Easy Crockpot Spaghetti Sauce

Easy Crockpot Spaghetti Sauce

8 ounces Italian sausage
1 pound lean ground beef
2 cans (14.5 ounces each) diced tomatoes with juice
1 cup chopped onion
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup chopped green bell pepper
1 to 2 tablespoons sugar
1 to 2 teaspoons salt, or to taste
2 cloves garlic, crushed
2 teaspoons dried leaf basil
dash ground red pepper or red pepper flakes, if desired

Remove sausage from casings; brown in a heavy skillet along with ground beef. Break up sausage and ground beef while browning; drain well.

Add sausage and beef to crockpot, along with all remaining ingredients. Cover and cook on LOW setting for 8 to 10 hours or HIGH for 4 to 5 hours. Serves 8 to 10. This sauce can be frozen.

KING RANCH CASSEROLE

KING RANCH CASSEROLE

1 fryer (I use 4 chicken breasts)
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes & green chilies (diced)
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated

Cook chicken in small amount of water, lightly salted, until tender.
Bone and cut into pieces. To make a sauce, blend until smooth the
following: The 2 cans of soup, can of tomatoes and chilies and
chicken broth. Set aside. Into a 2 1/2 quart casserole (greased),
place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2
of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the
layers ending with the grated cheese. Bake uncovered for 1 hour.
Bake at 350 degrees.

Kiss Me Not Mashed Potatoes

Kiss Me Not Mashed Potatoes

Garlic is what gives these mashed potatoes an extra kick. You can leave it out, but why would anyone wan to do a thing like that. (courtesy of Church Ladies Celestial Suppers and Sensible Advice)

Makes 4 servings

4 large white potatoes
6 cloves garlic
1 ( 3-ounce) package cream cheese
1/4 cup half and half (or more if desired for a creamer texture)
Salt, pepper, and hot sauce to taste

Wash and quarter the potatoes. Leave skins on for extra flavor. Bring 5 quarts of water to a rolling boil and add the potatoe and the garlic. Cook the pototes until they break apart when tested with a fork. Drain in a colander set over the hot pot, so all the water is out of the cooked potatoes and garlic. Drain the pot. Return the potatoes and garlic to the pot and add the cream cheese. Mash with a potato masher. Add the half-and-half and continue mashing. Leave a few lumps so everyone will know that your mashed potatoes are homemade. Season to taste with salt, pepper, and hot sauce.

OLD- FASHIONED CORN PUDDING

OLD- FASHIONED CORN PUDDING

If your Christmas dinner doesnt already include corn pudding, why not give this easy recipe a try? Easy for the kids to make. Canned corn is easy to find throughout the year, and corn pudding makes for a great side dish anytime you have poultry on the menu.

makes 18-20 servings (courtesy of Church Ladies Celestial Suppers and Sensible Advice)

6 Large Eggs
2 Cups half and half
1 Cup sugar
4 (15 ounce) cans cream-style corn
1/2 Cup flour
2 (15-ounce) cans plain corn
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon pepper

Preheat the oven to 350 degrees. Lightly grease a 9×15 inch glass baking dish.

Beat the eggs, half and half, and sugar in a large bowl. Stir in the cream-style corn and the flour. Drain the canned corn and add to the mixture along with the melted butter, salt, and pepper, mix well. Pour into the prepared baking dish and bake for 60 to 75 minutes or until set. Let stand 5 to 10 minutes before serving

STRING BEAN AND MUSHROOM CASSEROLE

STRING BEAN AND MUSHROOM CASSEROLE

A variation of this dish was very popular in the 1950’s. if you have vegetarians in your congregation, use only cream of vegetable soups and be sure to let them know they can safely eat this caserole because it does not include any meat

Serves 8-10

3 cups cooked canned mushrooms
3 (10 1/2 -ounce) cans cream soup, use any combinations of cream of celery, mushroom, or chicken
6 cups canned string beans
1 cup French-fried onions or slivered almonds

Preheat the oven to 350 degrees. Cover the bottom of a 3 quart baking dish with the mushrooms. Combine the cream soups and stir in 1 cup water. Pour half the soup mixture over the mushrooms and spread to cover. Add the string beans and cover with the remaining soup mixture. Top with onion or almonds, cover the dish with aluminum foil, and bake 30 minutes or until the mixture bubbles and the vegetables are heated throughout.

Sweet & Sour Chicken

Sweet & Sour Chicken
From: Campbell’s Kitchen

Prep/Cook Time: 25 minutes
Serves: 4

Chicken, green pepper and sweet pineapple chunks are cloaked in a soy sauce-spiked Pace® Picante Sauce and served over rice.

Ingredients:
1 can (20 oz.) pineapple chunks
2 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
2 medium green peppers OR red peppers, cut into 1″ pieces
1 1/2 cups Pace® Picante Sauce
4 cups hot cooked rice

Directions:
DRAIN pineapple, reserving juice.
MIX cornstarch, pineapple juice and soy.
HEAT half the oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.
ADD remaining oil. Add peppers and cook until tender-crisp. Add picante sauce, pineapple and cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.

Macaroni and Tuna Salad

Macaroni and Tuna Salad

Quick and easy, this is a low-cost dish that you can dress up by using bow-tie pasta or other fancy shapes children will enjoy eating.
Makes 8 servings.

1 (16-ounce) box elbow macaroni
1 cup mayonnaise
2 tablespoons dried seafood seasoning
3 (6 ounce) can tuna in oil
1 cup finely chopped green onions
½ cup chopped green onion stems, for garnish

Cook the macaroni according to the package directions until soft but not mushy. Combine the mayonnaise and seafood seasoning in a small bowl. Drain the oil from the tuna and reserve the oil. Toss the macaroni, onions, and tuna with the mayonnaise mixture. If it is too stiff, add a bit of the reserved tuna oil. Refrigerate until ready to serve. Top with green onion stems before serving.