Famous Recipes

Easy substitution to make Hamburger Helper Creamier - XP


QUICK AND EASY SUBSTITUTION TO MAKE RECIPE CREAMIER
If your skillet hamburger dry dinner kit needs help,
try substituting canned evaporated milk for fresh
milk.
The sauce will taste blended, rich and natural and
the noodles will stay coated with the sauce.

Tyler Morning Telegraph, Wednesday, September 27, 2000
Shared by Margo Messer

Famous Recipes

Easy Sausage Macaroni Supper Serves 6

1# mild Italian sausage or ground beef
1/4 c chopped green or red bell pepper
1/4 c chopped onion
2 c (about 8 oz) dry small elbow macaroni
2 c water
1 c evaporated milk
1 c chili sauce
1/2 c (2 oz) shredded mild cheddar cheese

Combine sausage, bell pepper & onion in large skillet.
Cook over medium-high heat til sausage no longer pink; drain.
Stir in dry pasta and water.
Cook stirring occasionally, for 2-3 minutes, or until mixture comes to a
boil.
Cover; reduce heat to low.
Cook, stirring occasionally, for 14-16 minutes or until pasta is tender.
Stir in evaporated milk and chili sauce.
Remove from heat; sprinkle with cheese.
Cover; let stand for 5 min or until cheese is melted.

Tyler Morning Telegraph, Wednesday, September 27, 2000
CFF Shared by Margo Messer

Famous Recipes

----- Original Message -----
From: Donna
To: CelebratingHolidays@yahoogroups.com

Corned Beef and Cabbage

Ingredients
1 large corned beef brisket
2 or 3 cans of cheap beer, e.g. MGD
a couple of dried chilies, perhaps serranos
1 or 2 teaspoons coriander seeds
1 or 2 teaspoons mustard seeds
a few dashes cinnamon
a few dashes of allspice
3 or 4 large potatoes, scrubbed and chopped in quarters
5 or 6 carrots, coarsely sliced
3 or 4 turnips, scrubbed and sliced
1 large cabbage, coarsely chopped
1 lb mixed beans

Directions:
Buy a corned beef brisket at your local supermarket. In a pot, pour 12
ounces of beer. Add a bay leaf or two, a dried red chile or two, a
teaspoon or two of coriander seeds, a teaspoon or two of mustard seeds,
a few dashes of cinnamon, a few dashes of allspice, and all the juice
from the corned beef pack. Put the corned beef on a steamer rack in the
pot and add water to bring the liquid level up to the bottom of the
rack.
Cover the pot and put it on some heat and bring the liquid to a boil.
Steam for several hours (it took me five hours for a 4 lb brisket) until
the meat doesn't feel rubbery when you stick a fork in it. Add water or
beer or both as needed to keep some liquid in the pot. [I usually steam
the corned beef over night.]
Remove the meat and slice. Remove the steamer rack. [I just leave the
meat in at this point. It's in no condition to slice.] Leave all the
otherstuff in the pot and put in some potatoes and carrots and turnips
or whatever. Add water [or MGD!] to cover and boil until the stuff is
cooked. Remove all the vegetables and potatoes. [I leave the potatoes,
carrots and turnips in.] Put the steamer rack back in and put in some
cabbage wedges. Steam them for about five to ten minutes, depending
on how crisp or soggy you like cabbage. [I use 15 minutes.] Serve.
Get out some beans which you have thoughtfully left soaking overnight
in water (I used white beans, red beans and black beans all mixed up).
Drain them and put them in a pot. Cover them with the liquid that you
have been using to cook the corned beef and cabbage and potatoes and
vegetables. The liquid should be about an inch higher than the beans.
Simmer for three or four hours or until the beans are as firm or as
mushy as you like them. The beans will not be ready with the rest of
the meal but, as the original poster noted, you can eat them reheated
the next day when the flavors have had a chance to "marry".

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