CHOPPED STEAKS
1 lb. ground beef (I like to use the 80% lean)
1 lb. pork sausage
1 tsp. onion powder
4 tbsp. butter
dash Worcestershire sauce
1 tsp. dry mustard
2 tsp. salt
ground pepper to taste
2 eggs, lightly beaten
2 tbsp. sour cream
1 small can sliced mushrooms
flour to thicken
Thoroughly mix the meats with onion powder, Worcestershire, mustard, salt pepper and eggs. Melt butter in heavy skillet. Form meat into patties and fry. Remove patties and cover with foil to keep warm. Add the sour cream and mushrooms to the drippings and simmer, stirring to combine. Use flour to thicken if needed. Return the patties to the skillet to keep warm on very low heat until serving.
CHILI
2 lbs. chili meat (course ground beef, or 80% lean ground chuck or ground round)
1 1/2 cups water
1 (8 oz) can tomato sauce
1 can Rotel
1 medium onion, chopped
1 tsp. ground cumin
4 tbsp. chili powder
1 tsp. salt
dash of ceyenne pepper (optional)
sliced jalepeno pepper to taste
1 can kidney beans
In skillet, brown meat in a little water, stirring to break up. You may substitute 1 lb. ground turkey for 1 lb. ground beef. Add onions and cook till they are translucent. Transfer meat to a slow cooker, and add everything except the kidney beans. Simmer for 4 to 6 hours. In last 30 minutes of cooking, you may add additional seasonings if you prefer, and the kidney beans. Skim off any grease. Serves with fritos, shredded sharp cheddar cheese and additional chopped onions for delicious homemade frito pies.
CHICKEN TORTILLA SOUP
Although it was a hot day in Texas, everyone enjoyed a bowl of chicken tortilla soup! The original recipe came for a perky Texan I used to work with named Sue S. She used to drive us crazy with the smell floating through the entire office. She was a fun person to work with, and I miss her.
3 boneless chicken breasts
water
1 medium chopped onion
2 tsp.garlic salt or 1 clove chopped garlic
2 cans chicken broth
1 can diced tomatoes
1 small can chopped green chiles
1 tbsp. chili powder
dash of pepper
1 tbsp. Worcestershire sauce
sliced jalepeno peppers to taste
1 can corn
1 can black beans
Cook chicken covered in water till done. Shred cooked chicken in bite-sized pieces. Turn meat and the water into crock pot. Add remaining ingredients, except for corn and black beans. Cook on low for 6 to 8 hours. In last 30 minutes of cooing, add the corn and black beans. Serve over tortilla chips in a bowl and top with grated sharp cheddar cheese.
EMERGENCY STEAKS
2 lbs. ground beef
1 egg
1 cup cornflakes
1/2 cup milk
1/2 tsp. salt
1 medium onion, chopped
water
1 mushroom gravy packet
Mix all ingredients together. Fry. Add approximately a cup water and gravy packet, stirring gently to mix. Cover and simmer. Serve with mashed potatoes and your choice veggie.
BONELESS PORK CHOPS
Heat frypan, adding canola oil to cover bottom of pan. After washing chops, dip in buttermilk and dredge in flour seasoned with salt and pepper. Fry till golden brown.
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