Submitted by: Colleen and Jeff Prentiss (original recipe from Phyllis Prentiss)
3 lbs ground beef 1/3 cup chopped onion 1/2 cup bread crumbs 3 eggs, well beaten 1/2 cup milk 1 1/2 teaspoon salt 1/8 teaspoon celery salt 1/8 teaspoon paprika 1/2 teaspoon pepper 1/2 teaspoon garlic salt Dash of nutmeg Mix all ingredients together and back aat 350 degrees for 1 1/2 hours. This recipe can be made into idividual loaves (use 2/3 cup mixture for each loaf). Pour sauce over top of loaf before baking. Sauce: 1 1/2 cup brown sugar — 1 cup catsup — 1 teaspon prepared mustard Enjoy this great recipe! The individual loaves do freeze well and are great when reheated!Category Archive:Recipe
Submitted by: Colleen and Jeff Prentiss
Brown up 2 lbs of beef tips (cubed or thin sliced). To this add: 1/4 cup soy sauce; 1 tsp Mrs. Dash Seasoning; 1 tsp Lemon Pepper; 1 tsp Season Salt; 1 tsp garlic salt. Chop and cube up your veggies: 2 onions, 4 stalks celery, 1 green pepper, 5 potatoes and 4 carrots. 2 cans of stewed tomatoes (w/juice), 1 can zesty tomato sauce, 1 can diced tomatoes (w/juice). Place all ingredients in your crock pot, cover, cook on low for about 5-6 hours. Enjoy! Very hearty, warm and filliing!Submitted by: Colleen and Jeff Prentiss
2 lbs lean ground beef 2 medium onions, chopped 1 green pepper, chopped 4 stalks celery, chopped 1 can diced tomatoes (w/juice) 1 lg can (46 oz) tomato juice 1 can kidney beans (drained and rinsed) 1 can spicy hot chili beans (w/juice) 1 can black beans (drained and rinsed) 1/2 can tomato paste Brown ground beef and drain off any excess grease. Place in crock pot. Add in your tomato juice and tomato paste, blend in until smooth. Chop up your onions, peppers and celery, add to crock pot. Next, add in your diced tomatos with juice. Drain and rinse your kidney beans and black beans, add to crock. Add in the spicy chili beans, with juices. Stir above ingredients together, cover and cook on low setting on your crock pot for 4-5 hours. ***Season to your personal preference of spice/hotness, like, chili powder, cumin, garlic or hot sauce. I prefer to add 1 1/2 teaspoons of cumin and 1/2 teaspoon of chili powder. (mild, not hot!!) ***If you want to minimize the acidity of the tomatoes, just add in 1/2 cup white sugar to your chili.***
April 25th, 2011 / Tags:Prentiss , Recipes / Categories: Casseroles and/or Hotdish, Recipe /
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Submitted by: Colleen and Jeff Prentiss
4 whole chicken breasts (split-boneless) 1 8 oz pkg shredded cheese (any flavor works great) 1 can cream of chicken soup 1/2 cup chicken broth 3 cups bread crumbs 1/2 cup butter, melted 1 large onion, sliced Place chicken breasts in bottom of baking pan. Layer cheese on top. Place sliced onions on top of cheese. Mix together the cream soup and broth and pour over the chicken/cheese and onions. Top with the bread crumbs and drizzle the melted butter over the top of the bread crumbs (coat all, may use 1/4 cup more if needed). Bake, covered, at 350 degrees for 1 hour and 15 minutes. Enjoy. This is a bake and no peek recipe. Lets all the flavors combine and get into the chicken. Good and hearty recipe, and the leftovers are great for your next meal.