Recipes I made for my family last month

Here are some of the meals I made in August

Spaghetti Italiano

Serves: 4

Originally from a Creamettes ad 1980's

with my tweaks

This is the spaghetti we like

1 lb of lean ground beef

1 medium onion, chopped

1/2 green pepper, chopped

3 garlic cloves minced or pressed

1 (16 oz) can petiite diced tomatoes, chopped, 2 cup

1 (6 oz) can tomato paste

8 oz can tomato paste

1 (8 oz) can water (or beef broth I dissovle Beef Bouillon in water)

1 (4 oz) can sliced mushrooms, undrained, or fresh sliced mushrooms

2 tsp Worcestershire Sauce

2 bay leaf

1/4 teaspoon pepper

1/2 tsp of dried oregano

1/4 tsp basil

few shakes of Italian Seasoning

1 tsp sugar

1/2 cup wine, red or white

12 oz spaghetti

Parmesan cheese

Brown meat, onion and green pepper and garlic until tender.

Drain excess fat.

Add all ingredients except spaghetti and cheese.

Simmer, uncovered, for 1 hour.

Remove bay leaf.

Prepare spaghetti according to pkg directions.

Drain.

Serve sauce over spaghetti with Parmesan cheese

I mix Pasta into sauce and then serve.

My husband says it always test better the next day!

Creamed Chipped Beef

Serves: 6

Magazine clipping 1970;s

This is an old time favorite, been making it forever

1/4 cup butter or margarine

2 (2.5 oz) jars dried beef, shredded (I use 2 pkg thin sliced beef-Buddig brand)

2 Tbsp all purpose flour

1/8 tsp freshly ground black pepper

2 cups milk

4 oz fresh mushrooms, chopped, about 1 cup

1 tsp Worcestershire sauce

1/2 cup peas

In a 2 quart saucepan over medium heat, melt butter; add shredded/sliced dried beef; cook about 5 minutes, stirring occasionally until crisp.

Add flour and pepper; stir until well blended.

Gradually add milk; bring to boil, stirring constantly. Reduce heat to low; cook until mixture is slightly thickened. Can add more milk, if too thick)

Stir in mushrooms; peas, Worcestershire and cook 3 to 5 minutes until mixture is heated through.

Serve over biscuits or toasted bread; cut into triangles

Beef and macaroni skillet

6 serv

Hunts ad 1972

One of our top favorites, been making it since the 70's

We call it beefaroni and sing the jingle whenever I make it.

"They call it Beefaroni, it's made with macaroni....."

1 lb. ground beef

1 cup uncooked elbow macaroni

1/2 c. minced onion ( I used chopped onion)

1/2 c. chopped green pepper

2 (8 oz.) cans tomato sauce, or 1 (15 oz) can

1 tsp. salt

1 c. water

1/4 tsp. pepper

2 tbsp. Worcestershire sauce

Cook ground beef in a large skillet until it loses its redness. Remove from skillet and cook macaroni, onion and green pepper until macaroni is yellow. Return meat to skillet along with tomato sauce, salt, pepper, water and Worcestershire sauce. Cover and simmer 15 minutes or until macaroni is cooked to suit your taste.

Make Ahead Lettuce Salad (Overnight)

Serves: 14

From Taste of Home 1999

If you make this salad in a glass bowl, be sure to bring it to the table or buffet before tossing so everyone can see the pretty layers.

1 head iceberg lettuce, torn into bite size pieces

1 large onion, chopped

1/2 cup chopped celery

1/2 cup chopped green pepper

1 can (8 oz) sliced water chestnuts, drained

1 pkg (10 oz) frozen peas, thawed

1 cup Cheddar cheese

2 cups mayonnaise

1 tablespoon sugar

1/4 cup shredded Parmesan cheese

4 bacon strips, cooked and crumbled, optional

In a 6 qt. bowl or 9 x 13 pan, layer half of lettuce, onion, celery, green pepper, water chestnuts and Cheddar cheese, peas. Combine mayonnaise and sugar; spread half over the salad. Repeat layers. Sprinkle with the Parmesan cheese cheese and bacon if desired. Cover and refrigerate for 12-24 hours.

Ravioli in the Crockpot

Serves: 6

This is easy and we like ti.

I added 1/2 cup red wine

I added meatballs frozen meatballs

1 (25 oz) bag beef ravioli

1 (26 oz) jar pasta sauce (Prego with Garlic and basil is good)

1 (8 oz) can tomato sauce

1 cup water

2 to 3 teaspoons red peppers

Italian spices

1 cup shredded mozzarella cheese

1 bag frozen meatballs, opt.

1/2 cup red wine

Pour about half of the pasta sauce in the bottom of crock pot.

Add frozen ravioli.

Add meatballs

Pour additional pasta sauce, tomato sauce, water, and red pepper and wine over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them).

Sprinkle Italian seasonings and wine over sauces.

Sprinkle cheese on top.

Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).

Easy Sauerkraut and Sausage

Another easy one that we like for a quick meal

1 can whole potatoes, drained, cut into bite sized chunks

1/2 tsp sugar

1 small can lima beans

1 pkg smoked sausage/polish sausage, cut into bite sized chunks

1/2 tsp fennel seeds

1 can Silverleaf Bavarian Sauerkraut.

Pour all items into 3 quart sauce pot. Bring to boil, turn down and simmer for

10-15 minutes and serve.

Mashed Potatoes and Sirloin Burgero

2 servings

Quick little meal

I saw this in a commercial and like it for somthing quick and filling.

Mashed Potatoes (I make homemade)

1 can Campbell's Sirloin Burger Chunky Soup

Serve the Chunky Soup over mashed potatoes.

Creamy Sausage and Tomato Pasta

Serves: 6

from an internet blog, don't remember name of it but if you google the recipe name, it'll come up.

Wer love this one

4 to 5 fresh Italian sausages (about 1 lb) (see Note)

1 cup chopped onion

3 cloves garlic, minced

1 (16 oz) can Italian style diced tomatoes

1 (8 oz) can tomato sauce

1 cup heavy cream

5 to 6 big leaves of fresh basil, chopped

12 oz penne pasta (get a 16 oz box and use 3/4 of it)

grated Parmesan for topping

Cook the pasta in salted water al dente, according to pkg directions.

While pasta is cooking, brown the sausages and cut them into slices - little circles ( you can use bulk ground sausage or remove saussage from casngs)

Add the onions and garlic to the sausage 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 fresh basil and let it simmer for a few minutes.

Finally, mix the sausage sauce with the pasta and serve. Top each serving with a sprinkle of Parmesan cheese. Serve with crusty garlic bread.

Creamy Tuna Casserole

Serves: 6

Internet Recipes 3/98 by Stephanie

1 can cream of chicken soup, undiluted

1 soup can milk

1 can (7 oz) chunk light tuna

1/2 pkg (1 lb) egg noodles, cooked. drained. I used Fettucine noodles, broken into thirrds

1 cup frozen peas

1/2 cup shredded Cheddar cheese

1/4 cup grated Parmesan cheese

Pepper to taste

1/2 cup crushed butter flavor crackers, optional , mixed with 1 Tbsp butter

In a 2 quart casserole dish, combine soup and milk; blend in tuna. Add noodles, peas, cheeses and pepper; mix to thoroughly combine. Top with crackers, if desired.

Bake at 350 for 30 minutes, or until thoroughly warmed.

Impossible Bacon Double Cheeseburger Pie (Bisquick)

Serves: 6

1 lb. ground beef

1-1/2 c. chopped onion

1/4 tsp pepper

2 cups shredded Cheddar or American cheese

1-1/2 c. milk

3 eggs

3/4 c. Bisquick baking mix

2 tomatoes, sliced

6 slices bacon, crisply cooked, crumbled

Heat oven to 400 F.

Grease pie plate, 10 x 1-1/2".

Brown beef and onion; drain.

Spread in plate.

Sprinkle with 1 cup cheese.

Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high or 1 minute with hand beater. Pour into plate.

Bake 25 minutes. Top with tomatoes, bacon and cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes.

I liked this recipe with ketchup on it

Bisquick Substitute - Small Portion

I was out of Bisquick, so I used this.

from Food .com

Easy substitute for Bisquick - need to store it in the refrigerator - but this makes only 1 cup, so you don't have lots left over to store.

1 cup flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon shortening ( Crisco) I used butter instead

Mix dry ingredients together in a small bowl. Cut in shortening using a pastry blender. Makes 1 cup Bisquick equivalent.

Cocoa Cloud Pie

Serves: 8

Hershey's Fabulous Desserts cook book 1989

2 pkg (3 oz each) cream cheese, softened

1 cup powdered sugar

2 teaspoons vanilla extract

1/2 cup cocoa

1/4 cup milk

2 cups (1 pint) whipping cream, cold

1 ready-to-use graham cracker crumb crust

In a large mixing bowl, beat cream cheese, powdered sugar and vanilla until well blended.

Add cocoa alternately with milk, beating until smooth. Gradually add whipping cream; beat until very stiff, but not curdled.

Spoon mixture into crust. Cover; refrigerate 6 hours or until firm. Garnish as

desired. Cover; refrigerate leftover pie.

Banana Nut Muffins

Serves: 12

Source: 1997 Fort Worth Star-Telegram

Very, very good Our favorie.

1/2 cup butter or margarine, softened

1 cup sugar

2 large eggs

2 large ripe bananas, mashed

2 cups flour

1 teapsoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1/2 cup chopped pecans

1 teaspoon vanilla

Preheat oven to 400 F. Grease 12 standard-size muffin pan cups or use paper liners

Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.

Mix together flour, salt, baking powder and baking soda.

Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.

Stir in nuts and vanilla. Do not overmix butter; it should not be completely smooth.

Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15-18 minutes. ( I use the large sized muffins tins that has only 6 large cups)

Transfer muffin pan cups to wire rack to cool slightly. Turn out onto rack. Serve warm.

Buttermilk substitute: 1 Tbsp vinegar plus enough milk to equal 1 cup

Banana Bread

Serves: 6

2/3 cup sugar

2 eggs

1/3 cup margarine

3 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1-3/4 cups flour

2 very ripe bananas

1/2 cup chopped walnuts (optional)

I added 2 tsp vanilla to batter

Mix together everything but the flour and bananas until smooth. Slowly blend in flour, then add the bananas. You can mix in the bananas as much or as little as you like, depending on if you want chunks of banana or just the banana flavor. Spray a regular size bread pan and fill with batter. Bake at 350 for 50 to 60 minutes. You want to be able to put a knife in the middle and have it come out clean. I only had to bake it for 45 minutes. was turnig very brown on top