Recipes by Aimee:
Skillet Spaghetti
1 lb. ground beef
3/4 c chopped onion
1/3 c chopped green pepper
1 clove garlic, minced
2 tsp. salt
1 tsp. Italian seasoning
4 c water
1/2 lb. broken spaghetti (about 2.5 cups)
16 oz can cut tomatoes (I use the Italian spiced kind)
3/4 c ketchup
Brown beef with onion, green pepper and garlic. Add salt, seasoning and
water. Bring to a boil. Add spaghetti and simmer 12-15 minutes. Add
tomatoes and ketchup and simmer to desired consistency (I usually simmer
mine another 10 minutes or so).
Vegetarian:
Omit beef. Sauté onion, pepper and garlic in 1 tablespoon olive oil until
tender. Continue recipe as directed.
Vodka Rigatoni with Tomato
2 Tbls butter
1 onion, chopped
2 cloves garlic, minced
1 Tbls oregeno (since I'm not a huge basil fan, I substitute Italian seasoning for both of the spices. I don't really measure it either, just eyeball it)
1 Tbls basil
1 16 oz can Italian plum tomatos, chopped, reserve juices
3 oz sliced prociutto, chopped (I substitute salami or ham as it is preferred by little mouths, both are tasty)
1/2 c. vodka
3/4 c. whipping cream (I find half&half works just as well and isn't *quite* as fattening)
1 c. shredded romano cheese, divided (I have also used parmesan, almost as tasty)
8 oz cooked rigatoni pasta (start water boiling for this when you start sauce because they both take about the same amount of time to cook)
Melt butter in heavy skillet over medium heat. Add onion, garlic and spices. Sautee about 4 minutes. Add tomato, reserved juices and ham. simmer 10 minutes stirring occasionally. Add vodka and simmer 5 minutes. Add cream and half cup of cheese. Simmer until sauce thickens slightly, about 4 minutes (don't overcook as it will curdle). Add rigatoni and stir until sauce coats pasta. Season with salt and pepper. Serve with remaining romano.
Fruit Salad
16 oz can peaches
16 oz can pears
16 oz can pineapple tidbits
1 can mandarin oranges
3/4 lb grapes
3-4 banannas
1/2 bag mini marshmallows
8 oz Cool Whip
1 can cherry pie filling
sweet and condensed milk to taste
Drain fruit well. (I also cut it up into bite size pieces) Combine Cool Whip, pie filling and milk (use enough milk until it is sweet enough for you). Stir in fruit and marshmallows.
Oatmeal Chocolate Chip Cookies
1 c shortening
1 1/2 c. brown sugar
2 eggs
1/2 c. buttermilk
1 3/4 c. flour
3 c. oats
1/4 c. oat bran
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp nutmeg
6 oz chocolate chips
Cream shortening and sugar. Beat in eggs and buttermilk. In seperate bowl combine all dry ingredients and mix in with shortening mixture. Stir in chocolate chips. Cook at 400 degrees for 10 minutes.
Porcupine Meatballs
1/2 c. uncooked long grain rice
1/2 c. milk or water
1/3 c. chopped onion
1/2 tsp celery salt
1/8 tsp pepper
1/8 tsp garlic powder
1 pound ground beef
1 15 oz can tomato sauce
1 c. water
2 tblspn brown sugar
2 tsp Worcestershire sauce
In bowl, combine the first six ingredients. Add been and mix well. Shape into 1-1/2 in. balls. In a large skillet coated with nonstick cooking spray, brown meatballs; drain. Combine tomato sauce, water, brown sugar and Worcestire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Easy Shepherd's Pie
1 lb ground beef
1/2 c. chopped onion
1 pressed garlic clove
1/2 tsp salt
1/2 tsp thyme
1/4 tsp. pepper
2. cup frozen veggies (mixed, peas and carrots whatever you have on hand)
12 oz jar beef gravy
2. c mashed potatos (instant of course)
1/2 c. cheddar cheese
Brown meat, onion and garlic. Drain. Add seasonings, veggies and gravy. Bring to a boil. Put in pie plate. Spoon potatos over the top. Top with cheese.
Bake 25-30 minutes at 375 degrees. Let stand for 5 minutes before serving.
Chicken Supreme
1/4 tsp flour
1 tsp salt
1 tsp paprika
6 chicken breast halves
1/4 cup butter or margarine
2 tsp corn starch
1 1/2 c. half&half (sometimes a bit more)
1 tbls lemon juice
1 c. grated white cheese (Swiss or Jack)
Mix flour, salt and paprika. Coat chicken with mixture. Melt butter in large skillet. Brown chicken on both sides in butter. Add 1/4 cup hot water and simmer for 15 minutes. Put chicken in casserole dish. Mix cornstarch and 1/4 c. half and half. Mix with chicken drippings. Gradually stir in remaining half&half, stirring until thickened. Add lemon juice and pour over chicken.
Cook for 35 minutes at 350 degrees. Sprinkle cheese over top of chicken and cook until melted.
Swedish Meatballs
1 can cream of celery soup
1/2 soup can water
1 lb ground beef
2/3 c. bread crumbs
1/4 c. milk
2 tbls onion, chopped
1 tbls parsley
1 tsp salt
Mix soup and water. In seperate bowl mix remaining ingredients. Combine 1/4 c. soup mixture with meat mixture. Form balls approximately one inch in diameter. Brown in 1 tbls olive oil. Add remaining soup mixture. cover and cook 20 minutes. Serve over rice.
Taco Soup
1 lb browned ground beef
15 oz can of both tomato sauce and stewed tomatoes
1 can kidney beans
1 can corn
1/2 c. water
1 pkg taco seasoning
Simmer in crockpot for 3 hours or simmer for 1 hour on the stove. When it is done, put some in a bowl and top with tortilla chips, cheese, and other taco toppings (sour cream is really yummy!)
Tuna Melts
9 oz package tuna (or 2 regular cans, drained)
1/2 c chopped onion
1/2 c chopped celery
1/2 c shredded carrot
2 c. shredded cheese
2 tbs mayo or salad dressing
4 English muffins, split
Mix all ingredients in a large bowl. Distribute tuna evenly on English muffin halves. Put on baking tray. Broil for 15-20 minutes or until cheese is melted.