Having a stocked pantry can make all the difference in the world when it comes to ease in the kitchen and good results

Posted Tuesday, Oct. 29, 2013  comments  Print Reprints
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I can remember when I was just starting out on my own that cooking was something I didn’t do very often. When I did, it was something like Ramen Noodles or perhaps a can of chili and a sleeve of crackers - truth is I still like that.

When I did cook, it seemed like I had to make several trips to the store, which was embarrassing, for the lack of ingredients. I just didn’t keep a very well-stocked pantry.

Not today. My pantry is packed with goods that can easily make a meal in a snap. It’s made cooking a breeze and frankly less costly when I am able to purchase things on sale. On top of that, no more eating out which really saves wear-and-tear on the old wallet.

Enjoy.

Tamale Pie

By Pam Thompson

• 2 lb. ground round, thoroughly browned and drained

• 2 packages taco seasoning

• 1 can (16 oz.) diced tomatoes

• 1 can whole kernel corn, drained

• 1 chopped onion (about 1/2 cup)

• 1 can chopped green chilies

• 2 packages Buttermilk Cornbread, prepared according to package

• 1 package shredded fiesta cheese (or other blend of cheese of your choice)

1. Preheat oven to 400 degrees.

2. Spray 9 x 13 casserole dish with vegetable oil.

3. Mix meat, taco seasoning, tomatoes, corn, onion and chilies in large bowl.

4. Prepare cornbread and pour into casserole dish. Spread meat mixture evenly over cornbread.

5. Bake in 400 degree oven until cornbread is nearly brown (about 15 minutes).

6. Sprinkle cheese evenly over top, continue baking until cornbread is done and cheese is melted, about 5-8 minutes.

Serves 6-8

Poppy Seed Chicken

By Mende Feriend

Chicken:

• 4 big chicken breasts

• 1 can cream of mushroom soup

• 1 can cream of celery soup

• 8 oz. sour cream

1. Bake chicken breast at 350 degrees for 1 hour.

2. Cut into bite size pieces and mix in bowl with soups and sour cream.

3. Pour into 9 x13 sprayed casserole dish.

Topping:

1. 1 sleeve saltine crackers, crushed fine

2. 1 stick butter, melted

3. 2 Tbsp. Poppy seeds

4. Mix together. Spread on top of chicken.

5. Cook 350 degrees until bubbly.

Serves 6-8

Chicken Enchilidas

By Jacque Wortman

• 1 1/2 cups cooked chicken, cubed

• 1 cup sour cream (light)

• 1 can cream of chicken soup

1 can chopped green chilies (4.5 oz.)

• 1 Tbsp. Chopped green onions

• salt and pepper to taste

• 6 large flour tortillas (light)

• 8 oz. grated Jack Cheese

1. Mix chicken, sour cream, soup, chilies, onions, salt and pepper together.

2. Spread on tortillas, roll and lay in baking dish sprayed with Pam.

3. Sprinkle with cheese.

4. Bake 45 minutes at 350 degrees.

5. Garnish with salsa.

Serves 4-6

Lattice-Top Chicken Stew

By Karen Carpenter

• 1 pkg. frozen California vegetables

• 2 cups cubed cooked chicken

• 1 can cream of potato soup

• 1 cup milk

• 1/2 cup shredded cheddar cheese

• 1/2 cup French fried onions

• 1/2 tsp. seasoned salt

• 1 tube crescent rolls

1. Thaw and drain bag of vegetables.

2. Combine veggies, chicken, soup, milk, cheese, onions, and seasoning in a medium mixing bowl.

3. Bake mixture in a greased 9 x 13 inch pan uncovered for 20 minutes, 350 degrees.

4. Meanwhile, separate crescent dough into two rectangles. Seal perforations.

5. Cut each rectangle lengthwise into four strips.

6. Remove pan from oven.

7. Weave crescent strips over warm filing, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown.

•  Quick tip: It tastes just as good if you just lay the crescent dough over the filling instead of weaving it, it just does not look as pretty.

I got this recipe after one of our friends from church made it for us when Dani was born.

Serves 6-8

Dump Cake

By Paula Dowling

• 1 can (#2) crushed pineapple

• 1 can (#2) cherry pie filling

• 1 Box Butter Pecan Cake mix

• 1 stick margarine

• 1 cup coconut

• 1 cup chopped pecans

1. Layer all ingredients, one at a time in a casserole baking dish.

2. Bake for 50 minutes at 350 degrees.

Serves 6-8

Mandarin Orange Cake

By Barbara Adams

Cake:

• 1 box Yellow Cake Mix

• 1 small box Instant Vanilla Pudding

• 3 eggs

• 3/4 cup oil

• 1 Small Can Undrained Mandarin Oranges

1. Mix cake mix, eggs, pudding and oil together until combined.

2. Add the mandarin oranges and juice.

3. Bake in 3-layer cake pans at 350 degrees for 25-30 minutes.

Frosting:

1. 1 Large Can Undrained Crushed Pineapple

2. 1 Small box Vanilla Instant

3. 1 12-ounce Cool Whip

4. Mix pudding and pineapple with juice together. Fold in Cool Whip. Put icing on cooled cakes.

Serves 6-8

Corn casserole

By Paula Downing

• 1 box Jiffy corn muffin mix

• 1 stick butter

• 1 can cream style corn

• 1 can whole kernel corn, drained

• 1 cup (8 oz.) sour cream

• salt and pepper to taste

• 3 eggs

• 1 cup cheddar cheese, grated

1. Mix all ingredients together well.

2. Put in 2 quart baking dish.

3. Bake at 375 degrees for 45 minutes.

Pumpkin-Chocolate Chip Cookies

By Terry Skelton

• 1 cup shortening

• 1 cup sugar

• 1 large egg

• 1 cup canned pumpkin

• 2 cups all-purpose flour

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1/2 tsp. salt

• 1 tsp. ground cinnamon

• 1 tsp. vanilla extract

• 1 package (6 oz.) semisweet chocolate morsels (1 cup)

• 1/2 chopped pecans

1. Beat shortening at medium speed with an electric mixer until fluffy, gradually add sugar, beating well.

2. Add egg and pumpkin, mixing well.

3. Combine flour, soda, baking powder, salt and cinnamon, add to pumpkin mixture.

4. Stir in vanilla, chocolate morsels and pecans.

5. Drop dough by tablespoonfuls onto lightly greased cookie sheets.

6. Bake at 350 degrees for 13 minutes.

7. Remove to wire racks to cool.

Yield 5 1/2 dozen.

Peanut Butter Chewies

By Heather Hayes

• 1 cup. Butter Flavor Crisco Shortening

• 1 1/2 cups creamy peanut butter

• 1 1/2 cups firmly packed brown sugar

• 2 eggs

• 1 can Eagle Brand Sweetened Condensed Milk

• 2 tsp. vanilla

• 2 cups all purpose flour

• 1 tsp. baking soda

• 1 tsp. salt

• 1 1/2 cups chopped pecans

1. Heat oven to 350 degrees.

2. Place sheets of foil on counter top for cooling cookies.

3. Combine shortening, peanut butter, and sugar in large bowl.

4. Beat at medium speed until well blended.

5. Beat in eggs, Eagle Brand, and vanilla.

6. Combine flour, baking soda and salt.

7. Mix into shortening mixture at low speed until blended.

8. Stir in pecans.

9. Drop rounded tsp. of dough 2" apart onto ungreased cookie sheet.

10. Bake for 10 to 11 minutes.

Makes about 4 dozen.

Chocolate Marshmallow Fudge

By Lainie Ereno

• 1 2/3 cup sugar

• 2/3 c. fat-free evaporated milk

• 2 Tbsp. Reduced-calorie margarine

• 12 oz. chopped semi sweet chocolate (about 11/2 cups)

• 14 large marshmallows or 1 cup marshmallow crime

1. Coat an 8 x 8 inch pan with cooking spray.

2. Stir together sugar, evaporated milk and margarine.

3. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes.

4. Stirring constantly.

5. Stir in chocolate and marshmallows.

6. Remove from heat and stir until smooth.

7. Pour into pan and refrigerate until firm, about 2 hours.

8. Cut into 36 squares and serve.

(Leave fudge in refrigerator or freezer for a firmer consistency.)

About Brock United Methodist

The Brock United Methodist Women have compiled this cookbook to celebrate 100 years of delicious recipes that have been shared with our friends and families. These recipes have been used for celebrations of joy and sorrow in the church community for the last century.

Featured cookbooks are: Just Us Cowgirls Cookbook on sale for $15 and available at Brazos Trails Cowboy Church, located at 300 Sharla Smelley Road or by calling Janet Walker at 817-599-7377; Taste and See by the Ladies Intentionally Going Helping Touching at the First Baptist Church of Weatherford. The book is $17 and available at the church office; Made with Love by the Parker County Committee of Aging (senior center). The book is available at the Senior Center on sale for $25; Feeding the Flock by North Side Baptist Church benefiting the Prayers and Squares ministry. The book is $16 and available at the church office.

Three Chilies and a Bean can be purchased for $20 at Something Special benefiting breast cancer awareness; Favorites from Our Table by the Parker County Quilter’s Guild can be purchased at Quilters Guild meetings or by calling Andrea Killias at 877-441-2471 for only $10. Center Point Baptist Church, Favorites from the Country, is available at the church office. The Brock United Methodist Church, Classic Recipes, benefits the women’s group at the church and is only $10. It can be purchased by calling Lisa Belding at 817-613-0332.

Lance Winter, 817-594-9902, Ext. 102 Twitter: @Lancewinter

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