Thursday, May 27, 2010

Nummies from the kitchen

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Johanna Mezetti
Serves: 6-8
1-1/2 lb ground beef
1/4 C chopped onion
4 oz. dry egg noodles
1 can cream of mushroom soup
3/4 C sour cream
1/2 C milk
4 oz. shredded cheddar cheese
1/3 C chopped mushrooms
1-2 Tbls worchestershire sauce
salt & pepper to taste
Brown beef and onions in large skillet. Drain. In separate pot, cook noodles until tender. Drain. Add cooked noodles, sour cream, milk, mushroom soup, mushrooms, cheese, and worchestershire sauce to browned beef. Cook on medium-high heat until heated through and cheese is melted.
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Chinese Side Salad
Serves: 12
Salad:
1/2 head cabbage, shredded
2 tsp. sesame seeds
1 pkg. crumbled Ramen noodles
2 moderate handfuls of frozen peas
1 large carrot, shredded
1 stalk celery, sliced
1/4 C chopped onions (green onions)
slivered almonds (optional)

Dressing:
1/2 C oil
1 tsp salt
2 tsp sugar
2 Tbls white vinegar
1/2 tsp black pepper
flavor packet from Ramen noodles
Pour dressing on salad just before serving.
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Ham and Bean Soup
Serves: 10
Soak for 12-24 hours the following dry beans:
1 C pinto
1 C garbanzo
1 C black
Once rehydrated, drain and place in large crockpot.
Add the following:
leftover ham bone from roast (with bits of meat left on it)
2 carrots, chopped
1 small onion, chopped
2 stalks celery, sliced
whatever leftover veggies happen to be in your fridge :-)
1-2 tsp minced garlic
2-3 tsp savory
salt and pepper to taste
Cook on LOW for 6 hours (HIGH for 4).

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