Philly Beef and Cheese Sandwich

Philly Beef and Cheese Sandwich
1 medium bell pepper, cut into strips
1 medium onion, thinly sliced
4 cups Original Bisquick® mix
2 cups milk
2 tablespoons mayonnaise or salad dressing
2 eggs
1/2 pound thinly sliced cooked roast beef
1/2 pound sliced Swiss cheese
Heat oven to 350°. Grease bottom and sides of rectangular baking dish, 13x9x2 inches, with shortening. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook bell pepper and onion in skillet, stirring occasionally, until tender; remove from heat. Stir together Bisquick, milk, mayonnaise and eggs. Pour half of the batter into baking dish. Top with half of the beef, the bell pepper mixture and three-fourths of the cheese. Top with remaining beef. Pour remaining batter over beef. Bake uncovered 35 to 45 minutes or until golden brown. Top with remaining cheese. Let stand 5 minutes before cutting.

Scalloped Chicken and Potatoes

Scalloped Chicken and Potatoes
1 box (4.8 oz) Betty Crocker® sour cream 'n chives sliced potato mix
2 1/4 cups boiling water
3/4 cup half-and-half or whole milk
3 cups cubed cooked chicken
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1 can (8 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup Progresso® plain bread crumbs
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh parsley
Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms. Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender. In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.

Cherokee Fried Hominy:

Cherokee Fried Hominy
Several Strips of Bacon
One or two Cans of White Hominy
Onion if desired
Black Pepper to taste
Fry bacon crisp. Remove from pan. Drain most of grease. Drain water off hominy. Fry hominy in bacon grease. Crumble bacon & mix in hominy.

Succotash

Succotash
1 lb bag of (large) Lima beans,
1 16 oz can of Cream Corn
1 (smallpiece) Salt Pork (optional)
1/2 (small) Onion (cut fine)
2 tablespoons Butter
1/2 cup Sugar
Salt & Pepper (season to taste)
Wash lima beans and place in a large (5qrt) pot. Add water(4 qrts), saltpork, butter, sugar, salt & pepper. Bring to a boil. Cook till beans are tender.
Add cream corn and cook additional 5 minutes. Remove from heat and enjoy.

Cherokee Huckleberry Bread

Cherokee Huckleberry Bread
2 cups self-rising flour
1 cup sugar
1 cup milk
2 cups huckleberries (blueberries can be substituted)
1 egg
1 stick butter
1 teaspoon vanilla extract
Cream eggs, butter, and sugar together. Add flour, milk, and vanilla.
Sprinkle flour on berries to prevent them from going to the bottom, and
add berries to the mixture. Put in a baking pan and bake in the oven at
350º for approximately 40 minutes or until done.

Lima Bean Soup

Lima Bean Soup
1/4 cup KRAFT Zesty Italian Dressing
1 can (14.5 oz) diced tomatoes with garlic, undrained
1 large onion, chopped
2 cloves garlic, minced
1 lb. dried lima beans
1/2 cup cilantro leaves
1-3/4 qt. (7 cups) water
Heat dressing in large saucepan on medium heat. Add tomatoes, onions and garlic; cook 4 min. Stir in beans and cilantro; cook 1 min. Add water; bring to boil. Cover. Cook on low heat 1 hour or until beans are tender.

Undone Stuffed Peppers

Undone Stuffed Peppers
1 lb. lean ground beef
2 green peppers (or color of choice), coarsely chopped
3 cloves garlic, minced
2 cups cooked long-grain white rice
1 jar (24 oz.) spaghetti sauce
1-1/2 cups shredded cheese, divided
Heat oven to 350ºF. Brown meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese. Spoon into 2-qt. casserole; top with remaining cheese. Bake 25 min. or until heated through.

Velveeta Tex-Mex Beef & Potatoes

Velveeta Tex-Mex Beef & Potatoes
1 lb. ground beef
1 red pepper, chopped
1 onion, chopped
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/2 cup water
4 cups frozen Southern-style hash browns (cubed not shredded variety)
1 pkg. (10 oz.) frozen corn
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
Heat oven to 350°F. Brown with peppers and onions in large skillet; drain. Return to skillet. Stir in taco mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover. Bake 20 min.; stir. Bake, uncovered, 15 min. or until heated through.

Saucy Creole Pork Chops

Saucy Creole Pork Chops
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 1/2 tsp. Creole or Cajun seasoning
2 tbsp. vegetable or canola oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/3 cup water
1 tbsp. chopped fresh parsley
1 can (14.5 ounces) diced tomatoes, undrained
Hot cooked rice
Season the pork with the Creole seasoning. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet. Add the remaining oil to the skillet and heat over medium heat. Add the onion and garlic and cook until the onion is tender-crisp, stirring occasionally. Add the soup, water, parsley and tomatoes to the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.

Hunter's Stew

Hunter's Stew
1 lb. lean ground beef
1 medium onion, chopped
1 green pepper, chopped
1 medium-sized can pork & beans
1 medium sized bottle catsup (approximately 29 ounces)
1 7-oz. package macaroni, cooked (2 cups before cooking)
Brown the beef, onion, and green pepper. Drain. Add pork & beans, catsup, and cooked macaroni and heat. If you want to serve more people, use a bigger can of pork & beans.

Cheesy Chicken Casserole

Cheesy Chicken Casserole
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 cup sliced fresh mushroom (about 3 ounces)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (about 15 ounces) peas, drained
2 cups cooked instant white rice
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 cups shredded mozzarella cheese (about 8 ounces)
Heat the oven to 350 degrees F. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 15 minutes or until well browned and cooked through, stirring often. Spray a 3-quart shallow baking dish with the cooking spray. Place the chicken into the baking dish. Top with the mushrooms. Spoon the celery soup over the mushrooms. Top with the peas and rice. Spoon the mushroom soup over the rice. Sprinkle with the cheese. Bake for 20 minutes or until the mixture is hot and bubbling.

Bayou Chicken Bake

Bayou Chicken Bake
4 to 6 boneless, skinless chicken breasts
1 1/2 to 2 teaspoons Cajun seasoning
1/2 cup chopped onion
1 cup uncooked regular long grain rice
1 (16 ounce) package frozen black-eyed peas
2 (14 1/2 ounce) cans Cajun-style stewed tomatoes
2 tablespoons chopped fresh parsley
Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish. Sprinkle chicken with Cajun seasoning; place in baking pan. In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving.

Squash and Hominy Dish

Squash and Hominy Dish
2 lb zucchini or summer squash
1 lg onion, chopped
4 Tbsp butter
1 c water
2 cans (16 oz each) hominy, drained
2 jalapeno peppers, seeded and chopped
1 c sour cream
1 tsp salt
2 c grated sharp cheese
Crushed corn chips for topping
Preheat oven to 325°E. In a skillet, combine the zucchini or squash, onion, butter, and water, and cook slowly until tender. Add the hominy, peppers, sour
cream, salt, and 1 cup cheese. Pour into a greased 3-quart baking dish,
top with the remaining 1 cup cheese, and sprinkle with the crushed
corn chips. Bake for 1 hour.