Chocolate Pecan Pie
- ⅔ cup evaporated milk
- 2 tbsp. butter
- 1 (16 oz.) package semi-sweet chocolate morsels
- 2 eggs, beaten
- 1 cup sugar
- 2 tbsp. all-purpose flour
- ¼ tsp. salt
- 1 tsp. vanilla
- 1 cup chopped pecans
- 1 unbaked 9-inch pie shell
Combine milk, butter and chocolate morsels in a saucepan. Cook over low heat, stirring constantly, until chocolate melts. Remove from heat.
Combine eggs, sugar, flour, salt, vanilla and pecans. Add chocolate mixture and mix thoroughly. Pour into pie shell. Bake at 375° for 35 to 40 minutes.
No Peek Beef Stew
- 1½ pounds stew meat
- 1 envelope onion soup mix
- 1 can cream of mushroom soup
- 10 ounces club soda
Preheat oven to 325°. In an 8-inch square baking dish, layer the above ingredients in order. Cover well with aluminum foil – no peeking allowed during the baking process! Bake for 2½ hours and serve over rice, potatoes or pasta. Serves 5 or 6.
Broiled Orange Roughy Mexicali
- 1 lb. orange roughy
- 1 tbsp. melted butter or margarine
- 1 tbsp. soy sauce
- 1 tbsp. Worcestershire sauce
- ½ tsp. paprika
- ½ tsp. chili powder
- ¼ tsp. garlic powder
- ⅛ tsp. hot pepper sauce
Combine butter, soy sauce, Worcestershire sauce, paprika, chili powder, garlic powder and hot pepper sauce. Place fish in ovenproof pan. Brush with mixture and broil 5 minutes. Turn, baste and broil another 5 minutes or until flaky.
Sweet and Sour Meatballs
- 2 lbs. ground beef
- 1 cup dry bread crumbs
- 2 tsp. salt
- 4 tbsp. onion, chopped
- ½ cup milk
- 1 tsp. Worcestershire sauce
- 2 extra large eggs
- 1 cup brown sugar, firmly packed
- 2 tbsp. cornstarch
- ⅔ cup cider vinegar
- 2 tbsp. soy sauce
- 2 cups pineapple tidbits with juice
- 2 green peppers, chopped
Mix the ground beef and bread crumbs. Sprinkle with salt and mix in the chopped onions. Set aside. Beat the milk, Worcestershire sauce and eggs together. Mix with the meat mixture and blend well. Form the meatballs and bake in a casserole dish at 400° for 20 minutes. Drain the fat from the meatballs and set aside. In a medium saucepan, mix together the brown sugar and cornstarch. Stir in vinegar, soy sauce, pineapple and juice. Heat to boiling. Reduce heat and add the meatballs. Simmer for 5 minutes. Add chopped green pepper and simmer an additional 5 minutes. Serve over white rice.
Taco Casserole
- 10 taco shells (or chips), coarsely broken
- 1½ lbs. ground beef
- 1 package taco seasoning mix
- ½ cup water
- 2 tbsp. dried onion flakes
- 1 (8 oz.) can tomato sauce
- 2 cups shredded Monterey Jack cheese
- 1 large tomato, cut in wedges
- 6 olives (green or black), sliced
Place half the broken taco shells or chips in lightly greased 6-cup (1½-quart) baking dish. Brown beef in skillet and drain. Add taco seasoning mix and water. Simmer, uncovered, for 10 minutes. Stir in onion and tomato sauce.
Spoon meat mixture over taco shells or chips, sprinkle with 1½ cups of the cheese. Sprinkle remaining taco shells or chips over cheese; then add remaining cheese. Arrange tomato wedges and olives on top. Bake at 350° for 15 minutes or until hot and bubbly.
Slow Cooking Swiss Steak
- 1 round steak
- ¼ cup chopped carrots
- ¼ cup chopped onion
- ½ cup chopped celery
- ¼ cup chopped green pepper
- 1 can tomato soup
- 1 can water
Put vegetables in bottom of crock pot. Add steak, soup, water and any additional seasonings to taste. Cook 8-10 hours on low setting. Serve over white rice. The broth makes the gravy.
Note: You can also cook chicken or pork this way with mushrooms and onion soup. Just add 1-2 cups water.
Update: We served leftovers on elbow macaroni and it was delicious.
Crock Pot Pot Roast
- 1 good-size Chuck Boneless Eye roast
- 1 envelope dry onion soup mix
- 1 can beef broth
- Potatoes, peeled and cut
- Baby carrots
- 1 onion, sliced
- 1 or 2 bay leaves
- Sliced mushrooms (optional)
- Cut celery (optional)
Rinse roast and place at bottom of crock pot. Open package of soup mix and sprinkle over roast. Pour beef broth over the soup mix. Cook on high setting for about 2 hours. Turn roast over and add vegetables and place bay leaves on top of the concoction. Cook on low setting an additional 6-8 hours for a total cooking time of 8-10 hours. The longer cooking time insures the potatoes and carrots are tender. (Make sure you remove the bay leaves before serving!)
Cheesy Mashed Potato Casserole
- 8 medium potatoes, peeled
- 8 oz. cream cheese, softened
- 8 oz. sour cream
- ¼ lb. butter, softened
- Dash of garlic salt
- Dash of pepper
- ½ cup Cheddar cheese, grated
- 1 green onion, chopped (optional)
Cook potatoes until done; then mash. Add cream cheese, sour cream, butter, seasonings and onion (if desired). Mix well. Pour into a 2½-qt. buttered casserole. Top with grated cheese. Bake at 350° for one hour. Yields 8 to 10 servings.
Curried Orange Rice
- ½ stick butter
- 1 medium onion, sliced thin
- 2 tsp. curry powder
- 1 cup uncooked rice
- 1 cup orange juice
- 1 cup chicken broth
- 1 tsp. salt
- ½ cup seedless raisins
- 1 bay leaf
Melt butter in heavy saucepan. Sauté onion until; soft and golden. Stir in curry and rice, cook for 2 minutes, stirring constantly. Add remaining ingredients, stir with fork. Bring to boiling and lower heat. Cover. Simmer 15 to 20 minutes until rice is tender and liquid has been absorbed. Remove bay leaf before serving. Serves 6.
