Sloppy Joes

This tangy beef sandwich is easy and fast, making the perfect weeknight dinner.

As with any recipe shared by Sheryl, these are delicious and should be added to your menu asap.

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Sloppy Joes

To a large skillet, add:

1 lb ground beef

Cook over medium heat until browned and cooked through. Skim off rendered fat and season with:

1/2 tsp seasoned salt

1/4 tsp garlic powder

1/8 tsp ground red pepper

Stir in:

3/4 tsp Worcestershire sauce

3/4 tsp mustard

1 (8 oz) can tomato sauce

1/4 cup ketchup

2 Tbsp brown sugar

2 tsp vinegar

Simmer for ~10 minutes. Serve hot over Soft Pretzel Buns or Quick Hamburger Buns.

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Brenda’s tips:

• Serving size: 4 servings

• This recipe is delicious using either ground beef or chopped steak.

Pea and Carrot Casserole

There are a few casseroles that need to be added to any dinner menu rotation - this is one. It is:

• a Saunders family favorite

• a comfort food casserole

• a great hamburger recipe

Make this tonight and find a new favorite.

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Pea & Carrot Casserole

Step 1: Beef

To a skillet heated to medium, add:

1 lb ground beef

Brown beef, breaking it up as it cooks through. Then add:

1 (8 oz can) tomato sauce

1 tsp seasoned salt

1 tsp garlic powder

Fold together, set aside.

Step 2: Pasta & Veggies

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 cup carrots, 1/4” diced

Cook for 5 minutes. Then add:

1/2 tsp salt

8-10 oz pasta (egg noodles recommended)

Reduce heat slightly, to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended cooking time for best results

Then stir in:

1 cup frozen petite peas

Rest 1 minute, then drain through a colander. Return to pot. Stir in:

1 (16 oz) pkg cottage cheese

1 cup milk (or cream)

Set aside.

Step 3: Assemble & Bake

Spray a 13”x9” casserole dish with non-stick spray

In the prepared casserole dish, layer:

• 1/2 pasta & veggie mix

• 1/2 cup grated cheese

• 1/2 ground beef mix

Repeat. Cover tightly with aluminum foil.

Bake at 350F for 45-60 minutes. Serve hot.

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Brenda’s tips:

• Serving size: 4 to 6 servings

• Freezer option: this casserole can be fully prepared and assembled in a metal pan. Freeze instead of baking. Two hours before dinner: remove from freezer, place in oven and bake at 350F for 90 minutes (or until heated through).

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Window to B’s kitchen . . .

Oven Stew

Oven Stew

• Spray a 13”x9” casserole dish with non-stick spray

To the prepared casserole dish, add:

~1 lb potatoes, peel and cut into 1” cubes

~1 lb carrots, peel and slice into 1” slices

1/2 lb ground beef, cooked and drained

1 (10.5 oz) can cream of mushroom soup

1 cup beef broth

1/2 tsp seasoned salt

1/2 tsp garlic salt

Fold together. Cover tightly with aluminum foil. Bake at 350F for ~90 minutes. Casserole is done when the vegetables are fork tender. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Add steakhouse seasoning for alternate great flavor

• Substitute bouillon and water for the beef broth if needed

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Window to B’s kitchen . . .

Tater Tot Casserole

A comfort food classic, Tater Tot Casserole should be a part of every childhood.

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Tater Tot Casserole

• Preheat oven to 350F

• Prepare an 8”x8” baking dish, spritz with non-stick spray, set aside.

To a skillet, add:

1/2 lb ground beef

Cook over medium heat until browned and cooked through. Skim off rendered fat and add:

2 Tbsp onions, finely chopped

1 tsp garlic, minced

1/4 tsp seasoned salt

Continue to cook for about 5 minutes. Remove from heat and stir in:

1 (10.5 oz) can cream of mushroom condensed soup

1/2 cup sour cream

1 Tbsp Worcestershire sauce

Fold together and pour into prepared 8”x8” baking dish.

Sprinkle with:

1/2 cup cheese, shredded

In a single layer, place:

1 (32 oz) pkg tater tots

• Most likely will not use the full bag

Bake at 350F for 35-45 minutes, until tots are golden brown. Serve hot.

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Brenda’s tips:

• Serving size: 4

• Recommended to serve a hot vegetable as a side dish, or add 1 cup frozen veggies to the beef mixture

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Sheet Pan Haystacks

A great way to use leftover chili (or canned chili) for an easy weeknight dinner. This also presents beautifully as a party platter.

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Sheet Pan Haystacks

Prepare each item on the list and assemble on a sheet pan, following the example in the photograph or creating your own design:

1. Tortilla chips

2. Cheese, shredded

   • Optional: broil cheese and chips for 1 minute to melt the cheese

3. Chili: make or preheat as needed

   • Pressure Cooker Chili

   • Texas Chili

   • Big Batch Chili

   • Your favorite canned variety

4. Lettuce, chopped

5. Tomatoes, diced

6. Sour cream & green onions

Serve immediately.

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Brenda’s tips:

• Serving size: 4 to 8

• Optional additions:

  • Olives, sliced

  • Salsa

  • Guacamole

  • Cilantro, chopped

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Window to B’s kitchen . . .

Salisbury Steak

A great way to dress up ground beef, Salisbury Steak comes together using a short list of pantry staples for a decadent dinner.

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Salisbury Steak

Step 1: Prepare “steak” patties

• Begin preheating 9” or 10” skillet over medium/medium-high heat.

To a mixing bowl, add:

1/2 lb ground beef

2 Tbsp breadcrumbs

1 egg yolk

1 tsp ketchup

1/2 tsp mustard

1/2 tsp garlic powder

1/2 tsp seasoned salt

1/2 tsp Worcestershire sauce

Mix together, working the ingredients together with your hands until everything is evenly incorporated.

• Divide into 4 equal portions

• Compress and form each portion into a 2”-3” patty

Step 2: Sear

To the preheated skillet, add the prepared patties. Cook for 2-3 minutes until there is a crisp sear, then flip and cook an additional 2 minutes to sear the other side. Transfer patties to a covered dish. Use the skillet to make the gravy.

Step 3: Prepare gravy

Reduce heat to medium and to the same skillet add:

1 Tbsp butter

1/4 cup onions, minced

1 tsp garlic, minced

Sauté for 2 minutes, then add:

1 (6 oz) can mushrooms, drained

Continue to cook for ~2 minutes. Push everything to one side of the skillet. In the other side of the skillet, make a roux:

2 Tbsp butter

2 Tbsp flour

Whisk flour into melting butter while cooking for 2 minutes on medium heat. Stir together everything in the pan.

Whisking continuously, add:

1 1/2 cup beef broth

Once smooth, also add:

1 Tbsp ketchup

1 tsp Worcestershire sauce

Simmer for 1 minute, reduce heat to medium-low.

Step 4: Finish steaks

Transfer the seared ground beef steaks back into the pan with the gravy, cover and simmer on medium-low for 10-15 minutes.

Serve over mashed potatoes.

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Brenda tips:

• Serving size: 4

• This recipe is also delicious using fresh mushrooms, simply peel & slice before adding to the onions & garlic