- Monday, 27 March 2017 10:54
Turkey Soup with Rice
1/2 cup rice
1 tbs oil
1 carrot, chopped
Salt and Pepper
1 clove garlic, minced
1/2 pound ground turkey
2 cups chicken broth
1 cup chopped kale
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 tbs chopped parsley
In a pan, bring rice and 1 cup water to a boil. Simmer until rice is still slightly firm. Warm oil in a pan. Add carrot, season with salt, cook until almost tender. Add garlic, saute 30 seconds. Transfer carrot mixture to a bowl. Add turkey to pan. Season with salt and pepper. Cook until no longer pink. Add broth, rice, carrot mixture, kale, garlic powder and onion powder to pan, season with salt and pepper, bring to a boil. Simmer until rice is tender. Sprinkle with parsley and SERVE…
- Sunday, 26 March 2017 10:40
Patty Melt Casserole
2 yellow onions, diced
2 tsp. sugar
1 Tbsp. vegetable oil
1 cup mayonnaise
1/2 cup ketchup
4 Tbsp. minced dill pickles, divided
1 1/2 lbs. ground round
1 Tbsp. Worcestershire sauce
1 Tbsp. minced fresh garlic
2 tsp. black pepper
1 tsp. each kosher salt and caraway seed
2 Tbsp. flour
1 cup low sodium beef broth
6 slices marble rye bread
12 oz. shredded Swiss or cheddar cheese
1 bag frozen crinkle cut French fries, 33 oz
Preheat oven to 450. Caramelize onions with sugar in oil in skillet over medium low heat, covered, 20 to 25 minutes.Meanwhile, whisk together mayonnaise, ketchup, and 2 Tbsp. pickles for dressing.
Add ground beef, Worcestershire, garlic, pepper, salt and caraway seed to skillet increase heat to high and cook til meat is browned. Drain and discard all but 2 Tbsp. drippings.
Stir in flour, cook 3 minutes. Stir in broth and 1 cup dressing; cook to thicken into gravy.
Layer 3 bread slices in bottom of a 7 x 11 inch baking dish. Top bread with a third of the cheese, meat mixture, remaining 3 bread slices another third of cheese and French fries. Cook casserole til fries are crisp, 20 to 25 minutes.
Preheat broiler to high with rack 6 inches from element. Sprinkle remaining cheese over casserole and broil til cheese melts, 3 minutes. Drizzle casserole with some of the dressing and sprinkle top with remaining 2 Tbsp. pickles. Serve remaining dressing on the side. Serves 6
- Saturday, 25 March 2017 08:34
1 can potato soup
1 can cream of celery soup
1 pint sour cream
1 cup diced, sharp cheddar cheese
1 red onion, chopped fine
1 (33 ounce) package of frozen hash browns (do not thaw)
Salt and pepper to taste
Mix all ingredients together in a 3 quart casserole. Sprinkle with paprika and bake 1½ hours at 350°.
- Wednesday, 15 February 2017 13:14
Country Beef And Rice
2 Slices bacon, cut into 1″ pieces
1 c (10 3/4 oz.) condensed Mushroom soup
1 lb Ground beef
1 Soup can water
1/2 c Chopped onion
1/4 ts Garlic powder
2 c (1/2 pkg.) frozen broccoli,Corn and red bell peppers
1 1/2 c Dry rice
Cook bacon in a skillet until crisp.Remove bacon and set aside. Brown beef with onion in hot drippings in skillet;drain fat. Add vegetables,soup,water and garlic powder.Bring to a boil; reduce heat and simmer 1 minute.Stir in bacon and rice.Cover; remove from heat.Let stand 5 minutes.
- Tuesday, 14 February 2017 13:10
The Czar’s Beef Stroganoff
1-2 lb. round or sirloin steak (cut in cubes or strips)
2 Tbsp. olive oil
2 Tbsp. butter
1/2 cup diced onions
1-2 garlic cloves
1/2 lb. fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 cup sour cream
8 oz. wide egg noodles
Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it from the pan.
Add onions, garlic, mushrooms and sauté until onions are glazed and clear.
Add soups, soy sauce, Worcestershire sauce while stirring to combine.
Add sour cream and stir. Add browned beef. Baked covered in 275 degree oven 2-3 hrs. or cook in crock pot on low.
Serve over wide cooked egg noodles.