Recipes Recipes

Recipes To Sew By


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I am starting this page for all of us who enjoy eating, but do not want to take

a lot of time to cook. Does that sound like anyone out there? I am going on

a trip this summer and I need to shed some pounds. These recipes are not

diet but the fat can be reduced and still be great to the palate. They are MAS

approved...and once you try them I want you to let me know how you like

them and how you have (designed) them differently. We will now have more

time to sew.

In His Love, Marilyn



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Star

The Easiest Italian Beef

I would like to introduce one of the kindest women I know, Elaine Rhodes. She is a lover of the Arts and good food, and is a wonderful friend. She shared this Italian Beef recipe with me knowing that I was wanting EASY recipes. This is the easiest of all, but it does take some planning. Itís great!

Italian Beef


1-3 lb. Roast.......I prefer a shoulder or chuck roast.
1-Good Seasons Italian Dressing dry mix.
2-bags of Kaiser rolls


Place your 3 lb roast in a crock-pot. Empty the entire contents of 1 Good Seasons Italian dressing dry mix on the roast. Do not add anything else. Cover and let cook on low for 12 hours the juice will appear like magic from the beef. After the cooking time is completed, take 2 forks and shred the meat. Place the beef on Kaiser rolls and add a little of the meat juice. 12-18 servings. Enjoy!

Optional ideas: There are many ideas for leftovers. You can add the beef to cooked noodles, make barbeques by adding your favorite barbeque sauce to the beef, or add it to your favorite broccoli cheese rice casserole. If you are having a lot of people over and have a large enough crock-pot, you can double and triple the recipe. Be sure that you place the Italian seasoning on each of the 3 lb roasts.

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MOOOO

SNORT

Best Ever Meat Loaf

 

I would like to introduce you to another Sunday school member, Nancy Schoch. Nancy is a servant and a woman with a wonderful spirit, who wants no attention pointed to her. She is a very organized woman who loves the Lord and is one of the best cooks in my church. This meatloaf is one that Nancy created and is one of the favorites in the Wednesday night church dinners. She makes 27 double recipes when she makes them for dinner. She says that she could not do it without the help of the volunteers (men and women) from the church.

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Oatmeal Meat Loaf

Created by Nancy Schoch

Total baking time: 11/2 hrs

Bake in a moderate oven (350 degrees)

Serves 7-8

 

1 1/2 lbs. Lean ground beef

1 cup V-8 Juice

3/4 cup Quaker oats (either kind uncooked)

1 egg or (2 egg whites) slightly beaten

1/4 cup onion-diced

1/2 tsp. onion salt

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. black pepper

1/4 cup green pepper-diced

1/2 cup celery-diced

Combine all ingredients, mix lightly, but thoroughly.

Press into a loaf pan. Bake uncovered 1hour 15 minutes at 350 degrees.

Remove from the oven and spread with sauce. Return to the oven for the remaining

15 minutes. Cool at least 5 minutes before slicing. Serve with more sauce.

 

Sauce:

1 cup catsup

1/2 tsp. prepared mustard

1 tsp. onion salt

1/4 tsp. onion powder

1 cup brown sugar

1 tsp. cider vinegar

1 tsp. Worcestershire sauce

 

Heat to dissolve the sugar and blend the ingredients.

This can be made a day ahead and baked the day of serving.

 

Notice: You can make this ahead and freeze up to 2 months to save time.

Doubling and adding the sauce can make some wonderful Sloppy Joes.

Double the recipe and freeze one for an easy meal later. Enjoy!


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One Part Love...One Part Convenience



This month I am starting with a recipe* that is near and dear to my heart. The

recipe is one that was created by the Best Cook in the World, my mother, Anna Traub.

I know, I know, your mom was too. This recipe was on the table for lunch many a

school day in 1946-51. We lived 3 blocks from the school in the day when there was

an hour for lunch and you had to go home except when you had special permission.

As I would enter the house there with a nicely set table and an inviting aroma of

Mom's soup.

Now the soup has been named* after her by her grandchildren, Dan, Anne, and Steve.

Mom is in a wonderful nursing home now and is unable to communicate. We'll

let her soup talk for her. "M'm M'm Good!"

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* Grandma Traub's Chicken Noodle Soup



1. 5 Large Idaho potatoes (5"x 2" cut into roughly 1" pieces)

2. 1 Heaping Tbsp. minced onions

3. ½ Shredded carrot or small pieces of ½ carrot

4. Enough water in a 2 qt. Pan to cover the potatoes.

5. Cook the above for 10 min.

6. Take a potato masher and mash 4 downward strokes in the pan at the 12, 3, 6,

and 9 o'clock positions.

7. Add 1 can of Campbell's Chicken Noodle Soup (Remove the fat from the

top of the can to reduce the most fat from the recipe).

8. Now the fattening option secret to this recipe 1 ½ tsp of Butter (don't

substitute...its a waste of time and flavor).

Notice: I didn't forget the salt...there is enough in the soup and you can

add more to taste. You can add Campbell's Chicken Rice Soup or Curley

Noodle Soup. Celery is another possibility. To make a dinner out of this

double the recipe, add skinless chicken breasts in small strips and cook on

top of the potatoes. At the end of 10 min. Remove the chicken before

mashing the potatoes and proceed as usual.

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MailboxIf you want to E-Mail me write to mom@spaceage.net
Or Click Here to automatically send E-Mail.

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Created and Maintained by: Dan Schmidt
All Content Copyright Marilyn Schmidt, 1998
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