Onion chopped

Instructions

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   Salt and pepper Cook the ground chuck and drain off the grease. Add the onion. Add the garlic powder to taste. Put the ground chuck mixture into 9x13 pan. Spread soup ov ethre meat (don’t dilute the soup). Spread the tater tots on top of casserole. Sprinkle with cheese and bake for 30 to 35 minutes at 325e -d grees. Cheese will be bubbly.

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   The Carolina Country Cooking 2002 Newsletter Recipe Archive Apple Bread Cake Easter Bread "Chicken Lickin" Pork Chops Roast Turkey Breast with Maple-Glaze And Vidalia Onion Casserole Cornbread Stuffing Poor Man's Stroganoff Cross Buns with Cream Cheese Frosting Vegetable Dirty Rice Rice And Broccoli Casserole Sour Cream Corn Bread Sour Cream Cucumbers Easy Fruit Cobbler Fruit and Nut Easter Eggs Potato And Pepper Steak Easter Story Cookies Sunday Brunch Loaves Resurrection Rolls Marinated Vegetables Easy Fried Rainbow Trou t Chocolate Nut Pie Blackened Rainbow Trou t Deviled Chicken Breasts Basic Hush Puppies Zucchini Casserole Old-Fashioned Potato Salad Hoe Cakes PIG PICKIN' CAKE Blueberry Lemon Bread Pig-Picking Barbecue Pork Artichoke Dip Lemon Rosemary Grilled Chicken Potato Vegetable Chowder Cole Slaw Candied Sweet Potatoes Oven Barbecued Chicken Cheese And Herb Chicken Breasts Creamy Squash Casserole Pumpkin Crisp Marinated Broccoli Caramel Coconut Pie Butterscotch Apple Snack Cake Almost Perfect Chocolate Chip Cookies "Just A" Toffee Squares Spicy Blackened Catfish Real Homemade Chocolate Fudge Green Rice Beef With Mushroom Sauce Potato Casserole Corn Crispers Roman Apple Cake Lemon Vegetables Barbecued Beef Brisket Coconut Coffeecake Barbecued Kabobs Beer Steak Spicy Chicken Barbecue Fried Cabbage Barbequed Ribs Corn Fritters Barbequed Chicken And Shrimp Savory Stewed Potatoes Country Potato Salad Moist And Easy Pineapple Cake Macaroni Salad Best Ever Sunday Fried Chicken Chicken Salad Broccoli And Pasta Soup Serious Fudge Brownies Potato Pancakes Lemon Dill Fish Hush Puppies Easy Oven-Fried Fish Butterscotch Delight Continued…

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   The Carolina Country Cooking 2002 Newsletter Recipe Archive Lemon Rice Pilaf Zucchini Casserole Stuffed Zucchin i Cranberry Apple Pie Oven Roasted Vegetables Roast Turkey Breast with Warm SweetPotato Fruited Sour Cream Salad Pineapple Relish Lemonade Pie Green Beans With Wild Mushrooms Orange And Lemon Grilled Salmon With Dill Btu- Almost Perfect Chocolate Chip Cookies ter Toffee Squares Grilled Citrus Chicken With Garlic Sauce Festive coconut Cookies Grilled Herbed Corn on the Cob Date Pinwheels New Potatoes in Garlic Butte r One Bowl Brownies Marinated Vegetable Salad Old Fashioned Peppermint Candy Creamy Frozen Lime Pie Chocolate Mint Christmas Cookies Grilled Peaches Caramel Candy Pie Garlic Baked Chicken Breasts Chocolate Butterscotch Christmas Fudge Green Beans With Potatoes and Bacon Christmas Fruitcake Cookies Broccoli And Dill Potato Salad Wassail Layered Fruit Salad Mom's Gingerbread Pineapple Angel Food Trifle Pumpkin Pie Cake Barbequed Burgers Pumpkin Gingersnap Pie Bacon-Glazed Grilled Onions Double Layer Pumpkin Pie Easy Chicken Wings Cranberry Glaze For Turke y Scalloped Potatoes for the BBQ Frosted Cranberry Salad Oatmeal S'mores Banana Split Ice Cream Pie Chicken and Rice Casserole Southern Styel Black Eyed Peas & Rice Garlic Scalloped Potatoes Baked Acorn Squash Cabbage and Apples Southern SweetPotato Pudding Apple/Cranberry Cobbler Brunswick Stew Traditional Shepherd's Pie Microwave Bacon Topped Cheese Soup Spiced Pumpkin Muffins Cranberry Pumpkin Bread Maple Pumpkin Cheesecake Pinto Bean Casserole Spicy Saucy Pork Chops

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   Apple Bread Cake Ingredients: 3 cups of apples, peeled and chopped 1/2 cup of water 1 cup of brown sugar, packed 2 cups sifted flour 1 teaspoon of baking powder 1 teaspoon of baking soda 1 teaspoon of salt 1 teaspoon of cinnamon 1/2 teaspoon of allspice 1 cup of oatmeal 1/2 cup of seedless raisins 1/2 cup of chopped pecans 2 eggs, beaten 1/4 cup of melted shortening or o il Combine the apples, water and 1/2 cup of the brown suga r. Cook for about 5 minutes or until the apples are almost tender and then cool. Combine the remaining dry ingredients and add the apple mixture, eggs, the remainder of the brown sugar, and the oil. Mix together until just moistened. Bake in a 10-inch tube pan for about 40 minutes at 350 degrees. Cool for about 10 minutes before removing for the pan. Serve the bread warm or cold. The bread may be light ly frosted with a mixture of 1 cup powdered sugar and 2 or 3 teaspoons of warm water . "Chicken Lickin" Pork Chops Ingredients: 6 to 8 lean pork chops about 1" thick 1/2 cup of flour 1 1/2 teaspoons of dry mustard 1/2 teaspoon of garlic powder 2 tablespoons of oil 1 can of Chicken And Rice soup Dredge the pork chops in a mixture of the flour, salt, dry mustard, and the garilc powder then brown in the oil in a large skillet. Place the browned pork chops in a crock pot and add the can of soup. Cover and cook on low for 6 to 8

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   Vidalia Onion Casserole Ingredients: 5 large Vidalia onions 1 stick of margarine Ritz crackers or any buttery cracker s Parmesan cheese Peel and slice the onions into thin rings then saute in the margarine until transparent. Layer 1/2 of the onion isn a 1 1/2 quart casserole dish. Sprinkle with the Parmesan cheese and then with the crushed crackers. Repeat the lay eorf onions, cheese, and crackers. Bake uncovered for 30 minutes at 350 degrees until browned . Poor Man's Stroganoff Ingredients: 1 package of chicken tenders 1 small onion, chopped 1 can of cream of celery soup 1 16oz. container of sour cream 1 can of cream of mushroom soup 1 package of egg noodles Salt and Pepper to taste Brown the chicken tenders in a skillet nad add the chopped onions. Cook for a few minutes until the onions start t o become tender. Add 1/2 can of the cream of celeyr soup, the whole can of the cream of mushroom soup and the container of sour cream. Bring the mixture to a boil, then reduc tehe head and simmer. While the chicken mixture is simmering, boil th e egg noodles until tender then drain and add to the cchkien mixture. Simmer a few more minutes or until well heate d through. Makes about 6 six servings .

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   Vegetable Dirty Rice Ingredients: 1 tablespoon of butter 1/2 cup of finely chopped onion 3 tablespoons of finely chopped greenp epper 2 tablespoons of finely chopped celer y 2 cloves of garlic, minced 1 cup uncooked rice 1 2/3 cups of broth (vegetable, chciken, or beef) 1 teaspoon of salt 1/2 teaspoon of black pepper 1/2 teaspoon of paprika A dash of Tabasco sauce Saute the onion ,green pepper, and the celery in the butte r until the onions are slightly transparent. Add the mince d garlic and the uncooked rice and stir a few times. Remove from heat. Bring the broth to a boil in a medium saucepa n and add the rice mixture, the aslt, black pepper, paprika, and the Tabasco sauce. Reduce the heat, cover with a tigh t fitting lid and let cook until the riec has absorbed the broth. This will take about 40 minutes, more or les s. Sour Cream Corn Bread Ingredients: 2 eggs 1 cup of sour cream 1/4 cup of vegetable oi l 1 16oz. can of cream style corn 1 cup of corn mea l 3 teaspoons of baking powder 1/2 teaspoon of salt Mix the eggs, sour cream, oil, and the cream style corn in a medium bowl. Sift together the corn meal, baking powedr, and the salt and add to the corn mixture. Mix well. Pour in to a lightly greased 9" X 9" baking pan and bake for 45 to 5 5 minutes at 375 degrees.

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   Easy Fruit Cobbler Ingredients: 1 stick of margarine or butte r 1 cup of sugar 1 cup of self-rising flour 3/4 cup of milk 2 cans of fruit (any kind you like, fresh or canne d) 1/2 cup of sugar Melt the margarine or butter in a 2 quart casserole dish . Mix 1 cup of the sugar and 1 cup of the se-lrfising flour in a bowl and add the milk mixing slightly. Pour the batter int o the casserole dish and then pour the fruit in the middle o f the batter. Sprinkle the 1/2 cup of sugar on top of the batte r and bake for 30 minutes at 350 degrees. This is delicious served warm with ice cream . Potato And Pepper Steak Ingredients: 4 medium potatoes, sliced 1/4" thick 1 lb. London broil, thinly sliced 1 tablespoon of garlic pepper 2 tablespoons of olive oi l 1 green bell pepper, cut into thin strip s Microwave the potato slices for 6 to 10 minutes until tende r. Toss the beef with the garlic pepper and heat the oil in a large skillet over high heat. Add the beef to the skillet and toss f or 3 minutes or until cookedt hrough and remove from the pan. Ad d the green bell pepper to the skillet and toss for 3 minutes the n add the potatoes and sauet for 5 more minutes. Return the bee f to the skillet and toss until the beef is heated through . Season to taste with salt .

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   Sunday Brunch Loaves Ingredients: 1-8oz. package of chopped dates 1 package of Pillsbury Plus Lemon Cake Mix 1 cup of sour cream 1/3 cup of margarine or butter, softene d 1/4 cup of water 3 eggs 3 tablespoons of sugar 1/2 teaspoon of cinnamon 2 tablespoons of margarine or butter, melted Preheat the oven to 350 degrees. Grease and flour two 8" X 4" o r 9" X 5" loaf pans. finely chop the dates and set aside. In a large bowl, combine the cake mix, the sour cream, 1/3 cup of margarine or butter, the water ,and the eggs. Mix at low speed until moistened then beat at high speed for 2 minutes. Stir i n the dates. Pour the batter eevnly into prepared pans and bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes in the pan and then remove to cool completel y. Combine the sugar and cinnamon. Brush the tops of thea ckes with the melted butter or margarine and sprinkle with the sug-acrinnamon mixture. Marinated Vegetables Ingredients: 1 large can of peas 1 large can of lima beans 1 large can of whole kernel cor n 1 medium green bell pepper, chopped 1 small onion, chopped 1 small jar of chopped pimento 3/4 cup of vinegar 1/2 cup of sugar 1/2 cup of vegetable oi l 1/2 to 1 teaspoon dill weed Salt and pepper to taste Drain the canned vegetables and mix with the green bell peppe r, the onion, and pimento. Mix the vinegra, sugar, oil, dill weed, salt, and pepper together and pour over the vegetables. Ch ill before serving.

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   Chocolate Nut Pie Ingredients: 3 cups of sugar 7 teaspoons of cocoa 4 eggs, beaten 1 large can of carnation milk 1 stick of butter, softened 1 teaspoon of vanilla 2 cups of coconut 1 cup of chopped pecans