Some of my family favorites....

As I end this blog I wanted to post some of my absolute favorite recipes I remember from my childhood. Some of these recipes are not only recipes, but memories with my mother as well! Without her strong cooking skills I remember while growing up I may never have decided to cook in the first place. I love it just as much as she did and I hope my children will have some fond memories of dinners to come in the future!
Enjoy these favorite Waughop family recipes!!!

* This first recipe was always made by my request on my birthday when it fell during the weekdays. It was one of my absolute favorites... not the healthiest dish but quite delicious!

Hamburger Stroganoff

• 1 lb hamburger browned with 1 small onion and 1 clove garlic
• 1 small can mushrooms
• 1 small can cream of mushroom soup
• 1 can of cream of celery soup
• 1/4 cup margerine
• 1 cup sour cream

Add hamburger to the other ingredients and simmer at a low temperature for 30 minutes. Serve over egg noodles!

* This next recipe is one of my favorite comfort foods on a cool evening.
Tuna Noodle Casserole

• Prepare egg noodles ahead

Mix with:

• 1 large can of mushrooms
• 1 large can of tuna fish
• 1 can cream of mushroom soup

Place ingredients in a casserole dish. Sprinkle with crumbled Lays potato chips. Bake at 350 degress for no longer than 45 minutes.

*A Fun quick family dish for summer nights or just because!
Hamburger Bar-B-Ques

• 1 lb hambruger
• 1 - 12 oz. can corned beef
• 1 onion
• 2 cups ketchup
• 1 1/2 tsp. chilli powder
• 1 TBSP. Worchestershire sauce
• 1/3 cup brown surgar
• salt and pepper to taste

Brown hamburger and onion. Drain completely. Add remaining ingredients and cook until hot. Serve with hamburger buns!

* This is a favorite from childhood but also from my in-laws family dinners as well!
Scalloped Pineapple

• Mix together:
• 3/4 stick melted butter
• 1 cup sugar
• 2 beaten eggs
• Add:
• 2 cups soft bread crumbs
• 20 oz. can crushed pineabpple

Put in an ungreased casserole dish. Bake 350 degrees for at least 45 minutes.

*This was a dish Mom and I made a Christmastime. A little healthier than most Christmas desserts and the most colorful of them all!!! :)
Jello Dessert

• Red, Green, Yellow, and Oragne small boxes of Jell-O
• 1/2 gallon of vanilla ice cream

Divide ice cream into quarters. Dissolve the first colored Jello in 1 cup water. Add ice cream. Pour into a 9x13 pan and repeat with other layers once one layer has hardened.

A Fall Soup in Five minutes!

My mother-in-law who is an exceptional cook gave me a recipe for Tortellini soup last year and it has become a favorite dish for us especially around fall. I love this recipe because it doesn't take anymore than 5 minutes to prep. Then when you come home it smells delicious! You can make it on the stove top or the crock pot as we do!

Tortellini Soup

Ingredients:

• Frozen Cheese filled tortellini 12-14 oz (cook ahead or add 10 minutes at end)
• 5 cans minestrone soup (undiluted)
• 1-2 cans of dived tomatoes
• 2 lbs of browned/drained sausage (can substitute ground beef)
• 4 tsp. chicken bullion
• 2 1/2 cups water

Simmer together until warm!

Another fall soup

I made this recipe for my dad and stepmom on a cold fall afternoon. We served it with salad and it was quite delicious and didn't take more than 20 minutes to put together! It is a great meatless option if you decide to go that route!

 

 Pasta e Fagioli Soup

• Yield: Serves 6
• Cook time:30 Minutes
• Prep time:10 Minutes

• Cost Per Serving:$1.42

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 rib celery, chopped
• 2 carrots, chopped
• 1 clove garlic, minced
• 2 15-oz. cans cannellini beans, drained and rinsed

• 1 28-oz. can crushed tomatoes
• 4 cups low-sodium chicken broth
• 2 tablespoons chopped fresh thyme
• Salt and pepper
• 1 cup small pasta such as shells or elbows

Preparation

1. Warm oil in a large saucepan over medium-high heat. Add onion, celery and carrots and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Stir in beans, tomatoes, broth and thyme. Season with salt and pepper.
2. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add pasta and cook, stirring often, until the pasta is al dente, 10 to 12 minutes longer. Season again with salt and pepper. Thin with more broth if desired.
3. Let cool, cover and refrigerate until ready to use. To pack, rewarm over medium-low heat, stirring often, and ladle into a