Mom’s Very Quick, Very Cheap, Very Easy, Very Hearty Autumn Soup that always tastes good! (from our first newlywed cookbook)

Brown together in a pot:
3 T. olive oil
1 pound ground beef
1 onion, chopped
1 T. minced garlic
Add:
2 or 3 potatoes, washed and chopped
2 or 3 carrots, peeled and sliced
2 stalks of celery, chopped
2 12 oz. cans of tomato juice
2 cans of water
Salt & pepper
Simmer until vegetables are tender.
Good with applesauce and bread.

Easy Baked Mexican Chicken and Rice

In a large pan, bring to a boil:
1 2/3 C. chicken broth
Add and boil 10 minutes:
1 C. converted rice
½ C. chopped onion
½ t. salt
Remove from heat and place in a lightly buttered casserole dish.
Place on top of rice:
4 boneless chicken breast halves
Pour over top:
1 C. chunky salsa.
Cover tightly and bake at 350 degrees for 45-55 minutes.

Spicy Peanut Pork Chops

Brown on both sides in hot oil in a large skillet:
8 boneless pork chops or pork strips
In a 3 or 4 quart crock pot place:
2 cups shredded carrots
1 C. chopped onion
Combine in a bowl until smooth and pour over vegetables in crock pot:
1 14 ounce can unsweetened coconut milk
1 ½ C. chicken broth
½ C. creamy peanut butter
1 C. finely chopped peanuts (do in blender)
½ t. crushed red pepper
Place browned chops on top of vegetables. Cover and cook on low heat for 6 hours or until chops are tender.
Serve with white rice.

Ensenada Lamb Tacos

Combine:
Chopped cooked lamb, heated
Finely chopped white onion
Fresh chopped cilantro
Season with:
Lamb ouzos
Hot sauce
Wrap in:
Warm flour tortilla

Enjoy!

Easy Roasted Tomato Sauce

Preheat oven to 450 degrees.
In a large roasting pan, gently toss together:
8 lbs. of ripe tomatoes
10 medium onions
10 cloves of garlic, whole
4 T. minced garlic
1 C. fresh herbs, chopped
(rosemary, Italian flat parsley, basil, thyme, oregano, and/or chives will work)
¼ C. olive oil
½ t. salt
fresh ground black pepper
3-4 T. sugar, optional
Roast for 25 minutes. Stir gently and roast for another 25 minutes. Stir again and roast another 45 minutes or until tomatoes are softened and broken down into a sauce with a golden brown crust on top.
Remove from oven and taste for seasoning. Add sugar if bitter.
Can be blended if a smoother sauce is desired.
Makes about 10 C. of tomato sauce.
Can be refrigerated for up to 5 days.

“Eddie’s Spaghetti” From Catherine & Craig’s Open House in Brigham City

In a large skillet, brown:
1 pound lean ground beef
½ C. chopped onion
1 t. garlic salt.
Add and mix:
2 T. flour
Add: 1 8 oz. can tomato sauce
2 C. tomatoes
1 can mushrooms
2 t. parsley flakes
1 t. salt
½ t. oregano
¼ t. pepper
Dash basil
1 bay leaf, crushed
Cover & simmer one hour.
Uncover and cook 1 hour more.

Cat's modifications: add a lot of minced garlic (the kind kept in the fridge), a lot of basil and then a few teaspoons of sugar to bring out the flavor.  Also put a couple of tablespoons of flour to thicken.  *She makes big batches when she makes it.

Julie Oakley’s Spaghetti Sauce from East Pasadena Ward where Caroline was a baby and Mom and Dad were the YM and YW Presidents at the same time.

Brown in olive oil:
2 pounds ground beef
Add:
1 C. diced onion
1 C. chopped celery
1 chopped green pepper
Salt & pepper to taste
Stir over low heat until well cooked.
When done add ¼ inch olive oil to mixture.
Meanwhile in a large pan combine:
1 large can diced mushrooms
1 large can black olives, chopped
3 cans tomato paste
1 can tomato sauce
2 cans tomato soup
1 can onion soup
1 can tomatoes
Pour meat mixture into sauce mixture.
Simmer for 1 ½ hours.
Serve over spaghetti.

Mexican Dinner from Sylvia Burciaga whose family comes from the Mormon Colony at Colonia Juarez, Mexico

Enchiladas
Grate:
12-14 ounces mild longhorn cheddar cheese
Sauté in oil:
1 onion chopped
Add and brown:
1 pound ground beef.
Stir together in a sauce pan:
1 can Old El Paso Enchilada Sauce
1 can tomato sauce
2 T. brown sugar
Salt and pepper, if needed
Heat in a frying pan:
1 C. oil
Fry in oil for 10-15 seconds on each side:
1 dozen corn tortillas
Shake off excess oil and dip each tortilla in warmed enchilada sauce.
Fill each tortilla with 2-3 T. of meat 2 T. and cheese. Roll together and stack:
Pour extra sauce over the top.
Heat in oven for 30 minutes at 350 degrees.
Sylvia likes extra sauce for serving.

Serve together on a plate with shredded lettuce, grated cheese, sour cream and guacamole.

Menu: Spanish Rice, Guacamole, Flan Refried Beans

Café Rio Rice

Blend together in food processor:
½ bunch cilantro
1 can green chilies
½ onion
Bring water to a boil:
3 C. water
Add & simmer covered for 30 minutes.
4 t. chicken bouillon
4 rt. garlic minced
3 C. minute rice
¾ t. salt
1 T butter

Café Rio Pork

Combine & rub on:
3 ½ - 4 lbs. pork roast
2 T. brown sugar
1 – 1 ½ t. cayenne pepper
2 t. cumin
1 t. salt
Put in crock pot on low overnight.
In the morning,
Shred pork roast, remove bones or fat Put back in crock pot and add:
1 can coke
1 can chicken broth
2 cloves garlic, minced
1 small onion chopped
Keep on low until ready to serve for lunch or dinner
An hour before serving add:
1 C. brown sugar
Serve as tacos or salad with tomatillo dressing.

Kathy Black’s Chile Verde that Erik makes & Scott loves!

Put in crock pot:
1 pork roast (shoulder)
Top with:
1 chopped onion
1 can green chilies
Cook on low for 11 hours.
Drain fat and shred with fork.
Add and cook 1more hour
1 16 oz. can tomatillo sauce
Serve with: flour tortillas, white rice, black beans, fresh salsa, cilantro, sour cream and lime juice.

Mom’s Enchilada Casserole that Dad and Matt love!

Melt: 1 T. butter, or light oil
Sauté: ½ onion
Add: 1 pound hamburger
Add and simmer:
1 can mild enchilada sauce
½ pkg. enchilada seasoning
1 t. cumin
Dash Tabasco
Layer in 9x13 casserole dish:
1 C. white rice, cooked
1 can refried beans
¾ C. sour cream
1 C. grated cheddar cheese
4 corn tortillas, cut in strips
hamburger mixture
½ C. sour cream
¾ C. grated cheese
Warm in 350 degree oven
30 minutes.
Top with:
Chopped, fresh cilantro
Squeeze of lime juice

Super Good Chili from The Oregonian

Heat in a 5 qt. Dutch over or heavy sauce pot over medium heat.
1 T. oil
Add:
1 ½ pounds ground beef chuck and cook until well browned on all sides. Remove to bowl with slotted spoon.
Add to drippings and cook until tender:
1 large onion, chopped
2 cloves garlic, minced
Return meat to Dutch oven and stir in:
1 T. ground cumin
Stir in:
2 16 oz. cans pinto beans, drained
1 16 oz. can red kidney beans, drained
1 12 oz. can diced tomatoes
1 ½ C. white sparkling cider
1 4 oz. can chopped green chilies
1 T. hot pepper sauce
1 ½ t. salt
Bring to a boil over high heat, reduce heat to low, cover and simmer 20 minutes stirring occasionally.
Serve with:
Grated shredded cheese

Black Bean Chicken Chili

In large skillet sprayed with nonstick cooking spray, brown over medium heat:
1 to ½ pounds chicken tenderloins, cut in ½ inch pieces
1 c. chopped onion
Stir in and bring to a boil:
1 can pinto, white, or small red beans, drained
1 can black beans, drained
1 can stewed tomatoes, Mexican style
2 T. chili powder or seasoning mix.
Simmer for 20 minutes. Serves 6

Martha Helmandollar’s Easy Crock Pot Chili

Sauté:
1 medium onion, chopped
1 green pepper, chopped
2 T. minced garlic
Add & brown:
1 pound hamburger
Dump mixture into a crock pot and add:
½ pound kidney beans parboiled until soft or 3 cans, drained
2 16 oz. cans whole or diced tomatoes
1-2 T. chili powder
1 t. pepper
1 t. cumin
Salt to taste
1 C. Grape sparkling cider
Cook 10-12 hours on low or 5-6 hours on high. Better reheated so throw in at night, cook ten hours then reheat for dinner.

Mom’s Very Healthy Soy Bean Chili from East Pasadena Ward, that we used to have a lot on Halloween

Soak overnight in 6 C. water:
2 C. soy beans
Rinse in morning, place in a large pot and just cover with water. Bring to a boil, then turn down and simmer for 2 hours.
Meanwhile, sauté in oil:
1 large onion, chopped
1 garlic clove, minced
1 ½ t. salt
Add & brown:
1 lb. ground beef
Add to cooked beans along with:
2 small cans tomato sauce
2 T. chili powder (to taste)
Cook one hour longer or until beans are tender.

Impossible Cheeseburger Pie

Heat oven to 400 degrees.
Grease a 9 inch pie plate.
Sauté in butter or oil:
1 C. chopped onion
Add & brown then spread in pie plate:
1 pound ground beef
½ t. salt
Sprinkle with:
1 C. shredded cheese
Combine & pour on top of meat/cheese mixture::
½ C. Bisquick
1 C. milk
2 eggs
Bake 25 minutes or until knife inserted in center comes out clean.