Bhg Creole Beef Over Rice Recipe

juin 04, 2022 Enregistrer un commentaire

2 beaten eggs
1/three cup fine dry out bread crumbs
1/3 cup chili sauce
1 3-ounce can chopped mushrooms, drained
1 tablespoon prepared horseradish
one 1/4 teaspoons salt
one/4 teaspoon dried thyme, crushed
one/8 teaspoon pepper
two pounds ground beef
2 or iii dill pickles, quartered lengthwise
• • •
iii fresh tomatoes
ane/two loving cup diced green pepper
ane/iii loving cup vinegar
i/4 cup chopped onion
1 tablespoon sugar
3/4 teaspoon celery salt
3/4 teaspoon mustard seed
one/4 teaspoon common salt
Nuance pepper

Advance preparation: In mixing bowl combine eggs, bread crumbs, chili sauce, mushrooms, horseradish, 1 1/ii teaspoons common salt, thyme, and i/viii teaspoon pepper. Add beef; mix well, Pat one-half of the meat mixture evenly in bottom of 8x4x2-inch loaf pan. Suit dill pickles on top of meat mixture in pan; summit with remaining meat. Bake in 350° oven for ane 1/iv hours. Remove meat from pan. Drain; encompass and chill.
Skin and finely chop tomatoes. In bowl combine tomatoes with remaining ingredients. Cover; chill well to blend flavors.
Before serving: Slice meat loaf and arrange on plat; serve with lycopersicon esculentum bask and rye bread, if desired. Makes 8 servings.

4 large slices eggplant, cut ½ inch thick
1 browbeaten egg
1/2 cup wheat germ
2 tablespoons cooking oil
1/eight teaspoon dried basil, crushed
1/viii teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
1 8-ounce can (1 cup) tomato sauce
2 large slices mozzarella cheese, halved (virtually 3 ounces)

Peel eggplant slices; dip each in egg, so in wheat germ to coat. In skillet brown quickly in hot oil. Place on eggplant slice in each of 2 private blistering dishes. Stir herbs, dash salt and dash pepper into tomato sauce; spoon about ¼ cup sauce atop each piece in dish. Top with ane slice cheese. Add 2d piece of eggplant and then remaining sauce. Bake in 350° oven for 25 minutes. Cut cheese into triangles; arrange atop eggplant. Bake ten minutes more. Serves 2.

CARROT-RICE Broil

3 cups shredded carrot (1 pound)
ii/three cups uncooked long-grain rice
2 cups shredded American cheese (8 ounces)
1 cup milk
two beaten eggs
2 tablespoons minced dried onion

In saucepan combine carrot, rice, ½ teaspoon salt, and one ½ cups h2o. Bring to boiling. Reduce heat and simmer, covered, nearly xv minutes or till rice is done. Exercise non drain. Stir in 1 ½ cups of the cheese, the milk, eggs, onion, and ¼ teaspoon pepper. Turn into a 10x6x2-inch baking dish. Bake, uncovered, in 350° oven nigh 20 to 25 minutes. Height with remaining ½ cup cheese. Return to oven virtually 2 minutes more to melt cheese. Cut into squares. Serves 6.

4 large baking potatoes
two cups ground fully cooked ham
one loving cup mayonnaise or salad dressing
1/3 loving cup shredded process Swiss cheese (2 ounces)
2 tablespoons chopped green pepper
2 tablespoons chopped pimiento
1 tablespoon minced dried onion
1/4 cup shredded American cheese (one ounce)

Scrub potatoes. Bake in 425° oven for 45 to sixty minutes or till washed. Cut piece from to of each. Scoop out inside and cube. Toss with ham and next 5 ingredients, spoon into potato shells. Broil in 425° oven for 15 minutes. Sprinkle American cheese atop. Heat 1 to 2 minutes more than or till cheese melts. Makes 4 servings.

Beefiness-STUFFED ONIONS

half dozen medium onions, peeled
1/2 pound ground beef
ane 8-ounce can lycopersicon esculentum sauce with cheese
one tablespoon all-purpose flour
one/2 teaspoon sugar
3/iv loving cup soft bread crumbs (1 slice bread)
ii tablespoons grated parmesan cheese
1 tablespoon butter or margarine, melted

Cook onions in humid, salted h2o 25 to 35 minutes or till tender. Drain; cool. Remove centers of onions; chop and reserved one/ii cup of noon centers. Cook beef with 1/2 teaspoon common salt till lightly browned; drain. Stir in reserved i/2 cup chopped onion. Stuff onion shells with beefiness mixture. Place onions in 1 1/2-quart casserole. Combine tomato sauce, flour, saccharide, i cup water, and 1/four teaspoon salt. Cascade over onions. Broil in 350° oven for 25 minutes. Combine crumbs, cheese, and butter; sprinkle over onions. Bake 15 to 20 minutes. Services six.

1 pound ground pork
ane small onion, chopped (1/four loving cup)
1 16-ounce can stewed tomatoes
four ounces medium noodles, cooked and drained
1 12-ounce can whole kernel corn, drained
1 vi-ounce tin can tomato paste
one teaspoon common salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash freshly footing pepper
1 cup shredded cheddar cheese (4 ounces)

In 10-inch skillet cook meat and onion till meat is browned and onion is tender; drain off backlog fat. Stir in undrained tomatoes, noodles, corn, lycopersicon esculentum paste, salt, chili powder, garlic powder, and pepper. Turn mixture into an ungreased ane 1/2-quart goulash. Bake, covered in 350° oven for 40 minutes or till heated through. Sprinkle with shredded cheddar cheese. Bake, uncovered, 5 minutes more or till the cheese melts. Trim with parsley, if desired. Makes vi servings.

CRANBERRY-PORK BAKE

Stir together one 8-ounce can whole cranberry sauce and 2 tablespoons light corn syrup; ready aside. In mixing bowl beat together 1 17-ounce can sweet potatoes, drained; 2 tablespoons melted butter or margarine, ane tablespoon brown sugar; 1 teaspoon salt; and one/4 teaspoon ground ginger with electric mixer till well blended. Stir in 2 cups coarsely chopped cooked pork.

Turn mixture into a 1-quart casserole. Bake, uncovered, in 350° oven for 35 minutes. Spread cranberry sauce mixture over top; return to oven for 5 to ten minutes or till heated through. Makes 4 servings.

Blimp Broiled FRANKS

1 pound (v or 6) big frankfurters
ane/four cup minced onion
two cups herb-seasoned stuffing mix
3/4 loving cup water
one/4 cup catsup
ane tablespoon sugariness pickle savour
3 slices (3 ounces) American cheese, cut into strips

Advance training: Cut franks lengthwise most to opposite side. Cook onion in butter till tender simply not brownish. Combine stuffing mix, onion, water, catsup, and relish; mix well. Mound stuffing atop franks. Place on blistering sail. Embrace; chill till serving time.

Before serving: Bake in 400° oven for 10 to 15 minutes. Top franks with cheese strips; return to oven and heat nearly 3 minutes longer or till cheese melts. Makes 5 or 6 servings.

TUNA-BACON-MACARONI BOWL

1 7 1/4-ounce bundle macaroni and cheese dinner mix
1/ii cup American cheese spread
3/four cup mayonnaise or salad dressing
ane 9 1/4-ounce can tuna, drained and flaked
4 slices bacon, crisp-cooked, drained, and crumbled
4 hard-cooked eggs, chopped
i/4 cup sweetness pickle savor
2 teaspoons prepared mustard

Advance grooming: Prepare macaroni and cheese dinner according to package directions; except up ane/2 loving cup milk instead of milk called for. Stir in cheese spread. Add together mayonnaise, tuna, bacon, hard-cooked eggs, pickle relish, and mustard. Chill several hours.

Before serving: Spoon into a lettuce-lined bowl and garnish with boosted bacon, if desired. Makes vi servings.

1 1/ii pounds ground beef
i/2 cup chopped celery
1/2 cup chopped onion
1/two cup chopped green pepper
2 10 iii/iv ounce cans condensed foam of celery soup
2 sixteen-ounce cans tomatoes, cut up
ane 17-ounce can whole kernel corn
1/4 cup snipped parsley
1/2 teaspoon table salt

Accelerate preparation: Melt beef, celery, onion, and green pepper till meat is browned; bleed. Add condensed soup, undrained tomatoes and corn, the parsley and common salt. Simmer, covered, 30 minutes. Cool speedily. Pour into freezer containers. Seal, label, and freeze.

Earlier serving: In saucepan oestrus soup, covered, nearly 30 minutes or till bubbly. Stir frequently. Add salt to sense of taste. Makes 8 to x servings.

CAULIFLOWER-TUNA AHOY
(Pictured on Divider Carte du jour)

Advance grooming: In large covered bucket cook one cup chopped onion in ii tablespoons h2o. Stir in: two 11-ounce cans condensed cheddar cheese soup; one 6-ounce can sliced mushrooms, tuckered; i/2 loving cup milk; ii tablespoons snipped parsley; ane teaspoon worcestershire sauce; dash cayenne; and dash pepper. Cook two 10-ounce packages frozen cauliflower; drain and coarsely chop. Drain 2 6 i/2- or 7-ounce cans tuna; break into chunks. Fold cauliflower and tuna into cheese sauce mixture. Spoon into two 1 1/2 quart freezer-to-oven casseroles. Cover tightly. Seal, label, and freeze.

Before serving: Broil frozen casserole, covered, in 400° oven for i hour. Uncover; continue baking 15 to 20 minutes more or till heated through. If desired, superlative with buttered crumbs and sprinkle with paprika. (Broil unfrozen goulash in 350° oven for 15 to 20 minutes.) Makes 2 casseroles, iv servings each.

2/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 tablespoons prepared mustard
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon salt
2 medium potatoes
i ane/2 cups finely shredded cabbage
1 12-ounce can corned beefiness, chilled and cubed

Combine outset 6 ingredients; set bated. Melt potatoes in enough boiling salted water to cover, twenty to 30 minutes. Bleed, peel, and cube potatoes. While the potatoes are warm, add salad dressing mixture; toss to coat. Chill. To serve, add cabbage and corned beef to mixture; toss. Serve on lettuce-lined plates. Makes six servings.

SALMON POTATO SALAD

three medium potatoes, cooked, peeled, and cubed (iii cups)
1 hard-cooked egg, chopped
1/2 cup sliced celery
i/2 loving cup shredded carrot
2 tablespoons chopped light-green onion
Cottage Dressing
1 16-ounce can salmon, drained, and broken into chunks

In large bowl combine potatoes, egg, celery, carrot, and onion. Add together Cottage Dressing to potato mixture, tossing lightly to glaze. Gently fold in the salmon. Cover and chill thoroughly. Garnish with carrot curls and green pepper, if desired. Makes half-dozen servings.

Cottage Dressing: Blend together ane loving cup cream-way cottage cheese, 1/2 cup mayonnaise or salad dressing, 2 tablespoons milk, 2 tablespoons lemon juice, ane teaspoon dried dillweed, 1/4 teaspoon salt, and a nuance of pepper.

ii tablespoons chopped onion
2 tablespoons butter or margarine
2 cups small dry bread cubes
i/2 pound majority pork sausage, cooked and drained
one/4 cup chopped pitted ripe olives
i/2 teaspoon poultry seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water or beef goop
one 4-pound boneless veal leg round roast
3 hard-cooked eggs, chilled
three tablespoons cooking oil
iii tablespoons butter or margarine

Accelerate preparation: Cook onion in the 2 tablespoons butter or margarine till tender. Combine with bread cubes, sausage, olives, poultry seasoning, table salt, and pepper. Toss with water or beefiness broth to moisten. Butterfly meat and so information technology forms about a 12×8-inch rectangle when spread out. (To butterfly, split meat about entirely and spread apart, making a flat piece.) Trim any backlog fat. Spread 2/3 of the bread mixture to within 1 inch of edges of meat. Align eggs, stop to finish, across center of meat. Pile remaining staff of life mixture around and over eggs. Fold sides and ends of meat over eggs to reshape into a roast. Secure with metal skewers every bit needed, and so tie securely crosswise and lengthwise, remove skewers.

In 5-quart Dutch oven brown meat on all sides in mixture of hot oil and remaining 3 tablespoons butter or margarine. Pour ane/4 cup water over meat. Cook, covered, over very low heat virtually 1 one/2 hours or till tender, turning meat carefully several times. If necessary, add together a little additional h2o. Remove from estrus. Cover and chill meat overnight. Before serving: Piece meat thinly to serve. Makes ten servings.

NUT Breakable

2 cups sugar
1 loving cup light corn syrup
1/2 cup h2o
1/iv loving cup butter or margarine
1/2 teaspoon salt
3 cups raw shelled peanuts (16 ounces) or other coarsely chopped nuts
1 ane/2 teaspoons blistering soda

Butter sides of heavy iii-quart saucepan. In it stir together sugar, corn syrup, water, butter, and common salt. Bring to boiling, stirring to dissolve carbohydrate. Melt with gentle boil over entire surface over medium heat till 275°F. on processed thermometer and syrup begins to plough a aureate color; stir occasionally. Add together basics and continue cooking, stirring often, till 295°F. on candy thermometer and syrup is a clear gold color. Remove from heat. Rapidly stir in baking soda. Immediately pour hot mixture into two buttered 15x10x1-inch pans. If desired, pull with forks to stretch sparse. Cool. Break into pieces. Make well-nigh 2 one/4 pounds processed.

PEANUT TOFFEE
Shape a pan from a 12×10-inch canvas of foil by turning upward edges to form a rectangle about ten×8 inches. Sprinkle 1/2 loving cup finely chopped peanuts in pan; gear up aside. In 1 1/2-quart saucepan cook 1/2 loving cup butter or margarine over medium-high heat. Immediately begin to stir in ane cup sugar gradually with long-handled wooden spoon (should take 45 to 60 seconds). Go on to melt over medium-loftier heat well-nigh 6 to 7 minutes till mixture turns gilded chocolate-brown, stirring but enough to prevent burning. (In one case the syrup mixture starts to brownish the color changes very rapidly.) Pour over nuts in prepared pan. Cool; intermission into pieces. Makes 3/iv pound candy.

2 tablespoons butter or margarine
1 cup packed brown sugar
one cup chopped nuts
one/three cup all-purpose flour
1/8 teaspoon baking soda
1/eight teaspoon salt
2 beaten eggs
1 teaspoon vanilla
Powdered sugar

in 9x9x2-inch blistering pan melt butter or margarine. Stir together brown carbohydrate, basics, flour, soda, and table salt; stir in eggs and vanilla. Carefully pour over butter in pan; do non stir. Bake in 350° oven for xx to 25 minutes. Sift powdered carbohydrate over height. Place waxed paper under wire rack; immediately capsize pan onto rack. Cool. Dust once more with powdered sugar. Cutting into bars. Write "Noel" on each bar using green decorator icing, if desired. Makes 2 dozen confined.

DOUBLE CHOCOLATE Credibility BARS

1/ii of a 14-ounce can (two/three cup) sweetened condensed milk
1 half dozen-ounce bundle (ane loving cup) semisweet chocolate pieces
ane/4 teaspoon salt
ane teaspoon vanilla
1 ringlet refrigerated chocolate scrap cookie dough

In small bucket over depression heat stir together sweetened condensed milk, chocolate pieces, and salt till smooth. Remove from oestrus; add vanilla. Pat two-thirds of the cookie dough over the lesser of an ungreased 9x9x2-inch baking pan. Spread chocolate mixture over dough. Dot with remaining cookie dough. Bake in 350° oven for 30 to 35 minutes. Makes 2 1/2 dozen bars.

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Source: https://vintagerecipecards.com/tag/better-homes-and-gardens-recipe-card-library/

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Bhg Creole Beef Over Rice Recipe

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