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1/2 lb ground beef
1 TBS butter/3 TBS butter
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
3 cups chicken broth
4 cups diced potatoes (approx 1-3/4 lbs)
1/4 cup all-purpose flour
8 oz. process American cheese cubed (approx 2 cups)
1-1/2 cups milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour cream
In a 3 quart saucepan brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 TBS butter until vegetables are tender (about 10 minutes).
Add broth, potatoes and beef; bring to boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet melt 3TBS butter. Add flour; cook and stir for 3-5 minutes or until bubbly.
Add soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Add cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from heat; blend in sour cream.
Yield: 8 servings
2 lbs lean ground beef
1/4 cup Italian flavored bread crumbs
1/4 cup Parmesan cheese
2 eggs, beaten
1/4 cup ketchup
1 TBS parsley flakes
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp onion powder
Combine all the ingredients.
Place in greased loaf pan.
Bake at 350 degrees for 1 hour.
1/4 cup ketchup
2 TBS brown sugar.
Pour on top the last 10 minutes of cooking time.
1 - 12 oz pkg of fresh Ocean Spray Cranberries
1 medium size navel orange
1 cup sugar
Wash the orange; cut into eight slices, remove the seeds. DO NOT peel it.
Wash the cranberries. Place half of the cranberries and half of the orange slices into blender or food processor. Process until mixture is evenly chopped (not pureed). Transfer to bowl.
Repeat with the remaining berries and orange. Stir in sugar. Store in refrigerator.
Makes 2-1/2 cups.
I always double the recipe for Thanksgiving dinner.
This is best made a day before serving.
1 tsp dill weed
1 cup vegetable oil
1 tsp parsley flakes
1 tsp garlic powder (optional)
2 bags of the small octagon oyster crackers
2 envelopes Hidden Valley Original Ranch Salad Dressing/Dip
Place in LARGE zipper sealed bag.
Shake until well coated.
Keep in a sealed ice cream pail.
This does make a double batch.
Don’t let the word Jalapeño scare you away; it has a sweet, pleasing flavor without the hot.
from the kitchen of Cindy J
3 Jalapeno peppers
4 green peppers
1 cup white vinegar
1 bottle Certo
5 cups Sugar
Seed peppers and run through a food grinder. Mix & heat all ingredients, except Certo, to a boil. Boil for 10 minutes. Remove from heat and add Certo. Return to heat and boil hard for 1 minute. Pour into sterilized jars to 1/2” from the top. Process in boiling water bath for 5 minutes. (This is done to seal the jars.)
Serve over a brick of cream cheese. Spread onto your favorite crackers, toast or “beagles”.
(Inside joke, as you know, the Boss has trouble spelling.)
Note: for those of us who do not know Certo is a coagulant.
from the kitchen of Elaine Leko
Make: Twelve 1/4 cup servings
3c uncooked wild rice (my favorite is Canadian Long wild rice - sorry MN/WI)
3/4c butter
8oz can of mushroom pieces drained - save the juice
1c slivered almonds
3/4c chopped white onion
2c finely chopped celery
Sauté all the above ingredients until golden brown – approximately 20 minutes.
Bring mushroom juice and four (4) 14oz cans of chicken broth to a boil in a separate pot.
Using a five (5) liter Corning ware dish with a lid mix sautéed rice and brother. Lay a piece of aluminum foil across the top between the pan and the lid.
Bake at 350 degrees for at least 1-1/2 hours. Stir occasionally. Add more chicken broth or water as necessary. You want no standing water in the bottom of the dish and you want the kernels split open. (When tasted it should not be crunchy when chewed.)
This recipe get better every time you warm it up. I usually make it the day before and then microwave is before serving it.