Creamed Dried Beef

2 (2.25 oz.) pkg, thinly sliced dried beef, chopped
3 Tbsp. flour
2 1/2 C hot milk
pepper to taste
toasted bread

1. In a skillet, spray with butter spray. Fry dried beef until crisp.
2. Stir flour into the fried beef and stir to coat. Slowly add milk and cook until mixture is thickened, stirring continuously. Add pepper
3. Serve hot over toasted bread.
4. The beef is so salty that no extra salt is needed.

Baked Chicken Reuben

4 C chopped chicken
1/2 tsp salt
1/2 tsp pepper
1 (16 oz.) sauerkraut, drained
4 slices swiss cheese
1 1/4 C Thousand Island Dressing

1. Preheat oven to 325 degrees and grease a 9×13 baking dish.
2. In prepared pan, layer the ingredients as follows: chicken, salt, pepper, sauerkraut, cheese then dressing. Cover with foil and bake for 1 1/2 hours. Remove from oven and remove foil. Switch oven to broil and lightly brown the top of the casserole.

Cheesy Puff Bake

1/2 C butter
8 eggs
3/4 C flour
1 tsp. baking powder
2 C small curd cottage cheese
3 C Monterey Jack or Swiss cheese, shredded

1. Preheat oven to 400m degrees. In a 2 quart baking dish, in oven, melt the 1/2 C of butter. Do not brown.
2. Beat eggs until foamy, whisk in flour and baking powder. Mix in cottage cheese and shredded cheese.
3. Pour into dish with melted butter and mix well. Bake for 30-35 minutes or until lightly browned.
4. Cut into squares and serve. Or you can serve as an appetizer and cut into small cubes and serve on toothpicks.

Cream of Wild Rice Soup

1/2 C wild rice
1 (10 3/4 oz.) can of condensed chicken broth
1 C water
1/4 C onion, chopped
1 1/4 C shredded carrot
1 small bay leaf
1/2 tsp basil, crushed
1 (4 oz.) can sliced mushrooms
1/4 C parsley, snipped or 1/8 C dried
2 C half-n-half
1 Tbsp. flour
pepper to taste

1. Rinse rice, In a 3 quart saucepan, combine rice, broth, water, onion, carrot, basil and bay leaf. Cover and simmer for 45 minutes. Remove bay leaf. add mushrooms and parsley,
2. Blend flour and half-n-half together and add to soup. Cook and stir until mixture thickens. Cook and stir 1 minute more and season to taste with pepper.

Potato Soup with Rivels

2 pounds white potatoes, peeled and cubed
1 1/2 quarts water or chicken broth
2 stalks celery, diced
parsley to taste
1/2 tsp salt
1/2 tsp. pepper
2 eggs
1/2 C flour

1. Boil potatoes in broth or water with celery, parsley, salt and pepper.
2. Rivels: Beat the eggs and flour together with a fork. Drizzle the mixture from a spoon into the cooked potato soup. Boil for about 10 minutes.

Sponge Soup

12 eggs
1 1/2 pounds ground beef
14 Tbsp. flour, heaping
14 Tbsp. grated parmesan cheese, heaping
1 tsp salt
1 Tbsp. baking powder
1 gallon beef broth

1. Preheat oven to 350 degrees.
2. Beat eggs until frothy. Then mix in beef, flour, cheese, salt and baking powder. Knead ingredients together. Spread mixture into a 9×13 in. pan.
3. Bake for 25-30 minutes. Remove from the oven and let cool. Cut into 1/2 inch cubes.
4. Place cubes into beef broth and simmer till heated through.
5. The flour mixture can also be made ahead and frozen until the day before serving.

Ham Potato Chowder

4 Potatoes
2 Tbsp. butter
1/2 C onion, diced
2 C water
1 tsp salt
1/2 tsp pepper
4 Tbsp. flour
1/3 C water
2 C milk
1 (12 oz.) can whole kernel corn
2 C ham, diced

1. Peel and dice potatoes. Set aside.
2. In a largen saucepan, melt butter, add onion and cook until tender. Add potatoes, 2 C water, salt and pepper. Cover and simmer until potatoes are half way done.
3. Make a paste of the flour and 1/3 C water; add to potato mixture. Add milk and cook until slightly thickened. Stir in corn and ham.
4. Heat thoroughly and make sure potatoes are cooked through. Do not boil.

Washday Soup

2 C dried beans, any kind
1/2 C dried split peas
2 Tbsp. rice, NOT instant
2 Tbsp. barley
2 quarts cold water
2 large ribs celery, sliced
2 medium onions, sliced
2 medium potatoes, peeled and cubed
1 diced turnips
2 C canned diced tomatoes, undrained
1 Tbsp. chicken bouillon
1 tsp salt
1/2 tsp pepper
1 ham bone with meat still on the bone

1. Cover beans, peas, tice and barley with cold water and let sit overnight.
2. Bring to a boil, in the same water. Add vegetables, salt, pepper and bouillon. Simmer for about an hour. Add ham bone and simmer for another hour. If water cooks away, add more from time to time.
3. Remove ham bone and pick off the meat and add to the soup.

Gooey Chicken

1 (8 o) bottle Russian Dressing
1 (10 oz) jar apricot preserves
1 pkg onion soup mix
2 1/2 – 3 pound chicken cut up
salt and pepper to taste

1. Preheat oven to 375 degrees
2. Combine dressing, preserves and onion soup mix, Pour into a 9 x 13 baking dish.
3. Sprinkle chicken pieces with salt and pepper. Place chicken, skin side down into the marinade mixture.
4. Bake for 45 minutes, basting occasionally. Turn chicken over and baste. Bake for an additional 35 minutes, basting occasionally. Serve with wild rice.