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Smith Family recipes

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Smith Family recipes - Page Text Content

S: Smith Family Cookbook

FC: The Smith Family's Top Secret Recipes | 1st Edition Main Dishes and Soups

1: Table of Contents: | Beef and Bean Chimichangas..........................................................28 Beef and Bean Crescent Rolls..........................................................27 Brandi's Famous Enchiladas.............................................................7 Bubble Up Pizza................................................................................23 California Blend Casserole................................................................8 Cavatini...............................................................................................6 Cheese Frenchies..............................................................................24 Cheesy Chicken Lasagna.................................................................12 Cheesy Chicken & Tater tot Crock Pot Bake................................29 Chicken Crescent Roll Casserole....................................................25 Chicken Salad...................................................................................17 Chili...................................................................................................33 Easy Pasta Bake...............................................................................30 Egg Salad..........................................................................................18 Enchilada Casserole..........................................................................5 Good Brown Stew............................................................................36 Hamburger Gravy w/ Mashed Potatoes........................................15 Hamburger/Potato Casserole...........................................................2 Hamburger Stew..............................................................................35 Hash Brown Potato Casserole........................................................10 Hot Dog Treats................................................................................20 Impossibly Easy BLT Pie................................................................31 Italian Sausage Soup.......................................................................32 Meatloaf............................................................................................11 Mexican Stuffed Shells....................................................................26 Oven Fried Chicken.........................................................................19 Pizza Dough......................................................................................21 Porcupine Balls..................................................................................1 Potato Soup......................................................................................34 Sloppy Joes.......................................................................................13 Sour Cream Enchiladas....................................................................4 Strudels w/ Potato & Ham..............................................................16 Tacos...................................................................................................3 Tater Tot Casserole...........................................................................9 Tiny Pizzas.......................................................................................22 Whimpeys........................................................................................14

4: From The Kitchen Of: Aunt Berta (Oberschulte) | Porcupine Balls | Time: 1 hour | Oven Temp: 350 degrees | Ingredients: | Mix first 4 ingredients. Shape into balls. Place in small roaster. | Mix remaining ingredients and pour over meatballs. | 2 | 1 lb hamburger 1/2 c uncooked rice (instant is best) 1 tsp onion powder 1 tsp salt 1 can tomato soup 1/2 c uncooked rice (instant is best) 1 c water 1 T Worcestershire | 1

5: Put in 9x13'' baking dish that has been sprayed with cooking spray | From The Kitchen Of: Aunt Berta (Oberschulte) | Hamburger/Potato Casserole | Boil potatoes until barely tender, about 10 minutes; drain. | Oven Temp: 350 degrees | Time: 1 hour | Ingredients: | Mix beef, rice, onion powder, and salt. Form balls and place them | in the pan with the potatoes. | Mix soups and Worcestershire together. Add enough milk to make a | thin gravy. Pour gravy on meat and potatoes. Bake uncovered. | 2 | 1 lb hamburger 3/4 c uncooked rice (instant is best) 1 T onion powder 1 tsp salt 4 large potatoes, diced 1 can cream of chicken soup 1 can cream of onion soup 1 to 1-1/2 cans of milk 1 tsp Worcestershire sauce | 2

6: From The Kitchen Of: Denise Smith | Ingredients: | Tacos | 1 lb hamburger 1 can refried beans 1 tsp chili powder 1 tsp salt 1/2 tsp garlic powder | Brown hamburger; drain. Add refried beans and heat well. Add spices. Serve on choice of tortillas. Can top with lettuce, tomatoes, onions, chilies, jalape├▒os. salsa, and hot sauce. | 3

7: Ingredients: | Sour Cream Enchiladas | 1-1/2 lbs hamburger 1/2 onion, chopped 1/2 sm. can diced green chilies 1 pkg. taco seasoning mix Tabasco sauce 12 oz sour cream 1 can cream of chicken soup 1-1/2 c milk 2 c grated cheese 1 pkg. large flour tortilla shells | From the Kitchen of: Aunt Myrna Lindwurm | Oven Temp: 350 degrees | Time: 30-40 Minutes | Brown hamburger, onion, chilies, seasoning mix, and Tabasco sauce. | Combine sour cream, soup, and milk in a sauce pan; heat through. | Spread half of the soup mixture in bottom of a 9x13'' pan. | Put hamburger mixture on tortilla shells and roll. Place in pan on top of soup mixture. | Top tortillas with remaining soup mixture. Top all with grated cheese. | 4

8: Ingredients: | Enchilada Casserole | 1-1/2 lbs hamburger 1 c chopped onion 1 (16 oz can) enchilada sauce 6 flour tortillas 2 c shredded cheddar cheese sour cream | Brown hamburger and onions; drain. Add 2/3 of the can of enchilada sauce to hamburger mixture; reserve remaining sauce. | Cut tortillas in half. Place straight edge of 4 halves against sides of a 8x8'' pan. Top tortillas with 1/2 of the meat/sauce mixture. Top the meat/sauce mixture with 1/3 of the cheese mixture. | Repeat layers. Then top with one more layer of tortillas, sauce, and cheese (no meat). | Can also be cooked covered, 10 minutes, in the microwave on high, rotate 1/2 turn after 5 minutes. | Oven Temp: 350 degrees Time: 30 minutes | This recipe can also be made ahead of time and refrigerated or frozen until needed. Thaw before baking and allow extra baking time when started cold. | 5

9: Cavatini | Ingredients: | 1 c each of 3 kinds of pasta 1-1/2 lbs hamburger 1/2 c chopped onion (or 1 tsp onion powder) 1 lg stick pepperoni, sliced Salt & pepper to taste 1 can mushroom (opt) 2 sm cans tomato paste 1 envelope spaghetti sauce mix 2 T chili powder 1-1/2 c water 3 c mozzarella cheese | 6 | Cook pasta. | While pasta is cooking, brown hamburger and onion; drain. | Add pepperoni, salt, pepper, and mushroom to hamburger. | Add tomato paste, seasoning mix, chili powder, and water to hamburger mixture. Add drained pasta to sauce. | Pour in a 9x13'' pan. Top with cheese. | Oven Temp: 350 degrees | Time: 30 minutes | From the kitchen of: Aunt Myrna Lindwurm | This recipe can also be made ahead of time and refrigerated until needed. Allow 15 minutes extra baking time when started cold.

10: Brandi's Famous Enchiladas | Step 1: Go to HyVee. Find a can of Old El Paso enchilada sauce. Step 2: Look at directions on the back of the can. Follow accordingly. Step 3: Enjoy! | Also known as: Old El Paso Easy Beef Enchiladas | 1 lb lean ground beef 2 (10 oz) cans of Old El Paso enchilada sauce 1-1/2 c shredded cheese 1 pkg flour tortillas | Oven Temp: 375 degrees | Lightly grease a 9x13 inch glass baking dish. In a 10 inch skillet, cook beef in medium high heat stirring occasionally until thoroughly cooked; drain. Stir in 3/4 c enchilada sauce and 1 c of cheese | Spoon enchilada filling into tortillas; roll up and place seam side down in baking dish. | Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 c of cheese. | Time: 15-20 minutes | 7

11: Put in California blend. Cut butter into 8 pieces and add to blend. Spread cheese over top. Add soup, milk, salt and pepper. Mix together. | California Blend Casserole | 1 lg Schwan's California blend (or 2 from store) 1 stick butter 1 pkg mild shredded cheddar cheese 1 can cream of chicken soup 1/2 c milk | Pam spray a large casserole baking dish. | Oven Temp: 350 degrees | Time: 45 minutes | From The Kitchen Of: Nancy Melichar | Ingredients: | 8

12: Tater Tot | Ingredients: | 1 lb hamburger 1 onion, chopped 1 can cream of chicken soup 3/4 can milk salt & pepper to taste Tater Tots | Oven Temp: 350 degrees Time: Until Tater Tots are brown and crisp. | Brown hamburger with onion. Place in a casserole dish. Pour soup and milk mixture over hamburger. Season and mix well. Put Tater Tots over top and bake. | Casserole | 9

13: Hash Brown Potato Casserole | ingredients: | 1 (2 lbs) bag frozen hash browns 1 lb hamburger 1/2 c chopped onion (or 1 tsp onion powder) 1 can cream of chicken soup 8 oz sour cream 1/2 c butter 1/4 tsp pepper 1-1/2 c milk 1-1/2 c grated mozzarella cheese (or cheddar cheese) 3/4 to 1 c corn flakes, crushed 1/8 c melted butter | Brown hamburger; drain. Mix 1/2 c butter, pepper, soup, sour cream, and milk together. Pour over hash browns and hamburger. Mix gently. Scatter cheese over the top and gently stir through potatoes Bake for 30 minutes. | Mix crushed corn flakes with the melted butter. Top casserole with corn flake mixture. Return to oven, and bake an additional 20-25 minutes. | Oven Temp: 350 degrees | 10 | Spray a 9x13 inch pan with cooking spray.

14: Ingredients: | 1 to 1-1/2 lbs hamburger 1 beaten egg 1/4 tsp sage 1 tsp onion powder 1/4 tsp garlic powder 1 tsp salt 1 c soda cracker crumbs 1/2 c milk | Meat Loaf | From The kitchen of: Grandma Powers (Lavonne Powers) | 11 | Soak cracker crumbs in the milk. | Mix the egg with sage, onion powder, garlic powder, & salt. With your hands, mix the spice mixture into the hamburger. Add cracker crumb mixture. Mix well. | Form into the shape of a meatloaf and place in baking dish that has been sprayed with cooking spray. | Sauce | 2 T brown sugar 1 T mustard 1 c ketchup 1/4 tsp nutmeg | Mix well and pour over top of meatloaf. | Oven Temp: 350 Degrees | Time: 1 to 1-1/2 hours

15: From the Kitchen Of: Pam (Smith) Boes | Cheesy Chicken Lasagna | 12 | Ingredients: | 4 c (3 cans) evaporated milk 6 lasagna strip noodles 1-1/2 c shredded cheddar 1-1/2 c mozzarella 2 pkg ranch dressing 3 c cooked chicken 1/8 t pepper | Grease or spray a 9x13'' pan. | Combine milk & ranch dressing mix until dry ingredients dissolve. Stir in chicken & pepper. Simmer 20-25 minutes. Cook lasagna noodles according to package directions. | Layer 3 noodles, sauce, 1/2 the cheese, 3 more noodles & remaining cheese. Bake in a 9x13'' pan until bubbly. | Oven Temp: 350 degrees | Time: 30-35 minutes | Combine cheddar and mozzarella cheese together.

16: Sloppy Joes | Ingredients: | 1 lb hamburger 1 tsp salt 1/4 tsp pepper 1 tsp onion powder 1 c catsup 1/2 c water 1 tsp vinegar 1/2 tsp dry mustard 1/2 tsp chili powder | From the kitchen of: | Grandma Smith (Esther Woehl) | Brown hamburger with salt, pepper, and onion powder; drain. | Add remaining ingredients. | Simmer 15-20 minutes. Serve on bread or hamburger buns. | 13

17: Add catsup and sugar. Simmer 5-10 minutes. | Brown hamburger & onion powder; drain. | Whimpeys | Grandma Smith (Esther Woehl) | From the kitchen of: | 14 | Ingredients: | 1 lb hamburger 1 c catsup 1 tsp onion powder 2 T sugar or to taste

18: Hamburger Gravy with Mashed Potatoes | Ingredients: | 2 lbs hamburger 2 tsp salt 1/2 tsp pepper 1 tsp chili powder 1/2 tsp garlic powder 2 tsp onion powder 6 T flour 4 c milk | Cook first 6 ingredients over low heat until beef is done. | Add flour; stir well. | Add milk; increase heat. Stir constantly until mixture boils and thickens. | Serve over toast and/or mashed potatoes. Serves 6. Recipe can be cut in half to serve 3 or less. | 15

19: Strudels with Potatoes and Ham | Ingredients: | 4 c flour 1 tsp salt 1 cup plus 1 T water 2 eggs 4-5 potatoes, diced 1-1/2 c ham, diced | Mix flour, salt, water & eggs well. Knead on a floured pastry sheet until smooth. | Place dough in a greased bowl and cover. Let set at least 1 hour. | Divide dough into 4 balls. Roll out each part on floured pastry sheet like pie dough. Roll paper thin. Roll up as for cinnamon rolls. Cut into 2-3 inch pieces. | Put diced potatoes in bottom of roaster or large pan. Add enough water to cover potatoes. Add ham. Bring to boil. | Lay the strudels on top. Cover and boil for 30 minutes or until they start to fry. | 16

20: Chicken Salad | Ingredients: | 2-1/2 c chicken, cooked, diced and chilled 1 c celery, chopped 1 c seedless grapes, sliced 1/2 c sliced almonds 2 T fresh parsley 1 tsp salt 1 c mayonnaise 1/4 c heavy whipping cream | In a medium bowl, whip cream to soft peaks. | Combine chicken, celery, grapes, almonds, parsley, salt, and mayonnaise with whipping cream. Chill. | 17

21: Egg Salad | 18 | Ingredients: | 8 eggs 1/2 c mayonnaise 1 tsp black pepper 1/4 tsp paprika 2 T pimento stuffed green olives, chopped | Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water. Cool, peel, and chop. | In a large bowl, combine eggs, mayonnaise, pepper, and paprika. Mash with a potato masher until smooth. Fold in the olives and mix together. Refrigerate until chilled. | Serve on toasted bread with lettuce and a bit of chopped celery, if desired.

22: Oven Fried Chicken | 1 T butter 2/3 c Bisquick 1-1/2 tsp paprika 1-1/4 tsp salt 1/4 tsp pepper 1/2 lb chicken | Ingredients: | Melt butter in 9x13'' baking dish. | Mix Bisquick, paprika, salt, and pepper. Coat chicken with Bisquick mixture. | Place chicken skin side down in pan. | Bake 35 minutes. Turn and bake until done, about 15 more minutes. | Oven Temp: 425 degrees | 19

23: Ingredients: | 1 pkg hot dogs 1 pkg refrigerated crescent rolls grated cheese | Hot Dog Treats | Unfold crescent rolls and lay a hot dog in the center. Put a little cheese on the hot dog and roll it up. | Place each hot dog treat on a cookie sheet that has been sprayed with PAM spray. Bake according to the crescent roll directions. | 20

24: Pizza Dough | 21 | Ingredients: | 1 pkg yeast 1 c warm water (105-115 degrees) 1 tsp sugar 1 T salt 2 T vegetable oil 2-1/2 c flour | Dissolve yeast in warm water. | Stir in remaining ingredients. Beat vigorously 20 strokes. | Let rest for 5 minutes. | From the Kitchen of: | Deb Holmes | (Friend of Denise Smith)

25: Tiny Pizzas | 22 | Ingredients: | 1 lb hamburger or 1 pkg pepperoni 1/2 tsp salt English Muffins 1 can pizza sauce 12 oz mozzarella cheese, shredded | Brown hamburger with salt. Spread sauce, meat, then cheese on muffins. Bake at 350 degrees until cheese is bubbly.

26: Bubble Up Pizza | Ingredients: | 2 pkg refrigerator biscuits 3 c mozzarella cheese, shredded 1 (14 oz) jar spaghetti sauce garlic powder to taste | Additional ingredients | Hamburger Pepperoni Onion Olives Etc. | Cut biscuits in quarters and put in a large dish. | Add 2 cups cheese, 1 cup spaghetti sauce, and garlic powder to the cut-up biscuits; mix well. Add choice of additional ingredients. Put in 9x13'' pan that has been sprayed with cooking spray. | Spread remaining sauce on top and sprinkle rest of cheese on top. | Oven Temp: 350 degrees | Time: 30-35 minutes | 23

27: Cheese Frenchies | Ingredients: | 1 c flour 1 c milk 1 egg, beaten Bread Velveeta Cheese Soda cracker crumbs | Prepare sandwich as a regular cheese sandwich. Cut into triangles (quartered). | Dip triangles into batter made from flour, milk, and eggs. Roll in soda cracker crumbs. | Deep fat fry until lightly browned. Salt as desired. | 24

28: Chicken Crescent Roll Casserole | 2 (8 oz) cans refrigerated crescent rolls 1 (10 3/4 oz) can cream of chicken soup, undiluted 3/4 c grated cheddar cheese 1/2 c milk | 4 oz cream cheese, softened 2 T butter, softened 1/2 to 1 tsp garlic powder 1 tsp onion powder 2 large cooked chicken breast, chopped 1/2 to 3/4 c grated cheddar cheese 1/2 tsp seasoning salt 1/2 tsp ground black pepper 2 T milk 1 to 2 c grated cheddar cheese | Oven Temp: 350 degrees | Spray a 9x13 inch dish with cooking spray. Mix together milk, 3/4 c cheese, and undiluted chicken soup. | For the filling; In a bowl, mix the soft cream cheese with butter until very smooth, then add garlic and onion powder. | Add in the cooked chopped chicken, and cheddar cheese; mix well until combined. Add in 2 T milk; mix to combine (add in additional milk if mixture seems too dry. | Season with salt and pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture on top of each triangle, then roll up starting at the thicker end. | Drizzle a small amount of soup mixture on the bottom of dish. Then place the crescent roll seam side down on top of creamed mixture in the casserole dish. Drizzle the remaining sauce on top and sprinkle with 1 cup grated cheese | Time: 30 minutes. | Ingredients: | Filling: | 25

29: Mexican Stuffed Shells | Ingredients: | 1 lbs ground beef 1 pkg taco seasoning 4 oz cream cheese 14-16 jumbo pasta 1-1/2 cup salsa 1 cup taco sauce 1 c cheddar cheese 1 c monterey jack cheese 3 green onions (Onion powder) Sour cream | Oven Temp: 350 degrees | In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. | While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together. | Pour salsa on bottom of 9x13 baking dish. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce. Cover with foil and bake 30 minutes. | After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you'd like. Serve with sour cream and/or salsa. | Time: 30 minutes | From the Kitchen of: | Jennifer Melichar | 26

30: 1 lb hamburger 1 (15 oz) can black beans 1 pkg taco seasoning mix 2 cans Pillsbury refrigerated crescent dinner rolls 2 cups shredded cheddar cheese | In a skillet, mix beef, beans and taco seasoning mix. Heat until beef is cooked through, stirring occasionally. | Separate dough into 8 long rectangles. Press perforations on rolls to seal. Spoon beef mixture down the center of each rectangle. Sprinkle with cheese. Starting with short side, roll up; pinch edge to seal. Place seam side down on ungreased cookie sheet. Sprinkle with remaining cheese. | Beef and Bean Crescent Burritos | Ingredients: | From the Kitchen of: Jennifer Melichar | Oven Temp: 375 degrees | Time: 15-20 minutes | 27

31: Beef and Bean Chimichangas | 1 lb lean ground beef 3/4 c chopped onion 3/4 c diced green bell pepper 1-1/2 c whole kernel corn 2 c taco sauce 2 tsp chili powder 1 tsp garlic salt 1 tsp ground cumin | Preheat the oven. | Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside. | Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much cheese as you like. Roll up tortillas, and place them seam side down onto a baking sheet. Brush the tortillas with melted butter. | Oven Temp: 350 degrees | Time: 30-35 minutes | From the Kitchen of: Ronda Smith | 1 (16 oz) can refried beans 8 (12 inch) flour tortillas 1 (16 oz pkg shredded Monterey Jack cheese 1 T butter, melted shredded lettuce 1 tomato, diced | Bake until golden brown. Serve with lettuce and tomato. | Ingredients: | 28

32: Cheesy Chicken & Tater Tot Crock Pot Bake | 1 (32 oz) bag tater tots 3 oz jar bacon bits 5 boneless skinless chicken breast 1-1/2 cups grated Colby cheese 1-1/2 c grated Monterey jack pepper cheese 3/4 c milk salt and pepper | Grease bottom of crock pot. | Layer 1/2 the tater tots on the bottom of the pot. | Sprinkle with 1/4 jar of bacon bits. | Combine the two cheeses, and sprinkle 1/3 of it over the bacon bits and tater tots. | Top cheese with chicken breasts. | Sprinkle chicken with salt and pepper to taste. | Top chicken with another 1/3 cheese. | Sprinkle with another 1/4 of the jar of bacon bits. | Add remainder of the tater tots. | Top with final 1/3 of cheese mixture. | Pour milk over the top. | Set crock pot on high and cook 3 to4 hours. | Ingredients: | From the Kitchen of: Jennifer Melichar | 29

33: From the Kitchen of: Ronda Smith | Easy Pasta Bake | 5 c pasta 1 (30 oz) jar spaghetti sauce 1/2 c Kraft parmesan cheese 1 pkg shredded mozzarella cheese 1 lb hamburger (cooked and drained) | Add pasta, spaghetti sauce, parmesan cheese to hamburger. | Put in 9x13 inch baking dish. | Top with mozzarella cheese. | Oven Temp: 350 degrees | Time: 20 minutes | ingredients: | 30

34: Impossibly Easy BLT pie | 12 slices bacon crisply cooked, crumbled. 1 c (4 oz) shredded swiss cheese 1/2 c BisQuick mix 1/3 c mayonnaise or salad dressing 3/4 c milk 1/8 tsp pepper 2 eggs lettuce, shredded 6 thinly sliced tomatoes | Oven Temp: 400 degrees | Spray 9 inch glass pie plate with cooking spray. | Layer bacon and cheese in pie plate. | In medium bowl, stir BisQuick mix, mayo, milk, pepper, and eggs with wire whisk until blended. Pour into pie plate. | Time: 25-30 minutes. | Bake until top is golden brown and knife inserted comes out clean. | Let stand for 5 minutes before serving. | Spread 2 T mayo over top of pie. Sprinkle lettuce, place tomato slices on lettuce. | Ingredients: | 31 | From Jen Melichar's Wedding Shower

35: Italian Sausage | 1 lb Italian sausage 1 c onion, chopped 1/2 c carrot, chopped 1/2 c celery, chopped 8 c chicken broth 1 (14.5 oz) can diced tomatoes 1 (8 oz) can tomato paste 1 clove garlic, minced 1 T dried oregano 1/2 tsp rosemary 1/4 tsp thyme 1/2 tsp basil 1/4 tsp fennel seeds 1 bayleaf 1/2 c orzo pasta finely shredded Parmesan | In a 4 qt dutch oven, cook sausage, carrot, celery, and onion over medium heat. Drain well. | Add broth, undrained tomatoes, all spices. Bring to a boil, reduce heat, simmer 1 hour. | Add pasta. Return to boiling. Reduce heat. Cook for 30 minutes more. | Remove bayleaf. Serve with Parmesan. | Ingredients: | 32 | Soup | From Jen Melichar's Wedding Shower

36: Brown hamburger; drain. In medium soup pot, stir hamburger, tomato juice, chili beans, tomato soup, & water together. | Chili | Ingredients: | 1 lb hamburger 2 small cans tomato juice 1 can chili beans 1 can tomato soup 1 can water 1 tsp onion powder 1/8 tsp garlic powder 4 T chili powder 1 tsp salt | In a separate dish, mix together remaining spices. Make a paste by adding enough water and stirring until smooth. Add to soup mixture. | Simmer for 30 minutes. | 33

37: Ingredients: | Potato soup Kniffel soup | 6 c diced potatoes 1 c chopped onions 1-1/2 tsp salt 3 T butter Pepper to taste 3 c milk 1 c water | Cook potatoes in small amount of water until barely tender (about 10 minutes). Drain. Add onion. Stir in salt, butter, pepper, milk and water. Simmer about 20 minutes. | Kniffel Soup | Potato Soup | Prepare the same as potato soup, only mix in a separate bowl: 1 c. flour, 1 egg, and 1/2 tsp salt. Dough should be crumbly. Add bits into potato soup, plus one extra cup milk. Simmer as before. | From the kitchen of: | Grandma Smith | 34

38: Hamburger Stew | Ingredients: | 1 lb hamburger 1 c chopped onion 1 c diced potatoes 1 c diced carrots 1 c shredded cabbage 1 c celery 2 c canned tomatoes 1/4 c rice 3 c water 4 tsp salt 1/4 tsp thyme 1 bay leaf (Opt.) | Brown hamburger and onions together. Drain. Add remaining ingredients. Simmer for one hour. (Add more water if needed.) | This recipe can be put in the crock pot. | 35

39: Good Brown Stew | Ingredients: | 1 lb hamburger 1/2 tsp worcestershire 1 tsp salt Pinch allspice 1/2 tsp sugar 3 carrots 3 lg potatoes 1 medium onions 1 sm bayleaf 1 c hot water 1/2 tsp lemon juice 1/2 tsp pepper Garlic powder to taste | Brown meat on all sides. Add all ingredients and cook for about an hour. Thicken if needed. | In crock pot: Brown meat; add all ingredients. Cook 8-10 hours on high. | 36

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  • By: Jennifer M.
  • Joined: about 7 years ago
  • Published Mixbooks: 6
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About This Mixbook

  • Title: Smith Family recipes
  • Our families secret recipes revealed!
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  • Published: over 4 years ago

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