Chop Suey

Ingredients:

1 lb thinly sliced beef
2 Tbsp vegetable oil
1/2 cup onion, sliced
1 cup celery, chopped
1/2 cup green pepper, thinly sliced
1 Tbsp cornstarch
1-1/4 cup water
1 beef bullion cube
1 16 oz can bean sprouts, drained
1 5 oz can water chestnuts, drained and sliced
2 Tbsp soy sauce


Directions:

Brown meat in oil. Add onions, celery, and green peppers; cook for 3 minutes.

Combine cornstarch with a little water. Mix until dissolved and then add the rest of the water. Add to meat. After mixture heats, take some liquid out and add bullion cube; after it dissolves add it to the meat. Cook until liquid has thickened. Then add the remaining ingredients and heat until hot. Serve with rice.

Shrimp Boil

Ingredients:

24 medium size new potatoes
2 large tomatoes, peeled and chopped
2 bunches green onions (or any type of onion you like chopped up)
Any amount of the following vegies: carrots, corn on the cob (nibblers), celery
6 lbs shrimp, in shells
1 jar of Old Bay seasoning (shrimp boil seasoning)



Directions:

Peel and chop tomatoes, onions, carrots, and celery. Boil new potatoes and other vegetables covered in water for about 30 minutes. Then add shrimp and the jar of Old Bay. Add water to cover. Bring to a boil and cook until shrimp is done. About 5 to 10 minutes.

Taco Soup

Ingredients:

1 lb ground beef
1 can corn, drained
1 can Mexican crushed or stewed tomatoes
1 can beef broth
1 can kidney beans, drained
1 can pinto beans, drained
1 can Rotel green chilies and diced tomatoes
1 cup instant rice
1 pkg taco seasoning mix
2 cups water



Directions:

In a large pot, brown ground beef and drain fat. Add the remaining ingredients to the pot and bring to a boil. Boil for 10 minutes. The longer it sits, the thicker it gets.

Can be prepared in a crock pot. Just brown meat and add the ingredients.

Serve hot with corn chips, sour cream, shredded cheese, and/or whatever toppings you would like.

Corn Dog Muffins

Corn Dog Muffins

2 pkgs. (8.5 oz each) Corn Bread/Muffing Mix
2 Tbsp Brown Sugar
2 eggs
1 cup Milk
1 can (11 oz) whole kernel corn, drained
5 hot dogs, chopped

* In a large bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin).

*Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 14 to 18 minutes or until golden brown. Serve immediately or refrigerate.

Yield: 1-1/2 dozen (18 muffins).