You will need:
- 1 Pound Ground Beef
- About 1/4 Cup Green Onion (washed and chopped include the bottom white part)
- Garlic Powder, Salt and Pepper to Taste
- 1 Reg. Sized Can Tomato Soup
- 1/4 Cup Water
- 1 Tbsp. Worcestershire Sauce
- 1/2 to 1 Cup Grated Colby Jack Cheese
- 1 Cup Uncooked Elbow Macaroni Pasta (that's been cooked according to package directions and drained)
Brown meat on medium high in a large skillet with green onion, sprinkled garlic powder, salt and pepper. Once meat is brown, drain and return to skillet. Stir in soup, water worcestershire sauce, and cooked pasta. Cover and bring to a boil and then reduce heat and simmer about 20-30 minutes, stirring frequently. Just before serving top with grated cheese and cover until melted stir and serve.
Serve with a salad or green beans and cheddar biscuits.
Serves about 4-6 people
Enjoy!
This is a two step cooking process
First You will need:
Fresh Cut Green Beans about 2 to 2 1/2 lbs. (washed and ends trimmed).
Water with tsp.salt (enough water to cover beans in pot)
Place beans in pot of salted boiling water and boil about 8 minutes until slightly softened.
Drain in colander
Now you will need:
- 1 Tbsp. Oil
- 1/4 Cup Green Onion Chopped
- 1 Garlic Clove Chopped
- 1 tsp. Oyster Sauce
- 1 tsp. Soy Sauce
- 4 Tbsp. Water
- 1 Tbsp. Sugar
Place oil in a skillet on medium high for about 1 minute, add green onions and garlic clove, cook on med-high heat about 1-2 minutes stirring frequently. Add green beans and stir, then add oyster sauce, soy sauce, water and sugar cook covered on med-high heat about 10 minutes or until desired tenderness, (I like my beans tender with a slight crispness). Be sure to stir frequently. Add salt to taste.
Enjoy!
Tip: More or less sugar, garlic or green onion can be adjusted to suit your taste.
Serving Size: Serves about 4-5 people
- 2 lbs. Carrots Chopped
- 1/2 cup Brown Sugar
- 1/2 tsp. Salt
- Enough water to cover carrots in pot
Put carrots in a pot,cover with water add the brown sugar and salt, bring to a rolling boil on high heat, then reduce the heat to med-high heat, cook until tender about 30 minutes to an hour. (I like mine tender, not crisp). Once carrots are the desired tenderness turn temp to low and simmer until ready to eat. Check and stir occasionally, some of the water will cook out, add more water as needed while cooking. Strain with a slotted spoon to serve.
Tip: The longer these simmer the better, they will become sweeter as they sit, and taste more flavorful and sweet the next day. More or less sugar can be added according to your taste.
Serving Size: Serves about 6
P.S. You can add cinnamon to taste if desired
