Goulash

Okay, so I'm the only one in my family that enjoys goulash.  Tonight I decided to make it for the first time.  In the past I have just gotten a bowl as my mom has made it and that is good, but thought it would be nice to have a big helping of it in the fridge to dig into for lunches all week.  Here is the recipe I used:

1 lb. hamburger
1 can stewed tomatoes
1 can tomato soup
1 small can tomato sauce
1 1/2 c. elbow macaroni

Brown hamburger and drain.  Add soup, tomatoes and sauce.  Boil and cook macaroni according to directions on box and add to hamburger mixture.  Season and let simmer.

Easy Enchiladas

2 lbs. ground beef
1 small onion, chopped
1 med. can chili no-beans
2 can cream of mushroom soup
2 T. chili powder
2 c. shredded cheddar cheese
1 c. shredded mozzerella cheese
10-12 sm. flour tortillas

Brown hamburger and onion in large skillet, drain. Add chili, soup and chili powder. Simmer about 15 minutes. Grease 9x13 pan. Take a tortilla in yo0ur hand and put 2-3 spoonfuls of meat mixture into it. Roll the tortilla and put in pan. Lay the next one close to it and so on until you fill the pan. When all are filled, sprinkle with 1/3 of combined cheese. Cover with remaining meat mixture. Sprinkle with rest of cheeses. Bake uncovered 20-30 minutes at 350 degrees. Cut into squares and serve with lettuce, tomatoes, black olives and sour cream.

Pannukakku (German pancake)

So I had some leftover fresh strawberries and some leftover freezer strawberries in syrup that I needed to use up.  So I decided to give this pannukakku recipe a try.  It must have been okay as the whole pan is gone.  It is a cross between a custard and a pancake, but with the strawberries over top you can't go wrong.  I just cut up the fresh strawberries and mixed them in with the frozen strawberries with syrup and served it along side the pancake.

1/4 c. butter
3 eggs
1/2 c. white sugar
1 tsp. salt
2 c. milk
1 1/4 c. flour
1 tsp. vanilla

Preheat oven to 400 degrees.  Put butter in 9x13 inch pan and put in oven while preheating.  In the meantime stir sugar, salt and flour together.  Add in the eggs, milk and vanilla with a blender.  Remove pan from oven and carefully move butter around pan covering the bottom and sides with butter.  Add extra butter in with the batter and mix again (batter will be very thin).  After you have batter mixed, pour it back into the cake pan and return to the oven.  Bake for 30-35 minutes until slightly browned around the edges.  Cut into squares and serve with strawberries.

Chicken Enchilada Dip

Tristan is a huge fan of chicken dips so I just had to try this Sunday.  He ate quite a bit of it, but still claims buffalo chicken dip is his favorite. 

2 c. shredded, cooked chicken
10 3/4 oz. can cream of chicken soup
1 c. shredded cheddar cheese
5 oz. can evaporated milk
1/3 c. finely chopped onion
4 oz. can chopped green chilies
1 envelope taco seasoning

Mix all together in small slow cooker and warm.  Serve with tortilla chips.

French Onion Soup

So I had to have a try at French Onion Soup.  It is one of my favorite soups with the crusty bread and melted cheese, yum.  The boys in my house thought it was pretty good (Tristan had 3 bowls), but didn't really think a vegetable soup should be considered a meal.  They are really meat and potatoes guys. 

1/4 c. butter
2 Tbsp. olive oil
4 cups sliced onions*
4-10.5 oz. cans beef broth
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
6 slices French bread
6 slices provolone cheese
Shredded Swiss cheese

Melt butter with olive oil in a dutch oven or stockpot on medium heat.  Add onions and stir often until tender and translucent (this took approx. 30 minutes).  After onions are done cooking, add broth, Worcestershire sauce and salt and pepper.  Simmer for an additional 30 minutes.

At this point the recipe calls for you to heat your oven boiler.  Ladle soup into 6 oven safe serving bowls and place one slice of bread on top of each bowl (I would suggest toasting the bread or using day old).  On top of bread place a slice of provolone and some shredded Swiss cheese.  Place bowls on cookie sheet and broil until cheese bubbles and browns.

Well, I did not have any fancy soup bowls.  So I just took out a cookie sheet lined with foil and placed my 6 slices of bread on it.  Then I put the cheese on the bread and cooked it in a 450 degree oven for approximately 5 minutes and served it along side of the soup. 

*I used 5 good sized onions.  There is definitely some play room in the amount of broth and onions used.  Onions when cooked shrink considerably.

Blueberry Sauce

So I picked up a big pack of blueberries at Sam's Club.  Got them home and was disappointed at how soft they were.  So much for snacking on them!  The only thing these blueberries will be good for is baking.  So I found this recipe and it is YUMMY!  I was hoping to use it on pancakes or french toast, but since I already had supper made they will become ice cream topping.

1/2 c. sugar
1 Tbsp. cornstarch
1/3 c. water
2 c. fresh or frozen blueberries

In a saucepan, combine sugar and cornstarch, gradually add water.  Add blueberries, bring to a boil over medium heat stirring frequently until thickend.  Serve warm over french toast, pancakes, waffles or ice cream.

Farmer's Delight

Thought I would share what we are having for supper tonight.  This is a recipe that my family really likes and it is super simple.  Hope your family will like it too.

7 oz. noodles, cooked

1 lb. hamburger, browned and drained

1 c. shredded cheddar cheese

1 can creamed corn

1 can cream of mushroom soup

1 can cream of chicken soup

Mix this all together and cook at 350 degrees for 1 hour.