Martian Bean Dip

The dish got its name when we told our children that it was a recipe that we got from our friends, the Marshalls. We called it Marshall’s Bean Dip. One of our children yelled in surprise, “Martian Bean Dip!” And, it has been Martian Bean Dip ever since.

Martian Bean Dip

1 lb. hamburger

1 can refried beans

1 pint sour cream

½ - ¾ cup green taco sauce (La Victoria, if you can find it.)

1 cup grated cheddar cheese

Option: Sliced black olives

Brown hamburger. Add refried beans. Spread in a greased pan. (I use a round pan. I think that a 9x13 would work.) Mix together the sour cream and taco sauce. Spread over the meat mixture. Top with cheese. Add black olives, if desired. Bake at 350 degrees for 20 minutes. Let cool for 10 minutes to thicken. (If you can. We frequently have to eat it before it gets thicker and that is okay.) Serve with corn chips.

We use this as a meal but it was originally served to us as an appetizer.

Recipe shared by Robin.

The Best Cornbread

Recipe From Cooking Classy

The Best Cornbread

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

Yield: About 15 servings

Ingredients

• 1 1/2 cups cornmeal
• 1 1/2 cups buttermilk
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 Tbsp butter, melted (I just used salted)
• 1 cup unsweetened applesauce (at room temperature)
• 1/2 cup granulated sugar
• 3 Tbsp honey
• 3 large eggs

Directions

• In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
• In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 23 - 26 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing. Serve with honey or whipped honey butter (recipe in notes below). Store in an airtight container.
• Recipe source: Cooking Classy

Notes

For the whipped honey butter: In a mixing bowl, using an electric mixer, whip together 1/2 cup softened salted butter, 1/3 cup honey, and 1/4 cup powdered sugar until mixture becomes light and fluffy, about 2 minutes.

Recipe shared by Robin.

Sheila's Spaghetti Sauce

This is the spaghetti sauce that we had all of the time when I was a child. It is the one that I made all of the time as my own children were growing up. It is a great spaghetti sauce! It is best when made and then refrigerated overnight. The flavors are so much stronger when heated the next day...trust me on this! I know my spaghetti sauce!

The picture is from cookingclassy.com.

Grandma Brinkerhoff’s Spaghetti Sauce

1 lb. hamburger

1 8oz. can tomato sauce

1 6oz. can tomato sauce

1 10oz. can tomato soup

1/8t. garlic

1t. Italian seasoning

1/2t. salt

1/8t. pepper

1t. chili powder

1/2t. sugar

1 bayleaf

Brown hamburger in a large saucepan.  Add remaining ingredients and mix well. Cook on medium heat until boiling. Turn heat to low and simmer for 30 minutes to 1 hour. The longer it can simmer, the better the sauce will be. Serve over cooked spaghetti noodles or desired pasta.

Recipe shared by Robin.

Chili Rellenos Casserole

We got this recipe from a friend, Judy, when we lived in Tumwater, WA. It is delicious and fairly easy to make. There is no meat in the recipe.

Chile Rellenos

27 oz. can of whole green chilies

1 lb. cheddar cheese

1 lb. Monterey jack cheese

1 can evaporated milk

3 T. flour

4 eggs

 Salt and pepper

1 small can of tomato sauce

Slice the green chilies open and lay ½ of the chilies flat in a greased 9x13 pan. Layer all of the cheddar cheese, then the other ½ of the green chilies. Next layer all of the Monterey Jack cheese. Separate the eggs. Beat the egg whites until stiff. In a separate bowl, blend egg yolks, milk, flour, salt and pepper together. Gently fold the two egg mixtures together. Pour over the layers.  Bake at 325 degrees for 45 minutes. Take out of the oven and pour the tomato sauce over the top. Bake for 30 minutes longer.

Recipe shared by Robin.

Robin's Enchilada Casserole

Enchilada Casserole

Robin’s Version

1 lb. hamburger

1 large onion, chopped

1 large can enchilada sauce

 12 corn tortillas

1 lb. grated cheddar cheese (sharp is best)

Options:

1 can chili beans, pinto beans or beans of your choice

1 large can of sliced black olives

1 small can of corn

Brown hamburger and add onions. Add enchilada sauce. Place 6 tortillas in the bottom of a greased 9x13 pan. Top with ½ of the meat sauce, cheese and any options that you have chosen. Repeat layers. Top with cheese. Bake at 350 degrees for 30 minutes. 

Recipe shared by Robin.

Jay's Enchilada Casserole

Enchilada Casserole

Jay’s Version
It's more like a Tamale Pie.

12 corn tortillas

1 lb. hamburger

1 small onion, chopped

½ to ¾ cup canned corn (I just use a small can of corn and call it good.)

1- 10 oz. can enchilada sauce

2- 8 oz. cans tomato sauce

2 cups grated cheddar cheese (sharp is best)

Cook hamburger and onions in frying pan, season with salt. Add corn and 1 can of tomato sauce and ½ of the can of enchilada sauce. Heat together. Arrange 6 tortillas in the bottom of a 9x13 pan. Add meat and tomato mixture. Sprinkle with 1 cup cheese. Arrange remaining 6 tortillas on top.  Mix remaining can of tomato sauce with the other ½ of the enchilada sauce. Pour over tortillas and sprinkle with the rest of the cheese. Bake at 350 degrees for 30 minutes

Recipe shared by Robin.. 

Bread Bowls

Bread Bowls or Soup Bowls made from Rhodes Bread

 Video  Print Recipe

Servings: 3 Skills: Beginning Prep Time: 10 min (not including thaw time) Bake Time: 25 min

Whatever the soup or stew, Rhodes™ Soup Bowls make the meal a delicious occasion that you will want to savor.

 

4.4 / 5  (11 votes, 2 reviews )

Ingredients

1. 1 Loaf Rhodes ™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed but still cold
2. 1 egg, beaten

Instructions

Cut loaf into thirds. Form each third into a ball. If using rolls combine 4 rolls to make a ball. Repeat with remaining rolls.

Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size.

Remove wrap and bake at 350°F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.

For larger bowls cut loaf in half or use 6 dinner rolls.

Recipe shared by Robin.

Baked Potato Soup

This is a thick and hearty soup that works perfectly with  bread bowls, store bought or homemade.

6 large baking potatoes

1 cup butter

1 cup flour

9 cups milk

2 teaspoons salt

1 teaspoon pepper

6 green onions, chopped, with green tops

½ cup crumbled bacon

2 cups shredded cheddar cheese

16oz. tub sour cream

Wash potatoes and prick several times with a fork. Bake at 400 degrees for 1 hour or until done.  Let cool. Cut potatoes into cubes.

Melt butter in a saucepan over low heat.  Add flour, stir until smooth.  Cook for 1 minute, stirring constantly. Gradually add milk.  Cook over medium heat, stirring constantly, until thickened and bubbly.

Add potatoes, salt, pepper, green onions, bacon and shredded cheese. Cook until thoroughly heated, then stir in sour cream. Add extra milk, as needed, to thin the soup to desired consistency. Garnish with extra chopped onions, crumbled bacon and shredded cheese, as desired. Works great in bread bowls.

This soup, also works great cooked in a crock pot on low for 4-6 hours. Be patient. The soup looks too thin until it magically thickens.

Recipe shared by Jann.