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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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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Chinese Vegetable Soup

Contributor: Gloria Phister
2002 Cowley Cookbook

1 lb ground beef
1 package Hamburger Helper mix for Rice Oriental
6 cups water
1 T + 1 tsp soy sauce
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp pepper
1/2 cup sliced radishes
1/2 cup diagonally sliced green onions
2 T dry sherry, optional

Cook and stir ground beef in Dutch oven until brown; drain. Stir in rice, sauce mix, water, soy sauce, ginger, salt and pepper. Heat to boiling, stirring constantly. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in green onions, radishes and sherry.

Makes about 8 cups of soup.  High Altitude (3500 to 6500 feet) increase simmer time to 30 minutes.

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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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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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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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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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Hunting Camp Beans

Contributor:  Donna Monk
CC Original

"Can keep on the warm camp stove until the hunters return.  If they're not back in 3 days, start a new pot."

1-2 lbs ground beef or elk
3/4 lb bacon, cut in small pieces
1 large onion
2 can pork and beans
2 cans kidney beans (drained)
1 can lima beans (drained)
1 cup ketchup
1/4 cup brown sugar
3 T white vinegar
1 T Liquid Smoke
1 tsp salt
Dash pepper

Brown ground meat and bacon in pot and add the rest of the ingredients.


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Spanish Meatballs

Contributor:  Mae Robb
CC Original

1 lb ground pork
1 lb ground beef
1 lb ground veal
1 tsp salt
1 can tomatoes
1 onion
1 T flour
1/4 tsp pepper

Mix meat and seasoning, forming into small balls which are dropped into 1 quart boiling water.  Add the tomatoes and whole onion.  Simmer until ready to serve.  Thicken the gravy with 1 T flour ixed in cold water.

Note:  A good recipe for a waterless cooker or crock pot.

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Minute Meatloaf

Contributor:  Peggy Rasmussen
CC Original

"These are quick and good."

1 lb ground beef
1/2 large onion
1 tsp salt
1/2 cup fresh bread crumbs
1 can undiluted vegetable soup

Combine, form into balls and bake in muffin tin at 350 degrees for 15 minutes.

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Tater Tot Casserole

Contributor:  Ann Bridges
CC Original

"A delicious and nutritious meal."

1 lb ground beef
1 egg
Evaporated milk
(add any meat stretcher)
season with Lipton onion soup

Make mixture into small meat balls and brown on all sides.  Layer meatballs and tater tots in casserole dish.

Combine:
1 can cream of chicken soup
1 can cheddar cheese soup
1 1/2 soup cans milk

Pour over casserole and cover.  Bake at 350 degrees for 45 minutes.

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