Main Meals
3 pounds ground beed
2 envelope onion soup mix
2 envelopes brown gravy mix
2 cans mushrooms
1-2 dash hot sauce
Brown ground beef and drain fat. Add onion soup mix, brown gravy mix, mushrooms, and hot sauce; mix well. Cool mixture and place 2 cup amounts into quart freezer bags and freeze. Makes about 4-5 bags.
2 pounds ground beef, pork or turkey
1-2 cups cheddar cheese, grated
2 (2 ounce) cans black olives, sliced
1 package corn tortillas
2 (15 ounce) cans tomato sauce
2 (20 ounce) can mild enchilada sauce
1 (7 ounce) can El Pato sauce (optional)
Brown meat in skilled until well done; drain. Add tomato sauce, enchilada sauce, and El Pato sauce (if desired). Spray 9” by 13” casserole pan with non-stick spray. Layer bottom of pan with ½ tortillas. Pour ½ of meat mixture on top of tortillas. Top with ½ olives followed by ½ of grated cheese. Repeat process. Cover with foil and bake at 300 degrees for 20 minutes. Remove foil and bake uncovered for ten more minutes.
½ pound pork, ground
¾ pound beef, ground
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon corianger
¼ teaspoon allspice
1 egg, slightly beaten
¼ cup bread crumbs
1 (8 ounce) jar apple jelly
1 (8 ounce) jar major gray chutney
1 teaspoon lemon juice
Blend all ingredients except jelly, chutney, and lemon juice. Form into 1 inch balls and place on cookie sheet. Bake uncovered at 500 degrees for 5-8 minutes; drain juices. Mix jelly, chutney, and lemon juice over low heat until blended. Add meat balls and heat thoroughly. Serve at once, or cover and freeze.
Note: These are the best. Yum Yum!
1 ½ pound ground beef
1 small onion, chopped, or 2 tablespoon dried onion
1 small can olives, chopped
1 tablespoon taco seasoning
3 small cans tomato sauce
1 cup cottage cheese
1 cup sour cream
1 small package tortilla chips
½-1 cup cheese, grated
Saute beef and onion in large skillet, drain; add olives, seasoning, and tomato sauce. Cook mixture on low for 10 minutes. Combine cottage cheese and sour cream; set aside. Crush chips, Using lowest heat, spread crushed chips over meat sauce, spread creamed mixture over chips, spread grated cheese over creamed mixture and warm slowly for 10 minutes or until cheese is melted and mixture is warmed through. Serve in skillet. Serves 6
Note: This can be casseroled and baked layering in this order: chips, meat sauce, creams, cheese, repeat, But I’m all for what’s easy, and I just skillet it. Our family loves it.
1 beef sirloin steak, boneless, cut ¾ inch thick
Vegetable cooking spray
¼ teaspoon pepper
1 (16 ounce) package frozen potato, green bean, onion and red pepper mixture
2 tablespoons water
½ teaspoon dried thyme leaves
1 (12 ounce) jar mushroom gravy
1 (8 ounce) can refrigerated crescent rolls
Heat oven to 375 degrees. Trim fat from steak; cut steak lengthwise into 2 or 3 strips and then into ½ inch thick slices. Spray 10 inch ovenproof skillet with cooking spray; heat over medium-high head until hot. Add beef (1/2 at a time) and stir fry 1 minute. Remove from skillet; season with pepper. In same skillet, combine vegetables, water and thyme; cook and stir 3 minutes, or until vegetables are defrosted. Stir in gravy; bring to a boil. Remove from heat; return beef to skillet. Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directly toward center. Bake 17-19 minutes or until rolls are golden brown. Serves 4.
1 small roast
6 carrots
1 onion
2 stalks celery, cut in pieces
5 potatoes
Salt and pepper
1 pkg brown gravy mix
Set crock pot on low. Brown roast. Peel carrots, place in bottom of crock pot. Put in roast; add remaining vegetables, seasonings, gravy mix and small amount of water. Go surfing for several hours, your meal will be waiting.
2 pounds stew meat
2 tablespoons dry onion flakes
Salt and pepper to taste
2 tablespoons Worcestershire sauce
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
3 cups cooked rice
Brown meat in heavy skillet; add remaining ingredients, except rice. Simmer for 1 hour, adding additional water if needed. Serve over hot rice. 6 servings
2 pounds ground beef
1 package taco seasoning mix
2 cups water
1 can green chiles, diced
1 can refried beans
6 flour tortillas
Diced onion
2 cups cheddar cheese, shredded
1 pound Monterey jack cheese, shredded
1 bottle Adolph’s chili cooking sauce
Lettuce, shredded
Sour cream
Brown ground beef and drain: add taco seasoning, water, and green chilies. Simmer. Heat refried beans. Soften tortillas. Spoon thin layer of Adolph’s chili cooking sauce in bottom of 9” x 13” baking pan. Spread each tortilla with refried beans and add a portion of the meat mixture. Sprinkle with some cheddar cheese and diced onion. Roll each tortilla in baking dish. Pour remaining Adolph’s sauce over them. Mix remaining cheddar and Monterey jack cheeses and sprinkle generously over top. Bake at 350 degrees for about 20 to 25 minutes. Serve topped with shredded lettuce and sour cream. Makes 6-8 servings.
1 small onion
½ pound bacon
1 pound meat of choice
3-4 cups beef or pork broth
3 tablespoons curry powder
3 tablespoons cornstarch
Cold water
While visiting London I happened on an Indian restaurant. I had always heard of lamb curry and was curious. After ordering, the waiter smiled at the simple American. It wasn’t until after I tasted my first curry that I understood the smile. European Curry Will Burn a Hole Through Your Plumbing! The curry we get over here states plainly on the label that it is mild. Dice onion and cut bacon into small pieces and fry together with choice of meat—ground hamburger or ground turkey, cubed beef, cubed pork, etc (chicken doesn’t taste that good curried). Don’t cook the bacon all the way crisp. Drain the grease off Add broth and curry powder. Simmer a few minutes to blend the flavors. Gradually stir in cornstarch and water mixture to thicken. Serve over rice.
Crust
2 cups finely ground suet
½ cup lard
4 cup flour
2 teaspoon salt
½ teaspoon baking poweder
¾ cup water
Mix as for pie crust. Divide dough into six equal parts.
Filling
1 ½ pounds round steak, cut in ½ inch cubes
¼ – ½ pound lean pork steak, cut in ½ cubes
6 medium potatoes, diced
1 large onion (optional), finely chopped
Salt and pepper to taste
Combine ingredients for filling, mixing well. Roll our each part of dough to the size of a dinner plate. On one half of the dough, place 1/6 of filling. Dot with suet and sprinkle with salt and pepper to taste. Fold over the other half of crust and seal the outer edges. Prick top of pasties with fork to make air holes. Place on ungreased baking sheet and bake at 425 degrees for 10 minutes then turn oven down to 350 degrees for 50 more minutes. Serves 6.
Note: My sister Diana and I are double cousins with Clea and Dennis. Our dad, Don, and their mother, Carol were siblings and both married Ledbetters. Their mother, Fennetta Spreadborough was Welch and this was one of their staples that she would make; along with a big pot of red beans and ham hocks. This was one of my favorite meals.