Magnolia Recipes

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Bread Pudding
 by Noreen Ergen
Spray a 9 x 13 pan.
Cube 4 and 1/2 cups bread into 9 x 13 pan.
Mix-
 2 cups sugar
 5 large eggs, beaten
 2 cups milk
 2 teaspoons vanilla
 Pour over bread and let set 10 minutes.
Mix-
 1/2 cup brown sugar
1/4 cup soft butter
 1 cup chopped pecans
Evenly distribute on top of bread.
 Bake at 350 degrees for 45 minutes
While the bread pudding is baking 
Sauce:
Mix in small  saucepan
 1 cup sugar
1/2 cup butter
1 teaspoon vanilla
Cook on low heat until thickened.
 Remove from heat and add 1/3 cup Brandy

I was going through an old box of saved papers and ran across this recipe of Noreen's that I had asked her for. My favorite dessert is bread pudding and Noreen is an excellent cook and this is an excellent recipe. I would recommend you copy and/or print this recipe while you have the chance. You will want to keep it.





:  Campground Potluck Turkey Stroganoff Casserole
 This rich, creamy, versatile casserole is a favorite with family reunions and campground potlucks. It can be made on the spot or ahead of time. Make it with any cooked turkey including canned chunk turkey or good quality deli turkey cold cuts. If you have room in your RV oven it can be made in one large disposable foil baking pan.

4 cups stuffing mix
1 cup water or chicken broth

4 cans condensed cream of chicken soup
1 soup can milk, water, broth or white wine
8 cups diced cooked turkey
1 jar of cooked onions such as Holland onions, drained

1 teaspoon crumbled dry sage
2 tablespoons dried parsley flakes
4 cans or jars, 6 ounces each, sliced mushrooms, drained
1 quart (4 cups) sour cream

2 cups stuffing mix
2 sticks butter, melted

  Grease two 9 X 13-inch casseroles and put two cups stuffing mix in each. Drizzle a half cup water or broth over each. Set aside.
 Cut up onions. In a bowl whisk condensed soup with a soup can of liquid plus the sage and parsley. Fold in onions, diced turkey, mushrooms and sour cream. Spread in pan(s) and sprinkle top with remaining stuffing mix. Drizzle with melted butter.
 Cover with foil and refrigerate for later baking or cover with foil and let stand 30 minutes. Then bake at 350 degrees for 30 minutes or until heated through. Serves 16.
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 Turkey for Two        11/13/2017
 

Turkey for Two
Did you have a meal with friends and family on the holiday
 and miss all the turkey and dressing leftovers at your house? 
Or there are just the two of you and you do not want to cook a big ol' turkey
 for two people. I discovered an easy way to have it all. 
Ingredients:
3# Butterball turkey roast (thawed)
1/2 C Chicken broth or water
Small pkg. of stuffing mix
1 onion, sliced
1-2 celery stalks, sliced

  Directions:
Grease the sides of your crockpot or use one of those nifty slow cooker liners 
( I swear by the liners). Place a small package of dry stuffing mix in the bottom.
 Sprinkle with a 1/2 cup of water or chicken broth. 
Slice an onion and dice a celery stalk and layer on top of stuffing.
 Place a thawed Butterball 3 pound turkey roast (found in your grocers freezer)
 on top of celery and onion. 
Cook on low all day or high for 4-5 hours and you have the best of both worlds. 


A scrumptious turkey dinner for two with some for leftovers if you are moderate 
eaters. 




Janet Groene’s
Whole Meal Cole Slaw

    Make it ahead or throw it together at the last minute. Serve it cold or nuke it just enough to take the chill off. Whatever the occasion for a camping meal, this simple slaw will be a snap for the camp chef and a hit with hungry crew. 


    Cole slaw mix is available shredded fine or coarse, with or without carrot and some purple cabbage for color. Take your choice. 

1/3 cup golden raisins
10-ounce can mandarin oranges, drained
8-ounce package diced fully cooked ham
12- to 16-ounce package shredded cabbage for cole slaw
Bottled citrus salad dressing
Salted sunflower nuts

  Put raisins in a small cup and cover with juice drained from the oranges. Let stand 30-60 minutes, then drain well. In a bowl lightly toss ham, cabbage, raisins and oranges with dressing to taste.  Mound on plates and sprinkle with sunflower nuts. Serves 4 to 6. 


See Janet Groene's tips and trips for women who travel by RV at
https://solowomanrv.blogspot.com 

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Cottage Cheese Corn Cakes
Have something different for breakfast when you serve these hearty hoecakes with syrup. They are also good served hot with butter and honey alongside steaming bowls of chili or just a simple mug of tomato soup.
There is no substitute for real buttermilk but you could substitute sweet milk soured with a teaspoon of lemon juice or vinegar. Stir, let clabber for a few minutes.

2 cups yellow cornmeal
2 tablespoons baking powder
½ teaspoon each salt and baking soda
1 cup cottage cheese
2 eggs
1 1/3 cups buttermilk
½ stick butter, melted
Put dry ingredients in a clean bag and jostle bag to mix. In a bowl whisk cottage cheese, eggs, buttermilk and melted butter. Stir in dry ingredients until evenly mixed. Ladle out about 1/3 cup at a time and cook as for pancakes until toasty on both sides. Serves 4 to 6.

Apricot Cocktail Poppers


Everyone loves finger foods for camping. Gather ‘round the potluck table or patio and dig into these sweet and tangy bites. Serve with toothpicks plus napkins to catch the finger-lickin' drips.

2 bags, 16 ounces each, small meatballs, thawed
16-ounce can of tomato sauce
1 cup water
1 packet apricot gelatin dessert mix
½ cup sugar
½ teaspoon each cinnamon, ground cloves
1/4 cup apple cider vinegar
10-ounce jar of apricot jam

Pile the meatballs into a slow cooker or other container for heating and serving. In a saucepan, whisk everything else together and bring to a boil. Remove from heat, stir to dissolve gel and sugar and pour over meatballs. Heat through.

See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.blogspot.com

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Onion Spaghetti

• Prep
  10 m
• Cook
  30 m
• Ready In
  40 m

Recipe By:Natalie Reid

"Onion Spaghetti is a great filling vegetarian dish that comes with a BANG! You would never guess that it's vegetarian!"

Ingredients

• 2 tablespoons olive oil
• 4 large onions, sliced
• 2 cloves garlic, crushed
• 1 tablespoon tomato paste
• 1 (14.5 ounce) can whole peeled tomatoes

• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh basil
• 1/4 cup water
• 1 pound spaghetti

Directions

1. Heat oil in a large skillet over medium heat. Cook onions and garlic in oil until soft. Stir in tomato paste, tomatoes, salt, pepper, basil and water. Cover, reduce heat to low, and simmer 20 minutes, until thickened.
2. While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Toss sauce with hot pasta.

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Recipe: CORN SALAD 12/26/2006 Category: Side dish 
3 cans Mexicorn (whole kernel corn with red & green bell peppers), drained
8 oz dairy sour cream
8 oz small curd cottage cheese
3 tbsp prepared mustard
Dash hot pepper sauce(optional)
3 green onions, sliced
large bag Fritos corn chips (regular curly size, NOT Scoops ; probably 6 or 7 oz bag)

Pour the corn into a large serving bowl. In a medium bowl, combine dairy sour cream, cottage cheese, mustard and hot pepper sauce. Pour over corn in large bowl and add green onion slices. Stir to blend well. Just before serving, crush Fritos and add to salad, stirring to combine. Makes a lot! ________________
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Iowa Ham Balls

TOTAL TIME: Prep: 15 min. Bake: 1 hour

MAKES: 15 servings

Ingredients

• 3-1/2 pounds ground ham
• 1-1/2 pounds ground beef
• 3 eggs, beaten
• 2 cups milk
• 3 cups graham cracker crumbs
• 2 cans (10-3/4 ounces each) tomato soup, undiluted
• 3/4 cup vinegar
• 2-1/2 cups packed brown sugar
• 1 teaspoon prepared mustard

Directions

1. In a large bowl, combine first five ingredients. Using a 1/3 cup measure, shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325° for 1 hour, basting frequently with sauce. Yield: about 15 servings.

Originally published as Iowa Ham Balls in Country April/May 1992, p47

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Roasted Vegetable Medley

TOTAL TIME: Prep: 25 min. Bake: 30 min.

MAKES: 7 servings

Ingredients

3 medium Yukon Gold potatoes, cut into small wedges 2 medium sweet red peppers, cut into 1-inch pieces 1 small butternut squash, peeled and cubed 1 medium sweet potato, peeled and cubed 1 medium red onion, cut into wedges 3 tablespoons olive oil 2 tablespoons balsamic vinegar 1 T. of Morton Season-All salt. 1 teaspoon salt 1/2 teaspoon pepper Directions Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.

Nutritional Facts

1 cup equals 152 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 347 mg sodium, 24 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat. I prepared this in my NuWave oven. Oven set on 350 for 20 minutes-used extension and 3 “ rack- stirred once during cooking. Loved it! jjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjj Grapefruit Pie (Janet Rader) 2 C. or 2 cans Grapefruit slices (drained and cut in half) 1 C. sugar 1 ⅓ C. water and/or grapefruit juice 3 T.cornstarch pinch of salt 3 oz box of strawberry jello 9 “ graham cracker crust Boil sugar, water/juice,cornstarch and salt until thick and clear. Stirring often. Stir in jello packet until dissolved . Pour into large bowl and refrigerate until partially cooled. Fold in grapefruit sections until mixed. Return to refrigerator to cool. Pour into pie shell. Keep refrigerated until served. lllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll Lemonade Pudding Fruit Salad Ingredients: 1 medium honeydew, peeled, seeded and cubed   1 medium cantaloupe, peeled, seeded and cubed   2 cups cubed seedless watermelon   2 medium peaches, sliced   2 medium nectarines, sliced   1 cup seedless red grapes   1 cup halved fresh strawberries   1 can (11 ounces) mandarin oranges, drained   2 medium kiwifruit, peeled, halved and sliced   2 medium firm bananas, sliced   1 large Granny Smith apple, cubed   1 can (12 ounces) frozen lemonade concentrate, thawed   1 package (3.4 ounces) instant vanilla pudding mix Directions: In a large bowl, combine the first nine ingredients.  Cover and refrigerate for at least 1 hour. Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat. Yield: 20 servings (3/4 cup each). BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB Kay Stilson's BLACK BEAN DIP 1 can Black beans (rinsed & drained) 1/2 Cup salsa 2 Tablespoons Cilantro 1/2 teaspoon Cumin 2 Tablespoons Lime juice (I used only 1 Tablespoon) Blend in food processor    Serve warm with chips Note: I added fresh minced onion & garlic AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Campfire Cola Ribs Plan ½ pound of ribs per person. This recipe is ideal for campsites equipped with a large grill where you can make a crackling fire for searing and also provide coals for a Dutch oven placed off to the side of the grate. 4 to 5 pounds spare ribs Garlic salt 1 ½ cups brown sugar 1 one-liter bottle of your favorite cola beverage ½ cup soy sauce Get a good fire going and lightly spray a Dutch oven. Sprinkle ribs with garlic salt and sear them over the hot fire. This browns and seals them. Cut them into sections of three to five ribs and put them in the Dutch oven. Put the oven at the side of the fire where it can be surrounded by well-started coals but not licking flames. Whisk together sugar, cola and soy sauce until sugar dissolves. Pour over the ribs to cover them. Cover the Dutch oven and continue to cook, replacing coals as needed with new coals, for 1 ½ to 3 hours until ribs are tender. Remove ribs and pour sauce into a pitcher to spoon over fire-baked potatoes. Serves 8 to 10.  Cook’s note: Kitchen shears and household rubber gloves are useful for cutting up seared ribs. At this stage they can be very tough. See more of Janet Groene's RV-ready recipes at http://www.CampandRVCook.blogspot.com  0000000000000000000000000000000000000000000000000000000000000000000000000 LOADED CAULIFLOWER I have reposted this several times but it is my most requested recipe right now. If you have not tried it, it is a MUST! It's low carb too!!!!! Ingredients: 1 large head of Cauliflower cut into bite size pieces (approx 6 cups) 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins) 6 Tbs chopped Chives 1/2 cup Mayonnaise 1/2 cup Sour Cream 2 cups Colby Jack Cheese ( may use cheddar) 8 oz container sliced mushrooms Directions: Preheat oven to 425° In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool. In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 Tbs chives and serve. zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz Slow-Cooker Chicken Tortilla Soup

Prep Time: 30 Minutes Cook Time: 8 Hours Ready In: 8 Hours 30 Minutes Servings: 8

"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"

INGREDIENTS:

1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth

1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 tablespoon chopped cilantro 7 corn tortillas vegetable oil

DIRECTIONS:

1.	Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2.	Preheat oven to 400 degrees F (200 degrees C).
3.	Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4.	Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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Peggy’s Beef and Pepper Rice Skillet

Peggy’s Beef and Pepper Rice Skillet

1 LB ground beef

1 C. brown rice

2 green peppers

1 C. sliced onion

1 beef bouillon cube,crushed

2 ½ C. water

1 T. soy sauce

small can diced tomatoes

Brown beef in skillet and drain. Stir in green pepper, onion, rice, bouillon cube, water and soy sauce. Reduce heat, cover and cook over low heat until liquid is absorbed- about 25 minutes. Fold in tomatoes and heat through.

Grated cheese is a nice addition. Leftovers heat well.

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Blond Banana Fudge 
    Warm up your RV on cold or rainy days by making this delicious fudge. Then bring out a board game or a DVD and banish that cabin fever.
2 bananas, well mashed
2 cups sugar
2/3 cup milk
1/4 stick butter plus extra for the pan
2 tablespoons light corn syrup
    Butter an 8 X 8-inch pan or dish. Spray a two-quart saucepan. Stir all ingredients together over medium heat until they reach the soft ball stage (235-240 F.)  Remove from heat and beat until fudge  thickens and loses its shiny look. Working quickly, spread fudge in the dish and cool or chill until it’s firm. Makes 64 squares.

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Mosquito repellant 

Citronella--60-70 drops

peppermint--30-40 drops

eucalyptus--20-30 drops

lemongrass--20-30 drops

1 Tablespoon of vinegar

water to fill rest of container.   Use a colored glass spray bottle size 4 ounce

I got my supplies from a health food store; total cost was around $28---sounds expensive, but I have enough to last the entire summer, and to make some for the kids too! After measuring out all those "drops"--the bottles have very little used.  It is easy to make, just turn the bottle upside down and count the drops!  Kay

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S'MORE CUPS:

• 7 whole graham crackers, finely crushed

• 1/4 cup powdered sugar

• 6 tbsp butter, melted

• 4 bars milk chocolate candy

• 12 large marshmallows

You are going to be shocked at how easy these are. Click Share to save to wall, so it's easy to find.

Preheat oven to 350. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.

Place small scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling

While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups

Store in an airtight container for up to 1 week. Yeah, right. Like they'll last that long.

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Bloody Mary Steak
1 cup tomato juice
1/2 cup vodka
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire
2 teaspoons kosher salt
1 teaspoon prepared horseradish
1/4 teaspoon celery seed
1 beef flank steak (about 1 1/2 lbs.), fat trimmed
4 large red onions, cut crosswise into 3/4-in.-thick slices
In a bowl, whisk together tomato juice, vodka, lemon juice, Worcestershire, salt, horseradish, and celery seed. Add flank steak and red onions to marinade and chill at least 4 hours and up to 16 hours.
Prepare a hot charcoal or gas grill. Grill steak and onions, turning once and basting halfway through cooking, until onions are browned (6 to 8 minutes) and meat is done the way you like it, 10 to 12 minutes for medium-rare (cut to test). Makes 4 servings.

***************************************************************** Super Good Salsa

REALLY, REALLY GOOD SALSA And easy! NO COOKING!

(Once you taste this recipe, you'll never buy salsa again)!

SHARE to your wall now for easy reference later. You'll be SO glad you did!

3 cups chopped tomatoes

1/2 cup chopped green bell pepper

1 cup onion, diced

1/4 cup minced fresh cilantro

2 tablespoons fresh lime juice

4 teaspoons chopped fresh jalapeno pepper (including seeds)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.

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New York Style Hot Dogs

To win the wiener derby you begin with top quality hot dogs and buns and end with a sensational sauce like this one. It’s easily made in camp or you might make it at home, keep it cold and re-heat it at the cookout.

2-3 large sweet onions (about 2 pounds)

2 tablespoons vegetable oil

1 tablespoon minced garlic

1 cup cold water

1 tablespoon plus 1 teaspoon cornstarch

2 tablespoons ketchup

1 tablespoon each balsamic vinegar, dark molasses and prepared mustard

1/8 teaspoon ground cloves

Salt, pepper to taste

Peel and trim onions and cut them in crescents. Sizzle onions in hot oil, gradually stirring in garlic. When onions soften, cover and cook over low heat. Onions should be very tender but not browned.

In a bowl whisk water, cornstarch, ketchup, vinegar, molasses, mustard and cloves. Stir into onions over low/medium heat until sauce thickens. Adjust seasonings. Spoon sauce over hot dogs. Makes enough for 6 to 8 hot dogs.

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Recipe:     Runza Casserole        11/9/2013

  

     2 lb Hamburger

     2    Onion,Finely Chopped

     4 c  Cabbage,Shredded

          Salt & Pepper,To Taste

     2    Refrigerated Crescent Rolls

     1 lb Mozzarella Cheese,Shredded

[Note: One of my standby recipes. One that Butch is always happy to

see on the  table. ]

Brown hamburger and onion, drain. Put cabbage on top of meat and let

steam for a few minutes. Add salt and pepper. Using one tube, spread

the crescent roll pieces over bottom of a 9x 13 inch pan. Spread

hamburger/cabbage mixture on top. Add layer of cheese. Using the second

tube of crescents, place on top of cheese. Bake in 350 F. degree

oven for 35 to 40 minutes, covering with foil the last 10 minutes to

soften the crust

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Autumn Apple Salad

Ingredients
  1 can (20 ounces) crushed pineapple, undrained
  2/3 cup sugar
  1 package (3 ounces) lemon gelatin
  1 package (8 ounces) cream cheese, softened
  1 cup diced unpeeled apples
  1/2 to 1 cup chopped nuts
  1 cup chopped celery
  1 cup whipped topping
  Lettuce leaves


Nutritional Facts
1 serving (1 piece) equals 219 calories, 11 g fat (5 g saturated fat), 21 mg cholesterol, 81 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Directions
In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool.
Fold in apples, nuts, celery and whipped topping. Pour into a 9-in. square baking pan. Refrigerate until firm. Cut into squares and serve on lettuce leaves.
Yield: 9-12 servings.
Originally published as Autumn Apple Salad in Country Woman May/June 1993, p33

Provided to us by Janice Cooke

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Cream Puff Dessert- Pat Leber and Rosemary Wingert

½ C Butter

1 C flour

1 C water

4 eggs

3 small pkgs Vanilla Instant pudding

3 C milk

1 8 oz pkg cream cheese

8 or 9 oz carton whipped topping

¼ C Hershey’s chocolate syrup

Preheat oven to 400 degrees. Bring butter and water to a boil. Remove from heat and add flour. Add eggs, one at a time; beat as each one is added. Mixture will form a ball. Pat in a lightly greased 9 x 15” pan. Bake 35 minutes. Remove from oven and lightly press down with a spatula and cool. Mix pudding and milk (2 ¾ Cups); add cream cheese that has been mixed well with ¼ cup milk. Spread pudding/cream cheese mixture over cooled crust. Spread whipped topping over pudding and drizzle with chocolate syrup. Refrigerate.

Iowa Maid-Rite 

**This recipe makes enough to serve 6-8 people.  I give quite a generous portion on large, freshly made bakery buns so we only get about 6 servings out of it, but if you used smaller buns you could serve quite a few more people**

3 lbs Ground Beef

1 small Onion, chopped

1 Beef Bouillon Cube

1 Chicken Bouillon Cube

1  1/2 cups Water

2 tbsp Brown Sugar

2 tbsp Apple Cider Vinegar

2 tbsp Worcestershire Sauce

1 tbsp Soy Sauce

Large Hamburger Buns

Pickles

Mustard

Add the first nine ingredients to the crock pot.  Stir together to combine ingredients and break up the ground beef.

Cook on High for 4 hours. Stir occasionally to combine ingredients as they cook and to keep the beef from clumping together.  The smell that emerges from the crock pot each time you stir it is to die for!

Serve on hamburger buns…dont’ be shy, the messier it is the more authentic the sandwich!  Serve with condiments of your choice but remember the traditional condiments are pickles and mustard which I highly recommend.

Enjoy!!!

From Peggy Gordon

Fresh Pickled Cucumber Salad...stays in the frig up to 2 months!

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)

1-cup sliced onions

1-cup sliced bell peppers

1-tbsp salt

1 cup white vinegar

2-cups sugar ( I would substitute with stevia for lower carb)

1-tsp celery seed

1-tsp mustard seed

Mix cucumbers, onions, peppers and salt; set a side

Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil

Remove from heat and let cool for one hour

Pour mixture over cucumbers

Put in jars and store in refrigerator

Will keep up to 2 months

Makes 2 quart jars.

Bread  Pudding-Sharon Hvam

3 cups (4-5) slices bread

3 eggs

3 cups warm water

14 oz. sweetened condensed milk

2 Tblsp. butter melted

1/2 tsp salt

1-2 tsp vanilla

1 tsp cinnamon

Beat eggs and add warm water and bread.Stir until bread falls part,then add remaining ingredients and pour into lightly sprayed  8x8 pan and bake at 350 for 45-50 minutes. Double for 9x13 pan. May cook lemon pudding, thinning with a little more water and drizzle on top of pudding.

This has become a favorite at our House.

Ham and Cauliflower Casserole au Gratin

(Makes about 6 servings; recipe created by Kalyn with inspiration from Twice Baked Cauliflower.)

Ingredients:

at least 6 cups cauliflower flowerets, cut fairly small (1 large head cauliflower or 1 1/2 small heads)

1/2 tsp. salt (for water to cook cauliflower)

2 cups diced lean ham (use ham with less than 10% fat for South Beach Diet)

4 oz. reduced-fat cream cheese, softened

3/4 cup fat-free Greek yogurt (I used my favorite fat-free Greek yogurt)

2 T finely-grated Parmesan cheese

1/4 cup thinly sliced green onions

fresh ground black pepper to taste

3/4 cup grated low-fat cheese (I used Four Cheese Mexican Blend)

Instructions:

Preheat oven to 350F/180C.  Fill a medium-sized pot half full with water, add 1/2 tsp. salt, and start to bring to a boil.  Cut up the cauliflower into small flowerets, discarding the leaves and core.  Put cauliflower pieces into the water and cook at a low boil until the cauliflower is starting to get soft, about 20 minutes.  (It doesn't need to be completely cooked, but it should be soft enough to mash.)

While cauliflower is cooking, cut the ham into very small cubes, trimming any visible fat, and slice green onions. Put cream cheese into a glass dish or measuring cup and soften it in the microwave for a few minutes.   (Or you can soften it on top of the pre-heating oven if you don't have a microwave.)  When cream cheese is soft stir in the Greek yogurt, Parmesan, and sliced green onions.

When cauliflower is cooked enough to start to soften, pour into a colander placed in the sink and let it drain well (at least 5 minutes.)  Put the drained cauliflower back into the pot you cooked it in and mash with a potato masher until it's partly mashed but still has quite a few chunks left.  Stir in the sauce mixture and combine well with the cauliflower; then gently mix in the diced ham.  Season to taste with fresh-ground black pepper.  (I didn't use salt because the ham and the Parmesan are both salty.)

Spray glass or crockery casserole dish with non-stick spray or olive oil.  (I used a round dish that was 8 inches across, with fairly high sides.)  Pour cauliflower mixture into the dish, spread out evenly, and sprinkle with the low-fat cheese.

Bake 30-35 minutes, or until the cheese is melted and lightly browned and all the mixture is hot throughout and starting to bubble.  Let sit 10 minutes for any liquid to be absorbed, then serve hot.

I am assuming that this freezes well, but I haven't tried freezing it because I didn't have any leftovers.

- See more at: http://www.kalynskitchen.com/2012/01/recipe-for-ham-and-cauliflower.html?utm_source=buffer&utm_campaign=Buffer&utm_content=buffer13efe&utm_medium=facebook#sthash.cX08vlUP.dpuf

Recipe:   Beef Brisket        11/9/2013

Category: Meat

Author:   Leslie Cleaveland

4-5 lb fresh beef brisket

1 pkg dry onion soup mix

1 med. onion, sliced and separated into rings

2 med. stalks of celery, chopped

1 12 oz bottle of chili sauce

1 12 oz bottle of water

1 12 oz can beer (NOT light beer)

Sprinkle soup over meat. Put onions and celery on top. Combine chili sauce, water

and beer. Pour over meat . Bake covered in 350 degree oven one hour for each

pound of meat. Cool in refrigerator overnight. Remove grease that rises to the top.

Slice meat across grain. Heat slices in the cooking liquid. Pour some over slices to

serve. Freezes well.