2 cans of Bush Best Chili Beans
1 lb. Ground Chuck
1 Cup Chopped Onions
1 Cup Chopped Green Pepper
1 Can (14.6. oz) Diced Tomatoes
1 Can (6oz.) Tomato Paste
1/2 Cup Water
1/2 tsp. Salt
1 tbsp Chili Powder
2 tsp. Oregano
1 tsp. Sugar
In large pan cook beef, onions and green peppers until meat is browned. Drain and put in a crockpot with all the other ingredients cook on low all day or on high half a day or on stovetop for 20 minutes.
Sunday, March 1, 2009
Basic Cornbread
1 Egg, Beaten
1 1/3 Cup of Milk
1/4 Cup of Oil
2 Cups of Martha White Buttermilk Self-Rising Corn Meal
Heat oven to 450 degrees. Grease 9-inch ovenproof skillet or 9-inch square pan, place in oven to heat. In large bowl, combine all ingredients; mix well. Pour batter into hot greased pan. Bake at 450 degrees for 20-25 minutes.
1 1/3 Cup of Milk
1/4 Cup of Oil
2 Cups of Martha White Buttermilk Self-Rising Corn Meal
Heat oven to 450 degrees. Grease 9-inch ovenproof skillet or 9-inch square pan, place in oven to heat. In large bowl, combine all ingredients; mix well. Pour batter into hot greased pan. Bake at 450 degrees for 20-25 minutes.
Stuffed Jalapeno Peppers
18 - 20 Jalapeno Peppers
8oz. Cream Cheese - Softened
1 lb. Sausage
1 tbsp Chopped Garlic
Parmesan Cheese
Split peppers in half, clean out seeds and seams. Place on cookie sheet. Brown sausage, drain, add cream cheese and garlic. Spoon into pepper halves, sprinkle parmesan cheese on top and back 20 minutes at 350 degrees.
WARNING: WEAR PLASTIC GLOVES WHEN CLEANING OUT THE PEPPERS!!!
8oz. Cream Cheese - Softened
1 lb. Sausage
1 tbsp Chopped Garlic
Parmesan Cheese
Split peppers in half, clean out seeds and seams. Place on cookie sheet. Brown sausage, drain, add cream cheese and garlic. Spoon into pepper halves, sprinkle parmesan cheese on top and back 20 minutes at 350 degrees.
WARNING: WEAR PLASTIC GLOVES WHEN CLEANING OUT THE PEPPERS!!!
Beef Stoganoff
1 lb. Ground Chuck
1 medium Onion
2 tbsp All-Purpose Flour
1/2 tsp garlic Salt
1/2 tsp Pepper
1-2 pkg. fresh sliced Mushrooms
1 tbsp Butter, Melted
1 can (10 3.4 oz.) Cream of Mushroom Soup, undiluted
1 container (8oz.) Sour Cream
Brown chuck and onion in a pan. Drain and then place back in pan with sliced mushrooms and melted butter and cook until mushrooms are tender. Stir in flour, salt and pepper; cook and stir for 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream and heat thoroughly.
Serve over a baked potato, noodles or rice.
1 medium Onion
2 tbsp All-Purpose Flour
1/2 tsp garlic Salt
1/2 tsp Pepper
1-2 pkg. fresh sliced Mushrooms
1 tbsp Butter, Melted
1 can (10 3.4 oz.) Cream of Mushroom Soup, undiluted
1 container (8oz.) Sour Cream
Brown chuck and onion in a pan. Drain and then place back in pan with sliced mushrooms and melted butter and cook until mushrooms are tender. Stir in flour, salt and pepper; cook and stir for 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream and heat thoroughly.
Serve over a baked potato, noodles or rice.
Egg Drop Soup
3 Cups of Chicken Broth
1 Green Onion with Top
1 sp. Salt
Dash of Pepper
2 Eggs, Slightly Beaten
Heat chicken broth, salt and pepper to boiling in saucepan. Stir green onions into eggs. Pour egg mixture slowly into broiling broth, stirring constantly with fork to for shreds of egg.
1 Green Onion with Top
1 sp. Salt
Dash of Pepper
2 Eggs, Slightly Beaten
Heat chicken broth, salt and pepper to boiling in saucepan. Stir green onions into eggs. Pour egg mixture slowly into broiling broth, stirring constantly with fork to for shreds of egg.
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