Marvelous Recipes

With all the bad news on the T.V., the radio, in newspapers and coming from the mouths of almost everyone you come in contact with, it is easy to get caught up in the negative happenings all around us. Now, I am not sitting around with my head in the sand, so to speak. I know things are not at their best and there are a lot of hurting people out there. For all I know I could be one of them soon!

We all face difficult times in our lives, whether we are rich or poor. The circumstances may be different but we each suffer just the same. Sickness and disease, loss of jobs and financial income, floods, fires, tornadoes, hurricanes, death of a loved one; these are just a few of the difficulties we face. We know these things are going to happen at some point in our lives, we just don’t know what or when.

My question to you is; When difficulties come your way, how do you handle them? Do you adopt the attitude that all is hopeless, there is no use trying so I’m just going to give up. Or do you begin to look at all the blessings you do have and focus your energies on the positives in your life; family that loves you, a roof over your head, food on the table (even if it got there from using food stamps), clothes on your back, and a country that tries to take care of it’s poor and hurting population. Our system might not be the best but how many people do you know that have been helped through difficult situations by this same system?

Even in the tough times in my own life, financial difficulties, sickness and the death of my son, there have always been positive blessings to count. My children never went hungry, they had a warm safe place to sleep, clothes to wear and love for each other! Medical care was always available when they were sick, sometimes paid for by the government, but available none the less. When my son had his accident and was taken from me, I was grateful that he did not suffer or lay in a coma for months only to be taken anyway. I am not saying that I did not suffer the pain of loss; he was my son and of course I suffered, just as many other loving parents have done over the years.

The point I am trying to make is this; look for the positive in every situation. Focus your time and energy on being thankful for all the many good things in your life, and we all have them! Change the things that you are capable of changing. Be willing to make some sacrifices if necessary, learn to live on less and not get caught up in materialistic living. Focus on what you do have and not on what you don’t have.

Take a pen and a piece of paper and begin to list the many good and positive things in your life. When you are finished, I am sure you will begin to realize just how truly blessed you really are! Then put your list on the refrigerator or somewhere easily seen. Read it often and remind yourself of what is really important in your life. You will be amazed by how much better you will feel and how much more positive your outlook on life will be!

Encourage your children and other family members to compile a list of their own blessings and remind them that you love them and will always be there for them no matter what the situation may be. Find someone who is in a difficult situation and see what you can do to help them. Involve other family members and friends in your endeavor and watch what a difference you can make in someone else’s life. One person can do a little but a lot of people working together can change the world!!

We live in a wonderful country, full of promise and possibilites. There is no country on earth where I would rather live than in the United States of America! This is truly a great blessing we should all be thankful for! Today is the first day of the rest of your life! How will you choose to live it?

Emily

A delicious tomato soup made extra hearty by adding ground beef and bulk pork sausage! Simple, easy and very appetite satisfying!

1/2 pound lean ground beef
1/2 pound bulk pork sausage*
1/2 cup chopped onion
1 (14 oz) jar pizza sauce
1 (6 oz) can tomato paste
2-1/2 cups water
1 (4 oz) can mushroom stems and pieces
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

In a large saucepan or Dutch oven, cook the ground beef, sausage and chopped onion until the meat is no longer pink; drain and return to the saucepan.

In a large bowl, combine the pizza sauce, tomato paste and water until smooth. Stir in the mushrooms, Italian seasoning, salt and pepper.

Add the pizza sauce mixture to the meat mixture; stir to blend. Cook, covered, over medium-high heat for 15 to 20 minutes stirring occasionally. Makes 8 servings.

* Bulk Italian sausage may be used in place of the pork sausage, if desired.

Emily

Tender chicken, flavorful vegetables in a rich creamy sauce covered with a flaky crust; comfort food at it’s very best!

Crust (recipe below)
1 (10 oz) package frozen mixed vegetables
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon dried sage
1/2 teaspoon thyme leaves
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10.5 oz) can condensed cream of chicken soup
1 cup milk
3 cups cooked cubed chicken

1. In a medium saucepan, cook the mixed vegetables according to package directions; set aside. In a large saucepan, over medium-high heat, cook the onions and mushrooms in butter until tender, about 3 minutes.

2. Stir in the flour, sage, thyme, parsley flakes, salt and pepper. Add the cream of chicken soup, milk and chicken; blend well. Cook and stir until hot and bubbly.

3. Pour mixture into a 2-quart round or rectangle baking dish. Place crust over mixture and brush with melted butter. Prick crust all over with a fork. Bake at 450 degrees F for 15 to 20 minutes or until bubbly and crust is lightly browned.

Crust
1-1/4 cups all-purpose flour
1/3 cup shortening
4-6 tablespoons iced water

1. In a medium bowl cut the shortening into the flour with pastry cutter until crumbly. Add water a tablespoon at a time until a soft dough forms. Turn dough out onto a floured surface.

2. Roll into a circle or rectangle, (depending on the shape dish you are using), large enough to fit the dish with 1/4-inch extra to turn under around edges.

Emily

Enjoy this wonderful bread with your morning coffee!

2 eggs
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/4 cup sour cream
1 cup peeled chopped apples
1/2 cup chopped pecans or walnuts
1/2 teaspoon vanilla extract

1. In a large mixer bowl, beat the eggs and sugar until light and fluffy. In a separate medium bowl, combine the flour, baking soda and salt; blend well.

2. Add the dry ingredients to the egg mixture, alternately with the oil and sour cream. Beat well after each addition; batter will be  stiff.

3. Stir in the chopped apples, pecans and vanilla extract. Spoon the batter into a greased and floured 9-1/4 x 5-1/4 x 2-3/4-inch loaf pan.

4. Bake at 350 degrees F for 1 hour or until a wooden toothpick inserted in the middle of loaf comes out clean. Allow to cool in the pan 5 minutes; turn out onto wire rack to cool completely. Makes 1 loaf.

Emily

A super easy and quick-to-fix-meal that will have dinner on the table in a jiffy! Hubby declared it was “really good”.

1 pound lean ground beef
1 (10-1/2 oz.) can condensed French onion soup, undiluted
1 (10-1/2 oz) can beef gravy
1 (4 oz) can mushroom stems and pieces, drained
1/4 teaspoon black pepper
2 tablespoons corn starch
2 tablespoons water
Hot cooked noodles

In a large skillet over medium heat, cook the ground beef until meat is no longer pink; drain. Add the soup, gravy, mushrooms and black pepper. Bring to a boil; reduce heat, cover and simmer for 5 minutes.

In a small bowl, combine the corn starch and water until smooth; stir into beef mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Serve over hot cooked noodles. Makes 4 servings.

Emily

Creamy caramel and chocolate with crunchy bits of pecans, surrounded by moist melt-in-your-mouth chocolate cake!

1 package German Chocolate cake mix
1 (11 oz) package caramels
3/4 cup butter or margarine
1/2 cup evaporated milk
2 cups chopped pecans, divided
1 cup semi-sweet chocolate chips

1. Prepare cake mix according to package directions. Pour 1/2 the batter into a greased and floured 13×9-inch baking pan. Bake at 350 degrees F for 15 minutes.

2. Unwrap caramels and combine with the butter and evaporated milk in a medium saucepan. Stir over low heat until caramels are melted and mixture is smooth; pour over baked cake layer.

3. Sprinkle 1-1/2 cups of the chopped pecans and the 1 cup chocolate chips over caramel layer. Spread the remaining cake batter evenly over pecan layer. Sprinkle the remaining 1/2 cup chopped pecans over the batter.

4. Bake an additional 20 minutes. Cool; cut into squares to serve. Makes 24 squares.

Emily

If your family likes Mexican food, they are sure to enjoy this delicious chicken and spaghetti dish!

2 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 teaspoon garlic powder
2 cups chicken broth
1 (10.5 oz) can condensed cream of mushroom soup
1 (14.5 oz) can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon Tabasco sauce
2 cups cubed process cheese (Velveeta)
2 cups cubed cooked chicken
1 (16 oz) package spaghetti, cooked and drained

1. In a large skillet, melt butter. Add onion, green pepper and garlic powder. Sauté over medium-high heat until tender, about 3 minutes.

2. Stir in the chicken broth, soup, tomatoes, chili powder and Tabasco sauce; blend well. Pour into a 13×9-inch baking dish sprayed with cooking spray.

3. Add the cubed chicken and cooked spaghetti; stir to blend. Bake, uncovered, at 350 degrees F for 30 minutes. Makes 8 servings.

Emily

A delightful dessert served warm all by itself or topped with vanilla ice cream. Either way, it is totally delicious!

3/4 cup vegetable shortening
1-1/2 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
2-1/2 cups sifted self-rising flour*
1 cup milk
3 cups pared chopped apples
1 cup walnuts or pecans
Caramel Topping (recipe below)

1. Preheat oven to 300 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large mixer bowl, cream the shortening, sugar and vanilla until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.

2. Add the flour and milk alternately to the creamed mixture; beat just until blended. Stir in the chopped apples and nuts. Pour into prepared baking pan. Bake 1 hour and 10 minutes or until a toothpick inserted in center of cake comes out clean.

3. Remove from the oven and pour hot Caramel Topping over the hot cake. Cool in the pan.

* If using all-purpose flour, sift 3 teaspoons baking powder and 3/4 teaspoon salt with the flour.

Caramel Topping

1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
1/4 cup milk

In a small saucepan, combine all the ingredients. Heat and stir until blended. Bring to a boil; boil 2 minutes. Pour evenly over hot cake. Makes 24 servings.

Emily