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.
1 pkg. Duncan Hines Deluxe Devil’s Food Cake Mix
1 pkg. Instant chocolate pudding (4 serving size)
1 cup chocolate chips
¼ cup oil
2 eggs
1 ¼ cups water
Preheat oven to 350 degrees. Pour oil into a 9 x 13 pan. Tilt pan until bottom is covered with the oil. Put remaining ingredients into the pan. Stir with a fork until blended ( about 2 minutes). Scrape sides and spread batter evenly in pan. Bake at 350 degrees for 35 to 45 minutes. Sprinkle with powdered sugar, if desired. Can use this to make cupcakes and they should be baked for about 15 minutes.
This recipe was provided by Tina’s second grade teacher, “Miss B”. At the bottom, it said “Recommended by” and then all the kids in the class signed it.
2 Tbsp. cocoa
2 cups sugar
½ stick margarine
1 tsp. Vanilla
½ cup milk
1/3 cup white Karo syrup
1 cup chopped pecans
Mix all ingredients except vanilla and nuts. Cool on low heat. When it actually starts to boil, cook for only 5 minutes. Remove from heat and add vanilla and pecans. Beat until it starts to thicken. Pour out on wax paper. Cool. Cut into squares.
This is Mama-T’s fudge recipe.
3 cups brown sugar
¼ tsp. salt
1 cup milk
2 Tbsp. butter
1 tsp. vanilla
1 cup chopped pecans
Combine brown sugar, salt and milk in saucepan. Cook to the soft ball stage (234 to 240 degrees). Remove from heat. Add butter and vanilla, but do not stir. Cool without stirring. When lukewarm (110 degrees), beat until creamy. Add nuts and beat until thick. Pour into buttered pan. Let cool. Cut into squares.
2 cups flour
½ cup Crisco shortening
1 tsp. Salt
1 cup milk
2 ½ tsp. Baking powder
Cut flour, shortening, baking powder and salt together until it is like a coarse meal. Add milk and mix well. Form into balls about the size of golf balls. Roll out on floured surface and cut with something that’s about 6” in diameter. (I have a lid to a saucepan that works great. Or, you can just roll out and fill and trim the uneven edges off after you have filled it and folded it over. Finally, seal the edge with a fork.
This is one of Mama-T’s recipes.
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.
1 pkg. German sweet chocolate
1 stick oleo
4 oz. Cream cheese
1 cup sugar
3 eggs
½ cup plus 1 Tbsp. flour
½ tsp. baking powder
¼ tsp. salt
½ cup chopped nuts
1 tsp. vanilla
Melt ½ stick oleo and German sweet chocolate on low heat, stirring constantly. Cool. Cream ½ stick oleo, cream cheese and sugar. Add eggs and beat well. Add chocolate mixture and dry ingredients. Beat well and add nuts and vanilla. Pour into greased and floured pan. Bake in 350 degree oven.
Another one of Mama-T’s.
2 ½ cups flour
2 cups sugar
1 cup shortening
1 cup buttermilk
4 eggs
1 tsp. baking soda
pinch of salt
1 tsp. vanilla
1 pkg. German Sweet Chocolate
½ cup boiling water
Break and dissolve the chocolate in the boiling water. Mix flour and sugar together and cut in shortening. Add ¾ cup of buttermilk and beat until smooth. Add eggs 1 at a time, beating well after each. Add baking soda to remaining buttermilk and beat in. Fold in chocolate and water mixture and vanilla. Bake at 350 degrees. Makes three 9” layers or a 9 x 13 pan.
Icing:
1 large can evaporated milk
3 egg yolks
1 cup granulated sugar
1 stick margarine
1 can Angel Flake coconut
1 cup finely chopped pecans
Cook together the milk, egg yolks, sugar and margarine in double boiler, stirring until thick. Beat and add the pecans and coconut.
This recipe came from Mrs. Jack Burrows. She was the aunt of my friend Patty Burrows and was also my Reading and Spelling teacher in 7th grade.
3 cups sugar
6 Tbsp. cocoa
Pinch of salt
4 eggs
2 cups coconut
1 cup chopped pecans
1 tsp. Vanilla
1 can (13 oz.) evaporated milk
½ cup butter, melted
3 unbaked pie crusts
Mix first three ingredients; add eggs and blend well. Stir in milk and vanilla; add butter, coconut and nuts. Pour into crusts and bake at 350 degrees for 35-40 minutes. Makes 3 pies.
8 oz. Pkg. Cream cheese
3 oz. Pkg. Lemon Jello
½ of a 3 oz. Pkg. Lime Jello
Large can Pet milk, well-chilled
1 tsp. Vanilla
1 cup sugar
1 ½ cups hot water
Mix lemon jello, lime jello and hot water. Chill until almost set. Cream sugar, cream cheese and vanilla until smooth. Whip the canned milk until stiff. Whip jello. Mix the whipped canned milk and the whipped jello. Fold into cream cheese mixture. Pour into graham cracker or vanilla wafer crust in 9 x 13 pan. Refrigerate 3 to 4 hours before serving.
