Ingredients

1. 1-1/2 pound ground beef or turkey
2. 1 med. onion, chopped
3. Salt and pepper to taste
4. 1 package (16 ounces) frozen Tater Tot potatoes or refrigerated diced potatoes
5. 2 cans  (10-3/4 ounces) condensed cream of mushroom soup, undiluted
6. 1-1/3 cups milk or water
7. 2 cup (4 ounces) shredded cheddar cheese

Directions

1. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Season with salt and pepper.
2. Transfer to a greased 9×13 baking dish. Top with potatoes. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6 servings.

Ingredients

1. 1 can (20 ounces) pineapple chunks
2. 1/3 cup water
3. 3 tablespoons vinegar
4. 1 tablespoon soy sauce
5. 1/2 cup packed brown sugar
6. 3 tablespoons cornstarch
7. 1 batch of 30 meatballs (frozen or thawed)
8. 1 large green pepper, cut into 1-inch pieces
9. Hot cooked rice

Directions

1. Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
2. Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.
3. Simmer, uncovered, for 20 minutes or until heated through. Serve with rice. Yield: 6 servings.

Ingredients

1. 2-1/2 pounds ground beef
2. 1 medium onion, chopped
3. 2 cups water
4. 3/4 cup ketchup
5. 2 tablespoons Worcestershire sauce
6. 2 teaspoons paprika
7. 1 to 2 teaspoons sugar
8. 1 teaspoon salt
9. 1/2 teaspoon ground mustard
10. 1/4 teaspoon garlic powder
11. 2 tablespoons all-purpose flour
12. 1/4 cup cold water
13. Hot cooked noodles or mashed potatoes

Directions

1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, ketchup, Worcestershire sauce, paprika, sugar, salt, mustard and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. In a small bowl, combine flour and cold water until smooth; stir into the meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles or potatoes; or cool and freeze for up to 3 months.
3. To use frozen casserole: Thaw in the refrigerator; place in a saucepan and heat through. Yield: 6 cups.

Ingredients

1. 1/2 cup water
2. 1 can (6 ounces) tomato paste
3. 2 tablespoons cider vinegar
4. 1 envelope sloppy joe seasoning
5. 2 to 2-1/4 pounds beef stew meat (3/4-inch cubes)
6. 1 celery rib, cut into 1/2-inch slices
7. 1 medium green pepper, cut into 1/2-inch chunks
8. Hot cooked rice or noodles

Directions

1. In a 3-qt. slow cooker, combine the water, tomato paste, vinegar and sloppy joe seasoning. Stir in the beef, celery and green pepper. Cover and cook on high for 4-5 hours. Serve with rice. Yield: 4-5 servings

Time to warm up the gang… It’s Fall after all.

For Brown Chili Lovers!

Continue reading Slow Cooker Texas Chuck Wagon Chili →

 

1 small yellow onion, minced	1 1/2 pounds lean ground beef (at least 92 percent lean)
1 cup uncooked old-fashioned oats (not quick cooking)	1/2 pound ground pork
2 eggs, beaten	3 tablespoons ketchup
1 5.5-ounce can tomato juice	3 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces (or instant mashed potatoes/following pkg. directions)
1/4 cup pitted prunes, very finely chopped	3 tablespoons butter
2 tablespoons prepared horseradish sauce (such as Bookbinder’s)	scant 1/2 cup whole milk
1/2 teaspoon kosher salt	8 ounces cream cheese, cut into chunks
1 teaspoon dry mustard

Yield: 9 Servings

 

 

Directions:

Prep: 20 min Total: 60 min

1. 1
   Preheat oven to 350 degrees F. In a large bowl, combine the onion, oats, eggs, tomato juice, prunes, horseradish sauce, salt and dry mustard and mix well. Add the beef and pork and mix until just combined.
2. 2
   Divide the mixture between 9 jumbo or 18 standard muffin cups and level off the top so that each cupcake is flush with the top of the pan. Top each cupcake with 1 teaspoon ketchup and spread evenly with the back of a spoon. Bake cupcakes for 30 to 35 minutes, or until a meat thermometer reaches 155 degrees F.
3. 3
   Meanwhile, boil the potatoes in salted water until easily pierced with a fork, about 25 minutes; drain and return to the pot. Toss potatoes over low heat for 2-3 minutes to evaporate any moisture, then remove from heat and begin to mash with a potato masher. Once there are no large chunks, transfer the potatoes to a mixer with a whisk attachment.
4. 4
   In a small saucepan, combine the butter and milk. Warm over medium-low heat until butter is melted and milk is hot but not boiling. With the mixer running, very carefully pour the warm milk mixture down the side of the mixing bowl of potatoes; whip until the liquid is incorporated.
5. 5
   Add the cream cheese, a few pieces at a time, mixing after each addition. Season to taste with salt. Spoon mashed potatoes into a pastry bag with a wide round tip (or use a large plastic bag with one corner snipped off).

6

When meatloaf cupcakes are cool enough to handle, gently drop each one into a paper cupcake liner. Pipe the mashed potato “frosting” onto each cupcake and serve to unsuspecting family members!

 

I’m quite sure instant mashed potatoes would work just as well in this recipe and save a lot of work in the prep.

 

This recipe comes from my best friend.  Hope you like it as much as we do….

INGREDIENTS:

3-4 pound Sirloin Tip, Eye of Round or Bottom Round Roast

1 pkg. Good Seasons Italian Dressing Mix

1 pkg. Au Jus Gravy Mix

DIRECTIONS:

Place roast in large pot with enough water to boil.  Don’t let the water boil away.

Cook roast 1 1/2- 2 hours until well done.  Remove from pot and allow to cool.

Be sure to save the broth.

After roast is cooled, shred using two forks to pull apart.

Add dressing mix and gravy mix to reserved broth and return shredded beef to mixture.

Simmer 30-45 min. to allow flavors to blend.

Serve  warm on your favorite sandwich rolls.

Extra Au Jus gravy could be made to use for dipping.

We also like it with some sour cream.

Use your imagination!  It’s a real no-work recipe.