Planning beef or pork for dinner? Below are tips and suggestions to leave your family satisfied! For more recipe ideas, see the Recipe page. For support, questions, encouragement, and more recipes, see our homemaking support message boards.
Also see Poultry and Fish Main Dish recipes, Other Main Dish recipes, and Crockpot Cooking for more tasty meals.
We love to eat CHILI! And here's a tip: Pinto beans take forever to cook. soak 5 lbs of them over night (like you are preparing them to cook). The next morning, drain them, wash them, and package them into ziploc bags in meal sizes. When you want pintos or chili or whatever, your pintos will cook to desired tenderness in just over an hour instead of 3 or 4 hours. To make my Chili, I use a package of pintos, can of tomato sauce, can of tomato paste, chili seasoning to taste and hamburger.
Veggie soup is SO easy! When I cook a roast, I always freeze the broth for soup stock later--once again, freezing it into meal sizes. Take your stock and add all of your favorite veggies (TIP: and some of THEIR LEAST faves--they'll never pay attention!) add a can of tomato juice and simmer til done.I keep frozen mixed vegetables for this very reason.
Spice up good old fashioned hamburgers with a package of hidden valley ranch dressing mix. Instead of yellow onions, use red onions and make them "pretty".
BBQ'd pork chops (or chicken breasts) are always a hit. I put thaw the meat, rinse it and put a bottle of BBQ sauce in it to marinade all day long. (I already have the meat in a ziploc bag--I buy bonus packages, bring it home and separate it. MUCH cheaper that way.) I serve this with mashed potatoes (I use the bbq sauce in the bottom of the pan as "gravy") and one other veggie (and a bread typically)
Posted by Jenileigh
1 pound lean ground beef
1 (14 1/2-ounce) can chopped tomatoes
1 (10-ounce) can diced tomatoes and green chiles
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon pepper
1 (6-ounce) can tomato paste
1 bay leaf
1 (6-ounce) package medium egg noodles
6 green onions, chopped (about 1/2 cup)
1 cup sour cream
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
Garnish: fresh parsley sprigs
Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain. Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes. Cook egg noodles according to package directions; drain. Stir together cooked egg noodles, chopped green onions, and sour cream until blended. Place noodle mixture in bottom of a lightly greased 13 x 9 inch baking dish. Top with beef mixture; sprinkle evenly with cheeses. Bake, covered with aluminum foil, at 350 degrees for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed. To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each. Yield: Makes 6 servings Southern Living, OCTOBER 2003
(I actually use double meat, canned tomatoes and tomatoe paste. I find it reheats better with more sauce.)
Posted by Donna/NM
1 lb ground beef
1/4 lb bacon
1/2 cup onion diced
1/2 cup brown sugar
1/2 cup catsup
2 T vinegar
1 tsp salt
1 can lima beans
15 oz can kidney beans
31 oz can pork-n-beans
1 tsp dry mustard
Brown meats/onions
Add sugar, catsup, vinegar, salt Partially drain beans and add to mixture.
Bake in casserole dish, 1 hour at 350 degrees, covered. Serves 20
1 lb beef tips or stew meat
1 envelope dried onion soup mix
1 can cream of celery soup
1 can cream of mushroom soup
Combine all ingredients in crock pot. Cook on low for 6-8 hours until meat is done. If possible, stir occasionally. Serve over noodles.
1 large onion, quartered and sliced.
1 beef bottom round roast 3lbs
1/2 cup of water
1 package au jus gravy mix
1/8 tsp seasoned pepper
Place onion in crock pot. Trim excess fat from roast. Place in crock pot. Stir together water, au jus mix, and pepper. Pour over roast. Cover and cook on high 5-6 hours, or low 10-12 hours until very tender). Remove meat from liquid, let stand 5 min, slice thinly across grain. Make sandwiches on hard rolls or french bread, using meat and onions. Serve with broth for dipping.
3 carrots, cut into 3" pieces
4lbs corned beef brisket
3 medium onions, quartered
1 cup water
1/2 small head of cabbage, cut into wedges
Put all ingredients in order listed except cabbage in crockpot. Cover and cook on low 8-10 hours. Add cabbage wedges to liquid, pushing down to moisten, turn to high and cook 2-3 more hours.
1 can chicken broth
1 jar (18oz) apricot preserves
1 large onion, chopped
2 tbsp Dijon mustard
3 1/2 to 4lb boneless pork loin roast
Mix broth, preserves, onion and mustard in slow cooker. Add pork loin and turn to coat. Cover and cook on low 8-9 hours. Serve with veggies and mashed potatoes.
Posted By: laurajean
1 1/2 lbs ground beef
1/2 cup EACH chopped onion, celery and green pepper
1 can (15 oz) tomato sauce
3 TBS cider vinegar
3 TBS brown sugar
1 1/4 tsp salt
3 TBS quick cooking oats
2 TBS fresh minced parsley
1/2 tsp garlic powder
1/8 tsp pepper
1 med cabbage
In a lg. skillet, cook the beef, onion, celery and green pepper over med. heat until meat is no longer pink; drain. In a bowl, combine tomato sauce, vinegar, brown sugar and salt; add to skillet. Stir in the oats, parsley, garlic powder and pepper. Core the cabbage and cut into six wedges; arrange over meat mixyture. Cover and simmer for 15-20 min or until cabbage is tender. Yield: 6 servings
Posted By: laurajean
6 cups chopped cabbage
1/2 lb ground beef
1 sm onion, chopped
2 cloves garlic, minced
1 cup uncooked instant rice (I use brown instant rice)
1/2 tsp salt
1/4 tsp pepper
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 cup water
1/3 cup shredded cheddar cheese
Place the cabbage in a greased 2 1/2 qt baking dish. In a skillet, cook beef and onion over med heat until meat is no longer pink; drain. Stir in the rice, salt and pepper; spoon over cabbage. Combine soup and water; pour over beef mixture. Cover and bake at 350 for 40-50 min or until rice and cabbage are tender. Uncover; sprinkle wiht cheese. Bake 5-10 min longer or until cheese is melted. Yield: 4 servings.
Posted By: Emma at the Lake
You need corn tortillas, ground hamburger, an onion, toothpicks, and some oil to fry in. I think I usually buy a package of about 24-30 tortillas and use about a pound of meat. First, you need to soften the tortillas by frying them just a short time. If you don't do this they will crack and fall apart. I use a large saucepan and put about an inch of oil in the bottom. Fry each one separately for a few seconds until pliable. Place on a rack covered with a paper towel. When the rack is full, cover the tortillas with paper towels and start a new layer until all are finished. Meanwhile, cook the meat and onion in a skillet until done. When the tortillas are cool enough to handle, place about a spoonful of meat in the middle and roll up. Secure with toothpick. Add more oil to the saucepan and fry about 3 at a time until all are done. The shorter the time spent frying the chewier they will be. A long time and they will become very crunchy. It's a fine line so you'll have to test a few to see how you like it. I serve them with picante or salsa served in individual small bowls.
Posted By: Carli3
Cubed beef
1/2-1 C flour
pepper
garlic salt
onion salt
salt
1 can tomato paste
1 can tomato sauce
carrots
green beans
onions
potatoes
corn
zucchini
Mix the dry ingredients together. Coat beef. Brown beef in butter. Once browned, add at least a quart of water. Add the tomato sauce and paste. Bring to a boil, reduce to a simmer. Add the veggies at least an hour before serving. Add more seasoning to taste. Should take about 2 hours or more to cook depending on when you want to serve it.
Posted By: Carli3
2 C flour
2 1/4 C milk
1/2 C melted butter
2 Tbsp Baking Powder
1 tsp salt
2 beaten eggs
Mix together. Pour by 1/4 C onto hot griddle and enjoy!
Posted By: Carli3
2 lbs ground beef
1-2 chopped onions
cumin to taste
chili powder to taste
garlic powder to taste
salt to taste
1 sm. can tomato paste
2 cans ready-cut tomatos
3 cans black beans
About 4 cups water
Brown ground beef with chopped onions in large soup pot. Drain off fat. Add spices, tomatos, beans, water, and tomato paste. Simmer for 1-2 hours.
By: Jean Moulton
2 lbs hambuger (85% orleaner)
3-4 lg russet potatoes(peeled and thinly sliced)
2 med(14-15oz) cans sliced carrots
2 cans tomatoe soup(the sm cans ...not family size)
1 med onion (sliced real thin)
Posted By: Jenileigh
Brown somewhere around 3lbs of lean ground chuck. After browning add 2 cans of beans. (I use Northern. My girlfriend uses refried) Then season the meat with Cavander's, Garlic Salt, Lawry's, etc. Take corn tortillas and dip these in very warm olive oil. Cook in a frying pan, remove using tongs, and drain them on paper towels.
Old El Paso Red Enchilada Sauce, one large can, one small.
2 or 3 bags of shredded sharp cheddar cheese.
In a 13 x 9 inch baking pan, layer red sauce, corn tortillas, meat/bean mixture, cheese, sauce, corn tortillas, meat/bean mixture cheese. On the top layer of cheese I add cilantro. Cover it with foil and bake it until bubbly. Serve with sour cream.
You can add jalapenos, onions or salsa or all 3 to spice it up. My family likes it plain and then we spice it up on our plate. We usually eat on this for 2 days.
Posted By: Linda1952
One package of Lipton spanish rice mix (or two) fix according to package instruction. add 12 can diced chilis and 1/2 cup salsa of your choice. Sausage like echrich brand or butterball. the cooked kind. slice it in 1/2 slices and cook in frying pan with olive oil till heated and brown. Put the rice mix on a platter and top with the sausage. takes only minutes to make
Posted By: Dadia
Can of Ranch Beans
Cream Mushroom
Can of Rotel drain and use about 1/4 - 1/2
Browned Ground Chuck (add onions, garlic, salt and pepper)
Corn or Flour Tortillas
Cheddar Cheese to grate on top
Mix together in layers, bake @ 350 deg. f/20 minutes, grate cheese on the top, bake until cheese is melted.
Posted By: SoCalPam
Line a casserole dish with tortillas. I like to use the small white corn ones. Brown a pound of ground round with a diced onion; drain and rinse under hot water to remove the excess fat. Add in a bunch of chopped cilantro, a can of drained corn, a small can of green chilies, and a can of chopped black olives. Mix together.
Layer meat mixture onto tortillas, then drizzle with enchilada sauce. Add a layer of shredded cheese, then another layer of tortillas. Repeat with meat, sauce and cheese.
Bake at 350 for about 40 minutes or bubbling. Serve and enjoy! A dollop of low-fat sour cream on top is nice, but it's fine plain, too.
This is great leftover, frozen, you-name-it. The corn tortillas keep their consistency better than the flour ones in the freezer.
Posted By: Laura in MO
1/2 cup ketchup
2 teaspoons brown sugar
1 teaspoon dry mustard
1 pound Bob Evans Original Recipe Sausage Roll
1 pound lean ground beef
1/4 cup chopped onions
1 egg, beaten
1 teaspoon salt
1 cup uncooked quick oats
1/4 teaspoon black pepper
Preheat oven to 350 degrees F. Combine ketchup, brown sugar and mustard in small bowl; set aside. Combine 1/3 cup ketchup mixture and remaining ingredients in large bowl; mix well. Shape mixture into loaf in large shallow baking dish. Bake 1 hour and remove from oven. Pour remaining ketchup mixture over loaf and bake an additional 10 minutes. Let stand 5 minutes before slicing. Serve hot. Refrigerate leftovers. Makes 6 to 8 servings
Posted By: Norma
crumbled bacon (opt'l)
2-3 T onion, chopped
1/2 - 1 c steamed veggies, well drained (broccoli, cauliflower, spinach, or mushrooms, or any combo)
1 c grated cheese
4 eggs
1 c milk
dash salt and pepper
2 T parmesan
garlic, to taste, powder or any form
Pie Shell or Norma's modified version - , grated potato! I grease the pie pan, line with grated taters (w/skin on) and press onto sides and bottom.
Sprinkle bacon if using, onion, garlic, veggies and cheese in shell. Mix eggs and milk, add seasonings, pour egg mixture over ingred in the shell, Sprinkle w/parmesan. Bake @ 350- 35 min or till knife comes out clean. Let cool 10 min before serving.
Posted By: MicheleB
1 rack baby back ribs
Creole seasoning
1 (12-ounce) can tomato sauce
1/2 cup guava jelly
1 lemon, juiced
1 tablespoon black strap molasses
2 tablespoons brown sugar
1 cup sangria
Preheat the grill.
Season the ribs with the Creole seasoning, to taste. To make the sauce, in a medium pot over medium heat, add the tomato sauce with 1 teaspoon of Creole seasoning. Add the guava jelly, lemon juice, molasses, brown sugar, and sangria. Mix well. Cook for 15 minutes. Put the ribs on the grill. Brush the ribs with the sauce and grill for 10 minutes, then baste ribs again and turn them over. Baste this side as well and grill for 15 minutes. Continue to baste and turn until desired temperature is reached.
Posted By: Judy in FL
Boil the peppers til just slightly soft. (10 minutes??) You don't want it too soft or it will break or flop around.
-brown chop meat with some chopped onion and spices if you want (s/p, garlic, basil, oregano?)
-remove grease
-throw in some spaghetti sauce,(not a lot), simmer for maybe 5 minutes.
(I make instant rice)
- mix meat, rice, diced(or shredded) mozzarella cheese and grated parmesan together (more sauce if it looks too dry). Also salt, pepper, italian seasonings if you like.
Stuff the pepper! I fill it to the top, top with a slice of mozzarella cheese and a spoon of sauce.
Put them is a pan that you can hopefully keep them standing next to each other so they won't fall.
I bake them at 350 for maybe 20-30 minutes. (til heated through and the cheese in the pepper is melted)
Everything should be warm when you assemble them, so it shouldn't take long. Note: I like the meat, so I probably use about 1/2 meat 1/2 rice. Its up to you. Note: Season to taste. Your sauce might have enough spice for you, or you can use plain tomato sauce and spice it up yourself, its up to you.
Posted By: Denise of PEI
Put your cooked hamburger on the bottom of the pan. I add mushrooms with it. Then a layer of corn and carrots. Then the last layer of mashed , creamy potatoes!
Posted By: Cathe
Breakfast burrito:
1# ground pork, browned (you can use sausage, but it's more expensive and has a lot of chemicals in it)
18 eggs, scrambled
8 oz. cheddar cheese
salsa (I use about 1 1/2 pint)
Roll it up and freeze on a cookie sheet (so they dont' freeze in one big lump) and then put into bags. Microwave to eat - VERY good.
Dinner:
Rice, cooked
Beef or chicken, cooked and cut up
Refried beans
Onion
Cheddar cheese (or whatever you like on Mexican)
Salsa
Roll up and freeze as above.
Posted By: Shana
Date: Thursday, 6 June 2002, at 5:59 a.m.2 lbs hamburger
2 cans Kidney Beans
2 bags of instant rice
1 lg jar of Picante sauce
Shredded cheese
Fritos
Brown and drain meat. Add everything else and cook until the rice is done. If I am out of rice I will use a couple of cans of corn but drain them (unless you like it runny). Serve topped with cheese and Fritos.
Posted By: Pam-CO
This recipe is prepared in a Reynolds Hot Bag Foil Bag. We use this a lot while camping, but you can also use it on the grill or in the oven.
1 Reynolds Hot Bag Foil Bag, large size
1-1/2 pound boneless beff sirloin steak
1 envelope (3/4 to 1 oz) fajita seasoning mix
1 tablespoon flour
1 pkg (16 oz) frozen stir-fry peppers with onions
1 can (15-1/4 oz) whole kernel corn, drained
1 cup medium chunky salsa
Warm tortillas, salsa and shredded Cheddar cheese
Preheat grill to medium-high or oven to 450 degrees. Cut steak crosswise into 1/8-inch strips. Combine steak strips, fajita seasoning and flour; set aside. Place foil bag in a 1-inch deep pan.
Combine stir-fry peppers, corn and salsa; arrange in bag in an even layer. Top with steak mixture. To seal, double fold open end of bag.
To cook, slide bag onto grill or leave in pan andn place in oven. Grill 15 to 17 minutes in covered grill or bake 30 to 35 minutes in oven.
Use oven mitts and a knife to cut bag open. Fold back top for steam to escape. Stir ingredients; serve with tortillas, salsa and cheese.
Posted By: Pam-CO
Serves 8-10.
1 Reynolds Hot Bag Foil Bag, large size
1-1/2 cup sweet and sour sauce
2 tablespoons flour
2 pounds frozen meatballs (about 1 oz each)
2 medium bell peppers, cubed
1 medium onion, cut in 1-inch pieces
1 can (20 oz) pineapple chunks in juice, drained
Preheat grill to medium-high or oven to 450 degrees. Place bag in a 1-inch deep pan. Combine sweet and sour sauce andn flour in a large bowl. Mix meatballs, peppers, onion and pineapple. Spoon mixture into bag in an even layer. To seal, double fold open end of bag.
To cook, slide bag onto grill or leave bag in supporting pan and place in oven. Grill 10 to 15 minutes in covered grill or Bake 40 to 45 minutes in oven. Use oven mitts and a knife to cut bag open. Fold back top for steam to escape.
Posted By: Faye
1 lb. of round steak or whatever meat you want to use, sliced in thin strips(I took a small roast I bought on sale, and cut it in half and made two separate meals out of it)
2 tbsp. veg. oil
1 can (10 3/4 oz) tomato soup
3 tbsp. soy sauce
2 tsp. garlic powder
1/2 tsp. red pepper flakes (I used a couple dashes of tabasco) optional
3 c. frozen broccoli or frozen stir fry veggies
4 c. cooked hot rice
Heat oil, stir fry beef until juices have evaporated and the meat is browned. Add soup (don't dilute with water), soy sauce, garlic and pepper flakes and heat to a boil. Add veggies and cook over medium heat until frozen veggies are hot, stirring often. Serve over rice. Serves 4
Posted By: lisa
2 cans refrigerated biscuits
1 can 14oz pizza sauce
shredded cheese (as much to your liking)
pepperoni(optional)
1 1/2 lb hamburger (browned and drained)
After browning and draining hamburger, add pizza sauce.
In sprayed 9 x 13 baking pan tear bisquits into quarters and layer bottom. Pour on hamburger mixture and pepperoni place in oven at 400 for 20-25 minutes. Then sprinkle on cheese and bake for another 10 mintues.
Posted By: JanB
Mix 1 lb ground pork with 1/2 lb of fresh breadcrumbs, no crusts!!!! Pinch each of nutmeg, ground cloves, mace and thyme, 2 egg yolks and salt and pepper. Fry up a very small amount to check seasonings, make sure there is enough flavor for you. Let set for up to 12 hours, we usually only wait a couple of hours though, long enough to let pack of puff pastry thaw out. Cut puff pastry sheets into three long strips, I cut the sheet into thirds. Place a rope of pork meat in center of each third, roll and seal with water. Cut into equal pieces. Brush with egg wash, then bake at 350 until pastry is lightly brown and puffed up. This can also be done with beef, and is just as good.
Posted By: Ruthi
We wanted the traditional tamale dinner for Christmas. It took me about 3-4 hours to cook and shred the meat (day before or use a slow cooker) and a few hours to mix the masa, spread the masa, fold the corn husks and wrap the corn husks. Then we steamed the tamales for about 3 hours. We cooked what we needed for Christmas Day and froze the rest in zip lock bags in quanities of 8 (what we need for one dinner). Just make sure you cleary mark which tamales are cooked and which are uncooked. The steaming was the hardest part because I didn't have enough steamers. We just improvised the best we could. We only made about 60 beef and 22 sweet. Next time I will purchase about 15-20 pounds of masa instead of 10 so as to make more tamales and make the time investment more worthwhile.
Posted By: Tara in TN
8 ears fresh corn shucked
8 slices bacon
2 medium onions finely chopped
3 stalks celery finely chopped
1/2 cup flour
8 c. chicken stock
3 medium potatoes, peeled, chopped
3 red bell peppers, roasted, peeled, seeded, chopped (the roasting really makes the diff)
1 1/2 c. whipping cream
2 T chopped fresh thyme
Salt and pepper
1/2 c. Southern Comfort liquor
Grill the corn over medium hot coals until lightly charred but not burned.
Let stand until cool. Cut the tops of the corn kernels with a sharp knife into the bowl, scrape the ears with a knife to remove the juice.
Fry bacon in a stockpot until crips, crumble and set aside. Add the onions and celery to the stock pot with bacon drippings. Cook over medium heat for 10 minutes or until veggies are tender. Stir in flour.
Cook over low heat for 10 minutes stirring constantly, Add chicken stock, stirring until mixed. Bring to a simmer.
Simmer for 20 minutes, skimming as necessary. Add the corn, red peppers, and potatoes. simmer for 30 minutes, stirring occasionally. Stir in the cream, liqueur, thyme, bacon, salt and pepper.
Simmer for 10 minutes and serve.
Posted By: Cathe
2 eggs - beat.
Italian seasonings (basil, oregano, etc. to taste)
1/2 c. Spaghetti sauce (canned)
1/2 c. powdered milk
8 oz. chopped frozen chard (or spinach)
1 chopped onion
some garlic powder
1 c. shredded mozzarella cheese
3# of ground chuck (lean hamburger)
3/4 c. dry oatmeal
Mix it all up. Make balls. Bake at 375 degrees on cookie sheets for 20-30 minutes. Makes about 80 golfball-size meatballs (although they shrink some in the oven) I used some in spaghetti sauce and froze the rest in meal-size packages.
Posted By: Sarah
Wisk an egg, add 1/3 c. bread crumbs, a 10 pkg. frozen chopped spinach (thawed first, of course) and a package of onion soup mix. Mix with 2-3 pounds of hamburger.
Posted By: Sherri
NOTE: This works best on a large Airbake cookie sheet covered with parchment paper.
1 lb. ground chuck
4 oz. can diced green chilies, undrained
4.5 oz. sliced black olives, drained
1/4 c. water
1 pkg. taco seasoning mix
1 Pillsbury refrigerated pizza crust
1 1/2 c. shredded cheese (I use pizza blend)
In large skillet, brown meat; drain well. Add chilies, olives, water & seasoning mix. Simmer 5 minutes. Line baking sheet with parchment paper. Unroll pizza crust on paper & stretch into a large rectangle. Form a loaf by placing 1/2 meat mixture & 1/2 of cheese lengthwise on dough. Fold over once; add the other half of meat & cheese. Fold over again & crimp edges. Bake at 375 degrees until golden brown. (If it starts to brown too early, place a piece of foil loosly over loaf for a few minutes.)
Serve with a garden salad.
Posted By: Sherri
4 pork chops
1 can tomato sauce (8 oz.)
1 pkg. taco seasoning
1 1/4 c. water
3/4 c. uncooked rice
1 c. shredded cheese
Brown pork chops in non-stick skillet. Mix tomato sauce, water & taco seasoning. Place chops in a baking dish; sprinkle rice around chops. Pour mixture over rice & chops. Cover & bake @ 350 degrees for 1 hour. Add shredded cheese & bake uncovered 15 more minutes.
(makes 2 doz. large muffins)
1 lb. pork sausage
1 can condensed cheddar cheese soup, undiluted
3 cups Bisquick (can used reduced fat)
1/2 cup milk (can use skim)
Brown sausage until no longer pink; drain
In a bowl, combine soup, milk & sausage
Stir in the Bisquick until moistened (add a little more milk if necessary)
Fill greased muffin cups two-thirds full. Bake at 400 degrees for 15 - 20 minutes. (Note: These work best in an Air-bake muffin pan. If they start to brown too much before centers are done, lay a piece of foil across the top to prevent further browning.)
Leftovers can be placed in a zip-lock bag & stored in refrigerator for several days, or can be frozen. Just wrap one in a paper napkin & pop it in the microwave.
Posted By: laurajean
1/2 lb ground beef
1 pkg (7 oz) elbow macaroni
2 TBs butter
1 cup cubed process American cheese
1/4 cup milk
1/4 tsp salt
In a skillet, cook beef over medium heat until no longer pink. Meanwhile, in a saucepan, cook macaroni according to pkg directions; drain and set aside. In the same pan, melt butter. Add the cheese, milk and salt; cook and stir until the cheese is melted. Drain beef. Stir beef and macaroni into cheese sauce; heat through. Yield: 4-6 servings.
Posted By: laurajean
1 pkg (16 oz) spaghetti
2 cups (8 oz) shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese
1/2 cup grated Romano cheese
3 eggs beaten
1 TBsp olive oil
2 tsp garlic powder
salt and pepper to taste
1 jar (28 oz) spaghetti sauce
Cook spaghetti according to directions; drain. Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper. Press into a greased 13x9x2 inch baking dish. Top with spaghetti sauce. Cover and bake at 350 for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted. Yield: 6-8 servings.
Posted By: laurajean
1 1/2 lbs ground beef
1 can (15 oz) pizza sauce
2 tubes (12 oz each) refrigerated buttermilk biscuits
1 1/2 cups (6 oz) shredded mozzarella cheese
1 cup (4 oz) shredded chedder cheese
In a skillet, brown the beef; drain. Stir in pizza sauce. Quarter the biscuits; place in a greased 13x9x2 inch baking dish. Top with the beef mixture. Bake, uncovered, at 400 for 20-25 minutes. Sprinkle with the cheeses. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.
Posted By: laurajean
1 cup crushed cornflakes
1/2 cup parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
1/4 cup prepared ranch salad dressing
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
Additional ranch dressing
IN a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then rollin the cornflake mixture. Place in a greased 11x7x2 inch baking dish. Bake, uncovered, at 400 for 12-15 minutes or until juices run clear. Serve with additional dressing for dipping.
Posted By: laurajean
1 pkg (7 1/4 oz) macaroni and cheese dinner
2 eggs, lightly beaten
1 jar (8 oz) pizza sauce
40 slices pepperoni (about 2.5 oz)
2 cups (8 oz) shredded mozzarella cheese
Prepare macaroni and cheese according to package directions. Fold in eggs. Spread into a greased 13x9x2 inch baking dish. Top with pizza sauce, pepperoni and cheese. Bake, uncovered, at 350 for 30-35 minutes or until lightly broned and cheese is melted. Let stand for 5 minutes before serving. Yield: 4 servings.
Posted By: laurajean
3 to 3 1/2 lbs ground beef*
4 eggs
1 med onion finely chopped (about 1 cup)
1 cup milk
1 stem saltine crakers, finely crushed
2 tsp salt
1 tsp ground sage
1 tsp ground ginger
SAUCE
1 cup ketchup
1/2 cup brown sugar
1 tsp Worcestershire Sauce
1 tsp Liquid Smoke
Combine eggs, onion, milk, crackers, salt, sage and ginger until well mixed. Crumble ground beef over mixture. Mix together until all ingredients are well-blended. Shape into 2 loaves. Spread sauce on top of loaves. Save the unused sauce to serve with meatloaf. Bake at 350 for 1 hour to 1 hour and 15 min.
*Sometimes, I combine ground beef with some ground turkey.
You can also cut this recipe in half and only make one meatloaf, but I like to make 2 at a time - one for now and one for the freezer. The one in the freezer comes in real handy when you need a meal in a hurry, or something to take if there is an illness or death.
Posted By: Marie in Fl
1 package of egg roll wrap
1 package of Pepperoni
About 1# of Mozzerella cheese shredded
Spaghetti Sauce
1 to 2 cans of Sliced Mushrooms
Roll all that jazz up into the wrap {as if you were making an egg roll} and then fry them in the fry daddy anywhere from 1.5 to 2.5 minutes {till golden brown @ 375 degrees} - it all just depends.
We have thrown in black olives before - whatever tickles your fancy.
For a family of three - I end up doubling the recipe so that we all can go back for 2nds later on that night and the following day for breakfast or lunch.
2 cups uncooked macaroni
8 ounces cream cheese, softened
2 cans tuna in vegetable oil, drained
1 onion, finely chopped
1 can cream of mushroom soup
1/2 cup water
(YOU CAN ADD PEAS)
Topping
5 tablespoons butter, melted
2 cups breadcrumbs (YOU CAN USE A CAN OF BISCUITS HERE)
Cook macaroni until el dente' and drain.
Combine all ingredients.
Pour into baking dish.
Mix topping and put on casserole.
Bake at 350 degrees for 30 minutes.
Posted By: carolyn s.
2 c. water
1 box Mrs. Grass chicken noodle soup mix
4 potatoes- peeled and diced
2 c. milk
2 T. cornstarch
1/4 butter
2 c ham chunks
Cook potatoes in water with the "egg" from the soup mix. Cook til tender. Then add the noodles, milk, butter, and ham chunks. Mix cornstarch with a little cold water. Add to soup. Cook slow until thickened.
Posted by Carolyn S.
1/2 cup each chopped carrot, celery and onion
1 T butter
4 cups beef broth
4 cups water
2 cups chopped cooked roast beef
1 can (14-1/2 oz) diced tomatoes, undrained
1 cup quick-cooking barley
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup frozen peas
In a soup kettle, saute carrot, celery, and onion in butter until tender. Add the broth, water, beef, tomatoes, barley and seasonings; bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. Add the peas, simmer, uncovered, for 5 minutes.
Yield: 12 servings
Posted by Briva
5lbs fresh brisket
1 large onion, chopped
1 large carrot, chopped
2 tsp. salt
1 bay leaf
1/2 tsp. whole thyme
1 cup water
1 lb small boiling onions, peeled
6 medium carrots cut in 1/4-in thick strips
Cut brisket in half or roll it to fit into crock-pot. Add chopped onion and chopped carrot, salt, bay leaf, thyme and water. Cover and cook on Low 8-10hrs. When meat is done, lift gently from stock. Support underneath with spatula; keep warm. Add small onions and carrots to stock in crock-pot. Cover and cook on High for 1-2hrs. Remove vegetables from broth with a slotted spoon and arrange around meat.
Posted By: Chele in MS
1 1/2 lb ground beef (or turkey, or venison)
1/2 cup chopped onions
1/2 cup chopped bell pepper
1 clove minced garlic
8 oz tomato sauce
2Tablespoons chili powder
1 teaspoon salt
1 cup cooked rice
1 can (16 oz) or 1 1/2 cups dried pinto beans, cooked
1 1/2 cups cheese (optional)
Cook ground meat, onions, bell peppers, and garlic together until meat is browned. Drain.
Add everything else and heat through.
I usually make this recipe in very large batches, and freeze in ziploc bags. 5 cups of mix to a quart bag. This will serve four of us.
For company, layer half meat mixture in a pan 8 X 12; Add half the cheese; layer other half of meat mixture; top with remaining cheese. Bake at 350 degrees for about 25 minutes.
Posted By: MarieC
DUMPLINGS (Knedle)
4 stale white rolls
1/4 cup fat from baked ham
3 eggs, separated
1 cup milk
2-3 ounces salt pork, diced and rendered
3 tablespoons flour
Dice the rolls. Chop ham fat, combine with diced rolls, and put in oven to make croutons. When dry and brown, combine these with egg yolks and milk, and part of the rendered salt pork. Add flour, mix and then fold in stiffly-beaten egg whites. Dip hands in flour and, using hands, roll mixture into balls the size of walnuts. Throw into salted boiling water and cook, covered, for 10 to 15 minutes. Drains and serve, using the rest of the rendered salt pork as a topping. Serve with steamed sauerdraut. Serves 5.
Note: Leftover Knedle may be sliced and baked in a well-buttered dish with the addition of 1 or 2 lightly-beaten eggs (depending on amount left over). Arrange in a flat dish in one layer, and bake in medium-hot over for 15 minutes.
By: Karla B
This is great served with pureed cauliflower
1 1/2 lb. roast sliced up; you can also use sirloin or fillet of beef
salt & pepper
1/2 stick butter
1 tbl. oil
1 md. oinion sliced thin
1/2 lb. portobellow mushrooms, sliced
1 tbl instant flour
1 c. beef broth
2 tbl dijon mustard
1 c sour cream
Season meat with salt and pepper and let stand 2 hours.
In wide skillet melt butter and oil together. Sear beef over high heat till browned on both sides. Remove meat to platter.
Saute onions and mushrooms over md. heat. Remove veggies to platter.
In the same skillet add flour, stiffirng until it foams. Add broth until the sauce thickens. Add mustard and stir until smooth. Return meat and veggies, toss well, and simmer in sauce for several minutes. Add sour cream and heat it but don't let it boil.
By: Darla
1 to 1-1/2 lbs ground beef
1 clove garlic, minced
2 Tblsp. minced dried onion
(I just used dried because my kiddos don't like onion; a chopped small-med onion would work well here)
salt/pepper
3/4 cup mayonnaise
1/3 cup flour
2 cups milk
2 tsp. dill weed
2-3 cups leftover or frozen vegetables
Brown ground beef with garlic, onion & salt/pepper. In mixing bowl combine may & flour with a whisk. Add milk and whisk until smooth. Pour into hamburger and heat gently until sauce thickens. Add dill and vegies and mix and heat until hot. Serve over noodles or slices of bread.
By: Pam McL
Meatballs:
1/3 cup chopped green onions
1/4 cup seasoned breadcrumbs
3 Tablespoons grated Parmesan cheese
1 pound ground beef
In a bowl combine onions, crumbs and Parmesan cheese. Add beef and mix well. Shape into 1" balls; place on a rack in a shallow baking pan. Bake at 400 degrees for 15-20 minutes or until no longer pink.
1 loaf (1 pound) Italian bread, cut into 1" slices
1 pkg. (8 oz.) cream cheese, softened
1/2 cup mayonnaise (no substitutes-don't use light or fat-free)
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups (8 oz.) shredded mozzarella cheese, divided
1 jar (28 oz.) spaghetti sauce
1 cup water
2 garlic cloves, minced
Arrange bread in a single layer in an ungreased 13" x 9" x 2" baking dish (all of the bread may not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.
By: Pam McL
1 lb ground beef
1 12 oz jar chunky salsa
1 cup frozen sweet corn, thawed and drained (I just use one can of corn instead)
3/4 cup Miracle Whip or Miracle Whip Light Dressing
1 TBSP chili powder
2 cups crushed tortilla chips, divided
2 cups (8 ozs) shredded Colby/Monterey Jack cheese, divided (we use cheddar most of the time, as it is on hand usually)
-Heat oven to 350
-Brown meat, drain. Stir in salsa, corn, dressing, and chili powder.
-Layer 1/2 of meat mixture, chips and cheese in a 2 quart casserole.
-repeat layers.
-Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato if desired. Makes six servings
By: Pam McL
Filling
1 pound ground beef
1 pkg taco seasoning mix
1/2 c water
1 1/2 c frozen corn -- thawed
8 ozs tomato sauce
1 teaspoon dried bell pepper
1 teaspoon dried mince onion
1 cup salsa
1 cup cheese
Topping
8 1/2 ozs corn muffin mix --prepared
1 cup cheese
Preheat oven to 400.
Prepare a 2-quart casserole dish with cooking spray; set aside.
To prepare filling cook ground beef in a skillet, drain. Add taco seasoning mix, water, corn, tomato sauce, dried peppers and onion. Cook until water is absorbed. Stir in salsa and cheese. Pour mixture into prepared dish.
Meanwhile, make corn muffin mix according to package directions. Spoon corn muffin batter over top of filling mixture, sprinkle with cheese. Bake, uncovered, for 20 minutes or until corn bread is done.
By: Pam McL
1 loaf frozen bread, thawed
1 pound ground beef
1/2 cup onion, minced
4oz can of mushrooms, drained
1 teas. salt
1/4 teas. pepper
8oz can tomato sauce
1 teas. paprika
1/2 teas. oregano
1/2 teas. garlic salt
1 cup cheddar cheese, shredded
3/4 cup mozz. cheese, shredded
2 Tbls. melted butter
Cook ground beef and onion; drain. Stir in mushrooms, salt, pepper, tomato sauce, paprika, oregano, & garlic salt. Simmer 30 minutes; cool.
Punch down dough. Roll to 15" x 12". Lift to greased cookie sheet. Spoon meat down center third. Sprinkle with cheeses. Cut diagonally 1 1/2 inches apart on either sides of the filling. Criss-cross over filling. Brush with melted butter.
Bake 350 degrees for 30 minutes.
(I usually cut the dough with a pizza cutter before putting it on the cookie sheet. I don't cut it diagonally. Then I fold it onto itself and put it on the cookie sheet, then unfold.)
1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning
2 tubes (17.3 oz. each) large refrigerated biscuits
2 cups (8 oz.) shredded cheddar cheese
In a skillet, cook beef and onion over medium heat until beef is browned and onion is tender; drain. Add the taco seasoning and prepare according to package directions. Cool slightly. Flatten half of the biscuits into 4" circles; place on greased cookie sheets. Spoon 1/4 cup meat mixture onto each; top with 1/4 cup shredded cheese. Flatten the remaining biscuits; place on top and pinch edges to seal tightly. Bake at 400 degrees for 15 minutes or until golden brown. Yield: 5 servings.
By: Pam McL
1/2 lb. pepperoni - sliced thin
1/4 lb. spiral noodles
1 green pepper - sliced thin
1/4 lb. shell noodles
1 onion - sliced thin
1/4 lb. wheel noodles
mushrooms ( optional )
8 oz. mozzarella cheese (shredded)
1/2 lb. hamburger (browned)
8 oz. Parmesan cheese (shredded)
1/2 lb. Italian sausage (browned)
2 jars spaghetti sauce (32 oz.) your choice
Preparation:
Cook noodles according to box directions. Heat sauce & combine with cooked hamburger and cooked sausage. In a 11 X 13 pan, sprayed with Pam cooking spray, layer noodles and sauce. Top layer with pepperoni, onions and green peppers, mushrooms and cheeses. Make about 3 layers and top with cheese. Bake at 350 degrees for about 45 minutes or until cheese is melted.
By: Cheryl in SD
1 pound ground beef (brown and season)
1 can cream of mushroom soup
1 can milk (mix with cream of mushroom soup
12 servings of instant mashed potatoes (made according to box instructions)
6 slices of cheese
Spoon mashed potatoes into bottom of 9X13 dish. Top with browned and seasoned ground beef. Then spoon on the milk and cream of mushroom mixture, spread to cover completely. Top with cheese.
Bake 350 for 30 minutes. May be made ahead and stored in refrigerator until time to cook. I like it on Sundays as by the time I set the table, heat some vegetables and either make a salad or get out a jello salad, and every has changed after church, dinner is ready to eat!
By: Karla B
2 Tb. olive oil
1 lg. onion, chopped
3 garlic cloves, smashed
2 lbs. boneless chuck, in dice or ground for chili
1/2 c. ground mild red chile
2 Tbl. ground cumin
2 tsp. dried oregano
1 Tbl. sweet paprika
1 tsp. cider vinegar
1/2 c. strong brewed coffee
2 c. crushed tomatoes
1/4 c. mild chili powder
3 c. water as needed
1 Tbl. salt
1/2 tsp. red pepper
Brown meat and set aside. In olive oil saute garlic, onions. Add meat, sauted veggies and balance of ingredients to large crockpot. Cook on low for 2 1/2 hours.
We ate it with shredded cheese on top. You could also put sour cream or chopped cilantro on top.
By: Patrice
1 to 1.5 pounds ground beef ( I prefer the lower fat variety but any will do )
1 10 1/2 ounce can of tomato soup
1 cup uncooked rice ( not instant)
Seasonings to your own taste-dried onion, garlic powder, Italian seasoning, pepper....
1 cup of water
Mix the ground beef, rice, and seasoning(s) of your choice. Form meatballs by using a teaspoon to shape them. Mix the tomato soup with 1 cup water in the pressure cooker. Put the rack in the cooker and place the meatballs on the rack. ( I have a rack, don't know if all pressure cookers do)
Cover, set control (if you have one) for 10 PSI for 10 minutes after the control jiggles. Cool pan as directed by manufacturer.
I like these because they're easy and cheap! You can serve them over rice or noodles. You can also make or add sauce or gravy to the pan after you're done cooking the meatballs. The meatballs are a little dry but sauce or gravy can help!
By: AnneW
We use spinach in a tortilla filling; the recipe came from a magazine. Basically brown the ground beef, add a little chili powder (Cumin and salt too if you want), stir in some salsa and chopped spinach, heat through , and stir in some cheese. Roll up in tortillas.
By: Karen - IL
2TBSP Butter melted
1/3 c parmesan
2 eggs
Mix above together and add:
8 oz cooked spaghetti noodles
Put in 9 X 13 pan
Put this over the noodle mix (crust):
1 cup cottage cheese (or ricotta cheese)
Then layer: (over the cheese)
1 LB cooked ground beef
1 cup cooked onions
1 jar spaghetti sauce
3/4 c mozzarella
Cook for at least 30 minutes at 350 degrees
By: AnneW
Last night we made "Meatloaf in a Shell", something my kids love. You cut the crusts off slices of bread (we use whole wheat), and butter them; push each one buttered side up into the hole of a muffin tin (as if you were making tarts), then fill each bread cup with meatloaf mixture (any standard recipe). Bake about half an hour at 350 deg. (the recipe says 20 minutes but ours took longer--check the insides to makes sure). You can put hamburger toppings on them and eat them out of hand, or cover them with tomato sauce to be fancier.
Anyway, we had some left today and I also had some cheese sauce in the fridge, so I made enchiladas for lunch. This is how: I mashed up the leftover beef shells (bread and all) with the cheese sauce and some salsa (I found a pastry blender worked well), and rolled them in tortillas (pinned with toothpicks), lined them up in a pan and covered them (not too heavily) with tomato sauce; baked them, covered, for about half an hour. You could vary this easily by using grated cheese and regular meat loaf leftovers, or adding some beans. With a pot of rice, they were very good and welcome on the first wet snow day this year.
By: Amy in MI
Here are two EASY recipes I love to serve when we have company over... One you may have trouble with if you don't have a "Gordon's Food Service / GFS" near you. That's a restaurant industry store that also services the general public.
First ( and easiest!) is go to a Gordon's and get their Sweet & Sour Hawaiian Sauce. Open the can & dump on your meatballs. Simmer a couple of hours & you're done! They're really good.
The one I've always done for holidays is:
1 bottle chili sauce (sold in condiment aisle)
1/2 c. brown sugar
1/2 c. (white) sugar
1 tub Oceanspray Cranraspberry jelly stuff
(if you can't find the cranraspberry, I use
a can of cran. sauce & but a small jar of
rasp. jelly & add it til it taste good!!)
1 bottle water (fill the empty chili sauce bottle)
Mix above ingred. in saucepan over med. heat til melted. Pour over meatballs & simmer for a couple of hours. REALLY good - can do ahead a day or two also & the meat just absorbs more flavor (have some extra sauce to add to it in case needed if you do this!)
By: MicheleB
1 (4-pound) pork loin
Extra-virgin olive oil, as needed
3 tablespoons dry spice rub for pork
1 (10-ounce) jar seedless raspberry jam
1 (5-ounce) bottle chipotle hot pepper sauce (recommended: Tabasco)
Preheat stovetop or outdoor smoker to approximately 230 degrees F.
Trim the white "silver skin" from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin.
Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
Meanwhile, preheat broiler.
Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve.
By: Brenda in OH
6 slices frozen bread
12 slices cheese
10 oz. frozen broccoli
2 c diced ham
5 eggs
3 1/2 c. milk
2 tsp. minced onion
1/2 tsp. salt
1/4 tsp. dry mustard
Layer bread, cheese, broccoli and ham in a pan, saving 6 slices cheese for the top. Beat eggs; add milk, onion, salt and dry mustard. Pour milk and egg mixture over all. Refrigerate 6 hrs or overnight. Bake at 325 for 50 to 60 min.
By: Brenda in OH
3/8 c butter
3/8 c flour
3 c milk
1 1/2 c cheese, grated
1 qt green beans drained
3 c ham diced
5 medium potatoes cooked and mashed
Melt butter and sir in flour. Add milk, stirring constantly, until thickened. Add cheese and stir till melted. Arrange green beans in a greased casserole dish and cover with 1/2 cheese sauce. Add ham and pour remaining cheese sauce on top. Spread mashed potatoes on top and sprinkle with cheese. Bake at 350 for 30 minutes or until slightly browned.
By: Michele B
3 pound boneless roast
2 cups baby carrots
1 large onion, sliced
2 stalks celery, sliced in bite size pieces
1 cup V-8
1/2 cup water
1 envelope dry onion soup mix
3 tablespoons flour
salt and pepper, to taste
1 large oven bag
PREPARATION:
Place roast in bag and surround with all the vegetables. Mix V-8, water, soup mix and flour, then pour over top of roast. Close bag and grill over medium fire for about 1 1/2 hours.
By: Michele B
hot dogs (the kind that come 8 or 10 in a pack)
PREPARATION:
You'll need a knife and some roasting forks or sticks. Cut the ends of each hot dog into quarters leaving about 1-1/2 to 2 inches in the middle uncut. You want to leave enough uncut to stick the fork in. Roast the dogs over the fire or hot coals in a grill. The "legs" will curl out as the hot dogs cook. You can also do them in the kitchen at home over a hot stove burner.
By: Michele B
1 pound ground beef, chicken, or turkey
2 boxes Rice-A-Roni, any flavor
1 onion, chopped
1/2 cup instant mash potatoes
3 eggs, beaten
1 pound carrots, diced
5 potatoes, diced
1 can green beans
1 can corn
1 can diced tomatoes
PREPARATION:
Mix meat, onion, Rice-A-Roni and flavor packet, mash potatoes, and eggs together. Make into meatballs. Brown in a Dutch oven. Add five cups of water and simmer for 30 minutes. Add other ingredients and simmer for another 30 minutes
By: Sherri
bacon, baby spinach, tomato sandwiches!
Our healthy version:
whole wheat bread toasted
low fat mayo
turkey bacon
fresh baby spinach
or...
top a big, juicy tomato with homemade chicken salad for a light lunch
By: Michele B
1 (10-ounce) box frozen broccoli
1 (8-ounce) package egg noodles
1 (10.75-ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
2 cups shredded sharp Cheddar cheese
1 pound beef hot dogs, sliced
4 slices cooked bacon, crumbled
Preheat oven to 350 degrees F.
Cook broccoli according to package directions; set aside. Cook egg noodles according to package directions, drain, and set aside.
In a 9-by 13-inch baking dish, spread broccoli evenly across the bottom and top with egg noodles. In a large mixing bowl, combine soup, milk, sour cream, cheese, and hot dogs. Mix well and pour mixture over noodles. Cover dish with foil and bake until heated through and bubbly, about 45 minutes. Sprinkle top with bacon and bake just until bacon is heated, about 5 to 10 minutes.
3/4 pound fresh Italian sausage links (just use your loose meat)
2 10-ounce packages frozen chopped spinach, thawed and well drained
1 15-ounce can Northern beans, rinsed and drained
1 small red onion, finely chopped
3/4 cup evaporated skim milk
1/2 cup grated Romano or Parmesan cheese
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons margarine or butter, melted
In a large skillet cook sausage over medium heat about 8 minutes or until no pink remains.
In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper. Transfer mixture to a greased 2-quart oval or square baking dish.
For topping, in a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan cheese, garlic, and melted margarine or butter; sprinkle atop casserole. Bake, uncovered, in a 375 degrees oven for 35 minutes or until heated through.
By: Michele B
1/4 lb. egg noodles
1/2 large onion, coarsely chopped
1/2 lb. sweet Italian sausage
5 ounces frozen chopped spinach, thawed and drained, squeezed dry
5 ounces cream of mushroom soup
1 clove garlic, minced
1/4 tsp. Tarragon
1/4 tsp. Marjoram
1 egg
1/2 lb. lowfat ricotta cheese
Preheat oven to 375 degreesF. Cook noodles in a large pan of boiling water 5-7 minutes, or until almost tender. Drain. Saute onion and sausage in a heavy nonstick skillet over medium high heat 5-7 minutes, until brown. Stir frequently to break up meat. Remove from heat. Discard drippings. Stir noodles and next 5 ingredients and salt and pepper to taste into sausage. Transfer to a buttered casserole dish and spread evenly. Combine egg and ricotta in a bowl and spread over noodle mixture. Bake 25-30 minutes or until golden. Cool slightly.
By: Michele B
1 lb. hot Italian sausage, loose
8 chicken breasts, deboned and cut into pieces
1 1/2 lbs. zucchini, cut into cubes (leave peel)
2 c. green pepper, cut into 1-inch pieces
2 c. chopped onion
1 tbsp. chopped garlic
1 lg. can Italian peeled tomatoes
2 c. raw rice
2 c. chicken broth (couple of bouillon cubes)
Cook sausage in skillet until brown. Brown chicken in sausage grease. Cook zucchini, green pepper, onion and garlic in oil from sausage for 10 minutes. Put all ingredients in casserole; cover and bake at 350 degrees for 1-1 1/2 hours. Serves 6-8 people.
By: Michele B
1 box hot roll mix
1 pkg. Italian sweet sausage
1 tbsp. olive oil
1 tbsp. parsley
1/2 tsp. garlic powder
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion salt or powder
2 tbsp. grating cheese
2 diced tomatoes
Mix dough as directed on box. Roll out bread dough as thin as you can. Spread oil over dough. Sprinkle parsley, Italian seasoning, garlic powder, salt, pepper, onion, salt or powder, grated cheese and tomatoes. Spread bits of raw sausage over dough.
Roll up dough so ingredients are inside, form a long roll. Slice 1 inch pieces. Take 1 in palm of hand, twist, put on greased cookie sheet. Bake at 325 degrees until light brown. Makes 15 rolls.
By: Michele B
Stouffer's Spinach Souffle, thawed and drained
2 eggs
3 tbsp. milk
2 tsp. chopped onion
1/2 c. sliced drained mushrooms
3/4 c. cooked crumbled Italian sausage
3/4 c. grated Swiss cheese
Mix together and pour into unbaked 9 inch pie shell. Bake at 400 degrees for 25-30 minutes.
By: Michele B
1/2 lb. Italian sausage, sweet or hot
1/2 c. green pepper, chopped
1 med. onion, chopped (1/2 c.)
1 (16 oz.) can tomatoes, drained
1/2 loaf Italian bread
3 eggs
2 1/2 c. milk
1 tsp. salt
1 tbsp. Parmesan cheese, grated
1. Remove casing from sausage. Brown sausage in large skillet about 10 minutes, breaking it up with a wooden spoon as it browns. Stir in green pepper and onion. Cook another 5 minutes, add tomatoes, breaking up pieces. Cook 15 minutes to remove most of the liquid.
2. Slice bread; place half the slices in bottom of buttered 8 x 8 x 2 inch baking pan; spread with meat mixture. Top with remaining bread.
3. Beat eggs in medium bowl. Stir in milk and salt. Pour over bread. Sprinkle with cheese. Cover and refrigerate at least 1 hour or overnight.
4. Bake in moderate oven (325 degrees) for 1 hour or until puffed and golden. Remove to wire rack. Let stand 10 minutes before serving.
By: Michele B
1 lb. Italian sausage
1 tbsp. oil
1 lg. onion, chopped
3 carrots, cut into sm. pieces
3 rib celery, cut into sm. pieces
1 (35 oz.) can tomatoes, drained
2 tbsp. vinegar
1 tsp. salt
1/2 tsp. sage
1 tbsp. honey or molasses
1 tsp. pepper
2 (16 oz.) cans white beans, drained
Remove sausage from casing. Break into 1-inch pieces. Brown. Remove from pan, add oil, onion, carrots and celery. Simmer about 10 minutes. Add tomatoes, vinegar, salt, sage, honey and pepper. Simmer another 10 minutes. Combine with beans and sausage in large casserole. Bake at 375 degrees for 45 minutes
By: Michele B
3 tablespoons olive oil
1/2 pound finely ground spicy Italian sausage
1/2 cup minced onions
1 tablespoon chopped garlic
1 1/2 cups fine dried bread crumbs
1 tablespoon finely chopped parsley
1/2 cup finely grated Parmigiano-Reggiano cheese
1 dozen large oysters, preferably Louisiana
Salt and pepper
Preheat oven to 375 degrees F.
In a large saute pan heat 1 tablespoon of the oil. When the oil is hot, add the sausage and cook, stirring occasionally for about 4 to 6 minutes. Add the onions and continue to cook for two minutes. Add the garlic, and continue to cook for 1 minute.
Remove from heat and transfer to a mixing bowl and let cool. Stir in the remaining olive oil, bread crumbs, parsley and cheese and mix well. Season the oysters with salt and pepper. Grease a 9-inch gratin dish or pie pan. Line the bottom with the oysters. Cover the oysters with the sausage mixture, packing it down onto the oysters. Place in the oven and bake for 8 minutes or until the top is golden brown. Remove from oven and serve warm.
By: Shelly
1 1/2 bags of tator tots
1 can cream of mushroom
1 can cream of chicken
16 oz shredded mozzarella cheese
1 small bag of frozen peas
1 lb. ground beef
1 pkg. taco seasoning
Brown ground beef and drain. Add taco seasoning. Layer your casserole dish (I use 9x13) dish with tator tots, meat, soups, peas, cheese, and top with tator tots. Cook at 350 for about 50 min.
By: Michele B
1 1/2 pounds ground beef
1 teaspoon onion powder
1 egg
1 cup panko bread crumbs (Japanese bread crumbs)
1 1/2 teaspoons freshly chopped garlic
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
8 ounces mozzarella cheese, cut into 1/4-inch cubes
Sauce:
2 or 3 (15-ounce) cans tomato sauce
1 (15-ounce) can crushed tomatoes
Italian seasoning, to taste
1 chopped medium onion
1 1/2 teaspoons fresh chopped garlic
Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper. In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.
In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.
By: Michele B
18 ounces lean boneless pork loin, trimmed of all visible fat and roughly chopped
28 ounces red enchilada sauce
14 ounces beef broth
1 Anaheim chile pepper, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
4 Roma tomatoes, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped
6 whole-wheat pita breads
Place chopped pork in a slow cooker. Top with enchilada sauce, beef broth, peppers, tomatoes, and about half of the cilantro. Cover pot and simmer on low for 4 hours or until pork is tender.
Scoop 3 ounces of the pork mixture onto each of the 6 pita breads and gently fold over each bread. Garnish with remaining cilantro and serve warm.
By: Michele B
2 pounds hot dogs, cut into bite-sized pieces
2 cups brown sugar
2 cups ketchup
1-12 oz. can of beer
Put all ingredients in a large saucepan and gently mix. Cover and put on low heat. Simmer slowly for about 45 minutes or until hot dog pieces are plumped up and sauce has slightly thickened. This can also be done in a slow cooker.
Serve in a chafing dish or other dish that can be kept warm, with toothpicks close by
By: Michele B
1 pound hamburger
1/2 cup plain dry bread crumbs
1/4 cup milk
2 T. chopped onion
1 tsp. salt
1/2 tsp Worcestershire sauce
1 egg
Sauce:
1/2 cup brown sugar
1 T. cornstarch
1-can (13 ? oz) pineapple chunks, drained (save juice)
1/3 cup cider vinegar
1 T. soy sauce
1 small green pepper, cut into julienne
Preheat oven to 350 degrees F.
Mix first seven ingredients together and form into 1-1/2-inch balls. Place on cookie sheet and bake in oven for 20 -25 minutes until done. Then, place in a slow cooker on low.
Place vinegar, pineapple juice, soy sauce and brown sugar in sauce pan. Stir in cornstarch and bring to boil. Pour over meatballs. Carefully stir in pineapple and green pepper. Keeps well in a slow cooker for several hours.
By: SMM
Serves: 12 Servings
Ingredients:
3 lb Sirloin, coarsely ground
2 lb Lamb, coarsely ground
2 Onions, chopped coarsely
3 Garlic cloves, diced fine
1 1/2 tb Salt
2 c Green Bell peppers, chopped
3 Jalapenos, cored, seeded, & - diced
1 tb Cayenne pepper flakes
2 c Tomatoes, stewed & chopped
1 1/2 c Tomato sauce
3/4 c Tomato paste
2 tb Corn oil
3 tb Cumin freshly ground
1 ts Sesame oil
1 tb Mexican oregano
Instructions:
Heat oil in a large heavy pot or cast iron Dutch oven. Add meat, onions,
garlic, and Bell peppers. Cook until onions are translucent. Add the beer,
tomatoes, tomato sauce, spices, peppers, and sesame oil. Cook for 2 hours on
Low heat, stirring frequently. Add the tomato paste and cook on Simmer for
30 minutes more. Serve hot
By: Michele B
This beef casserole is easy on the budget.
INGREDIENTS:
4 pieces of cubed steak
3 medium potatoes, sliced
3 carrots, sliced
1 medium onion, sliced
1 can cream of chicken soup
1 can cream of mushroom soup
3 to 4 tablespoons butter
PREPARATION:
Layer the cube steak, potatoes, carrots, and onion in a casserole dish. Heat soups with butter then pour over the first four ingredients. Cover and bake for about 60 minutes at 375 degrees.
By: Michele B
The ingredients you need are 1 1/2 pounds of cube steak, 1/4 cup vegetable oil, water chestnuts (usually one can drained, but you can also use fresh), 1 green pepper sliced, 1 small onion cut into slices, 1 pound of fresh sliced mushrooms, salt, and around 8 ounces of beef gravy. You can purchase the gravy already prepared or make your own. Cut the cube steak into small strips and heat the vegetable oil over medium high heat. After the oil is warm add the steak, onion, green pepper, mushrooms, and salt. Cook totally until the meat is brown stirring consistently. When the meat is browned, drain and add the water chestnuts and your brown gravy. Cover the skillet and simmer for 1 1/2 to 2 hours, stirring every once in a while. You can serve this delectable meal over the chow mein noodles.
By: Michele B
2 lb cube steak
3 T flour
1/2 t salt
1/4 t pepper
2 T oil
1 8-oz can crushed pineapple, undrained
1 8-oz can tomato sauce
1 onion, chopped
1 T brouwn sugar
1 T lime juice
1/2 t. allspice
1 t. grated ginger (or 1/4 t. powdered)
1/2 t. prepared mustard (or 1/4 t. dry)
Mix flour, salt, and pepper, Dredge cubes steaks in flour mixture, and saute in oil. Add remaining ingredients to pan, and simmer until tender (1-1/2 hours). Scales up well.
I haven't frozen this, but it's close enough to my other recipes that I think it would work. To freeze, place steaks in container, or zip bag, and cover with sauce.
You might also try simmering your cube steaks in your favorite tomato based pasta sauce, Yummy! Serve with spaghetti.
By: Michele B
3 cloves garlic, finely chopped
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning)
1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin
2 teaspoon hot sauce - eyeball it
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar, 2 splashes
1/3 cup extra-virgin olive oil
2 pounds flank steak
2 1/2 pounds small red skin new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon
1 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
Salt and pepper
1 cup sour cream, to pass at table
Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
Heat a grill pan or outdoor grill to high heat.
Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.
Grill flank steak 6 to 7 minutes on each side.
Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.
Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.
By: Michele B
2 juice oranges
4 garlic cloves, minced
1/2 teaspoon salt
3 tablespoons olive oil
1 teaspoon dried oregano, crumbled
2 (3/4 pound) pork tenderloins
1/4 teaspoon ground black pepper
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil, and 1/2 teaspoon oregano.
Pat pork dry and rub each tenderloin with 1/2 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano
By: Michele B
2 racks back ribs, membrane removed
1/2 cup Pork Rub, recipe follows
Olive oil
Spicy Dipping Sauce:
1/4 cup apple cider vinegar
2 tablespoons honey
1 red jalapeno, seeded and minced
1 tablespoon chopped fresh oregano leaves
Kosher salt
Sprinkle the ribs all over with the rub and rub in well with your hands.
Cover and refrigerate for 1 hour, up to overnight.
Make sure the racks of the grill are set so they are 6-inches above the fire. Preheat the grill to high. When the grill is hot, turn off 1 side, or push the coals to 1 side. Place the ribs, fattier side down, on the cooler side of the grill and close the cover. Cook until browned, about 20 minutes. Turn the ribs over and continue to cook until the bones wiggle easily when twisted, about 1 1/2 hours, turning every 20 minutes or so.
Remove from the grill and let rest for 10 minutes before slicing.
Make the Spicy Dipping Sauce: In a small bowl, combine the vinegar, honey, jalapeno, oregano, and salt and whisk well. Pour into a decorative bowl.
Slice the ribs into desired size and serve with the Spicy Dipping Sauce.
Pork Rub:
4 tablespoons brown sugar
4 tablespoons onion powder
4 tablespoons garlic powder
4 tablespoons dried thyme
4 tablespoons dried oregano
2 tablespoons mild paprika
2 tablespoons hot paprika
4 teaspoons cayenne
4 teaspoons ground coriander
2 teaspoons black pepper
2 teaspoons white pepper
2 tablespoons kosher salt
Mix all ingredients together and stir well.
Yield: about 1 cup
By: Dadia
4 (4-oz.) boneless butterfly pork chops
2 T. lemon juice
2 T. chopped parsley
1/2 t. crumbled rosemary
1/2 t. crumbled thyme
1/4 t. black pepper
Directions:
Brush chops with lemon juice.
Combine remaining ingredients; mix well.
Rub herb mixture on both sides of chops.
Grill or broil for 10 to 12 minutes, turning occasionally.
Garnish with fresh herbs, if desired.
By: Michele B
1 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, thinly sliced
2 pounds mixed red, yellow, and green peppers, cut into thin strips
1/2 teaspoon red chili pepper flakes
1/2 pound ground pork
1/2 cup dry white wine
1/2 cup tomato paste
1 cup basic tomato sauce, recipe follows(jarred spaghetti sauce is fine)
Salt and freshly ground black pepper
1 pound fusilli
1/2 cup freshly grated pecorino or caciocavallo (parmesan is fine)
In a 10 to 12-inch saucepan, heat the oil until hot but not smoking. Add the onion and cook over medium heat, stirring often, until the onion just begins to turn golden. Add the pepper and continue stirring over medium heat until the peppers have softened, about 10 minutes, then add the chili flakes.
Stir in the pork, then add the wine. Add the tomato paste, tomato sauce and salt and pepper, to taste. Simmer for 20 minutes stirring occasionally.
In the meantime, in a large pot, bring 6-quarts water to a boil and add 2 tablespoons salt. Stir in the fusilli and cook according to the package directions, until al dente, but not too tender.
Drain the pasta, reserving 1cup of the pasta water. Add the fusilli to the saucepan with the pork ragu. Add a little pasta water, if needed, for moisture. Toss well to coat the pasta, and season, to taste. Divide evenly among 4 warmed pasta plates, sprinkle with the pecorino, drizzle with extra-virgin olive oil and serve immediately.
Basic tomato sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
By: Michele B
1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground beef
All-purpose flour, for dredging
1 pound ziti
1/4 cup extra-virgin olive oil
5 cups tomato sauce
3 cups whole milk ricotta
2 cups shredded mozzarella
1/2 cup grated Parmesan
6 tablespoons unsalted butter, cut into 1/4-inch pieces
Preheat oven to 350 degrees F.
In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.
In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.
In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.
In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.
In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella and Parmesan all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.
By: Michele B
1 pound ground beef
1 1/2 cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
3/4 cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby cheese
Preheat the oven to 350 degrees F
Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
Bake for 20 minutes uncovered, in the preheated oven, until cheese is melted and dish is thoroughly heated.
By: marcelyn
1 pkg sausage (like Jimmy Dean sausage.... the type you crumble, not links)
brown the sausage in a large skillet. reduce heat to med/low.
Add to the browned sausage 3 cups cooked rice (3 cups already cooked, not raw)
mix in with rice and sausage 2 15 oz. cans Ranch style beans with jalapenos (they are sold this way but if you can't find them with jalapenos you can slice some canned jalapenos and use plain Ranch style beans).
mix and heat throughout, stirring so it doesn't burn.
serve.
takes about 15 minutes tops. And yes, it does taste good.
By: Michele B
Ingredients:
1 lb. ground beef
3/4 C. chopped onion
1/4 C. uncooked rice
2 c. chopped potatoes
1 (15 oz.) can kidney beans
1 (8 oz.) can tomato paste
1/2 tsp. Worcestershire sauce
1/4 tsp. chili powder
1/4 tsp. pepper
1 tsp. salt
Preparation:
Preheat oven to 350 degrees. Brown ground beef with onion in skillet, stirring until crumbly; drain.
Layer ground beef mixture, rice, potatoes and beans in lg. casserole.
Combine remaining ingredients with 1/2 c. water in bowl, mixing well. Pour over casserole. Bake covered, at 350 degrees for 1 1/2 hours.
By: Michele B
2 pounds beef round steak
2 tablespoons olive oil
1 onion, finely chopped
6 mushrooms, sliced
1 large can tomato sauce
salt and pepper to taste
1 pint low fat sour cream
Cut round steak into thin 1 inch strips. Brown onions and round steak. Add mushrooms and cook for 2 minutes (you may need to add extra oil since mushrooms tend to soak up oil). Add tomato sauce, salt and pepper and stir well. Pour into a 9X13X2 inch casserole dish and cover with foil. Bake in a 300F degree oven for 30 minutes. Remove the foil, add sour cream, and stir. Serve over rice.
By: Michele B
Swiss Steak
2 pounds beef sirloin steak tips (1 inch strips)
2 tablespoons vegetable oil
1 cup flour
salt and pepper to taste
2 onions, minced
2 stalks celery, chopped
1 cup flour
1 can cream of mushroom soup
1 small can tomato sauce
1 large can tomato juice
1 small can crushed tomatoes
Put flour in a bag. Salt and pepper the sirlion steak, toss in the bag, and shake well. Brown the onions and celery in oil in a saucepan. Then brown the beef sirloin tips. Put browned beef and vegetables in a 9X13X2 inch casserole dish. Add 1 tablespoon flour to the oil that is left in the saucepan. Stir in the soup, tomato sauce, tomato juice, and crushed tomatoes and stir for 1 minute. Pour over the beef and vegetables in the casserole dish and stir.
Bake in a 300F degree oven for 45 minutes. Serve over steamed rice or egg noodles.
Serves 6.
By: Michele B
6 pork chops
salt and pepper to taste
1 tablespoon butter
3 carrots, peeled and chopped
1 teaspoon dried basil
3 teaspoons flour
1 cup light cream
Sprinkle salt and pepper on pork chops. Cook pork chops for 5 minutes in butter in a large skillet on medium heat. Turn over, then add chopped carrots to skillet. Cook for another 5 minutes or until no longer pink.
Remove pork chops and drain on paper towel. Add remaining ingredients to skillet and cook until gravy mixture becomes thick and bubbly. Add pork chops back to skillet and stir. Serve with boiled rice
By: Mary Leggewie
I buy the pork roast from Costco for $1.87 per pound and then slice up steaks that will go for 4 dinners for us!
I dip them in one scrambled egg, then dip them in a mixture of:
parmesan cheese, bread crumbs, a dash of cayenne pepper, a little pepper and salt.
Then I fry them in olive oil. The trick is to turn off the heat just before they are done (I cut with a knife to check), and then put the lid on them and let them finish cooking just from the heat of the pan and meat. That way they don't turn tough as easily.
This is a favorite here!
By: Michele B
Meat:
1 pound ground beef
1 package taco seasoning
2/3 cup salsa
1/4 cup jalapeno juice
Tortillas:
1/4 cup canola oil
4 to 6 flour tortillas
Toppings:
4-cheese Mexican blend
Shredded lettuce
Chopped tomatoes
Chopped olives (from a can)
Store bought guacamole
Sour cream
In a skillet over medium heat, brown meat. Add taco seasoning, salsa, and jalapeno juice. Add a little water if mixture is too dry. Reduce heat to low and simmer for 10 minutes.
In another skillet, heat Canola over medium-high heat. Fry flour tortilla shells flat until crispy on both sides. Place tortillas on a flat plate. Cover in meat, then cover meat with cheese, and melt cheese under broiler, about 2 minutes. Remove plate and cover cheese with shredded lettuce, then tomatoes, and olives. Place dollops of guacamole and sour cream in center.
By: Dadia
Can of Ranch Beans
Cream Mushroom
Can of Rotel (for less "bite" I drain & use about 1/4 - 1/2 can)
Browned Ground Chuck (approx. 3/4 - 1 lbs. & add onions, garlic, salt & pepper)
Corn Tortillas
Cheddar Cheese to grate on top
Mix together in layers in 9"x13" pan, bake @ 350 deg. f/20 minutes, grate cheese on the top, bake until cheese is melted.
This is very filling - we like to serve w/guacamole & chips & if everyone's absolutely ravenous or we have a couple extra people, I'll open a can of Mexicorn!
By: Billie Cress
12 jumbo pasta shells cooked as directed
1 12oz jar picante sauce (pace)
8 oz tomato sauce
4oz can chopped green chilies
4.5 oz can french fried onions
8 oz shredded montery jack cheese w/ peppers
1/2 cup water
1lb cooked ground beef
mix tomato sauce water, and picante sauce. Pour enough to cover casserole dish, mix ground beef, chilies, 1/4 onions, 1/4 cheese, 1/2 remaining sauce stuff shells place open side up in casserole dish. top with half remaining cheese and onions bake @ 350 30 minutes, top with remaining cheese and onions bake 5 min longer enjoy
By: Michele B
3 large sweet yellow or green peppers, halved and seeded
1 cup chunky salsa
1 lb. lean ground round
1/3 cup shredded carrot
1/3 cup sliced green onion
1/4 teaspoon ground cumin
1 cup cooked barley (either pearl or quick-cooking. Cook per package directions.)
3/4 cup shredded (reduced fat) Monterey Jack cheese (3 oz.)
Steam peppers in a large saucepan or kettle fit with vegetable steamer for 3 to 5 minutes or just until softened. Invert pepper halves over paper towels to drain.
In skillet cook ground beef and onion 5 minutes or until beef is brown. Drain fat. Stir in barley, salsa, carrot, and cumin; mix well. Add 1/2 cup shredded cheese; toss to mix. Spoon mixture into pepper halves. Place in a 13x9x2-inch baking pan. Bake, covered, in a 350 degree oven for 20 minutes.
By: Michele B
2 Tbs. reduced-sodium soy sauce
1/4 cup water
2 tsp. dark sesame oil
2 tsp. cornstarch, dissolved in 1/3 cup water
1 lb. beef round tip steaks or beef sirloin cut 1/8 to 1/4-inch thick
4 cups hot cooked brown rice
1 (16 oz.) pkg. frozen vegetable mixture with broccoli and red peppers
In medium bowl, combine soy sauce and sesame oil. Trim beef of all visible fat. Stack beef steaks and cut lengthwise in half and then crosswise into 1-inch wide strips. Add beef to marinade in bowl; toss to coat.
Heat large non-stick skillet over medium-high heat until hot. Add beef, half at a time, and stir-fry 1 minute or until outside surface is no longer pink. Do not overcook beef. Remove from skillet and keep warm.
In same skillet, combine vegetables and 1/4 cup water; cook 4 to 5 minutes or until water is almost evaporated and vegetables are hot, stirring occasionally. Combine cornstarch and water, add to vegetables and cook one more minute until thickened and bubbly. Return beef to skillet; heat through. Serve over rice. Yield: 6 servings. Note: Sesame oil gives a unique flavor to this recipe.
By: Michele B
3 ounces - 97% lean ham, reduced-sodium
2 1/4 cups skim milk
1 cup reduced-fat Swiss cheese, shredded
1 cup light baking mix (such as Bisquick Light)
1/3 cup green onion, chopped
1/2 cup egg substitute
1/4 cup green bell pepper, chopped
1/4 tsp. pepper
1 (4 oz.) can mushroom pieces, drained or cup fresh mushrooms, sliced
Preheat oven to 400 degrees. Spray a 9-inch pie plate with vegetable cooking spray. Sprinkle ham pieces, shredded cheese, onion, green pepper and mushrooms over the pie plate. Beat the remaining ingredients until smooth in a blender or with an electric mixer. Pour into pie. Bake for 30 minutes or until eggs are set.
Yield: 8 slices
By: Michele B
1/4 cup rice vinegar (or wine)
4 boneless pork loin chops (about 1 pound) , trimmed of all visible fat
3 tablespoons reduced sodium soy sauce
6 cloves garlic, crushed
2 tablespoons honey
1 tablespoon grated fresh gingeroot
4 drops hot pepper sauce
Chopped fresh parsley
1 teaspoon sesame oil
In small bowl stir together vinegar, soy sauce, honey and hot pepper sauce.
Set aside.
Heat 10-inch non-stick pan, add oil and then chops; cook until each side is browned. Add garlic and ginger, cook 2-3 minutes, stirring. Reduce heat to low, add vinegar mixture; cover and cook until tender, about 10 minutes. Uncover and cook 2-3 more minutes. Garnish with chopped parsley and serve.
Serves 4.
By: Michele B
1 pound lean ground beef
1 (1.25-ounce) package Taco Seasoning Mix
1/3 cup water
1 tablespoon oil
1 (1-pound) package frozen green, red and yellow peppers and onions*
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11-ounce) can whole kernel corn, drained
1/2 cup salsa
1 (15-ounce) package refrigerated pie crusts, softened as directed on package
8 ounces (2 cups) shredded cheese recommended: Colby/Monterey blend or Mexican blend
Garnish:
Sour cream
Taco Sauce
Preheat the oven to 400 degrees F.
Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.
* If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.
By: Michele B
2 pounds ground beef
2 eggs
1 cup bread crumbs (up to 1 1/2 cups)
1 cup grated Parmesan
1 tablespoon Italian seasoning
1 tablespoon black pepper
2 tablespoons fresh chopped parsley leaves
2 cloves garlic, minced or pressed
1 onion, diced
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 cup milk
8 slices cheddar
8 slices baked ham
8 slices bacon
Preheat oven to 350 degrees F.
In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F.
Let rest 15 minutes, then cut and serve. Gravy is optional.
By: Michele B
1 pound hamburger
1/2 cup plain dry bread crumbs
1/4 cup milk
2 T. chopped onion
1 tsp. salt
1/2 tsp Worcestershire sauce
1 egg
Sauce:
1/2 cup brown sugar
1 T. cornstarch
1-can (13 ? oz) pineapple chunks, drained (save juice)
1/3 cup cider vinegar
1 T. soy sauce
1 small green pepper, cut into julienne
Preheat oven to 350 degrees F.
Mix first seven ingredients together and form into 1-1/2-inch balls. Place on cookie sheet and bake in oven for 20 -25 minutes until done. Then, place in a slow cooker on low.
Place vinegar, pineapple juice, soy sauce and brown sugar in sauce pan. Stir in cornstarch and bring to boil. Pour over meatballs. Carefully stir in pineapple and green pepper. Keeps well in a slow cooker for several hours.
By: Michele B
1/3 cup all-purpose flour
3 pounds skirt steak, each piece cut into thirds
3 to 4 tablespoons olive oil
2 cups low-sodium beef broth
1 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
2 tablespoons tomato paste
1 1/3 pounds pearl onions peeled skinned and left whole*
3/4 cup firm spicy green olives, pitted and coarsely chopped (optional)
Place the flour in a shallow bowl and coat the meat on all sides, knocking off any excess flour. Set aside.
Heat 3 tablespoons of the oil in a large saute pan set over high heat. Brown the meat a few pieces at a time. Be careful not to crowd the pan or the meat will steam, not brown. Add more oil to the pan as necessary. Transfer the browned meat to the insert of the slow cooker. Add the broth and red wine to the saute pan and bring to a boil over high heat, using a wooden spoon to scrape any browned bits of meat clinging to the pan. Cook until the liquids have reduced by half. Pour the broth and wine mixture over the meat into the insert, and then add the vinegar, soy sauce, tomato paste, onions. Cover and cook on low for 7 hours or on high for 3 1/2 hours, until the meat is extremely tender when pierced with a fork. Add the olives, and cook for another 20 minutes. Serve with fusilli or any other kind of pasta tossed with butter and parsley and steamed broccoli.
* To peel small onions easily, plunge them into boiling water for 10 to 15 seconds. Transfer them with a slotted spoon to a bowl of cold water. The skins will slip right off when loosened with a small, sharp knife.
By: Michele B
1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
So Mild Salsa:
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 medium onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon (1/3 palmful) ground cumin
Salt and pepper
1 (15-ounce) can chunky-style crushed tomatoes
Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.
Yield: 2 cups salsa
By: laurajean
2 lbs bulk pork sausage (of course I use turkey sausage)
2 cups (8 oz) shredded cheddar cheese, divided
1 can (10.75 oz) condensed cream of chicken soup, undiluted
1 cup (8 oz) sour cream
1 carton (8 oz) French onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/8 tsp pepper
1 package (30 oz) frozen shredded hash brown potatoes, thawed
In a large skillet, cook sausage over med. heat until no longer pink; drain on paper towels. IN a lg. bowl, combine 1 3/4 cup cheese and the next seven ingredients; fold in potatoes.
Spread 1/2 potato mixture in a greased shallow 3 qt baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight. Remove from fridge 30 min. before baking. Cover and bake at 350 for 50 min. Uncover; bake 10 min longer or until heated through. Yield: 10-12 servings.
By: laurajean
6 flour tortillas (10 in) cut into 1/2 inch strips
4 cans (4 oz each) chopped green chilies, drained
1 lb bulk pork sausage, cooked and drained
2 cups (8 oz) shredded Monterey Jack Cheese
10 eggs
1/2 cup milk
1/2 tsp each...salt, garlic salt, onion salt, pepper and ground cumin
Paprika
2 med. tomatoes, sliced
Sour cream and salsa
In a greased 13x9x2 in. baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. IN a bowl, beat the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.
Remove from the fridge 30 min. before baking. Bake, uncovered, at 350 for 50 min. Arrange tomato slices over the top. Bake 10-15 min. longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield: 12 servings.
By: Dadia
Pork Chops (about 1/2"-3/4" chops w/bones are best, w/o much fat)
1 c. Texmati Rice
3-4 green onions
1 can French Onion Soup
1/2 c. water
Preheat oven 375 degrees.
Brown pork chops in cast iron skillet, remove.
Pour 1 c. uncooked Texmati rice into skillet, stir & brown
To browned rice, add thinly sliced green onion, then layer pork chops over rice & onions.
Mix 1 can Campbell's French Onion soup & 1/2 c. water, pour over all. Cover.
Bake 1 hr. 15 min.
**Optional**
Prepare as above, substituting 1 can tomatoes w/juice to equal French Onion soup & onions.
BOTH of these are delicious!!
Sometimes I put about 1 T. olive oil in a frying pan, thinly slice a med. onion in, then place pork chops on top, sprinkle w/freshly ground black pepper. Cook over medium heat until brown, turn pork chops & repeat. Add 1/4-1/3 c. hot water to pan, cover & simmer until done. That's it! I usually serve these with wild rice, a green vegetable or salad.
By: Jessica
6 pork chops
1/4 c. brown sugar
1 tsp. ginger
1/2 c. soy sauce
1/4 c. ketchup
1 clove garlic, crushed
salt and pepper to taste
Trim fat from pork chops. Place in slow cooker. Combine remaining ingredients and pour over meat. Cover; cook on low 4-6 hours.
I used about 1 - 1 1/2 tsp. garlic powder instead of crushed garlic, only because I'm out of fresh garlic. It was still delicious. I served the chops with plain white rice (the pork chop sauce poured over the rice is really good!) I also steamed frozen peking veggies over water that had about 1/2 tsp. ginger in it.
By: Michele B
3 pounds ground beef
1 large onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
1 tablespoon salt
1/2 teaspoon pepper
1 cup barbecue sauce
1 (8-ounce) can tomato sauce
1 (10 3/4-ounce) can condensed tomato soup
Preheat electric skillet at 350 degrees. Brown ground beef with onion, pepper, and celery. Cook until vegetables are tender. Add remaining ingredients. Turn heat control down until pilot light goes out. Simmer 20 to 30 minutes.
By: Michele B
1-pound sirloin steak
2 tablespoons vegetable oil
1 (4-ounce) can mushrooms, drained
1 envelope dry onion soup mix
2 cups warm water
3 cups uncooked noodles
1 (10 1/2-ounce) can condensed cream of mushroom soup
1 cup sour cream
Cut beef in 1/4-inch by 3-inch strips. Heat oil in electric skillet at 350 degrees. Add beef and brown well. Push beef to side of pan. Add mushrooms and cook until golden. Stir in dry onion soup mix and water. Cover and simmer 10 minutes at 225 degrees. Cook noodles as directed on package and drain. Add to meat mixture along with mushroom soup. Simmer 5 minutes. Stir in sour cream just before serving.
By: Michele B
1 1/2 pounds beef cubes for stew
Flour
Salt and pepper
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 teaspoon allspice
1/2 teaspoon paprika
1 teaspoon sugar
1 tablespoon lemon juice
1 teaspoons Worcestershire sauce
2 cups tomato juice
1 1/2 cups water
4 small onions, quartered
1 1/2 cups diced potatoes
3 medium carrots, diced
3/4 cup diced celery
Dredge meat in seasoned flour. Heat oil and garlic in electric skillet at 400 degrees. Add meat and brown well. Turn heat control down until pilot light goes out. Add paprika, allspice, sugar, lemon juice, Worcestershire sauce, tomato juice and water. Cover and simmer 1 1/2 hours or until meat is tender. Stir occasionally, adding more water if necessary. Add onions, potatoes, carrots and celery. Cover and cook 15 minutes or until vegetables are tender
4 pork chops, 1" thick
1/4 cup chicken broth
4 medium potatoes, cut into fourths
4 small carrots, cut into 1" pieces
1 large onion, sliced
3/4 tsp salt
1/4 tsp pepper
Spray 12" nonstick skillet with cooking spray/ heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
Add broth, potatoes, carrots and onion to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone.
(Allie's note: 30 minutes is perfect for this - we use boneless pork chops from Aldi's, very lean and delicious.)
By: Michele B
1 (2-pound) pork loin, cut into 1-inch pieces
1 tablespoon oil
1 (20-ounce) can pineapple chunks
1 tablespoon soy sauce
1 teaspoon brown bouquet sauce
1 cup water
1 cup vinegar
1/4 cup brown sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 (8-ounce) can sliced water chestnuts, drained
1 green pepper, sliced
1 onion, thinly sliced
Heat oil in electric skillet at 350 degrees. Add pork and brown. Drain pineapple; reserve juice. Add reserved pineapple juice to meat. In small bowl, combine soy sauce, brown bouquet sauce, water, vinegar, brown sugar, cornstarch, and salt. Add to meat. Add remaining ingredients. Turn heat control down until pilot light goes out. Cover and simmer for 15 to 20 minutes. Serve over cooked rice or chow mein noodles.
by Lisa
6 potatoes(peeled and sliced) 1 large onion (sliced) 1 1/2 lbs hamburger (uncooked)!!!! 2 cans cheddar cheese soup 2 cans green beans (drained)
I make this in a 9x13 cake pan. (spraying with pam helps in cleanup).
Layer the hamburger(kind of break it up), potato and onion. Spoon on the cans of beans and drop spoonfuls of the cheddar cheese soup on top. Cover with aluminum foil and bake about 1 hour 15min. at 350.
Another easy clean up tip on that one is to buy the disposable cake tins. I use those if I know I am needing out of the kitchen fast.
I also use the disposable loaf tins when I make meatloaf...I hate meatloaf mess.
by Lisa
Loose Meat sandwiches that taste as close to a Midwestern Maid-Rite as you will ever get without eating there!
However many lbs of hamburger it takes for your family. You will need 1 can of clear chicken broth per 1 1/2 lbs of hamburger.
brown hamburger....drain well. Add your cans of clear chicken broth......you will need to keep this at a moderate heat and stir constantly. You want it to lightly boil, continue boiling until the liquid is boiled almost dry. You will have to stay with it while you so this.
Now if you are going to eat right away go for it.....put on buns and top with mustard, onion, pickles.
IF you want to eat them midwestern style don't put ketchup on them. :) A traditional Maid-rite here in Iowa would be....
hamburger on the bun, mustard, onion, pickes and salt to taste. Serve with coleslaw, chips or fries.
IF you aren't going to eat till later leave just a tad bit of liquid and put it in the crock pot on low until you are ready to eat.
by Monica
Pork and Kraut (sounds like something kids won't eat, but you'd be surprised) 1 Pork roast (picnics are cheap and good, just cut off the fat first) 1 bag, jar, or large can of sour kraut 6 red potatoes, just wash and cube them, no need to peel 1 12 oz. frozen apple juice (DO NOT mix with water)
place roast, kraut, and potatoes in crock pot. Put frozen apple juice on top. Put on the lid, and cook on low for 8 hours, or high for 5-6. GREAT for Sundays. We enjoy basic Bisquick dumplings on top.
Serve Pork and Kraut with fried apples.
1 beef roast (the cheaper the better!) cubed potatoes, carrots, and onions 1 envelope onion soup mix
Place beef and veggies in large roasting pan, sprinkle with soup mix, pour 1 cup water over it all. Put the lid on, and bake for 1 hour at 350. (Now go get dressed for church) When you're walking out the door, turn oven down to 250, and go worship. @3-4 hours later, after lots of Christian fellowship, come home to a wonderful aroma!
Line crock pot with foil. Place 1 ham in your crock pot. In a med. bowl mix 1 can crushed pineapple, 1 cup raisins, 1/4 cup brown sugar, and 2 Tbsp cinnamon. pour over the ham. cover with more foil, and cook for 8 hours on low, or 6 hours on high.
Posted by Anita
2 cans (yes, cans) spanish rice - I think it's Van Kamps 1 LG can Dennison's chili con carne 1 LG bag of small fritos-use about 1/2 IN the casserole.The rest your family might like to add after it's cooked. 1/2 cup shredded cheese
Just mix together in a large bowl and dump in a baking dish (I use the standard size cake pan) and put into a 350 degree oven for about 25 minutes, or until it bubbles.
Posted by Shelly
1 can cream of mushroom soup 1 can cream of chicken soup 1 can cream of celery soup 1 envelope of onion soup mix 1 small can of mushrooms sliced (or stems and pieces) 1 1/2 lbs. of stew meat
Mix all in crockpot and cook on high about 3 1/2 hours. Serve over cooked egg noodles or mashed potatoes.
You can use all generic brands for this and it makes it cheaper and it tastes great!
Posted by DeDe
1-1/2 pounds of 90% lean ground beef
1 large onion
1/2 pound of baby bella mushrooms
1/2 pound of regular mushrooms
2--28 ounce cans of crushed tomatoes
3--6 ounce cans of tomato paste (I use the Contadina Roasted Garlic paste)
1 Tablespoon of dried Parsley Flakes
1-1/2 Tablespoons of Oregano
1 teaspoon of Basil
2--14 ounce cans of no-fat beef broth.
Preparation--Peel and course dice the large onion, either slice or course dice the two kinds of mushrooms. Meanwhile, pour one can of no-fat beef broth into a large pot and bring to a boil over medium-high heat. Add to the boiling broth the meat (breaking it up as you add it), the onions and mushrooms. Cook stirring occasionally until meat browns (about 10 mins). Then add your other can of broth and your spices. Stir and cook until additional broth starts to boil. Add your tomato paste.....stirring in well. Add your crushed tomatoes. Bring back to the boil. Then turn down to low and simmer for 15 mins. When the 15 minutes is up put a large pan of water on to boil.....be sure to salt the water. When the water comes to a boil, prepare your pasta according to package instructions. This amount of sauce will usually cover 2 pounds of pasta.
TIP--If you are planning to use this for two meals which is what I do, make the sauce.....but only cook up the day's worth of pasta. Coat the pasta with about half of the sauce then store the other half in the fridge or freezer. Then when the day comes for round two of the spaghetti.....cook up the day's worth of pasta. When you refrigerate or freeze cooked pasta, it tends to get soggy. So always cook the pasta fresh and store just the sauce.
Put a layer of raw(about half) hamburger in the bottom of an oven safe pot/kettle. Spread flat.
put one(1) whole can of tomatoe soup on top of the raw meat.
place a single layer of sliced potatoes on top of the soup.
Drain the carrots, place(spread) one(1) can on top of the potatoes.
put a single layer of the thinsliced onions on next.
repeat the layers...ending with onions on top.
bake (with a cover...or covered with tinfoil)
for 3 1/2 to 4 hrs at 350 degrees.
This comes out of the oven tasting like beef stew..with a beef gravy. My whole family loves this. And it is so easy and inexpensive that I've made it many times for church suppers.
By: Janet S.
You can use any cut of beef but we always use the cheapest cut we can find because the baking process makes if very tender.
Cut your meat in pieces, dredge in flour and pan fry to brown all sides. Place browned pieces in roasting pan, salt and cover with water. Place lid on pan and put in 300 degrees oven for 2-3 hours. Makes the meat tender and the water makes a great gravy.
1lb of ground round (my preference--but hamburger of any "whatever" is fine)
1 pkg Taco Seasoning
1 pkg Hamburger buns
Shredded Cheddar Cheese
Make up your taco mixture while lightly toasting the "open faced" buns in the oven (pre-toasting keeps them from getting too soggy). Pile about 2 TBS of meat on the buns and top with Cheese. Place these back under the broiler until the cheese is slightly brown--just a minute or 2.
Top them with lettuce leaves and a slice of tomato. You can also garnish it with sour cream and taco sauce.
I serve this with Corn and a salad--since I have the lettuce and tomatoes out anyway!