CALICO BEANS
1 lb. Hamburger 1 C. Uncooked Bacon, chopped up
1 Onion, grated ½ C. Brown Sugar
½ C. Ketchup 1 tsp. Mustard
2 tsp. Vinegar 2 lb. can Pork and Beans
Reg. can Lima Beans Reg. can Red Kidney Beans
Brown together hamburger, bacon and onion. Place in crockpot, along with brown sugar, ketchup, mustard and vinegar. Add beans and cook on low for 1 – 2 hours (or longer).
Cheesy Ham Chowder
10 Bacon Strips, diced 1 lg. Onion, chopped
1 C. Diced Carrots 3 Tbs. Flour
3 C. Milk 1 ½ C. Water
2 ½ C. Cubed Potatoes 1 15.25 oz. can Corn, Drained
2 tsp. Chicken Bouillon Granules Pepper to taste
3 C. Cheddar Cheese, shredded 2 C. Cubed Cooked Ham
In Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels. In drippings, sauté onions and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to boil, cook and stir 2 minutes, or until thickened. Add potatoes, corn, bouillon and pepper. Reduce heat; simmer uncovered 20 minutes (till potatoes are tender). Add cheese and ham – heat until cheese is melted. Add bacon.
CHILI
1 – 2 lb. Hamburger, browned 46 oz. can Tomato or Vegetable Juice
and drained 1 Can Italian Diced Tomatoes
1 pint Salsa 1 Can Tomatoes with onion and peppers (or similar)
1 Can Pinto Beans Chili Powder to taste (1-2 Tbs.)
Squirt Ketchup (if desired)
Combine all ingredients except beans in stock pot. Cook on low 30 minutes, or longer if desired.
Swamp Chili
1 lb. Hamburger or Sausage 1 1/2 lb. boneless Beef Chuck, cubed
3/4 C. Green Pepper, chopped 1 C. Onion, chopped
1 clove Garlic, minced 14 1/2 oz. can Diced Tomatoes
6 oz. can Tomato Paste 2 C. Water
6 slices Bacon, cooked/ crumbled 1 – 2 fresh or canned Jalapenos,
1 small dried Red Chili, seeded seeded & chopped
and crumbled 1/4 tsp. Salt
1 Tbs. Chili Powder 1/4 tsp. Oregano
15 oz. Pinto Beans, rinsed and
drained
In 4 qt. Dutch oven or large pot, cook hamburger or sausage until brown. Remove with slotted spoon, reserving drippings in pan. Cook half the beef cubes in drippings till browned; remove. Add remaining beef, onion, green pepper and garlic. Cook until meat is browned. Drain off fat. Return all meat to pot. Stir in all other ingredients. Bring to a boil and reduce heat. Cover and simmer 1 1/4 hours, until beef is tender.
Slow cooker method: Brown sausage or hamburger as directed. Combine all ingredients except beans in crock pot, cover and cook 8 – 10 hours on low. Stir in beans and heat through before serving.
Becky's Chili
1 lg onion chopped
1 lb hambuger
1 28 oz can diced tomatos
1 20 oz can Brooks Chili hot beans
1 tsp salt
dash pepper
1 1/2 tsp chili powder
1/2 cup catsup
Brown hamburger w/ onions, drain. Put all in crockpot, stir thoroughly. Cover and cook on low 6-8 hrs.
Taco Soup
2 lbs ground beef or ground pork (I used half and half)
Pepper to taste
1 medium onion, chopped
1-15 oz can great northern beans
1-15 oz can black beans
1-15 oz can pinto beans
1-15.25 oz can corn or Fiesta Corn
1 can creamed corn
2-14.5 oz cans petite cut diced tomatoes, undrained (can use the ones with green chiles or with garlic and onion)
1 cup water
1 packet taco mix
1 packet Hidden Valley Ranch mix (3Tbs.)
Brown meat with pepper and onion in dutch oven; drain. Add everything else to pot (or to crock pot) and cook it on low, the longer the better. I only cooked it for about 20 minutes to let the flavors blend, and it was very good. Top off each bowl with shredded Mexican or Cheddar Cheese and Sour Cream and eat it with tortilla chips or Fritos scoops instead of a spoon.
Judy's Vegetable Soup
2 lb. Hamburger
1 Onion, diced
1 can vegetable juice
1 can tomato soup
1/2 Head Cabbage, chopped
1 bag frozen corn
1 can green beans
1 cup fresh diced carrots
1 can diced potatoes (or several peeled, diced potatoes)
1 can water (use vegetable juice can)
2 Tbsp sugar
Salt and pepper to taste
Brown hamburger with onion; drain.
Combine with all other ingredients to large stock pot. Cook for 1 hour, covered, until vegetables are tender.
Sausage Potato Soup with Dumplings
Brown 1 lb. Sausage; drain (I prefer Jimmy Dean Extra Mild or Country Mild).
Melt 3 Tbs. Butter in large pot. Stir in 3 Tbs. Flour; stir and cook 2 minutes. Slowly add 3-4 Cups Milk, a tiny bit at a time at first, stirring well after each addition. Add 3-4 cups water, enough to fill pan half full.
Peel and cut up about 8 potatoes, place into water. Bring to a boil and cook for 30 minutes. Add in sausage. Add in 1 can corn, drained (optional).
Beat 2 eggs; slowly add flour and mix until it forms a ball. Drop by small spoonfuls into soup (the swell). Cook 10 minutes more.
Sunday, March 24, 2013
Thursday, January 31, 2013
Main Dishes - Pork
Breaded Pork Chops
1/2 C. Bisquick
12 Saltine Crackers, crushed (1/2 C.)
1 tsp. Seasoned Salt
1/4 tsp. Pepper
1 Egg
2 Tbs. Water
4 – 6 1/2” Pork Chops
1 – 2 Tbs. Oil
Mix Bisquick, cracker crumbs, seasoned salt and pepper. Mix egg and water in separate bowl. Heat oil in large skillet on med-high heat. Dip chops in egg mixture, then coat with dry mixture. Cook chops 10 – 15 minutes, turning once, until done.
This also works well with boneless chicken breasts.
CREAMY RANCH PORK CHOPS & RICE
1 tbsp. vegetable oil
4 - 6 pork chops
1 can Cream of Mushroom Soup
1 soup can milk
1 pkg. Ranch salad dressing mix
Rice, cooked
California Blend Vegetables, cooked
Heat oil in skillet. Add chops and cook until browned. Remove chops.
Add soup, milk and salad dressing mix to skillet. Heat to a boil.
Put chops back in, cover and cook over low heat 20 min. or until done.
Serve rice covered with vegetables and gravy alongside the pork chops.
PORK CHOP CASSEROLE
4 – 1/2” thick Pork Chops
1 Tbs. Oil
1 can Cream of Mushroom Soup
1/2 C. Milk
1/2 C. Sour Cream
1/4 tsp. Pepper
1 can French Cut Green Beans
1 1/2 C. Cheddar Cheese
24 oz. Frozen Hash Browns, thawed
2.8 oz. can French Fried Onions
Brown pork chops in oil. Meanwhile, combine the following in 9x13” dish: soup, milk, sour cream and pepper. Add green beans, 1 C. cheese and half the can of French Fried Onions. Fold in potatoes. Arrange pork chops on top, cover with foil, and bake at 350º for 45 – 50 minutes, or until chops are tender and potatoes are done. Uncover and top with remaining cheese and onions. Bake an additional 10 minutes, or until lightly browned.
1/2 C. Bisquick
12 Saltine Crackers, crushed (1/2 C.)
1 tsp. Seasoned Salt
1/4 tsp. Pepper
1 Egg
2 Tbs. Water
4 – 6 1/2” Pork Chops
1 – 2 Tbs. Oil
Mix Bisquick, cracker crumbs, seasoned salt and pepper. Mix egg and water in separate bowl. Heat oil in large skillet on med-high heat. Dip chops in egg mixture, then coat with dry mixture. Cook chops 10 – 15 minutes, turning once, until done.
This also works well with boneless chicken breasts.
CREAMY RANCH PORK CHOPS & RICE
1 tbsp. vegetable oil
4 - 6 pork chops
1 can Cream of Mushroom Soup
1 soup can milk
1 pkg. Ranch salad dressing mix
Rice, cooked
California Blend Vegetables, cooked
Heat oil in skillet. Add chops and cook until browned. Remove chops.
Add soup, milk and salad dressing mix to skillet. Heat to a boil.
Put chops back in, cover and cook over low heat 20 min. or until done.
Serve rice covered with vegetables and gravy alongside the pork chops.
PORK CHOP CASSEROLE
4 – 1/2” thick Pork Chops
1 Tbs. Oil
1 can Cream of Mushroom Soup
1/2 C. Milk
1/2 C. Sour Cream
1/4 tsp. Pepper
1 can French Cut Green Beans
1 1/2 C. Cheddar Cheese
24 oz. Frozen Hash Browns, thawed
2.8 oz. can French Fried Onions
Brown pork chops in oil. Meanwhile, combine the following in 9x13” dish: soup, milk, sour cream and pepper. Add green beans, 1 C. cheese and half the can of French Fried Onions. Fold in potatoes. Arrange pork chops on top, cover with foil, and bake at 350º for 45 – 50 minutes, or until chops are tender and potatoes are done. Uncover and top with remaining cheese and onions. Bake an additional 10 minutes, or until lightly browned.
Friday, November 16, 2012
Candy - Fudge
Buckeyes
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
12 ounces semi-sweet chocolate chips
2 tablespoons shortening
Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with spoon to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
(Hint: Only use 3 cups of powdered sugar if you don't sift it. Don't add last cup until partially mixed, only add as much as you need so they don't dry out.
Roll them, place them on a cookie sheet and then stick the toothpick in the middle and freeze them. When the milk chocolate is melted, easy to dip, and to cover the toothpick hole, I dip my finger in water and rub over to hole. Seals up very quickly.)
Hints: Rolling the balls was very sticky, so put powdered sugar on a paper plate and dip both palms in after rolling each ball; balls come out smooth. 5 MINUTE FUDGE
12 oz. Semisweet Chocolate Chips 1 C. Butterscotch Chips (or Peanut Butter Chips)
14 oz. can Sweetened Cond. Milk (save can) 1 tsp. Vanilla
8 oz. Pecans or Walnuts, chopped ½ C. Raisins (optional)
Butter, softened
Grease 8" round cake pan with butter. Pour all the chips, condensed milk and vanilla into saucepan; place over low heat. Stir until melted, about 3 minutes. Meanwhile, cover empty milk can with plastic wrap and place in the center of cake pan.
Stir in nuts and raisins. Scoop fudge into cake pan around the milk can to form a wreath. Do not smooth. Place pan into fridge and chill until firm. Remove can from center, loosen sides with a spatula, and remove to plate if desired. Cut into thin slices to serve.
You can also line a square baking pan with wax paper and pour fudge into it, chilling until firm. Then turn out of pan, peel wax paper off of fudge, and slice.
5 Minute Peanut Butter Fudge
1 can sweetened condensed milk
1 bag peanut butter chips (found next to chocolate chips)
1 cup roasted but not salted peanuts,roughly chopped
Butter an 8-inch square baking pan.
In a 2-quart microwave safe bowl add the sweetened condensed milk. Place bowl in the microwave and cook on HIGH for 2 minutes. This will become very hot and start to caramelize.
Remove from microwave and stir in the bag of peanut butter chips and stir until smooth. Now add the peanuts.
Stir until peanuts are incorporated.
Pour into an 8 inch square pan that has been buttered.
Keep one spoonful for yourself.
Place in the refrigerator for about 15-20 minutes. Enjoy!
Best Peanut Butter Fudge - Easy and delicious!
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Tip: brown sugar and confectioners' sugar both measure out to be a 1 lb. box each.
Five-Minute Fudge
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) pkg. chopped pecans
8-inch cake pan, lightly greased with softened butter
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.
The fudge will set up almost immediately. =A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
12 ounces semi-sweet chocolate chips
2 tablespoons shortening
Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with spoon to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
(Hint: Only use 3 cups of powdered sugar if you don't sift it. Don't add last cup until partially mixed, only add as much as you need so they don't dry out.
Roll them, place them on a cookie sheet and then stick the toothpick in the middle and freeze them. When the milk chocolate is melted, easy to dip, and to cover the toothpick hole, I dip my finger in water and rub over to hole. Seals up very quickly.)
Hints: Rolling the balls was very sticky, so put powdered sugar on a paper plate and dip both palms in after rolling each ball; balls come out smooth. 5 MINUTE FUDGE
12 oz. Semisweet Chocolate Chips 1 C. Butterscotch Chips (or Peanut Butter Chips)
14 oz. can Sweetened Cond. Milk (save can) 1 tsp. Vanilla
8 oz. Pecans or Walnuts, chopped ½ C. Raisins (optional)
Butter, softened
Grease 8" round cake pan with butter. Pour all the chips, condensed milk and vanilla into saucepan; place over low heat. Stir until melted, about 3 minutes. Meanwhile, cover empty milk can with plastic wrap and place in the center of cake pan.
Stir in nuts and raisins. Scoop fudge into cake pan around the milk can to form a wreath. Do not smooth. Place pan into fridge and chill until firm. Remove can from center, loosen sides with a spatula, and remove to plate if desired. Cut into thin slices to serve.
You can also line a square baking pan with wax paper and pour fudge into it, chilling until firm. Then turn out of pan, peel wax paper off of fudge, and slice.
5 Minute Peanut Butter Fudge
1 can sweetened condensed milk
1 bag peanut butter chips (found next to chocolate chips)
1 cup roasted but not salted peanuts,roughly chopped
Butter an 8-inch square baking pan.
In a 2-quart microwave safe bowl add the sweetened condensed milk. Place bowl in the microwave and cook on HIGH for 2 minutes. This will become very hot and start to caramelize.
Remove from microwave and stir in the bag of peanut butter chips and stir until smooth. Now add the peanuts.
Stir until peanuts are incorporated.
Pour into an 8 inch square pan that has been buttered.
Keep one spoonful for yourself.
Place in the refrigerator for about 15-20 minutes. Enjoy!
Best Peanut Butter Fudge - Easy and delicious!
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Tip: brown sugar and confectioners' sugar both measure out to be a 1 lb. box each.
Five-Minute Fudge
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) pkg. chopped pecans
8-inch cake pan, lightly greased with softened butter
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.
The fudge will set up almost immediately. =A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
Sunday, July 8, 2012
Muffins
Blueberry Muffins with Crumb Topping
makes 6 large muffinsIngredients
Muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
about 1/3 cup milk
1 1/2 cups fresh blueberries
Topping:
2 TBS white sugar
2 TBS brown sugar
3 TBS cup all-purpose flour
3 TBS butter, cubed and softened
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
about 1/3 cup milk
1 1/2 cups fresh blueberries
Topping:
2 TBS white sugar
2 TBS brown sugar
3 TBS cup all-purpose flour
3 TBS butter, cubed and softened
1 teaspoon ground cinnamon
Instructions
Preheat the oven to 400 degrees. Grease a muffin tin or line with muffin cups.
Mix the muffin dry ingredients (flour,
sugar, salt, baking powder) in a large bowl. In a glass measuring cup,
pour in the 1/3 cup oil. Add an egg and then pour in enough milk to
make a full cup of liquid ingredients.
Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.
Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.
Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.
Monday, December 26, 2011
Main Dishes - Hamburger
BEEF & POTATO CASSEROLE
3-4 C. Potatoes, peeled and sliced
2 Tbs. Butter
½ tsp. Salt
1 lb. Hamburger
10 oz. Frozen Corn, thawed
1 can Mushrooms, drained
1 can Cream of Celery Soup
1 ½ - 2 C. Shredded Cheddar Cheese
1/3 C. Milk
¼ C. Onion, chopped
½ tsp. Garlic (Powder or Minced)
1/8 tsp. Pepper
Toss potatoes with butter and salt. Arrange over the bottom and up the sides of a greased 11x7" dish. Bake, uncovered, at 400º for 25 - 30 minutes, till potatoes are tender.
Meanwhile, fry hamburger until no longer pink. Add onions and cook a few minutes longer; drain. Spoon beef and corn over potatoes. Combine soup, 1 C. cheese, milk, garlic and pepper; pour over corn. Bake, uncovered, at 400º for 20 - 25 minutes, till hot and bubbly. Sprinkle with remaining cheese and bake another 5 minutes, until cheese is melted.
Beef & Zucchini Skillet
1 lb. Hamburger
2 C. Macaroni
1 Tbs. Oil
1 Onion, chopped
1/2 Green Pepper, chopped
1 can Mushrooms (or 8 oz. fresh)
4 C. Zucchini, halved and sliced
1 Med. Tomato, chopped
1 C. Ketchup
1/4 C. Parmesan
2 tsp. Lemon Juice
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Oregano
1/2 tsp. Thyme
Mozzarella Cheese
Brown hamburger in large skillet. Meanwhile, cook macaroni and drain. Drain meat and set aside. Sauté onion and green pepper in oil for 3 – 4 minutes. Add mushrooms and sauté another 1 – 2 minutes. Add zucchini and cook 2 minutes. Add beef and tomato. Combine ketchup, Parmesan, lemon juice and seasonings in small bowl. Stir into skillet. Simmer, covered, 10 minutes, stirring occasionally. Add macaroni. Top each serving with mozzarella.
Zucchini Beef and Pasta Supper
1 lb. Hamburger
1 med. Onion, chopped
1 clove Garlic
14.5 oz. can Beef Broth
1/2 tsp. Salt
1 tsp. Italian Seasoning
1/8 tsp. Red Pepper
2 C. Zucchini, sliced
1 C. Macaroni
2 – 3 Tomatoes, chopped
1 can Mushrooms
Parmesan Cheese
In large skillet, brown hamburger, onion and garlic over medium heat. Drain and remove from skillet; set aside. In same skillet, add broth, salt, Italian Seasoning, red pepper, zucchini and macaroni. Bring to a boil; reduce heat to medium. Simmer, uncovered, 15 minutes or until macaroni is tender, stirring occasionally. Return beef to skillet. Add tomatoes and mushrooms. Heat through. Sprinkle with Parmesan before serving.
Beefy BBQ Bean Casserole
1 1/2 lb. Hamburger
1/4 C. Onion, chopped
1 C. BBQ Sauce
1 Tbs. Brown Sugar
16 oz. Baked Beans
10 oz. can Refrigerated Biscuits
1/2 C. Cheddar Cheese
In large skillet, brown hamburger. Add onion and cook; drain. Stir in BBQ sauce, beans and brown sugar; heat until bubbly. Pour into 2 1/2 qt. baking dish. Separate dough into biscuits and place on top. Sprinkle cheese over top. Bake at 375º for 22 – 27 minutes, or until biscuits are golden brown.
COUNTDOWN CASSEROLE
8 oz. Cheese Whiz
¾ C. Milk
1 lb. Hamburger, cooked
16 oz. Frozen broccoli, corn and Red
4 C. Frozen Hash Browns
Pepper, thawed and drained
2.8 oz. French Fried Onions
½ tsp. Seasoned Salt
¼ tsp. Pepper
½ C. Shredded Cheddar Cheese
Preheat oven to 375º. Spoon Cheese Whiz into large casserole dish. Place into oven just until cheese melts, about 5 minutes. Using fork, stir milk into cheese until well blended. Stir in beef, vegetables, potatoes, half the can of onions and the seasonings. Cover and bake for 30 – 45 minutes, until heated through. Top with cheddar cheese and sprinkle remaining onions over top. Bake, uncovered, 5 minutes until browned.
Meatballs
1 lb. Hamburger
1 Egg
1/4 C. Milk
1/4 C. Parmesan
1/3 C. Plain Bread Crumbs
1 tsp. Minced Garlic
1/2 tsp. Salt
1/4 tsp. Pepper
In large bowl, using hands or a spoon, mix ingredients until well blended. Shape into 1 1/4” balls and place on jelly roll pan. Bake about 15 minutes, until no longer pink inside.
TO FREEZE: Place cooked meatballs 1/2" apart on baking sheet lined with wax paper. Freeze, then place in freezer bag or container.
MINI MEATLOAVES & SWEDISH MEATBALLS (2 meals in one)
12 oz. jar Mushroom gravy, divided (or 1 pkg. brown gravy mix)
1 C. Water (1 1/4 C if using gravy mix)
2 lb. Hamburger
6.25 oz. pkg. Stove Top Pork Stuffing
2 Eggs, lightly beaten
Preheat oven to 400º. Pour ¼ C gravy into large bowl. Stir in water. Add meat, stuffing and eggs; mix lightly. Set remaining gravy aside for later.
Divide meat in half. Shape one half into 2 small oval loaves and place on foil lined baking pan. Shape remaining half into 16 meatballs, and place them on separate foil lined baking pan.
Bake for 20 minutes. Remove meatballs and continue baking meatloaves 10 more minutes. When meatloaves are done, refrigerate or freeze for a later meal. Use for Swedish Meatballs (recipe follows) or in Spaghetti.
SWEDISH MEATBALLS
½ C. Sour Cream
Hot Cooked Noodles
Mix remaining gravy and sour cream on a large saucepan. Add meatballs. Cook on low until all is heated through, about 10 minutes, stirring occasionally. Serve over noodles.
MEATLOAF
2 pounds lean ground beef
½ - 2/3 sleeve Ritz crackers
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
Few dashes Worcestershire Sauce
1 Preheat oven to 375º.
2 In a large bowl, mix together all ingredients (meat and wet ingredients first).
Shape into 2-3 loaves and place on bar pan.
3 Bake in preheated oven 30 - 40 minutes, until no longer pink.
MEXICAN SPAGHETTI CASSEROLE
1 lb ground beef
1 large onion, chopped
1/2 tsp garlic powder (or garlic salt)
2 -3 T chili powder
1 (16 oz) can petite diced tomatoes
4 oz diced black olives
1 (16 oz) can creamed corn
1 (16 oz) can tomato sauce
8 oz spaghetti, cooked
1/2 lb cheddar cheese, grated
Brown meat & onion. Add garlic power, chili powder, salt & pepper to taste. Add tomato sauce & tomatoes; simmer 10 min. Add olives, corn & spaghetti; mix well. Stir in most of the cheese. Place in greased 3 qt casserole or 9 x 13 pan. Cover tightly with foil. Bake at 350 for 40 min. Remove foil; sprinkle with remaining shredded cheese. Bake 5 min longer. Serves 8-10. Freezes well.
Poor man's Cheeseburger
5 lb. Hamburger
2 C. Onion
2 pkg. Taco Seasoning
1 C. Salsa
1 Tbs. Pepper
1 Tbs. Salt
2 C. Worcestershire Sauce
2 lb. Velveeta
Add all ingredients except Velveeta to large crock pot. Cook a couple of hours to all day. Add Velveeta during last hour and cook until melted. Serve with buns or as a dip for tortilla chips. This makes a large amount and is great for carry-ins or picnics.
Taco Bake
1 lb. Hamburger
1 pkg. Taco Seasoning
14.5 can Diced Tomatoes
2 C. Water
8 oz. (2 C.) Macaroni
1 can Corn
11/2 C. Cheddar or Colby-Jack Cheese
8.5 oz. pkg. Corn Muffin Mix
1 Egg
1/3 C. Milk
Brown hamburger in large skillet; drain. Add taco seasoning, tomatoes, water, macaroni and corn. Simmer 10 minutes. Combine corn muffin mix, egg and milk. Stir with fork just to mix. Place meat mixture in 2 1/2 qt. or larger baking dish. Add cheese and mix. Spoon muffin mix over top. Bake at 400º for 15 – 20 minutes, until golden.
TACO MELTS
1 pkg. taco seasoning mix
1/2 C. water
1 ½ cups salsa
1lb lean ground beef, cooked, draine d
1 can Grands biscuits (any variety)
1 C. Shredded Monterey Jack or Mexican cheese
1 C. sour cream, if desired
Heat oven to 375ºF. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
TACO SKILLET
1 lb. ground beef
1 jar (16 oz.) Salsa
1-1/2 C. water
2 cups elbow macaroni (7 oz.), uncooked
1 can (15.25 oz.) corn, drained
1-1/4 C. Shredded Sharp Cheddar Cheese, divided
BROWN meat in large skillet; drain. ADD salsa and water; stir. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 15 minutes or until macaroni is tender. ADD corn and 1 cup of the cheese; cook until cheese is melted and mixture is heated through, stirring occasionally. Sprinkle with remaining 1/4 cup cheese; cover. Let stand 1 minute or until cheese is melted.
Lasagna
1 lb. Hamburger
1 small Onion, chopped
1/2 Green Pepper, chopped
1 can Mushrooms
1 can Spaghetti Sauce
1/2 pkg. Lasagna Noodles, cooked and drained
1 lg. container Cottage Cheese
4 c. Mozzarella Cheese
Parmesan Cheese
1/2 C. Cheddar Cheese (opt.)
Brown hamburger. Add onion, green pepper and mushrooms, and cook until soft. Drain. Add spaghetti sauce. Spray 9x13” pan with Pam. Layer half the noodles in pan. Top with half the cottage cheese, then half the sauce mixture. Cover with Parmesan and 2 C. Mozzarella cheese. Repeat. Sprinkle with cheddar cheese, if desired. Bake at 350º for 30 minutes, or until bubbly and lightly browned.
Grandpa Wise's Spanish Sauce
1 lb. Hamburger
1 C. Water
1 tsp. Worcestershire Sauce
1 tsp. Mustard
20 oz. Del Monte Ketchup
2 Tbs. Chili Powder
2 med. Onions, diced
Mix and cook on low heat for 1 – 1 1/2 hours.
Stuffed Peppers
6 lg. Green Peppers
1 1/2 lb. Hamburger
1/2 C. Rice
1/2 C. Ketchup
1 Egg, beaten
1/4 tsp. Pepper
1 tsp. Salt
1/8 tsp. Garlic Powder
1/3 C. Milk
Cut peppers in half; remove cores and seeds. Place peppers, hollow side up, in a shallow microwave dish. In bowl, combine beef and other ingredients. Mix well. Spoon mixture into pepper halves. Microwave for 11 – 12 minutes, until beef is done.
TO FREEZE: Microwave for 8 – 9 minutes, until meat is no longer pink and pepper is partially cooked. Freeze in freezer bags. To reheat, microwave frozen pepper approximately 3 minutes, until meat and pepper are thoroughly cooked.
Colorful tacos
1 lb. Hamburger
1 pkg. Chi Chi's Taco Seasoning
1/2 C. Chopped Onion
1/2 C. Chopped Green Pepper
1 Can Corn
Cheddar or Mexican Cheese
Tortillas or Flatbreads
Fresh Tomato, chopped
Sour Cream
Cook hamburger in skillet. When it's partially brown, add onion and green pepper. Cook until hamburger is brown and onion and peppers are cooked; drain. Add corn, taco seasoning and 3/4 cup water; cook 5 minutes. Add 1/2 cup or so of cheddar or mexican cheese, stir until melted. Serve on tortillas or flatbreads with more cheese, tomatoes and sour cream.
Meat Loaf - BEST!!
2 lb. Hamburger
2 C. Cracker Crumbs (1 sleeve Town House)
2 Eggs, beaten
Chopped Onion
Chopped Celery
Chopped Green Pepper
Garlic
Salt & Pepper to taste
1 C. Ketchup
1-2 Tbs. Brown Sugar
Preheat oven to 350. Combine all except ketchup and sugar in large bowl; mix well. Form into 2 loaves; place on broiler pan. Combine ketchup and brown sugar; spread over loaves. Bake at 350 for 1 hour.
For meatballs (for spaghetti), I halved everything and added chopped carrots, 1/4 C. Parmesan and a dash of Italian Seasoning. Baked 25 minutes at 400.
3-4 C. Potatoes, peeled and sliced
2 Tbs. Butter
½ tsp. Salt
1 lb. Hamburger
10 oz. Frozen Corn, thawed
1 can Mushrooms, drained
1 can Cream of Celery Soup
1 ½ - 2 C. Shredded Cheddar Cheese
1/3 C. Milk
¼ C. Onion, chopped
½ tsp. Garlic (Powder or Minced)
1/8 tsp. Pepper
Toss potatoes with butter and salt. Arrange over the bottom and up the sides of a greased 11x7" dish. Bake, uncovered, at 400º for 25 - 30 minutes, till potatoes are tender.
Meanwhile, fry hamburger until no longer pink. Add onions and cook a few minutes longer; drain. Spoon beef and corn over potatoes. Combine soup, 1 C. cheese, milk, garlic and pepper; pour over corn. Bake, uncovered, at 400º for 20 - 25 minutes, till hot and bubbly. Sprinkle with remaining cheese and bake another 5 minutes, until cheese is melted.
Beef & Zucchini Skillet
1 lb. Hamburger
2 C. Macaroni
1 Tbs. Oil
1 Onion, chopped
1/2 Green Pepper, chopped
1 can Mushrooms (or 8 oz. fresh)
4 C. Zucchini, halved and sliced
1 Med. Tomato, chopped
1 C. Ketchup
1/4 C. Parmesan
2 tsp. Lemon Juice
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Oregano
1/2 tsp. Thyme
Mozzarella Cheese
Brown hamburger in large skillet. Meanwhile, cook macaroni and drain. Drain meat and set aside. Sauté onion and green pepper in oil for 3 – 4 minutes. Add mushrooms and sauté another 1 – 2 minutes. Add zucchini and cook 2 minutes. Add beef and tomato. Combine ketchup, Parmesan, lemon juice and seasonings in small bowl. Stir into skillet. Simmer, covered, 10 minutes, stirring occasionally. Add macaroni. Top each serving with mozzarella.
Zucchini Beef and Pasta Supper
1 lb. Hamburger
1 med. Onion, chopped
1 clove Garlic
14.5 oz. can Beef Broth
1/2 tsp. Salt
1 tsp. Italian Seasoning
1/8 tsp. Red Pepper
2 C. Zucchini, sliced
1 C. Macaroni
2 – 3 Tomatoes, chopped
1 can Mushrooms
Parmesan Cheese
In large skillet, brown hamburger, onion and garlic over medium heat. Drain and remove from skillet; set aside. In same skillet, add broth, salt, Italian Seasoning, red pepper, zucchini and macaroni. Bring to a boil; reduce heat to medium. Simmer, uncovered, 15 minutes or until macaroni is tender, stirring occasionally. Return beef to skillet. Add tomatoes and mushrooms. Heat through. Sprinkle with Parmesan before serving.
Beefy BBQ Bean Casserole
1 1/2 lb. Hamburger
1/4 C. Onion, chopped
1 C. BBQ Sauce
1 Tbs. Brown Sugar
16 oz. Baked Beans
10 oz. can Refrigerated Biscuits
1/2 C. Cheddar Cheese
In large skillet, brown hamburger. Add onion and cook; drain. Stir in BBQ sauce, beans and brown sugar; heat until bubbly. Pour into 2 1/2 qt. baking dish. Separate dough into biscuits and place on top. Sprinkle cheese over top. Bake at 375º for 22 – 27 minutes, or until biscuits are golden brown.
COUNTDOWN CASSEROLE
8 oz. Cheese Whiz
¾ C. Milk
1 lb. Hamburger, cooked
16 oz. Frozen broccoli, corn and Red
4 C. Frozen Hash Browns
Pepper, thawed and drained
2.8 oz. French Fried Onions
½ tsp. Seasoned Salt
¼ tsp. Pepper
½ C. Shredded Cheddar Cheese
Preheat oven to 375º. Spoon Cheese Whiz into large casserole dish. Place into oven just until cheese melts, about 5 minutes. Using fork, stir milk into cheese until well blended. Stir in beef, vegetables, potatoes, half the can of onions and the seasonings. Cover and bake for 30 – 45 minutes, until heated through. Top with cheddar cheese and sprinkle remaining onions over top. Bake, uncovered, 5 minutes until browned.
Meatballs
1 lb. Hamburger
1 Egg
1/4 C. Milk
1/4 C. Parmesan
1/3 C. Plain Bread Crumbs
1 tsp. Minced Garlic
1/2 tsp. Salt
1/4 tsp. Pepper
In large bowl, using hands or a spoon, mix ingredients until well blended. Shape into 1 1/4” balls and place on jelly roll pan. Bake about 15 minutes, until no longer pink inside.
TO FREEZE: Place cooked meatballs 1/2" apart on baking sheet lined with wax paper. Freeze, then place in freezer bag or container.
MINI MEATLOAVES & SWEDISH MEATBALLS (2 meals in one)
12 oz. jar Mushroom gravy, divided (or 1 pkg. brown gravy mix)
1 C. Water (1 1/4 C if using gravy mix)
2 lb. Hamburger
6.25 oz. pkg. Stove Top Pork Stuffing
2 Eggs, lightly beaten
Preheat oven to 400º. Pour ¼ C gravy into large bowl. Stir in water. Add meat, stuffing and eggs; mix lightly. Set remaining gravy aside for later.
Divide meat in half. Shape one half into 2 small oval loaves and place on foil lined baking pan. Shape remaining half into 16 meatballs, and place them on separate foil lined baking pan.
Bake for 20 minutes. Remove meatballs and continue baking meatloaves 10 more minutes. When meatloaves are done, refrigerate or freeze for a later meal. Use for Swedish Meatballs (recipe follows) or in Spaghetti.
SWEDISH MEATBALLS
½ C. Sour Cream
Hot Cooked Noodles
Mix remaining gravy and sour cream on a large saucepan. Add meatballs. Cook on low until all is heated through, about 10 minutes, stirring occasionally. Serve over noodles.
MEATLOAF
2 pounds lean ground beef
½ - 2/3 sleeve Ritz crackers
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
Few dashes Worcestershire Sauce
1 Preheat oven to 375º.
2 In a large bowl, mix together all ingredients (meat and wet ingredients first).
Shape into 2-3 loaves and place on bar pan.
3 Bake in preheated oven 30 - 40 minutes, until no longer pink.
MEXICAN SPAGHETTI CASSEROLE
1 lb ground beef
1 large onion, chopped
1/2 tsp garlic powder (or garlic salt)
2 -3 T chili powder
1 (16 oz) can petite diced tomatoes
4 oz diced black olives
1 (16 oz) can creamed corn
1 (16 oz) can tomato sauce
8 oz spaghetti, cooked
1/2 lb cheddar cheese, grated
Brown meat & onion. Add garlic power, chili powder, salt & pepper to taste. Add tomato sauce & tomatoes; simmer 10 min. Add olives, corn & spaghetti; mix well. Stir in most of the cheese. Place in greased 3 qt casserole or 9 x 13 pan. Cover tightly with foil. Bake at 350 for 40 min. Remove foil; sprinkle with remaining shredded cheese. Bake 5 min longer. Serves 8-10. Freezes well.
Poor man's Cheeseburger
5 lb. Hamburger
2 C. Onion
2 pkg. Taco Seasoning
1 C. Salsa
1 Tbs. Pepper
1 Tbs. Salt
2 C. Worcestershire Sauce
2 lb. Velveeta
Add all ingredients except Velveeta to large crock pot. Cook a couple of hours to all day. Add Velveeta during last hour and cook until melted. Serve with buns or as a dip for tortilla chips. This makes a large amount and is great for carry-ins or picnics.
Taco Bake
1 lb. Hamburger
1 pkg. Taco Seasoning
14.5 can Diced Tomatoes
2 C. Water
8 oz. (2 C.) Macaroni
1 can Corn
11/2 C. Cheddar or Colby-Jack Cheese
8.5 oz. pkg. Corn Muffin Mix
1 Egg
1/3 C. Milk
Brown hamburger in large skillet; drain. Add taco seasoning, tomatoes, water, macaroni and corn. Simmer 10 minutes. Combine corn muffin mix, egg and milk. Stir with fork just to mix. Place meat mixture in 2 1/2 qt. or larger baking dish. Add cheese and mix. Spoon muffin mix over top. Bake at 400º for 15 – 20 minutes, until golden.
TACO MELTS
1 pkg. taco seasoning mix
1/2 C. water
1 ½ cups salsa
1lb lean ground beef, cooked, draine d
1 can Grands biscuits (any variety)
1 C. Shredded Monterey Jack or Mexican cheese
1 C. sour cream, if desired
Heat oven to 375ºF. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
TACO SKILLET
1 lb. ground beef
1 jar (16 oz.) Salsa
1-1/2 C. water
2 cups elbow macaroni (7 oz.), uncooked
1 can (15.25 oz.) corn, drained
1-1/4 C. Shredded Sharp Cheddar Cheese, divided
BROWN meat in large skillet; drain. ADD salsa and water; stir. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 15 minutes or until macaroni is tender. ADD corn and 1 cup of the cheese; cook until cheese is melted and mixture is heated through, stirring occasionally. Sprinkle with remaining 1/4 cup cheese; cover. Let stand 1 minute or until cheese is melted.
Lasagna
1 lb. Hamburger
1 small Onion, chopped
1/2 Green Pepper, chopped
1 can Mushrooms
1 can Spaghetti Sauce
1/2 pkg. Lasagna Noodles, cooked and drained
1 lg. container Cottage Cheese
4 c. Mozzarella Cheese
Parmesan Cheese
1/2 C. Cheddar Cheese (opt.)
Brown hamburger. Add onion, green pepper and mushrooms, and cook until soft. Drain. Add spaghetti sauce. Spray 9x13” pan with Pam. Layer half the noodles in pan. Top with half the cottage cheese, then half the sauce mixture. Cover with Parmesan and 2 C. Mozzarella cheese. Repeat. Sprinkle with cheddar cheese, if desired. Bake at 350º for 30 minutes, or until bubbly and lightly browned.
Grandpa Wise's Spanish Sauce
1 lb. Hamburger
1 C. Water
1 tsp. Worcestershire Sauce
1 tsp. Mustard
20 oz. Del Monte Ketchup
2 Tbs. Chili Powder
2 med. Onions, diced
Mix and cook on low heat for 1 – 1 1/2 hours.
Stuffed Peppers
6 lg. Green Peppers
1 1/2 lb. Hamburger
1/2 C. Rice
1/2 C. Ketchup
1 Egg, beaten
1/4 tsp. Pepper
1 tsp. Salt
1/8 tsp. Garlic Powder
1/3 C. Milk
Cut peppers in half; remove cores and seeds. Place peppers, hollow side up, in a shallow microwave dish. In bowl, combine beef and other ingredients. Mix well. Spoon mixture into pepper halves. Microwave for 11 – 12 minutes, until beef is done.
TO FREEZE: Microwave for 8 – 9 minutes, until meat is no longer pink and pepper is partially cooked. Freeze in freezer bags. To reheat, microwave frozen pepper approximately 3 minutes, until meat and pepper are thoroughly cooked.
Colorful tacos
1 lb. Hamburger
1 pkg. Chi Chi's Taco Seasoning
1/2 C. Chopped Onion
1/2 C. Chopped Green Pepper
1 Can Corn
Cheddar or Mexican Cheese
Tortillas or Flatbreads
Fresh Tomato, chopped
Sour Cream
Cook hamburger in skillet. When it's partially brown, add onion and green pepper. Cook until hamburger is brown and onion and peppers are cooked; drain. Add corn, taco seasoning and 3/4 cup water; cook 5 minutes. Add 1/2 cup or so of cheddar or mexican cheese, stir until melted. Serve on tortillas or flatbreads with more cheese, tomatoes and sour cream.
Meat Loaf - BEST!!
2 lb. Hamburger
2 C. Cracker Crumbs (1 sleeve Town House)
2 Eggs, beaten
Chopped Onion
Chopped Celery
Chopped Green Pepper
Garlic
Salt & Pepper to taste
1 C. Ketchup
1-2 Tbs. Brown Sugar
Preheat oven to 350. Combine all except ketchup and sugar in large bowl; mix well. Form into 2 loaves; place on broiler pan. Combine ketchup and brown sugar; spread over loaves. Bake at 350 for 1 hour.
For meatballs (for spaghetti), I halved everything and added chopped carrots, 1/4 C. Parmesan and a dash of Italian Seasoning. Baked 25 minutes at 400.
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