Best Vegetable Soup I Have Ever Made

1 box of Beef Broth
1 Large Can of Crushed Tomatoes
2 heaping teaspoons crushed garlic from a jar
1 Tablespoon Salt
1 bag shredded cabbage (like for coleslaw)
1 can green beans (drained)
1 bag frozen onions
1 bag frozen stew veggies (pearl onions, carrots, celery)
1/2-1 bag frozen lima beans
1/2-1 bag frozen peas
1 bag frozen okra
1 bag frozen corn
Flank Steak
3 Tablespoons Flour

Dumped all the ingredients into the crock pot then laid the steak on top and sprinkled the flour on top.
Set crock pot to cook on low all day.
When I got home I removed the flank steak and cut into pieces and put back in pot.
The crock pot was filled to the brim and every bite had tons of veggies in it!

Natalie's Taco Soup

2 pounds ground beef browned with onions
1 large onion, chopped
2 cans black beans
2cans corn ,drained
2cans Rotel tomatoes (or tomatoes with green chile peppers)
1 pkg taco seasoning mix
1 pkg. original hidden valley ranch dressing (dry)
1 jug/can tomao juice

After browning and draining the ground beef...just put all ingredients on the stovetop or crockpot and heat.
The longer it cooks, the better it is. So, I like to put it in the crockpot on low all day while I work.

Lisa's Dressing

Ingredients:
1 bag Pepperidge Farms Corn Bread Dressing Mix
1 bag Pepperidge Farms Herb Dressing Mix
2 sticks butter
onions
3-4 celery stalks
3 cans or 1 box of chicken broth
1-2t sage

Directions
Melt 2 sticks butter in a pan, add celery and onions. After celery and onions are tender, add 1t-2t sage, 3 cans of chicken broth (or one of the boxes), 1 bag pepperige farms herb dressing mix and 1 bag corn bread dressing mix.

Asparagus Casserole (tastes like Mama used to make)

Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup shredded sharp New York Cheddar cheese
1/2 teaspoon salt
1 pinch ground black pepper
2 (14.5 ounce) cans asparagus spears, drained
1 (2.25 ounce) package blanched slivered almonds

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.

Melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Remove from the heat, and whisk in the Cheddar cheese until melted. Season with salt and pepper.

Line the prepared baking dish with half of the asparagus spears. Pour in half of the cheese sauce, top with the remaining asparagus spears, then pour on the remaining sauce. Sprinkle with the slivered almonds.

Bake in the preheated oven until the asparagus is hot and the sauce is golden brown on top, about 20 minutes.

Gaga's Grits Casserole

Cook 1 cup grits and add salt to taste

While hot add:
1 roll Nippy Melted Cheese
1 stick butter or margarine (melted)
Beat together 2 eggs and 1/2 cup milk and add to the above.
Bake 30 minutes at 350 degrees.

Recipe: Garlic Cheese Roll Substitute ©From the Kitchen of Deep South Dish


Ingredients
•1-1/2 pounds sharp cheddar cheese, grated
•1/2 pound of Velveeta
•3 ounces cream cheese, softened to room temperature
•1 teaspoon seasoned salt
•1/4 to 1/2 teaspoon garlic powder, or to taste
•Drop of Liquid Smoke, or to taste

Instructions Warm ingredients over a double boiler or low heat, until cheeses have melted and ingredients are well combined. Put into storage container to cool and set. Portion as needed. The cheese rolls were 6 ounces I believe - this recipe would be four of those rolls.

The back of the card says:
1/2 cup grits - 2 cups water
4 tablespoons butter
4 oz cheese
1 egg
1/4 milk
ground mustard & garlic powder

Gaga's Date Nut Cake

Ingredients:
1/4 tsp salt
4 eggs
1 lb dates
1 lb english walnuts in shell or 2 cups meat
1 cup sugar
1 cup flour
1 tsp vanilla
2 tsp baking powder

Beat eggs, add sugar, beat again add vanilla. Then add sifted dry ingredients add nuts and dates rolled with part of flour. Bake about 1 hour 20 minutes at 250 degrees. Never any hotter than 250. My new stove took 1 1/2 hours.

I used Splenda in the place of the sugar. I put parchment paper in the bottom of the pan so it would be easier to remove. Daddy says that Gaga's had more batter and the dates and nuts sunk to the bottom. Following this recipe (which was in her recipe box) there is very little batter and it is very dense.

Scottie Band Puppy Chow

Prep Time: 15 minutes
Cook Time: 3 minutes
Ingredients:
12 oz. box Crispix cereal
1/2 cup butter
1 cup crunchy peanut butter
12 oz. pkg. semisweet chocolate chips
2-3 cups powdered sugar
Preparation:
In medium microwave-safe bowl, combine butter, peanut butter and chocolate chips and microwave on high for 2 to 3 minutes, stirring once during cooking, until mixture is melted and smooth. Place the cereal in another large bowl and pour the melted mixture over the cereal. Stir until the cereal is thoroughly coated.
Pour the powdered sugar into a large plastic food bag. Pour the coated cereal into the powdered sugar and shake until it is well covered with the sugar. Pour the cereal onto wax paper to cool and dry. Store in tightly covered containers at room temperature.