Raisin Oatmeal Cookies

  • 3 C oats
  • 1 1/2 C flour
  • 1 C sucanat with molasses (or brown sugar)
  • 1 t baking soda
  • 1 t cinnamon
  • 1/2 t salt
  • 2 sticks butter
  • 2 eggs
  • 1 t vanilla
  • 1 C golden raisins

Mix dry ingredients, then add wet, folding in raisins last.  Bake at 350 degrees for 13 minutes.

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Beef-a-Roni

  • 2 pounds ground beef, browned and drained
  • 1 T minced garlic
  • 50 oz. spaghetti sauce
  • 24 oz. beef or veggie broth
  • 32 oz. (or more) frozen mixed vegetables
  • 5 C dry noodles
  • shredded cheese

Combine all, except pasta, in slow cooker.  Cook on low for 6-7 hours. Serve over cooked pasta. Sprinkle with shredded cheese.

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Golden Cornbread

  • 2 C cornmeal
  • 2 C flour
  • 1 t salt
  • 2 T and 2 t baking powder
  • 2 eggs
  • 2 C buttermilk
  • 1 stick butter

Mix dry ingredients in bowl.  Add eggs, milk and butter.  Beat until smooth, about 1 minute.  Do not overbeat.  Bake in a greased 9″ x 13″ pan for 20 minutes at 425 degrees.

(I found this recipe on the back of Bob’s Red Mill 100% Stone Ground Cornmeal, and doubled it.)

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Beef Stew

  • 3 pounds stir fry or stew meat
  • 16 oz. bag of frozen veggies (peas, broccoli, okra, whatever)
  • 3 (15 oz.) cans diced tomatoes
  • 2 (15 oz.) can garbanzo beans (chick peas), drained OR 1 3/4 C dried beans, soaked overnight, drained and rinsed
  • 2 1/4 C water
  • 1 1/2 C beef broth
  • 1 onion, chopped
  • 3 T dried parsley
  • 1 1/2 t salt (omit if beef is koshered)
  • 1 1/2 t thyme leaves
  • 1/2 t pepper

Combine above ingredients in a slow cooker for 7-9 hours on low.

Option:  omit the bag of veggies above and add a couple zucchini or yellow squash an hour before serving.  Leftover veggies would be great dumped in it also!

(I adapted this from a cooking magazine.  They sprinkled Parmesan cheese on it, and served alongside garlic bread.)

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Waldorf Salad

  • 3 apples, chopped
  • 2 ribs celery, chopped fine
  • 1/4 C raisins
  • 1/4 C chopped walnuts
  • 1/3 C mayonnaise

Mix all ingredients, except apples.  Chop apples and quickly dip in lemon juice, before combining with other ingredients.  Chill and serve.

(adapted from www.torahbytes.org)

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Munch and Crunch Salad

  • 3 apples, chopped
  • 4 1/2 carrots, grated
  • 3/4 C raisins
  • 3/4 C walnuts, chopped
  • 3/4 C vanilla yogurt
  • 1 1/2  T honey

Mix yogurt and honey together.  Stir into dry ingredients.  Chill.  Serves 9

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Tamale Pie Casserole

  • 1 pound ground beef
  • small sweet onion, chopped
  • 3 cloves garlic, crushed
  • 2 15 oz. cans black beans (undrained)
  • 3 C organic corn (frozen or canned and drained)
  • 15 oz. tomato sauce
  • 1T chili powder
  • 1 1/2 t salt
  • 1/4 t cayenne pepper
  • Golden Cornbread ingredients (on this site)
  • 8 oz. shredded cheese

In a large skillet, brown beef with onion and garlic.  Drain and rinse.  Meanwhile, prepare Golden Cornbread recipe, placing the mix into two 13 x 9″ pans rather than one.  Bake cornbread at 375 degrees for 7 minutes.  While that is baking, add black beans, corn, tomato sauce, chili powder, salt, and cayenne pepper to the meat.  Spread this filling on top of crusts that have been removed from oven.  Top with shredded cheese and bake for 20 more minutes.  Serve with diced tomatoes, sour cream, and salsa.  (Sides of salad and refried beans)

(adapted from a homeschool magazine)

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Bev’s Chili

  • 3 pounds ground beef
  • sweet onion, chopped
  • 3 (15 oz.) cans chili beans
  • 3 (15 oz.) cans Hunt’s Tomato Sauce
  • 1 T chili powder
  • 1 1/2 t salt

Brown the ground beef with the onion in a pot.  Drain and rinse.  Place back in pot and add remaining ingredients.  Bring to a simmer for awhile and serve.

My family likes this on top of rice or corn bread, with shredded cheese on top.

Note:  This is one of my rare “original” recipes.

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Chicken Salad

  • 1 C cooked chicken, diced
  • 1 red apple, diced
  • 3 green onions, sliced
  • 1/2 C pickle relish
  • 1/2 C mayonnaise
  • 2 stalks celery, finely chopped
  • 8 oz. can pineapple tidbits, drained
  • 1 C chopped pecans
  • 4 hard boiled eggs (optional)

Combine all ingredients.  Chill and serve.

This recipe was shared by the Nemeth family.  Good memories…

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Taco Soup

  • 4 lbs. ground beef
  • 1 large sweet onion, chopped
  • 3 cloves garlic, crushed
  • 3 cans pinto beans, drained and rinsed
  • 3 cans organic corn, drained (or 6 cups frozen)
  • 3 (29 oz.) cans tomato puree
  • 1/2 C dry ranch dressing mix
  • 3/4 C ketchup
  • 1 T chili powder
  • 1 1/2 t ground cumin
  • 7 C water

Brown ground beef, adding onion and garlic half way through.  Drain and rinse.  Add remaining ingredients and simmer at least 1 hour. (Or cook ground beef and onion, drain, and add all ingredients in two slow cookers; place on low for the afternoon).  Serve with shredded cheese, tortilla chips, sour cream and salsa.

(Thanks for this recipe too, Julie!)

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