Creamy Chicken Ranch Casserole

 Ingredients:

2 lbs chicken tenderloins

1 can cream of chicken soup

1 1/2 cups sour cream

1 oz ranch seasoning packet

1/2 cup cheddar cheese, grated

40 Ritz crackers crushed

 

Directions:

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray. We like to use tallow or butter.

In a bowl, stir cream of chicken soup together with sour cream, ranch seasoning and cheese.

Place chicken in dish. Spread creamy mixture over the chicken evenly. Top with crushed crackers.

Bake 25-30 minutes or until chicken is thoroughly cooked. 

Serve with rice.

Burger Secret Sauce

Ingredients: 

1/2 cup of mayo

1/4 cup ketchup

1/4 cup pickle relish

1 Tablespoon yellow mustard

1 Tablespoon Worcestershire sauce

1 teaspoon Tabasco or Crystal hot sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

 

Directions:

In a medium bowl, whisk together all ingredients.  

Spread on hamburgers or for a sandwich spread.  

Stuffed Green Peppers - 1970's Vintage Recipe

 

 

 Ingredients:

6 large green bell peppers ( I use different colored bell peppers).

1 pound ground beef

1/2 cup chopped onion

1 (16 oz can) of petite diced tomatoes (Today there is only 14.5 oz cans - add extra water)

1/2 cup long grain rice

1/2 cup water

1 t salt

1 t Worcestershire sauce

1 Cup shredded Cheddar cheese (original recipe calls for American cheese)

 

Directions:

 Cut tops from green peppers, discard seeds and membranes. Chop enough of the tops to 1/4 cup. Set aside. Cook the bell peppers , uncovered in boiling salted water for 5 minutes; invert to drain well.

Sprinkle insides with salt. 

In a skillet cook the ground beef, onion and the 1/2 cup of chopped green bell pepper till meat is browned and vegetables are tender. Drain off excess fat. Add the undrained tomatoes, uncooked rice, water, salt,
Worcestershire sauce and dash pepper.

Bring to boiling, reduce heat and simmer 15 to 18 minutes, until rice is tender. Stir in cheese and stuff peppers. 

Bake covered in a 350 degree oven for 30 to 35 minutes. 

 

 

 

 

 

Taco Tuesday Casserole

 

 Ingredients:

 1 lb of ground beef

2-4 T diced onion

1 package low sodium (this is crucial) Taco Seasoning (1 oz package)

1/2 cup water

1 8 oz tomato sauce

7-10 hard corn taco shells

2 cups grated cheddar cheese or Mexican style cheese

 

Directions:

Preheat oven to 350.

In a skillet over medium heat, brown the ground beef and onion. When meat is browned and onion softened, drain off fat. Add taco seasoning, water and tomato sauce. Simmer on low for 10 minutes.

In a lightly greased 11x7 inch pan place 5 broken taco shells on bottom of dish. Spoon half of the meat mixture over the shells and sprinkle 1 cup of cheese over the top.

Repeat for second layer. Bake uncovered for 20-25 minutes until cheese is melted and bubbly.

Fran Murphy's Potato Salad

 

At summer family reunion's in Robinson, Illinois, people talked about my grandmother's potato salad. When I started collecting recipes, this one was at the top of my list

Neat rows of sliced eggs on top, dusted with paprika, made it pretty as it was delicious. 

Ingredients:

2 1/2 pounds of baking potatoes (about 5)

1 cup chopped celery

1/2 cup chopped onion

2 Tablespoons  celery seed

1/2 cup relish

2 Tablespoons cider vinegar

1 Tablespoon sugar

1 Tablespoon prepared yellow mustard

Hellman's mayo to taste (start with a few tablespoons and increase by the tablespoon)

4 hard boiled eggs, sliced

Paprika for garnish 

Directions:

Boil potatoes until done. Boil the eggs at the same time in separate pot. Cool. Peel and chop the potatoes into 1/2 inch cubes.

Add remaining ingredients (except for the hard boiled eggs and paprika),  mix well.

Arranged the sliced hard boiled eggs on top and sprinkle with paprika.