4 c. white turkey (cut into small pieces)
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 green chili salsa
1 medium onion
12 corn tortillas, cut into small pieces
8 oz. cheddar cheese
Mix all ingredients together except the
cheese. Let stand for 24hours in the refrigerator before baking.
Grate cheese over the top of the casserole. Bake at 300 degrees
for 45 minutes covered, uncover and bake 30 more minutes.
Serves 8
Note: DP&L recipe
Chinese Beef
2 lbs. flank steak
2 tomatoes
2 green peppers
2 T. olive oil
1 clove garlic
1 t. salt
pepper
1/4 t. ginger
1/4 c. soy sauce
1/2 t. sugar
1 c. bean sprouts
1 T. cornstarch
1/4 c. water
Cut steak in thin strips -
cross grain. Quarter tomatoes and peppers into large bits. Heat
oil. Add beef, garlic, salt, pepper and ginger. Fry fast until
brown. Add soy sauce and sugar. Cover tightly for 5 minutes
cooking it slow.
Add tomato, peppers,
sprouts. Boil and cover 5 minutes. Add paste of cornstarch and
water. Cook until thick. Makes 6 generous servings. Serve over
rice.
Recipe from Ruth Ann Roy
Beef Stroganoff
1/2 c. minced onion
1 clove garlic
1/4 c. butter
1 lb. hamburger or sirloin tips
2 T. flour
2 t. salt
1/4 t. pepper
1 lb. fresh mushrooms (or can)
1 can cream of chicken soup undiluted
1 c. sour cream
2T. minced parsley
Sauté onion and garlic in butter. Add meat. Brown and add flour,
salt, pepper, mushrooms. Cook 5 minutes. Add soup, simmer
uncovered 10 minutes. Stir in sour cream. Sprinkle with parsley.
Recipe from Ruth Ann Roy
Swedish Meatballs
3 slices of bread crumbled
1 T. instant minced onion
1 1/2 t. salt
1/4 t. pepper
1/4 t. nutmeg
1/4 t. milk
Combine in large bowl. Let stand 10 minutes. Stir in meat. Form
into 1 1/2 inch balls. Brown in butter in large skillet. Remove
with slotted spoon and place in 10 inch baking dish.
2 t. meat loaf mix
1/2 stick margarine
2 T. flour
1 can condensed beef broth
1 c. sour cream
Blend four and drippings. Cook until bubbly. Stir in broth and
sour cream. Boil 1 minute. Pour over meatballs. Bake in 325
degree oven for 30 minutes.
Barbecue Beef
2 1/2 lbs. chuck roast
Brown in heavy skillet.
1 large onion
2 T. vinegar
2 T. lemon juice
1 c. catsup
3 T. Worcestershire sauce
1 T. mustard
2 t. chili powder
2 T. brown sugar
1/2 c. brown sugar
1/2 c. water
1/2 c. diced celery
1 t. salt
1 t. pepper
Mix and pour over meat. Bake 3 hours covered at 350 degrees.
Cool and pull meat apart with fork. This recipe freezes well.
Ham Balls
1/2 lb. ground pork
1 lb. ground ham
3/4 c. soft bread crumbs
2 eggs
1/2 c. milk
2 T. chopped onion
Mix ingredients.
1 c. crushed pineapple
1/2 c. brown sugar
1 T. vinegar
2-3 T. mustard
Mix pineapple, sugar, vinegar, mustard. Pour over ham balls.
Bake at 350 degrees for 1 1/2 hours basting frequently. Makes 18
- 1 and 1/2 inch balls.
Chinese Beef
2 lbs. flank steak
2 tomatoes
2 green peppers
2 T. olive oil
1 clove garlic
1 t. salt
pepper
1/4 t. ginger
1/4 c. soy sauce
1/2 t. sugar
1 c. bean sprouts
1 T. cornstarch
1/4 c. water
Cut steak in thin strips - cross grain. Quarter tomatoes and
peppers into large bits. Heat oil. Add beef, garlic, salt,
pepper and ginger. Fry fast until brown. Add soy sauce and
sugar. Cover tightly for 5 minutes cooking it slow. Add tomato,
peppers, sprouts. Boil and cover 5 minutes. Add paste of
cornstarch and water. Cook until thick. Makes 6 generous
servings. Serve over rice.
Recipe from Ruth Ann Roy
Beef Stroganoff
1/2 c. minced onion
1 clove garlic
1/4 c. butter
1 lb. hamburger or sirloin tips
2 T. flour
2 t. salt
1/4 t. pepper
1 lb. fresh mushrooms (or can)
1 can cream of chicken soup undiluted
1 c. sour cream
2T. minced parsley
Sauté onion and garlic in butter. Add meat. Brown and add flour,
salt, pepper, mushrooms. Cook 5 minutes. Add soup, simmer
uncovered 10 minutes. Stir in sour cream. Sprinkle with parsley.
