Holly's Philly Cheese Steak Sandwiches

2 lb Rump Roast
1 Yellow Onion
1 Green Bell Pepper
Garlic Powder
Salt
Pepper
Deli Rolls or your choice
Cream Cheese
Cheese, your choice, white american, provolone, swiss...

Slow cook Rump Roast in crock pot for 10 hrs on low, or 5-6 hrs on high. Shred. Then thin slice one yellow onion, and one green bell pepper. Place both in a skillet with a little bit of butter and cook over medium heat until soft. Then add your shredded roast to skillet. Sprinkle garlic powder and salt and pepper to taste, cook over med-low heat until all warmed. Then get Sara Lee Deli rolls (or whichever you like). Toast in the oven under the broiler. Then spread cream cheese on bottom half. Add meat mixture, then top with cheese ( I used white american, but provolone or swiss would be great too!) And then place top bun on.
Enjoy and sooo yummy :D

Pepper Steak

1 1/2 lbs. Sirloin Steak, 1/2 inc thick, cut into strips

2 Green Peppers, cut into 1 inch pieces

1/2 teaspoon Salt

2 medium Onions, chopped

1 cup Beef Broth

1 clove GARLIC, minced

3 tablespoons Soy Sauce 

1/4 cup cold Water

2 tablespoons Cornstarch

2 Tomatoes, peeled & cut into 8th

3-4 cups Hot Cooked Rice

Trim fat from meat. Cut meat into strips. Grease skillet and brown meat thoroughly, sprinkling with salt. Remove meat from pan and add onion and cook until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil & stir 1 minute. Add tomatoes; heat through. Serve over rice.

Chicken Noodle Soup & Rice Casserole

1 lb. Hamburger
1 cup Celery, diced
1 cup Carrots, grated
1 pkg. Lipton’s  Chicken Noodle Soup, dry mix
3 cups Water
1/2 cup Rice, uncooked

Brown hamburger, add carrots, celery and water. Bring to boil. Add Chicken noodle soup mix and rice. Place in casserole dish. Bake at 350º for 40 minutes.

Note: Some of my favorite vegetable additions are: broccoli, cauliflower or squash.

No-Bake Cherry Cheesecake

1 can sweetened Condensed Milk

1 (8 oz) pkg Cream Cheese

1/4 cup Lemon Juice

1 teaspoon Vanilla

1 Graham Cracker Crust

In mixer, combine softened cream cheese and sweetened condensed milk. Mix. Add lemon juice and vanilla. Mix. Pour into graham cracker crust. Refrigerate. Serve with your favorite pie filling.

Mini Cheese Cakes

2 (8 oz.) pkg Cream Cheese
3/4 cup Sugar
1 tablespoon Lemon Juice
2 Eggs
1 teaspoon
Vanilla
Vanilla Wafers

Mix all ingredients in mixing bowl. Place cupcake papers in cupcake tin and put a vanilla wafer in each. Fill each paper with the cream cheese filling to 3/4 full. Bake at 350º for 15 to 20 minutes. Cool. Put a teaspoonful of cherry (or other desired flavor) pie filling on each. Serve. Makes 18.

Island Spareribs

3 lb. Country style spareribs
2 Tbsp. Cornstarch
1 Tbsp. Soy sauce
½ tsp. salt
3 Tbsp. Brown sugar
¼ C. vinegar
½ C. catsup
1 (9 oz.) can crushed pineapple with juice (I use the regular size can)

Arrange spareribs in large casserole dish. Combine all the other ingredients and cook over medium heat until slightly thick, stirring constantly. Pour over ribs. Cover tightly and bake at 350 degrees for 2 hours.

Note: I cooked these many times for the girls camp girls in a dutch oven. They are wonderful!

Mardene's BBQ Turkey

TURKEY STEAKS or Turkey Tenders
1 cup SOY SAUCE
1 cup COOKING OIL
2 cups 7-UP
GARLIC SALT, to taste

Combine 7-up, oil, soy sauce and garlic salt in large bowl. Mix well. Add Turkey and marinate over night. Stir periodically. Remove turkey from marinade and barbecue.
Note: I have used Chicken Breasts when Turkey Tenders or Steaks were not available

Peach Cobbler

2 Cups FLOUR
2 Tbsp. SUGAR
1 Tbsp. BAKING POWDER
1 Tsp. SALT
6 Tbsp. SHORTENING
1 Cup MILK

1 large can PEACHES
3 Tbsp. CORNSTARCH

Measure flower, sugar, baking powder and salt into bowl. Add shortening and milk. Cut through shortening 6 times. Mix until dough forms a ball.

Combine peaches and cornstarch in sauce pan, place on stove and stir until thick and bubbly

Drop dough by spoonfuls onto hot peaches.


Bake at 400˚ for 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with milk & nutmeg.

Sandra's Sour Cream Cookies

1 cup thick SOUR CREAM
1 cup SUGAR
2 EGGS
2 cups FLOUR
1/2 teaspoon SALT
1/2 teaspoon SODA
1 teaspoon VANILLA
1 cup CHOCOLATE CHIPS

Beat together; eggs, sugar, sour cream and vanilla. Sift dry ingredients & mix together. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350º for 15 minutes.

Ann's Blonde Brownies

3/4 cup BUTTER
3/4 cup SUGAR
3/4 cup BROWN SUGAR
3 EGGS
1 teaspoon VANILLA
2 cups FLOUR
1 teaspoon SALT 
2 teaspoon SODA
1 cup CHOCOLATE CHIPS

Cream butter, sugar, brown sugar, eggs and vanilla together. Add dry ingredients and mix. Pour into greased - floured 9 X 13 cake pan. Bake at 350º for 30 minutes