Hamburger Pie Better Homes And Gardens

Hamburger Pie Better Homes And Gardens – A woman prepares to cook for herself, her family and her friends. It’s not always picture perfect, sometimes it’s a bit messy, but it’s always delicious. Join me to discover new recipes, enjoy the “results” and learn from the “mistakes”.

The first cookbook I owned as a newlywed was the new Better Homes and Gardens cookbook. I made lots and lots of recipes in this cookbook, many of which remain favorites to this day. The first few episodes introduced me to cooking with appliances: How to use a Crockpot (olive spaghetti sauce sounds weird, but it’s really good), Oriental Pork introduced me to my new electric skillet, Bar-B-Q Meatloaf (yes, individual loaves) helped. turn into meat) scares me less than a small Weber grill. Coffee cake, Swedish tea rings, white bread, pancakes, pancakes, Spanish tomato rice (a savory rice dish), puddings, pies, stir-fries, as well as meal planning and ingredient substitution sections are the foundation of my culinary education. Throughout the pages of the new BH&G cookbook, there are stories that jump out of a well-used cookbook in my kitchen. Admittedly, some of the recipes are dated, but overall, I keep coming back to this cookbook.

Hamburger Pie Better Homes And Gardens

With a bit of nostalgia, I decided to look through the book and review some of the recipes I used as a new cook. The spiral-bound pages were worse for wear, but like a neglected grade schooler, a page fell out of the book, as if to say, “Pick me! Pick me!” The stained page containing the recipe for tamale pie floats on the floor, the holes in the page no longer remain in the book of their own accord.

Ground Beef Pasta Recipes

I have some vivid memories of this meal. This was one of the dishes I made when my parents came from New York to visit their new daughter in our first apartment in Texas. Trying to prove to my mom that I can actually cook, I made this recipe. Not exactly Beef Wellington, but it was good. Mom and Dad at least pretended to approve of my precocious cooking skills.

Once, after boiling the meat and vegetables for the required 25 minutes, I lifted the pan full of hot ingredients to pour into the crock pot and it got out of control. Meat and vegetables in spicy sauce spread out on the floor of my small kitchen once. It is not nice.

I never lift a full pot without making sure I have a good grip. Never.

This time I made a few changes (after not making this easy recipe for 15 – 20 years): I substituted 1/2 teaspoon of chili powder for chipotle chili powder. It adds a nice smoky heat to the dish which I love. I used red pepper instead of green pepper (I don’t like green pepper that much…) The recipe calls for a teaspoon of sugar, but I didn’t include the base because the red pepper adds its own sweetness. I used grated cheddar cheese instead of the 6 oz used in the original recipe. (Actually, the original recipe called for 6 ounces of sharp processed American cheese, but I’ve never used processed cheese in the pan.) A little grated cheese helped bind the meat mixture and was enough for me, but use the full 6 ounces. If it appeals to you.

Eight Layer Casserole

Cook the beef, onion and pepper in a large pot until the meat is lightly browned and the vegetables are soft. Add tomato sauce, corn, olives, garlic, a teaspoon of salt, chili powder and black pepper. Bake for 20-25 minutes or until thickened. Mix in the cheese. Grease a greased 9x9x2 inch baking pan.

Mix cornmeal and 1/2 teaspoon of salt into cold water. Cook while stirring constantly until thickened. Add butter, mix well. Pour the corn mixture over the hot meat mixture.

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