Main Dishes

Sadie's Beef Stew

1 lb. beef stew meat, 1 inch cubed
1 can tomato soup
3/4 cup onion, chopped
1 cup celery, sliced
1 - 2 carrots, sliced
3 - 4 potatoes,cut into 1 inch cubes
1 tsp. salt
Piece of bay leaf
Dash of pepper
Water to thin

Mix all ingredients in a dutch kettle. Add enough water to cover all ingredients and
allow them move freely in pot. Cook about 2 - 3 hours on medium heat or until
vegetables are tender and meat no longer pink. Stir occasionally.
Remove bay leaf before serving. Serve with dinner rolls.

NOTE: You can cook this in a crock pot on slow for about 5 hours
or until vegetables are tender and meat no longer pink.

Flat Tacos

1 dozen corn tortillas
grated Cheddar cheese
1/2 onion, finely chopped
1-14 ounce Bueno Red Chili

Make the red chili according to directions. While that is simmering,
fry the tortillas in a deep skillet with Crisco that's about
an inch deep. Fry them only until soft (seconds only) and then place onto a plate
topped with 2 paper towels. This is just to remove the excess oil.
When chili is done, you are ready to serve.

TO SERVE: Spoon a teaspoon of red chili onto the middle of the plate.
Place a corn tortilla to top of the chili and put another
teaspoon of chili on top of the tortilla. Then, sprinkle
some cheese and onion on top. Put another tortilla on top
of that, spoon chili, sprinkle cheese and onion. Repeat this
one more time then serve. I usually make a fresh pot of
pinto beans to enjoy with the flat tacos. Refried beans are good,
too, if you don't have time to cook the fresh beans.

Lasagna Casserole
By Deb Morrison
My family and I love this recipe! It is a nice way to enjoy
lasagna without all the trouble. I got it from the November/December
1998 issue of "Quick Cooking."

1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium shell pasta,cooked and drained
1 pound (4 cups) shredded mozzarella cheese, divided
1 carton (24 ounces) small curd cottage cheese
2 eggs, beaten
1/3 cup grated Parmesan cheese
1 jar (26 ounces) spaghetti sauce
2 tablespoons dried parsley flakes

In a skillet, cook beef and onion until meat is no longer pink and onion is tender;
drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. In a large bowl,
combine pasta, 3 cups of mozzarella cheese, parsley and remaining pepper; stir
gently. Pour into a greased 13 in. x 9 in. x 2 in. or shallow 3 quart baking dish.
Top with beef mixture and spaghetti sauce (dish will be full). Cover and
bake at 350 degrees for 45 minutes. Sprinkle with remaining mozzarella cheese.
Bake, uncovered, 15 minutes longer or until the cheese is melted and bubbly.
Let stand 10 minutes before serving.
YIELD: 6 - 8 servings

Lumpias
(Philippine Eggrolls)

1 cup shredded cabbage
1/2 cup shredded carrots
1 pound ground beef
eggroll wrappers
teriyaki sauce
1/2 cup raisins (optional)
vegetable oil

In a deep skillet, cook ground beef until no longer pink; drain. Return meat
to skillet and add cabbage and carrots to the meat. Add the teriyaki
sauce to taste and cook on medium heat, stirring often, until
cabbage and carrots are tender crisp. At this time, you can add the raisins
if you so choose. Now, separate your wrappers. I usually cut my wrappers
in half diagonally to make smaller eggrolls but you can leave them as is.
If you choose to cut them, put a teaspoon of meat mixture in wrapper and
wrap. If you leave the wrapper as is, put a tablespoon of meat
mixture and wrap. Deep fry in oil until golden brown on all sides.

TIP: The wrap will hold together better when you lightly dampen
the edges with water. I use my finger tips to do this.

    Sadie's Tidbits: This is usually one of the meals I do with my family. It's
                          so easy to do and everyone gets to participate. This is
                          definitely one of our favorite meals to make and eat.

Chicken & Rice with Mushroom
4 chicken breast, boned & skinned
1 can cream of chicken soup
2 1/2 - 3 cup rice, uncooked
4 - 5 large fresh mushrooms,sliced
2 cans of water (use soup cans)
1 can onion soup
Poultry seasoning
Salt & pepper
Preheat oven to 325 degrees. Put rice in deep casserole dish. Place
chicken on top of rice. Add both cans of soup. Add both cans of
water and put mushrooms on top. Season with salt and pepper and
several dashes of poultry seasoning. Bake at 325 degrees (covered)
for 1 1/2 hours.

Upside Down Hamburger Pie
By Sofia Costales
(One of my husband's favorite meals)
1 lb. ground beef
1 can tomato sauce
1/2 medium onion, chopped
bell pepper rings
salt & pepper to taste
1 recipe for cornbread
Brown ground beef with onion; drain. Add salt, pepper and tomato
sauce. Spread meat mixture evenly on bottom of iron skillet.
May put rings of ball pepper on top of meat, if desired. Make one
recipe cornbread and pour over meat. Bake at 350 degrees until
cornbread is done. Turn out on platter.
NOTE: Amounts may be increased and baked in Pyrex or 13 x 9 pan.
Sadie's Tidbits: For the cornbread, I just use the recipe on the
                                  cornmeal bag.

Green Chili Chicken Enchilada Casserole
1 med. onion
1 ( 2 -3 lbs.) chicken, cooked & deboned
2 -3 T. butter
1 pkg. corn tortillas
1 can cream of chicken soup
1 pkg. longhorn cheese, grated
1 c. chicken broth
1 c. green chilies, chopped
Brown onion in butter. Combine with soup, broth and green chilies.
In a long baking dish, put in layers: Chicken, sauce mix, tortillas,
chicken, sauce mix and cheese. Repeat until full. Bake at 350 degrees
for 30 minutes.

Potato-Bacon-Corn Chowder
Sue Moenck
1 pkg. bacon, cup up into 1 inch pieces
                             2 cans condensed cream of chicken soup
                             2 cups chopped onion
                             4 cups cubed potatoes
                             2 1/2 cups water
                             2 cups sour cream
                             3 1/2 cups milk
                             1 tsp. salt (optional)
                             1/4 tsp. pepper
                             3 tbsp. chopped parsley (optional)
                             1 1/2 to 2 pkgs. frozen corn ( 1-2 pounds)
Fry bacon until crisp in a 6 quart pan; add onion and sauté for two to three minutes. Pour off fat and add potatoes, corn, and water. Cover and simmer for 10 - 20 minutes or until potatoes are tender. Stir in soup and sour cream; gradually add milk. Add salt, pepper and parsley. Heat to serving temperature. makes approximately 14 cups.

Easy Mexican Casserole
Debbie

                        1 box Jiffy corn muffin mix. Mix as directed.
                        1 lb. hamburger
                        1 can of corn, drained
                        1 can ranch style beans
                        1/2 small onion
                        1 can green chili
                        1 cup cheddar cheese
                        salt, pepper, cumin, garlic salt & chili powder
                        to taste

Sauté meat and onions. Add seasonings. Pour 1/2 muffin mix into
greased casserole dish. Add drained meat mixture, corn, beans, chili
and cheese. Cover with remaining muffin mix. Bake at 350 degrees for
approximately 20 minutes. Add a salad and dinner is served!

Mexican Skillet Dinner
Sue Gilts

             1 lb. ground beef                    1/2 cup chopped onion
             2 tbsp. chili powder                  1 tsp. chopped garlic
             1 can of kidnet beans undrained
             1 can of green beans drained
             1 cup cut up or sliced velveeta cheese

Put the ground beef, chooped onion, chili powder, and chopped
garlic in a skillet. Brown all of this together and simmer for 10
minutes. Drain mixture. Set aside. Pour the kidney beans and the
green beans into the meat mixture and simmer for 10 minutes.
Turn off skillet and add the cheese. Let it melt. While the meat
and others are simmering, prepare chopped tomatoes, chopped
lettuce, and olives. These are optional. When you go to serve
the meat mixture, place the tomoatoes, lettuce, and olives
on top. You can also put saltines or tortilla chips. Serve with
salsa.

Barbecued Meatballs
1 1/2 lbs. ground beef
1/2 cup onions, chopped
1 small can evaporated milk
1 tsp. salt
1/4 tsp. garlic powder
1 cup quick cooking oatmeal
1 tsp. chili powder
1 egg
Mix ingredients and shape into walnut size balls. Place in 9 x 13 inch
pan. No need to brown them.
Sauce:
1 cup catsup
1/4 tsp. garlic powder
3/4 cup brown sugar
1/2 cup onion, chopped
1 Tbsp. liquid smoke
1/2 to 1 cup water
Stir ingredients until sugar dissolves. Pour over meatballs.
Bake 1 hour at 350 degrees.

Smoked Sausage Kabobs
Polish or smoked sausage
Onions, cut up
Green peppers
Cherry tomatoes
Marinade Mix:
1/3 cup honey
1 Tbsp. soy sauce
1/4 cup brown sugar
1 Tbsp. garlic, minced
1/4 cup vegetable oil
1 Tbsp. ground ginger
Marinade sausage in marinade mixture for 2 hours. Then skewer
sausage with cut up onions, green peppers and cherry tomatoes.
Grill. Baste during grilling.

Basil Chicken With Rice
4 chicken breasts, skinned & boned
1/4 cup onion, chopped
3 Tbsp. olive oil
2 tomatoes, chopped
1 tsp. dried basil
1 1/2 cup chicken broth (about 2 cans)
1/2 cup uncooked rice
Heat oil; add chicken and cook until golden. Sprinkle basil over
chicken. Add remaining ingredients and cook until rice is tender,
adding more broth, if needed. Serve.

I will continue to add delicious dishes as I can but these will get you
started. If you have any questions about any of the recipes, please
email me.Now...Dig in!

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