Shepherd's Pie

Brown 1 lb of ground beef and add the following to taste:

Salt & Pepper

Minced Onion

Garlic Powder

Dried Parsley

Worcestershire Sauce

Add:

1 can of Green Beans, drained

2 (8 oz.) cans of Tomato Sauce

Spread in casserole dish and  spread hot mashed potatoes on top.

Sprinkle with shredded cheese and put in 350 oven until cheese is melted.

Corn Chowder

1 lb Bacon, diced
1/2 C Onion, chopped
1/2 C Flour
8 C Milk
3 C Corn
4 C Potatoes, cubed &; cooked
2 Tbsp Celery Flakes
1/2 tsp Black Pepper
1/2 tsp Salt

In a large pot cook bacon.  Remove bacon from pan and set aside.  Add onions to bacon drippings and cook until golden brown.  Add flour, salt & pepper cook until bubbly.  Add milk; stir over medium heat until thickened.  Add remaining ingredients.  Simmer until heated through.  Serve with crumbled bacon and shredded cheese.

Pasta Fagioli Soup

1 lb Ground Beef
1 C Onion, diced
1 C Celery, diced
1 C Carrots, diced
2 cloves Garlic, minced
1 tsp Salt
1 tsp Oregano
1/2 tsp Thyme
1/2 tsp Black Pepper
1 tsp Basil
1 Tbsp White Vinegar
1 (12oz) V-8 Juice
1 (14oz) Beef Broth
1 (15oz) Red Kidney Beans
1 (15oz) Great Northern Beans
1 (15oz) Tomato Sauce
2 (14 oz) can diced Tomatoes
1/2 lb Ditali Pasta (short tubes)

Brown ground beef in large saucepan over medium heat.  Drain off fat.
Add onion, carrots, celery, and garlic.  Saute for 10 minutes.
Add remaining ingredients, except pasta.
Simmer for 1 hour.
About 50 minutes into simmer time, cook pasta for 10 minutes ( or just until pasta is slightly tough) Drain.
Add to soup and simmer for 5-10 minutes - or until pasta is tender, yet still firm.
Serve immediately, or refrigerate until needed.

Cafe Rio Pork/ Cilantro Ranch Dressing

Cafe Rio Pork

1 (3-5 lb.) Pork Roast- boneless Pork Loin recommended
1 C. Pace Salsa- not fresh
1 C. Brown Sugar

Spray slow cooker with non stick spray,  place pork roast in slow cooker.  Combine salsa and brown sugar together, pour on top of pork roast.
Cover and cook on LOW heat for 8-10 hours.
Shred pork with 2 forks.
Keep lid off after shredding for about 15 minutes, so juices will thicken.

Use for Burritos, Tacos, or Salads



Cilantro Ranch Dressing

1 C. prepared Ranch Dressing
1 C. Herdez Green Salsa
1/2 bunch Cilantro

Blend all together in blender, chill before serving.

Cookie Sheet Chewy Brownies

Cookie Sheet Chewy Brownies

2 Duncan Hines Brownie Mixes
2 heaping Tbsp Flour
6 Eggs
2 Tbsp Oil
4 Tbsp Water

Preheat oven to 350.  Grease bottom only of cookie sheet pan.  Mix everything together, spread onto cookie sheet.  Bake 25 min.

*1/2 recipe fits a 9x13 pan

Pauline's Buttermilk Syrup

Buttermilk Syrup

1 C. White Sugar

1/2 C. Buttermilk

1/2 C. Butter

Stir over moderate heat until mixture comes to a boil.  

Remove from heat and add:

1 tsp. Vanilla

1/2 tsp Baking Soda

Stir thoroughly.


*substitute for Buttermilk- 1/2 Tbs vinegar + milk to make 1/2 C

Gandolfo's Chocolate Mousse Cake

Gandolfo's Chocolate Cake

Recipe:
1 Devil’s Food box cake mix
2 chocolate instant pudding packages, the smaller packages: 3.9 oz (1 for the cake, 1 for the topping)
3 eggs
1/2 cup vegetable oil (I used canola oil)
3/4 cup water
1 cup sour cream (I used Daisy brand light)
Cool Whip, 8 oz container
2 cups cold chocolate milk (use vitamin D)

Mix the cake mix, 1 pudding package, eggs, oil, water, and sour cream in a medium bowl with a hand mixer. Mix at high speed for 2 minutes until it is smooth and combined. Pour batter into a 9x13 inch baking pan. I like to use one of these, so I can cover and refrigerate the finished product with ease. Smooth batter evenly. Bake at 350 degrees for 40-45 minutes. When toothpick comes out clean, the cake is done. Cool completely on a wire rack.
Preparation for topping: With the wire whip attachment of your hand mixer, mix 1 pudding package, 2 cups cold chocolate milk. Whip for 2 minutes. Now whip in Cool-Whip. Whip until Cool-Whip is all combined and there are no traces of it.
When cake is cooled, pour your moussey pudding over the cake. Smooth evenly with a rubber scraper. You could serve the cake right now, but I like to refrigerate mine for at least a 1/2 hour before serving. Any leftovers must be refrigerated. Enjoy!