One of the requests about a recipe site was to have recipes that high school and college students could use. It seems a lot of children do not know how to cook and their mothers never taught them. Some of the recipes may seem simple and easy, but you need to remember that if you have never cooked before, they may seem a bit difficult. Also, this site will not have a large number of recipes.
Mix together all of the following ingredients at once.
1 lb hamburger
8 small squares saltine crackers, crumbled
1/4 cup ketchup (or BBQ sauce)
1/8 cup chopped green peppers
1/8 cup chopped onion (or onion flakes)
Place this mixture in a 1.5 quart ovenware bowl. Top with ketchup or BBQ sauce. Bake at 350 for 1 hour.
◦ Serves 5 - 6.
Preheat the oven to 350 degrees.
1 LB browned ground beef, drained
1 10 oz. can enchilada sauce
1 10 oz. can mushroom soup
10 oz. shredded cheddar cheese
Tortilla chips of your choice (we prefer Silva's lightly salted)
Brown the ground beef in a large skillet. (Opt. You may add onion.)
Drain the grease.
Add the enchilada sauce and the mushroom soup to the ground beef.
Reheat until it is simmering and mixed completely.
Prepare a 9X9 baking dish with a layer of chips and then cheese.
When the meat sauce is hot, add a layer of it over the cheese and chips. Then add another layer of chips, cheese and sauce.
Top with a few chips and some cheese.
Place in the oven until the cheese melts and the sauce is bubbling. Serve with more chips, cheese, and lettuce and tomatoes (and the hot salsa of your choice). (This may be frozen and/or reheated and is just as good.)
◦ Serves 6 - 8.
You can use either round steak or sirloin steak whichever one you prefer.
Cut the steak into 4 inch squares.
Dip in flour until totally covered.
Place in a skillet with about 1 cup of oil and cook until done.
Drain off excess oil.
Pour 3 cans of cream of mushroom soup into a large pan. Add ½ cup of water for each can of soup. Mix together.
Put the sirloin steak back into the skillet and pour the mushroom soup over the steak.
Let simmer for 1 ½ hours at a low temperature.
If you want you can place the sirloin steak in a glass pan and let simmer in the oven for 2 hours.
Be sure you watch and make sure the soup does not simmer away and the steak burns.
The soup seems to turn into a brown gravy.
◦ Serves 6 to 8, depending on how much steak you buy.
Sour Cream Tortilla Casserole
Preheat the oven to 325 degrees
2 tablespoons corn oil
1/4 cup chopped onion
1 can(16 oz) tomatoes, drained and coarsely chopped
1 can(10 oz) mild enchilada sauce
1 can(10 oz) chopped tomatoes-green chilies
Tortilla Chips such as Tostitos, Doritos or Silva's lightly salted, etc.
1 pound Monterey Jack cheese, grated
2 cups sour cream
1/2 tsp. salt
1/8 tsp. pepper
• In a large skillet, heat corn oil and cook the onion until translucent, about 3 minutes.
Add tomatoes, enchilada sauce and tomato-green chili mix; simmer, uncovered 15 minutes.
Remove from heat and set aside.
Pour half of the reserved sauce in the bottom of a 13x9x2 inch baking dish and spread evenly.
Layer tortilla chips on top.
Top with one-third of remaining sauce, one-third of cheese.
Top with another layer of tortilla chips, half remaining sauce, half cheese.
Top that with another layer of chips and final layering of sauce and cheese.
In a small bowl, combine sour cream, salt and pepper, spread evenly over casserole to edge of dish.
Sprinkle with paprika. (You can omit the paprika if you choose.)
Bake at 325 degrees 25 to 35 minutes until mixture is bubbly at edges.
Let rest 5 minutes before cutting into squares.
◦ Serves 6 or more.
1 lb round steak
1 16-oz can Stewed tomatoes
1/4 cup green peppers
1/4 cup diced onion
1 stick diced celery
2 tsp. chili powder
1 clove of garlic (or 1 tsp. garlic powder)
1/2 tsp sugar
1 TBS Worcestershire Sauce
(Add water to cover 3/4 of steak if needed)
Roll the round steak in flour, salt & pepper.
Place in a large hot skillet with 2 TBS oil.
Brown on both sides.
Combine the rest of the ingredients in a large bowl.
When the steak is browned, add the tomato mixture.
Simmer for 1 hour.
◦ Serves 4.
Veal Paprika (Relax, you don't have to use veal!)
1 stick of margarine (1/2 cup)
2 cloves of garlic (ground up) or 1 tsp. of garlic salt
1 lb. of either round steak or sirloin steak or veal (whichever is the cheapest)
1 8-oz. carton of sour cream
1 -2 TBS of Paprika (We prefer the 2, but if that is too strong for you, lessen the amount.)
• In a large skillet, melt the margarine over medium heat.
When it is totally melted, sprinkle in the garlic.
Let that simmer for about 1 minute.
While this is melting and cooking, cut the meat into 1" squares.
After the garlic is finished, add the meat chunks and allow the pieces to brown on both sides (about 2 min. per side).
Now add a 1/2 cup of water and let it simmer for about 30 min. (this is to tenderize the meat and cook in the flavoring).
Be sure to check ever so often so there is always moisture in the pan.
You do not want the meat to get crusty!
You can always add butter or water depending on your preference.
Now add the sour cream and the Paprika.
Stir with a wooden spoon till well mixed.
Cover and let simmer till it bubbles.
Serve immediately with baked potatoes. (You can freeze the leftovers or refrigerate them.
It is just as good when it is warmed up again!
◦ Serves 4 - 5.
In a bowl, stir up 1 egg per every 2 pieces of toast.
Add 2 TBS milk and 1 tsp vanilla.
Lay a piece of bread in the mixture, turn it over and coat the other side, then place on a preheated skillet (when you drop a tiny bit of water on the skillet, it will jump around when it is ready to cook on).
Cook for about 1 min. to have the egg well cooked, then flip it over and cook on the other side for about the same amount of time.
Remove and eat with your favorite topping (powdered sugar, butter, jelly, fruit, etc.).
Cinnamon Rolls, Cinnabon Style
1/2 cup warm water
2 pkg.active dry yeast
1 TBS granulated sugar
1 3 1/2 oz. pkg. instant vanilla pudding
2 cups milk
1/2 cup butter, melted
2 eggs, beaten
1 tsp. salt
8 cups all-purpose flour
1/2 cup butter, melted
1+ cups sugar
1/4+cup good quality cinnamon
• In a small bowl, combine water, yeast, and sugar.
Stir until dissolved. Set aside.
In a large bowl, make pudding mix according to the package directions.
Add butter, eggs, and salt: mix well.
Add the yeast mixture; blend.
Gradually add flour and knead until smooth and elastic.
Place in a very large greased bowl.
Cover and let rise until double in size (about 1 hour).
Punch down and let it rise again (45 minutes).
On a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21" in its smaller dimension. (You can divide the dough in half and work both halves.)Spread 1/2 cup melted butter along one of the long edges.
Roll up tightly, starting from a long side.
Press together along the edge not covered with cinnamon sugar.
Slice at about 1 1/4 inch intervals.
Place on greased baking pan, about 2 inches apart.
Cover and let rise until it doubles again.
Bake at 350 degrees F for 15 - 20 min.
Remove as soon as they turn golden.
Frost the warm rolls with cream cheese frosting or your own.
Bud Walker's Famous "Cream Cheese Fiji Apple Cake"
Pre-heat the oven to 350 degrees.
Mix a white cake mix in a bowl with the ingredients on the box.
Peal the outside of two fiji apples and throw in the trash.
Peal the rest of the fiji apples and put in the cake mix.
Stir for about three minutes or until completely mix together.
Pour into a greased 9 X 13 pan. Bake for 30 to 35 min.
Check with toothpicks to make sure cake is done.
After the cake is completely cooled, open the can of cream
cheese and apply over the top of the cake.
The apples is what makes the cake so moist.
Pat's BC Brownies
Pre-heat the oven to 350 degrees.
Mix together in a large mixing bowl:
2/3 cup cocoa
2/3 cup oil
Add and stir all at once:
2 cups of sugar
1 tsp. vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking powder
Pour into a greased 9 X 13 pan. Bake for 30 min.
Pay Day Candy Bars
1 bag Reeses Peanut Butter chips
1 can sweetened condensed milk (NOT evaporated)
2 TBS oleo
1 cup mini-marshmallows
1 jar (16 oz.) dry roasted peanuts (salted)
Butter a 9 X 13 inch pan.
Spread 1/2 jar of nuts on the bottom.
Melt chips, milk and oleo in the microwave for approximately 3 minutes.
If not melted, put it back in for a min.
Stir in the marshmallows until melted.
If needed, put it back in the microwave to finish melting.
Stir until smooth.
Spread evenly over peanuts in pan.
Spread remaining peanuts on top and press into mixture.
Place in cool area for 2 - 3 hours.
Cut with a sharp knife.
Vanilla Wafer Pudding
Instant or cooked Vanilla Pudding, prepared as stated on the package.
Box of Vanilla Wafers
Place a layer of Vanilla Wafers on the bottom of a bowl (NOT crushed).
Prepare the Vanilla pudding and put a layer on top of the wafers.
Next, add slices of bananas (round slices) on top of the pudding.
Now add a layer of wafers, a layer of pudding, a layer of bananas, and more pudding if available.
Top with wafers and bananas.
Serve immediately if you like a crunch or later, if you prefer soft cookies.
◦ Serves 5 - 6.
Fried Okra (Southern Style)
Cut both ends off of the fresh Okra.
You may put corn meal in a large freezer bag or a large baggie.
Cut the Okra in 1/4" to 1/2" cuts and put into the bag of corn meal.
Shake until Okra is covered with corn meal.
Place one cup of cooking oil of your choice in a large skillet.
Remove Okra from bag and put into skillet.
Cook until it is lightly brown or if you like it crisp cook a little longer.
Remove and add salt and pepper if you like and it is ready.
It makes me hungry just thinking about Southern Style Okra.
Choose 1 potato per person eating.
Place the cut-up potatoes in a pan that can hold all the potatoes and have about 1 inch of water over their top.
Cook over medium high heat.
Bring to a boil and continue boiling until the potatoes are tender and fall apart when a fork is stuck in them.
(If you want them to finish in about 1/2 hour, dice them into 1 inch pieces before boiling.)
Remove from the heat and pour the water off.
Beat them with a hand mixer or potato masher.
Add 1 TBS of butter and 1/2 cup of milk (per 3 potatoes, approx.).
Stir until butter is melted and add milk until it is the consistency you prefer.
If you like garlic potatoes, add garlic salt to fit your taste.
There are a large number of things that go great will eggs or there are recipes that the main ingredient is eggs. Here is one I hope you will enjoy.
Boil whatever number of eggs you want, this depends on how many guests you will have.
Place in a pan and boil for 10 minutes or so.
After boiling, pour half the water off and pour cold water from the facet over the eggs.
Drain all the water off and pour more cold water over the eggs and let it sit for 20 minutes.
Drain the water off, crack & peal the eggs and place eggs in a large bowl.(Throw shells away or use in an art project!)
Cut the eggs in half, length-wise.
With a small spoon extract the yoke and place in a bowl.
In the bowl with the egg yolks, add 1 teaspoon of mustard and 1 teaspoon of Miracle Whip Salad Dressing and 1 teaspoon of white vinegar.
Stir all together and take a taste.
If you want it to have more of a mustard taste, add more mustard.
The same thing holds true for the Miracle Whip Salad Dressing and the white vinegar.
After mixing all together the texture should be similar to mashed potatoes.
With a small spoon or fork, fill the whites of the eggs with the yolks mixture.
Place the filled egg whites in a bowl or plate and sprinkle Paprika over the eggs.
Cool in the refrigerator for at least 2 hours before serving.
I know its elementary but 12 eggs will serve 24 people.
Thank you for dropping by.
If you need to contact us for any reason at Mount Sinai Publisher you may write or email Mount Sinai Publisher at the following address. We enjoy when you contact us about things on our website that you like. The more times you contact us the better it makes us feel that we are doing you a service. Please tell your friends and relatives about Mount Sinai Publisher.
Mount Sinai Publisher LLC
Attention: L.C. Walker
P. O. Box 88
Siloam Springs AR 72761