Taco Bean Soup

Contributor: Lois Beddes
2002 Cowley Cookbook

1 1/2 lb hamburger, browned.

add:

1 quart whole tomatoes
1 medium  chopped onion
1 can kidney beans
1 can corn
1 large can tomato sauce
1 envelope taco seasoning

Put all in large pan and simmer for about 1 hour, stirring often.  It sticks easily.

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French Oven Stew

Contributor: Marlene Jones
2002 Cowley Cookbook

1 1/2 - 2 lb. stew meat, cut into 1-inch pieces
8 carrots, cut in slices
6 medium potatoes, cut up
4 stalks of celery, cut up
1 T sugar
1 1/2 T salt
1/2 tsp pepper
1 can tomato soup
1 can cream of mushroom soup
2 cans water
2 medium onions, chopped

Put in 4-quart casserole dish or roaster. Cover and bake at 300 degrees for 3 1/2 to 4 hours.

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Taco Stew

Contributor: Debbie Fowler
2002 Cowley Cookbook

1 lb. hamburger
1  medium onion, chopped
1 can tomato soup
1 can corn, undrained
1 can pinto beans in chili sauce
1 can Rotel tomatoes
1 envelope taco seasoning
1 cup water
Crushed tortilla chips and shredded jack cheese

In large pan cook beef and onion, drain fat. Stir in everything but chips and cheese.  Simmer uncovered for 45 minutes.  Serve with chips and cheese.

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Hamburger Soup

Contributor: Ann Bridges
2002 Cowley Cookbook

1 to 1 1/2 lb hamburger
2 cups cubed potatoes
3 medium carrots, diced
2 T minced parsley
3/4 cup celery, diced
1 tsp sugar
2 cups canned tomatoes
2 medium onions, chopped
1 large bay leaf, crushed
1 small garlic button, chopped
1 tsp Worcestershire sauce
1 1/2 quart water
3 1/2 tsp salt
1/4 cup raw rice or barley
1/8 tsp pepper

Brown hamburger. Add remaining ingredients in large kettle, including water, and bring to a boil. Simmer several hours with lid on. Serves 6-8.

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Cheeseburger Soup

Contributor: Debbie Fowler
2002 Cowley Cookbook

1/2 lb ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 lbs)
1/4 cup flour
1/2 lb processed American cheese, cubed
1 1/2 cup milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour cream

In a 3-quart saucepan, brown beef; drain and set aside. In the same pan, saute' onion, carrots, celery, basil and parsley in 1 T butter until vegetables are tender, about 10 minutes.  Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt the remaining butte.r Add flour; cook and stir for 2 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts (do not boil). Remove form heat; blend in sour cream.

Yields 8 servings (2 1/4 quarts)

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Chili

Contributor: Gloria Phister
2002 Cowley Cooikbook

2 lbs ground beef
2 cans (regular) chili beans
2 cans stewed tomatoes, chopped up
1 onion, diced
1 large can (quart) tomato juice
1 T chili powder (to taste)

Brown the meat and drain. Chop the onions and tomatoes. Mix all ingredients. If in a hurry, cook on stove until boiling and heated through. Best if cooked in the crock pot for 4-6 hours. Freezes well.

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Taco Salad

Contributor: Sylvia Gams
2002 Cowley Cookbook

Fry 1 1/2 lb. of extra lean hamburger with onion. Drain grease and add 2 cans (16 oz size) tomato sauce with seasoning mix.  As this mixture simmers for about 45 minutes, begin to prepare your salad.

Shred heat of lettuce into small pieces. To that add small pieces of chopped celery and green pepper. Toss in a 4 1/2 oz jar of sliced mushrooms and 1 small can of chopped ripe olives. Next, crush 1 package of taco chips with a rolling pin, then add to the salad. Toss well.

Place salad on individual plates and spoon a heaping size of the hot hamburger mixture over the salad. Sprinkle with grated American cheese.

Truly a delightful meal, as you will know by the compliments you will receive. 

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Texas Salad

Contributor: Enid Sanderson
2002 Cowley Cookbook

1 lb. ground meat
2 T chili powder
1/4 tsp pepper
1 tsp salt
garlic salt
3 tomatoes
5 green onions
1/4 head lettuce
1 package Fritos
grated cheese

Brown meat, adding small amount of water. To this, add chili powder, pepper, salt and sprinkle liberally with garlic salt. Let moisture simmer out of meat. Keep meat warm until ready to serve.

In large bowl, cut up tomatoes, onions and lettuce (use more lettuce if desired).  Combine two mixtures just before serving and add Fritos. Top with lots of grated cheese.

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Calico Beans

Contributor: Sharon McCracken
2002 Cowley Cookbook

1 can kidney beans-drained
1 can butter beans-drained
1 can pork 'n beans
1 cup brown sugar
1 cup ketchup
2 T vinegar

Brown onion, 1/2 lb bacon and 1 lb hamburger. Add all ingredients and bake for 1 hour

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Mexican Casserole

Contributor: Josephine Crosby
2002 Cowley Cookbook

Brown 2 pounds hamburger and chopped onion. Season with taco seasoning.  Put hamburger and one package of crushed tortilla chips.  Add 1 can (#10) chili beans. Put small jar of salsa in.  Add 1 can enchilada sauce and one can each of cream of mushroom and cream of chicken soups. Grate two cups or so of cheese; stir all this in large bowl.

Put in crock pot or bake in oven.

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Chinese Stew

Contributor: Shirley Busteed
2002 Cowley Cookbook

1 lb. hamburger
1 medium onion, chopped

Brown in a little bit of olive oil. Then add:

1 1/2 quarts water
3 carrots, diced
3 stalks celery, diced
1 quart tomatoes, blended

Season with salt, pepper and Accent. Then add:

1-14 oz. can chow mien vegetables
1 can water chestnuts

Simmer very slowly for about 1 hour so that flavors mix. That's all--it's not hard to make and tastes great on a cold day.

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Spoon Burgers

Contributor: Gaye Marchant
2002 Cowley Cookbook

Make bread dough (may use your own recipe if desired)

1 1/2 cup water
2 T powdered milk
1 1/2 tsp. yeast
3 cups bread flour
3 T sugar
2 T butter

Let rise about 60 minutes

Filling:

1 1/2 lbs ground beef
1 T onion
salt and pepper

Cook and brown beef and onion. Add 1/2 catsup (enough to coat the beef well, not sloppy).  Roll out 1/2 of dough and stretch to fit a large cake pan. top with beef mixture.

Sprinkle with:

1 cup grated mozzarella cheese
1 cup cheddar or American cheese

Roll out remaining dough; stretch over top. Tuck in edges, brush with butter. Let rise about 25 minutes.

Bake at 375 degrees for 25 minutes.

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Stuffed Meatballs

Contributor: Gloria Phister
2002 Cowley Cookbook

Mix together:

1 lb. hamburger
1/4 cup evaporated milk
salt and pepper to taste

Dressing:

1 package seasoned bread cubes
chopped onion
1/3 cup margarine, melted
hot water

Form stuffing into balls, cover with hamburger mixture.  Mix together the following sauce:

1 can mushroom soup
1 T Worcestershire sauce
1 T catsup

Bring to a boil; pour over meatballs.  Cook at 350 degrees for 45 minutes in uncovered pan.

Note: When balls are ready to cook they should be about the size of an orange. This recipe should make about 5 or  6 meatballs.

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Hamburger Rolls

Contributor: Gaye Marchant
2002 Cowley Cookbook

1 1/2 lb. regular ground beef (not lean)
2 T chopped onion
salt and pepper to taste
1 recipe baking powder biscuits or use Bisquick

Brown beef and onion, salt and pepper.  remove beef from pan and save grease to make gravy. Roll out dough 9x12" cover with cooled beef.  Roll as for cinnamon rolls. Slice and place on greased cookie sheet.  Bake at 375 degrees for 20-25 minutes.

Gravy:  Add flour to oil in pan; brown, add salt and pepper and enough water to make gravy.  Add 1/2 cup catsup. Serve over rolls.

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Sweet and Sour Meatballs

Contributor: Ruby Cozzens
2002 Cowley Cookbook

Mix together well:

1 lb. hamburger
1/4 cup  milk
1 medium chopped onion
2 slices bread, chopped in food processor

Make into egg-size balls and brown in small amount of oil.

Mix:
1/2 cup ketchup
1/2 cup water
2 T honey
1 T vinegar
1 tsp Worcestershire sauce

Mix and put over meatballs in a casserole dish. Bake for one hour.  Make a double batch of sauce and serve over mashed potatoes.

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Oven Fried Chicken (Skinless) or Chicken Fried Steak (Low-Fat)

Contributor: Josephine Crosby
2002 Cowley Cookbook

1 cup skim milk with 4 T vinegar
Shake 'n Bake (crispy or regular) (Also, corn flakes, mashed works; be creative)

Dip chicken/cube steak into the dry mixture, liberally coating both sides. Place on a pan that has been sprayed with cooking spray.

Bake at 350 degrees until pink is gone.

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French Bread Pizza

Contributor: Debbie Fowler
2002 Cowley Cookbook

1/2 to 1 lb ground beef or sausage
16 ounce can pizza sauce
8 ounce can mushrooms, drained
1 lb. loaf French bread
8 ounces shredded mozzarella cheese (2 cups)

Brown meat and drain. Stir in pizza sauce and mushrooms. Cut bread in half, lengthwise. Spread sauce over the top; sprinkle with cheese.  Bake at 400 degrees for 10-12 minutes.

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Oven Casserole Stew

Contributor: Debbie Fowler
2002 Cowley Cookbook

2 pounds cubed stew meat
1 1/2 - 2 cups diced carrots
2-3 medium potatoes, cubed
1 cup celery, diced
1/2 cup chopped onion
1 green pepper, chopped
6-8 fresh mushrooms, whole
2 cans mushroom soup
1 package dry onion soup
1 tsp salt
1/4 tsp. pepper
1/4 tsp. thyme
dash garlic
1/2 cup water

Put meat and veggies in pan; sprinkle seasonings and soup over top.  Cook, covered, at 300 degrees for 3 hours. At the end of 2 hours, check to see if more liquid is needed. If so, add.

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Spaghetti Pie

Contributor: Debbie Fowler
2002 Cowley Cookbook

6 ounces spaghetti
2 T butter or margarine
1/3 cup grated Parmesan cheese
2 well-beaten eggs
1 cup cottage cheese (o ounces)
1 lb ground beef or bulk pork sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1-8 ounce can tomatoes, cup up
1-6 ounce can tomato paste
1 tsp sugar
1 tsp. dried oregano, crushed
1/2 tsp. garlic salt
1/2 cup shredded mozzarella cheese (2 ounces)

Cook spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust.

In skillet, cook ground beef or pork sausage, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the mozzarella cheese on top. Bake 5 minutes longer or until cheese melts. Makes 6 servings.

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Hamburger Noodle Casserole

Contributor: Beth Sibbett
2002 Cowley Cookbook

1 lb. hamburger, browned in olive oil until crumbly.  Add:

1 1/2 cup sliced onions
1 crushed clove of garlic (or garlic powder)
2 quarts tomatoes
1-6 ounce can tomato paste
1-6 ounce can water
1 tsp Worcestershire sauce
1/2 tsp paprika
1 T salt
1 bay leaf
1/2 tsp Tabasco
1/8 tsp thyme
1/8 tsp marjoram

Bring to boil, remove from heat. Place half the mixture into a 2 1/2 quarter casserole. Add 8 ounces uncooked noodles and top with remaining meat mixture. Bake at 375 degrees for 45 minutes.  Sporingkle with Parmesan cheese

"I also bring to a boil in an electric fry pan, add uncooked noodles,cover and simmer until noodles are tender.  Works for me!" 

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