TALLERINA

Posted by Lori:
This is one of my mother-in-law's recipe, but also one of my kids' very favorites. Years ago when I worked part-time, she babysat them and the oldest two would help her cook. This was a regular dish they would help her prepare. One of my sons still wants to help when I make it now.

I've seen this recipe in other cookbooks with different names, such as "Tallerilla" and "Tallyrila". Wonder where the name came from? Maybe someone's last name...

TALLERINA

1 pound ground beef
1 tsp. chili powder
1 small jar chopped olives and juice (I mince them even smaller in the food processor to "hide" them for my youngest two children!)
1 can whole kernel corn and juice
1 - 1 pound pkg. egg noodles
1 can diced tomatoes and juice
1 pound cheddar cheese, shredded
1/2 tsp. pepper
1 tsp. salt

Brown meat and green pepper in large skillet. Season with chili powder, salt, and pepper. While this cooks, cook noodles until tender and drain. Add noodles to meat mixture. Add diced tomatoes and juice, corn, and olives and juice. Mix all together and pour into large casserole dish. Cover with shredded cheese.

This is always served with crackers - according to my children.  That's what their Grammy always did....so that's what I do.  It really doesn't need anything anything else because it has all of the food groups, but a salad would be good to serve with it, if you just "had" to have something!

A few years ago, I added a lot of beef broth and made it into a soup. It was really good, as well.  In fact, I have a theory about casseroles.  If you chill them, most could be a salad (maybe not with hamburger meat.) and if you water them down, they're a soup!  Three meals from one basic recipe, right?!!  Maybe so!
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Sandwich Wrap

Posted by Donna:


If you're trying to cut back on calories or eat healthier, this is a great sandwich to include on your menu. It's so simple, but one of my favorites. I think I could eat it once a day and not get tired of it.

Sandwich Wrap

4 hard boiled eggs
4 tsp. mayonnaise
1 tsp. Dijon mustard
salt and pepper to taste
Whole-wheat wrap bread
Bell pepper, cut into strips
Red onion
Lettuce

Combine the eggs, mayo, mustard, salt and pepper. Spread the egg mixture in the middle of the wrap. Top with the vegetables. Fold into a sandwich wrap.

Very good!!!!






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Chicken Stroganoff

Posted by Donna:


I got this recipe from a friend's daughter who posted it on her blog a couple of years ago. It's similar to one that Lori just posted, but decided to share it anyway. The sauce is really good. It reminds me of the Alfredo Sauce at Olive Garden. Larry liked the flavor of the sauce, also. I guess you noticed he commented on the good sauce--again, he had no comment on the chicken!!!!!


Chicken Stroganoff

3-4 chicken breasts, cubed
2 T. butter, diced
7 oz. pkg. Italian Salad Dressing mix (I used the Good Season's brand.)

After cubing the raw chicken, place it in a slow cooker. Put the diced butter and Italian dressing mix on top of the chicken. Cook on low for 4-6 hours. My crock pot cooks fast; so, it only took 4 hours.

Stir in:

1 can cream of chicken soup
8 oz. cream cheese, cubed

Cook on high for 30 minutes.

Serve over egg noodles.

The chicken with just the butter and Italian mix is good even before adding the soup and cream cheese. I really think I'll do just the cream sauce without the chicken next time--just because that's how I always order my Fettucine Alfredo--minus the chicken. Pin It Now!

Swiss Chicken

Posted by Donna:

Last week we were visiting our daughter in Lubbock. She fixed this for Sunday dinner. It's really good.

Swiss Chicken

Chicken breasts, either split or thinned
Swiss cheese slices, (one for each chicken breast)
1 (10.75 oz.) can cream of chicken soup
1/4 cup milk
1 pkg. Pepperidge stuffing mix
1/2 cup melted butter


Place chicken breasts in a baking dish that has been sprayed with Pam. Place one slice of cheese on top of each breast. Mix the soup and milk together and pour over the chicken breasts. Sprinkle the stuffing mix on top. Pour the melted butter over the top. Cover with foil and bake.

Our daughter put hers on about 7:30 at 275 degrees since she wanted it to be ready at 11:00 when we got home from worship services. This is rich, but definitely a great comfort food. It's so simple to make, but oh so good. Pin It Now!

Frank Casserole

Posted by Donna:

My brother from New Mexico came down for a visit last week. He had gotten this recipe from a show on television and was anxious to make it. He said the man on the show ate this growing up--it had been one of his mother's recipes. I haven't made it yet; but, wanted to go ahead and share it with you. I can see why Billy likes the sound of this--it has "weiners" in it. I think he could eat them every day and not get tired of them.

Frank Casserole

1/3 cup brown sugar
3 cans pork and beans
Weiners, cut up and browned
Barbecue sauce, to taste
one recipe corn bread or two boxes Jiffy made according to directions.

Mix together the browned weiners, brown sugar, pork and beans and barbecue sauce. Pour the cornbread mixture on top and bake at 350 degrees until browned on top.

The first time Billy told me about the recipe, he said to use the barbecue sauce, but a couple of days later when I started to write it down, he never mentioned the barbecue sauce. I think the goal is to get the mixture tasting like any barbecue weiner mixture and you're good to go. I didn't catch this difference until I started doing this post. Pin It Now!

Slow Cooker Lasagna

Posted by Donna:


I've looked at this Betty Crocker recipe for a long time and finally decided to make it this week. I'm not a huge lasagna fan, but Larry is. I like it; it's just not something I make very often since I can't handle beef very well. Like all lasagna recipes, it makes a large amount---- I told Larry he knows what he'll be eating the rest of this week!!!

Slow Cooker Lasagna

1 lb. bulk Italian sausage
1 medium onion, chopped (about 1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce (I had to use small 8 oz. cans. They were basil, garlic seasoned tomato sauce. I also added some Prego Spaghetti Sauce to equal the total 45 ounces needed for the lasagna.)
1/2 tsp. salt
2 tsp. basil leaves
2 cups shredded mozzarella cheese
1 container (15 ounces) part-skim ricotta cheese (I substituted with cottage cheese.)
1 cup grated Parmesan cheese (I used the Kraft shredded Parmesan)
15 uncooked lasagna noodles (I used the Ronzoni Whole Grain.)

1. Cook sausage and onion in a skillet over medium heat until that sausage is no longer pink. Drain. Stir in tomato sauce, basil and salt.

2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while the lasagna cooks.)

3. Spoon one-fourth of the sausage mixture into a 6 quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles and remaining sausage mixture.

4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (My slow cooker cooks fast; so, it only took mine 4 hours.)

5. Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Larry loved this. It was good. It was nice getting it in the slow cooker about 2:00. My piano lessons started at 3:30 and weren't over until after 6:00; so it was great having supper ready. I had already washed the lettuce earlier for our salad; so our supper was ready in minutes.

This is a keeper recipe. Pin It Now!

Salmon Loaf

Posted by Donna:


My aunt came over last week for a visit, and we ended up talking about food (imagine) and recipes. She began talking about the really good salmon loaf that she had fixed that was a recipe of my other aunt (her sister)---I don't know why I had never heard about this particular recipe before since salmon patties were always a staple at my house when I was growing up--and I still continue to make them. Also, both of these aunts are my mother's sisters and my mother never mentioned it. Anyway, I made this last week and just made it again for us this week. If you're a salmon patty lover, then you'll definitely like this.

Salmon Loaf

1 (18 oz.) can salmon, drained
1 1/2 cup grated Cheddar cheese
1 beaten egg
1/2 cup evaporated milk
1 cup dry bread crumbs ( I used cracker crumbs instead)
3 T. melted butter or margarine
1 T.lemon juice
1/8 tsp. pepper ( I didn't measure this, never do--just do to your liking.)

Mix all the ingredients together. Bake in a well-greased baking dish at 350 degrees for about 30 minutes. Serve hot or cold.

My aunt wrote to cut this into fingers--which would be pretty to do and serve on a lettuce leaf.

I think onions could be added to this if you choose, and I also think it would be good with crushed potato chips on top. This recipe could be "played with" a lot. Pin It Now!

Mexican Corn Bread and Ground Meat

Posted by Donna:

This recipe belonged to my aunt. It's great with red beans and fried potatoes, or only a green salad.

Mexican Corn Bread and Ground Meat

3/4 cup cornmeal
3 beaten eggs
1 cup milk
1 tsp. soda
3/4 tsp. salt
1 large can cream style corn
1/2 cup bacon drippings

Mix this together and set aside.

Lightly brown 1 lb. ground meat and drain.
Grease an iron skillet, heat the skillet in the oven and then sprinkle with corn meal.

Pour half of batter into the skillet. Sprinkle 1/2 lb. grated cheddar cheese over the batter; then add the meat, a medium grated onion, and one small can chopped green chilies. Cover with the remaining batter. Bake at 350 degrees for 45 minutes.

Enjoy!!






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