Pinto's and Salsa Cassarole

This is my kinda cookin! Just by guess and by golly!

I took a whole lotta dried pinto beans and put them in a crockpot with about three times the water. (Just remember that the beans will more than double in size, so don't overfill.) I started them in the morning, without pre-soaking, on high and they were done in time to make this for dinner.

Once they were done, I put a bunch of them into an 9 X 9 inch pan, added a large jar of salsa (Black Beans and Corn, but that doesn't matter much.) Added about 1/4 lb. (by sight) of cooked hamburger with onion, and stirred it all up. 

Put it into the microwave to heat it through, and served it with Tortilla shells. Some wanted it rolled up like a burrito, some wanted the tortillas on the side. 

Served it with leftover potato salad from the night before.

I am pretty sure that tomatoes, lettuce, avacado, and extra onions would be good too, but we were super hungry and in a hurry, so we ate our plain.

Meatballs-70s Style

This recipe (just click on the title) comes from Retro-Food.com. I've used this same recipe for many years. Well O.K. now that I think about it... since sometime in the later part of the 70's! I Usually make about 144 meatballs at a time. Why 144? Because it seems that when you use 5 lbs of hamburger and adjust the other ingredients accordingly, you get 144 meatballs, almost every time! Huh! Who'd have guessed it? 

Freeze them in ziplock bags, and they are the greatest for my DH, who only likes hamburger. He just wants them heated up, with some kind of sauce with them. Or, you can pull them out, heat em up, and put in sandwiches, or (here's a thought) Spaghetti! I am brilliant, don't you think?

Another tip is that you can just pat these out onto the jelly roll pan, and cut em with your pizza cutter, and bake the same way. I suppose you get "meatsquares" that way, but they are just a little bit quicker. (Mostly I make meatballs, cause I'm a traditionalist when it comes to my meatballs.)

Southwestern Coleslaw

I haven't made this, but it looks like something that I'd like, and it would go great with the Pinto and Beans Dinner. Think I'm gonna have to try this.

Plus, with summertime coming up there is less chance of getting "the gift that keeps on giving" because there is no mayonnaise in the recipe.

Well we'll go swimmin' every day 

No time to work just time to play 

If your folks complain just say, 

"It's summertime" 

And every night we'll have a dance 

Cause what's a vacation without romance 

Oh man this jive gets me in a trance 

Because it's summertime 

Easy Mexican Rice

Easy Mexican Rice

1 1/2 tablespoon of vegetable oil

1 1/2 cup long grain rice

3 3/4 cups cold water

3 teaspoons salt

3 teaspoons garlic powder

1 cup of tomato sauce
2 strong shakes of hot sauce

In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to a boil. Cover and simmer until rice is tender.
Serves 6

Pinto’s and Cheese

Pinto’s and Cheese
1 can pinto beans, drained and rinsed
1 can refried beans
1 Tbl. Taco Seasoning (or whatever mexican seasoning you have)
1 can mild enchilada sauce
2 cups Cheese, shredded, divided

Take can of Pinto Beans, put into a 2 quart casserole. Mash with a potato masher. Add about 2/3 can of Enchilada Sauce. Sprinkle on Taco Seasoning and mix well. Add Pinto Beans and 1 cup cheese. Mix well and smooth out Bake in 350 oven for about 25 minutes. Pour the rest of the enchilada sauce over top, then top with the rest of the cheese. Put back into oven for about 5 minutes or until cheese melts completely. Serve with Tortilla’s.

Yield: 6 servings

Optional: Riverwalk Guacamole, Diced Tomatoes, Chopped Fresh Onions, Shredded Lettuce, Sour Cream, Avocado Slices, Tortilla Chips, Mexican Rice

Can also be heated in microwave instead of the oven.

WARNING: Riverwalk Guacamole is from over at "Mennonite girls can cook blog." These ladys can really cook up a storm. RSS Feed worthy stuff. I've gotta tell you that this guacamole is fabulous, and it doesn't need anything else with it. (No, I'm not kidding.) Just get out your spoon, sit down with a nice glass of limeade and scoop it up! (Well, if you must you can use Tortilla chips.)

Spanish Rice

Spanish Rice

6 Bacon Slices
1 Medium Onion Chopped Well
1 Small Green Pepper Finally Chopped
1 Can Cut Tomato's, 28oz
1 Cup Cold Water
3/4 Cup Long Grain Rice
1 Tablespoon Brown Sugar
1 Tablespoon Worcestershire Sauce
1 Teaspoon Salt + 1 Teaspoon Chili Powder
1 Pinch Fresh Ground Pepper
5 Drops Hot Sauce

In a large skillet cook bacon to a crisp. Lay bacon on paper towels to drain. Crumble bacon and set aside for later use. Save 2 tablespoons of bacon drippings and add finally chopped onion and finally chopped green pepper until tender but still crispy. Stir in can of tomatoes will juice, cold water, long grain rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper and drops of hot sauce, cover and simmer 30 minutes until rice is done. Top with bacon.

Sweet and Sour Hamburgers

Sweet and Sour Hamburgers

1 pound ground beef
1/2 cup oatmeal
1 medium onion, chopped
1 green pepper, chopped
1-1/2 tablespoons white vinegar
1-1/2 tablespoons brown sugar
1-1/2 teaspoons prepared yellow mustard
3/4 cup ketchup
1 large can crushed pineapple, drained, juice saved
2 Tablespoons cornstarch
salt and pepper to taste
6 hamburger buns (Buttery Bread Machine Buns)

Crumble the ground beef in a large skillet over medium-high heat. Add onion, green pepper, and oatmeal; cook and stir until meat is no longer pink. Drain excess grease, and stir in the vinegar, brown sugar, mustard, ketchup, drained pineapple, salt and pepper. Mix pineapple juice with cornstarch in a mason jar. Add enough water to make about 1/2 cup, if needed. Shake until smooth. Slowly add to simmering meat mixture while stirring. Continue simmering over medium heat for about 15 minutes. Serve on buns or over rice.

Hearty Tater Tot Casserole

Hearty Tater Tot Casserole

1 pound ground beef -- browned and drained

1 onion -- chopped

1 can cream of mushroom soup

1 can cream of chicken soup
 (or use two cream of mushroom soups)
2 cans cut green beans

2 cups sharp cheese, shredded

1 bag tater tots

Preheat oven to 350F. Place the browned ground beef and onion in a glass 9 X 13 inch casserole dish. Combine the two soups and green beans, and pour over beef. Cover evenly with the shredded cheese and top with tater tots. Bake for 40-45 minutes or until tater tots are cooked through and golden. You can substitute other vegetables, and other types of potatoes (french fries?) if desired.

Easy Chili - Crockpot

Easy Chili - Crockpot

1 pound ground beef round or chuck
1 cup chopped onion
8 cups cooked pinto beans
2 (14 1/2 oz.) cans tomatoes, drained
1 green pepper, seeded and coarsely chopped
2 cloves garlic, peeled and crushed
2 to 3 tbsp. chili powder
1 tsp. black pepper
1 tsp. ground cumin
salt, to taste

In a large skillet, brown ground beef with the chopped onion. Put the ground beef, onions, and other ingredients in a 3 1/2 to 5-quart slow cooker. Stir well. Cover and cook on low for 9 to 11 hours.

Serves 8.

Leftovers freeze well

Scalloped Potatoes with Smoked Sausage (Slow Cooker)

Scalloped Potatoes with Smoked Sausage (Slow Cooker)

16 ounces rope Smoked Sausage, sliced
8 to 10 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
salt and pepper, to taste
1 cup shredded Cheddar cheese
1 can (10 3/4 ounces) condensed cream of celery or cream of potato soup
paprika -- optional

Layer half of the smoked sausage, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then the shredded cheese. Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top then sprinkle with a little paprika, if desired.

Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.

Yield: 6-8 servings