Cooker’s Pot

You’ll Need:

2 lbs potatoes
1 onion, chopped
2 tbsp oil
1 cup sour cream
1 1/2 tsp salt
1/4 tsp pepper
2 eggs, boiled and sliced
2 tbsp dry bread crumbs
Hungarian paprika

Procedure:

Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender. Drain and cool slightly. Cook onion in oil until tender. Mix onion, oil, sour cream, salt and pepper. Peel potatoes and cut into 1/4 inch slices. Gently mix potatoes and sour cream mixture. Arange half the potatoes in greased 10×6x1 1/2 inch baking dish or 1 1/2 quart casserole. Arrange eggs on top and add remaining potatoes. Sprinkle with bread crumbs and paprika. Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes. Garnish with snipped parsley if desired.

You’ll Need:

1 cup crushed butter crackers
garlic salt to taste
ground black pepper to taste
3 eggs, beaten
4 pork chops
1/2 cup butter

Procedure:

Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

You’ll Need:

- 2 cans green beans, drained
- 1 can water chestnuts, sliced and drained
- 1 can sliced mushrooms, drained
- 1 can cream of mushroom soup
- 1 teaspoon garlic powder
- 1 medium onion, chopped
- Salt and pepper to taste
- 1/8 teaspoon cayenne pepper
- Velveeta Cheese slices
- Durkee fried onions, small can

Procedure:

Mix all ingredients and pour into casserole. Put sliced cheese on top and place in oven at 350 degrees; bake for 25 minutes. Remove; top with Durkee fried onions and put back in oven for 5 minutes to toast.

You’ll Need:

1 small whole pumpkin, about 10 inches in diameter
Boiling salted water
2 tablespoons vegetable oil
2 pounds ground beef
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 teaspoons salt
1 teaspoon oregano
1 teaspoon vinegar
Freshly-ground pepper, to taste
2 cloves garlic, mashed
3/4 cup seedless raisins
1/3 cup sliced pimento-stuffed green olives
2 teaspoons capers
1 (8 ounce) can tomato sauce
1/2 cup red wine
3 eggs, beaten

Procedure:

Preheat oven to 350 degrees F. With a sharp knife, cut a circular top about 5 inches in diameter out of the pumpkin. Save the top to use as a lid. Scoop out pumpkin seeds and scrape inside of pumpkin clean. Place it in a large kettle and cover with boiling salted water; cover kettle. Bring water to a boil, lower heat and simmer for about 10 minutes until pumpkin meat is almost tender. The pumpkin should still be firm enough to hold its shape well. Carefully remove from water and drain well. Dry the outside and sprinkle a little salt on the inside. Set aside. In a heavy skillet with a cover heat oil. Add ground beef, onion and green pepper. Cook over medium high heat until beef is browned and crumbly. Remove from hat and add salt, oregano, vinegar, pepper and garlic. Stir in raisins, olives and capers, then gradually add tomato sauce and red wine. Cover skillet, return to heat and simmer for about 15 minutes, stirring occasionally. Cool slightly and add beaten eggs, mixing thoroughly. Fill cooked pumpkin with meat stuffing, pressing to pack firmly. Cover loosely with pumpkin lid and place in a greased shallow baking pan. Bake for 1 hour. Allow to cool for 10 to 15 minutes before serving. To serve, carefully lift stuffed pumpkin onto a serving plate. Slice from top to bottom in flat wedges, spooning more meat filling onto each slice.

You’ll Need:

2 teaspoons olive or vegetable oil
1 cup diced onions
1 cup sliced mushroom caps
2 teaspoons all-purpose flour
1 1/2 cups water
2 envelopes instant beef broth and seasoning mix
1 tablespoon grated Parmesan cheese
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
Dash of pepper
4 (5 ounce) beef top or bottom round steaks, broiled until rare
1/2 cup sour cream
1 tablespoon chopped fresh parsley

Procedure:

Preheat oven to 350 degrees F. In 10-inch nonstick skillet heat oil; add onions and mushrooms and saute, stirring, until onions are translucent. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute; gradually stir in water. Add broth mix, and stirring constantly, bring to a boil. Reduce heat and let simmer until mixture thickens. Stir in cheese, Worcestershire sauce, paprika and pepper and remove from heat. Transfer steaks to 2-quart casserole and pour vegetable sauce over meat; cover and bake until steaks are tender, about 45 minutes. Remove steaks from casserole and set aside. Spoon 2 tablespoons of vegetable sauce into sour cream and stir to combine; pour sour cream mixture into casserole and stir until well blended. Return steaks to casserole and serve sprinkled with parsley.

Yield: 4 servings

You’ll Need:

1 package crescent rolls
1 cup crushed tortilla chips
1 envelope taco seasoning mix
1 pound hamburger, browned, with
taco seasoning added
8 ounces sour cream
8 ounces Cheddar cheese

Procedure:

Put crescent rolls in bottom of an 11 x 8-inch baking pan. Prepare hamburger as directed on the taco seasoning package. Layer as follows: 1/2 cup crushed tortilla chips, hamburger, 1/2 cup crushed tortilla chips, sour cream and Cheddar cheese. Bake 22 minutes at 375 degrees F. Garnish with lettuce, tomato, ranch dressing, taco sauce, etc.

You’ll Need:

1 pound ground beef
1 packet taco seasoning mix
1 tablespoon butter or margarine
1 large onion, chopped
1 small jalape�o pepper, seeded
and finely chopped
1 (12 ounce) box shell pasta
2 (14.5 ounce) cans stewed tomatoes
1 (11 ounce) jar chunky salsa
2 cups Cheddar cheese, grated, divided

Procedure:

In large skillet over medium heat, brown the ground beef and drain off excess liquid. Add taco seasoning, blend and set aside. Saut� onions and pepper in butter until tender, then stir onions into the cooked meat. Meanwhile, cook pasta according to package directions, then drain. Mix seasoned meat, onion and pepper mixture, cooked pasta, tomatoes, salsa and half of the grated cheese together. Spoon mixture into a 13 x 9-inch baking dish which has been sprayed with nonfat cooking spray. Top with remaining cheese and bake in preheated 375 degree F oven for about 25 to 30 minutes or until heated well.

Serves: 8

You’ll Need:

1 bag frozen hash brown potatoes
1 pound ground beef or ground turkey
1 envelope taco seasoning mix
1 can diced chile peppers
2 cups grated Cheddar cheese, divided

Procedure:

Brown ground beef and drain. Add taco seasoning and follow directions on the package for taco meat. Spray a casserole dish. Mix together meat mixture, chile peppers, hash browns and 1 cup of cheese and put into casserole. Top with remaining Cheddar cheese. Bake at 350 degrees for 45 minutes or until hash browns are cooked.

You’ll Need:

1 pound ground beef
1 envelope taco seasoning mix
3 cups rice, cooked
1 can stewed tomatoes
Shredded cheese
1 cup sour cream
1 cup stuffed green olives

Procedure:

Brown beef, then drain fat. Add taco seasoning and stewed tomatoes to beef. Put meat mixture into a casserole dish. Top meat mixture with rice. Sprinkle with shredded cheese and bake at 350 degrees F until cheese is melted. Serve with sour cream and green olives. Makes 4 servings.

You’ll Need:

2 cups mashed potatoes
8 oz cream cheese, softened
1 small onion, finely chopped
2 eggs, well beaten
1 tbs all-purpose flour
1/4 tsp salt
1/4 tsp ground black pepper
1 can (3oz) French-fried onion rings, crushed

Procedure:

Combine first seven ingredients; beat 3 minutes at medium speed with electric mixer. Pour into a greased 1 1/2 quart casserole. Spread crushed onions evenly over top. Bake, uncovered, at 300� F. for 30 to 35 minutes.