August 31st, 2010 by alice
Tags: Chili, Easy, Melissas
INGREDIENTS
- 1lbground beef
- 3 (15 ounce)cans flavoredchili beans(I use 1 hot & 2 mild)
- 1 (15 ounce)cantomato sauce
- 1 (28 ounce)can petitediced tomatoes
- 1smallonion(diced)
- 1teaspoonsalt
- 1teaspoonpepper
- 1dashhot sauce
- 1 (1 1/4 ounce)packagechili seasoning mix(I use McCormick’s mild)
- 1/2cup shreddedcheese
- 1/2cupwater
DIRECTIONS
- Brown ground beef; drain.
- Combine all ingredients in a pot.
- Simmer for 20 minutes.
- Top with shredded cheese.
- Serve with crackers or cornbread.
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August 31st, 2010 by alice
Tags: Easy, Meatloaf, Melissas
INGREDIENTS
- 1lbground beef
- 1 (1 1/4 ounce)packageLipton Onion Soup Mix
- 1egg(beaten)
- 1teaspoongarlic salt
- 1smallbell pepper
- 1dashpepper
- 1cupcrackers(crumbled)or oats
- 1cupketchup
- 1/2cupwater
DIRECTIONS
- Preheat oven to 350°F.
- In a large bowl, combine ground beef, bell pepper, Lipton soup mix, egg, garlic salt, pepper, crackers, 1/2 cup ketchup and water.
- Put into a baking pan.
- Bake at 350°F for 1 hour.
- Drain excess fat occasionally during baking.
- During the last 10 minutes of baking time, add the remaining ketchup (add more if you like).
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August 8th, 2010 by alice
Tags: Easy, Good, Pasta, Sauce, You
INGREDIENTS
- 20plum tomatoes
- 2sprigsrosemary
- 2bell peppers
- 2garlic cloves
- 1bunchsage
- 1cupparsley
DIRECTIONS
- cut up tomatoes.
- mix everything in ssauce pan and cook for 1 hour.
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July 15th, 2010 by alice
Tags: Easy, Greens, Kale, Mustard, Spicy
INGREDIENTS
- 3cupskale(1 bunch)
- 3cupsmustard greens(1 bunch)
- 1teaspoonolive oilor butter
- 1/4teaspooncumin seeds
- 1/4teaspoonmustard seeds
- 3/4teaspoonsalt
- 1/4teaspoongreen chili peppers
- 1teaspoongarlic(minced or crushed)
- 1lime wedge
- 4teaspoonswater
DIRECTIONS
- Prepare the kale and mustard greens by cuttingmiddle stem out of each leaf. Rinse the leaves thoroughly.
- Cut the greens into strips that are about 1 inch by 3-4 inches.
- Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat.
- Add the kale first, then the mustard greens pour 1/4 teaspon into the greens and cover tightly with lid.
- Cook for 5-10 minutes, stirring occaisionally, until the greens are wilted and tender.
- When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside.
- In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat.
- Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium.
- Add green chili pepper andcrushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper.
- Pour mixture over greens. Add remaining salt (1/2 tsp) to taste.
- Serve with a dash of lime juice (brings out the flavor of the greens).
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July 10th, 2010 by alice
Tags: Cheesecake, Easy, Impossibly, Pumpkin
INGREDIENTS
-
Cheesecake
- 1 (15 ounce)cansolid-pack pumpkin
- 1 (8 ounce)cream cheese, cut into 16 pieces, softened
- 1/4teaspoonvanilla
- 3eggs
- 3/4cupsugar
- 1/2cup originalBisquick baking mix
- 1 1/2teaspoonspumpkin pie spice
-
Topping
- 1cupsour cream
- 2tablespoonssugar
- 1teaspoonvanilla
DIRECTIONS
- Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray.
- In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.
- Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
- Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled.
- Store covered in refrigerator.
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