SHOEPEG CORN SALSA

2 cans shoepeg corn

1 can black beans, rinsed and drained
1 can green chilies, chopped
1/2 large red onion, diced small
1/2 red bell pepper, diced small
1/2 yellow bell pepper, diced small
1 bunch fresh cilantro, chopped
1/4 cup olive oil
1/2 cup cider vinegar
1 tbsp minced garlic
salt to taste
freshly ground black pepper to taste
chopped jalapeno, amount to suit taste

Combine all ingredients and allow to stand for 30-40 minutes before serving. Serve with corn chips or tortillas.

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MAPLE OAT CHEWIES

This recipe was a winner in the 32nd Pillsbury Bake-Off back in the 1980s.

1 cup sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 tbsp molasses
2 tsp maple extract
2 eggs
1 3/4 cup all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 cups rolled oats
2 cups crisp rice cereal

Preheat oven to 350 degrees.
Grease cookie sheets.

In a large bowl, cream sugar, brown sugar, and butter until light and fluffy. Add molasses, maple extract, and eggs; mix well. Lightly spoon flour into measuring cup, level off. Add flour, baking powder, cinnamon and salt; mix at medium speed until well blended. Stir in the oats and rice cereal by hand.

Drop by heaping teaspoons 2 inches apart on the prepared cookie sheets. Bake at 350 degrees 8 to 12 minutes or until light golden brown. Cool 2 minutes before removing from cookie sheets.

Yield: 5 dozen cookies.

Note: This is a file photo.

MANDARIN ORANGE SMOOTHIE

1 can (11-oz) mandarin orange sections, drained

1 cup orange sherbet
1 carton (6-oz) orange creme low-fat yogurt
1/2 cup orange juice, chilled

Place all ingredients into a blender container and blend until smooth. Pour into glasses to serve. Garnish each with an orange wedge or slice, if desired.

Yield: 3 servings (6-oz each)

Note: File Photo

HOT DIGGITY MACARONI DISH

1 box (7-oz) elbow macaroni*

1 lb hot dogs, quartered
1 can (10 3/4-oz) condensed cream of celery soup
1 carton (8-oz) sour cream, room temperature
1 cup shredded carrot
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 tsp caraway seed, optional

Prepare the macaroni according to the package directions; drain.  Preheat oven to 350 degrees.  In a large bowl, combine all the ingredients and mix well.  Turn into a 2-quart baking dish that has been greased.  Cover and bake 30 to 35 minutes until hot and bubbly.  Makes 6 servings.

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WANDA'S PIZZA CASSEROLE

 

Posted with the author's permission.

EASY MASHED BUTTERNUT SQUASH

1 medium butternut squash, peeled, seeded, cut into 1-inch pieces

3 tbsp butter
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg

Place the squash in a large pot of lightly salted water. Cook on low until tender, 5 to 10 minutes. Drain off the water. Add the remaining ingredients to the squash and mash.

Note: File Photo

PARMESAN GARLIC FRIES

 5 cups frozen French fries

2 tbsp olive oil
1/4 tsp salt (optional)
3 large garlic cloves, minced
1/4 cup grated Parmesan cheese

Preheat oven to 450 degrees.

Toss the fries with the oil, salt and garlic; spread on a baking sheet that has been covered with parchment paper.

Bake at 450 degrees 15 to 20 minutes, turning once about halfway through baking. Fries are done with lightly browned and tender. Toss with the cheese immediately and serve while hot.

Note: This is my version on an old TOH recipe.

CRESCENT ROLL DINNER PIE

1 tube refrigerated crescent rolls

1 lb lean ground beef
1 medium onion, chopped
1 can (12-oz) mushroom gravy
1 pkg (10-oz) frozen peas, thawed
1/2 cup shredded Swiss cheese
1 med-large tomato, sliced, for garnish

Preheat oven to 350 degrees.

Unroll dough, separate rolls. Spread to cover a 9-inch pie plate; press together to form a crust. Bake at 350 degrees for 10 minutes.

Brown beef and onion in a large skillet; drain.

Stir gravy and peas into beef and cook until heated through. Pour into crust and sprinkle with cheese.

Bake 12-15 minutes or until crust is browned and cheese is melted.

Arrange tomato slices in center and bake another 2 minutes.

Yield: 6 servings

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OLD TIME THREE CHEESE ENCHILADAS

8-oz Monterey Jack cheese, grated

8-oz Cheddar cheese, grated
1 lb Velveeta cheese, cut-up
1 can cream of chicken soup
2 cans chopped green chilies
1 can (12-oz) evaporated milk
1 lb hamburger
1 chopped onion
1 tbsp chili powder
1/2 tsp cumin
8-oz tomato sauce
22 flour or corn tortillas, your choice

In a skillet cook the hamburger and onion until meat is crumbled and browned and onion is transparent.  Drain and return to skillet.  Add the chili powder, cumin, and tomato sauce; cover and cook for 10 minutes over medium heat.  Remove from the heat and stir in the grated cheeses.  Set aside.

In a medium saucepan combine the evaporated milk, green chilies, undiluted cream of chicken soup, and Velveeta cheese.  Heat over low heat, stirring constantly until the cheese is melted.  Set aside.

Heat oven to 350 degrees.

Lightly grease a long casserole dish.  Spoon about 3 tablespoons of the meat mixture down the center of each tortilla; roll to form the enchiladas.  Place side by side in the prepared casserole dish.  Spoon the cheese/soup mixture over the enchiladas.

Cover with foil and bake at 350 degrees for 45 minutes.

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WILTED LETTUCE SALAD

This is a recipe from my old fashion recipe collection. 

As I have stated many times, I put these recipes out as they are.  As for the amount of lettuce and green onion in this old recipe from an Indiana newspaper many years ago, you are on your own.

2 slices bacon
1/4 cup vinegar
2 tbsp water
green onion, chopped
1 tsp salt
1 tsp sugar (or more to taste)
Pepper
Leaf Lettuce
1 hard-cooked (boiled) egg

Fry and crumble the 2 slices of bacon.  Add the other ingredients (except lettuce and egg) and bring to a boil.  Pour over the lettuce in a deep bowl.  Add the hard-cooked egg, chopped.  Double recipe for a larger amount of lettuce.