Homemade Beef Pot Roast

We made this the other night and it was really good.

1 Beef Roast (2-4 lbs)

3 chopped Large Carrots

1 chopped Bell Pepper

2 C. chopped celery

1 T. Minced Garlic

2 T. Onion Flakes

1 cube of beef bullion

1 C. hot water


Defrost the roast. Slice roast so it is no thicker than 2 in. thick at any point. Place in roasting pan or large cake dish. Combine carrots, celery, bell pepper, minced garlic and onion flakes in a bowl and mix well. Evenly distribute vegetable mixture around the roast. Add beef bullion cube to hot water and mix until dissolved. Add liquid mixture to baking dish. Cover the dish with lid or aluminum foil. Place in 400 degree oven for 1 1/2 to 2 hours, until meat is cooked. Remove and let sit for 15 minutes. Remove from baking dish and serve.

This is great for leftovers too.

Substitutions which can be made: Beef - Pork, Oven/baking dish - Crockpot, Omit or add additional vegetables to taste

Hush Puppies

1 C. yellow cornmeal

½ C. sifted flour

1 ½ tsp baking powder

¾ tsp salt

2 tsp onion – minced

1 egg

2/3 C. milk

Combine all ingredients together and mix well. Drop into hot grease. Fry until brown.

Shirley Tucker

Angel Biscuits

2 pkg dry yeast

3-4 tbs warm water

5 C. all purpose flour

3-6 tbs sugar

1 tsp baking soda

1 tsp salt

1 C. shortening

2 C. buttermilk

Dissolve yeast in warm water and set aside. Sift flour, sugar, baking powder and stir into yeast mixture. Add buttermilk to make a soft dough that can be handled. Roll on floured board. Cut with 4 inch biscuit cutter (anything will do), and brush tops with melted butter or margarine. Fold in half and place on greased cookie sheet. Bake in pre-heated 400 degrees oven for 10-20 minutes or until golden brown. To pre-bake, bake for 5-8 minutes (just until they set up) but do not brown. Cool and place in freezer bags and freeze until needed.

Betty Kethan

Self Rising Biscuit

1 pkg yeast

1 C. warm water

1 tbs sugar

1 tbs oil

4-5 C. Flour

Milk

Combine all ingredients into bowl. Add enough milk to make a stiff dough. Make into patty or roll out and cut with cutter. Grease pan and brush biscuits with oil. Bake on 375 for 20 minutes.

Lorene Loggins

Maya Angelou’s Cornbread Dressing

3 C. onions – chopped

5 C. cornbread – crumbled

1 tbs fresh thyme

1 tbs fresh sage

1 tbs fresh marjoram

“some” cooking juices from turkey

Saute 3 cups of chopped onions in olive oil on low heat. Cook until soft, but not brown (approx. 10 minutes). Crumble enough freshly baked corn bread to make 5 cups. Finely chop 1 tbs each of fresh thyme, marjoram and sage. While turkey is baking, pour off some of the cooking juices. Put juices in small pot and simmer for 5 minutes. Mix together crumbled corn bread, fresh herbs, sautéed onions, and juices from turkey. Bake mixture in 350 oven for 30 minutes.

Gigi Angle

Potato Refrigerator Dough

1 pkg dry yeast

1 ½ C. Warm water

2/3 C. sugar

1 ½ tsp salt

2/3 C. shortening

2 eggs

1 C. potatoes – lukewarm

7 – 7 ½ C. all-purpose flour

Dissolve yeast in warm water. Stir in sugar, salt shortening, eggs, potatoes and 4 cups of flour. Bear until smooth. Mix in enough flour to make dough easy to handle. Turn dough onto lightly floured board and knead until smooth and elastic (about 5 minutes). Place in greased bowl, turn greased side up, cover bowl tightly and refrigerate for 8 hours. Dough can be kept for 5 days n icebox at 45 degrees, covered. Punch down dough and divide into parts. Use ¼ of dough in each of the variations. Let rise 1 ½ hours before baking. Bake on 400 for 15-20 minutes.

Linda Odom

Cream of Chicken Soup

4-5 chicken breast

3 carrots – chopped

2 celery – chopped

1 onion – chopped

1 C. flour

1 stick butter – melted

Salt/pepper to taste

Boil chicken until tender and drain (save broth from chicken). Add three cans of chicken broth. Make a paste of 1 C. flour and stick of butter. Slowly stir into broth until smooth. Add to broth. Season with garlic, and salt/pepper to taste.

Linda Odom

Black-eyed Pea Soup

1 pkg black eye peas

5 strips bacon – cooked

Salt/pepper to taste

2-3 beef bouillon cubes

1 garlic clove – chopped

1 C. onion – chopped

2 C. Rotel tomatoes – diced

Velvetta cheese – grated

Cook peas in water. Add ingredients to peas and cook until peas are tender. Add velvetta on top when served.

Alice Odom

Chicken Soup

1 chicken (3 lbs)

Celery

3-4 pods garlic

1 large onion

1 or more bell pepper chopped

Salt and pepper to taste

Add these items to chicken and water. Bring to a boil then add:

1 heaping tbs basil

4-8 bouillon cubes (according to how lean chicken is)

1 tbs cumin

2 tbsp poultry seasoning

2 handfuls parsley

2 tbs old boy seasoning

1 large can of tomatoes

Bring to a boil and slowly boil.

Add carrots, thin egg noodles and instant rice the last 30 minutes. About 10 minutes before done add 1 cup of peas, 1 or ½ pkg of frozen okra or 1 small frozen corn, 1 pkg frozen mixed vegetables (I like the ones for stir fry), and 1 can of mushrooms.

Cool and debone chicken. Keep deboned chicken separate in a covered dish and add it to the hot soup as you ear. This will keep the chicken from becoming sticky.

Ellen Miller

English Pea Salad

2 cans sweet peas – drained

3 eggs – boiled and chopped

1 small onion – chopped

3 tsp. sweet relish

1/3 C. cheese – grated

Dash of salt/pepper

Salad dressing (enough to moisten)

1 jar pimento

Mix all ingredients together. Chill overnight before serving.

Sylvia Odom

Green Rice

1 C. onion – chopped

2 C. dry minute rice

1 small can of evaporated milk

1 jar cheese whiz (8 oz)

4 tbs margarine

2 pkg broccoli – chopped and thawed

Salt/pepper to taste

Combine all ingredients together and bake for 30 minutes at 350 or until bubbly.

Sylvia Odom

Sweet Potato Soufflé

3 C. sweet potatoes – mashed

1 C. sugar

½ tsp. salt

2 eggs

1/3 stick margarine – melted

½ C. milk

1 tsp vanilla

Combine ingredients and put into a greased shallow baking dish.

1 C. Brown sugar

1/3 C. Flour

½ C. stick margarine

1 C. coconut – grated

1 C. nuts – chopped

Mix and spread over potatoes. Bake for 35 minutes on 350.

Sylvia Odom

Spinach Casserole

2 boxes of spinach – chopped

1 can cream of chicken soup

1 can green chilies – chopped

Garlic powder

Onion powder

Cheese – shredded

Chicken strips

Thaw spinach. Combine all ingredients together. Top with chicken strips and cheese. Bake on 325 until golden brown.

Betty Pixley

Scalloped Potatoes

1 can cheddar cheese soup

½ - ¾ C. milk

Dash pepper

4 C. potatoes – sliced thin

1 small onion – sliced thin

1 tbs margarine

Dash of paprika

Blend in soup, milk and pepper. Arrange layers of potatoes, onions and sauce in 1 ½ qt casserole dish. Sprinkle with margarine and paprika on top. Cover and bake on 375 for 1 hour.

Sylvia Odom

Twice Baked Potatoes

5-6 potatoes – sliced round

Salt/pepper to taste

2 C. cheese – shredded

1 C. tbs garlic powder

2 tbs butter

Rub potatoes with oil. Poke holes in potatoes with a fork. Bake potatoes in microwave for 10-15 minutes. Let cool. Cut out middle of potatoes from top. Place the inside of the potatoes in bowl leaving the shell neatly intact. Mix with butter. Mix all ingredients except potatoes together. Place mixture inside the baked potatoes shells. Finish cooking them for 5 minutes or until cheese is melted.

Rachel Loechell

Cliff’s Crock-Pot Enchiladas

1 ½ lbs hamburger meat

1 large onion – chopped

1 can of cheddar cheese soup (Campbell’s)

1 can of cream of mushroom soup

1 can of golden mushroom soup

1 can of red enchilada sauce (mild or hot whichever you prefer)

1 small can of chopped green chilies

12 corn tortillas

Brown 1 ½ lbs of hamburger meat in a skillet. Drain off fat then throw in the chopped onions and cook with hamburger meat for another 3 or 4 minutes. Add to crock-pot along with all of the above ingredients except for the corn tortillas. Cook for 4 hours on high or 8 hours on low heat. The last hour add the 12 corn tortillas (cut into approximately 2” squares).

*Caution: This food could possibly cause one’s tongue to slap his brains out.

Cliff Caldwell

Armadillo Eggs

1 can faro jalapeno peppers – halved and drained

2 pkgs Monterey jack cheese – graded

1 16 oz pkg Jimmy Dean Sausage

1 box buttermilk biscuit mix

1 box shake and bake (pork)

3 eggs

Measure 1 ½ cups buttermilk biscuit mix. Put ½ package sausage unto large bowl. Add 1/3 cup biscuit mix at a time to sausage mix. Mix well. Mix with mixture one package of greaded cheese. Break 3 eggs into small bowl and set aside. Pour one package of shake and bake onto a large piece of wax paper. Use second package if needed. Suff peppers with chunks of other package of Monterey cheese. Pinch off balls of sausage. Mix and pat out flat. Roll around pepper shaping into egg form. Roll in shake and bake. Roll in egg and then roll again in shake and bake. Bake for 15 to 20 minutes at 375 degrees. If eggs begin to crack and cheese melts out after 15 minutes they are done. Serves 8-12 depending on size.

Norma Caldwell

Chili Rice Casserole

3 C. cooked rice

½ C. onion – chopped

4 oz cheese – grated

1 19oz can chili

¾ C. corn chips

Place rice in buttered baking dish. Spread half the onios and cheese over the rice. Heat chili and pour over the rice. Top with cheese, onio, and corn chips. Bake for 25 minutes at 350 degrees.

Norma Caldwell

Cliff’s White Turkey Chili

1 lb honeysuckle white breast strips cut into bite size chunks

½ C. sliced carrots

½ C. celery

3 – 14 ½ oz cans chicken or turkey broth

2 – 16 oz cans navy beans – do not drain

4 oz can green chilies – chopped and drained

½ tbs oregano

½ tbs cumin

½ tbs black pepper

½ C. sour cream (fat free if preferred)

1 ½ C. shredded Monterey jack cheese (fat free if preferred)

Simmer turkey, carrots and celery is broth about 10 minutes until turkey is no longer pink in the center and vegetables or tender. Drain all but 1 cup of liquid from the turkey. Add beans, chilies and spices. Simmer for 10 minutes. Top with shredded cheese and a dollop of sour cream. Serve immediately with crackers or corn chips. Serves 8 (takes approx. 20 minutes)

Swiss Steak

½ round steak or swiss

1 med onion – chopped

½ green pepper – chopped

¼ C celery – chopped

1 qt tomato juice

½ tsp salt and pepper

1 tsp celery salt

1 C. rice

Tenderize meat roll in flour. In pan brown steak both sides in olive oil. In bake dish place steak cover with other ingredients. Bake on 350 for 3 hours. Serve over rice.

Mandy Livingston

King Ranch Chicken

1 Chicken or 4 chicken breasts

1 ½ cans (large) cream of chicken soup

1 ½ cans Rotel tomatoes with green chilies

1 lb grated cheddar cheese

1 9oz bag of Tostitos

Boil chicken with diced celery and onion – any amount you want to use. After cooking chicken debone it and set aside stock for later use if you want to. To deboned chicken, add the cream of chicken soup. Rotel tomatoes and chilies. In a 9x13 baking pan, layer chicken mix, cheese and Tostitos. Repeat until all ingredients are used. Bake in oven at 350 degrees for 45 minutes. Serves 4-5 people.

Sue Hatfield

Gumbo

1 chicken or 3 lbs shrimp

1 bell pepper – chopped

2 large onions – chopped

8 stalks celery – chopped

2 cans chicken broth

Cook chicken, debone it and save the broth. If you sue shrimp, clean and peel. Pull chicken apart making into cubes or pieces.

Roux

1 ½ C oil

1 ¾ C. Flour

Brown until almost black (very dark brown). Add vegetables and simmer for 3-4 minutes. Add chicken broth with some water. Add chicken or shrimp. Simmer for 1-2 hours.

Denese Durr

Chicken Spaghetti

1 chicken – cooked and deboned

1 pkg spaghetti

1 onion – chopped

1 bell pepper – chopped

Garlic powder

1 small bottle of olives

1 can tomato soup

1 tsp mustard

1 tbs chili powder

Salt/pepper

½ lb cheese – grated

Sauté the onions and peppers. Add soup and other ingredients. Add ½ of cheese and mix well. Boil spaghetti until done, and then drain. Pour remaining cheese on top and bake until melted.

Betty Pixley

Veg-all Chicken Pot Pie

2 cans cream of potato soup

1 can veg-all – drained 16 oz

2 C. chicken – cooked and diced

½ C. milk

½ tsp thyme

½ tsp black pepper

2 pie crust – 9” thawed

1 egg – beaten (opt.)

Combine first 6 ingredients. Spoon into prepared pie shell. Cover with top crust, crimp edges to seal. Slit top and brush with egg. Bake on 375 for 40 minutes.

Shelia Williams

Chicken Squares

Blend until smooth:

1 3oz pkg cream cheese – softened

2 tbs margarine – melted

Add:

2 C. cooked and cubed chicken

2 tbs milk

1 tbs onion

¼ tsp salt

1/8 tsp pepper

Mix well until blended

Separate into 4 rectangles and seal perforations of 1 8oz can crescent dinner rolls. Spoon ½ cup chicken mixture onto each rectangle. Pull 4 corners of dough to center of Mixture. Seal and brush tops with butter. Dip in crushed croutons. Bake 20 minutes or until golden brown in 350 oven. Yields 4 chicken squares.

Gravy:

1 Can cram of chicken soup

½ can water

1 beef bouillon

Buttermilk Fried Chicken

1-2 Fryers

2 C. Flour/biscuit mix

1 ½ tsp baking powder

1 ½ tsp baking soda

½ tsp salt

¼ tsp pepper

3 C. Buttermilk

1 garlic clove

Let chicken soak in buttermilk for 10 minutes. Mix dry ingredients in bowl. Roll chicken in flour mixture making sure chicken is covered with flour. Cook in hot grease until golden brown.

Gigi Angle

Honey Glazed Drumsticks

¼ C. Honey

2 tbs soy sauce

1 tbs cider vinegar

6-8 Drumsticks

In saucepan combine honey, soy sauce, and vinegar. Cook over medium-low heat for 5 minutes stirring occasionally.

Rinse chicken and pat dry. Place on a rack in broiler pan. Heat for 15 minutes or until light brown. Turn chicken and broil another 15 minutes. Brush chicken with glaze and cook for 5-10 minutes more.

Gigi Angle

Smoked Capon or Turkey

Turkey or Capon

Lemon Pepper

Season All Season salt

Liquid smoke

Take meat and rub seasonings on the inside and out, with an extra amount inside. Place on heavy foil in pan. Do not cover. Smoke breast side down at 250 degrees for 2 hours. Add 2 cups of water and 2 tbsp of Worcestershire sauce. Cover and bake at 250 degrees for about 3 ½ hours.

Jimbo Kethan

Meat and Vegetable Lasagna

1 lb ground beef – cooked and drained

2 cans tomatoes with green chilies – diced

1 can tomato sauce

1 can mixed vegetables – drained

Salt/pepper to taste

1 C. bell pepper – chopped

1 C. green onions – chopped

Combine all ingredients together. Cook until bell peppers are tender. Boil Lasagna noodles 4-6 at a time until tender. Make sure meat sauce is on bottom and on top of noodles in large baking dish. Heat oven up to 350. Place Lasagna in oven for 15 minutes or until meat sauce is done.

Rachel Loechel

Lasagna

1 lb Italian sausage (case removed)

1 ½ lb lean ground beef

1 lb or 12 oz can tomato

8 oz tomato sauce

2 6oz cans tomato paste

1 garlic clove

1 tbs basil

1 ½ tsp sugar

1 tsp oregano

½ tsp pepper

1 ½ tsp salt

½ tsp thyme

1 lb lasagna noodles

3 C. Ricotta cheese

2 eggs beaten

2 tbs parsley flakes

1 ½ tsp season salt

½ tsp white pepper

¾ C. Parmesan cheese

6 oz mozzarella cheese

Brown sausage meat, stir in all spices, stir tomatoes and sauces and simmer for 30 minutes. Cook Lasagna in salted boiling water 12 minutes. Rinse in cold water. Blend ricotta cheese, eggs, parsley, salt and white pepper and cheeses. Place half of the noodles in greased pan. Add half of cheese sauce and half of the meat sauce. Repeat layer sprinkle parmesan cheese on top. Bake in 375 F. oven 1 hour. Let stand 10 minutes before serving. Makes 12 servings.

Ellen Miller

Mexican Lasagna

1 lb of hamburger meat

1 chopped onion

1 can of Rotel Tomatoes + diced chilies

1 can chili no beans

8 tortillas

8 oz grated cheddar cheese

Spray botton of dish with Pam before layering. Brown hamburger meat and onions. Drain. Add Rotel tomatoes. On the bottom of a 2 qt casserole dish, layer 4 tortillas, ½ hamburger mixture, ½ can of chili, and ½ grated cheddar cheese. Repeat the above directions. Bake at 350 degrees for approximately 25 – 30 minutes.

Wendy Kethan

Hot Pants Chili

4 lbs chili meat/hamburger

3 onions – chopped

Salt/pepper to taste

2 tsp. cumin

6 garlic cloves – chopped

1 can large tomatoes

3 tbs chili powder

1 tsp hot sauce

4 jalapenos – chopped

1 can tomato paste

3 cup water

Brown meat and drain off the fat. Add onions and garlic to meat. Simmer on low heat. Add all dry ingredients with meat. You may add water for juice. Use tomato juice from tomatoes. You may need to add water until you find the thickness you desire for juice. Cook on med/low heat for 3 hours or until thickness is desired. You can add deer meat or sausage meat.

Gigi Angle

Cabbage Rolls

1 head cabbage

1 ½ lb. Ground Round Beef

1 C. Rice

2 tsp salt

1 tsp red pepper

¼ C. onion – chopped

¼ C. Bell Pepper – chopped

2 Stalks Celery – Chopped

2 C. Tomato Sauce

1 C. Water

Wilt cabbage leaves in boiling water. Mix next seven ingredients together. Use 2 tbs of ingredients in each leaf and fold over into a roll. Place seam of cabbage down. Place in large pot and pour tomato sauce over top and 1 C. water. Simmer covered for 45 minutes or until rice is done.

Sylvia Odom

Chili

2 lbs. ground beef

1 ½ onion – chopped

1 tbs oil

Cook meat until done, not brown. Salt to taste. Sauté onions until tender – not brown.

1 can tomatoes – 16 oz

½ tbs mole porte

½ tbs tobacco sauce

1 ½ tbs chili powder

½ tsp sugar

1 tsp cumin

½ tsp oregano

½ tsp salt

1 tsp pepper

1 tsp garlic – minced

Combine all ingredients in stock pot with 16 oz of water and ½ bay leaf. Simmer for 2 ½ hrs. Thicken with mesa flour. Mix into a thin paste with water and simmer ½ hour longer. Serve with crackers or rice.

Governor Leon Crawford

Shrimp Etouffee

2 Lbs Shrimp-peeled and devained

1 C. onions, chopped fine

½ C. bell pepper, chopped

1 Tbl cornstarch

Salt, pepper and cayenne pepper to taste

¼ lb oleo or 3 Tbs. oil

½ C. celery, chopped fine

4 cloves

1 ½ C. Water

3 tsp. Tomato Paste

Split shrimp and season with salt, cayenne, pepper generously. Melt butter and add to celery, onions, bell pepper and garlic. Cook slow in uncovered until onions are wilted. Add shrimp for 20 minutes stirring occasionally. Dissolve corn starch in water and add to mixture. Cook another 15 minutes, stirring occasionally. Add Salt and pepper to taste. Serve over rice.

Governor Leon Crawford

Fried Rabbit

1 Rabbit, cleaned

1 Tbs. Butter

1 Tbs. Lard

Salt/pepper to taste

1 C. Flour

Clean and cup up rabbit as you would a chicken. Rinse in cold water (do not soak). Season meat and roll in flour to cover all pieces. Make sure grease is hot in skillet. Cover and let cook until done on one side. Turn and cook other side. If you cook the rabbit on one side first until brown then turn. It will be tender.

Gigi Angle

Baked Tuna Steaks

Defrosted Tuna Steaks
Italian dressing

Line a baking dish with with aluminum foil. Put some Italian dressing on the bottom, place tuna steaks above the dressing, and cover steaks with dressing. Close foil on all sides and top making a "foil pack" and place in 450 degree pre-heated oven for 20 minutes. Remove foil, and serve.

Meaty Tomato and Zucchini Pasta

1/2 pound extra-lean ground beef or turkey
1/2 cup parmesan cheese
1 onion, finely chopped
2 garlic cloves, minced
3 small zucchini, halved lengthwise and sliced
2 cans (32 ounces) Italian-style diced tomatoes
1/4 teaspoon sugar
1/4-1/2 cup basil
Salt and pepper to taste
About 3/4 package of elbow noodles or other noodles of your choice

Cook noodles, drain, and set aside.

In large pan, cook meat with salt and pepper and drain grease. Add onion and garlic and cook 5 minutes or until onion is tender. Stir in zuchinni, diced tomatoes and juice, sugar, and parmesan. Heat to boiling. Reduce heat to low, cover, and cook about 20 minutes. Stir in basil, salt and pepper, and noodles.

This is Kim Mustill's recipe with slight alterations to make it easier.
I like this recipe because it makes it easy to get in a couple servings of vegetables.

Hummus with pita chips

For the pita chips:

4 pita breads (8 inch variety work nice)
1/4 cup olive oil
1 teaspoon salt (preferably Kosher)

1. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees.
2. Using kitchen shears or a knife, cut around the perimeter of each pita to yield 2 thin rounds. Stack the pita rounds and cut into 6 wedges with a chef's knife. Spread the pita triangles smooth-side down over rimmed baking sheets. Brush the top of each chip lightly with oil and sprinkle with salt.
3. Bake the chips until they begin to crisp and brown lightly, about 6 minutes. Remove the baking sheets from the oven and flip the chips so their smooth side is up. Return the baking sheets to the oven, reversing their positions from top to bottom, and continue to bake until the chips are fully toasted, about 6 minutes longer. Remove from the oven and cool before serving.

For the hummus:

1 can garbanzo beans, drained
2-3 tablespoons good olive oil
Juice from 1/2 lemon
Heaping tablespoon of tahini (optional)
Garlic to taste (1 clove is a good start)
Salt and pepper to taste
Pinch cumin

1. Combine everything in a blender and food processor and begin to process. Add water as needed to allow the machine to produce a smooth puree (go easy on the water).
2. Taste and adjust seasonings. Serve drizzled with olive oil and sprinkled with paprika or red pepper flakes.