Tuesday, September 16, 2014

Creamy Garlic Meatballs

Creamy Garlic Meatballs

  • 3 tablespoons all-purpose flour
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3-1/2 cups water
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
  • Hot mashed potatoes

  • In a large saucepan, combine flour and soups. Stir in the water and
  • seasonings until blended. Bring to a boil. Reduce heat; cook and
  • stir for 2 minutes or until thickened. Add meatballs; return to a
  • boil. Reduce heat; cover and simmer for 10-12 minutes or until
  • heated through. Serve over mashed potatoes. Yield: 8 servings.


  • OK...a bit bland in my opinion.  5/27/06


    From Taste of Home's Quick Cooking Magazine, May/June issue

    Vegetable Cheese Soup

    Vegetable Cheese Soup

  • 2 tablespoons chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1-1/2 cups chicken broth
  • 1 package (16 ounces) frozen California-blend vegetables, thawed
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3/4 cup process cheese sauce

  • In a large saucepan, saute onion in butter until tender. Stir in the
  • flour until blended. Gradually add milk. Bring to a boil; cook and
  • stir for 2 minutes or until thickened.
  • Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20
  • minutes until vegetables are crisp-tender. Stir in cheddar cheese
  • and cheese sauce; cook until heated through and cheese is melted.
  • Yield: 7 servings.

  • Pretty good!  5/31/07


    From Taste of Home's Quick Cooking Magazine, May/June issue

    Tuna Shell Salad


    Tuna Shell Salad

  • 1 package (7 ounces) small pasta shells
  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 1/4 cup finely chopped onion
  • 1 large carrot, shredded
  • 3/4 cup reduced-fat mayonnaise
  • 1/4 cup fat-free milk
  • 1 tablespoon lemon juice
  • 2 teaspoons prepared mustard
  • 1 teaspoon dill weed
  • 1/8 teaspoon pepper

  • Cook pasta according to package directions; drain and rinse in cold
  • water. In a salad bowl, combine the pasta, tuna, onion and carrot.
  • In a small bowl, combine the remaining ingredients. Pour over salad
  • and toss to coat. Cover and chill until serving. Yield: 5 servings.

  • This was OK...but I'm really not a huge fan or tuna or pasta salads, so who am I to judge?  John liked it! 6/20/05

    From Taste of Home's Quick Cooking Magazine, May/June 2005 issue

    Peach Coffee Cake

    Peach Coffee Cake

  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 1 can (21 ounces) peach pie filling
  • ICING:
  • 1-1/4 cups confectioners' sugar
  • 1/2 teaspoon almond extract
  • 3 to 4 tablespoons milk

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Combine the
  • flour, salt and baking powder; add to creamed mixture and beat just
  • until combined.
  • Spread 3-3/4 cups batter into a greased 15-in. x 10-in. x 1-in.
  • baking pan. Carefully spoon pie filling to within 1 in. of edges.
  • Spoon remaining batter over filling.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean (cover loosely with foil if edges brown
  • too quickly). Cool on a wire rack.
  • In a small bowl, combine the confectioners' sugar, extract and enough 
  • milk to achieve desired consistency. Drizzle over warm coffee cake.
  • Yield: 16-20 servings.

  • Excellent!  6/19/2005

  • From Taste of Home's Quick Cooking Magazine, May/June 2005 issue


  • Pea Salad


  • 1-1/2 cups frozen peas, thawed
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons finely chopped onion
  • 1/4 cup mayonnaise
  • 1-1/2 teaspoons prepared mustard

  • In a large bowl, combine the peas, cheese and onion. Stir in the
  • mayonnaise and mustard. Cover and refrigerate until serving. Yield:
  • 2 servings.

  • Very good...but I'd add some sweet relish next time!  6/12/2006

    From Taste of Home's Quick Cooking Magazine, May/June 2005 issue.

    Sunday, August 31, 2014

    Bacon Chili Cheeseburger

    Bacon Chili Cheeseburger

    2 strips bacon, cooked crisp and chopped fine
    4 Tbsp Thousand Island Dressing
    1 lb lean ground sirloin (I used chuck...it tastes better!)
    1/2 cup Heinz chili sauce
    1/2 Tbsp chili powder
    Garlic Salt and Pepper to taste
    Munster Cheese slices
    Hamburger Buns, toasted
    Shredded Lettuce
    Chopped Tomato
    Extra chili powder for garnish

    Combine the chopped bacon and Thousand Island Dressing in a small bowl.  Refrigerate while preparing the burgers.

    Heat the grill to medium high.  Mix beef with chili sauce and chili powder.  Shape the mixture into 4 burgers and cook to desired degree of doneness.  When the burgers are almost done, top each with cheese.

    Place burgers on toasted buns and top with Bacon Dressing, lettuce and tomato.  Sprinkle tomatoes with a bit of chili powder and serve.

    These were OK.  They had a sweeter taste than I like and not nearly enough "chili" flavor.

    From laurasleanbeef.com


    Saturday, July 5, 2014

    Rib Rub

    Rib Rub

    3/4 cup dark brown sugar
    1/2 cup white sugar
    1/2 cup Hungarian paprika
    1/4 cup garlic powder
    2 Tbsp black pepper
    1 Tbsp ground ginger
    1 tsp ground cloves
    1 tsp allspice
    1/2 tsp pumpkin pie spice
    1 tsp thyme
    2 tsp rosemary

    Combine all ingredients until well mixed.  Use about 3 tablespoons for each rack of ribs.  (Rub them well with the mixture, wrap and refrigerate for 2-24 hours.)

    Store remaining mixture in a jar with a tight fitting lid or a zip-lock bag in a cool, dry environment.