Depression Era Corn Chowder

Depression Era Corn Chowder
2 (14.5 ounce) cans chicken broth
2 (15 ounce) cans whole kernel corn
1 large white onion, diced
3 cups diced potatoes
2 (12 fluid ounce) cans evaporated milk
1/3 cup butter
salt and pepper to taste
In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

Chili Chicken Casserole

Chili Chicken Casserole
1 cup sour cream
1/2 cup ricotta chees
e3 oz cream cheese
3 cups cooked chicken, chopped
3 cups cooked rice
1 1/2 cups shredded Monterey Jack cheese
4 oz diced green chilies
15 oz can chopped tomatoes
15 oz can black beans (drained)
1/2 tsp. garlic salt
1 cup crushed tortilla chips
Mix together the sour cream, ricotta cheese, and cream cheese. Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Top with tortilla chips.
Bake at 350 for 30 minutes.

Easy Thousand Island Dressing

Easy Thousand Island Dressing
1 cup mayonnaise
2/3 cup catsup
1 tablespoon sweet pickle relish
1 teaspoon granulated sugar
1 hardboiled egg, mashed with a fork
Combine all ingredients and refrigerate. Best if made the day before serving, but not necessary.

Ground Nut Stew

Ground Nut Stew
2 cups peanut butter
1/2 (6 ounce) can tomato paste
2 (10 ounce) cans diced tomatoes with green chile peppers
4 cups chicken broth
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1/2 cup fresh mushrooms, sliced
cayenne pepper to taste
Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally. Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink and juices run clear.
Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper.

No Peek Chicken

No Peek Chicken
8 chicken pieces-I use a mix of boneless skinless thighs and breasts
1 can cream celery soup
1 can cream mushroom soup
2 cups water
1 pkg long grain rice (I use the wild rice from rice a roni-I'm such a cheater)
dry onion flakes
Mix soups, rice and water. Pour in baking pan. Lay chicken on top. Sprinkle with onion flakes. Cover with foil. Cook for 2 1/2 hours in a 350 degree oven.

Fried Tomato Pones

Fried Tomato Pones
2 c Peeled, seeded, and diced green or ripe tomatoes
Salt and pepper
1 c Cornmeal
Bacon drippings or corn oil, for frying
Place tomatoes in a mixing bowl. Season with salt and pepper. Combine tomatoes with cornmeal and form with hands into 8 pones, or patties. Heat bacon drippings in a large skillet, over med-high heat. Fry pones for 2-3 minutes on each side until golden.

Cowboy Stew

Cowboy Stew
1 can chili beans
1 can pork & beans
1 can cream style corn
2 (8 oz.) can tomato sauce
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
Brown ground beef, onion, and pepper together. Drain well. Put all ingredients into crock pot; cover and cook on low 7 to 12 hours

Cheeseburger Rice

Cheeseburger Rice
1 pound ground beef
1 small onion, chopped
1 1/2 cup water
1/2 cup ketchup
2 tablespoons prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups Minute original rice, uncooked
1 cup (4 ounce) shredded Cheddar cheese
Brown meat and onion in large skillet on medium-high heat; drain fat. Stir in water, ketchup, mustard, salt and pepper. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.Fluff with fork. Sprinkle with cheese; cover. Let sit for about 3 minutes until cheese melts.

Cowboy Casserole

Cowboy Casserole
1 onion, chopped
1 1/2 pound ground chuck, browned and drained
6 medium potatoes, sliced
1 can red beans
1 (8 ounce) can tomatoes mixed with 2 tablespoons flour or 1 can tomato soup
Salt and pepper and garlic to taste
Put chopped onion in the bottom of the crock pot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on LOW for 7 to 9 hours.

Ground Beef Hash

Ground Beef Hash
1 1/2 pounds ground chuck
1 (32 ounce) package hash brown potatoes, thawed
1 teaspoon garlic powder
1 chopped onion
1 cup water
Salt and pepper, to taste
1 package brown gravy mix
1 tablespoon margarine
Brown ground chuck in a nonstick skillet until no longer pink; drain. Place in crock pot.Combine chopped onion, garlic powder, potatoes, salt and pepper to taste. Pour over meat in crock pot. Stir.Mix gravy and boiling water. Pour over mixture. Dot with margarine. Cook on LOW for 7 to 8 hours.

Easy Gooey Butter Cake

EASY GOOEY BUTTER CAKE
1 pkg. yellow cake mix
1/2 c. butter (do not use margarin)
1 egg
GOOEY BUTTER:
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 lb. box confectioners' sugar
1 tsp. vanilla
Mix together cake mix (just the mix, not the other ingredients calledfor on the box) with butter and 1 egg. Pat into an ungreased 9 x 13inch cake pan. Cream together cream cheese, 2 eggs, powdered sugar andvanilla. Pour over cake mixture. Spreading to the edges. Bake at 350degrees for 35-40 minutes.

Hot Sweet Pickles

Hot Sweet Pickles
1 gallon sliced dill pickles
5 lbs sugar
1/8 cup crushed red pepper
Drain juice from pickles. Layer pickles, sugar, and red pepper until all of the ingredients are in the jar. Shake. Leave at room temperature for two weeks. Shake the jar daily.

$175 Bars

$175 Bars
1 devil's food cake mix
3 eggs
1/2 cup butter, melted
1 box powdered sugar
1 8-ounce package cream cheese, softened
1 cup chocolate chips
1 cup nuts
Combine cake mix, 1 egg and butter. Pat into greased 13-by-9 pan. Top with chocolate chips and nuts. Mix cream cheese, 2 eggs and powdered sugar. Pour over bottom two layers. Bake at 350 degrees 30 minutes or until top is lightly browned. Store in refrigerator.