Saturday , August 11, 2012
Cheddar Biscuit Barbeque
1 and 1/2 lbs ground beef
1 cup onion, chopped
1 16 oz. can barbeque beans or pork and beans with molasses
1 can condensed tomato soup
1 teaspoon chili powder
1/2 teaspoon salt
1/2 tsp paprika
1/2 tsp garlic powder
1 cup shredded cheddar cheese (or your preference)
1 can refrigerator buttermilk biscuits
Brown the ground beef and onion in a skillet. Drain off the fat. ( I use an empty tin can which I later place in garbage when it solidifies).
Then stir in beans, soup, and seasoning (Chili powder, salt,paprika,garlic powder). Bring too a boil. Spoon meat mixture into a 2 quart casserole or 9 inch square baking dish. Arrange biscuits over the meat mixture. Sprinkle with shredded cheese.
Bake at 375 degrees F. for 25 to 30 minutes or until biscuits are golden brown.
Cookbook: Home Cookin for the King of the Road 1976,
By Mrs. F.W. Kimbel , Shelbina, Missouri
1 2 pound frozen hash browns
1 can cream of potato soup
1 can cream of celery soup
1 tablespoon chopped onion
*green pepper to taste
1 8 ounce carton sour cream
salt and pepper to taste
*parsley and paprika
In large mixing bowl,add all ingredients and let stand 45 minutes until they can mixed together. Pour into lightly greased 9 x 13 pan sprinkle with parsley flakes, and paprika. Bake uncovered at 300 degrees for 2 hours. Add a little milk during the baking if necessary.
By Mrs. Ar Schaap, Worthington, Minnesota
1 16 ounce can frozen lemonade
1 large container whipped topping
1 can sweetened condensed milk
1 graham cracker crust for 9 inch pie pan ( or ready made graham cracker crust).
Mix all ingredients together and pour into crust. Chill in freezer. ( add 2 drops of green food coloring for eye appeal).