Ham Over Rice

There are days when I don't have much time to cook. On those days, I use canned soup for the cream sauce base. And if I don't happen to have any rice left over, I use Minute Rice to get the meal cooked and on the table in the least amount of time. 

Ingredients

1 onion, chopped
1/2 stick butter or margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
4 c. cooked ham, cut into cubes or bite sized pieces
1 small carton sour cream
Pepper to taste
Rice, cooked
Cheese, sliced

Directions

In a heavy saucepan, melt the butter or margarine over medium heat. Add the onions and saute them until tender and caramelized.

Add the cream of mushroom soup, cream of chicken soup, milk and ham. Simmer until heated through.

Just before serving, stir in the sour cream.

Serve hot over rice. Place slices of cheese over the top.

 Skillet Macaroni and Beef

 One of our favorite meals is  Macaroni and Beef.  We use tomato juice that we canned from the tomatoes in the garden. But when we run out or our supply is low, we use the tomato sauce.  This is a very simple and easy meal to put together so you and your family can sit down to eat without having to wait.

Ingredients

1 1/2 lbs. ground beef
2 c. uncooked macaroni
1 onion, minced
1 sweet pepper, chopped
1 jalapeno pepper, chopped (optional)
16 oz. tomato sauce
1 c. water
1 to 1 1/2 Tbs. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
Tony Chachere's Original Creole Seasoning (optional)

Directions

In a heavy cast iron skillet, brown beef, onion, sweet pepper and hot pepper together until the ground beef is no longer pink and the vegetables are tender.

Add the macaroni.

Pour in the tomato sauce, water and Worcestershire sauce. Season with salt ,pepper, garlic powder, onion powder and Tony Chachere's Original Creole Seasoning. I usually don't measure the Tony Chachere's seasoning. I just sprinkle some in.

Bring to a boil, then lower heat. Cover and simmer for about 25 minutes or until the macaroni is done. 

You can add some cheese with the meal as well.  We usually uses cheddar cheese or hot pepper cheese, but use the kind that you like best.

 Chicken Breast Supreme

When the weather is colder out, it is nice to put a meal in the oven to bake. It helps warm the kitchen. Plus, it warms the heart and body of those who share the meal with you.

This is our favorite go to meal. Instead of frying it low and slow on the stove top, I will often put it in the oven to bake at 175° for 8 to 9 hours. At the end of that time, you will have chicken that is falling off the bone tender.

Ingredients

4 chicken breasts
1/2 c. flour
1 tsp. paprika
1 tsp. salt
1/2 tsp pepper
2 Tbs. butter 
2 Tbs. oil
1 onion, diced
1 (3 oz.) can mushrooms, undrained
1/2 c. sour cream
1 can cream of mushroom soup

Directions

Remove the bone from the chicken breast if desired. This step is optional.

In a shallow pan or plastic bag, combine flour, paprika, salt, and pepper together. Shake the chicken breasts in the flour mixture. Place them on a plate or pan. Allow them to stand for 15 to 20 minutes until a crust forms.  

Melt the butter and oil in a heavy cast iron skillet. Fry the chicken breasts over medium heat until they are golden brown on all sides. 

Combine onion, mushrooms, sour cream, and cream of mushroom soup together in a bowl. Pour over the chicken and heat until bubbling. 

Simmer covered over low heat for 45 minutes, or until chicken is tender or tests done at 165°. 

Serve on a bed of rice or with mashed potatoes.

 Blueberry Pineapple Salad

Ingredients

1 small can crushed pineapple
1 (14) oz. can blueberries
2 boxes raspberry gelatin
1/2 pt. Whipping cream whipped or 2 c. whipped cream
1 1/2 c. miniature marshmallows
1/2 c. pecans, chopped (optional)

Directions

Drain pineapple and blueberries, reserving liquid in a measuring cup.  

Add water to the reserved juice to make 4 cups.  

Heat 2 cups of the water and reserved juice until it comes to a boil. 

Add the raspberry gelatin, stirring until the gelatin is fully dissolved. 

Pour in the remaining liquid, stirring to combine.  Place in the refrigerator and leave until the gelatin is partially set. 

Gently fold in the whipped cream , fruit, marshmallows and pecans.

Place in the refrigerator and chill until firm. 

Cut into squares and place on a lettuce leaf if desired.

 Poor Man's Cookie Bars

This is an old fashioned cookie bar recipe that I found in one of my mother's old cookbooks,  It is yellowed with age and stained with use. She used to make these often while I was growing up. I had lost the recipe and was so happy to find it again. I can make it for my kids and they can have some good memories as well.

Ingredients

1 c. raisins
1 1/4 c. water
1/4 c. shortening
1 tsp. vanilla
1 egg, beaten
1 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
1/2 tsp. salt
2 c. flour
1/2 c. nuts (optional)

Directions

Cook raisins, water and shortening together for 10 to 15 minutes.

Add vanilla and set aside to cool.

After the mixture is cool add the egg, sugar, cinnamon, nutmeg, soda, salt, flour and nuts.

Spread the cookie dough in a greased cookie sheet. 

Bake at 375° for 18 to 20 minutes. 

Cut into bars when slightly cool.

 Carrot Bread

 

Instead of making the usual banana bread, try using carrots instead.  This quick bread is super easy to put together and it tastes delicious. 

Ingredients

3/4 c. oil
1 c. sugar
2 eggs
1 c. grated raw carrots
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. flour
1/2 c. chopped nuts (optional)

Directions

Beat oil, sugar, and eggs until light.

Add baking powder, salt, cinnamon and flour. blend well.

Stir in the carrots, and nuts.  Blend well.

Bake for 1 hour or until a toothpick inserted in the center comes out clean. 

Yields one large loaf or 2 small loaves.  You can double the ingredients except nuts to make larger loaves.

Buttery Baked Mushrooms and Rice

 

Buttery Baked Mushrooms and Rice is a creamy rice dish with lots of butter. It is an easy dish to prepare and one that your family will enjoy. If you use less butter, increase the amount of beef broth to make up for the loss of liquid. If you have butter floating on the top at the end of the baking time, that is all right. It will be absorbed when you fluff the rice with a fork.

Ingredients

1 onion, chopped
1 sweet pepper, chopped
2 cloves garlic, minced
1 can cream of mushroom soup
1 can mushrooms, drained
1/4 tsp. salt
1 c. rice
1 1/4 c. beef broth, or hot water with 1 to 2 bouillon cubes
1/2 to 1 stick butter
1/4 tsp. salt
1 c. rice

Directions 

Preheat oven to 375° to 400°

In a casserole dish that has a lid, combine onion, garlic, mushroom soup, mushrooms, salt, rice, beef broth or hot water with 1 to 2 bouillon cubes dissolved in.

Put pieces of butter over the top and cover the casserole dish with a lid. If you don't have a lid, a piece of aluminum foil will work just as well.

Bake for 30 minutes. Check the rice to see if you need to add more liquid. Remove lid or foil and bake an additional 20 to 30 minutes or until rice is tender.  Check to make sure the rice does not dry out.  Fluff with a fork.