Spudnuts

We have a new favorite treat at our house! I got this recipe when I was in Home Economics (not sure if it was Jr. High or High School but it was a while ago either way). They are yummy! And we justify them by saying they have potatoes to add nutritional value!

2 cups scalded milk, cooled to lukewarm
2 Tbsp yeast
1/2 cup water
1 tsp sugar
1 cup instant, prepared mashed potatoes
6 Tbsp butter flavored shortening
6 Tbsp salted butter
3 eggs
1/2 cup sugar
1/4 tsp lemon flavoring
1/4 tsp vanilla
6 to 8 cups flour (I think I ended up using 9)

Glaze:
3 cups powdered sugar
1/2 tsp vanilla
1/2 cup milk

Scald 2 cups of milk and allow it to cool to about 115 degrees. Dissolve yeast in water (110-115 degrees) and 1 tsp sugar.

Once yeast is dissolved and milk cooled, add all ingredients except 1/2 the flour. Beat well with mixer. Add enough flour to make a soft dough. Knead for 15 minutes. Let rise until double in size.

Roll out 1-inch thick. Cut into doughnut shapes. If you don't have a doughnut cutter, no worries. This is what we use:
Yes, that is a lid for a glitter container. We just make sure we clean it out really well. The cup is just shy of 3 1/2 inches in diameter and the lid is 1 1/4 inches. They are the perfect sizes!

Oh, I should warn you that this makes a LOT of doughnuts!

Let rise 1/2 hour. Fry in hot oil. They need to get pretty brown to be cooked all the way through.
Dip in glaze. We dip ours in the glaze and flip them over to make sure they are good and coated. Then we set them on cooling rack that is sitting on a cookie sheet (to catch the drips).
ENJOY!!

Creamy Chicken and Wild Rice Soup

3 cups cooked wild rice (Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe)
3 chicken breasts cooked and diced
2-4 carrot stalks, diced
2 celery stalks, diced
1/2 onion, chopped
1/4 cup butter
1/2 cup flour
8 cups chicken broth
1 can cream of mushroom soup
Grated cheese

Saute onion and vegetables in butter, add flour and stir. Then add broth and cook until broth begins to thicken and vegetables become tender. Add 1 can cream of chicken soup, stir until dissolved. Add cooked chicken and cooked rice and simmer on low for approximately 15 minutes. Serve topped with grated cheese.

Cabbage Roll Casserole

2 pounds ground beef
1 cup chopped onion
29 ounce can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 tsp salt
2 - 14 ounce cans beef broth

Preheat oven to 350 degrees. In a large skillet, brown beef in oil over medium heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice, and salt, Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Son of a Gun Stew

1/2 pound bacon
2 pounds cubed beef
1 pound carrots, sliced
3 pounds potatoes, diced
2 green peppers, chopped
2 Tbsp Worcestershire sauce
3/4 cup soy sauce
7 to 8 drops Tabasco
5 stalks celery, sliced
3 medium onions, chopped
1 quart tomatoes

Fry bacon in dutch oven (over stove top works fine). Add meat and onions. Brown well. Add every thing else and stir well. Bring to a boil. Cover with lid and transfer to 350 degree oven. Stir occasionally and cook until vegetables are tender. (Can also finish cooking on stove top if preferred.)

Lemon Chicken 2

1 Tbsp lemon juice
1/2 cup grated lemon peel
1/4 tsp pepper
4 boneless chicken breasts
2 egg whites
1/2 cup bread crumbs
3 Tbsp parmesan cheese
1/2 tsp garlic salt
1/4 tsp salt

Combine the first 3 ingredients and coat the chicken in it front and back. Cover the pieces and let them marinade for a few hours. In a bowl, beat egg whites and then take the dry ingredients and mix them on a wax paper. Take the chicken and dip in in the egg and then the crumbs. Place on a baking sheet.

Italian Bake

1 pt. cottage cheese
1 pound hamburger or 1 bunch spinach
1 jar spaghetti sauce
1 cup Parmesan cheese
2 cups shredded American cheese
Mushrooms (optional)
Onions (optional)
12 oz. spiral noodles

Prepare noodles and drain, then mix all together in large casserole dish; top with 1 cup shredded American cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Ground Beef Turnovers

Pastry (use pie crust recipe, ready made pie crust, or buttermilk biscuits rolled out) rolled into circles

1/2 pound ground beef
chopped onion to taste
potatoes, diced
1 stalk celery, diced
dash salt and pepper
2 tsp margarine

Spread meat mixture on one side of circle. Fold pastry over filling and seal edges. Slash top crust 1 inch. Insert small dab of margarine. Bake at 400 degrees for 30 minutes. Then reduce heat to 350 degrees for 30 more minutes (with refrigerated rolls, cut time in half).

Hamburger Casserole

4-5 potatoes, sliced and boiled
1 pound hamburger
1 package Lipton onion soup mix
1 cup crushed saltines
1 can evaporated milk
1 egg
Dash salt & pepper

Topping:
Cream of chicken soup
1/2 can milk

Mix together with your hands. Pat evenly over sliced, cooked potatoes in 9x13 casserole dish. Bake at 350 degrees for 35 minutes, covered with foil.

Blend soup & milk. Warm and pour over individual servings (as a gravy).

Easy Mexicali Dinner

1 pound ground beef
1/2 cup chopped onion
6 oz (3 cups) medium noodles, cooked & drained
16 oz can tomatoes
6 oz can tomato paste
1 1/2 cups shredded cheese
1/2 cup sliced ripe olives
1 tsp salt
1/8 tsp pepper
1/4 tsp basil (optional)

Cook meat and onion in large skillet. Stir in noodles, tomatoes, tomato paste, 1 cup of cheese, olives, and seasonings. Top with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes.

BBQ meatloaf

Preheat oven to 350 degrees.

1 egg-beaten
¼ cup fine dry bread crumbs
2 to 3 - 4 inch pieces of string cheese
1 cup BBQ sauce (we prefer Famous Daves Sweet & Zesty)
1 lb ground beef

Combine egg, bread crumbs, BBQ sauce,and beef. Mix well. In 2 quart rectangular bake dish, pat ½ of meat mixture down, place cheese peices lengthwise. Cover with remaining meat mixture. Bake at 350 degrees for 45 minutes. Spoon more BBQ sauce on top. Serve!
Great with: Mashed potatoes

Cheese Chowder

2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup margarine (melted)
1/4 cup flour
2 cups milk or cream
2 cups shredded cheese (10 oz)
16 oz corn
2 cups boiling water

Combine potatoes, carrots celery, onion, salt and pepper; add water. Cover and simmer 15 to 20 minutes or until vegetables are tender. Do not drain. Make a cream sauce with margarine, flour, and milk; stir until thickened. Add cheese, stir until melted. Add corn and undrained vegetables. Heat but do not boil. Makes 6-8 servings.

Cheeseburger Chowder

1 pound hamburger
2 cups cubed potatoes
1/2 cup celery
1/2 cup onion
1/2 tsp salt
1 1/2 cups water
1 Tbsp beef bouillon
3 Tbsp flour
1 cup cheese
2 1/2 cups milk

In a saucepan, brown hamburger, Add potatoes, celery, onion, bouillon, salt and water. Bring to a boil until vegetables are tender. Next add 1/2 milk to flour. Add to meat and vegetables. Next add the rest of the milk and cheese. Cook until thick.

White Sauce Chicken Enchiladas

1 chicken breast per person
1 can cream of chicken soup
1 cup sour cream
1 cup mayo
1 package tortillas
1 to 1 ½ cups shredded cheese
(Any seasonings you want to cook your chicken in)
A 9x13 pan
Tin foil

Step 1: Preheat the oven to 350o.

Step 2: Skillet cook or grill the chicken breasts with any seasonings you prefer. Cut the chicken into small pieces when thoroughly cooked.

Step 3: In a medium bowl, mix the cream of chicken soup, sour cream, and mayo. You can add more of each ingredient if it doesn’t look like enough to fill your tortillas. (Optional: You can add any additional seasonings you want to the mixture. Also, if you prefer the cheese inside the tortillas, add it in the mix too).

Step 4: Once mixed, remove about a cup of the mixture and set aside in a small bowl. (This will be used to coat the pan and to coat the top of the tortillas for baking).

Step 5: Spread a light layer of the sauce (that was set aside) on the bottom of your 9x13 pan with a spoon—(to prevent the tortillas from sticking and burning.) Make sure you leave enough to spread on top of the tortillas for baking.

Step 6: Now add the diced chicken to the mixture (not the one set aside). Spoon a small amount of the mixture into the center of each tortilla and wrap up. Place the enchiladas in the pan. Cover with the remaining sauce that was set aside.

Step 7: Sprinkle the cheese over top of the enchiladas (if you did not mix it in the cream of chicken soup mixture already). Cover with tin foil.

Step 8: Bake at 350o for about 40 minutes, or until the cheese is bubbling.

Wild Rice-Stuffed Green Peppers

1/3 cup chopped onion
1 clove garlic, minced
1 Tbsp butter or margarine, melted
1 ½ cups beef broth
¾ cup long-grain, brown, and wild rice blend
1/3 cup sliced celery
¼ cup finely chopped carrot
1 (14 ½ oz) can diced tomatoes, undrained
1 cup sliced fresh mushrooms
½ cup chopped zucchini
2 Tbsp chopped fresh parsley
¼ tsp dried basil
1/8 to ¼ tsp ground thyme
2 large green peppers, stem ends sliced off
1 to 2 Tbsp tomato juice (optional)
¼ cup grated fresh Parmesan cheese


Sauté onion and garlic in butter in a large saucepan until tender. Add broth, rice, celery, and carrot. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until rice is almost done. Remove from heat; stir in tomatoes and next 5 ingredients.

Place peppers in a saucepan; cover with water. Bring to a boil; cook 3 minutes or until crisp-tender. Drain; stuff with rice mixture. Place peppers in a 1 ½-quart greased casserole; spoon any extra rice around peppers. Cover with foil; bake at 350o for 25 minutes or until tender, basting with tomato juice after 15 minutes if mixture seems dry. When almost done, remove foil, and top with Parmesan; bake 5 more minutes. Yeild: 2 servings.

Primavera Pizza

Asparagus tips, broccoli florets, yellow summer squash sliced
½ cup olive oil
2 cups shredded Mozzarella cheese
2 cups shredded white cheddar cheese
1 cup sliced Roma tomatoes
6 green onions, chopped
Salt & pepper
¼ cup freshly grated Parmesan cheese
3 Tbsp minced fresh tarragon

Separately steam or blanch vegetables until crisp tender, immediately in ice water to halt cooking and retain bright color. Drain well and reserve.

Shape pizza dough. Brush dough with olive oil and top with cheeses, leaving a ½ inch border around the edges. Arrange the veggies and tomatoes on top of the cheese. Sprinkle with green onions and season to taste with salt and pepper. Drizzle evenly with olive oil.

Bake in preheated 400o oven for about 10 minutes. Remove from oven to a cutting board and sprinkle with parmesan cheese and tarragon. Slice and serve immediately.

Porcupine Meatballs

1 ½ lbs ground beef (raw)
½ cup rice
½ tsp pepper
1 tsp salt
1 Tbsp chopped onion
1 (10.5 oz) can condensed tomato soup
½ cup water


Combine meat, rice, salt, pepper and onion. Shape into small balls. In sauce pan mix the soup and water, heat to simmer. Add the meatballs, cover and cook for 30 minutes on simmer.

I double the soup and water so I have more sauce and make a couple of cups of plain rice. I put the meatballs and sauce over the rice or on the side --- whichever your family likes. I have used both the regular and minute rice in this recipe --- both work.

Ham and Egg Brunch Bake

6 cups frozen hash brown potatoes

2 cups diced fully cooked ham

2 cups shredded Swiss cheese (8 ounces)

1 jar (7 oz) roasted red bell peppers, drained and chopped

1 jar (4 ½ oz) sliced mushrooms, drained

6 eggs

⅓ cup milk

1 cup small curd creamed cottage cheese

¼ tsp pepper

Heat oven to 350^o. Grease a 9x13x2 baking dish. Sprinkle 3 cups potatoes evenly in baking dish. Layer with ham, Swiss cheese, bell peppers and mushrooms. Sprinkle remaining potatoes over mushrooms.

Beat eggs, milk, cottage cheese and pepper with a fork or wire whisk until blended. Pour over potatoes. Bake uncovered 45 to 50 minutes or until light brown and set in the center.

Budgeteria Burrito Bake

1 cup baking mix (like Bisquick)
1/4 cup water
1 (16 oz) can refried beans
1 pound ground beef, browned and drained
1 avocado, sliced
1 cup thick salsa
1 1/2 cups shredded cheddar or Mexican blend cheese

Grease a 10 inch pie plate. Mix baking mix, water, and beans. Spread into pie pan. Layer remaining ingredients on bean mixture. Bake for 30 minutes at 400 degrees. Serve with any additional sides such as sour cream, lettuce, tomatoes, onions, etc.