09 Oct 2008 | By
lauranav
Found at Shades of White
Brown and sauté together:
2 lbs. hamburger
1 very large onion (or 2 smaller ones)
2 teaspoons salt
Add and heat through:
1-29 oz. can Hunts Tomato Sauce
1-29 oz. can Hunts Whole Tomatoes, chopped
1-16 oz. can Bush Red Beans in Chili Sauce (Any red beans would work. Double this if your family eats beans willingly.)
Chili powder to taste (2 to 4 tablespoons, perhaps, depending upon your family)
1 teaspoon sugar to take the nip out of the tomato acid (optional)
Hot-loving tongues can add a few sprinkles of hot sauce
09 Oct 2008 | By
lauranav
from zzzcookbook
1 lb ground beef
1 pkg stuffing mix
1 C water
1 C cheddar cheese, shredded
Optional:
(for Italian meatloaf, add in 1 tsp italian seasoning and 3/4 C spag sauce …. for Mexican Meatloaf, add in 2 tsp chili powder and 3/4 C salsa … for American Meatloaf, add in 1 tsp garlic powder and 3/4 C bbq sauce)
Heat oven to 375. Mix meat, stuffing mix, water and add in your DRY Optional ingredient.
Press into 12 muffin cups sprayed with cooking spray. Make an indentation in center of each tin and fill in with SAUCE Optional ingredient.
Bake 30 minutes. Top with cheese and bake an additional 5 minutes.
06 Oct 2008 | By
lauranav
I found this one at Happy to Be at Home:
“Salsa Verde”
Ingredients
- 10-12 Tomatillos
- 2 Hot peppers, chopped (I used 1 hot red pepper and 1 jalapeno)
- 3 garlic cloves
- ½ t salt
- ½ t sugar
- ½ t lemon juice (I would have used lime if I’d had one!)
Directions
- Cut tomatillos in half and place face down in baking dish. Roast 450 for 10-15 minutes, until soft.
- Once finished, spoon with juices into food processor. Add other ingredients and puree.
- Store in fridge or freezer.
My husband and I had a favorite Mexican restaurant in Brooklyn Heights that had chips made right there in the restaurant and a fantastic green salsa! I look forward to trying this one.
06 Oct 2008 | By
lauranav
Ingredients:
–4 cups chicken broth
–1 T dried onion (I have used real onion, but prefer the dried because it completely disappears)
–1/2 lb lean ground beef, browned and drained on the stove top
–1 red bell pepper, seeded and chopped
–1 cup milk (I used soy. If you are using cow’s, stick to 2% or lower)
–12 oz Velveeta, cubed (the original asked for 32 oz!)
–2 potatoes, cut in 1-inch cubes (the photo showed 4, but after cutting 2, I saw it was plenty)
–2 small garlic cloves, minced
–Tabasco sauce, optional
–crumbled bacon, optional
The Directions:
Brown the meat on the stove top, and drain fat. I used 1/2 pound instead of a whole pound, and we didn’t miss the extra meat. Set aside to cool a bit.
In a 4 quart or larger crockpot, add the chicken broth and milk. Stir in the onion flakes and minced garlic. Cut up the bell pepper and potatoes (I didn’t peel them), and add. Cut up the Velveeta and add. Stir in the browned meat.
Cover and cook on low for 5-7 hours, or until everything is good and melty.
Garnish with Tabasco sauce and crumbled bacon if desired.
06 Oct 2008 | By
lauranav
I am not a big syrup fan (perhaps it’s the quality of what I’ve tried) but my husband loves a real good syrup. I found this over at Owlhaven and will put it on my list of things to try.
Homemade Pancake Syrup
SERVINGS: 12
Ingredients:
1-1/2 cups packed brown sugar
1/2 cup white sugar
1-1/2 cups water
3/4 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon maple flavoring (optional)
Directions:
In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast. This recipe makes about 3 cups and can be stored in a bottle in the cupboard just like store-bought syrup.
06 Oct 2008 | By
lauranav
Ingredients:
–caramel candies. This time of year in the produce section, there should be bags of soft caramel complete with popsicle stick handles.
–apples (one bag of caramel makes 4 large apples)
–nuts/sprinkles
–2 T water
The Directions:
Use a 1.5 quart or larger crockpot—I used a 4 quart.
Unwrap all of the caramel, and add them and 2 tablespoons of water to the crockpot. Cover and cook on high for 1 to 2 hours, checking every 20 minutes or so. The caramel is ready when it is shiny and can be stirred easily.
Put the popsicle sticks into the apples by the stems. Use a spoon to ladle the caramel over the apple, and swirl to completely cover the whole thing. Dip into chopped nuts or sprinkles if desired.
Let cool on parchment paper or Release foil.
06 Oct 2008 | By
lauranav
We found this one originally in a cookbook called Jump Up and Kiss Me. We’ve modified it a bit as we cook it several times each fall and winter. It freezes pretty well for leftovers.
Serves 6 to 8
Ingredients:
- 2 Tbs olive oil
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 2 red potatoes, diced
- 1 cup diced carrots
- 2 Tbs ground cardamom
- 1 zucchini, cut in half and sliced
- 1 yellow squash, cut in half-moons and sliced
- 1/2 cauliflower, cut into florets
- 2 tsp curry powder
- 1 tsp ground white pepper
- 1/2 cup raisins or currants (soak 15 min in warm water to plump)
- 1 16-oz can diced tomatoes
- 1 15-oz can tomato sauce
- 2 Tbs honey
- 1 15-oz can garbanzo beans
- 6 cups water
- 3 cups uncooked couscous
- 1/2 cup dried figs, coarsley chopped
- 1/3 cup sliced almonds
Directions:
- In a heavy stockpot, heat the olive oil and saute the onion, garlic, potatoes, carrots, and cardamom. Stir until fragrant, add zucchini, yellow squash, and cauliflower. Add curry powder and pepper and stir.
- Drain the raisins and add to the pot, with tomatoes, tomato sauce, honey, and garbanzo beans. Cover and simmer for 30 minutes, adding up to 1 cup water if stew appears dry.
- While stew is cooking, cook couscous according to directions.
- After couscous sits, stir figs and almonds into the stew
- Fluff up the cousous and spoon a mound of couscous on each plate. Form a well in the center and ladle stew into the well.
06 Oct 2008 | By
lauranav
Another one from Typing One-Handed.
Whole Grain Cornbread
Serves about 9
1 cup yellow cornmeal (fresh ground if you have it)
1 cup whole wheat flour (also fresh ground)
2 to 4 tablespoons sugar
5 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
Preheat oven to 425 degrees F. (I grease an iron skillet and put it in the oven at this time.) In a large bowl, combine the corn meal, flour, sugar, baking powder, and salt. Ad milk, egg, and oil. Beat until fairly smooth, about one minute. Bake in greased or sprayed 8-inch square baking pan (or hot iron skillet) 20 to 23 minutes or until wooden pick inserted in center comes out clean. (I check it at 17 minutes when using the iron skillet.)
06 Oct 2008 | By
lauranav
I found this one over at Typing One-Handed.
Quick Chili
Serves 4
1 pound lean ground beef chuck
1 medium yellow onion, chopped
1/2 cup chopped green bell pepper
1 1/2 cups cooked pinto or kidney beans (one 15-oz. can, rinsed and drained)
2 10-oz. cans RO*TEL diced tomatoes and chilies, drained
1-2 cups frozen corn (optional)
1-2 tablespoons chili powder (to your own taste)
1 tablespoon ground cumin
2 tablespoons brown sugar (optional)
1 teaspoon salt
Combine the ground meat, onion, and bell pepper in a medium saucepan. Stirring constantly, cook over medium-high heat until the meat is crumbly and the onion is translucent, about 5 minutes. Add the beans, tomatoes, chili powder, cumin, and salt. Continue to cook and stir until the chili is bubbly, about 4 minutes.
05 Oct 2008 | By
lauranav
I found this one at Letters from a Hill Farm.
Ingredients
1 cup corn meal
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3 Tablespoons honey
1 1/2 cups milk
1/4 cup melted butter (she called for shortening)
3 egg yolks, well-beaten
3 egg whites, stiffly beaten
Mix together flour, corn meal, baking powder and salt.
Add egg yolks combined with milk, honey, and butter.
Fold in egg whites.
Bake on hot waffle iron, sprayed with cooking spray, and serve with butter and maple syrup.
Delicious! Perfect!
