Beef with Broccoli

 

Beef with Broccoli 

I have been looking for a recipe to make beef and broccoli in which you do not add sugar.  I cannot use oyster sauce, so I think this comes very close to the one they make at Mandarin Garden.  

• 1 package shaved beef
• 2 tablespoons olive oil
• 1 bunch broccoli

Sauce:

• 1 cup cold water
• ¾ cup low sodium soy sauce
• 4 tablespoons seasoned sesame oil
• 3 Tablespoons corn starch
• 8 cloves of minced garlic or 4 teaspoons of minced refrigerated garlic
• 4 teaspoons of minced ginger (not the dried kind)
• ½  teaspoon black pepper

Maybe be served with rice if desired.

1. Wash and separate the broccoli florets. 
2. Place the florets in a covered casserole dish with 2 tablespoons of water. 
3. Microwave for 6 minutes at full power.
4. In a skillet, place the two tablespoons of olive oil in the pan and brown the shaved beef, cutting it as you brown it. 
5. When the broccoli is done steaming in the microwave, add it to the beef in the skillet. 
6. Cook 15 minutes on medium heat with the lid on it.
7. Put all the sauce ingredients into a bowl.  Stir.
8. Add the sauce to the meat and broccoli mixture, stirring. 
9. Let the mixture cook for approximately 10 minutes. 
10. Cook rice (if desired).  Add some to a plate and spoon the mixture onto the plate.
11.  Serve and enjoy.   

 

Taco Goulash by Joe Nunn

 

• 1 pound ground beef plus 1 pound ground sausage or 2 pounds ground beef
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 refrigerated minced garlic
• 1 packet taco seasoning
• 1 can of tomato juice
• 1 pound. package of macaroni
• 2 cups water
• Pinch basil
• Pinch oregano
• Mixture of Colby and mozzarella cheese
• Parsley for garnish

1. Brown meat and onion while stirring.
2. Add peppers and continue sauteeing.
3. Add garlic and cook for about 30 seconds to bloom it.  Do not let it burn.
4. Add taco seasoning and stir.
5. Add tomato juice and water.
6. Add macaroni, basil, and oregano.
7. Simmer until tender.
8. Add some of the cheese and stir in.
9. Add more cheese to the top and let it sit.
10. Garnish with parsley.
11. Enjoy,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cowboy Beans

 

• 45 oz. of canned beans (any mixture of cans that you like-but this time I used only pork and beans)
• 1 lb. ground beef
• 1 lb. bacon
• 1 onion, chopped
• 1 tablespoon garlic powder
• 2 teaspoons Worcestershire sauce
• 1 18 oz. bottle of Sweet Baby Ray’s barbecue sauce
• ¼ cup brown sugar

1. Bake bacon on a baking racked pan for 33 minutes at 400 degrees.  Let cool briefly and crumble.
2. Spray Dutch oven with cooking spray and brown ground beef, stirring to crumble.
3. Add chopped onion and cook until translucent.
4. Add garlic powder, Worcestershire sauce, and brown sugar.  Stir until well mixed.
5. Add barbecue sauce and stir well.
6. Add beans and stir.
7. Add crumbled bacon and stir.
8. Bake in a 350 degree oven for 60 minutes.  

Tater Tot Casserole

• 1 lb. ground beef
• ½  teaspoon salt
• 2 tablespoons onion powder
• 1 can cream of mushroom soup
• 1 can French Style Green Beans, drained
• 8 oz. bag of shredded cheddar cheese
• Enough tater tots cover the top

1. Stir and brown ground beef.
2. Add salt and onion powder.
3. Stir mixture well.
4. Stir in can of cream of mushroom soup. 
5. Add green beans and stir. 
6. Place mixture in 2 quart casserole dish that has been sprayed with nonstick spray.
7. Put a layer of tater tots across the top.
8. Top with cheese.
9. Bake at 350 degrees for 20 minute or until cheese is melted and tater tots are browned.
10. Serve and enjoy.

Swiss Steak (Slow Cooker)

• 3 lbs. of round steak, trimmed
• 1 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup olive oil

• 4 green bell peppers, washed, seeded and cut in strips
• 4 onions, cleaned and sliced, and separated into rings
• 4 cans of tomato soup
• 1 soupcan of water
• 1 tablespoon minced garlic (the refrigerated kind in a jar)

1. Heat the oil on medium high.
2. While waiting for the oil to heat, spray a large slow cooker with olive oil.  
3. Meanwhile, combine the flour, salt, and pepper in a ziplock bag.
4. Put pieces of steak in the bag, close it, and shake until the steak pieces are coated well.  
5. Brown the pieces in two batches in a skillet, just long enough to make them a nice color.
6. Remove the steak pieces from the skillet and transfer to the slow cooker.  
7. Add the green bell peppers, onions, tomato soup, water, and minced garlic to the slowcooker.  Stir until mixed.  
8. Cook for 6 hours on high.  
9. Serve with mashed potatoes or cooked rice.   

Slow Cooker Beef Stew

• non-stick cooking spray
• 1 package of lean beef stew meat, cut into 1 inch cubes (approximately 2 lbs.)
• black ground pepper
• 2 tablespoon olive oil
• 2 packages dry onion soup mix
• ½ teaspoon paprika
• 5 potatoes, washed, peeled and cut into chunks
• 1 package baby carrots
• 1 onion, peeled and chopped
• 2 cans cream of celery soup
• 1 cup ketchup

1. Spray the non-stick cooking spray to coat the inside of the slow cooker.
2. In a plastic bag, put the paprika and the onion soup mix. Shake to mix well.
3. Blot the meat pieces dry with a paper towel. Shake pepper over the pieces. Add the meat to the mixture and shake until all pieces are coated.
4. Heat the olive oil in a skillet.
5. Brown the pieces in two batches about 10 minutes. Some people skip this step, but it will enrich the flavor if you do so.
6. Layer the meat in the bottom of the slow cooker.
7. Layer the vegetables on top of the meat.
8. In a separate bowl, stir the celery soup and ketchup until blended. If you have any leftover seasoning from the plastic bag, you may add this also and stir to distribute it.
9. Pour over the vegetables in the crockpot.
10. Cover the with lid and cook for eight hours on low.
11. Before serving, stir to distribute the sauce more evenly.
12. Serve and enjoy.

Chili Sauce Apple Jelly Meatballs

• 1 jar Chili Sauce
• 1 jar apple jelly
• 1 ½ cups ketchup
• 2 packages Armour frozen meatballs.

1. Place all ingredients in a 2 quart crockpot.
2. Stir.
3. Let cook for 4 hours on high.
4. Serve and enjoy.  

Beef Bourguinon

Beef Bourguinon

• 1 tablespoon olive oil
• ½ pound sliced center cut bacon, chopped
• 1 package lean beef stew meat, cubed into 1 inch pieces
• salt
• ground black pepper
• 1 bag of baby carrots, cut in half diagonally
• 2 Vidalia onions, sliced
• 2 teaspoons minced garlic (refrigerated in a jar)
• ½ cup Cognac
• 1 750 ml bottle Pinot Noir
• 2 beef bouillon cubes, dissolved in 2 cups water
• 1 tablespoon tomato paste
• ½ teaspoon dried thyme
• 4 tablespoons butter, cut into 4 pieces
• 3 tablespoons flour
• 1 bag frozen whole pearl onions
• 1 package of fresh mushroom caps, washed and sliced
• sliced sourdough bread, sprayed with olive oil and sprinkled with garlic powder

1. In skillet, heat the olive oil and brown the chopped bacon, cooking about 10 minutes over medium heat. Remove the bacon with a slotted spoon and set aside.
2. Blot the beef cubes to dry with a paper towel. Salt and pepper them.
3. Sear the cubes in two batches about 3 to 5 minutes, making sure that the cubes are browned on all sides. Some people do not sear the cubes, but it really makes a huges difference in how it tastes in the end, so I recommend searing. Remove the cubes and set aside.
4. Toss carrots and sliced onions with 2 teaspoons of salt and ½ teaspoon pepper. Put in the fat in the pan and cook for 10-15 minutes on medium, until pieces are lightly browned. Add the garlic and cook for one minute more. Do not add the garlic before that or it will burn and become bitter.
5. Using a butane lighting stick (like you use to light a grill), tilt the pan slightly, pour the cognac in it and immediately set it on fire. Once flaming, you can level the pan and allow the cognac to burn off. This step will enrich the flavor of the vegetables. Stir in the flour.
6. Pour all the vegetables including the pearl onions, meats, the bottle of pinot noir, the beef bouillon, two tablespoons of the butter, and tomato paste in a crockpot. Stir and place lid on the crockpot and cook at low 8 hours until vegetables are fork tender.
7. Brown the mushroom slices in two tablespoons of butter in a skillet until lightly brown. Add to the crockpot and cook another hour.
8. Toast the slices of sourdough bread, sprayed with olive oil and sprinkled with garlic powder in the oven. Remove when slightly brown.
9. Plate the bread, and spoon the mixture over the bread.
10. Serve and enjoy.  

Beef Stroganoff in Slow Cooker

• 1 ½ lb. stew meat cut in ½ inch pieces
• 2 cans golden mushroom soup
• 1 package mushrooms sliced
• 2 beef bouillon cubes dissoved in 1 ¾ cups warm water
• 1 tablespoon Worcestershire sauce
• 1 large onion, chopped
• 1 tablespoon refrigerated minced garlic
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 oz. reduced fat cream cheese
• 8 ounces fat free Greek yogurt
• 12 ounce package of whole wheat noodles

1. Wipe the inside of the crock with olive oil to prevent sticking.
2. Add the rest of the ingredients except the cream cheese, yogurt, and whole noodles.
3. Cook on high for 5 hours.
4. Cut the cream cheese into chunks and add. Stir every few minutes until melted and distributed throughout.
5. Add the yogurt and stir every few minutes until well melted.
6. Meanwhile, cook noodles in plenty of water according to package directions. Drain.
7. Add noodles to crock and stir.
8. Cook additional 15 minutes so the flavors can blend.
9. Serve and enjoy.

Hamburger Soup

• 1 lb. ground chuck
• 1 onion, chopped
• 1 tablespoon minced garlic (the refrigerated garlic in a jar)
• ¼ teaspoon pepper
• 1 can tomato soup + 1 soup can water
• 1 can whole kernel corn (undrained) + 2 corn cans of water
• 8 oz. Bowties, uncooked
• 6 cubes beef bouillon

1. Brown ground chuck in a Dutch oven, stirring until the beef is crumbled.
2. Blot the meat with a paper towel, or rinse in a colander to reduce the amount of fat in it.
3. Return the meat to the Dutch oven.
4. Brown the chopped onion with the meat for a few minutes.
5. Add the garlic.
6. Add the pepper.
7. Add the tomato soup and stir. Add the soup can of water and stir.
8. Add the corn and the 2 cans of water.
9. Add the pasta.
10. Cook for 30 minutes, stirring frequently.
11. Serve and enjoy.

Hungarian Goulash (Kettle Gulyas)

This is Pam Wilcox Kultsar's recipe from an authentic source, her husband.  I have known Pam since school days.  I thank her for allowing me to share this wonderful recipe with you. Even Pam didn't do all the things such as the beef heart, but I have included directions in the recipe as she received it.  I have made my own revisions and notes in italics.

Hungarian Goulash (Kettle Gulyas)

8 servings best made outdoors over an open fire! (I made it in a ceramic covered iron Dutch oven on an induction cooktop.)

• 2 medium onions, coarsely chopped
• 2 tablespoons lard (I used butter instead.)
• 2 1/2 lbs. beef chuck or round cut in 3/4 inch cubes
• (If you are brave, 1/2 pound beef heart cut to 3/4 inch cubes) Pam never used this (I didn't use any beef heart either.)
• 1 garlic clove
• pinch caraway seeds (I used 1/4 teaspoon caraway seeds.)
• salt (I used 1 teaspoon when browning the meat, and added 1 1/4 teaspoons salt to the liquid.)
• 2 tablespoons paprika (sweet) (Be sure to use Hungarian Sweet Paprika because there are several kinds of paprika.)  
• 1 medium ripe tomato
• 2 green peppers
• 1 pound potatoes
• Little dumplings (spaetzle) optional (I did use the spaetzle.)
• 16 oz. sour cream

1. Melt lard (butter) in heavy 6-8 quart Dutch oven.  Sauté onions in lard (butter). Heat should be low so the onions don't brown.
2. When onions are glossy, add beef cubes, stir 10 minutes, sautéing the meat with the onions.
3. Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife.
4. Take kettle from heat. stir in paprika and the garlic.  Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 2 1/2 quarts of warm water (cold water toughens the meat). The paprika should be browned slightly be careful not to burn.
5. Replace covered kettle over low heat and cook for about 1 hour.
6. While cooking, peel the tomato and cut into 1 inch pieces. Core green peppers and slice into rings. (I cut into 3/4 inch pieces per Pam's advice.)  Peel potatoes and cut into 3/4 inch dice.
7. After meat has been braised for about 1 hour, add the tomato, green peppers and enough water to give a soup consistency. add a little salt (this is where I added 1 1/4 teaspoon). Simmer slowly for another 30 min.
8. Add potatoes and cook the gulyas till potatoes are done. Adjust salt.  Add hot cherry pepper pods if you want a spicy hot gulyas (I did not add hot cherry pepper pods.)
9. Cook the spaetzle in the gulyas if you want, but optional (I added the spaetzle at the same time I added the potatoes.)
10. You can stir in sour cream, very tasty this way, but not traditional.  (I put a dollop on the top of one bowl, but later added the rest of a 16 oz. container of sour cream to the remainder of the gulyas per Pam's advice).

Tomato Soup Pasta with Meatballs

It's better than you might think!  

Meatball ingredients:

• 2 slices bread with the crusts removed
• ½ cup milk
• 1 egg
• 1 onion, chopped
• ¼ cup shredded Parmesan cheese
• 1 teaspoon refrigerated minced garlic
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1/8 teaspoon black pepper
• 1 lb. ground chuck

(Note: I have tripled the amounts in the listed recipe for the meatball recipe and frozen two groups of twenty meatballs for future use after baking them. That is as much as my blender can handle to hold the non-meat ingredients. Saves time and mess in the future.)

Sauce ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cans of tomato soup
• 2 soup cans water
• 2 tablespoons lemon juice
• ½ teaspoon salt
• 1 teaspoon parsley
• ½ teaspoon dried basil
• ½ teaspoon sage
• ½ teaspoon thyme
• 1/8 teaspoon cayenne pepper

• Your favorite pasta

1. Tear bread into cubes and place in blender
2. Add milk, egg, and chopped onion.
3. Blend 30 seconds.
4. Place in mixing bowl.
5. Add Parmesan, salt, pepper, minced garlic, and dried parsley.
6. Stir.
7. Add ground beef and mix but don't overly do so.
8. Scoop mixture into meatballs with a medium scoop. Spray a baking dish with non-stick spray.
9. Bake meatballs in a 375 degree oven for 30 minutes or until brown but not crusty.

In the meantime, prepare the sauce:

1. Saute the onion in a large skillet in the olive oil.
2. Add the two cans of soup and water.
3. Add the lemon juice, salt, parsley, basil, sage, thyme, and cayenne pepper.
4. Cook under medium-low heat, stirring frequently to keep it from burning.
5. When meatballs are brown, remove them from the oven, and add to the sauce.
6. Continue cooking about ½ hour.

Pasta:

1. Boil 13 ounces of pasta in salted water.
2. Drain pasta.
3. Plate.
4. Add sauce.
5. Serve and enjoy.

Delta Hot Tamales

For years, I have wanted to learn to make tamales. My first attempt tasted more like a flat tire and from what I understand, I was making Mexican tamales. I heard there was a version of the tamale that was made in the Delta, so I decided to give them a try and I am so glad that I did. There are as many recipes as there are cooks perhaps, but these ingredients make it a Delta Hot Tamale. They are made with yellow corn meal instead of masa. They are also simmered instead of steamed. And they typically are a bit more spicy than the Mexican version. They are a little time consuming, but definitely worth it. Notice, this recipe uses butter instead of lard and I think it also adds flavor to the tamales.

24 husks, soaked in hot water for 30 minutes

1 ½ tablespoons of chili powder

1 tablespoon paprika

1 tablespoon salt

2 teaspoons ground cumin

2 teaspoons sugar

¾ teaspoon pepper (I reduced the black pepper to ½ teaspoon because I knew my family would not tolerate it hotter.)

¾ teaspoon of cayenne pepper (I cut this back to ½ teaspoon also.)

Blend spice mixture with a fork.

2 ½ cups of yellow corn meal (not masa)

1 tablespoon baking powder

Mix in the food processor.

12 tablespoons butter

1 ½ tablespoon of spice mixture

Cut into mixture. Pulse several times.

1 ¼ cup of water. Process about 30 seconds.

Reserve ½ cup of mixture.

1 ½ tablespoon cookie scoop to make rounds for each tamale. 24 of them

Meat mixture:

1 lb. 85% ground beef

½ teaspoon baking soda

2 tablespoons water

and the ½ cup of the corn meal mixture

2 cloves minced garlic

1 ½ tablespoon of spice mixture.

Wipe off corn husks to dry them.

Spread a 3 ½ inch square in one corner of the husk. It can be on the edge on the side edge, but ¼” from top edge. Roll one portion of the meat into a log. Place on the mixture. 

Roll the tamale in the husk and fold the bottom of the husk upward. Lay to the side. Repeat 23 times.

Put in bunches of six and tie with a string.

Place the remaining 2 tablespoons of the spice mixture in the bottom of a pan that is at 5” high. Place tamale bunches around the sides. Place 6 cups of water poured into the center of the bunches (or until it is 1 inch below the top of the pan, but not covering the tamales completely or it will wash the filling out. Bring to boil and lower heat to simmer for about 30 minutes. The corn meal should start to separate from the husks. Use tongs to transfer to a platter.

Crank the heat up on the sauce.

Snip twine and spread the tamales out on a platter. This recipe made more than we would eat for one meal, so I unwrapped the ones that we were eating immediately.

Add a 4 ounce can of tomato paste and stir until well blended. Add ½ teaspoon salt and stir.

If the sauce is too thin, add a slurry of 1 teaspoon cornstarch and two tablespoons cold water. Whisk it into the sauce and let it thicken about a minute. Pour over tamales and serve. (Reserve enough sauce for leftovers.)

Hamburger Pie

Meat layer

• 1 lb. ground beef
• ½ cup chopped onion
• ½ teaspoon salt
• dash pepper
• 1 160 oz. can French style green beans, drained
• 1 can tomato soup

Mashed Potato Layer (or your favorite recipe of making homemade mashed potatoes for 8)

• 3 1/3 cups water
• 5 tablespoons butter
• ¾ teaspoon salt
• ¾ cup milk
• 3 1/3 cups mashed potato flakes

Topping

• ½ pound shredded cheddar cheese

Instructions

Layer in this order in a 13 x 9” greased baking dish:

1. Meat layer
2. Mashed Potato Layer
3. Topping

Bake at 350 degrees for 25-35 minutes. Let sit 5 minutes before cutting and serving with a spatula. Enjoy.

Corned Beef and Veggies Dinner

• 1 package corned beef (including seasoning packet)
• water to cover
• 1 onion, cut into quarters
• 2 bay leaves
• 2 teaspoons minced garlic

• 6 potatoes, peeled and quartered
• ¾ lb. baby carrots
• 1 head cabbage, cored and cut into sixths

Glaze:

• 1 cup light brown sugar
• 1/3 cup Gulden's Spicy Mustard

• Loaf of soda bread (optional)

Directions:

1. In a crockpot, place the corned beef, seasoning packet, onion, and bay leaves. Cover with water. Cook on low for 11 hours (For me, that means starting at 5:00 a.m.).
2. Remove meat and cool in refrigerator about an hour to make it easier to slice.
3. Continue to keep the liquid hot in the crockpot.
4. Remove fat blanket, then slice the meat and put it in a baking dish.
5. Mix glaze ingredients and brush over the meat.
6. Bake the meat uncovered in the oven about 30 minutes at 325 degrees. Keep checking to make sure the glaze doesn't get too brown.
7. Meanwhile, put the hot liquid in a Dutch oven and bring to a boil.
8. Add potatoes and cook for 20 minutes.
9. Add carrots and cook for 5 minutes.
10. Add cabbage wedges, cover and cook additional 20 minutes.
11. Remove the bay leaves. Serve with the meat with the vegetables and purchased soda bread (optional).

Cheeseburger in Paradise (Healthier Version)

Ingredients:

• 1 pound lean ground beef
• 1 onion, chopped
• ½ teaspoon garlic salt
• ½ teaspoon seasoned salt
• 1 teaspoon Worcestershire sauce

• ¾ cup shredded reduced fat (2 % milk) cheddar cheese
• ¼ cup shredded part skim shredded mozzarella

• 1 cup 2% milk
• 2 eggs
• ½ cup Bisquick

Directions:

1. In a skillet, brown ground beef along with the chopped onion, until all the beef is browned. Pat with paper towels to remove any extra fat on it. Add salts and Worcestershire sauce and stir.
2. Mix the two cheeses to distribute evenly.
3. In a blender, mix eggs, Bisquick, and milk.
4. In a lightly greased pie dish, layer the meat mixture, then top with the cheese mixture.
5. Pour the liquid mixture over the two layers.
6. Bake at 375 degrees for 35 minutes or until an inserted knife comes out clean.

Makes 4 generous servings.

Enjoy.  

Jim and Ray Barbecue Beef Sandwich

• 1 cup leftover roast beef (chunked or pulled)
• ½ cup Sweet Baby 
• Ray's barbecue sauce
• 2 tablespoons Jim Beam Bourbon
• 2 tablespoons water
• 4 slices bread or 2 buns
• olive oil spray
• minced garlic
• Kosher dill pickle spear

1. Reheat the chunked or pulled roast beef in a saucepan with the water.
2. Add the barbecue sauce.
3. Add the Jim Beam and stir.
4. Heat until warm.
5. Spray bread lightly with olive oil spray.
6. Rub with minced garlic.
7. Toast in oven at 400 degrees until both sides of the bread are brown.
8. Remove from the oven.
9. Add beef mixture.
10. Serve with a kosher dill pickle spear.

Makes 2 sandwiches.  

Nancy's Crumbleburgers

• 1 lb. ground chuck
• 1 cup water
• 2 tablespoons onion powder
• 1 teaspoon chicken bouillon powder
• 2 tablespoons dill pickle juice
• 1 tablespoon prepared yellow mustard

1. In a Dutch oven or skillet, cook on high heat the ground chuck with the water, stirring constantly with a fork.  
2. After all the meat is cooked and finely separated (about 5 minutes), add the onion powder, bouillon powder, dill pickle juice and yellow mustard. 
3. Stir until well mixed. 
4. Reduce heat to low and simmer for 10 minutes allowing the mixture to steam. 
5. Put the meat mixture on buns and serve with condiments.  Purists will tell you that the original sandwich is really never served with ketchup, and it is traditional to have chopped onions, pickles and mustard.  However, I now see that their menu has ketchup listed on its menu. Since this recipe is only my best guess of the original, purism is not really an issue.  
6. This is a good way to use up extra hot dog buns, too.

Nancy's Cowboy Casserole

• 1 lb. ground beef
• ½  teaspoon salt
• 2 tablespoons onion powder
• 1 16 ounce pork and beans
• ¾ cup Sweet Baby Ray’s or other barbecue sauce
• ¼ cup brown sugar
• 1 tube of Pillsbury Grand Buttermilk biscuits
• 8 oz. shredded taco cheese blend

1. Bake biscuits according to package instructions.
2. Stir and brown ground beef.
3. Add salt, onion powder, brown sugar, barbecue sauce, and pork and beans.
4. Stir mixture well.
5. Place mixture in 2 quart casserole dish that has been sprayed with nonstick spray.
6. Top with baked biscuits.
7. Top with cheese.
8. Bake at 350 degrees for 20 minutes.
9. Serve and enjoy.

A Different Kind of Sundae

I asked my family what they wanted for dinner and being a tease, my son said a sundae. So, here's what I made.

Layer gravy, mashed potatoes, and roast in a sundae dish. Top with a grape tomato.

Below is the recipe for homemade mashed potatoes.

This is a good way to use up leftover roast.

Nancy’s Mashed Potatoes

• 10 medium potatoes, peeled
• ½ stick butter or margarine
• 1 teaspoon salt
• ¼ cup fat free milk

1. Quarter potatoes
2. Cover potatoes with water.
3. Boil potatoes approximately 20 minutes.
4. Drain potatoes well and return to pan.
5. Add the butter or margarine.
6. Add the salt.
7. Using potato masher, mash well.
8. Add milk and stir well.
9. Serve with gravy if desired.