For the Heck of it!
No set topic, no set niche – just for the heck of it!
I ran across this recipe the other day so I’m saving it here to try it sometime this week… I’ll have to pick up some basil and cumin if I want to make it right… To make it you mix all these ingredients together, bring to boil and simmer for 15 minutes… Serve with about 1/2 cup of rice on top…
* 1 15-1/2-ounce can red kidney beans, rinsed and drained
* 1 15-ounce can great northern beans, rinsed and drained
* 1 14-1/2-ounce can low-sodium tomatoes, undrained and cut up
* 1 8-ounce can tomato sauce
* 1 cup water
* 3/4 cup chopped green sweet pepper
* 1/2 cup chopped onion
* 1 tablespoon chili powder
* 1 teaspoon sugar
* 1 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt
* Dash ground red pepper
* 2 cloves garlic, minced
* 2 cups hot cooked rice
Almost as good as the ones my mother used to make. 
Sammy’s #1 Salmon Patties
1 14.75 0z. can salmon
1/2 med. onion, chopped
2 eggs
1 tsp. ground pepper
1 tsp. fresh lemon juice
1 whole pkg. saltine crackers, crushedEmpty 1 can salmon & juice into large mixing bowl (remove bones). Add 2 eggs. Add lemon juice. Stir mixture well. Add onion, pepper, crackers. Stir.
Form into patties 3/4 to 1 inch thick. Set aside on plate or wax paper (make 5-6 patties). Let set 5 minutes.
In large frying pan heat 1/2 inch cooking oil to med. high temperature. Do not skimp on oil. When oil is hot place patties in pan and cook 4-5 minutes per side. Make sure patties get cooked all way through. Center should not be cold.
Patties will be beautifully brown, crunchy, and very delicious. Squeeze on some fresh lemon.
Source: Sam Triplett
I found this Sneaky Lasagna Recipe at tasteofhome.com and it looks like one I’d like to try. Not because hubby and I don’t like vegetables (we do) but because I love one dish meals. I don’t even remember what I was looking for when I ran across this recipe. *scratching head*
- Prep: 25 min. Bake: 55 min. + standing
Ingredients
- 2 pounds ground beef
- 1 package (16 ounces) frozen California-blend vegetables
- 2 eggs
- 3 cups (24 ounces) 2% cottage cheese
- 2 jars (26 ounces each) spaghetti sauce
- 12 no-cook lasagna noodles
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions
- In a Dutch oven, cook beef over medium heat until no longer pink. Meanwhile, cook vegetables according to package directions; drain. Finely chop the vegetables; place in a bowl. Stir in eggs and cottage cheese; set aside.
- Drain beef; stir in spaghetti sauce. Spread 2 cups meat mixture into a greased 13-in. x 9-in. baking dish. Top with four noodles. Spread half of the vegetable mixture to edges of noodles. Layer with 2 cups meat mixture and 1 cup mozzarella cheese. Top with four noodles, remaining vegetable mixture and 2 cups meat mixture. Layer with remaining noodles, meat mixture and mozzarella cheese.
- Cover and bake at 375° for 50 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 10-12 servings.
Another recipe from good ol’ Betty Crocker. I found this recipe in the Betty Crocker Bisquick cookbook. I used lots of onion and added some extra cheese. It turned out really well if I do say so myself. This is my husband’s plate. I grabbed it from his hands and said “wait! I want to take a picture of that!”
1 pound ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick
1 cup milk
2 eggs1. HEAT oven to 400 degrees. Grease pie plate, 9×1 1/4 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown, drain. Spread in pie plate.
2. STIR remaining ingredients until blended. Pour into pie plate.
3. BAKE about 25 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Makes 6 servings.
High Altitude (3500 to 6500 feet): Bake 30 to 35 minutes.
We usually spend a couple hundred dollars buying meat when we go to the butcher shop but sooner or later the freezer starts looking bare again. At the moment all I have left is 2 frozen cut-up chickens, 1 pound of ground chuck, 1 pound of “stew meat” (cubed chuck roast) and a package of bacon.
I don’t feel like thawing out a chicken (too late in the day anyway) and I”m tired of ground beef (we just had spaghetti the other night) and I don’t feel like making beef stew either. We also have several Totino’s Party Pizzas that we keep on hand for an emergency. An example of an emergency is when nobody feels like cooking but everyone feels like eating. I asked my husband if he wanted “something from ground beef, a little pizza or a concoction made from stew meat”. He had a funny look on his face, but always the adventurer he said “a stew meat concoction”.
So this is what I’m going to do. I’m going to make a round steak recipe but use stew meat instead. Here is the recipe straight from the 1972 Betty Crocker’s Cookbook. They don’t make cookbooks like this anymore and that’s a fact. I bought the Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
This is the recipe I’ll be using: Continue reading
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