Dinner brought to the field

1 pound ground beef - browned

1 yellow or white onion- chopped and sautéed with the ground beef

3 garlic cloves- peeled and diced, add to ground beef

Add the following;

1 teaspoon chili powder

1/4 teaspoon paprika

1 can beef broth

1 can (15 oz) tomato sauce

1 can (15 oz) diced tomatoes

1/2 Tablespoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon black pepper

Bring the above to a boil and turn down to simmer for about :15.

Add

2 cups macaroni

Cook an additional 10 minutes or so. 

Before serving add;

1-2 cups of your favorite cheese, mix and serve warm. 

This is similar to a one dish meal I would rake to the field during planting, haying or harvesting. Meals outside taste so good!! 

Sweet and Sour Meatballs

 1 1/2 lb lean ground beef

3/4 cup quick oats

2 eggs, slightly beaten

1/2 cup finely chopped onion

1/2 cup milk

1 tsp salt

1/2 tsp pepper

1 tsp Worcestershire sauce

Sauce: 

1 cup brown sugar

1/2 cup apple cider vinegar

2 tsp mustard

1/2 cup BBQ sauce

2 tsp Worcestershire sauce

Meatballs: Combine all the ingredients and mix well. Form into 12 balls. Place in Casserole dish. Cover with sauce. Bake at 350 for 30 min. Serve over rice or potatoes. 

Sauce: Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. 

This is another recipe I found in an old recipe journal that I remember being good!

Homemade Mac and Cheese

• 8 oz elbow macaroni uncooked

Cheese Sauce:

• 2 TBS butter
• 2 TBS flour
• ½ tsp sea salt 
• 1 cup  whole milk
• ¼ cup sour cream 
• 2 cups shredded cheddar cheese

• Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.

Make the cheese sauce:

• Mix flour and sea salt together in a small bowl. Set aside.
• In a medium saucepan over medium heat, melt the butter.
• Add flour mixture and whisk to combine.
• Cook for 1 minute until mixture is slightly brown.
• Add 1 cup milk and whisk until the mixture is smooth.
• Add sour cream and whisk until smooth.
• Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
• Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
• Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
• Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. 
Serve warm!

Easy lazy cabbage roll casserole

1 Tbsp avocado oil
4 cloves garlic
1 1/2 lb ground beef
1 1/2 tsp salt
1/2 tsp pepper
1 medium head cauliflower (riced, about 4 cups)
2 Tbsp Italian seasoning
3/4 medium head cabbage (shredded; about 6 cups. Or use coleslaw mix.)
3 cups marinara sauce
3 cups mozzarella cheese

Heat oil in a large sauté pan over med heat. Add the minced garlic and cook for up to a minute, until fragrant.

Increase heat to medium high. Add the ground beef. Season with sea salt and black pepper. Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.

Meanwhile, preheat the oven to 350°F.

In a 9 x 13” glass baking dish, stir together the rice cauliflower, chopped cabbage, and Italian seasoning.

When the ground beef is cooked through, stir that in. Stir in marinara sauce. Bake for about 30 minutes, until the cabbage is crisp tender. Top with shredded mozzarella, if using. Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.

This recipe is from wholesomeyum.com

Paleo Buffalo Chicken Casserole (Or Salad!)

4 cups riced cauliflower
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 sweet onion diced
1 lb shredded cooked chicken
1.5 cup paleo mayo
1/2 cup Franks Red Hot sauce
1 tsp salt
1/4 tsp black pepper

If using this as salad: mix all ingredients, chill, and serve.

If using this as a hot casserole....

Preheat oven to 375. Combine riced cauliflower, carrots, celery, onion, salt, and pepper and chicken in a casserole dish and mix well. In a separate bowl, combine the mayo and hot sauce and mix well. Pour the sauce over the casserole, and stir to combine, coating everything well. Bake covered for 45 min, then uncover and bake 15 minutes more.

Lazy Lasagna

2 lbs thawed ground beef
2 (12 oz) jars spaghetti sauce
1 1/2 Tbsp dried oregano
1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/8 tsp cayenne pepper
8-16 oz roughly chopped fresh spinach
1 (8 oz) package cream cheese
1 (14 oz) container cottage cheese
2 eggs
8 oz mozzarella cheese, grated
1/4 cup finely grated Parmesan cheese

Preheat oven to 350. Brown the meat in a large skillet over high heat, then drain off any excess fat if necessary. Add the sauce and seasonings, and simmer over low heat for several minutes. Put the cream cheese, cottage cheese, and eggs in a food processor and process until smooth.

Layer half  the meat sauce in the bottom of a 9 x 13 inch baking dish. Top with half  the cheese mixture, then layer on half the spinach. Follow with half the grated mozzarella. Repeat the layers, ending with the mozzarella. Top with a good sprinkling of Parmesan cheese. Bake for 40 min or until bubbly.

Taco Pie

1 1/2 pounds lean ground beef. (About 3 3/4 cups)

          Browned

1 / 3 cup finely chopped onion

          Sautéed 

1 envelope taco seasoning mix

1    4 ounce can diced green chilies, drained.  ( I've omitted this and it's tasted OK, too)

1 cup mild

1 cup biscuit baking mix

2 eggs

2. Tomatoes, sliced

1 cup grated cheddar cheese

Sour cream

Chopped tomatoes

Shredded lettuce

Directions- brown ground beef and onion, spoon into 10 inch pie plate. Mix eggs, milk and biscuit mix together with hand mixer.  Pour over ground beef.  Bake at 375 degrees for 35 minutes. Top with sliced tomatoes and cheddar cheese, bake an additional 5-8 minutes, or until cheese is melted. 

Serve with sour cream, diced tomatoes, and shredded lettuce.  This is good with chips,and fresh fruit.

Ruth's Chris Sweet Potato Casserole

This is absolutely fantastic!

INGREDIENTS:
Topping

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/3 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture

• 3 cups mashed yams
• 1 cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla
• 2 eggs, well beaten
• 1/2 cup (1 stick) butter, melted

PROCESS

1. Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.
2. Combine sweet potato mixture in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.
3. Pour mixture into buttered baking dish.
4. Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated.)
5. Sprinkle the surface of the sweet potato mixture evenly with the topping mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.

The brown sugar and pecan crust should be slightly browned and crunchy.

Creamy Tomato Pasta

1 lb ground hamburger
1 medium onion, chopped
3 cloves garlic, minced
1 (16 ounce) can Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
1 cup cream
1 teaspoon dried basil leaves
14 ounces penne pasta
grated Parmesan for topping

Notes/Story: Cook the pasta in salted water al dente, according to package directions.
While pasta is cooking, brown the hamburger.
Add the onions and garlic to the hamburger and saute for a couple of minutes.
Pour in the entire can of diced tomatoes and the tomato sauce and heat through.
Pour in the cream and heat through. The longer you cook the sauce the thicker it will get so simmer it until it is the consistency you want.
Add the basil and let it simmer for a few minutes.
Finally, mix the hamburger sauce with the pasta and serve. Top each serving with a sprinkle of Parmesan cheese. Serve with garlic bread and side salad.

Creamy Enchiladas

8 eight inch tortillas
2 cups cooked, shredded chicken breast (I bought rotisserie chicken and shredded it)
1 medium onion. diced
2 cups low-fat shredded cheddar or colby cheese
1 cup (8 ounces) light sour cream
4 ounces Neufchatel cheese (low-fat cream cheese), cubed
1/3 cup canned green chiles (do not drain)
1/2 cup chicken broth
1 tbsp fresh or dried cilantro
1 tbsp cumin powder (I used a little less)
1 tsp red or cayenne pepper (I used a little less)
Butter flavor non-stick cooking spray 

Notes/Story: Spray 9x13 inch baking dish with cooking spray.

Mix together chicken, onion, and cheese. Fill tortillas with that mixture. Roll and place seam side down, side by side in single layer in baking dish.

In large saucepan heat broth, cilantro, cumin, and red/cayenne pepper until hot. Add sour cream, cream cheese, and canned green chiles. Heat until cream cheese is melted and everything is incorporated well, stirring frequently. (If sauce seems a little thin, you may thicken with a small amount of cornstarch whisked into sauce. Which I did.)

Pour sauce over enchiladas in pan. Bake at 350 degrees F for about 20-25 minutes. Serve and enjoy!

I found this recipe when I was searching for "Creamy Enchiladas." These are SO good. I ate them for 8 days in a row and didn't get sick of them.

Pioneer Woman's Chicken Pot Pie

Make the crust first and then the pot pie filling.

For the crust:
3 cups all purpose flour
1 teaspoon salt
1 1/2 cups vegetable shortening (I used butter)
1 egg
5 tablespoons cold water
1 tablespoon white vinegar

Notes:  Combine the flour and salt in a large bowl.  Add the shortening and stir it together.  Next lightly beat the egg with a fork and then add it to the mixture.  Add the cold water and vinegar.  Next stir the mixture until it's combined.  When ready, flatten half of it with a rolling pin and put it on the bottom of the pie pan.  The other half of the dough roll out and put on the top of pot pie mixture.  

For the filling:
3 celery stalks
3 medium carrots
1 onion
4 tablespoons butter
1/2 cup frozen peas
2 cups cooked chicken
1 cup all purpose flour
2 cups chicken broth
1 chicken bouillon cube
1 cup heavy cream
1 teaspoon salt
black pepper to taste

Notes:  Begin by finely dicing the celery stalks, carrots, and onion.   Next melt the butter in a large pot over medium heat.  Add the onion, celery, carrots, and peas. Saute for a couple of minutes.  Add the chicken and stir to combine.  Sprinkle the flour evenly over the mixture and then stir to combine.  Cook for a couple minutes, stirring gently.  Next pour in the chicken broth and bouillon cube.  Next pour in the cream and stir.  Allow the mixture to cook over low heat so it will gradually thicken.  Season with the salt and pepper.  Finally, pour the chicken mixture into the pie pan and finish by placing the crust on top of the mixture.  Press the crust gently into the sides of the dish and cut small slits in the top.  Bake at 350 for 35-40 minutes.  Cool for 10 minutes before serving. 

Hamburger Pie

For the crust:
2 cups of flour
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup canola oil
2/3 cup milk

For the filling:
1 pound beef
1 can tomato soup
2 tablespoons water
1 clove garlic
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated cheddar cheese


Notes/Story: Heat oven to 375 and grease a glass pie plate.  Mix together the flour, baking powder, salt, oil, and milk until it forms a ball. Press the crust into the greased pie plate.  Set aside.  Next brown the beef in a large skillet and once it is cooked, add in the soup, water, minced garlic, salt, and pepper.  Bring the mixture to a simmer for a couple minutes or until thick.  Lastly, pour the hamburger mixture into the crust and sprinkle with the grated cheese.  Bake for 20 minutes or until the crust is browned and the cheese is melted.

Chicken Rollatini with Spinach

8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz fresh spinach (finely chopped)
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella
olive oil non-stick spray
1 cup of your favorite marinara sauce
salt and pepper to taste

Notes/Story: Wash and dry cutlets, season with salt and pepper. Preheat oven to 375 degrees. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach, 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 35 minutes. Remove from oven, top with sauce then cheese. Bake until cheese is melted and bubbling, about 5 more minutes. Serve with additional sauce on the side and grated cheese.

Made this recipe April 1st, 2012. Mom and I prepared it the night before and then had it for lunch after meeting. Tasted and smelled great!

Dorito Casserole

2 pounds ground beef- browned  (I usually used less, either 1 pound or 1 1/2 pound-whatever we had on hand)
1 medium onion
1 can cream of celery soup
1 can cream of onion (or cream of mushroom soup)
1 can enchilada sauce (mild)
1 bag dorito chips
Shredded cheese
Ripe (black) olives

Directions and Story: Line a 9 X 12 inch pan with 1/2 of a bag of largely crunched Dorito chips.
Brown hamburger with onion and salt and pepper to taste.  Add soups. Add enchilada sauce.
Pour over chips, sprinkle with cheese, olvies and the remainder of Dorito chips
Bake 350 degrees for 25 minutes

I made this quick easy casserole often during the years the kids were busy with activities in high school.
We usually had all of the ingredients on hand and everyone liked how it tasted.

Mashed potatoes-overnight

5 pounds potatoes-mashed
1 (8 oz) package cream cheese, cubed
1/2 pound butter
1 (16 oz) container sour cream
1/2 - 1 teaspoon onion salt

Directions and story:  Mix together place in a 9 X 13 inch baking dish and refrigerate 24 hours or over night,
Bake in a 350 degree oven until heated through

Story-I have had a hard time preparing good mashed potatoes after meeting on Sundays. We like to have a big Sunday noon meal, and often mashed potatoes would taste wonderful with what we are serving, but ...in 2002 the Fargo Forum published this recipe. I tried it and everyone thought it tasted great. This is a successful make ahead mashed potato recipe.

Wild Rice Casserole

1 Cup Wild Rice (Rinsed and drained)
1 teaspoon Salt
1/4 Cup Butter
1 Onion- Chopped
2 Cups Celery- Chopped
1/4 teaspoon sage (If you have it in the house)
1/8 teaspoon black pepper
1 can Cream of Mushroom soup
1 can Water
1 can Milk

You can also add:
Water chestnuts
 Mushrooms
Turkey (I use 4 cups cut up turkey or chicken)
Cashews, (sprinkle these on the top of the casserole just before serving)


Directions and Story:
Brown onions and celery in butter, (I use the large cast iron cooking pot for this and add all of the remaining ingredients to the browned onions and celery)
Add remaining spices, wild rice, soup, water, and milk. (Add cater chestnuts-etc if you like)
Bake in a 350 degree oven for 1 1/2-2 hours or until rice is done.

This was given to me by a friend when I worked in education at Sanford, since we now reside (most of the time) in Minnesota, I thought I should learn more about cooking with Wild rice. This was a successful recipe, everyone very much liked it. I had made something similar with ground beef, but the family reviews weren't as good-The turkey or chicken seem to be the best combination with Wild Rice for our family-anyway.

Onion Cassserole

7 Cups sweet onions
1/4 cup butter
1/2 cup regular or long grain rice
1 cup American cheese
1 cup half and half

Directions and Story:  Saute onions in butter. boil rice in 5 cups water for 5 minutes. Drain well. Shred cheese. Combine all ingredients into a 2 quart casserole. Bake 350 degrees for 30 - 40 minutes.

I made this just to try something different, and to my surprise it was delicious. Everyone liked it, so occasionally when we have many onions in the house-I make this for a Sunday dinner along with a meal of meat and potatoes. A good addition especially during the winter months.

Three Bean Casserole

Brown the following:
1 Pound ground beef
1/2 pound bacon (cut up)
1 Cup chopped onion

1 Cup Ketchup
1/2 cup brown sugar
1 1/2 Tablespoon vinegar
1 teaspoon prepared mustard
1 can kidney beans (drained)
1 can Lima or butter be beans (drained)
1 can pork and beans (I use Bush beans-do not drain)

Directions & Story; Mix ground beef and bean ingredients together, pour into crock pot and simmer for about 4 hours. This can be also made in the oven, use a casserole container and bake for 1 1/2 hours.

This casserole is a great addition to a buffet luncheon, birthday party or get-together. I often made it in the late summer and fall when we had company for dinner or relatives over for a birthday party. I've used this recipe or a variation of it since the 1990's.

Cheesy Potatoes

1 large bag frozen hash browns
1/2 to 1 cup chopped onion, (if I have green onion's they are my first choice-but other onions will work, too)
1 (8 oz) bag of cheddar cheese
1 can cream soup (I usually use either cream of mushroom or cream of chicken) diluted with milk.
1 (15 oz) container of sour cream

Topping
2 cups corn flakes-crushed
1/2 cup butter-melted

Directions & Story; Mix potatoes with cheese, onions, cream soup, milk, and sour cream. Spoon in 9 X 13 pan. Toss crushed cereal in melted butter and spoon on top of potatoes. Cover and bake in a 350 degree oven for :45 to 1 hr or until bubbly. (You can add the topping the last :15 minutes of cooking time and remove the cover for a crisper texture)

This recipe makes a good combination with grilled steak, hamburgers, etc. or goes well with ham-no gravy needed. We've served this often at birthday parties, during the summer and for 4th of July dinners.

Chow Mein Casserole

1 Tablespoon butter
1 cup sliced celery
1/4 cup onion
2 Tablespoons diced green pepper
3/4 of a 5 oz can chow mein noodles
1 or 2 cans of tuna
1 can cream of mushroom soup
1/4 - 1/2 can of milk
pepper and salt to taste
3/4 cup cashews

Directions and Story; Heat oven to 350 degrees, Melt butter and saute celery, onion, and green pepper. Cook and stir until onion is tender. Combine 3/4 can of noodles, vegetables, tuna and pour into casserole dish (about 1 1/2 quart) Top with reserved chow mein noodles. Bake until heated through or about :30 to :45 minutes.

This was a good-last minute, in a hurry, what should we have for dinner- recipe. It can be on the table in less than an hour and tastes good served with a vegetable and roll.