This recipe was given to my by a very good friend of mine, so good in fact that we refer to each other as cyber twins, since our minds seem to work in the same way and at the same speed. (slowly!) He in his turn got this recipe from his mother and she got it from some ancient cookbook that she has since lost. If I had the full details of where it came from I would gladly give credit where it is due, as this is quite a tasty concoction. I haven't tried any variations on it, bit I can guess that It would probably be really good with a layer of sliced mushrooms and shredded cheddar or sliced swiss on top! I am posting it exactly as it was given to me, so it doesn't fit my normal format. It actually takes a little longer than my normal recipes, but I think it's worth the extra time! To do it right you will probably need 45 minutes. So it still comes in under and hour.
Hope you like it!
Hamburger Onion Pie (from 365 Ways to Cook Hamburger)
Ingredients:
1 prepared pie shell
1 lb. ground beef
1 1/2 cups sliced onion
1 tsp. salt (I use seasoned salt)
1/4 tsp. pepper
2 eggs
1 cup cottage cheese
paprika
Brown beef and cook with onions until beef loses its red color and
onions are tender. Add salt and pepper and spread in pie shell. Beat
eggs lightly and mix with cottage cheese. Pour over meat and sprinkle
with paprika. Bake at 375 degrees for 30 minutes.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Saturday, May 16, 2009
Wednesday, March 4, 2009
Easy Southwest Fry-up
This is one that I discovered one day while rummaging through the bare cupboards when there was still 2 days until payday. I dug the hamburg out of the freezer and tossed what I had together in the frying pan. I got it cooked up and I thought, " Hey! This ain't so bad!"
The next time I did it, I started with fresh ground beef, and realized that I got it done in a pretty short time, and I had some cheese to put on it which really made it good for me. I recommend using the medium or the hot salsa because they tend to lose a little heat in the cooking, if you're scared to go for the hot, it's ok too. Taste is an individual thing. We can't all have cajun tastebuds!
Ingredients:
1 pound Ground beef 80% lean
1 11 oz can southwest style corn
1 medium onion coarsely chopped
1 16 oz jar salsa (Medium or Hot recommended)
3 slices american cheese OR 1/2 cup shredded sharp cheddar (Optional)
Directions:
In a large frying pan, cook ground beef and onions until completely cooked ( no pink meat left)
Add corn and salsa, mix well
Stir-fry until all is heated through.
Layer on plate with cheese.
EAT IT!!!
After thoughts:
This makes a GREAT taco filling with some shredded lettuce and tomato.
Can be garnished with sour cream, for a little better nutrition use plain Yogurt as a substitute for the sour cream.
Also makes a great topper for Taco Salad.
The next time I did it, I started with fresh ground beef, and realized that I got it done in a pretty short time, and I had some cheese to put on it which really made it good for me. I recommend using the medium or the hot salsa because they tend to lose a little heat in the cooking, if you're scared to go for the hot, it's ok too. Taste is an individual thing. We can't all have cajun tastebuds!
Ingredients:
1 pound Ground beef 80% lean
1 11 oz can southwest style corn
1 medium onion coarsely chopped
1 16 oz jar salsa (Medium or Hot recommended)
3 slices american cheese OR 1/2 cup shredded sharp cheddar (Optional)
Directions:
In a large frying pan, cook ground beef and onions until completely cooked ( no pink meat left)
Add corn and salsa, mix well
Stir-fry until all is heated through.
Layer on plate with cheese.
EAT IT!!!
After thoughts:
This makes a GREAT taco filling with some shredded lettuce and tomato.
Can be garnished with sour cream, for a little better nutrition use plain Yogurt as a substitute for the sour cream.
Also makes a great topper for Taco Salad.
Sunday, March 1, 2009
We call it, " Indian Hash"
This is an old family favorite that my grampa taught to my dad, and he taught to me. Then I spent some time on the reservation and learned a few more secrets. There are many variations of this quick and easy dinner, but I'm gonna share with you my favorite.
We call it Indian Hash and I have had it at many a home or party while I was living on the Rez. I really don't know why they call it hash, unless it is the potatoes. It's no matter really, because it is easy to make and really filling. It is really a meal all in itself, and when you try it, you'll be hooked too.
Some of the ingredients are pretty flexible. to make it quickly use instant mashed potatoes. you can get them ready while you cook the meat. If you wish to use fresh mashed potatoes, prepare them ahead of time, it's easier and saves time when your in a hurry. I like the use of pork sausage, but it's not solid rule, the ground beef can be any grade you can afford, ground chuck is less greasy. You can use the corn or not. You can use canned corn, but make sure you drain the water out before you add it to the pan. You can even serve the corn on the side, but if you want a veggie with it, the corn is the only way to go.
Ingredients:
4-6 cups Mashed Potatoes
1 lb ground chuck
1 lb pork sausage
1 cup frozen whole kernel corn
1 large onion sliced and quartered
Directions:
In a large frying pan break up sausage and ground chuck, throw in onion and fry until meat is completely cooked.
Drain off excess grease retaining a couple teaspoons.
Return pan to heat and mix in the potatoes and corn.
Cook to desired doneness. Some people like to just get everything up to the same temperature, Some like to get the potatoes brownd off. There really is no wrong way to finish this stuff. (with the exception of burning it to a cinder!)
Serve right from the pan.
EAT IT!
After Thoughts:
Serve with ketchup. I don't know anyone who doesn't put ketchup on this stuff!
Goes amazingly well with an ice cold glass of milk.
Reheats great, so you can make a lot and eat it all week if you so desire!
We call it Indian Hash and I have had it at many a home or party while I was living on the Rez. I really don't know why they call it hash, unless it is the potatoes. It's no matter really, because it is easy to make and really filling. It is really a meal all in itself, and when you try it, you'll be hooked too.
Some of the ingredients are pretty flexible. to make it quickly use instant mashed potatoes. you can get them ready while you cook the meat. If you wish to use fresh mashed potatoes, prepare them ahead of time, it's easier and saves time when your in a hurry. I like the use of pork sausage, but it's not solid rule, the ground beef can be any grade you can afford, ground chuck is less greasy. You can use the corn or not. You can use canned corn, but make sure you drain the water out before you add it to the pan. You can even serve the corn on the side, but if you want a veggie with it, the corn is the only way to go.
Ingredients:
4-6 cups Mashed Potatoes
1 lb ground chuck
1 lb pork sausage
1 cup frozen whole kernel corn
1 large onion sliced and quartered
Directions:
In a large frying pan break up sausage and ground chuck, throw in onion and fry until meat is completely cooked.
Drain off excess grease retaining a couple teaspoons.
Return pan to heat and mix in the potatoes and corn.
Cook to desired doneness. Some people like to just get everything up to the same temperature, Some like to get the potatoes brownd off. There really is no wrong way to finish this stuff. (with the exception of burning it to a cinder!)
Serve right from the pan.
EAT IT!
After Thoughts:
Serve with ketchup. I don't know anyone who doesn't put ketchup on this stuff!
Goes amazingly well with an ice cold glass of milk.
Reheats great, so you can make a lot and eat it all week if you so desire!
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