Went down to Iowa to visit my father in-law with the family and he made this for lunch. It was so simple to make and yet so tasty. Certainly something we’ll be trying again at home. Thanks Rog!
1 1/2 lb. browned ground beef
1/2 medium onion, chopped
1 can – chicken gumbo soup
1 1/2 T. mustard
1 T. ketchup
Simmer for 30 minutes and serve.
I got this recipe from our neighbors, the Langs. The consistency is perfect, not too thick/pasty and not too watery . . . plus it’s packed with flavor.
3/4 C. uncooked wild rice
6 C. chicken broth
1 1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped onion
3 T. butter
1/2 C. all purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 1/2 to 2 C. whipping cream or half and half
2 C. chopped cooked chicken
In a large pot, combine six cups chicken broth, wild rice, carrots, onion and celery. Bring to a boil, reduce heat. Simmer covered for one hour or until rice is tender. Melt the butter in a medium saucepan. Then add the four, salt and pepper. Stir until thickened, then add the whipping cream (or half and half if you are looking for less fat), and stir until thickened and all the lumps are out. Stir whipping cream mixture into rice mixture. Stir in chicken. Heat through, then serve.
This recipe comes from my sister in-law Becky Lenz. She made this dish for dinner one night over Christmas. It was a great dish, full of flavor. The picture doesn’t do it justice, so don’t judge the recipe by the photo, just make and you’ll agree!
1 box jumbo shells
1 lb. ground beef
1/2 lb. Italian sausage
1 small onion – chopped
1 medium pkg. shredded mozzarella cheese
1 small pkg. shredded Italian 5 blend cheese
2 lg. can Hunts 4 cheese spaghetti sauce
2-3 tsp. Grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
4-5 tsp. oregano
3-4 shakes of parsley flakes
NOTE — Make sure that noodles remain covered with sauce while baking