Roast Beef Horseradish Spirals

Ingredients
1- 8oz pkg cream sheese, softened
2 green onions, chopped
1/4 C parsley, chopped
2 Tbsp horseradish
1/4 tsp garlic powder
1/4 tsp salt
2 10″ flour tortillas, any flavor or plain
8 oz deli roast beef

Directions

  1. Combine all ingredients, except tortillas and roast beef.
  2. Spread half of mixture over each tortilla, leaving a 1/2″ border around the edge
  3. Top with roast beef. Roll up tightly and wrap in plastic wrap. Refrigerate for 30 minutes or until firm. It can be refrigerated up to a day. Cut diagonally in 1/2″ slices.

Creamed Chicken and Cornbread

Susanne Delisle

Ingredients
1/4 C butter
1/4 C flour
1/2 tsp. salt
1/8 tsp. pepper
1 C water
1 C milk
1 tsp. chicken bouillon
2 C cooked chicken, cut up
1 small green pepper, chopped
1 can (4 oz.) mushroom stems and pieces, do NOT drain
1 jar (2 oz.) diced pimento, do NOT drain

CORNBREAD
3/4 C cornmeal
1/4 C flour
1 1/2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. baking soda
2 Tbsp. vegetable oil
3/4 C buttermilk
1 egg

Directions
1. Preheat oven to 450 degrees.
2. Heat butter in a 2 qt. saucepan over low heat until melted. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in water, milk and bouillon. Return to heat and boil stirring 1 minute. Stir in chicken, green pepper, mushrooms and pimentos with the liquids.
3. Pour mixture into an ungreased 8×8 square pan.
4. Prepare cornbread by combining all cornbread ingredients and beat vigorously for 30 seconds.
5. Pour cornbread mixture over top of chicken mixture and bake for 25-30 minute or until golden brown.

Cottage Pie


Ingredients
1# ground beef
2 medium carrotes, finely chopped
1 medium onion, finely chopped
2 Tbsp flour
2 Tbsp minced fresh parsley
3/4 tsp salt
1/4 tsp pepper
1 1/2 C reduced-sodium beef broth
2 Tbsp dry red wine or additional beef broth
1 Tbsp tomato paste
1 tsp brown sugar
1/2 C frozen peas

TOPPING
4 medium potatoes, peeled and cubed
1/2 C milk
1/4 C butter, cubed
3/4 C shredded cheddar cheese, divided
1/4 tsp salt
1/8 tsp pepper

Directions
1. Preheat oven to 400 degrees. Grease a 9″ deep-dish pie pan.
2. In a large skillet, cook hamburger, carrots and onion over medium heat until meat is no longer pink and vegetables are tender, drain. Stir in flour, parsley, salt and pepper until blended.
3. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil, reduce heat and simmer uncovered for 10-15 minutes or until thickened, stirring occasionally.
4.Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil; reduce heat; cover and cook for 10-15 minutes or until tender.
5. Stir peas into meat mixture; transfer to prepared pie pan. Drain potatoes; mash with milk and butter. Stir in 1/2 C cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese. Place pan on a foil-lined baking sheet.
6. Bake for 20-25 minutes or until top is golden brown.

Favorite Roast

Ingredients
1 boneless rump roast (4 pounds)
1 jar chili sauce
1 envelope onion soup mix

Directions

  1. Combine chili sauce and onion soup mix. Fill empty chili sauce bottle with water and add that water to the mixture.
  2. Place roast in crockpot and pour chili sauce mixture over roast.
  3. Cover and cook on low for 8 hours.
  4. Slice roast and serve with chili sauce gravy with mashed potatoes or rice.

Navy Bean Bacon Chowder

Ingredients
1 1/2 C dried Navy Beans
2 C cold water
6 slices thick bacon, cooked and crumbled
1 medium carrot, cut lenghwise and cut into 1″ pieces
1 rib of celery, chopped
1 medium onion, chopped
1 tsp italian seasonings
1/8 tsp pepper
1-46 oz. can chicken broth
1 C milk

Directions

  1. Rinse beans and soak in water over night.
  2. In 6 qt. crockpot, combine beans, bacon,carrot, celery, onion, seasonings and chicken broth. Cover and cook on low for 7-8 hours until beans are tender,
  3. Ladle 2 cups of the bean mixture into a blender, blend until smooth. Return mixture to crockpot, and add milk. Cover and cook on high for 10 minutes.
  4. Serve with cornbread.

Mandarin Orange Cake

Ingredients
1 C sugar
1 C flour
1 tsp baking soda
pinch of salt
1/2 tsp vanilla
1- 11oz can mandarin oranges, drained


FROSTING
3 Tbsp butter
3 Tbsp milk
3/4 C brown sugar

Directions

  1. Preheat oven to 350 degrees and grease and flour a 9″ pan.
  2. Whip all of the cake ingredients together and pour into prepared pan.
  3. Bake for 35-40 minutes or until toothpick comes out clean. Cool completely.
  4. Mix frosting ingredients together, spread over cooled cake and broil for 3-4 minutes.

Beef Stroganoff

Ingredients

1 1/2# round steak
4 Tbsp. butter
3/4# mushrooms, sliced
1 onion, sliced
4 Tbsp. butter (yes, you need it twice)
1/2 C Ketchup
1 C sour cream
salt and pepper to taste

Directions

  1. Cut meat into narrow strips, across the grain (this is important!)
  2. Fry the meat in the first 4 Tbsp. of butter until no longer pink, In another pan, fry the onion and mushrooms in the second 4 Tbsp. of butter until tender.
  3. Add the meat to the mushroom and onion mixture and mix well. Mix ketchup and sour cream and pour over mixture, stir will and let simmer 10-20 minutes. Season with salt and pepper.
  4. Serve with noodles, rice or mashed potatoes.