Hillbilly Housewife

Super Easy Old-fashioned Peach Cobbler

Submitted by HBHW reader SK

Ingredients:

*1 cup flour (self rising)

*1 cup sugar

*1 cup milk
(I have used whole milk, powdered milk, 2% and they all taste equallly good.)

*1 stick margarine

*1 “large” can of sliced peaches, you need the sliced ones, not peach halves. If you have peach halves you’ll need to cut the halves in half. (i think it’s 24 ounces, not sure…. there’s 2 sizes you can get)

I use a 9×9 square baking pan for this, you can adjust for more ingrediants if your pan is larger, or for a larger cobbler. Just remember it’s equal parts flour, sugar, and milk.

Instructions:

*preheat oven to 350F

*mix the flour, sugar, and milk then set aside.

* melt the butter, then pour into the pan

* tilt the pan till it’s evenly coated with the margarine

* pour in peaches at the center of pan, and try to distribute the peaches evenly. yes you need all the juice in the can. don’t drain it.

* now, pour the batter in at the center. the batter will even out when you cook this, and yes, it’ll be enough, though it may not look like it.

Now place the pan in the oven and bake for 45 minutes. the top should be golden brown when the cobbler is done.

It’s important to keep the pan level as you add ingrediants, and when you put it in the oven.

I love this cobbler, it is almost fool proof. I’m not sure how anyone could mess it up. stick to the recipe, don’t alter anything, If you do it exactly like this, you will be rewarded with a great desert. My grand mother was the best cook, and yet she loved my cobbler, and asked me to make it for her more than once.

Oven Waffle Recipe

This is a little expensive to make on a regular day but I call it my special guest breakfast. My mom always served this on Christmas Day, Easter, any day that deserved a nice breakfast but a quick one. It is quick, easy and looks great when served. It is also very forgiving, as you will see by the recipe. I think it is called a German pancake but we call it an oven waffle.

6-8 large eggs (The more eggs, the denser it will be)
1/3-1/2 cup milk
1 heaping cup of flour
1/2 tsp salt
1 Tbsp of white sugar (You can add more if you want a sweeter waffle)
1 1/2 tsp vanilla
4 TBSP melted butter or margarine.

Pour melted butter in the bottom a 13 x 9 casserole pan, making sure the bottom is coated. (Baking spray does not work to keep this recipe from sticking) Blend all other ingredients in the blender until the flour is thoroughly mixed. Pour into pan and put in a 350 oven for 30-35 minutes. When the top is crusty and the pancake really puffy, it is done. DO NOT check for doneness with a knife or fork, as this will cause the pancake to fall.

Serve immediately. You can sprinkle with powdered sugar and serve with syrup, or have it plain. If you want to go for a more adult version, you can omit the sugar and vanilla and sprinkle cooked bacon and peppers, etc., to make an oven omelet.

God Bless
Jennifer

Filed Under: Breakfast Tagged With: german pancake, oven waffle

July 2009 Angel Food Menus and Shopping Lists

Please Note – June Angel Food Menus are delivered in July, so you will actually be using them throughout July.

The four weekly menus are based on the food items provided by Angel Food Ministries in July which include:

1.5 lb. New York Strip Steaks (4×6 oz.)
1.5 lb. Boneless Pork Roast
1.5 lb. Lean Ground Beef
1 lb. Chicken Breast Fajita
2 lb. Chicken Stir-Fry Meal
12 oz. Deli Sliced Ham
5 oz. Chunk Light Tuna in Water
25 oz. Pasta Sauce
1 lb. Pasta
1 lb. Frozen Sliced Carrots
12 White Corn Tortillas
4 Fresh Large Baking Potatoes
Fresh Fajita Veggies (Red & Green Peppers & Onion)
Fresh Cello Wrapped Celery
32 oz. 2% Shelf Stable Milk
Dozen Eggs
Dessert

Each weekly shopping list includes any additional items you need to prepare the dinner recipes suggested in the weekly menu. We’ve done our best to include low cost groceries to supplement what’s in the angel food box to come up with 4 x 7 dinner suggestions. I suggest you make sure to also have some of your family’s favorite side dishes on hand. I usually have rice, pasta and potatoes close by as well as fruits and vegetables that are on sale as well as canned items.

These menus are sponsored by our friends at Menu Planning Central. If you are looking for different types of weekly menus including kid-friendly, healthy and vegetarian options, take a look at www.menuplanningcentral.com

Week 1

Sunday
Pork Roast and Vegetables with Brown Gravy

Monday
Pineapple Chicken

Tuesday
Lemon Pepper Steak

Wednesday
Turkey loaf

Thursday
Lime Marinated Pork with Citrus Salsa

Friday
Cream Cheese Chicken

Saturday
Barbecued Beef Sandwiches

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Lemon Chicken

Makes 4 servings

1/4 cup butter or margarine
1 broiler-fryer chicken (about 3 lb.), cut up
1/3 cup lemon juice
1 teaspoon thyme dried, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon garlic powder

Preheat oven to 450°.

Place butter in a 13 x 9 x 2-inch baking pan. Melt butter in oven while preheating (do not burn). Remove from oven.

Meanwhile, rinse chicken and pat dry. Roll in melted butter. Arrange in dish, skin-side down; set aside.

In a small bowl, mix lemon juice, thyme, salt, pepper and garlic powder. Baste chicken with some of the lemon mixture.

Bake for 20 minutes. With tongs, turn chicken over. Baste with juices and remaining lemon mixture. Bake 15 to 20 minutes longer or until tender and no longer pink when cut along the bone.

Spoon juices over chicken. Transfer to a serving platter.

Filed Under: Angel Food Recipe, Chicken Tagged With: Lemon Chicken

Pot Roast

Makes 4 servings

3 pounds beef rump roast
1 package onion soup mix, beefy
2 teaspoons kitchen bouquet (brown sauce)
2 stalks celery, chunked
1 baby carrots, small bag
6 red potatoes, halved
1 onion, sliced
Black pepper, freshly ground to taste

Sauté the onion, celery and carrots in a little oil in a large skillet until everything is a slightly brown. Remove the veggies; set aside. Using the same skillet, brown the roast on all sides. Remove the roast and place it into a large crock pot, along with the sautéed veggies. Deglaze the pan with a little water (or wine), scraping up all the browned bits of meat and veggie residue. Pour the juices into the crockpot and cover the roast with water (about 1 inch higher than the roast). Cook the roast on LOW for 8 to 10 hours. Once the meat and veggies are done, remove them from the crockpot to your serving platter. Skim the fat from the juices or use a fat-skimming cup to remove it. Only use as much of the broth as you need to make gravy for that meal. Thicken it with arrowroot and water. Divide the rest of the cooking juices and place it into containers (unthickened) and freeze it so you can make gravy anytime you want (meatloaf, etc).

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes, Crockpot Tagged With: Pot Roast

Cheesy Mac and Franks

Makes 4 servings

6 ounces macaroni uncooked (about 1 1/2 cups)
4 hot dogs cut in 1/2 -inch slices
3/4 pound pasteurized process cheese spread pasteurized process, cubed
2/3 cup milk
2 teaspoons mustard prepared
1/4 teaspoon black pepper

Cook macaroni according to package directions. When almost tender, add frankfurters. Cook until macaroni is done and frankfurters are plumped; drain well.

Meanwhile, in a medium saucepan, place cheese spread, milk and prepared mustard. Over low heat, cook until cheese melts, stirring occasionally. Stir in cooked macaroni with frankfurters and pepper and heat through, stirring occasionally.

Filed Under: Angel Food Recipe, Pasta and Pizza Tagged With: Cheesy Mac and Franks

Turkey Jalapeno Quesadillas

4 servings

1/4 cup sour cream
1 tablespoon chopped fresh cilantro
1 (1 1/4-ounce) packet taco seasoning mix
1/2 pound sliced cooked deli turkeys
1 cup Mexican multi-cheese shredded cheese (4 ounces)
4 medium jalapeno chiles, seeded and coarsely chopped (1/4 cup)
4 flour tortillas (10 inches in diameter)
2 teaspoons vegetable oil

1. Mix sour cream, cilantro and taco seasoning mix in small container; cover with lid and set aside.

2. Layer turkey, cheese and chilies on 2 of the tortillas. Top with remaining tortillas. Brush top of each quesadilla with about 1/2 teaspoon of the oil.

3. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Place 1 quesadilla, oil side down, in skillet; brush top with about 1/2 teaspoon oil. Cook about 2 minutes or until light golden brown. Turn quesadilla; cook 2 minutes longer or until light golden brown.

4. Repeat with remaining quesadilla. Cut into wedges. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab ‘n go with sour cream mixture.

Filed Under: Angel Food Recipe, Turkey Tagged With: Turkey Jalapeno Quesadillas

Chicken Stir Fried Skillet Meal

Makes 4 servings

1 package chicken stir fry skillet meal

Prepare the chicken stir-fry skillet meal as directed on package.

Filed Under: Angel Food Recipe Tagged With: Chicken Stir Fried Skillet Meal

Hawaiian Burgers

Makes 4 servings

1 pound ground beef
3 tablespoons soy sauce
1/2 teaspoon ginger ground
1 8-ounce can pineapple tidbits in own juice, well drained
4 strips of bacon

Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler pan and rack with non-stick spray.

In a medium bowl, mix ground beef, 2 tablespoons of the soy sauce and ginger until well blended. Gently mix in pineapple. Shape mixture into four patties, each about 1 12 inches thick. Wrap a bacon slice around the outside of each patty; secure with a wooden pick.

Broil patties for 9 minutes (do not turn over). Brush patties with remaining 1 tablespoon soy sauce. Broil 3 minutes longer for medium or 5 minutes longer for well done.

Serve with a seasoned stir-fry rice mix and steamed mixed vegetables.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With: Hawaiian Burgers

Chicken Fried Pork Chops

Makes 4 servings

4 boneless pork loin chops (4 ounces each)
1/4 cup all-purpose flour
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 to 3 tablespoons milk
1/2 cup Italian-style dry bread crumbs
2 tablespoons vegetable oil

1. To flatten each pork chop, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.

2. Mix flour, seasoned salt and garlic powder in shallow bowl. Place milk and bread crumbs in separate shallow bowls. Dip each pork chop into flour mixture, then dip into milk. Coat well with bread crumbs.

3. Heat oil in 12-inch skillet over medium heat. Cook pork chops in oil 6 to 8 minutes, turning once, until pork is browned on outside and slightly pink in center.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With: Chicken Fried Pork Chops

Double Cheese Chicken Caesar Pizza

Makes 8 servings

1 (10-ounce) package ready-to-serve thin Italian corn meal pizza crust (12 inches in diameter)
1/4 cup creamy Caesar dressing
1 cup shredded mozzarella cheese or provolone cheese 9 ounces)
16-18 frozen fully cooked breaded mozzarella cheese nuggets (13 1/2-ounce package)
1 (9-ounce) package frozen smoke-flavor fully cooked boneless skinless chicken breast halves strips
1/4 cup sliced ripe olives
1 small red bell pepper, cut into thin strips
1/3 cup grated Parmesan cheese

1. Heat oven to 450°. Place pizza crust on ungreased cookie sheet.

2. Spread dressing evenly on pizza crust; sprinkle with mozzarella cheese. Arrange cheese nuggets, ends touching, in circle 1 inch from edge of crust. Arrange chicken, olives and bell pepper inside circle of cheese nuggets; sprinkle with Parmesan cheese.

3. Bake 12 to 15 minutes or until nuggets are golden brown and edge of crust is deep golden brown.

Filed Under: Angel Food Recipe, Pasta and Pizza Tagged With: Double Cheese Chicken Caesar Pizza

Chicken and Vegetables with Dumplings – Crock Pot

Makes 8 servings

2 1/2 to 3 pounds boneless, skinless chicken thighs
1 pound small red potatoes (about 2 1/2 inches in diameter
2 cups baby carrots
3 (14 1/2-ounce) cans chicken broth
2 cups Original Bisquick® mix
1/2 cup cold water
2 teaspoons parsley flakes

1. Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.

2. Cover and cook on low heat setting 9 to 10 hours.

3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

Filed Under: Angel Food Recipe, Chicken, Crockpot Tagged With: Chicken and Vegetables with Dumplings

Pasta and Sauce

Makes 4 servings

1 pound pasta
28 ounces pasta sauce

Prepare the pasta as directed on box. Warm the pasta sauce as directed on container. Serve pasta sauce over pasta.

Filed Under: Angel Food Recipe, Pasta and Pizza Tagged With: Pasta and Sauce

Beef and Nacho Bake

Makes 10 servings

1 1/2 pounds ground beef
1/2 pound pork sausages bulk
1 1/4 cups onions chopped
2 cloves garlic minced
1 cup sour cream
1 8-ounce can tomato sauce
1 7-ounce can green chilies chopped
1 6-ounce can tomato paste
1 3 1/2-ounce can olives medium pitted, drained and sliced, reserving
1 8-ounce package tortilla chips
12 ounces Monterey jack cheese shredded (about 3 cups)
Paprika (optional)
1/4 cup green onions thinly sliced

At least 45 minutes or up to 2 3/4 hours before serving:

Grease a 3-quart oblong baking dish. In a large skillet over medium-high heat, sauté beef and sausage until no longer pink. Add onions and garlic and sauté until onions are almost tender and meat is browned. Pour off drippings. Reduce heat to medium.

Stir in sour cream, tomato sauce, green chilies, tomato paste and olives until blended. Heat through, do not boil. Remove from heat.

Layer in baking dish two-thirds of the chips, all the meat mixture, remaining chips, cheese and sprinkle with paprika. If making ahead, cover and let stand at room temperature up to 2 hours.

Bake, uncovered, in a preheated 375° oven for 20 to 30 minutes or until heated through.

Garnish with green onions and reserved olives.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes, Ground Beef and Ground Turkey Tagged With: Beef and Nacho Bake

Tuna Bake

Makes 4 servings

2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon onion salt
1 (10 3/4-ounce) can cream of celery soup
1 1/3 cups milk
1/2 cup shredded process American cheese
1 (9-ounce) package tuna, drained, chunked
1 cup cooked peas
1 (16-ounce) can buttermilk refrigerator biscuits, optional

In a saucepan, melt butter. Blend in flour and onion salt. Whisk in cream of celery soup and milk. Cook and stir until thick and bubbly. Remove from heat and stir in the cheese until melted. Add tuna and peas. Place in a greased 10×8″ baking dish or freezer bags. Cover, label, and freeze.

Before serving, uncover and bake frozen casserole at 425F for 40-45 minutes, stirring occasionally. If desired, top casserole with 6 refrigerated buttermilk biscuits. Bake until biscuits are golden brown, about 8-10 more minutes.

Filed Under: Angel Food Recipe Tagged With: Tuna Bake

Chicken Supreme

Makes 10 servings

5 pounds chicken nuggets
6 cups water
1 onion coarsely chopped
1 bay leaf large
2 cups bread fresh crumbs, toasted
2 cups white rice cooked
1 cup celery chopped
4 eggs lightly beaten
1 onion small, chopped
1 4-ounce jar pimiento chopped, undrained
2 teaspoons salt

In a 5-quart Dutch oven over high heat, bring chicken, water, coarsely chopped onion and bay leaf to a boil; reduce heat to low, cover and simmer for 1 hour or until chicken is tender. Remove chicken. Strain broth; skim fat from surface and set broth aside. When chicken is cool enough to handle, remove meat from bones; cut into bite-size pieces. You should have about 4 cups of meat. Discard bones and skin.

Preheat oven to 400°. In a large bowl, mix chicken, bread crumbs, rice, celery, eggs, remaining chopped onion, pimiento, salt and 3 cups of the reserved chicken broth. Pour into a shallow 3-quart baking dish. Bake for 25 to 30 minutes or until set. Cut into squares. Serve plain or use leftover chicken broth to make your favorite chicken gravy or mushroom sauce.

Filed Under: Angel Food Recipe, Convenience Foods, Rice Tagged With: Chicken Supreme

Savory Pork Chops and Rice

Makes 6 servings

1 1/2 teaspoons garlic salt
1/4 teaspoon black pepper
6 pork chops (about 3/4 inch thick), trimmed
2 tablespoons vegetable oil
1 1/2 cups onions chopped
1 1/4 cups quick cooking brown rice raw
1 cup celery sliced
2 teaspoons poultry seasoning
1 1/4 cups water
1/2 cup white wine (or chicken broth)
2 teaspoons chicken bouillon

Grease a 2-quart shallow baking dish. In a small bowl, mix garlic salt and pepper. Rub into both sides of pork chops. In a 10-inch skillet over medium-high heat, brown chops in oil, about 10 minutes on each side.

Meanwhile, place onions, rice, celery and poultry seasoning in baking dish. In a small saucepan over medium-high heat, bring water, wine and bouillon granules to a boil. Pour over rice and vegetables, stirring to mix. Arrange chops over top, overlapping as needed.

Bake, covered, in a preheated 325° oven for 1 1/2 to 1 3/4 hours or until meat and rice are tender.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With: Savory Pork Chops and Rice

Fried Chicken

Makes 5 servings

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon poultry seasoning
3 to 3 1/2 pounds cut-up frying chicken
1 cup oil or shortening

1. In resealable food storage plastic bag, combine flour, salt, pepper and poultry seasoning. Add chicken, a few pieces at a time; shake to coat.

2. Heat oil in large skillet over medium heat until hot. Add chicken; cook until browned on all sides.* Reduce heat to low; cover and cook 30 minutes or until chicken is fork-tender and juices run clear. Remove cover during last 10 minutes of cooking to crisp chicken.

TIP: * After browning, chicken can be placed in ungreased shallow baking pan and baked uncovered at 350°F. for about 45 minutes.

Filed Under: Angel Food Recipe, Chicken Tagged With: Fried Chicken

Bacon Cheeseburger Pasta

Makes 6 servings

8 ounces pasta spirals or tubes
1 pound ground beef
6 bacon strips diced
1 can tomato soup
1 cup cheddar cheese shredded

1. Cook pasta according to package directions.

2. Meanwhile, in a skillet cook beef over medium heat until no longer pink. Drain and set aside.

3. In the same skillet, cook bacon until crisp; remove bacon and discard drippings. Dice Bacon

4. Drain pasta, add to the skillet. Add soup, beef and bacon and heat through.

5. Sprinkle with cheese, cover and cook until the cheese is melted.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey, Pasta and Pizza Tagged With: Bacon Cheeseburger Pasta

Peppered Pork Pitas with Garlic Sauce

Makes 8 servings

GARLIC SAUCE
1/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 garlic cloves, minced
PORK PITAS
1 pound boneless pork loin chops, cut into thin strips
1 tablespoon olive or vegetable oil
1 teaspoon coarse ground black pepper
1 (7-ounce) jar roasted red bell peppers, drained, sliced
4 (6-inch) pita bread, halved

1. In small bowl, combine mayonnaise, milk and garlic; mix well. Set aside.

2. In medium bowl, combine pork, oil and pepper; mix well. Heat large skillet over medium-high heat until hot. Add pork mixture; cook 3 to 4 minutes or until pork is lightly browned and no longer pink, stirring occasionally. Stir in roasted peppers; heat until warm.

3. Lightly brush insides of pita bread halves with garlic sauce. Fill each with pork mixture. If desired, drizzle remaining garlic sauce over top.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With: Peppered Pork Pitas with Garlic Sauce

Chicken Fajita

Makes 4 servings

1 clove garlic, minced
2 1/4 teaspoons canola oil
2 1/4 teaspoons lemon juice
1 1/4 tablespoons soy sauce
1/4 teaspoon (dash) pepper
2 teaspoons Mexican Seasoning
2 whole boneless skinless chicken breasts, split
1 medium onion, thinly sliced
1 green pepper, thinly sliced
4 flour tortillas

Method

1. Make marinade by combining garlic, 1 1/2 tsp oil, lemon juice, soy sauce, pepper, and Mexican seasoning.

2. Cut chicken into thin strips. Add chicken to marinade, toss to coat evenly, and marinate in refrigerator for at least 2 hours. Stir mixture occasionally to recoat meat.

3. In a nonstick skillet, heat 1 tsp oil on medium-high heat. Add chicken, onion, and pepper. Sauté, stirring occasionally, until chicken is no longer pink and onion is slightly brown. Serve on tortillas.

Filed Under: Angel Food Recipe, Chicken Tagged With: Chicken Fajita

Turkey Saltimbocca

Makes 6 servings

1 cup herb- seasoned stuffing mix (not cubes)
1 1/2 pounds fresh turkey breast slices
6 thin slices cooked ham
6 fresh sage leaves, chopped, or 3 teaspoons dried sage leaves
6 tablespoons shredded mozzarella cheese
1 medium tomato, seeded, chopped

1. Heat oven to 375°F. Line 15 3 10 3 1-inch baking pan with foil; spray with nonstick cooking spray. Place stuffing mix in small shallow bowl.

2. Place 1 turkey breast slice between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound turkey with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining turkey breast slices.

3. Place 1 ham slice and 1 chopped sage leaf on each turkey slice. Top each with 1 tablespoon cheese and about 1 tablespoon chopped tomato; roll up tightly, jelly-roll fashion. Secure each roll with toothpick. Coat turkey rolls with stuffing mix. Place, seam side down, in sprayed pan. Cover pan with foil.

4. Bake at 375°F. for 30 minutes. Uncover; bake an additional 20 to 30 minutes or until turkey is no longer pink.

Filed Under: Angel Food Recipe, Turkey Tagged With: Turkey Saltimbocca

Sloppy Joes

Makes 6 servings

1 pound lean ground beef
1/2 cup chopped green bell peppers or celery
1/2 cup chopped onions
1 tablespoon brown sugar
1 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup ketchup
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 (8-ounce) can tomato sauce
6 sandwich buns , split

1. In large skillet, combine ground beef, bell pepper and onion; cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain well.

2. Add all remaining ingredients except buns; mix well. Cover; simmer 15 to 20 minutes, stirring occasionally. Serve in buns.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With: Sloppy Joes

Shredded Pork Tacos

Makes 12 servings

SHREDDED PORK
1 1/2 pounds boneless pork roast
1 cup chopped onions
1 (16-ounce) can whole tomatoes, undrained, cut up
2 to 3 jalapeno chilies, seeded, chopped
1 ancho chili, cut into pieces
1/2 teaspoon salt
1/4 teaspoon pepper
Water
TACOS
12 crisp corn taco shells
1 cup shredded lettuce
4 ounces (1 cup) shredded cheddar cheese
1/2 cup chopped seeded tomatoes
1/2 cup sour cream
1 avocado, peeled, chopped

1. In large saucepan, combine all shredded pork ingredients with enough water to cover pork. Cover; cook over medium-high heat until mixture comes to a boil, stirring occasionally. Reduce heat to medium; cook 1 to 1 1/2 hours or until pork is fork-tender, stirring occasionally and adding water if needed.

2. Remove pork from liquid; reserve liquid. Strain cooked vegetables from cooking liquid; reserve vegetables and liquid. Cool pork for 15 minutes or until easy to handle. To shred pork, using 2 forks, pull pork apart along the grain of the meat.

3. In medium saucepan, combine shredded pork, all of the reserved cooked vegetables and 2 tablespoons of the reserved cooking liquid; mix well.* Cook over medium heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.

4. To assemble tacos, layer lettuce, cheese, warm shredded pork, tomato, sour cream and avocado into taco shells.

TIP:*At this point, pork can be refrigerated for up to 24 hours or wrapped and frozen for up to 1 month.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With: Shredded Pork Tacos

Barbecued Beef Sandwiches

Makes 10 servings

3 pounds beef rump roast, trimmed
1 tablespoon beef bouillon
3 tablespoons flour
1 1/2 teaspoons chili powder
15 ounces tomato sauce
1 clove garlic, chopped fine
1/2 cup onions, chopped
1 teaspoon dry mustard
1/3 cup brown sugar, packed
10 hamburger buns
2 tablespoons lemon juice

Rub flour into roast. Place in bottom of crockpot and add remaining ingredients, (except buns). Cook on low for about 14-16 hours. Serve over buns.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes, Crockpot Tagged With: Barbecued Beef Sandwiches

Cream Cheese Chicken

Makes 4 servings

1 broiler-fryer chicken, cut up
2 tablespoons butter or margarine, melted
Salt and pepper
2 tablespoons Italian herb dressing, dry
Mix
1 can cream of mushroom soup
6 ounces cream cheese cut into cubes
1/2 cup chicken broth
1 tablespoon onions, chopped

Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes. Serve with sauce.

Filed Under: Angel Food Recipe, Chicken Tagged With: Cream Cheese Chicken

Lime Marinated Pork with Citrus Salsa

Makes 6 servings

SALSA
1/2 cup chopped fresh oranges sections
1/2 cup chopped green bell peppers
1/4 cup sliced onions
1 medium tomato, seeded, chopped
1/2 red jalapeno chiles, finely chopped
1 tablespoon chopped fresh mint leaves
1 teaspoon grated lime rinds
PORK
2 tablespoons lime juice
2 teaspoons olive or vegetable oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 (3/4-pound) pork tenderloin

1. GRILL DIRECTIONS: In medium bowl, combine all salsa ingredients; mix well. Let stand at room temperature for 1 hour to blend flavors.

2. Meanwhile, heat grill. In small bowl, combine lime juice, oil, garlic, salt and pepper; mix well. Brush oil mixture over pork tenderloins, coating all sides.

3. When ready to grill, place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 30 minutes or until pork is no longer pink in center, turning occasionally. Serve with salsa.

TIP:*To broil pork tenderloins, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning occasionally.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With: Lime Marinated Pork with Citrus Salsa

Turkey loaf

Makes 4 servings

2 pounds ground turkey, uncooked
1 1/2 cups bread crumbs, soft
2 eggs, slightly beaten
1 onion, minced
1 teaspoon horseradish
1 teaspoon salt
1 teaspoon dry mustard
1/4 cup ketchup
1/4 cup evaporated milk

Mix all ingredients and form into a 7-inch round loaf. Place in bottom of crockpot. Cover and cook on LOW for 5-6 hours.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With: Turkey loaf

Lemon Pepper Steak

Makes 4 servings

4 T-bone or New York strip beef steaks (1 inch thick)
Lemon pepper seasoning to taste

Sprinkle steaks with lemon pepper. Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes per side or until the steaks reach desired doneness.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With: Lemon Pepper Steak

Pineapple Chicken

Makes 6 servings

3 chicken breasts, split, skinned and boned
Black pepper
Paprika
1 20-ounce can pineapple tidbits drained, unsweetened
2 tablespoons Dijon style mustard
Soy sauce
1 clove garlic, minced

Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours.

Filed Under: Angel Food Recipe, Chicken Tagged With: Pineapple Chicken

Pork Roast and Vegetables with Brown Gravy

Makes 8 servings

1 (2-pound) boneless pork loin roast
1 small onion, thinly sliced
2 teaspoons dried parsley flakes
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 (14 1/2-ounce) can ready-to-serve beef broth
1/8 teaspoon pepper
1 bay leaf
1 pound fresh baby carrots
8 small red potatoes, unpeeled, quartered
1 tablespoon water
4 teaspoons cornstarch

1. Heat oven to 325°F. With sharp knife, make 6 horizontal cuts down center of roast, each 2 inches long and 2 inches deep. Stuff each cut with slices of onion; reserve any remaining onion. Place roast in ovenproof Dutch oven.

2. In small bowl, combine parsley, marjoram, rosemary and crushed red pepper flakes; sprinkle evenly over top of roast. Insert meat thermometer into thickest part of roast without touching fat. Pour broth around roast.

3. Place reserved onion slices, pepper and bay leaf in broth in Dutch oven. Arrange carrots and potatoes around roast; cover. Bake at 325°F. for 1 3/4 to 2 hours or until meat thermometer registers 160°F.

4. Remove roast from Dutch oven; place on serving platter. With slotted spoon, remove vegetables and arrange around roast; cover to keep warm.

5. Bring pan juices in Dutch oven to a boil. Boil 10 to 12 minutes or until reduced to half. Remove and discard bay leaf.

6. In small bowl, combine water and cornstarch; blend until smooth. Add to pan juices; cook and stir until mixture is bubbly and thickened. (If desired, gravy can be strained.) Serve gravy with roast and vegetables.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes

Loretta’s Carrot Raisin Salad

HBHW Reader Loretta shares her favorite summer recipe.

2 LBS SHREDDED CARROTS (2 BAGS)
1 CUP MAYO
1 CAN CHUNK PINEAPPLE; DRAINED
1 CUP RAISINS
1/2 CUP SUGAR
1 CUP WALNUTS (OPTIONAL)

Mix well and chill for 2 hours. ( The longer the better)

This is a simple recipe, but it’s so good and healthy too! This recipe goes well with a B-B-Q or a regular meal! (I eat this as a snack) It’s great for a quick pick-me-up, as well.

My name is Loretta Craig and I’m a wife, mother and grandmother. I’m the author of 6 novels to date, working on 2 more at the moment and I love to cook!

Filed Under: Fruit, Salad, Vegetables Tagged With: carrot raisin salad

Vegetable Soup Recipe

This is a simple vegetable soup recipe that HBHW reader Amanda L. submitted. You could easily change the vegetables and make this recipe suit what you have on hand.

2 whole onions diced
2 tsp garlic powder
4 small zucchini peeled and cut up
32 oz of veggie stock
1 tsp pepper
1 tsp Mrs.Dash
15-20 peas(handfull) in the pod
3lg carrots(handfull)
4-5 little squash
20 or more green beans (a handfull)
and 2 tbsp of chicken base

Cook the veggies with a little bit of butter and add the broth and simmer for 30mins and pur’ee it.

Filed Under: Vegetables Tagged With: vegetable soup

Roasted Garlic & Onion Potatoes

6 medium potaotes, peeled and cut into chunks (about 6 cups)
1 medium onion, chopped
1 or 2 tablespoons minced garlic
2 or 3 tablespoons olive oil
1 teaspoon salt
several dashes pepper

Begin by preparing the potatoes. Peel them first and then cut them into bite-sized chunks. Arrange the potatoes in a well oiled 8-inch square pan. Scatter the chopped onion and minced garlic over top of the potatoes. Sprinkle the it all with the olive oil. Measure the salt and sprinkle it over the potatoes along with a few good dashes of pepper. Cover the dish with aluminum foil. Bake at 400° for about an hour. Remove the foil and continue baking for 20 to 30 minutes, or until the potatoes are browned and tender. Serve hot. Makes about 6 servings.

This can be one of the main dishes for a vegetarian meal, or an accompaniment to chicken or fish.

Filed Under: Potato Tagged With: roasted garlic and onion potato recipe, roasted garlic and onion potatoes

Spicy Oven Fried Potato Wedges

2 pounds potatoes, about 4 large
3 tablespoons flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil

Preheat oven to 450º. Measure the oil into a 9 by 13-inch rectangular baking pan. Swirl it around so that it covers the pan evenly. Set aside.

Scrub the potatoes and cut each into 8 wedges. In an empty bread bad combine the flour and seasonings. Shake to blend. Place the potatoes, a few at a time, into the bag. Close the top and shake the potatoes to coat them with the seasoning mixture. Arrange the coated potatoes, skin side down, in the oiled pan. Continue until all of the potatoes are coated. Bake the potatoes at 450º for 35 to 40 minutes. Serve hot. Makes 6 servings.

These are similar to the ones available at some fried chicken places. They are nice and spicy, crunchy and tender all at the same time. We love these. I’ve only recently developed the recipe, but they are quickly becoming a family favorite. We serve them with oven friend chicken or oven friend fish. Yummy!

Filed Under: Potato Tagged With: oven fried potato wedges recipe, oven fried potatoe wedges

Spinach Casserole

1 package frozen chopped spinach
1 container (15 oz) ricotta cheese
6 oz feta cheese (crumbled)
2 egg whites
1 tsp dried basil
salt and pepper

Preheat your oven to 350F.

Thaw the spinach. I usually do this in the microwave. I microwave it in a bowl in 10 to 15 second intervals until it is mostly thawed. Now use your hands and squeeze as much of the moistue out of the spinach as you can. Pour out the water and put the spinach back into the bowl.

Add the ricotta and feta cheese, the eggs, the basil and salt and pepper (a good dash of each) to the bowl and gently stir it all together. I like to scramble my eggs up with a fork before I add them to the mixture.

Pour the spinach mixture into a small casserole dish and bake for 1 hour. By then the casserole should be set.

Filed Under: Vegetables Tagged With: spinach casserole, spinach casserole recipe

Shepherd’s Pie

2 lb potatoes, peeled and cubed
1/3 cup buttermilk
1 lb ground beef or lamb
3 cups frozen vegetables (like onions, carrots and cauliflower)
dash of garlic powder
1 can (8oz) chopped tomatoes
1 cup frozen peas
2 tsp Worcestershire sauce
salt and pepper to taste
1tsp cornstarch
1/4 cup apple juice

Boil the potatoes in a large pot until they are tender (about 15 minutes). Drain them well and mash them in a large bowl using a potato masher or an electric mixer. Add your buttermilk and mix until you have fluffy mashed potatoes. Depending on the potatoes you may need a little more or a little less of the buttermilk. I usually add most of it, but not all of it at first and see how the potatoes look and feel when the buttermilk is incorporated.

Get out a large skillet, add a little oil or nonstick cooking spray and brown the ground beef or lamb. Add the frozen vegetables and sprinkle a little garlic powder on them. Cook for a few minutes to get the veggies thawing.

Add the can of tomatoes (including the jucie) as well as the frozen peas, Worcestershire sauce, salt and pepper. Bring everything to a rolling boil, then turn down the heat a bit.

Get out a small cup and add the corn starch and the apple juice to it. Stir it with a fork until it is smooth, then add it to the vegetable and meat mixture. Allow it to cook until the mixture begins to thicken. This usually takes just a few minutes.

Spoon the mixture into a casserole dish. Spread the mashed potatoes on top and bake for 40 minutes.

This is pure comfort food!

Filed Under: Beef, Pork, Ham and Lamb Recipes, Ground Beef and Ground Turkey Tagged With: Shepherd's pie, shepherd's pie recipe

Praline Sweet Potatoes

2 - 29 ounce cans of Sweet Potatoes or Yams, drained OR 6 cups of peeled, chopped and boiled fresh sweet potatoes or yams
1/2 cup chopped nuts (pecans preferred)
1/2 cup coconut
1/2 cup brown sugar
4 tablespoons flour
4 tablespoons melted margarine

Heat the oven to 350°. Arrange the drained sweet potatoes in a well oiled 2 quart casserole. In a small bowl, mash together the remaining ingredients. Sprinkle this liberally over the tops of the sweet potatoes. Bake for about half an hour, or until the top is crispy brown. This is a wonderful change from marshmallow topped sweet potatoes around the holidays. Whenever I serve this dish I am inundated with requests for the recipe. Excellent for holiday potlucks. Serves about 8.

Filed Under: Potato, Vegetables Tagged With: praline sweet potato recipe, praline sweet potatoes

Mashed Turnips

6 cups peeled, cubed turnips (about 4 big ones)
2 quarts water
1 teaspoon salt
1 tablespoon sugar
2 tablespoons margarine
1/4 cup evaporated milk
Salt & Pepper to taste

Choose turnips the size of your fist or smaller. Cut off the tops in a thin layer. Peel the turnips with a vegetable peeler. Don’t bother cutting off the root end, instead peel it clean with the vegetable peeler. Cut the turnips into medium sized chunks. Measure up 6 full cups of them.

Bring the water to a boil in a large pot on the stove. Add the salt and sugar. When the water boils, add the turnips. Boil for about 20 minutes, or until the turnips are tender. Drain well. Add the margarine and evaporated milk. Using electric beaters mash the turnips until they are smooth. Taste and add more salt and plenty of pepper. Makes 4 servings.

These really hit the spot when mashed potatoes seem like the only thing worth living for but you only have turnips in the house. If desired, you can divide the mixture up between small baking dishes and treat them like twice baked potatoes. Add bacon-bits, sour cream, shredded cheese, steamed broccoli, a big scoop of chili, or tomato sauce and parmesan cheese. Microwave or bake until heated through.

The secret to getting turnips to take on the mild taste of potatoes is to boil them in water that has been both salted and sweetened. Without the salt and sweetener turnips have a stronger flavor that some people find objectionable. If you’ve never had turnips treated this way then you are in for a real treat.

Filed Under: Vegetables Tagged With: how to make mashed turnips, mashed turnip recipe, mashed turnips

My Best Turnips

2 pounds fresh turnips
1 fresh apple (optional)
2 or 3 tablespoons margarine
1 tablespoon sugar
Salt and pepper to taste

First peel the turnips with a vegetable peeler. Peel the apple too if you like, but it isn’t necessary, unless he skin is really ugly. Chop or slice the turnips, (and the apple) into the chunks the right size for eating. Fill a big pot half full of water. Add the turnips, apple (if you’re using it), the margarine, sugar and salt and pepper as you like. Cover the pot and simmer on the back of the stove for about 20 minutes, or until the turnip chunks are tender to your preference. Serve hot. Serves six.

Note: The secret to this recipe is the apple. The sugar, by itself makes the turnips better than usual, but the apple flavor gently caresses each chunk of turnip, changing its flavor subtly, but with powerful results. Fred didn’t know they were turnips the first time he tried them. He thought they were fancy potatoes. I’ve put leftovers from this recipe into beef stew and confirmed turnip haters were unable to recognize them.

Filed Under: Vegetables Tagged With: best turnip recipe, best turnips, how to cook turnips, turnip recipe

Broccoli in Cheese Sauce

1 pound frozen broccoli
2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
Good dash pepper
1 cup milk
3/4 to 1 cup shredded cheese

First you have to cook your broccoli. I do this in the microwave, in a bowl, until it is hot throughout. Sometimes, I put a spoonful of water in with the broccoli when I think of it. Follow the directions on the package of the frozen broccoli if you need to. While the broccoli is cooking, melt the margarine in a 2-quart saucepan. Stir in the flour, salt and pepper. Let it bubble a little bit to sort of toast the flour. Whisk in the milk. Cook and stir the sauce over medium heat until it boils. Allow it to boil for a whole minute. Add the cheese and stir until it melts. Add the cooked broccoli, drained if necessary. Stir it up and bring it to a boil again. Serve to hungry people, who are thankful for broccoli in cheese sauce. This is pretty good over baked potatoes or plain cooked rice. It can be served over instant mashed potatoes too, when you need something really quick.

Filed Under: Vegetables Tagged With: broccoli cheese recipe, broccoli cheese sauce recipe, broccoli in cheese sauce

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