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Hometown Recipes 4-16-19

Monterey Casserole

Mary Helen LeGallez (d)

1 lb. ground meat

2 T. chopped onion

¾ t. salt

1 (16 oz) can tomato sauce

2 grated cheese

4 c. taco-flavored tortilla chips

Cook beef in skillet for 5 minutes until crumbly and light in color. Add onion, salt and tomato sauce. Simmer for 5 minutes.

Add some chili powder here if you don’t have taco-flavored chips. Place 3 cups chips in casserole and sprinkle with cheese.

Pour meat sauce over that and top with remaining chips and cheese. Bake at 350 for 15 minutes.

Rice Caliente

Edith Gray (D)

1 lb. lean ground beef

1 c. chopped onion

1 t. salt

1 t. garlic salt

1 c. Monterey Jack Cheese, grated

1 can Ro-tel tomatoes

3 c. cooked rice

½ c. sour cream

In lightly greased skillet, saute ground beef, onions and seasonings. Drain.

Add Ro-tel tomatoes, rice and sour cream. Sprinkle with cheese. Bake at 350 for 20 minutes or until hot. Some of the cheese may be added to the meat mixture. Serves 6 to 8.

Copper Pennies

Kathryn Moore

2 lb. carrots

1 onion, chopped

1 bell pepper, chopped1 can tomato soup

½ c. oil

¾ c. sugar

¾ c. vinegar

1 t. prepared mustard

1 t. Worcestershire sauce

1 t. salt

¾ t. pepper

Peel carrots; cut in rings and cook 10 to 15 minutes. Do not overcook.

They should be slightly crisp. Drain carrots and cool.

Mix all other ingredients well; add carrots and stir. Store in refrigerator in closed container for at least 24 hours. They keep indefinitely.

Hash Brown

Cheese Bake

Beth Calfee

1 (32 oz. pkg. frozen shredded hash brown potatoes, thawed

2 cans potato soup, undiluted

2 c. sour cream

2 c. shredded sharp Cheddar cheese

1 c. grated Parmesan cheese

Combine all ingredients, stirring well. Spoon into a greased 13 X 9 inch baking dish. Bake at 350 degrees for 40 minutes. Makes 12 to 15 servings.

Dump Cake

Mary Helen LeGalley (d)

1 (16 oz) can crushed pineapple

1 Duncan Hines Butter Recipe cake mix

1 can cherry pie filling

2 sticks butter or oleo

1 c. pecans, chopped

1 c. coconut

Grease a 9 X 13 inch pan. Pour pineapple and juice into pan. Sprinkle dry cake mix over pineapple. Spread cherry pie filling over this.

Sprinkle pecans and coconut over all. Melt oleo and pour over. Bake at 350 degrees until firm and brown. Serve with Cool Whip.