Paul and Penny

Denise usually makes this for family gatherings and it’s ALWAYS a hit. I absolutely LOVE it! -Penny

• 8 oz Cream Cheese [Reg or Lite or FF]
• 2 Tbls Margarine
• 1/4 c. Milk
• 1/2 tsp Garlic Powder
• 2 cans Corn, drained
• 2 cans Chili Peppers, diced, not drained
• 2 Tbls Chopped Onion, if desired

Preheat oven to 325 or put in 1 1/2 quart microwave safe dish and cook for 15-20 minutes.

Soften 8 oz cream cheese, add 2 Tbls margarine, 1/4 c. milk and 1/2 tsp garlic powder. Stir to mix well. Add 2 cans drained, whole kernel corn (canned or frozen) and 2 cans of Chili peppers (not drained) and some chopped onion, if desired. Mix well. Bake uncovered for 20-25 minutes. I’ve also cooked this in the microwave and it’s good too!

2 ⅔ Cups Flour

2 ½ Teaspoon Baking Powder

½ Teaspoon Salt

⅔ Cup Margarine, Melted

1 pound Brown Sugar

3 Eggs

1 12oz Pkg Chocolate Chips, semi sweet

1 Cup Chopped Nuts

Preheat Oven to 350 °. Grease 13 x 9 in pan.  Mix items 1-3. Melt margarine, add brown sugar, mix and cool about 10 minutes.  Add eggs, mix. Add dry ingredients, mix. Add chips and nuts.  Bake 40 minutes.  Remove, cool 10 minutes. Invert pan. Cool before cutting bars.

When we went to Oklahoma for Noah’s Birthday and for Christmas, Hannah and her family were great hosts, threw a really nice party, and even had Christmas presents for Josh, Penny and me. My gifts were a nice warm scarf and designer leather gloves. They make cold wind much more tolerable without being bulky and interfering with driving, etc. For Austin, freezing weather is pretty unusual but we’ve had quite a few near-freezing days recently and they’ve come in very handy. Thanks Hannah!

This is a dish I found one day when I was looking for something a little more complicated than my usual extravaganza of Sloppy Joe to make for the kids. -Paul

The way it’s written

1 lb ground beef
1 med onion chopped, 1/2 cup
1 jar 8oz green Mexican salsa
1/2 cup diary sour cream
1 can (10.75 oz) condensed cream of chicken soup
1 jar (2 oz) sliced pimentos drained
6 corn tortilla cut into 1 inch strips
2 cups shredded cheddar cheese (8 oz)

Cook and stir ground beef and onion until beef is brown, drain. Spread 1/2 cup of salsa in bottom of ungreased square baking dish, 8×8x2. Mix remaining salsa with sour cream, soup and pimentos. Layer half of the tortilla strips, beef mixture, soup mixture, and cheese on salsa and repeat. Bake uncovered in 350 degrees oven until casserole is hot and bubbly (30 mins), let stand 10 minutes, garnish with olives if desired.

The low-carb way that Penny and I do it

We use medium red salsa, a little more than called for. We skipped the pimentos and olives. We used egg crepes instead of corn tortillas. Of course, that means it’s not really a tortilla casserole anymore, but it still tastes great.

The way I used to do it

I use mild red salsa, no pimentos, and flour tortillas. I had a pretty big family so we usually go a bit heavy on all of the ingredients. I particularly enjoy it a bit soupy. The bottom line is that you can adjust this recipe to fit your tastes without ruining it.

Paul’s family bean recipe.

Okay, I’m letting the cat out of the bag here. This has always been a top-secret recipe, but I’m going to break all the rules and let you in on it…
1/2 lb of bacon
1/2 medium onion, chopped.
4 cans of Van Camps Pork-n-Beans
1/2 cup of mild salsa
1/2 cup of ketchup
Soft fry the bacon with the onion, drain half of the grease. Add all ingredients in a crock pot and simmer for an hour or so. Stir a couple of times, gently, so as not to mash the beans.

There seems to be some debate about the quantity of the ketchup and salsa. The ritual is to use a wooden spoon full of each ingredient for each can of beans.

Paul would rather have this than a turkey dinner on Thanksgiving!

White bread, turkey, ice burg lettuce, hellmans, salt and lots of black pepper. Serve with sour cream and onion chips and a Clausen Pickle!

½ c margarine, softened

1 c. sugar

2 eggs

2 bananas, mashed

2 c. flour

1 teaspoon salt

1 teaspoon baking soda

¾ c. chopped pecans

Preheat oven to 350 °. Cream margarine and sugar, add eggs, add dry ingredients. Add nuts. Fill greased loaf pans ½ full and bake for about 1 hour.  Check after 30 minutes.

The Chamberlain Meatball Recipe:

For the meatballs

       1 lb ground beef
       1/2 lb of pork sausage
       1/2 cup of minced onion
       3/4 cup of fine bread crumbs
       1 tbsp of minced parsely
       1 1/2 tsp of salt
       1/8 tsp of black pepper
       1 tsp worcestershire sauce
       1 egg
       1/2 cup of milk

Shape into balls (usually about 1 inch) and brown
in hot oil (for instance, 1 minute in a fry baby).

For the sauce:

       1/2 cup of brown sugar
       1/2 of white vinegar
       14 oz bottle of ketchup
       1 tsp black pepper
       dash of tobasco sauce
       juice of two lemons
       1/4 cup of prepared mustard
       1 garlic clove minced very fine
       1 tsp of oregano
       1 bay leaf

(You can tomato sauce if you need more of it)
Simmer for 20 minutes, take off stove.  Add

       1/4 cup of liquid smoke (figaro?)

Pour the sauce over the meatballs, bake in oven
for 35 minutes, basting every 10 minutes or so.

CHAMBERLAIN BREAD STUFFING     (Enough for the Chamberlain family!)
1 ¾ Loafs White Bread, dried slightly (32 c. cubed)
½ c. Margarine
2 c. Chopped Celery
1 ½  c. Chopped Onion
2 large mushrooms, chopped
2 Red Hot Peppers, chopped
2 teaspoons pepper
2 teaspoons salt
4 teaspoons ground Sage
4 teaspoons Poultry Seasoning
1 ¾  c. Chicken Broth (1 Can)
 
The day before, set bread slices on flat surface for several hours to dry, turn several times to dry both sides. Use electric knife and cube the dried bread, crouton size. Set aside to continue drying overnight
Melt margarine, sauté Onion, Celery, Mushrooms and Peppers in margarine. Add spices.
Makes about 4 cups.  Divide bread and mixture in half. Toss ½ of each in a large bowl until bread is coated. Repeat for the other ½ . This recipe makes 2 batches. The crock pot and the Dutch oven each hold 2 quarts.  Cover and cook on low for about. 3 hours. Stir only a couple times to pull from the edges and bottom of dish. (Too much stirring will cause the bread to turn to mush.)
 

Cinnamon Rolls – Ice Cream Topping
2 Loaves of Bridgeford Dough, thawed and raised
Roll out to 24” x 16” size. Dot with thin slices of margarine.
Sprinkle with White Sugar/Cinnamon mixture (Use plenty of Cinnamon!)
Sprinkle with chopped nuts and raisins.
Roll in jelly roll from the longest end. Slice with thread. Place rolls in 2 9” cake pans or 11 x 13 pan. (I used 3 loaves and made 4 8” pans. J)
Melt ½ c Margarine or butter, add 1 c. Brown Sugar and 1 c. Vanilla Ice Cream. Blend until Ice Cream is melted. Spoon over the rolls. Refrigerate overnight to rise. Bake at 375 ° for 20-25 minutes.
Let stand for a couple minutes so carmel hardens a bit before dumping out on to a platter.