Foolproof Dinner Rolls

INGREDIENTS:

2 cups all-purpose flour
1⁄4 cup sugar
1⁄2 teaspoon salt
3 tablespoons oil or 3 tablespoons shortening or 3 tablespoons butter, melted
1⁄4 ounce dry yeast (2 l/4 tsp)
3⁄4 cup lukewarm water

DIRECTIONS:

Preheat oven to 450 degrees.
In a large bowl, mix the flour, sugar, salt and oil, shortening or butter.

Dissolve the yeast in the water and add to flour mixture.

Knead slightly.

Roll out on lightly floured board to 3/4 inch thick.

Cut into rolls and place on greased baking sheet, cover and let stand for 30 minutes.

Bake in preheated 450 degree oven 20-25 minutes, until golden.

Chili Con Carne

Ingredients:


1 pound ground beef
1 cup chopped onion
2 cloves garlic, chopped
2 cans (16 oz. each) kidney beans, undrained
1 (10 3/4 ounce) can Campbell's Tomato Soup (I use 2 cans of tomato soup)
1/2 cup water
2 tablespoons chili powder
1 tablespoon vinegar
1/2 teaspoon salt
Dash ground black pepper

Directions:

In saucepan, brown beef and cook onion with garlic until tender (use oil if necessary). Stir to separate meat; pour off fat.

Add remaining ingredients. Cover; cook over low heat 30 minutes. Stir occasionally.

Pearl Bailey's Macaroni and Cheese

Ingredients:


4 c. cooked macaroni
1/2 c. butter, cut into small pieces
1/2 lb. longhorn cheese
1 small can condensed milk
milk (to cover)
salt and pepper to taste

Directions:

Run cold water over cooked macaroni. Put in casserole with butter. Cut half of cheese and put on top of macaroni. Pour on condensed milk. Cover with regular milk till it "swims". Add seasonings. Cut remaining cheese into large slices and place on top. Bake 350° about 1 hour.

(makes 6-8 servings)

Meatloaf Like Cookers

Ingredients:

1/2 medium green pepper diced fine
1 1/2 c. water
1 t. black pepper
1 t. garlic salt
1 t. onion salt
1 can (14 oz.) clear beef broth
3 lb. ground sirloin (do not substitute)
1/2 c. ketchup
3 eggs
1 envelope onion soup mix
2 cans (14 oz. ea.) Franco American beef gravy
dry minced parsley for garnish

Directions:

In a shallow pan simmer green pepper in water for 5 minutes. Drain off and save liquid; set pepper aside. Add pepper, salts and beef broth to the liquid and mix together; set aside.

In a bowl add ground beef, green pepper, ketchup, eggs and onion soup mix. Work together well to blend thoroughly. Shape mixture into 7 small loaves of equal size and place close together in the bottom of a garlic-flavor-non-stick-sprayed Dutch oven.

Pour the liquid mixture over the loaves. Put lid on the pan and bake 350° for 30-35 minutes or til liquids are simmering.

Remove from oven and let stand, covered, for 20 minutes. Drain off and save the liquids for other uses such as cooking vegetables or in soup stocks.

Transfer meat loaves to deep serving dishes that fit them tightly. Gently heat the beef gravy and pour over the loaves. Garnish with parsley leaves and serve at once.


(serves 6-7)

Note: you'll notice there is no filler in this recipe as in most traditional meatloaf recipes...no oatmeal or bread crumbs. It appears to be entirely good quality beef. Not one bit of the loaf is dry which occurs when you bake the loaves without the benefit of the liquid in which they are done in above method. These should freeze beautifully for several months.

Gloria Pitzer.

Boston Market-style Creamed Spinach

Ingredients:

1 cream celery soup; (10 - ounces)
1 tb Flour
1 (14-ounce) can sweetened condensed milk
4 tb Butter; margarine or canola
1/2 teaspoon Garlic salt
Salt and pepper
20 ounces Frozen cooked chopped spinach drained
1 small Onion, diced

Directions:

In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter, garlic salt, salt and pepper until smooth and piping hot.

Combine with spinach and onion.

Serves: 4

Source: Gloria Pitzer's Secret Recipes Newsletter

Awesome Meatloaf

Ingredients:


Meatloaf:

1 -1/2  pounds of ground beef (we generally use 80% or leaner)
2/3 cup of plain Panko breadcrumbs
1 cup of tomato juice (optional: use spicy tomato juice or spicy V-8 juice to add a bit of heat)
2 eggs, beaten
1/8 to 1/4 teaspoon fresh ground pepper
1 teaspoon of salt
1/4 cup of chopped onion

Topping:

4 tablespoons of brown sugar
1/4 cup of ketchup
1 and 1/2 teaspoons of dry mustard

Directions:

Mix the hamburger, breadcrumbs and juice until well incorporated. Next, add the eggs, pepper, salt and onions and again mix until well incorporated.

Cook in a loaf pan for about 1 hour at 350 degrees on bake.

Mix the topping ingredients together and place on the top of the meatloaf after the one hour cook time and then cook for another 30 minutes.

NOTE: Sometimes we put the meatloaf mix in a lightly greased 9x9 baking pan and spread it evenly in the pan. Adjust the initial cook time to 30 minutes, then add the toppings and finish cooking till done. We call this method "meatloaf squares" and are as yummy as the regular method of cooking it.

RecipeMeme

Tuna Casserole (Lynn's)

INGREDIENTS:

12 ounces medium egg noodles, cooked and drained
1/2 cup cooked green peas
1 can condensed cream of onion soup
1 can condensed cheddar cheese soup (or 2 cans condensed cream of mushroom soup)
1/2 cup milk
1 1/2 cups sharp Cheddar cheese
2 cans (approx. 6 ounces each) tuna, drained and flaked
salt and pepper, to taste
1/2 to 1 cup soft bread crumbs (or crushed potato chips or French fried onions)
1 tablespoon melted butter

PREPARATION:

Heat oven to 350°. Grease a 2 1/2 to 3-quart casserole dish.
Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and pepper, to taste.

Spoon into the prepared baking dish.

Toss bread crumbs with butter and sprinkle over the top.

Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.

Serves 6.

Recipe Courtesy of Sweetmilk and Tea Cakes©