Front Porch News. Dairy Food Contest. Hopkins County Dairy Festival

ENTREE RECIPES

Easy Chicken Enchilada Soup
Submitted by Marci Owens

2 cans Ro-Tel tomatoes 2 cans Cream of Chicken soup
2 cans Ranch Style beans 2 cans Sweet Sue chicken broth
2 cans (or packages) Sweet Sue chicken 1 can Mexicorn (optional)
Tortilla chips Grated cheddar cheese

Shred chicken with a fork and mix with remaining ingredients. Bring to a boil and simmer for 30 minutes. Serve over tortilla chips and sprinkle with cheese.

Note: I often mix and put in crockpot in the morning and cook on low while at work. It’s ready to eat when you get home!
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Hoffman's Favorite Meatloaf
Submitted by Kathi Carter & Leigh Ann Hoffman, Cumby ISD

1 lb. ground beef

3/4 cup oatmeal

1 medium onion

1 bell pepper

1 cup ketchup

2 eggs

Salt and Pepper to taste

Combine all the ingredients and make a loaf.

4 peeled and cut potatoes

4 peeled and sliced carrots

1 wedged cut onion

Place these vegetables around the outside of your meatloaf.

Topping:

1/2 cup ketchup

6 tbsp. mustard

1 cup brown sugar

Mix all the ingredients together and drizzle over the meatloaf and vegetables.

Bake at 350 for 1 hour.
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PORK CHOP STEW
Submitted by Tracy Dennis

5 TO 6 DEBONED PORK CHOPS CUT INTO BITE SIZE PIECES
3-4 PEELED AND CHOPPED CARROTS
1 SMALL CAN OF GREEN PEAS (OPTIONAL)
1 CAN OF CREAM OF CELERY
2 CANS OF CREAM OF MUSHROOM
1 ONION CHOPPED
4-6 PEELED AND CUBED POTATOES
SALT AND PEPPER
1-2 CANS OF WATER ( ADD WHAT IS NEEDED TO MAKE IT SOUPY, NOT RUNNY)
PUT CUT UP MEAT IN BOTTOM OF CROCK POT. MIX VEGETABLES, SOUPS AND WATER IN LARGE BOWL AND POUR OVER MEAT. COOK ON HIGH FOR 4-6 HOURS OR ON LOW ALL DAY.
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CHICKEN SPAGHETTI
Submitted by Tracy Dennis

5-6 CANS OF CHICKEN BROTH
1 CAN OF ROTEL TOMATOES
2 CANS OF WHITE CHICKEN( SHRED THE CHUNKS INTO SMALLER PIECES)
1 CAN OF CREAM OF CHICKEN
1 CAN OF CREAM OF CELERY
1 LARGE ONION CHOPPED
2 BAGS OF SHREDDED CHEESE
1 LB. BAG OF SPAGHETTI

BRING TO A BOIL IN LARGE POT BROTH, ONION, ROTEL TOMATOES. ADD SPAGHETTI BROKEN INTO SMALLER SECTIONS. COOK AT MEDIUM UNTIL THERE IS BARELY ANY JUICE LEFT AND NOODLES ARE DONE. STIR OFTEN.
IN A BOWL MIX SOUPS, CHICKEN, AND ONE BAG OF CHEESE. WHEN SPAGHETTI IS READY (DO NOT DRAIN), ADD SOUP MIX AND MIX TOGETHER. SPRAY A 9 X 13 GLASS PAN WITH A NON-STICK SPRAY. POUR IN MIXTURE. TOP GENEROUSLY WITH REMAINING CHEESE. BAKE AT 350 FOR 30 MINUTES.
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Meat Loaf
Submitted by Sharlene Brice

1 1/2 lbs ground beef
1 cup fresh breadcrumbs
1 medium onion chopped
1/2 can tomato sauce
1 egg beaten
1/4 t. pepper
1 1/2 t. salt
Lightly mix above ingredients from into a loaf. Place in shallow pan Bake at 350 degree, while it starting to bake combine Sweet & Sour Sauce. Pour over meat loaf. Bake 1 1/2 hours longer basting occasionally.

Sweet and Sour Sauce
1/2 can tomato sauce
1 cup water
2 T. mustard
2 T. brown sugar
2 T. vinegar
Mix brown sugar and mustard together and then add other ingredients. Pour over Meat Loaf
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Ground Beef Casserole
Submitted by Sharlene Brice

1 lb ground beef
1 green pepper chopped
1 onion chopped
1 small jar pimentos
1 cup mushrooms
10 oz pkg. of noodles
1/4 lb Velveeta cheese
1 can tomato juice
salt & pepper

Brown beef, add green pepper, onion and cook until tender. Add pimentos to mushrooms. Cook noodles according to direction on box. Drain, place in greased casserole in layers of noodles and beef. Slice cheese over top and pour tomato juice over top. Bake at 350 degrees for 45 minutes.
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Hot & Spicy Ham Sandwiches
Submitted by Sharlene Brice

2 pkg. mini rolls
Hot Pepper cheese
1 lb thinly sliced ham
1 stick of butter
1 T. poppy seed
1 t. garlic seasoning
2 or 3 T. Worcestershire sauce

Melt butter: mix with last three ingredients. Slice bread in half and build sandwiches with ham and cheese in baking dish. Drizzle butter mixture over top sandwiches. Bake at 350 degrees for 20 minutes. These are a favorite at North Hopkins ISD.
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Beef Enchiladas With Queso
Submitted by Sharlene Brice

1 lb ground beef
1 medium onion
1 lb Velveeta Cheese
1 can Ro-Tel tomatoes
1 can cream of mushroom
1 pkg. burrito size tortillas
Chili powder
Salt
Pepper

Cook beef and onion until beef is brown and onion is tender. Season with Chili powder, salt, and pepper to taste. Next heat Velveeta, Ro-Tel, and cream of mushroom until cheese is melted. Stir often and blend well. Put beef and onion mixture in each tortilla, wrap, and lay in 9x13x2 inch casserole dish. Pour cheese mixture over top. Cover with foil and cook at 350 degrees for 20 minutes or until bubbly
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ENTREE RECIPES Easy Chicken Enchilada Soup Submitted by Marci Owens 2 cans Ro-Tel tomatoes 2 cans Cream of Chicken soup 2 cans Ranch Style beans 2 cans Sweet Sue chicken broth 2 cans (or packages) Sweet Sue chicken 1 can Mexicorn (optional) Tortilla chips Grated cheddar cheese Shred chicken with a fork and mix with remaining ingredients. Bring to a boil and simmer for 30 minutes. Serve over tortilla chips and sprinkle with cheese. Note: I often mix and put in crockpot in the morning and cook on low while at work. It’s ready to eat when you get home! ______________________________________________________________________ Hoffman's Favorite Meatloaf Submitted by Kathi Carter & Leigh Ann Hoffman, Cumby ISD 1 lb. ground beef 3/4 cup oatmeal 1 medium onion 1 bell pepper 1 cup ketchup 2 eggs Salt and Pepper to taste Combine all the ingredients and make a loaf. 4 peeled and cut potatoes 4 peeled and sliced carrots 1 wedged cut onion Place these vegetables around the outside of your meatloaf. Topping: 1/2 cup ketchup 6 tbsp. mustard 1 cup brown sugar Mix all the ingredients together and drizzle over the meatloaf and vegetables. Bake at 350 for 1 hour. ______________________________________________________________________ PORK CHOP STEW Submitted by Tracy Dennis 5 TO 6 DEBONED PORK CHOPS CUT INTO BITE SIZE PIECES 3-4 PEELED AND CHOPPED CARROTS 1 SMALL CAN OF GREEN PEAS (OPTIONAL) 1 CAN OF CREAM OF CELERY 2 CANS OF CREAM OF MUSHROOM 1 ONION CHOPPED 4-6 PEELED AND CUBED POTATOES SALT AND PEPPER 1-2 CANS OF WATER ( ADD WHAT IS NEEDED TO MAKE IT SOUPY, NOT RUNNY) PUT CUT UP MEAT IN BOTTOM OF CROCK POT. MIX VEGETABLES, SOUPS AND WATER IN LARGE BOWL AND POUR OVER MEAT. COOK ON HIGH FOR 4-6 HOURS OR ON LOW ALL DAY. ___________________________________________________________ CHICKEN SPAGHETTI Submitted by Tracy Dennis 5-6 CANS OF CHICKEN BROTH 1 CAN OF ROTEL TOMATOES 2 CANS OF WHITE CHICKEN( SHRED THE CHUNKS INTO SMALLER PIECES) 1 CAN OF CREAM OF CHICKEN 1 CAN OF CREAM OF CELERY 1 LARGE ONION CHOPPED 2 BAGS OF SHREDDED CHEESE 1 LB. BAG OF SPAGHETTI BRING TO A BOIL IN LARGE POT BROTH, ONION, ROTEL TOMATOES. ADD SPAGHETTI BROKEN INTO SMALLER SECTIONS. COOK AT MEDIUM UNTIL THERE IS BARELY ANY JUICE LEFT AND NOODLES ARE DONE. STIR OFTEN. IN A BOWL MIX SOUPS, CHICKEN, AND ONE BAG OF CHEESE. WHEN SPAGHETTI IS READY (DO NOT DRAIN), ADD SOUP MIX AND MIX TOGETHER. SPRAY A 9 X 13 GLASS PAN WITH A NON-STICK SPRAY. POUR IN MIXTURE. TOP GENEROUSLY WITH REMAINING CHEESE. BAKE AT 350 FOR 30 MINUTES. ____________________________________________________ Meat Loaf Submitted by Sharlene Brice 1 1/2 lbs ground beef 1 cup fresh breadcrumbs 1 medium onion chopped 1/2 can tomato sauce 1 egg beaten 1/4 t. pepper 1 1/2 t. salt Lightly mix above ingredients from into a loaf. Place in shallow pan Bake at 350 degree, while it starting to bake combine Sweet & Sour Sauce. Pour over meat loaf. Bake 1 1/2 hours longer basting occasionally. Sweet and Sour Sauce 1/2 can tomato sauce 1 cup water 2 T. mustard 2 T. brown sugar 2 T. vinegar Mix brown sugar and mustard together and then add other ingredients. Pour over Meat Loaf ____________________________________________________________ Ground Beef Casserole Submitted by Sharlene Brice 1 lb ground beef 1 green pepper chopped 1 onion chopped 1 small jar pimentos 1 cup mushrooms 10 oz pkg. of noodles 1/4 lb Velveeta cheese 1 can tomato juice salt & pepper Brown beef, add green pepper, onion and cook until tender. Add pimentos to mushrooms. Cook noodles according to direction on box. Drain, place in greased casserole in layers of noodles and beef. Slice cheese over top and pour tomato juice over top. Bake at 350 degrees for 45 minutes. ___________________________________________________________ Hot & Spicy Ham Sandwiches Submitted by Sharlene Brice 2 pkg. mini rolls Hot Pepper cheese 1 lb thinly sliced ham 1 stick of butter 1 T. poppy seed 1 t. garlic seasoning 2 or 3 T. Worcestershire sauce Melt butter: mix with last three ingredients. Slice bread in half and build sandwiches with ham and cheese in baking dish. Drizzle butter mixture over top sandwiches. Bake at 350 degrees for 20 minutes. These are a favorite at North Hopkins ISD. ____________________________________________________________ Beef Enchiladas With Queso Submitted by Sharlene Brice 1 lb ground beef 1 medium onion 1 lb Velveeta Cheese 1 can Ro-Tel tomatoes 1 can cream of mushroom 1 pkg. burrito size tortillas Chili powder Salt Pepper Cook beef and onion until beef is brown and onion is tender. Season with Chili powder, salt, and pepper to taste. Next heat Velveeta, Ro-Tel, and cream of mushroom until cheese is melted. Stir often and blend well. Put beef and onion mixture in each tortilla, wrap, and lay in 9x13x2 inch casserole dish. Pour cheese mixture over top. Cover with foil and cook at 350 degrees for 20 minutes or until bubbly ___________________________________________________________
		Date Modified: 01/01/2006 8:25 AM