½ an onion, chopped
3 cloves garlic, crushed
1 (4 oz) can chopped green chilies
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground cayenne pepper
2 (14.5 oz) can chicken broth
3 cups chopped cooked chicken
3 (15 oz) cans white beans, drained
1 cup shredded Monterey Jack cheese
Throw everything into the crock pot and cook on low for 4-5 hours.
From the kitchen of: Robby Brewer
Graham Crackers
Milk
In a cereal bowl break 4 Graham Crackers in half, then into half again. Add desired amount of milk. As milk softens the crackers use spoon to break them into bite-sized pieces. Enjoy!
From the kitchen of: Grandma Young
1 pkg. elbow macaroni
1 block of cheddar cheese
Couple Tablespoons of Margarine
Milk
Boil desired amount of macaroni. Drain macaroni and stir in a couple of Tablespoons of margarine. (Amount depends on the amount of macaroni used. I add it while pasta is in strainer so any excess margarine runs off.) At this time you can season pasta as desired. Grandma likes to use Johnny's Seasoning Salt. Layer Macaroni, and cheese into a casserole dish. (Macaroni first, then layer sliced cheese, covering the entire layer of pasta.) Before cooking add enough milk to fill about 1/4 of the dish. Cook at 350 until top layer of cheese is melted and kind of crisp.
From the kitchen of: Karina Newbeck
Ingredients:
3-4 cups of shredded turkey (chicken works, too)
2 cups of cream soup (your choice)
2 pkgs. of Stove Top Stuffing
Place meat in a medium size casserole dish. put cream soup on top of meat. Prepare stuffing according to box, then place on top of meat and soup. Cook through at 350 degrees.
From the kitchen of: Karina Newbeck
Ingredients:
1 bag Southern Style Hash browns (thawed)
16 oz. of sour cream
2 cans of cream soup your choice (I use 1 chicken and 1 cheese soup.)
1-2 cups shredded cheese
Mix all of the above in a large bowl. Place in casserole dish and bake at 350 for 45-60 minutes.
**This was our favorite meal brought to our home when Robby was born and still in the hospital.
From the Kitchen of: Tina Cronin
1 cup shredded cheese
Diced ham (amt. desired)
2 cups milk
1 cup bisquick
4 eggs
¼ tsp. salt
1/8 tsp. pepper
Put ham and cheese in greased pie pan. Mix other ingredients and pour over ham and cheese.
Bake at 400 for 40 minutes
From the Kitchen of: Tina Cronin
(A variation of lasagna)
25-30 Jumbo Shells – cooked
½ pound ground beef, cooked & drained
1 large can (26oz) spaghetti sauce
1 cup cottage cheese
3 cups cubed mozzarella cheese
3 cups cubed cheddar cheese
1 beaten egg
Mix together cooked meat and spaghetti sauce. Mix together cottage cheese, egg, cubed cheese. Pour small amount of spaghetti sauce into bottom of 9x13 pan (this help noodles to keep from sticking). Fill cooked shells with cheese mixture. Line 9x13 pan with filled shells. Pour meat sauce over the top of the shells. Bake 40 minutes @ 350. Sprinkle with parmesan cheese and serve.
From the Kitchen of: Tina Cronin
9 cooked lasagna noodles
1 pound cooked and drained ground beef
I large can (26oz) spaghetti sauce
1 cup cottage cheese
3-4 cups shredded mozzarella cheese
2 cup shredded cheddar cheese
Pour small amount of spaghetti sauce into bottom of 9x13 pan (this help noodles to keep from sticking). Mix together remaining spaghetti sauce with ground beef. Combine cheeses.
Layer #1: Layer 3 noodles, 1/3 of sauce mixture, Plop ½ cottage cheese in spots over the sauce. Cover with 1/3 cheese mixture.
Layer #2: Layer 3 noodles, 1/3 of sauce mixture, Plop ½ cottage cheese in spots over the sauce. Cover with 1/3 cheese mixture.
Layer #3: Layer 3 noodles, remainder of sauce mixture and cover with remaining cheese.
Bake @350 for 45 minutes. Cool 10 minutes and serve.
From the Kitchen of: Tina Cronin
Boneless pork ribs
Bottle of your favorite BBQ sauce
Boil ribs for 15 minutes. Preheat oven to 375. Place in 9X13 pan, smother in BBQ sauce, cover with foil and bake 1 ½ hours. Yummy!
From the Kitchen of: Jana Cronin
Filling
1/3 cup butter or margarine
1/3 cup flour
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cups water
¾ cup milk
2 chicken bouillon cubes
2 chicken breast, cooked
2 large potatoes, peeled and boiled until soft
1 cup frozen mixed veggies
Pastry
1 2/3 cup flour
1 pkg. (8 oz) cream cheese, cubed
1/3 cup cold butter or margarine
To make filling, melt butter in a saucepan. Stir in flour, garlic, salt and pepper. Gradually stir in water, milk and bouillon. Bring to a boil and stir for 2 mins. Remove from heat. Stir in chicken and frozen veggies; set aside.
To make pastry, combine flour and cream cheese. Cut in butter; work mixture by hand until dough forms a ball. On a lightly floured surface, roll 2/3 of dough into a 12-inch square. Transfer to an 8-inch square baking dish. Pour filling into crust. Roll remaining dough into a 9-inch square; place over filling, trim and flute edges. Cut slits in pastry to allow heat to escape while baking. Bake at 425۫ F for 35-40 minutes. Let sit for 10 minutes before serving.
From the Kitchen of: Sonya Young
2 tablespoons pepper
1 tablespoon salt
1 tablespoon garlic powder
Mix spices. Rub all over pork loin roast. Bake at 450 for 20 minutes.
Turn off oven. Leave oven closed for 2 hours. Slice meat into small rounds
and warm by either microwave or by sautéing before serving.
From the Kitchen of: Grandma Young
Garlic cloves
From the Kitchen of: Sonya Young
1 large pumpkin
4 pounds hamburger
6 grated carrots
2 medium onions, chopped
4 teaspoons salt
1 teaspoon oregano
2 teaspoons vinegar
2/3 cups chopped olives
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup soy sauce
4 tablespoons brown sugar
2 cans cream of chicken soup
6 eggs beaten
