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Ain't Got Time To Cook!

I love to cook, but sometimes I just don't feel like it. Or I just 
don't have the time. I've got plenty of cook books on how to cook 
fancy dishes, but I'm real, I have a life, I have 3 kids! I want a 
cookbook that tells me how to save time or energy! So, here are our 
family favorites that (believe me!)take very little effort. All are 
hearty down home tasting good! If you have a dish that I would appre-
ciate, please let me know! 

Mamma's Porkchops
Ms. Gladys' Pot Roast
Barbeque Ribs or Chicken
Baked Macaroni and Cheese
Shepard's Pie
Chicken Pot Pie
Creamed Dried Beef
Fried Chicken and Homemade Gravy
Corn Bread



(I always asked for these when I was a kid. You can cut them with a 
fork and they are so good!)

1 large can of bakebeans (Campbell's works the best, off brands don't
thicken up as well, I doctor 'em up with brownsugar)
1 package of porkchops

Dump the beans in whatever you have clean, iron skillet/casserole dish
Place the porkchops on top. Season with salt/pepper. Cover. Bake 1 hr.
at 350 degrees. Thick porkchops may take longer. It ain't pretty, but 
it sure is good!

****Miss Gladys'Pot Roast******

By far the EASIEST and the best! You don't need teeth to eat this!

1 boneless chuck roast
1 can of cream of mushroom soup
1 1/2 cans of milk

Place roast in big heavy skillet or casserole dish. Add mushroom soup.
Add milk. You don't even have to mix. Cover, bake at 350 degrees for
3 hours. 1/2 hour longer if your roast is frozen. (yes, I've done it 
with a frozen roast!) 
In the last hour, you can add carrots, onions and potatoes*. Or you 
can thin the gravy with water and bouillion and add Annies dumplings. 
Voila! Beef and dumplings!
*you can also add celery. But I hate celery so I don't use it!


Big Winner around here. I prefer the country ribs....more meat! This 
works well with chicken, too. Although don't boil 'em as long or all
you'll be pulling out is bones. Chicken will be on the bottom. If you
get tied up on phone and that happens, throw some bouillon in and 
Annies Dumplings. Have chicken and dumplings instead!

Barbeque Sauce (we like Bull's Eye)

Boil ribs (I've thrown them in frozen) in water (with a little vinegar 
added) till tender (this can take a couple of hours, you can do it 
ahead of time). Pour sauce in bowl, dip ribs in to coat, place on 
cookie sheet (lined with foil of course!) Bake 1/2 hr. at 350 degrees


This is the most requested dish by dinner quests and what everyone
asks me to bring to a covered dish event. Rick's grandmother said it
tastes like her grandmother's recipe. I'm sure that was a compliment!

1 lb macaroni
1 large can diced peeled tomatoes
1 large block of longhorn Colby cheese, grated, sliced... whatever
1 stick of butter

Boil macaroni 7 minutes. In a large casserole bowl put a layer of 
macaroni, a layer of tomatoes, a layer of cheese, dot with butter.
Repeat layers till you run out of stuff making sure tomatoes and 
cheese are on top. Pour milk in the casserole till you see it just 
peeking through the macaroni. Bake uncovered 1 hr at 350 degrees.


1 lb ground beef
1 can Campbell's Cream of Mushroom Soup
1 cup milk
1 bag of frozen peas or corn (optional)
1 bag Oreida Frozen mashed potatoes or leftovers (once baked you can't
  tell the difference)

Brown ground beef, pour off grease. Nuke potatoes (microwave 14 min.)
according to directions on bag. Place browned gr. beef in bottom of 
casserole dish. Add soup and milk. Stir. Add layer of frozen 
vegetables. Top with mashed potatoes. Dot with butter (optional)
Bake 45 minutes or till brown in 350 degree oven.

*******CHICKEN POT PIE**********

Leftover chicken (diced)
1 can of Campbell's Cream of Mushroom Soup
1 can of milk
Frozen mixed vegetables
1 tube of ready made biscuits

Mix up the first 4 ingredients in a casserole dish. Nuke till hot. 
Place biscuits on top and bake till golden brown.

******Cream Dried Beef*******

1 tbsp. butter or margerine.
1 package dried beef
2 tbsp. flour
milk (2-3 cups, as you may have noticed I rarely measure anything)

Tear dried beef in pieces. Brown in butter. Sprinkle with flour. Add
milk a little bit at a time and stir(I always remove my skillet from 
the heat at first so it doesn't "get away" from me). Keep adding milk
and stirring till it's as thick as you want it. Serve on toast. 

******FRIED CHICKEN and homemade gravy**********

Okay, I'll confess, frying chicken is a pain. But people say mine is
the best and I ought to include it.

Cutup chicken (I buy mine cutup, cause when I cut it up myself, I do
such a lousy job, that you're not sure which part of the chicken
you're eatin')
eggs beaten
little bit of milk
House Altry Chicken Breader  (My secret is out!)

REMOVE SKIN FROM CHICKEN (my other secret is out, believe me you'll
never miss it.) Heat oil in skillet, about an inch deep. Add the 
little bit of milk to the beaten egg, dip the chicken in. Roll in 
flour. Place in HOT oil. Cook chicken in hot oil about 10 minutes or
till light brown on all sides, reduce heat. Cover tightly and simmer
about 30 minutes or till the juices run clear. Remove cover and cook
for 5 minutes to crispen up chicken. Remove skillet from heat. Pour 
off oil leaving a couple of tablespoons and all of the brown stuff 
that fell of the bird during cooking. Take a couple of teaspoons of 
chicken breader and stir in drippings. Add milk or water a little bit
at a time and keep stirring. After you have about a cup of liquid in,
THEN return the skillet to low heat (this keeps it from lumping up)
Keep stirring till desired thickness. Keep adding milk or water to 
desired taste. Voila! Gravy!

Corn Bread

1 box of Jiffy Corn Bread Mix  DO NOT FOLLOW THE DIRECTIONS ON BOX!
3/4 cup milk
1 egg
1/2 cup sugar
2 tblspoon oil 

Preheat oven to 400. Mix first 4 ingredients. Heat a cast iron skillet
with the tablespoons of oil on stove till HOT! Pour batter in skillet.
(This makes the outside crispy and it comes out of the pan easy) Bake
20 minutes or till golden brown.