Shepards Pie
Ingredients
2 pounds ground beef
2 cans beef broth
4 tsp garlic
1 tsp accent
1/2 tsp garlic salt
1/2 tsp onion powder
2 sticks cream cheese
1 pound shredded colby cheese
6 - 8 potatoes
Cooking Instructions
Mash potatoes with cream cheese and garlic salt. Set aside. Brown beef with accent, garlic and onion powder. Once brown, add broth and bring to a boil, cover and simmer until no liquid remains. In 9x12 baking dish, layer potatoes on bottom, top with meat mixture and then layer with shredded cheese. Bake at 350 degrees for 15 minutes.
2 pounds ground beef
2 cans beef broth
4 tsp garlic
1 tsp accent
1/2 tsp garlic salt
1/2 tsp onion powder
2 sticks cream cheese
1 pound shredded colby cheese
6 - 8 potatoes
Cooking Instructions
Mash potatoes with cream cheese and garlic salt. Set aside. Brown beef with accent, garlic and onion powder. Once brown, add broth and bring to a boil, cover and simmer until no liquid remains. In 9x12 baking dish, layer potatoes on bottom, top with meat mixture and then layer with shredded cheese. Bake at 350 degrees for 15 minutes.
Chicken Fried Steak
Ingredients
1 egg
2 TBSP milk
1/2 tsp salt
1/2 tsp ground black pepper
2 TBSP Oregano
2 cups Italian bread crumbs
Cooking Instructions
Beat egg and combine with milk. In separate bowl, combine all other ingredients. Dip each steak in milk mixture then in dry ingredients mixture. Place each coated steak in frying pan and brown on medium heat. Flip steaks so both sides of steaks get slightly brown. Add water to pan to approximately a 1/2 inch level of top of pan, cover pan, and simmer for 25 minutes or until water evaporates. If water is not evaporating quick enough, remove cover. Once water is evaporated, brown each steak on both sides again to create a crispy outer shell.
1 egg
2 TBSP milk
1/2 tsp salt
1/2 tsp ground black pepper
2 TBSP Oregano
2 cups Italian bread crumbs
Cooking Instructions
Beat egg and combine with milk. In separate bowl, combine all other ingredients. Dip each steak in milk mixture then in dry ingredients mixture. Place each coated steak in frying pan and brown on medium heat. Flip steaks so both sides of steaks get slightly brown. Add water to pan to approximately a 1/2 inch level of top of pan, cover pan, and simmer for 25 minutes or until water evaporates. If water is not evaporating quick enough, remove cover. Once water is evaporated, brown each steak on both sides again to create a crispy outer shell.
Porcupine Meatballs
Ingredients
1 1/2 pound ground beef
1/2 cup minute rice
1 tsp salt
1/2 tsp pepper
1TBSP minced onion
1/2 cup water
1 can tomato soup
Cooking Instructions
Heat soup and water in pressure cooker. Combine ground beef with all ingredients except for water and tomato soup. Form ground beef mixture into meatballs and add to heated pressure cooker. Once all meatballs are formed, place lid on pressure cooker and cook 10 minutes with the regulator rocking. Remove pressure cooker from heat and let the pressure drop on its own accord.
Optional: add additional salt, pepper and minced onion to soup and water mixture as it heats for extra flavor.
1 1/2 pound ground beef
1/2 cup minute rice
1 tsp salt
1/2 tsp pepper
1TBSP minced onion
1/2 cup water
1 can tomato soup
Cooking Instructions
Heat soup and water in pressure cooker. Combine ground beef with all ingredients except for water and tomato soup. Form ground beef mixture into meatballs and add to heated pressure cooker. Once all meatballs are formed, place lid on pressure cooker and cook 10 minutes with the regulator rocking. Remove pressure cooker from heat and let the pressure drop on its own accord.
Optional: add additional salt, pepper and minced onion to soup and water mixture as it heats for extra flavor.
Pork and Corn Stuffing Bake
Ingredients
1 1/2 cups cornbread stuffing or herb seasoned stuffing
1 can creamy celery soup
1/2 can whole kernel corn
1 small onion, finely chopped
4 boneless pork chops
1 T packed brown sugar
1 tsp spicy brown mustard
Cooking Instructions
Mix stuffing, soup, corn, onion and celery. Spoon into greased 9" pie plate. Top with chops. Then mix sugar and mustard and spoon over pork chops.
Bake at 400 degrees for 30 minutes or until done.
1 1/2 cups cornbread stuffing or herb seasoned stuffing
1 can creamy celery soup
1/2 can whole kernel corn
1 small onion, finely chopped
4 boneless pork chops
1 T packed brown sugar
1 tsp spicy brown mustard
Cooking Instructions
Mix stuffing, soup, corn, onion and celery. Spoon into greased 9" pie plate. Top with chops. Then mix sugar and mustard and spoon over pork chops.
Bake at 400 degrees for 30 minutes or until done.
Smoked Salmon Spread
Ingredients
1 T chopped dill or 1/2 tsp dried dill
3 oz chopped smoked salmon
1/2 tsp lemon pepper
8 oz cream cheese, softened
Cooking Instructions
Mix together and spread on bagels or crackers
1 T chopped dill or 1/2 tsp dried dill
3 oz chopped smoked salmon
1/2 tsp lemon pepper
8 oz cream cheese, softened
Cooking Instructions
Mix together and spread on bagels or crackers
Beer Brats
Ingredients
6 fresh bratwurst
2 garlic cloves, minced
2 T olive oil
12 oz can of beer
Cooking Instructions
Brown sausages and garlic in olive oil in skillet. Pierce sausage casings and cook 5 additional minutes. Transfer to slow cooker.
Pour beer into cooker to cover sausages and cover.
Cook on low for 5 hours.
6 fresh bratwurst
2 garlic cloves, minced
2 T olive oil
12 oz can of beer
Cooking Instructions
Brown sausages and garlic in olive oil in skillet. Pierce sausage casings and cook 5 additional minutes. Transfer to slow cooker.
Pour beer into cooker to cover sausages and cover.
Cook on low for 5 hours.
Sauerbraten
Ingredients
4 lbs round roast
2 tsp salt
1/2 tsp pepper
8 whole cloves
8 whole peppercorns
4 bay leaves
2 medium onions sliced
1 stalk celery chopped
1 carrot minced
1 1/2 cup water
1/4 cup butter
1 1/2 cup red wine vinegar
Cooking Instructions
Rub meat with salt and pepper. Place in deep ovenware bowl. Add spices and vegetables. Heat water and vinegar to boiling. Pour over meat immediately and cool. Cover and marinate in refrigerator for 48 hours, turning meat twice a day.
Remove meat from marinade. Dry with clean cloth or paper towel. In heavy kettle, brown meat on both sides in butter. Strain marinade and pour over meat. Cover and simmer three hours or until meat is tender. Place meat on heated platter, keep warm and serve.
4 lbs round roast
2 tsp salt
1/2 tsp pepper
8 whole cloves
8 whole peppercorns
4 bay leaves
2 medium onions sliced
1 stalk celery chopped
1 carrot minced
1 1/2 cup water
1/4 cup butter
1 1/2 cup red wine vinegar
Cooking Instructions
Rub meat with salt and pepper. Place in deep ovenware bowl. Add spices and vegetables. Heat water and vinegar to boiling. Pour over meat immediately and cool. Cover and marinate in refrigerator for 48 hours, turning meat twice a day.
Remove meat from marinade. Dry with clean cloth or paper towel. In heavy kettle, brown meat on both sides in butter. Strain marinade and pour over meat. Cover and simmer three hours or until meat is tender. Place meat on heated platter, keep warm and serve.
Zesty Onion Burgers
Ingredients
1 lb ground beef
1 cup celery chopped
1 can 10-12 oz. condensed onion soup, undiluted
1/2 cup water
1/4 cup ketchup
1 tsp Worcestershire sauce
1 tsp mustard
dash of pepper
4 hamburger buns split
Cooking Instructions
In a large skillet, cook beef and celery over medium heat until meat is no longer pink; drain. Add the soup, water, ketchup, Worcestershire sauce, mustard and pepper. Bring to a boil. Reduce heat; simmer uncovered for 20 to 25 minutes or until thickened, stirring occasionally.
Spread cuts of buns with butter; toast the buns and top with beef mixture.
1 lb ground beef
1 cup celery chopped
1 can 10-12 oz. condensed onion soup, undiluted
1/2 cup water
1/4 cup ketchup
1 tsp Worcestershire sauce
1 tsp mustard
dash of pepper
4 hamburger buns split
Cooking Instructions
In a large skillet, cook beef and celery over medium heat until meat is no longer pink; drain. Add the soup, water, ketchup, Worcestershire sauce, mustard and pepper. Bring to a boil. Reduce heat; simmer uncovered for 20 to 25 minutes or until thickened, stirring occasionally.
Spread cuts of buns with butter; toast the buns and top with beef mixture.