Fail Proof Roast and Gravy

about 2 lbs Beef or Pork Roast
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 envelope Brown Gravy
water

1. Preheat oven to 350. place roast in a heave oven-safe pot with a lid. You can use any size or type of roast. The only things that changes is the cooking time.
2. After the roast is in the pot, add just a bit of water (should be come about 1/2 inch up the side of the pot. I used about 1 cup. Then, salt and pepper the roast. Go easy on the salt because the salt in the gravy mix. In a small bowl, combine the two soups and the packet of gravy mix.
3. After the soup and gravy are mixed together, pour the mixture over the top of the roast. Make sure the roast is completely cover with the mixture.
4. Cover with a lid, and place in the oven for 2 hours or more to start. The roast should be fork tender when done so if you need to cook it longer, do it. The key is that it's done when it's fork tender so keep checking it once you pass the 2 hour point. Serve.
5. You can cook it in a pot and cook on the stove, in a crock pot or a dutch oven.
   

A Cowboy's Favorite Sandwich

2 to 3 pounds cube steak (tenderized round steak that's been extra-tenderized)
1 large onion or 2 small/medium onion
4 large biscuit, bread or French bread
Butter
Lawry's Seasoned Salt
Worcestershire Sauce
Hot Sauce

-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry's
-Heat 2 tbs butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add Worcestershire sauce to taste, 5 to 6 shakes hot sauce, and 2 tbs butter. Add cooked onions. Stir to combine.
-Butter halved bread and brown on skillet.
-To assemble, lay bottom half of bread  on plate. Place meat mixture, followed by a spoon full of juice from the pan. Top with other half of roll, cut in half, and devour!

+A lot of time a cowboys family lives to far from the store to just zip on down and pick up a bag of French Roll. In the picture above I used a biscuit recipe, but instead of cutting round, I used my pizza cutter and cut them long so that I could then cut in half to put my meat mixture in. Or you could use your light bread recipe and forming the dough to look like French/Deli Rolls

+In this recipe I added green chili strips which I think added extra flavor. Your choice.

Spanish Style Chicken and Dumplings

1 quart of chicken stock
2 tbls oil
3/4 lb chorizo, casings removed and chopped or crumbled
1 lb boneless skinless chicken thighs or breast tenders, diced
3/4 pound medium to large white mushrooms quartered(I just used sliced can mushrooms
1 medium onion chopped
2 to 3 large garlic cloves chopped (I just used garlic salt)
salt and pepper to taste
2 tbs of flour
1 small box biscuit mix to make the dumplings (I just used from scratch dumpling recipe)

In a large deep skillet with a lid or a Dutch oven heat oil over medium heat. Add the chorizo and render and brown for about 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onions and garlic as you chip them and add the salt and pepper to taste. Mix up the biscuit mix. While the liquid is boiling drop the biscuits in small mounds onto the chicken soup. Put on a good fitting lid, turn down heat to low and cook for about 15 min.

Ladle into a shallow serving bowls and serve.

+I add some egg noodles in the soup before I added the dumplings all is good. Your choice.

Fried Rice

Cook ahead of time 2 cups of rice which will in the end make about 4 cups.

In a skillet fried about a 1/2 pound of bacon cut up.

When it is done add chopped onion, celery or any fresh vegetables . stir fry in pan until translucent.

In a separate pan scramble 2 to 3 eggs until dry and crumbly.

Add rice and scrambled eggs to your Bacon, onion and vegetables mixture.

Season with salt and pepper and soy sauce to your taste (opt)

Red Chili Bowl

1 lb of stew meat
salt, pepper and garlic salt to taste
flour
1 to 2 tsp of red chili powder
pinch of orgeno (opt)
Potatoes
Corn
Cheese
Green onion

In a skillet brown meat, season with seasons, when all the red is gone take some flour and sprinkle in your meat to make a gravy at this time add chili powder and orgeno, add water enough so that it is thickened slightly. Let this simmer on low heat to let the meat get tender.

Mean while peel potatoes and fry in a frying pan until they are soft. As many as you would like. When they are done you layer in a bowl the following----

Cooked potatoes
sprinkle on some corn
chili meat mixture
sprinkle on some cheese
and then top with green onion.

This is a recipe that my Grandmother Alice fixed many times for us. To bad she did know that she had a money making recipe. She could have bet Kentucky Chicken to the punch. They have a chicken bowl on their menu. Granny would have been a rich women.

BBQ Chicken Braid

1 recipe French Bread Rolls (Sometimes when I make bread I use part of that dough, or you can use frozen dough that you get at the store, all work great.

2 cups shredded, cooked chicken (I have used bottled or canned chicken works just the same, just drain off the juice.

1 red onion

1 1/2 cups barbecue sauce

1 cup shredded mozzarella cheese

1 cup shredded sharp cheddar cheese

Preheat oven to 400 degrees

After the French bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11x12 in rectangle.

Using a pizza cutter, knife or scissors, cut 1-inch strip in toward the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Finish with more barbecue sauce if you want. (I did). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Place the braid on a baking sheet and let rest for 15 min. While it is resting, following the same steps above for the second portion of dough. (If you want more). Bake the braid for 15-20 min. until golden brown and bread is baked through. Remove from oven and bake the second braid if you made one.

Let the braid rest for 5 min. Using a serrated knife, cut braid into sections and serve warm.

Note-----You can use the same method only use shredded beef or pork or both. Useing Green chili sauce, or red chili sauce instead of BBQ Sauce. I add Green chili and Jalapenos along with the onions. Good)

Stuffed Cabbage Rolls

8 large cabbage leaves
1 lb ground beef
1 1/2 cup bread crumbs
1/2 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
Dash of garlic salt

Cook cabbage leaves in boiling water for 5 min. drain. Combine remaing wrap with a small amount of meat mixture and roll up with cabbage leaves. Pour soup in skillet add cabbage rolls. Cover bring to a boil simmer 35 min. Spooning sauce over occasionally.

Chicken Sauce for Hawaiian Haystacks

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed, I have used chicken that I have bottled)

2 tbs butter

1/2 onion finely chopped

3 cloves garlic finely minced

1 tsp salt

1/2 tsp pepper

1/4 cup flour

2 cups milk

1 cup chicken broth

In an large skillet melt the butter over medium heat and add the onion and raw chicken (If using leftover cooked chicken, or bottled chicken don't add it to the skillet now, you'll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 min. Add the garlic and cook for about one minute, stirring, until frangrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one min. - this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and ring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, or bottled add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 min.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chowmein noodles.

Taco Soup

1/2 lb ground beef

1/2 cup chopped onion (or 1/4 cup dried onion)

1 15 oz can chopped tomatoes

1 15 oz can kidney beans

1 15 oz can pinto beans

1 15 oz can navy beans

1 15 oz can hominy

1 8 oz can tomato sauce

1 pkg taco seasoning mix

opt. green chili to taste

In a heavy saucepan cook ground beef with onion. Drain off fat. Then add ingredients in order listed. Simmer together for 20 min.

You can also make this in the crock-pot. First brown ground beef and drain the grease. Then add remain ingredients into a crock-pot and cook on low for 4-6 hours

Serve with longhorn cheese and corn chips

Skillet Lasagna

1/2 pound ground beef

1 small onion

garlic salt to taste

1 1/2 cup diced tomatoes, undrained

1 1/4 cup water

1 8 oz can tomato sauce

1 tbs dried parsley flakes

1 tsp dried basil leaves

1 tsp dried oregano leaves (If you have the dried flavoring I have just used Italian season, it has everything in it.)

1 tsp salt

2 1/2 cup bow tie pasta, uncooked (I have used regular flat noodles)

1 cup cottage cheese

1/4 grated Parmesan cheese or to your like

dash pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce and seasoning and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 min. or until pasta is tender, stirring once. Drop cottage cheese on the top. Cover, add your Parmesan cheese and pepper to taste. Cover and cook for 5 min.

Cowboy Casserole using leftover Roast Beef and Potatoes

Preheat oven to 350 degrees F.

Pototoe layer:

leftover mashed potatoes. (if you only have potatoes leftover from your pot roast you can just place them in the bottom of your dish, vegies, meat, soup and biscuit mix)

Pot Roast Layer:

Using leftover pot roast with gravy. ( if I didn't have gravy I have used 1 can of cream of mushroom soup)

Biscuit Layer:

Combine 2 cups of biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit dough like pancake batter.

Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving

This is a good way to use up your leftovers.

Potatoe Soup

6 potatoes, peeled and diced
1/2 onion chopped
1/2 lb bacon
1 can green beans
milk
butter

cut up bacon and brown, when brown add onions. When onions are tender add cubbed potatoes and a little salt. Add enough water to cover potatoes. When potatoes are done add the whole can of green beans. Add enough milk to make it creamy. Add about 2 tbs of butter. Make your final seasons with salt and pepper.

This recipe was given to me by my Grandmother Alice Despain

Meat Loaf

1 lb ground beef
salt to taste
pepper to taste
garlic salt to taste
1/2 cup quick oatmeal
1 can tomato sauce
1/2 chopped onion
1/2 cup chopped green chili
1 egg

Mix all together season bake 350 for about 1 hour. The last 15 min. pour some tomato sauce on the top. Good served with baked potato and veggie.

Cheese Noodles

1 cup cottage cheese
1 cup sour cream
1/2 grated onion or dehydrated
1 tsp Worcestershire sauce
1/2 to 3/4 tsp garlic salt
1 (6 oz package) eggs noodles cooked
1 cup grated Parmesan

Preheat oven to 350

Mix together cottage cheese, sour cream, grated onion, Worcestershire sauce and garlic salt. Add noodles and place in a greased casserole. Sprinkle top with grated Parmesan cheese. Bake for 45 min.

Chalupa

3 lbs pork or beef roast (I have even used bottle elk)
2 pods of garlic chopped
1 tbs cumin
1 small can chopped green chili
1 tbs salt (or to taste)
2 cups pinto beans
2 tbs chili powder
1 tsp oregano

Fry Bread or Flat Bread (For this recipe I cooked the fry bread with little or no oil. Kind of like a thick flour tortilla)

Put all ingredients in a large pan. Except for flat bread. Cook covered over low heat and add water as needed. After about 6 hours take meat off bones and break up roast. Cook with lid off until thick, about 1 hour. Serve over flat bread and top with grated cheese, shredded lettuce, chopped green onions, diced tomatoes and hot sauce if desires.

Note--If you are using bottle meat you need to use beans that are already cooked. Mix altogether and simmer until it thickens. This mixture is also good served on Fritos in stead of Flat bread.

Sheppard Pie

1 lbs ground beef
1 can green chili
1 can tomato sauce
1 can green beans
onions chopped
red chili powder to taste [opt]
Mash potato

In a cast iron skillet brown meat, add onions cook until done.
Season with salt, pepper and garlic salt add..
green chili, tomato sauce, green beans
add red chili powder to the desire hotness remember that you have green chili as well.
Place in a casserole dish on the top place your mash potato on top, (this can be leftover potatoes or mash potatoes from a box.) add a little cheese on the top. Place in a 350 oven until it is hot and bubbly.

Pizza Dough

2 cups of warm water
2 tbs yeast
1 tbs sugar
dissolve the above

Add 1 1/2 tsp salt
5 cups flour

Mix until workable with hands. Will make 2 17" pizza crust. You don't not have to let this dough rise, you can start working with it as soon as it is done.

I like to make pizza in my cast iron pans.
Melt a little butter in bottom of pan, sprinkle corn meal in bottom.
Place you pizza dough in the bottom and spread with finger until it is the size of your cast iron pan.
I brush a little oil or butter on top of the dough sprinkle a little garlic salt and Parmesan cheese. Add my cheese next then veg and meat in that order. Then place my sauce on the top. That way the cheese doesn't burn.
When the pizza is done I then add a little cheese on the top until it is melted.

My family loved it.

Swedish Meatballs

1/2 bup bread crumbs
2/3 tsp salt
1/2 tsp nutmeg
1 egg
1/8 tsp pepper


Add to 1 lb of hamburger. Shape into balls. Brown in a skillet after browed remove meatballs with dripping make a gravy. Season gravy with salt and pepper, add meatballs and simmer low until done.

I got this recipe from Aunt Jean Despain Porter (My dad's sister)

Chicken and Rice Casserole

2 cups of chicken (cooked)
2 cups min rice or 2 cups of regular cooked rice
graded cheese
2 cans of mushroom or chicken soup
2 small pkg broccoli cut up

Mix in bowl with a handful of cheese put in casserole dish and top with cheese. Bake 350 for 30 min with min. rice 350 for 20 min. with regular rice.

Meat and Potatoe Casserole

In bottom of pan rub with butter. Layer potatoes that have been sliced, onions and meat (you could use hamburger or stak) Salt and Pepper as you go top with 1 can mushroom soup and 1/2 can of water.

Bake 350 for 1 hour or until done.

A favorite of my mother, Mable Porter Despain