Combine above and put in 9×13 pan.  Lay chicken pieces or pork chops over rice.  Sprinkle package of cream of onion soup over the top. Cover tightly with foil.  Bake at 35o for 2 1/2 hours.

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This is my favorite comfort food recipe of all time.  Yes, me, who complains about cream of __________ soup all the time.  I have tried to recreate this by being fancy, but I just can’t do it.  This is creamy, ricey, dreamy.  I let myself have it once a year.  mmmmm.

•  1 stick butter
• 2  8 oz.  cream cheese
• 2 c. shredded cheddar cheese
• 1 T. chopped onion
• 2 T. Worcestershire sauce
• 1 tsp lemon juice
• 1 T. each pimento and green pepper

Mix together. Form into ball.  Chill.

Technorati Tags: cheese, party food, family recipes

Mix together.  Form into ball.  Chill.

Technorati Tags: cheese ball, family recipes, party food

• as many minced tomatoes as you want.  FRESH!!!
• 1cup minced onion
• 4 fresh jalapenos minced
• 2 tsp vegetable or olive oil
• 2 tsp. fresh cilantro

Mix all the ingredients.  Eat!

• 4-5 hot yellow peppers sliced
• 4 fresh jalapenos
• 1 heaping tsp minced garlic
• 1 cup diced canned tomatoes
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp vegetable oil
• 1 medium onion sliced

Sautee the yellow peppers, sliced onion and garlic in oil.  Once soft, add the tomato, salt and pepper.  Add approx. 4 cups of water and bring to a boil.  Allow it to then simmer.  Mix 3 T. of cornstarch with one cup of water.  Whisk the mixture into the sauce and return to boil.

•  4-5 lbs. peeled whole tomatillos
• 1 large onion
• 2 heaping Tbs. minced garlic
• 1 fresh minced jalapeno
• 1 tsp salt
• 1 tsp black pepper
• 2 Tbs vegetable oil
• 3 Tbs brown sugar

Soak the tomatillos in cold water in order to peel them.  Put all ingredients except the brown sugar in roasting pan and cook at 350 for 40 mins until ingredients are soft.  Sprinkle the brown sugar on top and let it cool.  Puree in food processor until smooth.

• 1 large jar canned sliced jalapenos
• 1 large minced onion
• 3 heaping Tbs. oregano
• 3 heaping Tbs granulated garlic

Process jalapeños in blender  with all of the juice-a little bit at a time.  (Can use food processor also, or chop up super fine and the dump the juice in) Transfer to a tall container with the rest of the ingredients.  Keeps well for a week or more I have heard, but it does not last that long in our house.

• 1/2 block yellow American cheese
• 1/2 small can diced green chilies
• 1 roasted red pepper (peeled and diced)
• 2 tsp cayenne
• Dash of salt
• half and half until desired consistency

Heat cheese first, add all other ingredients, then finally add half and half to the right consistency.  Sauce will harden quickly so add more half and half than assumed.

• 1/2 lb. Crisco  (if you are awesome you will forget the Crisco and use butter or lard)
• 1 c. boiling water
• 4 c. flour
• 1 T. water

Filling:

• 8 potatoes peeled and cubed
• 1  rutabaga, peeled and cubed
• 1  pound  ground beef  (i use steak, sliced thin or cut in chunks–you can use whatever meat you like, I won’t tell)
• 3 Vidalia onions chopped
• 1 T. salt  (the original recipe calls for 2, but it is super salty.)
• 1 T. pepper

Crust:

Pour boiling water over the lard, stir until lard is dissolved.  Add salt to flour and combine with lard mixture.  Mix to form ball.  Divide into eight balls, flatten each slightly, wrap in saran wrap and let sit in refrigerator at least one hour.

Filling:

Combine all ingredients in large bowl.  Roll out each  crust until 1/8 inch thick on well-floured surface.  Will be about the size of a plate.  Place one cup of filling on  each circle.  Place a tsp. of butter on top of each filling before sealing.  Fold in half and seal with a bit of water. Go over the edges with a fork to make sure the are super sealed.  Cut a slit in top of each, place on a baking pan and bake at 425 for 15 minutes and then at 350 for sixty minutes.  Serve with ketchup or Harriet’s Hotpants Mustard.

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This is one of my all time favorite foods. Every time I re-read American Gods I make these.  I would like it for dinner tonight, but I am not getting it.  Boo.

• 1 can sauerkraut, drained
• 3/4 lb. corned beef–i make my own with my husband’s super yummy recipe, but you can go to the deli and buy some thick cut corned beef, it is just as tasty, it doesn’t take four hours, and you won’t have four pounds left over.
• 1/2 lb. Swiss cheese, shredded
• 1 c. mayonnaise
• Thousand Island Dressing–I usually use one small bottle.

Layer sauerkraut on bottom of 9×13 inch dish. Chop up the corned beef, mix it up with the cheese and put that on top. Mix mayonnaise and salad dressing. Top. Sprinkle with some more cheese if you want to gild the lily.  Bake at 350 degrees for 20 minutes.  Serve with cocktail rye bread, or Rye Triscuits if you are so lucky to have them in your area. Usually people just end up scooping it up in their hands and smashing it into their face.