Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole

1 small onion, chopped
2 Tbsp. butter

1 (10 oz) can cream of celery soup
1/3 C milk
2 C egg noodles or rotini pasta, cooked and drained
2 (6oz) cans tuna, drained

2 C cheddar cheese, divided
1/4 C Parmesan Cheese, grated
2 Tbsp. chopped pimiento

Heat oven to 350°F. Cook and stir onion in butter in large saucepan over medium heat until tender but not browned. Add soup, milk, noodles, tuna, 1 cup of the cheddar cheese, the Parmesan cheese and pimento; mix well. Spoon into a casserole dish. Top with remaining cheddar cheese. Bake for 25-30 minutes or until bubbly. 

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Banana Bread

Banana Bread

3 bananas, mashed

1 C sugar

½ C butter, softened

2 eggs

1 tsp. baking soda

1 tsp. salt

3 Tbsp hot water

2 C flour

Mix sugar, butter, and bananas. Add eggs, salt and flour, mix well. Dissolve baking soda in water and then add to bread mixture. Mix well. Pour into a greased bread pan. Bake at 350°F for 50-60 minutes or until cooked through. 

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Sourdough Starter

Sourdough Starter

2 C flour

3 Tbsp. sugar

1 Tbsp. yeast

½ tsp. salt

2 C warm water

Mix everything in a large glass bowl. Cover with a cloth and set in a warm draft free place. Stir with a  wooden spoon several times each day for 2-3 days. Refrigerate.

To use, remove amount of starter needed for your recipe. Replenish every 7-10 days by adding equal parts of water and flour. I usually use 1 or 2 cups depending on how much starter I have used. Let stand at room temperature overnight after replenishing. Return to the refrigerator.

Easy Peanut Butter Cookies

Easy Peanut Butter Cookies

1 C sugar

1 C creamy peanut butter

1 egg, beaten

1 tsp. vanilla extract

Mix everything together. Roll dough into 1 inch balls and place on ungreased cookie sheets. Use a fork to make criss crosses on the top of eash cookie. Bake at 325°F for about 10-15 minutes for soft cookies and about 15-20 minutes for harder cookies.

Texas Beef

Texas Beef

3 lbs beef (brisket, shoulder, or chuck roast)
seasoning salt to taste
1 lb carrots, peeled and chopped
1 large onion, chopped
1 C ketchup
pepper to taste

1/4 C Worcestershire sauce
1 tsp dry mustard
3 cloves garlic, minced
1/4 C lemon juice

Cut beef into medium size chunks. Season with seasoning salt. Place carrots and onions in bottom of a crockpot. Place meat on top. Mix together remaining ingredients and pour over the top of the meat. Cover and cook on low for 8 to 10 hours or until cooked through.

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