1 pound ground meat (browned)

1 can tomato soup

1 can diced tomatoes

1 package onion soup mix

24 ounces V8 juice

2 cups water

1 tablespoon sugar

2 cups frozen hash browns

24 ounces frozen vegetables

Mix, bring to boil, simmer.

Diann Parker, Richwood


12 (6-inch) corn tortillas

1 1/2 pounds hamburger meat

1 large onion, chopped

1 (10 ounce) can enchilada sauce

1 (4 ounce) can chopped green chilies

1 (16 ounce) can cream of chicken soup

1 (16 ounce) can cream of mushroom soup

1 cup sour cream

1 pound Monterey Jack cheese, shredded

Preheat the oven to 350 degrees.

Cut tortillas in small pieces.

Put half in a 9-by-13 buttered casserole dish.

In a medium skillet, brown the beef and onion; drain well and set aside.

In a large bowl, mix the enchilada sauce, chilies, soups and sour cream. Add the meat mixture and mix thoroughly.

Pour half of the meat mixture over the tortillas and sprinkle with half of the cheese. Repeat the same process for the second layer.

Bake for 45 minutes.

Allow to cool slightly and serve warm.

Candy Diann Bond, Richwood


12 to 14 corn tortillas

1 pound Colby/Monterrey Jack shredded cheese

4 to 5 cups of cooked chili

Lightly spread margarine on one side of tortillas; cover with plastic wrap to keep moist.

Microwave four tortillas for 40 seconds in a "clam shell" made with two large saucers.

Carefully separate hot tortillas immediately; use paper towels to protect fingers.

Immediately put 1/4 cup of cheese on edge of tortilla and roll up, placing rolled tortilla open edge down in greased glass baking dish.

Microwave the rest of the tortillas in batches of 4 or 5 for 40 to 50 seconds.

Pour 4 to 5 cups of chili over enchiladas.

Sprinkle with remaining cheese.

Cover with plastic wrap until ready to serve.

To reheat: Microwave 2 to 3 minutes and remove plastic wrap. Serve immediately.

Susan Moore, Lake Jackson


1 (16-ounce) can low-salt chicken broth

3 cups potatoes, cubed

1/4 cup flour

2 cups milk

1/8 teaspoon pepper

2 large carrots, peeled and cut into thin strips

1/2 cup cheddar cheese, finely shredded

Bring a slightly salted pot of water to boil and drop in pasta.

In large saucepan, heat olive oil over medium heat. Saute pancetta and cracked pepper for 1-2 minutes, until pancetta starts to brown and crisp.

Add a few tablespoons of pasta water to help marry ingredients.

Remove pan from heat, add cooked spaghetti and toss quickly. Transfer to a large mixing bowl and add egg yolk and mix well until incorporated evenly throughout.

Add cheese and toss once more. Plate spaghetti — add cheese and pepper as desired.

Rachel Williams, Clear Lake


1 (16-ounce) can low-salt chicken broth

3 cups potatoes, cubed

1/4 cup flour

2 cups milk

1/8 teaspoon pepper

2 large carrots, peeled and cut into thin strips

1/2 cup cheddar cheese, finely shredded

Place the chicken broth in a large soup pot and bring to a boil.

Add the potatoes and turn heat to medium.

Continue to cook the potatoes over medium heat for 10 minutes or until they are soft, stirring occasionally.

In a small bowl, combine flour, milk and pepper; blend until smooth.

Slowly stir into the potato mixture.

Add carrots and cheese and cook until soup is thick.

Serve hot.

Verlon Parker, West Columbia


1/2 stick butter

3 green onions, chopped

2 grated carrots

2 cans potato soup

8 ounces yellow cheese, grated

1 can chicken broth (14 to 16 ounces)

9 ounces sour cream

salt and pepper to taste

dash of Tabasco sauce

Saute onions and carrots in butter.

Add broth and simmer for 30 minutes.

Add soup, cheese, salt, pepper, and Tabasco sauce to taste.

Stir in sour cream and simmer for 15 minutes; stir to keep from sticking.

Diann Hester Parker, Richwood


2 1/2 quarts water

3 pounds unpeeled fresh shrimp

1/3 cup butter

1/3 cup flour

1 cup chicken broth

1 cup whipped cream

1 cup (4 ounces) shredded Swiss cheese

2 1/2 tablespoons dry white wine

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon hot sauce

3 tablespoons Parmesan cheese, grated hot cooked linguine or other pasta

Bring water to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain well. Rinse with cold water. Chill. Peel and devein shrimp. Set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring consistently until mixture is thickening and bubbly. Add Swiss cheese and next five ingredients, stirring until cheese melts. Stir in shrimp.

Spoon shrimp mixture into lightly greased 2-quart baking dish. Sprinkle evenly with Parmesan cheese. Bake at 350 degrees for 40 minutes or until mixture is heated and bubbly. Serve shrimp mixture over hot pasta.

Ann Moon Carethers, Angleton


1 can cream of mushroom soup

1 envelope onion soup mix

1 cup uncooked rice

1 1/2 cups water

1 chicken, cut into pieces Paprika

Combine soups, rice and water in large roaster pan. Place pieces of chicken on top of mixture.

Bake in a 350-degree oven, covered, for 1 hour.

Uncover and sprinkle chicken with paprika.

Continue cooking, uncovered, for 30 minutes.

Linda Morgan, Angleton


1 pound dried Great Northern beans

3 cans chicken broth

2 carrots, grated

1/2 cup chopped celery

1 onion, chopped bacon (we use about 1-1/2 cup ham, cut in chunks)

Soak beans overnight or use the quick soak method on the back of the bean package.

Drain beans and cook everything in the chicken broth. (you may need to add extra broth if it starts to get too thick)

George Morgan, Angleton


3 to 4 pound Roast beef

10 3/4 ounce can cream of mushroom soup

2 medium bay leaves

2 tablespoon salt

1 tablespoon pepper

1 teaspoon garlic powder

1 teaspoon paprika

4 tablespoon oil

1 soup can of water

3 small onions, sliced

6 med. potatoes, peeled and quartered

5 carrots, peeled and sliced diagonally

10 ounce pack dried onion soup mix

Heat oil in skillet large enough to hold roast. Sprinkle roast on all sides with salt, pepper, garlic powder and paprika. Brown on all sides, making sure fatty parts and skin on outside of meat are cut through at intervals.

Meanwhile, line a large broiler pan with heavyduty (or double thickness) foil large enough to wrap roast and all vegetables. Transfer meat to foil. Turn down the heat on stove top, add cream of mushroom soup and water to the large skillet. Stir until blended. Pour over roast, top with bay leaves and sliced onions. Arrange potatoes in opposite corners of pan then fill remaining corner with carrots and corn. Fold foil over, doubling at top and sealing well.

Place in 275-degree oven and bake for 3 1/2 to 4 hours.

Let stand for 10 minutes, then roll foil back around edges of pan.

George Morgan, Angleton


3 pounds chicken

8 ounces spaghetti, thin

4 tablespoons butter

4 tablespoons flour

1 cup cream

1 cup chicken broth

1 cup mayonnaise

1 cup sour cream

1 cup Parmesan cheese

1/8 cup lemon juice

1/3 cup white wine

1f2 teaspoon garlic powder

1/2 teaspoon cayenne

l teaspoon dry mustard

1 teaspoon salt

8 ounces mushroom

4 tablespoons butter

Boil and bone chicken. Break spaghetti into thirds and boil in chicken stock. Make basic white sauce. Melt butter, add flour and cook until bubbly. Add cream and chicken broth, stirring and cooking until thickened. Add mayonnaise, sour cream, cheese, lemon juice, wine and seasonings. Saute mushrooms in butter. Place mushrooms, chicken and spaghetti in 9x13 pan. Add sauce and mix well. Sprinkle paprika and additional Parmesan on top. Bake at 350 degrees for 30 to 40 minutes.

Note: May be made ahead and frozen.

Diann Parker, Richwood


1 (16 ounce) bag broccoli, carrots and cauliflower, thawed

1 can cream of mushroom soup

1 can french onions

1 cup Swiss cheese, shredded

Preheat oven to 350 degrees. In a shallow baking dish, mix together the vegetables, soup, half the french onions and half the cheese. Bake for 30 minutes, covered. Take off the cover, sprinkle the top with the remaining onions and cheese and bake for 5 more minutes or until lightly brown on top.

Serve warm.

Diann Parker, Richwood


1 tablespoon fat

4 medium potatoes

1 cup water

2 cups milk

1 teaspoon salt pepper to taste

Cook onion in fat until tender. Peel and cut potatoes into small pieces and add to the onions. Add water; cover and boil gently for 15 minutes or until potatoes are tender. Mash potatoes with with a fork (without draining them). Add milk, salt and pepper and heat, stirring constantly. Makes four servings.

Pearlie Mae Moon Jones, Angleton


2 tablespoons butter

1 pound skinless chicken breast, cut into 1-inch pieces

1 pound Andouille or smoked sausage, cut in half-inch rounds

2 cups Trinity (recipe follows)

2 cups chopped fresh tomatoes

1 cup chicken broth

2 cloves garlic, minced

2 tablespoons (or to taste) Creole Seasoning

1 pound linguine, cooked and kept warm

1/4 cup chopped green onion

In a large Dutch oven, melt butter over medium-high heat. Add chicken and sausage; cook until lightly browned, about 5 minutes. Remove and set aside.

Add Trinity to pot and cook until softened, stirring occasionally, 6 to 7 minutes.

Add chicken and sausage, tomatoes, chicken broth, garlic, and Creole Seasoning to pan. Bring mixture to a boil, then reduce heat to medium, cover, and simmer until chicken is cooked through, about 15 minutes.

Stir in cooked pasta and green onion.


1 large yellow onion, chopped (about 2 cups)

1 large green bell pepper, seeded and chopped (about 1 cup)

2 stalks celery, chopped (about 1 cup)

In a medium bowl, combine onion, bell pepper, and celery.

George Morgan, Angleton


1 pound spicy bulk pork sausage

1 pound 70/30 ground beef

2 (14 1/2 ounce) cans diced tomatoes

1 onion, chopped

6 ounce can tomato paste

2 tablespoons distilled white vinegar

2 tablespoons chili powder

1 teaspoon salt

1/4 teaspoon red pepper flakes, or more to taste

10 cups shredded cabbage

Heat a large Dutch oven over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.

Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into the sausage mixture; add cabbage and fold into the mixture.

Reduce heat to medium-low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

You can adjust spiciness to your own taste. George Morgan, Angleton


2 pound hamburger meat

1 (6 ounce) can tomato paste

2 cups water

1 cup ketchup

1 medium onion, chopped

2 tablespoons brown sugar

1/2 teaspoon mustard

1/2 teaspoon Worcestershire sauce

6 to 8 hamburger buns

In a large frying pan, brown the hamburger for about 5 to 7 minutes. Drain excess liquid. Add the remaining ingredients, except for the hamburger buns and simmer uncovered for 1 hour. Place the hamburger buns face open on individual serving plates. Generously spoon hamburger mixture over the buns and serve warm.

Candy Diann Bond, Richwood


2 1/2-3-pound chicken

2 quarts water

1 cup long grain rice-uncooked

Small bag carrots, scrapped and chopped

1 medium onion, chopped

2 stalks celery, chopped

2 cloves garlic, crushed

1 tablespoon chicken flavored bouillon granules

2 teaspoons salt

1/2 teaspoon pepper

Combine chicken and water. Boil till done.

Remove chicken to cool, reserve broth.

When cool enough to handle, chop the chicken into bite size pieces.

Bring broth to a boil and add rice and next seven ingredients. Cover and cook.

Stir in chopped chicken and cook till done.

Don't cook rice too long; it will get mushy.

George Morgan, Angleton

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