Posted by Trish | Under Beef, Dinner, Pork
Saturday Oct 29, 2011
Submitted by Gary Floyd
Serves: Depends how large you make the meatballs
Ingredients
2 lbs. ground beef (80/20 blend(
1 lb. ground pork sausage
2 eggs, gently beaten
½ c. seasoned bread crumbs
½ c. oatmeal (uncooked)
½ c. Parmesan cheese, grated
1 pkg. onion soup/dip mix
4-8 cloves garlic, minced
¼ c. fresh parsley
2 tbsp Italian seasoning
1-2 tbsp butter
cooking oil of choice
Directions
In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands.
Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix the ingredients together. Take the mixture and form into balls. Set aside & cover with a towel.
In a large skillet, heat the cooking oil of your choice and butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown all sides evenly.
Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.
Chef’s Note: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.
Posted by Trish | Under Dinner, Sides
Tuesday Oct 4, 2011
Submitted by Stephanie Floyd
Serves 10-12
Ingredients
16 oz. hash brown potatoes, frozen
16 oz. diced potatoes, frozen
10¾ oz. Cream of Chicken soup
1½ oz. sharp cheddar cheese, shredded
½ c. butter, melted
½ c. onions, chopped
½ tsp garlic salt
½ tsp seasoned salt
2 c. corn flakes, crushed
2 tbsp butter, melted
Directions
Grease 9″x13″ baking dish. Preheat oven to 350°F.
In a large bowl combine soups, sour cream, cheese, onions, garlic salt, seasoned salt, & the ½ cup melted butter or margarine. Gently fold in hash browns, then gently fold in diced potatoes.
Pour mixture into pan. Combine crushed corn flakes & the 2 tbsp melted butter or margarine. Sprinkle on top of potato mixture in baking dish.
Bake for 30-45 minutes.
Chef’s Note: Frozen potatoes are a necessity for the baking times to be right. I actually use dry onion flakes reconstituted instead of fresh onion. You can also substitute the corn flakes for crushed Ritz crackers or potato chips. This recipe can be doubled for a larger party, but remember to adjust the baking times to suit the larger volume.
Posted by Trish | Under Condiments, Dips
Saturday Oct 1, 2011
Submitted by Marie Edler Serves 20-25
Ingredients
2 pkg. taco seasoning
1 lb. ground beef
1 pt sour cream
1 medium head iceberg lettuce
4 medium tomatoes
1 bunch green onions
1 bag Tostitos Scoops Tortilla Chips
Directions
Mix 1 package of taco seasoning with the sour cream & set aside in the refrigerator. Brown the ground beef with the second package of taco seasoning, drain well & reserve.
Evenly chop iceberg lettuce to a medium chop & reserve. Dice tomatoes to approximately ½” dice, drain & reserve.
Slice green onions to a small slice (approximately ¼”) & reserve.
On a large serving platter, evenly spread ground beef mixture. Spread seasoned sour cream evenly on top of ground beef. Top evenly with the chopped lettuce, then diced tomatoes, then the green onions.
Cover with plastic wrap until ready to serve.
Chef’s Note: Green onions are optional. May be served at once, however, it should be partitioned & refrigerated if not served all at once. We love serving it with Tostitos Scoops Tortilla Chips.
In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands.
