1 large onion, chopped
1 garlic clove, minced
2 Tbls. butter or margarine, melted
1 C. regular rice, uncooked
1 can cream of tomato soup
1~1/2 C. water
1/2 tsp. salt
1/8 tsp. black pepper
1/4 C. cheese, parmesan, grated
Sauté onion and garlic in butter until onion is tender but not brown. Add rice and cook until golden, stirring constantly. Add soup, water, salt and pepper. Heat to boiling; stir. Reduce heat. Cover and simmer over low heat 20 to 30 minutes, or until rice is tender and liquid is absorbed. Remove from heat; stir in parmesan cheese. Serve hot.
1 pound hamburger
1 small onion chopped
1/4 C. catsup
1/4 C. BARBECUE sauce
1/3 C. white sugar
1/3 C. brown sugar
2 Tbls. sorghum
1 Tbls. chili powder
1 tsp. salt
1 tsp. freshly ground black pepper
2 Tbls. mustard
1 can pork and beans
1 can butter beans
1 can kidney beans
1 can pinto beans
1/2 pound bacon cooked, crumbled
Cook hamburger until brown. Add onion and cook until tender. Add remaining ingredients, except bacon. Put in casserole and top with bacon crumbs and bake at 350 degrees for an hour. Can be cooked in crock pot. Heat on high for an hour reduce heat and cook 2 to 3 hours on Medium heat.
1 large onion, chopped
1 clove garlic, chopped
1 Tbls. margarine, reduced calorie, melted
1 tsp. salt
1 tsp. whole basil, dried
1 tsp. chili powder
1/2 tsp. whole oregano, dried
1/2 tsp. whole thyme, dried
1/4 tsp. pepper
16 oz. canned tomatoes, undrained and chopped
8 oz. red kidney beans, undrained
Sauté onion and garlic in margarine in a large saucepan until tender. Add salt, basil, chili powder, oregano, thyme, and pepper, stirring well. Stir in tomatoes and beans. Simmer, uncovered, 10 to 15 minutes. Serve hot.
1 large head Bibb lettuce
1 large head Boston lettuce
2 stalks Chinese cabbage
8~oz. can bamboo shoots
1 C. bean spouts
1/2 C. soy French dressing
Rinse lettuce and cabbage leaves. Break into bite~sized pieces. Place in plastic bag or tightly covered container. Store in refrigerator 4 to 6 hours, or overnight, to crisp. Drain water chestnuts, bamboo shoots, and bean sprouts. Rinse with cold water. Drain thoroughly. Thinly slice the water chestnuts. Carefully pat greens dry with towel. Place in wooden bowl. Cover with soy French dressing. Toss lightly until all ingredients are coated.
1 pound hamburger
1 pound pork sausage
1 sleeve saltine crackers crushed
1 container French onion chip dip (8 oz.)
2 eggs
Mix all ingredients together and form into a loaf. Bake on low 8 hours, high 4 hours. Can also be baked in oven at 350 for 1 hour and 15 minutes in a regular oven.
1 large eggplant
1/3 C. butter or margarine, melted
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/8 tsp. pepper
Peel eggplant; cut into 3/4~inch slices. Combine butter, garlic salt, and Italian seasoning; stir well. Brush eggplant sliced with butter mixture. Sprinkle with salt and pepper. Place eggplant about 3 to 4 inches from coals. Grill over medium coals 10 minutes, or until tender, turning and basting occasionally.
1 pound hamburger to 1 1/2 pounds browned, drained well
2 cans diced tomatoes with juice-14 oz. each
1 can tomato paste 6 oz.
1 packet taco seasoning mix
2 tsp. ground cumin
1 can beans pinto w/jalapenos (black-15 oz.)
1 C. frozen corn kernels
Or a 16 oz. can whole kernel corn drained
1/2 C. chopped green pepper
2 Tbls. instant tapioca
1 package deluxe type macaroni and cheese Or shells and cheese
Salt to taste
Freshly ground black pepper to taste
Combine first 9 ingredients in a 3 1/2 quart or larger crock pot, cover and cook on low 6 to 8 hours. Cook macaroni and cheese according to package directions and combine with crock pot mixture may need a separate large bowl. Add salt and pepper as desired.
1 large egg
2 Tbls. vegetable oil
1/4 tsp. salt
3/4 C. blueberries
3/4 C. plain skim yogurt
1 tsp. granulated sugar substitute
1 tsp. baking soda
1 C. flour
Preheat oven to 350 degrees F. Mix egg, yogurt, oil, granulated sugar substitute, and salt. Blend well. Stir in baking soda. Add blueberries. Add flour and mix well. Pour into 10 muffin tins, and bake 30 minutes.
1 pound hamburger browned, drained
1 large can stewed tomatoes
1 large can tomato sauce
1 package dry onion soup mix
1 can beef broth plus
1 can water
1 package frozen mixed vegetables
Mix all above ingredients together in crock pot and cook on low all day 7 to 9 hours.
1 large ear corn, husk removed, cut into 2~inch pieces
12 large mushrooms caps
1 medium red pepper, cut into 1~inch pieces
1 small zucchini, unpeeled, cut into 2~inch pieces
12 cherry tomatoes
1/2 C. lemon juice
2 Tbls. dry white wine
1 Tbls. olive oil
1 tsp. cumin
2 tsp. minced fresh chives
1 tsp. minced fresh parsley
fresh ground pepper, to taste
Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Thread the vegetables on the skewers. Combine all remaining ingredients for the basting sauce. Grill the vegetable kabobs for about 15 to 20 minutes total, basting constantly with the sauce, until the vegetables are slightly charred.