(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)
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