Sauteed Zucchini & Mushrooms

Ingredients:

3 sliced zucchini
1 cup mushrooms
3 tablespoons olive oil
2 tsps black pepper
2 1/2 tsps McCormick Southwest Seasoning

Directions:

In a medium size bowl mix together oil, pepper, and southwest seasoning. 

Add veggies and toss until all coated.

Heat skillet over medium-high heat. Add veggies and sautee 5 to 7 minutes.

Be sure to stir often. Once veggies are tender turn off heat.

Let sit for 2 minutes.

Jagerschnitzel (German)

Ingredients:

1 cup bread crumbs
1 tablespoon flour
Salt and pepper to taste
1 egg, beaten well
1 medium onion, diced
8 oz sliced mushrooms
1 1/2 cups beef broth
1 tablespoon cornstarch
1/2 cup sour cream
4 pork steaks, pounded thin

Directions:

In a shallow dish mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet, over medium-high heat. Dip pork steaks in egg and then coat in bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

Remove the meat and place on platter and keep it warm. Add onions and mushrooms to the skillet and cook until lightly browned. Pour in beef broth and simmer for 20 minutes. Stir together the cornstarch and sour cream; add to the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork and serve immediately.

Stuffed Hamburgers

Ingredients:

Hamburger meat
Onions
Mushrooms
Jalapeños
Shredded cheese
Grape tomatoes

Directions:

Make a hamburger pattie pretty thin. Once made add diced vegetables listed above to the center and top with cheese. Make another thin hamburger pattie and place on top. Press edges together as if you were sealing it. Cook. Enjoy.

Few Freezables

There are a few things you can freeze for cooking...

I always have jalapeños, celery, and mushrooms in my deep freeze already cut.

If you have a store locally that puts out clearance produce keep an eye out. Our local store puts produce bags of jalapeños for 99 cents so, sliced I can get a gallon and same with celery.

Homemade Condensed Cream Of Mushroom Soup

Ingredients:

1 tablespoon butter
3 tablespoons flour
1/2 cup any broth (I used beef)
1/2 cup milk
Mushrooms, chopped and sautéed (however much you desire)
Salt and pepper to taste

Directions:

Melt butter in saucepan over medium-low heat.

Stir in flour little at a time until smooth, then remove
From heat.

Add broth and milk a little at a time, stirring to keep mixture smooth. Then, stir in mushrooms.

Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.

Add salt and pepper to taste.

Tuna Noodle Casserole From Scratch

Ingredients:

1/2 cup butter, divided
1 (8oz) package egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 glove garlic, minced
8 ounces button mushrooms, sliced
1/4 cup flour
2 cups milk
Salt & pepper to taste
2 (6oz) cans tuna
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded cheese

Directions:

Preheat oven to 375. Butter a medium baking dish with 1 tablespoon butter. Bring large pot of lightly salted water to a boil. Add egg noodles, cook for 8-10 minutes, until done & drain.

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in onion, celery, and garlic, and cook 5 minutes until tender. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir 5 minutes or until most of the liquid has evaporated.

Melt 4 tablespoons butter in medium saucepan and whisk in flour until smooth. Gradually whisk in milk and continue cooking for 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper.

Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over casserole. Too with cheese.

Bake 25 minutes in the preheated oven, or until bubbly & lightly browned.

No Peek Beef Tips

Ingredients:

2 on beef tenderloin tips, stew meat, chuck roast; cubed
1 (10.5oz) can cream of mushroom
1 packet brown gravy mix
1 packet dry onion soup mix
1 (4oz) can mushrooms
1 cup water

Directions:

Add cubed meat to a 9x13 pan. In a big bowl mix the remaining ingredients together and pour over the meat and sir to coat.

Cover with foil and bake at 300 degrees for 3 hours (do NOT remove foil) until done. Serve over rice, mashed potatoes or noodles.