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Grammie Bundrick's Sausage Stuffing
2 onions
1/2 pound breakfast sausage
1/2 pound ground beef
4-5 bread slices Beef broth
Parsley
Thyme
Pepper
Salt
Brown sausage, ground beef and onions. Drain. Tear up bread and soak in beef broth. Add seasonings to taste. Combine all ingredients and either stuff that bird or bake.
Contributed by Marie Bundrick, PopPop's Mommy
Pop Pop's Most Excellent Spaghetti Sauce
3 lbs ground beef
3 29-oz cans tomato puree
2 12-oz cans tomato paste
4 cloves garlic, crushed
2 tablespoons Jane's Crazy Salt
2 tablespoons sugar
3 tablespoons Parmesan cheese
Small handful oregano (about 1/4 cup)
Small handful basil (about 1/4 cup)
Brown ground beef, drain. Combine all ingredients except beef, and bring to bubble, reduce heat and add beef. Cover, but not completely,and stirring occasionally simmer for several hours.
Contributed by Ray Bundrick Sr, aka PopPop
It's a "Dip Chili" in here (aka Nana's Chili Dip)
Preheat oven to 350°
2 8-oz cream cheese, softened
1 8-oz sour cream
1 package of Dry Leek Soup Mix
2 cans of chili, no beans
2 cups Cheddar Cheese (Mexican style blend)
Spray 11 x 7 pan with non-stick spray. Mix cream cheese, sour cream and dry soup mix thoroughly. Spread mixture on bottom of 11 x 7 pan. Next spread chili mix over cream cheese mixture. Top with layer cheddar cheese. Bake 20 - 30 minutes.
Contributed by Patty Ladwig, Lisa's Mommy
Daffodil Dip
1/2 cup mayonnaise
1 8-oz package cream cheese
1/4 cup chopped parsley
1 hard cooked egg
2 tablespoons chopped onion
1 tablespoon anchovy paste
garlic salt
pepper
In a blender, mix mayonnaise and cream cheese. Add parsley and chopped egg white, blend well. Add onion, anchovy paste and garlic salt and pepper to taste. Blend well. Pour into serving bowl, top with crumbled egg yolk. Chill several hours. Serve with crisp raw vegetables.
Contributed by Ray Bundrick Sr
Soup Beans by Nana
2-3 onions chopped
Ham bone or ham hock
1 bag of soup beans
Salt
Pepper
Wash beans. Combine all ingredients and bring to boil. Simmer until beans are done. Serve with corn bread.
Contributed by Patty Ladwig
Chicken and Rice Casserole
Preheat Oven 350°
1 whole med-large chicken
2 tablespoons Jane's Crazy Salt
2 Bay leaves
1½ teaspoon Thyme
2 tablespoons Parsley
1 tablespoon Onion Powder (or ½ fresh chopped onion)
1 chopped Celery stalk
1 cup Rice
1 can Cream of Mushroom Soup
1 can of Cream of Celery Soup
Bread Crumbs
Boil chicken until meat falls off of bone. Remove chicken. Pick meat off of bone. Boil down broth until about 2-3 cups broth left. Chill, skim fat. Place back on stove and add 1 cup of rice to broth. Cook rice until done. Mix soup with chopped chicken meat and rice and place in 9x12 dish. Sprinkle top with bread crumbs. Bake for 30-45 minutes.
Contributed by Lisa Bundrick
