Brown 2 pounds of stew meat.
Combine 1-1 oz packet of onion soup mix, 2-10 oz cans of golden mushroom soup &
2 cans of water in a bowl. Pour over the stew meat in a roasting pan or slow cooker.
Cover & cook on low (or 275 degrees) for 8 hours. When ready to serve stir in 1-8 oz carton of sour cream. Serve over rice or noodles.
Coat 1 pound of flounder fillets with 1/3 cup of mayonnaise. Dip in 1 cup of seasoned breadcrumbs.
Arrange in a baking pan coated with cooking spray & cover with 1/4 cup of grated parmesan cheese.
Bake for 20 minutes.
Combine the following:
2 eggs, beaten, 1 cup of brown sugar, 1/3 cup of melted butter, 1/2 cup of self-rising flour, 1 tsp vanilla & 1 cup of chopped pecans. Spoon into muffin tins that have been coated with cooking spray. Bake at 350 degrees for 25 minutes.
Combine 1 1/4 cups of amaretto & 2 quarts of orange juice & 1-15oz bottle of club soda. Stir & serve over ice. Garnish with orange slices.
Combine 1-10oz can of diced tomatoes & green chilies & 2-16oz packages of Velveeta cheese. Add some garlic powder.
Heat on low and stir until cheese melts. Add 1pd ground beef, cooked & drained. Mix & serve.
Whisk or shake together 5 tbsp vinegar with 4 tbsp olive oil. Add seasonings.
Add Dijon mustard &/or chopped garlic. Use your favorite vinegars such as Cider or Red Wine or Balsamic.
Bring a large pot of water to a boil. Add salt to the water and Old Bay Seasoning. You can also add a lemon cut in half and squeeze the juice into the pot.
When the water is boiling add large shrimp with the tail and shells on.
By the time the water starts boiling again the shrimp should be pink & floating to the top (about 2-3 minutes).
Put into a bowl with ice water. Shell & serve with cocktail sauce (A mixture of ketchup, horseradish, relish, lemon juice, hot sauce & a dash of worcestershire sauce).
Peel & grate 3 pds of potatoes.
Combine the potatoes & 1 finely minced onion with 3 beaten eggs & 1/2 cup of seasoned dry breadcrumbs.
Drop spoonfuls in a skillet with a little hot oil & brown on both sides.
Place 1 pd of boneless beef chuck roast, sliced into thin strips in your crockpot.
In a small bowl combine 1 cup beef broth, 1/2 cup of soy sauce, 1/3 cup of brown sugar, 1 tbsp sesame oil & 3 garlic cloves, minced.
Pour over the beef. Cover and cook on low for 7 hours.
In a cup, stir 2 tbsp of cornstarch & sauce from the crock pot until smooth. Add to the crock pot & stir well.
Add as many fresh broccoli florets as you want. Stir. Cover & cook for 30 minutes. Serve over rice.
Break 10 oz of milk chocolate candy bars into small pieces & melt over low heat. Remove & cool for several minutes.
Fold in 2/3 a carton of whipped topping & mix well.
Stir in 3/4 cup of chopped pecans & pour into a 9-inch frozen piecrust that has been cooked.
Spread the remaining whipped topping over the top of the pie.
Refrigerate for at least 8 hours.