From my kitchen to yours
2 tbs. vegetable or
oil
1 clove garlic, minced
1 lb. ground beef
1 can red or black beans,
undrained
1/2 c. chopped onion
1/2 green pepper, chopped
2 8-oz cans tomato
sauce
1 to 2 tsp. chili powder
Cook garlic and beef in hot oil until meat loses its red color. Add beans and their liquid, onion, and green pepper. Pour in tomato sauce. Add chili powder (and salt to taste, if desired).
Simmer over low heat,
stirring
occasionally, until desired thickness (about 45 minutes).
2 tbs. bacon drippings
3 chicken breasts, cooked,
deboned, diced
2 celery stalks, diced
1 onion, diced
4 c. chicken broth
1 (16 oz.) canned tomatoes,
undrained
2 tsp. salt
1/3 c. green peppers, diced
1/3 c. long grained rice,
uncooked
1 c. frozen okra
2 tbs. parsley, chopped
1 bay leaf
dash of Worcestershire sauce
In a large soup pot, add all ingredients. Bring to a boil. Reduce heat and simmer until all vegetables and rice are tender. Remove bay leaf and serve.
1 lb. ea. ground beef and
sliced
hot dogs
1 envelope onion gravy mix
8 oz. can tomato sauce
1 lb. can mixed veggies
1 c. water
salt to taste
Brown beef in a large skillet, drain. Stir in remaining ingredients and cook till hot and bubbly.
1/2 c. finely chopped onion
1/4 c. finely chopped carrot
4 T. butter
5 T.flour
1/2 t. paprika
1/2 t. dry mustard
1 (12 oz.) can of beer
1 c. chicken broth
1 lb. grated cheddar cheese
1 c. heavy cream (evaporated
milk will do in a pinch)
1/4 t. Tabasco
popcorn for garnish
Saute carrots and onions
in
butter.
Stir in flour, cook on low
heat 3-4 minutes, but don't brown. Stir in paprika, mustard,beer,and
chicken
broth.
Use wire whisk until
smooth.
Add cheese, bring to a boil, then reduce heat and simmerfor 5 to 10
minutes.
Remove from heat and fold in heavy cream .Add Tabasco. Serve with
popcorn.
1-1/2 lbs. chicken cut into bite size pieces
1/2 lb. pork, cut into bite size pieces
Paprika to taste
1/4 c. butter
2 med. size onions, diced
1 med. green pepper, diced
3 c. water
2 c. tomatoes, undrained
2 T. fresh parsley,chopped
1/2 t. hot sauce
1 t. Worcestershire sauce
2 c. whole kernel corn
1 (10 oz) pkg. frozen lima beans
3 T. flour
Sprinkle chicken and pork with paprika. Heat butter in a large saucepan; add chicken and pork and brown on all sides. Add onion and green pepperand cook until onion transparent. Add water, tomatoes, parsley and sauces. Bring to a boil; cover and simmer for 30 minutes Add corn and lima beans; cook 20 minutes longer. Blend flour with a little coldwater and gradually stir into stew; cook 10 minutes longer.
4 lg.potatoes
2/3 c. butter
2/3 c. flour
1- 1/2 qt. milk
Salt and Pepper
4 green onions
1 c . sour cream
2 c. crisp-cooked bacon,crumbled
5 oz. grated cheddar cheese
Heat oven to
350º
and bake the potatoes until for tender. Melt butter in a medium
saucepan.
Slowly blend in flour with a wire whisk until thoroughly blended.
Gradually add milk to the butter-flour mixture, whisking
constantly.
Whisk in salt and pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and
set aside. Chop half
the potato peels and discard the remainder.
When milk mixture is very
hot,
whisk in potato. Add green onion and potato peels. Whisk well, add sour
cream and crumbled bacon. Heat thoroughly. Add cheese a little at
a time until it is all melted in.
Chicken Soup with Potato Dumplings
1/4 c. onion, chopped
1T.vegetable oil
2 c. chicken, cut up & cooked
1 c. carrots, sliced
1- 1/2 c. bisquick
1T. green onion, chopped w/ top
1/4 c. milk
1 garlic clove, crushed
6 c. chicken broth
1 c. celery, sliced
1/4 t. sage
1 c. mashed potatoes, cold
1/8 t. pepper
The first 8 ingredients
(onion
to sage) make up the soup. Cook onion and garlic in oil in 4 qt. Dutch
oven, stirring frequently, until golden
brown. Add broth, checken,
celery, carrots, and sage. Heat to boiling.
Prepare the potato
dumplings
by mixing the Bisquick, mashed
potatoes, green onion,
pepper,
and milk until a soft dough forms. Beat vigorously 30 seconds.Knead
about
2 minuted or until smooth, adding
more baking mix if
necessary.
Roll dough into 18 balls, about 1- 1/2 inches in diameter.Drop the
dumplings
into the boiling soup. Cook uncovered over low heat 10 minutes.Cover
and
cook 10 minutes longer.
2 c. water
2 c. diced potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onions
1-1/2 t. salt
1 t. pepper
1/4 t. thyme
1- 17 oz. can creamed corn
Cut up ham or bacon,(opt.)
White Sauce:
1/4 c. margarine
1/4 c. flour
2 c. milk
1 c. grated cheddar cheese
Combine water,
potatoes,
carrots, celery, onion, salt, pepper and thyme. Cook until
all vegetables are soft--do not drain. Add creamed corn and
ham or bacon, if desired.
Make the white sauce and add
cheddar cheese. Slowly add this sauce to the vegetable mixture. Do not
boil.
3 or 4 ham hocks
6 chicken bouillon cubes
1 lg. onion
6 carrots, sliced
1 lg. pkg. lima beans
Put all ingredients in large soup pot. Add enough water to fill 3/4 of pot. Simmer for 3 or 4 hrs. Remove meat from bones, and remove onion. Serve with toasted bread.
1 lb. lean ground beef
1 pkg. taco mix
1 pkg. Ranch style dressing mix
2 cans diced tomatoes
1 can Rotel tomatoes (mild,
regular, or hot,)
1 can whole-kernel corn, drained
1 can red kidney beans,drained
1 can black beans, drained
1 can great northern beans, drained
Brown hamburger meat in a skillet. Drain and add drained beans. Stir until mixed and pour into large saucepan. Add remaining ingredients. Bring almost to boil, lower heat to simmer and cook for 15 to 30 minutes. This dish is great in the winter.
2 c. chicken broth
1 can Campbell's Cream of
Chicken soup
1 lg. pkg. flour tortillas
Salt and pepper (to taste)
In medium saucepan, bring chicken broth to slow boil. Add cream of chicken soup, stir well. Cut tortillas into strips and add to broth mixture. Simmer on low for 5 to 10 minutes.Remove from heat. Add more broth if needed to thin consistency.Salt and pepper to taste.
1 lb. ground beef
1 can chopped tomatoes
1 can red kidney beans
1 can pinto beans
1 can white corn
1 env. taco seasonings
1 env. ranch dressing mix
Brown beef in a skillet.Drain; add all cans (undrained) and envelopes to the beef in large pot. Let simmer for at least 30 minutes. It works great in a crock pot.
5 Servings
6 tb Butter or margarine
1/2
c
Milk
3 c Chicken broth
1 ds Pepper
6 tb Flour
1/2
c
Light cream
1 c Fine chopped cooked chicken
In saucepan, melt
butter
or margarine. Blend in flour, then stir in
milk, light cream and
chicken broth. Cook over medium heat, stirring
constantly, until
mixture
thickens and comes to a boil. Reduce heat.
Stir in finely
chopped
cooked chicken and dash of pepper. Return
soup to boiling and
serve immediately. Makes about 5 cups of soup.
*
This recipe was a
standard
at the L.S. Ayres Tea Room at the L.S.
Ayres Department
store.
Ayres' opened for business in 1907.
4 lb Chicken
3 qt Cold Water
1 Onion, Sliced
1 Carrot, Sliced
1 Bay Leaf
1 ts Parsley
Salt & Pepper
Wash and clean
chicken
carefully; cut in pieces. Cover with the cold
water. Add the
vegetables
and seasoning and let simmer for 3 hours or
until chicken is
tender.
Skim off fat. Remove the chicken and add 2
cups of noodles and
cook 15 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
1 c Carrots,
minced
1 c Celery,
minced
1 c Onion, minced
2 T Beef base
OR 4 bouillon cubes
2 T Chicken base
OR 4 bouillion cubes
6 1/2 oz Pearl barley
3 qt Water
1/2 lb Ground beef
2 T Butter
Salt and pepper
Saute all veggies in butter until tender. In separate pan, cook beef; drain. Add to veggies. Add bases, water and barley; simmer 30 mins. Season with salt and pepper.
1 1/2 lbs. lean ground
beef
1 cup chopped onion
2 cloves garlic,finely
chopped
1 can (28 ozs.)
tomatoes,undrained
6 cups water
6 beef bullion cubes
1/4 tsp. pepper
1/2 uncooked orzo*
1 1/2 cups frozen
peas,carrots
and corn vegetable blend.
Cook beef,onion and garlic in large saucepan over medium-high heat until beef is brown,stirring to separate meat;drain fat.
Puree tomatoes with juice in covered blender.Add tomatoes,water,bouillon cubes and pepper to meat mixture.Bring to a boil;reduce heat to low.Simmer,uncovered 20 minutes.
Add orzo and vegetables .Simmer 15 minutes more. Makes 6 servings.
*Orzo is a rice shaped pasta.
1/4 cup (1/2 stick) butter
1 small onion, chopped
2 tablespoons all-purpose
flour
3 cups milk
1 container (12 ounces)
turkey
gravy
2 cups diced cooked turkey
1 package (10 ounces) frozen
chopped broccoli, thawed
2 cups (8 ounces) shredded
Cheddar cheese
1/4 teaspoon black pepper
Melt the butter in a soup
pot
over medium heat. Add the onion and sauté
for 3 to 4 minutes, or until
tender.
Add the flour, stirring
until
the onions are well coated. Add the remaining
ingredients; mix well. Cook
for 12 to 15 minutes, or until heated through
and the cheese has melted,
stirring occasionally .
1 pound ground beef
5 cups water
2 cans (10 1/2 ounces each)
condensed beef broth
1 package (16 ounces) frozen
diced potatoes
1 package (16 ounces) frozen
mixed vegetables
1 teaspoon onion powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups instant potato flakes
In a soup pot, cook the
ground
beef over medium-high heat for 8 to 10
minutes, until browned and
no pink remains. Add the remaining ingredients except the potato flakes
and bring to a boil. Reduce the heat to medium-low and cook for 15
minutes.
Stir in the potato flakes and cook for 5 to 7 minutes, or until
thickened.
Serve immediately.
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup coarsely chopped
green
bell pepper
1 15 1/2-oz. can chili beans
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
2 to 4 Tbsp chili powder
1/2 tsp. ground cumin
1/2 tsp. bottled hot pepper
sauce
1 11 1/2-oz. pkg. (8)
refrigerated
cornbread twists
1 8-oz. carton dairy sour
cream
2 Tbsp. all-purpose flour
1 cup shredded cheddar cheese
2 cups Fritos corn chips,
coarsely crushed to about 1 cup in volume
chopped green pepper to
garnish
In a large skillet, cook
ground
beef, onion, and the 1/2 cup green pepper
till meat is no longer pink;
drain off fat. Stir in UNDRAINED beans, tomato sauce, tomato
paste,
chili powder, cumin, and hot pepper sauce. Bring to boiling,
reduce
heat. Simmer, uncovered, for 5 minutes, stirring frequently.
Meanwhile, for the crust,
lightly grease a 9- or 10-inch pie plate. Unwrap
and separate cornbread
twists,
but do not uncoil. Arrange biscuits in pie
plate, pressing into bottom
and up the sides of the plate, extending biscuits about 1/2-inch above
pie plate. Spoon ground beef mixture into crust. Combine
sour
cream and flour; spread atop beef mixture. Sprinkle with cheese
and
corn chips. Place on a baking sheet. Bake, uncovered, in a
375-degree oven for 30 minutes. Let stand 10 minutes before
serving.
Garnish with green pepper if desired.
3 quarts water
5 chicken bouillon
cubes
1 cup thinly sliced
carrot
1/2 cup chopped celery
1/2 cup finely
chopped
onion
1 bay leaf
1 teaspoon salt
1/4 teaspoon ground
black pepper
1/4 teaspoon poultry
seasoning
3 cups chopped cooked
chicken
3-3/4 cups (6 oz.)
AMERICAN BEAUTY Medium Egg Noodles,uncooked
In 6-quart saucepan,
combine
all ingredients except chicken and noodles; heat to boiling.
Add chicken and noodles;
cook
uncovered, stirring occasionally, 8 minutes or until noodles and
vegetables
are tender. Discard bay leaf. 13
servings (1 cup each)
1
large oven bag
3
tablespoons all-purpose flour
2
(15-ounce) cans cannellini beans or navy beans, undrained
1
(14 1/2-ounce) can chicken broth
1
medium onion, diced
1
pound skinned and boned chicken
breast
halves, chopped
2
(4.5-ounce) cans chopped green chiles
2
teaspoons ground cumin
Hot
sauce
Preheat oven to 350°.
Place oven bag in a 13- x 9-inch baking dish. Add flour to oven bag; twist end of bag, and shake.
Add 1 can beans to oven
bag,
and squeeze to mash. Add remaining beans, broth, and next 4 ingredients
to oven bag; squeeze bag to blend ingredients. Arrange ingredients in
an
even layer.
Close bag with nylon tie;
cut 6 (1/2-inch) slits in top of bag.
Bake at 350° for 40
to
45 minutes or until chicken is done. Serve with hot sauce.
Makes 9 cups.
1
large onion, chopped
2
(15 1/4-ounce) cans corn with red and green peppers, drained
4
(10 1/2-ounce) cans condensed chicken broth
1
(14 1/2-ounce) can Mexican-stylestewed tomatoes
1
(4.5-ounce) can chopped green chiles
1
cup chopped cooked chicken
2
tablespoons chili seasoning mix
1/4
teaspoon pepper
Toppings:
fried flour tortilla strips,
cubed
avocado, shredded Cheddar cheese
Sauté chopped onion in a large Dutch oven coated with vegetable cooking spray until tender. Stir in corn and next 6 ingredients.
Bring to a boil; cover, reduce heat, and simmer 15 minutes. Serve with desired toppings. Makes 10 cups
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