It Inspired Me

 2 cans tomato paste 3 (8 oz) cans tomato sauce 1 medium onion chopped 1 t sweet basil 2 large bay leaves 1 t oregano 1 t salt 1/2 t pepper 2 lbs ground beef Chop onions, heat olive oil in large kettle.  Add ground beef and onions, browning well.  Add tomato paste and 3 cans of cold water.  Mix well.  Add remaining ingredients.  Simmer about 1-2 hours, stirring occasionally.  

 This is a recipe from a very special lady, Hedvig Seeland.  These potatoes are to be made ahead, to make things easier on the day of your event.  They may not win a lot of healthy awards but they are easy and tasty.   5 lb potatoes 6 oz cream cheese 1 c. sour cream 2 T margarine or butter 1/4 t pepper 2 t onion salt Cook peeled potatoes in boiling salted water oil tender.  Drain.  Mask until smooth.  Add remaining ingredients. Beat until light and fluffy.  Cool.  Cover and place in refrigerator.  May be used any time within 2 weeks.   Day of -- when you decide you are ready to make these, dot with butter and bake at 350 for about 30 minutes.   Makes 12 servings.  

There's nothing like a good Swedish Meatball.  These can be made ahead or frozen.  They are awesome served over rice.  You could even try it over the coconut rice.  Also good as an appetizer or over spaetzle.   4 eggs, slightly beaten 2 c. milk 1 c bread crumbs 4 T butter, separated 1 c onion, finely chopped 2 lb ground chuck 1/2 lb ground pork 1/4 t allspice 1/4 t nutmeg 1/4 t ground cardamom 1/3 c flour 3 t. salt 1 1/2 t dill, separated 1/4 t pepper 2 cans (10.5 oz each) condensed beef broth, undiluted 1 c light cream in large bowl, combine eggs, milk and bread crumbs.  In 2 tablespoons hot butter, sauce onion until soft, about 5 minutes.  Life out with slotted spoon.  Add to bread crumb mixture with ground meats.  Add spices and salt.  Mix well.  refrigerate, covered, for one hour.  Shape into meatballs, should make about 60 meatballs.  With remaining 2 tablespoons of butter, sauce meatballs until browned.  Once br...

This is a Barefoot Contessa recipe. It can be made ahead and is a simple recipe to put together. 3 cups chopped yellow onions (2 large onions) 2 tablespoons good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1/3 cup Worcestershire sauce 3/4 cup chicken stock 1-1/2 teaspoons tomato paste 5 pounds ground turkey breast 1-1/2 cups plain dry bread crumbs 3 extra-large eggs, beaten 3/4 cup ketchup Preheat the oven to 325 degrees. In a medium sauté pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased baking sheet. Spread the ketchup evenly on top. Bake for 1-1/2 hours,...

This recipe is thanks to Bonnie. As expected it is creamy and cheesy and delicious 2-1/2 cups uncooked elbow macaroni 6 tablespoons butter, divided 1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon sugar 2 cups whole milk 8 ounces process cheese (Velveeta), cubed 1-1/3 cups 4% cottage cheese 2/3 cup sour cream 2 cups shredded sharp cheddar cheese 1-1/2 cups soft bread crumbs Directions 1. Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. 2. Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. 3. Bake, uncovered, at 350° for 30 minutes or until golden brown.

1 lb ground turkey 1/2 t salt 2 eggs 1/2 c Bisquick 1 c. milk 1 c. cheddar cheese, shredded Heat over to 400 degrees and grease a 9" pie plate.   Cook turkey and onion til turkey is browned, drain well.   Spread in pie plate.  Sprinkle with cheese.   Stir remaining ingredients til blended and pour into pie plate.   Bake for 25 minutes

 What can I say about the classic porcupine recipe?  This could be used to stuff peppers too.  I think this would be a good freezer item.   1/2 lb ground beef 1/4 c uncooked rice 1/4 c milk or water 2 T chopped onion 1/2 t salt  1/4 t celery salt dash of pepper 1 T shortening 8 oz can tomato sauce 1/2 c water 1 1/2 t Worcestershire sauce Mix beef, rice, milk, onion and seasonings.  Form into 4 medium sized balls. Fry in melted shortening, turning frequently, until light brown, but not crusty, on all sides.  Add tomato sauce, water and Worcestershire sauce.  Mix well.  Cover and simmer for 45 minutes over low heat.  Add a small amount of additional water if liquid cooks down too much.  Serves 2.  

 This is another one of my mom's recipes.  I have childhood memories of her making this.  Unfortunately it's another one of the steak like recipes that I am not in love with, but I want to keep record of another one of the recipes in her inventory.   1 1/2 lb top beef round or sirloin steak, about 1 inch thick 1 c water 1 medium onion, cut into 1/4 inch slices 1/4 t ginger 2 medium green peppers, cut into strips about 3/4 inch wide Rice: 1 T cornstarch 2-3 t. sugar 2 T soy sauce 2 medium tomatoes Trim fat from meat, cutting meat into strips 2x1x1/4 inch.  Brown meat in small amount of oil.  Once browned, stir in water, onion and ginger.  Heat to boiling.  Cover and simmer for 12-15 minutes for round steak or 5-8 minutes for sirloin.  Add green pepper strips during the last five minutes of simmering.  While meat simmers, cook rice as directed on package for 4-6 services.  Blend cornstarch, sugar and soy.  Stir into meat mixture....

 I have to admit, this is not a favorite of mine but it is another of my mom's recipes.  I want to be sure to record this recipe to have for future records.  Perhaps someone will enjoy it someday, or my tastes will change and I'll learn to love a good cube steak.... 1 lb cube steaks 1 t. salt 1/8 t pepper 3 T flour 1 t. dry mustard 1 t. Worcestershire sauce 3 T chili sauce or catsup  2 T lemon juice Springle cube steaks with salt, pepper and flour.  Brown in about 3 T oil.  Once browned, remove cube steaks and add dry mustard, Worcestershire sauce, chili sauce and lemon juice to skillet.  Heat until boiling. Spoon sauce over steaks and serve.  

 This is another mom recipe.  Good make ahead dinner.   1/4 c. butter 1/2 c. chopped onion 1/2 c. chopped green pepper 1 1/2 lb ground chuck 1 1/2 t salt  1/4 t pepper 1/2 t dried oregano 2 T Worcestershire 8 oz. elbow macaroni 3 oz. button mushrooms 10.5 oz can condensed tomato soup 1 medium tomato, chopped 1/2 c. grated Parmesan cheese Preheat oven to 375 degrees.  Saute onion and pepper in butter oil tender, about 5 minutes.  Add beef and cook until browned, about 5 minutes.  Add salt, pepper, oregano and Worcestershire.  Cook pasta according to mfr directions, drain when al dente.  To a 2 1/2 qt casserole dish, combine meat mixture, pasta, mushrooms, tomato soup, chopped tomato.  Bake covered for 40 minutes.  Remove cover, sprinkle with parmesan cheese and return to over for another five minutes, or until nicely browned.  Serves 6-8 

Here;s another lasagna recipe. This one is special because it's my moms.   1/2 lb ground beef and 1/2 lb ground pork or 1 lb Italian sausage 1 medium onion, chopped (or 1 envelope onion soup mix) 1 can (2 #) tomatoes, mashed 1 can (6 oz) tomato paste 1/2 t basil 1/8 t pepper 1 t. sugar 1/2 c water 9 lasagna noodles 1T vegetable oil 2 eggs  1 lb ricotta or cottage cheese  16 oz sliced mozzarella cheese 1/2 c grated Parmesan cheese Brown meats and onion.  Pour off drippings.  Break up tomato.  Combine with tomato paste, water, sugar, salt, basil and pepper into a medium-sized saucepan.  Cover and simmer for one hour, or until slightly thick.  Stir in browned meat.  While sauce simmers slide lasagna noodles, one at a time so as not to break, into a large kettle of boiling salted water.  Add oil to help keep the noodles from sticking.  Cook about 15 minutes, stirring often, until just tender.  Erin and cover with cold water, until ...

This is a simple recipe for take out style orange chicken.  Nothing fancy, just a good orange chicken recipe.  Serve with rice.     1 cup chicken broth 1 cup orange juice 1/2 cup honey 1/2 cup packed brown sugar 1 to 2 teaspoons crushed red pepper flakes 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon sesame oil 2 garlic cloves, minced 1/4 teaspoon ground ginger 6 boneless skinless chicken breast halves (about 6 ounces each) 3 tablespoons cornstarch 1/4 cup water 4 ounces uncooked rice noodles Chopped green onions Combine first 10 ingredients until well mixed. Place chicken in a 4- or 5-qt. slow cooker; add broth mixture. Cook, covered, on low until tender, 3-4 hours. Remove chicken; when cool enough to handle, coarsely shred meat with 2 forks. Set aside. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return chicken to slow cooker; add noodles. Cook, covered, on low for 15 minutes. Stir noodles; cook until thick...

2 pounds dry pinto beans 2 t onion powder 2t garlic powder 1 small can vegetable stock 2 heaping T adobo seasoning 2 t oregano 2 t cumin  Cook beans in pressure cooker with water. No salt. It tends to make the outside of the beans tough. Once soft, drain and rinse breaks. Out back into out AAK’s as remaining ingredients. Cook till at least got, our slow cook longer.  That’s it... enjoy with your favorite cheese, rice or meat.

This is yet another recipe for Mexican style pinto beans. They are easy and tasty!!  Remember, beans freeze well, so make a big batch.  Enjoy with rice or in a taco.       1 pound dry pinto beans — 2 cups 2 teaspoons extra-virgin olive oil 1 small yellow onion — chopped into 1/4-inch dice 1 jalapeno — cored, seeded, and finely chopped (I left this out) 3 cloves garlic — minced (about 1 tablespoon) 4 cups low-sodium chicken stock or vegetable stock — divided 3 cups water 2 bay leaves 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/8 to 1/4 teaspoon cayenne pepper — optional For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional) Place the pinto beans in a large colander. Thoroughly rinse while removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside. Turn a 6-quart (or larger) Instant Pot to SA...

I found this recipe for muffins. Take note of the baking directions. It really working to give a nice speak to each muffin. This recipe is to be used as a base recipe for all different types muffins. They were delicious!! 1 and 3/4 cups (220g) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon or apple pie spice 1/2 cup (115g or 1 stick) butter 3/4 cup (150g) packed light brown sugar 2 large eggs, at room temperature 1/2 cup (120g) sour cream or plain yogurt, at room temperature 1 and 1/2 teaspoons pure vanilla extract 1/4 cup (60ml) milk (any kind), at room temperature Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, ab...

This is a great recipe to keep on hand after Thanksgiving turkey dinner.  It's simple and tasty and is made with ingredients you probably have on hand in your pantry.  1-8 ounce pkg spaghetti 3 T. butter 1 small onion, diced 1/4 c. flour 2 3/4 c. milk 1 chicken bouillon cube 1/2 t. salt 1/4 c. parmesan cheese 2 c. bread crumbs 3 T. butter 2 c. cubed cooked turkey Cook spaghetti according to package instructions, keeping on the firmer side.  In a 2 qt saucepan over medium heat, brown onion in butter until tender.  Stir in flour until blended.  Gradually stir in milk and salt.  Cook unitl mixture is slightly thickened.  Remove from heat.  Stir in cheese.  Melt butter while stirring in bread crumbs.  Combine the pasta and milky sauce.  Add turkey.  Toss to mix well.  Pour into 12x8" pan.  Top with bread crumb mixture.  Bake 20 minutes, or until heated through and slightly browned on the top. 

This is one of the recipes I remember well from growing up.  It is easy to make and will await the arrival of your late arriving family members without being soggy and gross. 6 oz. penne or other tube shaped pasta 3/4# ground beef 1 can (14.5 ounces) stewed tomatoes 1 c. sliced green onions 1 pkg (3 oz) cream cheese 1/2 c. shredded Swiss cheese 1/2 c. shredded Parmesan cheese 1/2 c. shredded sharp cheddar cheese Cook pasta according to package directions, stopping at the al dente stage.  Brown meat.  Add salt and pepper to taste.  Add tomatoes.  Cook uncovered until slightly thickened.  Stir in onions and cream cheese.  Toss with remaining ingredients.  Cover for two minutes to melt the cheese.

This is a tried and true recipe in our house.   If Chris is making dinner and wants to use venison, this is most likely the recipe he'll choose.  It's delicious served over his biscuits.  He usually makes it on the stove, but it would also work in a slow cooker or pressure cooker.  2# beef roast (or venison roast), cubed 2 T oil 1 c. water 3 large potatoes, cut into one inch cubes 4 medium carrots, sliced into one inch size pieces 1 large green (or red or orange or yellow) pepper, chopped 4 garlic cloves 1 medium onion, chopped 2 t. salt 1/2 t. pepper 2 T. beef bouillon 1 (14 ounce) can diced tomatoes, undrained.  Brown meat in oil.  Add water, potatoes, carrots, pepper, garlic, onion, salt and pepper.  Simmer for two hours.  Stir in bouillon and tomatoes.  Serve hot. 

Not sure where this recipe came from but it makes a tasty flavorful stew. 3# boneless venison chucks 1 large onion, diced 1/2 c green pepper, chopped Water 2 t. instant beef bouillon 1 can tomato soup 1/4 c Worcestershire sauce 1 t. garlic powder 1 t. dry mustard 1 t. thyme 1 T paprika 2 T. Brown sugar Remove fat from meat and place in crock pot.  Add onion and green pepper. Add enough water to cover the meat and vegetables.  Add bouillon.  Cook on low until meat shreds easily with a fork, about 6 hours.  Let the water cook down to about 1/2 cup.  Add remaining ingredients and stir to mix.  Simmer for about one more hour.  Meat should be well shredded by the end of the cooking time.  Spoon over toasted bun halves to serve. 

2 eggs 1 ¾ cups milk ¼ c melted butter 1 T honey ½ t cinnamon ¼ t sods 1 ½ c wheat flour 2 t baking powder 1/8 t salt In a large mixing bowl whisk together the eggs, milk, butter, honey, cinnamon, and baking soda until well combined.  Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.  When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Cook till done.