Zucchini Beef Bake

Zucchini Beef Bake
 
Author:
Ingredients
  • 4 small zucchini (about 1.5 pounds)
  • 1 lb. ground beef
  • ½ c chopped onion
  • 1½ c soft bread crumbs (2 slices)
  • ¾ t salt
  • ¼ t dried thyme, crushed
  • ⅓ t pepper
  • 4 T margarine
  • ¼ c all purpose flour
  • ½ t salt
  • 2 c milk
  • 1 c chunks of Velveeta
  • 1 T margarine, melted
Instructions
  1. Wash and remove the ends of zucchini. Cut into ½ inch thick slices.
  2. Cook zucchini in boiling, salted water for 5 minutes or until tender. Drain.
  3. In skillet, cook ground beef and onion until meat is brown. Drain well.
  4. Stir in ½ c bread crumbs, ¾ t salt, thyme, and pepper.
  5. Remove from heat.
  6. In saucepan melt the 4 T butter.
  7. Blend in flour and remaining ½ t salt.
  8. Add milk all at once.
  9. Cook and stir until mixture thickens and bubbles.
  10. Add cheese, stirring until melted.
  11. Stir in meat mixture.
  12. Alternately layer meat and zucchini mixtures into casserole dish.
  13. Combine remaining bread crumbs with the 1 T melted margarine and sprinkle on top.
  14. Bake for 35 minutes at 350 degrees.

 

Cream of Crab Soup

Cream of Crab Soup
 
Author:
Ingredients
  • 6 T flour
  • 1 stick margarine
  • 2 t Old Bay Seasoning
  • 4 c milk
  • 1 large potato
  • ½ lb crab meat
Instructions
  1. Microwave potato until smashable. Remove skin and smash with fork until you have ¼-1/2 inch pieces.
  2. Melt margarine in non-stick soup pot.
  3. Add flour and Old Bay and mix until smooth.
  4. Add milk slowly, stirring to keep smooth.
  5. Add potato.
  6. Heat until boiling, stirring constantly to prevent soup from sticking to bottom of pan.
  7. Fold in crab meat.

 

Chunky Crab Chowder

Chunky Crab Chowder
 
Another awesome recipe from Dan's mom!
Author:
Ingredients
  • 1 lb crab chunks
  • 1 c chopped sweet red pepper
  • ½ c chopped onion
  • ¼ t crushed basil leaves
  • 2 c shredded zucchini
  • 5 T butter
  • 4 T flour
  • 4 c milk
  • 1 c peas, cooked and drained
  • 1 c corn, cooked and drained
  • salt and pepper to taste
  • 8 oz cream cheese, chunked
  • 1 c fresh tomatoes
Instructions
  1. Cut crab into bite sized chunks and set aside.
  2. In large pan, sauté red pepper, onion, and zucchini in butter until tender.
  3. Add basil, salt, and pepper. Stir to mix well.
  4. Stir in flour.
  5. Add milk slowly, stirring to blend well, until bubbly.
  6. Add peas, tomatoes, and corn. Cook 2 minutes. Tomatoes will be crunchy.
  7. Stir in cream cheese and crab.
  8. Heat slowly and stir gently until cream cheese is melted.

 

Beef Stroganoff - Another Potato Topper
 
This is another recipe from Dan's mom!
Author:
Ingredients
  • ¼ c butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 lb ground beef
  • ½ t salt
  • ½ t pepper
  • 8 oz can mushrooms
  • 2 T flour
  • 10 oz can cream of mushroom soup
  • 1 c sour cream
Instructions
  1. Melt butter.
  2. Add onion and garlic and sauté.
  3. Add beef and brown.
  4. Add mushrooms, flour, and soup. Cook for 20 minutes.
  5. Add sour cream.
  6. Serve over baked potatoes or noodles.

 

Chili and Potatoes

Chili and Potatoes
 
Author:
Ingredients
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 15 oz tomato sauce
  • 1 c water
  • ½ oz unsweetened chocolate
  • 1 T red wine vinegar (this is the original recipe - I always use apple cider vinegar)
  • 1 T chili powder
  • 1 t ground allspice
  • ½ t cinnamon
  • ½ t salt
  • 15 oz light red kidney beans
  • baked potatoes or spaghetti noodles
  • shredded cheddar cheese
Instructions
  1. Brown beef, onion, and garlic. Drain Fat.
  2. Stir in everything but the kidney beans, potatoes, and cheese.
  3. Bring to a boil.
  4. Simmer for 30-45 minutes.
  5. Add kidney beans and simmer 15 minutes more.
  6. Serve over baked potatoes or spaghetti noodles with shredded cheese on top.