1.5 c. herb-seasoned stuffing mix or 1 sm. box
1/3 c. evaporated milk
1 lb. ground beef
1 can cream of mushroom soup
2 tsp. Worcestershire sauce
1 T. ketchup
Prepare stuffing according to package. Combine evaporated milk and meat. Divide into 5-6 patties. On waxed paper, pat each portion into a 5-6 in. circle. Put 1/4 c. stuffing into center of each patty. Fold over and seal meat together. Put leftover stuffing around bundles in 1.5 qt. casserole dish. Combine remaining ingredients. Pour over meat.
Bake uncovered for 45 minutes at 350°.
Showing posts with label family. Show all posts
Showing posts with label family. Show all posts
Friday, January 4, 2008
Reuben Meat Loaf
1 beaten egg
1 c. soft rye bread crumbs
1/2 c. chopped onion
1/4 c. sweet pickle relish
1 c. shredded Swiss cheese
1/4 c. Russian salad dressing
1 T. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1.5 lbs. lean ground beef
1 (8 oz.) can sauerkraut, drained and finely snipped
In bowl, combine egg, bread crumbs, onion, relish, salad dressing, Worcestershire sauce, salt, pepper; add ground beef and mix well. On waxed paper pat mixture to a 12x8 inch rectangle; top with sauerkraut and 3/4 c. of the cheese. Roll up meat jelly-roll style, beginning with short side. Press ends to seal. Place roll, seam side down in a 9x13 pan. Bake 350° for 50 minutes. Sprinkle cheese on top. Bake potatoes along with meat loaf.
Serves 8.
1 c. soft rye bread crumbs
1/2 c. chopped onion
1/4 c. sweet pickle relish
1 c. shredded Swiss cheese
1/4 c. Russian salad dressing
1 T. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1.5 lbs. lean ground beef
1 (8 oz.) can sauerkraut, drained and finely snipped
In bowl, combine egg, bread crumbs, onion, relish, salad dressing, Worcestershire sauce, salt, pepper; add ground beef and mix well. On waxed paper pat mixture to a 12x8 inch rectangle; top with sauerkraut and 3/4 c. of the cheese. Roll up meat jelly-roll style, beginning with short side. Press ends to seal. Place roll, seam side down in a 9x13 pan. Bake 350° for 50 minutes. Sprinkle cheese on top. Bake potatoes along with meat loaf.
Serves 8.
One-Step Lasagne
1.5 c. water
2 (15.5 oz.) jars spaghetti sauce
1 lg. box lasagna noodles, uncooked
15 oz. ricotta cheese
8 oz. mozzarella cheese
1/2 c. Parmesan cheese
Combine water with spaghetti sauce in bowl. Cover bottom of 9x13 pan with 1.25 c. sauce. Arrange uncooked noodles (overlapping a little) on top of sauce. Spread half the ricotta and half the mozzarella over noodles. Sprinkle with 2 T. Parmesan cheese. Add another layer of sauce. Repeat with another layer of noodles, ricotta, and mozzarella and 2 T. Parmesan. Top with another layer of noodles and remaining sauce. Sprinkle with Parmesan. Cover tightly with foil. Bake at 350° for 1 hour. Let stand uncovered 10 minutes before serving.
2 (15.5 oz.) jars spaghetti sauce
1 lg. box lasagna noodles, uncooked
15 oz. ricotta cheese
8 oz. mozzarella cheese
1/2 c. Parmesan cheese
Combine water with spaghetti sauce in bowl. Cover bottom of 9x13 pan with 1.25 c. sauce. Arrange uncooked noodles (overlapping a little) on top of sauce. Spread half the ricotta and half the mozzarella over noodles. Sprinkle with 2 T. Parmesan cheese. Add another layer of sauce. Repeat with another layer of noodles, ricotta, and mozzarella and 2 T. Parmesan. Top with another layer of noodles and remaining sauce. Sprinkle with Parmesan. Cover tightly with foil. Bake at 350° for 1 hour. Let stand uncovered 10 minutes before serving.
Elegant Steak and Rice
1.5 lbs. round steak
1.5 T. vegetable oil
1 can mushrooms
2 onions, separated in 1/2 in. rings
1 can cream of mushroom soup
1.5 tsp. garlic salt
3 c. hot cooked rice
Cut steak into thin strips. In a large skillet, brown meat in oil, using high heat. Add onions. Sauté until tender crisp. Pour soup over steak. Add mushrooms, juice and garlic salt. Reduce heat, cover and simmer for 1/2 to 1 hour. (Could bake at 350°.) Serve over fluffy rice.
1.5 T. vegetable oil
1 can mushrooms
2 onions, separated in 1/2 in. rings
1 can cream of mushroom soup
1.5 tsp. garlic salt
3 c. hot cooked rice
Cut steak into thin strips. In a large skillet, brown meat in oil, using high heat. Add onions. Sauté until tender crisp. Pour soup over steak. Add mushrooms, juice and garlic salt. Reduce heat, cover and simmer for 1/2 to 1 hour. (Could bake at 350°.) Serve over fluffy rice.
Turkey Tetrazzini
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. turkey or chicken broth, or part milk
2 c. grated cheese
6 c. cooked spaghetti (12 oz. uncooked)
4 c. diced cooked turkey
1/2 c. mushrooms and/or toasted almonds (optional)
1/2 c. grated Parmesan cheese
Dash paprika
Blend soups and broth (part milk will work just fine). Stir in cheese; mix with spaghetti, turkey, and mushrooms. Turn into greased 11 1/2 x 7 3/8 inch baking dish. Sprinkle top with Parmesan cheese and paprika.
Bake at 350° for 30 minutes until bubbly and brown.
***********************************************
I'll have to ask Mom what "part milk" means (okay to substitute milk for broth if you don't have enough?), and is it just me, or is that an odd dish size? I'm thinking it will probably be okay in a 9 x 13, I'll just have to watch the baking time.
1 can cream of chicken soup
1 c. turkey or chicken broth, or part milk
2 c. grated cheese
6 c. cooked spaghetti (12 oz. uncooked)
4 c. diced cooked turkey
1/2 c. mushrooms and/or toasted almonds (optional)
1/2 c. grated Parmesan cheese
Dash paprika
Blend soups and broth (part milk will work just fine). Stir in cheese; mix with spaghetti, turkey, and mushrooms. Turn into greased 11 1/2 x 7 3/8 inch baking dish. Sprinkle top with Parmesan cheese and paprika.
Bake at 350° for 30 minutes until bubbly and brown.
***********************************************
I'll have to ask Mom what "part milk" means (okay to substitute milk for broth if you don't have enough?), and is it just me, or is that an odd dish size? I'm thinking it will probably be okay in a 9 x 13, I'll just have to watch the baking time.
Chicken Casserole
1/2 cube butter (4T)
3/4 c. raw rice
1 can chicken rice soup
1 can chicken gumbo soup
2 c. cooked chicken or 1 sm. can chicken
Melt butter in casserole dish, stir in raw rice and soups. Add chicken. Bake in covered casserole dish at 350° for one hour.
***********************************************
I'm not sure what size of can of soup it intends, but I'm thinking probably the 12ish oz ones.
3/4 c. raw rice
1 can chicken rice soup
1 can chicken gumbo soup
2 c. cooked chicken or 1 sm. can chicken
Melt butter in casserole dish, stir in raw rice and soups. Add chicken. Bake in covered casserole dish at 350° for one hour.
***********************************************
I'm not sure what size of can of soup it intends, but I'm thinking probably the 12ish oz ones.
Thursday, January 3, 2008
Popeye Pancackes (aka German Pancakes)
This is one of Ye Olde Family Recipes. I have used 100% whole wheat flour and actually prefer it, so any ratio blend should work as well.
Popeye Pancakes
1 c. milk
1 c. flour
6 eggs
1/4 t. salt
3-6 T. butter
In 9x13 pan , melt 3-6 T. butter in 350° oven. Combine all other ingredients with blender or egg beater until frothy. Pour batter into pan once butter is sizzling. Bake for 25-35 minutes until lightly browned. Serve like pancakes.
Popeye Pancakes
1 c. milk
1 c. flour
6 eggs
1/4 t. salt
3-6 T. butter
In 9x13 pan , melt 3-6 T. butter in 350° oven. Combine all other ingredients with blender or egg beater until frothy. Pour batter into pan once butter is sizzling. Bake for 25-35 minutes until lightly browned. Serve like pancakes.
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