Beef and Noodles

Place a beef roast in the oven (or crockpot) with a large onion and allow to cook all day.

When the roast is finished, remove from the roasting pan leaving all the juice. Place on stove top burner and bring to a boil. Add 1 bag of wide egg noodles and cook according to package directions.

While the noodles are cooking, shred the beef.

Pour out the juice from the finished noodles, leaving about 4 tbsp. Mix together milk and flour for thickening gravy. Combine all ingredients and add a few dashes of Kitchen Bouquet Seasoning.

Forgotten Chicken

This has been a favorite in our home for many years!!!

4 chicken breast (can be boneless or in)

1 can cream of chicken

1 can cream of mushroom

1 can cream of celery

3 cans of water

2 cups rice

Frozen Veggies (corn or peas)

4 carrots - diced

4 large potatoes

1 large onion - diced

Layer all ingredients in a large greased roasting pan starting with rice. cover with aluminum foil and bake at 350 for 2 hours

Auntie Ann's Pretzels (copy cat)

1 1/4 C. LUKEWARM water (MUST be lukewarm not hot or cold)

1 T. yeast
1/4 C. brown sugar (lt. or dark)
2 C. all purpose flour
2 C. BREAD flour (can be purchased at Wal-Mart & it CANNOT be the Flour for Bread Machines)

1 C. cold water
1 T. baking soda
Pretzel salt (use Course Sea Salt)

Onion powder
Butter melted

Preheat 475

In Lg. bowl stir together Lukewarm water, yeast, & brown sugar. Add Both flours to yeast mixture. Mix well and let rise for 20 min.

To form pretzles first combine water and baking soda

Then cut dough in pieces and roll into ropes (usually cut and twist two together in stick form)

Dip in baking soda solution and place on a towel to
drain (this is just a quick dry)

Transfer to GREASED cookie sheets Sprinkle with salt. Bake for 12 min. or until golden brown. Dip in melted butter before serving

Cheesy Hashbrown Tators

1 bag of southern style hash browns (leave frozen)
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheese

sautee medium onion and butter. Mix soup, sour cream and milk and pour over hash browns. layer onion over soup mixture. Sprinkle with Salt & Pepper. Layer 1+ cups shredded cheddar cheese

take a handful of salted potato chips and smash over top and pour 3 tbsp butter melted butter over top of that.

bake at 325 for 45 mins

Overnight French Toast

1/2 cup butter, melted (1 stick)
12 - slices texas toast or any leftover bread
1 - cup brown sugar
1 - tsp cinnamon
1/4 - tsp nutmeg
1/2 - cup chopped pecans (optional)
1 - tsp vanilla extract
5 - eggs
1 1/2 - cups milk

Melt butter and pour in a 9x 13 . Mix together brown sugar, cinnamon, nutmeg and if nuts if you are using them. Whisk eggs, milk & vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight. In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. Then uncover and bake 15 more minutes french toast bake should be browned and set. I like to remove mine from the oven and pour some maple syrup on top and place back in the oven to caramelize for about 5-7 minutes.