Chili Con Carne

In heavy skillet, cook meat, onion and green pepper until meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. I like to serve it over a handful of Fritos and top with shredded cheese and sour cream. Yum! (Serves about 8)

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(Preheat oven to 400 degrees.)

1 can cream of mushroom or cream of chicken soup (family size can)

3 c. cooked chopped turkey or chicken

1 bag frozen vegetables (I partially thaw these in warm water, then drain.)

1 1/4 c. Bisquick or generic biscuit mix

1/2 c.milk

1 egg

You can really play with the amounts in this recipe. I make it in a 9X13 cake pan, but you could make a smaller amount and just reduce the amount of soup, vegetables and meat.

Sprinkle chopped chicken/turkey around bottom of pan; scatter frozen vegetables over meat. Pour undiluted soup over all and then mix lightly with a fork. Mix last three ingredients and pour over all.

Bake at 400 degrees for 30 min. or until top crust is brown.

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lasagna noodles

spaghetti sauce

2 lb. hamburger, browned with salt and pepper

shredded mozarella and cheddar cheese

Cook lasagna noodles (6-8 for my recipe) according to directions on package. Drain. In a 9X13 pan arrange one layer of noodles. Sprinkle browned hamburger over noodles. Pour spaghetti sauce over meat. Sprinkle with a generous layer of shredded mozarella and cheddar. Repeat layers of noodles, meat, sauce, and cheese until pan is full. Bake at 375 degrees for 20-30 min. or until cheese is well melted.

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tortilla chips

cooked, cubed chicken

red kidney beans (2 cans?)

cream of mushroom soup (family size)

can of diced spicy Rotel tomatoes

shredded cheddar cheese

Sprinkle bottom of my usual 9X13 pan with tortilla chips. Sprinkle cubed chicken on top of chips. Sprinkle kidney beans as desired. Mix cream of mushroom soup (undiluted) and Rotel tomatoes (undrained) together. Pour half of mixture over chicken. Top layer with shredded cheddar cheese. Repeat with chips, chicken, beans, soup mixture and shredded cheese. Bake at 375 for 20 minutes or until cheese is melted. Top with sour cream.

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red potatoes

turkey ham (diced)

white sauce

shredded cheddar cheese (of course!)

Peel, slice and boil potatoes. (I make them about 1/4 inch thick.) Set aside.

For each cup of white sauce put 3 T. butter in a saucepan. Heat until melted, then add 4T. flour and 1/4 tsp. salt and mix. Add 1 c. milk and cook quickly, stirring constantly till mixture thickens and bubbles. (I usually double this recipe for my 9X13 pan of casserole, and I usually wish I had tripled it! It depends on how much white sauce you want in your casserole.)

Now put a layer of potatoes in bottom of 9X13 pan. Arrange diced ham as thickly as you like it. Pour 1/2 of white sauce over it. Sprinkle generously with shredded cheese. Repeat layers of potatoes, ham, white sauce and cheese. Bake at 375 for 20 minutes or until cheese is melted.

I haven't given exact amounts of potatoes, ham and cheese because this will vary with the size of the pan you are using and how much you like each item. =0)

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Plumhill Rummegrot
This is one of those foods that Norwegian folks supposedly ate out of necessity, but we thought it so charming that we made a tradition of it! 

Melt 1/4 lb. butter. Add 2/3 cups flour. Heat this until it becomes a paste, stirring it well. In another kettle, heat 1 quart whole milk, 1/4 cup sugar and 1 tsp. salt. When milk ingredients have been heated (almost to a boil) pour this slowly into the butter-flour-paste(over heat)stirring constantly until smooth and creamy and has the consistancy of pudding. Serve warm topped with sugar, cinnamon, and butter. Serves four.

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Jody's Shepherd's Pie Recipe