Aton family Teagarden Steak

I received this recipe from my cousin Bev Aton when I got married 42 years ago at a recipe shower. She had gotten it from some of our great aunts and it is a wonderful and easy comfort food recipe!!! Serve this over mashed potatoes or boiled potatoes or rice.

Crumble one pound( I usually use 1 1/2 pounds) lean ground beef in a saucepan, Add 2 cups of water, salt and pepper to taste. Chop one small onion, Add to ground beef mixture. Add seasoning salt, garlic salt and seasoned pepper(Lawrys) to taste. Bring to a boil, turn down heat and let simmer for at least 2 hours. Serve over potatoes or rice and top with a big dollop of sour cream.. Yummy on a cold winter's night...

Holiday Au Gratin Potatoes

These are wonderful au gratin potatoes for any holiday meal or for pot lucks!! I got this recipe from a friend many years ago and have always loved it!! It is especially good with ham, prime rib and pork roast or tenderloin.

1 pint(2 cups) sour cream
1 can cream of chicken soup
7-9 potatoes, peeled and cubed, then cooked in boiling water
1/4 cup butter
1/2 cup green onions
2 cups shredded cheddar cheese

Topping: Combine the following 2 ingredients..
2 Tablespoons melted butter
1/2 cup crushed cornflakes

In large saucepan, melt 1/4 cup butter, stir in soup, sour cream, green onions and cheese, Combine with cubed potatoes. Put in greased casserole and sprinkle with cornflake/butter topping. Bake at 350 degrees for 45 minutes or until hot and bubbly.

Tracy's Zesty Salsa

This is a terrific salsa recipe from my friend Tracy Wolfe in Kansas!! It can be made with either fresh tomatoes or canned(She prefers canned, as she says that fresh can be expensive and very labor intensive, because of the blanching and peeling). Salsa is wonderful served with chips, on tacos, enchiladas, eggs, fish, anything and presents so well, as you can see from the picture. Her recipe makes about12 pints or if you want a few jars and some to eat, cut the recipe in half. So use a little creative license and jump in... OLE!

2 very large size cans of whole tomatoes, should be 5 lb. institutional size
or 20 lbs. fresh tomatoes, blanched and peeled

12 jalapenos or other chile if you like it milder, like me( I use Anaheim chiles which have wonderful flavor but nearly as much "heat")

1 green pepper, seeded
1 large onion
2 garlic cloves
Habanero chile, if you want even more "heat"
canning salt
Mexican oregano, if desired
snipped fresh cilantro
12- pint canning jars, rings and lids

Put tomatoes, chiles,green pepper, onion, and garlic cloves in the bowl of a food processor, working in batches. Put the salsa in a large soup pot on the stove and warm before putting in the hot jars for canning. Add some chopped fresh cilantro RIGHT before filling jars so it doesn't turn dark. Can also add 1 TBLS. canning salt at this point, if desired. Mexican oregano is what keeps you dippin at the Mexican restaurants, according to Tracy. Add a little at a time( 1 teaspoon), tasting as you go. Tracy finds that running all of the jars in the dishwasher, prior to canning, makes this easy. Pull them out and fill to top leaving headroom, with warm salsa while jars are still warm. If you just want to make some to be used fairly soon and to take as a gift. Eliminate the canning salt, and fill jars. Will keep in the frig for quite a while really, with the chiles in there. Boil the jars in a water bath for 15 minutes, remove and let cool on racks. Tighten lids before processing too.

Chocolate Angel Food Cake

I recently made this chocolate Angel Food Cake for a friend's birthday. If you like Angel Food and chocolate, you won't want to miss this one. The icing is a whipped cream combo, so cake is very light and so tasty!! It comes from "Taste of Home" magazine, several years ago.

1. 1-1/2 cups powdered sugar


2. 1 cup cake flour


3. 1/4 cup baking cocoa


4. 1-1/2 cups egg whites(about 11 eggs)


5. 1-1/2 teaspoons cream of tartar


6. 1/2 teaspoon salt


7. 1 cup sugar

Frosting:

1. 1-1/2 cups whipping cream


2. 1/2 cup sugar


3. 1/4 cup baking cocoa


4. 1/2 teaspoon salt


5. 1/2 teaspoon Mexican vanilla

Move oven rack to lowest level and preheat oven to 375 degrees. Sift together sugar, flour, and cocoa 3 times; set aside. In another large metal mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa/flour mixture, about 1/4 at a time. Spoon into an ungreased 10 inch tube pan. Carefully run a knife thru batter to remove air bubbles. Bake on lowest rack for 35-40 minutes, or until top springs back when lightly touched. Immediately invert pan and cool completely. Run a knife around edges to loosen cake and remove from pan. For frosting, In a mixing bowl, combine the first 5 frosting ingredients, cover and chill for 1 hour. Take out of frig and beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator. Garnish with chocolate sprinkles, flowers in center, etc. Serves 12-16

Carol's Zuchinni Beef

What a great summer skillet meal, from my friend Carol Nystrom, who grows much of this in her own garden and generously shares with her friends!!! My husband loves this and it makes enough for 4 people. Easy to whip up too, after a long, hot day outdoors. This is a great one, Carol!!

1. 1 1/2 pounds ground beef


2. 1 cup chopped onion


3. 3/4 cup green pepper


4. 3 garlic cloves, minced


5. 1/2 teaspoon salt


6. 1/4 teaspoon pepper


7. 5 cups sliced zuchinni


8. 2 Large tomatoes peeled and chopped


9. 1 1/4 cups whole kernel corn


10. 1/4 cup chopped fresh parsley


11. 4 ounces shredded cheddar cheese

Saute beef, onion, green pepper and garlic in large skillet, drain. Add remaining ingredients except cheese and simmer for 25 minutes, until veggies are done. Add shredded cheddar cheese and melt on top. Serve, fresh and yummy!!

Bobbie's Mexican Hot Dip

This delicious appetizer dip comes from my dear friend, Bobbie Edwards Kobberman. She used to make it lots when her girls were in high school sports and on the go. She said her family also loved it as a filling for Burritos when there were leftovers. I tried it and loved it too.!! Bobbie said it comes from a book called "Pig Out". Thanks so much, Bobbie(be watching for more of her great recipes!!!)

1. 1- 8 ounce pkg. cream cheese, softened
2. 1 small can refried beans
3. 1- 15 ounce can chili without beans
4. 1/2 jar Mexican Salsa, mild or medium
5. 8 ounces cheddar cheese, grated
6. 1- 15 1/2 ounce can ripe olives, drained and chopped
7. 2 to 3 green onions, chopped
8. Nacho chips

Preheat oven to 350 degrees. Layer in a 10 inch pie pan or quiche dish: cream cheese,can of refried beans, chili, 1/2 jar of salsa, grated cheddar cheese, chopped olives, chopped green onions. Bake at 350 degrees for 20-30 minutes or until bubbles begin to form. Let stand 5 minutes and serve with nacho chips

Fabulous Spaghetti Sauce

This is a truly wonderful spaghetti sauce and makes lots, so you can freeze some if you want. It will also feed a crowd, at least 12 people. Combine with a nice salad and some bread, and you have a marvelous winter "comfort food" meal!! Oh for a snowy night in the mountains!!

1. 2 1/2 pounds ground beef


2. 1 pound mild Italian sausage


3. 4 medium onions, finely chopped


4. 8 garlic cloves, minced


5. 4 cans (14 1/2 oz. each) diced tomatoes, undrained(I chop mine in my Cuisinart food processor, as my family doesn't like chunks of tomatoes)


6. 4 cans (6 ounces each) tomato paste


7. 1/2 cup water


8. 1/4 cup sugar


9. 1/4 cup Worchestershire Sauce


10. 1 Tablespoon Canola Oil


11. 1/4 cup minced fresh parsley


12. 2 Tablespoons minced fresh basil or 2 teaspoons dry


13. 1 Tablespoon minced fresh oregano or 1 teaspoon dry


14. 4 Bay leaves


15. 1 teaspoon rubbed sage


16. 1/2 teaspoon salt


17. 1/2 teaspoon dried marjoram


18. 1/2 teaspoon pepper


19. Hot cooked spaghetti

In a Dutch oven, cook the beef, sausage, onions, and garlic over medium heat until the meat is no longer pink, Drain. Transfer to a 5 quart slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worchestershire sauce, oil and seasonings. Cover and cook on low for 8 hours or until bubbly. Discard Bay leaves. Serve with spaghetti.