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yLorri Hill

This cookbook is a collection of a few of our family’s favorite recipes. The recipes are arranged into 4 categories: Soups, Entrees, Side Dishes and Desserts.

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MenuSoups

Entrees

Side Dishes

DessertsMenu

Soups

Autumn Soup

Chicken Tortilla Soup

Bean SoupMenu

Entrees

Sukiyaki

Chicken Pot Pie

Beef Stroganoff

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Side Dishes

Mac & Cheese

Broccoli Slaw

Jalapeno Cornbread

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Desserts

Pecan Pie Bars

Peanut butter Cup Cookies

Vanilla Wafer Cake

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Autumn Soup1 lb. ground beef

1c. chopped onion3 c. water1 c. cut-up carrots1 c. diced celery1 c. cubed potatoes2 tsp. salt1 tsp. Kitchen Bouquet¼ tsp. pepper1 bay leaf1/8 tsp. basil2 cans 14 oz. tomatoes

In lg. skillet, cook and stir meat until brown. Drain off fat. Cook and stir. Onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients; Heat to boiling. Reduce heat; cover and simmer 20 min. Makes 6 servings.

Note: Cook in crockpot on low all day.

Soups

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Chicken Tortilla Soup2 doz. corn tortillas

Veg. oil (approx. 1 cup)1 sm. onion, chopped5 garlic cloves2 tbsp. veg oil1 4 oz. cn. green chilies1 cn. 14 ½ oz. beef broth1 cn. 10 ¾ oz. beef broth1 cn. 10 ¾ oz. chicken broth1 store bought chicken1 tbsp. steak sauce1 ½ c. water1 tbsp. Worcestershire sauce1 tsp. cumin1 tsp. chili powder1/8 tsp. pepper 1 ½ c. shredded cheddar cheeseGarnish: 2 avocados, dicedshredded cheddar cheeseCilantro, chopped

Cut 9 tortillas into ½ inch strips and set aside to add to soup later. Cut remaining tortilla into ½ inch strips and fry in 1 cup hot oil until slightly brown and crisp. Set aside (salt if desired). In a Dutch oven, sauté onion and garlic in 2 tbsp hot oil. Add next 11 ingredients and bring to a boil, cover, reduce heat and simmer for an hour. Add the strips from the 9 tortillas and about 2/3 of the cheese (save rest to garnish soup with). Simmer uncovered for 10 min.

Soups

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Bean Soup1 lb. ground beef½ lb. bacon, still soft1 can lima beans2 cans pork n’ beans1 can kidney beans1 can diced tomatoes2 tbsp. brown sugar1 tsp. dry mustard (you can use regular mustard)1 onion, cut-up¼ c. ketchup

Brown ground beef and drain. Cook bacon and tear into small pieces. Add all ingredients into pot. Bring to boil and simmer on low 1 hour.

Note: Cook in a crock pot all day on low.

Soups

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Sukiyaki

2 round steaks¼ cup shortening1 bf. Bouillon cube¼ cup water3 tbsp. sugar½ cup soy sauce10 – 12 green onions cut into 2 in. slices1 ½ cup sliced celery1 can bamboo shoots

Pound steaks, cut into 2 by 2 in. strips. Brown in shortening. Pour off drippings. Dissolve bouillon in water. Combine bouillon, sugar and soy sauce. Mix well. Pour over meat. Cook slowly 1 hr. covered. Add vegetables, keeping each separate. Cover and cook slowly 15 min. Serve over cooked rice.

Entrees

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Chicken Pot Pie

1 pkg. all-ready pie crusts (2)2 c. chopped chicken10 oz. pkg. frozen peas & carrots½ c. chopped onions 10 ¾ oz. cream of mushroom or chicken soup1/3 c. milk½ tsp. poultry seasoning

Line a 9 in. pie pan with 1 crust; set aside. Combine remaining ingredients. Add salt and pepper to taste.

Pour filling in pie pan. Top with second crust. Seal and crimp edges. Slit top of crust to vent.

Bake at 375° for 45- 50 minutes or until golden brown.

Hint: Cover the edges of pie crust with foil for ½ of the baking time so edges do not burn.

Entrees

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Beef Stroganoff

Chopped onion ¼ cup butter1 tsp. salt8 oz. sour cream1 can cream of mushroom or chicken soup2 tbsp. flour 2 cloves garlic, crushed1 lb. hamburger

Brown hamburger, onion, garlic, and butter until hamburger is done. Drain well. Add remaining ingredients, except sour cream. Bring to a boil, simmer 10 minutes. Stir in sour cream. Pour over cooked egg noodles.

Entrees

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Shaq Mac & Cheese

16 oz. box elbow macaroni1 tsp. vegetable oil½ tsp. salt1 stick (½ c) butter1 tbsp. flour1 egg16 oz. pkg. Velveeta cheese, diced16 oz. pkg. sharp cheddar cheese, diced1 c. bread crumbs

1. Preheat oven to 425°2. In a lg. pot of boiling water; cook macaroni with oil and salt. Cook according to pkg. directions. Drain.

3. In a large saucepan, melt butter over low heat. Add flour, cook stirring for 1 minute. Add 1 c milk and egg. Cook and stir for 1 minute. Stir in Velveeta cheese and half of the cheddar cheese. . Cook on low heat until cheese is melted and sauce is smooth. If sauce is too thick, stir in up to ½ c milk.4. Add cooked macaroni to sauce. Stir over low heat for 1 min. Taste and add extra salt if necessary.5. Pour mixture into a large greased casserole dish or baking pan. Top with remaining cheddar and bread crumbs. Bake for 30 min or until top and bottom are browned. Cool slightly, cut and enjoy.

Sides

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Broccoli Slaw1 pkg. broccoli slaw mix

2 pkgs. beef flavored Ramen noodles (break into small pieces)- save flavor packs1 bunch green onions, chopped1 c sunflower seeds (shelled)1 c. slivered almonds

Dressing Mix:1 c. oil1 c. sugar2/3 c. white vinegar2 Ramen Noodle flavor packs

Pour dressing over slaw and mix well. Slaw can be eaten immediately. Noodles will be crunchy.

Note: If chilled overnight, noodles will be soft.

Sides

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Jalapeno Cornbread

2 eggs, beaten1 tbsp. finely chopped jalapeno¼ c. finely chopped onion½ c grated cheese1 can (8 ¼ oz.) cream corn3 tsp. baking powder1 tsp. salt2/3 c. flour2/3 c. corn meal2/3 c. milk¼ c. cooking oil

Preheat oven and baking pan with oil to 375° Combine all ingredients in a large bowl and mix well with a spoon. Add preheated oil from pan and bake until brown (about 30-40 minutes). Remove cornbread from oven. Allow cornbread to cool for at least 15 minutes before cutting.

Sides

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Pecan Pie Bars2 c. flour, sifted

1 ½ c. granulated sugar½ tsp. salt10 tbsp. butter, melted3 lg. eggs, beaten1 c. light corn syrup2 c. chopped pecans

Preheat oven to 350° F. Grease a 9 X 13 in. baking pan; set aside.

In a lg. mixing bowl combine flour, ½ c. of sugar, salt and 8 tbsp. (½ c.) butter. Mix on medium speed with electric mixer until it resembles coarse meal.

Press crumbs firmly into the bottom of the baking pan. Bake for 20 min. Or until golden brown.

In a bowl, combine eggs, remaining sugar, corn syrup, 2 tbsp. melted butter and pecans. Mix well and pour over crust. Bake an additional 20-25 min. or until filling is set. Cool before cutting into 24 squares.

Desserts

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Peanut Butter Cup Cookies1 ¾ c. all-purpose flour½ tsp. salt1 tsp. baking soda½ c butter, softened½ c. granulated sugar½ c. peanut butter½ c. packed brown sugar1 egg, beaten1 tsp. vanilla extract2 tbsp. milk40 miniature peanut butter cups

1. Preheat oven to 375° F. Sift together the flour, salt, and baking soda; set aside.

2. Cream butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

3. Bake at 375° for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Desserts

Restart

Vanilla Wafer Cake

12 oz. box Vanilla Wafers6 eggs2 sticks margarine2 c. sugar1 pkg. grated coconut1 c. pecans

Mix margarine and sugar; add eggs one at a time. Add crushed vanilla wafers. Add coconut and pecans. Bake in a loaf pan or tube pan at 300 for 1 hour and 15 or 20 min.

Cream Cheese Icing:

4 oz. cream cheese ¼ stick butter ½ box powdered sugar1 tsp. vanilla 1 oz. coconut (optional)½ c. chopped pecans (optional)

Whip ingredients together.

Desserts