Tag Archives: onions

Beef & Mushroom Teriyaki Stir-fry

1/2 cup Soy Sauce
1/4 cup Water
2 Tbsp. Sugar
2 med. Onions, sliced
1 tsp. minced Garlic
3/4 tsp. ground Ginger
2 lbs. Round Steak, cut into thin strips
1 lb. fresh Mushrooms, sliced
1/4 cup Oil
2 cups shredded Cabbage
1 can Bean Sprouts
1 can Water Chestnuts, drained and sliced

Combine soy sauce, water, sugar, vinegar, garlic and ground ginger.  Add beef to marinade.  Cover and refrigerate for 2 hours.  In wok, or 12 inch skillet, heat oil, add mushrooms, saute 2 minutes, add cabbage, saute 5 minutes.  Add beef and marinade, stir fry 5 minutes.  Add bean sprouts and chestnuts, cook 5 minutes longer.  Serve over rice. 

-From Nana’s Recipe Collection

Barbecued Meatballs

2 Eggs
2 cups Oats
1/2 tsp. Garlic Powder
2 tsp. Chili Powder
1 (13 oz.) can Milnot
1 Tbsp. minced Onion
2 tsp. Salt
3 lbs. lean Ground Chuck
Sauce (Recipe Below)

Beat eggs, add the rest of the ingredients and mix well. Shape into balls. Place in greased pan. (It will fill 2 9×13 pans). Pour sauce over top, one layer to a pan. Bake at 350 for one hour.

4 cups Ketchup
4 Tbsp. Liquid Smoke
1 Tbsp. minced Onion
2 cups Brown Sugar
1 tsp. Garlic Powder
Heat ingredients until sugar is dissolved and pour over meatballs.
– From Nana’s Collection

Twice Baked Potato Soup

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes
4 green onions
12 strips bacon
1¼ cups Cheddar cheese
1 cup sour cream
¾ tsp. salt ½ tsp. pepper

Bake and cube the potatoes. Peel, if desired. Cook and crumple the bacon. Melt the butter in a large pot. Add the flour. Heat and stir until smooth. Gradually add the milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Add remaining ingredients and heat through until cheese melts.

Baked Eggplant

1 eggplant
1 egg, beaten
2 whole crackers
1 T butter
1/4 cup milk
2 T chopped onion
salt & pepper to taste
1 cup grated cheese

Peel Eggplant and cut into small cubes, adding approximately 1/2 cup water, and cook until tender. Drain.
Mash eggplant with egg beater.
Add 1 beaten egg, 2 whole crumbled crackers (onion-garlic crackers are good, as are Ritz or plain saltines), 1 T Butter, approximately 1/4 cup milk, 2 T chopped onion, salt and pepper to taste.
Bake in 350 degree oven for 30-40 minutes or until firm.
Remove from oven and top with 1 cup grated cheese. Put back in oven and cook until cheese melts.

Serves 4

Pea Salad

1 16 oz. pkg. frozen green peas
4 strips bacon, cooked and crumbled
1/3 cup chopped onion
1/3 cup Ranch dressing
½ cup shredded Cheddar Cheese

Add frozen peas to 1 quart boiling water and cook for 1 minute. Immediately run peas under cold tap water to stop them from cooking. Drain well in a strainer or colander. Transfer to a bowl, and stir in the bacon, onion, dressing and cheese. Chill until ready to serve.

Jalapeno Corn Bread

1 cup yellow corn meal
¼ tsp. baking soda
½ tsp. salt
½ cup milk
1 egg, well beaten
½ cup creamed corn
½ cup chopped onion
2 or 3 jalapenos, chopped
2 slices bacon, crumbled
½ cup grated cheddar cheese, divided
¼ cup bacon drippings

Mix first 9 ingredients plus ¼ cup grated cheese in mixing bowl. Add bacon drippings.

Heat iron skillet, grease well. Pour in batter and sprinkle with remaining cheese. Bake in 350 degree over for 35 minutes.

Chicken Chow Mein Casserole

4-6 Chicken Breasts, boiled
1 can Cream of Chicken Soup
1 lg. can Milnot
1 can Cream of Mushroom Soup
2/3 cup Milk
1 can Cream of Celery Soup
1 Tbsp. Minced Onion
1 lg. can Chow Mein Noodles

Tear or cut chicken into bite size pieces. Mix soups, milnot, milk, onion and chicken together in pan, cook until creamy.

Add 2/3 can of chow mein noodles to soup mixture. Pour into 13×9 pan and cover with remaining noodles. Bake at 350 degrees for 30 minutes, or until bubbly.

– From Nana’s Recipe Collection

Stuffed Banana Peppers

6 to 8 large banana peppers
2 cups (8 ounces) shredded sharp Cheddar cheese
1 small tomato, diced
1 medium onion, diced
1 to 2 jalapeño peppers, diced
1/8 teaspoon salt
1/8 teaspoon pepper
12 to 16 bacon slices

Cut a slit lengthwise in each banana pepper, cutting to, but not through, other side. Remove seeds. Combine cheese and next 6 ingredients. Spoon mixture evenly into each pepper, and wrap each with 2 bacon slices; secure with wooden picks.

Place peppers on a rack in a broiler pan. Broil 5 1/2 inches from heat 4 to 5 minutes on each side or until golden. Makes 6 to 8 servings.

Corned Beef and Sauerkraut Appetizers

1 can Sauerkraut
1 1/2 cups Water
1 (12 oz.) can Corned Beef
1 small Onion, quartered
1/4 cup Margarine
1/4 tsp. Dry Mustard
1 tsp. Horseradish
3/4 cup Milk
2 Eggs, beaten
Fine Bread Crumbs

Simmer sauerkraut in water for 15 minutes. Drain. Put sauerkraut, corned beef and onion thru medium blade of food processor. Melt margarine in pan and stir in 1/4 cup flour, mustard, and horseradish. Add ground mixture. Stir in 1/2 cup crumbs. Cook little longer. Chill. Form chilled mixture into balls, dip in flour, egg and crumbs. Fry until brown.

– From Nana’s Collection