Monday, August 3, 2015

DELICIOUS AMERICAN CHOP SUEY


3 Tbl olive oil
3 Tbl butter
1 med onion, diced fine
1 med green pepper, diced fine
1 med yellow squash, diced fine
1 lb hamburger
2 tsp garlic powder
2 tsp onion powder
1 28 oz can diced tomatoes
2 15 oz can tomato sauce
2 tsp sugar
1/4 tsp cinnamon
1 lb elbow macaroni

Heat the olive oil and butter in a large pot over medium-high heat.  Add the onion, green pepper and yellow squash and cook until softened, about 8 minutes.  Add the hamburger, garlic powder, onion powder.  Cook, stirring occasionally, until the meat is cooked through.  Add the diced tomatoes, tomato sauce, sugar and cinnamon, and stir until thoroughly mixed.  Bring the pot to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce thickens, about 45 minutes.  In the meantime, bring a pot of water to boil.  Add the elbow macaroni and stir occasionally until cooked.  Drain and fold into the sauce, and mix well.

serves 6

Friday, February 13, 2015

HAMBURGER STEAKS W/ ONION GRAVY






1lb burger
1 Egg
1/3 C Bread Crumbs
1/2 tsp Black Pepper
1 tsp Salt
1/2 tsp Onion Powder
1 clove garlic, minced
1 tsp Worcestershire Sauce
1 Tbl Oil
1 1/2 C thinly Sliced Onion
2 Tbl Flour
1 C Beef Broth
1/2 tsp Salt

Mix together first 8 ingredients. Form into Patties. Cook out on your gas grilled.
Heat the oil in fry pan and cook onions until golden. Mix in flour   Then slowly add the beef broth and salt. Cooking until thickened. Serve over the hamburger steaks.




Friday, December 12, 2014

Cheesy Beef & Bacon Burger Meatloaf

1/4 lb bacon, cooked crisp, drain and crumble set aside 1/2 cup
1 1/2 lbs burger
1 1/2 C shredded cheddar cheese
2 eggs, beaten
1/3 C bread crumbs
1/3 C mayonnaise
1 Tbl Worcestershire sauce
1/2 tsp each salt & pepper
1/2 C catsup
1/4 tsp hot pepper sauce
3 Tbl Dijon mustard

In a large bowl mix the first 8 ingredients. In separate bowl mix together catsup, hot pepper sauce, and mustard. Reserve 3tablespoons. Mix remaining into burger mixture. Press lightly into an U greased 5 x 9 loaf pan. Spread remaining sauce over the top and sprinkle with reserved bacon. Bake at 350 for 55-60 minutes or until done.
Serves 6-8

Friday, November 23, 2012

Mediterranean Beef Skillet

2 1/2 C uncooked rotini pasta
1lb ground beef
1/2 t dried basil
1/2 t black pepper
14 oz can diced tomatoes with garlic and onion
8 oz can tomato sauce
7 oz bag baby spinach, coarsely chopped
2.5 oz can sliced black olives, drained
1/2 C crumbled herb flavored feta cheese

Prepare pasta according to package directions; drain. Cover and keep warm.
Meanwhile, brown beef in large skillet over medium high heat 5 minutes, stirring to break up meat. Drain fat. Stir in basil and pepper. Add tomatoes, tomato sauce, spinach and olives; mix well. Cook over medium heat 10 minutes. Stir in reserved pasta; cook 5 minutes or until heated through. Sprinkle with feta cheese.

Serves 4

Cream Cheese Scones

4 1/2 C flour
1/2 C sugar
4 t baking powder
2/3 C butter
3/4 C cream cheese
2 eggs
3/4 C milk

Mix the flour, sugar and baking powder in a bowl. Cut in the butter and cream cheese until it looks like little peas. Gently mix in the eggs and milk until a dough forms.  Split the dough in half and make 2 8 inch circles. Cut these into 8 wedges each and place on a parchment lined baking sheet. Bake at 350 for 15-20 minutes or until done.

You may add in up to 1 cup of your favorite fruit, chocolate chips or nuts.

Makes 16 scones

Snickerdoodle Muffins

2 1/4 C flour                            3/4 t baking powder
3/4 t baking soda                      3/4 t cream of tartar
1/2 t nutmeg                             1/2 t salt
1 C butter, softened                  1 C sugar
2 eggs                                      2 t vanilla
1 C sour cream                         1/4 C buttermilk
Topping:
2/3 C sugar
2 T cinnamon

Preheat oven to 350. Line muffin pan with liners. Whisk together dry ingredients. In another bowl cream butter and sugar until light and fluffy. Beat in eggs. Beat in vanilla. Beat in 1/2 of flour mixture. Beat in buttermilk and sour cream. Beat in remaining flour mixture. Using an ice cream scoop, drop dough 2 or 3 at a time into bowl of cinnamon/sugar. Sprinkle the sugar mixture then roll it around to coat it. Place in muffin pan. Sprinkle remaining sugar/cinnamon mixture on top. Bake 18-22 minutes or until done.

Makes 12-16 muffins

Glazed Doughnut Muffins

1/4 C butter, softened            1/4 t baking soda
1/4 C vegetable oil                 3/4 t nutmeg
1/2 C sugar                           1 t cinnamon
1/3 C brown sugar                 3/4 t salt
2 eggs                                   1 t vanilla
1 1/2 t baking powder            2 2/3 C flour
1 C milk
Glaze:
3 T butter, melted
3/4 t vanilla
1 C powdered sugar
2 T hot water

Preheat oven to 425. Line muffin pan with paper liners. In the bowl of a stand mixer, beat butter, vegetable oil and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir in flour alternately with milk until thoroughly combined. Spoon batter into 12 muffin cups and smooth tops. Bake until tops are pale golden and springy to the touch, 15 to 17 minutes. Cool muffins in the tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. To make the glaze, in a medium bowl mix together the melted butter, sugar, vanilla and hot water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.