Family Favorite's

1 bunch celery – cut in ¼ in. slant cuts

2 onions – cut in half sliced thin

2 8 oz. pkg bean sprouts – fresh

1 lb. hamburg – cooked separate

1 32 oz Beef broth – enough to cover veggies

3 T. corn starch

4 T. soy sauce

2 t. ginger – fresh

1 t. garlic powder

Summary:

Cook hamburg.

Take chopped celery and onions in 8 qt. pan, cover with beef broth, and add soy sauce, ginger and garlic. Bring to a boil until veggies are fork tender. 

3 T. corn starch with 3 T. water mixed separately for slurry and add to pot. Add cooked hamburg and bean sprouts.

1 lb. elbows

4 8 oz. cheese - 2 sharp cheddar and 2 jalapeno

1 can cheddar cheese soup

4 tbps. flour

1 stick of butter

2 c. milk

Topping :

Sleeve of Ritz crackers - crushed

1 stick of butter

Summary:

Prep the cheese by cutting into smaller chunks or shred. 

Cooking

In a large pan add the butter and melt on medium heat. Add the flour and mix to make the roux. Stir on medium/medium high until flour is dissolved. Add the milk and mix well for about 5 mins; add cheese in batches while stirring; add canned cheese soup. Mix until fully combined and simmering.

Cook elbows al dente; drain and rinse with cold water to stop cooking.

Mix cheese sauce with the elbows and add to a glass casserole dish. 

For the Ritz topping, melt the butter in a pan with the Ritz. Cover mac and cheese

BAKE 350 degrees for 1 hour

1/2 c. red wine vinegar

2 c. water

10 pkts sweet and low

4 cans of regular beets whole drained and rinsed

1 med whole onion

optional: 

kidney beans 

apple cider

Summary:

Slice onion and add all ingredients to a resealable container. Stir well. Refrigerate overnight. 

3 lbs 80/20 hamburg

3 lbs lean ground pork

1 onion minced

3 celery ribs minced

1 T cooking oil

3 T. Bells seasoning

2 C chicken broth

1 t salt and pepper each

1 pkg Pepperidge Farm herbed stuffing (blue 14 oz bag) crushed

Directions:

Saute onion and celery in oil on medium heat until translucent. Add rest of ingredients (except crumbs) and mix. Cover and occassionally stir until meat is cooked. Remove from heat and add stuffing mix. Bake off to heat through in oven, Add turkey stock if too dry. Adding 1/2 C stock before baking

1 lb hamburg 

1 med onion diced

2 stalks of celery

1 28 oz. can of roasted diced tomatoes

2 cartons of beef broth

1 carton of chicken broth

1 16 oz. bag of mixed vegetables

3/4 C. Orzo

1 tsp garlic powder

1 tsp onion powder

2 bay leaves 

1 pkg of lipton onion soup mix

Directions:

Brown the hamburg. In an 8 quart cooking pot, sauté celery and onion on med heat. Add remaining ingredients except the Orzo. Simmer on low for 1 hr. Add Orzo and cook until tender.