Real Recipes

1 lb. ground beef
1 bag frozen mixed vegetables
1 can mushroom soup
1 pkg. tater tots

Crumble raw hamburger in bottom of 9×9″ pan. Scatter mixed vegetables over top of hamburger. Pour mushroom soup over top. Place tater tots on top of all and bake at 375º for one hour.

1 C. unbleached all purpose flour, sifted
1 tsp. baking soda
1 tsp. salt
1/2 C. almonds, filberts, and sunflower seeds, chopped
1/4 C. non fat dry milk powder
1 C. whole wheat flour, unsifted
1 C. raisins
1 Tbls. grated orange zest
1 egg, beaten
1 C. buttermilk
1 Tbls. walnut oil

Preheat oven to 375 degrees F. Coat empty 16~oz. cans with nonstick cooking spray. In a medium~sized bowl, combine flour, baking soda, salt, nuts, dry milk, whole~wheat flour, raisins and orange zest. In a small bowl, combine egg, buttermilk, and walnut oil. Add to flour mixture and blend well. Spoon batter into cans and bake 50 minutes, or until golden. Loosen bread from cans with small spatula and cool on rack.

3/4 cup Onion — Chopped
1 each Clove Garlic — Finely Chopped
2 tablespoons Vegetable Oil
1 each Red Bell Pepper; Large — *
2 each Chiles; Medium Size — **
1 each Jalapeno Chile — Seed and Chop
1 cup Squash — Cubed ***
29 ounces Chicken Broth — 2 cans
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Coriander — Ground
1 cup Zucchini — Thinly Sliced
1 cup Yellow Squash — Thinly Sliced
17 ounces Whole Kernel Corn — Drained
16 ounces Pinto Beans; Drained — 1 can

* Bell pepper should be seeded and cut into 2 X 1/4-inch strips. **
Chiles should be either poblano or Anaheim and should be seeded and ***
Use either hubbard or acorn squash. (about 1/2 pound)
Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium
heat until onion is tender. Stir in bell pepper, poblano and jalapeno
chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt,
pepper and coriander. Heat to boiling; reduce heat. Cover and simmer
until squash is tender, aobut 15 minutes. Stir in remaining
ingredients. Cook uncovered, stirring occasionally, until zucchini is
tender, about 10 minutes.

1 C. unbleached all purpose flour
1 C. whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
4 Tbls. whipped butter
1 C. buttermilk
1/2 C. golden raisins

Preheat oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. In a medium~sized bowl, sift dry ingredients together. Add butter, mixing into flour between the fingers. Add buttermilk and knead to a soft dough. Knead in raisins. On a floured board, roll out dough to 1/2~inch thick. Cut in 16 rounds. Place on a baking sheet and bake 15 to 20 minutes, until golden.

1 lb. ground beef
1 egg, beaten
1 C. uncooked rice
1 tsp. salt
1 onion, chopped
1 can tomato soup
1 1/2 soup cans of water

Mix ground beef, egg, rice, salt and onion well and make into balls. Place meatballs in a large casserole. Blend tomato soup with water and pour over meatballs. Bake at 350º for 1 1/2 hours in covered casserole.

1 package noodles 8 oz. cooked
1 can corned beef
3 1/2 C. sauerkraut
6 slices American cheese
16 oz. sour cream
1 can cream of chicken soup-10 1/4 oz.
6 slices Swiss cheese

In a buttered 4 quart crock pot, layer half the noodles, half the meat, all the sauerkraut, all the American cheese. Mix the sour cream and the chicken soup together and layer half of the soup mixture. Repeat layering the rest of the noodles, meat, soup mixture and then lastly the Swiss cheese. Cook on high for 2 hours, so that it bubbles well. Turn down to low for 1 or 2 hours. It helps to stir before serving, to mix the layers together some.

1 lb. ground beef
1/4 lb. pork sausage
1/4 C. chopped onion
1 clove garlic, finely chopped
20~24 pitted ripe black olives
1 16~oz. can whole tomatoes
16~oz. can whole corn, drained
1 1/2 tsp. salt
1 C. milk
2 tsp. chili powder
1 C. cornmeal
2 eggs, well beaten
1 C. shredded Cheddar cheese

Cook ground beef, pork sausage, onion and garlic until meat is nicely browned; drain if necessary. Stir in tomatoes with juice, drained corn, olives, chili powder and salt. Heat to boiling. Pour until an ungreased 9x9x2″ baking dish. Mix cornmeal, milk and eggs; pour over the meat mixture. Sprinkle with Cheddar cheese. Bake at 350º for 40~50 minutes or until golden brown. Makes 8 servings.

1 Package Macaroni, cooked and drained
2 Tbls. Oil
1 1/2 pound Ground beef, browned and drained
Salt and pepper
1 large Onion, chopped
2 Stalks celery, chopped
1 can Tomato paste
3/4 C. Water
2 Tbls. Sherry
1 can Tomato soup
Grated Cheddar or
Parmesan cheese
1 tsp. Leaf oregano

Toss cooked noodles in oil. Place in greased crock pot. Add all remaining ingredients, except grated cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on Low 4 to 8 hours. (High: 2 to 3 hours).

2 cups Zucchini — Shredded
1/4 cup Fresh Cilantro — Snipped
2 tablespoons Lime Juice
2 tablespoons Vegetable Or Olive Oil
1 teaspoon Salt
1/4 teaspoon Sugar
1/4 teaspoon Pepper

Mix all ingredients in glass or plastic bowl. Cover and refrigerate at
least 1 hour. Makes about 1 1/4 cups relish.

1 C. tomato juice
3/4 C. unflavored gelatin
1~1/2 tsp. dry salad dressing mix of desired choice
1 Tbls. wine vinegar

Bring 1/2 C. tomato juice to boil; add gelatin. Stir until dissolved. Add remaining ingredients; blend thoroughly. Chill. Shake before serving.