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Hoppin' John
it's a southern tradition to serve this on New Years Day for good luck!
4 slices bacon, diced
1 med onion chopped
1 tsp salt
1/2 tsp pepper
1 can (15oz) black eyed peas
3 cups hot cooked rice
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
In a medium-sized sauce pan,
combine the bacon, onion, salt, and pepper over medium heat. Cook for 10-12 minutes, or until the bacon is crisp and the onion
is golden, stirring frequently. Drain off most of the bacon drippings. Reduce the heat to low. Add the black-eyed
peas and cooked rice and stir for 2-3 minutes, or until heated through.
Apple and Onion Topped Chops
4 Boneless lean pork loin
chops (5oz each)
3 cups sweet onion slices
1 tsp canola oil
2 medium Granny Smith apples,
peeled and sliced
½ cup water
2 TB brown sugar
1 TB cider vinegar
1 tsp garlic powder
½ tsp salt
¼ to ½ tsp pepper
¼ tsp dried rosemary, crushed
In a large nonstick skillet
coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until golden brown.
Remove meat; set aside
and keep warm
In the same skillet, cook
and stir onion in oil for about 7 minutes or until golden brown. Add apple slices,
cook and stir for 3 minutes longer. Combine the water brown sugar, vinegar, garlic
powder, salt pepper and rosemary. Stir into skillet. Bring to a boil.
Return meat to pan. Reduce heat, cover and simmer for 8-10 minutes or until apples are crisp tender and
a meat thermometer reads 160.
Makes 4 servings.
Pepperoni Ziti Casserole
From Rachel S. off the message board
|
1 package (1 pound) ziti
or small tube pasta
½ pound lean ground turkey
or beef
2 cans (one 29 ounces,
one 8 ounces) tomato sauce, divided
1 ½ cups (6 ounces) shredded mozzarella
cheese, divided
1 can (8 ounces) mushroom
stems and pieces, drained
5 ounces frozen chopped
spinach, thawed and squeezed dry
½ cup ricotta cheese
4 teaspoons Italian seasoning
2 garlic cloves, minced
½ teaspoon garlic powder
½ teaspoon crushed red
pepper flakes
¼ teaspoon pepper
½ cup water
1 tablespoon grated Parmesan
cheese
1 ½ ounces sliced pepperoni
Cook pasta according to
package directions.
Meanwhile, in a large nonstick
skillet, cook turkey or ground beef over medium heat until no longer pink; drain.
Transfer to a large bowl.
Add the 29-oz. can of tomato sauce, 1 cup mozzarella cheese, mushrooms, spinach, ricotta cheese, Italian seasoning, garlic,
garlic powder, red pepper flakes and pepper.
Drain pasta; fold into turkey mixture. Transfer to a 13-in. x 9-in. x 2-in.
baking dish coated with nonstick cooking spray.
Combine the water and remaining
tomato sauce; pour over pasta mixture.
Sprinkle with Parmesan
cheese and remaining mozzarella cheese.
Top with pepperoni. Cover
and bake at 350° for 24-30 minutes or until bubbly. Uncover; bake 5 minutes longer or until cheese is melted.
Yield: 10 servings. | |
Roasted
Potatoes and Sausage
1
lb Italian Sausage cut into 2” pieces (you can leave the casing on)
6
potatoes
½
cup onion chopped
2
cloves garlic minced
¼
cup olive oil
salt
and pepper to taste
½
cup (divided) chopped fresh parsley
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Preheat
oven to 450
Mix
all ingredients except parsley and sprinkle ¼ cup on top
Roast
for 30 minutes
Turn
potatoes and sausage over and cook another 15-20 minutes until sausage is done and potatoes are tender.
Top
with remaining ¼ cup parsley.
Baked Potato Soup
from www.allrecipes.com
12 slices bacon
2/3 cup butter or margarine
2/3 cup all purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 tsp salt
1 tsp ground pepper
*~*~*~*~*~*~*~*~*~*
Cook bacon in a large skillet over medium heat until browned. Drain, crubmle and set
aside.
In a stock pot or dutch oven, melt the butter over medium heat. Whisk in flour until
smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring
to a boil, stirring frequently.
Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper.
Continue cooking, stirring frequently until cheese is melted.
Sausage Lentil Soup
this tastes a lot like the soup at Carrabbas!
1 lb Italian
sausage
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6
cups chicken broth
2 (14 1/2 ounce) can diced tomatoes, undrained
2 cloves garlic, minced
1 teaspoon salt
2
cups dry lentils, rinsed
Black pepper,
red pepper flakes, basil, oregano, parsley, thyme to taste
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Brown and crumble
sausage and drain off fat.
In a large pot,
combine all ingredients and bring to a boil.
Reduce heat,
cover, and simmer for about an hour or until lentils are tender. You may need to add more water as it cooks for desired
consistency.
Serve with Parmesan
cheese sprinkled on top if you like. YUMMY!
Baked Ziti
1 lb ground beef
1 onion
1 clove garlic minced
1 lb ziti pasta
2 cans or jars of pasta sauce (26 oz each)
1 1/2 cup sour cream
16 oz Italian cheese mix
2+ TB Parmesan cheese
*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Prepare pasta according to package directions.
Brown ground beef with onion and garlic.
Add sauce to beef and simmer for 15 minutes.
Layer as follows in 9x13* dish: 1/2 of the pasta, 1/2 of the cheese, spread all of the
sour cream over cheese, 1/2 of the sauce mixture, then add the rest of the pasta, the rest of the cheese, and the rest of
the meat sauce and sprinkle Paresan cheese on top.
Bake at 350 degrees for 30 minutes or until cheeses are melted.
*if you have a smaller family, you can split this into 2 8x8 pans and freeze one for later
before you bake it!
Slow Cooker Roast & Gravy
submitted by Kim Bates
3-4lb roast
1 can Golden Mushroom Soup
1 envelope Lipton Onion Soup mix or Watkins Onion Soup base
(no water!)
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Pour soup and mix over top of roast and cook all day (8-10
hours) on low and enjoy! Makes lots of gravy- great served over noodles, rice or potatoes.
Round
Steak and Tomato Gravy
Thanks to Kim Ulrich for this one!
2 lb. Round Steaks
Half an onion cut into rings
2 cans tomato sauce
Batter:
4c. flour
1/4
c. garlic salt
2 Tb pepper
2 Tb salt
*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Roll meat in batter. Heat up 2 Tbsp
oil in pan (make sure the pan is really hot.)
Brown meat on both sides and remove from pan. (the meat will still be raw)
Then add a little bit more oil and cook
onions until almost clear.
Add meat and 2 cans of tomato sauce, and water till covered.
Sprinkle seasonings ( Garlic salt,Tony Chachere's, Salt and Pepper) Simmer/Light Boil for 1hr w/ lid.
Remove lid and cook for 20 min. more
Serve over rice
Green Chili Stew
submitted by Virgie Matta
1-2 pound stew meat
1 onion, diced
4 small cans diced green chilis
1 box or 2 cans beef broth
2-4 potatoes
1 can pinto beans
Flour
Salt & Pepper
Toss meat in flour, salt and pepper and brown in a frying pan.
Throw everything in crock pot and cover with beef broth and water.
Toss in some garlic salt or real garlic if you want.
Turn on low overnight or for 8 hours or so.
You can eat it like a soup, or eat it with tortillas or however you want.
It’s yummy J
Tater
Tot Bake
Submitted
by Christina Curtis
¾
lb lean ground beef
1
small onion chopped
salt
and pepper to taste
1
(16oz) pkg tater tots
1
can Cream of Mushroom Soup (undiluted)
½
soup can milk
1
cup shredded cheddar cheese
~*~*~*~*~*~*~*~*~*~*~*~*~
Brown
meat and onion and drain. Season with salt and pepper.
Place
in greased 1 ½ or 2 quart casserole dish and top with potatoes.
Combine
soup with milk and pour over potatoes.
Sprinkle
with cheese and bake at 350° for 30 to 40 minutes.
Makes
2 to 3 servings. *I’ve seen this with some chopped broccoli on top of the tater tots for a twist!
Easy Crock Pot Roast and Gravy
submitted
by Pam Woods
4-6 lb roast
2 cans cream of mushroom soup
1 package Lipton onion soup mix
1 1/4 cups water
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
In
the crock pot, mix the soup, soup mix and water together. Place roast on top of the mixture and spoon mixture over roast.
Cook on low all day, or high 4-5 hours.
You can first flour the roast and brown it in a pan with oil if you
want. Or you can just put it in straight from the package.
The juices mix with the mixture and make a wonderful gravy.
Add mashed potatoes and a salad and you're done!
Root
Beer BBQ Sauce
Submitted by Angelica Frost
1 cup Root beer
1 cup Ketchup
¼ cup lemon juice
3 TBS Worcestershire
1 ½ TBS Dark Brown Sugar
1 TBS Maple Syrup
½ tsp lemon zest
½ tsp ground ginger
½ tsp garlic powder
½ tsp onion powder
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Bring
all ingredients to a boil.
Lower
heat to simmer and allow to reduce by half. Begin to baste meat halfway through cooking and reserve a lot for passing at the table. Great on Chicken!
Mexican
Beef and Bean Stew
From Campbell’s Kitchen
Submitted by Corrie
Wilson
1 ½ lbs.
beef for stew cut into 1” pieces
2
Tb. All purpose flour
1
Tb. Vegetable oil
1
cup coarsely chopped onion
1
can (15oz) pinto beans, drained
1
can (16oz) whole kernel corn, drained
1
can (10.75oz) Campbells Beef Consommé
1
cup Pace chunky salsa
2
Tb. Chile powder
1
tsp ground cumin
¼
tsp garlic powder OR 2 cloves garlic minced
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
COAT beef with flour. Heat oil in skillet over medium-high heat. Cook beef until browned, stirring
often.
PLACE beef, onion, beans, corn, consommé, salsa, chili powder, cumin
and garlic powder in 3 1/2-qt. slow cooker.
COVER and cook on LOW 8 to 10 hours
or until beef is done. Serves 6.
Unstuffed
Shells
1lb
medium or large pasta shells
1
15oz can chickpeas (garbanzo beans)
15oz
tub part skim ricotta cheese
½
cup grated Parmesan cheese (divided)
1
small chopped onion
1
large egg
1
tsp salt
1
tsp nutmeg
10oz
chopped frozen spinach, thawed
14
oz jar marinara sauce
½
cup shredded part skim mozzarella cheese
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Cook
pasta shells according to package directions.
Heat
oven to 375
In
food processor, puree chickpeas, ricotta, ¼ cup Parmesan, onion, egg, salt and nutmeg until smooth.
Stir
in spinach.
Toss
with drained pasta.
Spread
half of the jar of pasta sauce into 9”x13” baking dish, top with pasta, then remaining sauce.
Cover
with foil and bake 30 minutes.
Uncover and sprinkle remaining Parmesan and mozzarella cheese over top and bake 10 more
minutes uncovered to melt cheese.
Boston Market Meatloaf
submitted by Renata from Top Secret Recipes
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated
sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion
powder
1/4 teaspoon ground black pepper
dash garlic powder
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Preheat
oven to 400 degrees.
Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the
mixture until it begins to bubble, stirring often, then remove it from the heat.
In a large bowl, add all but 2 tablespoons
of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well
combined.
Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use
the wooden spoon or your hands to work the spices and flour into the meat.
Load the meat into a loaf pan (preferably a
meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work).
Wrap foil over the pan and place it into the oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven, remove
the foil and, if you aren't using a meatloaf pan, drain the fat.
Using a knife, slice the meatloaf all the way through
into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons
of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.
Place the meatloaf back into
the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.
Serves
4
Hot Pockets
4 tubes refrigerated croissant
rolls
1 lb ground beef
½ cup chopped onion
favorite pasta sauce
grated cheese
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Cook veggies according
to package directions
Brown beef with onion
Add veggies and enough
pasta sauce to make it goopy
Separate rolls and flatten
Put dab of meat mixture
on each roll and sprinkle with cheese
Roll up into croissants.
Line up
on cookie sheets and bake according to package directions.
Italiano Mariana
February 26 CS Newsletter
1 roll Jimmy Dean Sausage
browned
2 Tb Olive or Vegetable
Oil
½ cup chopped onion
2 cloves garlic, minced
3 ½ cup (28oz can) tomatoes,
undrained
2 TB chopped or dried
parsley
1 tsp sugar
½ tsp oregano
½ tsp salt
¼ tsp black pepper
½ pkg (6oz) American Beauty
Trio Italiano pasta, uncooked
1 cup (4 oz) shredded
mozzarella cheese
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Brown sausage and drain
fat, set aside.
In a 2 qt saucepan heat oil and cook onion and garlic until tender, but not brown.
Stir in tomatoes with liquid, parsley, sugar, basil, oregano, salt and pepper; heat to boiling then reduce heat and
simmer, stirring occasionally to break up tomatoes, 15-20 minutes.
Meanwhile, cook pasta
according to package directions, drain.
Toss pasta and sausage with sauce and place in a 2 qt casserole dish. Top
with mozzarella cheese and broil for 3 minutes or until cheese is melted. Serves
4.
Grilled Rosemary Flank Steak
submitted by Renata
½ cup soy sauce
½ cup olive oil
4 ½ Tb honey
6 large garlic cloves, minced
3 Tb chopped fresh rosemary or 1 Tb dried
1 ½ Tb coarsely groung black pepper
1 ½ t salt
2 ¼ pound flank steak
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Mix all ingredients except steak in 13x9x2
glass baking dish. Add steak and turn to coat.
Cover and refreigerate 2 hours, turning occasionally.
Prepare barbecue ( medium-high heat) or
preheat broiler. Remove meat from marinade; discard marinade. Grill to desired doneness.
Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.
Sausage and Wild Rice Casserole
submitted by Renata
1 lb bulk pork sausage
½ cup celery, chopped
1 tblsp dried green pepper flakes
1 can cream of mushroom soup, undiluted
1 ½ cup water
1 cup wild rice uncooked ( 6 oz Uncle Bens long grain and wild rice w/o seasoning packet)
1 4 oz jar of pimentos, drained
1 small jar mushrooms chopped, drained
1 cup (4 oz) shredded cheese
1 Tblsp instant minced onion
2 tsp chicken flavored bullion granules
½ tsp dried marjoram
½ tsp dried thyme
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Brown sausage, stirring to crumble.
Add celery and green pepper flakes.
Saute until celery is tender. Drain off drippings.
Stir in remaining ingredients .
Pour into a greased casserole dish.
Cover and bake for 1 ½ hours or until rice is tender.
Serves 5
Options:
You can leave mushrooms and/or pimentos out
You can sub in fresh green pepper for flakes, red is nice too.
You can use hot sausage to up the heat.
Hamburger Casserole
submitted by Renata
1 lb ground beef
1 cup water
1 small can tomato paste
½ cup shredded cheddar cheese (or more)
1 package Sloppy Joe (I like Manwich brand)
~8 oz elbow macaroni (other small pasta works)
1 lg can whole kernel corn (drained)
1 sm onion chopped
1 bell pepper chopper (optional)
salt and pepper to taste
~*~*~*~*~*~*~*~*~*~*~*~*~*~
Brown beef. Pour off drippings. Steam onion and pepper in meat until wilted.
Add water, paste and seasoning to meat. Let simmer until all is cooked well.
In another pot, boil macaroni according to directions.
Drain well and add to beef mixture. Add corn.
Spray nonstick in a 2 qt casserole dish and transfer all to it.
Add cheese on top.
Bake until warmed through ~30 minutes at 350.
Spicy Shepherds Pie
submitted by
Krista Stuart
1 package (6.6 oz) instant mashed potatoes**
1 pound ground beef
1 medium onion, chopped
1 can (14 1/2 oz)
diced tomatoes, undrained
1 can (11 oz) Mexicorn, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 envelope
taco seasoning
1 1/2 tsp. chili powder
1/2 tsp salt
1/8 tsp garlic powder
1 cup (4 oz) shredded cheddar
cheese, divided
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Prepare mashed potatoes according to package directions.
Meanwhile in a large skillet, cook beef and onion until meat is browned; drain. Add tomatoes, corn, olives, taco
seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes.
Transfer to a greased 2 1/2 qt. baking dish.
Top with 3/4 cup cheese.
Spread mashed potatoes over the top; sprinkle with remaining cheese.
Bake, uncovered, at 350* for 12-15 minutes or until cheese is melted.
** 4 1/2 cups hot mashed potatoes (prepared with milk and butter) may be substituted for the instant mashed potatoes.
Mexican Spoon Bread
Contributed by
Krista Stuart
1/2 cup oil
1 cup corn meal
1 can creamed corn
2 eggs
3/4
cup milk
1/2 tsp. salt
1 tsp. baking soda
2 cups cheddar cheese
1 small can chopped green chile
1 pound of
browned hamburger
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Mix all ingredients, except the cheese and green chilies, together.
Spray
a casserole dish with pam.
Pour 1/2 the mixture in the pan. Sprinkle on half the cheese and half
the
green chilies.
Pour remaining mixture on top and the remaining cheese and chili.
Bake at 385 for 45 minutes
Quick Jambalaya
submitted by Stephanie
Jennie-O Turkey Kielbasa
Chopped Onion (Optional)
1 Can Diced Tomatoes (garlic flavored great!)
1 pkg. Lipton Chicken
Fried Rice (or other chicken flavor)
1 1/2 c. water
Precooked & Peeled frozen Shrimp (Optional)
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Slice turkey sausage, add 1 tblsp oil, stir fry w/onion. Add
water, bring to a boil.
Add rice package. Cover & simmer 6 min. Add tomatoes,
(drain if necessary) and shrimp. Cook a few more min to heat. Yum, Yum! Serves 4-6
Easy Salsa Roast
submitted by Keri
2.5 lb roast
1 can vegetable or beef broth
1 16oz jar of salsa
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Heat oven to 295.
Trim fat and place roast in dutch oven.
Pour broth and salsa over the top and cover roast.
Bake for 3 hours and 45 mins to 4 hours depending on the size of the roast.
Meat should fall apart when done. Roll in tortillas with lettuce, tomatoes and avacados
and enjoy!
Taco Ring
1
lb. lean ground beef
1 package of taco seasoning
1 cup shredded cheese
2 cans Crescent rolls
Lettuce,
shredded
Tomato, chopped
1 small onion
Salsa
Sour
cream
~*~*~*~*~*~*~*~*~*~*~*~*~*
Cook ground beef. Drain. Add package
of dry taco seasoning and cheese. Stir without heat.
On a Pizza pan, spread out cresent
rolls in a round star shape with edges overlapping and leaving center empty. (about 5”)
Spread
meat mixture on the inside of the cresent roll ring and fold edges of cresent roll over meat mixture, tucking it in underneath.
Bake
at 350/375 20-25 minutes or until ring is brown on top.
Top with lettuce, tomato, onions, salsa, and sour cream before serving. You can hollow out a bell pepper and fill it
with salsa and serve it in the center of the ring if you want it to look pretty!
Beef and Cheese Bonanzas
1 lb ground beef
1/4 cup chopped green pepper
1 1/2 cups tomato sauce
1/2 envelope dry onion soup mix
1/2 tsp oregano
1/2 tsp basil
3/4 cup lowfat cottage cheese, drained
1/4 cup parmesan cheese
6 french rolls or one large loaf
6 slices monterey jack cheese (optional)
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Brown ground beef with green pepper.
Add tomato sauce, soup mix, oregano and basil. Bring to a boil. Reduce heat and
cover, simmer 5 mins.
Combine cottage cheese and Parmesan. Cut thin slice off top of each roll and use a fork
to hollow the bottoms to 1/4" thick shells.
Spoon half of the meat mixture into roll bottoms, spoon cheese mixture over meat, and add the
remaining meat.
Top with monterey jack cheese if desired and cover with roll tops. Wrap individually
in foil and bake in 400 degree oven for 20-25 minutes.
These are great served with tater-tots!
Skillet Lasagna
1 lb ground beef
¼ cup chopped onion
1 clove garlic
1 cup tomato sauce
1 tsp oregano
1 tsp basil
12 oz cottage cheese
2 cups egg noodles
1 bottle diced or crushed
tomatoes
1 cup mozzarella cheese
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Brown beef in a skillet
or dutch oven with onion and garlic.
Combine the oregano, basil
and tomato sauce and stir into ground beef mixture.
Layer the Cottage
cheese, egg noodles and tomatoes, then cover and cook for 20 minutes over medium heat.
Uncover and top with mozzarella
cheese and cook for 5 more minutes. Let stand for a minute and serve!
Santa Fe Supper
From Quick Cooking Magazine
1 cup uncooked long grain
rice
1 lb ground beef
2 small zucchini, cut
into ¼ inch slices
1 large onion, halved
and sliced
1 ½ cups chunky salsa,
divided
¼ tsp salt
¼ tsp pepper
1 cup shredded pepper
jack cheese
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Cook rice according
to package directions. Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink; drain.
Stir in the zucchini,
onion, 1 cup salsa, salt and pepper; cook until the vegetables are crisp tender.
Add pepper jack
cheese and chilies to the rice. Sprinkle cheddar cheese over the beef mixture;
serve with rice and remaining salsa.
Serves 4
Sausage Rice Dinner
-submitted by Stephanie Gallozzi
8 oz Sausage Links (Farmer John)
1 c frozen or fresh broccoli
1 c processed cheese (cheese wiz, or velveta)
1 can cream of mushroom soup
3 c cooked rice
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Cook links according to directions, and cook rice, then just combine
all ingredients to large skillet and cook covered on low for 15-20 min, or until broccoli is cooked and cheese is melted.
You
can use Firehouse brand sausage too, gives it an extra kick!
Chili
submitted by Lauri Myers
1 1/2 lb ground beef
2 cans chili beans
1 can tomato soup
1/2 cup diced green pepper
1/2 cup diced celery
1 28oz can crushed tomatoes (or 2 14.5 oz)
1 cup diced onion
1/2 cup diced carrot
1 Tb cumin seed
1 Tb chile powder
salt and pepper to taste
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Brown beef, onion and other vegetables. Add tomatoes, soup and other seasonings.
Cook for 30 minutes, add beans, and cook another 30 minutes.
(or after you brown meat and veggies, throw everything in the crock pot on low for several
hours)
You can freeze a batch for later!
Chili Beans
contributed by Lauri Myers
1 cup pinto beans
1 lb ground beef
1 pkg chili or taco seasoning mix
2 slices crumbled bacon
1 small onion, chopped
1 oz salsa
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Check beans for foreign material and rinse in a colander.
Put in crock pot with 2 cups of water and chopped onion on high for 5 hours.
When beans are cooked, brown beef and add seasoning packet and salsa.
Add to beans and let simmer in crock pot for at least 30 minutes
so flavor can mix into beans.
Taco Soup
1 pound ground beef
1 onion, chopped
1 (16 ounce)
can chili beans, drained
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, drained
1
(8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can canned green
chile peppers, chopped
1 (1.25 ounce) package taco seasoning mix
Fritos (or other corn tortilla chips)
Shredded
cheddar cheese
sour cream
~*~*~*~*~*~*~*~*~*~*~*~*~
In a medium skillet over medium-high heat, Cook the ground beef
until browned. Drain and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce,
water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker and cook on low setting for 8 hours.
Place
a handful of chips in each bowl and ladle soup over top- sprinkle cheese and sour cream if desired.
Stick to the Rib
submitted by Beth Rachas
1 lb. ground beef
1 onion, chopped
2 cans of pork and beans
2 cans of tomato soup
*~*~*~*~*~*~*~*~*~*~*~*~*
Brown ground beef with onions and season with salt and pepper.
Add beans and soup and heat till warm!
Serve with buttered bread for a meal.
Hamburger Gravy
submitted by Beth Rachas
1 lb. ground beef
1 onion, chopped
2 cans cream of mushroom soup
*~*~*~*~*~*~*~*~*~*~*~*~*~
Brown ground beef with onions and season with salt and pepper- add mushroom soup and heat through.
Serve over ..mashed potatoes, boiled potatoes, baked potatoes,
toast, rice or just about anything else you like...
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