LPGerrald's profile page
Recipes
Meatballs and Spaghetti
By LPGerrald
Combine meatball ingredients with enough milk to mix
- sauce:
- 2 lbs. hamburger meat
- 1/2 teaspoon onion powder
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 3 slices bread, crumble
- Milk
- 3 medium onions, chopped
- 6 stalks celery, celery
- 1/2 bell pepper, chopped
- 1 large can tomatoes
- 1/2 teaspoon salt and pepper
- 3 teaspoons chili powder
- 1 can mushrooms
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/2 cup catsup
- 1 teaspoon tabasco sauce
- 1 can tomato sauce
- 1 can water
- garlic to taste
Chicken Cacciatore
By LPGerrald
Cook mushrooms (if fresh) in oil for 5 minutes; reserve
- 1 can mushrooms, or 8 oz. fresh, sliced
- Olive oil
- Whole fryer, cut up or 6 chicken thighs
- 1 onion, chopped
- 1 clove garlic, minced
- 1 can petite diced tomatoes
- 1/2 cup red wine
- 1 teaspoon basil
- 1/2 teaspoon rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Beef Rouladen
By LPGerrald
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper
- 1/4 cup Dijon mustard
- 8 slices top round steak, 1/4 inch thick (about 2 pounds)
- salt and pepper, to taste
- 8 bacon strips
- 1 large onion, but into thin wedges
- 3 tablespoons canola oil
- 3 cups beef broth
- 1/3 cup flour
- 1/2 cup water
Favorite Lasagna
By LPGerrald
Great dish for company...goes a long way!
- 1 pound lean ground beef or venison
- 3 cans (8 oz. each) tomato sauce
- 2 cans (6 oz. each) tomato paste
- 2 garlic cloves, minced
- 1/4 cup sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs
- 3 tablespoons minced fresh Italian parsley (or regular)
- 3 cups (24 oz) low-fat cottage cheese
- 16 oz part-skim ricotta cheese
- 1 (8 oz) pkg. Italian blend cheese
- 12 slices smoked provolone cheese
- 3 cups (12 oz) shredded mozzarella
- 1 box lasagna noodles, cooked and drained
Cheese Ball
By LPGerrald
Mix all ingredients and shape into ball
- 2 pkgs. 8 oz. cream cheese
- 10 oz. extra sharp cheddar cheese, grated
- 1 + lbs. each: chopped onion, pimento and green pepper
- 1 tsp. lemon juice
- 2 tsp. Worcestershire sauce
Pickled Okra
By LPGerrald
Wash six 1 pint jars and caps, rinse thoroughly and let drip dry
- 6 dried chili peppers
- 6 teaspoons dill seed
- 6 large cloves garlic, peeled & sliced
- 3 teaspoons dried oregano leaves or 6 sprigs fresh oregano
- 4 pounds okra, trimmed, washed and drained
- 1 quart cider vinegar
- 1 cup water
- 1/2 cup salt
Make Ahead Breakfast
By LPGerrald
Spray or butter a 9x13" pan
- 1 lb. mild sausage (spicy, if you prefer)
- 6 slices bread, trimmed and cut into 1/2 inch cubes
- 2 cups sharp or plain cheddar, shredded
- 6 eggs
- 2 cups milk
- 1/2 tsp. salt
- 1/2 tsp. dry mustard
Mayhaw Jelly
By LPGerrald
This is the absolute best jelly in the south!
- 4 cups mayhaw juice
- 5 1/2 cups sugar
- 1 box Sure-Jell
- 1 teaspoon butter
Taco Soup
By LPGerrald
Brown meat and onions in Dutch oven, drain
- 1 pound lean ground beef or venison (I like to use leftover taco meat)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup sliced carrots
- 1 can Rotel tomatoes
- 1 can beans (pinto, black or ranch-style)
- 1 can hominy or corn
- 1 can beef broth
- 2 soup cans water
- 1 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
Quesadilla Cake
By LPGerrald
Preheat oven to 500 degrees
- 1 can (15 oz) black beans
- 4 flour tortillas
- 1 can (16 oz) refried beans
- 1 1/2 cups tomato and green chilie sauce
- 1 pkg (6 oz) shredded Monterrey Jack cheese