Hobo Bread

Hobo Bread Notes: This recipe has been around a very long time (pioneer days). You can add spices, nuts, fruits or whatever you like. You can also make a powder sugar glaze or leave it plain like I did. Serve it with coffee, tea, or milk. 1 c raisins 1 c boiling water 2 c all-purpose flour 3/4 c sugar 1/2 tsp salt 2 tsp baking soda 1 tsp vanilla extract 3 TBSP melted butter 1/2 c broken pecans or walnuts Soak raisins in boiling water for one hour. Do not pour off extra water. Whisk together flour, sugar, salt, baking soda in a large bowl. Pour in soaked raisins with extra water, vanilla extract and butter. Mix with a spoon. Fold in nuts. Spray a 9 x 5 loaf pan with cooking spray. Spread dough in pan. Bake in preheated 350 degree oven for 45 to 50 minutes or until center tests done. Remove from oven and cool in pan for 10 minutes before removing.

Jalapeño Popper Dogs

Jalapeño Popper Dogs 12 extra large jalapeños 8 slices American cheese 4 thin hot dogs, halved lengthwise 4 hot dog buns Mustard, for serving Heat grill to high. Slice tops off jalapeños, then cut off bottoms where it starts to narrow. Using a paring knife, dig out seeds and ribs of each pepper to form a hollow tube. Break cheese into rectangles the same width as hot dogs. Place a few pieces on a halved hot dog, then place the other half of the dog on top to re-form the hot dog with cheese in the center. Stuff hot dogs into jalapeño tubes. (Depending on how big the jalapeños are, you should be able to put 2 or 3 around each hot dog.) Grill, charring jalapeños on all sides and warming the dogs, but remove from heat before too much cheese spills out. Serve on hot dog buns with mustard.

Mexican Goulash

Mexican Goulash 1 pound lean ground beef 1 onion, chopped fine 2 teaspoons minced garlic 1 tablespoon Worcestershire sauce ¾ teaspoon ground cumin 1 teaspoon dried oregano 2 (10 ounce) cans diced tomatoes with green chili peppers – NOT drained 1 can whole kernel corn – drained 1 can pinto beans – drained (or any bean you prefer) 8 ozs. processed cheese diced (such as Velveeta), or 2 cups shredded sharp cheddar cheese ¼ - ½ cup medium salsa - OPTIONAL 1 package taco seasoning mix 1 (8 ounce) package elbow macaroni cooked to directions. Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, cumin, oregano, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, pintos, cheese, optional salsa, and taco seasoning. Cover and simmer while preparing macaroni. Drain cooked macaroni and stir macaroni into beef mixture. Serve with additional shredded cheese on top and a dollop of sour cream.

SMOKED SAUSAGE & POTATO SOUP

SMOKED SAUSAGE & POTATO SOUP 1 (14 oz) package of your favorite smoked sausage, cut into half-moon slices 1/2 cup finely chopped onion 14 to 1/2 cup diced celery (according to what you have on hand) 1 medium carrot, scraped and shredded 1 lb russet potatoes, scrubbed well, and diced in about 3/8" to 1/2" pieces 4 cups water 3/4 tsp celery salt 1 Tbsp chicken bouillon powder 1 cup fresh or frozen corn kernels 1 [12 oz] can evaporated milk salt, black pepper, garlic powder to taste 1/4 C Wondra Quick Mixing Flour stirred in to 1/2 C cool water to make slurry for thickening. In a 4 - 6-qt pot, over med heat, add 1 tablespoon cooking oil & get it hot. Add sausage, onions and celery to pan with oil. Cook and stir until onion is translucent, & sausage begins to brown a little. Add potatoes, water, celery salt, chicken bouillon, & corn; bring to boil, then reduce heat to a simmer & cover. Keep it covered, and allow it to simmer until potatoes are completely tender. Add milk; taste for seasoning and add salt, black pepper, garlic powder to suit your preference. Bring back to a simmer and slowly stir in the slurry then continue to cook and stir until mixture is thickened and smooth.

Easy Sweet Chili Mexican Cornbread

Easy Sweet Chili Mexican Cornbread 2 boxes Jiffy corn muffin mix ¾ cup sour cream 3 eggs, beaten 1 cup shredded cheddar cheese 1 tsp. salt ½ teaspoon cumin powder ½ teaspoon curry powder 4 Oz. Diced Green Chiles - drained ½ cup melted butter divided. ¼ cup for the batter + ¼ additional cup melted for topping ¼ cup sugar + additional for topping 16 oz. can creamed corn Preheat oven to 375 and place baking dish in oven to warm. Mix all ingredients together and pour into greased 9x13 pre-heated baking dish. Bake at 375 degrees for 35 minutes or until lightly brown. Melt remaining ¼ cup butter and brush liberally over the top of cornbread. Evenly sprinkle additional sugar over cornbread.

Spicy chicken tortilla soup

Spicy chicken tortilla soup Two chicken breasts cubed One small bag of frozen mixed vegetables 1 can diced tomatoes with green chilies One can of black beans Red pepper flakes Garlic powder 1/2 cup of rice 5 cups water Two packages of enchilada seasoning Crock-Pot high 4 hours

Cabbage Goulash

Cabbage Goulash 1 small head cabbage, chopped 1 lb. ground beef 1 onion, chopped 1 bell pepper, chopped (I used orange) 1 14.5 oz. can petite diced tomatoes with juice 1 beef bullion cube 1 tsp. garlic powder 1/4 tsp. salt 1/2 tsp. black pepper In a large skillet over medium high heat, brown the ground beef. Drain the grease and add in the onions and bell pepper. Cook for a couple of minutes and then stir in the tomatoes with juice, bullion cube, spices and cabbage. Reduce heat to medium, cover and cook for 25 minutes, stirring occasionally.