Wednesday, February 3, 2016

Homestyle Veg-All Beef Stew {Original Recipe}




  • 1 teaspoon oil
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 1 ½ pounds cooked beef stew meat
  • 1 (14 ½ ounce) can no salt added tomatoes, undrained
  • 2 cans Homestyle Veg-All, undrained
  • 1 teaspoon each paprika, marjoram, and chili powder
  • Water to cover

  1. In Dutch oven, saute onion in oil until soft; add garlic. 
  2. Add meat, tomatoes, vegetables and seasoning. Add water to cover. 
  3. Heat covered until meat and vegetables are heated through.

**This was from the label of the Homestyle Veg-All cans a few years ago.

Tuesday, February 2, 2016

My Basic Tuna Salad



  • 2 (5 ounce) cans tuna, drained
  • 2 hard-boiled eggs, diced
  • 1/4 cup diced onion
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 3 tablespoons dill relish
  • 1/4 teaspoon salt
  • dash black pepper


  1. Mix all ingredients together. Enjoy!


Monday, January 25, 2016

Velveeta Ultimate Macaroni & Cheese


  • 2 cups elbow macaroni, uncooked
  • 3/4 pound (12 ounces) Velveeta, cut into 1/2 inch cubes
  • 1/3 cup milk
  • 1/8 teaspoon pepper
  1. Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
  2. Stir in remaining ingredients; cook on low heat until Velveeta is completely melted and mixture is well blended, stirring frequently.
Cook's Notes: I added another 1/3 cup milk and will likely use only 1/2 pound cheese next time.

**This recipe was from the Velveeta box

Thursday, January 21, 2016

Homemade Tartar Sauce


  • 1/4 cup mayonnaise
  • 1 tablespoon dill relish
  • 1/4 teaspoon lemon juice
  1. Mix all ingredients thoroughly and serve with your favorite seafood.

Sunday, January 17, 2016

Beef Chow Mein

  • 1/2 pound beef steak (or chicken or pork) thinly sliced into strips
  • 1/2 bag (8 ounces) cole slaw mix; or,
  •                   3-4 cups grated cabbage and 10 baby carrots, julienned
  • 3-4 ounces sliced fresh mushrooms
  • 1/2 medium onion,  sliced into thin strips
  • 1/2 bag (6-8 ounces) chopped or cut frozen broccoli
  • 2 bags (3 ounces each) beef flavor Maruchan Ramen Noodle Soup
  • Soy Sauce, to taste
  • Cooking oil, your choice
  1. Cook noodles in boiling water for 3 minutes.
  2. Heat 1-2 tablespoons oil in a large skillet.
  3. Stir fry meat until just done.
  4. Add vegetables, noodle flavor packets, and soy sauce to skillet. Continue stir frying until vegetables are crisp tender (adding a bit of water if cook time needs to be a little longer).
  5. Drain noodles and toss with meat and vegetable mixture. Serve.

Saturday, January 16, 2016

Creamy Banana Pudding


  • 1 can sweetened condensed milk
  • 1 (3 ¾ ounce) package instant vanilla pudding mix
  • 1 (8 ounce) carton whipped topping
  • 36 vanilla wafers
  • 3 bananas


  1. In large bowl, combine condensed milk and 1 ½ cups cold water
  2. Whisk in pudding mix, beating well. Chill 5 minutes. 
  3. Fold in whipped topping. 
  4. Spoon 1 cup pudding mixture into a 3 quart glass serving bowl. Top with the wafers, bananas and pudding. 
  5. Repeat, layering twice, ending with pudding. 
  6. Cover and refrigerate.

Friday, January 15, 2016

Commercial Style Mild Enchilada Sauce


  • 8 ounces tomato sauce
  • ½ cup water
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Louisiana hot sauce

Mix all ingredients thoroughly. Makes 1 cup.

Cook’s notes: A large can of enchilada sauce is 19 ounces=2 cups.