North American Recipes
Great Fall meal I got this recipe from one of the farmers
wives in our old neighborhood.
6 ounces macaroni noodles
3/4 cup chopped onions
3/4 cup chopped green peppers
1/4 cup vegetable oil
1 lb ground beef
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 (15.00 ounces) can cream-style corn
1 (8.00 ounces) can tomato sauce
1 (10.00 ounces) can tomato soup
1 cup grated cheddar cheese (or more)
1. Preheat oven to 350 degrees.
2. Cook noodles until tender.
3. Saute onion and green pepper in veg oil until tender.
4. Add ground beef and brown.
5. Stir in seasonings, then the corn, tomato sauce, soup, and noodles.
6. Put in a greased casserole dish, sprinkle with cheese.
7. Bake for 45 minutes.
8. I also add garlic to mine when browning the beef.
Very easy to make. You don't have to precook the noodles. Use hot or mild salsa depending on your taste.
12 uncooked lasagna noodles
2 cans refried beans
2 cans cooked chicken
1 (15.00 ounces) can black olives, sliced
2 cups salsa or rotel
2 cups water
1 container sour cream
mozzarella cheese
1. Preheat oven to 350.
2. Spray 9x13 pan with nonstick cooking spray.
3. Layer 4 uncooked noodles in the bottom of a 9x13 baking dish.
4. Mix refried beans and chicken together.
5. Spread half of the mixture over the noodles.
6. Sprinkle with half of the olives.
7. Repeat layers, ending with a layer of noodles.
8. Mix water and salsa and pour over layered dish.
9. The liquid will just come to the top of the last layer of noodles.
10. Cover with foil and bake for 1 hour and 45 min.
11. or until noodles are tender and most of the liquid is gone.
12. Remove from oven spread 1 container of sour cream over dish and top with
motzerella cheese.
13. Bake until cheese is melted.
14. About 10 minutes.
15. Let stand for 10 minutes after taking out of the oven as it is easier to
cut and serve.
16. This can be assembled the night before and then baking isn't as long.
Homemade Pumpkin Pie (Native American)
This recipe comes from "The American Woman's Cook Book" originally copyrighted in 1938.
1/8 teaspoon salt
2/3 cup sugar
2 teaspoons pumpkin pie spice (**see variation)
2 eggs, slightly beaten
1 2/3 cups milk
1 1/2 cups mashed cooked pumpkin
1/2 recipe plain pie pastry
1. Sift dry ingredients together and stir into eggs.
2. Add milk and pumpkin.
3. Line piepan with pastry and pour in filling.
4. Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to
slow (325 degrees) and bake 35 minutes longer or until knife inserted in center
comes out clean.
5. Cool.
6. **Variation:Use 1 Tsp.
7. cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead
of pumpkin pie spice.
This is a great one dish meal when served over pasta or rice.
4 boneless chicken breasts
3/4 cup sour cream
1/4 cup butter
4-5 cloves garlic, crushed
3 tablespoons fresh parsley, chopped
salt and pepper
1. Melt butter in skillet over medium/low heat and add garlic.
2. When garlic becomes fragrant add the chicken and sour cream, increase heat.
3. Cook until chicken is cooked thoroughly and sauce has slightly reduced.
4. Add parsley and salt and pepper and allow flavors to blend.
5. Serve chicken over rice or pasta with extra sauce.
For great tasting Enchiladas with homemade sauce, you have to try this one!
Sauce
¼ cup shortening
¼ cup flour
2 tablespoons chili powder
½ teaspoon oregano
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
2 cups water
2 (8.00 ounces) cans tomato sauce
3 teaspoons beef bouillon granules Enchiladas
1 ½ lbs ground beef
1 onion, chopped
salt
pepper
½ cup oil
1 dozen corn tortilla
enchilada sauce
6 ounces sliced olives
3 cups cheddar cheese, grated
1. In skillet put in shortening and melt, add flour and cook
just until lightly browned.
2. (be careful don't do it to long) Add seasonings making a paste.
3. Add water gradually then add tomato sauce and add beef granules.
4. Cook until thick stirring constantly.
5. In separate skillet, cook ground beef and onions until done.
6. Drain.
7. Salt and pepper to taste.
8. Place 1/2 cup oil in pan and heat.
9. Heat the tortillas in oil, one by one.
10. Dip the tortillas in the sauce.
11. Add 2 or 3 tablespoons ground beef mixture to each tortilla and a sprinke
of olives to each and a little sprinkle of cheese.
12. In a 9x13 pan spread a thin layer of sauce on bottom.
13. Roll up enchiladas and place in pan.
14. Cover enchiladas with remaining sauce and cheese and sprinkle with olives.
15. Bake in oven at 350* degrees for 30 minutes.