let melt and add milk and cook over very low heat about 1 (use double boiler if you have one).

Fry corn tortillas in 1/4" deep oil

Place meat filling between 2 tortillas and pour over top

Brown meat and mix with beans, pepper & garlic salt.

Beef Kabob Marinade

Sara Bogan's recipe

Ingredients:

Top round or sirloin steak

1 1/2 cup olive oil

1/2 cup red cooking wine

3/4 cup Worcestershire sauce

1 1/2 tsp. dried parsley flakes

2 tbsp. dry mustard

2 garlic cloves, crushed

2 1/4 tsp salt

1 tbsp black pepper (course and freshly ground)

Combine all ingredients except steak. Marinate steak (1 1/2 to 2" cubes) for at least 4 hours. This sauce can be used as a basting sauce while the beef-ka-bobs are cooking. Can be frozen with meat in it.

Use canned baby potatoes

Top round or sirloin steak

Cut jalapenos and chilies in half or whole

Start potatoes in microwave - put on skewer by themselves

Tomatoes

Zucchini

Green and Red bell peppers

Mexican Cheese Fondue

From Randy and Sara Bogan

Serves 2 - 6

Ingredients:

3/4 cup beer

1 lb cheese (mexican blend / cheddar)

1 can salsa (8 oz, El Pato salsa de jalapeno)

Jalapenos and serranos to taste ( 2, 1)

Dippers (crusty bread, chips, green apples, cauliflower, broccoli, etc.)

Pizza

Mom and Dad's Pizza Dough recipe

Ingredients:

2 1/4 teaspoons active dry yeast

1 cup warm water

1 teaspoon sugar

1 tablespoon oil

2 1/2 cups flour

1/2 teaspoon salt

Mix together water and yeast to dissolve. Mix together flour, sugar, and salt. Pour in yeast and oil. Mix with fork or spoon, then knead together to combine. Allow dough to rise, the longer it rises the fluffier the crust, for crispier crust do not allow to rise as long. Roll out onto pizza stone, top with desired toppings. Bake at 425 degrees F. for 20 - 30 minutes or until cheese reaches desired brownness.

Tamale Pie

Danita's favorite Tamale Pie recipe from Ladies' Home Journal

Ingredients:

4 1/2 cups water (4 if using cornmeal)

1 teaspoon salt

1 1/4 cups instant polenta or cornmeal, divided

8 ounces shredded cheddar cheese, divided

1 1/4 pounds lean ground beef

1, 19 ounce can black beans, drained and rinsed

1, 15 ounce can salsa style tomato sauce or 1 can chili-style tomatoes

1, 15 ounce can whole kernel corn, drained

1/2 cup thinly sliced green onions

1, 4 ounce can chopped green chiles

Heat oven to 425 degrees F. bring water and salt to boil in a large saucepan. Reserve 2 tablespoons instant polenta. Gradually whisk remaining polenta into boiling water. Reduce heat to low; cook stirring 5 minutes. Reserve 1/4 cup cheddar cheese. Stir in remaining cheese into polenta. Brown beef in large skillet over high heat, drain. Stir in beans, tomato sauce, corn, chiles, green onions, and reserved polenta, heat through. Spoon beef mixture into a shallow 2-quart casserole. Spoon polenta over top. Sprinkle with reserved cheddar. Place casserole on jelly-roll pan. Bake 20 minutes or until top of pie begins to brown.

Albina's Minestrone Soup

Alby Lamano's recipe

Ingredients:

1 cup sliced carrots (2)

1 cup celery (2 stalks)

1 cup chopped onion

1 clove garlic, crushed

2 teaspoons butter, melted

9 medium tomatoes

1 tablespoon salt

1 tablespoon dried oregano

1 teaspoon dried basil

1/2 tablespoons pepper

2, (14 1/2 ounce) cans vegetable broth

1 (16 ounce) can un-drained navy beans

1 (15 ounce) can kidney beans, un-drained

1 large zucchini, cut in half lengthwise and sliced

1 cup uncooked elbow macaroni

Sauté first 4 ingredients in butter in a pot over medium-high heat, until crisp and tender. Add tomatoes and next 4 ingredients, bring to boil and cover. Reduce heat and simmer 15 minutes, stirring constantly. Add macaroni, simmer another 10 minutes until tender. Sprinkle with parmesan cheese if desired. Great served with parmesan Challah bread.

Mom's Hamburger Soup

Mom's recipe

Ingredients:

1 1/2 pounds hamburger

1 can Amy's tomato cream soup

1 can stewed tomatoes

1 can black beans

Cook hamburger in large skillet, until browned. Add remaining items and stew until hot. Serve with cornbread.

Chicken Pot Pie

Mom's recipe

Ingredients:

1 package Pillsbury crusts

1 pound mixed vegetables

2 chicken breasts

1 can cream of chicken soup

Onion powder

Dash of sugar

Microwave chicken to cook and chop into bite size pieces. Place one crust in pie plate and pour in all ingredients; top with second crust. Bake at 350 degrees F. for about 1 hour, or until bubbly and crust is browned.

Taco Seasoning Spices

Paprika

Onion

Garlic

Oregano

Cumin

Red Pepper

Chili Pepper

Salt

Touch of sugar

Water to simmer

Brown hamburger meat and onions together, drain off fat. Add water and spices to simmer.

Grandma JaneAnn's Mac and Cheese

From Great Aunt Hazel Nelson

Ingredients:

1 cup bread crumbs

1 cup pasta, uncooked

3 eggs, beaten

1 cup milk

1 cup diced Velveeta

1/4 cup Oleo/butter

Salt

Pepper

Red/Green Pepper and/or Chopped Pimiento

Pour into greased 2 quart casserole dish. Bake until set and golden brown. Bake at 325 degrees F. for 1 hour. Undercook it if anything, if it wiggles it's about ready. When you let it set it will cook more.

Beef Stroganoff

Mom's recipe on beef stroganoff.

Ingredients:

Cook 1 package wide noodles

1 1/2 pounds hamburger

1 large onion, chopped fine

1 container mushrooms, washed, chopped and sliced

Garlic

Salt

Pepper

1 can cream of mushroom soup

Cook until mixed and hot. Stir in 8 ounces sour cream. Pour over noodles.

Salmon Patties

Grandma's recipe, served with green beans and mac and cheese

Ingredients:

1 can salmon

1/2 small/medium onion chopped

1 egg

Crushed saltines (you don't want to see them)

Mix together and pat into patties. Fry in buttered pan.

Chile Relleno Casserole

From Barbara Hansen

Ingredients:

2 cans (27 oz) green chiles, whole, roasted

2 lbs. monterey jack cheese, shredded

2 cups evaporated milk (1 can plus regular milk ok)

4 tablespoons flour

4 large eggs

1, 8 oz. can tomato sauce

Devain chilis and lay out flat in casserole dish. Alternate layers of chilis and shredded cheese. Next combine flour and small amount of milk to make a paste. Add remaining milk. Beat eggs in separate bowl and fold into milk. Beat mixture until frothy. Pour over cheese and chili layers. Bake 30 minutes at 350 degrees F. until set. Pour tomato sauce over top and bake an additional 15 minutes. Enjoy!

Sesame Chicken

Flawless Sesame Chicken (Restaurant Style)

Recipe #129598 | 40 min | 10 min prep | SERVES 3 -4

Ingredients:

3 whole boneless chicken breast

Marinade:

2 tablespoons light soy sauce

1 tablespoon cooking wine or dry sherry

3 drops sesame oil

2 tablespoons flour

2 tablespoons cornstarch

2 tablespoons water

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon vegetable oil

Sauce:

1/2 cup water

1 cup chicken broth

1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)

1/4 cup cornstarch

1 cup sugar

2 tablespoons dark soy sauce

2 tablespoons sesame oil

1 teaspoon chili paste (or 1 tsp red pepper flakes)

1 garlic clove (minced)

Frying:

peanut oil (3 1/2-4 cups)

Serving:

2 tablespoons toasted sesame seeds

Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients (the LAST 9 ingredients beginning with water). Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Mom's Quiche

Mom's version of quiche.

Ingredients:

4 eggs

1 cup milk

Cheese

Whisk together and bake in pie crust about 45 minutes, or until eggs are set.

Or for Spinach Quiche

4 eggs

1 cup milk

Spinach

Garlic

Sugar

Nutmeg

Cinnamon

Loraine cheese

Layer spinach and Loraine in quiche pan. Bake until done.

Mom's Peanut butter Chicken Spread

Mom's recipe that debuted at Lorna's 3rd birthday party.

Ingredients:

4 boneless skinless chicken breasts

1 tablespoon chunky peanut butter

1 tablespoon ranch dressing

2 tablespoons miracle whip

Garlic and onion powders to taste

Chopped onion to taste

Bake chicken until done, and allow to cool. Mix all ingredients using a chop-chop stick blender until reaches a creamy texture.

Pork Hash

Grandma JaneAnn's recipe.

Ingredients:

1 medium onion, diced

2 tablespoons margarine

1 can condensed cream of mushroom or celery soup

1 cup cubed pork

1 cup cooked potato - 2 medium

1/2 cup peas

Cook onion, butter, until light brown, in a large skillet. Blend soup, milk, and pork. Add remaining ingredients to pan and cook 10 more minutes.

Dad and Dan's Chicken Tikka Masala

Recipe found online by Dad and Dan, an instant family favorite was found!

Ingredients:

1 cup yogurt

1 tablespoon lemon juice

3 teaspoon ground cumin

1 teaspoon ground cinnamon

2 teaspoon cayenne pepper

2 teaspoon freshly ground pepper

1 tablespoon minced fresh ginger or 2 teaspoons ground ginger

3 boneless skinless chicken breasts

1 tablespoon butter

1 clove garlic minced

1 jalapeno finely chopped

2 teaspoons paprika

3 teaspoons salt

1, 8 ounce can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In large bowl, combine yogurt, lemon juice, 1 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover and refrigerate one hour. Preheat a grill for high heat. Lightly oil the grill grate. Grill chicken until juices run clear, about 5 minutes. Melt butter in large heavy skillet over medium heat, sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream, simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer 10 minutes. Garnish with fresh cilantro if desired.