HAM AND SCALLOPED POTATOES

6 to 8 slices of ham
8 to 10 med. potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 c. grated Cheddar or American cheese
1 can cream of celery or mushroom soup

Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Cover and cook on low 8 to 10 hours in crock pot or high 4 hours. Variations: sausage instead of ham and omit the cheese.

Chicken Dinner In Foil

Make dinner tonight all in one package. Gather up the foil edges and bake these individual servings, ready to eat in one hour. No pots and pans!

2 1/2 to 3 lb frying chicken, quartered
salt and pepper
1 package gravy mix or 1 envelope onion or chicken soup mix
1 1/2 cups frozen mixed vegetables
1 to 1 1/2 cups frozen french fries

Sprinkle chicken on all sides with salt and pepper. On each of four large heavy duty foil squares (18 x 12 inches), place 1/4 chicken.

Sprinkle each with about 2 tsp dry chicken gravy mix; place about 1/2 cup frozen vegetables and 7 or 8 potato pieces with chicken.

Wrap each foil dinner, folding edges over twice and sealing; place on cookie sheet.

Bake at 400 degrees or grill over hot coals for about 1 hour until thickest part of chicken is tender.

CORN CHOWDER

1 can (32 oz.) whole kernel corn, drained
3 medium potatoes, diced
1 onion, chopped
salt and pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter

Combine corn, potatoes, onion, salt and pepper, and chicken broth
in crockpot. Cover; cook on LOW for 7-9 hours. Depending on how
chunky you like your chowder, puree half the batch in a blender or
food processor, or puree all of it for a smooth, creamy soup. Then
return mixture to crockpot and stir in milk and butter. Increase
heat to HIGH and cook for one more hour.

Smothered Round Steak

2 lb ground steak
2 tsp salt
1/2 tsp ground black pepper
1 tsp ground red pepper
1 tsp ground white pepper
1 x all purpose flour, dredging
1/2 cup vegetable oil
3 ea medium onions, chopped
2 ea bell peppers, chopped
1 ea celery rib, chopped
1 cup beef stock or water

Sauteed all the ingredients, then cooked with a little liquid over a low heat for a long time
Season the roast with one half of the salt and peppers. Dust with flour on all sides
Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides
Remove the meat and pour off all but 1 tsp of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water
Stir well and reduce the heat to the lowest possible point
Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes
Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly, let tenderness be your guide

Beef Recipes – Crock Pot Recipes – CROCKPOT BEEF AND GRAVY

2-3 pounds roast cut into bite sized pieces
1 packet Lipton’s Onion soup mix
2 cans Cream of mushroom soup

Place pieces of roast in crock pot. Sprinkle packet of onion soup on meat.

Cover with cream of mushroom soup. Let cook up to 9 hours.

Stir about 1/2 way through cooking.

Serve over mashed potatoes, rice, or pasta.

Quotes

Easy Skillet Beef & Hash Browns
1 lb. ground beef1 can Campbell’s cream of celery soup
1/2 cup water
1/4 cup ketchup
1 Tbs. Worcestershire sauce
2 cups frozen hash-brown potatoes
3 slices process American cheese

Cook beef in skillet until browned. Pour off fat.
Add soup, water, ketchup and Worcestershire.
Heat to a boil. Stir in potatoes. Cover and cook
overlow heat 10 minutes or until done.
Top with cheese.

Source: Campbell’s Meal Mail

Campfire Recipes – Boy Scout Dinner

Make a packet out of aluminum foil

Throw in a hamburger pattie, whole onion, carrots, potatoes and seasonings .

Seal up your packet and throw in the coals to cook.

I have done these in a pit in the ground,
in a charcoal grill on top of the grill
and in an oven.

Check every so often as a hotter fire gets done faster.

Mexican Recipes – MEXICAN POSOLE

MEXICAN POSOLE

2 lbs. boneless pork loin, cubed
2 lbs. chicken cooked and pealed from bone
1 tbs salt
2 cans (15oz) white hominy, drained
1 tsp. Mexican oregano
2 cloves garlic, crushed
1/2 small onion
4 dried hot red chili peppers
lime wedges

Place pork and chicken in large stock pot and cook for 1 1/2 hours and
skim grease of the top. Wash hominy and add to soup. Add in oregano,
garlic, onion and chilies. Let simmer for another 30 minutes. Serve hot
with lime wedges for garnish.

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Easy Eggplant Skillet Dinner

1 lb Ground beef
1/4 cup Chopped onion
1 tbsp All-purpose flour
1 cup (8 ounce) tomato sauce
3/4 cup Water
1/4 cup Chopped green pepper
1 teaspoon Dried oregano
1 teaspoon chili powder
1 small Eggplant, cut into 1/2" slices
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 cup (4 ounce) shredded process cheese
Grated Parmesan cheese, Optional 

In a large skillet, brown ground beef with the onions. Stir in flour.
Add tomato sauce, water, green pepper, oregano and chili powder.
Salt and pepper the sliced eggplant. Place on meat mixture; cover &
simmer for 15 minutes, or until eggplant is tender. Sprinkle with
shredded cheese; cook until melted. Serve with Parmesan.