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Examiner
  • Dixie Ryan: Old recipes always good to try again

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  • It is time to share a few recipes with you once again. It is a lot of fun to go through my piles of recipes that I have used and saved for years and then pick a few to try out once again.
    I think it is great that we save our old recipes and then years later find one in a book. It is especially nice when they have belonged to a cousin, aunt, grandma or other family members and is truly memorable when you remember sharing that recipe at a family gathering years ago.
    Tacos
    1 pound ground beef
    1/2 cup chopped onion
    2 cloves garlic, minced
    1 tablespoon chili powder
    1 can Spanish style vegetable soup
    1 cup shredded cheddar cheese
    Shredded lettuce
    1 cup salsa
    8 taco shells
    Preheat oven to 350 degrees. In 10-inch skillet over medium heat, cook meat, onion, garlic and chili power until it’s well browned. Use potato masher to break up meat. Pour off fat. Stir in soup. Heat, through, stirring occasionally. Place about 1/4 cup meat mixture into each taco shell. Place on baking sheet and bake for five minutes. Top with cheese, lettuce and salsa. Makes eight tacos.
    Skillet Surprise
    1 pound ground beef
    1/3 cup chopped onions
    2 teaspoons chili powder
    3/4 teaspoon salt
    1 teaspoon Worcestershire sauce
    1 (16-ounce) can chopped or diced tomatoes
    1 (16-ounce) can red beans
    1 box complete cornbread mix or 1 cup cornbread batter
    Dash of pepper
    Brown meat and onion together. Drain hamburger in a colander and spray with hot water to rinse. Put meat back into skillet and add chili powder, salt, pepper, Worcestershire sauce, tomatoes and beans. Cover and simmer over low heat for 15 minutes. If using sprayed iron skillet, mix cornbread according to package and spoon carefully and evenly over the chili mix. If using an 8x8-inch casserole dish, pour into dish, then add cornbread. Bake on 425 degrees for 20 minutes.
    Good Swiss Steak
    2 pounds round steak
    1 can diced tomatoes
    1 green pepper, sliced
    6 potatoes
    5 whole carrots
    1 slice onion
    1 head cabbage
    Brown steak in hot skillet. Just add a little oil. Layer with tomatoes, strips of green peppers, halved potatoes, whole carrots, onion and quartered head of cabbage. Cover and cook slowly at low heat. Add water when needed.
    Grandma’s Meatloaf
    2 pounds lean ground beef
    2 eggs
    1 1/2 cups bread or cracker crumbs
    2 small cans tomato sauce
    1/4 cup chopped green pepper
    1/4 cup chopped celery
    1/4 to 1/2 cup chopped onion
    Page 2 of 2 - 1 teaspoon salt
    Spices to taste (black pepper, sage, oregano, basil, chili powder)
    Mix all together. Spray loaf pan with non-stick spray and pack mixture into it. Spread top with catsup, draw diagonal lines in top for decoration. Bake at least one hour at 400 degrees. If hamburger is rather fat, drain liquid off several times during baking. If it browns too fast, cover with foil or lower heat.
    Be sure and plant your flowers, plants and all the garden goodies while the rain is not present. See you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.
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