1 lb . ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 tsp. garlic powder
1 c. tomato juice (or undrained diced tomatoes)
1-8 oz. can kidney beans, undrained
4 tsp. chili powder
1 tsp. dried oregano
1 tsp. salt
1/2 cup uncooked long-grain rice
1 cup corn
1/2 cup sliced black olives
1 cup shredded cheese
In a large skillet over medium heat, cook beef, onion, pepper, and garlic until meat is brown and vegetables are tender. Drain fat. Add the tomato juice, kidney beans, chili powder, oregano, salt, & rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese, cover and cook only until cheese melts.
Ok--this is the real recipe, but I usually cheat when I make this so that it's a quick but yummy dinner. I open a few cans of chili or use leftover homemade chili. Then I mix it with pre-cooked brown rice and shredded cheese and cook unti heated.
Tuesday, December 22, 2009
Taco Soup
1 to 1 1/2 lbs. ground beef or turkey, browned
2 cans diced tomatoes
1 envelope taco seasoning
1 can kidney beans
1 can black beans
small pkg. frozen corn
1-2 tsp. cumin
2 cups water or broth
Cook in a crockpot on low for 6-8 hours or in a large pan on the stove for 30-60 minutes.
Serve with shredded cheese or sour cream and either tortilla chips or cornbread.
2 cans diced tomatoes
1 envelope taco seasoning
1 can kidney beans
1 can black beans
small pkg. frozen corn
1-2 tsp. cumin
2 cups water or broth
Cook in a crockpot on low for 6-8 hours or in a large pan on the stove for 30-60 minutes.
Serve with shredded cheese or sour cream and either tortilla chips or cornbread.
Country Sausage and Potato Casserole
2 cups frozen hashbrown potatoes
2 Tbsp. chopped onion
2 T. butter
1 cup shredded cheddar
1 lb. bulk breakfast sausage, cooked and drained
4 oz. canned, sliced mushrooms
4 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
Fry potatoes and onions in 2 Tbsp. butter until golden brown; place in greased 8 or 9 inch glass baking dish. Top with cheese. Crumble sausage and spread over cheese; top with drained mushrooms. Combine eggs, milk, salt, and pepper; pour over sausage. Bake at 350 for 30-35 minutes.
For a huge pan (10 x 15) use: 10 cups hashbrowns, 2 lbs sausage, lots of cheese, 12 eggs, 1 1/2 cups milk.
2 Tbsp. chopped onion
2 T. butter
1 cup shredded cheddar
1 lb. bulk breakfast sausage, cooked and drained
4 oz. canned, sliced mushrooms
4 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
Fry potatoes and onions in 2 Tbsp. butter until golden brown; place in greased 8 or 9 inch glass baking dish. Top with cheese. Crumble sausage and spread over cheese; top with drained mushrooms. Combine eggs, milk, salt, and pepper; pour over sausage. Bake at 350 for 30-35 minutes.
For a huge pan (10 x 15) use: 10 cups hashbrowns, 2 lbs sausage, lots of cheese, 12 eggs, 1 1/2 cups milk.
Beef and Beans Over Rice (or Steak Chili)
1 Tbsp. prepared mustard
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1 lbs. round steak
1 cans kidney beans, drained
1-14 oz. can diced tomatoes
1/2 chopped onion
1 tsp. beef bouillon
cooked rice (I use the Foolproof Brown Rice recipe)
Cut round steak into strips, coat in mixture of first 5 ingredients then place in crockpot. Add the tomatoes, onions, and bouillon. Cook on low for 6-7 hours. Add kidney beans for the last 30 minutes. Serve over rice or mix with rice before serving (I mix it together).
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1 lbs. round steak
1 cans kidney beans, drained
1-14 oz. can diced tomatoes
1/2 chopped onion
1 tsp. beef bouillon
cooked rice (I use the Foolproof Brown Rice recipe)
Cut round steak into strips, coat in mixture of first 5 ingredients then place in crockpot. Add the tomatoes, onions, and bouillon. Cook on low for 6-7 hours. Add kidney beans for the last 30 minutes. Serve over rice or mix with rice before serving (I mix it together).
Crockpot white chicken chili
4 cups chicken breasts, cubed
1/2 to 1 cup chopped onion
3 tsp minced garlic
4 to 5 cups chicken broth
4 tsp ground cumin
3 tsp dried oregano or Italian seasoning
1 1/2 tsp salt
3/4 tsp. Tabasco (or more, to taste)
5 cans great northern beans, drained, rinsed (or 2 lbs. dry, pre-soaked)
2 cans corn, drained (optional--I've never added this)
6 Tbsp chopped fresh cilantro, optional
Mix all ingredients in crockpot. If using canned beans, cook all other ingredients for 4 to 5 hours (or until chicken is tender) then add beans, corn & cilantro (both optional) and cook for 30 more minutes. If using dry beans, cook all ingredients together all day, adding optional corn and cilantro for final 30 minutes.
1/2 to 1 cup chopped onion
3 tsp minced garlic
4 to 5 cups chicken broth
4 tsp ground cumin
3 tsp dried oregano or Italian seasoning
1 1/2 tsp salt
3/4 tsp. Tabasco (or more, to taste)
5 cans great northern beans, drained, rinsed (or 2 lbs. dry, pre-soaked)
2 cans corn, drained (optional--I've never added this)
6 Tbsp chopped fresh cilantro, optional
Mix all ingredients in crockpot. If using canned beans, cook all other ingredients for 4 to 5 hours (or until chicken is tender) then add beans, corn & cilantro (both optional) and cook for 30 more minutes. If using dry beans, cook all ingredients together all day, adding optional corn and cilantro for final 30 minutes.
Sweet & Sour Ham
1-8 oz. can pineapple chunks
1/4 cup ketchup
2 tsp soy sauce
2 tsp sugar
2 cups cubed, fully cooked ham
2/3 cup cubed green or sweet red pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
hot cooked rice, optional
Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a bowl, combine reserved juice, ketchup, soy sauce, and sugar. Add ham and green pepper. If desired, cover and refrigerate for 30 minutes to marinate. In a skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until green pepper is tender. Dissolve cornstarch in water; stir into skillet. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Reduce heat. Stir in pineapple; heat through. Serve over rice, if desired.
1/4 cup ketchup
2 tsp soy sauce
2 tsp sugar
2 cups cubed, fully cooked ham
2/3 cup cubed green or sweet red pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
hot cooked rice, optional
Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a bowl, combine reserved juice, ketchup, soy sauce, and sugar. Add ham and green pepper. If desired, cover and refrigerate for 30 minutes to marinate. In a skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until green pepper is tender. Dissolve cornstarch in water; stir into skillet. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Reduce heat. Stir in pineapple; heat through. Serve over rice, if desired.
Chicken Pot Pie (from Hillbilly Housewife)
Crust:
2 1/4 cups flour
1 tsp salt
2/3 cup shortening
1/2 cup water
Filling:
4 cups cooked, chopped chicken
1 lb. frozen mixed vegetables, or 2-15 oz. cans, well drained
Gravy:
1/4 cup margarine
1 cup chopped onion
1 cup chopped celery
1/2 cup flour
4 cups chicken bouillon
1/2 tsp pepper
1/2 tsp poultry seasoning (or whatever seasinings sound good)
In a large bowl, combine flour and salt. Add shortening; combine until mixture is crumbly. Add water and stir to combine. Gather particles up into ball of dough; roll dough out between sheets of waxed paper to make a large rectangle. Set aside.
Oil a 9x13 pan. In it arrange the chopped chicken and the mixed vegetables. Set aside.
In a large saucepan melt the margarine. Add onion and celery; saute until onion is tender. Sprinle the flous over the vegetables and stir. Pour in the bouillon and stir to dissolve the flour. Add pepper and poultry seasoning. Bring gravy to a boil, stirring frequently, and boil for a few minutes.
Pour hot gravy over the chicken and vegetables. Stir to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. (It doesn't have to fit perfectly.)
Bake at 450 for 30 minutes.
2 1/4 cups flour
1 tsp salt
2/3 cup shortening
1/2 cup water
Filling:
4 cups cooked, chopped chicken
1 lb. frozen mixed vegetables, or 2-15 oz. cans, well drained
Gravy:
1/4 cup margarine
1 cup chopped onion
1 cup chopped celery
1/2 cup flour
4 cups chicken bouillon
1/2 tsp pepper
1/2 tsp poultry seasoning (or whatever seasinings sound good)
In a large bowl, combine flour and salt. Add shortening; combine until mixture is crumbly. Add water and stir to combine. Gather particles up into ball of dough; roll dough out between sheets of waxed paper to make a large rectangle. Set aside.
Oil a 9x13 pan. In it arrange the chopped chicken and the mixed vegetables. Set aside.
In a large saucepan melt the margarine. Add onion and celery; saute until onion is tender. Sprinle the flous over the vegetables and stir. Pour in the bouillon and stir to dissolve the flour. Add pepper and poultry seasoning. Bring gravy to a boil, stirring frequently, and boil for a few minutes.
Pour hot gravy over the chicken and vegetables. Stir to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. (It doesn't have to fit perfectly.)
Bake at 450 for 30 minutes.
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