These tried and true recipes are perfect standbys

So many times I return to old recipes as favorites and ones our family really likes. There are just a few of those good old standbys that I keep close to the front of our favorites file, and I find myself going to them quite often. For many of those recipes, there are many versions floating around and everyone has their own. I play with a recipe by adding and taking away ingredients until we get it just the way we like it.

Today, I thought I would pull out a few of those good old favorites to stimulate your thinking about recipes from days gone by. These and some of your favorites would be a great wedding shower gift for a bride-to-be. Start her recipe file with tried and true recipes that are tested and approved.

Crockpot Italian Beef

3 pounds beef chuck roast

1 onion, quartered

1 (10.5 ounce) can beef broth

1 (1 ounce) au jus dry mix packet

1 (0.7 ounce) envelope dry Good Seasons Italian salad dressing mix

1/2 teaspoon salt

* Place beef chuck roast into crock pot and scatter onion quarters around the meat.

* Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt and black pepper over the roast. Cover.

* Cook for 6-8 hours on low or all day, until meat is very tender. Pull or shred the meat and serve on crusty rolls, top with provolone cheese.

* Place under the broiler for just a few seconds to brown cheese. Serve with the juices from the crock pot for dipping.

Crockpot Ranch Pork Chops

1 package of boneless pork chops

1 can cream of chicken soup

1 packet dry ranch dressing mix

* In a crock pot layer pork chops, add the cream of chicken soup, then sprinkle dry ranch dressing all over. Cover and cook 4 hours on high or 6 hours on low.

* The pork chops come out very tender and the flavor is amazing. You also get a tasty, rich gravy for mashed potatoes in the bottom of the crockpot.

Hash Brown Casserole

32 ounces frozen shredded hash browns, thawed

1/2 cup melted butter

1 (10 1/4-ounce) can cream of chicken soup

1 pint sour cream

1/2 cup onion finely chopped

2 cups grated colby cheese

1/4 teaspoon pepper

* Preheat oven to 350 degrees. Mix all ingredients together. Place in a greased 9x13-inch casserole dish.

* Bake for 45 minutes. You may choose to top with buttered cornflake crumbs or crushed potato chips before baking for a browned crispy topping.

Farmers Casserole

3 cups frozen shredded hash brown potatoes

1 cup ham, diced

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

1/4 cup sliced scallions

4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed

1 1/2 cups milk or one 12-ounce can evaporated milk

1/8 teaspoon salt

1/8 teaspoon black pepper

* Coat an 8x8 or 9x9 square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and scallions.

* In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

* Bake, uncovered, in a 350-degree oven 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.

Lemon Brownies

1/2 cup unsalted butter, softened

3/4 cup flour

2 eggs, large

2 tablespoons lemon zest

2 tablespoons lemon juice

3/4 cup granulated sugar

1/4 teaspoon sea salt

For the tart lemon glaze:

4 tablespoons lemon juice

8 teaspoons lemon zest

1 rounded cup powdered sugar

* Preheat oven to 350 degrees. Grease an 8×8-inch baking dish with butter and set aside. Zest and juice two lemons and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt and softened butter until combined.

* In a separate bowl, whisk together eggs, lemon zest and lemon juice until combined.

* Pour it into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy. Pour into baking dish and bake 23-25 minutes, should turn golden around the edges. Allow to cool completely before glazing. Do not overbake, or the bars will dry.

* Sift powdered sugar and whisk with lemon zest and juice. Spread 1/2 of glaze over brownies with a rubber spatula and let glaze set. Then spread 1/2 of glaze over the bars, and let it set (not harden like most). Cut into bars and serve.

Famous Woolworth Ice Box Cheesecake

1 (3-ounce) package lemon gelatin

1 cup boiling water

8 ounces cream cheese

1 cup granulated sugar

5 tablespoons lemon juice

1 can evaporated milk, well chilled

Graham crackers, crushed

* Dissolve gelatin in boiling water. Cool until slightly thickened.

* Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened gelatin and beat well.

* In a separate bowl, beat the evaporated milk until fluffy. Add cream cheese and gelatin mixture and beat well with mixer.

* Line bottom of 9x13 pan with crushed graham crackers. Spread filling over and top with more crushed graham crackers. Chill.

Cream Cheese and Coconut Snowballs

1 package (8 ounces) cream cheese, softened

1 can (8 ounces) crushed pineapple, well drained

1 cup chopped pecans

3 cups flaked coconut

* In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

* Take out of refrigerator and roll into 1-inch balls; then roll balls in coconut.

* Refrigerate 4 hours or overnight. Yield: about 2 dozen.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo., 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.