HOMEMADE SLOPPY JOES
 
            1 lb ground beef browned and drained
            1 can chicken gumbo soup
            2 Tbsp ketchup
            1 Tbsp mustard
            ¼ cup water
            1 Tbsp sugar
            optional onion to taste
 
Brown beef and onion, drain. Add rest of ingredients and simmer until thick. Serve on hamburger buns.
 
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Blue Knoll Cheesy Egg Bake

From Blue Knoll Farm Bed and Breakfast in Castleton, VA
 
2 cups Granny Smith apples, peeled and sliced
2 tablespoons cinnamon sugar
2 cups grated cheddar cheese
6 slices bacon, cooked and crumbled
2 cups milk
6 eggs
2 cups Bisquick
Maple Syrup
 
Layer apples, sugar, bacon and cheese in sprayed 9x13” baking dish.
Blend together milk, eggs and Bisquick. Pour batter over layered apples.
Bake in a preheated 375 degree oven for 40 minutes or until firmly set.
Serve with maple syrup. Serves 8.

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GLAZED HAM AND SWEET POTATO PACKETS

            4 sheets of Foil
            1 lb cooked ham cut in ¾ inch cubes
            3 med sweet potatos cut in bite size pieces
            ½ c. orange juice
            ½ cup raisins
            ¼ c. maple flavored syrup
            ground ginger to taste
 
Preheat oven to 450 or grill to med high. Center ¼ th of ham on each sheet of foil. Top with sweet potatoes. Combine oj, raisins,syrup and ginger. Pour over ham and sweet potatoes. Seal packets. Bake 25-30 min on cookie sheet in oven or grill 12-14 min in covered grill. Makes 4 servings.

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CREAMED CHICKEN OVER BISCUITS

(can substitute rice or noodles)
(can also be filling for a pot pie)
 
1 cup cubed peeled potato
½ cup diced carrot
2 Tbsp butter or margarine
1 cup milk
2 ½ tsp chicken bullion granules
1/8 tsp pepper
½ tsp salt
½ pound chicken breasts cooked cubed (about 2 large) for quick recipe buy Butterball precooked sliced oven roasted chicken for sandwiches or pitas and cube it
½ cup frozen peas thawed
4 buttermilk biscuits ( or toast) can also serve over rice or cooked noodles
 
Place potato and carrot in pan and cover with water. Boil . Reduce heat and cook 8-10 min or until veggies are tender. Drain and set aside.
In lg skillet melt butter. Stir in flour until smooth. Gradually whisk in milk. Add bouillon, salt and pepper. Bring to boil, cook and stir for 2 min or until thickened. Stir in chicken, peas, and potato mixture. Heat thoroughly. Serve over biscuits, toast, rice or noodles.
 
If making pot pie use double crust and bake til crust is done as filling is fully cooked.
Can add onion to the potato and carrots if desired.
Serves 4.
 
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LOIS’ BAKED CORN
 
3 cup corn (approx 2 cans)
5 Tbsp flour
salt to taste
¼ cup butter or margarine
2 beaten eggs
¾ cup sugar
1 ½ cup milk
 
Mix corn, flour salt and pepper in large bowl. Add other ingredients. Pour in greased baking dish. If 13x9 bake 45 min or until golden brown. In deep 2 quart corningware bake longer approx 1 hr 5 min.
 
 
Reheats great!