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Coconut Salad

by Joyce Kohl

Coconut Salad Source: Go Inside™
Unique recipe for coconut lovers
Servings: Ingredients:
Servings vary

 

Try adding bananas, too!

 1 can Eagle brand milk

1 small can coconut

1 cup pecans, broken

1 can cherry pie filling

1 small can crushed pineapple, drained

1 cup miniature marshmallows
Directions:
  1. Mix all ingredients together, cover and chill in the refrigerator until ready to serve.

 

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Spinach and Artichoke Bake

by Joyce Kohl

Spinach and Artichoke Bake Source: Go Inside™
This is so good it could be called “Spinach-Artichoke Surprise.”
Servings: Ingredients:
6-8

 

 

 2 (10-oz) pkgs frozen chopped spinach, thawed and drained

1 (6-oz) jar marinated artichoke hearts

1 medium chopped onion

1/4 tsp ground nutmeg

2 T butter

3/4 tsp oregano

1 can cream of celery soup

4 eggs, beaten

1/8 tsp pepper

4 ounces cream cheese

1/3 cup milk

1/3 cup parmesan cheese
Directions:
  1. Drain the artichokes, reserving 2 tablespoons of the marinade, then chop the artichokes. Cook the onion in the reserved marinade and butter until limp.
  1. Stir in spinach, artichokes, nutmeg, oregano, soup, eggs, and pepper. Spoon the mixture into a shallow 2 quart baking dish. Smooth the top. Beat together cream cheese, milk, and parmesan cheese and spread evenly over the mixture.
  1. Bake in a preheated oven at 325 degrees for about 35 minutes or until center feels firm.

 

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Glazed Carrots

by Joyce Kohl

Glazed Carrots Source: Go Inside™
Glazed carrots are good as a side dish with almost any main course
Servings: Ingredients:
6 1/2-cup servings

 

Frozen carrots may be used

 

Recipe easily doubled

 

About 90 calories per serving

Sodium is about 75 mg

 1 1/2 pounds fresh baby carrots

1/2 cup water

1 T butter

1/2 T brown sugar

2 T honey

2-3 T fresh parsley, minced
Directions:
  1. Wash and trim the carrots. In a medium saucepan, bring the water to a boil then add the carrots. Reduce heat, cover and simmer about 10 minutes or until carrots are tender. Drain
  1. Melt the butter in a non-stick skillet over a medium heat. Add sugar, honey and carrots then reduce the heat. Turn the carrots frequently until well glazed, 1-2 minutes. Sprinkle with parsley before serving.

 

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Pepper Steak

by Joyce Kohl

Pepper Steak Source: Go Inside™
A family favorite
Servings: Ingredients:
6-8

 

 

 2 pounds round steak

2 large tomatoes, peeled and chopped

4 T soy sauce

1/2 tsp garlic salt

1/4 tsp ginger

1 cup beef consomme

4 T vegetable oil

4 medium green peppers, thinly sliced

1/2 tsp sugar

1/2 tsp pepper

2 T cornstarch

Hot cooked rice
Directions:
  1. Put the steak in the freezer until partly frozen, then slice against the grain into 2 x 1/4 inch strips. Cook the strips in hot oil in a large skillet until browned.
  1. Stir in tomatoes, green pepper, soy sauce, sugar, garlic salt, pepper, and ginger. Cover and simmer for 15 minutes.
  1. Mix cornstarch into the consomme and stir into the steak mixture. Cover and simmer another 30 minutes, stirring occasionally. Serve over hot rice.

 

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Green Chilies Casserole

by Joyce Kohl

Green Chilies Casserole Source: Go Inside™
There are many variations of this recipe under other names.

Is this one the best?
Servings: Ingredients:
6-8

 

Substitutions:

Cheeses – try cheddar or mozzarella

Add some green stuffed olives

 1 pound ground beef

1 medium onion, chopped

2 (8-ounce) cans tomato sauce

2 cans sliced ripe olives

3/4 tsp garlic salt

1 (8-ounce) container sour cream

1 cup small curd cottage cheese

1 (7-ounce) package dorito chips

2 cups jack cheese, shredded
Directions:
  1. Brown ground beef and drain. Add onion, ripe olives, and tomato sauce. When onion is transparent, add garlic salt. Mix together together sour cream, cottage cheese and chilies. Crush the package of chips.
  1. In a baking pan, layer 1/2 of the chips, 1/2 meat mixture, 1/2 sour cream mixture, and 1/2 shredded cheese. Repeat, ending with cheese.
  1. Bake in a preheated 350 degree oven for about 30 minutes. Don’t let the cheese burn.

 

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Egg Noodles

by Joyce Kohl

Egg Noodles Source: Go Inside™
Much better than “store bought” and quick to make
Servings: Ingredients:
These will expand when cooked

 

 

 2 cups flour

1 whole egg

1/4 – 1/2 cup water

3 egg yolks

2 tsp salt
Directions:
  1. In a mixing bowl, mix all the ingredients together. On a floured surface, roll out the dough flat and thin.
  1. Let the rolled out dough dry for at least 2 hours, then carefully roll the dough up. Using a sharp knife, slice in desired widths.
  1. Lay out the noodles to dry completely, or use immediately.

 

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Scalloped Potatoes

by Joyce Kohl

Scalloped Potatoes Source: Go Inside™
Be creative – add your favorite optional ingredients.
Servings: Ingredients:
Family Size Recipe

 

More Optionals:

Diced Ham

Mushroom Soup

 1 large package frozen hash-brown potatoes

1 can cream of potato soup

1 can cream of celery soup

salt and pepper

parsley flakes

paprika

chopped onions, optional

chopped green pepper, optional
Directions:
  1. Preheat oven to 300 degrees. Mix everything together except parsley and paprika. Let sit until mixing is easy. Then put into a 9 x 13 inch baking pan. Sprinkle paprika and parsley on top.
  1. Bake for 1 1/2 hours. Serve while hot.