Virginia White
1 box deluxe Kraft Mac & Cheese
1 lb. Hamburger
1 can Italian Style tomatoes
1 teaspoon Italian seasoning.
1 Cup cheddar cheese
Prepare the mac and cheese according to box directions. Meanwhile brown hamburger, add undrained tomatoes and Italian seasoning. Simmer for five minutes. Mix the mac and cheese and hamburger. Put in a 9×9 pan that’s been sprayed with pan spray. Sprinkle with the cheese and bake at 350 degrees for 20 minutes.
Received from Paula Halabut
4-pound beef chuck pot roast (arm, blade, chuck eye or cross rib)
1 envelope (about 1 1/2 ounces (dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup
Place 30×18-inch piece of heavy-duty aluminum foil in baking pan, 13×9x2 inches; place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely.
Cook in 300°F oven for 4 hours.
Makes 8 to 10 servings.
Joyce Feldman, IL
Cut off a large section of aluminum foil for each person you will serve. On each section, lay a large hamburger patty, sliced potatoes, carrots, and onions. Season to taste. Fold the foil closed and grill for about 45 minutes on a charcoal grill (use less time if cooking on a gas or an electric grill).
We love this easy meal all summer long (even in the winter). It’s easy meal to clean up after with no mess and no dishes needed.
Submitted by RHoffmeyer via e-mail
4 Lbs. whole green beans (about 4 quarts)
1/4 teasp. crushed red pepper per pint jar
1/2 teasp. whole mustard seed per pint jar
1/2 teasp. dill seed per pint jar
1 garlic clove per pint jar
5 C. vinegar (1 1/4 quarts)
5 C water
1/2 C. salt 1/4 tsp. powdered alum
Wash beans thoroughly and cut into lengths to fill pint jars. Pack beans into clean, hot jars. Add pepper, mustard seed, dill seed and garlic.
Combine vinegar, water, salt and alum; heat to boiling. Pour boiling liquid over the beans, fill jars but leave 1/4-inch headspace. Seal and process in a boiling-water bath for 5 minutes. Yield: 7 pints. Enjoy.
Submitted by Janice Linden, jlinden50@hotmail.com
2 cups milk
1/4 c. brown sugar
1 Tbsp.melted butter
1/4 tsp salt
1/2 tsp cinnamon
1 cup rolled oats (NOT instant or 1 minute)
1 c. chopped apple
1/2 c. raisins
1/2 c. chopped walnuts (optional)
Mix everything in the crockpot right before you go to bed. Turn on LOW. When you get up in the morning it will be ready to eat.
Submitted by M. Hoffman, Boston, MA
The pesto goes great with toasted bread, grilled fish, raw or roasted veggies, crackers. You can drink red or white wine, beer, or a good tequila drink. Enjoy!
Take a handful of cilantro (3-4 cups packed), stems removed
4-6 cloves of garlic
1/2 cup pine nuts
1/2 cup olive oil
1-2 limes (depending on how sour you want it)
salt to taste
Peel and sauté garlic until brown, 5-10 minutes medium heat. By sautéing the garlic, you are making it easier to blend in with the rest of the dish as well as turning down the “garlic breath factor.” Grab a food processor or blender (food processors work better) and squeeze the lime juice into the blender. Add the garlic, cilantro, pine nuts, and olive oil–no need to really fret the amounts, the dish is nearly fool proof. Blend.
Submitted by stricker@netexpress.net
1-1/2 cup brown sugar
1 stick butter - no substitute
1/3 cup white corn syrup
1/2 tsp salt
1 tsp. baking soda
8 oz (1 bag) “Kitchen Cooked” brand Kettle Korn Pops
one half of a 12 oz. bag pecans or nuts of choice (optional)
Divide 8 oz Kettle Korn Pops and pecans and place in two greased mixing bowls. (Makes it easier to mix.) Mix sugar, butter, syrup & salt. Bring ingredients to a boil & boil for 5 minutes, stirring constantly. Remove from heat and immediately stir in baking soda. Coat Pops with caramel mixture. Place in 2 greased pans and bake 1 hour at 200 degrees F. Stir every 15 minutes. Remove from oven and immediately spread onto waxed paper. Separate pops. When cool, store in plastic bags.
Submitted by Alice Hoffman, Perry, IA
2 cloves fresh garlic, minced
1 1/2 cups Hellman’s mayo
1/4 cup parmesen cheese
2 Tbsp fresh, lemon juice (Not lemonade–I use Minute Maid frozen lemon juice)
2 teaspoon worchestershire sauce
2 teaspoon Dijon mustard (Plain)
Mix together, let stand in refrigerator to blend flavors at least an hour. Mix with Romaine lettuce (torn), add tomatoes, croutons, sprinkle with fresh grated parmesan cheese. Great with the addition of grilled chicken breast pieces.
Recommended by Sherry Folks, Grinnell, IA
1 Box Original Bugles
1 Box Nacho Bugles
1 Box Air Crisp Wheat Thins
1 Box Air Crisp Ritz Crackers
1 Box Air Crisp Cheese Nip Crackers
1 Package Parmesan Goldfish Crackers
2 Packages Hidden Valley Ranch Dressing (dry)
12 oz. Bottle Orville Reddenbacher’s Popcorn Oil
1 Cup Mixed Nuts or Peanuts (optional)
Preheat oven to 250 degrees. Mix all crackers together in 5 gallon food pail (or other large container). Mix oil and dressing. Pour over crackers. Divide into 2 large roasters and place in oven for 45 min. Stir every 15 min. Spread on paper towels to cool. (I used only 1 pkg. Hidden Valley and 6 oz. of oil as I thought 12 oz. would be very oily. I made mine in a large electric roaster instead of using the oven, and had plenty of room.)
Submitted by Nancy Reimers
Since it is rhubarb season, I am sending by far my husband’s favorite jam recipe. Please try it, you’ll love it as much as George.
Set aside overnight:
6 cups cut up rhubarb
4 cups sugar
Next morning: Boil for 10 minutes. Turn off stove.
Add 1-3oz box Jello (apricot or peach) Stir until dissolved.
Add 1 can Wilderness pie filling (apricot or peach)
Do not reheat.
Fill 1-2 quart jars and freeze. Since there is so much sugar it never really freezes. I even freeze bags with 6 cups of rhubarb and make during the winter.