Fabulous Wet Burrito

Tasty burritos found on allrecipes.com.

Ingredients

• 1 pound ground beef


• ½ cup chopped onion


• 1 clove garlic, minced


• ½ teaspoon cumin


• ¼ teaspoon salt


• 1/8 teaspoon pepper


• 1 (4.5 ounce) can diced green chile peppers


• 1 (16 ounce) can refried beans


• 1 (15 ounce) can chili without beans (We like to make this one with 1½ cup of leftover homemade chili.)


• 1 (10.75 ounce) can condensed tomato soup


• 1 (10 ounce) can enchilada sauce


• 6 (12 inch) flour tortillas, warmed


• 2 cups shredded lettuce


• 1 cup chopped tomatoes


• 2 cups shredded Mexican blend cheese


• ½ cup chopped green onions

Directions

1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.


2. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.


3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Vegetable Beef Soup

Another soup creation from Dave that is based loosely on this recipe.

Ingredients

• 1-1½ pounds stew meat


• 2 garlic cloves, pressed


• 8 cups water


• 4 beef bouillon cubes


• 1 envelope dry onion soup mix


• 1 (15 ounce) can tomato sauce


• 1 potato, diced


• 1 medium onion, diced


• 3 stalks celery, chopped


• 1 (16 ounce) package frozen vegetables


• 1 cup elbow macaroni

Directions

1. Brown stew meat in pressed garlic.


2. Mix water, bouillon, soup, sauce, potato, onion, celery and vegetables in large pot and bring to boil.


3. Add noodles and cook until al dente.


4. Add browned stew meat, mix and serve.

Cheesy Ham & Potato Frittata

Breakfast, lunch or dinner, this Kraft recipe is always good.

Ingredients

• ½ cup milk


• 1 pkg.  (10.23 oz.) VELVEETA Cheesy Au Gratin Potatoes


• 2 cups chopped ham


• 1 small  onion, chopped (about ½ cup)


• ½ of a medium green pepper, chopped (about ½ cup)


• 5 eggs, lightly beaten

Directions

1. Combine 1¾ cups hot water, milk, Seasoned Potatoes, ham, onion and green pepper in large skillet. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 12 to 15 minutes or until potatoes are tender, stirring occasionally.


2. Stir in Cheese Sauce until well blended.


3. Add eggs; mix well. Reduce heat to low; cover. Cook 15 minutes or until set in center. Let stand 5 minutes before cutting into 5 wedges to serve. 

Aunt Fannie's Dinner

I don't know who aunt Fannie is but she has an awesome goulash here. Jaime found this recipe on allrecipes.com

Ingredients

• ½ cup uncooked elbow macaroni


• 1 pound ground beef


• ½ onion, chopped


• 1 teaspoon garlic powder


• salt and pepper to taste


• 1 (8 ounce) can tomato sauce


• 1 cup stewed, diced tomatoes


• 1 (15 ounce) can whole kernel corn, drained

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.


3. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.

Best Guacamole

Another recipe we use from allrecipes.com

Ingredients

• 2 avocados


• ½ lemon, juiced


• 2 tablespoons chopped onion


• ½ teaspoon salt


• 2 tablespoons olive oil

Directions

1. Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl.


2. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil.


3. Cover the bowl, and refrigerate for 1 hour before serving.

Sweet & Tangy Pork BBQ

This is one of Jaime's cousin Jenny's recipes from the family cook book.

Ingredients

• 1.5-2lbs pork steaks


• 1 cup BBQ sauce


• 2T brown sugar


• 1tsp soy sauce


• 1tsp Worcestershire sauce


• ½ tsp liquid smoke


• 1 big squeeze honey


• 1/3 cup chopped sweet onion

Directions

1. Mix BBQ sauce, brown sugar, soy sauce, Worcestershire sauce, liquid smoke and honey. Stir well.


2. Place pork in crock pot and cover with onion.


3. Spoon BBQ mixture over pork and onions.


4. Cook on low for 6-8 hours or until pork is falling apart.

Grandma Crane's Potato Salad

Ingredients:

• 6 large potatoes, cooked, cooled and sliced


• ½ medium green pepper, diced


• 2 hard boiled eggs, sliced


• 1 small onion, diced


• salt


• pepper


• ½lb bacon


• ½ cup vinegar


• ½ cup water


• ½ cup sugar

Directions:

1. Mix potatoes, peppers, eggs and onion. Salt and pepper to taste.


2. Fry bacon, cut into pieces and add to potato mix.


3. Add sugar, water and vinegar to bacon grease. Cook until sugar dissolves. Mix in a little sugar to thicken if necessary.


4. Mix bacon grease mix into potato mix.

Gulyás

A Hungarian style goulash recipe that Dave came up with.

Ingredients

• vegetable oil


• 2lbs pork or beef shank, shoulder or shin, cubed


• salt


• pepper


• paprika


• 2tbsp butter


• 1 large onion, sliced


• 5 garlic cloves, pressed


• 2 red bell peppers, seeded and diced


• 1 red jalapeño pepper, diced


• 1 potato, pealed and finely sliced


• 2 cup water


• 1 beef bullion cube


• 1tsp thyme


• 1 bay leaf

Directions

1. In a large pot, brown meat in oil. Season with salt, pepper and paprika to taste.


2. Sauté onion, garlic, bell peppers and jalapeño pepper in butter.


3. Add potato, water and bullion cube to meat, bring to boil.


4. Stir in sautéed veggies and thyme.


5. Add bay leaf, cover and reduce heat to low for 2 hours.

Chicken Noodle Soup

Ingredients

• 8 cups water


• 6 chicken bullion cubes


• 2 boneless skinless chicken breasts, cubed


• 1tsp pepper


• 3 carrots, peeled and sliced


• 3 stalks celery, sliced


• ½ onion, diced


• 8oz egg noodles

Directions

1. Bring water and bullion cubes to boil.


2. Add chicken, pepper, carrots, celery and onion and cook on high for 20 minutes.


3. Add noodles and cook until noodles are al dente.

American Goulash

Ingredients

• 1tbsp butter


• 1 green bell pepper, seeded and diced


• ½ onion, diced


• 1lb ground beef or sausage


• 2 cans diced tomatoes


• 1 can tomato sauce


• 1 can tomato paste


• 16oz cooked elbow macaroni

Directions

1. In large sauce pan, sauté onion and pepper in butter.


2. Add beef, brown and drain.


3. Add diced tomatoes, tomato sauce and tomato paste. Heat through.


4. Stir in cooked elbows and serve.

Dried Beef Dip

When we lived in Michigan we would get beef dip from D&W's deli. Well none of the stores here have it so Jaime emailed D&W in hopes of getting the recipe. They were kind enough to send her the ingredients list. After a couple tries, this is our best guess at the quantities of this delicious dip.

Ingredients

• 5oz dried beef


• 16oz cream cheese


• 16oz sour cream


• 2Tbs mayo


• 6 green onions

Directions

1. Rinse, dry and cut into small pieces dried beef. (This washes all the extra salt off the beef.)


2. Chop green onions.


3. Mix all ingredients.

Pot Roast

Ingredients

• 2lbs stew meat


• 1 can condensed cream of mushroom soup


• 2 medium russet potatoes pealed and cubed


• 1 pound carrots, pealed and chopped


• ½ onion diced

Directions

1. In large Crockpot  heat all ingredients on low for 6 hours or until meat falls apart and veggies are soft

Grandma's Spaghetti

A delicious spin on macaroni and cheese recipe from Ruth Hamacher taken from the the family cook book.

Ingredients

• 2 cups uncooked macaroni


• 2 cans diced tomatoes


• ¾ cup sugar


• 1 lb sharp cheddar cheese, shredded


• 6tbsp margarine


• 1 medium onion, chopped


• salt to taste

Directions

1. Preheat oven to 325 degrees.


2. Cook and drain macaroni.


3. Mix remaining ingredients and bake in 3qt casserole dish for 1½ hours.

Curry Chicken Sandwich

A southern style chicken sandwich Dave came up with. This recipe makes 2 sandwiches.

Ingredients

• 1 tbsp vegetable oil


• 1/4 cup diced onion


• 1 boneless skinless chicken breast, sliced


• curry


• chili powder


• 4 slices bread


• Colby Jack cheese, sliced


• ranch dressing


• lettuce


• tomato, sliced

Directions

1. In frying pan sauté onion in oil until translucent.


2. Add chicken and brown one side. Flip and season with curry and chili powder.


3. Toast bread and assemble sandwich. (We assemble it bread, chicken, cheese, tomato, lettuce, bread with the ranch spread on the top piece of bread.)

Homemade Chili

After many, many, many tries, this is Dave's final recipe for his homemade chili.

Ingredients

• 2 tbsp butter


• 2 garlic cloves, pressed


• 1 large onion, chopped


• 2 lbs ground beef


• 2 cans stewed tomatoes, Italian recipe


• 1 can tomato paste


• 4 oz can diced green chilies


• 2 bell peppers, seeded and chopped


• 1 tbsp chili powder


• 1/2 cup red wine

Directions

1. In a large skillet, melt butter and sauté garlic and onion until onion is translucent. Add ground beef and cook until brown. Drain.


2. In a large pot or crock pot mix all ingredients and cook on low to medium low for 2 hours.