Bob's KAPUSKA

An old Polish recipe shared by a Polish co-worker:

1 ½ lbs Hamburger, brown and do not drain - the higher fat content the more flavor.

1 large bag of Sauerkraut (he adds about a cup more than the bag if you have it)

1 ½ cup Minute rice

1 can Cream celery

1 can Cream chicken

Put soup and 1 ½ packets of Lipton Onion soup mix in a pan and heat to boiling. Put soup mixture into crock pot, pour rice on top, then sauerkraut and hamburger. Cook on low until rice is done.

Mom's Mac & Tomatoes

So some people call this Goulash, but growing up my Mom and us kids always called it Macaroni and Tomatoes. The recipe is something I derived by watching Mom but am sure she did things differently especially as I don't have access to her canned tomatoes and juice from Dad's garden *sigh* - but storebought will have to do.  Beware this makes a large pot full (Mom had to feed 7 kids!) and I have never been able to make it any smaller nor do I think it will taste right if I did.

Chop/dice one small onion
Chop/dice one small green pepper
1 lb hamburger
1 bag elbow macaroni
1 large can tomato juice
1 large can diced tomatoes
Salt and Pepper to taste

Brown onion and green pepper with hamburger until the meat is cooked through and vegetables are soft - drain if desired depending on grease amount. While this is cooking boil the macaroni in salted water until desired consistency. After hambuger and macaroni is done put the two together in a large pot (usually the one I cook the macaroni in) and then add the can of diced tomatoes and the can of tomato juice, heat through and salt and pepper  (I LOVE LOTS OF PEPPER ON IT) and serve with bread and butter. Yum.

Libby's Spanish Rice

1 15oz can Libby's whole kernal corn, drained
1/2 lb ground beef
1/2 c diced onion
2/3 c diced green pepper
1 28 oz can crushed tomatoes
1 c uncooked white rice
1 c water
1/4 tsp garlic powder
salt and pepper to taste

Cook ground beef, onion, and green pepper in large skillet until ground beef is brown. Add remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until rice is tender. Makes 6 servings.

Simple Shepherd's Pie

I got this recipe from my ex mother in law...and am posting it here for Michael, who seems to be raving to everyone about my cooking -huh? I know. I am good at creating poor man food with 5 ingredients or less, and thing is I am happy with eating it too. I like to eat, but I am no chef.

Brown 1 pound of ground beef seasoned with salt and pepper. The fattier the beef the more flavor of course, but any can be used.

While the beef is cooking make the mashed potatoes. Peel about 10 or so, to make a nice hearty size.

After beef is browned, drain and add to cover bottom of a 9x13 casserole pan. I use the pyrex glass kind, but any will do.

Drain two cans of salted kitchen cut green beans and add to beef. Pour two small cans of tomato sauce on top. Spread the beef, beans, and sauce evenly on bottom of pan and level out.

Drain and mash potatoes with a nice amount of butter a little milk, not too much. I like mine a little lumpy but my MIL used to whip them to the point they were baby food.

Top the beef and bean mixture with the mashed potatoes to make a layer. Then top with a cup of shredded cheddar, medium or sharp depending on how much flavor you like.

Bake at 350 for 30 minutes until the cheese is melted and the beef mixture is bubbly. Let cool for about 5 minutes before serving.

Lisa's Taco Soup

I got this recipe from Lisa, a good friend from work. Unfortunately she and I no longer work in the same office but we still work for the same department. The "Enjoya" part comes from a cute little Italian lady who owned a small Italian restaraunt across from where we worked. She would always greet us when we came for lunch with her charming smile and her cute accent. I don't think Lisa and I along with the others will ever forget it for as long as we live! In fact, we still meet up from time to time and eat there for old time sakes.

2lb ground beef
1 onion diced
2 packets of taco seasoning
2 large bottles/cans of tomato juice
3 cans of corn (do not drain)
3 cans of black beans (do not drain) *
Brown beef and onion. Add tomato juice, corn beans and taco seasoning. Bring to boil and let simmer for 20 min. Top with sour cream and tortilla strips.

*you can substitute red beans or kidney beans for black beans.
Enjoya!

Marnet's Stuffed Cabbage

I met Marnet through my church, Calvary Fellowship, and we are also friends on Facebook. She mentioned stuffed cabbage rolls online and immediately I had to ask for the recipe. I had never even heard of stuffed cabbage until my husband mentioned it once and that his mother made them and he would like to try them again. Ever since then I have wanted to make them but wasn't sure where to start. I hope that when I do finally make this as a surprise for him that it is something that takes him back. Kind of like a "Ratatouille Disney" moment. Thinking of this, I really need to write his mother and ask her for some of the recipes though....so you may see another posted here before I even try this one.

Hey Tammy,
Here's the recipe for the cabbage rolls. I have found this recipe works better when you use more soup so I use a second can of tomato soup to cook the rolls in.

It's a pretty simple recipe - right up my alley. Hope you like it.

Marnet


Ingredients:

8 large cabbage leaves
1 can tomato soup
1 pound ground beef
1 cup cooked rice
1/4 c chopped onion
1 egg slightly beaten
1 tsp salt
1/4 tsp pepper

Cook cabbage leaves in boiling water for about 10 minutes to soften. Drain. Mix 2 tablespoons of the soup and rest of ingredients. Divide the mixture among cabbage leaves. Fold the sides in, roll up, and secure with toothpicks. In a large skillet place rolls, seam side down. Add rest of soup to pan, cover, and simmer 40 minutes stirring often and spooning soup over top to avoid sticking

Mom's "Pancit"

Mom made this when were kids. Not sure if this is how she made it or not, but it is my version and it tastes like what I remember. Cheap and fast too.

1 lb lean ground beef (I often use 1 1/2 lbs of regular ground beef for more flavor)
1 medium head cabbage - cored, cut in half, then quartered (about 2x2 size pieces)
4 packages of Oriental flavored ramen noodles

Brown ground beef on stove in large Dutch oven pan just until pink disappears. Salt & pepper to taste. Do not drain drippings. Add cut cabbage to pan (cabbage will shrink as it cooks down) and stir in with ground beef. Add Oriental seasoning from ramen noodles. Mix well. Turn to medium heat and cover stirring occasionally until cabbage is soft.

Just as cabbage turns soft, turn to low heat. Boil water and cook noodles about 1 minute. Drain noodles and add them to cabbage/beef mixture. Stir well so that all are evenly corporated. Serve immediately. May add soy sauce to pan for taste or set at the table for each to add their own.

Makes 6 portions (approx)

Mexican Meatloaf

1 sprays cooking spray
1/2 pound raw extra lean ground beef
1/2 pound lean ground turkey
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium onion, chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce

Instructions
1. Preheat oven to 375°F. Coat a broiler pan with cooking spray.
2. In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan. Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.