Hobo Hot Dish

2 lbs Lean Ground Beef
8 Carrots
6 Potatoes
6 c. Beef Broth
1 c. Ketchup
1 tsp Salt
½ tsp Black Pepper

Preheat oven to 350 deg. Brown the ground beef, drain the grease,
and place back in the pan. Peel and slice the carrots and potatoes,
place them in pan with beef. Add in beef broth, ketchup, salt, and
black pepper. Place mixture in a 9 x 13 (glass) baking dish, cover with
tin foil. Bake for 45 min. to 1 hour or until the vegetables are tender.

Oriental Cabbage Salad

1 lb. Bag coleslaw Mix
2 Pkgs. Oriental Flavor Ramen Noodles, crumbled (not cooked)
½ c. Slivered Almonds
¼ c. Sesame Seeds
¼ c. Sunflower Seeds
1 Bunch Green Onions Chopped


Dressing
1/3 c. Vinegar
½ c. Vegetable Oil
½ c. Sugar
Flavor Packets from Ramen Noodles

Toast almonds, sesame seeds, and sunflower seeds for 5 to 7 min. at 400 deg.
Mix coleslaw and green onions. Add noodles, almonds, sesame seeds, and sunflower seeds, and the dressing just before serving. Toss together and ENJOY!!

I often double the amount of almonds, sesame seeds, and sunflower seeds.

If you have a large crowd you may want to double the entire recipe as well

No Peek Chicken

3 Cans Cream of Chicken
1 ¾ c. Water
1 Envelope Onion Soup Mix
1 ½ c. White Rice
6-8 Chicken Breasts (boneless-skinless)
Garlic Salt
Black Pepper


Brown chicken breasts season with garlic salt and black pepper. Mix together; cream of chicken, water, rice, and onion soup mix .
Pour into a 9 x 13 casserole dish and place browned chicken on top.
Cover dish with tin foil and bake for 2 hours at 325 deg.

German Pancakes (4 servings)

½ c. Flour
½ c. Milk
3 Eggs
4 Tbsp Butter
1 Tbsp Vanilla Extract
¼ c. Sugar

Preheat oven to 350 deg. Place 8 x 8 baking pan in the oven with the butter.
Meanwhile, mix flour, milk, eggs, sugar, and vanilla in a mixing bowl. Beat with
an electric mixer for at least 2 min. Once butter has melted pour the batter into
The baking pan and bake for 25 min. Lightly butter the surface. Serve with maple
syrup, powdered sugar, and fresh fruit.

HOMEMADE CHOCOLATE CAKE

2 c. sugar
1/2 rounded c. Crisco
1 level tsp. salt
1/2 c. cocoa
1/2 c. milk
2 eggs, slightly beaten
2 tbsp. vinegar
2 rounded c. flour
2 tsp. baking soda
1 c. boiling water
Mix by hand. Mix cocoa and sugar. Add Crisco and mix. Add salt and mix. Add vinegar to milk then mix with previously mixed ingredients. Add eggs and mix. Add flour and mix. Batter will be stiff and moist but not wet. Sprinkle baking soda over mixture then add boiling hot water; mix carefully until well blended. Pour into greased and floured 9 x 13 inch pan.
Bake at 350 degrees for 35-40 minutes. Do not over bake. When cooled frost with favorite frosting, best with homemade frosting.

Chopped Salad Italiano

4 c. Chopped Romaine lettuce
1 ½ c. Chopped Tomatoes
1 c. Chopped Cucumbers
¾ c. Cheese Crumbles
4 slices Bacon (cooked and crumbled)
½ lb. Honey Ham (chopped)
1 c. Whole or Multi-grain Rotini Pasta (cooked and drained)
¼ c. Zesty Italian Dressing

Place lettuce on a serving platter. Arrange remaining ingredients on lettuce. Drizzle with dressing. Toss together before serving. Simple and tasty!!

Banana Split Cupcakes

1 box Yellow Cake Mix (divided)
1.c. Water
1 c. Mashed Ripe Bananas
3 Eggs
1 c. Chopped Maraschino Cherries
1 ½ c. Miniature Semi-Sweet Chocolate Chips (divided)
1 ½ c. Prepared Vanilla Frosting
1 c. Marshmallow Creme
1 tsp. Shortening
30 Whole Maraschino Cherries (drained and patted dry)

1. Preheat oven to 350 degrees. Line muffin tin with 30 paper cupcake liners.
2. Reserve 2 tsp. cake mix. Combine remaining cake mix, water, bananas, and eggs in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Combine chopped cherries and reserves cake mix in a small bowl. Stir chopped cherry mixture and 1 c. chocolate chips into batter.
3. Spoon batter into prepared cupcake liners. Bake 15 to 20 minutes or until a toothpick inserted into center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pan and place on wire racks to cool completely.
4. Combine frosting and marshmallow crème in a medium bowl until well blended. Frost each cupcake with frosting.
5. Combine remaining chocolate chips and shortening in a small microwavable bowl. Mic on high for 30 to 45 seconds or until smooth. Drizzle chocolate over cupcakes. Place one whole cherry on each cupcake.

Chicken Rice Salad

Mix Together:
2 Tbs. Brown Sugar
1 tsp. Salt
3 Tbs. Veg Oil
1 Tbs. Apple Cider Vinegar

Pour Over:
4 c Cooked White Rice
4 Chicken Breasts, Cooked & Cubed
1 (20 oz) Crushed Pineapple - Drained
Let Sit Several Hours Or Overnight

Then Add:
1/2 c Finely Chopped Red Pepper
1/4 c Finely Chopped Green Pepper
1 c Red Grapes Cut In Half
1 (11 oz) Can Mandarin Oranges
3/4 c Cashews
1/2 c Miracle Whip Or Mayo

Toss together & serve with tortilla chips (hint of lime)

Strawberry Pretzel Dessert

1 ½ c. Pretzels (crushed)
1 c. and 4 ½ Tbsp. Sugar
¾ c. Butter (melted)
16 oz. Frozen Strawberries
8 oz. tub Cool Whip
6 oz. pkg. Strawberry Jello
2 c. Boiling Water
2 - 8 oz. pkg. Cream Cheese

1. Mix crushed pretzels, 4 ½ Tbl. Sugar, and ¾ c. melted butter
Spread out and press in a 9 x 13 pan. Bake at 400 deg. For 8-10 min.
Let crust cool

2. Cream together 1 c. sugar, cream cheese, and cool whip. Spread on top of
Pretzel crust.

3. Mix together boiling water, strawberry jello, and frozen strawberries. Immediately evenly pour on top of cream cheese layer. Chill in fridge for at least 1 hour.