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June 17, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


Mr. Food 


Money Saving Macaroni Recipes


Chili Mac
Makes 6 servings

2 cups elbow macaroni
1 pound ground chuck
15 ounce. can kidney beans
8 ounce can tomato sauce
1 medium onion chopped
Salt and pepper to taste

Cook macaroni and drain. Rinse and drain kidney beans. Cook ground chuck with onion and drain excess grease. Mix macaroni, kidney beans, tomato sauce and ground chuck and heat thoroughly.
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Macaroni Salad
Makes 6 servings

1 (10 ounce) package shell macaroni
1 small onion, chopped
1/2 green bell pepper, chopped
1 large carrot, grated
1/4 cup celery, chopped
1/2 can sweetened condensed milk
1/4 cup cider vinegar
1 cup mayonnaise
1 tsp. sugar

Cook macaroni according to package directions, drain and rinse with cold water. Add onion, green pepper, carrot, and celery to macaroni. Combine mayonnaise, vinegar, sugar, and condensed milk. Pour over macaroni mixture and toss well. Chill several hours or overnight before serving.
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The June 17th online recipes were posted today. We had lightning, wind and texas sized hail that prevented me from turning on my computer.  Here is a link about the severe weather storm we had yesterday.
http://www.kcbd.com/story/22613603/severe-storm-delivers-rain-hail-to-south-plains


Macaroni and Corn Casserole
Makes 4 Servings

1 (16 oz.) can whole kernel corn, undrained
1 (16 oz.) can cream-style corn
1 cup uncooked macaroni
1 cup milk
1 cup shredded cheese
1/2 stick melted butter
minced onion

Mix corn, macaroni, cheese, milk and onion. Pour into buttered 3 1/2 qt. baking dish. Pour melted butter over top. Bake at 350° for 1 hour. Stir once while baking.
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Chili's 


Salmon with Macaroni Salad
Makes 4-6 servings

2 cups boiled and cooled macaroni
1 cup diced cucumber
8 ounce can salmon
1 tablespoon grated onion
1 tablespoon minced parsley
3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper

In a medium size bowl, mix cooled macaroni, cucumber, onion, and salmon. Add mayonnaise, parsley, salt and pepper. Toss until blended.
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Macaroni with Beef Dish
Makes 4-6 Servings

1-1/2 lb. lean ground beef
1 c. chopped onion
1 c. chopped bell pepper
1 pkg. Kraft macaroni and cheese
2 (6 oz.) cans tomato sauce
Salt, pepper and garlic to taste

Scramble fry beef, onion, and bell pepper until beef is no longer pink. Add tomato sauce and 2 cans of water; mix well. Stir in macaroni and simmer until done. (You may need to add water as it cooks.) When macaroni is done, remove from heat and add cheese; mix well.
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Crock Pot Macaroni and Cheese
Makes 4 Servings

8 ounces macaroni
2 eggs
1-1/2 cup milk
salt and pepper to taste
2 cup cheddar cheese
1 small can evaporated milk
1 stick margarine

Cook macaroni and drain. Combine macaroni with 1 cup cheese, milk and evaporated milk, eggs, margarine, salt and pepper. Spray crockpot. Put mixture in pot. Top with remaining cheese. Cover and cook on low 3 hours.
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Macaroni Vegetable Soup

1 (16 oz) can salt tomatoes
1 tomato can of water
1 medium onion, chopped
1 clove minced garlic
1/2 cup uncooked shell macaroni
1/2 cup frozen green beans
2 cup frozen mixed vegetables
salt, pepper and herb seasoning to taste

Place tomatoes, water, onion and garlic in a large saucepan. Bring to a boil. Add macaroni, cook for 5 minutes then add green beans. cook an additional 10 minutes then add mixed vegetables. Return to boil, reduce heat and simmer 15 minutes. Add seasoning during last 5 minutes.If soup is too thick, add more water.
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Dried Beef and Macaroni Casserole

1 can Cream of Mushroom Soup
1 cup milk
1 cup shredded sharp cheese
1 cup uncooked elbow macaroni
1 tablespoon chopped onion
1/4 pound dried beef, cut fine
3 hard-cooked eggs

Stir soup and milk until creamy. Add cheese, macaroni, onion and dried beef. Fold in chopped eggs. Turn into a buttered casserole dish. Store covered in the refrigerator for 5 hours or overnight. Bake uncovered for 1 hour at 350°.
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Macaroni Goulash
Makes 4 Servings

1 pound hamburger or ground chuck
2 cups cooked macaroni
4 large tomatoes, peeled or 1 lg cn. tomatoes
1 (14 ounce) can kidney beans
1 large bell pepper
1/4 cup catsup
salt and pepper to taste
dash of chili powder
dash of garlic powder
1 onion, chopped

In a large pot, steam the hamburger. While steaming, add the catsup and chopped onion. Gradually add the kidney beans and tomatoes. Add the cooked macaroni. Add the seasonings. Serve piping hot with bread or rolls. Cheese topping may be added.
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Macaroni Goulash #2
Makes 4-6 Servings

1 pound ground beef
1/4 cup onion, chopped
1 large can pork 'n beans
1 (15-oz.) can tomato sauce
2 cups macaroni
salt and pepper to taste

Brown ground beef & onion. Drain fat. Cook pasta. Combine pork 'n beans, tomato sauce, pasta, salt and pepper. Simmer until thickened.
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Macaroni Salad
Makes 4-6 Servings

3 cups elbow macaroni, Uncooked
1/3 cup Italian Dressing
1/4 cup green onion, chopped
3 eggs, hard-boiled, chopped
1 pound cooked ham, chopped into small pieces
3/4 cup celery, chopped
1/4 teaspoon garlic salt
Dash Pepper
2/3 cup mayonnaise

Cook macaroni in 6 qt. saucepan in 4 qts. water until tender, about 8 minutes. Place in colander and rinse in cold water until cool; drain well. Put macaroni in a large bowl; add Italian dressing and green onions, toss lightly. Cover and refrigerate for several hours or overnight. Chop hard boiled eggs, reserving several wedges for garnish. Combine macaroni, hame celery, egg, and seasonings. Blend in mayonnaise. Cover and refrigerate until serving time. Garnish with reserved egg.
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Hot Dogs and Macaroni
Makes 4-6 servings

1 package hot dogs (8 hot dogs)
1 can tomato soup
1 can baked beans
1 tablespoon chili powder
1-1/2 cup tomato juice
about 8 slices velveeta cheese
2 cups cooked macaroni

Slice hot dogs in circles or cut in half long ways then slice to prevent choking. Heat in skillet with non-stick spray until fried to brown likeness. Sprinkle on chili powder. Stir in beans, soup, cooked macaroni, and tomato juice. Simmer for 10 minutes then add cheese and cook until melted.
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Macaroni Casserole with Tuna
Makes 4 Servings

1 box macaroni and cheese
1 can cream of celery soup
1 can tuna, drained and flaked
1/2 cup milk
1 cup shredded cheddar cheese
Minced fresh parsley

Cook macaroni and cheese according to package directions. Stir in soup, tuna and milk. Pour into greased 2 qt baking dish. Sprinkle with cheese and parsley. Bake, uncovered, at 350 degrees for 20 minutes or til cheese is melted.
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Southwestern Style Macaroni
Makes 6 Servings

2 cups uncooked macaroni
1 tablespoon margarine
1 small green pepper, chopped
2 (15 oz.) cans hormel chili with beans
1 can whole kernel corn, drained
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

Cook macaroni until done. In large skillet melt oleo add green. pepper, onion. Add chili, seasoned salt and pepper. Simmer. Top with cheddar cheese. Cover and heat.
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This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers


Redbox 


Did you Know?
The bold black text are links (to recipes or other pages.)


The frugal recipes with rice for June 16 had a recipe for chicken using mushroom soup and sour cream for sauce. I've had a similar recipe for 40+ years that my mother's, Mother's Club, had for their luncheons.

The only difference in my recipe and the one in the newsletter, I add 1/2 C. sherry (cooking sherry can be used) to the sauce. I usually serve mine with baked potato since my family won't eat rice and the sauce serves as a gravy for the potato.

Sour Cream Chicken over Rice
Makes 4 Servings

4 boneless chicken breasts
1 can cream of mushroom soup
1 cup sour cream
2 cups cooked rice

Cut cooked chicken into bite size pieces. Salt and pepper to taste. Add 1 can cream of mushroom soup and 1 cup sour cream. Mix together. Cover casserole with foil. Bake 350 degrees for 45 minutes. Serve over rice.
Jae in Central OK
Click for this updated recipe


I made this for Father's Day, and it was so tangy and delicious.

Orange Julius Cake

1 white cake mix
3 egg whites
1/4 cup cooking oil
1-1/4 cups orange soda pop
1 pkg. (3 oz.) orange Jell-O
3/4 cup boiling water
1/2 cup cold water

Beat together cake mix, egg whites, oil and soda pop on low with electric mixer for about 30 seconds to blend and 2 minutes on medium.

Pour into a greased and floured 9x13 inch baking pan. Bake at 350° for 30 minutes, or until toothpick comes out clean. Meanwhile, dissolve Jell-O in boiling water and stir in the cold water; set aside at room temperature. Cool cake for 20 minutes, Using meat fork poke holes all over the top of cake and slowly pour Jell-O over cake. Chill till cold. Prepare topping and frost. Refrigerate until served.

Topping:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla
3 tbsp. dry orange Jell-O
1 tub (8 oz.) frozen whipped topping, thawed

Beat till fluffy: cream cheese, powdered sugar, vanilla and Jell-O; fold
in whipped topping.
Judy (in Alaska)
Click Here to Print this Recipe


Made this for our Father's Day cookout and everyone liked it real well.

Country Bacon Potato Salad

4 cups cooked potatoes, sliced
(I used unpared red potatoes)
6 slices bacon, cooked crisp and crumbled
1/2 cup chopped green pepper
1/2 cup chopped onion
1 cup Miracle Whip
Salt & pepper, to taste

Mix all together and chill well before serving.
Judy (in Alaska)z
Click Here to Print this Recipe


Over the weekend I made the Cod Recipe Jody in Spring, Texas sent into the newsletter recently. I used Rockfish, which is similar to cod, or halibut, and it was really delicious. For sure I will be using that recipe again. Thank you, Jody!
Judy (in Alaska)


Thanks for the recipes for Pickled Peppers. I can hardly wait to try them all.

I know this sounds crazy, but what is the difference in white vinegar and apple cider vinegar. Could I substitute one for the other?
Shelia


The Cherry Rice pudding post
I have the similar recipe and you soak the cherries in "warm brandy" to puff them up if you don't have brandy I have used warm coca cola.
NanCee in SD


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Natures Flavors/Seelect Teas - organic, low carb and low calorie flavored syrups.


Did you Know?
The bold black text are links (to recipes or other pages.)


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Here are a couple of frugal recipes from my early marriage years. We found that pork and beans were a lifesaver in being frugal. I first made this recipe in the oven but then adapted it for the microwave.

Sue's Baked Beans

1/4 pound thin sliced bacon
1/4 cup onions, chopped
1/4 cup green peppers, chopped
2 cans baked beans
1/2 cup ketchup
2 tablespoons dark molasses (I used maple flavored pancake syrup)
1 tablespoons dry mustard
1 tablespoons brown sugar

Place bacon in a 2 quart casserole baking dish. Microwave on high until crispy. Remove bacon. Cut in 1" pieces. Set aside. Add onions and peppers to bacon drippings. Microwave until tender. Drain off grease. Add bacon and remaining ingredients. Cover with a tight fitting lid or plastic wrap. Microwave on high 5-6 minutes or until bubbly. Stir, then microwave on medium for an additional 10-15 minutes.


Pork and Bean Salad
Makes 4 Servings

1 (14 ounce) can original baked beans, rinsed and drained
1/2 onion, chopped
1/2 cup dill pickle relish
1/2 cup fresh tomatoes, chopped into small pieces
1/4 cup celery, minced fine
2 tablespoons Miracle Whip
1/4 teaspoon salt
1/8 teaspoon pepper

In a serving bowl, mix together the rinsed beans, onion, relish, celery, tomatoes, salt, pepper and Miracle Whip. Refrigerate for at least one hour before serving.
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Sue's Mexican Salad
Makes 4 Servings

1 (14 ounce) can Ranch Style beans, drained and rinsed
1/4 medium onion, diced
1/4 lb. cheddar cheese, grated
1/4 bottle Kraft Catalina salad dressing
1 medium package regular Fritos, crushed
shredded lettuce
tomato wedges

Mix all ingredients except Fritos, adding them just before serving time. Top with tomato wedges.
Sue
Click Here to Print this Recipe


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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499


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