1 cup cooked rice
1 can kidney beans, drained & rinsed
1 cup corn kernels
3/4 cup prepared salsa
10 large flour tortillas, warmed
1 1/4 cup cheddar cheese, shredded
In a non-stick pan over medium heat, cook rice, beans, corn and salsa, stirring, until hot. Divide evenly among tortillas. Sprinkle with cheese and roll up.
2 Large eggs
1/2 tsp Seasoning Salt
1/3 cup Flour
1 tsp Baking powder
12oz Canned Kernel corn, drained
1/3 cup Grated cheddar cheese
2 Tbsp Cooking oil
Beat the eggs and seasoning salt together in the medium bowl. Add the flour and baking powder. Whisk until smooth. Add corn and cheese and stir to mix. Heat oil in a frying pan over medium heat until hot. Drop batter by tablespoonful into the frying pan. Cook until golden. Turn the corn cakes over to cook other side. Makes about twelve 3 inch corn cakes.
Easy Chicken Chili
1 tbsp vegetable oil
1 lb chicken, boneless & skinless, cut up
1 tbsp chili powder
1 can cream of chicken soup
1 cup water
1 package dry onion soup mix
1 can kidney beans, rinsed & drained
1 can stewed tomatoes
1 cup cheddar cheese, shredded
In a large saucepan, heat oil over medium heat. Add chicken and chili powder, cook for 5 minutes, stirring often. Add chicken soup, water and soup mix. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes. Add beans and tomatoes and heat through. Serve and sprinkle with cheese.
1 kg bag of hashbrowns (not the shredded ones)
1 can cream of chicken soup
500 ml sour cream
1 cup grated cheddar
1 grated or finely chopped onion
salt & pepper to taste (You really don’t need much salt)
Mix all ingredients together. Pack into a greased 13 x 9 pan. Top with a bag of crushed potato chips. Bake 350 for 25 to 30 minutes. Can be frozen cooked or uncooked (add extra time to baking)
Substitute more grated cheese for the crushed potato chips on top to reduce the salt. You can even just sprinkle with some paprika if you want.
Use any creamed soup you like — works with low fat soup & sour cream.
12 Slices bologna
2 tbsp Milk
1/2 cup Finely chopped onion, mushrooms or other vegetable
1/2 cup Shredded Cheddar cheese
Cook slices of the bologna in a skillet until the center puffs up, about 1 minute. Put bologna cups in lightly greased muffin cups. In a small bowl, beat together eggs and milk. Stir in the chopped veggies. Pour egg mixture into bologna cups. Bake, uncovered, in a (375F) oven for 15 to 17 minutes or until eggs are set. Sprinkle with the cheese. Bake for a couple minutes longer, until cheese melts.
This is a recipe that varies depending on what leftovers I have at the time. The amounts are approximate.
1 pound ground meat (my children prefer pork but you can use any kind)
1/2 cup of any of the following or combination of: ketchup, tomato or cream soup, milk, BBQ sauce.
Seasoning to taste – salt, pepper, taco seasoning, or anything else you’d like to try.
3/4 cup vegetables (puree them in a food processor they can be raw, cooked, canned, frozen, whatever) carrots, onions, celery, mushrooms, peppers etc.
1/2 – 1 cup crumbs to make the mixture a good consistency to handle – bread or cracker crumbs, oatmeal (run through a food processor) or my favorite – corn meal. When I use corn meal I soak it in the soup etc for a while so it doesn’t make the meatballs gritty.
Roll into balls and bake at 325° F. for 30 minutes or more depending on how big they are.
2 cups Flour
½ tsp Salt
¼ tsp Granulated Sugar
½ tsp Basil
1 pkg Yeast
1 ½ Tbsp Olive Oil 1 cup Hot Water
1/2 cup Flour (approximately)
2/3 cup Pepperoni, chopped
2 Tbsp margarine, melted
1/4 tsp Garlic Powder
Mix first five ingredients together in a bowl. Pour in the olive oil and hot water and stir together until the flour is combined. Work in the second amount of flour until no longer sticky. Turn out onto lightly floured surface. Knead for about five minutes, adding more flour as needed and a bit of the chopped pepperoni as you do, until all the pepperoni is mixed into the dough. Invert the bowl over the dough, and let rest for about ten minutes. Roll the dough out to about ½ inch thick. Using a knife, cut rows about one inch wide and then crosswise into five inch sticks. Lay the sticks on a baking sheet about two inches apart. Cover and let rise for about 30 minutes.
Combine the melted margarine and garlic powder in a cup. Brush the sticks with the margarine mixture. Bake in a 375 F oven for 20 minutes. Makes 18 – 20 sticks.
1 pound ground beef
1 can tomato soup (or tomato paste, stewed tomatoes, etc)
1 pkg taco seasoning
1 can brown beans
2 cups grated cheddar cheese
1 pkg flour tortillas
Brown ground beef, add tomato soup, taco seasoning, and beans. Simmer for 20-30 minutes. Spread evenly over tortillas and sprinkle with cheese. Fold ends in slightly, roll up and then cut in half. Serve immediately or reheat in microwave as needed. I like lettuce and sour cream in mine but they don’t reheat well this way. Instead I serve sour cream, salsa and ketchup for dipping.
Tuna Noodle Casserole
1 can (170g) tuna (do not drain)
1 can (284 ml) cream of mushroom soup
1 bag (375 g) broad egg noodles
1 cup milk 1/2 cup parmesan cheese
enough frozen peas to add color
(yes, sometimes they just pick them out anyway)
salt to taste
Cook noodles until almost done. Mix tuna (with juice), soup, milk, cheese, peas, and salt together. Pour over noodles and mix. Pour into casserole dish and bake at 300° F. for 20 – 30 minutes.