Freds Beans

2 large cans of pork-n-beans

1 can kidney beans

1 lb hamburger

1/2 lb bacon

1 onion

1 cup Ketchup 

1/4 c brown sugar

1 Tbsp vinegar

1/4-1/2 tsp liquid smoke

Brown the hamburger, bacon, and onion together.  Mix the remaining ingredients and heat.  

Homemade Syrups

Chocolate Syrup

2 cups sugar
1 Tbsp Flour
1/2 cup Stevens Hot Chocolate Powder
Pinch of salt
1 can of evaporated milk
1 stick of butter
1 tsp vanilla

Mix the sugar, flour, cocoa and salt in a sauce pan then add the milk and butter.  Stir well. Bring to a boil over medium heat, stirring to keep from scorching.  When boiling, remove from heat and add vanilla.  Cool and store in a covered container in the refrigerator.  Stir before serving.  (Don't forget to add the flour!)

Berry Syrup

1 cup sugar

2 Tbsp cornstarch

1 cup water

1 bag frozen berries (between 12-16 oz)

1 Tbsp butter

In a sauce pan, combine sugar and cornstarch, add water.  Boil over medium heat for 3 minutes, stirring constantly, Stir in berries and reduce heat.  Simmer 8-10 minutes or until the berries are tender.  Remove from heat and stir in butter until melted.

Coconut Syrup

1 stick butter

1/2 cup buttermilk

1 cup sugar

1/2 tsp coconut extract

1/2 tsp baking soda

Cook everything but the extract and soda over medium heat just until dissolved.  Add the last two ingredients stiffing constantly.  Best to serve immediately.  Serve with pancakes, waffles, etc...  Note: Be sure to use BIG pan because the soda and buttermilk really expand!

Yogurt Ritz Chicken

Another great recipe from my sister

http://strikeagainststarvation.blogspot.com/2013/08/yogurt-ritz-chicken.html

Sweet and Sour Chicken

1 lb of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1/2 tsp kosher salt (1/4 tsp table salt)
2 tsp cornstarch
1 10-ounce can pineapple chunks (reserve juice)

Sauce - Double, triple, or use all the pineapple juice and match the rest accordingly
1/4 cup juice from canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1/2 tsp kosher salt (1/4 tsp table salt)
2-3 Tbsp brown sugar

1 Tbsp + 1 tsp cooking oil
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 tsp grated fresh ginger

Cooked rice

1 - In a bowl, combine the chicken with the egg white, salt, and cornstarch.  Stir to coat the chicken evenly.  Let sit for 15 minutes at room temperature or up to overnight in the refrigerator

2 - In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and  brown sugar.

3 - Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates.  Pour in the 1 tablespoon of cooking oil and swirl to coat.  It's important that the pan is very hot.  Add the chicken and spread the chicken out in one layer.  Let the chicken fry, untouched for 1 minute, until the bottoms are browned.  Flip and fry the other side the same for 1 minute.  The chicken should still be pinkish in the middle.  Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4 - Turn the heat to medium and add the remaining 1 teaspoon of cooking oil.  Let the oil heat up and then add the bell peppers and ginger.  Fry for 1 minute.  Add the pineapple chunks and the sweet and sour sauce.  Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.  Let simmer for 1-2 minutes, until the chicken is cooked through.  Timing depends on how thick you've cut your chicken.  The best way to tell if the chicken is done is to take a piece out and cut into it.  If it's pink, add another minute to the cooking.

Taste the sauce and add more brown sugar if you'd like.

Sugar Cookies

Another good recipe from my sister's blog

http://strikeagainststarvation.blogspot.com/2012/09/sugar-cookies.html 

Creamed Toast

2 Tbsp corn starch
2 cup milk
1 can dried tuna fish
4 Tbsp butter
1/2 tsp salt

Mix corn starch and milk until smooth.  Add butter and salt.  Bring to a boil over medium hat, stirring consistently.  Boil for 1 min.

Apricot Chicken

8 oz Russian Salad Dressing
1 cup (12 oz) apricot jam
2 tsp curry powder
1 package of lipton onion soup mix
Chicken tenders

Mix ingredients in blender.  Pour over thawed chicken tenders.  Bake 45-50 min at 350ᵒ F.

Sticky Buns

20-24 frozen roll dough (cut into 1/4th)
1/2 cup melted butter
1/2 cup brown sugar
1 tsp cinnamon

Put rolls into greased bunt pan.  Combine butter, brown sugar, and cinnamon.  Spoon over rolls, raise, bake at 325ᵒ for 30 min.  Dump immediately onto a plate or platter.  Cool for 5 min and serve.

Chocolate Chip Cookies

1 cup butter (softened)
3/4 cup sugar
3/4 cub brown sugar
1 tsp salt
chocolate chip
1 tsp vanilla
2 eggs
2 3/4 cup flower
1 tsp baking soda

Preheat oven to 375ᵒ.  Combine butter, sugar, vanilla, and eggs.  Add flower, backing soda, and salt.  Stir in chocolate chips drop on cookie sheet.  Bake 9-11 min.

Kerstian's Chicken Encheladas

1 can of cream of chicken coup
1 can of milk
8 oz sour cream

Mix above, spread some on bottom of 9x13 pan

12 flower tortillas
Cooked chunks of chicken
sliced black olives
shredded cheddar cheese

Spread some soup mixture on center of tortilla, then add desired amount of chicken and olives. Roll up and palace in pan.  Spread some soup mixture on top.  Sprinkle with cheese.  Bake at 375ᵒ for 20 min.

Pizza Casserole

1 lb ground beef
1 package of wide egg noodles
1 can sliced mushrooms
1 can of cream of mushroom soup
grated cheese
1 can tomato soup
16 oz tomato sauce
1 green pepper - optional
1 onion, chopped - optional

Brown hamburger with onions and peppers.  Mix mushrooms, sauces, and soups together.  Cook noodles, drain noodles.  Mix noodles, hamburger and soup together.  Sprinkle cheese on top.  (if everything is hot and cooked, let cheese melt and serve).  Bake in oven at 350ᵒ for 30 minutes.