Connie's Spanish Rice

Spanish Rice

1 C uncooked rice
1⁄4 C butter, margarine
1⁄2 medium onion, sliced or diced
1⁄2 green bell pepper, diced (I freeze at least one pepper to have on hand—chop and freeze)
2 c diced canned tomatoes with juice
1 tsp salt
Black pepper to taste
Hot pepper or pepper flakes to taste (I use roasted and peeled frozen Anaheim Peppers from my garden)
1 tsp chili powder

1⁄2 C water
1 can black beans (rinse and add after rice is cooked)

Brown the rice in butter in a heavy pan (optional)
Add other ingredients and bring to boil
Cover, reduce heat to simmer, cook 30 min (no peeking) Serves 4 (can double but results are not as good)

Optional ingredients:
Pulled pork
Chicken (can even be used as a casserole if you add lots of chicken) Bacon
Cilantro after it has cooked

Better if cooked an hour ahead of time, then taken off the heat and left to sit for 1⁄2 hour to allow the rice to absorb all the liquid and flavors. Even better the next day.

This recipe is so inexpensive to make and can be made from ingredients on hand—good for food storage option.

Chris' Hamburger Upside-down Casserole

Hamburger Upside-down Casserole

2 ½ C elbow macaroni, 3 T butter, ½ C minced onion, 1 t minced garlic, 1 lb. ground chuck, 1 8-ounce can tomato sauce, 1 t salt, ¼ t pepper, ¼ t dried oregano, 8 oz cheddar cheese-grated, 3 eggs beaten, ¾ C milk, 1-2 10oz packages frozen asparagus

The day before: Cook and drain macaroni

Sauté in butter the onion and garlic till tender. Add ground chuck, cook until browned. Stir in tomato sauce, salt, pepper and oregano, simmer then spread over bottom of greased two quart casserole. Toss drained cooked macaroni with the grated cheese, arrange on top of meat and tomato mix, packing it down. Combine beaten eggs and milk, pour over macaroni, cover with saran and refrigerate over night.

About two hours before serving: preheat oven 350. let casserole stand out 15 min. then bake 1 ½ hrs, or until macaroni is golden and custard is set. When done, remove casserole from oven and let stand 15 min. loosen around edges with spatula and carefully unmold onto a serving platter or chop plate. Meanwhile, cook asparagus, drain, then arrange some around unmolded casserole, with a few tips on top. Makes 6 servings.

Carolyn's Rolls

Rolls

· 4 cups hot water

· ¾ cup sugar

· ¾ cup potato pearls

· ¾ cup powdered milk

· 2 teaspoons salt

· ¾ cup melted butter

· 4 cups flour

· 2 eggs

· 2 tablespoons yeast with 1 cup extra flour

· 4-5 cups additional flour

Mix the first six ingredients. Next add the flour and eggs, mixing until nice and smooth. Then mix yeast with 1/2 to 1 cup flour and add to the mixture. Finally add the rest of the flour 4-5 cups. It should be sticky-not pulling away but creeping up the side of the Bosch mixer. Grease three bowls, divide the dough into thirds, cover each bowl with greased plastic wrap, and let rise one hour. This recipe makes 48 rolls or 16 rolls and (2) 16 x 21 rectangles for cinnamon or orange rolls or any other combination you would like. For rolls bake 375 for 10 minutes and for cinnamon or orange rolls 12-15 minutes.

Tiina's Quick Cake

Favorite Box mix

1 cup water

4 eggs

1/3 cup oil

1/4 cup mayo

1/4 cup flour

1 small box of instant pudding

Heidi's Chocolate Chip Malt Cookies

Chocolate Chip Malt Cookies

1 C Crisco

½ C malt

1 ¼ C brown sugar

2 T Hershey’s chocolate syrup

Cream above ingredients until fluffy

Add 1 egg

½ t salt

1 t baking soda

2C+2T flour

Add toasted pecans or walnuts

Chocolate chips

Heidi’s latest favorite to add is the chocolate covered cranberries you can buy at Costco—just 2 to a cookie

Roll into 2” balls

Bake @ 375 for 14 minutes

Bethany's Lemon Bars

"Bake Sale Lemon Bars"

Ingredients

• 1 1/2 cups all-purpose flour

• 2/3 cup confectioners' sugar

• 3/4 cup butter or margarine, softened

• 3 eggs

• 1 1/2 cups white sugar

• 3 tablespoons all-purpose flour

• 1/4 cup lemon juice

• 1/3 cup confectioners' sugar for decoration

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.

Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.

Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.

Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

Kaye's Chicken Enchiladas

“Roberts” Chicken Enchiladas

1 lb chicken breasts or more - cook at 350 for 1hr, cool, cut in pieces

3-4 green onions, chopped

2 cans cr of chick soup

½ cup milk

1 cup sour cream

2 cups shredded cheese

8 flour tortillas

Sauté the green onions in a little butter, heat soup, milk, sour cream (salt and pepper to taste) then add onions and mix well

Divide sauce in half. Add ½ to chick and mix well. (save other half of sauce for topping)

Place 4 T chicken mix in each tortilla and wrap tightly. Place in deep dish (9x13) pan. Pour remaining sauce over tortilla rolls, spreading evenly and add cheese to top. (use more milk if you want to make a thinner sauce). Cover with foil and bake at 350 for ½ hour (or longer to heat through) serve hot!!