Swiss Steak

6-8 pieces of well tenderized Round Steak
Seasoned flour (with salt and pepper), enough to flour both sides of meat
Oil
2 onions, sliced into rings
2 bell peppers, sliced into rings
Large can of whole tomatoes, crushed
Worcestershire sauce

Dredge steak pieces in seasoned flour. Brown floured meat in a skillet with about 1/2 inch of hot oil. (Does not have to cook until done because  you will bake it.) Remove from oil and place in a 13X9 greased (Pam) baking dish.

Add onions and peppers to pan you  have cooked the meat in. Cook down for a few minutes then add about 4 tablespoons of Worcestershire sauce. Then add can of tomatoes and cover the onions/peppers. Simmer until mixture has cooked down to a sauce. Pour this mixture over the meat.

Cook uncovered in pre-heated 375 degree oven until done. This will depend on the thickness of your steak. It could take 30-45 minutes. The top will become slightly brown. I like it best after it sets out of the oven for a little while.  We like it with mashed potatoes so you can serve the tomato mixture in the pan over the potatoes like a gravy.

7-Up Cake

Ingredients for Cake:

1 Box Lemon Supreme Cake Mix
4 eggs
10 oz. 7-up (or Sierra Mist)
1 Box Instant Pudding (Lemon)
1 Cup Wesson Oil

Beat ingredients together. Pour into two 8 inch pans or three 9 inch pans. Cook for 30 minutes at 350 degrees.

Ingredients for Frosting:

1 Large can of crushed pineapple
1 Stick of Butter
1 Can or 1 small package of Coconut
1 1/2 cups sugar
2 Tablespoons of Flour
3 Egg Yolks beaten

Combine pineapple, butter, sugar, flour and eggs and cook until thick. Add coconut. Let cool until warm. (I like to do this before I put the cake in the oven to give it time to cool and thicken.)

Frost cooled cake between layers, on top and sides.

Hot Artichoke Dip

2 (6.5 oz) jars marinated artichoke hearts, drained and coarsely chopped
1 (10 oz) pkg. frozen chopped spinach, thawed and well-drained
1/2 cup sour cream
1/2 cup mayonaise
1 garlic clove, pressed/minced
3 oz. fresh Parmesan cheese, grated (about 3/4 cup)
Cocktail bread or fresh veggies

Preheat oven to 375.  Drain and coarsely chop artichoke hearts with food chopped.  Combine artichoke hearts, spinach, garlic, sour cream, mayonaise, and Parmesan cheese.  Spoon dip into deep dish pie plate.  Bake for 20 to 25 minutes, or until heated through.

Granne's Chocolate Sheath Cake

Cake:
2 cups self-rising flour
2 cups sugar
1 stick butter
1/2 cup canola oil
1 cup water
4 TBSP cocoa
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla

Frosting:
1 stick butter
4 TBSP cocoa
1/2 cup milk
1 box powdered sugar
1 tsp vanilla
1 cup chopped nuts (we like pecans)

Cake:
In medium bowl, stir together flour and sugar.  In a saucepan, bring butter, canola oil, cocoa, and water to a rapid boil.  Boil until all is melted together.  Pour over flour and sugar mixture and mix with spoon (do not beat).  In a separate bowl, whisk together buttermilk, eggs, soda, cinnamon, and vanilla until well-incorporated.  Mix with batter.  Pour into greased 9x13 metal cake pan and bake at 350 for 25 to 30 minutes.

Frosting:
In a saucepan, melt butter, cocoa, and milk. Do not bring to a boil.  Steep until all is well-blended.  Sift powdered sugar and pour into cocoa mixture.  Mix until powdered sugar is dissolved.  Add vanilla and nuts and stir.  Pour over hot cake.  Allow to cool most of the way before serving.  

Peanut Butter-No Flour Cookies

1 cup sugar
1 cup peanut butter
1 egg
1 tsp vanilla
1/2 cup peanut butter or chocolate chips

Mix all ingredients thoroughly.  Drop onto cookie sheet.  Bake at 350 for 12 to 15 minutes.

Texas Potatoes

1 large bag of frozen cubed hashbrowns
1 small onion, chopped
1 8 oz. container of sour cream
1 8 oz. pkg of cream cheese, softened
1 can cream of mushroom soup
1 can cream of chicken soup

1-2 cups of shredded cheddar cheese
1/2 stick butter, melted

Pour hashbrowns into a greased 9x13 glass pan.  Sprinkle chopped onions in and mix well.  Mix all other ingredients, except butter, together in a separate bowl and pour over potatoes and onions.  Pour melted butter over mixture.  Bake at 350 degrees, uncovered, for about one hour or until bubbly.

Strawberry Cake

1 Duncan Hines white cake mix
1 family sized box of strawberry JELLO
1 small tub frozen strawberries, thawed (1/2 cup of juice separated)
3/4 cup Wesson vegetable oil
1/2 cup water
4 eggs

1 box confectioner's sugar
1/4 cup margarine, melted

Into mixing bowl, sift cake mix and JELLO.  Mix on low with strawberry juice, oil, and water.  Add eggs, one at a time, mixing thoroughly after each addition.  Pour mixture into a greased bundt pan.  Bake at 325 for 50 minutes.

While cake is cooling, add margarine and confectioner's sugar to remaining strawberries and juice.  Mix until all is incorporated.  Pour icing over cooled cake.

Meatballs

Meatballs:
3 lb. ground chuck (96/4)
2 cups old fashioned oats
large can of pet milk
2 tsp salt
1 tsp pepper
2 tsp chili powder
1 tsp onion powder
2 eggs

Sauce:
2 cups catsup
2 TBSP liquid smoke
1/2 tsp onion powder
1&1/2 cups brown sugar

Mix and roll out meatballs.  Pour sauce over top.  Bake at 350, uncovered, for one hour.

Peanut Butter Balls

1&1/2 cups of peanut butter
2 sticks butter, softened
1 lb. powdered sugar
1/2 stick Gulf Wax
1 lb. chocolate chips

Melt chocolate and wax together in a double boiler.  Combine the rest of the ingredients and roll into little balls.  Dip the balls into the chocolate using a slotted spoon (a toothpick also works).  Lay them on waxed paper to dry.  It also works well to freeze the balls before dipping them into the chocolate (helps them hold shape better).

Party Chicken

1 jar dried beef, chopped
6 boneless, skinless chicken breasts
6 strips of bacon
16 oz. sour cream
1 can cream of mushroom soup
salt and pepper, to taste

Spray a 9x13 glass pan and sprinkle dried beef on the bottom.  Roll chicken breast and wrap with bacon.  Lay each chicken breast wrapped in bacon on the dried beef.  In a separate bowl, combine soup and sour cream.  Cover the entire dish with mixture.  Cover tightly with foil.  Let stand in refrigerator for at least two hours (best if it can stay overnight).  Remove chicken from fridge and allow to rest at room temperature for at least 20 minutes.  Bake in a 250 degree oven, covered, for 2 hours, basting chicken occasionally.  Remove foil and bake for another 30 minutes or until chicken is done.  Let stand for 15 minutes before serving (allows gravy to thicken).  We serve the gravy over rice.

Rotel Chicken

4 boneless, skinless chicken breasts
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Rotel tomatoes
3/4 block of Velveeta, cubed
1 stick butter or margarine
1 bag of original Doritos

Boil chicken breasts.  Chop.  In a microwave-safe bowl, combine soups, tomatoes, cheese, and butter.  Cover and cook on high in the microwave for 8-10 minutes, stirring occasionally, until melted.  (If cooking on the stovetop, stir constantly until all is melted and combined).  Spray a 9x13 glass pan and cover the bottom with a layer of Doritos.  Add chicken to mixture and pour over the Doritos.  Bake in a 375 degree oven for about 30 minutes, or until cheese is bubbling.  Add another layer of Doritos to the top and cook for another 5 to 8 minutes.

Chicken Noodle Soup

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
3/4 to 1 large block Velveeta Cheese, cubed
1 bag extra broad egg noodles
4 boneless, skinless chicken breasts
Salt and Pepper, to taste

In a large pot, boil chicken breasts in just enough water to cover them.  Remove chicken and chop.  Meanwhile, add noodles to water.  Allow them to boil until they are half-way cooked (cooking completely at this stage will make the soup into more of a casserole).  Add all three soups and cheese.  Add chicken back to pot.  Cook on medium, stirring continuously until cheese is melted and noodles are soft.

Banana Pudding

This is Jerry's (Jiggs') favorite!

3 Cups Milk
1 1/2 Cups Sugar
4 Eggs
3 Tbsp Flour
1 Tsp Vanilla Flavoring
4-6 Bananas, sliced
1 Box Nilla Wafers

Scald milk over low heat. In the meantime, blend sugar, eggs, flour, and vanilla in bleder.  Add to milk and cook over low heat until thick, stirring constantly.  Layer bananas and wafers, pour pudding over the top.  Best served immediately.

Crawfish Bisque

A few years ago, we started a new tradition of having boiled shrimp for Christmas dinner.  Last year Jerry brought home this recipe to try, and we all loved it.  Enjoy!

2 Cans Cream of Potato Soup
1 Can Cream of Mushroom Soup
1 Can Shoe Peg Corn
2 Cups Half & Half
4 Oz Cream Cheese
1/2 Stick Butter or Margarine
2 Packages frozen Crawfish Tails (or chopped frozen shrimp) - use 1 package for less crawfish flavor
1 Bunch Green Onions (optional)
Crushed Red Pepper (to taste)
Tony's Cajun Seasoning (to taste)

Chop green onions and saute in cream cheese and butter.  Add all other ingredients and simmer o top of stove for 30-60 minutes.  Sticks very easily!  If you have time, it works better to put all in a crock pot for 2  2.5 hours.