Doug's Favorite Recipes

January 16, 2018

Cheeseburger Soup

1/2 lb ground beef
1 TBS butter/3 TBS butter
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
3 cups chicken broth
4 cups diced potatoes (approx 1-3/4 lbs)
1/4 cup all-purpose flour
8 oz. process American cheese cubed (approx 2 cups)
1-1/2 cups milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour cream

In a 3 quart saucepan brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 TBS butter until vegetables are tender (about 10 minutes).
Add broth, potatoes and beef; bring to boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet melt 3TBS butter. Add flour; cook and stir for 3-5 minutes or until bubbly.
Add soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Add cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from heat; blend in sour cream.
Yield: 8 servings


Texas Caviar

One 14 oz can of black-eyed peas
One 14 oz can of black beans
One 15 oz can of garbanzo beans
2 cups frozen whole corn, thawed

Drain the peas and beans rinsing thoroughly. Allow time to drain.

5 Roma tomatoes, seeded and chopped, fine. Soak up any excess juice with a paper towel.
6 green onions, chopped. Discard the tops
half each of a medium green, red and yellow pepper, finely chopped
2 jalapeno peppers, finely diced (wear gloves and eye protection!) You can add more or less depending on your taste OR just use a small can of diced green chilies!
1/2 cup onions, finely diced
1/4 cup fresh parsley (or cilantro if you prefer)
1/2 tsp garlic powder
1/2 tsp cumin powder or taco seasoning
18 oz bottle of zesty Lite Italian Dressing

Mix all ingredients in a large container (preferably on day before serving). Before serving drain the mixture well. It can be served with any kind of Nacho chips (I use SCOOPS.) Once the mixture is drained, it can stay refrigerated for at least a week.

You can add Tabasco sauce or any other spices you like to the mixture. This is one of those recipes you can add to or subtract what you don't like or don't have on hand. I have substituted various kinds of beans because I didn't have what the recipe called for. It'll taste good no matter what you put in it!!

This mixture can also be served as a side dish.


2 lbs lean ground beef
1/4 cup Italian flavored bread crumbs
1/4 cup Parmesan cheese
2 eggs, beaten
1/4 cup ketchup
1 TBS parsley flakes
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp onion powder

Combine all the ingredients.
Place in greased loaf pan.

Bake at 350 degrees for 1 hour.

1/4 cup ketchup
2 TBS brown sugar.
Pour on top the last 10 minutes of cooking time.


Cranberry Relish

1 - 12 oz pkg of fresh Ocean Spray Cranberries
1 medium size navel orange
1 cup sugar

Wash the orange; cut into eight slices, remove the seeds. DO NOT peel it.

Wash the cranberries. Place half of the cranberries and half of the orange slices into blender or food processor. Process until mixture is evenly chopped (not pureed). Transfer to bowl.

Repeat with the remaining berries and orange. Stir in sugar. Store in refrigerator.

Makes 2-1/2 cups.
I always double the recipe for Thanksgiving dinner.
This is best made a day before serving.


Hidden Valley Oyster Crackers

1 tsp dill weed
1 cup vegetable oil
1 tsp parsley flakes
1 tsp garlic powder (optional)

2 bags of the small octagon oyster crackers
2 envelopes Hidden Valley Original Ranch Salad Dressing/Dip

Place in LARGE zipper sealed bag.
Shake until well coated.
Keep in a sealed ice cream pail.

This does make a double batch.


Killer Snack Mix

Dry Mixture
17 oz. box of Crispix
2 small bags of Fritos or 1 regular size bag
16 oz. mixed nuts

Syrup Mixture
1 cup butter
2 cups brown sugar
1/2 cup Karo Syrup

Melt butter, brown sugar and Karo Syrup and bring to boil; stirring
constantly for 1-1/2 minutes.

Pour Syrup Mixture over Dry Mixture in two jelly roll pans and mix well. Bake at 350 degrees for 8 minutes, mix/toss and return to oven for another 8 minutes. Remove from oven; mix/toss again and let cool. Break apart and store in air tight containers.

Pumkin Bars

Bar Ingredients
2 eggs
2 cups sugar
2 cups flour
1 small can of pumpkin
1 cup vegetable oil
1 tsp salt
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder

In bowl, beat eggs first. Add remaining bar ingredients into same bowl and mix well. Bake in a greased 12"x15" sheet cake pan at 350 degrees for 25-30 minutes or until toothpick inserted in middle comes out clean. COOL.

Frosting Ingredients
8 oz cream cheese
3/4 cup butter
1 TBS milk
1 tsp vanilla
Powdered sugar - enough for spreading

Combine and beat at medium speed until creamy and fluffy.
Spread on cooled bars.

Never Fail Pie Crust

1 egg beaten well
1 tsp vinegar
5 TBS cold water

3 cups flour
1-1/4 cups shortening
1 tsp salt

Cut shortening into flour and salt. Mix egg with vinegar and water. Add to flour mixture and blend until dough forms a ball.

This makes enough dough for one (10") double crust pie.

Special Notes:
- When I double the recipe I get two single 10" crusts, one single 8" and there is a smidge left over.
- For homemade chicken pot pies I double the batch and I get 3 small (8") double cust pies.
- To pre-bake crust 350 degrees for 10+ minutes - until light brown.
- Freezes WELL
- Roll out dough and cut shapes with cookie cutters. Sprinkle with cinnamon/sugar and bake. This gives a decorative touch to pumpkin pie or kids love these different kind of cookie.

Jalapeno Jelly

Don’t let the word Jalapeño scare you away; it has a sweet, pleasing flavor without the hot.

from the kitchen of Cindy J

3 Jalapeno peppers
4 green peppers
1 cup white vinegar
1 bottle Certo
5 cups Sugar
Seed peppers and run through a food grinder. Mix & heat all ingredients, except Certo, to a boil. Boil for 10 minutes. Remove from heat and add Certo. Return to heat and boil hard for 1 minute. Pour into sterilized jars to 1/2” from the top. Process in boiling water bath for 5 minutes. (This is done to seal the jars.)

Serve over a brick of cream cheese. Spread onto your favorite crackers, toast or “beagles”.
(Inside joke, as you know, the Boss has trouble spelling.)

Note: for those of us who do not know Certo is a coagulant.

Wild Rice Hotdish

from the kitchen of Elaine Leko
Make: Twelve 1/4 cup servings

3c uncooked wild rice (my favorite is Canadian Long wild rice - sorry MN/WI)
3/4c butter
8oz can of mushroom pieces drained - save the juice
1c slivered almonds
3/4c chopped white onion
2c finely chopped celery

Sauté all the above ingredients until golden brown – approximately 20 minutes.

Bring mushroom juice and four (4) 14oz cans of chicken broth to a boil in a separate pot.

Using a five (5) liter Corning ware dish with a lid mix sautéed rice and brother. Lay a piece of aluminum foil across the top between the pan and the lid.

Bake at 350 degrees for at least 1-1/2 hours. Stir occasionally. Add more chicken broth or water as necessary. You want no standing water in the bottom of the dish and you want the kernels split open. (When tasted it should not be crunchy when chewed.)

This recipe get better every time you warm it up. I usually make it the day before and then microwave is before serving it.

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