These are a few of my favorite recipes. I will be adding more, when time allows.
One Pan Stroganoff
1 lb ground beef or thin beef strips (I normally use ground beef)
1/2 c chopped onion
1 clove garlic
1 tsp salt
1 T lemon juice, optional
1/2 c mushrooms, optional
1/4 tsp pepper
4 oz egg noodles (I usually use more)
1 to 1 1/2 c water
2 c beef broth
2 T parsley flakes
1 c sour cream
Brown hamburger, onion, and garlic. Stir in remaining ingredients, except parsley and sour cream. Simmer 20 minutes or until noodles are soft and liquid is mostly absorbed. Stir in parsley and sour cream. Heat, but don’t boil.
The Basics and More Cookbook, page 136
1 lb kidney beans (I prefer dry, not canned)
1 lb ground beef
1 onion, chopped
1 large can tomato sauce (28oz)
1 T chili powder
1 tsp salt
1/4 c or more brown sugar
The night before, soak kidney beans in large pot. In the morning, rinse the kidney beans, put back into pot, cover with fresh water and boil for 45 minutes to 1 hour.
Brown ground beef, add onions, cook until browned. Put all of the ingredients, plus additional water, if necessary into crock-pot. Cook on low 8-10 hours.
Chicken Corn Soup
1 lb chicken
1/4 c alphabet noodles
Put 2 chicken breasts in pot with celery, cover with water. Cook for several hours. Cool chicken, strain broth. Pull chicken apart, make into bite size pieces. Add frozen corn (normally I add a quart size bag) and small pieces of chicken, and salt (season to taste). When boiling, add alphabet noodles. Cook several minutes.
This recipe freezes well. I received this recipe from my mom.
1/2 c butter, melted (I have been using applesauce and it turns out great)
1 c brown sugar (I usually use just over 1/2 cup now and no one can tell)
2 eggs, beaten
3 c rolled oats
2 t baking powder
1 t salt
1 c milk
Cream together first 3 ingredients. Add all the rest to creamed mixture. Bake in 10″x10″ or 9″x13″ pan at 350 degrees for 20-30 minutes. Can be mixed the night before.
Variation: use 1/2 c sugar and add raisins. (never tried this)
Microwave: Combine melted butter, 2/3 c brown sugar and eggs. Add remaining ingredients, using only 1/2 c milk. Place in 1 1/2 quart casserole dish. Microwave on full power for 6-7 minutes. Stir several times. (never tried this, I try to avoid using my microwave whenever I can)
I have been doubling this recipe and use a 13×9 pan. Sometimes I substitute up to 1 cup of ground flax seed for the rolled oats.
The Basics and More Cookbook, page 7
Macaroni and Cheese
1 cup noodles (I normally use elbow noodles, and actually use a whole box, 16 oz)
1 cup milk
1/2 lb extra sharp cheddar, grated or cut into small chunks
2 tablespoons flour
Cook noodles in boiling water 7-9 minutes. Drain. Stir in flour. Add milk. Stir in cheese. Cook over medium until cheese melts and the sauce becomes thick. Watch closely. (When I use extra noodles, I usually add some extra milk, flour, and cheese. Sometimes I only have sharp cheddar on hand, and that works fine. Other types of cheeses work well also, it depends on what taste you want.)
I normally also make stewed tomatoes to go on top of the macaroni and cheese.
Cut up one large tomato, put in blender. Add 1 tablespoon cornstarch and 2 tablespoons of sugar. Cook until thickened. (If you use more tomatoes, add more cornstarch and sugar. Use less sugar if you don’t want the stewed tomatoes to be sweet or vice versa.)