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Beef Bundles with Pickled Centers 1 pound ground beef 1/3 cup potato flakes 1/4 cup milk 1/4 cup celery, finely chopped 2 tablespoons onion, finely chopped 1/2 teaspoon salt 8 dill pickle spears, 1/2-inch wide 1/4 cup (1-ounce) Cheddar cheese, shredded Ketchup Hamburger buns, optional Preheat the broiler. In a mixing bowl, combine the ground beef, potato flakes, milk, celery, onion and salt. Mix just until all ingredients are blended. Do not over mix. Divide the meat mixture into 4 portions. Wrap each portion around 2 pickle spears, allowing the pickle to peek out each end slightly. Broil the meat bundles for 12 to 15 minutes, turning about halfway through cooking time. While the bundles are still hot, sprinkle with the cheese to melt. Serve hot with ketchup on hamburger buns, if desired. Recipe From:Susan Party Rye Treats 1 pkg small party rye bread ( may need 2 loafs for all ingredients) 1bunch green onions (chopped fine) 1 can black olives (chopped fine) 1 lb shredded cheddar cheese ½ lb shredded mozzarella cheese 1 small jar Helmans mayonnaise Mix all ingredients. Spread on bread and lay on cookie sheet. Bake in 350 degree oven for about 10-13 minutes or until cheese is completely melted and a little brown. Recipe (Quick) From:Susan Taco Dip On platter put 2 cans of bean dip then 1st layer 3 ripe avacados peeled and mashed ½ t salt 2 T lemon juice ( mix all together) ¼ t pepper then 2nd layer ½ cup mayonnaise 1 cup sour cream (mix all together) 1 pkg taco seasoning then Then put 1 bunch green onions chopped fine 1 can black olives chopped fine and 3 medium tomatoes chopped fine. Top with 1 package cheddar cheese. Serve with taco chips. Recipe From:Susan A Good Easy Garlic Chicken " Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. 3 tablespoons butter4 skinless, boneless chicken breast halves 2 teaspoons garlic powder 1 teaspoon seasoning salt 1 teaspoon onion powder Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear Shepherd's Pie 1 pound lean ground beef 1/2 cup chopped onion 1/2 cup chopped celery 1 (10.5 ounce) can condensed vegetable soup 1/2 teaspoon dried thyme 3 cups mashed cooked potatoes 1 cup shredded Colby longhorn cheese 1Preheat oven to 350 degrees F and lightly grease a 2 quart baking dish.2In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.3Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted. Corned Beef Casserole 1 (8 ounce) package uncooked elbow macaroni 1/2 pound processed American cheese, diced 1 onion, chopped 1 green bell pepper,chopped 1 (12 ounce) can corned beef 2 (10.75 ounce) cans condensed cream of chicken soup 2 cups milk 1 (10 ounce)package green peas 1In a large bowl, mix together the macaroni, cheese, onion, green bell pepper, corned beef, soup, milk and peas.2Place this in a lightly greased 9x13 inch baking dish and refrigerate overnight.3Preheat oven to 375 degrees 4Allow dish to come up to room temperature.5Bake in preheated oven for 1 hour HAMBURGER CHEESE BAKE 1 Lb ground beef 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper 1 tsp sugar 2 (8 oz each) cans tomato sauce 4 oz cream cheese, softened 1 cup sour cream 4 green onions, chopped 1 (7 oz) package noodles 3/4 cup shredded cheddar cheese In skillet combine ground beef, garlic powder, salt, pepper, sugar, and tomato sauce. Bring to a boil and simmer for 20 minutes. Mix cream cheese, sour cream and green onions. Cook noodles according to package directions. Drain and empty into a 7 1/2 x 11 1/2 inch shallow casserole. Cover with meat-cheese mixture and top with cheddar cheese. Bake at 350 degrees for 30 minutes. Makes 4 servings Chicken Casserole 2 cups milk 1 can cream of mushroom soup 1/2 Lb Velveeta cheese, cubed 2 cups diced cooked chicken 1 - 7 oz. pck uncooked macaroni 1 cup chopped green peppers 1 small onion diced Mix all ingredients in large bowl. Pour into greased 3 qt casserole dish. Cover and bake for 1 hour in 350 degree oven. Bacon Dip 1 (3-ounce) package cream cheese, softened 1/4 cup sour cream 2 teaspoons catsup 1 teaspoon prepared mustard 1/8 teaspoon ground ginger 8 slices bacon, cooked and crumbled In a bowl combine the cream cheese, sour cream, catsup, prepared mustard, and ginger. Beat until smooth. Add the bacon and mix well. Serve with your favorite assorted crackers. Yields: 1-cup. Chicken A La King Chicken Chicken 1/4 cup margarine 1/4 cup mushrooms 1/4 cup green pepper, chopped 1/4 cup flour 1/2 teaspoon salt Pepper, to taste 1 cup chicken broth 1 cup cream 1 cup chicken, cooked and diced 1/4 cup pimento, chopped In a 3-quart glass casserole dish combine the margarine, mushrooms and green pepper, Microwave on High for 2 minutes. Add the flour, salt, pepper, chicken broth and cream; mix well. Add the chicken and pimento. Microwave on Roast for 8 to 10 minutes. Serve over biscuits, toast, noodles or rice. PORCUPINE MEAT BALLS 1/2 cup raw rice (minute rice works fine) 2 Tbsp. grated onion 2 Tbsp finely chopped green pepper 1 tsp garlic powder 1/2 tsp seasoned salt 1 tsp parsley flakes (optional) 1 1/2 Lb ground beef 1 can cream of mushroom soup 1/2 cup water In bowl mix all ingredients except soup & water thoroughly. Form into balls about 1 1/2 inches in diameter. Heat the water & soup in a heavy skillet and add the meatballs. Cover tightly and simmer for about 1 and 1/2 hours. SLOPPY TOMS 3 Lbs. Ground Turkey 2 small to medium onion, chopped 3 (8-oz.) cans tomato sauce 2 bottles (12-oz.) chili sauce Fry turkey and onions. Add the sauces. Simmer for 30 to 45 minutes. Serve on hamburger buns or rolls. PERFECT POT ROAST 4 to 5 Lb chuck roast 1 (1 1/2 oz.) envelope dry onion soup mix 1 (10 1/2 oz can cream of mushroom soup 1 tsp ground black pepper 1/2 tsp garlic powder Season meat on both sides with pepper & garlic powder. Place in a large dutch oven or roasting pan. Sprinkle soup mix over top of meat. Spread cream of mushroom soup over top. Cover pan tightly. Cook in 300 degree oven for 6 to 8 hours. CROCKPOT TERIYAKI STEAK 2 to 3 Lbs boneless chuck steak 1 tsp ground ginger 1 Tbsp sugar 2 Tbsp oil 1/2 cup soy sauce 2 crushed cloves of garlic Cut steak into 1/8-inch thick slices. Combine remaining ingredients in small bowl. Place meat in crockpot. Pour sauce over meat. Cover pot & Cook on low for 8 to 12 hours. Serve with prepared rice. Parmesan Potato Rounds 1/3 cup melted margarine or butter 1/4 cup flour 1/4 cup grated Parmesan cheese Salt & pepper to taste 8 med. potatoes, each sliced into 4 rounds Italian seasoning to taste Pour butter into 15 1/2 x 10 1/2 x 1 inch pan. In plastic bag combine flour, cheese, salt and pepper. Shake a few potato slices at a time in bag to coat. Place potatoes in single layer over butter. Bake at 375 degrees for 30 minutes. Turn slices and sprinkle with Italian seasoning. BGake 30 minutes more Makes 8 servings Baked Lemon Chicken 1 (3 lb. or larger) broiler-fryer or chicken breasts 1 ts Crumbled dry oregano 2 Garlic; minced 2 tb Butter 1/4 c Sherry or water 3 tb Lemon juice Salt and pepper Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to crockpot. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into crockpot. Cover, cook over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken. Beef Burgundy and Noodles 1 to 2 pound round steak (left whole or if necessary, cut into 2 pcs.) granulated garlic - about 2 t. salt pepper Mix together: 1 can cream of mushroom soup 1 can mushroom soup with garlic 1 sm. can of mushrooms 1/4 t. marjoram 1/2 t. thyme 3 T. dried minced onion 1 cup of burgundy Pour this over the steak and cook on low 8-10 hours. About 20 min. before it is done, mix in 3/4 cup of sour cream (or more if you like) Serve over noodles. Layered Casserole 1 pound lean ground beef 1 tablespoon margarine 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup onion, finely chopped 1 cup green pepper, chopped 2 cups carrots, finely grated 3 tablespoons parsley, chopped 1/2 cup celery, finely sliced 1 cup Cheddar cheese, shredded 1 can (15-ounces) tomato sauce 3 tablespoons Parmesan cheese, grated 2 tablespoons fine bread crumbs In a large skillet brown the ground beef in margarine. Add salt, pepper and oregano. Remove from heat and set aside. In a lightly greased casserole dish, arrange the onion, pepper, carrots, parsley, celery, meat and Cheddar cheese in even layers. Pat smoothly into a smooth top. Pour the tomato sauce over the top. Sprinkle with the Parmesan cheese and bread crumbs. Bake at 375-degrees for 1 hour or until vegetables are cooked and the top of the casserole is lightly browned. Let the casserole stand for at least 10 minutes before serving. Serves 4 Herbed Roast Beef 2-3 pound round rump roast or tenderloin 1 T fresh ground pepper 1 tsp salt 1/2 tsp dried marjoram 1 tsp dried thyme 3 tsp fresh parsley, chopped 1 T fresh tarragon, chopped Combine spices and mix well. Cover roast beef with spices and cook at 325F degrees for 1 1/2-2 hours. If you are using a meat thermometer, it should reach 150-170F degrees. Let roast stand for 10 minutes, then cut into thin slices. Potato and Mushroom Scramble Ingredients 8 small potatoes* 2 tablespoons cooking oil 2 tablespoons butter or margarine 1/2 cup chopped onion 4 ounces fresh mushrooms sliced 1 small green pepper, chopped 1 cup chopped beef salami or ham 10 beaten eggs or 2-1/2 cups refrigerated egg product 1/4 cup milk 2 tablespoons snipped parsley 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup shredded cheddar cheese Directions 1. Cook potatoes in boiling water about 15 minutes or until just tender. Cool slightly. Cut into 1/4-inch-thick slices. 2. In a 12-inch skillet, cook the potatoes in hot oil over medium-high heat for 5 to 8 minutes or until browned, stirring occasionally. 3. Add the butter or margarine to the skillet. Add the mushrooms, salami or ham, green pepper and onion. Cook and stir for 5 to 8 minutes or until the vegetables are just tender. 4. Combine the eggs with the milk and parsley. Season with salt and black pepper. Add to skillet. Reduce heat to medium. Cook, stirring occasionally, until eggs are just set. 5. Sprinkle with cheese. Cover and cook, without stirring, for 3 minutes more or until eggs are set. Serve hot with toasted bagels or English muffins Makes 8 to 10 servings. *Note: Avoid using red potatoes;they break up too much in this dish. |
