Friday, November 13, 2015


This recipe is from an old Missouri restaurant's breakfast favorites.

2 tablespoons oil or butter
4 cups diced potatoes
1/4 cup chopped onions
1 cup chopped ham (or precooked bacon or sausage)
2 medium eggs
4 slices Amerian cheese (or your favorite cheese)

In a large frying pan, heat the oil or butter over high heat. Add the potatoes and onions and cook 5 to 7 minutes until lightly browned and tender, stirring often. Place the meat on top of potatoes and stir in. Break the eggs over the mess and then stir in. Cook, stirring gently, until eggs are done, about 2 to 3 minutes. When the eggs begin to firm, cover with the cheese, reducing heat to medium, and cover. Continue  cooking  until the cheese is melted, about 2 minutes. Serve immediately.

Makes 1 large mess or 2 servings.


2  bricks (8-oz each) cream cheese
1 4 cup mayonnaise
1/3 cup Parmesan cheese
1/4 cup chopped green onion
6 slices bacon, fried and crumbled
5-oz green olives, drained and chopped

Mix all together, chill and serve.

Thursday, November 12, 2015


This was my late mother's recipe.

2 cups diced cooked chicken breast
2 cups diced celery
1/2 cup water chestnuts, sliced
2 tbsp chopped onion
1 tbsp lemon juice
1 cup mayonnaise
1 can cream of mushroom soup
1/2 tsp salt
1/2 tsp pepper
2 cups Rice
1 pkg (18-oz) grated cheese

Prepare rice according to package directions. Mix soup, mayonnaise, salt, pepper and lemon juice. Add remaining ingredients. Mix well. Place in a 9 x 13-inch baking pan. Sprinkle with crushed potato chips or Ritz cracker crumbs. Bake at 350 degrees for 30 minutes.

Wednesday, November 11, 2015


1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom soup
1/2 cup milk
1 cup frozen peas
2 cans (approximately 6-oz each) TUNA, drained and flaked
2 cups medium egg noodles, cooked and drained
2 tbsp dry bread crumbs
1 tbsp butter, melted

Combine the soup, milk, peas, tuna and noodles in a 1 1/2-quart casserole dish.

Bake are 400 degrees for 20 minutes or until hot and bubbly. Stir.

Combine bread Crumbs and melted butter; sprinkle over casserole. Bake another 5 minutes or until golden brown.

Yield: Serves 4