Neighborside Cookbook Part 2

Neighborside Cookbook cont’d.

CAMPER’S COBBLER
“This has become a favorite for our camp outs”

1 cube or stick (1/2 cup) melted margarine
3/4 c sugar
3/4 c flour
1 t baking powder
3/4 c milk
1 (15oz) can fruit w/juice (sliced peach is the best)

Mix all but fruit to a thin batter and pour into a 9×9 baking pan. Pour in fruit. (Do NOT stir!)
Bake for 1 hour or more at 350 degrees until top is brown.

I use a regular oven in a camper but it could easily be modified by a dutch oven aficionado. For our camp outs, I double this recipe and use a sheet cake size aluminum pan. I first melt the butter in the oven; right in the pan, and then mix in the other ingredients as directed, all done in one pan–that can be thrown away! Another shortcut is mixing the dry ingredients ahead of time and packing it in a ziploc bag. Another thought, anything that can be prepared in cast iron tastes better, including this. This was a recipe that my mom handed down to me. Although it looks simple, it is amazingly delicious—how can it not be with all that butter!

Submitted by Jeriann K. (McLellan/64th)

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“…no one is born a great cook, one learns by doing.”
Julia Child

RECIPE #16 COMMENT ON THIS RECIPE

LEMON THYME PORK CHOPS
“It’s the other white meat, and it’s DELICIOUS!!”

4 boneless pork chops (rib or sirloin)
2 cloves of garlic, minced
½ cup heavy cream
½ cup flour
¼ cup lemon juice
¼ cup dry white wine
4 tablespoons unsalted butter, divided
1 ½ teaspoons lemon zest
1 teaspoon creole seasoning
1 teaspoon thyme
½ teaspoon garlic powder
½ teaspoon onion powder
Kosher salt and fresh pepper to taste
Green onions, garnish

1. In a small bowl, whisk together flour, creole seasoning, garlic powder, and onion powder.
2. Dredge pork chops thoroughly in dry mixture, pressing so it adheres.
3. Heat 2 tablespoon butter in a large skillet over medium high heat.
4. Add pork chops and cook both sides until browned. 6-7 minutes per side.
5. Remove chops from heat and cover to keep warm.
6. Return skillet to heat and pour in wine, lemon juice, zest, garlic, thyme, salt and pepper.
7. Reduce heat to medium and stir all together.
8. Return pork chops to skillet, reduce heat to low and simmer for 15-20 minutes more.
9. Remove pork chops to pan in preheated oven to 200 degrees.
10. Add remaining butter to sauce in skillet, whisk in heavy cream, simmer until thick.
11. Plate chops, pour thickened mixture over chops, and serve hot! Serves 4-6

Submitted by Sheryl P. (Mesa, AZ)

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“To love and honor are okay, and one might promise to obey, but what makes housewives slowly gray, is what to cook each blessed day!”

RECIPE #15 COMMENT ON THIS RECIPE

WHITE CHICKEN OR TURKEY ENCHILADAS
“I have been using this recipe for the past 20 years!!!!”

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)

1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Submitted by Maria R. (Mesa, AZ)

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“The man that is fired with enthusiasm for his work … is seldom fired.”

RECIPE #14 COMMENT ON THIS RECIPE

CHICKEN AND NOODLES IN CROCKPOT
“A cold weather family fan favorite!”

1 24 oz. pkg. of Reames frozen noodles
2 14.7 oz. cans cream of chicken soup
1 stick (1/2 cup) butter – cut into pieces
1 32 oz. chicken broth (or more)
1 can Mixed vegetables
Chicken bouillon powder to taste
6 small or 4 large chicken breasts
Salt and pepper to taste.
Pinch of parsley.

Salt and pepper chicken breasts in bottom of crockpot.
Spoon soup over chicken and add pats of butter evenly.
Whisk the bouillon and broth and pour over soup.
Place lid on crockpot and cook on low for 6 hours.
Remove chicken and cut into small pieces. Add back to pot.
Add noodles and cook 2 more hours. Add more chicken broth if needed.
Sprinkle with parsley, salt, and pepper. Stir and serve. 10 servings.

Submitted by Carol W. (Mesa, AZ)

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“Life is hard by the yard, but a cinch by the inch!”

RECIPE #13 COMMENT ON THIS RECIPE

CHICKEN TORTILLA CROCKPOT SOUP
“Sabrosa” (Tasty!)

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 (15 once) can black beans-rinsed
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Submitted by Carolyn P. (Mesa, AZ)

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“Seconds count, especially when dieting!”

RECIPE #12 COMMENT ON THIS RECIPE

TACO PIZZA
“Muy Bueno” (Very Good!)

1 lb of ground beef.
1 envelope of taco seasoning mix.
2 (8 oz) cans of Pillsbury crescent rolls.
1 (16 oz) can of refried beans.
2-3 cups of shredded cheddar cheese or Mexican blend.
½ cup of chopped tomatoes.
¼ cup of sliced black olives.
4 chopped green onions.

Preheat the oven to 375°.
In a skillet, brown the ground beef and drain it. According to package instructions, add the taco seasoning to the beef.
Place unrolled crescent rolls into rectangles in a 11 ½ inch x 16 ½ inch jelly roll pan or cookie sheet.
Press the dough on the bottom and ½ inch up sides to form the crust.
Bake for 11 to 13 minutes.
Microwave the beans for 1 minutes and spread over the crust. Add cooked beef mixture to the top and sprinkle with cheese then tomatoes, black olive and green onion.
Bake for 3 to 6 more minutes and serve hot!

Submitted by Stephanie W. (Mesa, AZ)

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“Middle age is that period in life when our broad mind and narrow chest exchange places.”

RECIPE #11 COMMENT ON THIS RECIPE

HAMBURGER SKILLET DISH
This is my kind of recipe. Chop stuff up, put it in a skillet, and let the stove do the work.

1 1/2 pounds hamburger
1 onion, chopped fine
2 potatoes, grated
1 red pepper, cut in fine strips
3 carrots, grated
1 can cream of chicken soup
4 sticks celery, diced fine
Salt & pepper to taste

Place hamburger in a skillet to brown. Add the rest of the ingredients. Salt and pepper to taste. When lid is hot, turn to low heat and cook for 45 minutes. Serve.

Submitted by Rebecca H. (Hermosa Vista/64th)

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“Don’t let your yearnings exceed your earnings”

RECIPE #10 COMMENT ON THIS RECIPE

FALL STEW
A Fabulous “Tried and True” recipe for these cooler days!

NOTE: It is best to use fresh sweet potatoes and fresh pears

3 pounds of Beef Chuck
3 Tbsp. vegetable oil
4 medium onions
3 Tbsp. butter
2 Tbsp. flour
1 ½ oz pkg. of onion soup mix
1 can (10 ½ oz) condensed mushroom soup
1-2 cloves garlic
1/2 Tsp. Thyme
1/4 Tsp. Cinnamon
¾ teaspoon of salt
½ teaspoon of pepper
1 teaspoon of lemon peel, grated
1 bay leaf
1 ½ cups of white wine
¼ teaspoon cloves
1 pound fresh sweet potatoes diced (or 1 large can)
2 Tbsp. of dried raisins or dried cranberries
1 ½ cups of fresh and diced Bartlett pears (or 1 28 oz. can of pear halves (save syrup)

Brown beef and onion in the vegetable oil. In a separate bowl mix flour and butter, add to the beef and stir. Add onion soup mix, mushroom soup, garlic, thyme, cinnamon, salt, pepper, lemon peel, bay leaf, wine, and cloves. Cook for one hour. Add sweet potatoes, raisins (or cranberries) pears, pear juice and simmer for 20-40 minutes more until potatoes are tender.

Submitted by Sharon L. (McLellan/64th)

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“Sin’s forbidden fruit, always makes for a jam”

RECIPE #9 COMMENT ON THIS RECIPE

ARTICHOKE BACON APPETIZER
Great idea for a very simple tasty appetizer.

1 pound of thick slice bacon
1 jar marinated artichoke hearts
Good brown mustard.

Lay out the bacon strips, coat with good brown mustard, then add an artichoke heart.
Roll it up, keep together with a toothpick, and bake in 350 degree oven until bacon is crisp.

Submitted by Lynne V. (McLellan/64th)

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“Today is the tomorrow that you worried about yesterday”

RECIPE #8 COMMENT ON THIS RECIPE

RASPBERRY MANGO TILAPIA
A Healthy Fish Dish that’s Delish!

4 Medium Tilapia filets (about 1 ½ lbs. total)
1 cup fresh raspberries
1 mango peeled and diced
1 jalapeno pepper, seeded and chopped
1 tbsp. fresh cilantro, chopped
Salt and pepper to taste.

Heat oven to 450 degrees F. Place 4 tilapia fillets on a non-stick baking sheet or foil covered and lightly sprayed with cooking spray. Salt and pepper to taste. Bake 10 minutes or until fish flakes easily with fork. Meanwhile, combine remaining ingredients in medium sized bowl. Place each fillet on a dinner plate and cover with fruit mixture. Serves 4.
NOTE: Good side dish idea is Couscous!

Submitted by Sheryl P. (Mesa, AZ)

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“Those who aim for nothing, always hit it.”

RECIPE #7 COMMENT ON THIS RECIPE

SIMPLE CABBAGE ROLLS
Like Grandma use to make! YUM.

1 head of cabbage
1 lb. hamburger
½ lb. ham (ground)
1 can tomato soup
1 cup rice (uncooked)
2 Medium onions (chopped)
1 Medium potato (ground)
1 egg
Salt and pepper to taste

Soak the cabbage leaves in hot boiling water until pliable. Mix the hamburger, ground ham, rice, chopped onion, ground potato, and egg together with salt and pepper, place a small amount into center of cabbage leaf and roll up, folding ends in as you roll. Put in casserole and cover with tomato soup. Cook in a slow oven at 300 degrees for 2 hours. Makes 10-12 servings.

Submitted by Hailey T. (Quarterline/96th)

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Dieters remember: “Taste makes Waist”

RECIPE #6 COMMENT ON THIS RECIPE

CALIFORNIA BEAN SALAD
This is a recipe from a cookbook parents in my daughter’s grade school gathered. It’s a no fail one!!!

1 can each of:

cut green beans (not french style)
kidney beans (I like the red ones for color)
wax beans (yellow)
chick peas

1 sweet red onion (coarsely chopped)
1 cup chopped celery

Drain vegetables and combine in a large bowl with:
1/2 cup salad oil
1/2 cup vinegar
3/4 cup sugar

Refrigerate overnight, turning once or twice

Serves 12 – 16

Submitted by Marie C. (Ishikawa/Menlo)

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“Remember to keep your words soft and sweet; you never know which ones you’ll have to eat!”

RECIPE #5 COMMENT ON THIS RECIPE

NO-FUSS STROGANOFF
Ready for the table in 25 minutes. Proven recipe from a little town in Kansas.

¼ cup minced onion
2 Tblsp. butter or margarine
1 Lb. ground beef
1 Tsp. salt
¼ Tsp. pepper
2 Tblsp. Flour
1 can sliced mushrooms (6 oz.)
1 can Cream of Chicken Soup (10 ½ oz)
1 cup sour cream
10 oz. Pkg. Noodles
½ Tsp. Poppy seeds

Saute onion in butter until tender. Add meat and cook until browned. Stir in flour, salt, pepper, mushrooms, then cook and stir 5 minutes. Simmer uncovered for 10 minutes. Add sour cream in last 5 minutes of cook time. Cook noodles and drain. Add butter and poppy seeds. Serve meat sauce mixture over noodles. Serves 6.

Submitted by Carol W. (Mesa, AZ)

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“Newlyweds first dinner that she cooked for him:

Bride: The two best things that I cook are meat loaf and apple dumplings.

Groom: OK, which is this?”

RECIPE #4 COMMENT ON THIS RECIPE

BROCCOLI CHEESE CASSEROLE
My family loves this, it’s easy, and a holiday special treat.

1/3 cup chopped onion
16 oz. frozen chopped broccoli
1 jar Cheez Whiz
3 eggs
1 tube Ritz Crackers, crushed
1/2 stick butter

Sauté onion in oil; drain. Add Cheez Whiz and stir. In separate pan, steam broccoli until tender. Spread in casserole dish. Stir in Cheez Whiz/onion mixture. Stir in eggs, one at a time. Spread crackers evenly over the top. Cut up butter stick and place evenly on top. Bake uncovered at 350 for 1/2 hour or until browned.

Submitted by Shellee W. (Red Mountain/72nd)

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“The recipe for a good speech includes some shortening.”

RECIPE #3 COMMENT ON THIS RECIPE

PUMPKIN BREAD
A Thanksgiving Treat!

1 cup sugar
1 cup salad oil
4 eggs (beaten)
1 15 oz. can pumpkin
2/3 cup water
3 ½ cups flour
2 Tsp. baking soda
2 Tsp. baking powder
2 Tsp. salt
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
½ tsp. cloves

Cream sugar and oil together. Add eggs and pumpkin, and stir well. Sift together all dry ingredients and then to mixture alternately with water. Pour into 2 well greased 9 X 5” loaf pans. Bake at 350 degrees for 1 ½ hours. Remove from pan to cool.

Submitted by Hailey T. (Mesa, AZ)

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“Delicious to eat, delightful to taste, hard to beat, and not a crumb goes to waste.”

RECIPE #2 COMMENT ON THIS RECIPE

CRANBERRY PECAN MULTI-GRAIN STUFFING
Just in Time for Thanksgiving dinner!

1 Tsp of Olive Oil
½ cup onion, chopped
¼ cup fresh celery, chopped
¼ Tsp. poultry seasoning
½ cup dried cranberries
1 cup chicken broth
1 bag Minute Multi Grain Medley
½ cup chopped pecans
Salt and ground pepper, optional

1. Heat oil in medium saucepan over medium heat. Add onion and celery and sauté 2 minutes. Add poultry seasoning, cranberries, and broth.
2. Bring to boil and stir in Minute Multi-Grain Medley. Cover, reduce heat, and simmer 10 minutes.
3. Stir in pecans and season with salt and pepper if desired. Serves 4. Double ingredients to serve 8.

Submitted by Kristi R. (Mesa, AZ)

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“Appetizers – Attractive to serve, delicious to swallow, they whet the appetite, for the courses that follow.”

RECIPE #1 COMMENT ON THIS RECIPE

STEAK AND NOODLES – For Crockpot or Slow Cooker
(Proven family recipe)

2   pounds of round steak
1   1 ½ oz pkg. of onion soup mix
1   can (10 ½ oz) condensed mushroom soup mix
¼ cup of water
1   Package of egg noodles (prepared) (or mashed potatoes)

Cut round steak into 5-6 serving size pieces. Place into crockpot or slow cooker. Add dry onion soup mix, water, and mushroom soup. Cover and cook on low for 6-8 hours. Serve over noodles or mashed potatoes. Makes 5-6 servings

Submitted by Sheryl P. (Hermosa Vista/24th Neighborhood)

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“Happiness is like potato salad, When you share it with others, it’s a picnic!”