Memories from Summer of 2018

Monday, June 14, 2010



Skyline Chili Dip/Appetizer
Potato Cheese  Bacon Soup
Yummy Crummy Baked Steak/Entree
Mashed Potatoes and Gravy
Buttered Corn/Side


1 - 8 oz. cream cheese
1 - 13 oz. Skyline Chili or any other favorite canned or frozen chili
8 oz. shredded cheddar cheese
3/4 c. chopped onions

Spread cream cheese on bottom of a deep large serving dish and cover with chopped onions. Heat chili separately
 according to box directions. Pour chili over cream cheese and cover with cheese. Right before serving..microwave on high
 for 2 to 3 minutes until cheese is melted. Serve and scoop up with tortilla chips.

8 slices bacon, fried crisp
1 cup chopped onions
2 cups cubed, peeled potatoes
1 cup water
1 can cream of chicken soup
1 3/4 cup milk
4 ounce container of sour cream
1/2 tsp. salt
Pepper to taste
8 ounces shredded cheddar cheese

In bacon fat saute onions 2 to 3 minutes. Drain. In a pot with sauteed onions, add potatoes and water. Bring to a boil.
Cover and simmer for about 15 minutes. Stir in soup, sour cream and crumbled bacon. Add milk, salt, pepper and 1/2 of
shredded cheese. Heat to serving temperature. Do NOT boil.
Sprinkle remaining cheese on top of each bowl of soup.

2 lean boneless round steaks
Package fine cracker crumbs (or do your own with a rolling pin)
Flour (enough to mix with crumbs)
1 egg
Garlic Salt
Black ground coarse pepper
Vegetable oil

First of all, you want to cut the steaks into smaller serving sizes. In a bowl, mix up egg with a little water to dip the steak
into and in another bowl mix the cracker crumbs, flour, seasonings (just a couple dashes each).
In a large frying pan, put enough oil (about 1/8") to fry the steaks. Dip the steak into egg mixture and then coat real good
on both sides with cracker/flour mixture. Make sure the oil is hot enough and put enough steaks in to fry at the same time.
Brown well on one side and turn and do the other side until nice and brown, not too dark. Take out of pan and drain on
paper towel. Continue frying until all the steaks are done.

Place all the steaks on a cookie sheet and put into an oven already preheated to 350 degrees. Bake for about 45 minutes or
until tender (this may take up to an hour). It's very important to keep checking on them because you don't want the steaks to
 burn or get toooo brown. Cover them LIGHTLY with foil so the tops don't get too dried out. If need be, turn the oven down
 and/or put a teeeny bit of water in the bottom. This will tend to make the crunch go out on the bottom, but this is up to you.
5# potatoes (pared and cut into cubes)--or as many or fewer as needed
1/4 pound (1 stick) margarine
Milk (as needed)

        Put potatoes in large pot and cover the potatoes with water. Bring to a boil and then turn down to medium until they are
 tender to the touch with a fork (almost falls apart). Turn off heat. Let sit for a few minutes, then drain the potatoes into a
colander inside a large bowl (to save the potato water for gravy).
       Put the potatoes back into the pot and add salt and pepper to taste during the whipping of the potatoes.
 Using an electric mixer, begin breaking up the larger pieces and add margarine and continue to mix and whip until nice
and smooth. You will then determine how much or how litte milk needs to be added at this time. Taste and see if the salt and
pepper is adequate as well.
       Just to be make sure you have a delicious tasting mashed potatoes, put a nice sized spoonful of margarine on top.
 Place the lid on and keep the potatoes on warm til served. Make sure this is not too hot and that the potatoes do NOT stick.
       Before serving them, use a large forked serving spoon and fluff up.
In a medium sized mixing bowl, put 1/2 cup of regular flour, 1/2 teaspoon of salt, and a cup of milk. Using a whisk, begin
mixing it together.. it should be rather gooey.. if it's not, add some more milk. In a large frying pan, place whatever drippings
 you have from  turkey or  beef or chicken and bring to a boil (add more water if needed).  Slowly add the flour mixture to
the broth and with the whisk, start stirring and stirring. If there's more flour mixture than broth, then this is the time to use
the potato water (good idea, eh?).. Continue adding and stirring until the gravy is nice and thick and creamy, at which time
you may turn it down to warm.  Add  black pepper and mix and cover and let sit.


3 cups (18-ounce) milk chocolate chips
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts, optional
1 1/2 teaspoons vanilla extract

Line 8- or 9-inch square pan with foil. Butter foil; set aside.

 In a medium-sized heavy saucepan  use low heat  and  melt chips with Eagle Brand and salt. Remove from heat; stir in nuts
if desired and the vanilla. Spread evenly into prepared pan.

Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.

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