Mixed Vegetable Medley and Cheese

It's hard to get kids and adults to eat vegetables, however, this is one dish that will please both.  Tasty vegetables in a cheese sauce.  Yummy and so easy to make!

Ingredients

12 oz. egg noodles, cooked
1 (15 oz.) can mixed vegetables, drained**
1/2 c. butter
1/4 c. flour
2 c. milk
1 clove garlic, minced
1/2 tsp. salt
1/2 Tbs. mustard
2 c. cheddar cheese, shredded
1/3 c. parmesan cheese
1/2 c. flavored croutons, crushed

Directions

Preheat oven to 350°. 

Fill a large pot with water and bring to a boil.  Cook pasta according to package directions.  

Stir in the mixed vegetables.  Place them in a 2-quart casserole dish and set aside.

In the same pot you cooked the pasta in, melt the butter over low heat. Whisk in the flour.  Cook for a minute or two, whisking constantly to remove the flour taste. 

Gradually pour in the milk, whisking constantly.  Bring to a boil, then reduce heat to medium. Cook for 2 minutes. 

Stir in garlic, salt, mustard, and cheese. Stir until the cheese melts.

Add the noodles and mixed vegetables. Stir to combine.  Pour the mixture back into the casserole dish. 

Sprinkle Parmesan cheese and crushed croutons over the top.

Bake 25 to 25 minutes.

 Notes:

You can use 16 oz. frozen mixed vegetables instead of canned.

 If using frozen vegetables, add them to the boiling water during the last 5 minutes of cooking the pasta. Cook until the noodles and vegetables are tender.  Drain. Follow the remaining directions.

Old Recipe Barbecue Fried Chicken

This is an old recipe for barbecued chicken that you fry in a cast iron skillet.  It has the great flavor of barbecue without having to use the grill. The sauce uses canned tomatoes instead of ketchup.

Ingredients

3 lbs. chicken, cut up
1 c. flour
fat for frying
2 Tbs. flour
4 tablespoons water
3/4 c. water
2 Tbs. vinegar
1 Tbs. brown sugar
2 tsp. Worcestershire
1 tsp. prepared mustard
1 small onion, chopped fine
1 to 3 cloves garlic, minced
2 c. canned tomatoes, chopped fine
1 1/2 tsp. salt
1/2 tsp. pepper

Directions

In a heavy cast iron skillet, heat shortening. You will want enough shortening, so it is a half inch deep. 

In a shallow bowl, add the flour.  Dredge the chicken pieces thoroughly in the flour.

Fry the chicken in the hot shortening until golden brown. Turn the chicken to brown on all sides. Drain off all but 2 to 3 tablespoons grease from the skillet.

In a bowl, combine 4 tablespoons water and 2 tablespoons flour.  Mix until smooth. Add the remaining water, vinegar, mustard, Worcestershire sauce, onion, garlic, canned tomatoes, salt, pepper, and garlic. 

Pour over the chicken. Cover and simmer for 1 hour, or until the chicken is fully cooked and tender. 

Serve with Easy Baked Beans, No Knead Bread Rolls and Coleslaw with Creamy Calico Dressing for a complete meal.

Dry Rub For Pork

This is a multi-purpose seasoning rub.  Not only does it enhance the flavor of pork, it makes other cuts of meat like beef or chicken taste better as well.  It is the perfect blend of spices and takes no time at all to mix up a bottle to have ready for when you are about to prepare meat for supper.

Ingredients

1/2 c. brown sugar
2 Tbs. chili powder
2 Tbs. smoked paprika
2 tsp. cumin
2 tsp. thyme
2 tsp. dry mustard
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1 tsp. pepper

Directions

In a bowl, or a jar that has a tight-fitting lid, combine brown sugar, chili powder, smoked paprika, cumin, thyme, dry mustard, salt, garlic powder, onion powder, oregano, and pepper.  Mix thoroughly. If using a jar, which is better and keeps down the dust, put the lid on the jar and shake the jar until the contents are thoroughly combined.

To use, sprinkle some seasoning over the pork a bit liberally.  Rub it in well with your hands. Make sure that the seasoning is covering the entire surface. Place the pork in the refrigerator for at least 2 hours before cooking.

Mexican Cornbread

Our family does not like cornbread, but they do love this cornbread!  It is moist and with the peppers baked in the batter, you get some great color as well.

Ingredients

1 c. flour
1 c. cornmeal
4 tsp. baking powder
1/4 tsp salt
1/2 c. butter
3/4 c. sugar 
4 eggs
1 (15 oz.) can cream style corn
1 or 2 jalapeno peppers, chopped fine
1 sweet bell pepper, diced
1/2 c. pepper jack cheese, shredded
1/2 c. cheddar cheese, shredded

Directions

Preheat oven to 350°.  Lightly spray a 9 x 13-inch baking pan.

Mix flour, cornmeal, baking powder and salt together. Set aside.

In a large bowl, combine butter and sugar. Beat until light and fluffy.

Beat in eggs, one at a time.  Beat well after each addition.

Stir in the creamed corn, green chilies, pepper jack cheese and cheddar cheese. 

Add the baking powder, salt, flour, and cornmeal.  Stir until smooth. 

Pour into prepared pan.

Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Hamburger Vegetable Soup

This is an easy and economical soup that tastes great. It is a comforting soup that warms you up on the inside. When beef  roast prices are high, use ground beef instead. It is just as good!

Ingredients

1 lb. ground beef
1 onion, diced
3 coves garlic, minced
2 potatoes, diced
3 1/2 c. beef broth
1 (28 oz.) can diced tomatoes with peppers
1 (10 1/2 oz. ) can  condensed tomato soup
2 tsp. Worcestershire sauce
1 tsp. Italian seasoning
1 bay leaf
salt and pepper to taste
3 c. mixed vegetables

Directions

In a cast iron skillet, brown the ground beef, onion, and garlic until the beef is no longer pink.  Drain off fat.

Add potatoes, beef broth, tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, and bay leaf. Season with salt and pepper as needed.

Simmer for 15 to 20 minutes, or until the potatoes are tender.

Easy Hawaiian Pineapple Cake

 This is our favorite cake to make. It is so easy to make, and it works well to take on a picnic.

Ingredients

1 c. butter or margarine, softened
2 c. sugar
2 egg, unbeaten
1 can (17 oz.) can crushed pineapple, undrained
1 1/2 teaspoon vanilla extract
2 tsp. baking soda
1 tsp. salt
3 c. sifted all-purpose flour
1 c. flaked coconut (optional)
1 c. packed brown sugar  

Directions

Heat oven to 350°. Grease and flour 13 x 9-inch cake pan.

Sift together flour, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. 

Add the eggs, one at a time, beating well after each addition. 

Add the pineapple, and vanilla.  The mixture may look curdled, but that is all right.  Mix well. 

Stir in the baking soda, salt, and flour. 

Pour the batter in the prepared pan. 

Combine flaked coconut and brown sugar together.  Sprinkle the mixture over the batter.

Bake for 35 to 40 minutes, or until cake springs back when touched lightly in the center. Serve warm or cold with whipped cream or ice cream. 

Pork Chops and Potato Casserole

 This is a quick and easy meal to prepare. It is filling and comfort food, just like my mother used to make.

Ingredients

6 medium potatoes, peeled and sliced thin
1 onion, sliced
salt and pepper
1/2 c. flour
1 tsp paprika
1 tsp oregano
1/2 tsp. salt
1/2 tsp. pepper
6 pork chops
1 Tbs. oil
1/3 c. milk

Directions

Heat oven to 350°. 

Layer the potatoes and onions in a shallow baking dish. Season  the potato layers with salt and pepper.

In a low-sided dish or  pan, add flour, paprika,  oregano, salt and pepper. Reserve 3 tablespoons flour mixture and set aside.

Dredge the pork chops in flour on both sides.

In a heavy cast iron skillet, heat oil.  Fry the pork chops to brown on each side.  They do not have to be fully cooked, just browned.

Place the pork chops on top of the potatoes. 

Add enough oil to make 3 tablespoon oil in the skillet that you fried the pork chops in. Whisk the 3 tablespoons flour mixture that you reserved into the skillet. Whisk for a minute or two to remove the flour taste.

Gradually pour the milk into the flour mixture. Make sure to scrap the bottom of the skillet to get the flavorful bits stuck on the bottom.  Bring to a simmer.

Pour the milk mixture over the potatoes and pork chops.

Cover and bake for 50 to 60 minutes, or until the potatoes are tender.  

Serve with steamed carrots and buttermilk biscuits.

Notes:

Add some shredded cheese as you layer the potatoes for a cheesy flavor.