week of March 26 2017

Mon - Spaghetti and Meat Sauce
Tue - Taco Salad
Wed -Biscuits and Gravy
Thur - Swiss Steak
Fri - Seasoned Beef and Rice-a-Roni

Spaghetti and Meat Sauce

1 (28 oz) can crushed tomatoes
2 garlic cloves, pressed
1/2 cup loosely packed, fresh basil

1 (8 oz) sliced, button or baby portabella mushrooms

1/4 chopped onion

1 tsp Italian Seasoning

1 lb Italian Sausage or Ground Beef
1 lb spaghetti pasta
Olive Oil
Salt and Pepper
Brown meat in large skillet. Remove when done. add olive if needed for total of 2 tbsp fat in pan. saute onions in pan until translucent. Add garlic,cook until fragrant. Add in crushed tomatoes - juice and all into pan. Stir in seasoning and basil. Return meat and mix in. Allow to simmer for at least 10 minutes. Add salt and pepper to taste.
Cook pasta according to package. 

Shredded Parmesan cheese (optional)

Mix sauce with pasta. Sprinkle with shredded cheese enjoy.

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

Biscuits and Gravy

Biscuits:

2  cups Bisquick mix (OR all purpose flour, add another 1/4-1/2 milk)

1 tsp baking powder

1 tsp salt

4 tbsp softened butter

4 tbsp shortening

1/2 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 1/2 cup milk, let sit 2 minutes)

Cooking Biscuits: Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. For drop biscuits, use a scoop or a spoon and spoon out onto greased cookie sheet. For rolled biscuits, knead dough into ball. Roll out to 3/4 inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake at 350F for 15-20 minutes or until golden brown.

Making Gravy: Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Mix in sausage. Taste, add salt and pepper as necessary.

Easy "Swiss Steak"

4 steaks (cheap ones are fine, high quality steak - is NOT necessary for this recipe)

 can cream of mushroom soup

1 pkt onion soup mix (OR mushroom gravy powdered mix)

1 1/2 can water

Thickener (if needed) 2 tbsp butter, 2 tbsp flour mixed together.

Mix soups and water together in a 9x13 pan, put in steaks. Make sure to cover the steaks with the liquid. Add in mushrooms.Cover pan with foil, bake 350F for 3 hours. Checking liquid level (make sure all the water didn't evaporate) every hour.If the baking liquid is lumpy stir to combine. Stir in thickener if needed. Taste gravy, add salt and pepper as necessary. Serve liquid as gravy over steaks and mashed potatoes. We like seasoned green beans as a side