Vermicelli Surprise

-
Well this one surprised me, and came out tasting (according to all 3 of us) like hamburger helper but a lot more work!!!!

365 Quick, Easy & Inexpensive Dinner Menus
Penny E. Stone
page 114

1lb ground beef
2 chopped onions
minced garlic
1/4 cup margarine
2 cups fresh sliced mushrooms
1 can creamed corn
2 cans tomato soup
3 soup cans of water
salt and pepper
8oz of uncooked vermicelli pasta (that is 1/4 of a normal bag)
Optional: 1 cup grated cheese

In a large skillet melt margarine and sautee onion, garlic and ground beef.
**note: we had to move this to a pot, so you might want to start with a pot!
Add mushrooms, corn and soup with the water and stir well.
Heat until almost boiling.
**note: this sticks/burns very quickly, so watch very carefully!
Add vermicelli and stir well.
When pasta is tender, pour into a casserole dish.
**note: again this burnt to the bottom quickly so maybe a greased dish?
Bake at 300 for 30 minutes.
Remove and stir.
Add cheese
and bake 15-20 minutes more.
Serve with salad and garlic bread.

We did not dislike this but it was not a unanimous favourite,
(especially because I don't like mushrooms)...
and again Judy (12) was able to make this on her own.

"Bon Appetit!"

Comments

Post a Comment

Popular posts from this blog

Beer Batter for Fondue

-
Every New Years Eve growing up had us sitting around the kitchen table with two pots of oil, one for veggies and one for meat. Table would be littered with bowls of cubes and chunks of food to be speared and fried. Tradition also had at least two bowls of this batter. 3/4 cup Flour 1/4 cup Corn Starch 1 tsp Baking Powder 2 tsp Salt 1/4 tsp Nutmeg 1/4 cup beer* 2 eggs *Beer can be whatever you have in the fridge. Mix dry ingredients together. Add eggs and beer. Beat until batter is creamy and smooth. Dip sliced franks, shrimp, beef, cubed hard cheese, pineapple and other fruit.
Read more

Leftover Scalloped Potato Soup

-
Want a use for leftover scalloped potatos? Make soup. After a holiday meal I always use up my leftover ham and make scalloped potatoes and ham with brocolli, but this year, I made too much! Now what? Scalloped potato soup... I found this online. 4 cups leftover scalloped potatoes 1 cup cubed ham (optional) **NOTE: I added some leftover bacon(cubed) as well. 4 cups chicken broth 1 tablespoon garlic powder salt and pepper to taste 1 cup shredded Cheddar cheese 1/4 cup grated Parmesan cheese Directions Place the scalloped potatoes and ham into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Bring to a boil, and reduce heat to low. This sticks to the bottom of the pot easily, so I heated well and transfered to a crock pot to keep hot. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes. or In crockpot mix liquid and seasonings, throw the leftovers in the crockpot before work so supper is ready ...
Read more

Bread (known as challah, houska or chalka)

-
Image
Jewish challah bread is a rich, slightly sweet yeast bread that is typically braided and eaten at the Sabbath evening meal on Friday nights and at ceremonial dinners.  I just wanted a nice sweet egg bread to go with the tuscan pork dish I made from this site for dinner. Prep Time: 15 minutes Cook Time: 25 minutes Rising time: 1 hour, 15 minutes Total Time: 1 hour, 55 minutes Ingredients: 2 large eggs (+ 1 large egg white later) 5 ounces warm water 2 1/2 tablespoons oil 2 tablespoons brown sugar or honey) 1 1/2 teaspoons vanilla 1/2 teaspoon salt 4 1/2 tablespoons sugar 3 cups bread flour 1 package active dry yeast (1 1/2 tsp) Preparation: Put 2 eggs, water, oil, honey and vanilla into a bowl (I use a bread machine to mix as I over mix)  Add salt, sugar and flour.  Make a well in the flour and add yeast.  Mix until JUST combined, and let rest for 10 min. Knead more and let rest for 10 more min. (or Run br...
Read more