Fry 2 or 3 big hamburgers (drain fat)
After meat is cooked:
Open a can of Hormel Hot Chili with Beans and add to pan - heat thoroughly.
Place burgers on plate, put slice(s) of cheese on top and cover with chili. Top with diced onions and tomatoes. This is eaten with a fork - way too messy to
put on a bun or bread.
Good for a Candlelight Dinner, So the Dust Doesn't Show
2 1/2 to 3 pounds of chicken pieces, boned and skinned
3 Tablespoons of margarine or butter flavored shortening
2 packages of dry Italian salad dressing mix
8 ounces of Cream Cheese (optional - use cream cheese with flavorings i.e. chives, vegetables, etc.)
1 can of Cream of Mushroom Soup (Cream of Chicken or Cream of Celery work fine too)
1 cup of white grape juice (white wine can be used too)
In an electric fry pan, melt the margarine and sprinkle the dry salad dressing in the margarine. Brown the chicken pieces in the seasoned margarine. In a
separate bowl mix the soup, juice, and cream cheese. Pour liquid mixture over the chicken and simmer in pan for 1 hour. To serve make rice and place chicken pieces on rice. Sauce can be thickened to a gravy
consistency or served as is. This recipe freezes up well and can just be heated and poured on fresh rice.
Trim all the fat from the meat and place in crock pot with 1/2 cup water and all seasonings (saving the Bar-B-Q Sauce for later). Cook approx. 6 hours on high, even overnight with tougher cuts of meat.
When the meat just crumbles it is done just right! Drain all liquid from the meat, and crumble the meat up. Then add the Bar-B-Q sauce and cook on low at least 2 more hours.
Serve on buns. Reheats in microwave just fine!!
Beat eggs and add first 8 ingredients, adding pumpkin last. Pour into 9" x 13" greased pan. Sprinkle cake mix (dry) over the pumpkin mixture, melt butter and
drizzle over cake mix, then top with nuts. Bake at 350 degrees for 1 hour.
or instead of orange and orange rind - use 2 cans of Mandarin Oranges, drained
Cook rice. Fry shrimp
and bacon in oil until shrimp turns
pink. Break bacon in pieces. Combine the rest of the ingredients in a bowl and add rice and bacon shrimp mixture. Chill for several hours before serving.