BB Recipe Collection #1

Discussion in 'Women's Public Fellowship Forum' started by donnA, Dec 2, 2002.

  1. donnA

    donnA
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    Since Helen mentioned this the other day, I went and did some searching to find as many of the recipes we have shared so Helen can delet old posts if she whats too. But if I have missed something please add it to this list.
    Helen, since your the mod, and have searched the posts anyway, please add anything I have missed. I got everything off the crockpot thread,and the more recent recipes for the tight budget thread.
    I think it would be nice if we tried to keep recipes in one or two threads. That way we could find them.

    Although I posted a lot of the recipes, they are not all mine, I picked them from different posts on the BB and posted them here so all recipes would be in one place. I made the mistake of not adding who posted which recipes, so if you see something you know you posted and would like your naem added to it, please pm me with the name of the reicpe and I'll make sure you get credit.

    [ May 14, 2003, 12:36 PM: Message edited by: katie Bond...007 ]
     
  2. donnA

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    Crockpot Mushroom Beef Stew

    Ingredients 1 1/2 pounds beef stew meat
    1 (10.75-oz.) can condensed cream of mushroom soup
    1 (8-oz.) can sliced water chestnuts, drained
    1 (4-oz.) can sliced mushrooms, drained
    1/2 cup dry red wine 1 packet onion soup mix

    Directions
    Combine beef stew meat, mushroom soup, water chestnuts, mushrooms, red wine and onion soup mix in a crockpot. Mix well until thoroughly combine. Cook on low for 8 to 12 hours, or until beef is tender.

    ===========

    Teriyaki Steak ( This one is good)

    2-1/2 pounds boneless chuck steak
    2 tb oil
    1 ts ground ginger
    1/2 c soy sauce
    1 tb sugar
    1 clove garlic crushed

    Cut steak into 1/8-inch thick slices. Combine remaining ingredients in a small bowl. Place meat in a crockpot. Pour sauce over. Cover and cook on low for 6 to 8 hours. Serve with rice. Makes 5-6 servings.

    ==========

    Crockpot Smothered Steak
    Yield: 4 servings

    1-1/2 lb chuck steak, strips
    1 tsp salt
    1/4 tsp pepper
    1 large onion, sliced
    3 tbsp soy sauce
    4 ounces mushrooms, drained
    1 can tomatoes, (16 ounces)

    Put meat, flour, salt and pepper in crockpot and stir well to cook steak.Add remaining ingredients. Cover and cook on low for 8 hours, or high for four hours. Serve on noodles or potatoes.

    [ December 02, 2002, 01:31 PM: Message edited by: Helen ]
     
  3. donnA

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    Chicken Curry

    4-5 chicken breasts, skinned and cut into bite size pieces
    1 can cream of chicken soup
    2/3 cup mayo or miracle whip
    3/4 tsp curry powder--I use more, it depends on your taste for curry.

    Mix all ingrd together and put into the crockpot. Cook on high 4-5 hours or low for 6-7 hours. Serve over rice.

    ===========

    Chinese Crock Pot Dinner

    1 1/2 lb. pork steak (cut into 1/2" strips)
    1 lg. onion, sliced
    1 sm. green pepper, sliced
    8 oz. sliced fresh mushrooms
    1 (8 oz.) can tomato sauce
    4 carrots, sliced
    3 tbsp. brown sugar
    1 1/2 tbsp. vinegar
    1 1/2 tsp. salt
    2 tsp. Worcestershire sauce

    Brown pork strips in small amount of oil in skillet. Remove excess fat. Place all ingredients with pork in crock pot and cook on low 6-8 hours.
    Serve with hot rice.

    =========

    Crock Pot Glorified Pork Chops

    6 Pork Chops (comes out to about 1.5 pounds or so but you can do more or less to your needs)
    1 Medium onion sliced (1/2 Cup)
    1 Can (10-3/4 oz.) Condensed cream of celery soup
    1/4 C. water

    Place chops in crockpot. Cover with onions, soup (directly from the can) and water. Add pepper to taste. Cook all day on LOW or 1/2 Day on HIGH in crock. You can also add a package of dry boxed stuffing (with herb packet) on top of chops first then the onions and soup & water.
    Unbelievably moist, tender chops

    ==========

    Crock Pot Onion Chops

    4-6 pork chops
    1 envelope dried onion soup mix
    1/2 c. water
    Potatoes
    Onions
    Carrots

    Place pork chops in crock pot. Sprinkle soup mix around and between. Add water. Add peeled onions, potatoes, and carrots to suit. Cook on high setting 4 hours or low for 6 hours.

    [ December 02, 2002, 01:34 PM: Message edited by: Helen ]
     
  4. donnA

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    Try a pork roast with garlic. When it falls apart, you can mix in barbecue sauce (or my own SPECIAL recipe) and make enough barbecue to feed an army -- or an hungry teen-ager.

    Here is one we enjoy...

    Take 4-5 pork chops,salt and pepper,place in crock pot with 1/2 coke(as in coca cola) and 1/2 cup barbeque sauce. Cook on low about 7 hours....it is delicious and very tender. I serve this with white rice and green veggies(green beans) or nice dinner salad.

    Cook it overnight with onion soup mix. Cook the potatoes and carrots in a kettle, then add the cooked roast and a can of mushroom soup and let it cook down. Yummy.
     
  5. donnA

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    Crockpot Enchiladas

    1 lb. ground beef
    1 med. onion chopped
    1/2 green pepper
    16 oz. can pinto beans,drained
    15 oz. can black beans,drained
    1 can diced tomato w/chilies,not drained
    1/3 c. water
    1 tsp.chili powder
    1/2 tsp. cumin
    1/2 tsp. salt
    1/4 tsp. pepper
    flour tortillas to fit your crockpot

    Brown beef, drain grease off, add all other ingredients and simmer 10 minutes.

    scoop 1/3-1/2 cup of mixture into crockpot, cover with 1/4 cup shredded cheese, cover with tortilla. Repeat procedure until you run out of meat mixture. It swells so don't go all the way to the top. Cook in crockpot for 3-5 hours

    ==========

    Probably our favorite crock pot recipe is taco stack. You layer corn tortillas (cut them in fourths or sixths), ground beef (raw), tomatoes, and cheddar cheese soup mixed with taco seasoning. I usually make 12 layers (this fills my pot all the way). I use 40 tortillas, 2-3 pounds of meat, 3 cans of soup, 1 pack of taco seasoning and 6 medium tomatoes. Layer in this order: beef, tortillas, soup stuff, tomatoes.

    =============

    Potato Soup

    6 cups cubed peeled potatoes
    5 cups water
    2 cups chopped onion
    1/2 cup chopped celery
    1/2 cup thinly sliced carrot
    1/4 cup margarine (I don't put this in)
    4 tsp chicken bouillon
    2 tsp salt
    1/4 tsp pepper
    1 can (12oz) evaporated milk
    3 tbsp chopped fresh parsley (don't fret if you don't have any)
    snipped chives (optional)

    In large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30 to 60 minutes longer, or until heated through. Garnish with chives.

    Sometimes I will put crumbled bacon in this! Yummy! And serve with fresh bread.

    [ December 02, 2002, 01:36 PM: Message edited by: Helen ]
     
  6. donnA

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    My family loves shepherd pie. I brown some ground meat and an onion for every pound. Spread it on the bottom of a pan. The kids sprinkle frozen corn and I top it with mashed potatoes (but use more butter, salt, and pepper then you would if you were to make it for a regular dish of potatoes.) Then I bake it for 30 minutes on 350.

    =========

    "Bayou Blend"-a seafood casserole:
    1(8oz)cream cheese
    1 stick butter
    1# med.shrimp
    1 lrg. chopped onion
    1 lrg. chop bellpepper
    2 ribs chop celery
    1 Tblsp.butter
    1 can mushroom pcs,drained
    1 can cream/mushroom soup
    1 Tblsp.Tabasco
    garlic powd.to taste
    1/2 Tblsp.redpepper
    1&1/2 cups cooked rice
    grated chedd cheese

    Melt crm cheese & stick butter together, set aside. In the 1Tb.butter, saute' ons, celery, & pepper. Add shrimp to this & cook 'til shrimp turns pink. Mix w/crm cheese-butter mixture. Add remaining ingred. Top w/grated cheese. Bake @350 'til bubbly.

    ============

    This is a concoction I make when I have leftover rice and ground beef.

    Rice about 3 cups(depending on family size)
    Ground beef (any amount will do)
    1 diced Green Pepper
    2 cans diced Tomatoes
    salt, pepper, garlic, soy sauce-to taste

    Put in 9x13 baking pan and sprinkle with cheese if you have it. Bake 350deg until heated through.

    [ December 02, 2002, 01:39 PM: Message edited by: Helen ]
     
  7. donnA

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    ground beef, or your leftover meatloaf
    1/2 bag egg noodles
    1 can cream of mushroom soup
    can of mushrooms if you have it
    1/2 cup sour cream or plian yogurt
    1t. (I use red wine vinegar) vinegar, you could probably get a good taste if you use worstershire instead
    chopped onion
    garlic powder
    salt and pepper
    2 1/2c. water
    Brown the meat, and onion, add water and let boil, add the soup, and noodles. Cook till noodles are tender, water should evaporate, add remaining ingredients, stir well.

    9x13 dish full of it.

    1 lb hamburger meat,browned and drained
    (About-I may use more))3 cups cooked penne pasta(the tubes)
    1 can tomato soup
    1 can cr of mushroom soup
    Italian spices,sprinkled in for taste
    Cover with shredded mozarella cheese

    Bake covered at 350 for about 25 minutes,10 mintes uncovered.

    I serve it with fresh green salad and french bread.
     
  8. donnA

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    Chicken taco soup:

    1 can stewed tomatoes
    1 can mild ro-tel
    1 lb of cooked chicken,shredded...or for a real quickie,2 cans canned chicken breast(it is good in the soup)
    1 pkg taco seasoning
    1 can black beans(don't drain)
    1 can kidney beans(don't drain)
    1 can corn
    1 can green chiles,chopped

    Add 1-2 cups of water and simmer for about 30 minutes.

    I serve it over tortilla chips or strips,and sprinkle mild cheddar cheese on top. This is really a great soup.

    ==========

    Hamburger Rice Hot Dish

    1 pound ground beef
    1 cup water
    1 can cream of chicken soup
    1 cup uncooked rice

    In a skillet, brown ground beef, drain. Add remaining ingrediants. Stir to combine. Spoon into a 1-1/2 qt. casserole dish. Cover and bake at 325 degrees for 50-60 minutes

    ============

    Made this one up.

    1 pound ground meat, browned and drained
    1 can rotel tomatoes
    2c. beans
    1 c. frozen corn
    4 c. cooked pasta.
    taco seasoning packet
    Mix taco seasonings and cooked meat, add corn and beans. Mix in the pasta and tomatoes, heat till hot. Top with cheese, and crumbled corn chips.

    ===========

    Goober Peas

    3 to 4 tablespoons oil
    1 small onion, chopped
    1 small bell pepper, chopped
    2 16-ounce cans "fresh shelled" black-
    eyed peas
    1 14 1/2-ounce can tomatoes, cut up
    Salt and pepper to taste
    Hot cooked rice
    Cornbread

    In a saucepan heat the oil and saute the
    onion and bell pepper until soft and the
    onion is slightly brown. Add the black-eyed
    peas. Cut the tomatoes up and add to the
    mixture, and season to taste. Cook uncovered
    over low heat for about 30 to 40 minutes,
    until the flavors are well blended but the
    liquid is not cooked down too much.
    Serve over hot white rice with cornbread.
    Variation: Fry 1/2 to 1 pound of crumbled
    pork sausage with the onion before adding
    the other ingredients.
    Serves 1 Goober or 4 ordinary eaters.

    [ December 02, 2002, 01:42 PM: Message edited by: Helen ]
     
  9. donnA

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    Chili Meatloaf & Potato Casserole

    MEATLOAF:

    1 1/2 lbs. ground beef
    3/4 c. onion, finely chopped
    1/3 c. saltine cracker crumbs
    1 egg, slightly beaten
    3 TBS. milk
    1 TBS. chili powder
    3/4 tsp. salt

    POTATO TOPPING:

    3 c. prepared mashed potatoes
    1 can whole kernel corn with red and green peppers, drained (11 oz.)
    1/4 c. green onions, thinly sliced
    1/2 to 1 c. taco seasoned cheese, shredded

    Heat oven to 375 degrees. In large bowl, combine meatloaf ingredients, mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan, Bake 20 to 25 minutes or until center is no longer pink. Carefully pour off drippings.

    Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat for 3 to 5 minutes or until top is lightly browned. Cut into 6 rectangular servings. Makes 6 servings

    =============

    Italian Beef & Zucchini Dinner

    4 lean beef cubed steaks (I would substutite whaever meat I had on hand)
    2 cloves garlic, crushed
    1/2 tsp. dried basil leaves
    1/4 tsp. pepper
    1 1/2 tsp. olive oil
    2 small zucchini, thinly sliced
    6 cherry tomatoes, halved
    1 1/2 tsp. Parmesan cheese, grated

    Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of beef steak; reserve. Heat oil and remaining seasoning mixture in large nonstick skillet over medium heat. Add zucchini; cook and stir 3 minutes. Add tomatoes; cook and stir 1 minute. Remove vegetables to platter; sprinkle with cheese and keep warm. Increase heat to medium-high. Place 2 steaks in same skillet; cook 3 to 4 minutes, turning once. Repeat with remaining 2 steaks. Season steaks with salt if desired, serve with warm vegetables. Makes 4 servings.

    ===========

    Here is my recipe for Vegetable Beef Stew:

    1-2lbs. beef (leftover roast or round steak works best)
    2 cans green beans
    1 can corn
    1 can peas (drained)
    1 can carrots (drained)
    2 cans diced tomato
    3 diced and cooked potatoes
    1 onion chopped
    3 boulion cubes
    salt, pepper, garlic, etc. to taste

    Brown meat in a stick of butter in stock pot. Add vegetables and spices. You shouldn't have to add additional water, this is stew not soup. Cover and low simmer until meat is tender. Very tasty!

    [ December 02, 2002, 01:44 PM: Message edited by: Helen ]
     
  10. donnA

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    Thai Pumpkin Stir Fry

    2 cups pumpkin, sliced into thin strips 1" x 1-1/2"
    3 cloves garlic, sliced thin
    2 jalapeno peppers, sliced thin
    1/2 cup scallions (use white and green sections) cut into 1" lengths
    1/2 tsp. salt
    1/2 tsp. white pepper
    1 tsp. brown sugar
    light soy sauce to taste
    water
    1 1/2 Tbsp. vegetable oil
    1/4 lime

    Heat oil in wok over high heat. Add the chili and garlic and fry until the garlic turns golden. Add the pumpkin, toss to coat with oil, and add enough water to just barely cover the pumpkin. Add sugar, salt, pepper and soy sauce. Check seasonings. Turn the heat to low, cover and cook until pumpkin is soft. If it begins to dry out add enough water to make a little sauce, checking seasonings. When pumpkin is cooked through, add the scallions and squeeze a bit of lime juice over the mixture. Cook for 30 seconds more and remove from the heat. Serve with rice.

    Serves: 2 - 4

    Preparation time: 20 mins

    =============

    Apple Stuffed Acorn Squash

    1 acorn squash
    2-3 apples
    1/4 cup brown sugar
    1 pat of margarine
    dash of nutmeg
    dash of salt, optional

    Slice the acorn squash in half, and scrape out the seeds and the strings. Place face down in casserole pan filled with 1/2 inch of water and place in a 350 degree oven for about 10-15 minutes. While the squash is steaming there, peel and slice the the apples and mix in the brown sugar. Take the squash out of the oven, place face up, and fill the cavities with the apple mixture, add a pat of margarine to each and top with a shake or two of nutmeg as taste dictates. Cover very lightly with foil, and bake until the apples and the squash are soft and cooked, approximately another 1/2 hour.

    Serves: 3-4.

    =============

    Chicken Curry

    Boil chicken till tender(depend on how many you want to feed
    4T. margarine/butter
    3T. flour
    1c. milk
    3c. chicken broth
    salt and pepper
    1t. garlic powder
    1 1/2T-2T. curry. more if you like it strong

    Melt butter, add flour, and mix well, add the milk and broth, stir to prevent lumping, add salt and pepper,and curry powder. Stir till thick and buddly. Cut up cooked chicken and add to the curry mixture. Serve over rice.
    Some add in that would be good, onion, mushroom,frozen peas. Sprinkle the top with raisins.

    Or if you don't cook meat, you could just make the curry sauce and have it over rice or noodles.
    Good and cheap.

    [ December 02, 2002, 01:46 PM: Message edited by: Helen ]
     
  11. Helen

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    Good gravy, Katie, do we pay you for all that time and effort or WHAT???

    God bless you. You have just given me a terrific Christmas gift: time!

    edit: gotta be involved here, so I'm going to go through and bold the recipe titles, OK?

    [ December 02, 2002, 01:29 PM: Message edited by: Helen ]
     
  12. Wisdom Seeker

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    You could also change the title to Katies Cook Book while your at it...unless someone else posts some.

    Now all I need is to go out and buy a crock pot...been meaning to do that one day. ;)
     
  13. donnA

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    Looks great Helen.
    WS I hope others will continue to post their recipes here, and these did come from everyone, not just me, I didn't add names becasue :rolleyes: I posted a lot of them. I remembered seeing Helen say something about it, so I thought I'd help out with what I could do. I know ahe has a lot to do as a mod. Especially here lately.
    Hey, those crock pots are on sale at Wally world. And mine is my very best kitchen appliance.
     
  14. Walls

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    Good job Katie, you never cease to amaze me. What about the recipes you posted on making it on one income? Did you get those? Maybe I just overlooked them. I think this is a great idea. Tried and true recipes are wonderful and there's no question of what you will wind up with. [​IMG]
     
  15. Helen

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    Fast and Easy Chicken

    one chicken, cut up as desired, skinned or not as desired

    place it in an oven pan, rack or not, as desired

    Pour some Italian dressing over it

    Generously sprinkle grated Parmesan over it.

    Bake somewhere around 350 until it's done.

    Don't waste the heat -- put potatoes in, too.

    Ranch dressing works, too. Haven't tried Catalina (a type of French dressing), but I bet that would work, too.
     
  16. donnA

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    Sounds fablous Helen. I've had it wih catalina, it's wonderful.
    I picked up some more form the other discussions when I went over to grab one of grannygumbo's recipes she asked if I would include it. If anyone has a recipe anywhere else on the BB and would like it here please fell free to move it over here.

    MISSISSIPPI CORNBREAD SALAD*


    Cornbread, cold
    1 pkg. Ranch dressing mix
    1(8oz) ctn. sour cream
    1 cup mayo(my-o-naize)
    3 lg. 'maters, cubed
    1/2 c.(each)chop red & green bell pepper
    1/2 c. chop grn ons
    2 cans pinto beans, drained & rinsed
    2 c. shredded chedd cheese
    10 bacon slcs, cooked & crumbled
    1 can whole corn, drained

    Stir together Ranch dress, sourcrm, mayo...Set aside...Combine toms, pepp, ons...Crumble 1/2 cornbread into big salad bowl...Top with 1/2 ea. beans, tom.mix, cheese, bacon, corn, & dressing...Repeat layers & Chill 3 hrs.

    [ December 02, 2002, 11:36 PM: Message edited by: katie ]
     
  17. donnA

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    I had forgotten there weree recipes on the making it on one income thread so I grabbed all of those too.


    Cream Soup Substute


    2c. nonfat dry milk
    3/4c. cornstarch
    1/4c. chicken or beef bouillon
    2T. dried mined onin(I would think the cheaper onion powder is cheaper)
    1t. dried thyme
    1t. basil
    1/2t pepper
    Mix all together and store in a covered container. Use as a substuite for creamed souops in casseroles. To use, mix 1 1/4c. cold water, and 1/3c. mix in a small saucepan. Add 1t. margarine. Cook until thickened.
    I plan on adding a little chopped mushrooms with the beef flavor.


    Chicken Cornbread casserole

    Boiled cut up chicken(whatever amount you like, recipe calls for one whole, we didn't use that much)
    1 can cream of chicken soup, 1 can cream of celery soup(a good use for that substitute)
    1 1/2c. left over chicken broth(I used the rest of my broth for dumplings, two meal in one)
    3 hard boiled eggs(I actually forgot to add these, soe you can leave them out of use only 1 or 2)
    1/2 onion sliced
    cornbread batter(the amount is up to you)

    Mix together and heat the soups, onion, broth, onion and egg. Pour batter in a casserole dish (I spray mine with cooking spray), put the chicken on top the batter, and pour the soup mix over the top. Bake 375 for 30 minutes or until bubbly.


    Pinto bean casserole


    2c. pinto beans(more if you need them)
    1 pkg spanish rice mix(since it calls for salsa, I might use just plain rice)
    1 jar salsa
    1 pkg taco seasoning mix
    recipe calls for 1 pound hamburger, thats optional I would think.
    shredded cheese(I use cheaper sliced, I buy that big bulk 5 pound cheese)

    Spray casserole, layer beans, prepared rice, mix all other ingredients, and pour over beans and rice, cover with cheese. Bake 35 minutes @ 350


    Chili Dog pie

    2 1/2 c. baking mix(like bisquick, I have a recipe to make that too)
    3T. mustard
    6T water
    1 pkg. hot dogs
    2 cans chili(Use leftover chili, or spice up your left over pinto beans)
    shredded cheese
    Preheat oven to 425, grease a 13x9 casserole. Combine baking mix, mustard and water, and press down in the casserole, quarte hotdogs length wise, and then crosswise. Place hotdogs on dough. Spoon chili over hotdogs, sprinkle with cheese. Bake 20 minutes.

    [ December 02, 2002, 11:37 PM: Message edited by: katie ]
     
  18. donnA

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    For some reason I didn't get the name of this one
    Ingredients:
    1 lb. ground beef
    1/2 cup chopped onion
    1-3/4 cups water
    1 cup Barbecue Sauce
    2 cups Instant White Rice, uncooked
    1 cup Shredded Cheddar Cheese
    Salt and Pepper to taste
    Directions:
    Brown meat and onion in large skillet; drain.
    Add water and barbecue sauce to skillet. Bring to boil.
    Stir in rice; cover. Cook on low heat 5 minutes. Sprinkle with cheese.

    Tater Tot Casserole
    1 1/2 lbs hamburger, browned and drained
    2 cans cream of mushroom soup
    1 8oz (or more) pkg of cheddar cheese shredded
    bag of frozen Tater Tots
    In a 9 X 13 casserole dish place the hamburger in first, then spread the mushroom soup over, then sprinkle on all the cheese and next line the top with the Tater Tots. Cover with foil and bake at 350 for 1 hr or til casserole is nice and bubbly.

    Asian Beef & Noodles
    Yield: 4 Servings
    Ingredients
    1 1/4 lb ground beef
    2 pk instant ramen noodles (3oz
    -ea) orie; ntal flavor
    2 c frozen vegetable mixture
    1/4 ts ground ginger
    2 tb thinly sliced green onion
    Instructions
    1. In large skillet, brown ground beef over medium heat 8 to 10
    minutes or until no longer pink, breaking up into 3/4 inch crumbles.
    Remove with slotted spoon; pour off drippings. Season beef with one
    seasoning packet from noodles; set aside.pieces), vegetables, ginger and remaining seasoning packet. Bring to
    boil; reduce heat. Cover; simmer 3 minutes or until noodles are
    tender, stirring occasionally.
    3. Return beef to skillet; heat through. Stir in green onion before
    serving.

    ***** Corned Beef Casserole *****

    INGREDIENTS
    -----------------------

    8 oz Pkg egg noodles, cooked and
    drained
    1 Can Corned beef
    1 Can Cream of chicken soup
    1 x Soup can of milk
    3/4 Cup American cheese, diced
    Salt and pepper, to taste

    DIRECTIONS
    ------------------------

    Place all ingredients in lightly greased baking dish and bake at
    350* for 45 minutes.

    Pork Chop casserole
    (could use pork steak, or even cut up pork so you use less)

    Pork chop for each person
    sliced potatoes
    1 can cream of mushroom(or whatever) soup
    1 can water
    salt, pepper, garlic powder
    mix the soup and spices, add potatoes to greaed casserole, pour soup mix on top, top with pork chops(the soup will come up over the pork chops and flavor them.
    Bake 350 for 45 minutes to 1 hour.
     
  19. donnA

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    Sausage and Cabbage
    1 pack of Kielbasa or silimar smoked sausage cut into 1 inch slices
    half of a small cabbage (diced into 2" peices)
    2 packs of Ramen noodles broken in half - throw out the flavor bags!!
    Soy sauce to taste
    Brown sausage in a large frying pan. Remove sausage from pan leaving jiuces, brown specks, etc in the pan. Add cabbage and stir fry for a minute or so. Add noodles and enough water to cook them. Put sausage back in the pan. Turn the heat to high. Add soy sauce to taste. Cover until boiling starts. Mix. Let noodles cook until done then mix again.
    Not a precise recipe, but it is a very quick meal.
    I also steam cabbage with other random veggies found in our fridge. Usually fresh carrots, frozen peas, fresh green beans. . For this one, I cut the cabbage in wedges. I boil a small amount of water ( I guess it is about 1 inch high) with butter, salt and pepper, add the veggies and more pepper and let it go oh high heat mixing a couple of times, until the veggies are bright, hot but crisp
    --------------------------------------------------------------------------------Cheese Grits
    Ingredients 3 cups water 3/4 cup quick grits 2 cups shredded sharp cheddar cheese, divided 3/4 cup evaporated milk 1/3 cup butter or margarine, softened 2 eggs, lightly beaten 1/4 teaspoon hot pepper sauce 1/8 teaspoon ground black pepper
    Directions
    PREHEAT oven to 375°F. Grease a 2-quart baking dish.

    BRING water to a boil in a medium saucepan; slowly stir in grits. Cover pan; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes.

    ADD 1½ cups cheese, evaporated milk and butter to saucepan; stir until cheese and butter are melted. Add eggs, hot pepper sauce and pepper; stir well. Pour into prepared baking dish; sprinkle with remaining cheese.

    BAKE for 40 to 45 minutes or until golden brown and puffy. Let stand for 5 minutes before serving.

    Royal Rice

    Ingredients 2 1/2 tablespoons sliced green onions 2 teaspoons butter or margarine 1 cup cooked rice, preferably cooked in beef broth 1/4 cup canned sliced mushrooms, drained 1/4 teaspoon salt
    Directions
    Sauté onions in butter until tender. Add rice, mushrooms and salt. Heat thoroughly. Fluff lightly with a fork. Serve alongside steak, if desired.

    Hoppin John
    I love hoppin john, and you could almost make a meal out of it, I don't use the hamhock in mine though, do whatever you like to it.
    Hoppin' John is a southern dish based on black-eyed peas and traditionallly served on New Year's Eve. Here is one version:
    1/2 lb. black-eyed peas 1 ham hock, halved 1 small onion, chopped
    1 tsp salt 1 tsp cayenne pepper 1 c. long grain rice
    Soak peas 1 hour in cold water then drain. Place ham hock in saucepan, cover with water and cook for 30 minutes. Add peas, onions, salt cayenne and water to cover. Cook, covered for 45 minutes, adding water as needed. Stir in rice, cover, and cook 30 minutes. Remove ham hock. Remove meat from bone and add meat back to pan. Warm through, adjust seasonings and serve

    Baked Corn

    1 lb. thawed whole kernel white corn
    3 Tbsp. butter 1/2 tsp. pepper
    3 Tbsp. flour 3 Tbsp. sugar
    2 cups milk 3 eggs

    Melt butter in a 2 qt. saucepan. Sprinkle in flour. Gradually add milk, and bring to a boiling point. Add corn, salt, pepper, and sugar. Heat thoroughly. Remove from heat and beaten eggs. Pour into 2 1/2 qt. buttered baking dish. Bake at 375 deg. for 35 minutes. Serves 8.


    Povencal Potatoes with Tomatoes

    Ingredients
    (2 servings)
    2 tb Olive oil
    1 ts Tomato paste
    1 lg All-purpose potato; scrubbed and cut into slices 1/16-in thick
    1 Plum tomato cut into thin slices
    Salt
    Freshly ground black pepper
    2 ts Parmesan cheese
    1/2 ts Chopped flat-leaf parsley

    Instructions
    PREHEAT THE OVEN TO 400F. In a small bowl, whisk together the olive oil and tomato paste. Add the potato slices, tossing to cover evenly. In an 8-inch ovenproof skillet, layer the potatoes around the outside and in the center. Slide the tomato slices evenly between the sliced potato. Season lightly with salt and pepper, and heat the pan on top of the stove at medium-high heat until crackling noises are heard, about 1 1/2 minutes. Transfer the pan to the oven to bake until the slices are slightly crisp and the potato is tender when pierced with a knife, about 25 minutes. Remove, sprinkle on the Parmesan cheese and run the dish under the broiler just until the cheese is lightly colored, 1 1/2 to 2 minutes, watching carefully. Remove and sprinkle on the parsley, and serve


    Festive Cornbread Salad

    Ingredients
    One 1-1/2-quart pan cooked cornbread
    2 cups mayonnaise
    2 celery stalks, chopped
    1 large green pepper, chopped
    3/4 cup green onions, chopped
    1 large tomatoes, diced
    Crumble corn bread into bowl. Add remaining ingredients and stir. Place in refrigerator to chill.
    Serves: 8 to 10.
     
  20. donnA

    donnA
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    This is good, but you can alter it whatever way you need too.
    Popeye's Red Beans and Rice (Easy method)
    Serves 6

    Ingredients

    1 cup Uncle Ben's long-grain rice (cooked)
    2 cans red chili beans in chili gravy
    1 teaspoon chili powder
    1/4 teaspoon cumin
    dash garlic salt
    Chili Seasoning Mix (optional)

    Method

    Cook enough rice to yield 1 cup cooked. In saucepan heat beans
    without letting it boil and stir in chili powder, cumin and garlic
    salt. When piping hot, spoon chili mixture into 6 small dishes,
    adding a few tablespoons of hot, cooked rice to each serving. Season
    with chili seasoning mix, if desired.

    Taco casserole
    1 pound ground beef or turkey
    1 chopped onion
    1 pkg taco seasoning
    1 can tomatoes
    1 can beans
    1c. frozen corn thawed
    2c. cornbread batter(if possable add 1/2c. sour cream, or cream of something soup for a lighter texture)
    Cook the meat with onion, drain fat. Mix in all ingredients except the cornbread batter. Pour the mixture into a greased casserole, and top with the cornbread batter. Optional add shredded cheese(I use the slices, cheaper), bake till batter is cooked.

    Homemade Shake & Bake for Pork Chops
    4 C. all-purpose flour

    4 C. crackers, crushed fine with a rolling pin or pulverized in food processor

    4 T. salt

    1/2 t. black pepper

    3 T. sugar

    2 t. garlic powder

    2 t. onion powder

    3 T. paprika

    1/4 C. vegetable oil

    Place all ingredients in a large bowl and stir with a wire whisk until well blended. Store indefinitely in a covered container in refrigerator (or divide into 20 portions of about 4 ounces each). Keeps well for months.
     

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