Conference turris::cooks

    
    Let's see if I can remember this off the top of my head......
    
    Brown 1 to 1 1/2 lbs hamburger, drain off excess fat
    
    Add		2 cups dried Elbow Macaroni
    		2 8oz cans tomato sauce
    		2 cups water
    		2 Tbls sugar
    		Chopped onion and green pepper to taste.
    
    Cook covered on medium heat for about 20 minutes or until Macaroni
    is tender, stirring occasionally.
    
    

    Something a little different ...
    
    Brown 1 cup chopped onion and one chopped green pepper.  Add hamburger
    and brown it, cutting it up into small pieces as it cooks.
    
    When the hamburger has lost all its color, drain off all the liquid. 
    Add two cups liquid.  I usually use one can of beef broth and add
    enough red wine to make 2 cups.  Bring to a boil.
    
    Add 1 cup of medium grain bulgur wheat or cracked wheat.  Then add one
    cup of frozen baby peas.  Stir through to make certain that all the 
    wheat gets wet and that the mixture is level throughout the pan.  
    
    Turn the heat to low, cover the pan, and let it sit for 15 minutes.
    Taste and adjust seasoning.  Stir through to loosen the mixture, and
    serve in bowls.

    I usually brown up some onions, clove of garlic, 1 green pepper with 
    some hamburg meat, drain. 
    
    Then mix hamburg mixture with 2 cans of tommato soup and cooked/drained
    maccaroni.  (just add tommato soup as is, DO NOT ADD ANY WATER)
    
    Heat thoroughly and serve w/garlic bread and salad.
    
    sandy
    
    

    Brown 1 lb of hamburg and drain.  Add 1 jar of mild, medium, r hot
    salsa sauce and heat through.  Serve with tortilla chips.
    
    Stu,

    Brown 1 1/2 pounds hamburg, drain.  Return to stove and add two cloves of
    sliced garlic, one large onion chopped, one jar chili sauce and saute
    for about 2 minutes.
    
    Serve on Bulkie rolls with Eagle Brand Chips and a beer!
    
    alas...sloppy joes
    

    
    
    This is the best Sloppy Joe recipe, it sounds strange, but try it!
    
    
    Brown 1-1/2 lbs hamburger 
    Drain off fat
    
    ADD:
    1 can Chicken Gumbo Soup, stir well
    1/2 Cup Ketchup
    1/2 tsp Celery Salt
    
    Cook for about 20 minutes---it's done!
    
    
    Let me know how you like, it's REALLY good!
    
    Jackie

    I use the recipe in .1, but I add 1 tsp each salt (optional), basile,
    and oregano.
    
    Chris
    

    
    
    Every fall we have a big chicken stew/bonfire party.  We do our chicken
    stew like oyster stew, that is adding milk and butter to the stewed
    chicken and a little of the chicken broth.  I like to make it pretty
    thick, like a chowder and serve with cracker/homemade bread.
    
    Mmmmm, fall's on the way!
    
    Helen

    Hiya, Carla!  I devised a neat dish I call "company chicken".  Brown up
    some boneless chicken breasts in a large frypan.  You can add some
    garlic to the oil if you like.  Cook the chicken all the way through
    then remove and keep warm.  Deglaze the pan with 'White Wine 
    Worcestershire' sauce and you can add a little water or chicken broth at 
    this point if you want more sauce.  Correct seasonings, (for me, lots of 
    black pepper).  Add lots of sauteed mushrooms to the sauce.  I like to
    saute fresh but canned is or course, easier.  Arrange the chicken on a
    serving platter and pour the mushroom mixture over the top.  I top it 
    sometimes with fresh parsley but more often with a good grated parmesan
    or a nutty swiss or jarlsberg.  
    
    You can also top with chopped, roast peppers, (pimento in a jar is the 
    easiest), chopped black olives, chopped onions, capers, whatever.  Serve 
    it with a good crusty french bread and a wine that can stand up to it - a 
    Sauvignon Blanc would be better than a Chardonnay, a Cabernet Rose even 
    better.  You could also chunk the chicken and pour it all into
    individual pastry shells you find in the "gourmet" section of
    supermarkets.  It's impressive but those shells are *expensive*!
    
    Then there's an even easier one.  Brown the chicken breasts over high
    heat but don't cook them all the way through.  Remove them from the pan
    and deglaze the pan with a *small* amount of liquid, preferably water
    or a not-too-salty chicken broth.  In the pan, make a package of rice
    according to the package directions.  You can use any kind of rice at 
    all; Near East's Rice Pilaf, their Spanish Rice, Wheat Pilaf, a Lentil 
    Pilaf, Uncle Ben's White n' Wild or Brown n' Wild rice, whatever.  After 
    adding rice and water, arrange the browned chicken breasts over the rice 
    and cover.  When the rice is done, enjoy!  You could add some cut up 
    carrots, (cut them small or precook them slightly), onions, peas, almonds, 
    almost anything at all to the pan at the beginning of cooking.  Otherwise, 
    you might want to serve it with a salad or something.  This also works
    well with pork chops and pork tenderloin, too.
    
    Sandy

    Line the bottom of a dutch oven with bacon strips.  Roll up ground meat
    into balls the size of a golf ball.  Place a layer of meat balls on the
    bacon.  Put a layer of sliced carrots followed by a layer of slice
    potatoes and then a layer of slice onions.  Sprinkle a little salt and
    pepper on each layer if desired (I don't salt since the bacon usually
    has enough for my taste).  Repeat layers until pot is full ending with
    a layer of bacon.  Add a little water, cover the pot, and put it on top
    of the stove on low heat for about an hour (potatoes and carrots should
    be tender).
    
    This is also a great meal to take camping.  Individual servings can be
    made by putting a ground meat patty in a piece of aluminum foil and
    then put in a strip of bacon and add sliced carrots, potatoes, and
    onions.  Wrap it all up tightly in the foil and throw the packets
    directly on the coals.  Turn it over a couple of times during cooking.

    The Boy Scouts of America refer to the previous dish as "hermits",
    for no appearant reason.
    
    Just a note for archeological posterity.
    
    - MM
    

    How about chicken stew with dumplings.
    
    Lightly flour 4 boneless, skinless chicken breasts cut into three
    pieces each.  Saute in 1/2 c. peanut oil in a Dutch oven until brown 
    on all sides, but don't over cook or they become tough.  Remove from pan.
    
    Deglaze pan with several tbls. of chicken stock.  Add flour to soak up
    oil (about 4-6 tbls. - you be the judge)  Remember you want gravy, so
    you might need to add oil/flour.  saute lightly, then gradually add
    3 cups of chicken stock or more - gravy should be thin.  Add to gravy:
    1-1/2 c. finely diced carrots, ~ 12 very small (pearl) onions peeled
    (you can use the frozen kind if you must).  Cover and cook on medium
    heat for 20 min.  Stir up and add 1 pkg. (10 oz.) frozen peas.  Add 
    chicken and any juice that has collected with it.  Stir well and bring 
    to a simmering boil. Drop spoonfuls of dumpling mix (see below) on top.  
    Cover and cook on low heat 20 min. WITHOUT LIFTING THE COVER - 
    NO PEEKING.  NOTE:  the gravy must continue to simmer gently while the
    dumplings cook, but if you turn the heat too high, the bottom will
    burn.
    
    Dumplings:
    
    2 c. flour
    cut in 6 Tbls. butter until the consistency of coarse corn meal
     (don't use diet spreads - they have too much water content)
    add 1/2 c. chopped parsley
        1 t. salt
        2 t. baking powder
    
    mix well.  Add 3/4-1 c. milk (until dough is sticky, but not too wet.)
    
    I also do this in a food processor - saves time and effort cutting in
    the butter which is really very important to a light, airly dumpling.
    
    You can also just make any baking powder biscuit dough and bake on
    top in a 400 oven for 15-25 minutes to have chicken stew with biscuit
    crust.
    
    This makes an unfailingly delicious stew with dumplings which are wet
    on the outside and dry and light on the inside.  I serve it in large 
    soup plates.
    
    
    
    

         Here is another recipe that I tried the other day that is
    excellent:
    
         Brown 2 - 4 chicken legs.  Add 1 cup BBQ sauce, and 1/2 cup water
    to the chicken.  Cover, and cook on medium low heat for 20 - 25
    minutes.  Add 1 1/4 cup minute rice and one can of corn.  Cover and
    cook for another 5 minutes.
    
         Yummy!
    

    This is great, because it cooks while you are at work:
    
    Cut up 1 chicken.
    Place in Crock Pot
    Add 1/2 C Onion, sliced large
        1/2 C green peppers, sliced large
        1   C Mushrooms
    
    Add 1 Can Beer
        1 Can Tomato Paste
     
    Cover with water
    
    
    Cook on Slow, Serve with Rice.
    
    
    
    Jackie

    A recepie my mother in law uses when an unexpected
    amount of kids and grandkids show up is...
    
    Browned hamburger  (lb. your choice)
    drain fat.
    ADD:
    1 can of Cambells chicken noodle soup
    SERVE OVER:
    Mash potatos or rice.
    
    Quick, easy, and good.
    spices are optional (I use pepper and garlic)
    

    
    
    	Friday Night Sloppy Joes	
    
    
    	1-1/2 lbs burger
    	1 can Campbells Onion soup
    	2-3 tablespoons of Flour
    	Catsup
    
    	Brown burger and drain off fat. Sprinkle flour over meat and mix
    in.  Dump in can of soup and 3-4 tablespoons of catsup. Spoon onto
    hamburger buns, and then cut into quarters.  Eat with a fork.  
        
                                

How about another Hamburger/soup recipe:

1 to 1.5 Lb Hamburger
1 Can Campbells alphabet vegetable soup

Brown the burger and drain.

Add the soup with no water, cook a bit while stirring.

Serve over toasted bread of your choice...


Kids love it.

Yum yum..

e

My mom used to fix this for us and my husband likes it.

	Brown 1 lb grounds beef
	Cut up 4-6 potatoes, place in with ground beef
	Add 16 oz can of cut green beans
	Spice to your liking....we use onion powder, salt and pepper.

	Cook until the potatoes are done.  Serve.  Round out the meal with
	a green salad.

    Brown hamburger in pan, drain.
    Add 1 box of Rice Pilaf (I use Near East) and the appropriate water.
    Cook until Rice is juuuust about done.
    Add 1 can Cream of Mushroom soup.
    Toss in a handful or so of shredded cheese (optional).
    Stir until well blended, cover and simmer over low for 5-10 mins.
    
    You could add some veggies, too.
    
    ~beth

                             Quick Skillet "57"
   
   
   1/2 cup chopped onion	       1/4 cup Heinz 57 Sauce*
   1 pound ground beef		       2 tsp salt
   1 tbsp margarine		       1 tsp sugar
   2 cups hot water		       dash of pepper
   1 (1 lb.) can tomatoes cut up       4 oz. uncooked elbow macaroni
   1 can mushrooms - optional
   
   Brown onion in margarine add beef and and brown, drain off excess fat.  
   Stir in remaining ingredients,  mix well.  Bring mixture to a boil; 
   reduce heat to low, simmer uncovered 15 to 20 minutes (until macaroni 
   is tender.
   
   *Can substitute Ketchup
   

    Cut up an onion and a green pepper and cooke them in a skillet with
    some butter.  Set aside.
    
    Cook up a bunch of hamburger, say a pound to a pound and a half,
    crumbled up.   Drain off the grease.
    
    Add the cooked onion and green pepper back in, plus a can of whole
    kernel corn, drained.
    
    Stir everything 'till heated up and serve.
    
    We called this Mt. Washington hash because our scout troop invented one
    year on our annual Thanksgiving weekend trip up Mt. Washington in New
    Hampshire.  

    Another quickie:
    
    		~1 lb hamburg (lean is better, less fat to drain off)
    		 Spaghetti sauce (homemade or store bought)
    		 Uncooked pasta - spaghetti, shells, elbows, bowties, ziti
    				etc (whatever your preference)
            	 Volume based on # of people to feed &/or personal tastes.
    	
	Cook pasta per the directions on the package, drain and rinse with
    	hot water. 	
    	
    	Brown hamburg in a large skillet until almost done, then drain off 
    	fat (if any & set aside), then return skillet to heat. Add spices/
    	seasonings & finish cooking hamburg until done. 
    
    		Seasonings:
    			Chopped onion or onion powder(for those who don't
    			   like real onions, like kids) 
                	Chopped galic
    			Salt & pepper
    			Italian seasonings
    			Red &/or green peppers - chopped optional
                        ...and any others you'd like. Be creative.
    			
    	Then stir in spaghetti sauce and simmer allowing seasonings to
    	meld. When hot & bubbling stir in the pasta.
	
    	Serve with warm fresh Italian bread.
    		
    	mmmmm!
    	Alan
	
        p.s. What to do with the fat you drained off from the hamburg?
    	     If you have a dog, add it to their dinner. "Wow what a treat!
    	     My family really does love me!" ....besides it also good for
    	     their coat, keeps it shiny and healthy.
    	     If you don't have a dog, just disgard it.
    			

    I know, I know, this sounds icky to the gourmets amongst us, but my
    Mother used to make this when I was a kid and I loved it.
    
    Cook up some hamburger.  Drain off the grease.  Mix in a can of
    Franco-American spaghetti.  Heat and serve.
    

    I told my wife when we first got married if she EVER put THAT
    concoction in front of me, she'd be in divorce court so fast she'd never
    know what hit her.
    
    Mother's answer to a fast (and I do mean fast) & filling supper. This
    was the Friday night's meal whereas beans & hotdogs was Saturday 
    night's.
    		

    This one my kids love.
    So do I since it's so easy!
    
    Brown 1 lb. hambuger with about 1/2 diced onion.
    Drain grease.
    Add 2 cans of baked beans and 2 cans sliced potatoes.
    Cook til hot!

    1.5 lbs hamburg - browned and drained
    1 can cream of Mush soup    **
    1 can cream of Aspargus soup  **
    3 tbsp Worcestershire sauce
    3/4 C water
    1 can Veg-all - drained and rinsed
    1 pkg refridgerated biscuits (the kind you whack on the counter and
    they pop out of the cylinder)
    
    Mix everything together in a cassarole dish (except biscuits).
    Bake 15 mins, then top with biscuits, bake 12-15 mins more.
    
    Easy and tasty!
    
    ~beth

    Oh yeh, the ** were for the fact that you can substitute basically ANY
    creamed soup here. I believe it called for tomato, but I couldn't find
    it, so I used the two listed.
    
    ~beth