In the Kitchen With Gene Sims

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Gene Sims, a Southwest resident, and originally appeared in the SouthwestNOW April 2015 issue.

Grandma Lee’s Special
Serves 4.

  • 1 lb. ground meat
  • 1 10.5-oz. can chicken noodle soup
  • 1 15-oz. can mixed vegetables
  • 2 1/2 cups instant potatoes
  1. Brown ground meat and drain. Combine soup and vegetables; add to meat. Place in baking dish.
  2. Make mashed potatoes according to package directions. Top meat mixture with potatoes.
  3. Bake for 20 minutes at 350 F.

 

Potato Chip Dinner

  • 1 6.5-oz. bag potato chips
  • 2 5-oz. cans tuna
  • 1 cup milk
  • 1 10.5-oz. can cream of mushroom soup
  1. Crush potato chips. Place a layer of chips in the bottom of a baking dish.
  2. Combine tuna, milk and soup in a saucepan; heat until smooth. Pour mixture over chips. Top with remaining chips.
  3. Bake for 15-18 minutes at 350 F.

 

Traphene’s More, Please
Serves 10.

  • 2 onions, chopped
  • 1 green pepper
  • 3 cloves garlic
  • 1 Tbsp. vegetable oil
  • 1 lb. ground meat
  • 1 No. 2 (20 oz.) can tomatoes
  • 3 Tbsp. chili powder
  • 1 cup water
  • 1 4-oz. can sliced mushrooms
  • 1 15-oz. can black-eyed peas
  • 1 15-oz. can whole kernel corn
  • 1 8-oz. pkg. pasta of choice, cooked
  • 2 cups cheese, grated
  1. Sauté onion, pepper and garlic in oil, until soft; add meat and cook until meat is browned. Add tomatoes, chili powder and water. Cover and cook over low heat for 30 minutes.
  2. Add mushrooms, peas and corn. Taste to see if any seasoning is needed and add to taste. Add pasta.
  3. Pour 1/2 of mixture into a casserole dish; sprinkle 1/2 of cheese over mixture. Pour in remaining mixture and top with remaining cheese. Bake for 20-30 minutes at 350 F.

 

Joyce’s Crock-Pot Stroganoff

  • 1 lb. frozen, boneless chicken breast
  • 1 10.5-oz. fat-free cream of mushroom soup
  • 16 oz. fat-free sour cream
  • 1 envelope dry onion soup mix
  • Egg noodles, cooked (optional)
  1. Place chicken in the bottom of a Crock-Pot. Combine next 3 ingredients and pour over chicken. Cook on low for 7 hours. 
  2. Mix in noodles before serving, if desired. Serve with crisp garden salad and hot rolls.

 

Work Day Roast

  • 1 3-4 lb. lean roast
  • 2 cups dry pinto beans, rinsed (not soaked)
  • 1 onion, chopped
  • 1 6.75-oz. can chopped green chilies
  • 1 10-oz. can Ro-Tel (or tomatoes)
  • 1 8-oz. can tomato sauce
  1. Put meat in roasting pan. Add all other ingredients, plus any seasonings you like. Cover roast with water. 
  2. Cook covered in oven at 250 F for 12 hours.

 

Breakfast Casserole

  • 4 slices bread, torn in pieces
  • 6 eggs
  • 2 cups milk
  • 1 cup Colby/Jack cheese, grated
  • 1 lb. ground sausage, browned
  • 1 tsp. dry mustard
  1. Place bread in a 10×10-inch baking dish.
  2. Beat eggs and milk. Add cheese, sausage and mustard; mix well. Pour over bread.
  3. Bake covered at 350 F for 30 minutes. Uncover and bake 15 minutes additional minutes.