Five generations  
SANTA FE CASSEROLE

1 pound of ground beef
1 pkg. Taco seasoning
2 Cups Chicken broth
¼ cup flour
1 Cup of sour cream
1 – 7 oz. can of green chilies
11 oz. bag of Nacho Cheese Doritos
2 Cups grated cheddar cheese

Brown ground beef, add taco seasoning, broth and flour. Bring to a boil and stir in chilies and sour cream. Place on bottom of cake pan. Mix together the grated cheese and ½ the bag of Doritos. Cover the hamburger layer with a layer of chips and cheese.

Bake at 375 for 20 minutes.

COWBOY BEANS

Brown 1 pound of hamburger
Add:
1 pound of bacon, fried and crumbled
1 onion
1 can of baked beans
1 can of kidney beans
1 can of butter beans
1 can of lima beans OR green beans
½ cup Catsup
¼ cup white sugar
½ cup brown sugar
1 tsp mustard powder
1 tsp of vinegar.

Bake in oven at 350° for 2 hours OR put in crock pot on low all day.

SLUSH BURGER RECIPE

This was Marks grandma’s recipe for feeding a big bunch…

8 pounds hamburger, browned with:
2 onions
Celery
1 large dill pickle diced
1 ½ bottles catsup

Add:
4 cans tomato soup
2 cans cream of mushroom soup
3 cans chicken gumbo soup
2 tbsp mustard
2 tbsp Worcestershire sauce
2 tbsp A-1 sauce
Garlic and onion salt to taste.

Serve over hamburger buns, like a Sloppy Joe.

COOKIE SALAD

This is a family favorite at all the family get-togethers.

2 – 3 oz packages of instant vanilla pudding
2 cups of buttermilk
1 – 9 oz tub of cool whip
1 – 16 oz can of fruit cocktail, well drained
1 -8 oz cans of mandarin oranges, well drained
1 pkg Keebler Fudge Stripe cookies

Mix pudding with the buttermilk, add the fruit and cool whip. Freeze the cookies, break and add them just before serving.

BANNOCK

4 pounds of flour
4 tsp baking powder
1 tsp salt
2 TB melted lard
1 pint of warm water

Knead thoroughly, flatten. Tear into 4 equal parts. Press one piece into a well greased skillet until it touches the sides and is about ½ inch thick. Bake until it is done in the center, approximately 15-30 minutes.

Dip in hot lard or grease to eat.  On occasion wild bird eggs were added but most often just flour and water.

FRESH SALSA

2 1/2 cups finely chopped tomato
3/4 cup of each red, green, orange, yellow bell peppers
1 cup minced onion
3 TB chopped basil
1 tsp balsamic vinegar
2 tsp lemon juice
1 clove minced garlic
1 tsp dried oregano
fresh black pepper
may add black olives or jalapenos

Mix together and let sit for flavors to blend.

POTATO SALAD

6 medium potatoes (boiled, peeled and cut into small chunks)
1 cup of thinly sliced celery
3/4 cup of chopped onion
1/2 cup of chopped sweet pickle
3 hard boiled eggs
Mix all of the above ingredients together in a large bowl.


Mix all of the following ingredients together in a small bowl.
1 1/4 cups of Mayo
2 tsp sugar
2 tsp vinegar
2 tsp mustard
1 1/2 tsp salt

After mixing together well, pour over ingredients in large bowl. Toss together and chill.

DEER OR BEEF JERKY

1 gallon water
1 cup of Jerky seasoning
2/3 cup of Soy Sauce
2 tsp. of garlic Powder
2 TB of Liquid Smoke

Slice your meat fairly thin and drop into brine, stir well. Soak meat for 24 hours.
Remove from brine and dry in dehydrator or oven according to instructions.

CROCK POT VENISON STEW

1 venison shoulder cut into 1 inch squares
1 package of onion soup
1 can of drained mushrooms
carrots, celery, potatoes

Cook on low heat 6-8 hours

SOUR CREAM RAISIN PIE

Melt together:
1 1/2 Cups of half & half
1 1/2 Cups of Sugar
2 TB vinegar

Beat together 3 eggs and a dash of salt until frothy. Add 3 even TB of cornstarch. Mix. Add a little of the hot mixture to eggs until it is all together. Cook, stirring constantly until thickened. Remove from stove and add 3/4 cup of soaked raisins that have been drained. Add vanilla to taste, put in baked pie crust to cool.

BANANA BREAD

This is my grandma's recipe and she makes THE best banana bread!!

1 cup of Sugar
1/2 Cup of butter
2 eggs
2 cups of flour
2 mashed bananas
1/2 cup of sour milk
1 tsp baking soda
1 tsp baking powder

Cream butter and sugar. Mix in 2 eggs and sour milk. Add flour, soda, baking powder. Mix in bananas. Place in a greased bread pan, bake at 350
° for 1 hour.

STRAWBERRY PIE

Bake a 9 inch deep dish pie crust, cool

2 pints of strawberries, washed, cored sliced

2 boxes of Strawberry Junket Danish Dessert
(usually found with the Jell-O and pudding)
Cook as per Pie filling directions with the strawberries
when it begins to thicken and boil, pour into cooled pie shell.

Cool, then cover with whipped cream.

OREO COOKIES


2 boxes of Devils Food Cake Mix
4 Eggs
1 1/2 Cups of Crisco (not oil)

Mix well, roll into balls
Bake at 350° for 9 minutes

Filling

8 ounce cream cheese
3 1/2 cups of powdered sugar
2 Tbsp of margarine

Mix well, pat between two cookies and press

BREAD PUDDING

4 or 5 slices of bread
1 quart of milk
6 eggs
1 cup of sugar
1 tsp vanilla
1 cup of soaked raisins
1 tsp nutmeg
1 tsp cinnamon

Bake at 325° for 1 hour. Serve with cream over it.

KNOEPHLA SOUP

4 medium potatoes cut into small cubes
2 carrots sliced
1 onion diced
2 tablespoons of chicken soup base
1 pint whipping cream
2 chicken breasts (skinned, boned and cubed)

Cover veggies and chicken with a couple inches of water, bring to boil and boil until veggies are tender, add cream and dumplings just before serving. You may thicken with mashed potato flakes if you wish.

Dough for dumplings

4 cups of flour
2 eggs, beaten
2 teaspoons baking powder

Mix flour, eggs, and baking Powder with enough water to make a soft dough. Roll on a floured surface to make a half inch string. Pinch off 1 inch pieces into boiling water. Boil 12 minutes, remove from water and add to already done soup.

DILL PICKLE SOUP
One of Mark's favorites!

5 ½ cups chicken broth
1 ¾ lbs. of potatoes
2 cups of chopped carrots
½ of unsalted butter
1 cup of flour
1 cup of sour cream
¼ cup of water
2 cups of pickle juice
½ tsp of salt
½ tsp of pepper
1 cup of chopped pickles

In a large pot combine broth, potatoes, carrots and butter. Bring to a boil and cook until carrots and potatoes are tender. Add pickles and simmer.

In a medium bowl, stir together flour, sour cream and water. It will make a very thick paste. Whisk sour cream paste into soup 2 TBSP at a time. Add pickle juice, simmer until hot and serve immediately.

PINK FLUFF

16 ounces Cool Whip
16 ounces Mandarin oranges
16 ounces of cottage Cheese
6 ounce box of cherry Jello

Stir all ingredients together, chill for 1 hour before serving.

POTATOES-A-PLENTY

2 lb. frozen hash browns
½ Cup melted margarine
1 tsp salt
½ tsp pepper
2 tsp dried onion
1 can cream of chicken soup
1 pint of sour cream
1 cup of grated cheese
¼ Cup of melted margarine
2 Cups crushed corn flakes

Thaw the potatoes, Mix hash browns, ½ Cup melted margarine, salt, pepper, onion, chicken soup, sour cream, and cheese. Pour into a buttered 9X13 inch pan. Mix ¼ melted margarine and corn flakes and spread over the top of the potato mixture. Bake at 350 for 45 minutes.

APPLE BUTTER

8 medium peeled, cored and quartered apples
2 ½ cups of apple juice
2 cups of water
½ cup of brown sugar
2 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground ginger

Dash of salt
Place in a kettle and bring to a boil, boil until apples are tender, mash until smooth. Stir in sugar and spices. Place in a low (250 – 300) oven and cook until dark brown, and thick, stirring occasionally. Approximately 6 hours. This can be stored in the fridge for up to a month. If canning, double the recipe and put in pint jars and boil in water for 5 minutes.

PUMPKIN DIP

2 – 8 ounce packages of cream cheese
2 cups of powdered sugar
1 – 15 ounce can of pumpkin
1 tsp of ground cinnamon
1 tsp ground ginger

Beat cream cheese until smooth, add other ingredients. Refrigerate 1 hour before serving. Serve with ginger snap cookies or graham crackers.

QUICK FRUIT SALAD

2 apples chopped into bite sized chunks
1 can pineapple chunks drained
1 can mandarin oranges drained
1 can of peach pie filling

Stir all ingredients together and chill.

FRUIT SALAD

1 can fruit cocktail (undrained)
1 can pineapple chunks (undrained)
1 can mandarin oranges (drained)
1 package of instant lemon pudding
1 8 ounce tub Cool Whip

Combine ingredients and chill thoroughly.

CRUNCHY CABBAGE SALAD

1 small head of cabbage (shredded)
4 green onions thinly sliced
2 TBSP toasted sesame seeds
½ cup toasted almond slices
1 package of chicken flavored Raman noodles (crushed/dry)

Dressing: ½ cup of vegetable oil, 1TBSP of sugar, 1pkg chicken flavoring from noodles. Mix together.

Toss all ingredients then add dressing and mix well, serve immediately otherwise the almonds, seeds and noodles get soggy OR wait to add those until just before serving.

BARBEQUE SAUCE

3 slices of bacon chopped
1 medium onion chopped
2 cups of Catsup
½ cup Southern Comfort
1/3 cup lightly packed brown sugar
1 TBSP lemon juice
2 tsp chili powder
1 tsp dry mustard
½ tsp salt
¼ tsp crushed red peppers (optional)
1 bay leaf

In a medium saucepan, over medium high heat, sauté bacon until partially cooked. Add onion and continue to cook until bacon is browned and onion is tender. Stir in remaining ingredients, reduce heat, simmer, covered for 30 minutes. Remove from heat and discard bay leaf. It’s ready to go!

CORN SALAD

2 cans yellow corn, drained
½ red bell pepper, sliced and chopped
½ green pepper, sliced and chopped
½ purple onion, chopped
1 cup mayo
1 cup shredded cheddar cheese
5 ounces of chili cheese flavor Frito corn chips

Mix all the ingredients except the chips. Add the chips in before serving otherwise the chips will get soggy.

BAKED BEANS

8 thick slices bacon, halved
1 medium onion, diced
1/2 medium green pepper, diced
3 28 ounce cans pork and beans
3/4 cup barbecue sauce
Liquid smoke to taste
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

Fry bacon, save grease. Add onions and peppers to grease in pan and sauté until tender. Add beans and remaining ingredients bring to a simmer. Top with bacon, bake at 325 for 2 hours.

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Mark and Shellie Pacovsky
Bainville, MT
PH. 406-769-2971
Cell 406-769-7971
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Last Updated: January 29, 2017