Sour Cream
Janel got this recipe from a friend (Becky Lehman) and when we make chili, this is the recipe we usually fall back on. You can adlib with a few things (we've added corn and mushrooms, for example) and if you need a little protein, you can add ground meat easily.
We had a container of cheap fajita seasoning from the International market down the street but found out it had MSG in it. Today I was making fajitas and realized we had no seasoning. I found this recipe online and followed it loosely (ie. not really measuring but using these ingredients in roughly these proportions) and it turned out pretty well.
These are a favourite I “discovered” one day while making supper. The two recipes were on top of each other and I accidentally combined them. They were a hit, and when mom went to make them another time, she found out what I had done and improvised as well.
Boil in jackets, then peel and slice:
8-10 potatoes
Heat together:
1 can Cream of Mushroom soup
1 cup sour cream
1/2 lb. velveeta (cubed)
6-8 green onions (chopped)
or 2 Tbsp. dry chopped onion
Be careful with above mixture because it will rise when the velveeta melts. Pour the hot mixture over potatoes and mix well. Bake 1 1/2 hours at 300ºF.
Banana Bread is often served at Sunday morning lunches at mom’s house. This bread stays moist. Really ripe bananas give the best taste. We often bake this in soup cans (fill about 2/3 full) for a more rounded effect.
Combine the following until crumbly:
1 3/4 cup dry oatmeal
1 cup brown sugar
1 cup margarine
1 3/4 cup flour
1 tsp. soda
Pack in a 9x13 pan, reserving 1 cup for the top. Bake 15-20 minutes at 350ºF. Combine the following and microwave to a boil, stirring frequently: