Thursday, August 16, 2007

Ok, so I lied

Ok, I lied I said the post from yesterday would be the last one before I went out of town tomorrow, but I got to looking at some of my recipes and found these.
I thought you might get hungry while I was gone



Etli Ispinak or Turkish Spinach

1 1/3 lbs. lean ground beef
2/3 stick of butter (5 1/2 to 6 tbsp)
1 cup onion, diced
4 10 oz. boxes frozen chopped spinach
or 40 oz. fresh spinach
28 oz. can Progresso Crushed Tomato with added puree
1 rounded tsp. salt
1 cup water
1/2 cup rice rinsed in 1/4 cup water

1. brown meat in a large pot in it's own fat, drain fat
2. Remove meat
3. In the same pot, melt butter
4. Lightly brown onion
5. Add cooked meat, spinach (defrosted works faster), tomatoes, puree, salt, water, and rice
6. Cover and simmer for one hour, stirring every 5 minutes so it doesn't stick to the pot
7. Tastes better the next day, warmed. Serve with French Bread and dollop of sour cream or plain yogurt.

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One Dish Dinner


8oz (dry) elbow macaroni
1 can Campbell's Tomato Soup
1 envelope Onion Gravy mix and 1 cup cold water
1 1/4 lbs. lean ground beef
8 oz. frozen peas and diced carrots

1. Cook macaroni with salt and a little oil, drain
2. Add tomato soup, stir
3. brown meat, drain off fat
4. Mix onion gravy with cold water as directed on that package or use a can or jar of onion gravy
5. Add onion gravy to cooked/drained meat
6. Cook peas and carrots as directed or use canned, drained
7. Combine all ingredients
8. Serve and enjoy

P.S. Recommended serving with French Bread, Bread and Butter Pickles, and Hawaiian Punch

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Chicken Noodle Dinner


2 skinless, boneless chicken 1/3 breasts (or turkey)
8 oz. (dry) egg noodles
1 can Campbell's Cream of Chicken Soup
1 can Campbell's cream of Celery Soup
2/3 cup milk
8 oz. frozen peas and diced carrots

1. Cover chicken with water and add some celery salt, garlic salt, and onion salt. Cook till tender (20-30 minutes)...no pink meat
2. Cook egg noodles, adding a little oil and salt to the water, drain
3. Dice the chicken (or turkey)
4. Mix the 2 cans of soup, add the milk and warm
5. pour sauce over the noodles
6. add diced chicken
7. Cook peas and carrots, drain (but liquid can be added)
8. Combine all ingredients.
9. Serve

P.S. Recommended serving with apple juice

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Crab Meat Salad

1 pound imitation crab meat chunks
8 oz. dry mini seashell noodles
8 oz. frozen peas
Mayonnaise
Minced onion
Parsley flakes

1. Cook the noodles. Strain. Put back in the pot
2. Cut the crab into smaller bite sized chunks. Add to noodles
3. Add (about 1/4 cup or to taste) mayonnaise to noodles
4. Run cold water over peas to thaw and add to noodles (tastier not cooked)
5. Add minced onion and parsley flakes to taste
6. Chill for at least 2 hours (or overnight)

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And just for the heck of it, if you want to try something different for our chicken....here's a recipe from a long time family friend:

White Bar-B-Q Sauce


Amounts for 5 people: For 25 people:
1/2 pt cider vinegar (1 qt)
3 tsp salt (1/2 cup)
1/4 tsp pepper (1 1/4 tsp)
1 1/2 tsp poultry seasoning (7 tsp)
1 egg (3)
1/4 pt peanut oil (1 pt)

1. Brush on chicken pieces
2. Barbecue over coals on grill
3. Serve with salads and corn on the cob, etc

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2 Comments:

Blogger peppylady said...

I know now what I'm having for dinner, Turkey Spinach.

August 16, 2007 at 1:03 PM  
Blogger Carrie said...

Yum-O

August 17, 2007 at 11:09 AM  

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