Posted by Trish | Under Beef, Dinner, Poultry
Sunday Jun 20, 2010
Submitted by Monica Fawver
Serves 6-8
| 5 potatoes |
|
1 lb. ground beef |
| 4 oz. sliced mushrooms, canned |
|
2 c. fresh or frozen vegetables, assorted |
| 1 can Condensed Cream of Mushroom Soup |
|
1 can Condensed Cream of Celery Soup |
| 3 tbsp butter |
|
salt |
| pepper |
|
|
Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.
In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.
Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.
Posted by Trish | Under Beef, Dinner
Saturday Jun 12, 2010
Submitted by Michelle Fawver
Serves 6-8
| 2 pkg corn tortillas (18) |
|
1 tsp black pepper |
| 1 lb. ground beef, browned & drained |
|
1 tsp cumin |
| 16 oz. chopped tomatoes, drained |
|
1½ c. Cheddar cheese, shredded |
| 1 tbsp chili powder |
|
1½ c. Mozzarella cheese |
| 1 tsp red pepper |
|
16 oz. cottage cheese |
| 2 eggs, beaten |
|
black olives (garnish) |
| green onions (garnish) |
|
|
Line bottom of 13″x9″ pan with half the tortillas. Combine ground beef, tomatoes, & seasonings. Spread on top of tortillas. Add another layer of tortillas. Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. Garnish with chopped green onions & black olives.
Posted by Trish | Under Casseroles, Dinner
Monday Jan 4, 2010
Submitted by Nicole~
Serves 2
| 1.5-2 lb. ground beef |
|
1 taco seasoning packet |
| 1 tbsp oregano |
|
1 tbsp Italian Seasoning |
| 2 cans corn |
|
1 can Enchilada sauce |
| 12-15 flour tortillas |
|
4 c. cheese |
| salt & pepper to taste |
|
|
1. Preheat oven to 350°F. Brown meat with seasonings, adding corn & enchilada sauce until done.
2. Place layer of tortillas on bottom of 9″x11″ dish, add layer of meat mixture, top with cheese. Repeat until out of tortillas & meat mixture leaving off top layer of cheese.
3. Bake 25-30 minutes.
4. Remove adding final layer of cheese & bake 5 minutes.
Chef’s Note: This dish is great for pre-making or giving to neighbors when in need.
Posted by Trish | Under Food Art
Friday Oct 2, 2009
Via mamichan's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
Posted by Trish | Under Beef, Dinner, Lunch, Soups
Sunday May 25, 2008
Submitted by Movidude74
Serves 6-8
| 1 lb. ground beef |
|
1 egg, slightly beaten |
| 2 tbsp onion, finely chopped |
|
¼ c. rice, uncooked |
| 1 tbsp parsley, snipped |
|
½ tsp salt |
| ½ c. water |
|
1 tsp Worcestershire sauce |
| 10 ¾ oz. condensed tomato soup (1 can) |
|
dash of pepper |
1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup.
2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
3. Mix remaining soup, water, & sauce; pour over meatballs.
4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.
