Western Beans

4 bacon strips, diced

1 large onion, chopped

1/3 cup dry letnils

1-1/3 cups water

2 tablespoons ketchup

1 teaspoon garlic powder

3/4 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon dried red pepper flakes

1 bay leaf

1 can (16 ounces) whole tomatoes

1 can (15 ounces) pinto beans, drained

1 can (16 ounces) kidney beans, drained

Lightly fry bacon in a heavy 3-quart saucepan. Add onion; cook until transparent. Stir in remaining ingredients. Cook over medium heat for 45 minutes or until lentils are tender, stirring once or twice. Remove bay leaf before serving.

Makes 8-10 servings

Slow Cooker Beef Stroganoff

2 pounds beef stew meat

1 cup chopped onion

1 can (10-3/4 ounces) condensed cream of mushroom soup

1 can (10-3/4 ounces) condensed cream of onion soup

1 jar (6 ounces) sliced mushrooms, drained

1/4 teaspoon pepper

1 package (8 ounces) cream cheese

1 container (8 ounces) sour cream

6 cups hot cooked noodles or rice

In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Source

Oatmeal Waffles

1-1/2 cup all-purpose flour

1 cup quick-cooking oats

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt; optional

2 eggs, beaten

1-1/2 cups milk

6 tablespoons butter, melted

2 tablespoons brown sugar

In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside.  In a small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter onto grids of a preheated, lightly greased waffle iron (amout will vary with size of waffle iron). Close lid quickly; do not open during baking. Use a fork to remove the baked waffle.

Makes 12 waffles

Pork Chops With Stuffing

6 pork chops (1/2-inch thick)

1 tablespoon cooking oil

3 cups cubed day-old bread

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup chopped celery

1 cup chopped onion

2 garlic cloves, minced

1 egg, beaten

1/4 teaspoon poultry seasoning

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese, optional

In a large skillet, brown pork chops in oil. Place in an ungreased 13 x 9 x 2-inch baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350 degrees for 45-55 minutes. If desired, sprinkle with cheese and return to oven for 5 minutes or until melted.

Makes 6 servings

Gingersnaps

3/4 cup butter or margarine, softened

1/2 cup sugar

1/2 cup packed brown sugar

1/4 cup dark molasses

1 egg, beaten

2-1/4 cups all-purpose flour

1-1/2 teaspoon baking soda

1/4 teaspoon salt

2 to 3 teaspoons ground cinnamon

2 to 3 teaspoons ground ginger

In a mixing bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-inch thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375 degrees for 5-6 minutes or until set (do not overbake). Remove from pan to cool.

Makes about 6 dozen

Hot Pineapple Side Dish

1 can (20 ounces) pineapple chunks

1/2 cup sugar

3 tablespoons all-purpose flour

1/4 cup butter or margarine, melted

1-1/2 cups (6 ounces) shredded cheddar cheese, divided

2/3 cup coarsley cushed saltines (14 crackers)

Drain the pineapple, reserving 1/4 cup of the juice; set aside. In a medium bowl, combine sugar and flour. Add the butter and 1 cup cheese; mix well. Gently stir in pineapple. Pour into a greased 1-1/2 quart baking dish. Sprinkle crushed cracker on top; drizzle with reserved pineapple juice. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly around edges. Remove from the oven and sprinkle with the remaining cheese.

Makes 6 servings

Vegetable Soup With Dumplings

2 to 3 beef soup bones with meat

3 quarts water

2 small onions, divided

1 bay leaf

4 medium potatoes, peeled and cubed

2 carrots cubed

1-1/2 cups canned whole tomatoes, cut up and juice reserved

2 cups cubed cabbage

2 celery stalks, sliced

2 cups cut green beans

3/4 cups raw barley

Chopped fresh parsley

Salt and pepper to taste

DUMPLINGS:

1 cup all-purpose flour

2 teaspoons baking powder

Pinch of salt

1/2 cup milk

In a large soup kettle, place beef bones, water, 1 onion and bay leaf. Bring to a boil. Skim any foam. Cover and reduce heat to simmer. Cook 3 hours or until meat falls off the bones. Remove bones, onion and bay leaf. Remove meat from bones and dice. Skim fat from broth. Add meat, remaining onion quartered, other remaining vegetables, barley nd parsley to the kettle.  Season to taste. Cover and continue to cook 1 hour or until barley is done and vegetables are tender. For dumplings, combine flour, baking powder and salt. Add milk and stir only until dry ingredients are moistened. Drop by teaspoonfuls into the soup. Cover and cook 10-15 minutes, or until heated through.

Makes 5 quarts

Spoon Bread

1 pint sweet milk

6 tablespoons butter

1 cup cornmeal

1 teaspoon salt

3 eggs, room temperature, separated

Scald milk (do not boil); stir in butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. Add beaten egg yolks; mix throroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased and floured 2-quart baking dish and bake at 375 degrees for 1 hour or until top is golden brown. Serve immediately.

Makes 6 servings

Old-Fashioned Pot Roast

1 boneless beef chuck roast (about 3 pounds)

6 tablespoons all-purpose flour, divided

6 tablespoons butter or margarine, divided

3 cups hot water

2 teaspoons beef bouillon granules

1 medium onion, quartered

1 celery rib, cut into pieces

1 teaspoon salt

1/2 teaspoon pepper

4 carrots, cut into 2-inch pieces

Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Makes 6-8 servings

Cranberry Orange Bread

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1 egg, beaten

1/2 cup orange juice

Grated rind of 1 orange

2 tablespoons melted butter or margarine

2 tablespoons hot water

1 cup raw whole cranberries

1 cup coarsley chopped walnuts

Combine flour, baking powder, soda, salt and sugar in a large mixing bowl; set aside. Mix beaten egg with orange juice, rind, butter and hot water. Fold flour mixture until blended. Do not beat. Gently fold in cranberries and walnuts. Spoon into a greased 9 x 5 x 3-inch baking pan or smaller pans of choice. Bake at 325 degrees for 60 minutes; test center with wooden toothpick. Cool on rack for 15 minutes before removing from pan.

Makes 1 loaf