Chicken Poppyseed Casserole

*This casserole is one my Mom cooked often while I was growing up. Eating it now brings back many great memories.

1 whole chicken
1 can cream mushroom, cream of chicken, OR cream of celery soup
1 (8 oz) sour cream
Ritz crackers
1/2 c. margarine
2 T poppy seed

Stew chicken and bone. Place chicken in a 2 quart casserole dish. Mix soup with sour cream and pour over chicken. Crush 45 Ritz crackers and mix with melted margarine. Sprinkle cracker mixture over casserole. Bake for 30 minutes or until bubbly and brown. Sprinkle poppy seed over casserole.

Stuffed Green Pepper Soup

During our stay in Colorado, we ate at a restaurant named, The Mason Jar. It was a yummy family restaurant! We enjoyed blackened rainbow trout and chicken fried steak. We were pleasantly surprised to discover they even served sweet tea (a southern delight not often found outside the south)! This soup was the side to my hubby's meal and we loved it so much that we asked for the recipe.

2 lbs ground beef
2 quarts water
1 can (28 oz) tomato sauce
1 can (28 oz) diced tomatoes (undrained)
2 c. white rice
2 c. chopped green peppers
1/4 c. packed brown sugar
2 t. salt
1 t. pepper
2 t. beef bouillon

In a large pan, season beef with salt and pepper and cook until no longer pink. Drain beef and add remaining ingredients and simmer for 30-40 minutes or until peppers are tender. Enjoy!

Mom's Cookin': Sopapilla Cheesecake

2 cans crescent rolls
3 pkg of 8 oz cream cheese
1 3/4 c. sugar - divided
1 stick melted butter
cinnamon
1 t. vanilla

Roll out one can of crescent rolls into a 9X13 casserole dish. Mix cream cheese, vanilla and 1 1/2 c. sugar together. Spread over crescent rolls. Roll out next can of crescent rolls on top of the mixture. Pour melted butter on top. Sprinkle rest of sugar and cinnamon on top. Bake at 350 degrees for 30-35 minutes.

Mom's Cookin':Peanut Butter-Apple-Bacon Sandwiches

1/4 c. peach preserves
dash cayenne pepper (optional)
8 slices whole grain bread
1 large yellow or green crisp apple, cored and very thinly slices
8 slices applewood-smoked bacon or other bacon, crisp-cooked and drained
1/4 c. creamy peanut butter
2 to 3 T. butter, softened

In small bowl stir together preserves and cayenne pepper. Spread on 4 slices of bread. Top with apples and bacon. On remaining 4 slices of bread, spread peanut butter and place spread side down over apples and bacon. Spread sandwich tops with butter.

Preheat griddle or very large skillet over medium heat. Place sandwiches with buttered side down on griddle. Carefully spread unbuttered side with butter. Cook 2 to 3 minutes per side or until bread is golden and sandwiches are heated through.

Makes 4 servings.

470 calories
23 g fat (7 g sat. fat)

*from Oct 2007 Better Homes and Gardens

Chicago Italian Beef

5 lb rump roast
1 medium onion
2 c. beef stock
1 T. fresh oregano or 1 t. dried oregano
1 t. thyme
1 t. marjoram
1 bay leaf
1 t. hot pepper sauce
2 T worcestershire sauce
3-6 cloves garlic, crushed
1 green pepper, seeded and chopped
1 T fresh basil
Italian bread or rolls

Cook all (except bread) in crock pot until roast is done. Slice roast thinly and serve on buns. Use gravy for dipping sandwich.

*This recipe was given to me by my sister, Rachel.

Mom's Cookin': Raspberry Walnut Cake

Cake:
1 box yellow cake mix
1/2 t. black walnut flavoring
1 c. plus 2 T. finely chopped walnut pieces, divided
2 t. grated orange rind


Frosting:
8 oz. cream cheese
8 T. butter
3 c. confectioners' sugar
1 t. vanilla
2/3 c. raspberry preserves

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Prepare cake mix according to package directions, adding walnut flavoring, 1 cup walnuts and orange rind to batter. Pour batter in pans and bake for 30 minutes or until golden brown. Cool completely. Slice each cake into two layers. Prepare frosting by beating together cream cheese, butter, sugar and vanilla. Heat preserves, stirring until smooth. Spread frosting on top of one layer; add a second layer; frost top; add third layer; frost top; add fourth layer. Spread a ring of frosting around the outer edge of the top layer. Spread preserves inside frosting edge and sprinkle with remaining walnut pieces. Chill until frosting is set. Let stand at room temperature for 30 minutes before serving. Serves 8-10.

Mom's Cookin': Fruited Spinach Salad

1 can (11 oz) mandarine oranges
1/4 c. olive or vegetable oil
3 T. raspberry jam
1 T. red wine vinegar
1 pkg (10 oz) fresh spinach, torn
1 red apple, chopped
1 c. pecans, toasted and chopped

Drain oranges, reserving 1/2 c. juice. In a jar with a tight-fitting lid, combine oil, jam, vinegar and reserved juice; shake well. In a large salad bowl, toss oranges, spinach, apple and pecans. Serve with the dressing.
Serves 6-8