Author: admin

Posted on

Hamburger Cupcakes

Hamburger Cupcakes

Print Recipe

Ingredients
  

  • 1 lb hamburger
  • 1 can mushroom soup
  • 1/4 cup chopped onion
  • 1 beaten egg
  • 1/2 cup grated cheese
  • 1/2 cup bread crumbs
  • Salt and pepper
  • Spices to suit you

Instructions
 

  • Combine all these real well.
  • Trim crusts off 16-18 slices of bread and butter the bread.
  • Place slices butter side down in muffin tins, shape in.
  • Fill with meat mixture (full) and bake at 350ºF for 40 minutes.

Notes

Freezes well. They are good cold in lunches.
Keyword Beef
Posted on

Forgotten Stew

Forgotten Stew

Print Recipe

Ingredients
  

In large dutch oven, combine

  • 1 tsp parsley flakes
  • Pepper
  • 1/4 tsp savory and thyme
  • Garlic power
  • 2 tsp salt
  • 3 tbsp minute tapioca
  • 1 can stewed tomatoes 28 oz

Add and mix well:

  • 2-3 lbs stew beef cut up
  • 1 medium onion diced
  • 1 small turnip large dice
  • 5 in large carrots 1” pieces
  • 5 in large carrots 1” pieces

Instructions
 

  • Cover and cook 4 hours in 300ºF or 5-6 hours in 250ºF oven. Vary with vegetables of your choice.
Keyword Beef
Posted on

Drunken Liver

Drunken Liver

Print Recipe

Ingredients
  

  • 2 packs of baby beef liver
  • 2 leeks
  • 5 slices bacon
  • 1 can beef broth
  • 1 cup rye whiskey
  • 1/2 cup flour
  • salt & pepper

Instructions
 

  • Fry bacon gently I a large fry pan and keep the bacon fat.
  • While bacon cooks, clean liver of any silver skin or arteries with scissors and cut into good sized pieces about two or three inches long.
  • With flour and salt and pepper in a big zip lock bag shake the liver pieces and set side.
  • In the same pan, brown the liver quickly in a little butter or oil and set aside, don't cook just brown to make a crust.
  • Clean the leeks and chop into 1/2 inch chunks and add to the pan with bacon fat and seat the leeks to soften nicely.
  • Add liver back to pan with chopped bacon and add the whiskey and beef broth and bring to a simmer.
  • Cover the pan and transfer the pan to the oven preheated at 325°F for an hour.
  • Add lots of love and enjoy with garlic mashed potatoes.

Notes

Must be made with love!
Keyword Beef
Posted on

Country Skillet Supper

Country Skillet Supper

Print Recipe

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion chopped (about 1/2 cup)
  • 1/8 tsp garlic powder OR 1 clove garlic minced
  • 1 can Campbell’s Golden Mushroom Soup
  • 1 can Campbell’s Condensed Beef Broth
  • 1 can diced tomatoes 14 1/2 oz.
  • 1 small zucchini sliced (about 1 cup)
  • 1/2 tsp dried thyme leaves crushed
  • 1 1/2 cups uncooked corkscrew pasta

Instructions
 

  • In medium skillet over medium-high heat, cook beef, onion and garlic until beef is browned, stirring to separate meat. Pour off fat.
  • Add soup, broth, tomatoes, zucchini and thyme. Heat to a boil.
  • Stir in pasta. Reduce heat to low.
  • Cook 15 minutes or until pasta is done, stirring often.
Keyword Beef
Posted on

Chinese Casserole

Chinese Casserole

Print Recipe
Servings 1 casserole

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion finely chopped
  • 1 cup celery
  • 1 can of cream of mushroom soup
  • 3/4 cup water
  • 3 tbs soya sauce
  • 1/2 cup uncooked rice
  • 1 tbs brown sugar
  • 1 can bean sprouts

Instructions
 

  • Combine the first three ingredients together and cook until browned.
  • Add the rest of the ingredients and place into a 2 qt casserole dish.
  • Top with chow mein noodles and bake uncovered for 1 hour at 350°F
Keyword Beef
Posted on

Cabbage and Hamburger Casserole

Cabbage and Hamburger Casserole

Print Recipe

Ingredients
  

  • 1 lb hamburger
  • 1 tbsp cooking oil
  • 1 chopped onion
  • 1 tsp salt
  • 1/8 tsp pepper
  • 3 tbsp raw rice
  • 1-10 oz can tomato soup
  • 1 soup can water
  • 3 cups coarsely shredded cabbage

Instructions
 

  • Heat oil in fry pan, add meat, onion and rice, cook until meat browns.
  • Grease casserole dish, place cabbage in bottom, spoon sauce over cabbage, bake at 325ºF for 1 ½ hours.
Keyword Beef
Posted on

Autumn Casserole

Autumn Casserole

Print Recipe
Servings 1 casserole

Ingredients
  

  • 1 lb ground beef
  • 1 1/2 cups green peppers
  • 1 large onion finely chopped
  • 1 can tomato soup
  • 1 small can tomato sauce
  • 1 can creamed corn 14oz
  • 2 tsp chilli powder
  • 1 tsp dry mustard
  • 1/2 pkg pasta cooked
  • grated cheese to taste

Instructions
 

  • Brown the beef then add both the onion and the green peppers and cook until soft.
  • Add the liquids to the ground beef mixture then add the noodles.
  • Place into a casserole dish and grate cheese over the top.
  • Bake for 45mins at 350°F
Keyword Beef
Posted on

Lemon Herb Chicken Ring

Lemon Herb Chicken Ring

Print Recipe

Ingredients
  

  • 8 oz cooked chicken coarsely chopped 2 cups
  • 1/2 cup red pepper chopped
  • 3 tbsp fresh parsley sliced, divided
  • 1 lemon
  • 2 cloves garlic pressed
  • 4 oz shredded mozzarella cheese 1 cup
  • 1/2 cup mayonnaise
  • 1 tsp Italian seasoning
  • 2 oz fresh parmesan cheese grated (1/2 cup)
  • 2 pkg refrigerated crescent rolls

Instructions
 

  • Preheat oven to 375ºF.
  • Coarsely chop chicken and pepper.
  • Place chicken and pepper in bowl and add 2 tbsp of the parsley, lemon zest, garlic, mozzarella cheese, mayonnaise and seasoning mix.
  • Add grated Parmesan cheese, reserving 2 tbsp.
  • Unroll crescent dough, separate into 16 triangles.
  • Arrange triangles, slightly overlapping, in a circle on Round Stone with wide ends overlapping and points extending over edge of baking stone.
  • Spoon chicken mixture evenly onto widest end of each triangle.
  • Bring points of triangles up over filling and tuck under dough at centre to form a ring (filling will show).
  • Sprinkle remaining Parmesan cheese over ring. Bake 28-30 minutes or until golden brown.
  • Remove from oven; garnish with lemon slices and remaining parsley.
Keyword Chicken
Posted on

Easy Chicken Casserole

Easy Chicken Casserole

Print Recipe

Ingredients
  

  • 1 chicken cut up
  • 1 cup uncooked rice
  • 1 can mushroom soup
  • 1 1/2 cups water
  • 1 envelope onion soup mix

Instructions
 

  • Sprinkle rice in bottom of casserole.
  • Combine mushroom soup and water and pour over rice.
  • Place chicken pieces on top of mixture and sprinkle onion soup mix over.
  • Add salt and pepper to taste.
  • Cover and bake at 350ºF for 2 hours.
Keyword Chicken
Posted on

Creole Chicken Breasts with Crab & Artichoke Stuffing

Creole Chicken Breasts with Crab & Artichoke Stuffing

Print Recipe

Ingredients
  

Chicken

  • 1 1/2 pounds chick breast cutlets pounded thin
  • Coarse salt and freshly ground black pepper to taste
  • pinches A fewpoultry seasoning

Crab and Articoke Stuffing

  • 2 shallots finely chopped
  • 1 rib celery from the heart finely chopped
  • 2 tbsp Extra virgin olive oil Twice around the pan
  • 1 in can artichoke heartswater drained and chopped, 15 ounces
  • 1/2 cup chicken broth 3 or 4 splashes
  • 8 ounces canned crabmeat
  • 2 slices white bread toasted and buttered
  • 1 tsp Old Bay seasoning 1/4 palmful
  • Coarse salt and freshly ground black pepper to taste.

Creole Sauce

  • 1 tbsp EVOO once around the pan
  • 1 pat butter about ½ tbsp
  • 1 cup dry sherry
  • 1 cup chicken broth
  • 1 tbsp cornstarch dissolved in a splash of water or broth.

Instructions
 

Prepare Chicken

  • Season chicken cutlets with salt, pepper, and poultry seasoning. Set aside.

Make Stuffing

  • In a skillet over medium heat, sauté shallots and celery in olive oil 2 or 3 minutes.
  • Add artichoke hearts and broth; cook 1 minute more.
  • Add crabmeat and heat through, breaking up meat.
  • Cube toast into small dice and add to pan.
  • Season with Old Bay seasoning, salt and pepper and combine ingredients until bread is moist.
  • Remove from heat.
  • Place small mounds of stuffing on cutlets and roll up. Secure with toothpicks.

Make Sauce

  • Heat non-stick skillet over medium-high heat.
  • Add olive oil and butter to pan.
  • Place chicken roll-ups in pan and brown, 2 or 3 minutes on each side. Remove chicken.
  • Add sherry and cook to reduce by half, 1 or 2 minutes.
  • Add broth and bring to a boil.
  • Add cornstarch liquid and stir to thicken sauce.
  • Return chicken to pan.
  • Cover and simmer until chicken is cooked through, about 5 minutes.

Done

  • Serve chicken with a green salad and crusty French bread.
Keyword Chicken