Ingredients:
2 tablespoons butter
1 pound ground beef
1 onion, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon paprika
2 tablespoons chili powder
Directions:
In large skillet melt butter over medium-high heat. Cook ground beef in butter until brown, 3 to 5 minutes. Stir in chopped onion and cook until beef juices run clear, 3 to 5 minutes. Drain.
Stir in salt, pepper, paprika and chili powder. Add water to cover, and simmer until water is absorbed, stirring frequently, 10 to 15 minutes.
CD Kitchen
Milk and Cookies
#milkandcookies
Sunday, November 1, 2015
Albany Street Meat Sauce for Hot Dogs
Ingredients:
6 tablespoons shortening, bacon fat or margarine
3 large onions, chopped fine
2 cloves garlic, chopped fine
1 pound ground beef
2 tablespoons chili powder
1 bay leaf, crumpled
1 teaspoon cumin
1 can consomme (not beef broth)
salt, to taste
Directions:
In large pot, saute the onions and garlic in fat until soft. Mix hamburger, crumbled up, into onion mixture. Mix together the spices (chili powder, bay leaf and cumin) and add to pot. Stir well to mix. Add consomme and simmer until thick. Add salt to taste.
CD Kitchen
6 tablespoons shortening, bacon fat or margarine
3 large onions, chopped fine
2 cloves garlic, chopped fine
1 pound ground beef
2 tablespoons chili powder
1 bay leaf, crumpled
1 teaspoon cumin
1 can consomme (not beef broth)
salt, to taste
Directions:
In large pot, saute the onions and garlic in fat until soft. Mix hamburger, crumbled up, into onion mixture. Mix together the spices (chili powder, bay leaf and cumin) and add to pot. Stir well to mix. Add consomme and simmer until thick. Add salt to taste.
CD Kitchen
Old-Time Hot Dog Sauce
INGREDIENTS:
1⁄2 lb ground beef
1 medium onion, chopped
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1⁄2 teaspoon Worcestershire sauce
DIRECTIONS:
In a large skillet, saute ground beef and onion over medium heat, stirring often, until beef is browned. Add tomato sauce, chili powder, and Worcestershire sauce.
Bring mixture to a boil, lower heat, and simmer for 10 minutes.
NOTE: For a real taste treat, place cooked hot dogs on rolls and top with sauce; you should have enough for about 10. Add your favorite regular toppings, too. To make the sauce taste as if it came from a New York pushcart, add a little cinnamon. Oregano will give it a Greek or Italian flavor and a teaspoon of ground cumin will make it an authentic chili dog.
Mr. Food Cooks Like Mama
1⁄2 lb ground beef
1 medium onion, chopped
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1⁄2 teaspoon Worcestershire sauce
DIRECTIONS:
In a large skillet, saute ground beef and onion over medium heat, stirring often, until beef is browned. Add tomato sauce, chili powder, and Worcestershire sauce.
Bring mixture to a boil, lower heat, and simmer for 10 minutes.
NOTE: For a real taste treat, place cooked hot dogs on rolls and top with sauce; you should have enough for about 10. Add your favorite regular toppings, too. To make the sauce taste as if it came from a New York pushcart, add a little cinnamon. Oregano will give it a Greek or Italian flavor and a teaspoon of ground cumin will make it an authentic chili dog.
Mr. Food Cooks Like Mama
Lard Pie Crust
Ingredients:
8 OR 9 INCH CRUST:
1 c. flour
1/2 tsp. salt
1/3 c. lard
2 tbsp. water
9 INCH TWO CRUST:
2 c. flour
1 tsp. salt
2/3 c. lard
1/4 c. water
Directions:
Mix flour and salt in a bowl. Cut in lard with pastry blender until small pea size particles are obtained. Sprinkle with water a little at a time. Mix with fork until flour is moist. Press into a ball and turn out onto a floured board. If making a two crust pie divide in half.
Roll out with rolling pin. Try not to use too much extra flour because it makes the crust tough.
Roll out to desired size.
Usually about 1 inch bigger around than the tin. Fold pastry in half and move up to pan. Unfold and put pastry into pan.
Try not to stretch the pastry because this causes shrinking in baking.
Sprinkle the top crust with a little sugar to evenly brown.
www.cooks.com
8 OR 9 INCH CRUST:
1 c. flour
1/2 tsp. salt
1/3 c. lard
2 tbsp. water
9 INCH TWO CRUST:
2 c. flour
1 tsp. salt
2/3 c. lard
1/4 c. water
Directions:
Mix flour and salt in a bowl. Cut in lard with pastry blender until small pea size particles are obtained. Sprinkle with water a little at a time. Mix with fork until flour is moist. Press into a ball and turn out onto a floured board. If making a two crust pie divide in half.
Roll out with rolling pin. Try not to use too much extra flour because it makes the crust tough.
Roll out to desired size.
Usually about 1 inch bigger around than the tin. Fold pastry in half and move up to pan. Unfold and put pastry into pan.
Try not to stretch the pastry because this causes shrinking in baking.
Sprinkle the top crust with a little sugar to evenly brown.
www.cooks.com
Slow Cooker Chicken Noodle Casserole
Ingredients:
1 pound boneless, skinless chicken (breast or thighs or a combination)
1 (10-ounce) can cream of chicken soup
2 (14-1/2-ounce) cans chicken broth**
1 bay leaf
1 (12-ounce) package wide egg noodles
1/2 cup chopped celery
2 ounces canned, chopped pimento***
salt and fresh ground pepper
Instructions:
Spray a slow cooker with vegetable spray.
Pour the (undiluted) soup and the broth into the pot and add the bay leaf. Stir to combine.
Place the chicken into the broth mixture, cover and cook on HIGH for 3 hours.
Remove the chicken and shred with two forks into bite-size pieces.
Add the dry noodles to the slow cooker, and stir to moisten. Return the chicken to the pot and stir in the celery and pimento.
Cover again and continue to cook for 1 more hour, stirring once or twice.
Remove bay leaf, and taste for seasoning. Add salt and fresh ground pepper to taste.
Notes:
*This recipe was adapted from our reader-favorite recipe for Slow Cooker Chicken Noodle Bake.
**You can use a combination of water and canned or homemade broth. Using all broth will increase the “chicken-y” flavor.
***Canned chopped pimentos are simply preserved red bell peppers, not spicy. They add nice color and additional flavor but can be omitted if you don’t have any on hand. They come in various size jars, including a 2-ounce size, or if you buy a larger jar, any extra will hold in the refrigerator several weeks.
Recipe Lion
Poor Man Husband Casserole
Ingredients:
1 pound ground beef
garlic to taste
1 teaspoon salt
1 teaspoon sugar
2 cans (8-ounces) tomato sauce
8 ounces egg noodles
8 ounces sour cream
8 ounces cream cheese
1 1/2 cup Cheddar cheese, shredded
Instructions:
Preheat oven to 350 degrees F.
Cook and drain ground beef.
Mix beef with garlic, salt, sugar and tomato sauce. Cover and simmer for 15 minutes.
Cook and drain egg noodles.
Mix sour cream and cream cheese together in a small bowl.
Layer, in order twice - noodles, sour cream mixture, meat. Sprinkle Cheddar cheese on top.
Bake at 350 degrees for 20 minutes.
Recipe Lion
1 pound ground beef
garlic to taste
1 teaspoon salt
1 teaspoon sugar
2 cans (8-ounces) tomato sauce
8 ounces egg noodles
8 ounces sour cream
8 ounces cream cheese
1 1/2 cup Cheddar cheese, shredded
Instructions:
Preheat oven to 350 degrees F.
Cook and drain ground beef.
Mix beef with garlic, salt, sugar and tomato sauce. Cover and simmer for 15 minutes.
Cook and drain egg noodles.
Mix sour cream and cream cheese together in a small bowl.
Layer, in order twice - noodles, sour cream mixture, meat. Sprinkle Cheddar cheese on top.
Bake at 350 degrees for 20 minutes.
Recipe Lion
The Easiest Chicken Pot Pie
Ingredients:
1 can (10.75 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup milk
1 package (12 ounces) frozen mixed vegetables, thawed (about 2 1/4 cups)
1 cup cubed cooked chicken or turkey
1 egg
1 cup biscuit baking mix
Instructions:
Preheat oven to 400 degrees F.
Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate.
Stir the remaining milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
Bake for 30 minutes or until the topping is golden brown.
Recipe Lion
Poor Man Chicken Broccoli Casserole
Ingredients:
2 pounds broccoli (or one large package), thawed and drained
4 chicken breasts, cooked and boned
1 pound Velveeta cheese
1 can cream of chicken soup
1/2 cup mayonnaise
1 package of stuffing mix
3 tablespoons melted butter
Instructions:
1. Preheat oven to 450 degrees F. Bake chicken for 20-30 minutes, turning over halfway through. If desired, coat chicken in olive oil and season with salt and pepper before baking.
2. Place the broccoli in a well greased baking dish. Cut chicken into bite size pieces and spread over the broccoli.
3. In a bowl, mix together soup and mayonnaise. If you think the mixture seems too thick, add a little milk. Pour over the chicken.
4. Top with thin slices of the Velveeta. Sprinkle the stuffing mix over the cheese and drizzle the melted butter over the stuffing. Cover and bake for 30 minutes, then uncover and bake for an additional 30 minutes.
Recipe Lion
Amish Meatloaf
Ingredients:
2 pounds ground beef
2 1/2 cups crushed butter-flavored crackers
1 small onion, chopped
2 eggs
3/4 cup ketchup
1/4 cup brown sugar
Meatloaf Glaze:
1 cup ketchup
2 Tbsp. corn syrup (optional), it makes the glaze a little sticky, but you can leave it out if you want
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until blended. Using a buttered baking dish, mound meat mixture into a loaf shape.
3. Bake for 1 hour in the pre-heated oven, or until cooked through. Add the ketchup glaze half way through cooking.
Jam Hands
2 pounds ground beef
2 1/2 cups crushed butter-flavored crackers
1 small onion, chopped
2 eggs
3/4 cup ketchup
1/4 cup brown sugar
Meatloaf Glaze:
1 cup ketchup
2 Tbsp. corn syrup (optional), it makes the glaze a little sticky, but you can leave it out if you want
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until blended. Using a buttered baking dish, mound meat mixture into a loaf shape.
3. Bake for 1 hour in the pre-heated oven, or until cooked through. Add the ketchup glaze half way through cooking.
Jam Hands
Basic Baked Macaroni and Cheese
Ingredients:
1 (7 oz.) pkg. elbow macaroni, (about 2 cups) cooked as directed and drained
2 tbsp. butter
2 tbsp. flour
1 tsp. dry mustard
1 tsp. salt
2 1/2 c. milk
2 c. shredded sharp Cheddar cheese
*1/4 tsp. white pepper and/or 1 tsp. paprika, optional
Directions:
Preheat oven to 375 degrees.
In medium saucepan melt butter, stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon).
Remove from heat. Add 1 1/2 cups cheese; stir until melted. Stir in cooked macaroni. Turn into greased 1 1/2 quart shallow baking dish.
Top with remaining cheese. Bake 20-25 minutes or until bubbly.
Refrigerate leftovers.
www.cooks.com
1 (7 oz.) pkg. elbow macaroni, (about 2 cups) cooked as directed and drained
2 tbsp. butter
2 tbsp. flour
1 tsp. dry mustard
1 tsp. salt
2 1/2 c. milk
2 c. shredded sharp Cheddar cheese
*1/4 tsp. white pepper and/or 1 tsp. paprika, optional
Directions:
Preheat oven to 375 degrees.
In medium saucepan melt butter, stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon).
Remove from heat. Add 1 1/2 cups cheese; stir until melted. Stir in cooked macaroni. Turn into greased 1 1/2 quart shallow baking dish.
Top with remaining cheese. Bake 20-25 minutes or until bubbly.
Refrigerate leftovers.
www.cooks.com
Grandma's Cornbread Dressing
The ingredients:
1 (16 ounce) package dry corn bread mix
1 small onion
1/2 cup chopped celery
2 tablespoons butter
salt and pepper to taste
2 tablespoons dried sage
2 cups chicken stock
2 eggs, beaten
Directions:
First of all, l prepare the dry corn bread mix according to package guidances. After that Cool and crumble.
Preheat oven to (one hundred seventy-five degrees C) 350 degrees F, Grease one 9x13 inch baking dish.
Melt the butter and saute the celery and onion In a large skillet over medium heat until soft.
In a large bowl, mix the celery,eggs, chicken stock, sage, onions, three cups crumbled corn bread, and salt and pepper to taste; mix well.
Lastly, put into prepared dish and bake at (one hundred seventy-five degrees C) 350 degrees F for 30 minutes.
Easy Recipes
1 (16 ounce) package dry corn bread mix
1 small onion
1/2 cup chopped celery
2 tablespoons butter
salt and pepper to taste
2 tablespoons dried sage
2 cups chicken stock
2 eggs, beaten
Directions:
First of all, l prepare the dry corn bread mix according to package guidances. After that Cool and crumble.
Preheat oven to (one hundred seventy-five degrees C) 350 degrees F, Grease one 9x13 inch baking dish.
Melt the butter and saute the celery and onion In a large skillet over medium heat until soft.
In a large bowl, mix the celery,eggs, chicken stock, sage, onions, three cups crumbled corn bread, and salt and pepper to taste; mix well.
Lastly, put into prepared dish and bake at (one hundred seventy-five degrees C) 350 degrees F for 30 minutes.
Easy Recipes
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