Next

Menu y Lorri Hill This cookbook is a collection of a few of our familys favorite recipes. The recipes are arranged into 4 categories: Soups, Entrees, Side Dishes and Desserts. Click the to navigate to the main menu or the to return to each separate category menu.

Menu Soups Entrees Side Dishes Desserts Menu

Soups Autumn Soup Chicken Tortilla Soup Bean Soup Menu

Entrees Sukiyaki Chicken Pot Pie Beef Stroganoff Menu

Side DishesSide Dishes Mac & Cheese Broccoli Slaw Jalapeno Cornbread Menu

Desserts Pecan Pie Bars Peanut butter Cup Cookies Vanilla Wafer Cake Menu

Autumn Soup 1 lb. ground beef 1c. chopped onion 3 c. water 1 c. cut-up carrots 1 c. diced celery 1 c. cubed potatoes 2 tsp. salt 1 tsp. Kitchen Bouquet ¼ tsp. pepper 1 bay leaf 1/8 tsp. basil 2 cans 14 oz. tomatoes In lg. skillet, cook and stir meat until brown. Drain off fat. Cook and stir. Onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients; Heat to boiling. Reduce heat; cover and simmer 20 min. Makes 6 servings. Note: Cook in crockpot on low all day. Soups

Menu Chicken Tortilla Soup 2 doz. corn tortillas Veg. oil (approx. 1 cup) 1 sm. onion, chopped 5 garlic cloves 2 tbsp. veg oil 1 4 oz. cn. green chilies 1 cn. 14 ½ oz. beef broth 1 cn. 10 ¾ oz. beef broth 1 cn. 10 ¾ oz. chicken broth 1 store bought chicken 1 tbsp. steak sauce 1 ½ c. water 1 tbsp. Worcestershire sauce 1 tsp. cumin 1 tsp. chili powder 1/8 tsp. pepper 1 ½ c. shredded cheddar cheese Garnish: 2 avocados, diced shredded cheddar cheese Cilantro, chopped Cut 9 tortillas into ½ inch strips and set aside to add to soup later. Cut remaining tortilla into ½ inch strips and fry in 1 cup hot oil until slightly brown and crisp. Set aside (salt if desired). In a Dutch oven, sauté onion and garlic in 2 tbsp hot oil. Add next 11 ingredients and bring to a boil, cover, reduce heat and simmer for an hour. Add the strips from the 9 tortillas and about 2/3 of the cheese (save rest to garnish soup with). Simmer uncovered for 10 min. Soups

Menu Bean Soup 1 lb. ground beef ½ lb. bacon, still soft 1 can lima beans 2 cans pork n beans 1 can kidney beans 1 can diced tomatoes 2 tbsp. brown sugar 1 tsp. dry mustard (you can use regular mustard) 1 onion, cut-up ¼ c. ketchup Brown ground beef and drain. Cook bacon and tear into small pieces. Add all ingredients into pot. Bring to boil and simmer on low 1 hour. Note: Cook in a crock pot all day on low. Soups

Menu Sukiyaki 2 round steaks ¼ cup shortening 1 bf. Bouillon cube ¼ cup water 3 tbsp. sugar ½ cup soy sauce 10 – 12 green onions cut into 2 in. slices 1 ½ cup sliced celery 1 can bamboo shoots Pound steaks, cut into 2 by 2 in. strips. Brown in shortening. Pour off drippings. Dissolve bouillon in water. Combine bouillon, sugar and soy sauce. Mix well. Pour over meat. Cook slowly 1 hr. covered. Add vegetables, keeping each separate. Cover and cook slowly 15 min. Serve over cooked rice. Entrees

Menu Chicken Pot Pie 1 pkg. all-ready pie crusts (2) 2 c. chopped chicken 10 oz. pkg. frozen peas & carrots ½ c. chopped onions 10 ¾ oz. cream of mushroom or chicken soup 1/3 c. milk ½ tsp. poultry seasoning Line a 9 in. pie pan with 1 crust; set aside. Combine remaining ingredients. Add salt and pepper to taste. Pour filling in pie pan. Top with second crust. Seal and crimp edges. Slit top of crust to vent. Bake at 375° for minutes or until golden brown. Hint: Cover the edges of pie crust with foil for ½ of the baking time so edges do not burn. Entrees

Menu Beef Stroganoff Chopped onion ¼ cup butter 1 tsp. salt 8 oz. sour cream 1 can cream of mushroom or chicken soup 2 tbsp. flour 2 cloves garlic, crushed 1 lb. hamburger Brown hamburger, onion, garlic, and butter until hamburger is done. Drain well. Add remaining ingredients, except sour cream. Bring to a boil, simmer 10 minutes. Stir in sour cream. Pour over cooked egg noodles. Entrees

Menu Shaq Mac & Cheese 16 oz. box elbow macaroni 1 tsp. vegetable oil ½ tsp. salt 1 stick (½ c) butter 1 tbsp. flour 1 egg 16 oz. pkg. Velveeta cheese, diced 16 oz. pkg. sharp cheddar cheese, diced 1 c. bread crumbs 1. Preheat oven to 425° 2. In a lg. pot of boiling water; cook macaroni with oil and salt. Cook according to pkg. directions. Drain. 3. In a large saucepan, melt butter over low heat. Add flour, cook stirring for 1 minute. Add 1 c milk and egg. Cook and stir for 1 minute. Stir in Velveeta cheese and half of the cheddar cheese.. Cook on low heat until cheese is melted and sauce is smooth. If sauce is too thick, stir in up to ½ c milk. 4. Add cooked macaroni to sauce. Stir over low heat for 1 min. Taste and add extra salt if necessary. 5. Pour mixture into a large greased casserole dish or baking pan. Top with remaining cheddar and bread crumbs. Bake for 30 min or until top and bottom are browned. Cool slightly, cut and enjoy. Sides

Menu Broccoli Slaw 1 pkg. broccoli slaw mix 2 pkgs. beef flavored Ramen noodles (break into small pieces)- save flavor packs 1 bunch green onions, chopped 1 c sunflower seeds (shelled) 1 c. slivered almonds Dressing Mix: 1 c. oil 1 c. sugar 2/3 c. white vinegar 2 Ramen Noodle flavor packs Pour dressing over slaw and mix well. Slaw can be eaten immediately. Noodles will be crunchy. Note: If chilled overnight, noodles will be soft. Sides

Menu Jalapeno Cornbread 2 eggs, beaten 1 tbsp. finely chopped jalapeno ¼ c. finely chopped onion ½ c grated cheese 1 can (8 ¼ oz.) cream corn 3 tsp. baking powder 1 tsp. salt 2/3 c. flour 2/3 c. corn meal 2/3 c. milk ¼ c. cooking oil Preheat oven and baking pan with oil to 375° Combine all ingredients in a large bowl and mix well with a spoon. Add preheated oil from pan and bake until brown (about minutes). Remove cornbread from oven. Allow cornbread to cool for at least 15 minutes before cutting. Sides

Menu Pecan Pie Bars 2 c. flour, sifted 1 ½ c. granulated sugar ½ tsp. salt 10 tbsp. butter, melted 3 lg. eggs, beaten 1 c. light corn syrup 2 c. chopped pecans Preheat oven to 350° F. Grease a 9 X 13 in. baking pan; set aside. In a lg. mixing bowl combine flour, ½ c. of sugar, salt and 8 tbsp. (½ c.) butter. Mix on medium speed with electric mixer until it resembles coarse meal. Press crumbs firmly into the bottom of the baking pan. Bake for 20 min. Or until golden brown. In a bowl, combine eggs, remaining sugar, corn syrup, 2 tbsp. melted butter and pecans. Mix well and pour over crust. Bake an additional min. or until filling is set. Cool before cutting into 24 squares. Desserts

Menu Peanut Butter Cup Cookies 1 ¾ c. all-purpose flour ½ tsp. salt 1 tsp. baking soda ½ c butter, softened ½ c. granulated sugar ½ c. peanut butter ½ c. packed brown sugar 1 egg, beaten 1 tsp. vanilla extract 2 tbsp. milk 40 miniature peanut butter cups 1. Preheat oven to 375° F. Sift together the flour, salt, and baking soda; set aside. 2. Cream butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. 3. Bake at 375° for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. Desserts

Restart Vanilla Wafer Cake 12 oz. box Vanilla Wafers 6 eggs 2 sticks margarine 2 c. sugar 1 pkg. grated coconut 1 c. pecans Mix margarine and sugar; add eggs one at a time. Add crushed vanilla wafers. Add coconut and pecans. Bake in a loaf pan or tube pan at 300 for 1 hour and 15 or 20 min. Cream Cheese Icing: 4 oz. cream cheese ¼ stick butter ½ box powdered sugar 1 tsp. vanilla 1 oz. coconut (optional) ½ c. chopped pecans (optional) Whip ingredients together. Desserts