Page 3 of 7

Posted on

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.

 

Posted on

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.

 

Posted on

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.

 

Posted on

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.

 

Posted on

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.

 

Posted on

Corn Casserole

by Joyce Kohl

Corn Casserole Source: Go Inside™
Family favorite. Amount of cheese is adjustable.
Servings: Ingredients:
6-8

 

Optional topping: Potato Chips

 1 pound can cream style corn

2 eggs

16 saltine crackers

4 medium slices Velveeta cheese, cubed

1 T sugar

1 small onion, diced

3 T melted butter

salt and pepper
Directions:
  1. Mix everything together in a baking dish except the crackers. Crumble the crackers over the top. Bake at 350 degrees for 1 hour.
  1. Try adding 2-3 tablespoons of corn meal to the ingredients before baking.

 

Posted on

Caramel Yams

by Joyce Kohl

Caramel Yams Source: Go Inside™
Rich and full of calories
Servings: Ingredients:
6

 

Optional: Chopped pecans or walnuts

 1 large can yams

1 jar caramel topping (found in ice cream section)

1 stick butter

marshmallows to cover the top
Directions:
  1. Drain, then put yams in a baking dish. If desired, stir in 1/4 cup chopped pecans or walnuts. Pour caramel topping over the top. Add the butter in slices over the top of the caramel.
  1. Bake in a preheated 350 degree oven until hot and bubbly. Add marshmallows on the top, then bake until brown and melted.
  1. Variation: Cook caramel and butter in a saucepan until candied before pouring over yams.

 

Posted on

Baked Beans

by Joyce Kohl

Baked Beans Source: Go Inside™
This recipe was compiled from watching my husband prepare it.

He never measures anything.
Servings: Ingredients:
Varies according to the size of pan used.

 

 

 canned (regular size) pork and beans to fill the pan

about 1/2 small onion per can, diced

about 1/4 cup brown sugar per can

about 1/4 cup honey per can

about 1/2 cup catsup per can

(picante sauce can be added for spicy beans)

bacon strips to cover the top
Directions:
  1. Mix everything together, except the bacon, in a baking pan. Bake in a slow oven, about 300 degrees, for 2 hours or more.
  1. Can be cooked all night by putting beans in a 325 degree oven for 30 minutes, then turn the heat down to 200. Let cook for 8 hours or more.
  1. For picnics or pot luck dinners use a disposable pan.

 

Posted on

Olive Beef Dip

by Joyce Kohl

Olive Beef Dip Source: Go Inside™
A favorite of my family since 1970, this is always doubled and tripled
Servings: Ingredients:
Substitutions:

Fresh Onion, minced

Smoked ham or turkey

Mayo

 1 3-ounce package smoked beef, finely cut

1/4 cup stuffed green olives, finely diced

1 8-ounce package cream cheese, softened

1 tsp instant minced onion

1 T dry sherry

2 T Miracle Whip
Directions:
  1. While the cream cheese is softening and the minced dry onion is soaking in the sherry, clean a pair of sharp scissors and begin cutting up the smoked beef as finely as possible. Blend the cheese and Miracle Whip. Stir in smoked beef and olives.
  1. Store in the refrigerator until at least one hour before serving. Munchies to use for dipping include chips and fresh veggies.

 

Posted on

Guacamole

by Joyce Kohl

Guacamole Source: Go Inside™
Use for Salad Dressing and party dip. Family recipe over 50 years old!
Servings: Ingredients:
May be doubled or triple

Use only ripe avocados

 1 avocado, peeled and mashed

1 T lemon juice

1 tsp finely minced onion

1/8 tsp cayenne pepper

2 T finely chopped fresh tomato or canned tomato bits

3 T or more of Miracle Whip salad dressing

cayenne pepper
Directions:
  1. After mashing the avocado, immediately add the lemon juice and blend well. If you don’t, the avocado will darken. Onions must be very, very finely minced, then add to avocado mixture along with tomato.
  1. Add enough Miracle Whip for smoothness. Add enough cayenne pepper to make the mixture taste sharp, but not hot.