4 pounds ground chuck (can use hamburger)
2-12 oz. cans of tomato paste
2-15/16 oz cans of tomato sauce
1/2 cup sugar
3 medium to large onions chopped very small
3 teaspoons garlic powder
2 teaspoons black pepper
4 teaspoons salt
6 Tablespoons chili powder
2 Tablespoons vinegar
hot water
Combine all ingredients in a LARGE heavy pan. Don't brown the beef or cook the onion first. Add 1/2 can of hot water from each can. (I swirl it around to get all the bits out and pour from can to can.) Stir all together and stir often at first to make sure the ground chuck doesn't clump together. Simmer uncovered slowly on a medium low heat for at least 3 hours, stirring occasionally. It does tend to pop out of the pan some so prepare for a clean up later. I would make it like this at first but in an emergency you can use a quart or so of home preserved tomatoes instead of the sauce and paste. I sometimes use two of the 28 oz tomatoes(crushed, pureed, whole, whatever) from the store or one or two of my quart size frozen tomatoes. This is pretty flexible...just be sure you have lots of tomatoes and don't forget the extra WATER. Add more water if you like it thinner.
I can't even remember where I got this recipe originally, but I have changed it to suit our tastes. It is very reminiscent of Jim's Spaghetti, a local restaurant.
We usually had this spaghetti when we were having guests and then the leftovers were either frozen in a freezer bag or made into baked spaghetti. If you thaw the leftovers you will likely need to add a 1/4 cup water or so to it to warm up without burning. It would serve us a couple of times later. Great served with a salad, garlic bread, and parmesan cheese.
Enjoy!
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Monday, September 21, 2009
Monday, July 20, 2009
Chicken Casserole
5 Chicken Breasts or Whole Chicken
2 Tablespoons Flour
4 Tablespoons Butter or Margarine
1 Cup Milk
1 Can Campbell’s Creamed Chicken Soup
1 Can Campbell’s Cream of Celery Soup
1 can Broth (can use 1 can of the water you cooked the chicken in)
1 stick butter or margarine
8 Ounce package Pepperidge Farms Dressing Mix
Cook chicken until tender in water to cover. Set the breasts to cool out of the water. Reserve water. When cool chop.
While chicken is cooling, in a skillet or pan over low heat melt butter to make a white sauce. Blend in the flour and stir until smooth. Then whisk in 1 cup milk. Let thicken over the heat, careful not to let it burn.
When thickened add cans of soup and the can of broth. Stir until smooth.
In another pan melt the stick of margarine or butter. Remove from heat and add the dressing mix stirring to coat well.
Grease a 9X13 baking dish and layer lightly half the dressing, half the chopped chicken, then the soup mixture. Then the rest of the chopped chicken, then the soup and end with the dressing on the top. Bake at 350° for 35 minutes.
This casserole is great with leftover green beans or broccoli added. You can substitute cream of rice or mushroom soup or another canned soup for the celery soup. When I make this I usually don't use the canned soups at all, but make a lot of white sauce with flour, hot water, lots of broth (either from the chicken I cook or bought), and a bit of milk. If you don't use the canned soups be sure you salt to taste the chicken broth or the white sauce. It will be very bland without the salt. This casserole does freeze nicely.
One of the highlights of our missionary experience was meeting so many people who fed us and cared for our needs with the love of Jesus in their hearts. One of those was the Hupp family, Oscar and Ruby. Ruby made this casserole for us the first year we were in Grace Gospel’s mission conference, about 1985 or '86, when they invited us for dinner. We loved the casserole and the Hupp’s. Ruby and I were always going to make a cookbook together. Sweet lady.
2 Tablespoons Flour
4 Tablespoons Butter or Margarine
1 Cup Milk
1 Can Campbell’s Creamed Chicken Soup
1 Can Campbell’s Cream of Celery Soup
1 can Broth (can use 1 can of the water you cooked the chicken in)
1 stick butter or margarine
8 Ounce package Pepperidge Farms Dressing Mix
Cook chicken until tender in water to cover. Set the breasts to cool out of the water. Reserve water. When cool chop.
While chicken is cooling, in a skillet or pan over low heat melt butter to make a white sauce. Blend in the flour and stir until smooth. Then whisk in 1 cup milk. Let thicken over the heat, careful not to let it burn.
When thickened add cans of soup and the can of broth. Stir until smooth.
In another pan melt the stick of margarine or butter. Remove from heat and add the dressing mix stirring to coat well.
Grease a 9X13 baking dish and layer lightly half the dressing, half the chopped chicken, then the soup mixture. Then the rest of the chopped chicken, then the soup and end with the dressing on the top. Bake at 350° for 35 minutes.
This casserole is great with leftover green beans or broccoli added. You can substitute cream of rice or mushroom soup or another canned soup for the celery soup. When I make this I usually don't use the canned soups at all, but make a lot of white sauce with flour, hot water, lots of broth (either from the chicken I cook or bought), and a bit of milk. If you don't use the canned soups be sure you salt to taste the chicken broth or the white sauce. It will be very bland without the salt. This casserole does freeze nicely.
One of the highlights of our missionary experience was meeting so many people who fed us and cared for our needs with the love of Jesus in their hearts. One of those was the Hupp family, Oscar and Ruby. Ruby made this casserole for us the first year we were in Grace Gospel’s mission conference, about 1985 or '86, when they invited us for dinner. We loved the casserole and the Hupp’s. Ruby and I were always going to make a cookbook together. Sweet lady.
Tuesday, May 26, 2009
Pizza Casserole
1 Pound Hamburger
1-2 Jars Pizza Sauce (14 ounce)
Pepperoni
Mozzarella Cheese
Garlic Powder
1 Box Curly Screw Noodles (cooked)
Your Favourite Pizza Toppings
Cook noodles while browning hamburger sprinkled with garlic powder. Drain grease from hamburger. Drain noodles. Add pizza sauce to hamburger. Layer hamburger mix then noodles then hamburger, then pepperoni, cheese, noodles, hamburger, pepperoni cheese. Bake 1/2 hour at 350.
You can really layer this however you want and add whatever you want...ham, sausage, onions, green peppers, banana peppers, green or black olives....just whatever you like. We like ours saucy so we add two jars of sauce or I make my own sauce. Freezes well so make two and freeze one. Can use a deep casserole dish or a 9 by 13 pan and that will make a difference how many layers you make. Can't mess it up.
From Dianne Pierce
1-2 Jars Pizza Sauce (14 ounce)
Pepperoni
Mozzarella Cheese
Garlic Powder
1 Box Curly Screw Noodles (cooked)
Your Favourite Pizza Toppings
Cook noodles while browning hamburger sprinkled with garlic powder. Drain grease from hamburger. Drain noodles. Add pizza sauce to hamburger. Layer hamburger mix then noodles then hamburger, then pepperoni, cheese, noodles, hamburger, pepperoni cheese. Bake 1/2 hour at 350.
You can really layer this however you want and add whatever you want...ham, sausage, onions, green peppers, banana peppers, green or black olives....just whatever you like. We like ours saucy so we add two jars of sauce or I make my own sauce. Freezes well so make two and freeze one. Can use a deep casserole dish or a 9 by 13 pan and that will make a difference how many layers you make. Can't mess it up.
From Dianne Pierce
Lemon Chicken
Chicken breasts....enough for one each person + 2-4 more
(I use about 10-12 breasts...usually I use the skinless, sometimes I use boneless)
Boil chicken over medium heat in enough water to cover by a couple of inches, salted with about 1 Tablespoon salt and some pepper.
(I boil mine in a 6 quart heavy pot and fill it half full of water)
Remove chicken pieces when tender and strain broth back into pot. (I skip the straining)
Add rice to the broth...as much as you want...I usually add a cup or two....depending how much I am making. If you want a thicker soup add even more rice. Cook covered until rice is tender, about 25 minutes. Chicken breasts should be cooling.
In a separate bowl beat the juice of two lemons with 2 eggs. SLOWLY add a little boiling water whisking constantly! The eggs will curdle and partially cook if you add it too fast. This is to thicken the broth. When the eggs and lemon juice have been heated by a cup or so of boiling water, slowly pour into the broth whisking constantly. Turn the heat down to low.
Chop the two to four extra chicken breasts and add to the lemon rice soup.
Brown the remaining chicken breasts in oil and season on both sides with garlic salt (or garlic powder and salt) and Aromat (if you can find it). When the chicken is nicely browned on all sides remove to a platter.
Sizzle the juice of two lemons and a little extra oil if necessary in the pan to get up all the crusty bits. Pour this over the chicken pieces.
Serve with the soup and some nice bread and Greek salad. (It goes well with broccoli, too) Don't forget to sop up all the good stuff with the bread. Adjust this recipe to fit your family's size and taste. I always add more lemon. You can hardly mess it up.
From Helen Niavradakis
(I use about 10-12 breasts...usually I use the skinless, sometimes I use boneless)
Boil chicken over medium heat in enough water to cover by a couple of inches, salted with about 1 Tablespoon salt and some pepper.
(I boil mine in a 6 quart heavy pot and fill it half full of water)
Remove chicken pieces when tender and strain broth back into pot. (I skip the straining)
Add rice to the broth...as much as you want...I usually add a cup or two....depending how much I am making. If you want a thicker soup add even more rice. Cook covered until rice is tender, about 25 minutes. Chicken breasts should be cooling.
In a separate bowl beat the juice of two lemons with 2 eggs. SLOWLY add a little boiling water whisking constantly! The eggs will curdle and partially cook if you add it too fast. This is to thicken the broth. When the eggs and lemon juice have been heated by a cup or so of boiling water, slowly pour into the broth whisking constantly. Turn the heat down to low.
Chop the two to four extra chicken breasts and add to the lemon rice soup.
Brown the remaining chicken breasts in oil and season on both sides with garlic salt (or garlic powder and salt) and Aromat (if you can find it). When the chicken is nicely browned on all sides remove to a platter.
Sizzle the juice of two lemons and a little extra oil if necessary in the pan to get up all the crusty bits. Pour this over the chicken pieces.
Serve with the soup and some nice bread and Greek salad. (It goes well with broccoli, too) Don't forget to sop up all the good stuff with the bread. Adjust this recipe to fit your family's size and taste. I always add more lemon. You can hardly mess it up.
From Helen Niavradakis
Lasagna
1 1/2 Pound Ground Beef
1 teaspoon Garlic Powder
1 1/2 teaspoons Salt
1 Tablespoon Parsley
1 Tablespoon Basil
1 Can Tomato Sauce (15/16 oz.)
1 Can Tomato Paste (6 oz)
6 Lasagna Noodles (cooked)
24 Ounce Carton Small Curd Cottage Cheese
2 Beaten Eggs
1/2 teaspoon Black Pepper
2 Tablespoons Oregano
1/2 Cup Parmesan Cheese
1 Pound Mozzarella Cheese, grated (divided in half)
Start frying the ground beef and put the water on for the lasagna noodles. Cook the noodles as the package directs with a bit of oil in the water. When the ground beef is browned, add the garlic powder, salt, parsley, basil, tomato sauce and paste. Mix well. Simmer. While the meat sauce is simmering put the cottage cheese into a medium size bowl. Add the eggs, pepper, oregano, and parmesan cheese. Mix well.
First layer:
Spread HALF the meat sauce into a 9 by 13 baking dish....then lay three of the noodles on top of the sauce, trying to cover the pan. Noodles will be hot, use tongs. Spread HALF of the cottage cheese mixture on top of the noodles. Sprinkle HALF the mozzarella cheese on top of the cottage cheese.
Second layer:
Begin this time with the NOODLES, placing them on top of the mozzarella cheese. Then spread the remaining cottage cheese mixture on top of the noodles. Sprinkle the rest of the mozzarella cheese on top of the cottage cheese mix and end with the other half of the meat sauce.
Bake at 375 degrees for 30 minutes. Let set 15 minutes before cutting so it won't be runny. This recipe freezes nicely, so why not make two and freeze one. Freeze in greased 9 by 13 pan and pop out to wrap in foil. Then you can take it out of the foil and put it right back in the same pan. Or line your pan with foil before you start, though I don't recommend this as the foil will stick to the lasagna and it will be hard to get out without getting foil in your food.
From Joyce Hampton
1 teaspoon Garlic Powder
1 1/2 teaspoons Salt
1 Tablespoon Parsley
1 Tablespoon Basil
1 Can Tomato Sauce (15/16 oz.)
1 Can Tomato Paste (6 oz)
6 Lasagna Noodles (cooked)
24 Ounce Carton Small Curd Cottage Cheese
2 Beaten Eggs
1/2 teaspoon Black Pepper
2 Tablespoons Oregano
1/2 Cup Parmesan Cheese
1 Pound Mozzarella Cheese, grated (divided in half)
Start frying the ground beef and put the water on for the lasagna noodles. Cook the noodles as the package directs with a bit of oil in the water. When the ground beef is browned, add the garlic powder, salt, parsley, basil, tomato sauce and paste. Mix well. Simmer. While the meat sauce is simmering put the cottage cheese into a medium size bowl. Add the eggs, pepper, oregano, and parmesan cheese. Mix well.
First layer:
Spread HALF the meat sauce into a 9 by 13 baking dish....then lay three of the noodles on top of the sauce, trying to cover the pan. Noodles will be hot, use tongs. Spread HALF of the cottage cheese mixture on top of the noodles. Sprinkle HALF the mozzarella cheese on top of the cottage cheese.
Second layer:
Begin this time with the NOODLES, placing them on top of the mozzarella cheese. Then spread the remaining cottage cheese mixture on top of the noodles. Sprinkle the rest of the mozzarella cheese on top of the cottage cheese mix and end with the other half of the meat sauce.
Bake at 375 degrees for 30 minutes. Let set 15 minutes before cutting so it won't be runny. This recipe freezes nicely, so why not make two and freeze one. Freeze in greased 9 by 13 pan and pop out to wrap in foil. Then you can take it out of the foil and put it right back in the same pan. Or line your pan with foil before you start, though I don't recommend this as the foil will stick to the lasagna and it will be hard to get out without getting foil in your food.
From Joyce Hampton
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