Mac and Cheese (Mrs. Loring)
Ingredients
16 oz box macaroni (cocked)
12 oz can evaporated milk
1 ½ cups whole milk
1 stick butter (melted)
1 teaspoon salt
Dash of pepper
5 cups grated cheese (Giant – Triple Cheddar Cheese or Kraft – Triple Cheddar)
Instructions
Mix macaroni, evaporated milk, milk, butter, salt, pepper and all but ½ cup grated cheese
Sprinkle reserved cheese on top
Spray with cooking spray or line with slow cooker liner
Cook on low for 3 to 3 ½ hours
Stir mixture and serve
Watergate Salad
Ingredients
1 small box pistachio pudding (instant, don’t mix)
20 oz can crushed pineapple undrained
8 oz cool whip
2 cups mini marshmallows
Instructions
Mix pudding and pineapple
Add marshmallows
Add cool whip
Refrigerate overnight
Hamburg BBQ
Make and eat immediately or make the day before and put in crock pot on low for 4 to 5 hours
Ingredients
1 lb burger
¼ cup chopped onion
1 teaspoon mustard
1 teaspoon Worcestershire sauce
½ cup ketchup
1 teaspoon brown sugar
2 teaspoon vinegar
Pepper
Instructions
Brown burger and pour off fat
Add other ingredients to burger and mix together
Italian Beef Bake
Ingredients
2 pounds chuck (roast)
1 envelope onion soup mix
1 green pepper (chopped)
¼ cup onion (chopped)
1 pound can tomato (undrained)
¼ teaspoon salt
Dash pepper
1 tablespoon steak sauce
Instructions
Cut meat into bite size pieces and put in shallow baking pan
Add all other ingredients
Cover with foil
Bake at 350 degrees for 2 hours
Serve with noodles or rice
Shipwreck Casserole
Ingredients
1 pound ground beef
1 package Mac and Cheese
1 cup frozen vegetables
1 cup milk
Instructions
Brown meat in large skillet on medium-high heat; drain, if necessary
Boil macaroni separately and add to browned meat
Add mac and cheese sauce mix, frozen vegetables and milk
Bring to boil – cover – simmer on medium-low heat for 12 min stirring occasionally
Taco Soup
Brown: ½ lb hamburger, ½ cup onion, 1 stalk celery
Add: 2 15 oz cans of kidney beans, 1 cup corn, 1 cup green pepper, 1 15 oz can diced tomatoes, 1
package taco seasoning, 3 cups water
Simmer 25 minutes
Crock Pot Pot Roast
Ingredients
¼ cup water
4 medium red potatoes – cut in quarters
1 medium onion – cut in quarters
1 package (16 oz) peeled baby carrots
1 envvelope (1 oz) dry onion soup mix
2 ½ to 3 lbs boneless beef chuck pot roast
Instructions
Place water, potatoes, onion and carrots in crock pot
Sprinkle all but onion soup mix over veggies
Stir gently to coat evenly
Place pot roast on top of veggies and sprinkle with onion soup mix
Cover and cook on low 8 to 9 hours or high 5 to 6 hours
Asian Beef and Noodles
Ingredients
1 ¼ pounds ground beef
2 packages beef flavored instant ramen noodles
2 cups frozen vegetables
Instructions
In large skillet, brown ground beef over medium heat 10-12 minutes or until beef is no longer pink
Pour off drippings and season with one seasoning packet from noodles and set aside
In same skillet combine 2 cups water, vegetables, noodles (broken up) and remaining seasoning
packet
Bring to a boil – reduce heat – cover and simmer 3 minutes or until noodles are tender – stirring
occasionally
Return beef to skillet and mix together
Potato Cups
Ingredients
2 tablespoons butter – melted
2 tablespoons parmesan cheese
1 teaspoon Dillweed
Salt
Pepper
8 to 10 yukon gold small potatoes sliced
Instructions
Pre heat to 375 degrees
Mix all ingredients in bowl – add sliced potatoes
Stick potatoes in muffin tin baking pan
45 to 55 minutes until gold on edge but soft in the middle
Potato Soups
Ingredients
1 cup ½ and ½ cream
2 medium potatoes
3 tablespoons butter
1 cup onion diced
2 tablespoons flour
4 cups chicken stock
2 cups water
¼ cup corn starch
1 ½ cup instant potatoes
1 teaspoon salt
¾ teaspoon basil
1/8 teaspoon thyme
Cheddar Cheese – toppings and to taste
Bacon – package fry and crumple for toppings
Chives - chopped up
Instructions
Baked potatoes – 1hr at 400 degrees – cool
Melt butter – sauté onions – add flour – mix
Add stock/water, corn starch, mashed potatoes and spices – bring to boil and simmer 5 minutes
Cut potatoes – scoop out middle – chop ½ inch pieces
Add to soup with half and half – back to boil – simmer
15 minutes - will get thick – serve and garnish
Crockpot time -