Cooking and crafting in the country
1 large spicy V8 (can or jug)
1 can pinto beans
1 can stewed tomatoes
1 can corn
1 small can green chilies
2 cans hominy
2 cans sliced potatoes
1 cup frozen peppers and onions
1 cup uncooked instant rice
Combine all ingredients in large soup pot.
Do not drain any of the veggies, use whole can.
Simmer on low for several hours.
Pour into serving bowls and top with sour cream.
Season as needed.
1 can cream of mushroom or beefy mushroom soup
1 cup milk
2 cups frozen onions and peppers, thawed and drained dry
1 large can mushrooms, drained
1 cup rice, cooked
4-6 pork chops, boneless or bone in
Mix all ingredients except rice and pork chops, pour into crock pot.
Layer pork chops , stirring sauce over top to coat evenly.
Cook on low for 6 hours.
Thicker chops may need extra time.
If sauce is thin after cooking , remove 1 cup and add flour to thicken.
Add back into crock pot, mixing well.
Serve over rice, seasoning with salt and pepper to taste.
1 onion, chopped
1 bell pepper, chopped
2 TB minced garlic
4 TB brown sugar, divided
1 stick margarine
1 can Italian tomatoes
1 can stewed tomatoes
1 can Hunt’s Garlic and Herb Sauce
1 small can mushrooms
1 package Jimmy Dean sausage crumbles with bacon
Saute onion, pepper and minced garlic in melted margarine with 2 TB brown sugar until translucent.
Mix all ingredients and cook on low in crock pot for 6 hours.
I add some cream cheese and sprinkle shredded mozzarella on mine and let it all melt.
Decorating inside too! One can never have too many seasonal decorations.
Autumn in the country! Love decorating this huge front porch .
Country Life At Gray Gables 