Macaroni and Hamburger

Ingredients: 

macaroni
1 lb. hamburger
Alpine Seasoning
1 can tomato soup

Directions: 

Cook macaroni as per package directions. Drain. While macaroni is cooking brown hamburger and season to taste. Drain hamburger and combine with cooked macaroni. Add tomato soup and stir. Heat over low heat until heated through.

-If you need more moisture in this recipe you can add V8 juice, tomato sauce or canned tomatoes. All make different, but delicious dish.

-You may also add about 3-4 slices of American or grated cheese or parmesan cheese for a variation.

From: Glorious Grub Cookbook By. Joan Stewart

Macaroni and Cheese

Ingredients: 

macaroni
shredded cheddar cheese, about 1 lb.
milk
salt and pepper

Directions: 

Cook macaroni per package directions. Drain. Add shredded cheese to hot macaroni. Salt and pepper to taste and add milk- about 1/3 way up the pan. Heat over low heat, stirring frequently until cheese melts.

From: Glorious Grub Cookbook By. Joan Stewart

Liver and Onions

Ingredients: 

1 cup flour
1 tsp. paprika
1/4 tsp. garlic powder
salt and pepper
1-2 lbs. beef liver
1 onion sliced
1/4 cup water
2 tbsp. cornstartch
3 tbsp. soy sauce
oil or margarine for frying

Directions: 

Mix flour, paprika, garlic powder, salt and pepper together. Coat beef liver on both sides in flour mixture and fry in oil or margarine until browned on each side about 3-5 minutes per side. Remove liver from frying pan and add sliced onion until translucent. Mix cornstarch with water and add soy sauce. Pour into skillet and cook until mixture becomes thick and clear. Serve poured over liver.

From: Glorious Grub Cookbook By. Joan Stewart

Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

Lasagna

Ingredients: 

1 lb. hamburger
1/2 cup chopped onion
1 clove garlic, minced
1 32-ounce jar spaghetti sauce
3/4 cup water
8 oz. lasagna noodles
2 cups ricotta cheese or cottage cheese
1/2 cup parmesan cheese
1 tbsp. chopped parsley
3 cups shredded mozzarella cheese

Directions: 

Heat oven to 375 degrees. In skillet brown hamburger, onion and garlic, drain. Return beef mixture to skillet and stir in spaghetti sauce and water. In 13x9 inch baking dish layer one third of sauce mixture, half of uncooked lasagna noodles, half of combines ricotta cheese, 1/4 cup parmesan cheese and parsley, and half of mozzarella cheese; repeat layers ending with sauce mixture. Cover in foil. Bake 1 hour, then uncover; sprinkle with remaining parmesan cheese. Let stand 10 minutes before serving.

From: Glorious Grub Cookbook By. Joan Stewart

Hamburger Stroganoff

Picture: 

Ingredients: 

1/2 cup minced onion
1 clove garlic, minced
1/4 cup margarine
1 lb. hamburger
2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1 lb. fresh mushrooms or 1 can sliced mushrooms
1 can cream of mushroom soup with 1 can of water
1 cup sour cream

Directions: 

Saute onion and garlic in margarine over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer uncovered for 10 minutes. Stir in sour cream. Heat through. Serve with noodles, rice or mashed potatoes.

-My favorite is over the mashed potatoes!

From: Glorious Grub Cookbook By. Joan Stewart

Hamburger Pie

Ingredients: 

1 lb. hamburger
Instant potatoes (enough for 8 servings)
1 egg
1 tsp. salt
1/8 tsp. pepper
1 tbsp. instant minced onions
1/4 cup ketchup
1 cup milk
1/2 cup shredded sharp cheddar cheese

Directions: 

Heat oven to 350 degrees. Mix meat, 1 1/3 cups instant potatoes (dry flakes), the egg, salt, pepper, onion, ketchup and milk. Spread in ungreased pie pan. Bake uncovered 35-40 minutes.

Prepare remaining instant potatoes as directed on the package for 4 servings. Wet this time. Top baked meat with mashed potatoes; sprinkle with cheese. Bake 3-4 minutes longer or until cheese melts.

From: Glorious Grub Cookbook By. Joan Stewart

Hamburger Gravy

Ingredients: 

2 lbs. hamburger
1/4 cup flour
milk
salt and pepper or other seasoning

Directions: 

Brown hamburger and do not drain unless there is a huge amount of grease cooked out of it. Add 1/4 cup flour (more if necessary) to pretty much coat all the meat. Season with salt, pepper, season salt or Alpine Seasoning. Cook until flour has been cooked about 3-5 minutes. Add enough milk to make a thick gravy. Serve over mashed potatoes, noodles or rice.

From: Glorious Grub Cookbook By. Joan Stewart

White Gravy

Ingredients: 

Pan drippings
flour
salt and pepper
milk

Directions: 

After meat has cooked (either in oil or margarine), remove to serving plate and increase skillet temperature to 375 degrees. Add flour to make a thick paste. Season with salt and pepper and cook about 3 minutes. Add enough milk to make desires consistency.

From: Glorious Grub Cookbook By. Joan Stewart

Mushroom Gravy

Ingredients: 

1 lb. fresh mushrooms
pan drippings or 1/2 cup margarine
salt and pepper
flour
milk

Directions: 

When meat has cooked, remove to serving plate and increase temperature in skillet. Add mushrooms and saute until cooked. Add enough flour to pan to make a paste. Cook and stir about 3 minutes. Add milk as needed to reach desired consistency.

If you use a wire whisk you are less likely to get lumpy gravy and will be able to add milk more easily if it becomes too thick.

From: Glorious Grub Cookbook By. Joan Stewart

Brown Gravy

Ingredients: 

drippings from roast
1 cup water
1/2 cup flour
salt and pepper
Kitchen Bouquet

Directions: 

Heat drippings from roast in pan the roast was cooked in. When they are heated and boiling, stir in mixture of 1 cup water to 1/2 cup flour that has been stirred or shaken vigorously to remove lumps. Use as much as necessary for desired consistency or thickness. Bring to boil. Season with salt and pepper and/or add Kitchen Bouquet- just a couple of drops.

Water may be added to pan to remove browned drippings at the very first. When making gravy, reserve some of the water the giblets have been cooked in to make more gravy.

-This is a yummy gravy!

From: Glorious Grub Cookbook By. Joan Stewart

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