Barbecued Spareribs From Ward Cook Book

From Louisiana Ward Cook Book

4 lb. spareribs
garlic salt
1 large diced onion
1 c. canned tomatoes
1 c. diced celery
1 c. diced green pepper
1 c. ketchup
3 Tbsp. brown sugar
3 dashes of Tabasco sauce
1 tsp. mustard
2 boullion cubes
2 c. water

Brown ribs (works well in electric skillet); add remaining ingredients. Simmer 2 to 3 hours or until meat is tender. Sauce will be lightly thick; stir frequently. Add water if needed. Serve over rice or potatoes.

Green Chili Enchiladas From Ward Cook Book

From Louisiana Ward Cook Book

1 lb. ground meat
1 clove garlic
1 large onion chopped
1 can cream of chicken soup
1 can of water
1c. milk
1 can green chilies, seeded and chopped
1 lb. grated cheddar cheese
corn tortillas

Fry ground meat,onion and garlic; add the rest of ingredients, except tortillas. Heat until cheese is melted. Layer mix with 1 package tortillas. Bake at 425 until bubbly.

Mexican Corn Bread From Ward Cook Book

From Louisiana Ward Cook Book

Crust:

1c. yellow corn meal
1c. milk
3/4 tsp. salt
2 eggs, beaten
1/2 tsp. baking soda
1(16oz.) can cream style corn

Filling:

1/2 lb.ground meat,browned
1/2 lb.chedder cheese,grated
1 large onion, chopped
2 pickled jalapeno peppers, chopped and seeded

Mix the crust by combining all of the ingredients in a large mixing bowl. Grease the bottom of a large black skillet and heat over a low fire. Sprinkle a very thin layer of corn meal in the skillet and let it lightly brown. Remove from fire. Pour half the crust batter into the skillet.

Layer the filling ingredients, first the cheese, ground meat, onion, and jalapeno pepper. Pour the remaining crust batter over the top. Bake for 45 minutes in a 350 oven. Let the bread cool slightly before cutting. Yeild 8 pie shaped servings.

Chocolate Pie From Ward Cook Book

From Louisiana Ward Cook Book

11/2 large Hershey's almond bars
1/2 c. milk
18 large marshmallows
1 tsp. vanilla
whipped cream

Melt in top of double boiler all, but whipped cream. Pour into crumb crust top with whipped cream.

Sam's Yams

3 or 4 yams
2 eggs
1/2 c. canned milk
1/2 to 1 c. sugar (optional)
1 tsp. Vanilla
1/2 c. butter
Topping:
1/2 c. flour
1/2 c. brown sugar
1/3 c. unmelted butter

Boil or bake yams until done.  Peel and mash.  Beat in milk, eggs, vanilla, butter and sugar.  Mix until smooth.  Pour into a greased casserole dish.  Sprinkle with topping.  Bake uncovered at 350 for about 30 minutes.  (I don't add any sugar and they are still good and sweet).

BaKed Beans From Ward Cook Book

1 large can of pork and beans
1/3 c. brown sugar
2/3 c. ketchup
1 small onion or 1/2 c. dehydrated onions
1/2 c. bacon
Brown onion and fry bacon.  Add all ingredients.  Bake at 350 degrees for 1 hour.

Creamy Crockpot Chicken From Ward Cook Book

6 Chicken Breasts or can use 4 cans chicken breast put in towards last 20 minutes
16 oz. sour cream
1 can cream of chicken soup
1 envelope lipton onion soup mix
Cooked rice or noodles

1.  Combine the soup, sour cream, and soup mix and pour over the chicken in the crockpot.
2.  Cover and cook on low 6-8 hours.
3.  Serve over rice or noodles.

Chicken Broccoli Rice Cassorole From Ward Cook Book

3 c. prepared rice
1 can cream of mushroom or cream of chicken soup
2 c. steamed broccoli (can use fresh or frozen)
1/2 c. milk
1 tsp. lemon pepper (or seasong of choice)
1/2 c. cottage cheese (optional)
grated cheese

Mix rice, soup, milk, seasonings, and cottage cheese well in a 9X13 pan.  Add broccoli and mix well.  Top with grated cheese and bake for approx 30 min,@ 350 until heated through and cheese is bubbly.