(Taste of Homes Ground Beef Cookbook)
2-3 lbs ground beef browned
2 cans (16 oz each) kidney beans, drained and rinsed
2 cans (15 oz each) tomato sauce
1 envelope Chili seasoning
1 package (10.5 oz) corn chips
3 cups hot cooked rice
2 large onions, diced
2 cups shredded Monterey Jack cheese (or any other kind is good too)
1 head lettuce, shredded
4 medium tomatoes, chopped
1.5 cups chopped olives
Hot pepper sauce to taste
Mix browned burger, beans, tomato sauce and chili seasoning in a sauce pan; simmer for 30 minutes. On two serving platters (with sides), layer corn chips, rice, onions, meat mixture, cheese, lettuce, tomato, and olives. Sprinkle with hot sauce if desired. Serves 20-24
Tuesday, December 8, 2009
Thursday, December 3, 2009
Bread/Scones
This is my Mom's recipe. I'd use a Bosch-type mixer for it, the dough tends to creep up the arm of my kitchen-aide!
1 quart warm water
2 T yeast
1/2 cup oil
1/2 cup sugar
2 eggs
5 cups flour
Mix well then add:
1 heaping T salt (4 tsp)
5-7 cups flour (till it cleans itself from the sides of the mixing bowl)
Mix for about 10 minutes. Raise till dough doubles. Knead it, then divide up into 4 loaves and put in bread pans. Let raise again for 30 mins. Bake at 325 for 30 mins or so. To make scones, cut the recipe in half and follow the instructions, but instead of placing in bread pans, take a fist-sized piece of dough, flatten it out and place in oil to deep fry (or you can bake as well). This is the recipe I use for my Taco Burgers (hot pockets).
1 quart warm water
2 T yeast
1/2 cup oil
1/2 cup sugar
2 eggs
5 cups flour
Mix well then add:
1 heaping T salt (4 tsp)
5-7 cups flour (till it cleans itself from the sides of the mixing bowl)
Mix for about 10 minutes. Raise till dough doubles. Knead it, then divide up into 4 loaves and put in bread pans. Let raise again for 30 mins. Bake at 325 for 30 mins or so. To make scones, cut the recipe in half and follow the instructions, but instead of placing in bread pans, take a fist-sized piece of dough, flatten it out and place in oil to deep fry (or you can bake as well). This is the recipe I use for my Taco Burgers (hot pockets).
Taco Dip
This is very much like 7-layer Bean Dip. A lady I met online forwarded her recipe for it and we've had this for dinner before. Just set it out on a platter in the middle of the table and give everyone a bowl of chips and just munch away! To save ourselves from ingesting drool and slobbery-junk, though, we give each child their own little dish of it!
1 lb browned taco meat
1 (16 oz) can refried beans
2/3 bottle Salsa
¾ cup sour cream
1 cup chopped tomato
¾ cup ripe chopped olives
½ cup chopped onions
1 cup chopped avocado
1 cup shredded/chopped lettuce
2 – 4 oz shredded cheese
Combine beans and 2 T salsa. Combine remaining salsa and sour cream. Mix well. In a 9” pie plate, layer bean mixture, taco meat, sour cream mixture, and all the toppings (putting the cheese on last). Serve with tortillas or tortilla chips.
1 lb browned taco meat
1 (16 oz) can refried beans
2/3 bottle Salsa
¾ cup sour cream
1 cup chopped tomato
¾ cup ripe chopped olives
½ cup chopped onions
1 cup chopped avocado
1 cup shredded/chopped lettuce
2 – 4 oz shredded cheese
Combine beans and 2 T salsa. Combine remaining salsa and sour cream. Mix well. In a 9” pie plate, layer bean mixture, taco meat, sour cream mixture, and all the toppings (putting the cheese on last). Serve with tortillas or tortilla chips.
Spinach Dip
My in-laws introduced me to this recipe and I've loved it ever since! Sometimes Chris and I make this for a late-night snack and watch a movie while munching on this or chips and salsa.
2 cups Sour cream
2 cups Mayo
1 (12-16 oz) box frozen spinach (thawed)
1 tsp Dill Weed
2 tsp Accent (I substitue Bon Apatite for this…and cut in half as well)
Dash of Salt and Pepper
Chill for 2-3 hours. Serve with veggies, breads, etc
2 cups Sour cream
2 cups Mayo
1 (12-16 oz) box frozen spinach (thawed)
1 tsp Dill Weed
2 tsp Accent (I substitue Bon Apatite for this…and cut in half as well)
Dash of Salt and Pepper
Chill for 2-3 hours. Serve with veggies, breads, etc
Taco Burgers (and other variations)
This is my family's version of "hot pockets" and I love it! Whenever we go on road-trips or if Chris has a business trip coming up, we whip up some of these to take with for the road.
Brown hamburger, mix in taco seasoning. I add cheese, salsa, sauted cabbage, tomatoes and sometimes peppers. Make bread dough, roll it out till ¼ “ thick or so. Using a pizza cutter, cut into approx. 3” squares. Scoop about a tablespoon of meat mixture into the middle of a square, bring up the corners (like an old fashioned baby diaper...gross thought, I know) and seal off the seams, lay seam down on cookie sheet (I put down foil or parchment paper and spray it with cooking spray first, less of a mess later to clean up). Bake at 350 for 20-25 mins. Butter the tops after pulling out of oven. You may eat right away or freeze for later.
*other filling variations*
Scrambled eggs, cheese and bacon bits
Extremely thick sausage gravy (more sausage than gravy)
Pepperoni, sauce and other pizza toppings
Brown hamburger, mix in taco seasoning. I add cheese, salsa, sauted cabbage, tomatoes and sometimes peppers. Make bread dough, roll it out till ¼ “ thick or so. Using a pizza cutter, cut into approx. 3” squares. Scoop about a tablespoon of meat mixture into the middle of a square, bring up the corners (like an old fashioned baby diaper...gross thought, I know) and seal off the seams, lay seam down on cookie sheet (I put down foil or parchment paper and spray it with cooking spray first, less of a mess later to clean up). Bake at 350 for 20-25 mins. Butter the tops after pulling out of oven. You may eat right away or freeze for later.
*other filling variations*
Scrambled eggs, cheese and bacon bits
Extremely thick sausage gravy (more sausage than gravy)
Pepperoni, sauce and other pizza toppings
Thursday, November 26, 2009
Breadsticks
2 ¾ cups Flour
4 tsp Baking Powder
1 tsp Salt
2 T Sugar
1 ¼ cup Milk
Mix dry ingredients together first, then add milk. Roll out on floured surface (like cookie dough), about ¼ to ½ inch thick. Cut into strips using a pizza cutter (and then cut those in half length-wise if you want shorter ones).
In separate bowl:
Melt 1 cube butter/marg. and mix in 1 tsp of garlic pwd or ½ tsp garlic salt (I use garlic and herb instead of plain garlic pwd). Dip each breadstick into garlic butter and place on cookie sheet (these don’t raise much because there’s no yeast, so place them close together). Bake at 350 for 15 minutes. Sprinkle with Parmesan or Mozzarella cheese if desired (this step can also be done before baking).
4 tsp Baking Powder
1 tsp Salt
2 T Sugar
1 ¼ cup Milk
Mix dry ingredients together first, then add milk. Roll out on floured surface (like cookie dough), about ¼ to ½ inch thick. Cut into strips using a pizza cutter (and then cut those in half length-wise if you want shorter ones).
In separate bowl:
Melt 1 cube butter/marg. and mix in 1 tsp of garlic pwd or ½ tsp garlic salt (I use garlic and herb instead of plain garlic pwd). Dip each breadstick into garlic butter and place on cookie sheet (these don’t raise much because there’s no yeast, so place them close together). Bake at 350 for 15 minutes. Sprinkle with Parmesan or Mozzarella cheese if desired (this step can also be done before baking).
Cabbage Wraps
*Or Pigs in a Blanket...whichever you prefer...my family always called them the latter!*
½ lbs ground beef
½ lbs ground sausage (jimmy dean or whatever you prefer….more spice=more flavor)
1 onion (I usually use onion flakes…)
½ pkg meat loaf seasoning (these are by the gravy mixes at the store)
1-2 eggs
½ -3/4 cup rolled oats
Moisten with milk
Salt and Pepper
(mix it up just like meat loaf…use your hands to blend together meats then a wooden spoon for the rest)
2 cans Tomato soup
1 head Cabbage
Boil the cabbage for easy separation of the leaves. Spread some soup on the floor of the pot. Put a spoonful of meat mixture in a leaf, wrap and place in the pot. After you have covered the bottom, put another layer of soup (just spread over the tops of the leaves). Do this until you run out of meat. Pour the rest of the soup over the top and put the lid on and cook on high for 3-4 hrs or on low for 7-8 hrs. Goes really well with breadsticks or garlic bread.
(Hubby and I add chopped asparagus because this is A LOT of meat, plus it adds to the flavor, you can also add rice - we've also been known to use a 3rd can of soup too)
½ lbs ground beef
½ lbs ground sausage (jimmy dean or whatever you prefer….more spice=more flavor)
1 onion (I usually use onion flakes…)
½ pkg meat loaf seasoning (these are by the gravy mixes at the store)
1-2 eggs
½ -3/4 cup rolled oats
Moisten with milk
Salt and Pepper
(mix it up just like meat loaf…use your hands to blend together meats then a wooden spoon for the rest)
2 cans Tomato soup
1 head Cabbage
Boil the cabbage for easy separation of the leaves. Spread some soup on the floor of the pot. Put a spoonful of meat mixture in a leaf, wrap and place in the pot. After you have covered the bottom, put another layer of soup (just spread over the tops of the leaves). Do this until you run out of meat. Pour the rest of the soup over the top and put the lid on and cook on high for 3-4 hrs or on low for 7-8 hrs. Goes really well with breadsticks or garlic bread.
(Hubby and I add chopped asparagus because this is A LOT of meat, plus it adds to the flavor, you can also add rice - we've also been known to use a 3rd can of soup too)
ASIAN CHICKEN DRUMSTICKS
*I got this recipe from a cousin-in-law and I think she got it from a cookbook called something like 'One-armed Cook' or something like that...*
1/2 c. soy sauce or tamari
1/3 c. brown sugar
1 tsp. bottled chopped garlic
1 (8 oz.) can tomato sauce
6 skinless chicken drumsticks with thighs attached (or one pkg. drumsticks and one pkg. skinless thighs - I've never been able to find the drumsticks w/thighs attached)
1. In the bottom of a 3 1/2 - qt. or larger crock pot place all the ingredients except the chicken, stirring well to mix
Add chicken; stir to coat w/sauce
Cover and cook on low for 5 hours
ENJOY!
1/2 c. soy sauce or tamari
1/3 c. brown sugar
1 tsp. bottled chopped garlic
1 (8 oz.) can tomato sauce
6 skinless chicken drumsticks with thighs attached (or one pkg. drumsticks and one pkg. skinless thighs - I've never been able to find the drumsticks w/thighs attached)
1. In the bottom of a 3 1/2 - qt. or larger crock pot place all the ingredients except the chicken, stirring well to mix
Add chicken; stir to coat w/sauce
Cover and cook on low for 5 hours
ENJOY!
Wednesday, November 25, 2009
GREEK STYLE BEEF STEW
2 – 2.5 lb boneless beef roast
1 bag (16 oz) frozen small white onion
1 bag (16 oz) fresh or frozen whole baby carrots
2 T flour
1 can (14 oz) beef broth
1 can (5.5 oz) V8 juice
1 T packed brown sugar
Bouquet Garni (recipe below)
Hot buttered noodles
Place beef, onions and carrots in slow-cooker. Sprinkle with flour and toss to coat. Mix broth, vegetable juice and brown sugar. Pour over beef and vegetables. Submerge Bouquet Garni into broth mixture. Cover and cook on low 8-10 hrs (or high for 4-5 hrs) until beef is fork tender. Remove Bouquet Garni. Serve over noodles.
(Bouquet Garni: Lay a 4-inch cheese cloth flat on counter. Place ½ tsp whole cloves, 1 cinnamon stick and 1 bay leaf in center of cloth. Bring corners together into a bundle and tie with kitchen string.)
*Campbell's Soup Cookbook*
1 bag (16 oz) frozen small white onion
1 bag (16 oz) fresh or frozen whole baby carrots
2 T flour
1 can (14 oz) beef broth
1 can (5.5 oz) V8 juice
1 T packed brown sugar
Bouquet Garni (recipe below)
Hot buttered noodles
Place beef, onions and carrots in slow-cooker. Sprinkle with flour and toss to coat. Mix broth, vegetable juice and brown sugar. Pour over beef and vegetables. Submerge Bouquet Garni into broth mixture. Cover and cook on low 8-10 hrs (or high for 4-5 hrs) until beef is fork tender. Remove Bouquet Garni. Serve over noodles.
(Bouquet Garni: Lay a 4-inch cheese cloth flat on counter. Place ½ tsp whole cloves, 1 cinnamon stick and 1 bay leaf in center of cloth. Bring corners together into a bundle and tie with kitchen string.)
*Campbell's Soup Cookbook*
GOLDEN CHICKEN WITH NOODLES
2 cans Cream of Chicken soup
½ cup water
¼ cup lemon juice
1 T Dijon mustard
1 ½ tsp garlic pwd
8 large carrots, thinly sliced
8 skinless, boneless chicken breast halves (2 lbs)
Hot cooked egg noodles
Chopped fresh parsley
Mix soup, water, lemon juice, mustard, garlic pwd and carrots in slow-cooker. Add chicken and turn to coat. Cover and cook on low 7-8 hrs (or high for 4-5 hrs) until chicken is no longer pink. Serve with noodles and sprinkle with parsley to garnish.
*Campbell's Soup Cookbook*
½ cup water
¼ cup lemon juice
1 T Dijon mustard
1 ½ tsp garlic pwd
8 large carrots, thinly sliced
8 skinless, boneless chicken breast halves (2 lbs)
Hot cooked egg noodles
Chopped fresh parsley
Mix soup, water, lemon juice, mustard, garlic pwd and carrots in slow-cooker. Add chicken and turn to coat. Cover and cook on low 7-8 hrs (or high for 4-5 hrs) until chicken is no longer pink. Serve with noodles and sprinkle with parsley to garnish.
*Campbell's Soup Cookbook*
ORANGE CHICKEN WITH GREEN ONIONS AND WALNUTS
1 1/2 cups Chicken broth
1/4 cup teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced (about 1/2 cup)
2 T cornstarch
8 skinless chicken thighs
1/2 cup walnut pieces
Hot cooked rice
Mix broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in slow cooker. Add chicken and turn to coat. Cover and cook on low 8 to 9 hours (or on high for 4-5 hrs), until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.
*Campbell's Soup Cookbook*
1/4 cup teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced (about 1/2 cup)
2 T cornstarch
8 skinless chicken thighs
1/2 cup walnut pieces
Hot cooked rice
Mix broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in slow cooker. Add chicken and turn to coat. Cover and cook on low 8 to 9 hours (or on high for 4-5 hrs), until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.
*Campbell's Soup Cookbook*
SLOW-COOKED PULLED PORK SANDWICHES
This is VERY yummy!
*Campbell's Soup Cookbook*
1 T Vegetable Oil
3.5 – 4 lb boneless pork roast
1 can Condensed French Onion Soup
1 cup Ketchup
¼ cup cider vinegar
3 T packed brown sugar
12 sandwich rolls
*Campbell's Soup Cookbook*
Tuesday, November 24, 2009
Pumpkin Roll
This is a favorite of mine from my childhood!
3 eggs
1 c. sugar
3/4 c. flour
2/3 c. pumpkin
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
Mix all ingredients together. Grease bottom of a cookie sheet that has sides and cover bottom with a piece of waxed paper, grease again. Flour the pan. Pour batter in pan and sprinkle 1/3 c. chopped nuts on batter if desired. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Peel waxed paper off of cake. Fold sides and end of towel over cake and roll up from the short end. Refrigerate for 1 hour.
Filling:
8 oz. cream cheese
3 Tbsp. butter or margarine
1 c. powdered sugar
Mix together until smooth. Unroll cake, spread filling, reroll cake. Place on a platter, cover with plastic wrap and refrigerate until served.
3 eggs
1 c. sugar
3/4 c. flour
2/3 c. pumpkin
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
Mix all ingredients together. Grease bottom of a cookie sheet that has sides and cover bottom with a piece of waxed paper, grease again. Flour the pan. Pour batter in pan and sprinkle 1/3 c. chopped nuts on batter if desired. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Peel waxed paper off of cake. Fold sides and end of towel over cake and roll up from the short end. Refrigerate for 1 hour.
Filling:
8 oz. cream cheese
3 Tbsp. butter or margarine
1 c. powdered sugar
Mix together until smooth. Unroll cake, spread filling, reroll cake. Place on a platter, cover with plastic wrap and refrigerate until served.
Home Made Cinnamon Ornaments
Cinnamon Dough
*not edible* - a good crafty idea to do with your kids in time for the Christmas season to start! These also make your home smell VERY nice!
1 cup applesauce
1/4 cup white school glue
Sparkles/Glitter (optional)
Bowl
Plastic food wrap
rolling pan
wax paper
cookie cutters or a knife
ribbon or yarn for hanging
straw
Mix cinnamon, applesauce, and glue together in a bowl. The dough should be as thick as cookie dough. Add a bit of water if the dough is too stiff. Remove from bowl and knead. Put it back in the bowl, cover with plastic wrap, and let sit for at least a half hour. Remove the dough, knead again to make sure its smooth. Flatten/roll the dough between waxed paper until its between 1/4 thick and 1/8 thick. Cut out desired shapes, use a straw to punch a hole for the ribbon to hang. The circle of dough will pull out the straw. Gently place the shapes on a piece of clean wax paper. They will take 3-5 days to dry, and you will need to turn them over a couple of times a day for them to dry evenly and flat.
Dont be surprised to see that the ornaments get smaller during the drying process. Keep this in mind when you pick out the cookie cutters for your designs. You will also notice that if you do not turn the ornaments over often enough while they are drying, the edges of the ornaments will curl.
When dry, thread a piece of ribbon or yarn through the hole to hang. Tree, Apple, House,
WELCOME!!!
I decided to start posting recipes on here due to many requests being sent my way. I'll try to keep posting 1-2 per day, but that all depends on my life here at home (refer to my other blog for that craziness)!
Most of these recipes can be adapted for any diet, need, aversion, etc. Every so often, there will be a craft idea that will include mixing ingredients or baking them - I'll make a note at the beginning of the post that states that these are not edible! Sometimes there will be pictures, and for you "Facebookers", sometimes those won't transfer over right or download. If that's the case, you'll just have to come here to the blog ( http://sandishomecookin.blogspot.com/ ) to view everything! Glad to have you along and ENJOY!
Most of these recipes can be adapted for any diet, need, aversion, etc. Every so often, there will be a craft idea that will include mixing ingredients or baking them - I'll make a note at the beginning of the post that states that these are not edible! Sometimes there will be pictures, and for you "Facebookers", sometimes those won't transfer over right or download. If that's the case, you'll just have to come here to the blog ( http://sandishomecookin.blogspot.com/ ) to view everything! Glad to have you along and ENJOY!
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