Enchilada Sauce

Ingredients:
1/4 cup vegetable oil
2 tablespoons flour
2 tablespoon chili powder
1 (8 ounce) can tomato sauce
1 and 1/2 cups water or chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

I usually double recipe to make enough to freeze some for later.

Directions:
Heat oil in a sauce pan over medium-high heat. Stir in flour and chili powder, reduce heat to medium and cook until lightly brown, stirring constantly to prevent burning the flour.

Gradually stir tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Beef Enchiladas

These are the best enchiladas I've ever made. The secert is to use corn tortillas. I've also found I can make my own enchilada sauce fairly easy and cheeper then buying. I usually make a big batch of the sauce and then freeze the rest for a later time.

Ingredients:

1 lb. Ground Beef
2 (10 oz.) cans Enchilada Sauce (Old El Paso - Mild)
2 cups Shredded Cheese
1 (12-ct.) pkg. Corn Tortillas (El Milagros are my favorite)

Directions:

Heat oven to 375. Lightly grease 13x9 glass baking dish. Brown ground beef over medium/high heat, stirring occasionally, until cooked thoroughly. Drain. Stir in 3/4 cup of Enchilada sauce, and 1 cup of cheese. Warm until cheese is melted and bubbly.

In another skillet or griddle over medium/high heat. Heat 1 corn tortilla at a time for 20 to 30 seconds per side until hot. Spoon enchilada filling onto tortillas; roll up and place seam sides down in baking dish.

Poor remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese. Bake 15-20 minutes or until hot.

Spaghetti Pie

My girls favorite thing for dinner lately....so easy and yummy! Plus it makes great leftovers!

Ingredients:
1 (6 ounce) package spaghetti (about half of a regular box)
2 tablespoons butter or margarine
1/3 cup grated Parmesan cheese
2 eggs, beaten
1/2 - 2/3 jar pasta sauce
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees  
Cook and drain spaghetti. Stir in butter, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.

 

Spread cottage cheese over the spaghetti crust then sprinkle dried oregano over.

 

Pour pasta sauce over cottage cheese until covered.



 

Bake at 350 degrees for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

 

Crockpot Creamy Chicken Wild Rice Soup

Ingredients:
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots (I diced mine)
1 cup diced celery

Directions:
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Source: 365daysofcrockpot

Reese's Peanut Butter Pie

Ingredients:
1 (8oz) pkg cream cheese, softened
½ cup confectioner’s sugar
½ cup peanut butter
½ cup milk
1 (8oz) cool whip, thawed
1 (9 inch) prepared graham cracker crust

Directions:
Beat together cream cheese and confectioner’s sugar. Mix in peanut butter and milk. Beat until smooth. Fold in cool whip.

Spoon into graham cracker pie shell and decorate with Hershey chocolate syrup and Reese’s peanut butter cups. Then freeze until firm.

Weight Watchers Garden Vegetable Soup

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken, or vegetable)
1-1/2 cups diced green cabbage
1/2 cup fresh green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

1. In a large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Makes 4 servings (about 1 cup each) 0 POINTS per serving
Per serving: 42 calories, 0g fat, 2g fiber

It's Time for Salsa!!

16 cups crushed Roma/Plum tomatoes

(Approx. 1 lb. /5 medium tomatoes = 1 ½ cups crushed tomatoes)

2 cups chopped onion (2 large onions)
4-5 large green peppers
3-4 garlic cloves
2 jalapeño peppers
1 Anaheim pepper
1 Serrano pepper
2/3 cup apple cider vinegar
1/2 cup sugar
1/4 cup salt
1 tablespoon garlic powder

Directions…
Remove the skins from the tomatoes by first immersing them in boiling water for 30-60 seconds and then in ice water. Place the tomatoes in a food processor and pulse until coarsely chopped. Measure 16 cups and place in a large pot.

Quarter the onions and remove the skins from the garlic and place in the food processor, pulse until finely chopped. Place in the large pot.

Cut off the tops, clean out the seeds, and quarter the green peppers. Cut the tops off the other peppers; leave the seeds. Pulse the peppers in the food processor until coarsely chopped. Place in the large pot.

Add the remaining ingredients. Bring to a boil, reduce heat and simmer for 30-40 minutes. Skim off any foam that accumulates. Ladle hot salsa into hot canning jars. Place lids on jars and process pint jars for 20 minutes and quart jars for 25 minutes in a water bath. Do not touch while cooling and do not move for 24 hours. Check for seal. Makes about 10 pints.

Tomatoes!

I was beginning to wonder if I would ever get enough tomatoes from my garden to can them. I planted late, close to the end of June and it’s been a mild summer for heat. I finally had enough to can the first couple of weeks of September.

Here are a few of the many tomatoes that I harvested from my garden and a couple of quart jar canned tomatoes (packed in water)

If anyone is interested in knowing how to do this, leave me a comment letting me know and I will post the directions.

Sweet Potato Fries

Sweet Potato recipe from  Tasty Sensations

1 large sweet potato - cut into thin strips
Place strips in bowl, add 1/8 c. olive oil.
Add:
1/2 tsp. season salt
1/2 tsp. garlic powder
sprinkle or two of all purpose, salt free seasoning
Mix well. Place strips on large greased cookie sheet.
Chop 1/4 of an onion into long strips and place on top of sweet potatoes.

Bake at 475F for 30-40 minutes, or until crispy. Turn once or twice during baking.

Reduced-Fat Chicken Pot Pie

1 cup cut-up cooked chicken

1 bag (12 oz) frozen mixed vegetables
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2 cup fat-free (skim) milk
1 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1 egg

1. Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.

2. In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.

3. Bake uncovered about 30 minutes or until golden brown.

Honey Mustard Marinade

Honey Mustard Marinade from Adrianne Glauser

1 c. mayo

1 T. mustard

1 T. honey

1/2 t. galic powder

1/2 t. salt

1/2 t. pepper

1 clove garlic

Mix all indgredients and let your meat marinade before cooking. I have marinaded the meat for only six hours and it had great flavor although longer is always better.

JANE'S Krazy Mixed-Up Salt

In our household this is called "Krazy Salt" and we cannot live without. We put it on EVERYTHING. It's a must for grilling meat and wonderful in eggs, soup, casseroles, vegetables, stuffing, pizza....it's great on just about everything.

White Sauce

This is very easy and delicious. Recently I've added a little pesto sauce (see blog post) on top to give it a little kick and color.

White Sauce
1/4 butter
1/4 cup flour
1 cup chicken broth
1 cup cream or evaporated milk
1/2 cup fresh Parmesan cheese (I've used Kraft grated and it works just as well)
dash of nutmeg
1/4 tsp. garlic powder
Black pepper

Melt 1/4 c butter in a medium saucepan over medium heat. Add flour and stir until combined. Cook and stir for about 1 minute. Then stir in chicken broth, cream, and pepper to taste. Add garlic powder and nutmeg to taste as well. Stir in the Parmesan cheese. Simmer 5-10 minutes or until it thickens.

Pesto Sauce

I planted basil this year in my FIRST garden ever and it's growing like crazy. I found this recipe and how to freeze basil for pesto in my garden bible this summer - All New Square Foot Gardening by Mel Bartholomew. I highly recommend this book and Square Foot Gardening for anyone with small space or wants to start there first garden.

Pesto Sauce
2 cups fresh basil leaves
2 garlic gloves
1/2 cup grated Parmesan cheese
2 tbsp. Romano cheese
1/4 cup pine nuts or walnuts
dash of salt
1/2 cup olive oil
water

Combine basil, garlic, cheeses, nuts, and salt in food processor or blender. With the machine running slowly add olive oil. Thin with a few drops of water until reaches the consistency of oatmeal - not to thick but not to runny. Let stand 5 minutes before serving. Toss with cooked pasta.

To Freeze Basil for Pesto
Wash and dry 2 cups of leaves (a salad spinner works well, love this new addition to my kitchen this summer), and chop them in a small food processor with 1/4 cup olive oil. Scrape the mixture onto plastic wrap, fold it up and put the resulting patty in the freezer. To use, defrost the patty, and put it in the food processor with all the other ingredients. Just remember that there is already 1/4 cup of olive oil in the patty, so be sure to only use an additional 1/4 cup to make up the 1/2 cup called for the recipe.
This is a great way to stock up during the peak growing season, and use them all year long in the recipe above. Freezing basil in this way does no noticeable harm to the color or flavor, so you can have the taste of an Italian summer all year round.

Rosemary-Garlic Potatoes

Recipe from Everyday Food



1 tablespoon olive oil
2 garlic cloves, sliced
2 sprigs fresh rosemary or 1/4 teaspoon dried
1 1/2 pounds red new potatoes, scrubbed and thinly sliced
Coarse salt and ground pepper

Combine oil, garlic, and rosemary in a 2-quart microwave-safe baking dish with a lid. Cover, and microwave on high until garlic is fragrant, 1 minute. Stir in potatoes. Cover, and microwave on high until potatoes are tender, 13 to 15 minutes. Season with salt and pepper.

It's been awhile....

Okay, I've fallen behind in updating the blog. I've been enjoying my favorite season and my new passion...canning/preserving. Blog entry to come.

Taco Hot Dish

Recipe compliments of Christy Kirby



1 – 1.5 ground beef or turkey
2 cups shredded cheese
1 pkg taco seasoning mix
1 8oz can tomato sauce
1 sm 2.25 oz can sliced black olives (skip if you don't like)
1 can Condensed Tomato Soup
8-10 Hard Shell Taco Shells

Brown meat, drain. Line 9 x 13 pan with 8-10 hard taco shells. Fill each taco shell with meat and put small amount of shredded cheese in each shell.

Mix 1 can of tomato soup with 1 can of water (use soup can) and heat on stovetop in saucepan. In another saucepan heat and mix 1 can of tomato sauce, 1 can of water (use tomato sauce can), 1 small can of olives, 1 package of taco seasoning mix.

Pour mixture of tomato sauce, water, olives and taco seasoning over shells in 9 x 13 pan. Then pour mixture of tomato soup and water over top. Layer top of hotdish with shredded cheese.

Bake at 350 for 45 minutes. Allow to sit for 10 minutes before serving. Server with all your favorite taco condiments.
Makes great leftovers.

Crock Pot BBQ Chicken

boneless/skinless chicken - enough for your family
1 bottle BBQ sauce

Put frozen chicken in crock pot. Pour 3/4 bottle of sauce over top of frozen chicken. Turn crock pot on low and let cook for 3-4 hours. Just before serving, place chicken on cookie tray. Pour remaining sauce over each piece of chicken. Broil until sauce is baked on. This only takes a couple of minutes.

Oriental Salad

Recipe compliments of Sherri Schmidt



Salad:
1 lb bag coleslaw
3 green onion
1/3 cup sunflower seeds
1 pkg Oriental Ramen noodles broken up (save for end)
1/2 cup slivered almonds(brown in pan with a little butter) or Sunkist Almond Accents Honey Roasted works just as well.

Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/3 cup apple cider vinegar
1 pkg Ramen noodle flavor pack (Oriental)

Mix all the ingredients for the salad together. Save noodles for the end, stir in right before serving.
I find that keeping the salad, dressing and noodles separate until right before serving ideal. Otherwise, the coleslaw is not as crisp and the noodles get soggy. And in our family the crunchy noodles is the best part of this salad.

Crockpot Italian Chicken

3-4 boneless skinless chicken breast
1 can of chicken broth
1 pkt of Italian or Zesty Italian salad dressing seasoning
1- 8oz pkg of cream cream cheese
1 can cream of chicken soup
Egg Noodles OR White Rice

In the morning place 3-4 uncooked, thawed or frozen chicken breasts in your crockpot with chicken broth and Italian seasoning pkt. Let this cook all day on LOW. About 45 minutes or so before serving (after it has cooked for about 7-8 hours), add in SOFTENED cream cheese and soup. Let this cook on HIGH in the crockpot until well blended (cream cheese will have completely melted). Or I do this by taking everything out of the crockpot and placing it in a big pot on the stove....it's quicker because you can turn the heat up high and stir. This is great on top of Egg Noodles or White Rice! Enjoy

Crockpot BBQ Pineapple Pork Chops

BBQ Pineapple Pork Chops from (Tasty Sensations)

4 pork chops (I bought the 1" thick, boneless ones from Costco - they are great, and lean)
1 cup crushed pineapple (not drained)
1 cup BBQ sauce (I like Sweet Baby Ray's brand, also available at Costco)
1/2 tsp. pepper
1/2 tsp. garlic salt

Place pork chops in a greased crock pot. Sprinkle with pepper and garlic salt. In separate bowl, mix pineapple and BBQ sauce. Pour sauce over pork chops and set at low for 6 hours (do not over cook). These were delicious and fell apart! No knives necessary, and the sauce was great.

Chicken & Noodle Casserole

1 can cream of chicken
1/2 cup milk
1/4 tsp black pepper
1/4 cup parmesan cheese
1 cup frozen peas
1 can all white chunk chicken breast in water, drained
2 cups medium egg noodles, cooked and drained
1/2 cup shredded cheese (optional)
2 tbsp, dry breadcrumbs
1 tbsp butter, melted

Stir soup, milk, pepper, parmesan cheese, peas, chicken and noodles in a 1.5 qt casserole dish. Bake at 400 for 20 minutes. Stir, add shredded cheese. Mix breadcrumbs and butter then sprinkle on top. Bake for 5 more minutes.

Karlene's note: I did not have any cream of chicken on hand so I used cream of mushroom. This made the dish taste more like a tuna casserole then a chicken one. I'm not a big fan of tuna casserole - well more that I had it to much growing up and now don't care to eat it as often.

Baked Parmesan Meatballs

1 lb. ground beef
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced

Preheat oven to 375. Mix meat, cheese, parsley, egg and garlic. Shape into 12 meatballs. Place in foil-lined baking pan. Bake 25 min or until cooked through.
I add these to spaghetti or some form of pasta. They would also be great as a meatball sub with some marinara sauce or served as an appetizer.

Chicken & Wild Rice Casserole

(recipe from Sherri Schmidt)

4 chicken breast (cut in half or stripes depending on chicken size)
1/2 cup regular long grain rice
1/2 cup wild rice
1 pkg Lipton onion soup mix
1 can cream of chicken soup
2 cans of water using the soup can

Butter a 13x9 glass dish. In bowl mix soup, water, onion soup mix, rice and wild rice. Pour a little of the mixture in dish to cover bottom. Place chicken breast in dish and then cover with the rest of the soup and rice mixture. Cover with foil. Bake in a preheated 350 oven for 1 hour. Uncover and stir to help the rice not stick to the bottom of the dish. Bake uncovered for another 15 minutes.

Karlene's Note: Wild rice has a little crunchy texture to it unlike white rice. Therefore, don't over cook.

Hash Brown Potato Casserole, aka Funeral Potatoes

2 lbs. pkg frozen hash brown potatoes
1/2 cup butter
1/2 cup finely chopped onion
1 can cream of chicken soup
1 cup of sour cream
1 tsp salt
1 - 8oz pkg of shredded cheddar cheese
1 cup crushed potato chips

Mix butter, onions, soup, sour cream, salt and cheese together in a large bowl. Then mix in frozen hash browns and crushed potato chips. Place in greased 9x13. Bake for an hour at 375 and if doubled for 1-1/2 hrs.

Crockpot Chicken Tacos

4-6 chicken breast (I use 4 and it makes plenty for dinner and leftovers)
1 cups salsa
1 pkg taco seasoning
3/4 cup water

Spray crockpot with non-stick cooking spray. Place frozen or thawed chicken breast in crockpot. Mix salsa, taco seasoning and water together. Pour mixture over chicken. Cook on high for 4 hours or low for 6-8 hours. In last hour or when chicken looks cooked pull chicken out and shred with fork. Put shredded chicken back in mixture to marinate/cook and turn down to low if not already on low. Serve with all your family favorite taco garnishes.

*I prefer PACE Picanta Sauce or Salsa and I use Mild or Medium therefore not to hot and my kids will eat.

Note: If you use thawed chicken breast you may need to adjust the timing down to 3 hours. I always use frozen as I always seem to forgot to defrost dinner.

Plain (Dill) Potato Salad

Perfect Plain Potato Salad (from Tasty Sensations)

6 medium whole potatoes - peeled boiled for about 15 minutes. Once they are soft enough to cut (don't overcook), let them cool slightly, and then dice.

1.5 cups Mayo
1 TBS. white vinegar
1 TBS. prepared mustard
1 tsp. salt
1/2 tsp. pepper (fresh ground)
1/2 tsp. dill weed
1/2 white or vidalia onion, finely chopped
4 hard boiled eggs, chopped

Mix the above ingredients together. Add diced potatoes, onions, and if you like celery (I didn't have any in my kitchen this time), you can add 2 stalks, chopped up. Mix it all together to coat. Add 4 hard boiled eggs, chopped. Let it all sit together in the fridge overnight, or at least 4 hours, to enhance flavor. Serve with BBQ!

Shrimp Pasta in White Sauce

Shrimp Pasta in White Sauce (from Taste and Tell)

1/2 butter
1 c sliced mushrooms
1/4 onion, diced
1 lb shrimp, peeled & deveined
1/4 c flour
1 c chicken broth
1 c cream or evaporated milk
1/2 c fresh Parmesan cheese
dash of nutmeg
1/4 t garlic powder
3/4 c steamed asparagus, but on a diagonal in 1/2 in. pieces
12 oz pasta noodles

Boil water in a large saucepan. Add noodles and cook until al dente.

In the meantime, melt 1/4 c butter in a medium saucepan over medium heat. Slowly cook the onions and then add mushrooms and cook until both are tender. Add shrimp and cook until shrimp have changed color and are cooked through.

In another large saucepan, melt the other 1/4 c butter. Add flour and stir until combined. Cook and stir for about 2 minutes. Then stir in chicken broth, cream, and pepper to taste. Add garlic powder and nutmeg to taste as well. Stir in the Parmesan cheese. Simmer 5-10 minutes or until it thickens. Stir the mushroom-shrimp mixture and asparagus into the sauce and combine. Serve over hot pasta.

Monkey Munch from Jon & Kate plus 8

Happy 4th of July!!!

This is a treat that was mentioned on TLC Show "Jon and Kate plus 8". Another popular name for this favorite mix is puppy food/chow...

9 cups Chex cereal (any variety)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1.5 cups powdered sugar

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator

Baked Turkey Chimichanga

1 lbs. ground turkey breast - extra lean 98% fat free
1 can (16 oz.) fat free refried beans
1 cup salsa
1 small can (4.5 oz) green chili peppers
1 tsp. chili powder
1/2 cup chopped onion
1 cup light 2 % milk reduced fat shredded cheese, any type
8 burrito size tortillas

Preheat oven 350 – coat 13x9 pan with cooking spray.
Cook turkey in skillet. Add beans, salsa, pepper, chili powder, onions and cheese. Cook until warm and bubbly. Put 1/2 cup of mixture in each tortilla, roll up and bake for 20 minutes.
Garnish with fat free sour cream and salsa. Makes 8, they freeze well.
Weight Watcher Points approx. 5 pts each

Garlic Pork Chops

Garlic Pork Chops (from Campbell's Kitchen)

1 tbsp. vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 clove garlic, minced
1 can (10 3/4 oz.) cream of mushroom soup
1/2 cup milk
rice

Heat the oil in skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.
Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5-10 minutes or until the chops are done. I like to server this over rice.

Chicken Broccoli Divan

Chicken Broccoli Divan (from Campbell's Kitchen)

4 cups cooked broccoli flowerets
1.5 cups cubed cooked chicken
1 can cream of chicken
1/3 milk
1/2 cup shredded cheddar cheese
4 tbsp. dry bread crumbs (increased from original - like the dish with more)
2 tbsp. butter, melted (increased from original recipe)

Place broccoli and chicken in 9" pie plate or 2-qt. shallow baking dish.
Mix soup and milk and pour over. Stir until broccoli and chicken are well covered. Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top. Bake at 450 for 20 min. or until hot.

Fiesta Taco Casserole

1 lb. ground beef
1 cup salsa
1/2 cup sour cream
1 medium tomato, chopped
1 can spicy chili beans, undrained
2 cups broken tortilla chips
4 medium green onions, sliced
1/2 cup shredded cheddar cheese

Brown meat in skillet. Add beans and salsa. Heat to a boiling, stirring occasionally. Place broken tortilla chips at the bottom of ungreased 2 quart casserole dish. Top with beef mixture. Spread sour cream over beef mixture. Sprinkle with onions, tomatoes and cheese. Bake uncovered 20-30 minutes at 350. May garnish with salsa, lettuce, tortilla chips and more cheese. Can substitute taco seasoning for beans. Makes 4 servings.

Chicken & Rice Casserole

(recipe from Adrianne Glauser)

1 cup rice
1 can cream of mushroom or cream of chicken
1 can evaporated milk
1 pkg of dry onion soup
4-6 chicken breasts halved

Mix the soup and milk together and half of the onion soup mix. Take half of mixture and all of the rice and mix them together. Pour on the bottom of a 9 X13 pan. Lay chicken breasts on top of mix. Pour remaining half of the mixture on top of the chicken and sprinkle with onion soup on top. Cover with foil. Cook at 350 for 1 hour or until done.

Karlene's Note:
Our family absoutley loved this dish. The only thing I would add is a 1/2 cup water. After an hour not all the rice was done and most of the liquid was gone.

Cherry/Fruit Cobbler

2 cans (21 oz) cherry pie filling & topping (any pie filling; apple*, peach, etc.)
1 box yellow cake mix
1 stick of melted butter

Preheat oven to 350. Pour pie filling and their juices into a 9x13 baking dish. Spread dry cake mix over, evenly. Distribute the butter evenly by sprinkling over the top of the cake mix. Bake for about 50-60 minutes, until cake mix is lightly golden. Serve warm or cold. Delicious by itself or with ice cream.

Karlene's note: *When making this with apple pie filling I like to add a little cinnamon to the cake mix. And in the last 10 minutes of baking add sliced almonds to top.

Grandma Kelly's Meatloaf

1.5 - 2 lbs. ground beef
1/2 - medium onion, chopped
1/4 cup green pepper, chopped (optional)
12 saltine crackers
3/4 cup ketchup
1/4 cup milk
1 egg
2 stocks of celery, diced small (optional)

Crumble saltines until crumbs. Mix all ingredients and patty into loaf. Place loaf into greased bread pan. Bake at 350 for 60-90 minutes or until done.