Bar-B-Q Beef Sandwiches

1 lb. ground beef
1/4 tsp. cloves
1 cup ketchup
1 chopped bell pepper
1 TBS. vinegar
1 tsp. sugar
salt & pepper

Mix ingredients together, brown ground beef in saucepan, add rest and simmer.  Can be kept warm in a crock-pot if for a crowd.  Serve over buns.

Spanish Rice

1 medium onion & 1 lb. hamburger - brown together
1 cup raw rice
1 cup tomato juice (plus some)
1 tsp. chili powder
3 cups water
salt & pepper

Cover and simmer 45 minutes to 1 hour

Orange Julius

My kids love this one.

1 cup milk
1/3 cup Orange Juice concentrate
2 TBS. sugar
1/4 tsp. vanilla
8-10 ice cubes

Put 1st four ingredients in blender.  Add ice cubes one at a time.  Enjoy!

Street Chicken Tacos

I got this recipe from my friend Crystal.  The hubby loves it but it's a little on the spicy side, so when we have it I usually do quesadillas for the kiddos.

1 can green chili sauce
1 can El Pato mexican tomato sauce
1/2 cup chopped cilantro
1/2 cup diced onion
3/4 cup brown sugar
3 chicken breasts diced & left raw

Mix everything together and put in crockpot on low for 4-5 hours.
Scoop chicken into taco and pour sauce over top.  You can add your favorite beans, cheese, lettuce, sour cream, guacamole, etc.  We do more of a burrito and put the chicken, beans, lettuce, cheese, etc. inside the roll it up and pour the sauce over the top.

Chili Cheese Dip

1 lb hamburger
1 lb Velveeta cheese
salt and pepper to taste
dash of Worcestershire sauce
1 small onion, diced
1 can of Hormel Chili without the beans

Brown the hamburger and drain.  Melt Velveeta on low and add the hamburger and all the other ingredients.  Serve warm in a crock pot or a saucepan with taco chips.

Artichoke Dip

7 oz artichoke hearts, drained
1 cup Parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp Tabasco sauce

Finely chop artichoke hearts, then combine all the ingredients.  Place in a small baking dish and bake at 300 degrees for 40-45 minutes, or until bubbly.

Serve with your choice of crackers or cut up bread.

Crockpot Enchilada Dip

2 lbs cooked, cut up chicken
1 10oz can enchilada sauce
2 8oz packages cream cheese, softened
4 cups shredded pepper jack cheese

Combine chicken and enchilada sauce in a 3-4 quart crockpot.  Cut cream cheese into cubes and stir into the crockpot along with the pepper jack cheese.  Mix well.

Cover and cook on low for 30 minutes, stirring until mixture is blended and cheese is melted.

Serve with tortilla chips.

Makes about 30 servings.

7-Layer Bean Dip

1 large can of refried beans
1 medium container of sour cream
1 medium container of guacamole
1 pkg taco seasoning mix
1 bottle of El Paso mild salsa
shredded cheddar cheese
1 small can of black olives, sliced (optional)

Pour the taco seasoning mix into the sour cream container and mix well.  Then, in a large casserole dish, layer evenly... first the bean dip, then the guacamole, and salsa.  Then the sour cream mixture.  Sprinkle the cheese over the top, then the olives if desired.  Let sit at least five minutes.  Serve with taco chips.

***Beware: most of the people I have ever served this to become addicted!  If you are going to serve at a party, you may want to make more than one dish!

Olive Dip

1 8oz package cream cheese, softened
1 4oz can chopped black olives
3-4 green onions, thinly sliced

Combine all ingredients using an electric mixer.  Mix until well blended.

Serve with chips, crackers, or bagel chips.

Hamburger Pot Pie

Use No Fail Pie Crust recipe for the double crust. 

Pie filling:

1 pound lean ground beef

1 can green beans, drained

1 can corn, drained

1 tsp. salt

1 TBS. sugar

1/4 tsp. pepper

1/8 tsp. oregano

1 can tomato soup

Cook ground beef just until meat is brown.  Stir in green beans, soup and seasonings.  Pour filling into pastry lined pie plate.  Place top crust over pie filling.  Fold top crust under edge of bottom crust; seal and flute with fingers or fork.  Bake at 400 for 25 minutes.

Mom's Sweet Special Occasion Rolls

Makes about 2 dozen

1 cup milk, lightly scalded
2 pkg dry active yeast
1 cup softened butter 
1/2 cup sugar
3 eggs
1 tsp salt
4 to 4 1/2 cups all-purpose flour
Melted butter in a bowl

Once the milk has been scalded, let cool some so it won't kill the yeast.  Combine the still warm milk with the yeast for approximately 5 minutes or until foamy.  Stir in softened butter, eggs, salt and sugar.  Add the flour 1 cup at a time, mixing in between cups, until the dough is not sticky.  Shape into a round ball and place dough in a large greased bowl and cover with a towel to rise.  Once double in size, punch down.  Let rise again and punch down two more times.  The 3rd time you punch down, take dough out of bowl and place on a flat, lightly floured surface.  Roll out with a rolling pin until approximately an inch thick and shaped into a square or rectangle.  Cut into 2 1/2 inch or 3 inch squares.  Dip half of one square into the melted butter.  Then fold in half so the buttered half is on bottom, and place onto a cookie sheet.  Continue in this manner for all of the squares.  Bake at 375 degrees for 15-20 minutes or until lightly browned.  When you take them out of the oven, brush the tops with melted butter.  Serve warm.

These are some of my husband's most favorite rolls, but because of the time involved with the dough raising and because of the amount of butter used... we only fix them for special occasions!  This is a recipe that was passed down to us from my husband's grandmother.