Angel Flake Biscuits
Cow Pies
Spiced Tea
Brocolli Cassarole
Mexican Chicken Cassarole
Mexican Cassarole
Marla sent me a lot of recipes at once so I gave her a page of her own. She is a sweet person
who did her best to try and help me find my daughter. You will find links to her sites at the
bottom of this page!
2 pkgs. yeast
1/2 C warm water
5 C self rising flour
1 tsp salt
1 tsp soda
1/2 C sugar
1 C Crisco
2 C Buttermilk
In large bowl combine: Flour; salt; soda; sugar; Crisco. Dissolve yeast in water. Add yeast mixture and Buttermilk to bowl and mix. Knead lightly. Roll out and cut w/ biscuit cutter. Turn cut biscuits over in melted butter and let rise. Bake in hot oven (350) for 15 minutes. You only have to use as many biscuits as you need as the mixture can be stored in the refrigerator for up to three weeks. ENJOY! These are the best biscuits I have ever tasted and come from a recipe of my Grandmother.
2 C Choc. Chips (12 oz)
1 Tbs. Crisco
1/2 C Raisins
1/2 C Chopped nuts (pecans or walnuts)
In a double boiler over simmering water - melt choc. chips & Crisco....stirring til smooth. Remove from heat when melted and stir in raisins and nuts. Drop by the Tbsp. onto wax paper and chill.
SPICED TEA
2 C Tang
1 Pkg. Dry Lemonade mix (lg. size)
2 C sugar
1 tsp. ground cloves
1 tsp. Cinnamon
3/4 C Instant Tea.
Place in a jar & shake. To drink: Add 2 Tsp. of this mixture to 1 C boiling water & drink!
BROCCOLI CASSEROLE
2 C Cooked rice
1 pkg. frozen broccoli
1 small onion
1 stick margarine
1 can cream of mushroom soup
1 8 oz. jar of Cheese Whiz
dash of salt & pepper
Cook broccoli & rice. Sauté onion in margarine. Combine all ingredients & bake in casserole at 350 degrees for 30-45 min....do not let get very brown. Serve.
MEXICAN CHICKEN CASSEROLE
4 Chicken breasts (cooked & deboned & chopped)
1 C celery
1 C onion
1 stick margarine
1 can Rotel tomatoes
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
Cheddar Cheese
Tortilla Chips (Doritos are best)
Sauté celery & onion in margarine - add soups & Rotel tomatoes...heat. Stir in Chicken. Crumble tortilla chips in casserole dish then pour mixture over the top. Cook at 350 for 45 min. Remove from oven and turn oven off....sprinkle cheddar cheese over the top of the casserole and return to oven for about 10 min. until cheese is melted. Serve
MEXICAN CASSEROLE
1.5 lbs ground beef (Ground round or Ground chuck works best)
1 C celery
1 C onion
1 stick margarine
1 can Rotel tomatoes
2 cans Cream of Mushroom soup
Cheddar Cheese
Tortilla Chips (Doritos are best)
Brown ground meat. Sauté celery & onion in margarine - add soups & Rotel tomatoes...heat. Stir in ground meat. Crumble tortilla chips in casserole dish then pour mixture over the top. Cook at 350 for 45 min. Remove from oven and turn oven off....sprinkle cheddar cheese over the top of the casserole and return to oven for about 10 min. until cheese is melted. Serve