Cheeseburger Macaroni

1 lb ground beef or impossible burger

1 white or yellow onion, chopped

1 taco seasoning packet (use half for less kick)

1 can Rotel tomatoes with chilies

2 cups beef broth (or water)

1 cup elbow macaroni

2 T butter

2 T flour

3/4 cup milk

1 c shredded cheddar cheese

salt and pepper

1) Brown hamburger and onions in large skillet.  Drain the grease and return to pan.  

2) Stir in taco seasoning, tomatoes, beef broth and uncooked macaroni noodles.  Bring to a boil.  Reduce heat and cover with a lid.  Simmer 12-14 minutes or until macaroni is tender.  

3) In a small saucepan, melt the butter.  Add the flour and whisk 4`-5 minutes, and it will turn brown.  Add the milk slowly and whisk until thickened and smooth.  Remove from heat.  

4) stir in the shredded cheese and pour over the hamburger mixture.  Stir until combined.  Serve

I made this on 2/4/22, in West Virginia for myself and Bart.  We are waiting for Sprout to be born.  She will be named Cecelia Jeannette.  I thought this was a little more spicy than it needed to be, but for us it was fine.  If we were serving it to people who don't like spice I might use only half the can of Rotel, and half of the taco seasoning packet.  

White Chicken Enchilada Casserole

4 Chicken Thighs

1 cup chicken broth

1/2 can Rotel Tomato and Chiles

1 cup sour cream

1 can cream of chicken soup

1/2 cup milk or broth from cooking the chicken

2 tsp cumin

2 tsp Trader Joe Everyday Seasoning

2 tsp Adobo

2 cups shredded Monterey Jack or Colby Jack cheese

Tortilla chips to cover bottom of 13x9 pan

Optional toppings:

lettuce,

sliced olives,

avocado slices

Pressure cook frozen chicken thighs 25 minutes in chicken broth.  20 minutes if unfrozen.

Take chicken from pot and let cool.  Remove from bones and skin and shred.  

Use broth instead of milk or save for rice.

Preheat oven to 350.

Mix chicken, Rotel, sour cream, soup, broth or milk, and spices.

Spread tortilla chips on bottom of 13x9 pan.  Cover with chicken mixture.

Sprinkle cheese over the top.

Bake at 350 until hot, about 30 minutes.

Serve with optional toppings.

Grilled Salmon with Mango Salsa and Coconut Rice

2 skinless salmon fillets

3 Tbl sesame or olive oil

Zest of 1 lime

Juice of one lime

2 Tbl bottled lime juice 

3 coves garlic, minced or crushed

21 Seasoning Salute

1 1/2 cup coconut water

1 1/4 cup canned coconut milk

1 1/2 cup jasmine rice

1 large mango, peeled and sliced

1 avocado, peeled and sliced

3/4 cup bell pepper, red, yellow or orange

1/3 cup diced red onion or shallots

In a glass bread pan whisk oil, zest and juice from lime, 1 Tbl garlic and 1 Tbl 21 Seasoning Salute. Marinate salmon in pan, about 30 minutes per side. 

Broil salmon about 4 minutes per side, until internal temp reaches 130 degrees. 

Mix salsa with mango, avocado, pepper, onion, 1 Tbl garlic, 1 Tbl oil, bottled lime juice, and 1 Tbl coconut water. 

While salmon is marinating, make rice with coconut water and milk. Cook 20 minutes, fluff with fork. 

Serve salmon warm with rice and salsa. 

Baked Venison (or Beef) Tacos

This is meant for 2 people, as I'm trying to cut down on the leftovers.  This wouldn't make good leftovers anyway, because the crunchy tacos get soggy.
But you could make twice the filling, and freeze it or use it in chili or spaghetti.

1 Tbl oil (whatever healthy oil you choose - I like olive)
1/2 medium onion, diced
1 clove garlic, minced
1 Tbl taco seasoning (I mix my own, but you could use half a packet if you buy it ready-made)
1/2 can refried beans (original recipe calls for 1/2 can black beans, rinsed and drained)
1/2 lb ground venison or lean beef
1/2 cup chunky salsa (not too watery)
6 hard taco shells
3/4 cup shredded cheddar cheese

Toppings (optional)
chopped tomato
chopped lettuce
sliced olives
sour cream (yum, yum)
guacamole (ditto) or sliced avocados

Preheat oven to 400 degrees.  In a frying pan, on medium low heat, cook the onion and garlic in oil until softened, about 5 minutes.  Turn heat up to medium, and add meat and taco seasoning.  Cook until browned.  (I used canned cooked venison, so I just put it in to heat it up).  Add refried beans or black beans, and salsa.   ​Mix well and let cook for a couple of minutes so that the flavors can  meld and the mixture can thicken.  In an 8x8­inch baking pan, line up all the taco shells.​ ​Fill  each one with a couple of scoops of the beef mixture and pack down into the shell.​ ​Repeat  until all the shells are filled.​ ​Top each taco with shredded cheese.  Bake for 7­ 8 minutes (or  until all the cheese is melted).  Serve with your favorite taco toppings (tomatoes, lettuce,  olives, sour cream,guacamole,​ ​pico de gallo, hot sauce, or whatever you like!).

Chicken Noodle Thai Bowl

2 chicken breasts, sliced into cutlets, marinated in BBQ marinate with a vinegar vase, like Brooks
Grill.
Capellini Spezzati 22 pasta, 8 ounces
1 can chicken broth
1 can coconut milk
2Tble chopped pickled banana peppers
1 Tbls sliced lemon grass
1 Tbls minced ginger
1 Tbls minced garlic
Add more spices if you like.
Combine all and heat.

Venison Tortilla Casserole

I invented this, and Bart and Irene loved it.  Said I needed to write down what I did in my blog.

1 1/2 lbs venison cut into bite sized pieces. (could use ground meat)
1 can black beans
1 can cream of celery soup (could use cream of mushroom)
1 1/2 cups sour cream
taco seasoning
sliced banana peppers (a can of chopped chilies would substitute well)
shredded colby jack cheese
tortillas
3 Tbl minced garlic
olive oil or bacon fat
1 yellow onion, minced

Fry venison, onion and garlic in oil until browned.  Turn off and add drained black beans and sprinkle with taco seasoning.
Preheat oven to 375.
Mix soup, sour cream and peppers or chilies.

In a casserole dish, rip and sprinkle tortillas until about 2 layers deep.  Put half the meat and bean mixture over this.  Sprinkle with coating of shredded cheese. Spread with half the sour cream mixture.  Repeat.  Cover with another coating of shredded cheese.  Cook about 30 minutes, or until hot and bubbly.

Dutch Pancake with Veggies

from Jeannette
1/2 cup unsifted flour
1/2 cup milk
2 eggs
1/4 tsp salt

In bowl using mixer at medium speed, beat flour, milk, eggs and salt for 2 minutes until smooth..

Preheat oven to 450.  On lowest rack, heat 10" round casserole pan or oven-safe 10" skillet for 5 minutes.
Add oil to hot pan, tilting pan to coat bottom and side.  Pour batter into pan.
Bake 10 minutes.  Reduce temperature to 350 and bake 10 minutes more or until pancake is puffy and brown.  (As pancake bakes, it rises like a popover; as it cools, it will shrink slightly.)  Makes one pancake.
Make next part while pancake cooks:

Vegetable filling:
In 12" skillet over medium-high heat, melt 2 Tbl butter and 1 Tbl olive oil
Add 1 lb mushrooms, quartered
1 large green pepper, cut into 1 inch strips
2 cups sliced zucchini
Cook 5 minutes
Stir in:
2 cups sliced carrots, cooked and drained
1 cup sliced green onions
1 tsp dried savory leaves
3/4 tsp salt
1/8 tsp pepper
Cook until liquid evaporates, about 5 minutes

Reduce heat to low.  Stir in 1 1/2 c shredded Gouda cheese until melted.

Spoon filling into pancake.  Sprinkle with 1/2 cup shredded Gouda cheese.
Broil 6" from source of heat 1 to 2 minutes or until cheese melts.  Cut into wedges.  Makes 4-6 servings.

Hamburger Soup from Fran

1 lb hamburger, crumbled. and fried
1 onion, chopped and fried
1 quart water, with 3 beef bouillon cubes dissolved in it.
1/2 bag frozen mixed vegetables
salt and pepper

Combine all ingredients and heat to simmering
Add 1/2 box small pasta
Cook until pasta is done, and serve.

Tamale Pie in the Slow Cooker

Ingredients

• 1 pound ground turkey or beef
  
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1 can (11 ounces) whole kernel corn, drained
• 1 can (10 ounces) enchilada sauce
• 2 green onions, chopped
• 1/4 cup minced fresh cilantro
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 2 eggs
• 1 cup (4 ounces) shredded Mexican cheese blend
• Sour cream and additional minced fresh cilantro, optional

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
2. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
3. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.  Or put muffin mix on top and transfer to 400 degree oven for 20 minutes.
4. Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Yield: 8 servings.

Originally published as Slow Cooker Tamale Pie in Taste of Home August/September 2010, p 57

Nutritional Facts

1-1/4 cups (calculated without sour cream) equals 392 calories, 16 g fat (7 g saturated fat), 107 mg cholesterol, 1,149 mg sodium, 41 g carbohydrate, 5 g fiber, 21 g protein.

Szechwan Chicken with Cashews

I made this 2/25/88, also for Allen's 6th B'day, and again 5/4/94 as marked in the Betty Crocker International Cookbook.  The last entry says "no onion or peppers;  add 1/2 head bok choy and lean straw mushrooms.
2 whole chicken breasts, cut into 1/2 inch pieces.
1 egg white
1 tsp cornstarch1 tsp salt
1 tsp finely chopped ginger root (I grate it)
Dash of pepper
1 Tbl peanut oil
6 scallions (with tops), chopped (reserve 2 Tbl tops)
1 large pepper, cut into 1/2 inch squares
1 can (4 oz) button mushrooms, drained (reserve liquid) or straw mushrooms
2 Tbl Hoisin sauce
2 tsp chili pepper paste or 1 tsp chopped dried red pepper
1/2 cup chicken broth
2 Tbl cornstarch
2 Tbl cold water
2 Tbl soy sauce

Cut up the chicken.  Mix egg white, 11 tsp cornstarch, ginger root, soy sauce and some black pepper in a 2 quart glass bowl; stir in chicken.
Cover and refrigerate at least 30 minutes.
Heat 1 Tbl oil in wok or skillet until hot.  Stir fry cashews until light brown, about 1 minute; drain on paper towels.  Sprinkle with 1/2 tsp salt.  Heat 2 Tbl oil until hot.  Add chicken; stir fry until chicken turns white, about 3 minutes.  Remove chicken.  Heat remaining 1 Tbl oil until hot.  Add green onions, green pepper, mushrooms, hoisin sauce and chili pepper paste.  Stir fry about 1 minute.  Add chicken, chicken broth and reserved mushroom liquid; heat to boiling.
Mix 2 Tbl cornstarch, 2 Tbl water, and 2 Tbl soy sauce; stir into chicken mixture.  Cook and stir until thickened, about 1 minute.  Stir in cashews; garnish with reserved green onion tops.

Greek Pita Pizzas

Made this 5/2011 - It was delicious.

6 oz lean ground beef or venison
1/4 cup chopped onion
2 cloves garlic, minced
1 cup tomato sauce
1 tsp snipped fresh rosemary or 1/4 tsp dried rosemary, crushed
2  6 oz whole wheat or white pita bread rounds
1/2 cup shredded mozzarella cheese
1/2 cup shredded fresh spinach
1 small tomato, seeded and chopped
1/4 cup crumbled feta cheese
12 pitted kalamata olives, quartered

1. Preheat oven to 400 degrees.  In a medium, nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat.  Stir tomato sauce and rosemary into meat mixture in skillet.  Bring to boiling; reduce heat.  Simmer, uncovered, for 2 minutes.
2. Carefully split pita bread rounds in half horizontally; place pita halves, rough side up, in a single layer on a large baking sheet.  Bake for 3 to 4 minutes or until lightly toasted.
3. Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese.  Bake for 2 to 3 minutes more or until cheese is melted.  Remove from oven.  Top with spinach, tomato, feta cheese, and olives; serve immediately.  Makes 4 servings.

Meatloaf

Family Favorite!  Serve with mashed potatoes, monkey bread rolls, peas or green beans, and applesauce.
This seems to be an American food.  We didn't see it on offer in Europe at restaurants.  They would serve stew for comfort food.  Grandma Honey was famous for her meatloaf.  Leftovers are good sliced thin and made into a sandwich.  Or heat and slice and pour gravy over top.
Now there are various ways to make great meatloaf.  For instance, some stores sell a blend of beef, pork and veal called Meatloaf Mix, which seems ground finer than regular ground beef and is great.  But plain beef works fine too.  I wouldn't get the 80% lean as it will end up cooked in a pool of grease.
1 1/2 lbs beef or mixed ground meat.  I often do half beef and half venison.
3/4 cup oatmeal or bread crumbs mixed with 1 cup milk
1 egg
1 small onion fried with 1 minced garlic clove
1 Tbl Worcestershire sauce
1 Tbl Adobo con cumin
1/4 tsp Sage
1/4 tsp black pepper
Pour ketchup or BBQ sauce over the top.  You may want to cut a long slice along the top of the loaf so it cooks evenly.
Mix all ingredients and mound in a loaf pan.  Cook at 350 degrees F for 75-90 minutes.

Won Tons, Fried

This is a combination of two recipes, plus a few ingredients more.
1 pkg Won Ton Wrappers
1lb sweet Italien Sausage or pork sausage, fried and chopped or crumbled

While pork is cooking, chop finely and combine:
1 can bean sprouts
1 can sliced or diced water chestnuts
1 can sliced mushroom stems and pieces or fresh mushrooms
1 onion, chopped
1 Tbl garlic, minced
1 Tbl ginger, minced
1Tbl lemon grass, chopped
1/2 tsp Five Spice Powder
1 egg

In a small bowl combine:
About 3 Tbl cornstarch
1/4 cup soy sauce
Mix and add to vegetables
When pork is cooked, add veggies and cook 2 or 3 minutes more, until thickened

Heat oil to 380 degrees.
Put 1 tsp in each wrapper, wet slightly around edge and fold into triangle.
Pull two corners to overlap and press to seal.

Deep fry until light brown, 3-5 minutes

Empanadas

Fried Empanadas

Rated: Submitted By: CNCOOK Photo By: Abi G. Prep Time: 1 Hour Cook Time: 20 Minutes Ready In: 2 Hours 20 Minutes Servings: 24

"These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!"

INGREDIENTS:

4 1/2 cups all-purpose flour 1 1/2 teaspoons salt 1/2 cup shortening 1 1/4 cups water, or as needed 2 tablespoons olive oil 1 small onion, chopped 1 1/2 pounds ground beef

1 pinch salt 2 tablespoons paprika 1 tablespoon cumin 1/2 teaspoon ground black pepper 1/2 cup raisins optional.   Shredded Mexican cheese Chopped, fried mushrooms 1 tablespoon white vinegar 2 hard-cooked eggs, peeled and chopped or 2 fried scrambled eggs, chopped 1 quart oil for frying, or as needed

DIRECTIONS:

1.	In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
2.	Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in  the beef, mushrooms,and season with salt, paprika, cumin and black pepper. Cook, stirring  frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
3.	Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon  some of the meat mixture onto the center, add a pinch of cheese then fold into half-moon shapes. Seal edges by pressing with your fingers.
4.	Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time so you don't cool the oil down too much all at once. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 10/25/2013

Quinoa Tabbouleh

1 cup quinoa
1 1/4 cup low-sodium chicken or vegetable broth
6 Tbl lemon juice, divided
2 cups halved cherry tomatoes
Kosher salt and ground black pepper
2 cups finely chopped cucumber
3 scallions, finely chopped
1 clove garlic, minced
1/3 cup extra-virgin olive oil
2 cups firmly paced, fresh flat-leaf parsley, chopped
1 cup firmly packed, fresh mint leaves, shredded

Using a mesh strainer, rinse and drain the quinoa under cold water.
In a medium saucepan over medium heat, combine the quinoa, broth and 2 Tbl of the lemon juice.  Bring to a boil, then reduce to a simmer, cover and cook until all the broth is absorbed, 10 to 15 minutes.  When done, the grains will appear soft and translucent, and th germ ring will be visible along the outside edge.  Transfer to a shallow platter and spread evenly.  Let it coool.

Meanwhile, place the tomatoes in a colander or mesh strainer.  Sprinkle the tomatoes lightly with salt and set over the sink or a bowl and let drain for 10 minutes. 

Once the quinoa has cooled, transfer to a large serving bowl.  Add the drained tomatoes, the cucumber, scallions, garlic, remaining 4 Tbl of lemon juice and the oil.  Season with salt and pepper to taste.  Chill for at least 1 hour, or until ready to serve,  Just before serving, stir in the parsley and mint. 

Roast Chicken with Spiced Yogurt

First made 9/27-85.  In the cookbook, I wrote "Yum!  Delicious.  Very easy to make - trick is to think of it a day early.
Also called Tandoori Murghi
Notes from Betty Crocker International Cookbook: A tandoor is a clay oven with a live coal or wood fire.  Archeologists have found evidence suggesting that the tandoori method of cooking may have developed by the ancient civilization that thrived along the Indus River valley nearly four thousand years ago.  Today tandoori cooking is popular thoughout Pakistan and India, and is rapidly gaining fans in Europe and America.  You need no special oven or coals to prepare our version of tandoori murghi.  From the 1980 edition.
8-10 Servings

3-4 lb broiler-fryer chicken
1/2 tsp water
1/4 tsp dry mustard
1 cup unflavored yogurt
1/4 cup lemon juice
1 clove garlic, chopped
1 1/2 tsp salt
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp crushed red peppers
1/4 tsp pepper
1/4 cup water

Place chicken in large glass or plastic bowl.  Mix 1/2 tsp water and the mustard in 1 quart bowl; stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin, red peppers, and pepper.  Pour over chicken; turn to coat well with marinade.  Cover and refrigerate 12 - 24 hours.
Place chicken on rack in shallow roasting pan, reserving marinade.  Roast uncovered in 375 deg. oven, spooning reserved marinade over chicken during last 30 minutes of roasting, until thickest pieces are done, 1 3/4 - 2 1/4 hours.  (Place a tent of aluminum foil loosely over chicken during last 30 minutes to prevent excessive browning.)  Remove chicken from pan; stir in 1/4 cup water.  Heat just until hot.  Serve with chicken.

I always like to make Fried Indian Rice to go with this.

Fish in Cream Sauce with Mushrooms

Fish in Cream Sauce with Mushrooms

I made this first on 4/16-90.  We used fresh flounder and Lake Niagara wine.  It was delicious.
8 servings.
8 oz mushrooms, diced
2 green onions, finely chopped
2 Tbl butter
2 lbs fish fillets, cut into serving pieces
3/4 cup dry white wine
1 Tbl lemon juice
2 Tbl butter
2 Tbl flour
1/2 c whipping cream
1 tsp salt
1/4 tsp white pepper
1/4 c shredded Swiss cheese

Cook and stir mushrooms and green onions in 2 Tbl butter in 10-inch skillet until mushrooms are tender, about 3 minutes; remove from skillet.  Place fish in skillet; add wine, lemon juice, and just enough water to cover fish.  Heat to boiling; reduce heat.  Cover and simmer until fish flakes easily with fork, 4-5 minutes.  Remove fish with slotted spoon to platter; keep warm.

Heat liquid in skillet to boiling; boil until reduced to 1 cup, 7 or 8 minutes.  Pour liquid into measuring cup; reserve.  Heat 2 Tbl butter in skillet until melted; stir in flour.  Cook and stir 1 minute; remove from heat.  Stir in reserved liquid and the whipping cream.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in mushrooms, green onions, salt and pepper.  Drain excess liquid from fish.  Spoon sauce over fish; sprinkle with cheese.  Set oven control to broil and/or 550 degrees.  Broil fish 2-3 inches from heat just until cheese is melted, 2-3 minutes.
Recipe is from Betty Crocker International Cookbook, copyright 1980

Mediterranean Pie

I made this on 8/1/12, from our Applehood and Motherpie cookbook.  Irene loved it, and asked me to make it again next week in Maine.  Erika K was visiting, and she loved it too, and requested the recipe.
I usually don't care for eggplant, but this was terrific.

1 medium eggplant, peeled and sliced 1/4 inch thick
1 tsp salt
3/4 c olive oil or vegetable oil
1 large onion, sliced
1 green pepper, cut into thin strips
1 medium zucchini, peeled and cut into 1/4 inch chunks or sliced
2 cloves garlic, minced
3/4 tsp oregano (I used fresh from the garden, about 1/2 tsp)
3/4 tsp basil (I used 3 leaves fresh from the garden)
1/2 tsp salt
1/2 tsp pepper
9 in. pastry shell, unbaked (extra pie crust dough for lattice top optional)
1/2 cup grated Romano or Parmesan cheese
1 large tomato, seeded ant cut into eighths
8 oz mozzarella cheese
1 Tbl milk

1. Sprinkle eggplant slices with salt and place between paper towels.  Weight down with heavy cutting board for 30 minutes.
2. Heat 1/2 cup oil in a skillet.
3. Cut eggplant slices into cubes.  Add to hot oil, toss..  Cook until tender, stirring constantly (about 5 minutes).  Remove eggplant and set aside.
4. Pour remaining oil into skillet.  Add onion, green pepper, zucchini, and garlic.  Cook just until tender (about 5 minutes).
5. Combine spices and salt.  Set aside.
6. Line a 9-inch pie plate with pastry.  Sprinkle with 1/4 cup Romano or Parmesan cheese.
7. Spoon half the eggplant and half the vegetable mixture into pie shell.  Layer with half of the tomato wedges, half of the spice mixture, and half of the mozzarella cheese.  Repeat these layers.
8. Sprinkle top with all but 1 Tbl of remaining Romano or Parmesan cheese.
If you cook it at this point, the mozarella cheese makes a great browned crust.
Or, you can make a lattice crust with the extra pie crust dough, and then sprinkle it with milk and remaining 1 Tbl Romano or Parmesan cheese.
9. Bake for 25 minutes.  Let stand for 15 minutes before cutting.

425 degree oven.
Serves 6.

Savory Beef and Noodles

Quick, easy, and tasty.
1 pkg egg noodles, cooked
1 lb ground beef, cooked over medium heat until no longer pink.  Drain.
1 can condensed French onion soup, undiluted
1/2 cup beef gravy
1 can (4 oz) mushroom stems and pieces
Add soup, gravy and mushrooms to meat.
1 Tbl flour
1 Tbl water
Heat to boiling.  Reduce heat and simmer 5 minutes.
Mix flour and cold water.  Add to meat mixture.
Cook and stir 2 minutes, or until thickened.
Serve over hot egg noodles.
4 servings
Served to Bart 5/26/12, who would like to have it as a regular menu item.

Quiche

This can be made with lots of variations.  I made it this morning for Bart and my parents.
6 eggs, well mixed
1 cup milk
1 Tbl Adobo
1 tsp freshly ground pepper
1 cup grated cheese - swiss or cheddar or gruyere, etc.
5 slices bacon, cooked and diced (about 1/2 cup cooked meat of some kind)
3/4 cup asparagus diced and cooked in microwave with 1/4 cup water for 3 minutes
1/4 cup diced mushrooms, fried in bacon grease for 3 minutes
(or any other 1 cup of cooked vegetables in total)
2 Tbl diced chives
1 pie crust

Put pie crust in pie pan.  Mix eggs, milk, and spices.  Add other ingredients and pour into pie pan.
Cook at 350 degrees about 40 minutes, or until knife inserted in center comes out clean.