Shoot From The Hip Burger Bites
Makes 2 dozen.2 tube (16.3 oz.) large refrigerated buttermilk biscuits
1/2 pound ground beef, cooked and drained. Season with Cowboy Flavor Seasoning to taste
1/2 cup shredded Swiss cheese
1 egg
1/2 cup milk
1/2 tsp. dried basil leaves
1/4 tsp. Cowboy Flavor Seasoning
Separate each biscuit into five equal pieces.
Press into the bottom and up the sides of 24 ungreased miniature muffin cups.
Fill each cup with 2 tsp. cooked hamburger and 1 tsp. of Swiss cheese.
In a small bowl, combine the egg, milk, basil and seasoning. Spoon about 1 1/2 tsp. into each cup on top of the meat and cheese. Bake at 375 for about 20 minutes or until edges are golden brown. Let stand for about 5 minutes before removing from pan.
Serve warm.
Watermelon Salad With Feta Cheese Crumbles
Serves 8-101/2 cup chopped red onion
Juice from 2 limes
4 cups cubed seedless watermelon
1/4 cup pitted Kalamata olives, halved
1/4 cup chopped parsley
1/4 cup chopped fresh mint
1/4 cup feta cheese crumbles
Combine everything except the cheese and chill for at least 1 hour. Sprinkle with crumbles just before serving.
Buttero Skillet Lasagna
Serves about 6-81 pound ground beef
1 stick pepperoni, diced
1 can (14.5 oz.) stewed tomatoes, undrained
2 eggs slightly beaten
1 1/2 cups ricotta cheese
4 cups of your favorite Italian spaghetti sauce
1 9 oz. package no-cook lasagna noodles
1 cup shredded part-skim mozzarella cheese
In a large skillet, cook the beef and drain. Transfer to a large bowl and add the tomatoes. In a smaller bowl, mix together the eggs and ricotta cheese.
Place 1 cup of the meat mixture into a large skillet and spread evenly. Then layer 1 cup of the ricotta mixture, 1 1/2 cups of the sauce and half of the noodles. Repeat the layers and top with the sauce. Bring to a boil and reduce heat and cover and simmer for 15 minutes or until noodles ate tender. Remove from heat and sprinkle with mozzarella cheese and let stand until cheese is melted, about 2 minutes.
Rib Stickin’ Potato Pie In A Hamburger Shell
Makes 6 servings1 package instant cheesy scalloped potatoes
1 12oz. bottle of chilli sauce
1 Tbsp. Italian seasoning
1/2 cup dry bread crumbs
1/4 cup yellow onion, chopped fine
1 garlic clove, minced
1 lb. ground beef
1 can mushroom stems and pieces drained
1 small can minced black olives
Prepare potatoes according to package stove top directions, cook until tender, and set aside.
In a small bowl, mix together the chili sauce and seasoning.
In a large bowl combine the beef, bread crumbs, onion, garlic and 1 cup of the chili mixture and mix well.
Press into and up the sides of a pie dish. Bake at 350 for 15 minutes and drain. Scatter the mushrooms and olives on the bottom of the meat shell and add the potatoes. Bake for 10-15 more minutes or until potatoes are golden brown. Heat the remaining sauce, and serve on the side.
La Bella’s Shepherd’s Pie
Makes 6-8 servings1 1/2 lbs. ground beef
1 large yellow onion, chopped
1/2 tsp. Cowboy Flavor Seasoning
2 cans French cut green beans, drained
1 24 oz. jar of your favorite spaghetti sauce
Mashed potatoes for 10 servings (you can use instant potatoes prepared or use leftovers)
Season the ground beef and fry with the onion over medium heat until beef is just done and onion is tender. Drain off the excess fat.
In a casserole or a 12 inch dutch oven, starting with the beef and onion, layer on the string beans,
pour the spaghetti sauce over the beans and then spread the potatoes over the sauce.
Cover and bake in a 350 oven for 35-45 minutes or until hot in the center.
Serve with a crispy green salad.
My kids loved this as they were growing up and still do today! Quick and easy, nutritious too.
Texas Tornado Cake
1 1/2 cups sugar2 eggs
2 cups fruit cocktail, including syrup
2 tsp. baking soda
2 cups all purpose flour
Mix all together and pour into a greased and floured 12” Dutch oven or a 9x13 baking dish.
Mix together:
½ cup brown sugar
1 ½ cups chopped walnuts or pecans
Sprinkle over the top of batter.
Bake at 325 for 40 minutes.
Spread icing on cake while it is hot.
Icing:
1 stick butter
1 cup brown sugar
1/2 cup evaporated milk
1 cup flaked coconut
Combine all in a sauce pan and boil for 2 minutes. Spoon over cake as soon as it comes out of the oven.
Happy Trails,
Billy and Sue