To Judi, Many thanks
for my request of the Macaroni Beef Bake casserole
recipe, will fix it shortly for today. I plan to have it tonight, then make
single serving portions in the small blue bags tucked in the freezer for a snowy
day. Nancy so glad this letter has become so popular, readers from all over the
world sharing food ideas & questions. This will be surely a tasty Very White
Winter to come, yummy times on the keys sharing & cooking.
Linda
CHEESY CHICKEN CHOWDER
8 tablespoons butter
2 cups carrots, shredded
1/2 cup onion, chopped
1/2 cup flour
3 cups chicken broth
4 cups milk
2 cups diced cooked chicken
1 cup corn (fresh or frozen)
I teaspoon Worcestershire sauce
8 ounces cheddar cheese, shredded
2 tablespoons white wine
Pepper and salt to taste.
Melt butter in a skillet. Add carrots and onion then saut?until tender. Blend
in flour. Add broth and milk. Cook and stir until thick and smooth. Add
remaining ingredients and stir until cheese is melted.
Makes 8 servings
Kat K
I am a Granny that appreciates you putting
in the link to Blockbusters. Never thought I would ever use my DVD player I got
for my birthday. I am unable to get out and drive any more and had to rely
on my grandchildren to bring me DVDs. Some of the ones they brought me were
really bad. I signed up for the movies to come right to my door.
Thank you so much for allowing me to see movies I want to watch. It has
brought me so much pleasure. I am getting all the old ones I used to love.
Your newsletter brings me so much joy each day too.
Amanda
Nancy this is for Catrina. I have tried this one and
it is delicious! (and it was easy to find in my
Home Cookin files)
Arvilla
Chocolate Ribbon Pie
4 Ounces Cream Cheese - Softened
2 Tablespoons Sugar
1 Tablespoon Milk
1 Tub Cool Whip Topping, (8 Oz) Thawed,
Divided
1 Prepared Chocolate Flavor Crumb Crust (6
Or 9 Oz)
2 Cups Cold Milk
2 Packages Instant Chocolate Pudding & Pie Filling, (4 Oz)
.
Beat Cream Cheese, Sugar And 1 Tablespoon Of Milk In Large Bowl Until
Smooth. Gently Stir In 1/2 Of The Whipped Topping. Spread On Bottom Of
Crust.
Pour 2 Cups Of Cold Milk Into Large Bowl. Add Pudding Mixes. Beat With Wire
Whisk 2 Minutes (Mixture Will Be Thick). Pour Over Cream Cheese Layer.
Refrigerate 4 Hours Or Until Set. Just Before Serving, Spread Remaining
Whipped Topping Over Pudding Layer. Garnish With Shaved Chocolate.
Servings: 4
Meat Loaf with Maple
Glaze
1 1/2 lbs lean ground meat
3/4 cup seasoned bread crumbs
1 pkg dry onion soup mix
1/2 tsp pepper
1/2 cup milk
1 egg
Glaze
1/2 cup each ketchup and maple or table syrup
Mix all meat loaf ingredients and put in a meat loaf pan sprayed with Pam. Bake
at 350 for 1/2 hour. Pour about 1/2 cup glaze over meat loaf and continue
cooking for 40 minutes. Serve any leftover glaze with the meatloaf.
PK
Need a chili recipe.
ELyse
100s of Free Stuff, Coupons, Samples and Trial Offers
I think this is the recipe Catrina is
looking for..
Joan
Chocolate Cream Pie
1-3/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate or Chocolate Fudge Flavor Instant
Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 prepared chocolate flavor crumb crust (6 oz. or 9 in.)
POUR milk into large bowl. Add pudding mix. Beat with wire whisk until well
mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into
crust.
REFRIGERATE 4 hours or until set. Garnish with additional whipped topping and
grated BAKER'S Semi-Sweet Baking Chocolate. if desired. Store leftover pie in
refrigerator.
VARIATION: Prepare as directed using your favorite pudding flavor
Source: Jello.com
Here are 2 of my favorite recipes. The first
one is for diabetics. I, myself, am not diabetic, but my grandsons and I really
enjoy this dessert.
DREAMSICLE MOUSSE
1 box Sugar free orange Jell-O
1 box Sugar free white chocolate instant pudding
1 small can mandarin oranges (drained)
1 8-oz. container Fat free cool whip
Dissolve Jell-O in 1 cup boiling water. Add 1 cup cold water, mix well. Let set
for 5 minutes.
Using an electric mixer, mix the dry pudding into the Jell-O until well
blended. Fold in the mandarin oranges and the cool whip. Chill for
several hours till firm.
Variations: Strawberry Jell-O with fresh strawberries; lime Jell-O with
pineapple; or peach Jell-O with peaches.
This second recipe is a recipe given to me by a very dear person. It is very
good for the upcoming holiday season.
WAFER FRUIT SALAD
2 cups crushed vanilla wafers
2 cups chopped fresh cranberries
1-2 diced bananas
1 cup chopped pecans
2/3 cup sugar
1 can Condensed Milk
Juice of two lemons or equivalent
1 tablespoon vanilla
1 cup whipping cream (1/2 pint)
Place 1 cup crushed wafers in bottom of 8x8 dish or bowl. Mix condensed milk,
lemon juice and vanilla together--spread on top of wafers. Sprinkle chopped
pecans on top. Mix bananas, cranberries and sugar together and spread over the
pecans. Whip the cream. Spread over fruit. Top with rest of wafers.
In season, I have also made this with fresh strawberries instead of cranberries.
Can use chopped pecans and/or grated chocolate on top in place of wafers.
Zelda Patterson, TX
I want to thank
the wonderful person who submitted the Pot Pie Soup recipe.
I made it the other night and it has gone straight to the top of the 'will
definitely make this again' list. I put the leftovers into a casserole dish and
dropped biscuit dough onto the top and baked according to the biscuit recipe
directions. That was even better than regular pot pie!
Nancy, have you ever thought about putting together a cookbook featuring the
Best of Nancy's Kitchen? It would sell like hotcakes!
Thanks again!
Merry
Dear Nancy here is a website for
Mini Meatloaves with tomato soup and sage that
Helen of Saunemin, IL requested.
Barb/Erie, PA
Mini Meatloaves Recipe
Does anyone have any recipes using
fresh figs? My tree is loaded and will need to make
something when they ripen, in a few weeks. Thanks a bunch. Enjoy the news
letter.
NANCY in OHIO
Thought these ribs might sound good for a
campout!!!
Grilled Ribs
3 pounds pork country-style ribs -- cut into serving pieces
1/2 cup orange juice
3/4 cup cocktail sauce
1/2 cup orange marmalade
Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat.
While grill is heating, arrange pork, meatiest pieces to outside edge, in
3-quart microwavable casserole. Add orange juice. Cover and microwave on HIGH 5
minutes. Rearrange and turn over pork, so less-cooked pieces are to outside edge
of casserole. Re-cover and microwave 3 minutes; rearrange pork. Re-cover and
microwave on MEDIUM (50%) 8 to 10 minutes or until very little pink remains.
While pork is microwaving, mix cocktail sauce and marmalade; reserve 1/2 cup to
serve with pork.
Drain pork; discard cooking liquid. Cover and grill pork 5 to 6 inches from
MEDIUM heat 10 to 12 minutes, turning and brushing generously with
sauce mixture 2 or 3 times, until pork is glazed, browned and no longer pink
when cut near bone.
Serve pork with reserved sauce mixture. Yield: 4 servings.
P
Hello--Thank you
for the recipes for b e e r batter fried chicken.
dls
In response to a request
pork tenderloin with a little mild sauce.
I cut the tenderloin almost all the way through, from end to end. Then I stuff
it with pickled, sliced, jalapenos. Wrap it with kitchen string to keep the
tenderloin together. Completely wrap the meat in heavy duty aluminum foil. Place
on a baking sheet with sides. Bake until done in a 350 degree oven. Partially
cool and slice into round slices.
M
For Karen, here is a TNT recipe for I found
in a Taste Of Home Magazine for a sausage brunch braid.
Sausage Brunch Braid
12 oz. bulk pork sausage
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 clove garlic, minced
3oz cubed cream cheese
2 tbsp chopped green onion tops
2 tbsp minced fresh parsley
1 8oz can crescent rolls
1 egg, lightly beaten
Preheat oven to 350. In a skillet cook, sausage, onion, celery, green pepper and
garlic until meat is no longer pink and vegetable. are tender, drain. Add cream
cheese, green onions and parsley. Cook and stir over low heat until cheese is
melted, set aside. Unroll crescent dough on a greased baking sheet, press
perforations together. Roll in to an 12x10 rectangle. Spoon mixture within 3
inches of sides and 1 inch of ends. On each long side cut 3/4 inch wide strips.
Starting on one end, fold alternating strips at an angle, forming a braid. Brush
dough with egg and bake for 20-25 minutes or until golden brown.
Enjoy, Bobbie from Chicago
Hi Nancy; Enjoying your newsletter as I do
every day.
This is for Betty Turner who wanted ideas for
saving recipes on line.
Go to:-
Betty Crocker
Scroll down to Food Tools and Guides. Click on "My Cookbook", and go from there.
You make your own cookbook. Type in
individually or copy and paste as I do. You do not have to have them print it
for you, you can keep it on line indefinitely or print it out when you think you
have enough. Start 2 or 3 if you want. When you preview it, it is on Acrobat
Reader and you can print it out as a book. I have done 2 for the Fibromyalgia
Association, that way and put them in binders, I purchased binders at Dollarama
for $1.00 each. You can add pictures to the recipes if you wish.
I hope this helps.
Betty in Canada.
Thanks goes to Verla for submitting a Cabbage Soup recipe for me. I do appreciate the
time you took, Verla, so to repay you I am submitting one of my favorite recipes
from Martha Stewart. Note: I actually use skinless, boneless chicken breasts for
this.
Anna B.
Buttermilk Crisp-Baked Chicken
from Martha Stewart
Serves 4
Oil, for baking sheet
8 slices white bread
2-1/4 ounces Parmesan cheese, finely grated
1 teaspoon dried thyme
3/4 teaspoon freshly ground pepper
1 cup buttermilk
3/4 teaspoon coarse salt
1 teaspoon Tabasco sauce
4 pounds chicken pieces (preferably legs, thighs, and wings), rinsed and
patted dry
Preheat the oven to 400?. Oil a baking sheet. In a food processor, grind the
bread into fine crumbs.
In a shallow bowl, combine the breadcrumbs, Parmesan, thyme, and 1/4 teaspoon
pepper. In a second large bowl, combine the buttermilk, Tabasco, 3/4 teaspoon
salt, and remaining 1/2 teaspoon pepper. Add the chicken, turning to coat.
Remove one piece of chicken from buttermilk mixture, shaking off excess liquid.
Drop into the breadcrumb mixture and turn to coat. Place on prepared baking
sheet. Repeat with remaining chicken.
Bake for 40 minutes, rotating pans halfway through cooking.
Note: Dipping chicken pieces first in buttermilk, then in a breadcrumb-cheese
mixture and baking them, makes them moist and tender on the inside, crunchy on
the outside.
Mock Chow Mein
2 cups cooked rice
1 lb browned ground beef
1 cup chopped chunky celery
1/2 cup chopped onions
1 can cream of mushroom soup
1 cup beef broth
1 can of water chestnuts
1 can of sliced mushrooms (or fresh)
1 can of bean sprouts
3 or 4 tablespoons of soy sauce
2 tablespoons Worcestershire sauce (optional) 1 tablespoon chopped garlic 1 cup
of chow mein noodles
Mix and heat all the ingredients except chow mein noodles on stove top. Transfer
to casserole dish, cover and bake at 350? for 30 to 45 minutes or until warmed
through (add additional broth if it gets to dry during baking). Sprinkle chow
mein noodles over to the last 5 or 10 minutes of baking, uncovered. Note: This
is a very forgiving dish and can be added to or taken away from according to
your household tastes. Remember, soy sauce isn't as forgiving and can always be
further used on the dining table.
I would love to have some
diabetic recipes, since my husband is a diabetic. I
love your web site.
Thanks, Dorthey
Hi Nancy - I am looking for recipes for
baked ham using b e e r as an ingredient. I had it
once but did not have the recipe. It used beer and was tented with aluminum foil
and baked in the oven. It was very tender and moist.
Thanks, David
Hi! I subscribe to this newsletter and I
absolutely love your site! I have a very important question. I am interested in
getting a recipe(s) for Macaroni and Cheese. My
toddler son absolutely loves this dish. Any suggestions from anyone? Thanks and
keep up the good job!
Evelyn
Angela,
I just want to thank you for the recipe, (Chicken
Fried Steak Like Grandma Used to Make) I really liked it, but more importantly
my husband loved it.
Thank you, Beverly in Ca.
Hi Nancy,
I am looking for a TNT date nut loaf. No shortening
or packaged mixes please. Thank you in advance for any responses.
Trudi
The kabobs in crock
pot did not turn out very well. You have to brown the meat well as it
just turns funny color other wise. The meat has to be in there a longer time
than the veggies. These are best left for the grill. Voice of experience.
Judy Montana
Here are 2 excellent sites for Mexican
recipes
One is Mission Tortilla Co.
Santa Barbara Salsa Co.
Enjoy
Judy Montana
This is for Phil asking about the
smooth top ranges. I have used a pressure cooker
and I have done canning on my smooth top range. I was never told that I couldn't
and there has never been a problem. You use it as you would any electric range.
Maggie
This is for Phil in Ohio that ask about a
water bath on his smooth top stove. I, also have
one, and I just canned some pear preserves and used the water bath on them. I,
also use a pressure cooker on the stove as well. Just make sure you don't slide
the pots across the top of the stove, it may scratch the top. Good Luck. Hope
all goes well.
Gloria Farris in Ga.
I lost the recipes of
vegetables and fruits that can be blended in the blender to make more
healthy/natural baby foods than the baby food in
jars at stores.
Lilly
My Mom made the best rice pudding. She
sometimes made a cream sauce to serve with it and I have included that recipe
too, but it is wonderful without it, too. It is easy and great tasting. My
children called her Gran and I made a recipe book of her recipes for a wedding
gift for my oldest daughter.
Gran's Rice Pudding
Cream together:
3 eggs
1 cup of sugar
1/2 stick butter
dash of salt
Add :
1-1/2 cups cooked rice
1 tsp. vanilla
2/3 cup milk
1/2 tsp nutmeg
Bake at 350 degrees about 45 minutes.
Gran's Vanilla Custard Sauce
1/3 cup sugar
2 tsp. vanilla
1 Tbs. cornstarch
2 cups milk
2 egg yolks
In a medium saucepan combine sugar and cornstarch. With a wire whisk gradually
blend in milk and egg yolks. Bring to a boil over medium low heat, stirring
constantly with a wooden spoon. Cook and stir one minute after mixture comes to
a boil and thickens. Remove from heat. Add vanilla. Serve warm over pudding or
pound cake.
Betty F
HOT ARTICHOKE DIP
2 (15 ounce) cans artichoke hearts, drained, reserve 2 tablespoons liquid
2 tablespoons lemon juice
1/3 cup fat-free mayonnaise
2 tablespoons olive oil
1/4 cup Parmesan cheese
1 cup fine dry bread crumbs
1 teaspoon hot pepper sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
Salt and pepper to taste
Preheat oven to 350 degrees F. In a food processor or blender, blend together
the artichoke hearts, lemon juice, mayonnaise, olive oil, and Parmesan cheese.
Blend for 1 minute until smooth.
By hand fold in the remaining ingredients. Pour into a small non-stick casserole
dish.
Bake for 20-25 minutes until puffed and browned. Serve with crackers or French
bread.
Yield: 16 servings; 2 tablespoons each
Nutritional Information Per Serving (2 tablespoons): Calories: 62, Fat: 3 g,
Cholesterol: 2 mg, Sodium: 214 mg, Carbohydrate: 8 g, Dietary Fiber: 1 g,
Sugars: 1 g, Protein: 2 g Diabetic Exchanges: 1/2 Carbohydrate, 1/2 Fat
Rose
I have attempted to send out the newsletter
through Yahoo and am having problems. I am unable to post it to
Yahoogroups. Just as soon as it is possible the email version of the
newsletter will be sent out.
Nancy
MEXICAN CASSEROLE
1 lb ground chuck
1 sm onion
1 pk taco seasoning (add water as instructed on pkg)
1 can DelMonte Mexican Tomatoes
1 sm can green chilies, chopped
1/2 jar salsa
salt to taste
chili powder to taste
1 can chili beans
1 pk corn tortillas
1 can Campbell's Fiesta Nacho Soup
1-2 cups (depends on size of dish) crumbled tortilla chips to cover top of
casserole
Brown meat with onion; drain off grease; Add next six ingredients. Simmer 20
minutes. Spoon 1/2 meat mixture into casserole dish; spoon 1/2 beans on top;
layer with tortillas and repeat. Top with soup and bake at 350?F degrees for 25
minutes. Add chips the last 3-5 minutes. Serve with sour creme, chips, salsa.
P
I enjoy your recipe exchange newsletter very
much. Recently I printed out a cake recipe called "Granny
Cake". As I was reading the directions to make it, I noticed it mentions
sprinkling 1/2 of the brown sugar on top of the batter, but I couldn't find
brown sugar listed in the ingredients. The cake sounds very good and I'd like to
make. I hope the person who sent it in will respond with this information.
Thanks! Doris from Southern Indiana
Here are two recipes for Charles in Florida
for Brandied Friendship Fruit Cakes and Starters.
Arvilla
Home Cookin 4.9 Chapter: Cakes
Amish Friendship Fruit Cake & Starter
1st Day
Mix in a gallon jar with large opening
and a lid:
1 and 1/2 cup starter (or RUM)
2 and 1/2 cup sugar
29 Ounces peaches with juice (chopped)
Place cover loosely on top of jar
Let stand 10 days, stirring daily
10 th Day
1 Can crushed pineapple with juice, (20 oz)
2 and 1/2 cups of sugar
Add to mixture
Let stand 10 days, stirring daily
20 th Day
1 jar Maraschino Cherries (chopped), (10 oz)
2 Cups Sugar
Add to mixture
Let stand 10 days, stirring daily
30 th Day
Drain fruit
Divide in half about 1 and 1/2 cups each)
This is enough fruit for two to three
cakes.
Cakes can be frozen
.
A friend gives you a cup and a half of fermented juice starter or you can
try using a cup and a half of RUM or some other alcohol that you would use
making a fruit cake.
1 box yellow cake mix with pudding (recommended Duncan Hines Deluxe Butter
Golden) 1 small box instant vanilla pudding (can use banana) 4 eggs 2/3 cup
oil 1 and 1/2 cup pecans 1 and 1/2 cup fruit (drained)
Mix everything except fruits and pecans. Cake batter will be stiff. Add
fruit and stir. Add pecans and stir.
DO NOT ADD LIQUID TO CAKE MIXTURE.
Bake at 300 for about 1 hour. (Maybe a bit more) Makes one Bundt cake or
three small loaf pans. Spray pans with Pam (Do Not Flour) Velma, TN (5:38:43
pm)
Servings: 4
Home Cookin 4.9 Chapter: Cakes
Brandied Fermented Friendship Cake & Starter
STARTER
1 Cup Pineapple, crushed
1 Cup Sugar
2 Tablespoon Brandy
1 Cup Maraschino cherries
1 Cup Sugar
2 Tablespoon Brandy
1 Cup Peaches, sliced
1 Cup Sugar
2 Tablespoon Brandy
CAKE
1 Package Cake mix
3 Ounce Instant pudding mix
3/8 Cup Oil
4 Eggs
1 Cup Nuts, chopped
1 Portion drained fruit
.
STARTER: In a gallon jar combine pineapple, 1 cup sugar and 2 Tablespoons
brandy. Let ingredients sit in jar for 2 weeks, stirring daily.
At the end of 2 weeks, add maraschino cherries, 1 cup sugar and 2 Tablespoons
brandy. Let all ingredients sit in jar for 2 weeks, stirring daily. At the end
of second 2 week period, add peaches, 1 cup sugar and 2 Tablespoons brandy. Let
sit in jar for another 2 weeks, stirring daily.
At end of third 2 week period, separate the liquid from the fruit. The liquid is
your starter, and you can use the fruit on ice cream or cake. Now you are ready
to prepare the fruit for 2 cakes.
DO NOT REFRIGERATE THE LIQUID. In a large gallon jar, place 1-1/2 cups of the
starter, 2-1/2 cups of sugar and 28 oz can of sliced peaches. Mix well and cover
jar with a paper towel. Do not refrigerate or screw a lid on the jar.
Stir every day for 10 days. Next, add 2-1/2 cups of sugar and 16 oz can of
crushed pineapple. Stir every day for 10 days. Add 2-1/2 cups sugar and 16 oz
can of fruit cocktail. Slice contents of 10 oz jar of maraschino cherries and
add. Stir every day for 10 days. On baking day, drain the fruit and divide it
into 2 equal parts. Save the juice and use it for starter (you will have enough
for 5 starters approx 2 cups each).
DO NOT REFRIGERATE THE LIQUID, it will stop the fermenting action. CAKE; To each
cake mix, add pudding mix, oil and eggs. Beat until smooth and fold in fruit and
nuts. Batter will be thick. Pour mixture into a greased tube pan and bake at 350
degrees for 50 to 60 minutes. Turn cake out of pan while hot. When cooled, the
cake freezes well. The choices of flavored cake mixes and pudding mixes is
yours, and coconut may be substituted for the nuts.
This is from Better Homes 1965. Hope this is
the one you are looking for.
Penny
Orange Sponge Cake
6 egg yolks
1T. grated orange peel
1/2 cup orange juice
1 cup sugar
1/4 tsp. salt
1 1/3 cups sifted cake flour
6 egg whites
1 tsp. cream of tartar
1/2 cup sugar
Beat egg yolks till thick and lemon-colored. Add orange peel and orange juice;
beat till very thick. Gradually beat in 1 cup sugar and salt. Fold in flour a
little at a time.
Beat egg whites with the cream of tartar till soft peaks form. Gradually add 1/2
cup sugar, beating till stiff peaks form. Thoroughly fold whites into
yolk mixture.
Bake in ungreased 10-inch tube pan in slow oven (325) about 55 minutes or till
done. Invert pan to cool.
Spoon on orange glaze (1-1/2 cps sifted confectioners' sugar and 2 tablespoons
orange juice.
Homemade Cream of
Chicken Soup
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Make a white sauce of milk or cream, flour, and oil. Add chicken. Add sugar,
salt, pepper, and garlic powder (may use more or less as desired). Mix well and
simmer for 20 minutes over low heat. If soup is not as thick as desired, mix a
small amount of cornstarch with a small amount of water and add to soup. Simmer
for 10 minutes.
P
Snickers Bar Pie
1 (10 inch) pie shell, baked
4 c. milk
1 c. Cool Whip
2 (3 3/4 oz.) boxes instant vanilla pudding
3 (3 3/4 oz.) boxes instant chocolate pudding
3 Snickers bars, cut into 1/2 inch pieces
Cool Whip and peanuts for garnish
Combine 1-1/2 cups milk, vanilla pudding and 1/2 cup Cool Whip. Beat until very
smooth. Fold in candy bar chunks. Spread in baked pie shell. Combine remaining
milk, Cool Whip, and chocolate pudding. Beat until smooth. Spread on top of
vanilla layer. Garnish. Refrigerate. Mars, Babe Ruth, 3 Musketeers, or your
favorite candy bar may be used
Heather
Apple Dip
1 pkg. Cream Cheese
1/3 cup Brown Sugar
1 tsp. Vanilla
Mix together and serve with cut up apples.
Heather
Hamburger Steak and
Gravy
2 lbs. ground beef
1 pkg. Lipton onion soup mix
1 pkg. brown gravy mix
2 beef bouillon cubes
1 Tbsp. chives
1/2 tsp. garlic powder
1 Tbsp. (heaping) cornstarch
1 large onion (sliced in rings)
1 bell pepper (sliced in rings)
1 can sliced mushrooms or 6 fresh mushrooms (sliced)
3 Tbsp. Worcestershire sauce
Mix brown gravy mix with enough water to make it pasty and get all the lumps
out. Dissolve bouillon cubes in 1 1/2 cups water. Add brown gravy mix. Bring to
a boil. Dissolve cornstarch in enough water to get the lumps out of it; then add
about a cup of water to it. Add to boiling gravy mix. Add spices and
Worcestershire sauce to this as well. Make ground beef into hamburger patties.
You may mix some of the Lipton soup mix in if desired. Place them in a baking
dish. Layer onions and peppers on them. Pour gravy over top of all and bake in a
preheated 375?F oven for 45 minutes. I serve this with mashed potatoes or hot
rice.
Phyllis, Baker, Mt.
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
