6 to 8 Cube Steaks
2 cans Cream of Mushroom Soup
2 Cans Cream of Chicken Soup
Salt & Pepper to Taste
Pour 1 can of Cream of Mushroom soup and 1 can Cream of Chicken soup into crock pot. Salt and pepper steak to suit your taste. Put steak in crock pot. Pour remaining cans of soup over steak. Cook on low or crockery setting all day.
Serve with mashed potatoes, rice or noodles. It’s good either way.
2 lbs. Ground Chuck or Ground Round
1 pkg. Corn tortillas
2 or 3 cans Cream of Mushroom Soup
1 or 2 cans green chilies
1 can Enchilada Sauce
Chopped onions
Grated cheddar cheese
Garlic Salt
Black Pepper
Brown ground meat and onions. Season with garlic salt and pepper. Add canned ingredients. Layer in casserole dish alternating with tortillas and cheese. Bake for about 30 minutes at 350 degrees.
Super easy, but great! This one was given to me by Aunt Mae many years ago.
3 to 4 Tbsp. bacon grease or cooking oil (bacon grease is best)
1 to 1 ½ cups diced ham
5 green onions, chopped
2 cups uncooked rice
3 cups water
2 eggs, beaten
Soy sauce
Cook rice in 3 cups water. Heat grease or oil in large skillet. Fry ham in hot grease. Move it over to the edges of the skillet. Add ½ of the green onions and saute. Move them over to the edge of the skillet with the ham. Add beaten eggs and cut up as they get done. Mix with ham and green onions in skillet. Add rice and the remainder of the green onions. Add soy sauce to suit your taste. Mix all ingredients well and cook for a few more minutes.
If desired, you can also add mushrooms, finely sliced carrots, frozen green peas, etc. Just put them in the skillet and saute a little bit before you add the rice.
This recipe was given to me by Yoshiko. She was our maid in Okinawa.
Arm or chuck roast
Large onion, chopped
1 to 2 cans green chiles
Garlic salt
Pepper
2 Tbsp. cooking oil
Season roast with garlic salt and pepper. Brown roast in 2 Tbsp. cooking oil in dutch oven. Add water just to top of roast. Cook at 250 degrees for several hours or until it’s so tender that it just falls apart. If all the liquid cooks away before roast is done enough, add HOT water and continue cooking. Add chopped onion and green chiles. Cook for another hour or so until onions are completely done. By this time, there should not be much liquid left in the pan. Serve with warm flour tortillas. You can also add sour cream, cheddar cheese and salsa when serving if you like.
This recipe was given to me by Aunt Mae (Eula Mae Pennington).
Boil a whole chicken until tender in a dutch oven or stockpot. Water (with a little salt added) should be just to the top of the chicken. Let chicken cool slightly, remove meat from bones and return meat to broth in pot. Add ½ stick of butter or margarine. Reduce heat so that broth is simmering. It is very important that the broth not be boiling when you add the dumplings. It should just have little tiny bubbles here and there. (Looks like it’s trying to boil, but just isn’t quite boiling yet.)
Make dumplings as follows:
2 cups flour
½ cup shortening
1 tsp. Salt
Boiling water Cut shortening and salt into flour as you would for a pie crust (until it’s like a coarse meal). Add enough boiling water to make a stiff dough. Pinch off a handful of the
1 cup grated cheddar cheese
3 boiled eggs, chopped
7 oz. Can tuna
1 tsp. lemon juice
2 Tbsp. diced green pepper
2 Tbsp. diced onion
2 Tbsp. diced green olives
2 Tbsp. diced sweet pickle
½ cup mayonnaise or Miracle Whip
8 buns
Combine all ingredients. Split sub buns and scoop out a little of the bread . Fill with tuna mixture. Wrap in wax paper. Heat 4 at a time for 3 ½ to 4 ½ minutes @ the “bake” temperature on your microwave.
This recipe was in the book I got with my first microwave. We always liked it. Theresa Lynn was 4 years old. It took a while before she would eat anything cooked in the microwave. Said she wasn’t eating anything that had “microwavers” in it.
1 lb. Ground Beef
1 can whole kernel corn
1 medium onion, chopped
1 medium green pepper, chopped
1 can tomato sauce
1 cup uncooked rice
2 slices bacon
salt & pepper to taste
Put rice in greased casserole dish. Add (in this order) corn, onion, green pepper, hamburger meat, salt and pepper, tomato sauce. Top with bacon slices. Cover and bake at 350 degrees for about an hour or until rice is done. Remove cover and bake for another 15 or 20 minutes.
Mother gave me this one and I’ve always liked it.
Orange Roughy fillets or any other firm, white fish fillets
Greek seasoning
1 pkg. Fresh mushrooms
6 or 8 fresh green onions
½ stick margarine
Season fish fillets with greek seasoning. Slice mushrooms and chop green onions. Melt margarine in skillet. Saute fish in margarine until done. When you take the fish out of the skillet, put the mushrooms and green onions in the skillet and saute them until done, adding a little of the greek seasoning to them also. Put mushrooms and green onions over the fish fillets to serve. If you want to get a little fancier sometime, you can add small, cooked shrimp and some crab meat while you’re sauteing the mushrooms and onions. It’s really good.
Roast of your choice
Potatoes
Carrots
Onions, if desired
Lipton Onion Soup Mix
Garlic Salt & Pepper
Hot Water
2 to 3 Tbsp. Cooking Oil
You can use any kind of roast. I prefer rump, chuck or an arm roast. This will also work with a pork roast.
Season roast with garlic salt and pepper. Heat oil in dutch oven. Put the roast in the hot oil and brown on all sides. Add onion soup mix and then add hot water. You don’t have to cover the roast with the water, but I usually have the water almost to the top of the roast to make sure I have enough liquid left when the roast is done to make good gravy. Put cover on dutch oven. Cook the roast at about 350 to 375 degrees until it’s good and tender. I think the longer and slower you cook a roast, the more tender it will be. If the water cooks away before the roast is done, it’s OK to add more while it’s cooking as long as you add hot water and not cold. Add your potatoes and carrots about an hour before the roast is done. If you don’t want potatoes and carrots, the recipe still works fine without them.
When the roast is tender, remove it from the pan and make your gravy as follows:
Combine about 1/3 cup of flour and 2 cups very hot water, mixing until there are no lumps. Add to liquid in dutch oven. Add salt and pepper to taste. Cook until it thickens.
½ pkg. Kiebalsa or some similar type of round sausage, sliced into thin pieces
1 medium onion, diced
1 medium green pepper, diced
1 can diced tomatoes
2 cups rice, uncooked
2 ½ cups water
Salt and pepper to taste
Saute sausage in large skillet until done. Add onion and green peppers and continue cooking until they are almost done. Add other ingredients. Stir and bring to boil. Reduce heat, cover and cook until rice is done – about 30 minutes.
