BEEF STEW CASSEROLE

1 1/2 lbs Beef or Beef Stew meat, cut into bite size pieces
1 Can Cream of Mushroom Soup
1 Package Dry Onion Soup Mix
1 Can Mushrooms
2/3 Cups Milk


In a skillet, brown the meat. Lower the heat and add the rest of the ings. Mix well. Pour this into a sprayed casserole dish. Bake, covered with alum. foil  around 2 hours on 350 or until the meat is tender. Serve over hot noodles or rice.

PECAN PIE JAM

This is a sauce you can use over your plain cup cakes or over sweet bread or muffins.

1 Cup Pecans, finely chopped
1 Cup Granulated Sugar
1 Pinch of Salt
1 Tablespoons Ground Ginger
1 Tablespoon Cinnamon
1 Tablespoon Brown Sugar
1/2 Stick Blue Bonnet marg.
1 Tablespoon Apple Cider Vinegar or Lemon Juice

In a medium saucepan mix all the ings. together. Let cook on low until the sugar and butter is melted. Watch and don't let scorch. Let it cook until light brown. Cool. Use as a spread on your breads or muffins.

BEAN AND SMOKED SAUSAGE SOUP

2 Cans Northern Beans
1 Can Butter Beans
1 Can or 4 Medium Potatoes, diced into small cubes
1 Can Carrots, diced    

1 Can Chicken Broth
1 Small Onion, minced
1/4 Cup Celery, chopped
1 Cup Smoked or Kielbasa Sausage or Ham, diced
Salt and Pepper to taste

Put all ings. in your crockpot and let cook on high for around 4 hours or on low most of the day. Serve with cornbread or fried cornbread. Real good. Can also serve this with cole slaw.

CHEESE SOUP

2 Cans Chicken Broth
1 Medium Onion, chopped
1 or 2 Large Carrots, diced
1 or 2 Stalks of Celery, chopped
2 Tablespoons Blue Bonnet Marg.
1 Teaspoon Salt ,add to your taste
1/2 Teaspoon Pepper
1/3 Cup Flour
1/3 Cup Water
1(8oz.) Cream Cheese, cubed and let softened
2 Cups Shredded Cheddar Cheese

In your crockpot add the broth, onions, celery, carrots salt and pepper. Mix the water and flour together. Add this to the veg. mixture. Stir good. Let this cook for 1 hour on high until the vegs. are tender or until the soup is thickened. Stir in the cream cheese and the cheddar cheese.  Stir good. Let cook until it is all heated thru. When serving you can use croutons on top of the soup or use french bread and dip the bread in it. If you like more cheese you can more than 2 cups. I like to use 3 cups of cheddar cheese in mine. Just add to your taste. When soup is cooked awhile taste of it and see if you want to add the other cup of cheese to it. Then let it cook some more.

POLISH SAUSAGE AND NORTHERN BEANS

2 Cans Northern Beans or 1lb. Bag of Beans
Polish Sausage
Cooking Oil

If you are using the canned northern beans put them in the crockpot and then take and cut up some polish sausage and put it in them. Add about 1 cup of water to this. Let cook for 1 or 2 hours. May need to add a little more water.
If cooking the dried northern beans wash them and put them in the crock pot with 3 cups of water or up over the beans good. Add the polish sausage( cut up or can just cut one of the links in half. If cutting them up make sure they are thick pieces)  and about 1/3 cup cooking oil. Let cook until done. May have to add some more water as they cook.

POLISH SAUSAGE DOGS

1 Pack of Polish Sausage, the winner type
1 Onion, sliced
Olive Oil
Hot Buns or Brats Buns
Cheddar Cheese, sliced or American Cheese

Slice the onion in thin slices. In a skillet put some olive oil in it and then add the onion. Let fry a few minutes and then add the polish sausages. Push them around in the onion a few minutes. Take out of the skillet and put on a hot dog bun. The bun can be hollowed out to get it to fit and to add more cheese or can use a brats bun. Put the cheese on top of this and then wrap in aluminum foil and put in the oven and let them bake for around 1/2 hours.

THELMA'S C. LEMON CAKE

1 Box Lemon Cake Mix
2 Large Boxes Lemon Instant Pudding and Pie Filling
1 Medium Cool Whip


In a bowl mix the cake mix according to instructions on the box. Pour into three sprayed round pans. Bake for 30 minutes on 350. Let cool. In another bowl take the instant pudding and make up with the milk according for a pie. I think it will be 5 cups of milk. You want it to be a little thick. Mix about 1/2 bowl of the cool whip in with the pudding to get a light lemon color about like a lemon. Just taste of it but do not put to much cool whip as you will not be able to taste the lemon flavor.  Just work with it. Put one of the cake layers on a plate. Frost the top and side of it. Then put the other one on top. Frost it. Then the other one. Make sure you put plenty of frosting on the top layer and around the sides. You may have some of the frosting left as this make quite a bit. When frosted ref. and keep ref. Very good.