Sopa A La Criolla (Fruit of the Spirit Cookbook)

Sopa A La Criolla (from Missionary in Peru)

8c water

1# beef, cooked and cubed

1 1/2tsp salt

2 cloves minced and sauteed garlic

1T cumin

1/2tsp pepper

3 onions chopped and sauteed

1T bouillon

1tsp each paprika and oregano

3 raw potatoes french cut

1 handful angel hair spaghetti

4 eggs, beaten

1 2/3c evaporated milk (1can)

*in pot add beef, salt, garlic, cumin, pepper, onions, bouillon and spices. Simmer to blend spices.

*10min before serving: add potatoes, cook 5min

*add spaghetti, cook 3min

*stir in beaten eggs, cook 2min

*turn off stove and when boiling stops add evaporated milk

*serve with croutons or fresh rolls

I can think of NO mods made to this! yummy!! Well, one, I cubed the beef and cooked it in the spices, then added in sauteed garlic and onions, then followed the rest of the directions.

Spaghetti Pizza

1# ground beef or sausage, browned
1/2 pkg pepperoni
32oz pizza sauce
1# spaghetti noodles, cooked
1c milk
2 eggs
shredded mozzarella cheese
mushrooms

*spray 11x18" pan (I use 10x13" instead)
*combine egg and milk, and mix into pasta; pour into pan and spread evenly
*combine beef with sauce and spread evenly over pasta
*layer on pepperoni and mushrooms (or whatever other toppings you want)
*top with cheese
*bake @ 350º for 30min

Unstuffed Cabbage Rolls

Unstuffed Cabbage Roll Casserole (from Sandy aka: Progressing Pilgrim on SL)


1 lb ground beef or pork
1 c. onion, chopped
8 c. cabbage (about 1/2 of a 3 lb head) cut into thin strips and then 2" long pieces (so you can fork it into your mouth)
1/2 cup water
4 c crushed tomatoes, or a 28 oz can
1 TBSP brown sugar
1 TBSP white vinegar
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 1/2 tsp whole caraway seed
1 tsp garlic powder
1 TBSP paprika (or more to taste)
In a large skillet, brown the meat and drain off any grease. Add the chopped onion and cook for about 3 minutes to soften the onion. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. Add the remaining ingredients and bring to a boil. Reduce heat and cover. Simmer until the cabbage is to the desired tenderness--about 30 minutes. Serve with cooked rice.

Serves 4-6. Freezes well.

Dirty Rice (The Fruit of the Spirit Cookbook)

1T olive oil
1/2# ground beef
1 med. onion chopped fine
1 rib celery chopped fine
1 bell pepper chopped fine
3 cloves garlic minced fine
1 (14.5 oz) can black beans
1/4 tsp thyme
1/4 tsp cayenne
salt
2 1/2 c chicken broth
2 bay leaves
1 1/4 c white rice
3 green onions (opt.)

*brown beef and add onion, celery and pepper.  Cook ~10 min, until softened
*add garlic, beans, thyme, cayenne and salt, cook for 5min
*transfer to drainer and cover to keep warm
*in same pan add broth, rice, bay. Bring to boil, scrape bits from bottom of pan
*simmer until rice is done  ~17min
*remove bay leaves, add back meat mixture and stir together
*sprinkle with green onions (opt.)

Cabbage Rolls (crock pot)

Cabbage Rolls (Crock Pot)


12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

* Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
* In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
* In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
* Cover, and cook on Low 8 to 9 hours.

Upside-down Pizza

1# bulk sausage (or ground beef, or shredded chicken)
1 med. onion, chopped
1/4 c green pepper, chopped
2T plus 1c flour (can use WW)
1/2tsp dried basil or 1tsp It. seasoning
1/2tsp fennel seed, crushed
1 (15oz can) tomato sauce
2c (8oz) mozzarella cheese, shredded
2 eggs
1c milk
1T vegetable oil
1/2tsp salt
2T parmesan cheese, grated (optional)

*cook meat, onion and green pepper until meat is cooked through
*stir in 2T flour, basil and fennel, mix then add tomato sauce and boil 2min
*spread meat mixture into 9x13" pan
*sprinkle cheese over meat mixture
*in bowl place remaining flour.  Beat in eggs, milk, oil and salt until smooth.  Add in parmesan.
*pour over cheese in pan
*bake uncovered at 425 for 24-30min, until browned slightly

Super Skillet

Brown 1# ground beef with 1/2c onion, drain.

Add:
1 (16-oz) can diced tomatoes, 1 (8-oz) can tomato sauce, 1 1/4 tsp chili powder, dash cayenne, 1 tsp salt, 1/4 tsp pepper, 1 c elbow macaroni uncooked, 1/2 c water, 1 (12-oz) can corn with sweet peppers undrained

Bring to boil, reduce heat and simmer 15-20min until macaroni is tender

Add:
4-oz grated Monterey Jack cheese, heat until melted

Serve

Spaghetti Shephard's Pie

Click here for picture and 'recipe.'

More of a method really...

Beef-Tomato dinner

1# ground beef
2T minced onion
1T parsley flakes
1 (6 oz) can tomato paste
3c water
1 tsp salt
2 tsp chili powder
1 (4 oz) can mushrooms
1 (7 oz) pkg pasta (elbow mac.)

-brown beef with onion and drain
-in pan with beef add rest of ingredients
-bring to boil and simmer ~20min, until noodles are tender

Beef-Noodle-Scallop

8 oz fine noodles, cooked and drained
2 c chopped onion
2# ground beef
1 (4 oz) can mushrooms, drained
1 can cream of chicken soup
1/4 c milk
1/4 c salted mixed nuts
2 tsp salt
1/4 tsp pepper
1 tsp Worchestershire sauce (or soy sauce)
8 oz shredded cheddar cheese
1 (5 oz) can show mein noodles

Click here for pictures

*cook noodles with onions and drain.
*combine into drained beef: milk, soup, salt, pepper, Worchestershire, mushrooms. heat through.
*layer noodles into shallow baking pan, then pour beef mixture evenly over and sprinkle with cheese
*bake @ 350º 15min
*remove from oven and sprinkle chow mein noodles and nuts
*bake another 10min

Enchilada Pie

1 T chili powder
1 T cumin
salt&pepper
1 (15 oz) can tomato sauce
1# ground beef, browned and drained
8 flour tortillas
1 (15 oz) can refried beans
2-3 c shredded cheddar cheese

-mix spices with tomato sauce
-in round casserole dish put thin layer of sauce and hamburger to coat bottom of dish
-put a tortilla, spread refried beans on tortilla, then add some hamburger
-put another tortilla down and put suace and cheese on that.
-repeat layers
-on last layer put lots of sauce so that it goes down sides, the put remaining hamburger and cheese
-cover and bake @ 300º for 1 hour

Mexican Cornbread

1# ground beef
1 pkg taco seasoning
1 c cornmeal
2 eggs
1 c milk
1/2 tsp baking soda
3/4 tsp salt
1 (15 oz) can cream style corn
1/2 c oil
1 c Mexican or cheddar cheese, shredded

-brown ground beef, drain and add taco seasoning; set aside
-combine cornmeal, eggs, milk, baking soda, salt, corn, oil and cheese
-in sprayed 9"x13" pan pour 1/2 of corn mixture
-sprinkle meat on top
-pour rest of corn mixture
-bake @ 350º for 45min

Enchilada Casserole

1# ground beef
1 can cream of mushroom soup
1 (10 oz) can enchilada sauce
1 c milk
2 c shredded cheddar cheese
10 flour tortillas, ripped into pieces

-brown meat and drain
-add soup, enchilada sauce and milk
-heat and stir till smooth
-in sprayed 9"x13" pan layer 1/2 of tortilla pieces
-sprinkle with cheese
-layer rest of tortilla pieces
-spread meat sauce to cover tortillas
-bake @ 350º for 45min, until bubbly

Easy Taco Casserole

1# ground beef
1 c onion, chopped
2 cloves garlic, minced
1/2 c gtaco sauce plus small amount water
1 (4 oz) green chilis, diced
1 (8 oz) can tomato sauce
1 c black olives, drained and sliced
1 pgk tortilla chips, broken
2 c shredded cheddar cheese
chopped tomatoes & sliced green onion for garnish

-cook beef with onion and garlic until browned; drain
-stir in water, taco sauce, chilis, tomato sauce, 1/4 c olives
-cook over low heat for 3-4 min
-layer 1/2 off chips on bottom of greased 8"x12" baking dish
-cover with 1/2 of meat suace; sprinkle with 1 c cheese
-repeat layers; chips, meat sauce, cheese
-bake @ 375º for 20-25min, until bubbly and cheese is melted
-top with rest of olives, tomatoes and green onion

Lasagana Soup

1 1/2# ground beef
1 1/2 c onion, chopped
2 bell peppers, chopped
5 cloves garlic, minced
3 (15 oz) cans chicken broth
2 (14.5 oz) cans diced tomatoes
2 (8 oz) cans tomato sauce
1/2 jar salsa
1 1/2 tsp Italian Seasoning
1 1/2 tsp salt
3 c broken lasagana noodles
1/2 c grated Parmesan cheese
2 c shredded mozzarella cheese

-fry beef with onion, peppers and garlic until browned and crumbled; drain well
-stir in broth, tomatoes, tomato sauce, salsa, Italian seasoning, salt
-bring to boil; reduce heat and simmer 15min
-add noodles and simmer until noodles are done ~10-12min
-stir in Parmesan cheese
-serve with mozzarella cheese sprinkled on top

Ground Beef Casserole (crock)

1 1/2# ground beef browned and drained
2 large potatoes, sliced
3 med carrots, sliced
1 (10 oz) pkg frozen peas partially thawed
2 med onions, sliced
2 stalks celery, sliced
1 (10 oz) can tomato soup
1/2 c water
S&P to taste

-put veggies in bottom of crock pot, season well with S&P
-layer beef on top
-mix soup and water, pour over layers

-cook low 8 hours or high 3-4 hours; stir occasionally

Taco Soup (crock)

In crock pot mix:
1/2#-1 1/2# ground beef (or pork,) browned, 2 (15oz) cans diced tomatoes, 1 envelop taco seasoning, 1 can kidney beans, 1 can black beans, 1# bag frozen corn, 1-2 tsp cumin, 2 c water or broth.

Crock low 6-8 hours.

Serve with crushed tortilla chips, cornbread or shredded cheese.

Mexican Stuffed Shells

Click here for pictures

18 pasta stuffing shells, cooked and drained
1# ground beef, browned and drained
1 (12 oz) jar picante sauce
1/2 c water
1 (8 oz) can tomato sauce
4 oz shredded Monterey Jack cheese
1 can French fried onions

Combine picante, water and tomato sauce.  Stir 1/2 c of sauce into beef along with 1/2 c cheese and 1/2 can onions, mix well.

Spread 1/2 of remaining sauce in bottom of 10" round baking dish.

Stuff shells with beef mixture and arrange in baking dish; top with rest of the sauce.

Bake covered for 30min @ 350º.  Top with remaining cheese and onions and bake uncovered 5min, or until onions are golden brown.

Rice meatballs in tomato soup

(known around here at porcupine meatballs)

1# ground beef
1/2c rice
1T onion minced
1 tsp salt
1/4 tsp pepper
1 (10 1/2oz) can tomato soup
3/4 c water

Mix all but soup and water.  Form into balls.  Brown on all sides, drain grease.  Mix soup with water and pour into meatballs.  Simmer 1 hour, stir often to prevent sticking.

I serve over extra rice or mashed potatoes.  I also usually will double the soup/water so there is extra 'gravy' for the rice.
See here for pictures

Tater Tot Casserole

(From the Hebron United Methodist Women cookbook, modified my way)

1 1/2# ground beef
1 medium onion
1 can cream of chicken soup
1 can cream of celery soup
1# bag frozen peas, thawed (or which ever veggies you like)
1c milk
Salt & Pepper to taste
Tater Tots

Layer meat on bottom of pan that has been sprayed. 
Layer vegetables and onions.
Spread mixture of soups and milk and S&P.
Layer on tater tots to cover entire mixture.

Bake @ 350º for an hour, or until tater tots are nicely browned.

Click here for pictures