Here are some simple and delicious recipes that I like to make for dinner often:
Chicken Divan, Yummy Potatoes, Cheesy Broccoli Bake, Welsh Rarebit, Hawaiin Haystacks, Glazed Meatloaf, Tortellini Bean Soup, Taco Soup, Quick Veggie Stew, and Hamburger Special
4 large chicken breasts, halved
2 pkgs. frozen broccoli
2 cans cream of chicken soup
1 cup mayonnaise,
½ cup grated cheddar cheese
1 Tbsp. lemon juice
1 tsp. curry powder
Simmer chicken until tender, cool, remove meat from bones. Cook and cool broccoli. Place chicken in large oblong pan or Pyrex or Corning Ware baking dish. Layer broccoli on top of chicken. Mix soup with mayonnaise, cheese, lemon juice and curry powder. Pour over chicken and broccoli. Bake at 350 for one hour or until bubbly. Note: cut chicken and broccoli into serving pieces. Also cover top of pan with foil–or not.
1 (2 lb.) Bag frozen hash browns, thawed
1 tsp. salt
¼ cup butter, melted (optional)
1 tsp. instant onion
1 can cream of mushroom soup
½ cup milk
1 (8 oz.) carton sour cream
2 cups (8 oz.) cheddar cheese, shredded
Combine salt, butter, onion, soup, milk & sour cream: stir in potatoes. Turn half of mixture into a buttered 9x13 inch pan. Sprinkle with ½ of the cheese. Top with remaining potato mixture and cheese. Bake at 350° uncovered until bubbly, about 30 minutes. Serves 12
CHEESY BROCCOLI BAKE, Microwaved
1 package (10 ounces) frozen chopped broccoli
4 eggs, slightly beaten
2 tablespoons flour
½ teaspoon salt
1/4 teaspoon pepper
1 cup grated sharp Cheddar cheese
2 cups cottage cheese
1 cup mushrooms, canned or fresh (optional)
1.Microwave frozen broccoli in 1 ½-quart glass casserole, covered with plastic wrap, 6 minutes on High, stirring once; drain well.
2.Combine eggs, flour, salt and pepper in large mixing bowl; stir in broccoli, Cheddar cheese, cottage cheese and mushrooms.
3.Pour mixture into 1 ½-quart glass casserole; microwave, covered, 10 to 12 minutes on High, or until almost set in center, stirring every 3 or 4 minutes. Or you can bake in the oven.
4.Let stand 5 minutes before serving.
Note: If fresh broccoli is used, peel stalks, cut into 1/2-inch pieces, and microwave, covered with plastic wrap, 8 to 10 minutes on High, stirring once.
¼ cup margarine or butter (can be omitted)
¼ cup all-purpose flour
½ tsp. salt
¼ tsp. pepper
¼ tsp. dry mustard
¼ tsp. Worcestershire sauce
1½ cups milk
2 cups shredded Cheddar cheese (about 8 oz.)
4 to 6 slices toast
Heat margarine in saucepan over low heat until melted. Blend in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. If omitting the butter, just blend the flour into the milk. Wondra flour works well. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat, stirring constantly, until cheese is melted. Serve over toast.
4 to 6 servings
Cream of mushroom or chicken soup (made with 1/2 the water)
Cheddar cheese, grated
Chow mein noodles
Choose from among these ingredients what you want to serve. Serve buffet style, each person making their own haystack. To make the haystack, serve rice, then put the soup overtop and then put whatever ingredients you want on top of your own haystack.
½ cup ketchup
⅓ cup firmly packed light brown sugar
¼ cup lemon juice
1 tsp. dry mustard
1½ pounds lean ground beef
1½ cups fresh bread crumbs (3 slices)
¼ cup finely chopped onion
1 egg, slightly beaten
1 tsp. beef-flavor instant bouillon
Preheat oven to 350°. In small bowl, combine ketchup, sugar, 1 tablespoon lemon juice and mustard. In large bowl, combine remaining ingredients and ⅓ cup ketchup mixture; mix well. In shallow baking dish, shape into loaf. Bake 1 hour; pour off fat. Pour remaining ketchup mixture over loaf; bake 10 minutes longer. Garnish as desired. Refrigerate leftovers.
Makes 4 to 6 servings
TORTELLINI BEAN SOUP
several cups prepared tortellini, fresh, dried, or frozen
one can black beans
one large can tomatoes
Saute the onion in oil in the soup pot, fill with appropriate amount of water, add broth and drained, washed black beans, add tomatoes, bring to a boil and cook tortellini until done.
tomatoes with liquid
kidney beans with liquid
corn with liquid
green chiles (optional)
salt, pepper, and seasoning to taste
Mix ingredients in large pot. Heat. Serve with grated cheese and corn chips.
QUICK VEGGIE STEW
Frozen hashed brown potatoes
Cream of mushroom soup & water
Assorted vegetables (mushrooms, green beans, etc.)
Mix ingredients together, heat, and serve.
½ an onion
1½ lbs. hamburger
1 can tomato soup
sliced French bread
Fry the onion and hamburger together. Add the tomato soup. Place on bread and cover with cheese. Broil till cheese melts.