3 lb. sliced deli roast beef (the kind you use for sandwiches that's already cooked...I used
"Land O Frost", but you can use whatever your family likes)
1-2 packages of Aujus mix (I used McCormick's Mix...YUM)
6 slices of Swiss or Provolone Cheese
6 sliced sandwich rolls (French Rolls, Kaiser Rolls etc...anything you would like)
In a large frying pan place meat with 1 c. water, simmer/steam until warm. Prepare Aujus mix according to package directions. Butter inside of roll (both top and bottom) and place butter side down in hot frying pan. Cook until browned. Place 1 slice of cheese on inside of browned bun. Top with 1/2 lb. of warmed roast beef (I patted mine dry with a paper towel before putting it on the bun). Pour Aujus in a small bowl and eat to your hearts content.
Friday, January 14, 2011
Chicken Club Tacos
4 medium wheat tortilla shells
1 cup baked chicken
4 slices bacon
1 cup cheese
4 Tbsp. Ranch
Lettuce
Tomatoes
In each tortilla shell arrange 1/4 cup chicken, 1 slice bacon (crumbled), 1/4 cup cheese, and lettuce and tomatoes. Top with 1 Tbsp. ranch dressing. Serve immediately. Makes 4 Tacos.
1 cup baked chicken
4 slices bacon
1 cup cheese
4 Tbsp. Ranch
Lettuce
Tomatoes
In each tortilla shell arrange 1/4 cup chicken, 1 slice bacon (crumbled), 1/4 cup cheese, and lettuce and tomatoes. Top with 1 Tbsp. ranch dressing. Serve immediately. Makes 4 Tacos.
Tuesday, May 12, 2009
Mexican hamburger Casserole
MEXICAN HAMBURGER CASSEROLE
1 pound ground beef
2 TBLS butter
1/2 cup chopped onion
1 tsp. finely minced garlic
1 TBLS chili powder
1 tsp. paprika
1 tsp. salt
1/4 tsp. oregano
dash of pepper
4 cups kidney beans (2 cans)
1 cup tomato sauce ( 8oz can)
3/4 cup crushed corn chips
1/3 cup grated cheddar cheese
Brown meat in heavy skillet, spoon into a 2 quart casserole dish. Melt butter in skillet. Add onion and garlic, saute until onion is clear. Add spices, beans, tomato sauce, corn chips. Add to meat in casserole dish. Sprinkle with cheese and bake at 350 degrees for 30 minutes or until heated through and bubbly. Serves about 4
1 pound ground beef
2 TBLS butter
1/2 cup chopped onion
1 tsp. finely minced garlic
1 TBLS chili powder
1 tsp. paprika
1 tsp. salt
1/4 tsp. oregano
dash of pepper
4 cups kidney beans (2 cans)
1 cup tomato sauce ( 8oz can)
3/4 cup crushed corn chips
1/3 cup grated cheddar cheese
Brown meat in heavy skillet, spoon into a 2 quart casserole dish. Melt butter in skillet. Add onion and garlic, saute until onion is clear. Add spices, beans, tomato sauce, corn chips. Add to meat in casserole dish. Sprinkle with cheese and bake at 350 degrees for 30 minutes or until heated through and bubbly. Serves about 4
Chinese Casserole
CHINESE CASSEROLE
1 pound hamburger, fry hamburger dry
1 onion, sauted
1 can cream of mushroon soup
1 1/2 can warm water
1 can chinese noodles
1 can cream of chicken soup
1/2 cup uncooked rice
1/4 tsp. pepper
1/2 tsp. soy sauce
Mix all ingredients together except noodles. Bake covered for 30 minutes. Then put chinese noodles on top. Bake uncovered for another 10 minutes at 350 degrees.
1 pound hamburger, fry hamburger dry
1 onion, sauted
1 can cream of mushroon soup
1 1/2 can warm water
1 can chinese noodles
1 can cream of chicken soup
1/2 cup uncooked rice
1/4 tsp. pepper
1/2 tsp. soy sauce
Mix all ingredients together except noodles. Bake covered for 30 minutes. Then put chinese noodles on top. Bake uncovered for another 10 minutes at 350 degrees.
Blueberry Salad
BLUEBERRY SALAD
2 (3oz ) pkgs. grape Jello
2 cups boiling water
1 large can drained, crushed pineapple
1 large can blueberry pie filling
Mix Jello and water until dissolved, then add fruit and filling. Pour into cake pan. Refridgerate until set.
Topping:
1/2 cup powdered sugar
1 (8oz) cream cheese
1 cup sour cream
1 tsp. vanilla
Beat together and spread over Jello. Top with almonds, walnuts or pecans. It is good without the nuts too.
This is really good......YUM!
2 (3oz ) pkgs. grape Jello
2 cups boiling water
1 large can drained, crushed pineapple
1 large can blueberry pie filling
Mix Jello and water until dissolved, then add fruit and filling. Pour into cake pan. Refridgerate until set.
Topping:
1/2 cup powdered sugar
1 (8oz) cream cheese
1 cup sour cream
1 tsp. vanilla
Beat together and spread over Jello. Top with almonds, walnuts or pecans. It is good without the nuts too.
This is really good......YUM!
Thursday, April 23, 2009
Crescent Mummy Dogs
INGREDIENTS
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2
slices American cheese, quartered (2.5 oz)
10
large hot dogs
Cooking spray
Mustard or ketchup, if desired
My KIds Loved these
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2
slices American cheese, quartered (2.5 oz)
10
large hot dogs
Cooking spray
Mustard or ketchup, if desired
My KIds Loved these
Corndog Chili
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional
1 pound all-beef hot dogs, chopped
2 pounds ground sirloin
1 large onion, chopped
3 cloves garlic, finely chopped or grated
2 jalapeño peppers, seeded and chopped
1/4 cup tomato paste
2 tablespoons chili powder
1 tablespoon smoked paprika
3 cups beef stock
Salt and ground black pepper
1 box cornbread mix, such as Jiffy brand
1/4 cup spicy brown mustard
2/3 cup milk
2 tablespoons butter, melted
1 egg
Preparation
Place a large saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes. Remove and reserve hot dogs.
Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes. Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds. Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble. Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes. Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes. Flip the cakes and cook another minute until done. Reserve cooked cakes on a plate until the whole batch is cooked.
2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional
1 pound all-beef hot dogs, chopped
2 pounds ground sirloin
1 large onion, chopped
3 cloves garlic, finely chopped or grated
2 jalapeño peppers, seeded and chopped
1/4 cup tomato paste
2 tablespoons chili powder
1 tablespoon smoked paprika
3 cups beef stock
Salt and ground black pepper
1 box cornbread mix, such as Jiffy brand
1/4 cup spicy brown mustard
2/3 cup milk
2 tablespoons butter, melted
1 egg
Preparation
Place a large saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes. Remove and reserve hot dogs.
Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes. Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds. Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble. Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes. Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes. Flip the cakes and cook another minute until done. Reserve cooked cakes on a plate until the whole batch is cooked.
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