Milk Gravy

1/2 lb. ground beef, turkey or sausage
2 cups milk
3 Tbsp. flour
1/4 tsp. pepper
1/2 tsp. salt

Brown meat in skillet; drain, rinse & return to skillet. In a small bowl whisk the flour & seasonings into the milk. Pour into skillet with the ground meat and heat on medium heat, stirring constantly until thickened.

Gravy

Flour Gravy - from Quick & Healthy

1 cup cold broth, fat removed (chicken, turkey or beef)
2 Tbsp. flour
seasonings to taste
Kitchen Bouquet (optional)

Pour 1/4 cup broth in a covered container. Add flour and sake well to avoid lumps. In a small saucepan, combine remainder of broth with the flour mixture. Heat on medium, stirring constantly with a wire whisk, until thickened. Add a drop of Kitchen Bouquet if a darker brown color is desired.

Note: Use 3 1/2 Tbsp. of flour for one 14 1/2 oz. can of broth.


Cornstarch Gravy from Quick & Healthy

Use 1 Tbsp. cornstarch in place of flour and follow remainder above.

Note: Use 1 3/4 Tbsp. cornstarch for one 14 1/2 oz. can of broth.

Christmas Wreath

Melt together 30 large marshmallows & 1 stick margarine. Stir in green food coloring (probably 6 to 10 drops to get a darker color) & 1 tsp vanilla. Mix well.

In a large bowl measure 3 1/2 cups corn flakes. Pour marshmallow mixture over top & mix until corn flakes are coated well.

Spoon onto wax paper in the shape of a wreath.

I use a full strand of Twizzler's Pull & Peel & cut into pieces for the "holly berries". Then use several strands & shape it into a bow for the bottom of the wreath. You can also use red M&M's or Red Hots for the berries. Also for added color I use sprinkles all over the wreath.

I have also made this into "nests" for Easter. You can put in peeps & candy eggs.

Hawaiian Haystacks--crockpot style

Hawaiian Haystacks--Crockpot Style (from here.)

Notes: I only put the chicken, milk, butter, and soup in the crock pot. I used cream of chicken soup instead of cream of mushroom. I left the rest to add as toppings For toppings, we had: pineapple tidbits, green onions, slivered almonds, chow mien noodles, coconut, and shredded cheese.

3-4 Chicken breasts
1 1/2 Cups milk
1/4 Cup butter
1 Small can of crushed pineapple
1 Can cream of mushroom soup
1/4 Cup chopped Celery
1-2 Cups shredded cheese

Put all ingredients in crockpot, season with salt and pepper and cook on low for 6-8 hours. Cook rice seperately, then put chicken mixture on rice and top with chow mein noodles.
*Optional ingredients: almonds, carrots, parsley, mushrooms, green onions, coconut or chopped tomatoes.

Spaghetti Fiesta - from Sue

12 oz. fully cooked turkey smoked sausage cut into 1/2" pieces
4 tsp. margarine (Sue uses olive oil)
2 cups shredded cabbage
1 red or green pepper, sliced into strips
2 cups zucchini, cut into 1" strips
1 onion, sliced into rings
1 clove garlic, minced or 1/8 tsp. minced garlic
2 tsp. chicken flavor instant bouillon
3/4 cup water
1 tsp. thyme leaves
1/2 tsp. salt
1/2 tsp. pepper
2 cups cooked spaghetti (3 oz. dry)

Brown sausage in skillet briefly and then stir-fry cabbage in margarine. Add red pepper, zucchini, onion and garlic. Stir fry approximately 5 minutes. Stir in bouillon, water and seasonings and simmer 5 minutes. Drain cooked spaghetti and toss with sausage mixture. Serve immediately.

Fiesta Chili - from Faith

2.5 pounds ground chuck *

1 medium chopped onion

1 chopped green pepper

Chopped garlic **

1 can kidney beans ***

1 can black beans

1 can pinto beans

3 cans Red Gold diced petite chili tomatoes ****

1 package taco seasoning

1 package Hidden Valley Ranch dressing

1 can corn

1 can white or shoepeg corn

½ habanero pepper

Shredded cheddar cheese

Sour cream

Brown meat and drain. Mix canned ingredients with all others. Add ½ to 1 cup water to thin if necessary. Simmer for at least one hour.

Garnish with cheese and sour cream. Makes over 1 gallon.

I precooked the ground beef and then put it all in the slow cooker.

*I used just 2 pounds – seemed like plenty

**I used two small cloves

***I used chili hot beans

****The tomatoes I had were not “chili” tomatoes, just plain, which is why I used the chili hot beans instead of kidney beans

Cheeseburger Soup - from Joan

1/2 lb. ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter or margarine, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup all purpose flour
8 oz. processed American Cheese, cubed (I substituted 2% shredded mild cheddar)
1 1/2 cups milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup sour cream

In a 3-quart saucepan, brown beef; drain and set aside. In same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer 10 to 12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt & pepper. Cook and stir until cheese melts. Remove from the heat; blend in sour cream.