Rapid Recipes For Writers . . .
And Other Busy People
Marsha Ward
Smashwords Edition
Copyright 2010 Marsha Ward
Typewriter image courtesy of www.fromoldbooks.org
Discover other titles by Marsha Ward at Smashwords.com
The Man from Shenandoah - https://www.smashwords.com/books/view/5269
Ride to Raton - https://www.smashwords.com/books/view/7862
Smashwords Edition, License Notes
Thank you for downloading this free ebook. You are welcome to share it with your friends. This book may be reproduced, copied, and distributed for non-commercial purposes, provided the book remains in its complete original form. If you enjoyed this book, please return to Smashwords.com to discover other works by this author. Thank you for your support.
Table of Contents
Chapter 1 - Main Dishes with Ground Beef
Chapter 2 - Main Dishes with Other Meats
Introduction
31 Quick and Easy Recipes:
One new thing to eat each day for a month. Your family will never suspect that you've been slaving over a hot keyboard all day long if you spring these quick and yummy recipes on them.
This cookbook is not for the rank beginner. It presupposes that you know the business end of a skillet from the handle, that you can estimate how many times to double or cut the recipes herein to fit your family, and that you are looking for new ways to fix hamburger. If you fit the category, this book is for you. Enjoy.
Many thanks to the writers...and other busy people who contributed recipes for this book. You benefit from their years of experience in juggling interests or careers with families.
Marsha Ward
Chapter 1 - Main Dishes with Ground Beef
BEEF TORTILLA BAKE
Marsha Ward
1 lb. ground beef, browned and drained
1 med. onion, chopped
1 4 oz. can diced chilies
salt, pepper to taste
1 can cream of mushroom soup
1/2 soup can (4 oz.) evaporated milk
1 cup frozen vegetables (or any canned variety)
6 corn or flour tortillas
1 cup cheddar cheese, grated
Brown and drain beef; season with chilies, onion, salt, and pepper. Add soup and milk, stirring well; add vegetables and mix thoroughly.
In 2-quart casserole dish, layer tortillas, beef mixture, and grated cheese until used up.
Bake 45 minutes at 350 degrees F.
BRUCE'S QUICK MEAL
Rosemary Taylor
To browned, drained ground beef or ham slices, add four eggs and two cups of cooked noodles. Fry until eggs are cooked and noodles are crisp.
NOODLES AND PEAS
Marsha Ward
1 lb. ground beef, sauted and drained
1 pkg. dried onion soup mix
3 cups hot water
8 oz. uncooked noodles
Stir, cover and simmer for 10 minutes.
Add:
8 oz. tomato sauce
16 oz. can peas
Heat uncovered for 5 minutes or as needed to warn through and cook down any excess moisture.
HAMBURGER STROGANOFF
Elmer Peterson
1 med. onion, chopped
1 lb. hamburger
1 can cream of mushroom soup
1/2 can milk or water
Cooked noodles or rice, or English muffins or toast
Saute onion and lightly brown hamburger. Drain off grease. Mix in soup, milk or water, and heat to simmer. Spoon over cooked noodles or rice, toasted English muffins, or just plain toast.
SKILLET SPAGHETTI
Marsha Ward
1 lb. ground beef, browned and drained
3 cups hot water
1 pkg. onion soup mix
2 handfuls of spaghetti, broken in thirds
Boil together until spaghetti is soft. Add 16 oz. bottle of spaghetti sause. Heat and serve, topped with parmesan cheese.
ORIGINAL JOES
L. J. Haflich
Take one large skillet and one small pan.
In the small pan, place some mushrooms in butter and heat them up.
In the skillet, brown up a good grade of ground beef until well cooked, separating with a spatula. Drain, and add one large can of drained spinach. Freshly steamed spinach may also be used. Add salt, pepper, and garlic to taste.
Stir the mushrooms into the beef and spinach.
Beat five eggs in a bowl, stir into skillet. Cook until eggs are cooked, turning frequently.
SPINACH SURPRISE
Marsha Ward
1 lb. ground beef, browned and drained
1 can (15 oz.) spinach
1 small raw potato, grated
1/2 teaspoon minced dry onion
3 eggs, beaten
1/2 cup cheddar cheese, grated
Cook all ingredients together in skillet until eggs set and cheese melts.
STUFFED GREEN PEPPERS
Kay Gibson
6 green peppers, tops removed and seeded
1 lb. ground beef or ham
1/3 cup raw rice
1/4 cup catsup
1/2 teaspoon salt
2/3 cup water
1/2 cup onion
Mix ingredients and stuff into peppers; arrange in slow cooker.
Mix 1 cup catsup and 1/2 cup water; pour over peppers.
Cook on low for 6 hours, or high for 3 hours.
BEEF AND BARLEY SKILLET DINNER
Marsha Ward
1 lb. ground beef, browned and drained
1 tablespoon dried onion, minced
1 16 oz. can French cut green beans with liquid
1 8 oz. can tomato sauce
1 cup water
1/2 cup pearl barley
In skillet, brown meat; drain fat. Add all ingredients; simmer covered for 10 minutes or until barley has softened and swelled.
BOSS BEEF DISH
Sharon Hardy
Make patties of:
2 lbs. ground beef
4-5 grated potatoes
1 grated onion
1 tablespoon garlic salt
2 eggs
Brown both sides of patties in skillet.
Add mixture of:
2 cans cream of mushroom soup
1 1/2 cans water
1 lb. frozen peas
Simmer until warmed through.
CHILI SGHETTI
Marsha Ward
Heat 1 can of no beans chili and spoon over cooked spaghetti.
Chapter 2 - Main Dishes with Other Meats
LEFTOVER TURKEY CASSEROLE
Kay Gibson
5 cups diced cooked turkey (or chicken)
4 hard boiled eggs, chopped
1 cup celery, chopped
1 onion, chopped
2 cans cream of chicken soup
3 tablespoons mayonnaise
1 bag potato chips, some crushed, some to eat while you cook
Mix all ingredients except potato chips. Line a 9x13-inch pan with crushed potato chips. Pour in mixture and sprinkle crushed chips on top. Bake at 350 degrees for 45 minutes.
HOT DISH
Elmer Peterson
1 1/2 to 2 lbs. round steak
2 med. onions, sliced and separated into rings
16 oz. can tomatoes
Water
16 oz. can peas
8 oz. package noodles
Cook noodles; drain and set aside.
Dust meat with salt and pepper to taste. Brown steak in oil with onions and seasoning.
Add tomatoes and water to cover. Simmer until tender.
Add peas and cooked noodles. Heat and serve.
GRINGO BURRITOS
L. J. Haflich
1 8 oz. container large curd cottage cheese
1 cup Monterey Jack cheese, grated
1 can whole green chilies
12 corn tortillas
Mix cottage cheese and 3/4 cup Monterey Jack cheese in bowl. Cut chilies long way into halves. Soften tortillas in hot fat, drain and cool.
Fill each tortilla with cheese mixture; add 1 chili half. Roll up tortilla and place in greased baking dish. When pan is full of burritos, sprinkle tops with remaining cheese. Bake in medium hot oven until cheese melts. Avoid burning.