Hamburger Soup

1lb hamburger

2 cans stewed tomatoes

4-5 beef bullion cubes

3-4 potatoes, peeled and cubed

2-3 carrots, peeled and sliced

1 T chili powder

1 T oregano

1 tsp garlic powder

1 tsp basil

1 can whole corn

1 can green beans

1 can kidney beans

1 can garbanzo beans

Fry hamburger, drain and rinse. put in large soup pot along with tomatoes, bullion cubes, potatoes, carrots and spices. Simmer in water till the potatoes and carrots are soft all the way through, then add the last four cans of vegetables, add salt to taste and simmer again till ready to serve.

Pumpkin Cake

1 large can pumpkin

4 beaten eggs  (whip eggs and then add sugar)

1 1/2 cups sugar

1 tsp salt

1 tsp ginger
1/2 tsp ground cloves

2 tsp cinnamon

2 c evaporated milk  (Just add enough water to make 2 cups)

1 box dry yellow cake mix

1 cup butter

nuts

Combine first seven ingredients together and pour into 9X13 pan.

Sprinkle DRY cake mix over the top.  Melt butter and drizzle over cake.  Sprinkle with nuts (optional).

Bake 350 for 1 1/2 hours  (check after an hour) - continue until set, kind of like pumpkin pie

Serve with whip cream or ice cream 

(I like it best the next day after it has sat in the fridge!)

Courtesy of my Aunt Lori

Hamburger Goulash

1 lb hamburger

1 can cream of mushroom soup

1 can stewed tomatoes

2-3 beef bullion cubes

1/2 T oregano

2 tsp garlic powder

2 tsp basil

1 can whole kernel corn

1 can green beans

1 can peas

1/2 pkg cream cheese

12 oz pkg of macaroni noodles

Fry hamburger in a large, deep frying pan. Rinse, drain and return to pan. Add remainder of ingredients (except for the cream cheese and macaroni noodles) and slowly simmer to allow flavors to mix. Boil noodles in large soup pan till tender but not overdone (al dente) drain, and return to soup pan. Stir in hamburger sauce and cream cheese till blended and serve. Makes great leftovers!

Hamburger Stroganoff

1 lb hamburger

1 can cream of mushroom soup

1/2 of a 16 oz sour cream

1 beef bullion cube

Dried onion to taste

Salt to taste

Water/milk

12 oz pkg wide egg noodles, boiled and drained

Fry hamburger in a large deep frying pan. Drain, rinse and return to pan. Add  remainder of ingredients except for noodles. Simmer together for 1/2 an hour to an hour adding milk or water to keep at desired consistency before mixing with noodles.

Cheese and Spinach Stuffed Mushrooms

24 fresh mushrooms, stems removed

1 (10 oz. package) frozen chopped spinach

2 ounces cream cheese

4 ounces feta cheese

3/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 cup grated parmesan cheese

Preheat oven to 350 degrees F. Wipe mushrooms clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much of the moisture as possible. In a mixing bowl combine all ingredients except mushrooms and parmesan cheese; mix well. Fill the mushroom caps with cheese-spinach mixture and place on a cookie sheet (use a cookie sheet with sides to contain the liquid emitted from the mushrooms during baking). Sprinkle parmesan cheese on top of mushrooms. Bake for 15 to 20 minutes or until heated through. Serve warm. Yield: 2 dozen.

Compliments of Shari Bailey.

Pineapple Casserole

1/2 lb. butter (2 sticks of butter)

1 2/3 c. sugar

3 eggs, beaten

4 c. bread cubes, no crusts

20 oz. can crushed pineapple, drained

Melt butter over low heat.  Add sugar. Beat in eggs.  Remove from heat.  Add bread cubes & pineapple.  Bake in 2 quart baking dish at 350 for 40-45 min.  Edges will begin to brown.

This bit of heaven is brought to us by Shari Bailey.

German Pancakes

Mix in blender:

6 Eggs

1 C flour

1 C milk

1 tsp salt

Melt 1/2 cup butter into a 9x13 pan

Pour batter over butter

Bake @ 400 for 20 minutes

Serve with favorite toppings

Tom Ka Gai

I learned this recipe while I was living in Guam way back a long time ago, and have loved it ever since. It is still my favorite of all Thai dishes - and being able to make it at home is awesome.

1 small onion diced and sautéed in oil 
2-3 chicken breast chopped and sautéed in oil with onions.
2 cans chicken broth
2 cans coconut milk
~2 Tbs tamarind soup base (to taste)
~2 Tbs hot and sour paste (to taste)
1 stock of lemon grass chopped
2-3 kiefer/lime leaves

4-5 slices of galangal 

Cherry/Grape tomatoes, cut in half, as desired (optional)

Let simmer ~1/2 hour

Add 2 cans straw mushrooms, drained Let simmer five more minutes. Remove lemon grass, galangal and kiefer leaves, and serve with/over sticky rice.