Lebanese Pita Pockets

Hubby's mom submitted this recipe for his high school's cookbook. It was a favorite of his family growing up, and now it's a favorite of ours.

3 lbs ground beef
1 Tbsp minced garlic
1 Tbsp cinnamon
1 lg onion, chopped
1 Tbsp dried mint leaves
3 Tbsp lemon juice
1/2 tsp cumin
1 tsp salt
pita breads, cut into halves
chopped lettuce
chopped tomato
plain yogurt or bleu cheese dressing

Brown beef and onion; drain well. Add garlic, cinnamon, mint, lemon juice, cumin, and salt. Simmer, covered for 45 min to develop flavors. A couple Tbsp of water may be added if mixture gets dry. Serve meat in pita breads. Top with lettuce, tomato, and yogurt or bleu cheese dressing.

Tater Tot Casserole

I thought everyone knew what Tater Tot Casserole was til a friend out east mentioned that it was a midwestern dish and that lots of her non-midwestern friends had never heard of it.

This is one of those comfort meals that I remember eating as a kid. I'm sure there are many, many different versions of it. This is mine. I don't have it written down, I just make it, but I'll try to write it down for others to follow. The pizza tot casserole version is based on one I found in a cookbook.

2 lbs ground beef
1/2 of a chopped onion
2 cans cream of mushroom soup
2 cans whole kernel corn, drained (may substitute 2 cans green beans, drained)
any or all of the following spices to taste: seasoned salt, salt, pepper, garlic powder
32 oz pkg frozen tater tots

Brown beef and onion in skillet, draining as needed. Mix in soup, corn, and spices; heat through. Put meat mixture in greased 9x13" pan. Arrange tater tots in single layer on top of meat mixture. Bake according to tater tot package directions.

Pizza Tot version changes:
Saute half or all of a chopped green pepper with beef and onions.
Substitute 2 cans tomato soup for cream of mushroom soup.
No corn or green beans.
Add 1 or 2 cans (4 oz each) of mushrooms (drained) to beef mixture with soup.
Use Italian seasoning and/or oregano instead of or in addition to the garlic powder.
After putting the meat mixture in the pan, sprinkle shredded mozzarella cheese and/or black olives on top before adding the tater tots.

Baked Beef Stew

Baked beef stew is shown with cheesy garlic bread.

2 cans (14 1/2 oz) diced tomatoes, undrained
1 c water
2 c beef broth
6 Tbsp quick-cooking tapioca
2 tsp sugar
1 1/2 tsp salt
1/2 tsp pepper
2 1/2 lbs lean beef stew meat, cut into 1" cubes
8 med carrots, cut into 1" chunks
6-7 med potatoes, peeled and cut into 1" cubes
4 celery ribs, cut into 1/2" chunks
1 med onion, cut into chunks
2 slices of bread, cubed

In a bowl, combine the tomatoes, water, broth, tapioca, sugar, salt, and pepper. Set aside. Put the rest of the ingredients into a greased ovenproof Dutch oven or med roasting pan. Pour tomato mixture on top and stir to mix well. Cover and bake at 375 degrees for 1 3/4 to 2 hrs or til meat and veggies are tender, stirring occasionally. Serve in bowls. Makes 8-10 servings.

Lasagna

My standard "classic" lasagna recipe

1 1/2 lb ground beef, browned

32 oz (4 c) spaghetti sauce*

1 c water*

1 tsp salt

8 oz uncooked lasagna noodles

3 c shredded mozzarella

2 c small curd cottage cheese

1 c grated Parmesan cheese OR additional 1/2 - 1 c shredded mozzarella

Combine beef, sauce, water, and salt. Layer 1/3 sauce mix, 1/2 noodles, 1/2 cottage cheese, and 1/2 mozzarella in large pan. Repeat layers, ending with sauce. Sprinkle with Parmesan or additional mozzarella. Bake covered with foil at 350 degrees for 1 1/2. Makes 12 servings.

* OR use 5 c spaghetti sauce and NO water.

Crock Pot Chili

This is the only chili recipe I use. I like it because it's so easy to make in the crock pot. I like to serve it with cornbread on the side.

2 lbs ground beef, browned and drained
1 lg onion, chopped
2 tsp salt
1 Tbsp chili powder
2 bay leaves, optional
1 Tbsp Worcestershire sauce
32 oz (4 - 8 oz cans) tomato sauce
4 - 16 oz cans kidney beans OR 1 - 16 oz bag of dry kidney beans, soaked 24 hrs and drained
water, optional

Put first 6 ingredients in crock pot. Rinse and drain 1 can of kidney beans. Put half of tomato sauce in blender.* Add the rinsed kidney beans. Process til smooth. Pour into crock pot. Repeat process with another can of kidney beans and the rest of the tomato sauce. Rinse and drain remaining 2 cans of kidney beans. Add whole beans to crock pot. Stir ingredients in crock pot til well mixed. Cook for 6-8 hrs on HIGH so the flavors can really be released.

Chili will be thick, not souplike unless you add water to the mixture. I like to add 1-2 c of water.**

Makes 8-10 servings.

Additional optional ingredients**: chopped green pepper, 1-2 cans diced tomatoes, celery

*If using dried kidney beans that have been soaked, you may not be able to process them in the blender.  When I've used dried beans, I don't blend them with the tomato sauce.

**Please note that if adding these ingredients, you may need a crock pot bigger than 4 qt.

Basic Tomato Sauce

This recipe is based on the one in the Sugarbusters book. I tweaked the amounts on a couple of things. The baking soda gives it a different taste, but it is needed to combat the acidity of the tomatoes since sugar isn't used. Green pepper, mushrooms, or meat can easily be added to make a heartier sauce.

Hubby loves this sauce!

1 med onion, chopped
3 cloves garlic, chopped fine
2 Tbsp olive oil
28 oz can crushed tomatoes in puree
16 oz (2 - 8 oz cans) tomato sauce, no sugar added
1/2 c fresh basil, chopped OR 1 tsp dried basil
1 tsp baking soda
salt and pepper to taste

In med skillet, saute onion and garlic in oil til tender. Add crushed tomatoes and tomato sauce, stirring to mix, while cooking over med heat. Add basil and baking soda, continuing to stir. Lower heat to a simmer. Add salt and pepper to taste, Simmer for 15 min, stirring frequently. Makes 5 c.

Italian Bow Tie Supper

(This recipe is from the Quick Cooking 2002 cookbook.)

This delicious recipe tastes like lasagna in a crock pot.

1 1/2 lbs ground beef
1 med onion, chopped
1 garlic clove, minced
2 cans (8 oz each) tomato sauce
1 can (14 1/2 oz) stewed tomatoes, cut up
1 tsp dried oregano
1 tsp Italian seasoning
salt and pepper to taste
1 pkg (16 oz) bow tie pasta, cooked and drained
1 pkg (10 oz) frozen spinach, thawed and well drained
1 1/2 c (6 oz) shredded mozzarella cheese
1/2 c grated Parmesan cheese

In a skillet, cook the beef, onion, and garlic over med heat til meat is no longer pink; drain. Transfer to a slow cooker. Stir in the tomato sauce, tomatoes, and seasonings. Cover and cook on low for 7-8 hrs or til bubbly.

Increase heat to high; stir in pasta, spinach, mozzarella, and Parmesan cheese. Cover and cook for 10 min or til heated through and cheese is melted. Makes 6-8 servings.

Unstuffed Pepper Soup

It really does taste like stuffed peppers!

1 lb ground beef
3 lg green peppers, chopped
1 lg onion
2 c water
4 tsp beef boullion
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 can (28 oz) crushed tomatoes, undrained
1 can (4 oz) mushroom stems and pieces, drained
1 1/2 c cooked rice

In a Dutch oven or lg saucepan, brown beef with green peppers and onions til beef is done and vegetables are tender; drain. Stir in water, boulllion, soup, tomatoes, and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 30 min, stirring occasionally. Add rice; heat through. Makes 10 servings.

Jiffy Jambalaya

One of Hubby's favorites

1 med onion, chopped
1/2 c chopped green pepper
1 lb fully cooked kielbasa, cut into 1/4" slices
1 can (28 oz) diced tomatoes, undrained
1/2 c water
1 Tbsp sugar
1 Tbsp sugar
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp garlic powder
1 1/2 c uncooked instant rice

In a skillet, saute onion and green pepper with sausage til vegetables are tender. Stir in tomatoes, water, sugar, and seasonings. Bring to a boil; add rice. Cover and cook for 5 min or til rice is tender. Makes 6 servings.

Tomato Soup

This is the soup Hubby makes every year with tomatoes and onions from our garden. It makes a big batch which we freeze to eat later.

5 medium onions
2 1/2 garlic cloves
5 Tbsp butter or margarine
5 lbs tomatoes, washed and chopped (peeling is optional, we usually don't)
2 1/2 tsp chicken bouillon
2 1/2 tsp sugar
1 1/4 tsp salt
5/8 tsp pepper

In a lg pot or Dutch oven, saute onions and garlic in butter til tender. Add tomatoes, bouillon, sugar, and seasonings. Cover and simmer til tender. Remove from heat; cool. Puree in blender.

If eating right away:
Return soup to pot and heat through.

If freezing:
Pour or ladle soup into freezer-safe containers.

Makes about 4 qts.

Garlic Swiss Steak

(This recipe is from the Taste of Home 1999 cookbook.)

1 1/2 lbs round steak
1/3 c flour
1 tsp salt
1/2 tsp pepper
2 Tbsp vegetable oil
1 can (14 1/2 oz) stewed tomatoes
1 small onion, chopped
1/2 medium green pepper, chopped
2 garlic cloves, minced

Cut steak into serving-size pieces. Combine flour, salt, and pepper; sprinkle over steak and pound into both sides. In a lg skillet over medium heat, brown steak on both sides in oil. Transfer to a greased 13x9" baking dish. Combine tomatoes, onion, green pepper, and garlic; pour over steak. Cover and bake at 350 degrees for 1 1/2 hrs or til tender. Makes 6 servings.