My new mantra: Argue Your Limitations.
1 large onion chopped
1 3 oz jar sliced mushrooms-drained
3 tbsp butter
1 lb top sirloin cut into thin strips (about 1 inch long)
1/4 tsp pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp dried parsley
1/2 tsp paprika (or more to taste)
1 cup sour cream
1 can cream of mushroom soup
Saute onion and mushrooms in butter until tender. Add steak and simmer gently , stirring constantly for about 5 minutes. (If you want your meat more well done than this, adjust the time) Add seasonings, stir and simmer 3-4 minutes more. Just before serving add the sour cream and the mushroom soup and heat briefly (do not boil).
Serve over cooked egg noodles.
Prep time: approx 30 minutes
Hot Beef Sandwiches
1 beef brisket
1 package dried onion soup
1 t red pepper
2 T italian seasoning
1 can beef broth
Place the brisket in a roasting pan, fat side up. Add a can of beef broth and enough water to the liquid comes up 1/2 to 1 inch. Spinkle the red pepper, italian seasoning, and onion soup on top of the brisket. Cover tightly with foil. Cook at 300 degrees for 3-4 hours until fork tender.
Remove from oven and allow to cool enough to handle. Remove the brisket to a large cutting board. Trim off all the fat and then slice into thin strips.
Skim the fat from the liquid in the pan. Reduce the liquid over medium low heat by about half to create au jois (I just heat the roasting pan on the stove).
Either serve immediately or refrigerate for up to 3 days. (it is better the next day) To reheat, place into a pan, add some au jois or beef broth, cover with foil, and heat on 350 for about 15-20 minutes.
Serve with sandwich rolls and condiments such as horseradish sauce, ketchup, mustard, mayo, lettuce, tomato, onion, plus the au jois. Allow folks to make their own sandwich.
Serves 3-5 per pound of raw brisket.
Category - Breakfast/Brunch
Hard boil and then devil 8-10 eggs, using curry, mustard, mayo and paprika
Stuff egg white halves with deviled egg mixture and place in baking dish
Make a white sauce with 4T butter and 2T flour, adding 1 can cream of celery soup, and one soup can of milk. Thicken slightly, then add 1 cup shredded sharp cheddar cheese and curry powder to taste. Pour over eggs.
Mix 1 cup bread crumbs with 2T melted butter and sprinkle over egg dish. Bake at 325 for 15-20 minutes or until heated through.
Simple Taco Dish
1-1/2 lbs Ground beef and taco seasoning made together just like for tacos.
Add one or two cans of black beans
Add red onion diced (I use a whole one or a half of one depending on the onion size)
One package of Mexican cheese (I use Weight Watchers brand)
One small jar of salsa (medium)
One small crate of grape tomatoes cut into halves
One can Black olives (optional)
2-3 cups shredded lettuce
One small bottle of catalina dressing
Mix all the ingredients together and serve. Sprinkle fritos on the serving of each plate. Add last just before serving so they don't get soggy.
This is a favorite of my kids. A neighbor girl always eats with us when I make it because she loves this dish so much....lol.
He broke NC 09-30-2005 and found out they've been talking for months.
2 ounces uncooked spaghetti, broken.
1 egg, lightly beaten
2 tablespoons grated Parmesan cheese (fresh is best)
3 tablespoons light sour cream
1/2 pound ground turkey
1/4 cup chopped green pepper (optional)
2 tablespoons chopped onion
1 teaspoon butter or margarine
1/3 cup tomato sauce
1/4 teaspoon garlic salt
1/4 teaspoon dried oregano
salt and pepper to taste
1/3 cup shredded mozzarella cheese
Cook spaghetti according to package directions; drain. In a bowl, combine the egg, Parmesan cheese and spaghetti. Press spaghetti mixture onto the bottom and up sides of a greased shallow caserole dish or in a pie plate. Spread with light sour cream.
Crumble turkey into a skillet; add the pepper, onion and butter. Cook over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, garlic salt, oregano, salt and pepper. Spoon into spaghetti crust. Sprinkle with mozzarella cheese. Cover with foil. Bake at 350 degrees for 15-20 minutes or until heated through and cheese is melted.
This is a good one and fairly healthy. My kids liked it and asked me to make it again. To them, that means it was a hit....lol.
1 box german chocolate cake mix
1 (14 oz) pkg caramels (about 20)
1/2 cup evaporated milk
1 cup semi-sweet chocolate chips
1 cup chopped pecans
3/4 cup margarine
Mix the cake according to directions on the box. Spread 1/2 of cake batter into a greased 9 x 13 baking dish. Bake at 350 degrees for 15 minutes.
While baking, melt the caramels, milk and margarine ina saucepan, stirring constantly until caramels are melted. Pour mixture over hot cake layer, then sprinkle chocolate chips and pecans over this. Pour remaining cake batter over the top and continue baking for an additional 25 minutes.
Note: Recipe doesn't call for it but I save a little caramel mixture and some chocolate chips and drizzle over the top of the cake when it comes out of the oven.
Prep time: Not too long
Nutritional value: Don't go there
3 pounds cooked Great Northern Beans, canned or bottled
2 pounds boneless chicken breasts (skin removed)
1 Tablespoon olive oil
4 garlic cloves, minced
2 medium onions, chopped
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground oregano
2 four ounce cans chopped mild green chilies (may substitute hot green chilies for spicier version)
4 cups chicken stock or canned broth
20 ounces Monterey Jack cheese, grated
Chopped Jalapeno peppers, canned
Place chicken in a large saucepan. Add cold water to cover and bring to a simmer. Cook until tender 15-20 minutes. Remove from saucepan and dice in 1/2 inch cubes.
Using same pan, discard water and heat oil over medium heat. Add onions and saute until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2-3 minutes. Add chicken, beans, stock and 12 ounces of the cheese. Let simmer for 15 minutes. Ladle into large bowls and top with 1 ounce of cheese. Serve with a side of sour cream and chopped Jalapeno peppers.
Honey Salad Dressing
1/2 cup honey
1/2 cup cider vinegar
1 cup salad oil
In a container with a top that seals (and can be shook to mix) layer in the honey and vinegar. Season according to taste. (I use about 1 Tbsp each of basil and oregano and 1 - 2 tsp. each of garlic and onion powder). Pour oil on top. Seal with top and shake vigorously.
Makes 2 cups of dressing
Store in refrigerator
**Forgiveness is me giving up my right to hurt you for hurting me.
Austrian Ham Noodle Bake
1 lb. small bow tie pasta
2 cups ham diced
1 cup light cream
2 eggs beaten
3/4 tsp. salt
1/2 tsp pepper
1/2 c - 1 cup shredded swiss cheese
2 Tbsp melted butter
Cook and drain pasta according to directions. Combine with the ham. Place in a greased shallow baking dish. Beat eggs and cream together; add salt and pepper; pour over the ham and noodles. Stir in cheese and pour melted butter over the top. Bake in a 350 degree oven for 45 minutes. Serves 4 - 6.
1 box Spice Cake Mix
15 oz. solid pack pumpkin (NOT pumpkin pie filling)
1 cup oil
2 small boxes of instant vanilla pudding (I use sugar free/fat free)
4 - 5 eggs (if using large eggs use 5; extra large eggs use 4)
2 tsp. cinnamon
1 cup water
Beat all ingredients together with a mixer until well blended. Pour into lined cupcake tins. Bake in 350 degree oven for 40 minutes.
Baked Stuffed Zucchini
1 1/2 cups crushed butter crackers (I use Keebler Club crackers)
1/2 cup grated parmesan cheese (separated)
1 pkg. Jimmy Dean lowfat sausage
2 Tbsp. minced onion
1 1/2 Tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg lightly beaten
1 - 2 Tbsp. butter
Break up into small pieces and brown the sausage in pan; drain. Cook zucchini WHOLE in a large pot of boiling water for 5 minutes. Drain the water; cool; cut in half lengthwise. Scoop out the pulp of the zucchini and chop. Combine the zucchini pulp, crackers, sausage, onion, parsley, salt, pepper, egg, and 1/4 cup parmesan cheese together. Spoon mixture into zucchini shells; dot with butter and sprinkle remaining 1/4 cup of cheese on top. Place in baking dish. Bake at 350 for 30 minutes.
Oriental Chicken Wings
5 lbs. chicken wings separated at joints
1 cup soy sauce
1/2 cup honey
4 Tbsp. oil
4 Tbsp. chili sauce
1/2 tsp. garlic powder
1 tsp. salt
Mix all ingredients (except the wings) together. Pour over the chicken wings; cover and refrigerate for 2 - 4 hours. Place chicken wings on large baking sheets lined with foil. Brush with marinade. Bake at 375 degrees for 30 minutes. Flip each wing over and put back in the oven for another 30 minutes.
I like my wings really cooked so I usually cook them at 400 degrees.
Meat just falls off the bones!!!!
Buffalo Chicken Wing Dip
1/3 cup Frank's Hot Sauce
12 oz. cream cheese (softened)
3/4 cup Bleu Cheese Dressing
3 cups shredded cheddar cheese
3 - 4 thin chicken cutlets
Brown chicken cutlets in pan with oil; cool and chop into small pieces. Mix chicken with the rest of the ingredients and spread in a shallow baking dish. Bake in a 350 degree oven for 20 - 25 minutes. Serve with tortilla chips.
Depression Era Cake
(For those who cant have eggs, milk)
1 cup water
2 cups raisins
1 tsp. cinnamon
1/2 tsp. cloves
1 cup brown sugar
1/3 cup lard (shortening)
1/4 tsp. nutmeg
1/4 tsp. salt
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
Place water, raisins, cinnamon, cloves, brown sugar, lard (shortening), nutmeg and salt in a saucepan and mix. Place on heat and bring to a boil. Cook 3 minutes. Allow to cool, then sift together the flour, baking soda and baking
powder. Stir into cooked mixture.
Place in a greased loaf pan and bake at 350F for one hour.
Ritz Mock Apple Pie
The classic pie, featuring Ritz crackers baked in a golden crust, is perfect for the holidays.
Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside.
Heat water, sugar and cream of tartar to a boil in saucepan over high heat; simmer for 15 minutes. Add lemon juice and peel; cool.
Pour syrup over cracker crumbs. Dot with margarine or butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
Bake at 425°F for 30 to 35 minutes or until crust is crisp and golden. Cool completely.
Depression Yeast Cornbread
Dissolve 1 pkg yeast in 1/4 cup warm water, Scald: 2cups milk, Pour over: 1/3 cup lard or shortening and 1/3 cup of sugar. Cool and add 2 eggs, well beaten and 1 tsp salt and the yeast mixture. Mix well and add 4 cups flour and 1/2 cup cornmeal. Pour mixture into two loaf pans at this time and let rise until double. Bake in 350 degree oven for 45 mins
Roll a piece of bread dough into a 8" rope, twist, fold in half and pinch ends. Fry in hot oil until golden brown, sprinkle with sugar and cinnamon
We have only have ONE drink in the drinks category.