Homemakers' Haven

Crockpot El Rancho Chicken

3 cups chicken, cooked and chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 10-oz can diced tomatoes with green chilies
1 green pepper, chopped
1 chopped onion
1 1/2 T chili powder
1/4 T ground black pepper
8-oz shredded cheese
12 (6- or 7- inch) corn tortillas

Place chicken in slow cooker; cover with remaining ingredients except cheese and tortillas. Cover and cook on low for 6-8 hours. Serve with warmed tortillas and cheese.

**This can easily be doubled or tripled for a pot luck dinner.**

Quick and Easy Beef Stroganoff

1 lb Ground beef
1 can Cream of mushroom soup; condensed
8 oz Sour cream
1 can (small) mushroom stems and pieces
12 oz Egg noodles

Cook egg noodles according to directions and set aside. Cook ground beef until it is no longer pink. Drain off grease. Add soup, sour cream, mushrooms, and noodles and cook until heated through. serves 4

**Copycat**

Boston Market Meatloaf

1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder

1. Preheat oven to 400 degrees.

2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.

3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.

4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.

5. Load the meat into a loaf pan. Wrap foil over the pan and place it into the oven for 30 minutes.

6. After 30 minutes, take the meatloaf from the oven, remove the foil and drain the fat.

7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.

8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.

Serves 4.

**NOTE: My Mom makes a dish similar to this, except she puts the beef/bean mixture on hamburger buns, and that is her sloppy joes recipe! It is really tasty made as Sloppy Joes, and the kids love it, too!**

BAKED BEAN AND BEEF CASSEROLE

2 strips bacon
1 med. onion, chopped
1 lb. hamburger
2 (1 lb.) cans pork & beans
1/2 c. molasses
1/2 c. ketchup
2 tsp. dry mustard
1/2 tsp. salt
1 tbsp. Worcestershire sauce

Cut bacon in small pieces. Cook with onion until onion is half-cooked, drain off grease. Add meat. Cook until meat is barely done. Add other ingredients and mix well. Pour into Pam sprayed 2 quart baking dish. Bake at 375 degrees for 30 to 40 minutes. Serves about 6.

Easy Mexican Casserole

1 lb. ground beef
1-12oz. jar chunky salsa
1-10 1/2oz. can sweet corn
3/4 c. Miracle Whip
1 tbsp. chili powder
2 c. tortilla chips, crushed
2 c. shredded monterey jack or colby cheese
shredded lettuce
chopped tomato

Heat oven to 350.
Brown the ground meat. Mix with salsa. Set aside. Mix corn, Miracle Whip and chili powder together and add to the meat mixture. Layer 1/2 meat mixture, then the chips and last the cheese in 2 quart casserole. Repeat layers. Bake 20-25 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired.

Makes 6 servings.

Bisquick Italian Chicken Bake

1 can Stewed tomatoes
2 can Cream of celery soup
1 can Cut green beans drained
3 c Cooked Chicken, chopped
1 t Italian Seasoning
2 c Bisquick mix
1-1/2 c Milk
1/2 c Cheddar cheese - shredded
1/2 t Italian seasoning


Heat oven to 450 F. Mix tomatoes, soup, green beans, chicken, and 1 teaspoon Italian Seasoning, and pour into a 9x13 inch baking pan. Blend bisquick and milk together and pour evenly over chicken mix. Sprinkle with cheese and 1/2 teaspoon Italian Seasoning. Bake for 25 to 30 minutes until cheese has melted and crust is light golden brown.

Chicken Alfredo Casserole

6 ounces fettucine noodles, cooked and drained
10 ounce package frozen broccoli cuts
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
2-1/4 cups milk
2-1/4 cups chopped cooked chicken
1/2 cup parmesan cheese, for sauce
1/4 cup parmesan cheese, for top

Cook pasta according to package directions: drain and set aside. Run water over broccoli to thaw.

Sauce: In large saucepan, melt butter or margarine. Stir in flour, basil, salt, and pepper. Add milk all at once. cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; Stir in chicken, 1/2 cup Parmesan cheese, and well drained broccoli. Add pasta and toss to coat.

Place chicken mixture in greased 9x13 baking dish. Cover with foil. Bake at 350 for 20 minutes. Remove foil. Sprinkle 1/4 cup Parmesan cheese. Bake, uncovered for 5 to 10 minutes more or until heated through.

Cola Ham

1 whole ham, sliced
1 can of cola (any brand), not diet
2/3 c brown sugar

Place ham in a 9x13 pan (you will need aluminum foil to cover this) or in a roasting pan with a lid. In a bowl, mix cola and brown sugar. Separate slices of ham slightly and spoon cola/brown sugar mixture over ham, making sure some runs down in the slices.

Cover tightly with foil or put lid on roasting pan. Heat oven to 300 degrees and put ham in oven. Every 30 minutes while it is cooking, baste ham with cola/brown sugar juices in pan, making sure to slightly separate the slices so the juice gets down in there when you baste. Re-cover tightly when you are done basting. Ham is done when it is heated through and the edges of the ham slices are starting to caramelize, about 1 1/2-2 hours, depending on the size of the ham.

Beef Pot Pie

1 lb. ground beef
1/4 cup chopped onion
1 pkg. (10 oz.) frozen peas and carrots, cooked, drained
1 cup chopped cooked potatoes
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
1 cup water
1 can (8 oz.) refrigerated crescent dinner rolls

BROWN meat in large skillet on medium heat; drain. Add onion; cook until tender, stirring occasionally. Add vegetables and prepared cheese product; mix well. Spoon into 12x8-inch baking dish.

MELT butter in small saucepan on low heat. Add flour and salt; stir with wire whisk until well blended. Cook 2 minutes or until bubbly, stirring occasionally. Gradually add water, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes. Pour over meat mixture.

SEPARATE dough into 4 rectangles; firmly press perforations together to seal. Place over meat mixture.

BAKE at 375°F for 20 to 25 minutes or until golden brown.

Makes 6 to 8 servings

Pork Chop Bake

1 tablespoon vegetable oil
6 pork chops
1- 10.5 ounce can condensed cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 24 ounce package frozen hashbrown potatoes, thawed
1 cup shredded Cheddar cheese
1-1/2 cups canned French fried onions

Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling. Meanwhile, preheat oven to 350F. In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9 x 13 inch baking dish. Arrange pork chops over potato mixture. Cover dish and bake in the preheated oven for about 40 minutes. Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes. Makes 6 servings.