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Southwestern Sausage Supper
1 lb. roll of sausage - Bob Evans, etc.
1 med. onion, chopped
8 oz can tomato sauce
1 pkg taco seasoning mix
2 tbsp. water
15 oz can black beans, drained
1 c. shredded cheddar cheese
1 pkg. Jiffy corn muffin mix w/req. egg & milk
1 c. whole kernal corn
2 jalapeno peppers, chopped (optional)
Optional garnish - sour cream and thin sliced green onions
Preheat oven to 350. Brown and crumble sausage in large skillet. Add onions, stir in tomato sauce, water and all but 1 tsp of taco seasoning. Simmer to blend. Remove from heat and add beans. Pour mix into greased 9x13 glass baking dish. Sprinkle with 3/4 c. shredded chease. In seperate blown prepare corn muffin mix according to pkg. Combine corn and jalapenos w/mix and spread over top of sausage mixture. Sprinkle remaining cheese and taco seasoning on top. Bake 30 minutes until lightly browned and cornbread is set. Rice is a perfect side dish.
Cheesy Crock Pot Chicken
3-4 chicken breasts, skinless/boneless
salt and pepper to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1.5 C. uncooked egg noodles
Rinse chicken and season with salt and pepper, place in bottom of crock pot. In medium bowl mix undiluted soups and pour over chicken. Cook on low all day (6-8 hours). About half hour before ready to serve/eat add egg noodles. Stir into sauce and continue to stir occasionaly, noodles will become tender.
Crock Pot Pork Chops Supreme
1 onion, thin sliced
3 potatoes, peeled and sliced
2 cans cream of mushroom soup
4 boneless pork chops
salt and pepper to taste
Put onions and potatoes in bottom of crockpot. Top with chops, salt and pepper. Pour undiluted soups over chops. Cook on low for 8 hours or high for 5.
Baked Minute Steaks
3-4 beef cubed minute steaks, next to hamburger at grocer
2 cans cream of mushroom soup
salt, pepper, flour and oil
Season steaks with salt and pepper, dredge in flour and brown both sides in oil. Remove steaks from skillet and place in 9x13 baking dish, pour undiluted soups over steaks and bake for one hour at 350.
No Bake Pumpkin Cheesecake
1 pkg. cream cheese, softened
1 c. canned pumpkin
1/2 c. sugar
1/2 tsp. pumpkin pie spice
1 cup of cool whip, thawed
1 ready to use graham cracker crust
Mix cream cheese, pumpkin, sugar & pie spice w/electric mixer on med. speed until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate for 3 hours or overnight.
Cheese Ball
2 pkg. cream cheese, softened
2 pkg. chipped beef, finely chopped
1 bunch of green onions, finely chopped
Lawry's season salt to taste (5 shakes or so)
Worcestshire sauce to taste (5 shakes or so)
Combine all together. Shape into ball, serve with Ritz crackers.
Crockpot Dip
1 lb. sausage
1 lb. hamburger
3/4 block Velvetta cheese, diced into cubes
1 can Armour chili, no beans
Fry meats together and crumble, place into crockpot. Add cheese and chili, stir to melt cheese. Keep over low heat, great with Ritz crackers also.
Salmon Patties
1 can salmon
1/2 pkg. crackers, crushed
1/2 small onion chopped
1 egg
1/4 c. milk
Drain salmon, pick out bones. In mixing blow combine all ingredients. Spray skillet with nonstick spray. Form into patties and cook each side until brown over medium heat. Great with scalloped potatoes.
Chicken Enchiladas
3 lg. boneless, skinless chicken breasts, cooked and diced
2 c. shredded Mont. Jack or cheddar cheese
1 onion diced
4 oz. can diced green chiles
1 c. sour cream
3 tbsp. butter, melted
2 cans enchilada sauce
1 jar picante sauce
10 flour tortillas
In large mixing blown combine chicken, cheese, onion, chiles, sour cream and 1/2 can enchilada sauce. Coat bottom of 9x13 baking dish with butter. Fill tortillas with chicken mixture and one spoonful of picante sauce and roll up. Place seam side down in baking dish. Pour remaining enchilada sauce over. Bake for 30 minutes at 350. For variation, instead of using chicken mixture: brown 1-2 lbs. ground beef, mix with 2 c. shredded cheese & 1 can refried beans, roll up into tortillas and finish same as chicken enchiladas.
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