Recipe: Spaghetti Sauce

Paula A. Tomey-Allen

2 Lb. Ground Beef or Turkey

4 Stalks Celery, chopped

2 T. Onion Flakes (or ¼ C. chopped fresh)

2 tsp. Parsley Flakes

1 T. Italian Seasoning

2 T. Garlic , from jar

2 Lg. Cans Tomato Sauce

1 Sm. Can Tomato Paste

1 Lg. Can Diced Tomatoes

1 Sm. Can Mushroom Pieces, chopped

1 tsp. sugar

1 C. Hot Water

Spaghetti Noodles or Other Pasta

Brown meat, celery and onions in deep pan and drain grease. Add other ingredients except for pasta. Transfer to crock pot and simmer on low for four to six hours. Stir occasionally if you are home.

Serve with pasta of your choice and top with Parmesan cheese.

Recipe: Meatball Soup

Meatball - Noodle Soup

Paula A. Tomey-Allen

Meatballs:

¾ lb. Lean Ground Beef

¼ lb. Ground Pork

1 tsp. Garlic Powder

¼ C. Chili Sauce

Pinch Sea Salt

1 T. Parsley Flakes

2 Medium Eggs, Beaten

3/4 C. Bread Crumbs

1 T. Butter

Broth:

6 tsp. Watkin's Beef Soup and Gravy Base* and 6 tsp. Minced Onions – or -1 one pkg. dry Lipton Onion Soup

6 Cups Hot Water

1 tsp. Parsley Flakes

1 tsp. Kitchen Bouquet

1 tsp. Worcestershire

½ tsp. Paprika 

3 C. Rotini Noodles

Meatballs:

Mix all Meatball ingredients together by hand and form into balls about 1 ½ inch in diameter.

Melt butter on low in deep non-stick pan. Brown meatballs on all four sides. Remove browned meatballs from pan.

Broth:
Bring Broth ingredients to boil in same pan used for Meatballs.

Add Rotini noodles and cook almost until tender.

Add Meatballs, reduce heat and simmer for 10 minutes, stirring gently.

*Beef Broth = 6 tsp. Beef Bouillon, 6 tsp. Dried Minced Onion, 6 C. Hot Water

Recipe: Easy Delicious Beef Stew

Paula A. Tomey-Allen

1 Lb Stew Beef, Cut into bite size pieces

2 T. Canola Oil

3 C. Hot water

3 Potatoes, Peeled and Chopped

1 C. Chopped Carrots

1 C. Chopped Celery

1 Can Chopped Tomatoes

1 Can Whole Kernel Corn, Drained

1 T. Onion Flakes

1 T. Dried Parsley

2 T. Kitchen Bouquet Gravy Base

4 tsp. Beef Bouillon Granules

1/2 tsp. Garlic Powder

Salt and Pepper to taste

Approx. 1 C. Flour

Roll beef pieces in flour and brown in oil. Add 2 C. hot water, and all other ingredients, except left over flour. Bring to slow boil. Add hot water to leftover flour to thin and stir into meat and vegetable mixture. Let simmer in crock pot for 3-4 hours.

Wonderful with bread or biscuits for sopping up the gravy.

Recipe: Rainy Day Barbq Ribs

Paula A. Tomey-Allen

3 lbs. Boneless beef country ribs
1 18 oz. Bottle barbq sauce
¼ C. Honey
¼ C. Ketsup
1 T. Minced onion flakes
½ tsp. Garlic powder


Place ribs in crock pot or cooker set on low. Mix ingredients in bowl. Pour over ribs reserving 1/3 cup for later. Let cook about six hours, basting with sauce in pot about once an hour, if you are home.

Preheat broiler. Line broiler pan with foil. Lay ribs on pan and brush one side with ½ of mixture you saved. Broil about 5-10 minutes or until slightly crispy. Watch them! Turn over baste with reminder of sauce and broil again until crispy. Enjoy!

Recipe: Mushroom Gravy and Round Steak

-->

Paula A. Tomey-Allen

2-3 lb Round Steak (Beef or Venison)

3 T. Canola Oil

1 Can Campbell's Mushroom Soup

4 Cans Water (2 Hot and 2 Cold)

3 T. Corn Starch

3 T. Kitchen Bouquet

1 T. Parsley Flakes

1 T. Beef Bouillon
2 tsp. Sea Salt

Pre-heat crock-pot on low setting. Heat Canola Oil in deep pan.

Cut up Round Steak into serving size pieces and brown in hot Canola Oil. Remove meat from oil and layer in crock-pot.

Add Campbell's Mushroom Soup to drippings in pan with HOT Water. Stir good to mix thoroughly. Simmer on low heat.

Add 3 T. Corn Starch to can and mix with COLD water. Mix thoroughly so that the Corn Starch dissolves. Add this mixture to mixture in pan. Stir constantly as mixture will thicken. Add more HOT Water if necessary to thin. Add Kitchen Bouquet, Beef Bouillon, Sea Salt and Parsley Flakes. If you desire darker gravy add more Kitchen Bouquet, a little at a time. Venison usually requires more salt to remove “gamey” taste.

Pour hot brown gravy over meat in crock-pot. Let cook at least four hours at low setting. Stir about every 45 minutes. Will be very tender.

Serve with mashed parsley potatoes.

Recipe: Maidrites or Onion Burgers

Paula A. Tomey-Allen

1 Lb Ground Beef

1 Package French Onion Soup

1 C. Hot Water

3 T. Flour

Brown ground beef; Drain. Add flour and mix well into meat mixture. Add water and onion soup. Bring to boil and then turn to a low simmer for about 10 minutes. Stir often to prevent sticking. Should be thick gravy consistency. Add more water if needed. Serve on buttered and toasted hamburger buns.

Recipe: Vegetable Beef Barley Soup

Makes 12 to 14 cups

1/4 cup Canola oil
1 pound beef stew meat, cut in 1/2-inch cubes
1 cup finely chopped onion
1 tsp. minced garlic 

1 can (28 ounces) chopped tomatoes (undrained)
1 quart hot water

1 large can vegetable juice (V-8)

10 beef bouillon cubes, or 10 tsp. powder

2 carrots, pared and diced
2 stalks celery, chopped
1 can whole kernel corn, drained or box of frozen

1 can peas, drained or box of frozen

1 can green beans, drained or box of frozen

 4 potatoes cut in 1/2-inch cubes

1/4 cup barley

1 tablespoon parsley flakes

Heat oil in a large Dutch oven and lightly brown beef cubes. Stir in onion and garlic.

Add remaining ingredients. Mix well. Heat to boiling, reduce heat, and simmer covered for 1 hour.

Add other vegetables if you like.