Skillet Home Fries

3 medium sized potatoes
3 tablespoons olive oil
1/2 teaspoon minced garlic
1/4 sweet onion


Peel potatoes, then cut in half. Take the halves and lay on their flat sides and continue cutting into cubes. Also, peel and chop some onion. Use as much or little as you like. (I used a quarter of a medium sized onion.)
Heat olive oil, minced garlic and onion in skillet on medium high. When heated add the cubed potatoes and cover the skillet with a lid.
Heat for 20 minutes, stirring occassionally with a spatula.

Tuna Noodle Casserole

1 16 oz. package wide egg noodles (cooked and drained according to package directions)
1 12 oz. chunk light tuna (in water)
1/2 cup milk
1 can cream of mushroom soup
1/2 teaspoon salt
dash of pepper
1/4 teaspoon paprika
1 cup of shredded cheese (your favorite)
1 2.8 oz. can french fried onions

Cook noodles and put in a 13x9 baking dish sprayed with cooking oil. In a small bowl mix together tuna, milk, soup, salt, pepper and paprika. Mix together and pour over noodles. Stir into noodles and sprinkle with cheese and french fried onions.

Bake covered with aluminum foil at 375 degrees for 25 minutes.

Enjoy!

Texas Caviar

1 can (15.5 oz.) black-eyed peas (or black beans) rinsed and drained
¾ cup chopped sweet red pepper
¾ cup chopped green pepper
¼ cup minced fresh parsley
1 jar (2 oz.) diced pimentos, drained
1 garlic clove, minced
1 bottle (8 oz.) fat-free Italian salad dressing

Baked tortilla chips

Combine ingredients in bowl; cover and refrigerate 24 hrs. Serve with tortilla chips.

Enjoy!

Ma’s Cheesecake

Filling

5 eggs, separated
1 cup sugar
1 lb. Cream cheese (room temp)
1 cup sour cream
2 tbsp. flour
1 tsp. vanilla

Glaze: 1 can cherry or blueberry pie filling or fresh fruit

Heat oven to 275 degrees. Butter a 9” spring-form pan.
Dust bottom and sides with:
½ cup fine graham cracker crumbs
1 tbsp. sugar
¼ tsp. each cinnamon and nutmeg

Beat egg yolks until thick and lemon-colored. Gradually beat in sugar. Break up cream cheese; add to egg mixture beating until smooth. Add sour cream, flour, and vanilla; continue beating until smooth. Beat egg whites until stiff but not dry. Gently fold into cheese mixture.

Pour filling into prepared pan. Bake 70 minutes. Then turn off oven and leave in 1 hour without opening oven door. Remove from oven and cool. Refrigerate overnight or all day, then spread top with glaze.

Ma’s Strawberry Tallcake

Base:
½ cup butter
½ cup sugar
4 egg yolks beaten
1 tsp vanilla
3 tbsp milk
1 cup flour
1 tsp baking soda

Cream together.

Top:
4 egg whites
¾ cup sugar
Sprinkle on top:
1 tbsp. sugar
½ tsp. cinnamon (can add more cinnamon)

Add base mixture to two round greased pans.
For top of base mixture - beat egg whites until light. Add ¾ cup sugar gradually. Spread over unbaked mixture and sprinkle with cinnamon and sugar. Bake at 350 degrees for 30 minutes. Let cool 10 minutes.

Turn cake layers right side up.
Fill both layers with cool whip or whipping cream and fresh strawberries. (I usually add 1/4 cup of sugar to whipping cream.)

Enjoy!

Turkey Burgers

1 lb. ground turkey
1 cup old-fashioned oats
1 small onion, chopped
1 red pepper, chopped
1/4 cup ketchup
2 garlic cloves, minced

Mix all ingredients and form into 8 patties.
Bake at 375 degrees for 25 minutes.

Serve on hamburger buns with lettuce, ketchup and mustard.

Enjoy!

Chicken and Rice Soup

1 chicken breasts (raw) cut into bite-sized pieces
1 teaspoon Italian Herb Seasoning
1 chopped onion
2 carrots peeled and sliced
1 teaspoon sugar

Boil covered for 15 minutes.

Add 1 cup of uncooked Comet Rice.

Cover and boil for 15 more minutes.

Add 2 cans of Campell's Chicken and Rice Soup - heat thoroughly. (This will add thickness and flavor to the mixture you have started.)

Cilantro - I added the leaves from about 12 pieces of cilantro. (This adds a lot of flavor.)