March 20: Taco Dip

1 lb ground beef
1 pkg Taco Seasoning
1 pkg Cheddar cheese, shredded
Avocado Dip
16 oz sour cream
1 can refried beans

Brown and drain ground beef.  Mix in taco seasoning and refried beans. Pour into 9x13 casserole dish. Spread avocado dip and sour cream on top. Sprinkle cheese on top. Bake at 400 for 15 minutes. Serve with chips. 

March 19: Cauliflower Soup

From Pat in our ward cookbook.

1 head cauliflower
1/4 tsp salt
1/2 chopped onion
1/4 c butter
1/2 c flour
1 qt milk
2 c vegetable liquid
2 tsp "All" seasoning

Put cauliflower and salt in a pan. Cover with enough water so you will have 2 cups of liquid left after cooking the vegetable. Cook the cauliflower for about 15 minutes. Save liquid. Brown onion in butter. Make thickening with the flour, milk and vegetable liquid and "All" seasoning. Heat and cook until thickening, stirring frequently. Add cooked onion and cooked cauliflower. Stir and serve. 

March 18: Hawaiian Haystacks

From the Case Family Cookbook

1-2 c chicken, cooked and cut up into pieces

2 cans cream of chicken soup

1 can chicken broth

2/3 c milk

1 TB basil

Combine all ingredients and simmer for about 30 minutes. It should look like gravy. Serve over rice with toppings.

Toppings:

Chinese noodles

Mushrooms

Celery

Green pepper

Tomatoes

Pineapple

Grated Cheddar cheese

Coconut

Slivered almonds

olives

green onions

Mandarin oranges

March 17: Beef Brisket

This is a delicious recipe that I acquired while living in Boise from one of my Relief Society sisters.

This is delicious served on a bun with bbq sauce.

Season both sides of a brisket of beef with:

Garlic salt
Onion salt
Celery salt
Worcestershire sauce

Put in heavy roaster pan, fat side up.
Pour 1/2 of a 3.5 oz bottle of liquid smoke around the brisket.
Bake at 275 for 6 hours.

(This is an average time for a large brisket.)

March 16: Beef Stew with Dumplings

Recipe from Robyn Flynn

1 lb beef, cut in 1" cubes
1 TB shortening
3+ c water
1/2 tsp salt
1/8 tsp pepper
2 lg potatoes
2 medium carrots
1 medium celery stalk
1 small onion
1/2 tsp Kitchen Bouquet
1 bay leaf
1 beef bouillon cube
1/2 c cold water

Brown beef in shortening. Add salt and pepper. Add water. Bring to boil and simmer 2-2 1/2 hours. Add water as needed. Add vegetables, Kitchen Bouquet, bouillon, bay leaf and more salt, if needed, to taste. Simmer 30-45 minutes.

Dumplings:
3 TB shortening
1 1/2 c flour
2 tsp baking powder
3/4 tsp salt
3/4 c milk

Cut shortening into dry ingredients. Add milk. Mix. Add 1/2 c water to 2 TB flour. Add to stew. Simmer . Drop dumplings onto stew. Simmer 10 minutes, uncovered and 10 minutes covered.

March 15: Barbecued Pork Chops

Here is another recipe from my mother.

6 pork chops
1 8 oz can tomato sauce
1/2 c ketchup
1 tsp Worcestershire sauce
1/2 tsp onion salt
1/2 tsp liquid smoke, opt


Trim excess fat from chops. In frying pan, brown chops slowly on both sides in hot oil. Season the chops with salt and pepper while browning. Put chops in baking dish. Combine remaining ingredients and pour over chops. Cover with aluminum  foil. Bake at 350 for 1 hour. Baked potatoes go along well with this dish.

March 14; Sweet and Sour Chicken

This recipe is from my dear sweet mother.

6 boneless, skinless chicken breasts
1 tsp garlic salt
1/2 tsp black pepper
1 beaten egg
1 1/2 c sugar
1 c vinegar
1 c chicken stock
7 TB ketchup
2 TB soy sauce

Sprinkle chicken with garlic salt and pepper. Let stand in refrigerator for 1 hour or more. Dip chicken in beaten egg, then in flour. Brown the chicken in hot oil. Place in baking dish. Combine sugar, vinegar, chicken stock, ketchup, and soy sauce in saucepan and heat. Pour over chicken. Bake at 325 for 1 hour, uncovered. Turn chicken once or twice.