Paula Deen's Goulash

• 1 pound ground beef
• 1/2 cup chopped onion (about 1 small)
• 3 cups water (may need to add more)
• 2 (8 ounce) cans tomato sauce; or, 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can petite diced tomatoes
• 1 teaspoon Italian seasoning (optional)
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons salt (may reduce)
• 1 1/2  Tablespoons soy sauce
• 1/8 teaspoon black pepper
• 1 cup dry elbow macaroni

Brown the ground beef and onion in a Dutch oven and drain off grease and return to pot. Add water, tomato sauce, and diced tomatoes to the pot. Add seasonings to taste. Bring to a boil and add macaroni. Simmer on medium-low heat until macaroni is soft, stirring often and add water, as necessary.

Serving suggestions: shredded cheese and Fritos

Adapted from recipe here.

Pink Lemonade Pie

• 3/4 cup (6 ounces) frozen pink lemonade, thawed
• 1 (14 ounces) can sweetened condensed milk
• 1 packet (6.5 grams) lemonade flavor Kool-Aid unsweetened drink mix (optional, but adds intense lemon flavor)
• 1 (16 ounces) carton frozen Cool Whip, thawed
• 2 graham cracker crusts

Blend lemonade and milk. Sprinkle mixture with as much Kool-Aid powder as you wish. Fold in Cool Whip. Pour into crusts. Refrigerate until ready to serve.

Melissa's Quick Pantry Salsa

• 28 ounces canned tomatoes, any type (see note below)
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ⅛-¼ teaspoon black pepper

Mix all the ingredients in a bowl. Cover and refrigerate for several hours or overnight.

Cook’s notes: (1) I use the 28 ounce can of petite diced tomatoes and blend about ½ of the can with the spices before adding back in the rest of the can. You can use a 14 ounce can of diced or petite diced tomatoes and a 14 ounce can of crushed tomatoes.

(2) Add fresh cilantro if you have it on hand.

(3) Fresh onion and/or garlic can be used instead of powder.

No Yeast Dinner Rolls (Mayo Rolls)

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons mayonnaise

Preheat oven to 350 degrees F. Combine all ingredients. Spoon mixture into greased muffin tin cups. Bake for 15 minutes or until golden brown.

Old Fashioned Banana Pudding

• 1 cup sugar
• 5 tablespoons cornstarch
• 4 cups milk
• 4 beaten egg yolks (reserve whites for another use)
• 4 tablespoons butter or margarine (stick)
• 1 tablespoons vanilla extract

• 1 (10-11 ounces) bag or box of vanilla wafers
• 2 medium bananas

In a Dutch oven, stir together sugar and cornstarch with a wire whisk. Add milk and egg yolks and mix thoroughly. Over medium-low heat, stir mixture frequently, paying attention to bottom and "corners" of the pan. Do not be tempted to use higher heat: your milk will scorch easily! After mixture comes to a bubble, cook for an additional 2-3 minutes. Remove from heat. Add butter and stir until melted. Add vanilla and stir until combined.

In a 9x9 inch pan, put down a single layer of vanilla wafers. Spoon (I use a soup ladle) just under half of the pudding mixture over the wafers. Thinly slice 1 banana and put on top of the pudding. Add another layer of wafers. Thinly slice another banana and place on top of wafers. Add rest of pudding. Place wafers around edge of dish and on top of pudding. Refrigerate until time to serve.



The pudding recipe is adapted from Better Homes & Gardens New Cookbook.

Cole Slaw

• 1 bag shredded cabbage or cole slaw mix (up to 16 ounces)
• 1/4 cup sugar
• 2/3 cup mayonnaise
• 3 teaspoons milk
• 2 teaspoons white vinegar
• salt & pepper, to taste

Mix all ingredients well. Cover and refrigerate for several hours or overnight.






From The Welders Wife YouTube channel. Watch video here.

Chicken Spaghetti

• 1 chicken, boiled and deboned (or use a rotisserie chicken)
• 1 pound (16 ounces) thin spaghetti
• 1/2 onion, chopped 
• 1 pound (16 ounces) Velveeta cheese
• 1 (10 1/2 ounces) can cream of celery soup
• 1 (10 1/2 ounces) can cream of mushroom soup
• 1 can Ro-tel tomatoes (I accidentally used 2 cans and it was good)

In a large pot, cook chicken and keep broth; cook spaghetti in broth; drain. If using a rotisserie chicken, simply debone and chop chicken while boiling spaghetti in salted water until done to your taste. Sauté onions in a small amount of butter. Mix soups, Rotel tomatoes; add cheese; stir over low heat until cheese melts. Add chicken and pour over spaghetti and heat all ingredients together.

**I have had this recipe in my file for so long I do not know where I got it. **