Lazy Stroganoff

1 envelope dried onion soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 can water
1 1/2 lbs cubed stew meat (round steak, cut long and thin)

No need to brown meat. Simple mix all ingredients and bake. Cover at 275 degrees for 3 to 4 hours. Serve with cooked egg noodles.

Shelia's Porcupines

Mix well and form into balls:
1/2 lb ground beef
1/4 c uncooked rice
1/4 c milk or water
2 Tbsp chopped onion
1/2 tsp salt
1/4 tsp celery salt
1/8 tsp garlic salt
dash of pepper

fry in 1 Tbsp shortening until brown

Add to skillet:
1/2 tsp worcestershire sauce
1 can tomato sauce
1/2 c water
Simmer for 45 minutues. May need to add water. Serve over cooked rice.

Teryaki Chicken

4 chicken breast halves, shredded
1 tsp veggie oil
1/2 cup water
1/3 cup soy sauce
1/3 cup packed light brown sugar
1 garlic clove
1/2 tsp grated ginger

Add oil to fry pan and warm over medium heat. Add shredded chicken until warm. Combine and add all remaining ingredients and bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve over rice.

Thai Curry

Ingredients:
1 can drained Bamboo shoots (strips) (Brand: Aroy-D)
1 can coconut milk (Brand: Chaokoh)
2 spoons Red curry paste (Brand: Mae Ploy)
Long green beans (cut as same length as bamboo shoots)
Basil to taste
2 chicken breasts cut
Fish sauce
sugar

Add coconut milk to large skillet on the stove and let simmer for 5 minutes on medium or medium-high heat. Then add 2 spoons of curry. Then add chicken. Add fish sauce (start with 5 dashes) and sugar (1 tsp). Cover and let simmer for 3-4 minutes. Then add bamboo shoots and green beans. Cook for 10 minutes. Continue to add curry and sugar for your taste. I usually end up adding more curry and sugar and a couple more drops of fish sauce. Turn off heat and add basil leaves.

Megan's Mom's Meatless Chili

1 can each: dark red kidney (lg. can); black and chili beans (27 oz)

1 can beef broth 15 oz

1 large can chopped tomatoes 28 oz plus a 15 oz can tomato sauce

1 chopped green pepper and/or red pepper

1/2 cup chopped onion

chopped cilantro (to taste)

1 Tbsp chili powder

1/2 tsp garlic powder

1/4-1/2 tsp cumin

Saute onion and green peppers. Add drained beans, broth, tomatoes and seasonings. Bring to a low boil; simmer as long as you want, at least 1/2 hour- 45 minutes

Macaroni Grill Rosemary Bread

1 Tbsp yeast

1 Tbsp sugar

1 cup warm water

2 1/2 cups flour

1 tsp salt

2 Tbsp rosemary

2 Tbsp butter

1. Place yeast, sugar, and water in large bowl or food processor and allow mixture to become bubbly.

2. Mix in 1 T butter, salt, and 2 cups of flour.

3. Add one tablespoon of the fresh chopped rosemary.

4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.

5. Add more flour if necessary.

6. Oil a bowl, put dough in it and cover with a towel.

7. Let dough rise in a warm place for one hour until doubled.

8. Punch down dough and divide in half.

9. Let dough rest about 5 minutes.

10. Spray baking pan or cookie sheet with cooking spray.

11. Shape the dough into 2 small rounded oval loaves.

12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.

13. Let loaves rise again until doubled, about 45 minutes.

14. Preheat oven to 327 degrees

15. Bake for 15 to 20 minutes, until lightly browned.

16. Carefully remove from oven, brush with remaining butter (and salt if desired). 

Yields: 2 loves

Time: 2 hours 33 minutes

Elizabeth's Broccoli Cheese Dish

2 c. cooked rice

1c. fresh chopped broccoli or frozen 8 oz pack

1/2 white onion chopped and saute

salt and pepper to taste

1 can cream of chicken

1 (8 ounce) pack velveeta cheese melted

Mix all ingredients and put in casserole dish and bake at 350 degrees for 40-50 minutes.