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Meatball Stew

INGREDIENTS
1 lb. Lean Ground Beef
1 lb. Ground Pork
Breadcrumbs
Onion Soup Mix
Egg
Variety of Vegetables
Carrots, Celery, Onions, Parsnips.
Peas, Potatoes
1 Can Cream of Mushroom Soup
1 Can Mushrooms

METHOD
Make meatballs.

Place in 350 degree oven and cook 20 Min.
Drain off any fat.

Cut vegetables in bite size pieces and add to meatballs.

Add mushrooms to Cream of Mushroom Soup with half the liquid.

Pour over meatballs and mix well.

Bake in oven until vegetables are cooked.

Submitted by Joy

http://www.jrank.org/

Brussel Sprout Medley

INGREDIENTS
Frozen or Fresh Brussel Sprouts
1 Large Onion Sliced or Diced
Fresh Mushrooms sliced
Celery cut in 2 in pieces
Crushed Garlic Cloves
Olive Oil

.

METHOD
Cook Brussel Sprouts and drain
Saute onions, mushrooms, garlic, and celery in Olive oil
Add cooked Brussel Sprouts mix through and serve.

Submitted by Joy

http://www.jrank.org/

Acadian Beef Casserole

INGREDIENTS
1/4 Cup Oil
1/3 Cup Finely Chopped Onions
3 Cloves Crushed Garlic
1 1/2 Cup Diced Celery
1 Cup Diced Carrots
1 1/2 Lbs. Ground Chuck
1 Can Mushrooms
1 Can Crushed Tomatoes (19 oz)
1 Can Tomoto Paste
1 Tbsp. Salt or less to taste
1/2 Tsp of each Pepper, Dried
Oregano and Dried Basil
8 Oz Small Shell Pasta
10 Oz. Frozen Spinach, Chopped
Buttered French Bread Cubes to
Cover Top of Mixture
1 Cup Grated Cheddar Cheese
Grated Parmesan Cheese


METHOD
In large skillet, in hot oil, saute onion, garlic, carrot, celery, until onion is golden, about 5 minutes
Add beef stirring until red disappears
Add mushrooms, tomato paste, tomatoes, salt pepper, oregano and basil, simmer uncovered for 1 1/2 hours.
Can be cooled and refrigerated until needed. Also freezes well
Preheat Oven to 350 degrees
Cook pasta shells and spinach according to package directions.
Reheat Sauce and add well drained pasta and chopped spinach.
Turn into a 3 quart casserole, top with buttered bread cubes and grated cheese
Bake uncovered for 30 minutes or until top is browned.
Serve and sprinkle with Parmesan Cheese.

Submitted by Joy

http://www.jrank.org/

Garlic Beef Bake

INGREDIENTS
1 lb. Lean Ground Beef
1 Can of Cream of Mushroom Soup
3-4 Cloves Garlic, chopped fine
1 Tbsp. Worcestershire Sauce
1 Bag frozen Vegetables (broccoli
cauliflower, carrots) thawed
3 Cups Hot Mashed Potatoes

METHOD
Cook beef in skillet until browned, drain off fat.
Saute chopped garlic.
Mix beef, 1/2 can of soup, Worcestershire sauce and vegetables in 2 quart shallow baking dish.
Stir remaining soup in mashed potatoes and spoon over meat mixture.
Bake at 400 degree oven for 20 minutes or until hot.

Serves 4

Submitted by Joy

http://www.jrank.org/

Bye the Lake Muffins

INGREDIENTS
3/4 Cup Vegetable Oil
1 Cup Sugar
2 Eggs, beaten
2 Cups Flour
1 Cup Milk
1 Cup All Bran
2 Tsp. Baking Powder
1 Tsp. Salt
1 Tsp. Baking Soda
1 Cup Mincemeat


METHOD
Mix all ingredients in the order given.
Spoon into large greased or paper lined muffin tins.
Bake at 350 degree oven for 20 to 25 minutes or until done.

Hints
Batter may be stored in refrigerator and baked when desired.
The mincemeat I use is homemade but store bought works well. I will put the homemade recipe up next week.
These muffins also freeze well. I have also made it into a loaf and it takes about an hour to cook. Yummy

Submitted by Joy

http://www.jrank.org/

Old Fashion Baked Beans

INGREDIENTS
2-16 oz. Pkg of Navy Beans
Water
1/2 Cup Molasses
1/3 Cup packed Brown Sugar
4 Tsp. Salt*
4 Tsp. Dry Mustard
1/2 lb. Bacon cut into 1 inch pieces or 1/2 lb.Salt Pork, diced **
2 Medium Onions diced


METHOD
Rinse beans with running cold water and discard any shriveled beans.
In a 8 quart Dutch Oven over high heat; heat beans and 12 cups water to boiling; cook 3 minutes.
Remove Dutch Oven from heat;cover and let stand 1 hour.
Drain and rinse beans.
Return beans to Dutch Oven ; add 7 1/2 cups water; over high heat, heat to boiling
Cover and bake in 350 degree oven for 1 hour.
Stir in molasses and remaining ingredients; cover and continue baking 1 hour, stirring occasionally.
Remove cover; bake 15 to 30 minutes longer , until baked-bean mixture is of desired consistency.
* If bacon is used I put 3-4 tsp of salt to the recipe

** If salt pork is used decrease salt amount.

To make salt pork I buy the sliced pork at the store and cut into 1 inch pieces, place in a container and sprinkle pickling salt over the pork. Set in refrigerator for 8 hours or to your own preferred taste. Shake the container every once in awhile. Before adding to the bean mixture rinse thoroughly. A much more economical way of buying salt pork.

Submitted by Joy

http://www.jrank.org/

Lemon Rice

INGREDIENTS
1 Medium onion chopped
1 Tbsp Vegetable Oil
2 Cups Raw Long Grain Rice
4 Chicken Bouillon Cubes
2 Cloves Garlic Minced
4 Cups Water
3-4 Tbsp Lemon Juice
1/2 Cup Chopped Parsley


METHOD
Saute onion garlic and rice in large skillet.
Heat water and add next 3 ingredients.
Spray large casserole dish with Vegetable Spray.
Place in casserole dish and cover.
Bake in 350 degree oven for 1 hour.
Fluff rice with fork and place back in oven for 15 minutes.
Yields 8 Servings. Delicious with fish


Leftover Lemon Rice
Saute chopped onion, chopped celery and 1 can of drained mushrooms in skillet.( Reserve mushroom juice
.Add 3/4 cup frozen peas.
Add Rice and use some of the liquid to heat and mix.

Submitted by Joy

http://www.jrank.org/

Kielbasa Stew

INGREDIENTS
1 Ring of Garlic Sausage ( Coarse Ham ) cut into 1 1/4 inch chunks
8 Small Onions Peeled
8 Small Potatoes Quartered
4 Medium Sized Carrots, cut into 1/2 inch thick slices
1 Clove Garlic crushed
Salt & Pepper to taste
1 Bay Leaf (optional)
2 Cups Water, divided
1 Tsp. Cornstarch
1 Cup frozen peas or green beans


METHOD
In a Dutch oven, cook garlic sausage pieces over moderate heat until they are browned on all sides.
Remove using slotted spoon and set aside on paper towel.
Add vegetables except frozen peas or beans to the drippings in the Dutch oven, until lightly browned.
Return sausage to the Dutch oven and add spices and all but 1 Tbsp of water.
Reduce heat to low and cook until vegetables are tender, about 20 minutes.
Meanwhile, in a cup mix water and cornstarch until smooth.
Stir the cornstarch mixture and frozen peas or beans into sausage mixture, stirring constantly.
Continue cooking for 5 minutes or until peas are tender.
Discard bayleaf if used.

Submitted by Joy

http://www.jrank.org/

Sloppy Joe Pizza

INGREDIENTS
3/4 lb.Lean Ground Beef
1 Can (10 3/4 oz.) Tomato Soup
1 Italian Bread Shell (12")
1 1/2 Cups Shredded Cheddar Cheese

METHOD
COOK beef in skillet until browned.
Pour off fat.
ADD soup and heat through.
Spread beef mixture over shell to within 1/4" of edge.
Top with cheese.
Bake 12 min. or until cheese is melted.

Serves 4

Submitted by Joy

Committee Salad

INGREDIENTS:
SALAD
2 Tbsp. Butter
1/2 cup Sunflower Seeds shelled
1/2 cup Slivered Almonds
1 Head Leaf Lettuce
2 Green Onions, finely chopped
1-10 oz. can drained Mandarin Oranges ( 2 fresh Mandarins are even better.)


DRESSING:
1/2 cup Vegetable Oil
3 Tbsp. Red Wine Vinegar
1 Tbsp. Lemon Juice
2 Tsp. Sugar
1/2 Tsp. Salt
1/2 Tsp. Dry Mustard
1 Garlic Clove crushed

METHOD:
Combine dressing ingredients in a jar, shake to blend.
Heat butter in skillet and saute sunflower seeds and slivered almonds until golden brown.
Prepare remaining ingredients.
Add cooled seeds and almonds.
Toss with dressing just before serving.

Serves: 4-5

Submitted by Joy

Oriental Meatballs

INGREDIENTS:
1 1/2 lb. Lean Ground Beef
1 Small Garlic Clove, crushed
1 Medium Onions, chopped
1 egg
Salt & Pepper to taste
1/2 - 1 cup Fine Bread Crumbs
SAUCE:
1/2 cup Chicken Broth (or bouillon)
1 - 14 oz. can Pineapple Chunks, drained, reserve juice
3 Tbsp. Corn Starch
1/2 cup Pineapple Juice
1/2 cup Vinegar
1/2 cup sugar
3 Tbsp Soy Sauce
Optional: Green Pepper cut into 1 inch squares


METHOD:
Mix ingredients together to make meatballs
Cook in skillet until done and drain off fat.
In a bowl mix the ingredients for the sauce.
Place over meatballs and stir until thickened.
Reduce heat and simmer for 15 minutes.
Serve over hot cooked rice and your favorite vegetable.

Freezes well and tastes even better the next day, that is if one has any leftovers.

Submitted by Joy

Potato-corn Patties

INGREDIENTS:

Mashed Potatoes
Kernel Corn
Chopped Onion
Vegetable Cooking Oil

METHOD:

There are no amounts for the ingredients as it depends on what you have leftover.
Fry onions until tender and add to corn and potato mixture.
Mix enough egg, milk, and breadcrumbs to hold together and shape into patties.
Put enough oil in skillet to lightly brown on each side.

Deluxe Beef Sausage Dinner

INGREDIENTS:
8 Beef Sausages
1 Onion chopped
1 Can Mushrooms
1 Can Cream of Mushroom Soup
1 Green Pepper sliced (optional)


METHOD:
Boil sausages in boiling water for 10 minutes. Prick the sausages to get rid of most of the fat
Rinse sausages off and put enough water in pot to cover them and bring to the boil.
Again prick the sausages and drain off liquid and fat.
Place in a casserole dish.
In skillet sauté onion and green pepper. Mix mushrooms and liquid with can of mushrooms and pour over sausages.
Place in 350 degree oven for 20-25 minutes until heated through.
This is delicious served with mashed potatoes, cooked rice or buttered noodles.

Submitted by Joy

Lemon Dill Pickerel Fillets

INGREDIENTS:
1 lb. Pickerel Fillets
Enough fine bread crumbs to coat fish
1 Egg
1/4- 1/2 cup Milk
1 tsp Garlic Powder
Salt & Pepper to taste
1 tbsp Lemon Dill Spice
Cooking Oil


METHOD:
Rinse fillets in cold water.
Beat egg and milk.
Place fillets in mixture of egg and milk and let soak 5 minutes.
Place bread crumbs and spices in plastic bag
Place fillets in plastic bag and shake well until all fillets are coated.
Cook in skillet with enough cooking oil to pan fry fish.

I heat the oil first and then turn burner down .
This will give you the golden brown effect.

Submitted by Joy

Chicken Pot Pie

INGREDIENTS

2 cups frozen mixed vegetables thawed or cooked
vegetables on hand,

2 cups cut up cooked chicken,
1 can cream of chicken soup,
1 cup Bisquick,
1/2 cup milk,
1 egg.

METHOD: Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 10 inch pie plate. Stir together Bisquick, milk & egg. Pour on top of chicken mixture. Make about 30-35 minutes or until golden brown.

Serves: four hungry people. With a salad, it makes one great dinner .

VARIATIONS: Make individual pies by dividing up ingredients. Freezes well.

Submitted by - Joy

Dill Bread

INGREDIENTS:

3 tsp yeast

1 1/4 cup milk at room temp
2 tbsp. sugar
1 1/2 tsp. salt
3 tbsp. margarine
3 1/2 cup white flour
2 tsp. garlic powder
2 tbsp. dill weed

METHOD : This recipe is one that I devised and made in my breadmaker. The ingredients should be put in order as I have written. Put machine on dough setting and when done, shape into 2 loaves or buns and let rise for about 25 minutes. Set oven at 350 degrees and bake for 25-30 minutes. This bread is delicious toasted and served with pasta dishes.

Submitted By Joy

http://www.jrank.org/